Appliance Exam

1. Appliance Exam

2. 1. Energy Star appliances exceed minimum US Government energy standards by ______% or more? • a. 15% • b. 10% • c. 30% • d. 50%

3. 2. Select the statement below that is incorrect. • a. In addition to washing dishes, dishwashers should be used to warm dishes. • b. Dishes should not be washed in water greater than 130°F. • c. Dishwashers require 9.9 gallons of water per wash • d. a and b • e. a and c

4. 3. What description best describes an integrated appliance? • a. An appliance frame with panels that extend to the floor • b. Appliances that are completely hidden and built into the cabinetry • c. Appliances that are 24” deep and installed flush with the adjacent cabinets

5. 4. What description best describes a boxed in appliance? • a. An appliance frame with panels that extend to the floor • b. Appliances that are completely hidden and built into the cabinetry • c. Appliances that are 24” deep and installed flush with the adjacent cabinets

6. 5. What description best describes a built-in appliance? • a. An appliance frame with panels that extend to the floor • b. Appliances that are completely hidden and built into the cabinetry • c. Appliances that are 24” deep and installed flush with the adjacent cabinets

7. 6. According to the NKBA the most accessible shelf space is located between _________” and _________”. • a. 48” 56” • b. 12” 36” • c. 36” 48” • d. 22” 56”

8. 7. In order to prevent food waste particles from having to flow up hill as they enter the drain system, the centerline of the drain pipe in the wall should be between _____” and ____”. • a. 12” and 15” • b. 17” and 19” • c. 15” and 24” • d. None of the above

9. 8. Your clients has expressed a concern about their young children getting injured by the new disposer beings installed in their new kitchen remodel. What should you suggest as a solution to this concern? • a. Recommend a batch feed disposal • b. Recommend that they demonstrate the proper use of the disposer to their children. • c. Recommend a continuous feed disposer. • d. Recommend plugging the disposer into a GFCI receptacle.

10. 9. What is the best water temperature for dishwashing? • a. Between 150° and 170° • b. 130° • c. Between 140° and 160° • d. Between 115° and 120°

11. 10. Select the most energy efficient method of heat transfer when cooking food. • a. Convection • b. Conduction • c. Induction • d. All methods are equally energy efficient.

12. 11. Special cookware is required for induction cooking. • a. true • b. false

13. 12 The two primary means of heat transfer used in oven cooking are radiation and induction. • a. true • b. false

14. 13. A BTU is a unit of heat energy; the amount of heat required to raise the temperature of one ______ of water by one degree F. • a. pound • b. gallon • c. quart • d. none of the above

15. 14.What determines the size of the gas piping servicing a gas appliance? • a. Whether LP or Natural gas is being used • b. The number of BTU’s required by the appliance • c. The length of the pipe run from the meter to the appliance • d. None of the above • e. Both a and c

16. 15. Your customer has asked you to recommend a self cleaning oven. Which statement(s) below are correct? • a. A pyrolytic self cleaning system is mixed into the porcelain enamel coating on the oven liner panels. • b. A catalytic self cleaning system when not part of a convection oven tends to be unacceptable for maintaining a clean appearance. • c. Pyrolytic self cleaning systems have extra insulation for the 850° to 1000° cleaning cycle. This insulation means cooler cooking throughout the rest of the year. • d. a, b and c • e. b and c

17. 16. Select the correct statement(s) relating to microwave ovens. • a. The vibration amplitude of a microwave is about the same thickness as a pencil lead. • b. The magnetron is the device that creates the microwave • c. A transformer within the oven converts the 120 or 240 volts into a voltage between 3000 to 6000 volts. • d. a, b and c • e. b and c

18. 17. Oven cabinets are made in three widths to accommodate single and double • ovens. They are: • a. 24”, 30”, 36” • b. 30”, 36” 48” • c. 24”, 27”, 30” • d. 27”, 30”, 33”

19. 18. Select the best description of a cooktop: • a. A self contained surface unit, which drops into a cut-out in the countertop. • b. A unit requiring a lowered cabinet height to accommodate the front panel • controls. • c. A unit that slides into an opening between two cabinets • d. A unit that sets in a cutout in the countertop and has a front finished panel connecting it to the adjacent cabinets

20. 19. Slide-in and free standing ranges are both characterized by the following: • a. Both types are typically used in high end kitchen remodels • b. Models with controls along the ranges backsplash should be avoided • c. Models with controls along the ranges backsplash are ideal • d. a and c

21. 20. Dual fuel commercial ranges are typically free standing with gas cooktop above and electric oven below. • a. true • b. false

22. 21. Which statements are true in regards to steam ovens? • a. Steam ovens are more difficult to clean than conventional ovens • b. They reduce shrinkage in meats and fish • c. Steam ovens require a boiler which is mounted in an adjacent cabinet • d. None of the above

23. 22. Your client does a lot of gourmet cooking and wants a cooktop that features instant on an off but they are concerned about the safety of gas. What other type of cooktop would you recommend? • a. A ceramic top electric resistance heat source cooktop • b. A ceramic top with halogen burners • c. A solid disk (electric hob) type cooktop • d. A ceramic top induction cooktop