Shake Shack - New Hot Side Test
What is the minimum internal temperature of a cooked burger patty?
160 degrees
What is the minimum internal temperature we must cook our Hot Dogs?
165 degrees
Why do we prepare our Gluten Free buns on the griddle, without butter?
If we butter the gluten free bun or run it through the toaster, there will be cross-contamination with gluten
When should you ask for cheese for a well-done patty?
1 minute after the patty is flipped
Which burger has the toppings in the correct order?
A (top left picture)
Why is it not necessary to shake off ALL of the excess breader from Bites in a basket before placing it in the oil?
A little extra breading will help prevent the bites from sticking together
Why do we follow the Fold-Pack-Shuffle breading method for Bites? (Select all that apply) The folding and packing ensures that the breader sticks to each of the bites; The "shuffle" ensures that each bite will be breaded individually, instead of becoming one "mega bite"; The technique prevents breakage of the bites; The technique ensures a consistent product every time
ALL OF THE ABOVE (The folding and packing ensures that the breader sticks to each of the bites; The "shuffle" ensures that each bite will be breaded individually, instead of becoming one "mega bite"; The technique prevents breakage of the bites; The technique ensures a consistent product every time)
To ensure the Meat Mitts are preventing cross contamination from raw meat, which of the following procedures must we always follow? (Select all that apply) Cheese should be stored in a separate grill drawer; If the blue gloves contact the outside of soiled Mitts, raw beed, or raw beef packaging, immediately remove, wash hands and put on a new pair of gloves before continuing; If any grill tools or small wares are handled with Mitts, remove the items to the dishwashing area to wash hands and sanitize
ALL OF THE ABOVE (Cheese should be stored in a separate grill drawer; If the blue gloves contact the outside of soiled Mitts, raw beed, or raw beef packaging, immediately remove, wash hands and put on a new pair of gloves before continuing; If any grill tools or small wares are handled with Mitts, remove the items to the dishwashing area to wash hands and sanitize
Why is it important to dress buns before burgers come off the grill?
All that's left to do is close, bag, and bump the others, which helps with speed & ensures our guests get food patties as they come off the griddle
Why don't we need to use meat mitts for Hot dogs or Chick'n?
Because Hot dogs and Chick'n are fully cooked when we receive them
Why is it important to evenly coat a piece of chicken with a thin, but not see-through layer of batter before breading?
Because without batter, the breader will not stick to the chicken; however if we coat it too much, our guests end up with something doughy instead of something crunchy and there is a risk of consuming raw batter
How much Herb Mayo goes on a Chick'n Shack?
Half an ounce
Why does Bun bring the tray to the Grill? (Select all that apply) It's dangerous to move hot items (like patties) behind people, and leads to too many people in a small space; It creates an issue with grease on the floor, which is unsafe and unsanitary It is impossible for grillers to turn, given that there's tight space It's written that way in training
1st and 2nd answer choices (It's dangerous to move hot items (like patties) behind people, and leads to too many people in a small space; It creates an issue with grease on the floor, which is unsafe and unsanitary) Key Words: doesn't have to do with training, and the grillers have enough space to turn
Pick all the things we do when checking burger temps for the most accurate read? (Select all that apply) We temp the middle of the patty; We temp the first patty off the wave; We never temp a double patty We never temp a plain patty
1st, 2nd, and 3rd answer choices (We temp the middle of the patty; We temp the first patty off the wave; We never temp a double patty Key Words = temp a plain patty!
What is important when dressing a bun with a piece of lettuce? (Select all that apply) The shiny-side of the lettuce is placed face down when "setting up" the crown on an open bun; The lettuce is free of brown spots; The entire piece of lettuce fits inside the bun The lettuce is a "perfect" equilateral triangle The lettuce frills extends past the bun in the front, ensuring it is visible to guests
1st, 2nd, and 5th answer choices (The shiny-side of the lettuce is placed face down when "setting up" the crown on an open bun; The lettuce is free of brown spots; The lettuce frills extends past the bun in the front, ensuring it is visible to guests) Key Words: not a triangle, and the lettuce should extend over the bun, not fit inside!!!
Which of the following actions can be done safely on the Hot side with the proper use of using Meat Mitts? (Select all that apply) Grillers can cheese their own patties safely; Fry can multi task between cooking Chick'n and patties Grillers can cook additional items, including grilled cheese and dogs; The bun team can safely use grill tools to pull griddle items off when needed)
1st, 3rd, and 4th answer choices (Grillers can cheese their own patties safely; Grillers can cook additional items, including grilled cheese and dogs; The bun team can safely use grill tools to pull griddle items off when needed) Key Words: I'm assuming Fry wouldn't ever be cooking patties? That's why its wrong?
