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Exam (elaborations)

Five Guys Certification Test Questions and Answers

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Five Guys Certification Test Questions and Answers 1986 - ANSWER-The first Five Guys location opens in Arlington, Virginia. - ANSWER-Five Guys opens five locations around the DC metro area, perfects their business, and starts to build a cult-like following 2002 - ANSWER-Five Guys decides DC m...

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  • October 30, 2024
  • 18
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers
  • Five Guys Manager
  • Five Guys Manager
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Emillect
©EMILLECT 2024/2025 ACADEMIC YEAR. ALL RIGHTS RESERVED

FIRST PUBLISH OCTOBER 2024




Five Guys Certification Test Questions and

Answers


1986 - ANSWER✔✔-The first Five Guys location opens in Arlington, Virginia.


1986-2001 - ANSWER✔✔-Five Guys opens five locations around the DC metro area, perfects their

business, and starts to build a cult-like following


2002 - ANSWER✔✔-Five Guys decides DC metro-area residents shouldn't be the only ones to experience

their burgers and start to franchise in Virginia and Maryland.


2003 - ANSWER✔✔-Five Guys sells out of franchise territory within 18 months ad starts to open the rest

of the country for franchise rights


2003 - Present - ANSWER✔✔-Five Guys continues to expand


There are over ____ possible ways to order a burger at Five Guys - ANSWER✔✔-250,000


We use only potatoes grown above the _____ parallel, and is usually from ____ - ANSWER✔✔-42nd,

Idaho or Washington.


The Five Guys are: - ANSWER✔✔-Jim, Matt, Chad, Ben, Tyler (Just Make Cheeseburgers Burnt Today)


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Potatoes can be stacked _ high against a wall and _ high free-standing - ANSWER✔✔-5,4


Boxes of peanut oil can't be stacked more than _ high - ANSWER✔✔-2


Cold foods must be stored between - ANSWER✔✔-33-41 *F


Hot Foods must be stored above - ANSWER✔✔-140 *F or above


All shelving must be _ off the ground - ANSWER✔✔-6"


Forms of food contamination in a restaurant: - ANSWER✔✔-Biological, Chemical, Physical


food products must be stored __ inches off the floor - ANSWER✔✔-6


Temps should be taken every _ hours - ANSWER✔✔-2


The proper concentration for Quat sanitizer solution is: - ANSWER✔✔-150-400 PPM


Proper concentration range for Kay-5 solution is: - ANSWER✔✔-50-100 PPM


Our objective is to have all prep completed by ___ to allow for breaks and pre-shift meetings -

ANSWER✔✔-10:30 AM


Bacon, grilled mushrooms, and grilled onions should be completed by _ - ANSWER✔✔-10:00 AM




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, ©EMILLECT 2024/2025 ACADEMIC YEAR. ALL RIGHTS RESERVED

FIRST PUBLISH OCTOBER 2024




After cooking (everything in the morning) the grill should be cleaned and the grease trap should be

emptied - ANSWER✔✔-read this one again


All milkshakes are _ ounces. - ANSWER✔✔-16


The consistency of a properly blended milkshake should have an even ___ throughout - ANSWER✔✔-

viscocity


Patty weight should be between: - ANSWER✔✔-3.5-3.7, 3.6 being ideal


What are the 3 things we need to check when meat arrives to the store? - ANSWER✔✔-Temperature:

28-41 *F, Package Condition, and Pack Date: 14 days or less from pack date.


Three types of "Bad" Potatoes are: - ANSWER✔✔-Black, Pink, Acid-Effect


What PPM should the K5 sanitizer be? - ANSWER✔✔-100 PPM


Can we use our QT40 test strip to test the Kay5 solution? - ANSWER✔✔-No, chlorine based test-strip


How often do we rinse the spindle? - ANSWER✔✔-after every shake.


If the milkshake is coming out thick and is whipping around the spindle, what is the most likely cause? -

ANSWER✔✔-Feed tube closed, or left over sanitizer frozen into mixture


Which Mix-In does not get added to the base? - ANSWER✔✔-Coffee.



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