Our Cook & Chef 415A Red Seal Exam package contains 982 multiple choice questions and answers to give you the most complete exam package to help you prepare for your Inter-Provincial Red Seal Exam.

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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 chef & 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.

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You will receive all our modules emailed directly into your inbox same day so you can begin studying immediately. This allows you to open the files on any Computer,

I-Phone or Android device directly from your email inbox so you can study at your own pace anywhere at anytime without the worry and pressure of expiring limited online sessions. All modules have been developed in PDF and are printable if required.

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

 

Sample Questions

 

 

1. Which of the following is used to prepare a Glace de Viande?

a. court bouillion

b. fish fond

c. brown stock

d. semi glaze

Ans. C

 

2. Which of the following is broiled or grilled to rare or medium doneness and slicing it thinly on the diagonal across the grain, is traditionally, the London Broil prepared by selecting the top quality?

a. Flank Steak

b. Brisket

c. Rib Roast

d. Bottom Round Steak

Ans. A

 

3. Which of the following cakes uses the ingredients with whole eggs whipped with sugar, and finished by folding cake flour prior to baking?

a. pound cake

b. flat cake

c. sponge cake

d. chiffon cake

Ans. C

 

4. What do you correctly call the process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria?

a. Pasteurization

b. Sanitation

c. Homogenization

d. Tempering

Ans. A

 

5. The term used to best describe ground cooked meats, poultry or vegetables that are bound with a heavy béchamel, breaded and deep fried is which of the following?

a. tempura

b. crudités

c. croquettes

d. fritters

Ans. C

 

 

 

Get the most complete exam information package today, easily & affordably from         Red Seal Exam Trades Group and pass your Inter-Provincial Red seal Exam with confidence!