17432180
Pregunta 1
Pregunta
How do we stack the potatoes
Respuesta
-
Potatoes should be stacked Lincoln log free standing 4 high against a wall five high
-
Lincoln log
Pregunta 2
Pregunta
How do we play music ?
Respuesta
-
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
Pregunta 3
Pregunta
Peanut oil should be stack never more than two high
Respuesta
- True
- False
Pregunta 4
Pregunta
Who are five guys?
Respuesta
-
Jim Matt chad Tyler and Ben
-
Jerry Christian Tim Martin Bruce
Pregunta 5
Pregunta
What area is our potatoes from
Respuesta
-
Locally grown potatoes from Idaho
-
We only use potatoes ground above the 42nd parallel
Pregunta 6
Pregunta
We only us [blank_start]100% All American fresh[blank_end] ground beef
Respuesta
-
100% All American fresh
Pregunta 7
Pregunta
We have both refrigerators and freezers
Respuesta
- True
- False
Pregunta 8
Pregunta
Cold foods should be stored[blank_start] between 33 degrees - 41 degrees [blank_end]
Respuesta
-
between 33 degrees - 41 degrees
-
above 22 degrees
Pregunta 9
Pregunta
Hot foods should be stored at a temperature [blank_start]above 140 degrees[blank_end]
Respuesta
-
above 140 degrees
Pregunta 10
Pregunta
How often do we take the cold temperatures for food ?
Respuesta
-
Ever hour
-
Every two hours
Pregunta 11
Pregunta
When should you change gloves?
Respuesta
-
After leaving the kitchen or changing tasks
-
After ever order
Pregunta 12
Pregunta
What are the forms of food contamination in a restaurant?
Respuesta
-
Biological, chemical physical
-
Chemical
-
Physical
-
Emotional
-
Scents
Pregunta 13
Pregunta
What are the 5 pathogens that require exclusion from work ?
Respuesta
-
shigella
-
salmonella
-
E Coli
-
hepatitis A
-
norovirus
-
Biological
-
Chemical
-
Physical
Pregunta 14
Pregunta
What are white buckets for ?
Respuesta
-
Storing potatoes, salt and sugar
-
Storing cruelly debris and ketchup bottles
Pregunta 15
Pregunta
What are orange buckets for ?
Respuesta
-
Storing fry debris grease and empty ketchup and mustard bottles
-
Storing salt sugar and mustard
-
Storing sugar salt and fries
Pregunta 16
Pregunta
How often should the temperature of potentially hazardous foods be taken ?
Respuesta
-
Every two hours
-
Every 1 hour
-
Every 3 hours
Pregunta 17
Pregunta
What should the red safety binder contain ?
Respuesta
-
Most recent health inspection
-
Stritech audit
-
Pest control reports
-
Temperature logs of everyday logs
Pregunta 18
Pregunta
What are the main opponents of an effective pest prevention program ?
Respuesta
-
Prevent access
-
Deny food
-
Work with licensed pest control operator
-
Should be fine as long as not a serious infestation
-
Use our own spray
Pregunta 19
Pregunta
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
Respuesta
-
rid of surface dirt
-
reducing pathogens to a safe level
Pregunta 20
Pregunta
All prepped items should be dated for consistency and all labels should either end at..
Respuesta
-
5pm
-
8pm
-
10pm
-
4pm
Pregunta 21
Pregunta
What style of bacon do we cook?
Respuesta
-
Tenderly forked , curly bacon
-
Crispy bacon
Pregunta 22
Pregunta
Our bacon should stick straight out when held horizontally and shatter when dropped from ..
