semplr.

Exams · Certifications · Licensing

Red Seal Cook Exam (Interprovincial)

G. Pastas, noodles, stuffed pastas and dumplings: practice questions

Our Red Seal Cook bank has 15 questions on this topic. Here are 5 of them with answers; the full mock exam draws from every topic, like the real one.

Start the free mock exam

Question 1

Which pasta shape is a tube cut on the diagonal?

  1. Spaghetti
  2. Penne
  3. Vermicelli
  4. Ravioli
Show the answer

B. Penne — Penne are short tubes with angled ends; spaghetti and vermicelli are long strands.

Question 2

How can a cook tell that boiled filled dumplings are cooked?

  1. They sink to the bottom
  2. They float and the filling reaches a safe internal temperature
  3. The water turns clear
  4. The wrapper turns brown and the cooking water turns clear
Show the answer

B. They float and the filling reaches a safe internal temperature — The RSOS lists sensory inspection, thermometer and time to determine dumpling doneness.

Question 3

Couscous is:

  1. A type of rice
  2. Tiny granules of semolina dough, steamed or soaked
  3. Ground corn porridge
  4. A buckwheat noodle
Show the answer

B. Tiny granules of semolina dough, steamed or soaked — Couscous is a semolina pasta product; the RSOS lists it among pasta and noodle styles.

Question 4

Which flour is traditionally used for dried Italian pasta?

  1. Cake flour
  2. Durum semolina
  3. Rice flour
  4. Buckwheat flour
Show the answer

B. Durum semolina — Dried pasta is made from durum wheat semolina, which is high in protein.

Question 5

A pasta dish is finished by tossing pasta with sauce in a sauté pan. Why add a splash of pasta cooking water?

  1. It removes the salt from the sauce
  2. Its starch helps the sauce cling and emulsify
  3. It cools the pasta for service and removes excess salt from the sauce
  4. It stops the pasta from absorbing sauce
Show the answer

B. Its starch helps the sauce cling and emulsify — Starchy cooking liquid binds the sauce to the pasta; the RSOS lists seasoned water among finishing liquids.

More Red Seal Cook topics