The exam at a glance
- 150multiple-choice questions
- 70%pass mark (105 of 150 correct)
- 4 hourswriting time
- ~1.6 minper question on average
Every question has four options and one correct answer. There are no trick questions, and every question is worth one mark. Check the official page for the acronym list provided at the sitting.
Question types: knowledge and recall 30–40%, procedural and application 55–65%, critical thinking under 10%.
What's on the exam
The questions follow the Cook Red Seal Occupational Standard, grouped into major work activities. The biggest blocks are Meats, game, poultry, game birds and variety meats (16), Fish and seafood (15), Hygiene, sanitation and safety (13).
| Block | Major work activity | Questions | Share |
|---|---|---|---|
| A | Hygiene, sanitation and safety | 13 | 9% |
| B | Common occupational skills | 11 | 7% |
| C | Produce | 12 | 8% |
| D | Stocks, broths and soups | 12 | 8% |
| E | Sauces | 13 | 9% |
| F | Cheese, dairy, plant-based dairy alternatives, eggs and egg products | 10 | 7% |
| G | Pastas, noodles, stuffed pastas and dumplings | 10 | 7% |
| H | Grains, pulses, seeds, nuts and alternative proteins | 11 | 7% |
| I | Meats, game, poultry, game birds and variety meats | 16 | 11% |
| J | Fish and seafood | 15 | 10% |
| K | Salads and sandwiches | 9 | 6% |
| L | Specialty preparation | 8 | 5% |
| M | Sweet and savoury baked goods and desserts | 10 | 7% |
| Total | 150 | 100% |
How to study
- At 150 questions in four hours, Cook has the fastest pace of any trade here: about 1.6 minutes a question. Practise answering in timed sets.
- Meats (I, 16) and fish and seafood (J, 15) are the biggest blocks. Know cuts, cooking methods matched to each cut, and safe internal temperatures.
- Food safety (A, 13) is easy marks if you know the numbers: the danger zone, cooling times, holding temperatures and allergen handling.
- Classic technique shows up across many blocks: mother sauces and their thickeners, stocks, emulsions and the reasons each method works.
- Do the free self-assessment on the official exam page and spend your time on the tasks you rated lowest, weighted by how many questions they carry.
- Practise every day in short sets. When you get one wrong, work out why each wrong option is wrong, not just which one is right.
Try 3 sample questions
These are original practice questions from our Cook question bank, not real exam questions.
Question 1 · Food safety & sanitation
You've got a 20 L batch of chili that came off the stove at 90°C. What's the accepted cooling rule?
- A. Leave it on the counter until it reaches room temperature, then refrigerate it covered
- B. Get it to 4°C within 12 hours of cooking
- C. Get it from 60°C to 20°C within 2 hours, then down to 4°C within the next 4 hours
- D. Put the full stockpot straight into the walk-in with the lid on
Show the answer
C. Get it from 60°C to 20°C within 2 hours, then down to 4°C within the next 4 hours
The two-stage rule is 60°C to 20°C in 2 hours, then 20°C to 4°C in 4 more hours, for 6 hours total. Split big batches into shallow pans, or use an ice bath or ice wand. A lidded stockpot in the walk-in cools far too slowly.
Question 2 · Stocks, soups & sauces
Why does a dark brown roux thicken less than a white roux of the same weight?
- A. Long cooking breaks down the starch, so it thickens less
- B. Dark roux has more fat in it
- C. It absorbs less liquid because the fat in it has browned and hardened
- D. It doesn't; they thicken the same
Show the answer
A. Long cooking breaks down the starch, so it thickens less
As roux browns, the starch breaks down. It gains a nutty flavour but loses thickening power, so you need more dark roux to get the same body.
Question 3 · Meat, poultry, game & offal
Why are cuts like beef chuck or brisket usually braised?
- A. They have no fat
- B. Lots of collagen, which turns to gelatin with long, moist cooking
- C. They're too small to roast
- D. They cook too fast on a grill and would burn before the middle is done
Show the answer
B. Lots of collagen, which turns to gelatin with long, moist cooking
Hard-working muscles have lots of connective tissue. Low, slow, moist heat converts the collagen to gelatin and makes the meat tender. Fast dry heat just tightens it.
Every question in every trade is free for everyone until Dec 1. No sign-up needed.
Try 10 questions free, no account needed. Every question has a plain-language explanation.
Start practisingSources
- Red Seal Program: Cook exam information (number of questions, breakdown, question types)
- Red Seal Exam Preparation Guide (70% pass mark, four-hour writing time, format)
- SkilledTradesBC: What to expect on exam day (four-hour time limit, materials provided)
Checked October 2026. Exam details can change, so confirm with the official page and your provincial or territorial apprenticeship authority before you write. RedSkillTrade is an independent study tool and isn't affiliated with the Red Seal Program.