FIVE GUYS: PREP QUESTIONS WITH DETAILED VERIFIED
ANSWERS (100% CORRECT ANSWERS) /ALREADY GRADED
We only prep for Ans✓✓✓the current day at Five Guys
OUr objective is to have al prep completed by Ans✓✓✓10:30 AM to
allow for our breaks and pre-shift meetings
Bacon, grilled mushrooms and grilled onions should be completed
Ans✓✓✓by 10 AM
After cooking bacon, grilled onions and mushrooms Ans✓✓✓the grill
should be cleaned the grease trap should be emptied
All prep items must be Ans✓✓✓dated. For consistency, all labels should
end at either 4 PM or 10PM (unless different closing hours apply)
The received date should be written Ans✓✓✓on all food products
The pre forecast worksheet, forecasted sales, and/or 7-day pre-
production summary Ans✓✓✓should be used to determine prep levels
for the day
We prep enough bacon Ans✓✓✓for the entire day. We use sales
forecasting in the back of house to forecast prep quantities
, We only cook ___ bacon. Ans✓✓✓crispy
Our bacon must_______ when held horizontally and ________ when
dropped from a height of 14 inches. Ans✓✓✓stick straight out; shatter
We only house our prepped bacon Ans✓✓✓in a fry basket
We place one sheet of Ans✓✓✓bacon per layer in the fry basket. The
layers must be separated by a paper towel folded in half.
We cook the bacon before Ans✓✓✓the mushrooms and onions
When cooking bacon during operating hours, it is to be cooked on the
Ans✓✓✓meat grill in the 3rd section of the grill to prevent cross
contamination
The shelf-life of cooked bacon is Ans✓✓✓one day, and it must be
thrown out at the end of the day
set the grill to (bacon) Ans✓✓✓400 degrees
Using the (bacon) Ans✓✓✓scraper and the red spatulat, carefully flip
the bacon (only flip 1-2 times)
ANSWERS (100% CORRECT ANSWERS) /ALREADY GRADED
We only prep for Ans✓✓✓the current day at Five Guys
OUr objective is to have al prep completed by Ans✓✓✓10:30 AM to
allow for our breaks and pre-shift meetings
Bacon, grilled mushrooms and grilled onions should be completed
Ans✓✓✓by 10 AM
After cooking bacon, grilled onions and mushrooms Ans✓✓✓the grill
should be cleaned the grease trap should be emptied
All prep items must be Ans✓✓✓dated. For consistency, all labels should
end at either 4 PM or 10PM (unless different closing hours apply)
The received date should be written Ans✓✓✓on all food products
The pre forecast worksheet, forecasted sales, and/or 7-day pre-
production summary Ans✓✓✓should be used to determine prep levels
for the day
We prep enough bacon Ans✓✓✓for the entire day. We use sales
forecasting in the back of house to forecast prep quantities
, We only cook ___ bacon. Ans✓✓✓crispy
Our bacon must_______ when held horizontally and ________ when
dropped from a height of 14 inches. Ans✓✓✓stick straight out; shatter
We only house our prepped bacon Ans✓✓✓in a fry basket
We place one sheet of Ans✓✓✓bacon per layer in the fry basket. The
layers must be separated by a paper towel folded in half.
We cook the bacon before Ans✓✓✓the mushrooms and onions
When cooking bacon during operating hours, it is to be cooked on the
Ans✓✓✓meat grill in the 3rd section of the grill to prevent cross
contamination
The shelf-life of cooked bacon is Ans✓✓✓one day, and it must be
thrown out at the end of the day
set the grill to (bacon) Ans✓✓✓400 degrees
Using the (bacon) Ans✓✓✓scraper and the red spatulat, carefully flip
the bacon (only flip 1-2 times)
