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FIVE GUYS MANAGER QUIZ

Description

Five guy Manager study guide. Everything you need to know about five guys burgers , fries and condiments preps..
Kora mcp
Quiz by Kora mcp , updated more than 1 year ago
Kora mcp
Created by Kora mcp over 6 years ago
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Resource summary

Question 1

Question
How do we stack the potatoes
Answer
  • Potatoes should be stacked Lincoln log free standing 4 high against a wall five high
  • Lincoln log

Question 2

Question
How do we play music ?
Answer
  • 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

Question 3

Question
Peanut oil should be stack never more than two high
Answer
  • True
  • False

Question 4

Question
Who are five guys?
Answer
  • Jim Matt chad Tyler and Ben
  • Jerry Christian Tim Martin Bruce

Question 5

Question
What area is our potatoes from
Answer
  • Locally grown potatoes from Idaho
  • We only use potatoes ground above the 42nd parallel

Question 6

Question
We only us [blank_start]100% All American fresh[blank_end] ground beef
Answer
  • 100% All American fresh

Question 7

Question
We have both refrigerators and freezers
Answer
  • True
  • False

Question 8

Question
Cold foods should be stored[blank_start] between 33 degrees - 41 degrees [blank_end]
Answer
  • between 33 degrees - 41 degrees
  • above 22 degrees

Question 9

Question
Hot foods should be stored at a temperature [blank_start]above 140 degrees[blank_end]
Answer
  • above 140 degrees

Question 10

Question
How often do we take the cold temperatures for food ?
Answer
  • Ever hour
  • Every two hours

Question 11

Question
When should you change gloves?
Answer
  • After leaving the kitchen or changing tasks
  • After ever order

Question 12

Question
What are the forms of food contamination in a restaurant?
Answer
  • Biological, chemical physical
  • Chemical
  • Physical
  • Emotional
  • Scents

Question 13

Question
What are the 5 pathogens that require exclusion from work ?
Answer
  • shigella
  • salmonella
  • E Coli
  • hepatitis A
  • norovirus
  • Biological
  • Chemical
  • Physical

Question 14

Question
What are white buckets for ?
Answer
  • Storing potatoes, salt and sugar
  • Storing cruelly debris and ketchup bottles

Question 15

Question
What are orange buckets for ?
Answer
  • Storing fry debris grease and empty ketchup and mustard bottles
  • Storing salt sugar and mustard
  • Storing sugar salt and fries

Question 16

Question
How often should the temperature of potentially hazardous foods be taken ?
Answer
  • Every two hours
  • Every 1 hour
  • Every 3 hours

Question 17

Question
What should the red safety binder contain ?
Answer
  • Most recent health inspection
  • Stritech audit
  • Pest control reports
  • Temperature logs of everyday logs

Question 18

Question
What are the main opponents of an effective pest prevention program ?
Answer
  • Prevent access
  • Deny food
  • Work with licensed pest control operator
  • Should be fine as long as not a serious infestation
  • Use our own spray

Question 19

Question
What is the difference between washing and sanitation? Washing is getting [blank_start]rid of surface dirt [blank_end]and sanitizing reduces pathogens to a safe level
Answer
  • rid of surface dirt
  • reducing pathogens to a safe level

Question 20

Question
All prepped items should be dated for consistency and all labels should either end at..
Answer
  • 5pm
  • 8pm
  • 10pm
  • 4pm

Question 21

Question
What style of bacon do we cook?
Answer
  • Tenderly forked , curly bacon
  • Crispy bacon

Question 22

Question
Our bacon should stick straight out when held horizontally and shatter when dropped from ..
Answer
  • 14 inches
  • 12 inches
  • 15 inches
  • 20 inches

Question 23

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

Question 24

Question
We cook bacon after the mushrooms and oinions
Answer
  • True
  • False

Question 25

Question
When cooking bacon during operating hours, we use which side of the girl
Answer
  • 3rd section of the grill to prevent cross contamination
  • 3rd part of the grill

Question 26

Question
When cooking bacon set the grill to [blank_start]400 degrees F[blank_end]
Answer
  • 400 degrees F

Question 27

Question
Using the red spatula flip bacon[blank_start] only 1-2 times[blank_end]
Answer
  • only 1-2 times

Question 28

Question
A box of bacon should take [blank_start]no longer than 30 mins to prep[blank_end]
Answer
  • no longer than 30 mins to prep

Question 29

Question
Raw bacon can only be stored for[blank_start] 7 days from the receiving date[blank_end]
Answer
  • 7 days from the receiving date

Question 30

Question
Mushrooms are cooked at [blank_start]350 degrees F[blank_end]
Answer
  • 350 degrees F

