Boards - Lunch & Dinner

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Quizzes Created: 3 | Total Attempts: 782
| Attempts: 88
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  • 1/41 Questions

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

    • True
    • False
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About This Quiz

This quiz, titled 'Boards - Lunch & Dinner', assesses knowledge on food safety and handling practices specific to meal preparation. It covers shelf life, temperature settings, and safety protocols for chicken and other lunch and dinner products, essential for culinary professionals.

Boards - Lunch & Dinner - Quiz

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  • 2. 

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

    • True

    • False

    Correct Answer
    A. True
    Explanation
    Stirring the nuggets at the beginning of the cooking cycle is necessary to prevent them from sticking together and ensure they are cooked evenly. This action helps to separate the nuggets and allows heat to distribute more evenly, resulting in a better-cooked product. By stirring, the nuggets are less likely to clump together and will have a more uniform texture and taste.

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  • 3. 

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

    • 1 pickle chip

    • 2 pickle chips (or 3 if small)

    • 3 pickle chips, no matter what size

    • 4 small pickle chips

    Correct Answer
    A. 2 pickle chips (or 3 if small)
    Explanation
    The correct answer is 2 pickle chips (or 3 if small). This means that when placing pickle chips on a Chick-fil-A Chicken Sandwich or a Spicy Chicken Sandwich, two pickle chips should be used. However, if the pickle chips are small in size, then three pickle chips should be used instead.

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  • 4. 

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

    • Foil bag

    • Foil wrap

    • Clear clamshell

    • Black clamshell

    Correct Answer
    A. Black clamshell
    Explanation
    A Chick-fil-A Chicken Sandwich Deluxe is served in a black clamshell packaging.

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  • 5. 

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

    • 2

    • 3

    • 4

    • 5

    Correct Answer
    A. 3
    Explanation
    When preparing a Chick-fil-A Chick-n-Strips Salad, 3 Chick-n-Strips are added to the salad base.

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  • 6. 

    What is the HOLDING TIME for Chick‑fil‑A Waffle Potato Fries?  

    • 2 minutes in fry warming station, 5 minutes in bags, but no longer than 7 minutes total

    • 5 minutes in fry warming station, 2 minutes in bags, but no longer than 5 minutes total

    • 2 minutes total, whether held in fry warming station or in bags

    • 10 minutes total, whether held in fry warming station or in bags

    Correct Answer
    A. 5 minutes in fry warming station, 2 minutes in bags, but no longer than 5 minutes total
    Explanation
    The correct answer is 5 minutes in fry warming station, 2 minutes in bags, but no longer than 5 minutes total. This means that the Chick-fil-A Waffle Potato Fries can be held for a maximum of 5 minutes in the fry warming station and an additional 2 minutes in bags, but the total holding time should not exceed 5 minutes.

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  • 7. 

     What is the maximum amount of Waffle Potato Fries that can be cooked in a fryer basket at one time?

    • 1/4 bag

    • 1/2 bag

    • 3/4 bag

    • 1 bag

    Correct Answer
    A. 1/2 bag
    Explanation
    The maximum amount of Waffle Potato Fries that can be cooked in a fryer basket at one time is 1/2 bag. This means that the fryer basket can accommodate half of the total amount of Waffle Potato Fries in a bag.

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  • 8. 

    After toasting a Chicken Salad Sandwich, the Chicken Salad should still be cold.  

    • True

    • False

    Correct Answer
    A. True
    Explanation
    When toasting a Chicken Salad Sandwich, the heat from the toasting process will warm up the bread, but it should not affect the temperature of the chicken salad itself. The chicken salad should be prepared and stored in the refrigerator prior to toasting the sandwich, ensuring that it remains cold even after toasting. Therefore, the statement is true.

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  • 9. 

