How do we stack the potatoes
Potatoes should be stacked Lincoln log free standing 4 high against a wall five high
Lincoln log
How do we play music ?
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
Peanut oil should be stack never more than two high
Who are five guys?
Jim Matt chad Tyler and Ben
Jerry Christian Tim Martin Bruce
What area is our potatoes from
Locally grown potatoes from Idaho
We only use potatoes ground above the 42nd parallel
We only us ground beef
We have both refrigerators and freezers
Cold foods should be storedbetween 33 degrees - 41 degrees above 22 degrees( between 33 degrees - 41 degrees, above 22 degrees )
Hot foods should be stored at a temperature
How often do we take the cold temperatures for food ?
Ever hour
Every two hours
When should you change gloves?
After leaving the kitchen or changing tasks
After ever order
What are the forms of food contamination in a restaurant?
Biological, chemical physical
Chemical
Physical
Emotional
Scents
What are the 5 pathogens that require exclusion from work ?
shigella
salmonella
E Coli
hepatitis A
norovirus
Biological
What are white buckets for ?
Storing potatoes, salt and sugar
Storing cruelly debris and ketchup bottles
What are orange buckets for ?
Storing fry debris grease and empty ketchup and mustard bottles
Storing salt sugar and mustard
Storing sugar salt and fries
How often should the temperature of potentially hazardous foods be taken ?
Every 1 hour
Every 3 hours
What should the red safety binder contain ?
Most recent health inspection
Stritech audit
Pest control reports
Temperature logs of everyday logs
What are the main opponents of an effective pest prevention program ?
Prevent access
Deny food
Work with licensed pest control operator
Should be fine as long as not a serious infestation
Use our own spray
What is the difference between washing and sanitation? Washing is getting ❌and sanitizing reduces pathogens to a safe level
All prepped items should be dated for consistency and all labels should either end at..
5pm
8pm
10pm
4pm
What style of bacon do we cook?
Tenderly forked , curly bacon
Crispy bacon
Our bacon should stick straight out when held horizontally and shatter when dropped from ..
14 inches
12 inches
15 inches
20 inches
We place ___ sheet of bacon per layer in the fry basket. The layers must be separated by ___
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
We cook bacon after the mushrooms and oinions
When cooking bacon during operating hours, we use which side of the girl
3rd section of the grill to prevent cross contamination
3rd part of the grill
When cooking bacon set the grill to
Using the red spatula flip bacon
A box of bacon should take
Raw bacon can only be stored for
Mushrooms are cooked at
At mushrooms MUST be thrown out and fresh mushrooms should be grilled and placed in a new pan
Grilled mushrooms grilled onions( Grilled mushrooms, grilled onions ) should be cooked first to prevent flavour transfer
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
Grilled onions at cooked at a temperature of
We grill the onions until they are because they will cook continue to cook in the hot holding unit
At 4pm grilled onions should be thrown out and fresh onions should be grilled and placed I. A new pan
Shelf life of grilled onions is shift
Potatoes should be
All potatoes should be submerged one inch under cold water for at least 15 mins
Cold water from potatoes
The temperature of the water for the cut fries should NOT rise above
If the water the in the building is not cold
Black potatoes occur when potatoes have been out of water for too long
Black potatoes should be
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
Buckets of acid effect should be as well as any others
Pink potatoes occur when potatoes have been
To fix the pink potatoes,
Prep time for one bag of potatoes in
The shelf life for cut potatoes in
We prep the cheese
Cheese that is stored in the chef base should have its
Cheese doesn’t need to be
The shelf life of cheese is
Prep time for cheese is
We store hot dogs in either
Prep time for hot dogs is
The shelf life of prepped hot dogs is 3 shifts and will expire the next day at 4 pm
3 shifts
4 shifts
Will expire next day at 10 pm
Will expire at 4 pm the next day
Prep time for hot dogs in
We only use to to rinse lettuce
Lettuce should be hand shredded into
One box of lettuce should yield
To avoid temperature abuse lettuce
Brown pieces or lettuce should be
The shelf life of prepped lettuce is
Prep time for a box of lettuce is
Shelf life for lettuce wraps are at the end of the night any unused wraps should be shredded
Prepped tomatoes are stacked
To avoid temperature abuse tomatoes cannot be
Remove all pieces and throw them away
The shelf life of tomatoes is
The prep time for tomatoes is
Onions are prepped on the
Only cut the ends of the cut them in half and place them in a
Shelf life of onions is
Prep time for onions is
Only prep ____ with ___ people to prevent ____
3
2
1
5
Temperature abuse
Cross contamination
Meat must be received at a temperature of
A patty should be
One bag of meat should yield
One box of mean should yield
We only smash patties
We stack our patties a total of
There should be in each cambro
The pack date is when the
The meat can be accepted the packed date
If you receive meat later than the pack date you should
The freeze by date is from the packed date
The freeze by date is the date when meat needs to be
You need to write the on each box when receiving
The shelf life of meat is and will expire the the next day at 4 pm
Five guys bread is purchased at a local store
It should take 2 people ___ to prep one box of meat
10 mins or less to prep one box
20 mins or less for one box
30 mins or less for one box
The bread is a proprietary blend that does not contain any addictive or preservatives
When storing bread it can only be displayed because it is fragile
All bread ordering is done by
Bread orders can be placed up to __ in advance and can get changed until ordering deadlines listed for the stores assigned bakery
14 days
12 days
10 days
