Five Guys: Prep - (Questions With Accurate Answers)
We only prep for Right Ans - the current day at Five Guys
Our objective is to have al prep completed by Right Ans - 10:30 AM to allow
for our breaks and pre-shift meetings
Bacon, grilled mushrooms and grilled onions should be completed Right
Ans - by 10 AM
After cooking bacon, grilled onions and mushrooms Right Ans - the grill
should be cleaned the grease trap should be emptied
All prep items must be Right Ans - dated. For consistency, all labels should
end at either 4 PM or 10PM (unless different closing hours apply)
The received date should be written Right Ans - on all food products
The pre forecast worksheet, forecasted sales, and/or 7-day pre-production
summary Right Ans - should be used to determine prep levels for the day
We prep enough bacon Right Ans - for the entire day. We use sales
forecasting in the back of house to forecast prep quantities
We only cook ___ bacon. Right Ans - crispy
Our bacon must_______ when held horizontally and ________ when dropped from
a height of 14 inches. Right Ans - stick straight out; shatter
We only house our prepped bacon Right Ans - in a fry basket
We place one sheet of Right Ans - bacon per layer in the fry basket. The
layers must be separated by a paper towel folded in half.
We cook the bacon before Right Ans - the mushrooms and onions
When cooking bacon during operating hours, it is to be cooked on the Right
Ans - meat grill in the 3rd section of the grill to prevent cross contamination
, The shelf-life of cooked bacon is Right Ans - one day, and it must be thrown
out at the end of the day
set the grill to (bacon) Right Ans - 400 degrees
Using the (bacon) Right Ans - scraper and the red spatulat, carefully flip the
bacon (only flip 1-2 times)
A box of bacon should take no longer than Right Ans - 30 minutes to prep
In order to be compliant with USDA guidelines, raw bacon can only be stored
for Right Ans - seven days from the receive date
Extra baskets of prepped bacon can only be placed on the Right Ans -
bottom two shelves of the bread rack or a clean prep table in the BOH
Mushrooms are cooked at Right Ans - 350 degrees
We grill the mushrooms until they are Right Ans - almost done and golden
because they will continue to cook in the hot holding unit
The mushrooms are placed in the back of Right Ans - the hot holding unit
Pour (mushrooms) Right Ans - nine oz of hot water in the meal warming
pan while it is in the hot holding unit, prior to putting the mushrooms in the
pan
The mushrooms are housed in the hot holding unit at Right Ans - 140
degrees
The temperature of grilled mushrooms should be taken Right Ans - every
two hours
At 4PM Right Ans - grilled mushrooms must be thrown out and fresh
mushrooms must be grilled and placed in a new pan
Grilled mushrooms are to be cooked before Right Ans - grilled onions to
prevent flavor transfer from the onions to the mushrooms
We only prep for Right Ans - the current day at Five Guys
Our objective is to have al prep completed by Right Ans - 10:30 AM to allow
for our breaks and pre-shift meetings
Bacon, grilled mushrooms and grilled onions should be completed Right
Ans - by 10 AM
After cooking bacon, grilled onions and mushrooms Right Ans - the grill
should be cleaned the grease trap should be emptied
All prep items must be Right Ans - dated. For consistency, all labels should
end at either 4 PM or 10PM (unless different closing hours apply)
The received date should be written Right Ans - on all food products
The pre forecast worksheet, forecasted sales, and/or 7-day pre-production
summary Right Ans - should be used to determine prep levels for the day
We prep enough bacon Right Ans - for the entire day. We use sales
forecasting in the back of house to forecast prep quantities
We only cook ___ bacon. Right Ans - crispy
Our bacon must_______ when held horizontally and ________ when dropped from
a height of 14 inches. Right Ans - stick straight out; shatter
We only house our prepped bacon Right Ans - in a fry basket
We place one sheet of Right Ans - bacon per layer in the fry basket. The
layers must be separated by a paper towel folded in half.
We cook the bacon before Right Ans - the mushrooms and onions
When cooking bacon during operating hours, it is to be cooked on the Right
Ans - meat grill in the 3rd section of the grill to prevent cross contamination
, The shelf-life of cooked bacon is Right Ans - one day, and it must be thrown
out at the end of the day
set the grill to (bacon) Right Ans - 400 degrees
Using the (bacon) Right Ans - scraper and the red spatulat, carefully flip the
bacon (only flip 1-2 times)
A box of bacon should take no longer than Right Ans - 30 minutes to prep
In order to be compliant with USDA guidelines, raw bacon can only be stored
for Right Ans - seven days from the receive date
Extra baskets of prepped bacon can only be placed on the Right Ans -
bottom two shelves of the bread rack or a clean prep table in the BOH
Mushrooms are cooked at Right Ans - 350 degrees
We grill the mushrooms until they are Right Ans - almost done and golden
because they will continue to cook in the hot holding unit
The mushrooms are placed in the back of Right Ans - the hot holding unit
Pour (mushrooms) Right Ans - nine oz of hot water in the meal warming
pan while it is in the hot holding unit, prior to putting the mushrooms in the
pan
The mushrooms are housed in the hot holding unit at Right Ans - 140
degrees
The temperature of grilled mushrooms should be taken Right Ans - every
two hours
At 4PM Right Ans - grilled mushrooms must be thrown out and fresh
mushrooms must be grilled and placed in a new pan
Grilled mushrooms are to be cooked before Right Ans - grilled onions to
prevent flavor transfer from the onions to the mushrooms