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

    • 10 minutes

    • 15 minutes

    • 20 minutes

    • 30 minutes

    Correct Answer
    A. 20 minutes
    Explanation
    Cooked Chick-fil-A filets can be held unassembled in a chicken warming station for up to 20 minutes. This means that after the filets are cooked, they can be kept warm in the station for a maximum of 20 minutes before they need to be assembled into sandwiches or served. Holding them for longer than 20 minutes may result in a decrease in quality or temperature, so it is important to adhere to this time limit.

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  • 10. 

    What do you do if a batch of breaded chicken appears to be undercooked?

    • Use that chicken later for Chicken Salad

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

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

    • Both a and c

    Correct Answer
    A. Press "6" (0:45) on control panel to finish cooking chicken with pressure fryer lid open
  • 11. 

    What is the HOLDING TIME for Chargrilled Chicken Club Sandwiches?  

    • 5 minutes

    • 20 minutes

    • 30 minutes

    • There is no HOLDING TIME, they must be made to order

    Correct Answer
    A. There is no HOLDING TIME, they must be made to order
    Explanation
    The correct answer is "There is no HOLDING TIME, they must be made to order." This means that the Chargrilled Chicken Club Sandwiches should be prepared and served immediately after they are ordered, without any specific holding time.

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  • 12. 

      Chargrilled sandwiches are assembled on toasted, buttered Golden Wheat buns.

    • True

    • False

    Correct Answer
    A. False
    Explanation
    not buttered

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  • 13. 

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

    • True

    • False

    Correct Answer
    A. True
    Explanation
    The statement states that at the end of each day, the filter envelope must be changed and the filter pan must be cleaned in every fryer. This implies that it is a requirement to change the filter envelope and clean the filter pan in every fryer daily. Therefore, the correct answer is true.

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  • 14. 

    How long should filets cook on the Taylor grill?
       

    • 60 seconds (1 minute)

    • 120 seconds (2 minutes)

    • 180 seconds (3 minutes)

    • 240 seconds (4 minutes)

    Correct Answer
    A. 180 seconds (3 minutes)
    Explanation
    The correct answer is 180 seconds (3 minutes). This suggests that filets should be cooked on the Taylor grill for 3 minutes.

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  • 15. 

     Where is cooked bacon held during Lunch and Dinner?

    • In Duke holding station in holding pan with false bottom insert

    • In Duke holding station in holding pan without false bottom insert

    • A 1/3 size plastic container lined with paper towels

    • A 1/3 size stainless steel pan lined with paper towels

    Correct Answer
    A. In Duke holding station in holding pan with false bottom insert
  • 16. 

    What is the maximum HOLDING TIME for Nuggets in chicken warming station?

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

    • 10 minutes

    • 15 minutes

    • 20 minutes

    Correct Answer
    A. 20 minutes
    Explanation
    There is a maximum holding time of 20 minutes for Nuggets in the chicken warming station. After this time, the Nuggets must be boxed immediately.

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  • 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.

    • True

    • False

    Correct Answer
    A. False
    Explanation
    The correct answer is False because when toasting buns in a contact toaster, you should feed the top half of the bun into the center first, followed by the bottom half. This ensures that the top half gets toasted properly and prevents the bottom half from getting over-toasted or burnt.

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  • 18. 

    What should be done with chargrilled chicken that has exceeded its holding time?  

    • Discard it

    • Keep it warm and use it as soon as possible for chargrilled sandwiches

    • Take it through cool down process and use it in salads and wraps, as needed, until the end of its 48 hour SHELF LIFE

    • Cool it and reheat later for use in chargrilled sandwiches

    Correct Answer
    A. Take it through cool down process and use it in salads and wraps, as needed, until the end of its 48 hour SHELF LIFE
    Explanation
    When chargrilled chicken has exceeded its holding time, it should be taken through a cool down process and used in salads and wraps as needed until the end of its 48 hour shelf life. This means that instead of discarding the chicken, it can still be used in other dishes as long as it is properly cooled down and stored within its shelf life.

