A Red Seal exam is based on the standard, called the National Occupational Analysis for the trade. The standard describes the skills and knowledge required to perform the duties of the trade. Each standard is divided into Blocks, 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 National Occupational Analysis for this trade. Also, check out this trade’s Sample Questions.
Total number of questions on Red Seal exam - 150 questions
Block A - Safety And Sanitation - 11 questions
Task 1 - Performs safety-related functions
4 questions
Task 2 - Practices food safety procedures
7 questions
Block B - Common Occupational Skills - 12 questions
Task 3 - Maintains tools and equipment
2 questions
Task 4 - Organizes work
2 questions
Task 5 - Manages information
1 questions
Task 6 - Manages products and supplies
2 questions
Task 7 - Performs culinary trade activities
3 questions
Task 8 - Prepares food according to health and dietary restrictions
2 questions
Block C - Produce - 11 questions
Task 9 - Prepares herbs and spices
2 questions
Task 10 - Prepares vegetables (including potatoes)
5 questions
Task 11 - Prepares fruit
4 questions
Block D - Stocks and Soups - 12 questions
Task 12 - Prepares stocks
4 questions
Task 13 - Prepares thickening and binding agents
2 questions
Task 14 - Prepares soups
4 questions
Task 15 - Prepares marinades and brines
2 questions
Block E - Sauce - 12 questions
Task 16 - Prepares sauces
9 questions
Task 17 - Prepares dessert sauces
3 questions
Block F - Dairy and Egg Products and Alternatives - 9 questions
Task 18 - Prepares cheese and dairy-related dishes
4 questions
Task 19 - Prepares eggs and egg-related dishes
5 questions
Block G - Pastas - 9 questions
Task 20 - Prepares pastas
5 questions
Task 21 - Prepares assembled pastas
4 questions
Block H - Grains, Seeds, Pulses, Nuts, and Soy- and Wheat-Based Proteins - 11 questions
Task 22 - Prepares grains and seeds
4 questions
Task 23 - Prepares pulses and nuts
4 questions
Task 24 - Prepares soy- and wheat-based proteins
3 questions
Block I - Meat, Poultry, Game and Game Birds - 20 questions
Task 25 - Prepares meat and game meat
8 questions
Task 26 - Prepares poultry and game birds
8 questions
Task 27 - Prepares variety meats
4 questions
Block J - Fish and Shellfish - 17 questions
Task 28 - Prepares fish
9 questions
Task 29 - Prepares shellfish
8 questions
Block K - Garde-Manger - 13 questions
Task 30 - Prepares salads
3 questions
Task 31 - Prepares hors d’oeuvres
2 questions
Task 32 - Prepares sandwiches
3 questions
Task 33 - Prepares charcuterie
2 questions
Task 34 - Prepares condiments and accompaniments
2 questions
Task 35 - Prepares aspics, jellies and glazes
1 questions
Block L - Baked Goods and Desserts - 13 questions
Task 36 - Prepares dough-based products
3 questions
Task 37 - Prepares batter-based products
3 questions
Task 38 - Prepares creams, mousses, frozen desserts, fillings, icings, toppings and sugar works
3 questions
Task 39 - Assembles cakes
1 questions
Task 40 - Prepares pastries and pies
2 questions
Task 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.