Chef / Cook Red Seal Exam

There are 1054 questions for this Trade Package. Scroll down to view sample questions.

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Red Seal Chef/Cook exam trade package. We will send you all the information via email immediately so you can start studying while you wait for the disk package delivery. Use PayPal for safe and secure method of payment. Just click on the "Buy Now" button to complete your order.

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Chefs & Cooks prepare food in eating establishments including hotels, restaurants, institutions, clubs, catering firms, cafeterias, homes, high-class specialty food outlets, and isolated bases and camps.

Their major responsibilities are nutrition, food costs and sanitation. While specific duties vary depending upon the type of establishment, it is the cook's responsibility to prepare meals that are both appealing and nutritious. Knowledge of safety, sanitation and food storage, with human and customer relations is highly expected.

Experienced Cooks can advance through promotions with the same employer or by moving to more advanced positions with other employers. They can become sous-chefs, chefs, executive chefs, banquet managers, food service administrators and coordinators, general managers or food editors. They can also become a Certified Chef de Cuisine (C.C.C.), a highly respected trade level of certification. A highly experienced Chef & Cook may be able to advance his/her career in the field of a supervisory role.

Chefs & Cooks work under pressure, and the work volume can be considerable. Shift work and having to work weekends and holidays is common. Burns and cuts are common occupational hazards.

 

                                             Education

Some choose to complete a proper apprenticeship which consists of 5,000 hours of work experience over three years, in combination with three six-week blocks of technical training before writing the Red Seal exam.

Others, who have been in the industry for over 8,000 hours, but have not served a proper apprenticeship, may challenge the exam. If they pass they’ll receive their Red Seal designation, but won’t receive the Apprenticeship Certification. Obtaining the Red Seal is a worthwhile endeavor. 

A Professional Cook 1 usually works in a supervised environment and performs basic cooking and food preparation tasks utilizing knife skills, correct terminology, and a variety of cooking methods. They must be able to follow recipes, measure and weigh food accurately, and have an understanding of the major techniques and principles used in cooking, baking, and other aspects of food preparation. At this level, a professional cook should have a solid foundation of culinary skill.

A Professional Cook 2 usually works under some supervision and performs a variety of cooking and food preparation tasks using multiple cooking methods. In addition a professional cook should have a preliminary understanding of food costing, menu planning, and purchasing processes.

 

                                          Industry Changes

The Red Seal is the highest government endorsed certification, and there are many ways for culinary industry professionals to advance their careers. The most notable of these is through the Canadian Culinary Federationwhich offers certification as a Chef de Cuisine. Those who hold this status are among an elite group who are considered to have achieved the highest level of expertise in the Canadian culinary industry.

Apprentices may attempt the Inter-provincial Exam in the final period of their apprenticeship training and, if successful, be granted a Red Seal.

There are good prospects for travel both within Canada and abroad as a multitude of career opportunities for certified Chefs & Cooks including marketing, media, education, product development, consulting and owning their own businesses.

Over the next five years, the employment outlook is considered to be excellent. The lack of trained and qualified Chefs & Cooks and the expected increased retirement rate in this trade highlight the opportunities within the industry for good potential jobs.

The career for Chefs & Cooks is becoming increasingly complex, so Chefs & Cooks who have had formal training may find the most opportunities. Demand should also be high for those who stay informed about new developments and techniques in this field.

 

                                                Safety

Safe working practices and accident prevention are the primary importance to the health and safety of all person(s) at any or all work place environments. All person(s) including employee, employer and government, share this responsibility in order to keep everyone free of any dangers or accidents that may cause an individual(s) serious bodily harm or death.

The Occupational Health and Safety Acts and Workplace Hazardous Materials Information System (WHMIS) Regulations, should be consistently reviewed and enforced in every work place environment.

Educating and understanding these regulations is everyone’s responsibility in order to keep a safe work place environment.

Material Safety Data Sheets (MSDS) has contributed to a safer work place environment. Health and safety has become a high priority in the workplace due to increased awareness of dangers and the identifications of hazardous materials.

Practicing health and safety is a tremendous contribution to a safe and accident free work place environment.

