FDNY S17 Commercial Cooking Wet Chemical
Fire Extinguishing Systems Inspection, Testing,
and Servicing Technician (Citywide) Practice
Exam Questions And Correct Answers (Verified
Answers) Plus Rationales 2026 Q&A | Instant
Download Pdf
1. Which NFPA standard governs wet chemical extinguishing systems for
commercial cooking?
A. NFPA 10
B. NFPA 17
C. NFPA 17A
D. NFPA 96
Answer: C
Rationale: NFPA 17A specifically covers wet chemical extinguishing
systems.
2. The primary extinguishing agent in most commercial cooking wet
chemical systems is:
,A. Halon 1211
B. Water mist
C. CO₂
D. Potassium-based solution
Answer: D
Rationale: Wet chemical systems rely on potassium salts for saponification
of hot grease.
3. What process converts hot grease to a soapy layer during
extinguishment?
A. Oxidation
B. Combustion
C. Emulsification
D. Saponification
Answer: D
Rationale: Potassium-based agents react with fats to create a non-
flammable soapy foam layer.
4. How often must commercial cooking exhaust systems be inspected?
A. Monthly
B. Every 6 months
C. Annually
D. Every 2 years
Answer: B
Rationale: FDNY and NFPA 96 require semiannual inspections.
,5. Fusible links in a wet chemical system must be replaced:
A. Only when damaged
B. Every 5 years
C. Every 6 months
D. Every 3 months
Answer: C
Rationale: Fusible links are replaced at each semiannual inspection.
6. The manual pull station for the system must be located:
A. Next to the fryer
B. Inside the hood
C. Above the cookline
D. 10–20 ft from cooking appliances
Answer: D
Rationale: Manual pulls must be accessible yet away from immediate fire
danger.
7. Upon system activation, gas and electric power to appliances must:
A. Stay on
B. Reset automatically
C. Shut off
D. Switch to low power
Answer: C
Rationale: Fuel shutoff is required to stop heat production.
, 8. The test method for verifying nozzle alignment is:
A. Ultrasonic testing
B. Visual inspection
C. Pressure test
D. Thermal imaging
Answer: B
Rationale: Technicians must visually verify proper nozzle orientation.
9. System cylinders must be hydrostatically tested every:
A. 2 years
B. 3 years
C. 12 years
D. 15 years
Answer: C
Rationale: NFPA requires a 12-year hydro test for wet chemical cylinders.
10. The K-class portable extinguisher must be located within:
A. 100 ft
B. 50 ft
C. 20 ft
D. 30 ft
Answer: D
Rationale: NFPA 10 requires K-class units within 30 ft of cooking
equipment.
Fire Extinguishing Systems Inspection, Testing,
and Servicing Technician (Citywide) Practice
Exam Questions And Correct Answers (Verified
Answers) Plus Rationales 2026 Q&A | Instant
Download Pdf
1. Which NFPA standard governs wet chemical extinguishing systems for
commercial cooking?
A. NFPA 10
B. NFPA 17
C. NFPA 17A
D. NFPA 96
Answer: C
Rationale: NFPA 17A specifically covers wet chemical extinguishing
systems.
2. The primary extinguishing agent in most commercial cooking wet
chemical systems is:
,A. Halon 1211
B. Water mist
C. CO₂
D. Potassium-based solution
Answer: D
Rationale: Wet chemical systems rely on potassium salts for saponification
of hot grease.
3. What process converts hot grease to a soapy layer during
extinguishment?
A. Oxidation
B. Combustion
C. Emulsification
D. Saponification
Answer: D
Rationale: Potassium-based agents react with fats to create a non-
flammable soapy foam layer.
4. How often must commercial cooking exhaust systems be inspected?
A. Monthly
B. Every 6 months
C. Annually
D. Every 2 years
Answer: B
Rationale: FDNY and NFPA 96 require semiannual inspections.
,5. Fusible links in a wet chemical system must be replaced:
A. Only when damaged
B. Every 5 years
C. Every 6 months
D. Every 3 months
Answer: C
Rationale: Fusible links are replaced at each semiannual inspection.
6. The manual pull station for the system must be located:
A. Next to the fryer
B. Inside the hood
C. Above the cookline
D. 10–20 ft from cooking appliances
Answer: D
Rationale: Manual pulls must be accessible yet away from immediate fire
danger.
7. Upon system activation, gas and electric power to appliances must:
A. Stay on
B. Reset automatically
C. Shut off
D. Switch to low power
Answer: C
Rationale: Fuel shutoff is required to stop heat production.
, 8. The test method for verifying nozzle alignment is:
A. Ultrasonic testing
B. Visual inspection
C. Pressure test
D. Thermal imaging
Answer: B
Rationale: Technicians must visually verify proper nozzle orientation.
9. System cylinders must be hydrostatically tested every:
A. 2 years
B. 3 years
C. 12 years
D. 15 years
Answer: C
Rationale: NFPA requires a 12-year hydro test for wet chemical cylinders.
10. The K-class portable extinguisher must be located within:
A. 100 ft
B. 50 ft
C. 20 ft
D. 30 ft
Answer: D
Rationale: NFPA 10 requires K-class units within 30 ft of cooking
equipment.
