NFPA 96 Test
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1. The standard for ventilation control and fire protection of commercial cooking
operations is:: NFPA 96
2. The standard for kitchen fire protection systems such as Ansul systems, Kidde
systems Buckeye system, Amerex system is:: NFPA 17
3. The standard used for the inspection and maintenance of portable fire extin-
guisher is: NFPA 10
4. The NFPA standard for ventilation control and fire protection of commercial
cooking operations includes non-commercial cooking equipment located in a
single dwelling units.: FALSE
5. The standard shall apply to residential cooking equipment used for commer-
cial cooking: TRUE
6. The standard shall not apply to facilities where all of the following are met:: -
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.
7. 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.: TRUE
8. Someone who is certified means they have been formally recognized and
have received approval of an acceptable level of competency acceptable to the
AHJ.: TRUE
9. Continuous weld is:: A metal joining method that produces without visible interruptions or variation in
quality
10. A damper is a valve or plate for controlling draft or flow of gases, including
air.: TRUE
11. Solid fuel cooking equipment is: Cooking equipment utilizes solid fuels
12. Mesh-type filters are a general purpose filter used to remove grease only in
fast food restaurants.: FALSE
13. 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.: TRUE
14. A spark arrestor is a device or method that minimizes the passage of air-
borne sparks and embers into the plenum, duct or flue: TRUE
15. The responsibility for inspections, maintenance and cleanliness of the venti-
lation control and fire protection of the commercial cooking operations should
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, NFPA 96 Test
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be the ultimate responsibility of:: The owner of the system, provided the responsibility is not trans-
ferred in written form to the management company or party.
16. All interior surfaces of the exhaust system shall be accessible for cleaning
and inspection purposes.: TRUE
17. Cooking equipment used in fixed, mobile, or temporary concessions such as
trucks trailers pavilions tents or any form of roofed enclosures shall comply
with NFPA 191.: FALSE
18. Where enclosures are not required, hood, grease, removal device, exhaust
fans and ducts shall have a clearance of at least ___ inches to combustible
material.: 18 inches
19. Where enclosures are not required hood, grease removal device, exhaust
fans and ducts shall have a clearance of at least___inches to limited combustible
material.: 3 inches
20. Where enclosures are not required hood, grease removal device, exhaust
fans and ducts shall have a clearance of at least___inches to non combustible
material.: 0 inches
21. Where a hood, duct or grease removal device is listed for clearance less than
those required, the listing requirements shall be permitted.: TRUE
22. If 28 gauge steel is used in a clearance reduction system when 28 gauge
sheet metal spaced out one in on non-combustible spacers, there shall be a
minimum of:: 9 inch clearance
23. Where a clearance reduction system is used with 22 gauge sheet metal on
one inch mineral wool batts or ceramic fiber blanket reinforced with wire mesh
if equivalent spaced out one inch on non-combustible spacers it is provided
that there shall be a minimum of —?— inch clearance to non-combustible
material .: 3 inches
24. A drawing of the exhaust system instillation, along with a copy of the oper-
ating instructions for the sub-assemblies and components used in the exhaust
system, including electrical schematics shall be kept:: On the premise.
25. The construction of hoods shall be constructed and supported by steel not
less than:: 1.09 millimeters (.037 inches) or (no. 20 msg) in thickness.
26. For stainless steel, you may have:: .94 millimeters (.037 inches) or (no. 20 msg) in thickness.
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Study online at https://quizlet.com/_htu2ju
1. The standard for ventilation control and fire protection of commercial cooking
operations is:: NFPA 96
2. The standard for kitchen fire protection systems such as Ansul systems, Kidde
systems Buckeye system, Amerex system is:: NFPA 17
3. The standard used for the inspection and maintenance of portable fire extin-
guisher is: NFPA 10
4. The NFPA standard for ventilation control and fire protection of commercial
cooking operations includes non-commercial cooking equipment located in a
single dwelling units.: FALSE
5. The standard shall apply to residential cooking equipment used for commer-
cial cooking: TRUE
6. The standard shall not apply to facilities where all of the following are met:: -
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.
7. 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.: TRUE
8. Someone who is certified means they have been formally recognized and
have received approval of an acceptable level of competency acceptable to the
AHJ.: TRUE
9. Continuous weld is:: A metal joining method that produces without visible interruptions or variation in
quality
10. A damper is a valve or plate for controlling draft or flow of gases, including
air.: TRUE
11. Solid fuel cooking equipment is: Cooking equipment utilizes solid fuels
12. Mesh-type filters are a general purpose filter used to remove grease only in
fast food restaurants.: FALSE
13. 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.: TRUE
14. A spark arrestor is a device or method that minimizes the passage of air-
borne sparks and embers into the plenum, duct or flue: TRUE
15. The responsibility for inspections, maintenance and cleanliness of the venti-
lation control and fire protection of the commercial cooking operations should
1/8
, NFPA 96 Test
Study online at https://quizlet.com/_htu2ju
be the ultimate responsibility of:: The owner of the system, provided the responsibility is not trans-
ferred in written form to the management company or party.
16. All interior surfaces of the exhaust system shall be accessible for cleaning
and inspection purposes.: TRUE
17. Cooking equipment used in fixed, mobile, or temporary concessions such as
trucks trailers pavilions tents or any form of roofed enclosures shall comply
with NFPA 191.: FALSE
18. Where enclosures are not required, hood, grease, removal device, exhaust
fans and ducts shall have a clearance of at least ___ inches to combustible
material.: 18 inches
19. Where enclosures are not required hood, grease removal device, exhaust
fans and ducts shall have a clearance of at least___inches to limited combustible
material.: 3 inches
20. Where enclosures are not required hood, grease removal device, exhaust
fans and ducts shall have a clearance of at least___inches to non combustible
material.: 0 inches
21. Where a hood, duct or grease removal device is listed for clearance less than
those required, the listing requirements shall be permitted.: TRUE
22. If 28 gauge steel is used in a clearance reduction system when 28 gauge
sheet metal spaced out one in on non-combustible spacers, there shall be a
minimum of:: 9 inch clearance
23. Where a clearance reduction system is used with 22 gauge sheet metal on
one inch mineral wool batts or ceramic fiber blanket reinforced with wire mesh
if equivalent spaced out one inch on non-combustible spacers it is provided
that there shall be a minimum of —?— inch clearance to non-combustible
material .: 3 inches
24. A drawing of the exhaust system instillation, along with a copy of the oper-
ating instructions for the sub-assemblies and components used in the exhaust
system, including electrical schematics shall be kept:: On the premise.
25. The construction of hoods shall be constructed and supported by steel not
less than:: 1.09 millimeters (.037 inches) or (no. 20 msg) in thickness.
26. For stainless steel, you may have:: .94 millimeters (.037 inches) or (no. 20 msg) in thickness.
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