Five Guys Certification Test
After cooking (everything in the morning) the grill should be cleaned and the grease trap
should be emptied - ✔️✔️read this one again
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
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
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
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
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
, 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.
Which Mix-In does not get added to the base? - ✔️✔️Coffee.
How many scoops goes into a malted milk shake? - ✔️✔️ALWAYS 1.
How many strips of bacon go into a bacon shake? - ✔️✔️2
Immediately after adding bacon into a shake, you? - ✔️✔️Change your gloves.
What goes into a vanilla milkshake? - ✔️✔️1 pump.
What does a Double Stuffed Oreo shake consist of? - ✔️✔️2 cookies, 1 creme
Do we ever cut the recipe in half for coffee? - ✔️✔️no, always the same.
What is the proper temperature for the milkshake mixture? - ✔️✔️33-41*F
Do we tape the chit to the cup? - ✔️✔️No, throw away chit after handing to customer.
What day do we "Break the Cycle"? - ✔️✔️Monday
How often doe we clean the pumps? - ✔️✔️Once a week.
Once blended, what is the shelf life of strawberry, cherry, and banana? - ✔️✔️5 days.
When do we offer whipped cream for the shakes? - ✔️✔️at the register.
How long is the K5 cup good for? - ✔️✔️At least 2 hours.
How long is the K5 solution in the white bucket good for? - ✔️✔️24 hours.
After cooking (everything in the morning) the grill should be cleaned and the grease trap
should be emptied - ✔️✔️read this one again
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
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
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
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
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
, 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.
Which Mix-In does not get added to the base? - ✔️✔️Coffee.
How many scoops goes into a malted milk shake? - ✔️✔️ALWAYS 1.
How many strips of bacon go into a bacon shake? - ✔️✔️2
Immediately after adding bacon into a shake, you? - ✔️✔️Change your gloves.
What goes into a vanilla milkshake? - ✔️✔️1 pump.
What does a Double Stuffed Oreo shake consist of? - ✔️✔️2 cookies, 1 creme
Do we ever cut the recipe in half for coffee? - ✔️✔️no, always the same.
What is the proper temperature for the milkshake mixture? - ✔️✔️33-41*F
Do we tape the chit to the cup? - ✔️✔️No, throw away chit after handing to customer.
What day do we "Break the Cycle"? - ✔️✔️Monday
How often doe we clean the pumps? - ✔️✔️Once a week.
Once blended, what is the shelf life of strawberry, cherry, and banana? - ✔️✔️5 days.
When do we offer whipped cream for the shakes? - ✔️✔️at the register.
How long is the K5 cup good for? - ✔️✔️At least 2 hours.
How long is the K5 solution in the white bucket good for? - ✔️✔️24 hours.
