NFPA 96 Test Questions and Answers A+ Grade 2026/2027 | Complete
Commercial Kitchen Fire Protection Study Guide
The standard for ventilation control and fire protection of commercial cooking operations is: -
(ANSWER)NFPA 96
The standard for kitchen fire protection systems such as Ansul systems, Kidde systems Buckeye system,
Amerex system is: - (ANSWER)NFPA 17
The standard used for the inspection and maintenance of portable fire extinguisher is - (ANSWER)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. - (ANSWER)FALSE
The standard shall apply to residential cooking equipment used for commercial cooking - (ANSWER)TRUE
The standard shall not apply to facilities where all of the following are met: - (ANSWER)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. - (ANSWER)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. - (ANSWER)TRUE
Continuous weld is: - (ANSWER)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. - (ANSWER)TRUE
, NFPA 96 Test Questions and Answers A+ Grade 2026/2027 | Complete
Commercial Kitchen Fire Protection Study Guide
Solid fuel cooking equipment is - (ANSWER)Cooking equipment utilizes solid fuels
Mesh-type filters are a general purpose filter used to remove grease only in fast food restaurants. -
(ANSWER)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. - (ANSWER)TRUE
A spark arrestor is a device or method that minimizes the passage of airborne sparks and embers into
the plenum, duct or flue - (ANSWER)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: -
(ANSWER)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. -
(ANSWER)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. - (ANSWER)FALSE
Where enclosures are not required, hood, grease, removal device, exhaust fans and ducts shall have a
clearance of at least ___ inches to combustible material. - (ANSWER)18 inches
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. - (ANSWER)3 inches
Commercial Kitchen Fire Protection Study Guide
The standard for ventilation control and fire protection of commercial cooking operations is: -
(ANSWER)NFPA 96
The standard for kitchen fire protection systems such as Ansul systems, Kidde systems Buckeye system,
Amerex system is: - (ANSWER)NFPA 17
The standard used for the inspection and maintenance of portable fire extinguisher is - (ANSWER)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. - (ANSWER)FALSE
The standard shall apply to residential cooking equipment used for commercial cooking - (ANSWER)TRUE
The standard shall not apply to facilities where all of the following are met: - (ANSWER)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. - (ANSWER)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. - (ANSWER)TRUE
Continuous weld is: - (ANSWER)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. - (ANSWER)TRUE
, NFPA 96 Test Questions and Answers A+ Grade 2026/2027 | Complete
Commercial Kitchen Fire Protection Study Guide
Solid fuel cooking equipment is - (ANSWER)Cooking equipment utilizes solid fuels
Mesh-type filters are a general purpose filter used to remove grease only in fast food restaurants. -
(ANSWER)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. - (ANSWER)TRUE
A spark arrestor is a device or method that minimizes the passage of airborne sparks and embers into
the plenum, duct or flue - (ANSWER)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: -
(ANSWER)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. -
(ANSWER)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. - (ANSWER)FALSE
Where enclosures are not required, hood, grease, removal device, exhaust fans and ducts shall have a
clearance of at least ___ inches to combustible material. - (ANSWER)18 inches
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. - (ANSWER)3 inches
