Match the equipment with its description:

$\_\_\_\_$K$\_\_$ Open burner$$a$.$ Suited for hotels, large restaurants and hospitals.

$\_\_\_\_$g$\_\_$ Closed burner$$b$.$ Intense center heat at $1,000$F to low edge heat at $450$F

$\_\_\_\_$i$\_\_$ Griddle$$c$.$ Used where demands are less constant.; short$-$order cooking.

$\_\_\_$e$\_\_\_$ Uniform hot top$$d$.$ Usually associated with short order preparation.

$\_\_\_$h$\_\_\_$ Induction top$$e$.$ Concentrated heat in front; gradation of heat toward back.

$\_\_\_$b$\_\_\_$ Wok top$$f$.$ Equipment is back to back; upscale or display kitchens.

$\_\_\_$d$\_\_$ Graduated heat$$g$.$ Depression brick acts as a duct to the flue in the gas range.

$\_\_\_$f$\_\_\_$ Euro$-$style$$h$.$ Heat is generated only when a pan is placed on the unit.

$\_\_\_$a$\_\_\_$ Heavy$-$duty$$i$.$ Entire surface area is heated; various burner arrangements.

$\_\_\_$j$\_\_\_$ Medium weight$$j$.$ Burners and hot tops built with $12-$in widths.

$\_\_\_$c$\_\_\_$ Front$-$fired tops$$k$.$ Designed for food to be directly cooked on the range top.

Match the equipment with its description:

$\_\_\_$d$\_\_\_$ Convection oven$$a$.$ Rotation is on a vertical axis.

$\_\_\_$e$\_\_\_$ Conveyor oven$$b$.$ Decks suspended between $2$ revolving spiders.

$\_\_\_$g$\_\_\_$ Microwave oven$$c$.$ Burner and fan cycle to maintain heat.

$\_\_\_\_$h$\_\_$ Combi oven$$d$.$ A fan circulates heated air. Shortens cook times.

$\_\_\_$i$\_\_\_$ Deck oven$$e$.$ Typically used as pizza ovens.

$\_\_\_$a$\_\_\_$ Rotary oven$$f$.$ Typically uses one of three technologies.

$\_\_$c$\_\_\_\_$ Cook$-$&$-$hold oven$$g$.$ Food molecules move rapidly; create heat inside food.

$\_\_\_$f$\_\_\_$ Specialty ovens$$h$.$ This unit combines a convection oven with a steamer.

$\_\_\_$b$\_\_\_$ Revolving tray oven$$i$.$ Separate heating elements and controls for each unit.