Cook - Exam Information
Table of Contents
Self-Assessment
This tool can be used to reflect on your own experience and knowledge in the trade compared with what is on the exam.
Exam Breakdown
Each Red Seal exam's questions are developed to assess the activities laid out in the Red Seal Occupational Standard. This trade's Red Seal exam has 150 questions Footnote *, which are distributed as follows:
Major Work Activity A – Hygiene, sanitation and safety - 13 questions
Major Work Activity B – Common occupational skills - 11 questions
Major Work Activity C – Produce - 12 questions
Major Work Activity D – Stocks, broths and soups - 12 questions
Major Work Activity E – Sauces - 13 questions
Major Work Activity F – Cheese, dairy, plant-based dairy alternatives, eggs and egg products - 10 questions
Major Work Activity G – Pastas, noodles, stuffed pastas and dumplings - 10 questions
Major Work Activity H – Grains, pulses, seeds, nuts and alternative proteins - 11 questions
Major Work Activity I – Meats, game, poultry, game birds and variety meats - 16 questions
Major Work Activity J – Fish and seafood - 15 questions
Major Work Activity K – Salads and sandwiches - 9 questions
Major Work Activity L – Specialty preparation - 8 questions
Major Work Activity M – Sweet and savoury baked goods and desserts - 10 questions
Types of Exam Questions
All Red Seal exam questions are written in multiple-choice format. A multiple-choice question consists of question followed by four possible responses (A, B, C, D). Every question has exactly one correct answer and three incorrect options. They are not misleading or trick questions, but the incorrect options are not always obvious.
There are three types of questions that you will see on Red Seal Exams:
- Knowledge and Recall
- Procedural and Application
- Critical Thinking
Knowledge and Recall
This type of question tests your ability to recall and understand definitions, facts and principles.
For this trade, between 30 and 40% of questions that are this type.
Example of a Knowledge and Recall Question:
Which knife is used for removing excess fat and tissue when preparing boneless chicken breasts?
- Paring knife.
- Chef's knife.
- Boning knife.
- Serrated knife.
Answer: A
Procedural and Application
This type of question tests your ability to apply your knowledge of procedures to a situation.
For this trade, between 55 and 65% of questions are this type.
Example of a Procedural and Application Question:
How is raw ground beef stored in a refrigerator?
- By storing below ready-to-serve products.
- By covering with a cloth.
- By storing below raw poultry.
- By storing in original shipping container.
Answer: A
Critical Thinking
This type of question tests your ability to interpret data, solve problems and arrive at valid conclusions.
For this trade, between less than 10% of questions are this type.
Example of a Critical Thinking Question:
To maintain a 29% food cost, what must the menu price be of an item costing $1.00 to produce?
- $2.95
- $3.45
- $4.35
- $5.45
Answer: B
Try more sample questions for this trade and check out the Exam Preparation Guide. It will give you practical insights on what goes into Red Seal exams, and how you can best prepare yourself to do well.
For more information about exam preparation materials contact your provincial/territorial apprenticeship office.