3M071A, Vol 2, Ec 06

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    What is the main purpose of garnishing food?

    • Improve flavor
    • Add texture
    • Decorate
    • Enhance taste
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3M071A, Vol 2, Ec 06 - Quiz
About This Quiz

This quiz, titled '3M071A, Vol 2, EC 06', assesses knowledge crucial for military dining operations. It covers responsibilities such as subsistence management, waste authorization, and facility usage. Aimed at enhancing efficiency and compliance, it is vital for personnel involved in military food service management.

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  • 2. 

    Normally, who are primary users of the dining hall

    • Civilian employees

    • Retirees

    • Officers.

    • Enlisted members.

    Correct Answer
    A. Enlisted members.
    Explanation
    Enlisted members are the primary users of the dining hall. This is because enlisted members are the lower-ranking personnel in the military, and dining halls typically cater to the needs of enlisted personnel. Civilian employees, retirees, and officers may also use the dining hall, but enlisted members are considered the main users.

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  • 3. 

    Who is solely responsible for drawing and returning subsistence after each meal period?

    • Line cook

    • Senior cook

    • Grill cook

    • Server.

    Correct Answer
    A. Senior cook
    Explanation
    The senior cook is solely responsible for drawing and returning subsistence after each meal period. This means that they are in charge of obtaining the necessary ingredients and supplies for the next meal, as well as making sure any leftover food is properly stored or disposed of. This task requires organization, attention to detail, and knowledge of food safety protocols. The line cook, grill cook, and server may have their own responsibilities during meal service, but the senior cook has the specific responsibility for managing subsistence.

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  • 4. 

    Who is the approval authority for civilians and officers to use the dining facility?

    • Force support squadron commander

    • Wing commander

    • Group commander

    • Installation commander

    Correct Answer
    A. Installation commander
    Explanation
    The installation commander is the approval authority for civilians and officers to use the dining facility. As the highest-ranking officer in charge of the installation, they have the authority to make decisions regarding the use and access of facilities on the base. This includes granting approval for individuals to use the dining facility, ensuring that it is properly managed and utilized by those who have the appropriate authorization. The installation commander's role is crucial in maintaining order and ensuring that resources are allocated appropriately within the installation.

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  • 5. 

    Who is the approval authority to allow civilians access to the dining facility during emergency situation?

    • Food service officer

    • Dining facility manager

    • Installation commander

    • Force support squadron commander

    Correct Answer
    A. Installation commander
    Explanation
    The installation commander is the approval authority to allow civilians access to the dining facility during an emergency situation. They have the overall authority and responsibility for the installation and its operations, including making decisions regarding access to facilities in emergency situations.

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  • 6. 

    When sanitizing serving line equipment, when must personnel clean cutting boards?

    • Before meal preparation

    • After meal preparation.

    • After each use of the item

    • Before the meal ends

    Correct Answer
    A. After each use of the item
    Explanation
    Personnel must clean cutting boards after each use of the item when sanitizing serving line equipment. This is important to prevent cross-contamination and ensure food safety. Cleaning the cutting boards after each use helps remove any food residue or bacteria that may be present, reducing the risk of contamination for future use.

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  • 7. 

    The continuous preparation of food in successive steps during the entire serving period is called

    • Progressive cookery

    • Batch preparation

    • Braise

    • Pan broil

    Correct Answer
    A. Progressive cookery
    Explanation
    Progressive cookery refers to the method of continuously preparing food in successive steps throughout the entire serving period. This approach allows for a constant flow of food production, ensuring that dishes are always available and fresh for service. It is commonly used in restaurants and catering establishments to efficiently manage the preparation and serving of meals.

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  • 8. 

    Who or what agency is the approval authority for adding new items to the AF Core Catalog.

    • HQ AETC

    • HQ AFSVA

    • Installation commander

    • Force support squadron commander

    Correct Answer
    A. HQ AFSVA
    Explanation
    HQ AFSVA, which stands for Headquarters Air Force Services Activity, is the approval authority for adding new items to the AF Core Catalog. This means that any new items that need to be added to the catalog must receive approval from HQ AFSVA before they can be included.

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  • 9. 

    Where is the primary location/source for on-base catering?

    • Dining facilities.

    • Snack bar

    • BX/PX

    • AF Clubs.

