FG Certification Quiz Pages 1-7

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Email *

First Name *

Last Name *

Store you work at *

PBG

Wellington

Boynton

Boca

Stuart

Jupiter

PSL

Delray

What year did Five Guys open? *

1 point

1996

1990

1986

What year did Five Guys sell out their franchise territory in North America? *

1 point

2002

2003

2004

How many different ways can you dress a burger? *

1 point

200,000

250,000

225,000

Should we ever have a burned out light at Five Guys? *

1 point

Yes

It's okay as long as we plan to change it soon

Our potaotes are grown above which parallel? *

1 point

41st

42nd

43rd

Who are the Five Guys? *

1 point

Jim, Matt, Chad, Ben & Tyler

Jim, Jerry, Matt, Ben & Tyler

Jerry, Matt, Chad & Tyler

Where does customer perception start at Five Guys? *

1 point

At the register

At the front door

In the parking lot

What best describes where our music level should be set to? *

1 point

At an appropiate level. You should be able to have a conversatin, but not hear the conversation across the room.

Rock out, keep it loud!

Not too loud, we want a quiet environment.

What best describes how our potatoes should be stacked? *

1 point

Lincoln log style

Brick style

Straigt up and down

How many open signs should each store have? *

1 point

Is it okay to every have empty dunage racks in the dining room? *

1 point

Yes

Yes, as long as you receive your truck the next day.

What is the minimum amount of open peanut boxes we should have in the dining room? *

1 point

Is it okay to write anything else on the tip jar besides "TIPS"? *

1 point

Yes

Yes, we can put we need "gas money"

Is it true that cold food should be stored below 41 degrees? *

1 point

Yes

Is it true that hot foods should be stored above 140 degrees? *

1 point

Yes

How high should food be stored off of the floor? *

1 point

3 inches

6 inches

12 inches

What are three ways food can be contaminated? *

1 point

Biological, chemical & physical

Chemical, emotional & physical

Spiritual, chemical & emotional

What are the six pathogens? *

1 point

Shigellosis, Salmonella, Salmonella (non-Typhoidal), E. Coli, Hepatitis A & Eboli

Shigellosis, Salmonella, Salmonella (non-Typhoidal), E. Coli, Hepatitis A, and Norovirus.

Shigellosis, Salmonella, Salmonella (non-Typhoidal), E. Coli, Hepatitis A, and Corona

What are white buckets used for? *

1 point

Sugar, salt & potatoes

Grease disposal

Ketchup & mustard bottles

How often should the temperature of potentially hazardous food be taken? *

1 point

Every 1 hour

Every 2 hours

every 4 hours

What is the minimum number of sanitizer buckets that should be out at all times? *

1 point

Two

One

Three

What goes in the red safety binder? *

1 point

Most recent local health inspection, Steritech audit, and pest control report

Most recent local health inspection, Steritech audit, and photo ID

Most recent local health inspection, Steritech audit, and menu

What is the proper concentration for quat sanitizer? *

1 point

100 - 150

50 - 100

150 - 400

What is the proper concentration for Kay-5 sanitizer? *

1 point

50-100

100-150

150-200

Do we use cold water or hot water for sanitizer? *

1 point

Cold

Hot

What time should all prep be completed by? *

1 point

10:00am

10:30am

10:45am

What time should bacon, grilled onions & mushrooms be done by? *

1 point

10:00am

10:30am

10:45am

Should the receive date be written on all food products? *

1 point

Yes

True or false, all date labels should end with either 4pm or 10pm? *

1 point

True

False

Do we cook bacon for one day only? *

1 point

Yes

What's the word we use to describe our bacon when it's done cooking? *

1 point

Mushy

Crispy

Burnt

What are the two test we use for cooked bacon? *

1 point

Horizontal test & shatter test

Shatter test & taste test

Taste test & horizontal test

What is the shelf life of cooked bacon? *

1 point

One shift

One day

10pm the following day

What do we do with left over bacon when they day is over? *

1 point

Keep it for the morning

Throw it away

Give it out to the team to make BLT's

What temperature do we cook bacon at? *

1 point

300

350

400

How much water should we have in the pan with the grilled mushrooms? *

1 point

7 oz

9 oz

12 oz

What temperature do we cook grilled mushrooms? *

1 point

300

350

400

Does the water go in the pan before or after we cook the mushrooms? *

1 point

Before

After

True or false, grilled mushrooms should be held above 140 degrees? *

1 point

True

False

What is the shelf life for grilled mushrooms? *

1 point

One shift

One day

True or false, we should bring out a new pan for grilled mushrooms for the PM shift? *

