Appliance Exam
1. Energy Star appliances exceed minimum US
Government energy standards by ______% or
more?
• a. 15%
• b. 10%
• c. 30%
• d. 50%
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
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
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
•
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
• 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”
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
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.
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°
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.
11. Special cookware is required for induction
cooking.
• a. true
• b. false
12 The two primary means of heat transfer used
in oven cooking are radiation and induction.
• a. true
• b. false
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
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
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
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
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”
18. Select the best description of a cooktop:
• a. A self contained surface unit, which drops into a cutout 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
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
20. Dual fuel commercial ranges are typically
free standing with gas cooktop above and
electric oven below.
• a. true
• b. false
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
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