Which of the following fire classifications involve combustible cooking oils?

Class K fires specifically involve combustible cooking oils and fats, which are commonly found in commercial kitchens and cooking environments. These types of fires can arise from oil spills, over-heated cooking oils, or food being left unattended on high heat.

Cooking oils, such as vegetable oil, can ignite at high temperatures, leading to rapid and extremely dangerous fires that produce intense heat and large flames. Class K extinguishing agents are designed to rapidly cool and smother these flames, effectively preventing the fire from reigniting, which is critical in a kitchen where quick response is necessary.

Additionally, this class of fire is distinct from others, such as Class A, which involves ordinary combustibles like wood and paper; Class B, which deals with flammable liquids; and Class D, which pertains to combustible metals. Understanding the specific nature of Class K fires is important for first responders and individuals working in food service, as it ensures the appropriate methods and extinguishing agents are employed in the event of a fire.