 

Job Tasks

Depending on the establishment, Chefs & Cooks may be involved in any combination of the following duties and much more:

  • Baking pastries

  • Carving meats, preparing portions on a plate and add gravies, sauces and garnish to servings

  • Cleaning and cutting meats, poultry and fish

  • Cleaning cooking utensils and kitchen equipment

  • Learning menus to estimate food requirements and obtain the necessary food from storage and suppliers

  • Preparing buffets (e.g., showpieces, platters)

  • Preparing, seasoning and cooking such foods as meats, salads, soups, fish, desserts, vegetables, gravies, sauces and casseroles

  • Preparing special diets

  • Overseeing menu planning, regulating stock control and supervising kitchen staff

  • Washing, peeling and cutting vegetables

Tools
  • 7in Santoku

  • 9in Chefs Knife

  • Aluminum Foil

  • Apron and Chefs Coat

  • Bamboo Steamer

  • Blender

  • Boning Knife

  • Bread Knife

  • Cast Iron Skillet

  • Champagne Stopper

  • Charcoal Grill

  • Citrus Press

  • Cleaver

  • Crock pot

  • Digital Scale

  • Donabe Smoker

  • Egg Cutter

  • Electric Knife

  • Fish Scaler

  • Flexible Plastic Cutting Boards

  • Food Mill

  • Griddle Pan

  • Knuckle Pounder

  • Laser Thermometer

  • Le Creuset

  • Mandoline

  • Meat Thermometer

  • Melon Baller

  • Mezzaluna

  • Onion Goggles

  • Oyster Knife

  • Pearing knife

  • Pepper Grinder

  • Pressure Cooker

  • Salad Spinner

  • Shark Skin Grater

  • Silpats

  • Slicer Knife

  • Spatula

  • Spice Grinder

  • Spoon

  • Stand Mixer

  • Tupperware Bowls

  • Twine

  • Wok

  • Zester

  • …and much more

 

Skills
  • Computer Knowledge

  • Critical Thinking

  • Creativity

  • Decision Making

  • Dexterity

  • Fluent in English with reading and writing competency

  • Genuine interest in preparing food and working with people

  • Have a keen sense of taste and smell

  • Leadership

  • Numerical/Math Skills

  • Oral Communication

  • Organization Skills

  • Problem Solving

  • Patience

  • Ready to work as members of a team

  • Willing to maintain the high standard of cleanliness necessary in any food establishment

  • Writing

 

General Wages
  • Average -   $23.00/hr

  • Minimum -  $14.00/hr

  • Maximum - $27.00/hr

                                            Sample Q&A
 

1. What is this dish called when stock from simmered veal stew is thickened with white roux and combined with the stew then cream is added?

a. veal stew

b. blanquette of veal

c. fricassee of veal

Ans. B

 

2. Omega 3 fatty acids are normally found in which of the following?

a. dairy products

b. fish oils

c. fruits and vegetables

d. nuts

Ans. B

 

3. What are Berny potatoes coated with which of the following?

a. sliced or ground almonds

b. grated romano cheese

c. chopped walnuts

d. chopped pecans

Ans. A

 

4. The classifications of vitamins that can be stored in the body and do not have to be present in daily diets are?

a. water soluble vitamins

b. fat soluble vitamins

c. renewable vitamins

d. storable vitamins

Ans. B

 

5. The following cuts of beef are not suitable for dry heat cooking?

a. prime rib

b. strip loin

c. flank steak

d. sirloin

Ans. C

 

6. What can you use the following combination of carrots, celery, leek and onions for?

a. mirepoix

b. croquette

c. mousse

d. quenelles

Ans. A

 

7. This gravy contains meat, flour, salt and pepper. Then milk and water is added to a boil and a beaten egg is stirred in?

a. flour gravy

b. meat gravy

c. egg gravy

d. milk gravy

Ans. C

 

$65.00

Please note that by clicking on this "Buy Now" button to place an order, you are requesting the

Red Seal Chef/Cook exam trade package. We will send you all the information via email immediately so you can start studying while you wait for the disk package delivery. Use PayPal for safe and secure method of payment. Just click on the "Buy Now" button to complete your order.

*Note: Please allow up to one full business day for e-mail delivery of training modules.*