    Correct Answer
    A. AF Clubs.
    Explanation
    The primary location/source for on-base catering is AF Clubs. This is because AF Clubs typically have dedicated facilities and staff to cater events and provide food services on military bases. Dining facilities, snack bars, and BX/PX (Base Exchange/Post Exchange) are also common on military bases, but they may not have the same level of resources or focus on catering services as AF Clubs.

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  • 10. 

    The term for a predetermined quantity or number of servings of food that is to be prepared at selected time intervals is

    • Progressive cookery

    • Batch preparation

    • Braise.

    • Pan broil

    Correct Answer
    A. Batch preparation
    Explanation
    Batch preparation refers to the process of preparing a predetermined quantity or number of servings of food at selected time intervals. This method is commonly used in commercial kitchens or large-scale cooking operations to ensure efficiency and consistency in food production. By preparing food in batches, chefs can save time and streamline the cooking process, allowing them to serve a larger number of customers or guests. This approach also helps in managing inventory and reducing waste. Therefore, batch preparation is the correct term for this concept.

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  • 11. 

    Bite size meals are consumed by aircrews wearing what?

    • Helmets.

    • FLAK vests

    • Oxygen masks.

    • Flight suits.

    Correct Answer
    A. Oxygen masks.
    Explanation
    Aircrews wear oxygen masks while consuming bite size meals because they often operate at high altitudes where the air is thin and oxygen levels are low. The masks provide a constant supply of oxygen to the aircrews, ensuring their safety and well-being during the flight. Helmets, FLAK vests, and flight suits are not directly related to the consumption of bite size meals and do not serve the same purpose as oxygen masks in high altitude environments.

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  • 12. 

    Who is the clearance authority for food service personnel to return to food operation after an illness?

    • Medical doctor

    • Nursing aid

    • Shift leader

    • Force support squadron commander

    Correct Answer
    A. Medical doctor
    Explanation
    A medical doctor is the clearance authority for food service personnel to return to food operation after an illness. This is because a medical doctor is qualified and trained to assess the health condition of an individual and determine if they are fit to resume their duties in a food service operation. They have the expertise to evaluate the risk of transmitting any contagious diseases or infections and make an informed decision regarding the individual's ability to safely handle food.

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  • 13. 

    What is the minimal safe internal cooking temperature for cooked poultry and stuffed meats and stuffing?

    • 165ºF

    • 155ºF.

    • 145ºF.

    • 130ºF

    Correct Answer
    A. 165ºF
    Explanation
    The minimal safe internal cooking temperature for cooked poultry and stuffed meats and stuffing is 165ºF. This temperature is recommended to ensure that any harmful bacteria present in the meat are killed and to prevent foodborne illnesses. Cooking poultry and stuffed meats to this temperature helps to ensure that they are safe to consume.

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  • 14. 

    To use any garnish item, it must be

    • Fresh

    • Clean

    • Edible

    • Size proportioned

    Correct Answer
    A. Edible
    Explanation
    The given answer states that in order to use any garnish item, it must be edible. This means that the garnish item should be safe for consumption and not pose any health risks to the person consuming the dish. Using inedible garnish items could potentially harm individuals who consume the dish, so it is important to ensure that the garnish is edible before using it.

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  • 15. 

    After receiving an order from the prime vendor (PV), storeroom personnel must send the receipts to the accountant within how many hours?

    • 12

    • 24

    • 36

    • 48

    Correct Answer
    A. 24
    Explanation
    After receiving an order from the prime vendor, the storeroom personnel are required to send the receipts to the accountant within 24 hours. This ensures timely and accurate record-keeping of the received items and helps in maintaining the financial transactions of the organization.

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  • 16. 

    What factor is not a cause of plate waste?

    • Poor portion control

    • Unpopular dishes.

    • Improper servings

    • Proper cooking temps

    Correct Answer
    A. Proper cooking temps
    Explanation
    Proper cooking temperatures are not a cause of plate waste. Plate waste refers to the food that is left uneaten on a plate after a meal. Poor portion control, unpopular dishes, and improper servings can all contribute to plate waste as they may result in larger portions than what people can consume or dishes that are not liked by the individuals. However, proper cooking temperatures do not directly impact plate waste as it is more related to the taste, portion size, and presentation of the food.

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  • 17. 

    At what organizational level are new food items authorized for the dining facility?

