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FIVE GUYS CERTIFICATION STUDY GUIDE
How many ways are there to order a burger at FG? - Answers- More than 250, What type of ground beef does FG use? - Answers- Only 100% All-American Ground Beef. Except in Canda and the UK where the meat is local Are there freezers at FG? - Answers- There are no freezers at Five Guys, just coolers. Nothing is ever frozen What is the temp. of the walk in at FG? - Answers- 33 - 41 degrees What type of oil do we use? - Answers- Peanut oil Where are our potatoes grown? - Answers- Above the 42nd parallel Our menu is _______ free - Answers- trans-fat Every FG should have 2 functioning _______ _______ ________ - Answers- neon open signs What signage is the store required to have posted? - Answers- - the store's phone number
- hours of operation
- online ordering How should music be set? - Answers- At an appropriate level. You should be able to hear the person next to you but not the person at the tables across the room. Lighting should be _____ and _______. Can there be a burnt out light bulb at FG? - Answers- Bright, inviting. There can never be a burnt out light bulb. How full can FG trash cans be? - Answers- 1/2 full. How should trash cans be changed? - Answers- In the back away from customer view. How are potatoes stacked? - Answers- Lincoln log style. Against the wall they are stacked 5 high, and stacked 4 high freestanding. How high are boxes of peanut oil stacked? - Answers- 2 high Peanut boxes - Answers- 2 open peanut boxes. At least 3/4 full. They should have a 5 oz. metal scoop and a 1/4 sleeve of peanut boats available Comment boards - Answers- Should be located in an easily accessible location. Should be stocked with UNLINED notecards and crayons.
What should be at each register? - Answers- Laminated topping cards available to customers. Tip jar - Answers- Labeled TIPS in black sharpie and spiked with 5 one dollar bills What temp. do cold foods have to be kept at? - Answers- 33 - 41 degrees What temp. do hot foods have to be stored at? - Answers- 140 degrees How quickly do cold foods have to return to the temp. safety zone? - Answers- 2 hours How many inches off the ground does ALL shelving have to be? - Answers- 6 inches Who are the Five Guys? Who is the dad? - Answers- Jim, Matt, Chad, Ben, and Tyler. The dad is Jerry. (Wife is Jeanine). Where does customer perception start? - Answers- In the parking lot What can a FG parking lot NOT have? - Answers- Debris, trash, and cigarette butts (etc.) There should never be a _______ _______ in front of the doors. - Answers- grease stain What should you do during inclement weather? - Answers- Place wet floor signs, and mats at all entrances. Doors should be ______ and _______ free - Answers- clean, smudge When do you change your gloves? - Answers- After leaving the kitchen or when gloves become dirty What are the 3 types of contaminations in a restaurant? - Answers- Biological, chemical, and physical What is a biological contamination? - Answers- When pathogens are passed onto food. What is a chemical contamination? - Answers- When cleaning/ sanitizing agents come in contact with food due to improper use or storage. What is a physical contamination? - Answers- When hazardous foreign or naturally occuring objects are introduced into food. What are the 6 pathogens that require exclusiong from work? - Answers- Salmonella , shigella, salmon non-typhoidal, e-coli, hepatitis a, norovirus
What is the difference between washing and sanitizing? - Answers- - washing removes surface dirt
- sanitizing reduces pathogens to a safe level What day do we prep for at FG? - Answers- The current day What time are we supposed to have prep done by? - Answers- 10:30am to allow for breaks and pre shift meetings What three things should be prepped (in the kitchen) by 10am? - Answers- Bacon, grilled mushrooms, and grilled onions. What must all prepped items have? - Answers- A label with a date When do labels end? - Answers- 4pm or 10pm. What should be written on all food products? - Answers- The received date What is used to determine prep levels for the day? - Answers- The prep forecast worksheet, forecasted sales, and/or 7-day pre-production summary We prep enough bacon for the _____ day - Answers- entire What type of bacon do we cook? - Answers- Crispy bacon What type of tests do we conduct to see if our bacon is well cooked? - Answers- Horizontal test - if the bacon sticks completely out straight, it is good bacon Shatter test - bacon should shatter when dropped from 14 inches Where do we house our prepped bacon? - Answers- In a fry basket How do we separate bacon in a fry basket? - Answers- We place one sheet of bacon per layer in the fry basket. The layers must be separated by a paper towel folded in half. Is bacon cooked before grilled mushrooms and onions? - Answers- Yes Where must bacon be cooked during operating hours? - Answers- In the 3rd section of the frill to prevent cross contamination What is the shelf life of cooked bacon? - Answers- One day What is the temp of the grill when cooking bacon? - Answers- 400 degrees What items do you need to cook bacon? - Answers- Bacon scraper, and RED spatula
