Quiz
FIVE GUYS MANAGER QUIZ
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Perguntas do quiz (97)
1How do we stack the potatoes
- APotatoes should be stacked Lincoln log free standing 4 high against a wall five high
- BLincoln log
2How do we play music ?
- AMusic should be loud enough that you can here the person right in front of you but not at the table across the room
- B20
3Peanut oil should be stack never more than two high
- AVerdadeiro
- BFalso
4Who are five guys?
- AJim Matt chad Tyler and Ben
- BJerry Christian Tim Martin Bruce
5What area is our potatoes from
- ALocally grown potatoes from Idaho
- BWe only use potatoes ground above the 42nd parallel
6We only us [blank_start]100% All American fresh[blank_end] ground beef
- A100% All American fresh
7We have both refrigerators and freezers
- AVerdadeiro
- BFalso
8Cold foods should be stored[blank_start] between 33 degrees - 41 degrees [blank_end]
- Abetween 33 degrees - 41 degrees
- Babove 22 degrees
9Hot foods should be stored at a temperature [blank_start]above 140 degrees[blank_end]
- Aabove 140 degrees
10How often do we take the cold temperatures for food ?
- AEver hour
- BEvery two hours
11When should you change gloves?
- AAfter leaving the kitchen or changing tasks
- BAfter ever order
12What are the forms of food contamination in a restaurant?
- ABiological, chemical physical
- BChemical
- CPhysical
- DEmotional
- EScents
13What are the 5 pathogens that require exclusion from work ?
- Ashigella
- Bsalmonella
- CE Coli
- Dhepatitis A
- Enorovirus
- FBiological
- GChemical
- HPhysical
14What are white buckets for ?
- AStoring potatoes, salt and sugar
- BStoring cruelly debris and ketchup bottles
15What are orange buckets for ?
- AStoring fry debris grease and empty ketchup and mustard bottles
- BStoring salt sugar and mustard
- CStoring sugar salt and fries
16How often should the temperature of potentially hazardous foods be taken ?
- AEvery two hours
- BEvery 1 hour
- CEvery 3 hours
17What should the red safety binder contain ?
- AMost recent health inspection
- BStritech audit
- CPest control reports
- DTemperature logs of everyday logs
18What are the main opponents of an effective pest prevention program ?
- APrevent access
- BDeny food
- CWork with licensed pest control operator
- DShould be fine as long as not a serious infestation
- EUse our own spray
19What 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
- Arid of surface dirt
- Breducing pathogens to a safe level
20All prepped items should be dated for consistency and all labels should either end at..
- A5pm
- B8pm
- C10pm
- D4pm
21What style of bacon do we cook?
- ATenderly forked , curly bacon
- BCrispy bacon
22Our bacon should stick straight out when held horizontally and shatter when dropped from ..
- A14 inches
- B12 inches
- C15 inches
- D20 inches
23We place ___ sheet of bacon per layer in the fry basket. The layers must be separated by ___
- AOne sheet of bacon
- BTwo sheets of tin foil folded in half
- COne sheet of paper towel folded in half
- DTwo sheets of paper towel folded in half
24We cook bacon after the mushrooms and oinions
- AVerdadeiro
- BFalso
25When cooking bacon during operating hours, we use which side of the girl
- A3rd section of the grill to prevent cross contamination
- B3rd part of the grill
26When cooking bacon set the grill to [blank_start]400 degrees F[blank_end]
- A400 degrees F
27Using the red spatula flip bacon[blank_start] only 1-2 times[blank_end]
- Aonly 1-2 times
28A box of bacon should take [blank_start]no longer than 30 mins to prep[blank_end]
- Ano longer than 30 mins to prep
29Raw bacon can only be stored for[blank_start] 7 days from the receiving date[blank_end]
- A7 days from the receiving date
30Mushrooms are cooked at [blank_start]350 degrees F[blank_end]
- A350 degrees F
31At [blank_start]4pm[blank_end] mushrooms MUST be thrown out and fresh mushrooms should be grilled and placed in a new pan
- A4pm
32[blank_start]Grilled mushrooms[blank_end] should be cooked first to prevent flavour transfer
- AGrilled mushrooms
- Bgrilled onions
33When 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
- AVerdadeiro
- BFalso
34Grilled onions at cooked at a temperature of [blank_start]350 degrees F[blank_end]
- A350 degrees F
35We 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
- Aalmost done and golden brown
36At 4pm grilled onions should be thrown out and fresh onions should be grilled and placed I. A new pan
- AVerdadeiro
- BFalso
37Shelf life of grilled onions is [blank_start]one[blank_end] shift
- Aone
38Potatoes should be [blank_start]cut first thing in the morning[blank_end]
- Acut first thing in the morning
39All potatoes should be submerged one inch under cold water for at least 15 mins
- AVerdadeiro
- BFalso
40Cold water [blank_start]cleans and removes much of the starch[blank_end] from potatoes
- Acleans and removes much of the starch
41The temperature of the water for the cut fries should NOT rise above [blank_start]55 degrees F[blank_end]
- A55 degrees F
42If the water the in the building is not cold [blank_start]use ice or cool water in the walkin[blank_end]
- Ause ice or cool water in the walkin
43Black potatoes occur when potatoes have been out of water for too long
- AVerdadeiro
- BFalso
44Black potatoes should be [blank_start]thrown out[blank_end]
- Athrown out
45The 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]
- Aeaten away and slimy
46Buckets of acid effect should be [blank_start]thrown out completely[blank_end] as well as any others
- Athrown out completely
47Pink potatoes occur when potatoes have been [blank_start]sOakes for long enough[blank_end]
