NFPA 96 Test questions and answers A+ Grade 2026\2027
The standard for ventilation control and fire protection of commercial cooking operations is:
- correct answer NFPA 96
The standard for kitchen fire protection systems such as Ansul systems, Kidde systems Buckeye system,
Amerex system is:
- correct answer NFPA 17
The standard used for the inspection and maintenance of portable fire extinguisher is
- correct answer NFPA 10
The NFPA standard for ventilation control and fire protection of commercial cooking operations includes
non-commercial cooking equipment located in a single dwelling units.
- correct answer FALSE
The standard shall apply to residential cooking equipment used for commercial cooking
- correct answer TRUE
The standard shall not apply to facilities where all of the following are met:
- correct answer Only residential cooking equipment is being used along with fire extinguishers located
in all kitchen areas in accordance with NFPA 10, the facility is not an assembly occupancy and is subject
to authority having jurisdiction.
A baffle plate is an object placed in or near an appliance to change the direction or retard the flow of air,
air-fuel mixtures or flue gases.
- correct answer TRUE
Someone who is certified means they have been formally recognized and have received approval of an
acceptable level of competency acceptable to the AHJ.
- correct answer TRUE
, Continuous weld is:
- correct answer A metal joining method that produces without visible interruptions or variation in
quality
A damper is a valve or plate for controlling draft or flow of gases, including air.
- correct answer TRUE
Solid fuel cooking equipment is
- correct answer Cooking equipment utilizes solid fuels
Mesh-type filters are a general purpose filter used to remove grease only in fast food restaurants.
- correct answer FALSE
Confined space is a space whose volume is less than 50ft 3x 1000BTU/HR of the aggregate input rating
of all appliance installed in the space.
- correct answer TRUE
A spark arrestor is a device or method that minimizes the passage of airborne sparks and embers into
the plenum, duct or flue
- correct answer TRUE
The responsibility for inspections, maintenance and cleanliness of the ventilation control and fire
protection of the commercial cooking operations should be the ultimate responsibility of:
- correct answer The owner of the system, provided the responsibility is not transferred in written form
to the management company or party.
All interior surfaces of the exhaust system shall be accessible for cleaning and inspection purposes.
- correct answer TRUE
Cooking equipment used in fixed, mobile, or temporary concessions such as trucks trailers pavilions
tents or any form of roofed enclosures shall comply with NFPA 191.
- correct answer FALSE
The standard for ventilation control and fire protection of commercial cooking operations is:
- correct answer NFPA 96
The standard for kitchen fire protection systems such as Ansul systems, Kidde systems Buckeye system,
Amerex system is:
- correct answer NFPA 17
The standard used for the inspection and maintenance of portable fire extinguisher is
- correct answer NFPA 10
The NFPA standard for ventilation control and fire protection of commercial cooking operations includes
non-commercial cooking equipment located in a single dwelling units.
- correct answer FALSE
The standard shall apply to residential cooking equipment used for commercial cooking
- correct answer TRUE
The standard shall not apply to facilities where all of the following are met:
- correct answer Only residential cooking equipment is being used along with fire extinguishers located
in all kitchen areas in accordance with NFPA 10, the facility is not an assembly occupancy and is subject
to authority having jurisdiction.
A baffle plate is an object placed in or near an appliance to change the direction or retard the flow of air,
air-fuel mixtures or flue gases.
- correct answer TRUE
Someone who is certified means they have been formally recognized and have received approval of an
acceptable level of competency acceptable to the AHJ.
- correct answer TRUE
, Continuous weld is:
- correct answer A metal joining method that produces without visible interruptions or variation in
quality
A damper is a valve or plate for controlling draft or flow of gases, including air.
- correct answer TRUE
Solid fuel cooking equipment is
- correct answer Cooking equipment utilizes solid fuels
Mesh-type filters are a general purpose filter used to remove grease only in fast food restaurants.
- correct answer FALSE
Confined space is a space whose volume is less than 50ft 3x 1000BTU/HR of the aggregate input rating
of all appliance installed in the space.
- correct answer TRUE
A spark arrestor is a device or method that minimizes the passage of airborne sparks and embers into
the plenum, duct or flue
- correct answer TRUE
The responsibility for inspections, maintenance and cleanliness of the ventilation control and fire
protection of the commercial cooking operations should be the ultimate responsibility of:
- correct answer The owner of the system, provided the responsibility is not transferred in written form
to the management company or party.
All interior surfaces of the exhaust system shall be accessible for cleaning and inspection purposes.
- correct answer TRUE
Cooking equipment used in fixed, mobile, or temporary concessions such as trucks trailers pavilions
tents or any form of roofed enclosures shall comply with NFPA 191.
- correct answer FALSE
