How is the subject marked?

Like all Pancyprian access subjects it is marked on a 0–20 scale. There is no pass mark; the grade contributes to the access/ranking grade used for admission to public universities in Cyprus and Greece.

What is the 2026 exam fee?

EUR 25.00 per access subject (EUR 50.00 only for Practical Physical Performance Test code 032), payable by card in the official 2–17 April 2026 window, with exemptions for specified groups.

Who can sit this examination?

Final-year student or graduate of a Cyprus public secondary school (lyceum cycle), the English School Nicosia, a licensed private school, or an equivalent foreign upper-secondary school (with certification), within Examinations Service nationality/residence rules. Applications are electronic; un-promoted final-year students with 135+ absences are excluded.

Why is the practice bank in English?

OpenExamPrep publishes one English-language practice URL per exam. Where the tested skill is another language, stems/options may retain that language while explanations stay in English. The bank is not an official translation of the Greek exam environment.

How should I use this bank with official materials?

Use the bank to diagnose weak syllabus areas, then switch to Θέματα - Λύσεις and the official specification on panexams.moec.gov.cy for timed written, applied or practical practice that this bank does not simulate.

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100+ Free Pancyprian TS Cooking Arts Practice Questions

Cyprus Pancyprian Access Examination Technical School Cooking and Restaurant Arts Technology (Practical Direction) (ΤΕΧΝΟΛΟΓΙΑ ΜΑΓΕΙΡΙΚΗΣ ΚΑΙ ΕΣΤΙΑΤΟΡΙΚΗΣ ΤΕΧΝΗΣ Τ.Σ. (Π.Κ.), code 515) practice questions are available now; exam metadata is being verified.

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2026 Statistics

Key Facts: Pancyprian TS Cooking Arts Exam

515

Official subject code for ΤΕΧΝΟΛΟΓΙΑ ΜΑΓΕΙΡΙΚΗΣ ΚΑΙ ΕΣΤΙΑΤΟΡΙΚΗΣ ΤΕΧΝΗΣ Τ.Σ. (Π.Κ.) in the 2026 Pancyprian Access Examinations

Cyprus Examinations Service

2.5 hours

Official examination duration from the 2026 timetable (e.g. 08:00–10:30 on 15 June 2026)

Cyprus Examinations Service

EUR 25

2026 fee per access subject (not code 032)

Cyprus Examinations Service

0–20

Marking scale for each Pancyprian subject

Cyprus Examinations Service

8–26 June 2026

Examination period of the 2026 Pancyprian Access Examinations

Cyprus Examinations Service

100

Original practice questions in this study bank

OpenExamPrep

Free 100-question English-language MCQ study bank for Pancyprian Technical School Cooking and Restaurant Arts Technology (Practical Direction) (code 515). Official duration: 2.5 hours per the official 2026 timetable. Official fee: EUR 25.00 per access subject in 2026. This bank is a study aid, not an official translation or format simulation.

Sample Pancyprian TS Cooking Arts Practice Questions

Try these sample questions to test your Pancyprian TS Cooking Arts exam readiness. Each question includes a detailed explanation. Start the interactive quiz above for the full 100+ question experience with AI tutoring.

1Which cooking method cooks food by surrounding it with dry, hot air in an enclosed chamber?

A.Poaching

B.Steaming

C.Roasting

D.Simmering

Explanation: Roasting uses dry heat in an oven so hot air browns and cooks the exterior while heat conducts inward. It is distinct from moist methods that rely on water or steam.

2Sautéing primarily transfers heat to food through:

A.Conduction from a small amount of hot fat in a shallow pan

B.Radiation from an open wood fire only

C.Immersion in a large volume of boiling water

D.Cold air circulation in a blast chiller

Explanation: Sautéing cooks quickly in a little fat over relatively high heat; heat moves by conduction from pan and fat into the food surface.

3Braising combines which sequence of techniques?

A.Deep-frying then freezing

B.Searing then slow cooking partly covered in liquid

C.Raw plating then flash grilling only

D.Microwave thawing then raw service

Explanation: Braising starts with browning for flavour, then finishes slowly in a covered vessel with a limited amount of liquid so tough cuts become tender.

4Poaching liquid for delicate fish should typically be held at approximately:

A.100°C with a rolling boil

B.About 70–85°C, barely trembling

C.Above 120°C under pressure only

D.Below 0°C in ice water

Explanation: Classic poaching uses liquid hot enough to cook gently but without a vigorous boil, commonly around 70–85°C, so protein sets without shredding.

5The Maillard reaction that browns roasted meat requires:

A.Amino acids and reducing sugars under dry heat

B.Only pure water at 0°C

C.Only enzymatic ripening in the dark

D.Freezing at −18°C

Explanation: Maillard browning is a non-enzymatic reaction between amino acids and reducing sugars at elevated dry heat, producing colour and roasted flavours.

6Which method cooks food by suspending it in vapour above boiling liquid?

A.Deep-frying

B.Steaming

C.Griddling

D.Blanching in oil

Explanation: Steaming places food above boiling liquid so steam transfers heat while limiting direct contact with water, helping retain nutrients and shape.

7Deep-frying typically requires oil temperatures in which practical working range for many battered foods?

A.About 160–190°C

B.About 40–50°C

C.Exactly 0°C

D.Above 300°C for all foods

Explanation: Most deep-fried items cook well around 160–190°C so the crust sets quickly while the interior cooks without excessive oil absorption.

8Mise en place in a professional kitchen means:

A.Preparing and organising ingredients and tools before service begins

B.Serving every guest the dessert first

C.Turning off refrigeration overnight to save energy

D.Ignoring allergen labels on packaging

Explanation: Mise en place is the disciplined advance preparation of ingredients, portions and equipment so cooking during service is faster and more consistent.

9A white stock (fond blanc) is typically started with:

A.Unbrowned bones and aromatic vegetables in cold water

B.Only deep-fried bones with no liquid

C.Sugar caramel alone

D.Undiluted vinegar as the only liquid

Explanation: White stocks begin with clean, unroasted bones and mirepoix brought up gently in cold water to extract gelatin and flavour without dark colour.

10Which mother sauce is classically thickened with a white roux and milk?

A.Hollandaise

B.Béchamel

C.Mayonnaise

D.Vinaigrette

Explanation: Béchamel is milk thickened with a white (light) roux and is one of the classical French mother sauces used as a base for many derivatives.

About the Pancyprian TS Cooking Arts Practice Questions

Verified exam format metadata for Cyprus Pancyprian Access Examination Technical School Cooking and Restaurant Arts Technology (Practical Direction) (ΤΕΧΝΟΛΟΓΙΑ ΜΑΓΕΙΡΙΚΗΣ ΚΑΙ ΕΣΤΙΑΤΟΡΙΚΗΣ ΤΕΧΝΗΣ Τ.Σ. (Π.Κ.), code 515) is pending. The practice questions above remain available while official exam length, timing, passing score, fee, and administrator details are reviewed.

100+ Free Pancyprian TS Cooking Arts Practice Questions

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Key Facts: Pancyprian TS Cooking Arts Exam

Sample Pancyprian TS Cooking Arts Practice Questions

About the Pancyprian TS Cooking Arts Practice Questions