Question 31

Question
At [blank_start]4pm[blank_end] mushrooms MUST be thrown out and fresh mushrooms should be grilled and placed in a new pan
Answer
  • 4pm

Question 32

Question
[blank_start]Grilled mushrooms[blank_end] should be cooked first to prevent flavour transfer
Answer
  • Grilled mushrooms
  • grilled onions

Question 33

Question
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
Answer
  • True
  • False

Question 34

Question
Grilled onions at cooked at a temperature of [blank_start]350 degrees F[blank_end]
Answer
  • 350 degrees F

Question 35

Question
We grill the onions until they are [blank_start]almost done and golden brown[blank_end] because they will cook continue to cook in the hot holding unit
Answer
  • almost done and golden brown

Question 36

Question
At 4pm grilled onions should be thrown out and fresh onions should be grilled and placed I. A new pan
Answer
  • True
  • False

Question 37

Question
Shelf life of grilled onions is [blank_start]one[blank_end] shift
Answer
  • one

Question 38

Question
Potatoes should be [blank_start]cut first thing in the morning[blank_end]
Answer
  • cut first thing in the morning

Question 39

Question
All potatoes should be submerged one inch under cold water for at least 15 mins
Answer
  • True
  • False

Question 40

Question
Cold water [blank_start]cleans and removes much of the starch[blank_end] from potatoes
Answer
  • cleans and removes much of the starch

Question 41

Question
The temperature of the water for the cut fries should NOT rise above [blank_start]55 degrees F[blank_end]
Answer
  • 55 degrees F

Question 42

Question
If the water the in the building is not cold [blank_start]use ice or cool water in the walkin[blank_end]
Answer
  • use ice or cool water in the walkin

Question 43

Question
Black potatoes occur when potatoes have been out of water for too long
Answer
  • True
  • False

Question 44

Question
Black potatoes should be [blank_start]thrown out[blank_end]
Answer
  • thrown out

Question 45

Question
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 [blank_start]eaten away and slimy[blank_end]
Answer
  • eaten away and slimy

Question 46

Question
Buckets of acid effect should be [blank_start]thrown out completely[blank_end] as well as any others
Answer
  • thrown out completely

Question 47

Question
Pink potatoes occur when potatoes have been [blank_start]sOakes for long enough[blank_end]
Answer
  • soaked for long enough

Question 48

Question
To fix the pink potatoes, [blank_start]soak again until pink colour goes away[blank_end]
Answer
  • soak again until pink colour goes away

Question 49

Question
Prep time for one bag of potatoes in [blank_start]5 mins[blank_end]
Answer
  • 5 minutes

Question 50

Question
The shelf life for cut potatoes in [blank_start]3 shifts[blank_end]
Answer
  • 3 shifts

Question 51

Question
We prep the cheese[blank_start] to cut down time for the grill person[blank_end]
Answer
  • to cut down time for the grill person

Question 52

Question
Cheese that is stored in the chef base should have its [blank_start]own drawer above the hot dogs [blank_end]
Answer
  • own drawer above the hot dogs

Question 53

Question
Cheese doesn’t need to be [blank_start]stacked perfectly speed is objective [blank_end]
Answer
  • stacked perfectly speed is objective

Question 54

Question
The shelf life of cheese is [blank_start]4 shifts[blank_end]
Answer
  • 4 shifts

Question 55

Question
Prep time for cheese is[blank_start] 30 minutes or less per case[blank_end]
Answer
  • 30 minutes or less per case

Question 56

Question
We store hot dogs in either[blank_start] a cambro or a 1/3 pan[blank_end]
Answer
  • a cambro or a 1/3 pan

Question 57

Question
Prep time for hot dogs is [blank_start]20 mins or less per case [blank_end]
Answer
  • 20 mins or less per case

Question 58

Question
The shelf life of prepped hot dogs is 3 shifts and will expire the next day at 4 pm
Answer
  • 3 shifts
  • 4 shifts
  • Will expire next day at 10 pm
  • Will expire at 4 pm the next day

Question 59

Question
Prep time for hot dogs in [blank_start]20 mins or less per case[blank_end]
Answer
  • 20 mins or less per case

Question 60

Question
We only use to [blank_start]water[blank_end] to rinse lettuce
Answer
  • water

Question 61

Question
Lettuce should be hand shredded into [blank_start]1-2 inch pieces [blank_end]
Answer
  • 1-2 inch pieces

Question 62

Question
One box of lettuce should yield[blank_start] one white tub[blank_end]
Answer
  • one white tub

Question 63

Question
To avoid temperature abuse lettuce [blank_start]cannot be prepped directly into 3rd pans[blank_end]
Answer
  • cannot be prepped directly into 3rd pans

