TFM03 TX Class K (NFPA 17A & 96)
Updated Actual Questions and Correct
Answers 100% Verified (Brand New !!!)
1) Dry chemical in stored pressure systems shall not require semi-annual examination but shall be examined every
______.
Answer: 6 years
2) Drawings of the exhaust system installation along with copies shall be kept ______. Answer: On
the premises
3) All shutoff systems shall require ______ prior to restoration of the extinguishing systems.
Answer: Manual Resetting
4) All remote manual operating devices shall be ______ as to the hazard they protect. Answer:
Identified
5) Transition duct sections that do not exceed ______ in length & do not contain grease traps shall
be permitted to be connected to hoods & exhaust fans that do not meet ______ air velocity.
Answer: 3 feet; 500 ft/min
6) NFPA 96 is the standard for ______.
Page 1 of 20
,Answer: Ventilation control & fire protection of commercial cooking operations
7) The following parts of wet & dry chemical extinguishing systems shall be subjected to a hydro test at intervals
not exceeding 12 years (3 parts):
Answer: Wet & Dry Containers; Auxiliary Pressure Containers; Hose Assemblies
8) Fixed temperature sensing elements of the fusible metal alloy type shall be replaced at least ______ from the
date of installation.
Answer: Semi-Annually
9) The baffle plate shall be sized & located so that flames or combustion gases travel a distance not less than ______
from the heat source to the grease removal device.
Answer: 18 inches
10) The baffle shall be located not less than ______ from the grease removal device. Answer: 6
inches
11) Manual actuators shall not require a force of more than ______. Answer: 40 lbs
12) Manual actuators shall not require a movement of more than ______ to secure operation.
Answer: 14 inches
13) All manual actuators shall be provided with ______.
Answer: Operating instructions
14) On actuation of any cooking equipment fire extinguishing system, all sources of fuel and electric
power that produce heat to all equipment protected by the system shall ______. Answer: Be shut
down
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, 15) Exhaust fans and dampers shall not be required to be ______ on system actuation as the systems have
been tested under both zero- and high-velocity flow conditions. Answer: Shut down
16) Shutoff devices shall require ______ prior to fuel or power being restored. Answer: Manual resetting
17) What is the purpose of saponification in a wet chemical system?
A) Cooling the fire
B) Oxygen displacement
C) Turning oils into soap to prevent re-ignition
D) Chemical flame inhibition
Correct Answer: C
Saponification chemically converts oils/fats into a noncombustible soapy layer that prevents re-ignition .
18) Which NFPA standard governs commercial cooking wet chemical systems?
A) NFPA 10
B) NFPA 13
C) NFPA 17A
D) NFPA 25
Correct Answer: C
NFPA 17A provides standards for wet chemical extinguishing systems in commercial kitchens .
19) How often must commercial cooking wet chemical systems be inspected according to NFPA 17A?
A) Monthly
B) Semiannually
C) Annually
D) Every 5 years
Correct Answer: B
NFPA 17A requires semiannual inspection to ensure proper operation and system readiness .
20) What type of fire is a commercial kitchen wet chemical system specifically designed to extinguish?
A) Class A
Page 3 of 20
Updated Actual Questions and Correct
Answers 100% Verified (Brand New !!!)
1) Dry chemical in stored pressure systems shall not require semi-annual examination but shall be examined every
______.
Answer: 6 years
2) Drawings of the exhaust system installation along with copies shall be kept ______. Answer: On
the premises
3) All shutoff systems shall require ______ prior to restoration of the extinguishing systems.
Answer: Manual Resetting
4) All remote manual operating devices shall be ______ as to the hazard they protect. Answer:
Identified
5) Transition duct sections that do not exceed ______ in length & do not contain grease traps shall
be permitted to be connected to hoods & exhaust fans that do not meet ______ air velocity.
Answer: 3 feet; 500 ft/min
6) NFPA 96 is the standard for ______.
Page 1 of 20
,Answer: Ventilation control & fire protection of commercial cooking operations
7) The following parts of wet & dry chemical extinguishing systems shall be subjected to a hydro test at intervals
not exceeding 12 years (3 parts):
Answer: Wet & Dry Containers; Auxiliary Pressure Containers; Hose Assemblies
8) Fixed temperature sensing elements of the fusible metal alloy type shall be replaced at least ______ from the
date of installation.
Answer: Semi-Annually
9) The baffle plate shall be sized & located so that flames or combustion gases travel a distance not less than ______
from the heat source to the grease removal device.
Answer: 18 inches
10) The baffle shall be located not less than ______ from the grease removal device. Answer: 6
inches
11) Manual actuators shall not require a force of more than ______. Answer: 40 lbs
12) Manual actuators shall not require a movement of more than ______ to secure operation.
Answer: 14 inches
13) All manual actuators shall be provided with ______.
Answer: Operating instructions
14) On actuation of any cooking equipment fire extinguishing system, all sources of fuel and electric
power that produce heat to all equipment protected by the system shall ______. Answer: Be shut
down
Page 2 of 20
, 15) Exhaust fans and dampers shall not be required to be ______ on system actuation as the systems have
been tested under both zero- and high-velocity flow conditions. Answer: Shut down
16) Shutoff devices shall require ______ prior to fuel or power being restored. Answer: Manual resetting
17) What is the purpose of saponification in a wet chemical system?
A) Cooling the fire
B) Oxygen displacement
C) Turning oils into soap to prevent re-ignition
D) Chemical flame inhibition
Correct Answer: C
Saponification chemically converts oils/fats into a noncombustible soapy layer that prevents re-ignition .
18) Which NFPA standard governs commercial cooking wet chemical systems?
A) NFPA 10
B) NFPA 13
C) NFPA 17A
D) NFPA 25
Correct Answer: C
NFPA 17A provides standards for wet chemical extinguishing systems in commercial kitchens .
19) How often must commercial cooking wet chemical systems be inspected according to NFPA 17A?
A) Monthly
B) Semiannually
C) Annually
D) Every 5 years
Correct Answer: B
NFPA 17A requires semiannual inspection to ensure proper operation and system readiness .
20) What type of fire is a commercial kitchen wet chemical system specifically designed to extinguish?
A) Class A
Page 3 of 20
