Boards - Lunch & Dinner

41 Questions | Total Attempts: 70

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Dinner Quizzes & Trivia

Questions and Answers
  • 1. 
    What is the SHELF LIFE for unopened packages of fresh buns?
    • A. 

      24 hours

    • B. 

      3 days

    • C. 

      5 days

    • D. 

      7 days

  • 2. 
    How long can cooked Chick‑fil‑A filets be held unassembled in chicken warming station?
    • A. 

      10 minutes

    • B. 

      15 minutes

    • C. 

      20 minutes

    • D. 

      30 minutes

  • 3. 
    What are the correct warming drawer settings for holding lunch and dinner products?
    • A. 

      150°F (CRISP)

    • B. 

      150°F (MOIST)

    • C. 

      170°F (CRISP)

    • D. 

      170°F (MOIST)

  • 4. 
    What is the SHELF LIFE for sliced 6x6 tomatoes (40°F or lower) from time sliced until served assembled in sandwiches?
    • A. 

      4 hours

    • B. 

      8 hours

    • C. 

      12 hours

    • D. 

      24 hours

  • 5. 
    What are the food safety requirements related to temperature and time for chicken going through the cool down process?
    • A. 

      Cool to 40°F or lower within 4 hours

    • B. 

      Cool to 40°F or lower within 2 hours and then to 10°F or lower within an additional 4 hours

    • C. 

      Cool to 70°F or lower within 2 hours and then to 40°F or lower within an additional 4 hours

    • D. 

      Cool to 100°F or lower within 1 hour and then to 40°F or lower within an additional 4 hours

  • 6. 
    When preparing chicken for the cool down process, use food film to tightly seal each red food tray.
    • A. 

      True

    • B. 

      False

  • 7. 
    How often should a Quick Clean be performed on the pressure fryer?
    • A. 

      After every 10 12 batches of chicken

    • B. 

      After lunch sales period and at end of day

    • C. 

      After every 5 cooking cycles

    • D. 

      When oil starts to smoke

  • 8. 
    At the end of each day, the filter envelope must be changed and the filter pan must be cleaned in every fryer.
    • A. 

      True

    • B. 

      False

  • 9. 
    To prevent flavor transfer, spicy chicken filets should not be cooked in the same pressure fryer as which of the following types of chicken?
    • A. 

      Chick-fil-A filets

    • B. 

      Chick-n-Strips

    • C. 

      Nuggets

    • D. 

      Both a and c

    • E. 

      None of these; spicy chicken filets can be cooked in the same fryer as any other breaded chicken as long as they are not cooked in the same batch

  • 10. 
    When placing tiered basket loaded with filets or Chick n Strips in fryer to begin cooking, basket should be lowered into oil and not moved until the end of the cooking cycle to ensure even cooking and to prevent chicken from sticking to shelves.
    • A. 

      True

    • B. 

      False

  • 11. 
    Nuggets should be stirred at the beginning of cooking cycle to prevent them from sticking together and to make sure Nuggets are properly cooked.
    • A. 

      True

    • B. 

      False

  • 12. 
    During cooking, what temperature must chicken reach to kill bacteria?
    • A. 

      140°F for a minimum of 15 seconds

    • B. 

      140°F for a minimum of 60 seconds

    • C. 

      165°F for a minimum of 15 seconds

    • D. 

      200°F for a minimum of 60 seconds

  • 13. 
    What do you do if a batch of breaded chicken appears to be undercooked?
    • A. 

      Use that chicken later for Chicken Salad

    • B. 

      Cook the batch again, pressing "1" for filets or "2" for Nuggets or Chick n Strips

    • C. 

      Press "6" (0:45) on control panel to finish cooking chicken with pressure fryer lid open

    • D. 

      Both a and c

  • 14. 
    Why is pressure fryer lid kept closed when not in use?
    • A. 

      To protect peanut oil from contamination and to prevent oil breakdown

    • B. 

      To keep Team Members from being burned

    • C. 

      To keep peanut oil from getting too hot

    • D. 

      All of the above

  • 15. 
    What is the maximum HOLDING TIME for Nuggets in chicken warming station?
    • A. 

      There is no HOLDING TIME for Nuggets in chicken warming station; they must be boxed immediately

    • B. 

      10 minutes

    • C. 

      15 minutes

    • D. 

      20 minutes

  • 16. 
    The thickness control settings for the contact toasters are: Vertical toaster – HEEL 4.5, CROWN 7.5; Horizontal toaster – HEEL 2.5, CROWN 2.0
    • A. 

      True

    • B. 

      False

  • 17. 
    When toasting buns in the contact toaster, feed bottom half of bun and then top half of bun into the center of the toaster.
    • A. 

      True

    • B. 

      False

  • 18. 
    How many well drained pickle chips are placed on a Chick‑fil‑A Chicken Sandwich or a Spicy Chicken Sandwich?  
    • A. 

      1 pickle chip

    • B. 

      2 pickle chips (or 3 if small)

    • C. 

      3 pickle chips, no matter what size

    • D. 

      4 small pickle chips

  • 19. 
    Which of the following statements can correctly be made about Chick‑fil‑A Spicy Chicken Sandwiches?  
    • A. 

      They are made to order

    • B. 

      They are always made with Pepper Jack cheese

    • C. 

      They can be held in the warming drawer or the pass thru chutes

    • D. 

      They are served in black clamshells with a SPICY sticker attached

  • 20. 
      If a customer requests a sandwich without pickles, a fresh sandwich must be made.
    • A. 

      True

    • B. 

      False

  • 21. 
    What is the correct setting for the pass‑thru chutes?  
    • A. 

      #3

    • B. 

      #4

    • C. 

      #5

    • D. 

      325°F

  • 22. 
    What packaging is used to serve a Chick‑fil‑A Chicken Sandwich Deluxe?  
    • A. 

      Foil bag

    • B. 

      Foil wrap

    • C. 

      Clear clamshell

    • D. 

      Black clamshell

  • 23. 
     What is the HOLDING TIME for an assembled Chick‑fil‑A Chicken Sandwich Deluxe or Spicy Chicken Sandwich Deluxe?
    • A. 

      10 minutes

    • B. 

      20 minutes

    • C. 

      30 minutes

    • D. 

      There is no HOLDING TIME; they must be made to order

  • 24. 
    What is the HOLDING TIME for cooked Chick‑n‑Strips?
    • A. 

      5 minutes when boxed ahead and held in warming drawer or pass thru chutes

    • B. 

      5 minutes when boxed ahead and held in warming drawer or pass thru chutes

    • C. 

      20 minutes when held in chicken warming station and boxed to order

    • D. 

      Both a and c

  • 25. 
    How many Chick‑n‑Strips are added to a salad base when preparing Chick‑fil‑A Chick‑n‑Strips Salad?
    • A. 

      2

    • B. 

      3

    • C. 

      4

    • D. 

      5

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