Florida Fire Inspector 1 Practice Exam 2026 – Complete Test Prep Guide

Fires involving cooking oils and greases in commercial kitchens are a distinct category because fats behave differently from ordinary combustibles and other flammable liquids. These fats can melt, ignite at high temperatures, and spread quickly if water is used. The best extinguishing approach is a Class K extinguisher, which releases a wet chemical agent (potassium acetate) that saponifies fats—turning the oil into a soapy layer that cools and smothers the fire, helping prevent reignition. This makes Class K the right choice for kitchen fires. By contrast, ordinary combustibles (wood, paper) fall under another class, flammable liquids like gasoline fall under yet another, and combustible metals are handled differently—none of which are tailored for cooking-oil fires. When safe, shut off the heat and, if possible, cover the area with a metal lid to smother the flames, and avoid using water on oil fires.