COOK
First Period
Start Test Entire First Period / All Sections 150 questions, 37 credits, randomized from 1015 questions Start Test Entire First Period / All Sections 80 questions, 20 credits, randomized from 1015 questions Start 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 Start Test Section 2: Butcher Shop - Purchasing, Grading, Handling, and Storage
- Portioning
20 questions, 5 credits, randomized from 111 questions Start Test Section 3: Introduction to Cooking Proteins - Preparation and Seasoning
- Cooking, Holding, and Serving Techniques
20 questions, 5 credits, randomized from 82 questions Start Test Section 4: Introduction to Saucier - Stocks
- Thickening and Binding Agents
- Soups
- Sauces
20 questions, 5 credits, randomized from 90 questions Start 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 Start Test Section 6: Breakfast, Beverages, and Dairy Products - Breakfast
- Dairy Beverages
- Evaluate Value Added Products
20 questions, 5 credits, randomized from 55 questions Start 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
Start Test Entire Second Period / All Sections 150 questions, 37 credits, randomized from 661 questions Start Test Entire Second Period / All Sections 80 questions, 20 credits, randomized from 661 questions Start 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 Start Test Section 2: Cooking Proteins - Meats
- Poultry
- Fish and Seafood
20 questions, 5 credits, randomized from 154 questions Start Test Section 3: Saucier - Stocks and Glazes
- Soups and Garnishes
- Sauces
- Compound Butters and Butter Sauces
20 questions, 5 credits, randomized from 83 questions Start Test Section 4: Entremetier - Potatoes
- Rice and Grains
- Pasta and Sauce
- Vegetables
20 questions, 5 credits, randomized from 79 questions Start Test Section 5: Cold Kitchen - Brines and Marinades
- Dairy Products
- Cold Appetizers
- Hot Appetizers
20 questions, 5 credits, randomized from 106 questions Start Test Section 6: Bakeshop - Pastries
- Baked Goods
- Desserts
- Decorating Skills
20 questions, 5 credits, randomized from 83 questions Third Period
Start Test Entire Third Period / All Sections 150 questions, 37 credits, randomized from 518 questions Start Test Entire Third Period / All Sections 80 questions, 20 credits, randomized from 518 questions Start Test Section 1: Management Skills - Management Skills
- Menu Planning
- Inventory and Financial Controls
20 questions, 5 credits, randomized from 87 questions Start 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 Start 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 Start Test Section 4: Garde Manger - Buffet Salads
- Layout Methods
- Buffet Platters
- Decorated Showpieces
- Charcutiere
- Buffet Sauces
20 questions, 5 credits, randomized from 85 questions Start Test Section 5: Patisserie - Baked Goods
- Dessert
- Chocolate
- Dessert Presentation
20 questions, 5 credits, randomized from 77 questions Interprovincial (Red Seal) Review Exam
Start Test All Periods / All Sections 150 questions, 37 credits, randomized from 2194 questions Start Test All Periods / All Sections (Half Size) 75 questions, 18 credits, randomized from 2194 questions
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