Cook Practice Interprovincial 310T Red Seal Exam
Disclaimer: This is NOT an Interprovincial Standards (Red Seal) Examination. This is a practice examination that has been developed using similar weighting, question distribution, question taxonomies and question styles to that of a red seal examination. Success on this examination will NOT result in certification or qualification. This examination is intended to be used for self-assessment in preparation for attempting a red seal examination. More information about the standard that the red seal examination is based on may be found within the National Occupational Analysis for the occupation at www.red-seal.ca.
To prepare for the Red Seal exam please use the NOA information below.
Percentage of questions for each block of the trade
| Titles of blocks | Percentage (%) of questions on exam* |
| A- Hygiene, sanitation and safety | 13 questions |
| B- Common occupational skills | 11 questions |
| C- Produce | 12 questions |
| D- Stocks, broths and soups | 12 questions |
| E-Sauces | 13 questions |
| F- Cheese, dairy, plant-based dairy alternatives, eggs and egg products | 10 questions |
| G- Pastas, noodles, stuffed pastas and dumplings | 10 questions |
| H- Grains, pulses, seeds, nuts and alternative proteins | 11 questions |
| I- Meats, game, poultry, game birds and variety meats | 16 questions |
| J- Fish and seafood | 15 questions |
| K-Salads and sandwiches | 9 questions |
| L-Specialty preparation | 8 questions |
| M- Sweet and savoury baked goods and desserts | 10 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.
Professional Cook Red Seal Sample Exam Questions
These questions are based on Hygiene, Sanitation, & Safety
1. Symptoms of food-borne illnesses often include:
a) Dizziness and fatigue
b) Headache and muscle pain
c) Abdominal cramps, nausea, vomiting, and diarrhea
d) Allergic reactions and skin rashes
a) Dizziness and fatigue
b) Headache and muscle pain
c) Abdominal cramps, nausea, vomiting, and diarrhea
d) Allergic reactions and skin rashes
c) Abdominal cramps, nausea, vomiting, and diarrhea
2. What conditions must be met for a food-borne illness to be declared an official outbreak?
a) It must involve two or more people
b) Health officials must confirm it
c) The symptoms must include fever
d) Both a and b
d) Both a and b
3. Who is generally more susceptible to the severity of food-borne illnesses?
a) Healthy adults
b) Children, the elderly, and immunocompromised individuals
c) Vegetarians
d) Athletes
3. Who is generally more susceptible to the severity of food-borne illnesses?
a) Healthy adults
b) Children, the elderly, and immunocompromised individuals
c) Vegetarians
d) Athletes
b) Children, the elderly, and immunocompromised individuals
4. What are examples of physical contaminants that can accidentally find their way into foods?
a) Insecticides and cleaning compounds
b) Rodent hairs and paint chips
c) Toxins from certain plants
d) Mold and yeast
4. What are examples of physical contaminants that can accidentally find their way into foods?
a) Insecticides and cleaning compounds
b) Rodent hairs and paint chips
c) Toxins from certain plants
d) Mold and yeast
b) Rodent hairs and paint chips
5. Which type of contaminant accounts for the majority of food-borne illnesses?
a) Chemical contaminants
b) Physical contaminants
c) Biological contaminants
d) Intentional contaminants
5. Which type of contaminant accounts for the majority of food-borne illnesses?
a) Chemical contaminants
b) Physical contaminants
c) Biological contaminants
d) Intentional contaminants
c) Biological contaminants
6. What is the key difference between intoxication and infection in food-borne illnesses?
a) Intoxication involves large numbers of living pathogens.
b) Infection occurs when toxins from bacteria are consumed.
c) Intoxication is caused by naturally occurring poisons.
d) Infection involves consuming food containing toxins.
6. What is the key difference between intoxication and infection in food-borne illnesses?
a) Intoxication involves large numbers of living pathogens.
b) Infection occurs when toxins from bacteria are consumed.
c) Intoxication is caused by naturally occurring poisons.
d) Infection involves consuming food containing toxins.
b) Infection occurs when toxins from bacteria are consumed.
7. What is the role of fungi in food-borne illnesses?
a) They are responsible for up to 95 percent of illnesses.
b) They are more adaptable and often cause food spoilage.
c) They are beneficial for food production.
d) They are viruses that multiply in food.
7. What is the role of fungi in food-borne illnesses?
a) They are responsible for up to 95 percent of illnesses.
b) They are more adaptable and often cause food spoilage.
c) They are beneficial for food production.
d) They are viruses that multiply in food.
b) They are more adaptable and often cause food spoilage.
8. What is a primary defense against food-borne viruses?
a) Cooking food at high temperatures
b) Obtaining shellfish from certified waters
c) Adding acidic ingredients to food
d) Using suitable utensils
8. What is a primary defense against food-borne viruses?
a) Cooking food at high temperatures
b) Obtaining shellfish from certified waters
c) Adding acidic ingredients to food
d) Using suitable utensils
b) Obtaining shellfish from certified waters
9. How do parasites differ from other pathogens?
a) They benefit the host organism.
b) They are only found in meat products.
c) They reproduce in the larval stage in muscle meats.
d) They feed on and shelter in another organism.
9. How do parasites differ from other pathogens?
a) They benefit the host organism.
b) They are only found in meat products.
c) They reproduce in the larval stage in muscle meats.
d) They feed on and shelter in another organism.
d) They feed on and shelter in another organism.
10. What conditions do bacteria require for growth and reproduction?
a) Oxygen, low moisture, and time
b) Oxygen, high moisture, and time
c) Protein source, moisture, and time
d) Protein source, high acidity, and low moisture
10. What conditions do bacteria require for growth and reproduction?
a) Oxygen, low moisture, and time
b) Oxygen, high moisture, and time
c) Protein source, moisture, and time
d) Protein source, high acidity, and low moisture
c) Protein source, moisture, and time