Ch 14. Fighting Fires in Restaurants

Question 1

_____ and _____ are the two main problems in restaurant fires, and _____ may prove difficult. (205)

Answer 1

life safety and rapid fire spread; rescue operations

Question 2

_____ and _____ make for close-quartered search. (205)

Answer 2

Kitchen floor plans and congested seating

Question 3

Tables, chairs, carts, appliances, and a host of other items all create an environment of moveable objects that will _____. (205)

Answer 3

hamper search

Question 4

Personnel operating in storage areas and kitchens will have to contend with everything from _____. (205)

Answer 4

Limited working space to mountains of combustible stock to slippery floors.

Question 5

___3____ can all conspire to create a nightmare scenario beyond ordinary expectations [at a fire at a restaurant]. (205)

Answer 5

1) The interior decor
2) the presence of flammable liquids
3) The numerous utility connections associated with cooking

Question 6

Many fires in restaurants are set ______. (205)

Answer 6

deliberately set by owners intent on collecting insurance money

Question 7

The life safety concerns in a restaurant will vary with __4___. (205)

Answer 7

Day, Time, weather, and business hours of the establishment

Question 8

_____ may be a factor among the victims [of a restaurant fire]. (205)

Answer 8

Panic

Question 9

Usually [restaurant] patrons only know one way out, they will converge on a single exit, creating ________ that too often leads to injury and death. (205)

Answer 9

a bottleneck

Question 10

The fire [in a restaurant] may only be _____ that fuels a more pressing problem. (205)

Answer 10

the catalyst

Question 11

_____ is the only real way to find out =what you’ll need to know at the next emergency [in a restaurant]. (207)

Answer 11

Pre-incident planning

Question 12

Some of the most serious loss-of-life fires have occurred in _____. (207)

Answer 12

restaurants

Question 13

The exact potential for loss of life will be affected by several factors. 6 (207)

Answer 13

1) the size of the establishment
2) the time of the fire
3) the construction feature
4) the presence of automatic sprinklers
5) the size of the department
6) the level of training of the firefighters

Question 14

The initial attack line [at a restaurant fire] should be taken in to _____. (208)

Answer 14

cut off the fire’s spread

Question 15

In determining his strategy, an IC’s main concern is best expressed as a question: (209)

Answer 15

Can we simultaneously put out the fire, vent, and search for patrons, or should we defend in place?

Question 16

What 6 elements will help the IC determine his strategy at a restaurant fire? (209)

Answer 16

1) the character of the fire
2) size of the restaurant
3) number of patrons
4) ability of the patrons to rescue themselves
5) size of responding forces (key issue)
6) level of training of the department

Question 17

[At a restaurant fire], when launching an attack, go _____. (209)

Answer 17

go big and go early

Question 18

If, on arrival, you’re torn between search, ventilation, and other operations, tell yourself _____. This is especially true if staffing is a concern. (209)

Answer 18

to put the fire out

Question 19

Suppression operations in a restaurant should follow common attack principles. Place the hoseline so as to _____. Put another way, lay the hoseline _____. (209)

Answer 19

confine the fire to the smallest area possible; between savable victims and the fire

Question 20

What 2 objectives are accomplished by laying the hoseline between the savable victims and the fire? (209-211)

Answer 20

1) Usually confines the fire

2) Gives the civilians the best chance of survival

Question 21

If you foresee using flows of more than _____ [at a restaurant fire], pull a 2 1/2” hose as your initial line. (211)

Answer 21

200 gpm

Question 22

An area of 40X40 feet will require ______, which can easily be accommodated by two 2 1/2” lines. Unless properly pumped, three 1 3/4” lines are needed to flow that much. (211)

Answer 22

500 gpm

Question 23

If you can’t throw at least ______ members into a search effort, then maybe you should divert all of your efforts into attacking and venting the fire, then mounting search operations as soon as the smoke begins to lift. (211)

Answer 23

8

Question 24

The overriding constraint on a searcher is _____. (211)

Answer 24

the size of the air cylinder on his back

Question 25

An average firefighter can search a ________ sq ft area within fifteen minutes, given a floor area devoid of unusual obstructions and surprises. (211)

Answer 25

1,000 to 1,500

Question 26

In heavy smoke conditions, we’ll probably have no more than ______ to locate viable victims. (213)

Answer 26

15 minutes

Question 27

The ______ method of search is probably the best method to use, using a hoseline as a reference. (213)

Answer 27

oriented

Question 28

The searchers [in a restaurant fire] must resist _____. (213)

Answer 28

pushing chairs in front them or throwing them around. If they do, they’ll only bump into them again and again.