Question 64

Question
Brown pieces or lettuce should be [blank_start]discarded[blank_end]
Answer
  • discarded

Question 65

Question
The shelf life of prepped lettuce is [blank_start]4 shifts[blank_end]
Answer
  • 4 shifts

Question 66

Question
Prep time for a box of lettuce is [blank_start]30 mins per box or less [blank_end]
Answer
  • 30 mins per box or less

Question 67

Question
Shelf life for lettuce wraps are [blank_start]2 shifts[blank_end] at the end of the night any unused wraps should be shredded
Answer
  • 2 shifts

Question 68

Question
Prepped tomatoes are stacked[blank_start] 2 high into black tub. [blank_end]
Answer
  • 2 high into black tub.

Question 69

Question
To avoid temperature abuse tomatoes cannot be [blank_start]prepped into third pans[blank_end]
Answer
  • prepped into third pans

Question 70

Question
Remove all [blank_start]core[blank_end] pieces and throw them away
Answer
  • core

Question 71

Question
The shelf life of tomatoes is [blank_start]4 shifts[blank_end]
Answer
  • 4 shifts

Question 72

Question
The prep time for tomatoes is [blank_start]15 mins or less per case[blank_end]
Answer
  • 15 mins or less per case

Question 73

Question
Onions are prepped on the [blank_start]white cutting boards only [blank_end]
Answer
  • white cutting boards only

Question 74

Question
Only cut the ends of the cut them in half and place them in a [blank_start]white tub[blank_end]
Answer
  • white tub

Question 75

Question
Shelf life of onions is [blank_start]4 shifts[blank_end]
Answer
  • 4 shifts

Question 76

Question
Prep time for onions is[blank_start] 1 hour or less for one bag[blank_end]
Answer
  • 1 hour or less for one bag

Question 77

Question
Only prep ____ with ___ people to prevent ____
Answer
  • 3
  • 2
  • 1
  • 5
  • Temperature abuse
  • Cross contamination

Question 78

Question
Meat must be received at a temperature of [blank_start]28 to 41 degrees F [blank_end]
Answer
  • 28 to 41 degrees F

Question 79

Question
A patty should be [blank_start]3.6 ounces[blank_end]
Answer
  • 3.6 ounces

Question 80

Question
One bag of meat should yield [blank_start]22 patties[blank_end]
Answer
  • 22 patties

Question 81

Question
One box of mean should yield [blank_start]88 patties[blank_end]
Answer
  • 88 patties

Question 82

Question
We only smash patties [blank_start]2 high[blank_end]
Answer
  • 2 high

Question 83

Question
We stack our patties a total of[blank_start] 8 high in our cambros [blank_end]
Answer
  • 8 high in our cambros

Question 84

Question
There should be[blank_start] 64 patties[blank_end] in each cambro
Answer
  • 64 patties

Question 85

Question
The pack date is when the [blank_start]meat was ground [blank_end]
Answer
  • meat was ground

Question 86

Question
The meat can be accepted [blank_start]14 days after [blank_end]the packed date
Answer
  • 14 days after

Question 87

Question
If you receive meat later than the pack date you should [blank_start]contact the vendor and send back [blank_end]
Answer
  • contact the vendor and send back

Question 88

Question
The freeze by date is [blank_start]21 days[blank_end] from the packed date
Answer
  • 21 days

Question 89

Question
The freeze by date is the date when meat needs to be [blank_start]frozen[blank_end]
Answer
  • frozen

Question 90

Question
You need to write the[blank_start] received by date[blank_end] on each box when receiving
Answer
  • received by date

Question 91

Question
The shelf life of meat is[blank_start] 3 shifts[blank_end] and will expire the the next day at 4 pm
Answer
  • 3 shifts

Question 92

Question
Five guys bread is purchased at a local store
Answer
  • True
  • False

Question 93

Question
It should take 2 people ___ to prep one box of meat
Answer
  • 10 mins or less to prep one box
  • 20 mins or less for one box
  • 30 mins or less for one box

Question 94

Question
The bread is a proprietary blend that does not contain any addictive or preservatives
Answer
  • True
  • False

Question 95

Question
When storing bread it can only be displayed [blank_start]one bag high[blank_end] because it is fragile
Answer
  • one bag high

Question 96

Question
All bread ordering is done by [blank_start]five guys food management system[blank_end]
Answer
  • five guys food management system

Question 97

Question
Bread orders can be placed up to __ in advance and can get changed until ordering deadlines listed for the stores assigned bakery
Answer
  • 14 days
  • 12 days
  • 10 days
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