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  • 19. 

    What is the correct order of assembly for a Chargrilled Chicken Sandwich from bottom to top?  

    • Golden Wheat bun heel, 2 pickle chips, chargrilled filet, 2 tomato slices, 2 Green Leaf lettuce leaves, Golden Wheat bun crown

    • Golden Wheat bun heel, 2 pickle chips, chargrilled filet, cheese, bacon, 2 tomato slices, 2 Green Leaf lettuce leaves, Golden Wheat bun crown

    • Golden Wheat bun heel, 2 pickle chips, chargrilled filet, 2 Green Leaf lettuce leaves, 2 tomato slices, Golden Wheat bun crown

    • Golden Wheat bun heel, 2 pickle chips, chargrilled filet, Golden Wheat bun crown

    Correct Answer
    A. Golden Wheat bun heel, 2 pickle chips, chargrilled filet, 2 tomato slices, 2 Green Leaf lettuce leaves, Golden Wheat bun crown
    Explanation
    The correct order of assembly for a Chargrilled Chicken Sandwich from bottom to top is: Golden Wheat bun heel, 2 pickle chips, chargrilled filet, 2 tomato slices, 2 Green Leaf lettuce leaves, Golden Wheat bun crown.

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  • 20. 

     What is the maximum number of chargrilled filets that can be cooked on the Taylor Grill at one time?

    • 10

    • 12

    • 16

    • 18

    Correct Answer
    A. 10
    Explanation
    The maximum number of chargrilled filets that can be cooked on the Taylor Grill at one time is 10.

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  • 21. 

    How often should a Quick Clean be performed on the pressure fryer?

    • After every 10 12 batches of chicken

    • After lunch sales period and at end of day

    • After every 5 cooking cycles

    • When oil starts to smoke

    Correct Answer
    A. After every 5 cooking cycles
    Explanation
    The correct answer is "After every 5 cooking cycles." This means that the pressure fryer should be cleaned after it has been used to cook 5 batches of food. Regular cleaning is necessary to remove any built-up residue or oil that may affect the taste and quality of the food being cooked. Cleaning the pressure fryer after every 5 cooking cycles helps to maintain its performance and extend its lifespan.

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  • 22. 

     Chicken Salad Sandwiches should be toasted and held in warming drawer for no longer than 20 minutes.

    • True

    • False

    Correct Answer
    A. False
    Explanation
    The statement is false because chicken salad sandwiches should not be toasted and held in a warming drawer for more than 20 minutes. To ensure food safety, it is recommended to consume perishable foods, such as chicken salad sandwiches, within 2 hours of preparation. Holding them in a warming drawer for an extended period can increase the risk of bacterial growth and foodborne illnesses. Therefore, it is best to serve chicken salad sandwiches immediately or refrigerate them if not consumed within the recommended time frame.

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  • 23. 

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

    • Chick-fil-A filets

    • Chick-n-Strips

    • Nuggets

    • Both a and c

    • 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

    Correct Answer
    A. Both a and c
    Explanation
    Spicy chicken filets should not be cooked in the same pressure fryer as Chick-fil-A filets and Nuggets because it could result in flavor transfer.

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  • 24. 

    What is the correct setting for the pass‑thru chutes?  

    • #3

    • #4

    • #5

    • 325°F

    Correct Answer
    A. #4
    Explanation
    The correct setting for the pass-thru chutes is option #4.

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  • 25. 

    During cooking, what temperature must chicken reach to kill bacteria?

    • 140°F for a minimum of 15 seconds

    • 140°F for a minimum of 60 seconds

    • 165°F for a minimum of 15 seconds

    • 200°F for a minimum of 60 seconds

    Correct Answer
    A. 165°F for a minimum of 15 seconds
    Explanation
    Chicken must reach a temperature of 165°F for a minimum of 15 seconds during cooking in order to kill bacteria.

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  • 26. 

