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Five Guys Certification Ultimate Study
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How many ways are there to order a burger at FG? - ✔✔More than 250, What type of ground beef does FG use? - ✔✔Only 100% All-American Ground Beef. Except in Canda and the UK where the meat is local Are there freezers at FG? - ✔✔There are no freezers at Five Guys, just coolers. Nothing is ever frozen What is the temp. of the walk in at FG? - ✔✔ 33 - 41 degrees What type of oil do we use? - ✔✔Peanut oil Where are our potatoes grown? - ✔✔Above the 42nd parallel Our menu is _______ free - ✔✔trans-fat Who are the Five Guys? Who is the dad? - ✔✔Jim, Matt, Chad, Ben, and Tyler. The dad is Jerry. (Wife is Jeanine). Where does customer perception start? - ✔✔In the parking lot What can a FG parking lot NOT have? - ✔✔Debris, trash, and cigarette butts (etc.) There should never be a _______ _______ in front of the doors. - ✔✔grease stain
What should you do during inclement weather? - ✔✔Place wet floor signs, and mats at all entrances. Doors should be ______ and _______ free - ✔✔clean, smudge Every FG should have 2 functioning _______ _______ ________ - ✔✔neon open signs What signage is the store required to have posted? - ✔✔- the store's phone number
- hours of operation
- online ordering How should music be set? - ✔✔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? - ✔✔Bright, inviting. There can never be a burnt out light bulb. How full can FG trash cans be? - ✔✔1/2 full. How should trash cans be changed? - ✔✔In the back away from customer view. How are potatoes stacked? - ✔✔Lincoln log style. Against the wall they are stacked 5 high, and stacked 4 high freestanding. How high are boxes of peanut oil stacked? - ✔✔2 high Peanut boxes - ✔✔2 open peanut boxes. At least 3/4 full. They should have a 5 oz. metal scoop and a 1/ sleeve of peanut boats available Comment boards - ✔✔Should be located in an easily accessible location. Should be stocked with UNLINED notecards and crayons.
What must happen to an employee exhibiting symptoms of a foodborne illness? - ✔✔They should be excluded from the restaurant What do white buckets store? - ✔✔Salt, sugar, and potatoes How to wash dishes (step by step) - ✔✔wash, rinse, and sanitize What are orange buckets used for? - ✔✔Grease, fry debris, empty ketchup and mustard bottles Where are the TWO sanitizer buckets kept? - ✔✔Prep area, kitchen area What jewelry is allowed to be worn? - ✔✔Stud earrings and a plain wedding band. What are the four log books that have to be maintained in all stores? - ✔✔Maintinence binder, MSDS (Material Safety Data Sheet), Crisis Management Control Plan, and the Red Safety Binder How often should the temperature of potentially hazardous foods be taken? - ✔✔Every 2 hours What does the red safety binder contain? - ✔✔The most recent local health inspection, Steritech audit, and pest control report What are the main components of an effective pest control program? - ✔✔- prevent access
- deny food and water
- work with a licensed pest control operator (At minimum) How often should time and temp checks be done? - ✔✔Every two hours. What is the proper range for Quat sanitizer solution? - ✔✔ 150 - 400PPM
What is the proper concentration for Kay-5 sanitizer? - ✔✔ 50 - 100PPM Where are chemicals stored? - ✔✔Away from food and prep areas Food contact surfaces cannot be sanitized unless they have been _______ first. - ✔✔sanitized What should all employees be trained to spot? - ✔✔Food safety threats What is the difference between washing and sanitizing? - ✔✔- washing removes surface dirt
- sanitizing reduces pathogens to a safe level What day do we prep for at FG? - ✔✔The current day What time are we supposed to have prep done by? - ✔✔10:30am to allow for breaks and pre shift meetings What three things should be prepped (in the kitchen) by 10am? - ✔✔Bacon, grilled mushrooms, and grilled onions. What must all prepped items have? - ✔✔A label with a date When do labels end? - ✔✔4pm or 10pm. What should be written on all food products? - ✔✔The received date What is used to determine prep levels for the day? - ✔✔The prep forecast worksheet, forecasted sales, and/or 7-day pre-production summary We prep enough bacon for the _____ day - ✔✔entire