    • HQ AETC

    • HQ AFSVA

    • Installation commander

    • Food service squadron commander

    Correct Answer
    A. HQ AFSVA
    Explanation
    HQ AFSVA stands for Headquarters Air Force Services Agency. This organization is responsible for providing guidance and support to Air Force dining facilities. Therefore, it is at the organizational level of HQ AFSVA where new food items are authorized for the dining facility.

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  • 18. 

    The hazard analysis and critical control point (HACCP) plan must include a training plan for whom?

    • Employee and supervisors

    • Supervisors and management

    • Supervisors and commanders

    • Prime Vendor personnel and new employees

    Correct Answer
    A. Employee and supervisors
    Explanation
    The HACCP plan must include a training plan for both employees and supervisors. This is important because all individuals involved in the process need to be trained on the proper procedures and protocols to ensure food safety. Employees need to understand how to handle food safely and follow the critical control points outlined in the plan. Supervisors, on the other hand, need to have a thorough understanding of the plan and be able to effectively train and supervise employees to ensure compliance. Therefore, both employees and supervisors need to be included in the training plan.

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  • 19. 

    Which action is not a principle of progressive cooking?

    • Open items only when needed

    • Prepare items in small batches throughout the meal

    • Do not complete all food items before serving begins

    • Cook all entrée items before the start of the meal

    Correct Answer
    A. Cook all entrée items before the start of the meal
    Explanation
    Cooking all entrée items before the start of the meal is not a principle of progressive cooking. Progressive cooking involves preparing items in small batches throughout the meal, opening items only when needed, and not completing all food items before serving begins. By cooking all entrée items before the start of the meal, it goes against the idea of preparing items in small batches and serving fresh, hot food to the guests.

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  • 20. 

    Which item can be measured?

    • Cabbage.

    • Beef.

    • Rice.

    • Liquids.

    Correct Answer
    A. Liquids.
    Explanation
    Liquids can be measured because they have volume and can be poured into measuring tools such as cups or beakers. Cabbage, beef, and rice cannot be easily measured as they do not have a consistent shape or volume.

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  • 21. 

    A high-protein, low residue meal would not be given to aircrew because of the

    • Lack of equipment for meal preparation

    • Space restrictions aboard the aircraft

    • Use of a pressure suit by aircrew

    • Flight lasting only four hours

    Correct Answer
    A. Flight lasting only four hours
    Explanation
    A high-protein, low residue meal would not be given to aircrew because of the flight lasting only four hours. This is because a high-protein meal takes longer to digest and can cause discomfort or fatigue during a short flight. It is more suitable for longer flights where the body requires sustained energy.

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  • 22. 

    Transportation working capital industrial fund (TWCF) funds are used to provide what to passengers?

    • Pillow and blanket during flight

    • Complimentary snacks and beverages

    • An additional small flight meal

    • Choice of large or frozen flight meal

    Correct Answer
    A. Complimentary snacks and beverages
    Explanation
    TWCF funds are used to provide passengers with complimentary snacks and beverages during their flight.

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  • 23. 

    What document do you prepare to report unsatisfactory food products?

    • Unsatisfactory material report (UMR).

    • Air Force food service report

    • Corporate food service (CFS).

    • Production log.

    Correct Answer
    A. Unsatisfactory material report (UMR).
    Explanation
    To report unsatisfactory food products, a document called the Unsatisfactory Material Report (UMR) is prepared. This report is specifically designed to document and communicate any issues or concerns with the quality or safety of food products. It allows for a systematic and formalized process to address and rectify any problems with the food, ensuring that appropriate actions are taken to maintain food safety standards.

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  • 24. 

    Which items are not purchased with a proportional charge for meals?

    • Food.

    • Supplies.

    • Cups.

    • Paper plates

    Correct Answer
    A. Food.
    Explanation
    Food is not purchased with a proportional charge for meals because it is the main component of a meal and is typically included in the overall cost of the meal. In contrast, supplies, cups, and paper plates are additional items that may be purchased separately and may have their own separate charges.

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  • 25. 

    What is the major drawback in using commercial steamers?

    • Non-agitation of product

    • Rapid cooking of foods resulting in overcooking

    • Achievement of higher temperature without boiling

    • Difficulty in inspecting the food during cooking resulting in overcooking

    Correct Answer
    A. Difficulty in inspecting the food during cooking resulting in overcooking
    Explanation
    The major drawback in using commercial steamers is the difficulty in inspecting the food during cooking, which can result in overcooking. This is because the food is enclosed in the steamer and cannot be easily accessed or checked on while it is cooking. As a result, it is challenging to monitor the cooking progress and make adjustments if necessary, leading to the risk of overcooking the food.