Respuesta
-
14 inches
-
12 inches
-
15 inches
-
20 inches
Pregunta 23
Pregunta
We place ___ sheet of bacon per layer in the fry basket. The layers must be separated by ___
Respuesta
-
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
Pregunta 24
Pregunta
We cook bacon after the mushrooms and oinions
Respuesta
- True
- False
Pregunta 25
Pregunta
When cooking bacon during operating hours, we use which side of the girl
Respuesta
-
3rd section of the grill to prevent cross contamination
-
3rd part of the grill
Pregunta 26
Pregunta
When cooking bacon set the grill to [blank_start]400 degrees F[blank_end]
Respuesta
-
400 degrees F
Pregunta 27
Pregunta
Using the red spatula flip bacon[blank_start] only 1-2 times[blank_end]
Respuesta
-
only 1-2 times
Pregunta 28
Pregunta
A box of bacon should take [blank_start]no longer than 30 mins to prep[blank_end]
Respuesta
-
no longer than 30 mins to prep
Pregunta 29
Pregunta
Raw bacon can only be stored for[blank_start] 7 days from the receiving date[blank_end]
Respuesta
-
7 days from the receiving date
Pregunta 30
Pregunta
Mushrooms are cooked at [blank_start]350 degrees F[blank_end]
Respuesta
-
350 degrees F
Pregunta 31
Pregunta
At [blank_start]4pm[blank_end] mushrooms MUST be thrown out and fresh mushrooms should be grilled and placed in a new pan
Respuesta
-
4pm
Pregunta 32
Pregunta
[blank_start]Grilled mushrooms[blank_end] should be cooked first to prevent flavour transfer
Respuesta
-
Grilled mushrooms
-
grilled onions
Pregunta 33
Pregunta
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
Respuesta
- True
- False
Pregunta 34
Pregunta
Grilled onions at cooked at a temperature of [blank_start]350 degrees F[blank_end]
Respuesta
-
350 degrees F
Pregunta 35
Pregunta
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
Respuesta
-
almost done and golden brown
Pregunta 36
Pregunta
At 4pm grilled onions should be thrown out and fresh onions should be grilled and placed I. A new pan
Respuesta
- True
- False
Pregunta 37
Pregunta
Shelf life of grilled onions is [blank_start]one[blank_end] shift
Respuesta
-
one
Pregunta 38
Pregunta
Potatoes should be [blank_start]cut first thing in the morning[blank_end]
Respuesta
-
cut first thing in the morning
Pregunta 39
Pregunta
All potatoes should be submerged one inch under cold water for at least 15 mins
Respuesta
- True
- False
Pregunta 40
Pregunta
Cold water [blank_start]cleans and removes much of the starch[blank_end] from potatoes
Respuesta
-
cleans and removes much of the starch
Pregunta 41
Pregunta
The temperature of the water for the cut fries should NOT rise above [blank_start]55 degrees F[blank_end]
Respuesta
-
55 degrees F
Pregunta 42
Pregunta
If the water the in the building is not cold [blank_start]use ice or cool water in the walkin[blank_end]
Respuesta
-
use ice or cool water in the walkin
Pregunta 43
Pregunta
Black potatoes occur when potatoes have been out of water for too long
Respuesta
- True
- False
Pregunta 44
Pregunta
Black potatoes should be [blank_start]thrown out[blank_end]
Respuesta
-
thrown out
Pregunta 45
Pregunta
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]
Respuesta
-
eaten away and slimy
Pregunta 46
Pregunta
Buckets of acid effect should be [blank_start]thrown out completely[blank_end] as well as any others
Respuesta
-
thrown out completely
Pregunta 47
Pregunta
Pink potatoes occur when potatoes have been [blank_start]sOakes for long enough[blank_end]
Respuesta
-
soaked for long enough
Pregunta 48
Pregunta
To fix the pink potatoes, [blank_start]soak again until pink colour goes away[blank_end]
Respuesta
-
soak again until pink colour goes away
Pregunta 49
Pregunta
Prep time for one bag of potatoes in [blank_start]5 mins[blank_end]
Respuesta
-
5 minutes
Pregunta 50
Pregunta
The shelf life for cut potatoes in [blank_start]3 shifts[blank_end]
Respuesta
-
3 shifts
Pregunta 51
Pregunta
We prep the cheese[blank_start] to cut down time for the grill person[blank_end]
Respuesta
-
to cut down time for the grill person
Pregunta 52
Pregunta
Cheese that is stored in the chef base should have its [blank_start]own drawer above the hot dogs [blank_end]
Respuesta
-
own drawer above the hot dogs
Pregunta 53
Pregunta
Cheese doesn’t need to be [blank_start]stacked perfectly speed is objective [blank_end]
Respuesta
-
stacked perfectly speed is objective
Pregunta 54
Pregunta
The shelf life of cheese is [blank_start]4 shifts[blank_end]
Respuesta
-
4 shifts
Pregunta 55
Pregunta
Prep time for cheese is[blank_start] 30 minutes or less per case[blank_end]
Respuesta
-
30 minutes or less per case
Pregunta 56
Pregunta
We store hot dogs in either[blank_start] a cambro or a 1/3 pan[blank_end]
Respuesta
-
a cambro or a 1/3 pan
Pregunta 57
Pregunta
Prep time for hot dogs is [blank_start]20 mins or less per case [blank_end]
Respuesta
-
20 mins or less per case
Pregunta 58
Pregunta
The shelf life of prepped hot dogs is 3 shifts and will expire the next day at 4 pm
Respuesta
-
3 shifts
-
4 shifts
-
Will expire next day at 10 pm
-
Will expire at 4 pm the next day
Pregunta 59
Pregunta
Prep time for hot dogs in [blank_start]20 mins or less per case[blank_end]
Respuesta
-
20 mins or less per case
Pregunta 60
Pregunta
We only use to [blank_start]water[blank_end] to rinse lettuce
Respuesta
-
water
Pregunta 61
Pregunta
Lettuce should be hand shredded into [blank_start]1-2 inch pieces [blank_end]
Respuesta
-
1-2 inch pieces
Pregunta 62
Pregunta
One box of lettuce should yield[blank_start] one white tub[blank_end]
Respuesta
-
one white tub
Pregunta 63
Pregunta
To avoid temperature abuse lettuce [blank_start]cannot be prepped directly into 3rd pans[blank_end]
Respuesta
-
cannot be prepped directly into 3rd pans
Pregunta 64
Pregunta
Brown pieces or lettuce should be [blank_start]discarded[blank_end]
Respuesta
-
discarded
Pregunta 65
Pregunta
The shelf life of prepped lettuce is [blank_start]4 shifts[blank_end]
Respuesta
-
4 shifts
Pregunta 66
Pregunta
Prep time for a box of lettuce is [blank_start]30 mins per box or less [blank_end]
Respuesta
-
30 mins per box or less
Pregunta 67
Pregunta
Shelf life for lettuce wraps are [blank_start]2 shifts[blank_end] at the end of the night any unused wraps should be shredded
Respuesta
-
2 shifts
Pregunta 68
Pregunta
Prepped tomatoes are stacked[blank_start] 2 high into black tub. [blank_end]
Respuesta
-
2 high into black tub.
