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FIVE GUYS MANAGER QUIZ

Beschreibung

Five guy Manager study guide. Everything you need to know about five guys burgers , fries and condiments preps..
Kora mcp
Quiz von Kora mcp , aktualisiert more than 1 year ago
Kora mcp
Erstellt von Kora mcp vor mehr als 7 Jahre
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Zusammenfassung der Ressource

Frage 1

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

Frage 2

Frage
How do we play music ?
Antworten
  • 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

Frage 3

Frage
Peanut oil should be stack never more than two high
Antworten
  • True
  • False

Frage 4

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

Frage 5

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

Frage 6

Frage
We only us [blank_start]100% All American fresh[blank_end] ground beef
Antworten
  • 100% All American fresh

Frage 7

Frage
We have both refrigerators and freezers
Antworten
  • True
  • False

Frage 8

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

Frage 9

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

Frage 10

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

Frage 11

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

Frage 12

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

Frage 13

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

Frage 14

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

Frage 15

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

Frage 16

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

Frage 17

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

Frage 18

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

Frage 19

Frage
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
Antworten
  • rid of surface dirt
  • reducing pathogens to a safe level

Frage 20

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

Frage 21

Frage
What style of bacon do we cook?
Antworten
  • Tenderly forked , curly bacon
  • Crispy bacon

Frage 22

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

Frage 23

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

Frage 24

Frage
We cook bacon after the mushrooms and oinions
Antworten
  • True
  • False

Frage 25

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

Frage 26

Frage
When cooking bacon set the grill to [blank_start]400 degrees F[blank_end]
Antworten
  • 400 degrees F

Frage 27

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

Frage 28

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

Frage 29

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

Frage 30

Frage
Mushrooms are cooked at [blank_start]350 degrees F[blank_end]
Antworten
  • 350 degrees F

Frage 31

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

Frage 32

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

Frage 33

Frage
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
Antworten
  • True
  • False

Frage 34

Frage
Grilled onions at cooked at a temperature of [blank_start]350 degrees F[blank_end]
Antworten
  • 350 degrees F

Frage 35

Frage
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
Antworten
  • almost done and golden brown

Frage 36

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

Frage 37

Frage
Shelf life of grilled onions is [blank_start]one[blank_end] shift
Antworten
  • one

Frage 38

Frage
Potatoes should be [blank_start]cut first thing in the morning[blank_end]
Antworten
  • cut first thing in the morning

Frage 39

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

Frage 40

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

Frage 41

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

Frage 42

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

Frage 43

Frage
Black potatoes occur when potatoes have been out of water for too long
Antworten
  • True
  • False

Frage 44

Frage
Black potatoes should be [blank_start]thrown out[blank_end]
Antworten
  • thrown out

Frage 45

Frage
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]
Antworten
  • eaten away and slimy

Frage 46

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

Frage 47

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

Frage 48

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

Frage 49

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

Frage 50

Frage
The shelf life for cut potatoes in [blank_start]3 shifts[blank_end]
Antworten
  • 3 shifts

Frage 51

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

Frage 52

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

Frage 53

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

Frage 54

Frage
The shelf life of cheese is [blank_start]4 shifts[blank_end]
Antworten
  • 4 shifts

Frage 55

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

Frage 56

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

Frage 57

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

Frage 58

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

Frage 59

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

Frage 60

Frage
We only use to [blank_start]water[blank_end] to rinse lettuce
Antworten
  • water

Frage 61

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

Frage 62

Frage
One box of lettuce should yield[blank_start] one white tub[blank_end]
Antworten
  • one white tub

Frage 63

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

Frage 64

Frage
Brown pieces or lettuce should be [blank_start]discarded[blank_end]
Antworten
  • discarded

Frage 65

Frage
The shelf life of prepped lettuce is [blank_start]4 shifts[blank_end]
Antworten
  • 4 shifts

Frage 66

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

Frage 67

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

Frage 68

Frage
Prepped tomatoes are stacked[blank_start] 2 high into black tub. [blank_end]
Antworten
  • 2 high into black tub.

Frage 69

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

Frage 70

Frage
Remove all [blank_start]core[blank_end] pieces and throw them away
Antworten
  • core

Frage 71

Frage
The shelf life of tomatoes is [blank_start]4 shifts[blank_end]
Antworten
  • 4 shifts

Frage 72

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

Frage 73

Frage
Onions are prepped on the [blank_start]white cutting boards only [blank_end]
Antworten
  • white cutting boards only

Frage 74

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

Frage 75

Frage
Shelf life of onions is [blank_start]4 shifts[blank_end]
Antworten
  • 4 shifts

Frage 76

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

Frage 77

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

Frage 78

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

Frage 79

Frage
A patty should be [blank_start]3.6 ounces[blank_end]
Antworten
  • 3.6 ounces

Frage 80

Frage
One bag of meat should yield [blank_start]22 patties[blank_end]
Antworten
  • 22 patties

Frage 81

Frage
One box of mean should yield [blank_start]88 patties[blank_end]
Antworten
  • 88 patties

Frage 82

Frage
We only smash patties [blank_start]2 high[blank_end]
Antworten
  • 2 high

Frage 83

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

Frage 84

Frage
There should be[blank_start] 64 patties[blank_end] in each cambro
Antworten
  • 64 patties

Frage 85

Frage
The pack date is when the [blank_start]meat was ground [blank_end]
Antworten
  • meat was ground

Frage 86

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

Frage 87

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

Frage 88

Frage
The freeze by date is [blank_start]21 days[blank_end] from the packed date
Antworten
  • 21 days

Frage 89

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

Frage 90

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

Frage 91

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

Frage 92

Frage
Five guys bread is purchased at a local store
Antworten
  • True
  • False

Frage 93

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

Frage 94

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

Frage 95

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

Frage 96

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

Frage 97

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