Why do we use Meat Mitts at the Shack, and why is it important to use them consistently & according to procedure each time? Select all that apply. Meat Mitts procedures help grillers have a grip on their tools, so they don't lose them in the process Meat Mitts prevent cross-contamination from the grillers' gloved hands that touched raw patties to utensils and other surfaces in the kitchen; Meat Mitts help protect the griller's hands from getting burned Meat Mitts allow the team to work on several stations at a time when order volume is low)
2nd and 4th answer choices (Meat Mitts prevent cross-contamination from the grillers' gloved hands that touched raw patties to utensils and other surfaces in the kitchen; Meat Mitts allow the team to work on several stations at a time when order volume is low) Key Words: all about cross contamination/moving between stations! Think mobility
Why is it important to wave items in the fryer instead of dropping all Chick'n, Shrooms, and Fries at the same time based on the all-day count? Select all that apply. The cooking time for Fries, Chick'n, and Shroom are much shorter than other items We want items to be as fresh as possible for our guests, and items later in the board might not be given out immediately; Gluten will get mixed into everything if we drop all of the items at once Dropping two baskets of fries at the same time will drop the oil temperature and dramatically improve the finished product You'll waste way too much time figuring out the count
2nd and 4th answer choices (We want items to be as fresh as possible for our guests, and items later in the board might not be given out immediately; Dropping two baskets of fries at the same time will drop the oil temperature and dramatically improve the finished product) Key Words: all about the finished product! Not about gluten/timing
Why do we prepare items on the hot side in the order that they are received, by completing each item on each ticket in order, instead of grouping together all the like-items across the board, even if other items are "first" in line? (Select all that apply) It makes it easier for the Bun team to memorize the items to set up It helps the Bun team effectively keep track of, and communicate, accurate "all day" counts to the Toaster and griller; Allows the Bun team to easily identify which patties/items they will need from fry and grill, without losing site of lead tickets; Allows the Bumper to easily know when to bump a ticket off of the board; It ensures that a guest's order will all be ready at the same time, meaning that all of the burgers will be freshly made To avoid cross contamination between Chick'n and beef
2nd, 3rd, 4th, and 5th answer choices (It helps the Bun team effectively keep track of, and communicate, accurate "all day" counts to the Toaster and griller; Allows the Bun team to easily identify which patties/items they will need from fry and grill, without losing site of lead tickets; Allows the Bumper to easily know when to bump a ticket off of the board; It ensures that a guest's order will all be ready at the same time, meaning that all of the burgers will be freshly made Key Words: Bun team does not have to memorize, and not about cross contamination
True or False: Since our fries don't contain gluten, we can tell our guests they are absolutely gluten free
False
Why would a burger fail to stick to the surface of the grill?
Grill isn't reaching temp or recovering properly
Why do we keep the first patty on the wave for plain, wells, and specialty cheeses?
It allows the Bun team to easily identify which patty is which consistently. Also with well-done patties, the first patty will technically already have been on the grill for longer by the time you pull the rest of the patties off
Why is it important to polish and filter the oil regularly?
It allows the oil to last longer without compromising the quality of the oil
Why is it important to follow the set up exactly like the build diagram, even if the KDS displays a different order?
It ensures consistency in how our items look and taste, no matter which Shack you order from
Why do we change the Chick'n breader on the station at least every 4 hours?
Once chicken or batter comes in contact with the room temperature breader, it creates an environment where bacteria can grow and can be dangerous to serve after 4 hours
Why do we have separate trays for the grill tools?
To prevent cross-contamination between raw and cooked patties
What should you do when emptying the grease trough? (Select all that apply) Scrape as much excess grease from the grill and the well at the bottom into the trough before moving; Announce "Hot!" to those around you; Move slowly and carefully avoid spills Turn off the grill
Top 3 answer choices (Scrape as much excess grease from the grill and the well at the bottom into the trough before moving; Announce "Hot!" to those around you; Move slowly and carefully avoid spills Key Word: don't turn off the grill!
What temperature should a BaconBot be set to?
Top = 400 / Bottom = 375
How do we ensure Hot side functions as one team, rather than multiple individuals?
We clearly communicate primary responsibilities for each role whenever we add more team members into Hot Side, as well as communicate what we need, and when we need help
We do we use a 4-hour shelf-life and label for bacon, but not for Shrooms or Chick'n?
We cook bacon in batches and use the same batch throughout the shift, whereas Shrooms and Chick'n are cooked to order. This means the bacon needs a shelf-life while the other items do not, since they will be used immediately
