Certified Exhaust Cleaning Specialist (CECS) Practice Exam 100 Multiple Choice
Questions with Answers & Explanations
---
**1. The primary purpose of a commercial kitchen exhaust system is to:**
A) Cool the kitchen
B) Remove heat, grease-laden vapors, smoke, and odors from the cooking area
C) Provide additional lighting
D) Circulate air for comfort
**Answer: B) Remove heat, grease-laden vapors, smoke, and odors from the cooking
area**
**Explanation:** The core function is to capture and remove combustion byproducts,
grease, and heat at the source to maintain air quality, safety, and comfort.
**2. According to NFPA 96, what is the standard that governs ventilation Control and Fire
Protection of Commercial Cooking Operations?**
A) NFPA 10
B) NFPA 13
C) NFPA 96
D) NFPA 70
**Answer: C) NFPA 96**
**Explanation:** NFPA 96, "Standard for Ventilation Control and Fire Protection of
Commercial Cooking Operations," is the primary code for the installation and maintenance
of exhaust systems.
**3. What is the minimum required clearance between a single-wall grease duct and
combustible materials?**
,A) 6 inches
B) 12 inches
C) 18 inches
D) 24 inches
**Answer: C) 18 inches**
**Explanation:** NFPA 96 requires an 18-inch clearance from single-wall grease ducts to
combustible materials to prevent fire ignition from radiant heat.
**4. The part of the exhaust system that captures cooking effluent directly at the appliance
is the:**
A) Plenum
B) Duct
C) Hood
D) Fan
**Answer: C) Hood**
**Explanation:** Hoods (canopy, backshelf, pass-through) are designed to capture and
contain grease, vapors, and heat at their source before they enter the ductwork.
**5. Grease deposits in an exhaust system are primarily classified as:**
A) Class A combustibles
B) Class B combustibles
C) Class C combustibles
D) Class K combustibles
**Answer: B) Class B combustibles**
**Explanation:** Grease is a flammable liquid/grease fire, which is defined as a Class B
fire. Commercial kitchen fires involving cooking oils/fats are Class K, but the accumulated
grease itself is a Class B combustible.
,**6. "Baffle filters" in a kitchen hood are designed to:**
A) Provide lighting
B) Trap grease particles while allowing air and smoke to pass through
C) Heat the air
D) Reduce fan noise
**Answer: B) Trap grease particles while allowing air and smoke to pass through**
**Explanation:** Baffle filters use a series of angled metal plates to intercept and coalesce
grease droplets, which then drain into a collection trough.
**7. What is the purpose of an "upblast" fan?**
A) To pull air down into the kitchen
B) To discharge exhaust air vertically upward from the roof
C) To supply make-up air
D) To cool the ductwork
**Answer: B) To discharge exhaust air vertically upward from the roof**
**Explanation:** Upblast roof fans are centrifugal fans designed to expel air upward,
helping to prevent re-entry of exhaust and often acting as a rain cover.
**8. The "plenum" is the enclosed space:**
A) Inside the fan housing
B) Between the hood filters and the duct entry point where exhaust air is collected
C) Under the cooking line
D) That supplies make-up air
**Answer: B) Between the hood filters and the duct entry point where exhaust air is
collected**
, **Explanation:** The plenum serves as a transition chamber that allows air from all
sections of the hood to mix evenly before entering the duct.
**9. According to NFPA 96, what is the maximum allowable grease deposit thickness on
interior surfaces of the exhaust system?**
A) 1/16 inch
B) 1/8 inch
C) 1/4 inch
D) 1/2 inch
**Answer: B) 1/8 inch**
**Explanation:** NFPA 96 stipulates that exhaust systems shall be cleaned to bare metal,
with no more than a trace deposit (generally interpreted as less than 0.004 inches or a
"film"). Industry best practice and many authorities interpret "bare metal" as zero
measurable grease. However, the most common enforceable benchmark derived from the
standard is **1/8 inch** for hard deposits in ducts or fans. For hoods and filters, it is "clean
to bare metal."
**10. A "Type I" hood is designed for use over appliances that:**
A) Produce only heat and moisture (e.g., steamers, dishwashers)
B) Produce grease, smoke, or vapors (e.g., fryers, griddles, ranges)
C) Are used for cold food prep
D) Are microwave ovens only
**Answer: B) Produce grease, smoke, or vapors (e.g., fryers, griddles, ranges)**
**Explanation:** Type I hoods are grease-filtering hoods required over grease-producing
appliances. They must include listed grease filters or extraction equipment.
