Cook - Red Seal Exam Breakdown

A Red Seal exam is based on the Red Seal Occupational Standard. The standard describes the skills and knowledge required to perform the duties of the trade. Each standard is divided into Major Work Activities, which are divided into Tasks, which are divided into sub-tasks.

The Red Seal exam has a certain number of questions assigned to these sections. The number of questions are provided below.

For more information, see the full Red Seal Occupational Standard and Self-Assessment Guide (PDF, 1.6 MB) for this trade. Also, check out this trade’s Sample Questions.

Total number of questions on Red Seal exam - 150 questions

Major Work Activity A – Hygiene, sanitation and safety - 13 questions
Task A-1 Performs safety and hygiene-related functions
5 questions
Task A-2 Practices food safety procedures
8 questions
Major Work Activity B – Common occupational skills - 11 questions
Task B-3 Uses tools and equipment
2 questions
Task B-4 Organizes work
1 question
Task B-5 Manages information
1 questions
Task B-6 Manages products
2 questions
Task B-7 Performs trade activities
2 questions
Task B-8 Adapts cooking practices to meet dietary requirements
2 questions
Task B-9 Uses communication and mentoring techniques
1 questions
Major Work Activity C – Produce - 12 questions
Task C-10 Prepares herbs and spices
3 questions
Task C-11 Prepares vegetables
5 questions
Task C-12 Prepares fruit
4 questions
Major Work Activity D – Stocks, broths and soups - 12 questions
Task D-13 Prepares stocks and broths
6 questions
Task D-14 Prepares soups
6 questions
Major Work Activity E – Sauces - 13 questions
Task E-15 Prepares thickening and binding agents
4 questions
Task E-16 Prepares sauces
9 questions
Major Work Activity F – Cheese, dairy, plant-based dairy alternatives, eggs and egg products - 10 questions
Task F-17 Uses cheese, dairy products and plant-based dairy alternative products
5 questions
Task F-18 Prepares eggs and egg-based dishes
5 questions
Major Work Activity G – Pastas, noodles, stuffed pastas and dumplings - 10 questions
Task G-19 Prepares pastas and noodles
6 questions
Task G-20 Prepares stuffed pastas and dumplings
4 questions
Major Work Activity H – Grains, pulses, seeds, nuts and alternative proteins - 11 questions
Task H-21 Prepares grains and pulses
4 questions
Task H-22 Prepares seeds and nuts
3 questions
Task H-23 Prepares alternative proteins
4 questions
Major Work Activity I – Meats, game, poultry, game birds and variety meats - 16 questions
Task I-24 Prepares meats and game meats
8 questions
Task I-25 Prepares poultry and game birds
6 questions
Task I-26 Prepares variety meats
2 questions
Major Work Activity J – Fish and seafood - 15 questions
Task J-27 Prepares fin fish
7 questions
Task J-28 Prepares seafood
8 questions
Major Work Activity K – Salads and sandwiches - 9 questions
Task K-29 Prepares sandwiches
3 questions
Task K-30 Prepares salads
3 questions
Task K-31 Prepares condiments, preserves and dressings
3 questions
Major Work Activity L – Specialty preparation - 8 questions
Task L-32 Prepares hors d’oeuvres and other finger foods
3 questions
Task L-33 Prepares charcuterie and cured products
2 questions
Task L-34 Prepares gels and glazes
1 questions
Task L-35 Prepares marinades, rubs and brines
2 questions
Major Work Activity M – Sweet and savoury baked goods and desserts - 10 questions
Task M-36 Prepares dough-based products
2 questions
Task M-37 Prepares batter-based products
2 questions
Task M-38 Prepares creams, mousses, frozen desserts, fillings, icings, toppings and sugar works
2 questions
Task M-39 Assembles cakes
1 questions
Task M-40 Prepares savoury and sweet pastries and pies
2 questions
Task M-41 Prepares chocolate
1 questions

For more information about exam preparation materials (textbooks, modules, etc.) contact your provincial/territorial apprenticeship office.

*Number of questions assigned are derived from the input from people in this trade from across Canada.