Kora mcp
Quiz by , created more than 1 year ago

Five guy Manager study guide. Everything you need to know about five guys burgers , fries and condiments preps..

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Kora mcp
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FIVE GUYS MANAGER QUIZ

Question 1 of 97

1

How do we stack the potatoes

Select one of the following:

  • Potatoes should be stacked Lincoln log free standing 4 high against a wall five high

  • Lincoln log

Explanation

Question 2 of 97

1

How do we play music ?

Select one or more of the following:

  • Music should be loud enough that you can here the person right in front of you but not at the table across the room

  • 20

Explanation

Question 3 of 97

1

Peanut oil should be stack never more than two high

Select one of the following:

  • True
  • False

Explanation

Question 4 of 97

1

Who are five guys?

Select one of the following:

  • Jim Matt chad Tyler and Ben

  • Jerry Christian Tim Martin Bruce

Explanation

Question 5 of 97

1

What area is our potatoes from

Select one of the following:

  • Locally grown potatoes from Idaho

  • We only use potatoes ground above the 42nd parallel

Explanation

Question 6 of 97

1

Fill the blank space to complete the text.

We only us ground beef

Explanation

Question 7 of 97

1

We have both refrigerators and freezers

Select one of the following:

  • True
  • False

Explanation

Question 8 of 97

1

Select from the dropdown list to complete the text.

Cold foods should be stored( between 33 degrees - 41 degrees, above 22 degrees )

Explanation

Question 9 of 97

1

Fill the blank space to complete the text.

Hot foods should be stored at a temperature

Explanation

Question 10 of 97

1

How often do we take the cold temperatures for food ?

Select one of the following:

  • Ever hour

  • Every two hours

Explanation

Question 11 of 97

1

When should you change gloves?

Select one of the following:

  • After leaving the kitchen or changing tasks

  • After ever order

Explanation

Question 12 of 97

1

What are the forms of food contamination in a restaurant?

Select one or more of the following:

  • Biological, chemical physical

  • Chemical

  • Physical

  • Emotional

  • Scents

Explanation

Question 13 of 97

1

What are the 5 pathogens that require exclusion from work ?

Select one or more of the following:

  • shigella

  • salmonella

  • E Coli

  • hepatitis A

  • norovirus

  • Biological

  • Chemical

  • Physical

Explanation

Question 14 of 97

1

What are white buckets for ?

Select one of the following:

  • Storing potatoes, salt and sugar

  • Storing cruelly debris and ketchup bottles

Explanation

Question 15 of 97

1

What are orange buckets for ?

Select one or more of the following:

  • Storing fry debris grease and empty ketchup and mustard bottles

  • Storing salt sugar and mustard

  • Storing sugar salt and fries

Explanation

Question 16 of 97

1

How often should the temperature of potentially hazardous foods be taken ?

Select one of the following:

  • Every two hours

  • Every 1 hour

  • Every 3 hours

Explanation

Question 17 of 97

1

What should the red safety binder contain ?

Select one or more of the following:

  • Most recent health inspection

  • Stritech audit

  • Pest control reports

  • Temperature logs of everyday logs

Explanation

Question 18 of 97

1

What are the main opponents of an effective pest prevention program ?

Select one or more of the following:

  • Prevent access

  • Deny food

  • Work with licensed pest control operator

  • Should be fine as long as not a serious infestation

  • Use our own spray

Explanation

Question 19 of 97

1

What is the difference between washing and sanitation? Washing is getting and sanitizing reduces pathogens to a safe level

Drag and drop to complete the text.

    rid of surface dirt
    reducing pathogens to a safe level

Explanation

Question 20 of 97

2

All prepped items should be dated for consistency and all labels should either end at..

Select one or more of the following:

  • 5pm

  • 8pm

  • 10pm

  • 4pm

Explanation

Question 21 of 97

1

What style of bacon do we cook?

Select one of the following:

  • Tenderly forked , curly bacon

  • Crispy bacon

Explanation

Question 22 of 97

1

Our bacon should stick straight out when held horizontally and shatter when dropped from ..

Select one or more of the following:

  • 14 inches

  • 12 inches

  • 15 inches

  • 20 inches

Explanation

Question 23 of 97

1

We place ___ sheet of bacon per layer in the fry basket. The layers must be separated by ___

Select one or more of the following:

  • One sheet of bacon

  • Two sheets of tin foil folded in half

  • One sheet of paper towel folded in half

  • Two sheets of paper towel folded in half

Explanation

Question 24 of 97

1

We cook bacon after the mushrooms and oinions

Select one of the following:

  • True
  • False

Explanation

Question 25 of 97

1

When cooking bacon during operating hours, we use which side of the girl

Select one of the following:

  • 3rd section of the grill to prevent cross contamination

  • 3rd part of the grill

Explanation

Question 26 of 97

1

Fill the blank space to complete the text.