How many times can you flip bacon - Answers- 1 - 2 times How long does it take to cook a box of bacon? - Answers- 30 minutes How many days can raw bacon be stored from the receive date? - Answers- Seven days Where are extra baskets of bacon stored? - Answers- On the bottom two shelves of the bread rack or a clean prep table in the BOH What temp are mushrooms cooked at? - Answers- 350 degrees How do you cook grilled mushrooms? - Answers- We grill the mushrooms until they are almost done and golden because they will continue to cook in the hot holding unit. Where are grilled mushrooms placed once cooked? - Answers- In the back of the hot holding unit How much water is to be poured into the pan? - Answers- 9 oz How often should the temperature of the grilled mushrooms be taken? - Answers- Every 2 hours What is the shelf life of grilled mushrooms? - Answers- 1 shift What happens at 4pm to grilled mushrooms? - Answers- They are thrown out, fresh mushrooms are grilled, and the pan is replaced and washed. Are grilled onions or grilled mushrooms grilled first? - Answers- Grilled mushrooms are cooked first to prevent flavor cross contamination. What section do we cook grilled mushrooms in while we are open? Why? - Answers- The 3rd section to prevent cross contamination. What temp. are grilled onions cooked at? - Answers- 350 degrees How do we cook grilled onions? - Answers- We grill the onions until they are almost done and golden because they will continue to cook in the hot holding unit. How much water do we put in the pan for the grilled onions? - Answers- Pour 9 oz of hot water into the metal warming pan while it is in the hot holding unit, prior to putting the grilled onions into the pan.
hours). The potatoes will appear eaten away and slimy.Buckets containing potatoes with the acid effect should be discarded completely as well as any others left over from the previous shift. How do pink potatoes occur? How do we fix pink potatoes? - Answers- Pink potatoes occur when the potatoes have not soaked in water long enough. To fix the pink potatoes, soak them in cold water in the prep sink for additional 15 minutes. Do buckets on the line contain water? - Answers- No. How many potato cutters is each store required to have? - Answers- Two What is the shelf life of cut potatoes? - Answers- 3 shifts What is the prep time for one bag of potatoes? - Answers- 5 minutes or less Why do we prep cheese? - Answers- We prep the cheese to help cut down cook time for the grill person. What cambro can cheese be stored in? - Answers- We house our separated cheese in a cambro that is dated. When it is ready for the kitchen, the cheese is housed in a metal 1/3 or 1/6 pan, set inside a metal 1/3 pan filled half way with ice and water. There should be no aluminum foil around the cheese when it is in the ice bath. Where is the cheese stored in the chef base? - Answers- In its own drawer above the hot dogs What is the objective when prepping cheese? - Answers- SPEED What is the shelf life of prepped cheese - Answers- 4 shifts What is the prep time for one case of cheese? - Answers- 30 mins or less What cutting board do we prep hot dogs on? - Answers- The red cutting board How do we prep hotdogs? - Answers- Using a knife split the hot dog in half lengthwise. What cambro do we store hotdogs in? - Answers- 1/3 pan or a cambro Where are hotdogs stored in the chef base? - Answers- If the hot dogs are being stored in the chef-base, they need to be in a drawer of their own. What is the shelf life of prepped hot dogs? - Answers- 3 shifts. Hot dogs expire at 4pm How long should it take to prep a case of hotdogs? - Answers- 20 mins or less
What do we use to rinse lettuce? - Answers- Cold water Lettuce should be shredded into __ to __ inch pieces - Answers- 1 to 2 inch pieces One box of lettuce should equal _____ ____ _____ - Answers- one white tub Why can't lettuce be prepped directly into 1/3rd pans? - Answers- To avoid temperature abuse What pieces of lettuce are to be discared? - Answers- Brown and hard pieces EVERYTHING IN THE WALKIN SHOULD BE ______ - Answers- DATED when it was prepped and when it needs to be thrown out How long should it take to prep a box of lettuce? - Answers- 30 minutes or less How many shifts are lettuce wraps good for? What happens to lettuce wraps at the end of the 2nd shift? - Answers- 2 shifts. Any unused lettuce wrap lettuce will be shredded into 1-2 inch pieces and placed into the white tub of lettuce that was prepped that morning. How high are tomatoes stacked into the black tub? - Answers- 2 high How high are tomatoes stacked in 1/3 pans? - Answers- Tomatoes can be stacked higher in third pans that go in the dressing station. Can be tomatoes be prepped directly into 1/3 pans? Why or why not? - Answers- To avoid temperature abuse, tomatoes cannot be prepped directly into the third pans. How are tomatoes place in the tomato slicer? - Answers- Tomatoes should be placed top down in the cutter and that the blades are extremely sharp. What pieces of the tomatoes do we remove and throw away? - Answers- The core pieces What is the shelf life of prepped tomatoes? - Answers- 4 shifts What is the prep time for one case of tomatoes? - Answers- 15 minutes or less What cutting boards are onions cut on? - Answers- White and green cutting boards ONLY