How many days can raw bacon be stored from the receive date? - ✔✔Seven days Where are extra baskets of bacon stored? - ✔✔On the bottom two shelves of the bread rack or a clean prep table in the BOH What temp are mushrooms cooked at? - ✔✔350 degrees How do you cook grilled mushrooms? - ✔✔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? - ✔✔In the back of the hot holding unit How much water is to be poured into the pan? - ✔✔9 oz How often should the temperature of the grilled mushrooms be taken? - ✔✔Every 2 hours What is the shelf life of grilled mushrooms? - ✔✔1 shift What happens at 4pm to grilled mushrooms? - ✔✔They are thrown out, fresh mushrooms are grilled, and the pan is replaced and washed. Are grilled onions or grilled mushrooms grilled first? - ✔✔Grilled mushrooms are cooked first to prevent flavor cross contamination. What section do we cook grilled mushrooms in while we are open? Why? - ✔✔The 3rd section to prevent cross contamination. What temp. are grilled onions cooked at? - ✔✔350 degrees
How do we cook grilled onions? - ✔✔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? - ✔✔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. What is the temperature of the grilled onions while they are in the hot holding unit? - ✔✔140 degrees How often must the temp. of the grilled onions be taken? - ✔✔Every 2 hours What is the shelf life of grilled onions? - ✔✔1 shift What happens at shift change to grilled onions? - ✔✔At 4:00 PM, grilled onions must be thrown out, and fresh onions must be grilled and placed in a new pan. What section do we cook grilled onions in while we are open? - ✔✔When cooking grilled onions during operating hours, they are to be cooked on the meat grill in the 3rd section of the grill to prevent cross-contamination. When should potatoes be cut? - ✔✔First thing in the morning How to agitate and submerge potatoes? - ✔✔Potatoes should be completely submerged during the cutting process. Continue to agitate the fries and perform sink drains until the water is clear. How long are potatoes supposed to be submerged for? - ✔✔All cut potatoes must be submerged at least one inch underneath clear, cold water and for at
What is the shelf life of cut potatoes? - ✔✔3 shifts What is the prep time for one bag of potatoes? - ✔✔5 minutes or less Why do we prep cheese? - ✔✔We prep the cheese to help cut down cook time for the grill person. What cambro can cheese be stored in? - ✔✔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? - ✔✔In its own drawer above the hot dogs What is the objective when prepping cheese? - ✔✔SPEED What is the shelf life of prepped cheese - ✔✔4 shifts What is the prep time for one case of cheese? - ✔✔30 mins or less What cutting board do we prep hot dogs on? - ✔✔The red cutting board How do we prep hotdogs? - ✔✔Using a knife split the hot dog in half lengthwise. What cambro do we store hotdogs in? - ✔✔1/3 pan or a cambro Where are hotdogs stored in the chef base? - ✔✔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? - ✔✔3 shifts. Hot dogs expire at 4pm
How long should it take to prep a case of hotdogs? - ✔✔20 mins or less What do we use to rinse lettuce? - ✔✔Cold water Lettuce should be shredded into __ to __ inch pieces - ✔✔1 to 2 inch pieces One box of lettuce should equal _____ ____ _____ - ✔✔one white tub Why can't lettuce be prepped directly into 1/3rd pans? - ✔✔To avoid temperature abuse What pieces of lettuce are to be discared? - ✔✔Brown and hard pieces EVERYTHING IN THE WALKIN SHOULD BE ______ - ✔✔DATED when it was prepped and when it needs to be thrown out How long should it take to prep a box of lettuce? - ✔✔30 minutes or less How many shifts are lettuce wraps good for? What happens to lettuce wraps at the end of the 2nd shift?
- ✔✔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? - ✔✔2 high How high are tomatoes stacked in 1/3 pans? - ✔✔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? - ✔✔To avoid temperature abuse, tomatoes cannot be prepped directly into the third pans.