    What is the SHELF LIFE for unopened packages of fresh buns?

    • 24 hours

    • 3 days

    • 5 days

    • 7 days

    Correct Answer
    A. 3 days
    Explanation
    Unopened packages of fresh buns typically have a shelf life of 3 days. This means that they can be stored without being opened for up to 3 days before they start to spoil. It is important to consume them within this time frame to ensure their freshness and quality.

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  • 27. 

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

    • 10 minutes

    • 20 minutes

    • 30 minutes

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

    Correct Answer
    A. There is no HOLDING TIME; they must be made to order
    Explanation
    The correct answer is that there is no holding time for an assembled Chick-fil-A Chicken Sandwich Deluxe or Spicy Chicken Sandwich Deluxe; they must be made to order. This means that the sandwiches are prepared and served immediately after they are ordered, ensuring that they are fresh and hot for the customers. There is no pre-made inventory of these sandwiches that can be held for a certain period of time before serving.

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  • 28. 

     Which size bowls are used to package soup?

    • 4 oz bowl for Small serving; 5 oz bowl for Large serving

    • 5 oz bowl for Small serving; 8 oz bowl for Large serving

    • 5 oz bowl for Medium serving; 16 oz bowl for Large serving

    • 8 oz bowl for Medium serving; 16 oz bowl for Large serving

    Correct Answer
    A. 8 oz bowl for Medium serving; 16 oz bowl for Large serving
  • 29. 

    When Waffle Potato Fries have finished cooking, what is done with previously cooked batches?

    • Discard them if holding time has ended

    • Combine them with fries from previous batch to maintain proper temperature

    • Move them to one side of dump pan to prevent batches from being mixed

    • Both a and c

    Correct Answer
    A. Both a and c
    Explanation
    When Waffle Potato Fries have finished cooking, previously cooked batches are discarded if the holding time has ended. Additionally, they are moved to one side of the dump pan to prevent batches from being mixed. Therefore, both options a and c are correct.

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  • 30. 

     What is the maximum HOLDING TIME for cooked bacon, from time cooked until served

    • 10 minutes

    • 15 minutes

    • 20 minutes

    • 25 minutes

    • 30 minutes

    Correct Answer
    A. 30 minutes
    Explanation
    The maximum holding time for cooked bacon, from the time it is cooked until it is served, is 30 minutes. This means that once bacon is cooked, it should not be left out for more than 30 minutes before being served to ensure its freshness and safety. After this time, the bacon may start to lose its quality and potentially become unsafe to consume.

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  • 31. 

    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.

    • True

    • False

    Correct Answer
    A. False
    Explanation
    The statement suggests that the basket should not be moved until the end of the cooking cycle. This is incorrect because it is important to periodically shake or agitate the basket during the cooking process to ensure even cooking and to prevent the chicken from sticking to the shelves. Therefore, the correct answer is False.

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  • 32. 

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

    • 4 hours

    • 8 hours

    • 12 hours

    • 24 hours

    Correct Answer
    A. 24 hours
    Explanation
    The correct answer is 24 hours. This means that sliced 6x6 tomatoes can be stored at 40°F or lower for up to 24 hours before being served assembled in sandwiches. After this time, the tomatoes may start to spoil and become unsafe to consume. It is important to follow food safety guidelines to prevent foodborne illnesses.

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  • 33. 

    Why is pressure fryer lid kept closed when not in use?

    • To protect peanut oil from contamination and to prevent oil breakdown

    • To keep Team Members from being burned

    • To keep peanut oil from getting too hot

    • All of the above

    Correct Answer
    A. To protect peanut oil from contamination and to prevent oil breakdown
    Explanation
    The pressure fryer lid is kept closed when not in use to protect the peanut oil from contamination and to prevent oil breakdown. By keeping the lid closed, it helps to maintain the cleanliness and integrity of the oil, ensuring that it remains safe for use. Additionally, closing the lid helps to regulate the temperature of the oil, preventing it from getting too hot and potentially causing damage or accidents. Therefore, all of the above reasons are valid explanations for why the pressure fryer lid is kept closed when not in use.