1 point

True

False

What temperature do we cook grilled onions? *

1 point

300

350

400

We grill our onions until they are... *

1 point

Golden

Burnt

How often do we check the temperature of the grilled onions? *

1 point

Every 1 hour

Every 2 hours

Every 4 hours

If grilled onions go below 140, where do we reheat them? *

1 point

In section one of the grill

In section three until they reach 165 for 15 seconds

We don't

True or false, at 4:00 PM, grilled onions must be thrown out, and fresh onions must be grilled and placed in a
new pan. *

1 point

True

False

Where do we cook our grilled onions during open hours? *

1 point

Meat grill in zone 3

Bread grill

Meat grill in zone 1

How long should cut potatoes soak in cold, clean water? *

1 point

15 minutes

10 minutes

20 minutes

Why do we soak potatoes in cold water? *

1 point

Because it saves on the water bill to use cold water.

Cold water cleans the potatoes and removes much of the starch.

Because the hot water is too hot

When does the acid effect occur? *

1 point

When potatoes are submerged in water for more than 15 hours

When potatoes have soaked in water too long (this may occur after 20 hours). The potatoes will appear eaten away and slimy.

When we accidentally spill sanitizer into the sink

When do potatoes turn pink? *

1 point

When the potatoes have not soaked in water long enough.

When potatoes have soaked too long

When potatoes are ripe

How do we fix pink potatoes? *

1 point

Throw them away

Soak them in cold water in the prep sink for additional 15 minutes.

Serve them, they are okay

When do potatoes turn black? *

1 point

When potatoes have been in water too long

When we overcooked them

When the potatoes have been out of water too long.

How do you fix black potatoes? *

1 point

You can not fix black potatoes, you must throw them away.

Put them back in water.

They are fine, cook them!

What is the shelf life for prepped cheese? *

1 point

4 shifts

One day

3 shifts

What is the prep time for one box of cheese? *

1 point

10 minutes

20 minutes

30 minutes

What do you do with left over cheese when we close at night? *

1 point

Wrap the cheese in foil, place back in a dated cambro in the cooler.

Throw it away.

Put it in the salad bar.

What is the prep time for one box of hot dogs? *

1 point

20 minutes or less

10 minutes

30 minutes

What is the shelf life for prepped hot dogs? *

1 point

One day

3 shifts

4 shifts

What size do we shred our lettuce to? *

1 point

3-4 inches

2-3 inches

1-2 inches

Should lettuce be prepped directly into 1/3 pans? *

1 point

Yes

Should we throw away brown and hard pieces? *

1 point

Yes

What is the shelf life for prepped lettuce? *

1 point

One day

3 shifts

4 shifts

What is the prep time for one box of lettuce? *

1 point

10 minutes

20 minutes

30 minutes

What is the shelf life for a "lettuce wrap"? *

1 point

3 shifts

2 shifts

1 shift

How high do we stack tomatoes in the black tub? *

1 point

4 high

3 high

2 high

Should tomatoes be prepped directly into 1/3 pans? *

1 point

Yes

What is the prep time for one box of tomatoes? *

1 point

10 minutes

15 minutes

20 minutes

What is the shelf life for prepped tomatoes? *

1 point

One day

3 shifts

4 shifts

Which statement best describes how we prep our onions? *

1 point

Only cut the ends of the onions off then cut the onions in half and place them in a white tub.

Cut the onions in half

Peel the onion, cut off the ends and throw in the white tub

What is the prep time for one bag of onions? *

1 point

1 hour or less

2 hours

3 hours

What is the shelf life for onions? *

1 point

2 shifts

4 shifts

6 shifts

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