Title: Explain the classes of fires and the method of extinguishing each.
Course: Culinary Arts I (16052-I) > Section: Understanding Kitchen Safety

Explanation should include the following:

- Class A fires consist of ordinary combustibles (e.g., wood, paper, trash) and are extinguished with water.
- Class B fires consist of flammable liquids (e.g., oil, gasoline) and are extinguished by smothering.
- Class C fires consist of electrical equipment (i.e., anything plugged into an electrical outlet) and are extinguished with non-conductive extinguishing agents (e.g., carbon dioxide).
- Class D fires consist of combustible metals (e.g., magnesium, titanium) and are extinguished with dry powder extinguishers.
- Class K fires consist of grease (e.g., cooking oils, animal fat) and are extinguished with fire extinguishers, which are labeled with the classes of fire for which they are to be used.

Process/Skill Questions:

Thinking

- What are some other flammable items in the environment that are not included in the classes?
- What does PASS stand for?
- What should one do if a fire starts in the kitchen?

Communication

- How can guests be informed of locations of fire extinguishers and fire exits?

Leadership

- How would a regular cleaning schedule minimize the risk of a fire?
- What other precautions could be taken to prevent fires?

Management

- What is the most common class of fire associated with food service?
- What is the proper placement of smoke and heat detectors in a food service establishment?
- Why is fire prevention a daily concern for all employees?
- What is the benefit to employees of regular fire drills and fire extinguisher training?