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Shake Shack Hot Side Certification Exam UPDATED QUESTIONS AND CORRECT ANSWERS

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Shake Shack Hot Side Certification Exam UPDATED QUESTIONS AND CORRECT ANSWERS Why do we have separate trays for the grill tools? - CORRECT ANSWER crosscontamination between raw and cooked foods. What is the minimal internal temperature of a hotdog? - CORRECT ANSWER degrees What is the minimal internal temperature of a patty? - CORRECT ANSWER degrees When should you cheese a well done patty? - CORRECT ANSWER 1:15 min left for the patty to cook To prevent 165 160 When there is Why do we keep the first patty on the wave for plain, wells, ans specialty cheeses? - CORRECT ANSWER It allows the Bun team to easily identify patty is which consistently.

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Shake Shack Hot Side Certification Exam
UPDATED QUESTIONS AND CORRECT
ANSWERS
Why do we have separate trays for the grill tools? - CORRECT ANSWER To prevent
crosscontamination between raw and cooked foods.



What is the minimal internal temperature of a hotdog? - CORRECT ANSWER 165
degrees



What is the minimal internal temperature of a patty? - CORRECT ANSWER 160
degrees



When should you cheese a well done patty? - CORRECT ANSWER When there is
1:15 min left for the patty to cook



Why do we keep the first patty on the wave for plain, wells, ans specialty cheeses? -
CORRECT ANSWER It allows the Bun team to easily identify patty is which
consistently.



Why wouls a burger fail to stick the surface of the grill? - CORRECT ANSWER Grill
isn't reaching the temp or recovering quickly



What should you do when emptying the grease trough? - CORRECT ANSWER Scrape
excess grease from the grill

Announce Hot to those around

Move slowly and carefully to avoid spills

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