FDNY S17 Commercial Cooking Wet Chemical
Fire Extinguishing Systems Inspection, Testing
and Servicing Technician (Citywide) Exam
Practice Questions And Correct Answers
(Verified Answers) Plus Rationales 2026 Q&A |
Instant Download Pdf
1. What is the primary agent used in commercial cooking wet chemical
fire extinguishing systems?
A. Carbon dioxide
B. Foam
C. Potassium-based wet chemical
D. Dry chemical
Rationale: Wet chemical systems use potassium-based agents to
saponify cooking oils and suppress Class K fires.
2. How often must a commercial cooking wet chemical system be
inspected according to NFPA 17A?
, A. Daily
B. Weekly
C. Monthly
D. Annually
Rationale: NFPA 17A requires monthly inspections to ensure proper
operation of wet chemical extinguishing systems.
3. Which type of fire is a wet chemical system primarily designed to
suppress?
A. Electrical fires
B. Ordinary combustibles
C. Flammable liquids
D. Cooking oil and grease fires
Rationale: Wet chemical systems are specifically designed for Class K
fires involving commercial cooking oils and fats.
4. During inspection, what indicates a discharged nozzle in a wet
chemical system?
A. Clean nozzle
B. Slight discoloration
C. Obstructed or missing nozzle plug
D. No visual changes
Rationale: A missing or displaced nozzle plug can indicate that the
system has discharged or is not properly sealed.
,5. Which component connects the system’s piping to the hood in a
commercial kitchen?
A. Cylinder valve
B. Manual pull station
C. Nozzle
D. Fusible link
Rationale: Nozzles distribute the wet chemical agent directly onto
the cooking surface and hood.
6. The fusible link in a wet chemical system melts at what temperature
range?
A. 100–150°F
B. 200–250°F
C. 360–375°F
D. 500–550°F
Rationale: Fusible links are designed to melt when cooking surfaces
reach high temperatures, activating the system.
7. What is the purpose of the automatic release in a wet chemical
system?
A. To alert the fire department
B. To sound an alarm only
C. To discharge the agent when heat activates the fusible link
D. To reset the system
Rationale: The automatic release ensures the system discharges
, automatically in response to heat, providing immediate fire
suppression.
8. How should a wet chemical system be tested for proper operation
after servicing?
A. By pouring water on the cooking surface
B. By manually pulling the alarm without agent
C. By conducting a full agent discharge test in a controlled
environment
D. By checking the cylinder pressure only
Rationale: A controlled discharge test verifies agent flow and proper
nozzle operation.
9. Which NFPA standard governs installation, inspection, and
maintenance of wet chemical systems?
A. NFPA 10
B. NFPA 13
C. NFPA 17A
D. NFPA 25
Rationale: NFPA 17A specifically covers wet chemical extinguishing
systems in commercial cooking operations.
10. How often should the agent cylinder be hydrostatically tested?
A. Every 1 year
B. Every 3 years
C. Every 5 years
Fire Extinguishing Systems Inspection, Testing
and Servicing Technician (Citywide) Exam
Practice Questions And Correct Answers
(Verified Answers) Plus Rationales 2026 Q&A |
Instant Download Pdf
1. What is the primary agent used in commercial cooking wet chemical
fire extinguishing systems?
A. Carbon dioxide
B. Foam
C. Potassium-based wet chemical
D. Dry chemical
Rationale: Wet chemical systems use potassium-based agents to
saponify cooking oils and suppress Class K fires.
2. How often must a commercial cooking wet chemical system be
inspected according to NFPA 17A?
, A. Daily
B. Weekly
C. Monthly
D. Annually
Rationale: NFPA 17A requires monthly inspections to ensure proper
operation of wet chemical extinguishing systems.
3. Which type of fire is a wet chemical system primarily designed to
suppress?
A. Electrical fires
B. Ordinary combustibles
C. Flammable liquids
D. Cooking oil and grease fires
Rationale: Wet chemical systems are specifically designed for Class K
fires involving commercial cooking oils and fats.
4. During inspection, what indicates a discharged nozzle in a wet
chemical system?
A. Clean nozzle
B. Slight discoloration
C. Obstructed or missing nozzle plug
D. No visual changes
Rationale: A missing or displaced nozzle plug can indicate that the
system has discharged or is not properly sealed.
,5. Which component connects the system’s piping to the hood in a
commercial kitchen?
A. Cylinder valve
B. Manual pull station
C. Nozzle
D. Fusible link
Rationale: Nozzles distribute the wet chemical agent directly onto
the cooking surface and hood.
6. The fusible link in a wet chemical system melts at what temperature
range?
A. 100–150°F
B. 200–250°F
C. 360–375°F
D. 500–550°F
Rationale: Fusible links are designed to melt when cooking surfaces
reach high temperatures, activating the system.
7. What is the purpose of the automatic release in a wet chemical
system?
A. To alert the fire department
B. To sound an alarm only
C. To discharge the agent when heat activates the fusible link
D. To reset the system
Rationale: The automatic release ensures the system discharges
, automatically in response to heat, providing immediate fire
suppression.
8. How should a wet chemical system be tested for proper operation
after servicing?
A. By pouring water on the cooking surface
B. By manually pulling the alarm without agent
C. By conducting a full agent discharge test in a controlled
environment
D. By checking the cylinder pressure only
Rationale: A controlled discharge test verifies agent flow and proper
nozzle operation.
9. Which NFPA standard governs installation, inspection, and
maintenance of wet chemical systems?
A. NFPA 10
B. NFPA 13
C. NFPA 17A
D. NFPA 25
Rationale: NFPA 17A specifically covers wet chemical extinguishing
systems in commercial cooking operations.
10. How often should the agent cylinder be hydrostatically tested?
A. Every 1 year
B. Every 3 years
C. Every 5 years
