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Red Seal Cook Exam (Interprovincial)

B. Common occupational skills: practice questions

Our Red Seal Cook bank has 17 questions on this topic. Here are 5 of them with answers; the full mock exam draws from every topic, like the real one.

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Question 1

What does 'AP' mean on a Red Seal Cook exam?

  1. Average portion
  2. As-purchased
  3. All-purpose
  4. Approved product
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B. As-purchased — The Red Seal Cook acronym list gives AP = as-purchased and EP = edible portion.

Question 2

A recipe yields 24 portions; you need 60. What conversion factor do you use?

  1. 0.4
  2. 36
  3. 2.5
  4. 1.5
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C. 2.5 — Conversion factor = desired yield ÷ original yield = 60 ÷ 24 = 2.5.

Question 3

A customer has a sesame allergy. Which kitchen practice best prevents a reaction?

  1. Prepare the dish with clean tools in a separate area, away from sesame
  2. Pick visible sesame seeds off the finished plate
  3. Cook the dish longer to destroy the allergen
  4. Cook the dish longer and at a higher temperature to destroy the allergen protein
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A. Prepare the dish with clean tools in a separate area, away from sesame — The RSOS lists dedicated prep areas, specialized equipment and preventing allergen cross-contamination; cooking does not destroy allergens.

Question 4

Which stock rotation system uses older items before newer ones?

  1. First in, first out (FIFO)
  2. Last in, first out (LIFO)
  3. Just in time (JIT)
  4. Par stock rotation by price
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A. First in, first out (FIFO) — FIFO: items are used in the order in which they are received.

Question 5

Which document must be kept with live oysters and clams received in a kitchen?

  1. The wine list
  2. The staff schedule
  3. A recipe card
  4. The shellfish tag
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D. The shellfish tag — The RSOS lists shellfish tags among kitchen documents; tags trace the harvest area and date.

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