bloated. What happens if meat reaches the freeze by date? - Answers- If meat reaches the freeze-by date at FIVE GUYS, it must be thrown out. What must you write on the box of meat when you receive it? - Answers- The date you receive it What is the shelf life of meat? - Answers- 3 shifts and it expires the next day at 4 pm How long should it take 2 people to prep a box of meat? - Answers- 10 minutes or less What temp water do we use to wash strawberries? - Answers- COLD How many containers of strawberries go with the usual recipe? - Answers- 4, 1lb containers How do we cut strawberries? - Answers- Cut the stem off each strawberry on a green cutting board and throw the stems away. Cut each strawberry in half and place in an 8-quart container. What is the recipe for strawberry marinade? - Answers- Add 1⁄2 cup of sugar, 1 teaspoon of lemon juice, 1 salt packet, and 2 pepper packets. Along with rinsed strawberries.To properly mix the ingredients, shake the container a minimum of 5 times in a tossing motion while securing the lid. Remove the lid and add 4 cups of simple syrup. How many times do we shake marinade once it has been made? - Answers- A minimum of 5 times What shelf do we put strawberry marinade on? - Answers- Place on the bottom product shelf in the walk-in cooler What must a strawberry marinade label have? - Answers- Date, time, and ready to use date. What is the shelf life of strawberry marinade? - Answers- 4 shifts, not to exceed 24 hours What is the shelf life of blended strawberries? - Answers- 5 days How many bananas in the usual recipe for banana marinade? - Answers- 6 bananas Our bananas must be _____? - Answers- freckled
How do we prep bananas? - Answers- Place the bananas on the prep table next to the green cutting board. Cut the ends off the banana and throw them away along with the peel. Cut the banana into rings (approximately 1⁄4 inch thickness). Place all banana rings into 4-quart container and add 1 packet of salt, 4 cups of simple syrup To properly mix the ingredients, shake the container a minimum of 5 times in a tossing motion while securing the lid. What shelf does banana marinade go on in the walk in? - Answers- the bottom product shelf What must a banana marinade label have? - Answers- date, time, and ready to use date How long is banana marinade good for? - Answers- 4 shifts, not to exceed 24 hours What type of cherries does FG use - Answers- Amarena cherries What does the FG recipe for blended cherries call for? - Answers- One can of amarena cherries How do we blend cherries? - Answers- Pulsate can of cherries in blender on high for 5 seconds to blend the cherries into a chunky consistency. What is the shelf life for blended cherries? - Answers- 5 days How do we make salted caramel? - Answers- Use one jug of Ghirardelli Caramel and fill large black mix-in container 3⁄4 high. Add 4 teaspoons of sea salt into large black mix-in container. Using the fountainette pump, stir sea salt into the caramel. What are the shake mix ins we offer at FG? - Answers- The Five Guys milkshake is offered with the following mix-ins: bacon, salted caramel, Double Stuf Oreo, Oreo cookie pieces, Oreo crème, coffee, peanut butter, banana, strawberry, chocolate, cherry, vanilla, malted milk powder and whipped topping. What is the FG shake base? - Answers- The milkshakes are made with a proprietary layered vanilla shake mix base, along with premium and freshly prepared toppings. Any combination of 2 mix ins = - Answers- half the standard portion amount (i.e. 1 pump of salted
What are the only mix-ins required to be labeled with their shelf life? - Answers- Prepped strawberries, bananas, cherries, coffee extract, and Oreo Crème What sanitizer bucket must be near the shake station? - Answers- Kay- 5 What is the PPM of Kay-5? - Answers- 50 - 100PPM What is the Kleen cup used for? - Answers- Use the Kleen cup filled with room temperature water, after each shake to clean the spindle and avoid cross-contamination (water must be obtained from the prep sink in the back of house). When do we replace water in the Kleen Cup? - Answers- Every 2 hours or when the water becomes cloudy How often should the shake spindle be sanitized? - Answers- Every 2 hours. The spindle must air dry for 2 mins (no shakes can be made during this time) How often do we dissassemble and clean the syrup pumps? - Answers- Weekly First blend (milkshake) - Answers- Fill 1/3 of cup with shake base by pulling blender handle all the way down, add mix-ins*. o Mix the shake base and mix-ins using the mix button until the color is consistent through the mixture. It is important to stop blending once a consistent color is achieved, otherwise the shake will have a thin consistency. o This may take more or less time depending on the number and type of mix-ins. 2nd blend (milkshake) - Answers- Fill cup to 1/2 inch below the rim by pulling the blender handle all the way down. o While filling the cup, slowly pull the cup straight down to ensure even mixing of the product. 