When cooking bacon set the grill to

Explanation

Question 27 of 97

1

Fill the blank space to complete the text.

Using the red spatula flip bacon

Explanation

Question 28 of 97

1

Fill the blank space to complete the text.

A box of bacon should take

Explanation

Question 29 of 97

1

Fill the blank space to complete the text.

Raw bacon can only be stored for

Explanation

Question 30 of 97

1

Fill the blank space to complete the text.

Mushrooms are cooked at

Explanation

Question 31 of 97

1

Fill the blank space to complete the text.

At mushrooms MUST be thrown out and fresh mushrooms should be grilled and placed in a new pan

Explanation

Question 32 of 97

1

Select from the dropdown list to complete the text.

( Grilled mushrooms, grilled onions ) should be cooked first to prevent flavour transfer

Explanation

Question 33 of 97

1

When cooking grilled mushrooms and grilled onions during operation hours , they should be cooked on the meat grill in the 3rd section to prevent cross contamination

Select one of the following:

  • True
  • False

Explanation

Question 34 of 97

1

Fill the blank space to complete the text.

Grilled onions at cooked at a temperature of

Explanation

Question 35 of 97

1

Fill the blank space to complete the text.

We grill the onions until they are because they will cook continue to cook in the hot holding unit

Explanation

Question 36 of 97

1

At 4pm grilled onions should be thrown out and fresh onions should be grilled and placed I. A new pan

Select one of the following:

  • True
  • False

Explanation

Question 37 of 97

1

Fill the blank space to complete the text.

Shelf life of grilled onions is shift

Explanation

Question 38 of 97

1

Fill the blank space to complete the text.

Potatoes should be

Explanation

Question 39 of 97

1

All potatoes should be submerged one inch under cold water for at least 15 mins

Select one of the following:

  • True
  • False

Explanation

Question 40 of 97

1

Fill the blank space to complete the text.

Cold water from potatoes

Explanation

Question 41 of 97

1

Fill the blank space to complete the text.

The temperature of the water for the cut fries should NOT rise above

Explanation

Question 42 of 97

1

Fill the blank space to complete the text.

If the water the in the building is not cold

Explanation

Question 43 of 97

1

Black potatoes occur when potatoes have been out of water for too long

Select one of the following:

  • True
  • False

Explanation

Question 44 of 97

1

Fill the blank space to complete the text.

Black potatoes should be

Explanation

Question 45 of 97

1

Fill the blank space to complete the text.

The acid effect occur when the potatoes have been soaked in water way too long (this may occur after 20 hours) the potatoes will appear

Explanation

Question 46 of 97

1

Fill the blank space to complete the text.

Buckets of acid effect should be as well as any others

Explanation

Question 47 of 97

1

Fill the blank space to complete the text.

Pink potatoes occur when potatoes have been

Explanation

Question 48 of 97

1

Fill the blank space to complete the text.

To fix the pink potatoes,

Explanation

Question 49 of 97

1

Fill the blank space to complete the text.

Prep time for one bag of potatoes in

Explanation

Question 50 of 97

1

Fill the blank space to complete the text.

The shelf life for cut potatoes in

Explanation

Question 51 of 97

1

Fill the blank space to complete the text.

We prep the cheese

Explanation

Question 52 of 97

1

Fill the blank space to complete the text.

Cheese that is stored in the chef base should have its

Explanation

Question 53 of 97

1

Fill the blank space to complete the text.

Cheese doesn’t need to be

Explanation

Question 54 of 97

1

Fill the blank space to complete the text.

The shelf life of cheese is

Explanation

Question 55 of 97

1

Fill the blank space to complete the text.

Prep time for cheese is

Explanation

Question 56 of 97

1

Fill the blank space to complete the text.

We store hot dogs in either

Explanation

Question 57 of 97

1

Fill the blank space to complete the text.

Prep time for hot dogs is

Explanation

Question 58 of 97

1

The shelf life of prepped hot dogs is 3 shifts and will expire the next day at 4 pm

Select one or more of the following:

  • 3 shifts

  • 4 shifts

  • Will expire next day at 10 pm

  • Will expire at 4 pm the next day

Explanation

Question 59 of 97

1

Fill the blank space to complete the text.

