Five Guys Study Guide Exam/Questions
and Answers A+ Rated
Match the term with the correct definition.
A. wash 1. Remove surface dirt
B. sanitize 2. Reduce pathogens to safe levels - -A1
B2
-Which of the following can cause the acid effect to appear in cut fries? - -
soaking the fries too long
-what should you do if you have questions about shop results? - -contact
your district manager
-The primary purpose of the shift change is to - -set the next shift up for
success
-the ________ for a perfect Five Guys fry can change from shift to shift - -
color
-why do we perform a fry calibration every shift? - -because fry quality can
change from shift to shift
-Who are the five guys? - -Jim, Matt,Chad,Ben, and Tyler
-How often should employees working the register verify the contents of
their drawers? - -Before each shift, and after each shift
-which of the following should you not do if a customer has concerns about
allergens in the food? - -make judgment about allergen safety for them
-if you have cut fries exhibiting the acid effect, what should you do? - -
Throw all buckets from that batch in the trash, then wash, rinse, and sanitize
the buckets
-When cooking burgers on section one of the grill you should wait for the
edges to turn ________. - -Gray/Grey
-The temperature of potentially hazardous foods should be taken every _____
hours? - -2
-Our tests for bacon are the _____ and the _____ test? - -Horizontal, Shatter
, -Match the designated use to the correct bucket? - -White: cut potatoes,
salt, and sugar
Orange/black: Grease and cleaning solutions.
-Which adjective best describes a perfectly cooked five Guys burger? - -
Glistening
-What is the purpose of food safety audits? - -1. brand protection
2.third party view of our operations
3. lead us toward goal of being the safest restaurant system in the world
-If you have issues with greasy floors, doors that wont shut correctly, and
haze in the air, what is likely the problem? - -Improperly balanced hood
system
-You should start watching for the acid effect once potatoes have been
soaking for _____ hours? - -20
-Cut fries turn black when they been held ______. - -too long out of water
-What are the three things you must check when receiving ground beef
during a delivery? - -Packaging, temperature, and grind-on/pack date
-how often should you boil out the fryers while performing an oil change? - -
Every oil change
-what is the name of the weekly newsletter that contains five guys news an
potato board information? - -patty press
-in the morning if the fryers or grills will not turn on you should? - -1. make
sure the power cord is fully plugged in
2. make sure the drain valve handle is fully closed
3.make sure the gas hose is properly connected
-it is acceptable to have employees that can only work one station as long
as they show mastery in that position? - -false
-the fries should sit on the racks or above the oil until they appear _____,
_______, and ________? - -Dull, soft, limp
-which of the following best describes the appropriate music volume level in
the store. - -Enough to hear the person next to you, but not the table across
the room
-Time and temp. checks should be performed at minimum ______ hours. - -2
and Answers A+ Rated
Match the term with the correct definition.
A. wash 1. Remove surface dirt
B. sanitize 2. Reduce pathogens to safe levels - -A1
B2
-Which of the following can cause the acid effect to appear in cut fries? - -
soaking the fries too long
-what should you do if you have questions about shop results? - -contact
your district manager
-The primary purpose of the shift change is to - -set the next shift up for
success
-the ________ for a perfect Five Guys fry can change from shift to shift - -
color
-why do we perform a fry calibration every shift? - -because fry quality can
change from shift to shift
-Who are the five guys? - -Jim, Matt,Chad,Ben, and Tyler
-How often should employees working the register verify the contents of
their drawers? - -Before each shift, and after each shift
-which of the following should you not do if a customer has concerns about
allergens in the food? - -make judgment about allergen safety for them
-if you have cut fries exhibiting the acid effect, what should you do? - -
Throw all buckets from that batch in the trash, then wash, rinse, and sanitize
the buckets
-When cooking burgers on section one of the grill you should wait for the
edges to turn ________. - -Gray/Grey
-The temperature of potentially hazardous foods should be taken every _____
hours? - -2
-Our tests for bacon are the _____ and the _____ test? - -Horizontal, Shatter
, -Match the designated use to the correct bucket? - -White: cut potatoes,
salt, and sugar
Orange/black: Grease and cleaning solutions.
-Which adjective best describes a perfectly cooked five Guys burger? - -
Glistening
-What is the purpose of food safety audits? - -1. brand protection
2.third party view of our operations
3. lead us toward goal of being the safest restaurant system in the world
-If you have issues with greasy floors, doors that wont shut correctly, and
haze in the air, what is likely the problem? - -Improperly balanced hood
system
-You should start watching for the acid effect once potatoes have been
soaking for _____ hours? - -20
-Cut fries turn black when they been held ______. - -too long out of water
-What are the three things you must check when receiving ground beef
during a delivery? - -Packaging, temperature, and grind-on/pack date
-how often should you boil out the fryers while performing an oil change? - -
Every oil change
-what is the name of the weekly newsletter that contains five guys news an
potato board information? - -patty press
-in the morning if the fryers or grills will not turn on you should? - -1. make
sure the power cord is fully plugged in
2. make sure the drain valve handle is fully closed
3.make sure the gas hose is properly connected
-it is acceptable to have employees that can only work one station as long
as they show mastery in that position? - -false
-the fries should sit on the racks or above the oil until they appear _____,
_______, and ________? - -Dull, soft, limp
-which of the following best describes the appropriate music volume level in
the store. - -Enough to hear the person next to you, but not the table across
the room
-Time and temp. checks should be performed at minimum ______ hours. - -2