3rd blend (milkshake) - Answers- o Finish blending by using the mix button for 3- 4 seconds at the top of the shake to create a consistent color throughout the top half of the shake. o If the shake was blended properly during the first and second blend, it will only be necessary to blend the top of the shake. o It is not necessary to move the cup up and down the spindle. This will cause the shake to become over-blended, resulting in a thinner consistency. What is the only component of FG that cannot be purchased at a local store? - Answers- BREAD What does FG bread NOT contain? - Answers- Additives or preservatives
Where does FG bread come from? - Answers- Fresh from FG bakeries Can FG bread be refrigerated or frozen? - Answers- NO!! How high can we store bread under the dressing table? - Answers- One high because it is fragile Where is bread ordering done? - Answers- All bread ordering is done through the Five Guys Foods Management System https://bread2.fiveguys.com. How many days in advance can bread orders be placed? - Answers- 14 days in advance and can be changed until the ordering deadlines listed for the store's assigned bakery. How much bread should a store have? - Answers- Enough bread in stock to get through the next delivery What happens if bread is not ordered? - Answers- If bread is not ordered, the average of the previous 4 orders for that day will be sent. Stores should have no more than ___ order dates worth of bread in the store at any time - Answers- 2 Bread has a shelf life of ____ days from the date of the arrival - Answers- 5 Where are product quality incident reports reported through? When do they have to be reported from the delivery date? - Answers- - Product quality incident reports must be reported through the Five Guys Foods Management system - within 3 days of the delivery date (delivery date + 2 days). What happens if the store runs out of bread? - Answers- If a store runs out of bread, the district manager should be notified immediately. The district manager will check with stores nearby for bread supply until the next delivery arrives. If no nearby store can supply bread, then the store will have to close. We toast all buns until _____ ______ - Answers- golden brown What temperature is the bread grill at? - Answers- 350 degrees Where are toasted buns that have yet to be used go? - Answers- The aluminum foil covered bread rack How high can toasted buns ready for use be stacked? - Answers- 4 high
What do we do if a customer wants a rare burger - Answers- Ask them to try it the Five Guys way, on the house What temp. is the grill at while cooking burgers at? - Answers- 350 deg. adjustable to 400 if the grill is not calibrate correctly How do you tell if a grill is not hot enough - Answers- A raw patty will not sizzle Why do we have 3 sections of a grill? - Answers- To prevent cross contamination and to remain organized How many patties are in a family on the grill? - Answers- 4 patties normally, and 5 patties during high volume situation Why do we "even out" patties? - Answers- To break the seal on the patties so they can cook evenly How many times are patties evened out? - Answers- only once How many times do we flip patties during the cooking process? - Answers- 2 - 4 times How do you tell if a burger is done? (If you are unsure by the looking at the clear juices)
- Answers- If you are not sure if a burger is done cooking, cut a small slit into the thickest part of the thickest patty. If the patty is done, the other burgers that were placed on the grill at the same time should be done as well. What is the internal temperature we cook our burger patties to? - Answers- 160F What do we do if a burger is not perfect? - Answers- Throw it away What temp. are veggies, grilled cheeses, and hot dogs cooked at? - Answers- 350 What does our standard veggie contain? - Answers- grilled onions, grilled mushrooms, grilled green peppers, lettuce, and tomatoes What does our BLT contain? - Answers- mayo, lettuce, tomato, and 6 strips of bacon broken in half Where do we melt cheese for a BLT - Answers- on the bread grill. It goes on top of the bacon If dressing a bowl, what side of the bowl gets dressed first? - Answers- The right side gets dressed first
