NFPA 96 Practice Exam – 200 Verified Questions &
Detailed ☑VERIFIED ANSWERs with Clear
Rationales | Perfect for Certification Prep |
Guaranteed to Help You Study and Pass the 2026–
2027 Exam
Section 1: Fundamentals and General Provisions
1. What is the primary standard for ventilation
control and fire protection of commercial cooking
operations?
☑VERIFIED ANSWER: NFPA 96
2. What is the standard for kitchen fire protection
systems (e.g., Ansul, Kidde)?
☑VERIFIED ANSWER: NFPA 17
3. What is the standard used for the inspection and
maintenance of portable fire extinguishers?
☑VERIFIED ANSWER: NFPA 10
,4. Does NFPA 96 apply to residential cooking
equipment in a private home?
☑VERIFIED ANSWER: FALSE
5. Does NFPA 96 apply to residential cooking
equipment used for commercial cooking?
☑VERIFIED ANSWER: TRUE
6. What is a baffle plate?
☑VERIFIED ANSWER: An object placed near an
appliance to change the direction of airflow, air-fuel
mixtures, or flue gases.
7. What is a continuous weld?
☑VERIFIED ANSWER: A metal joining method that
produces no visible interruptions or variations in
quality.
8. What is solid fuel cooking equipment?
☑VERIFIED ANSWER: Cooking equipment that
utilizes solid fuels.
9. Are mesh-type filters suitable for general grease
removal?
, ☑VERIFIED ANSWER: FALSE. They are not a general-
purpose filter for all restaurants.
10. What is a spark arrestor?
☑VERIFIED ANSWER: A device that minimizes the
passage of sparks and embers into the plenum,
duct, or flue.
11. Who has ultimate responsibility for the
system's inspection, maintenance, and cleanliness?
☑VERIFIED ANSWER: The system owner, unless the
responsibility is formally transferred in writing.
12. Where must a drawing of the exhaust system
and operating instructions be kept?
☑VERIFIED ANSWER: On the premises.
Section 2: Hood and Duct Construction
13. What is the minimum thickness for hood
construction using steel?
☑VERIFIED ANSWER: 1.09 millimeters (0.037
inches) or No. 20 MSG.
Detailed ☑VERIFIED ANSWERs with Clear
Rationales | Perfect for Certification Prep |
Guaranteed to Help You Study and Pass the 2026–
2027 Exam
Section 1: Fundamentals and General Provisions
1. What is the primary standard for ventilation
control and fire protection of commercial cooking
operations?
☑VERIFIED ANSWER: NFPA 96
2. What is the standard for kitchen fire protection
systems (e.g., Ansul, Kidde)?
☑VERIFIED ANSWER: NFPA 17
3. What is the standard used for the inspection and
maintenance of portable fire extinguishers?
☑VERIFIED ANSWER: NFPA 10
,4. Does NFPA 96 apply to residential cooking
equipment in a private home?
☑VERIFIED ANSWER: FALSE
5. Does NFPA 96 apply to residential cooking
equipment used for commercial cooking?
☑VERIFIED ANSWER: TRUE
6. What is a baffle plate?
☑VERIFIED ANSWER: An object placed near an
appliance to change the direction of airflow, air-fuel
mixtures, or flue gases.
7. What is a continuous weld?
☑VERIFIED ANSWER: A metal joining method that
produces no visible interruptions or variations in
quality.
8. What is solid fuel cooking equipment?
☑VERIFIED ANSWER: Cooking equipment that
utilizes solid fuels.
9. Are mesh-type filters suitable for general grease
removal?
, ☑VERIFIED ANSWER: FALSE. They are not a general-
purpose filter for all restaurants.
10. What is a spark arrestor?
☑VERIFIED ANSWER: A device that minimizes the
passage of sparks and embers into the plenum,
duct, or flue.
11. Who has ultimate responsibility for the
system's inspection, maintenance, and cleanliness?
☑VERIFIED ANSWER: The system owner, unless the
responsibility is formally transferred in writing.
12. Where must a drawing of the exhaust system
and operating instructions be kept?
☑VERIFIED ANSWER: On the premises.
Section 2: Hood and Duct Construction
13. What is the minimum thickness for hood
construction using steel?
☑VERIFIED ANSWER: 1.09 millimeters (0.037
inches) or No. 20 MSG.
