Five Guys Certification Questions With Answers Graded A+ Assured Success
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Five Guys Certification
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Five Guys Certification
What's the acid effect on potatoes and why does it happen? What's the appropriate
action? - ️️In water after 20 hours. Discard entire bucket.
What are (and explain) the two bacon tests. - ️️Our bacon must stick straight out
when held horizontally and shatter when dropped from a height of...
Five Guys Certification
What's the acid effect on potatoes and why does it happen? What's the appropriate
action? - ✔️✔️In water after 20 hours. Discard entire bucket.
What are (and explain) the two bacon tests. - ✔️✔️Our bacon must stick straight out
when held horizontally and shatter when dropped from a height of 14 inches. (at least 3
pieces)
Why do potatoes become pink? And what to do? - ✔️✔️Didn't soak in water long
enough. Re-soak for 15 min
Why do potatoes become black? And what to do? - ✔️✔️Out of water too long, throw
away
What's SSS in the Fry Calibration? - ✔️✔️Stays in the skin, Soft interior, slight
restistance
Temp for Sanitizer? - ✔️✔️65F-85F
What's DSL in the Fry Calibration? - ✔️✔️Dull, soft, limp
How long can final cooks stay in the dump station (fries)? - ✔️✔️A maximum 5 minutes
Between what temps should food be stored? - ✔️✔️33F-41F
What temp should hot foods be stored above? - ✔️✔️140F
Quat sanitizer ppm? - ✔️✔️150-400ppm
Kay-5 Sanitizer ppm? - ✔️✔️50-100ppm
Washing vs sanitizing? - ✔️✔️Washing removes surface dirt/debris while sanitizing
reduces pathogens to safe levels
How long should a box of bacon take to prep? - ✔️✔️No longer than 30 minutes
Temp for the potatoes? - ✔️✔️33-55 degrees
Shelf life of cut potatoes? - ✔️✔️3 shifts
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