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Red Seal Cook Exam (Interprovincial)

H. Grains, pulses, seeds, nuts and alternative proteins: practice questions

Our Red Seal Cook bank has 16 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

Peanuts are classified as:

  1. Groundnuts (legumes), not tree nuts
  2. Tree nuts
  3. Seeds of a grass
  4. Drupes
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A. Groundnuts (legumes), not tree nuts — The RSOS separates tree nuts (almonds, pine nuts, walnuts) from groundnuts (peanuts).

Question 2

In the risotto method, the hot stock is:

  1. Added all at once and covered
  2. Added a little at a time while stirring
  3. Replaced by cold milk
  4. Drained off at the end
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B. Added a little at a time while stirring — Risotto gets its creamy texture from gradual additions of stock and constant stirring.

Question 3

Why is firm tofu pressed before marinating and frying?

  1. To make it softer and spongier so it falls apart in the pan
  2. To remove its protein
  3. To make it safe to eat raw
  4. To remove water so it browns and absorbs the marinade
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D. To remove water so it browns and absorbs the marinade — The RSOS lists pressing among processes for alternative proteins; drier tofu crisps better and takes up flavour.

Question 4

Which pulse usually needs no soaking and cooks in about 20–30 minutes?

  1. Lentils
  2. Chickpeas
  3. Kidney beans
  4. Navy beans
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A. Lentils — Lentils are small and do not need soaking; most dried beans are soaked first.

Question 5

Which dish is made from cooked lentils or split peas?

  1. Congee
  2. Dahl
  3. Tabbouleh
  4. Polenta
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B. Dahl — Dahl is a South Asian dish of split pulses; congee is rice porridge, tabbouleh uses bulgur.

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