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Shake Shack - New Hot Side Test|30 Complete Questions and Answers
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Shake Shack - New Hot Side Test|30 CompleteQuestions and Answers
Why do we have separate trays for the grill tools? - -To prevent cross-
contamination between raw and cooked patties
-Why do we use Meat Mitts at the Shack, and why is it important to use
them consistently & according to procedure each time? Select all that apply.
Meat Mitts procedures help grillers have a grip on their tools, so they don't
lose them in the process
Meat Mitts prevent cross-contamination from the grillers' gloved hands that
touched raw patties to utensils and other surfaces in the kitchen;
Meat Mitts help protect the griller's hands from getting burned
Meat Mitts allow the team to work on several stations at a time when order
volume is low) - -2nd and 4th answer choices (Meat Mitts prevent cross-
contamination from the grillers' gloved hands that touched raw patties to
utensils and other surfaces in the kitchen;
Meat Mitts allow the team to work on several stations at a time when order
volume is low)
Key Words: all about cross contamination/moving between stations! Think
mobility
-Which of the following actions can be done safely on the Hot side with the
proper use of using Meat Mitts? (Select all that apply)
Grillers can cheese their own patties safely;
Fry can multi task between cooking Chick'n and patties
Grillers can cook additional items, including grilled cheese and dogs;
The bun team can safely use grill tools to pull griddle items off when needed)
- -1st, 3rd, and 4th answer choices (Grillers can cheese their own patties
safely;
Grillers can cook additional items, including grilled cheese and dogs;
The bun team can safely use grill tools to pull griddle items off when needed)
Key Words: I'm assuming Fry wouldn't ever be cooking patties? That's why
its wrong?
-To ensure the Meat Mitts are preventing cross contamination from raw
meat, which of the following procedures must we always follow? (Select all
that apply)
Cheese should be stored in a separate grill drawer;
, If the blue gloves contact the outside of soiled Mitts, raw beed, or raw beef
packaging, immediately remove, wash hands and put on a new pair of gloves
before continuing;
If any grill tools or small wares are handled with Mitts, remove the items to
the dishwashing area to wash hands and sanitize - -ALL OF THE ABOVE
(Cheese should be stored in a separate grill drawer;
If the blue gloves contact the outside of soiled Mitts, raw beed, or raw beef
packaging, immediately remove, wash hands and put on a new pair of gloves
before continuing;
If any grill tools or small wares are handled with Mitts, remove the items to
the dishwashing area to wash hands and sanitize
-Pick all the things we do when checking burger temps for the most accurate
read? (Select all that apply)
We temp the middle of the patty;
We temp the first patty off the wave;
We never temp a double patty
We never temp a plain patty - -1st, 2nd, and 3rd answer choices (We temp
the middle of the patty;
We temp the first patty off the wave;
We never temp a double patty
Key Words = temp a plain patty!
-What is the minimum internal temperature of a cooked burger patty? - -
160 degrees
-What is the minimum internal temperature we must cook our Hot Dogs? - -
165 degrees
-When should you ask for cheese for a well-done patty? - -1 minute after
the patty is flipped
-Why do we keep the first patty on the wave for plain, wells, and specialty
cheeses? - -It allows the Bun team to easily identify which patty is which
consistently. Also with well-done patties, the first patty will technically
already have been on the grill for longer by the time you pull the rest of the
patties off
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