Examination Weightings

Pie Chart of Red Seal Examination Weightings

Text description

• MWA A - Hygiene, sanitation and safety 9%
• MWA B - Common occupational skills 7%
• MWA C - Produce 8%
• MWA D - Stocks, broths and soups 8%
• MWA E - Sauces 9%
• MWA F - Cheese, dairy, dairy plant-based alternatives, eggs and egg products 7%
• MWA G - Pastas, noodles, stuffed pastas and dumplings 7%
• MWA H - Grains, pulses, seeds, nuts and alternative proteins 7%
• MWA I - Meats, game, poultry, game birds and variety meats 11%
• MWA J - Fish and seafood 10%
• MWA K - Salads and sandwiches 6%
• MWA L - Specialty preparation 5%
• MWA M - Sweet and savoury baked goods and desserts 6%

This pie chart represents a breakdown of the interprovincial Red Seal examination. Percentages are based on the collective input from workers from the trade from across Canada. The Task Matrix indicates the breakdown of tasks and sub-tasks within each Major Work Activity and the breakdown of questions assigned to the Tasks. The interprovincial Red Seal examination for this trade has 150 questions.

Cook - Task Matrix and Weightings

Major Work Activity A – Hygiene, sanitation and safety 9%

• Task A-1 Performs safety and hygiene-related functions 40%
  • 1.01 Maintains safe work environment
  • 1.02 Uses personal protective equipment (PPE) and safety equipment
  • 1.03 Maintains personal hygiene
• Task A-2 Practices food safety procedures 60%
  • 2.01 Maintains safe condition and temperature of raw and finished product
  • 2.02 Cools food rapidly
  • 2.03 Re-thermalizes foods
  • 2.04 Prevents cross-contamination
  • 2.05 Cleans tools and equipment
  • 2.06 Sanitizes tools and equipment

Major Work Activity B – Common occupational skills 7%

• Task B-3 Uses tools and equipment 15%
  • 3.01 Uses knives
  • 3.02 Uses pots, pans and utensils
  • 3.03 Uses equipment and appliances
• Task B-4 Organizes work 14%
  • 4.01 Organizes kitchen workplace
  • 4.02 Schedules production
• Task B-5 Manages information 11%
  • 5.01 Plans menu and mise en place
  • 5.02 Uses documentation
• Task B-6 Manages products 17%
  • 6.01 Orders products
  • 6.02 Receives products
  • 6.03 Stores products
  • 6.04 Maintains inventory
• Task B-7 Performs trade activities 16%
  • 7.01 Uses recipes
  • 7.02 Performs portion control
  • 7.03 Presents finished product
  • 7.04 Uses convenience foods
• Task B-8 Adapts cooking practices to meet dietary requirements 15%
  • 8.01 Adapts kitchen practices to meet dietary requirements
  • 8.02 Selects ingredients to meet dietary requirements
  • 8.03 Prepares food to meet dietary requirements
• Task B-9 Uses communication and mentoring techniques 12%
  • 9.01 Uses communication techniques
  • 9.02 Uses mentoring techniques

Major Work Activity C – Produce 8%

• Task C-10 Prepares herbs and spices 25%
  • 10.01 Selects herbs and spices
  • 10.02 Cleans herbs
  • 10.03 Processes herbs and spices
• Task C-11 Prepares vegetables 42%
  • 11.01 Selects vegetables
  • 11.02 Cleans vegetables
  • 11.03 Processes vegetables
  • 11.04 Cooks vegetables
  • 11.05 Finishes vegetables
• Task C-12 Prepares fruit 33%
  • 12.01 Selects fruit
  • 12.02 Cleans fruit
  • 12.03 Processes fruit
  • 12.04 Cooks fruit
  • 12.05 Finishes fruit

Major Work Activity D – Stocks, broths and soups 8%

• Task D-13 Prepares stocks and broths 49%
  • 13.01 Selects stock and broth ingredients
  • 13.02 Processes stock and broth ingredients
  • 13.03 Cooks stocks and broths
• Task D-14 Prepares soups 51%
  • 14.01 Selects soup ingredients
  • 14.02 Processes soup ingredients
  • 14.03 Cooks soups
  • 14.04 Finishes soups

Major Work Activity E – Sauces 9%

• Task E-15 Prepares thickening and binding agents 29%
  • 15.01 Selects thickening and binding ingredients
  • 15.02 Processes thickening and binding ingredients
• Task E-16 Prepares sauces 71%
  • 16.01 Selects sauce ingredients
  • 16.02 Processes sauce ingredients
  • 16.03 Cooks sauces
  • 16.04 Finishes sauces

Major Work Activity F – Cheese, dairy, plant-based dairy alternatives, eggs and egg products 7%

• Task F-17 Uses cheese, dairy products and plant-based dairy alternative products 49%
  • 17.01 Selects cheese, dairy and plant-based dairy alternative ingredients
  • 17.02 Processes cheese, dairy and plant-based dairy alternative ingredients
  • 17.03 Finishes cheese, dairy and plant-based dairy alternative products
• Task F-18 Prepares eggs and egg-based dishes 51%
  • 18.01 Selects ingredients for eggs and egg-based dishes
  • 18.02 Processes ingredients for eggs and egg-based dishes
  • 18.03 Cooks eggs and egg-based dishes
  • 18.04 Finishes eggs and egg-based dishes