Prep time for hot dogs in

Explanation

Question 60 of 97

1

Fill the blank space to complete the text.

We only use to to rinse lettuce

Explanation

Question 61 of 97

1

Fill the blank space to complete the text.

Lettuce should be hand shredded into

Explanation

Question 62 of 97

1

Fill the blank space to complete the text.

One box of lettuce should yield

Explanation

Question 63 of 97

1

Fill the blank space to complete the text.

To avoid temperature abuse lettuce

Explanation

Question 64 of 97

1

Fill the blank space to complete the text.

Brown pieces or lettuce should be

Explanation

Question 65 of 97

1

Fill the blank space to complete the text.

The shelf life of prepped lettuce is

Explanation

Question 66 of 97

1

Fill the blank space to complete the text.

Prep time for a box of lettuce is

Explanation

Question 67 of 97

1

Fill the blank space to complete the text.

Shelf life for lettuce wraps are at the end of the night any unused wraps should be shredded

Explanation

Question 68 of 97

1

Fill the blank space to complete the text.

Prepped tomatoes are stacked

Explanation

Question 69 of 97

1

Fill the blank space to complete the text.

To avoid temperature abuse tomatoes cannot be

Explanation

Question 70 of 97

1

Fill the blank space to complete the text.

Remove all pieces and throw them away

Explanation

Question 71 of 97

1

Fill the blank space to complete the text.

The shelf life of tomatoes is

Explanation

Question 72 of 97

1

Fill the blank space to complete the text.

The prep time for tomatoes is

Explanation

Question 73 of 97

1

Fill the blank space to complete the text.

Onions are prepped on the

Explanation

Question 74 of 97

1

Fill the blank space to complete the text.

Only cut the ends of the cut them in half and place them in a

Explanation

Question 75 of 97

1

Fill the blank space to complete the text.

Shelf life of onions is

Explanation

Question 76 of 97

1

Fill the blank space to complete the text.

Prep time for onions is

Explanation

Question 77 of 97

1

Only prep ____ with ___ people to prevent ____

Select one or more of the following:

  • 3

  • 2

  • 1

  • 5

  • Temperature abuse

  • Cross contamination

Explanation

Question 78 of 97

1

Fill the blank space to complete the text.

Meat must be received at a temperature of

Explanation

Question 79 of 97

1

Fill the blank space to complete the text.

A patty should be

Explanation

Question 80 of 97

1

Fill the blank space to complete the text.

One bag of meat should yield

Explanation

Question 81 of 97

1

Fill the blank space to complete the text.

One box of mean should yield

Explanation

Question 82 of 97

1

Fill the blank space to complete the text.

We only smash patties

Explanation

Question 83 of 97

1

Fill the blank space to complete the text.

We stack our patties a total of

Explanation

Question 84 of 97

1

Fill the blank space to complete the text.

There should be in each cambro

Explanation

Question 85 of 97

1

Fill the blank space to complete the text.

The pack date is when the

Explanation

Question 86 of 97

1

Fill the blank space to complete the text.

The meat can be accepted the packed date

Explanation

Question 87 of 97

1

Fill the blank space to complete the text.

If you receive meat later than the pack date you should

Explanation

Question 88 of 97

1

Fill the blank space to complete the text.

The freeze by date is from the packed date

Explanation

Question 89 of 97

1

Fill the blank space to complete the text.

The freeze by date is the date when meat needs to be

Explanation

Question 90 of 97

1

Fill the blank space to complete the text.

You need to write the on each box when receiving

Explanation

Question 91 of 97

1

Fill the blank space to complete the text.

The shelf life of meat is and will expire the the next day at 4 pm

Explanation

Question 92 of 97

1

Five guys bread is purchased at a local store

Select one of the following:

  • True
  • False

Explanation

Question 93 of 97

1

It should take 2 people ___ to prep one box of meat

Select one of the following:

  • 10 mins or less to prep one box

  • 20 mins or less for one box

  • 30 mins or less for one box

Explanation

Question 94 of 97

1

The bread is a proprietary blend that does not contain any addictive or preservatives

Select one of the following:

  • True
  • False

Explanation

Question 95 of 97

1

Fill the blank space to complete the text.

When storing bread it can only be displayed because it is fragile

Explanation

Question 96 of 97

1

Fill the blank space to complete the text.

All bread ordering is done by

Explanation

Question 97 of 97

1

Bread orders can be placed up to __ in advance and can get changed until ordering deadlines listed for the stores assigned bakery

Select one or more of the following:

  • 14 days

  • 12 days

  • 10 days

Explanation

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