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Red Seal Cook Exam (Interprovincial)

I. Meats, game, poultry and variety meats: practice questions

Our Red Seal Cook bank has 24 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

Why is a roast rested after cooking before it is carved?

  1. Juices redistribute so less is lost when it is sliced
  2. To let the meat cool to room temperature before it is wrapped and stored
  3. To stop carry-over cooking entirely
  4. To make the crust softer
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A. Juices redistribute so less is lost when it is sliced — Resting lets juices redistribute; the RSOS lists resting among cooking factors.

Question 2

Which is the highest Canadian beef quality grade?

  1. Canada AAA
  2. Canada A
  3. Canada B1
  4. Canada Prime
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D. Canada Prime — The A grades are Canada A, AA, AAA and Prime, Prime having the most marbling.

Question 3

Barding means:

  1. Inserting long strips of fat deep into the meat with a larding needle
  2. Covering lean meat with a layer of fat before roasting
  3. Tying a roast so it keeps its shape
  4. Soaking meat in a salt solution
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B. Covering lean meat with a layer of fat before roasting — Barding covers the surface with fat; larding inserts fat inside. Both are RSOS processing methods.

Question 4

Sweetbreads are:

  1. The thymus or pancreas glands of veal or lamb
  2. Sweet yeast rolls served with meat
  3. Beef tongue
  4. The stomach lining of cattle
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A. The thymus or pancreas glands of veal or lamb — Sweetbreads are glands (thymus/pancreas); tripe is stomach lining. The RSOS lists sweetbreads, liver, heart, kidney, tongue and tripe.

Question 5

Which tool is used to cut through bones when breaking down large primal cuts?

  1. Band saw
  2. Paring knife
  3. Mandoline
  4. Offset spatula
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A. Band saw — The RSOS lists band saws, bone scrapers, grinders, cleavers and knives for processing meats.

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