Question 29

By establishing _____, you immediately increase the effectiveness of the operation. (215)

Answer 29

a rescue crew

Question 30

Which member of the search team should call the rescue group when a victim is found? (215)

Answer 30

the oriented man

Question 31

Consider _____ to be a dire necessity in a restaurant fire. (215)

Answer 31

ventilation

Question 32

If the strategy is to defend in place, ventilation must be _____. (215)

Answer 32

rapid and thorough

Question 33

Don’t hesitate to vent a roof over a working fire on a lower floor - just as long as _____. (217)

Answer 33

the dominant vertical channel will funnel the smoke to an area where life safety isn’t a concern.

Question 34

_____ may force you to use PPV, but if it is not a concern, then vertical ventilation through the roof may be the best and safest option [at a restaurant fire]. (217)

Answer 34

Staffing constraints

Question 35

[at a restaurant fire], _____ are mandatory. (217)

Answer 35

backup lines

Question 36

when a backup line is assigned depends on __4__. (217)

Answer 36

1) The size of the occupancy
2) The nature of the fire
3) Whether savable victims are inside
4) Manpower

Question 37

If the fire [at a restaurant] is on the first floor, then the nozzle of the backup line should be placed _____. (217)

Answer 37

about two-thirds of the way between thee point of entry and the attack team.

Question 38

The backup line should be _____ if there are many little rooms involve. (217)

Answer 38

farther in

Question 39

The officer assigned to backup should occasionally _____. Likewise, the two members of the backup crew should occasionally _____. (217)

Answer 39

work his way up the attack line and check on the status of the attack crew; move back to the entrance to ensure that the way out is clear

Question 40

[At a restaurant fire], as in a lumberyard fire, the [backup] officer may feel compelled to as for additional members to be placed _____. (217)

Answer 40

every 50 ft along the line

Question 41

If the fire [at a restaurant] is on an upper floor, then the backup line should be _____. (217)

Answer 41

pulled up the stairs, and there should be plenty of slack

Question 42

If the roof comes down [at a restaurant fire], _____ will provide the most protection. (217)

Answer 42

the interior walls

Question 43

If the restaurant is large and has many rooms and wings, the the members of the RIT should _____. (218)

Answer 43

consider going in with another hoseline crew to back them up.

Question 44

Never should RIT personnel have to _____. (218)

Answer 44

handle a hoseline themselves

Question 45

In a small department, [at a restaurant fire], initial efforts are to _____. (221)

Answer 45

quickly knock down the fire and vent the structure

Question 46

_____ and _____ are two main problems in restaurant fires (222 & 310)

Answer 46

Life safety and rapid fire spread

Question 47

Panic generally down not become a factor in a restaurant fire. True or false? (222 & 310)

Answer 47

False

Question 48

_____ is the only way to understand how construction will factor into your ability to fight a fire in any restaurant. (222 & 310)

Answer 48

Preplanning

Question 49

If at any fire, you’re torn between attack, search, ventilation or other operations, _____. (222 & 310)

Answer 49

Put the fire out

Question 50

When setting up initial fire attack, place the first line ____. (222 & 310)

Answer 50

So as to confine the fire to the smallest area possible

Question 51

What is the overriding constraint of the searcher? (222 & 310)

Answer 51

The size of the air cylinder on his back

Question 52

Searchers should push chairs in front of them to best clear the way for a search. True or false? (222 & 310)

Answer 52

False

Question 53

Establishing a _____ will immediately enhance the effectiveness of the search operation. (222 & 310)

Answer 53

rescue group

Question 54

What are the two areas that need to be checked after the backup line is in place? (222 & 310)

Answer 54

1) the area between the backup line and the attack crew or search crew
2) the area back to the exit

Question 55

What are the 2 primary concerns of RIT in a restaurant fire? (222 & 310)

Answer 55

1) Egress

2) the “what-ifs” of roof collapse