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  • 26. 

    Which management tool is used as guidance for flight meal preparation and service?

    • Air Force Corporate Food Service Recipe System Menu Preface

    • Dining Facility Managers’ Guide

    • Production log

    • Waste log

    Correct Answer
    A. Air Force Corporate Food Service Recipe System Menu Preface
    Explanation
    The Air Force Corporate Food Service Recipe System Menu Preface is used as guidance for flight meal preparation and service. This tool provides a preface to the menu system used in the Air Force to ensure that meals are prepared and served according to the required standards. It helps in maintaining consistency and quality in the meals served during flights.

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  • 27. 

    Individuals can contract a communicable disease by

    • Coming into contact with healthy individuals

    • Consuming overcooked meats and vegetables

    • Handling raw meats and vegetables.

    • Consuming undercooked meats

    Correct Answer
    A. Consuming undercooked meats
    Explanation
    Consuming undercooked meats can lead to the contraction of a communicable disease because raw or undercooked meats may contain harmful bacteria or parasites that can cause infections in humans. Cooking meats thoroughly helps to kill these pathogens and make the meat safe to consume. However, if meats are not cooked properly, the bacteria or parasites may survive and cause illness when ingested. Therefore, consuming undercooked meats increases the risk of contracting a communicable disease.

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  • 28. 

    Which the item can be weighted?

    • Egg product

    • Beef

    • Spices

    • Liquids

    Correct Answer
    A. Beef
    Explanation
    Beef can be weighed because it is a solid item that can be placed on a scale to determine its weight. Egg product, spices, and liquids cannot be weighed in the same way as they are not solid items and would require a different method of measurement.

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  • 29. 

    Searing food prevent the loss of what?

    • Water.

    • Color.

    • Texture.

    • Nutrients.

    Correct Answer
    A. Water.
    Explanation
    Searing food involves cooking it quickly at a high temperature, which helps to seal in the juices and create a flavorful crust on the outside. This process helps to prevent the loss of water from the food, as the high heat quickly evaporates any moisture on the surface. By retaining the water content, searing helps to keep the food moist and juicy. Therefore, searing prevents the loss of water in the food.

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  • 30. 

    Which section in the Air Force Corporate Food Service Recipe System (AFCFSRS) shows the recipe number and portion size?

    • A

    • B

    • C

    • D

    Correct Answer
    A. A
    Explanation
    Section A in the Air Force Corporate Food Service Recipe System (AFCFSRS) shows the recipe number and portion size.

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  • 31. 

    What is the primary milk used in dining facilities?

    • Whole.

    • Skim.

    • 2%.

    • 1%.

    Correct Answer
    A. 1%.
    Explanation
    The primary milk used in dining facilities is 1% milk. This is a type of milk that has had most of the fat content removed, leaving it with only 1% fat. This makes it a healthier option compared to whole milk, which has a higher fat content. Skim milk and 2% milk are also lower in fat compared to whole milk, but 1% milk specifically is the primary milk used in dining facilities.

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  • 32. 

    What is the minimum number of fresh fruit that must be available during the lunch and dinner meals?

    • 8

    • 6

    • 4

    • 2

    Correct Answer
    A. 6
    Explanation
    To ensure that there is enough fresh fruit available during both lunch and dinner meals, a minimum of 6 fruits must be available. This is because each meal requires at least one fruit, and since there are two meals in total, 6 fruits would be the minimum number needed.

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  • 33. 

    What is the standard order delivery time for subsistence you order through the prime vendor program?

    • 12 HRS

    • 24 HRS

    • 36 HRS

    • 48 HRS

    Correct Answer
    A. 48 HRS
    Explanation
    The standard order delivery time for subsistence ordered through the prime vendor program is 48 hours. This means that it takes 48 hours for the ordered items to be delivered to the customer.

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  • 34. 

    The Single Pallet Expeditionary Kitchen (SPEK) is designed to feed how may personnel per meal during deployment?

    • 500

    • 550

    • 1000

    • 1100

    Correct Answer
    A. 550
    Explanation
    The Single Pallet Expeditionary Kitchen (SPEK) is designed to feed 550 personnel per meal during deployment.

