NFPA 96 Test Questions with
Complete Solutions12
The standard for ventilation control and fire protection of commercial cooking operations is: -
ANSWERS-NFPA 96
The standard for kitchen fire protection systems such as Ansul systems, Kidde systems Buckeye
system, Amerex system is: - ANSWERS-NFPA 17
The standard used for the inspection and maintenance of portable fire extinguisher is -
ANSWERS-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. - ANSWERS-
FALSE
The standard shall apply to residential cooking equipment used for commercial cooking -
ANSWERS-TRUE
The standard shall not apply to facilities where all of the following are met: - ANSWERS-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.
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. - ANSWERS-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. - ANSWERS-TRUE
Continuous weld is: - ANSWERS-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. - ANSWERS-TRUE
Solid fuel cooking equipment is - ANSWERS-Cooking equipment utilizes solid fuels
Mesh-type filters are a general purpose filter used to remove grease only in fast food
restaurants. - ANSWERS-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. - ANSWERS-TRUE
A spark arrestor is a device or method that minimizes the passage of airborne sparks and
embers into the plenum, duct or flue - ANSWERS-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: -
ANSWERS-The owner of the system, provided the responsibility is not transferred in written
form to the management company or party.
All interior surfaces of the exhaust system shall be accessible for cleaning and inspection
purposes. - ANSWERS-TRUE
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. - ANSWERS-FALSE
Complete Solutions12
The standard for ventilation control and fire protection of commercial cooking operations is: -
ANSWERS-NFPA 96
The standard for kitchen fire protection systems such as Ansul systems, Kidde systems Buckeye
system, Amerex system is: - ANSWERS-NFPA 17
The standard used for the inspection and maintenance of portable fire extinguisher is -
ANSWERS-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. - ANSWERS-
FALSE
The standard shall apply to residential cooking equipment used for commercial cooking -
ANSWERS-TRUE
The standard shall not apply to facilities where all of the following are met: - ANSWERS-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.
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. - ANSWERS-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. - ANSWERS-TRUE
Continuous weld is: - ANSWERS-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. - ANSWERS-TRUE
Solid fuel cooking equipment is - ANSWERS-Cooking equipment utilizes solid fuels
Mesh-type filters are a general purpose filter used to remove grease only in fast food
restaurants. - ANSWERS-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. - ANSWERS-TRUE
A spark arrestor is a device or method that minimizes the passage of airborne sparks and
embers into the plenum, duct or flue - ANSWERS-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: -
ANSWERS-The owner of the system, provided the responsibility is not transferred in written
form to the management company or party.
All interior surfaces of the exhaust system shall be accessible for cleaning and inspection
purposes. - ANSWERS-TRUE
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. - ANSWERS-FALSE