Where are veggies and grilled cheeses cooked? - Answers- On the back of the bread grill Do we break bacon in half while dressing a hot dog bun? - Answers- NO Where are hot dogs cooked? - Answers- The back four inches of the meat grill. How are hot dogs cooked? - Answers- Well done How do we put cheese on a hot dog? - Answers- Hot dogs get one piece of cheese, cut diagonally, and placed next to each other. Do we change gloves after retrieving hot dogs from the chef base? - Answers- Yes What temp are fries cooked at? - Answers- 345 How many stages do we cook our fries in? - Answers- a 3 stage process How do we describe our fries? - Answers- They have a firm outer layer, and are soft inside like a mashed potato Do we cook crispy fries? - Answers- NO Do we put salt on our cajun fries? - Answers- Yes. It enhances the flavor and makes it easier on the fry cook Fry toppers - Answers- Put one 1⁄2 topper on the little fries, one full topper on the regular fries, and one heaping topper on the large fries. How often do we shake our fries? - Answers- Shake the fries throughout the cooking process and shake them at least 15 times when they are done. How long can cooked fries sit in the dump station? - Answers- Up to 5 mins. If they sit longer they MUST be dumped out Why is it important to never have empty baskets at the fry station? - Answers- It could create a bottleneck Why don't we seal bags with fries in them? - Answers- It makes the fries soggy How often should the fry certified manager lead the crew in a fry calibration? - Answers- Before each shift to ensure proper fry quality
How many rings should it take to answer the phone? - Answers- 2 rings (T/F) Call ins and web orders take priority when the customer arrives - Answers- TRUE What should the cashier be doing when there are no customers that need their orders taken? - Answers- When not busy greeting and helping customers, the person on register should assist with handing out orders, clean tables, and provide help where needed. (T,F) Customer complaints are an opportunity to create a customer for life - Answers- TRUE What should be done when handling an incorrect order? - Answers- o Politely find out what the issue is and apologize. o Never take the order behind the counter to fix it. o If the burger was cooked incorrectly, retake the order using the manual order pads and serve the next burger off the grill to the customer "on the fly". o If the toppings were incorrect, solve the problem by offering to give them the missing items or remake their sandwich on the fly. Do remakes take priority? - Answers- YES What should you be doing while QC'ing? - Answers- Keeping your head on a swivel Absence of customer complaints is not evidence of ________ ________ - Answers- happy customers. Ticket times over ___ minutes indicate issues throughout operations at the moment - Answers- 8 What should the potato board contain? - Answers- The potato board should provide the city, state, and farm where the potatoes were grown. How many stacks of each cup should be at each register? - Answers- 3 stacks How many boxes of peanuts must each store have open? - Answers- 2 boxes and they must be 3/4 full at all times Why do we stack our potatoes and peanuts in the dining room two stacks high? - Answers- To show our customers that we are ready for business What method does FG use for proper food rotation? - Answers- FIFO - first in first out
Before the store closes you cannot _____ - Answers- Take hood filters to the back, clean grills, salad bar, or milkshake machine, turn off fryers or grill, filter fryers, use less than six fry baskets, remove Cajun bin or hot holding unit, scrub/mop floors, put up chairs, focus on BOH dining room is not perfect. What do we do to Ketchup and Mustard bottles at night? - Answers- Wash, rinse, sanitize, and refill them at night What do we do with leftover separated cheese at night? - Answers- It should be wrapped and stored in the walkin for the next day What do we do with lettuce and tomatoes at the end of the night? - Answers- Store them in the walk in What do we do with leftover bacon at the end of the night? - Answers- Throw it out When do we clean the grills? - Answers- The meat grill can be cleaned at mid shift and at closing. The bread grill is cleaned at closing What do we use to clean the grills? - Answers- Hot water What do we NOT use to clean the grills? - Answers- chemicals, steel wool pads, or soda It shouldn't take longer than ___ minutes to clean both grills - Answers- 20 Coke suggest using _____ cleaner to unplug and clear the drain lines - Answers- Kay- 5 What do we do when the fry filter drawer is cleaned? - Answers- Once the fry filter drawer is cleaned, it should be reset with new filter paper and placed underneath the fry dump station to prevent fires. Never place the clean filter drawer back into the fryers. Floor cleaner should be mixed with WHAT to make it work properly? - Answers- Cold water What helps keep our store in proper condition? - Answers- Following the daily cleaning calendar posted in the back of house will help you keep your entire store in good condition. When do we clean the milkshake machine? - Answers- Monday and Thursday night What do we do with malted milk and oreo cookies every night? - Answers- Place them in a regular fry cup for nightly storage