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  • 34. 

    What is the HOLDING TIME for cooked Chick‑n‑Strips?

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

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

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

    • Both a and c

    Correct Answer
    A. Both a and c
    Explanation
    The correct answer is "Both a and c". This means that the holding time for cooked Chick-n-Strips is 5 minutes when boxed ahead and held in a warming drawer or pass thru chutes, and it is also 20 minutes when held in a chicken warming station and boxed to order. In other words, the Chick-n-Strips can be held for 5 minutes in both scenarios, but if they are held in a chicken warming station, they can be held for an additional 15 minutes, totaling 20 minutes.

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  • 35. 

    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

    • True

    • False

    Correct Answer
    A. False
  • 36. 

    What are the correct warming drawer settings for holding lunch and dinner products?

    • 150°F (CRISP)

    • 150°F (MOIST)

    • 170°F (CRISP)

    • 170°F (MOIST)

    Correct Answer
    A. 170°F (CRISP)
    Explanation
    The correct warming drawer setting for holding lunch and dinner products is 170°F (CRISP). This setting ensures that the food remains warm and maintains its crispiness. A temperature of 150°F may not be hot enough to keep the food warm, while the "moist" setting may result in the food becoming soggy. Therefore, the ideal setting is 170°F (CRISP) to achieve the desired results.

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  • 37. 

     Why is the handle on Taylor grill pressed down firmly when starting the cooking cycle?

    • To create even grill markings across filets

    • To break any tendons not broken during the breading process

    • To ensure filets cook evenly

    • All of the above

    Correct Answer
    A. To create even grill markings across filets
    Explanation
    Pressing down the handle on the Taylor grill firmly when starting the cooking cycle helps to create even grill markings across filets. This is because the pressure applied helps to ensure that the filets make even contact with the grill surface, resulting in consistent and attractive grill marks.

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  • 38. 

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

    • They are made to order

    • They are always made with Pepper Jack cheese

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

    • They are served in black clamshells with a SPICY sticker attached

    Correct Answer
    A. They can be held in the warming drawer or the pass thru chutes
    Explanation
    Chick-fil-A Spicy Chicken Sandwiches can be held in the warming drawer or the pass thru chutes.

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  • 39. 

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

    • Cool to 40°F or lower within 4 hours

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

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

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

    Correct Answer
    A. Cool to 70°F or lower within 2 hours and then to 40°F or lower within an additional 4 hours
    Explanation
    The correct answer is to cool the chicken to 70°F or lower within 2 hours and then to 40°F or lower within an additional 4 hours. This ensures that the chicken is cooled down to a safe temperature within a reasonable timeframe to prevent bacterial growth. Cooling the chicken too slowly can increase the risk of foodborne illnesses.

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  • 40. 

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

    • True

    • False

    Correct Answer
    A. False
    Explanation
    The statement suggests that when preparing chicken for the cool down process, food film should be used to tightly seal each red food tray. However, there is no specific requirement or recommendation to use food film for this purpose. Therefore, the statement is false.

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  • 41. 

     To maintain soup at correct temperature for serving, food warmer should be set at what temperature?

    • 150° 160°F

    • 160°–170°F

    • 165°–175°F

    • 170°–180°F

    Correct Answer
    A. 150° 160°F
    Explanation
    The correct temperature to set the food warmer for maintaining soup at the correct temperature for serving is between 150°F and 160°F. This temperature range ensures that the soup remains hot enough to be served without being too hot or risking bacterial growth.

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Quiz Review Timeline (Updated): Nov 21, 2023 +

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

  • Current Version
  • Nov 21, 2023
    Quiz Edited by
    ProProfs Editorial Team
  • Aug 26, 2011
    Quiz Created by
    Chickfila

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