40+ Free Gastronom Kok Svendeprøve Practice Questions
Prepare for the Svendeprøven i gastronomuddannelsen – specialet kok (Denmark) exam with instant access — no signup required.
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Key Facts: Gastronom Kok Svendeprøve Exam
4 parts
Written, two practical, and oral components, all separately passed
2026 censor- and school guide
2 hours
Written MCQ-and-calculation part
2026 censor- and school guide
3 h 30 min
Combined practical period including grading
2026 censor- and school guide
20 minutes
Oral part including grading, with no preparation
2026 censor- and school guide
50%
Lowest written percentage mapped to passing grade 02
2026 censor- and school guide
da / sv / no
Default Danish, with Swedish or Norwegian allowed by the general exam-language rule
BEK nr. 41 af 16/01/2014 §17
The Kok svendeprøve has a 2-hour written MCQ-and-calculation part, two simultaneous individual practical parts, and a 20-minute oral part; every component must receive at least 02.
Sample Gastronom Kok Svendeprøve Practice Questions
Try these sample questions to test your Gastronom Kok Svendeprøve exam readiness. Each question includes a detailed explanation. Start the interactive quiz above for the full 40+ question experience with AI tutoring.
1A recipe produces 10 portions and has a total ingredient cost of DKK 325. What is the ingredient cost per portion?
2A recipe for 8 guests uses 1.6 kg potatoes. How much is needed for 30 guests at the same portion size?
3A whole fish weighs 4.8 kg and gives a 42% usable fillet yield. Approximately how much usable fillet is available?
4A dish sells for DKK 168 before VAT and has a food cost of DKK 47.04. What is its food-cost percentage of the stated selling price?
5The kitchen needs 18 kg peeled carrots. Supplier data shows an 80% preparation yield. How many kilograms of unpeeled carrots should be ordered, before any purchasing allowance?
6A recipe uses 2.5 kg meat at DKK 92/kg, 1.2 kg vegetables at DKK 24/kg, and DKK 36 of other ingredients. What is the total ingredient cost?
7A soup portion is 275 mL. Allowing 5% extra for service loss, how many litres should be prepared for 64 portions?
8A banquet uses 36 portions of dish A at DKK 41 food cost and 24 portions of dish B at DKK 29 food cost. What is the weighted average food cost per portion?
9A supplier offers 12 packs at 750 g each for DKK 38 per pack. What are the total weight and purchase cost?
10A cooked meat portion must weigh 150 g. Cooking yield from prepared raw meat is 72%, and preparation yield from purchased meat is 90%. Approximately how much purchased meat is required per portion?
About the Gastronom Kok Svendeprøve Exam
Svendeprøven for the Kok specialization concludes Denmark's Level 4 Gastronom EUD. Its written blueprint covers workplace safety; ingredients and season; flavour effects; basic methods; hygiene; purchasing; technical properties and innovation; resources and waste; terminology and hospitality; and a substantial calculation task. Practical work assesses recipes, methods, equipment, hygiene, organization, sustainability, plating, and sales value, while the oral part asks the candidate to explain choices including hygiene, quality, methods, resources, nutrition, and Danish culinary terms. This English MCQ bank supports theory and calculation study but cannot reproduce the official Danish practical and oral performance.
Assessment
The current guide specifies four separately graded parts. The written part is an MCQ set plus calculation task; the candidate then completes a bound practical task and a partly free practical task during one 3-hour-30-minute practical period; the final oral part tests technical explanation and reflection without preparation or aids. Each part must be passed.
Time Limit
Written: 2 hours. Two practical parts: 3 hours 30 minutes total including grading. Oral: 20 minutes including grading, with no preparation.
Passing Score
At least grade 02 in each of four parts; final grade is their average. Written scores of 50–59% receive grade 02.
Exam Fee
DKK 3,700 from 1 January 2026, paid by the company (Approved vocational school with Det faglige Udvalg for Gastronomuddannelsen)
Gastronom Kok Svendeprøve Exam Content Outline
Calculation task
Scaling, costs, edible yield, purchase quantity, weighted costs, and combined yield.
Ingredient quality, season, and use
Quality, freshness, ingredient selection, technical suitability, and use.
Flavour variation
How method and timing change browning, extraction, concentration, balance, and aroma.
Basic cooking methods
Selecting, applying, controlling, and correcting culinary methods.
Hygiene and self-control
Monitoring and corrective action for cooling, allergens, and hot holding.
Properties and innovation
Raw-material behaviour, troubleshooting, and controlled trials.
Resources and waste
Efficient use, seasonality, and evidence from waste streams.
Purchasing and storage
Stock rotation and comparison of usable cost.
Workplace safety
APV and safe machine intervention.
Terminology and hospitality
Professional kitchen terms and guest-focused explanation.
How to Pass the Gastronom Kok Svendeprøve Exam
What You Need to Know
- Passing score: At least grade 02 in each of four parts; final grade is their average. Written scores of 50–59% receive grade 02.
- Assessment: The current guide specifies four separately graded parts. The written part is an MCQ set plus calculation task; the candidate then completes a bound practical task and a partly free practical task during one 3-hour-30-minute practical period; the final oral part tests technical explanation and reflection without preparation or aids. Each part must be passed.
- Time limit: Written: 2 hours. Two practical parts: 3 hours 30 minutes total including grading. Oral: 20 minutes including grading, with no preparation.
- Exam fee: DKK 3,700 from 1 January 2026, paid by the company
Keys to Passing
- Work through all 40 available questions
- Review every answer and explanation
- Track weak areas and revisit them
- Use our AI tutor for tough concepts
Gastronom Kok Svendeprøve Study Tips from Top Performers
Frequently Asked Questions
What are the four parts of the Kok svendeprøve?
They are a two-hour written part, two individual practical parts performed during the same practical period, and a 20-minute oral part. The written part combines an MCQ set with a calculation task.
How long are the practical parts?
The bound and partly free practical tasks run within a total period of 3 hours 30 minutes, including grading. They are simultaneous parts of the practical session, not two separate 3.5-hour examinations.
How is the examination passed?
Every one of the four component grades must be at least 02, and the final grade is their average. For the written part, the current guide maps 50–59% to grade 02, 60–69% to 4, 70–84% to 7, 85–94% to 10, and 95–100% to 12.
What is the official assessment language?
Danish is the default language. Under the general vocational-exam order, a candidate may take an examination in Swedish or Norwegian unless the purpose is to test Danish proficiency; an institution may permit another language. This bank is only an English study adaptation.
Which education order applies in late 2026?
BEK nr. 74/2026 took effect on 1 August 2026. Learners who began or transferred before that date remain under BEK nr. 373/2025 unless they move to the new order through the school's transition arrangements and, where relevant, agreement with the training company.
What is the 2026 svendeprøve fee?
Uddannelsessekretariatet lists DKK 3,700 for Gastronom from 1 January 2026 and states that the company pays this fee. It is not presented as a candidate-paid examination charge.
Does this practice bank simulate the practical and oral parts?
No. It rehearses technical decisions, terminology, hygiene, and calculations in English MCQ form. Candidates still need supervised cooking, organization, plating, sensory evaluation, and oral explanation practice.