Massachusetts 2nd Class Fireman's Practice Exam

Grease fires are a common and significant concern in commercial kitchens due to the high volume of cooking that involves oils and fats. These substances can easily reach their ignition points when overheated, leading to fires that quickly escalate if not handled properly. Unlike other types of fires, grease fires cannot be extinguished with water, as this can cause the flames to spread; instead, they require specific methods, such as smothering with a lid or using appropriate fire extinguishing agents designed for flammable liquids.

While wood fires, electrical fires, and chemical fires can occur in various settings, they are not as prevalent in the context of cooking as grease fires, which are a distinctive risk associated with food preparation and frying activities in restaurants and commercial kitchens. This focus on grease fires emphasizes the importance of fire safety training tailored to culinary environments, ensuring that kitchen staff are equipped to manage this specific hazard effectively.