NFPA 96 Test Questions and Answers
100% Pass
The standard for ventilation control and fire protection of commercial cooking
operations is: - ANSWER-NFPA 96
The standard for kitchen fire protection systems such as Ansul systems, Kidde
systems Buckeye system, Amerex system is: - ANSWER-NFPA 17
The standard used for the inspection and maintenance of portable fire extinguisher
is - 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. - ANSWER-FALSE
The standard shall apply to residential cooking equipment used for commercial
cooking - ANSWER-TRUE
The standard shall not apply to facilities where all of the following are met: -
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.
©️COPYRIGHT 2025, ALL RIGHTS RESERVED. 1
, 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. - 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. -
ANSWER-TRUE
Continuous weld is: - 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. -
ANSWER-TRUE
Solid fuel cooking equipment is - ANSWER-Cooking equipment utilizes solid fuels
Mesh-type filters are a general purpose filter used to remove grease only in fast
food restaurants. - 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. - 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 - 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: - ANSWER-The owner of the system, provided the
©️COPYRIGHT 2025, ALL RIGHTS RESERVED. 2
100% Pass
The standard for ventilation control and fire protection of commercial cooking
operations is: - ANSWER-NFPA 96
The standard for kitchen fire protection systems such as Ansul systems, Kidde
systems Buckeye system, Amerex system is: - ANSWER-NFPA 17
The standard used for the inspection and maintenance of portable fire extinguisher
is - 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. - ANSWER-FALSE
The standard shall apply to residential cooking equipment used for commercial
cooking - ANSWER-TRUE
The standard shall not apply to facilities where all of the following are met: -
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.
©️COPYRIGHT 2025, ALL RIGHTS RESERVED. 1
, 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. - 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. -
ANSWER-TRUE
Continuous weld is: - 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. -
ANSWER-TRUE
Solid fuel cooking equipment is - ANSWER-Cooking equipment utilizes solid fuels
Mesh-type filters are a general purpose filter used to remove grease only in fast
food restaurants. - 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. - 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 - 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: - ANSWER-The owner of the system, provided the
©️COPYRIGHT 2025, ALL RIGHTS RESERVED. 2
