Cook Tests

 
First Period
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TEST
Entire First Period / All Sections 150 Questions 37 credits Randomized, from 1015 questions
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TEST
Entire First Period / All Sections 80 Questions 20 credits Randomized, from 1015 questions
 
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TEST
Section 1: Safety: Kitchen Orientation and Trade Mathematics
  • Safety Legislation, Regulations, and Industry Policy in the Trades
  • Climbing, Lifting, Rigging, and Hoisting
  • Hazardous Materials and Fire Protection
  • Kitchen Orientation and Introduction
  • Food Safety
  • Tools and Equipment
  • Kitchen Fundamentals
  • Basic Kitchen Mathematics
  • Weights and Measurements
20 Questions 5 credits Randomized, from 426 questions
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TEST
Section 2: Butcher Shop
  • Purchasing, Grading, Handling, and Storage
  • Portioning
20 Questions 5 credits Randomized, from 111 questions
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TEST
Section 3: Introduction to Cooking Proteins
  • Preparation and Seasoning
  • Cooking, Holding, and Serving Techniques
20 Questions 5 credits Randomized, from 82 questions
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TEST
Section 4: Introduction to Saucier
  • Stocks
  • Thickening and Binding Agents
  • Soups
  • Sauces
20 Questions 5 credits Randomized, from 90 questions
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TEST
Section 5: Introduction to Cold Kitchen
  • Purchasing Specifications and Storing Procedures
  • Vegetable Cuts
  • Fruits and Vegetables
  • Potato, Pasta, and Rice
  • Salads and Dressings
  • Sandwiches, Spreads, and Fillings
20 Questions 5 credits Randomized, from 146 questions
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TEST
Section 6: Breakfast, Beverages, and Dairy Products
  • Breakfast
  • Dairy Beverages
  • Evaluate Value Added Products
20 Questions 5 credits Randomized, from 55 questions
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TEST
Section 7: Introduction to Bakeshop
  • Principles of Baking
  • Yeast Products
  • Cookies and Quick Breads
  • Pies, Filling, and Decorating Techniques
20 Questions 5 credits Randomized, from 105 questions
 
Second Period
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TEST
Entire Second Period / All Sections 150 Questions 37 credits Randomized, from 661 questions
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TEST
Entire Second Period / All Sections 80 Questions 20 credits Randomized, from 661 questions
 
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TEST
Section 1: Management Controls and Nutritional Components
  • Management Controls
  • Purchasing and Receiving
  • Science of Nutrition
  • Diets, Trends, and Food Labelling
20 Questions 5 credits Randomized, from 156 questions
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TEST
Section 2: Cooking Proteins
  • Meats
  • Poultry
  • Fish and Seafood
20 Questions 5 credits Randomized, from 154 questions
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TEST
Section 3: Saucier
  • Stocks and Glazes
  • Soups and Garnishes
  • Sauces
  • Compound Butters and Butter Sauces
20 Questions 5 credits Randomized, from 83 questions
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TEST
Section 4: Entremetier
  • Potatoes
  • Rice and Grains
  • Pasta and Sauce
  • Vegetables
20 Questions 5 credits Randomized, from 79 questions
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TEST
Section 5: Cold Kitchen
  • Brines and Marinades
  • Dairy Products
  • Cold Appetizers
  • Hot Appetizers
20 Questions 5 credits Randomized, from 106 questions
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TEST
Section 6: Bakeshop
  • Pastries
  • Baked Goods
  • Desserts
  • Decorating Skills
20 Questions 5 credits Randomized, from 83 questions
 
Third Period
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TEST
Entire Third Period / All Sections 150 Questions 37 credits Randomized, from 518 questions
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TEST
Entire Third Period / All Sections 80 Questions 20 credits Randomized, from 518 questions
 
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TEST
Section 1: Management Skills
  • Management Skills
  • Menu Planning
  • Inventory and Financial Controls
20 Questions 5 credits Randomized, from 87 questions
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TEST
Section 2: Prepare and Cook Proteins, Entremetier
  • Meat
  • Poultry
  • Fish and Seafood
  • Game
  • Fruits and Vegetables
  • Starches and Grains
20 Questions 5 credits Randomized, from 161 questions
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TEST
Section 3: Saucier and Liquor Products
  • Soups
  • Sauces
  • Condiments and Flavour Builders
  • Liquor Products Identification
  • Liquor Products Application
20 Questions 5 credits Randomized, from 108 questions
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TEST
Section 4: Garde Manger
  • Buffet Salads
  • Layout Methods
  • Buffet Platters
  • Decorated Showpieces
  • Charcutiere
  • Buffet Sauces
20 Questions 5 credits Randomized, from 85 questions
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TEST
Section 5: Patisserie
  • Baked Goods
  • Dessert
  • Chocolate
  • Dessert Presentation
20 Questions 5 credits Randomized, from 77 questions
 
Cook Interprovincial (Red Seal) Review Exam
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TEST
All Periods / All Sections 150 Questions 37 credits Randomized, from 2194 questions
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TEST
All Periods / All Sections (Half Size) 75 Questions 18 credits Randomized, from 2194 questions