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  • 35. 

    When does the shift leader review the waste log to make sure all waste is authorized?

    • Before each meal

    • Before it is processed

    • After each meal

    • After it is processed

    Correct Answer
    A. Before it is processed
    Explanation
    The shift leader reviews the waste log before it is processed to ensure that all waste is authorized. This is done to prevent any unauthorized waste from being processed and to maintain proper documentation and control over waste management. Reviewing the waste log before processing allows the shift leader to identify any discrepancies or issues and take appropriate action to address them.

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  • 36. 

    When sanitizing dining room equipment, personnel must clean beverage dispensers

    • Before meal preparation

    • After meal preparation

    • Weekly as part of sanitation checklist

    • Daily.

    Correct Answer
    A. Daily.
    Explanation
    The correct answer is daily. Sanitizing dining room equipment, including beverage dispensers, should be done on a daily basis to ensure cleanliness and prevent the growth of bacteria or other contaminants. This is important to maintain a safe and hygienic dining environment for customers. Cleaning the equipment before and after meal preparation may not be sufficient to prevent the buildup of germs throughout the day. Additionally, incorporating it into a weekly sanitation checklist may not provide adequate frequency for proper sanitation. Therefore, daily cleaning is the most appropriate and effective approach.

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  • 37. 

    To which document do you attach the cashiers’ miscellaneous log at the end of each day?

    • Production log.

    • Waste log

    • Uncosted item report

    • Thaw report

    Correct Answer
    A. Production log.
    Explanation
    At the end of each day, the cashiers attach the cashiers' miscellaneous log to the production log. This is done to ensure that all the transactions and miscellaneous activities of the cashiers are properly recorded and accounted for in the production log. The production log serves as a comprehensive record of all the activities and transactions that occurred during the day, including sales, inventory usage, and any other relevant information. By attaching the cashiers' miscellaneous log to the production log, it allows for easy reference and tracking of all the cashiers' activities and ensures accurate and complete documentation.

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  • 38. 

    Who decides if a special physical inventory needs to be conducted?

    • Shift leader

    • Dining facility manager

    • Food service officer (FSO).

    • Resource management flight chief (RMFC).

    Correct Answer
    A. Food service officer (FSO).
    Explanation
    The Food service officer (FSO) is responsible for overseeing the food service operations and ensuring compliance with regulations and policies. They have the authority to make decisions regarding special physical inventory, which involves conducting a thorough count and assessment of food inventory. The FSO is knowledgeable about inventory management and can determine when a special inventory is necessary, such as in cases of suspected theft or significant discrepancies in inventory records.

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  • 39. 

    The approval authority for all food and water sources in a deployed environment is

    • HQ AFSVA

    • AFCENT

    • US Army VETCOM

    • Deployed installation commander

    Correct Answer
    A. US Army VETCOM
    Explanation
    US Army VETCOM is the correct answer because they are responsible for ensuring the safety and quality of food and water sources in a deployed environment. As the Veterinary Command of the US Army, they have the authority to approve and regulate these resources to protect the health and well-being of military personnel.

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  • 40. 

    When are Department of Defense (DOD) meal rates published?

    • Bi-monthly

    • Monthly.

    • Semiannually.

    • Annually.

    Correct Answer
    A. Annually.
    Explanation
    The Department of Defense (DOD) publishes meal rates on an annual basis. This means that the rates for meals are updated and released once every year.

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  • 41. 

    What is the proper storage temperature for the dry storage area?

    • 40°–45°F

    • 38°–40°F

    • 40°–45°F

    • 50°–68°F.

    Correct Answer
    A. 50°–68°F.
    Explanation
    The proper storage temperature for the dry storage area is 50°–68°F. This temperature range is suitable for storing dry goods, as it helps to prevent the growth of bacteria and other microorganisms. Temperatures below 50°F can cause certain items to freeze, while temperatures above 68°F can lead to spoilage and degradation of the products. Therefore, maintaining a temperature between 50°–68°F ensures the quality and safety of the stored items.

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  • 42. 

    Which system is designed to automate many of the routine tasks performed in the dining facility?

    • Corporate Food Service (CFS).

    • Subsistence Total Ordering and Records Electronic System

    • Subsistence Total Ordering and Receipt Electronic System (STORES).

