COMBI OVEN
This is a versatile oven that can broil, roast, steam, sous vide, poach, blanch, braise, bake, retherm and oven fry.
Answer: Combi Oven
(Convection Oven): Some convection oven fans have one speed, while others have a high/low two-speed option or automatically switch fan direction when the oven ______ is open.
Answer: Door
(Microwave): Because microwave heat works from the _________of the product ________, this is especially helpful with dense products that would normally take 15 to 25 minutes in an oven and often burn on the outside before the center is sufficiently heated.
Answer: Inside; Outward
(Fryer): Energy Star fryers can be up to ___% more efficient than non Energy Star.
Answer: 30%
(Tilt Skillet): Tabletop models typically come with only _____ tilting mechanisms, while floor units provide either electric or crank tilting mechanisms.
Answer: Manual
Other than food residue, what is the biggest concern connected to cleaning and maintenance?
Answer: Water quality(filtration) and scale removal
(Convection Oven) What is a food application where a two-speed fan option (more gentle air flow) is ideal with a convection ovens?
Answer: Cooking flan or cooking muffin
(Grills & Griddles): Grills & Griddles typically allow one burner for every 6 to ___ inch width of cooking grate area.
Answer: 12"
(Pressure Fryer): As with regular fryers, pressure fryers are built with “____ _____” that collect excess breading and sediment to keep these from burning.
Answer: Cold zones
(Tilt Skillet) Operators can use tilting skillets to replace different pieces of equipment. Name 3 of them.
Answer: Grills, stoves and steamers.
When solely steaming items, combis provide more consistent _____________control and flexibility than a traditional steamers.
Answer: Temperature
(High speed ovens) Oven speed varies, depending on the heating technology. For example, units that combine microwave, forced convection and infrared radiant heat offer cook times that can be as much as _______times faster than a conventional oven. With compact microwave/convection oven models, cook times can be up to 4 times faster than conventional ovens.
Answer: 15 times faster
(Microwaves): A big benefit of microwaves is that these ovens are one of the most ___ -________ pieces of equipment in commercial kitchens.
Answer: Low-maintenance
(Range): This is the most common stainless steel gauge type for commercial ranges.
Answer: 16 gauge
(Steam Kettle): Name TWO examples of what types of food operators typically prepare in a steam jacketed kettle.
Answer: Soup, sauces, stocks, pasta, gravy, stew, meat, beans, rice, desserts
The average life span of a combi if maintained properly is ____ to ___ years.
Answer: 10 to 15
(Convection Oven): Why is a solid door convection oven recommended for ovens that are primarily used for roasting?
Answer: grease-splattered glass is difficult to clean
(Microwaves): Service techs use tools to gauge radiation leaks, but operators can perform this test themselves by shutting the door on a ___________. If it’s easily pulled out, chances are the door is not closing properly and needs servicing.
Answer: Dollar Bill
(Pressure fryer): What was the chain to be among the first foodservice operators to use pressure fryers?
Answer: Kentucky Fried Chicken
(Steam Kettle): The majority of kettles are ____-_____ (fraction) jacketed, meaning the unit transfers heat energy not only from the bottom of the kettle but also from the sides.
Answer: two-thirds
Name one of 2 key considerations when selecting a combi oven for a cook line.
Answer: Size, clearance requirements
(Convection Oven): Bakery depth convection ovens have a deeper interior cavity for what reason?
Answer: Bakery depth convection ovens allow operators to load pans in left-to-right or front-to-back positions for increased airflow.
(Microwave): Microwaves are classified as light duty, heavy duty and specialty. Light-duty types typically draw between 1,000 and 1,200 watts, while heavy-duty models draw more than _______ watts.
Answer: 1,200 watts
(Range): The most popular oven size for a range/oven combo is ___".
Answer: 36"
(Rotisserie): What part of the Rotisserie will be easier or harder to handle depending on how long it is?
Answer: Spit
Operators can choose between boiler or boilerless combi ovens. A combi oven with a boiler is known for a ______. Boilerless units have __________ and tend to require less maintenance and service over time.
Answer: Faster recovery; fewer parts
(Convection Oven): Energy Star-certified gas and electric convection ovens are on average about _______% more energy efficient than standard models.
Answer: 20%
(Grills & Griddles): Griddle plate thickness ranges from 1/2" to ____ ".
Answer: 1"
(Range): Oven thermostats range from ____ degrees F to ____ degrees F.
Answer: 150; 500
(Steamer): What is one advantage of boilerless units vs. boiler units?
Answer: The cooking cavity of boilerless units is more easily cleaned, while boiler units require a deliming solution and extensive cleaning processes.
Combi ovens decrease cooking times by up to _______% compared with conventional cooking methods.
Answer: 60%
(High speed ovens) What is the life span of a high-speed oven?
Answer: This is dependent on cycle times rather than years of use. These units tend to operate for about 5 years, depending on volume, before needing replacement.
(Microwave): The higher the oven’s ____________, the faster it cooks.
Answer: Wattage--- For example, a food item that cooks in a 1,000-watt microwave oven at 4 minutes and 3 seconds will cook in a 2,200-watt oven in just 1 minute and 50 seconds.
(Fryer): This type of fryer is good for low volume frying that only holds 2-3 lb of oil?
Answer: Ventless countertop
(Outdoor Grills and Rotisseries): Do gas or electric outdoor rotisseries tend to be larger and have longer spits?
Answer: Gas rotisseries. The downside of this is that they are heavier to load and may be more difficult to clean.