**11. What is the primary danger of accumulated grease in an exhaust duct?**
A) It reduces fan efficiency
Questions with Answers & Explanations
---
**1. The primary purpose of a commercial kitchen exhaust system is to:**
A) Cool the kitchen
B) Remove heat, grease-laden vapors, smoke, and odors from the cooking area
C) Provide additional lighting
D) Circulate air for comfort
**Answer: B) Remove heat, grease-laden vapors, smoke, and odors from the cooking
area**
**Explanation:** The core function is to capture and remove combustion byproducts,
grease, and heat at the source to maintain air quality, safety, and comfort.
**2. According to NFPA 96, what is the standard that governs ventilation Control and Fire
Protection of Commercial Cooking Operations?**
A) NFPA 10
B) NFPA 13
C) NFPA 96
D) NFPA 70
**Answer: C) NFPA 96**
**Explanation:** NFPA 96, "Standard for Ventilation Control and Fire Protection of
Commercial Cooking Operations," is the primary code for the installation and maintenance
of exhaust systems.
**3. What is the minimum required clearance between a single-wall grease duct and
combustible materials?**
,A) 6 inches
B) 12 inches
C) 18 inches
D) 24 inches
**Answer: C) 18 inches**
**Explanation:** NFPA 96 requires an 18-inch clearance from single-wall grease ducts to
combustible materials to prevent fire ignition from radiant heat.
**4. The part of the exhaust system that captures cooking effluent directly at the appliance
is the:**
A) Plenum
B) Duct
C) Hood
D) Fan
**Answer: C) Hood**
**Explanation:** Hoods (canopy, backshelf, pass-through) are designed to capture and
contain grease, vapors, and heat at their source before they enter the ductwork.
**5. Grease deposits in an exhaust system are primarily classified as:**
A) Class A combustibles
B) Class B combustibles
C) Class C combustibles
D) Class K combustibles
**Answer: B) Class B combustibles**
**Explanation:** Grease is a flammable liquid/grease fire, which is defined as a Class B
fire. Commercial kitchen fires involving cooking oils/fats are Class K, but the accumulated
grease itself is a Class B combustible.
,**6. "Baffle filters" in a kitchen hood are designed to:**
A) Provide lighting
B) Trap grease particles while allowing air and smoke to pass through
C) Heat the air
D) Reduce fan noise
**Answer: B) Trap grease particles while allowing air and smoke to pass through**
**Explanation:** Baffle filters use a series of angled metal plates to intercept and coalesce
grease droplets, which then drain into a collection trough.
**7. What is the purpose of an "upblast" fan?**
A) To pull air down into the kitchen
B) To discharge exhaust air vertically upward from the roof
C) To supply make-up air
D) To cool the ductwork
**Answer: B) To discharge exhaust air vertically upward from the roof**
**Explanation:** Upblast roof fans are centrifugal fans designed to expel air upward,
helping to prevent re-entry of exhaust and often acting as a rain cover.
**8. The "plenum" is the enclosed space:**
A) Inside the fan housing
B) Between the hood filters and the duct entry point where exhaust air is collected
C) Under the cooking line
D) That supplies make-up air
**Answer: B) Between the hood filters and the duct entry point where exhaust air is
collected**
, **Explanation:** The plenum serves as a transition chamber that allows air from all
sections of the hood to mix evenly before entering the duct.
**9. According to NFPA 96, what is the maximum allowable grease deposit thickness on
interior surfaces of the exhaust system?**
A) 1/16 inch
B) 1/8 inch
C) 1/4 inch
D) 1/2 inch
**Answer: B) 1/8 inch**
**Explanation:** NFPA 96 stipulates that exhaust systems shall be cleaned to bare metal,
with no more than a trace deposit (generally interpreted as less than 0.004 inches or a
"film"). Industry best practice and many authorities interpret "bare metal" as zero
measurable grease. However, the most common enforceable benchmark derived from the
standard is **1/8 inch** for hard deposits in ducts or fans. For hoods and filters, it is "clean
to bare metal."
**10. A "Type I" hood is designed for use over appliances that:**
A) Produce only heat and moisture (e.g., steamers, dishwashers)
B) Produce grease, smoke, or vapors (e.g., fryers, griddles, ranges)
C) Are used for cold food prep
D) Are microwave ovens only
**Answer: B) Produce grease, smoke, or vapors (e.g., fryers, griddles, ranges)**
**Explanation:** Type I hoods are grease-filtering hoods required over grease-producing
appliances. They must include listed grease filters or extraction equipment.
**11. What is the primary danger of accumulated grease in an exhaust duct?**
A) It reduces fan efficiency