Major Work Activity G – Pastas, noodles, stuffed pastas and dumplings 7%

• Task G-19 Prepares pastas and noodles 58%
  • 19.01 Selects pasta and noodle ingredients
  • 19.02 Processes pastas and noodles
  • 19.03 Cooks pastas and noodles
  • 19.04 Finishes pastas and noodles
• Task G-20 Prepares stuffed pastas and dumplings 42%
  • 20.01 Selects stuffed pasta and dumpling ingredients
  • 20.02 Processes stuffed pastas and dumplings
  • 20.03 Cooks stuffed pastas and dumplings
  • 20.04 Finishes stuffed pastas and dumplings

Major Work Activity H – Grains, pulses, seeds, nuts and alternative proteins 7%

• Task H-21 Prepares grains and pulses 39%
  • 21.01 Selects grains and pulses
  • 21.02 Processes grains and pulses
  • 21.03 Cooks grains and pulses
• Task H-22 Prepares seeds and nuts 25%
  • 22.01 Selects seeds and nuts
  • 22.02 Processes seeds and nuts
  • 22.03 Cooks seeds and nuts
• Task H-23 Prepares alternative proteins 36%
  • 23.01 Selects alternative proteins
  • 23.02 Processes alternative proteins
  • 23.03 Cooks alternative proteins

Major Work Activity I – Meats, game, poultry, game birds and variety meats 11%

• Task I-24 Prepares meats and game meats 46%
  • 24.01 Selects meats and game meats
  • 24.02 Processes meats and game meats
  • 24.03 Cooks meats and game meats
  • 24.04 Finishes meats and game meats
• Task I-25 Prepares poultry and game birds 39%
  • 25.01 Selects poultry and game birds
  • 25.02 Processes poultry and game birds
  • 25.03 Cooks poultry and game birds
  • 25.04 Finishes poultry and game birds
• Task I-26 Prepares variety meats 15%
  • 26.01 Selects variety meats
  • 26.02 Processes variety meats
  • 26.03 Cooks variety meats
  • 26.04 Finishes variety meats

Major Work Activity J – Fish and seafood 10%

• Task J-27 Prepares fin fish 47%
  • 27.01 Selects fin fish
  • 27.02 Processes fin fish
  • 27.03 Cooks fin fish
  • 27.04 Finishes fin fish
• Task J-28 Prepares seafood 53%
  • 28.01 Selects seafood
  • 28.02 Processes seafood
  • 28.03 Cooks seafood
  • 28.04 Finishes seafood

Major Work Activity K – Salads and sandwiches 6%

• Task K-29 Prepares sandwiches 32%
  • 29.01 Selects sandwich ingredients
  • 29.02 Processes sandwich ingredients
  • 29.03 Assembles sandwiches
  • 29.04 Cooks sandwiches
• Task K-30 Prepares salads 38%
  • 30.01 Selects salad ingredients
  • 30.02 Processes salad ingredients
  • 30.03 Finishes salad
• Task K-31 Prepares condiments, preserves and dressings 30%
  • 31.01 Selects ingredients for condiments, preserves and dressings
  • 31.02 Processes ingredients for condiments, preserves and dressings

Major Work Activity L – Specialty preparation 5%

• Task L-32 Prepares hors d’oeuvres and other finger foods 34%
  • 32.01 Selects ingredients for hors d’oeuvres and other finger foods
  • 32.02 Processes ingredients for hors d’oeuvres and other finger foods
  • 32.03 Assembles hors d’oeuvres and other finger foods
  • 32.04 Cooks hors d’oeuvres and other finger foods
  • 32.05 Finishes hors d’oeuvres and other finger foods
• Task L-33 Prepares charcuterie and cured products 28%
  • 33.01 Selects ingredients for charcuterie and cured products
  • 33.02 Processes ingredients for charcuterie and cured products
  • 33.03 Cooks charcuterie and cured products
  • 33.04 Finishes charcuterie and cured products
• Task L-34 Prepares gels and glazes 15%
  • 34.01 Selects ingredients for gels and glazes
  • 34.02 Processes ingredients for gels and glazes
  • 34.03 Finishes gels and glazes
• Task L-35 Prepares marinades, rubs and brines 23%
  • 35.01 Selects marinade, rub and brine ingredients
  • 35.02 Processes marinade, rub and brine ingredients

Major Work Activity M – Sweet and savoury baked goods and desserts 6%

• Task M-36 Prepares dough-based products 27%
  • 36.01 Selects ingredients for dough
  • 36.02 Processes ingredients for dough
  • 36.03 Cooks dough-based products
  • 36.04 Finishes dough-based products
• Task M-37 Prepares batter-based products 17%
  • 37.01 Selects ingredients for batters
  • 37.02 Processes ingredients for batters
  • 37.03 Cooks batter-based products
  • 37.04 Finishes batter-based products
• Task M-38 Prepares creams, mousses, frozen desserts, fillings, icings, toppings and sugar works 16%
  • 38.01 Selects ingredients for creams, mousses, frozen desserts, fillings, icings, toppings and sugar works
  • 38.02 Processes ingredients for creams, mousses, frozen desserts, fillings, icings, toppings and sugar works
  • 38.03 Finishes creams, mousses, frozen desserts, fillings, icings, toppings and sugar works
• Task M-39 Assembles cakes 10%
  • 39.01 Selects cake components for assembly
  • 39.02 Finishes cakes
• Task M-40 Prepares savoury and sweet pastries and pies 18%
  • 40.01 Selects ingredients for savoury and sweet pastries and pies
  • 40.02 Assembles savoury and sweet pastries and pies
  • 40.03 Cooks savoury and sweet pastries and pies
  • 40.04 Finishes savoury and sweet pastries and pies
• Task M-41 Prepares chocolate 12%
  • 41.01 Selects chocolate and ingredients
  • 41.02 Processes chocolate
  • 41.03 Finishes chocolate

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