- Asoaked for long enough
48To fix the pink potatoes, [blank_start]soak again until pink colour goes away[blank_end]
- Asoak again until pink colour goes away
49Prep time for one bag of potatoes in [blank_start]5 mins[blank_end]
- A5 minutes
50The shelf life for cut potatoes in [blank_start]3 shifts[blank_end]
- A3 shifts
51We prep the cheese[blank_start] to cut down time for the grill person[blank_end]
- Ato cut down time for the grill person
52Cheese that is stored in the chef base should have its [blank_start]own drawer above the hot dogs [blank_end]
- Aown drawer above the hot dogs
53Cheese doesn’t need to be [blank_start]stacked perfectly speed is objective [blank_end]
- Astacked perfectly speed is objective
54The shelf life of cheese is [blank_start]4 shifts[blank_end]
- A4 shifts
55Prep time for cheese is[blank_start] 30 minutes or less per case[blank_end]
- A30 minutes or less per case
56We store hot dogs in either[blank_start] a cambro or a 1/3 pan[blank_end]
- Aa cambro or a 1/3 pan
57Prep time for hot dogs is [blank_start]20 mins or less per case [blank_end]
- A20 mins or less per case
58The shelf life of prepped hot dogs is 3 shifts and will expire the next day at 4 pm
- A3 shifts
- B4 shifts
- CWill expire next day at 10 pm
- DWill expire at 4 pm the next day
59Prep time for hot dogs in [blank_start]20 mins or less per case[blank_end]
- A20 mins or less per case
60We only use to [blank_start]water[blank_end] to rinse lettuce
- Awater
61Lettuce should be hand shredded into [blank_start]1-2 inch pieces [blank_end]
- A1-2 inch pieces
62One box of lettuce should yield[blank_start] one white tub[blank_end]
- Aone white tub
63To avoid temperature abuse lettuce [blank_start]cannot be prepped directly into 3rd pans[blank_end]
- Acannot be prepped directly into 3rd pans
64Brown pieces or lettuce should be [blank_start]discarded[blank_end]
- Adiscarded
65The shelf life of prepped lettuce is [blank_start]4 shifts[blank_end]
- A4 shifts
66Prep time for a box of lettuce is [blank_start]30 mins per box or less [blank_end]
- A30 mins per box or less
67Shelf life for lettuce wraps are [blank_start]2 shifts[blank_end] at the end of the night any unused wraps should be shredded
- A2 shifts
68Prepped tomatoes are stacked[blank_start] 2 high into black tub. [blank_end]
- A2 high into black tub.
69To avoid temperature abuse tomatoes cannot be [blank_start]prepped into third pans[blank_end]
- Aprepped into third pans
70Remove all [blank_start]core[blank_end] pieces and throw them away
- Acore
71The shelf life of tomatoes is [blank_start]4 shifts[blank_end]
- A4 shifts
72The prep time for tomatoes is [blank_start]15 mins or less per case[blank_end]
- A15 mins or less per case
73Onions are prepped on the [blank_start]white cutting boards only [blank_end]
- Awhite cutting boards only
74Only cut the ends of the cut them in half and place them in a [blank_start]white tub[blank_end]
- Awhite tub
75Shelf life of onions is [blank_start]4 shifts[blank_end]
- A4 shifts
76Prep time for onions is[blank_start] 1 hour or less for one bag[blank_end]
- A1 hour or less for one bag
77Only prep ____ with ___ people to prevent ____
- A3
- B2
- C1
- D5
- ETemperature abuse
- FCross contamination
78Meat must be received at a temperature of [blank_start]28 to 41 degrees F [blank_end]
- A28 to 41 degrees F
79A patty should be [blank_start]3.6 ounces[blank_end]
- A3.6 ounces
80One bag of meat should yield [blank_start]22 patties[blank_end]
- A22 patties
81One box of mean should yield [blank_start]88 patties[blank_end]
- A88 patties
82We only smash patties [blank_start]2 high[blank_end]
- A2 high
83We stack our patties a total of[blank_start] 8 high in our cambros [blank_end]
- A8 high in our cambros
84There should be[blank_start] 64 patties[blank_end] in each cambro
- A64 patties
85The pack date is when the [blank_start]meat was ground [blank_end]
- Ameat was ground
86The meat can be accepted [blank_start]14 days after [blank_end]the packed date
- A14 days after
87If you receive meat later than the pack date you should [blank_start]contact the vendor and send back [blank_end]
- Acontact the vendor and send back
88The freeze by date is [blank_start]21 days[blank_end] from the packed date
- A21 days
89The freeze by date is the date when meat needs to be [blank_start]frozen[blank_end]
- Afrozen
90You need to write the[blank_start] received by date[blank_end] on each box when receiving
- Areceived by date
91The shelf life of meat is[blank_start] 3 shifts[blank_end] and will expire the the next day at 4 pm
- A3 shifts
92Five guys bread is purchased at a local store
- AVerdadeiro
- BFalso
93It should take 2 people ___ to prep one box of meat
- A10 mins or less to prep one box
- B20 mins or less for one box
- C30 mins or less for one box
94The bread is a proprietary blend that does not contain any addictive or preservatives
- AVerdadeiro
- BFalso
95When storing bread it can only be displayed [blank_start]one bag high[blank_end] because it is fragile
- Aone bag high
96All bread ordering is done by [blank_start]five guys food management system[blank_end]
- Afive guys food management system
97Bread orders can be placed up to __ in advance and can get changed until ordering deadlines listed for the stores assigned bakery
- A14 days
- B12 days
- C10 days
Informações
- Descrição
- Five guy Manager study guide. Everything you need to know about five guys burgers , fries and condiments preps..
- Autor
- Kora mcp
- Idioma
- English
- Visualizações
- 250
- Etiquetas
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