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

Explanation should include identifying the location of the fire extinguisher and comparing 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 a wet chemical extinguishing agent (e.g., potassium carbonate, potassium acetate, or potassium citrate) which reacts with the grease/oils to form a soapy foam layer.

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?
- How would one know if the fire extinguisher provided is appropriate to use?

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?