Five Guys Certification Test Questions With
Complete Solutions
Potatoes can be stacked _ high against a wall and _ high free-standing 5,4
Boxes of peanut oil can't be stacked more than _ high 2
Cold foods must be stored between 33-41 *F
Hot Foods must be stored above 140 *F or above
All shelving must be _ off the ground 6"
Forms of food contamination in a restaurant: Biological, Chemical, Physical
food products must be stored __ inches off the floor 6
Temps should be taken every _ hours 2
The proper concentration for Quat sanitizer solution is: 150-400 PPM
, Five Guys Certification Test Questions With
Complete Solutions
Proper concentration range for Kay-5 solution is: 50-100 PPM
Our objective is to have all prep completed by ___ to allow for breaks and pre-shift meetings
10:30 AM
Bacon, grilled mushrooms, and grilled onions should be completed by _ 10:00 AM
After cooking (everything in the morning) the grill should be cleaned and the grease trap should
be emptied read this one again
All milkshakes are _ ounces. 16
The consistency of a properly blended milkshake should have an even ___ throughout viscocity
Patty weight should be between: 3.5-3.7, 3.6 being ideal
, Five Guys Certification Test Questions With
Complete Solutions
What are the 3 things we need to check when meat arrives to the store? Temperature: 28-41 *F,
Package Condition, and Pack Date: 14 days or less from pack date.
Three types of "Bad" Potatoes are: Black, Pink, Acid-Effect
What PPM should the K5 sanitizer be? 100 PPM
Can we use our QT40 test strip to test the Kay5 solution? No, chlorine based test-strip
How often do we rinse the spindle? after every shake.
If the milkshake is coming out thick and is whipping around the spindle, what is the most likely
cause? Feed tube closed, or left over sanitizer frozen into mixture
Which Mix-In does not get added to the base? Coffee.
How many scoops goes into a malted milk shake? ALWAYS 1.
Complete Solutions
Potatoes can be stacked _ high against a wall and _ high free-standing 5,4
Boxes of peanut oil can't be stacked more than _ high 2
Cold foods must be stored between 33-41 *F
Hot Foods must be stored above 140 *F or above
All shelving must be _ off the ground 6"
Forms of food contamination in a restaurant: Biological, Chemical, Physical
food products must be stored __ inches off the floor 6
Temps should be taken every _ hours 2
The proper concentration for Quat sanitizer solution is: 150-400 PPM
, Five Guys Certification Test Questions With
Complete Solutions
Proper concentration range for Kay-5 solution is: 50-100 PPM
Our objective is to have all prep completed by ___ to allow for breaks and pre-shift meetings
10:30 AM
Bacon, grilled mushrooms, and grilled onions should be completed by _ 10:00 AM
After cooking (everything in the morning) the grill should be cleaned and the grease trap should
be emptied read this one again
All milkshakes are _ ounces. 16
The consistency of a properly blended milkshake should have an even ___ throughout viscocity
Patty weight should be between: 3.5-3.7, 3.6 being ideal
, Five Guys Certification Test Questions With
Complete Solutions
What are the 3 things we need to check when meat arrives to the store? Temperature: 28-41 *F,
Package Condition, and Pack Date: 14 days or less from pack date.
Three types of "Bad" Potatoes are: Black, Pink, Acid-Effect
What PPM should the K5 sanitizer be? 100 PPM
Can we use our QT40 test strip to test the Kay5 solution? No, chlorine based test-strip
How often do we rinse the spindle? after every shake.
If the milkshake is coming out thick and is whipping around the spindle, what is the most likely
cause? Feed tube closed, or left over sanitizer frozen into mixture
Which Mix-In does not get added to the base? Coffee.
How many scoops goes into a malted milk shake? ALWAYS 1.
