Cook (Red Seal)
868 practice questions
Practice questions for the Cook (Red Seal) exam, organized by Red Seal Occupational Standard (RSOS) section. 868 questions are available across 13 sections, each verified by our own review.
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Sections (RSOS blocks)
| Section | RSOS block | Exam weight | Questions |
|---|---|---|---|
| A | Hygiene, sanitation and safety | 9% | 73 |
| B | Common occupational skills | 7% | 112 |
| C | Produce | 8% | 63 |
| D | Stocks, broths and soups | 8% | 62 |
| E | Sauces | 9% | 55 |
| F | Cheese, dairy, dairy plant-based alternatives, eggs and egg products | 7% | 49 |
| G | Pastas, noodles, stuffed pastas and dumplings | 7% | 50 |
| H | Grains, pulses, seeds, nuts and alternative proteins | 7% | 47 |
| I | Meats, game, poultry, game birds and variety meats | 11% | 81 |
| J | Fish and seafood | 10% | 69 |
| K | Salads and sandwiches | 6% | 47 |
| L | Specialty preparation | 5% | 57 |
| M | Sweet and savoury baked goods and desserts | 6% | 103 |
Practice mock exam
The full practice mock for this trade is 150 questions, a 240-minute time limit, scored against a 70% pass line — the same question style used throughout this bank.
Sample questions
Hygiene, sanitation and safety
Which of the following is the BEST way to sanitize a kitchen work surface after cleaning it with detergent?
- Wipe down with a dry cloth to remove detergent residue
- Rinse with cold water and allow to air dry
- Scrub the surface with hot soapy water a second time
- Apply sanitizing solution at the correct concentration and contact time
Cleaning removes soil; sanitizing reduces pathogens — they are two separate steps, and the second only works when the right chemical sanitizer is applied at the correct concentration and held for its required contact time (for example, a chlorine solution near 100 ppm). Wiping dry with a cloth finishes cleaning but leaves live microorganisms on the surface. Rinsing with cold water removes residue without any sanitizing effect. Scrubbing again with hot soapy water is still just more cleaning, which is the classic misconception about what actually kills pathogens.
RSOS 2020 | A-1.01 Maintains safe work environment
Common occupational skills
After washing a chef's knife, what is the correct procedure before storing it?
- Place it wet in the knife block immediately
- Dry it thoroughly and store it in a knife roll or on a magnetic strip
- Soak it in sanitizer solution for 10 minutes then air-dry
- Return it to the cutting board surface until the next task at this point
Drying the knife thoroughly prevents corrosion and denies microbes the moisture they need; a knife roll or magnetic strip protects the edge and keeps the blade off food-contact surfaces. A wet blade in a knife block traps water, pitting the steel and breeding bacteria in the slot. A 10-minute sanitizer soak attacks rivets and handle scales unnecessarily. Returning the knife to a cutting board invites injury and cross-contamination.
RSOS 2020 | B-3.01 Uses knives
Produce
A cook needs to enhance a cream-based pasta sauce with a warm, earthy note. Which herb or spice would best complement this flavour profile?
- Fresh mint
- Ground cumin
- Rosemary
- Nutmeg
Nutmeg is the classical match for cream-based sauces: warm, slightly sweet, earthy, and gentle enough to lift dairy fat without fighting it, which is why bechamel and cream pasta recipes lean on it. A cool, camphorous garnish herb reads as out of place against rich cream and clashes rather than complements. A smoky, Latin-style ground spice overwhelms a delicate dairy sauce. A piney, resinous needle herb belongs on roasted meats and dominates the plate when dropped into cream pasta. Match the spice's weight to the sauce's weight.
RSOS 2020 | C-10.01 Selects herbs and spices
Trade Report
Wages by province, real job outlook, the Red Seal path, and exam weightings for Cook (Red Seal) — sourced and dated.