Pregunta 69
Pregunta
To avoid temperature abuse tomatoes cannot be [blank_start]prepped into third pans[blank_end]
Respuesta
-
prepped into third pans
Pregunta 70
Pregunta
Remove all [blank_start]core[blank_end] pieces and throw them away
Respuesta
-
core
Pregunta 71
Pregunta
The shelf life of tomatoes is [blank_start]4 shifts[blank_end]
Respuesta
-
4 shifts
Pregunta 72
Pregunta
The prep time for tomatoes is [blank_start]15 mins or less per case[blank_end]
Respuesta
-
15 mins or less per case
Pregunta 73
Pregunta
Onions are prepped on the [blank_start]white cutting boards only [blank_end]
Respuesta
-
white cutting boards only
Pregunta 74
Pregunta
Only cut the ends of the cut them in half and place them in a [blank_start]white tub[blank_end]
Respuesta
-
white tub
Pregunta 75
Pregunta
Shelf life of onions is [blank_start]4 shifts[blank_end]
Respuesta
-
4 shifts
Pregunta 76
Pregunta
Prep time for onions is[blank_start] 1 hour or less for one bag[blank_end]
Respuesta
-
1 hour or less for one bag
Pregunta 77
Pregunta
Only prep ____ with ___ people to prevent ____
Respuesta
-
3
-
2
-
1
-
5
-
Temperature abuse
-
Cross contamination
Pregunta 78
Pregunta
Meat must be received at a temperature of [blank_start]28 to 41 degrees F [blank_end]
Respuesta
-
28 to 41 degrees F
Pregunta 79
Pregunta
A patty should be [blank_start]3.6 ounces[blank_end]
Respuesta
-
3.6 ounces
Pregunta 80
Pregunta
One bag of meat should yield [blank_start]22 patties[blank_end]
Respuesta
-
22 patties
Pregunta 81
Pregunta
One box of mean should yield [blank_start]88 patties[blank_end]
Respuesta
-
88 patties
Pregunta 82
Pregunta
We only smash patties [blank_start]2 high[blank_end]
Respuesta
-
2 high
Pregunta 83
Pregunta
We stack our patties a total of[blank_start] 8 high in our cambros [blank_end]
Respuesta
-
8 high in our cambros
Pregunta 84
Pregunta
There should be[blank_start] 64 patties[blank_end] in each cambro
Respuesta
-
64 patties
Pregunta 85
Pregunta
The pack date is when the [blank_start]meat was ground [blank_end]
Respuesta
-
meat was ground
Pregunta 86
Pregunta
The meat can be accepted [blank_start]14 days after [blank_end]the packed date
Respuesta
-
14 days after
Pregunta 87
Pregunta
If you receive meat later than the pack date you should [blank_start]contact the vendor and send back [blank_end]
Respuesta
-
contact the vendor and send back
Pregunta 88
Pregunta
The freeze by date is [blank_start]21 days[blank_end] from the packed date
Respuesta
-
21 days
Pregunta 89
Pregunta
The freeze by date is the date when meat needs to be [blank_start]frozen[blank_end]
Respuesta
-
frozen
Pregunta 90
Pregunta
You need to write the[blank_start] received by date[blank_end] on each box when receiving
Respuesta
-
received by date
Pregunta 91
Pregunta
The shelf life of meat is[blank_start] 3 shifts[blank_end] and will expire the the next day at 4 pm
Respuesta
-
3 shifts
Pregunta 92
Pregunta
Five guys bread is purchased at a local store
Respuesta
- True
- False
Pregunta 93
Pregunta
It should take 2 people ___ to prep one box of meat
Respuesta
-
10 mins or less to prep one box
-
20 mins or less for one box
-
30 mins or less for one box
Pregunta 94
Pregunta
The bread is a proprietary blend that does not contain any addictive or preservatives
Respuesta
- True
- False
Pregunta 95
Pregunta
When storing bread it can only be displayed [blank_start]one bag high[blank_end] because it is fragile
Respuesta
-
one bag high
Pregunta 96
Pregunta
All bread ordering is done by [blank_start]five guys food management system[blank_end]
Respuesta
-
five guys food management system
Pregunta 97
Pregunta
Bread orders can be placed up to __ in advance and can get changed until ordering deadlines listed for the stores assigned bakery
Respuesta
-
14 days
-
12 days
-
10 days
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