    • Air Force Corporate Food Service Recipe System (AFCFSRS).

    Correct Answer
    A. Subsistence Total Ordering and Receipt Electronic System (STORES).
    Explanation
    The correct answer is the Subsistence Total Ordering and Receipt Electronic System (STORES). This system is designed to automate many of the routine tasks performed in the dining facility, such as ordering and receiving food supplies. It streamlines the process by electronically managing inventory, tracking orders, and generating receipts. By automating these tasks, the STORES system helps to improve efficiency and accuracy in the dining facility operations.

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  • 43. 

    Which type of meat should be carved in the kitchen prior to serving?

    • Fish.

    • Beef

    • Lamb

    • Poultry

    Correct Answer
    A. Poultry
    Explanation
    Poultry should be carved in the kitchen prior to serving because it is important to ensure that poultry is cooked thoroughly to prevent foodborne illnesses. By carving it in the kitchen, the chef can check if the meat is cooked properly and remove any parts that may not be fully cooked. This also allows for better presentation of the dish when it is served to the guests.

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  • 44. 

    Sauté literally means what?

    • Jump

    • Brown

    • Braise

    • Bake

    Correct Answer
    A. Jump
    Explanation
    The word "sauté" comes from the French word "sauter" which means "to jump." In cooking, sautéing refers to the technique of quickly frying food in a small amount of oil or fat over high heat. The term "jump" is used metaphorically to describe the action of tossing or flipping the food in the pan while cooking.

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  • 45. 

    What is the main difference between broiling and grilling?

    • Time.

    • Temperature.

    • Gravity.

    • Pan Size.

    Correct Answer
    A. Gravity.
    Explanation
    The main difference between broiling and grilling is not related to time, temperature, or pan size. Broiling involves cooking food directly under high heat, while grilling involves cooking food on a grill or grate over an open flame or heat source. Gravity is not a factor in the difference between these cooking methods.

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  • 46. 

    What is the proper storage temperature for meats and poultry?

    • 40°–45°F.

    • 38°–40°F

    • 40°–45°F

    • 32°–36°F

    Correct Answer
    A. 32°–36°F
    Explanation
    Meats and poultry should be stored at a temperature range of 32°–36°F. This temperature range is considered ideal for preventing the growth of bacteria and maintaining the freshness and quality of the meat. Storing meat at temperatures below 40°F helps to slow down the growth of bacteria, reducing the risk of foodborne illnesses. Therefore, the correct answer is 32°–36°F.

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  • 47. 

    The Basic Expeditionary Airfield Resources (BEAR) kitchen is designed to feed how may personnel per meal?

    • 500

    • 550

    • 1000

    • 1100

    Correct Answer
    A. 550
    Explanation
    The BEAR kitchen is designed to feed 550 personnel per meal.

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  • 48. 

    Where in the meat should you insert a thermometer for optimal temperature reading?

    • Center of the meat, contacting the bone

    • Center of the meat, without contacting the bone

    • Thickest part of meat, contacting the fat.

    • Thickest part of the meat, without contacting the fat

    Correct Answer
    A. Center of the meat, without contacting the bone
    Explanation
    To obtain an accurate temperature reading, it is best to insert the thermometer into the center of the meat. This ensures that the thermometer is measuring the internal temperature of the meat, which is the most reliable indicator of doneness. It is important to avoid contacting the bone as it can give a false reading and not accurately reflect the temperature of the meat.

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  • 49. 

    Which AF Form provides verification of all cash collected in the dining facility?

    • 79, Head Count Record

    • 1650–b, Field Feeding Record

    • 1119–1, Manual Monthly Monetary Report

    • 1254, Register of Cash Collection Vouchers

    Correct Answer
    A. 79, Head Count Record
    Explanation
    The correct answer is 79, Head Count Record. The Head Count Record form provides verification of all cash collected in the dining facility by keeping track of the number of meals served and the amount of money collected. This form helps ensure that all cash collected is properly accounted for and can be used as a reference for auditing purposes.

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Quiz Review Timeline (Updated): Mar 17, 2023 +

Our quizzes are rigorously reviewed, monitored and continuously updated by our expert board to maintain accuracy, relevance, and timeliness.

  • Current Version
  • Mar 17, 2023
    Quiz Edited by
    ProProfs Editorial Team
  • Apr 08, 2013
    Quiz Created by
    Aftk13

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