Page 1 of 144
Commercial Food Equipment Service Association
(CFESA) Steam Exam QUESTIONS AND DETAILED
SOLUTIONS JUST RELEASED
Commercial Food Equipment Service Association (CFESA) Steam Exam
MOST-TESTED 10-POINT EXAM COVERAGE
1. Steam Terminology and Basic Steam Principles — steam, vapor, pressure, temperature,
saturated steam, condensate, latent heat, sensible heat, pressure-temperature relationships,
and basic steam behavior.
2. Steam Safety and Pressure Control — safe servicing, pressure hazards, relief devices, pressure
controls, lockout procedures, hot surfaces, escaping steam, and safe equipment shutdown.
3. Steam Cooking Equipment — pressure steamers, convection steamers, atmospheric or
boilerless steamers, combi ovens, steam kettles, and their basic operating differences.
4. Boiler and Kettle Components — safety valves, low-water cutoffs, pressure switches, probes,
float systems, water inlet solenoids, drain valves, and related controls.
5. Steam Traps, Separators and Condensate — steam traps, ball-float traps, separators,
condensate removal, trap operation, blocked drains, and common trap failures.
6. Pressure-Reducing Valves and Steam Pressure — incoming steam pressure, regulated pressure,
pressure-reducing valves, pressure settings, symptoms of incorrect pressure, and pressure
measurement.
7. Water Quality and Water Treatment — minerals, rocks and salts, scale, corrosion, water
analysis, water treatment, mineral control, and the effect of poor water quality on steam
equipment.
8. Steam Equipment Sequence of Operation — water filling, heating, steam production, pressure
control, cooking operation, draining, safety controls, and normal equipment cycles.
9. Steam Troubleshooting and Maintenance — no steam, low steam, excessive pressure, poor
cooking, water problems, leaks, blocked drains, scale, faulty controls, and systematic diagnosis.
10. Steam Calculations, Codes and Technical Information — basic horsepower and boiler-sizing
calculations, ASME Code concepts, “R” stamps, manufacturer specifications, diagrams, meters,
and technical service information. CFESA specifically lists horsepower and boiler sizing under its
Steam outline. (CFESA)
1.
, Page 2 of 144
A technician finds that a steam kettle has no heat even though water is entering normally. What should
be checked first?
A. The equipment color
B. The steam supply and pressure
C. The door handle
D. The drain basket
Answer: B
Rationale: The equipment needs an adequate steam supply and correct pressure to produce heating.
Checking the supply is a logical first step.
2.
Why must a technician treat escaping steam as a serious safety hazard during commercial kitchen
equipment service work?
A. Steam can cause serious burns very quickly
B. Steam always damages electrical meters
C. Steam makes equipment operate faster
D. Steam removes all equipment lubrication
, Page 3 of 144
Answer: A
Rationale: Steam can be extremely hot and can cause severe burns when released from pressurized
equipment.
3.
A steam pressure gauge shows much higher pressure than the equipment normally requires during
operation. What should the technician investigate?
A. The equipment paint
B. The pressure control system
C. The cooking rack color
D. The door gasket size
Answer: B
Rationale: Abnormally high pressure can indicate a pressure-control problem, regulator problem, or
another control fault.
4.
, Page 4 of 144
Which device is specifically designed to protect steam equipment from dangerous excessive pressure
conditions during operation?
A. Safety valve
B. Drain screen
C. Thermometer bulb
D. Water filter
Answer: A
Rationale: A safety or relief valve is designed to release pressure when pressure becomes dangerously
high.
5.
Why is proper water treatment important when maintaining commercial steam cooking equipment over
a long period?
A. It makes the equipment louder
B. It reduces mineral problems and scale formation
C. It increases food salt content
D. It eliminates electrical voltage
Commercial Food Equipment Service Association
(CFESA) Steam Exam QUESTIONS AND DETAILED
SOLUTIONS JUST RELEASED
Commercial Food Equipment Service Association (CFESA) Steam Exam
MOST-TESTED 10-POINT EXAM COVERAGE
1. Steam Terminology and Basic Steam Principles — steam, vapor, pressure, temperature,
saturated steam, condensate, latent heat, sensible heat, pressure-temperature relationships,
and basic steam behavior.
2. Steam Safety and Pressure Control — safe servicing, pressure hazards, relief devices, pressure
controls, lockout procedures, hot surfaces, escaping steam, and safe equipment shutdown.
3. Steam Cooking Equipment — pressure steamers, convection steamers, atmospheric or
boilerless steamers, combi ovens, steam kettles, and their basic operating differences.
4. Boiler and Kettle Components — safety valves, low-water cutoffs, pressure switches, probes,
float systems, water inlet solenoids, drain valves, and related controls.
5. Steam Traps, Separators and Condensate — steam traps, ball-float traps, separators,
condensate removal, trap operation, blocked drains, and common trap failures.
6. Pressure-Reducing Valves and Steam Pressure — incoming steam pressure, regulated pressure,
pressure-reducing valves, pressure settings, symptoms of incorrect pressure, and pressure
measurement.
7. Water Quality and Water Treatment — minerals, rocks and salts, scale, corrosion, water
analysis, water treatment, mineral control, and the effect of poor water quality on steam
equipment.
8. Steam Equipment Sequence of Operation — water filling, heating, steam production, pressure
control, cooking operation, draining, safety controls, and normal equipment cycles.
9. Steam Troubleshooting and Maintenance — no steam, low steam, excessive pressure, poor
cooking, water problems, leaks, blocked drains, scale, faulty controls, and systematic diagnosis.
10. Steam Calculations, Codes and Technical Information — basic horsepower and boiler-sizing
calculations, ASME Code concepts, “R” stamps, manufacturer specifications, diagrams, meters,
and technical service information. CFESA specifically lists horsepower and boiler sizing under its
Steam outline. (CFESA)
1.
, Page 2 of 144
A technician finds that a steam kettle has no heat even though water is entering normally. What should
be checked first?
A. The equipment color
B. The steam supply and pressure
C. The door handle
D. The drain basket
Answer: B
Rationale: The equipment needs an adequate steam supply and correct pressure to produce heating.
Checking the supply is a logical first step.
2.
Why must a technician treat escaping steam as a serious safety hazard during commercial kitchen
equipment service work?
A. Steam can cause serious burns very quickly
B. Steam always damages electrical meters
C. Steam makes equipment operate faster
D. Steam removes all equipment lubrication
, Page 3 of 144
Answer: A
Rationale: Steam can be extremely hot and can cause severe burns when released from pressurized
equipment.
3.
A steam pressure gauge shows much higher pressure than the equipment normally requires during
operation. What should the technician investigate?
A. The equipment paint
B. The pressure control system
C. The cooking rack color
D. The door gasket size
Answer: B
Rationale: Abnormally high pressure can indicate a pressure-control problem, regulator problem, or
another control fault.
4.
, Page 4 of 144
Which device is specifically designed to protect steam equipment from dangerous excessive pressure
conditions during operation?
A. Safety valve
B. Drain screen
C. Thermometer bulb
D. Water filter
Answer: A
Rationale: A safety or relief valve is designed to release pressure when pressure becomes dangerously
high.
5.
Why is proper water treatment important when maintaining commercial steam cooking equipment over
a long period?
A. It makes the equipment louder
B. It reduces mineral problems and scale formation
C. It increases food salt content
D. It eliminates electrical voltage