How many patties should a box of meat yield? - ✔✔88 patties We only smash patties in stacks of ___ high - ✔✔ 2 We stack our patties __ high in one cambro - ✔✔ 8 How many patties should be in one cambro? - ✔✔64 patties What is the pack date of meat? - ✔✔The pack-date is the date when the meat was ground. What is the run time of meat? - ✔✔The run time corresponds with the time of day the meat was packed. How many days can meat be accepted after the pack date? - ✔✔Up to 14 days What should you do if you receive meat later than 14 days? - ✔✔If you receive meat later than 14 days after the pack-date, you should contact the vendor and send it back. The freeze-by date is ___ days from the pack-date - ✔✔ 21 What is the freeze by date? - ✔✔The freeze-by date is the date when meat needs to be frozen. You should check for these two things on a pack of meat - ✔✔The vacuum seal should be intact and the bags should not be bloated. What happens if meat reaches the freeze by date? - ✔✔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? - ✔✔The date you receive it What is the shelf life of meat? - ✔✔3 shifts and it expires the next day at 4 pm How long should it take 2 people to prep a box of meat? - ✔✔10 minutes or less What temp water do we use to wash strawberries? - ✔✔COLD How many containers of strawberries go with the usual recipe? - ✔✔4, 1lb containers How do we cut strawberries? - ✔✔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? - ✔✔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? - ✔✔A minimum of 5 times What shelf do we put strawberry marinade on? - ✔✔Place on the bottom product shelf in the walk-in cooler What must a strawberry marinade label have? - ✔✔Date, time, and ready to use date. What is the shelf life of strawberry marinade? - ✔✔4 shifts, not to exceed 24 hours
What is the shelf life for blended cherries? - ✔✔5 days How do we make salted caramel? - ✔✔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? - ✔✔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? - ✔✔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 = - ✔✔half the standard portion amount (i.e. 1 pump of salted caramel, 1 ladle of strawberries). Any combination of 3 mix ins OR MORE = - ✔✔ 1 ⁄4 of the standard portion amount. (i.e. 1⁄2 pump of salted caramel, 1⁄2 ladle of strawberries, 1⁄4 pump of vanilla). What portion amounts never change? - ✔✔Oreo Double Stuf, malted milk, coffee, and bacon What is the minimum portion for oreo pieces? - ✔✔1 spoon regardless of mix in quantity What is the minimum portion of chocolate and fudge? - ✔✔1/2. regardless of mix in quantity Do we have to change our gloves after we touch bacon during a bacon shake? - ✔✔YES
How many ounces are our milkshakes? - ✔✔16 ounces What is a properly blended milkshake? - ✔✔The consistency of a properly blended milkshake should have an even thickness (viscosity) throughout. How are shakes meant to be consumed? - ✔✔Milkshakes should be able to be consumed through a straw; however, it should not pull easily. No spoon is required, but is available per customer's request. What does it mean when the red light comes on the shake machine? - ✔✔there is enough base mix for approximately 5 - 7 milkshakes 1 bag of shake mix = - ✔✔approximately 25 shakes 1 box of shake mix = - ✔✔50 shakes What is the temp. of Strawberries, bananas, cherry mix and whipped cream? - ✔✔ 33 - 41 degrees When should the temperature of the milkshake product be checked? - ✔✔First thing in the morning What temp can oreo creme be stored at? - ✔✔Oreo Crème can be stored at 70°F (21.1°C) with no compromise to the product; however, the Oreo Crème must be stored in the walk-in after 12 hours. What are the only mix-ins required to be labeled with their shelf life? - ✔✔Prepped strawberries, bananas, cherries, coffee extract, and Oreo Crème What sanitizer bucket must be near the shake station? - ✔✔Kay- 5
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? - ✔✔BREAD What does FG bread NOT contain? - ✔✔Additives or preservatives Where does FG bread come from? - ✔✔Fresh from FG bakeries Can FG bread be refrigerated or frozen? - ✔✔NO!! How high can we store bread under the dressing table? - ✔✔One high because it is fragile Where is bread ordering done? - ✔✔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? - ✔✔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? - ✔✔Enough bread in stock to get through the next delivery What happens if bread is not ordered? - ✔✔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 - ✔✔ 2
Bread has a shelf life of ____ days from the date of the arrival - ✔✔ 5 Where are product quality incident reports reported through? When do they have to be reported from the delivery date? - ✔✔-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? - ✔✔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 _____ ______ - ✔✔golden brown What temperature is the bread grill at? - ✔✔350 degrees Where are toasted buns that have yet to be used go? - ✔✔The aluminum foil covered bread rack How high can toasted buns ready for use be stacked? - ✔✔4 high How many orders do we dress at a time? - ✔✔ONLY ONE We always dress from the _____ to the ____ of the ticket first, beginning with the ____ bun - ✔✔bottom, top, bottom Why do we dress the bottom buns first? - ✔✔In case the grill has items ready to serve Where does the bottom bun go on the foil? The top bun? - ✔✔Bottom - right Top - left
