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Key Facts: Chinese Cuisine Craftsman Exam

60 items

Official written CBT question count

Q-Net Craftsman examination standard

60 minutes

Written test time limit

Q-Net CBT testing procedure

60 / 100

Passing score (36/60 correct)

Q-Net 검정기준 및 방법

KRW 14,500

Written CBT registration fee

Q-Net official fees 2026

KRW 28,500

Practical exam registration fee

Q-Net official fees 2026

2 years

Written pass exemption period

National Technical Qualifications Act Enforcement Decree Article 21

중식조리기능사 is HRD Korea's national technical qualification for commercial Chinese culinary professionals. The written CBT exam consists of 60 questions in 60 minutes, requiring 60 points or more (at least 36 correct answers) to pass, followed by a timed hands-on practical cooking exam. Official examination fees are KRW 14,500 for the written test and KRW 28,500 for the practical test. OpenExamPrep provides 100 rigorous independent English-language practice questions across kitchen sanitation, Chinese ingredients, knife techniques, wok frying, and traditional dishes.

Sample Chinese Cuisine Craftsman Practice Questions

Try these sample questions to review concepts for the Chinese Cuisine Craftsman exam. Each question includes a detailed explanation. Start the interactive quiz above for the full 100+ question experience with AI tutoring.

1Which of the following characteristics accurately describes Vibrio parahaemolyticus (장염비브리오균), a common foodborne pathogen associated with marine seafood used in Chinese cuisine?

A.It is a halophilic bacterium that thrives in 2% to 4% salt environments but is rapidly inactivated by fresh tap water or heating to 60°C for 5 minutes.

B.It is an obligate anaerobe that forms heat-resistant endospores capable of surviving prolonged boiling in broths.

C.It produces a heat-stable neurotoxin that causes flaccid paralysis within 2 to 6 hours after ingesting raw oysters.

D.It multiplies optimally under extreme acidic conditions below pH 3.0 and resists common chlorine wash solutions.

Explanation: Vibrio parahaemolyticus (장염비브리오균) is a Gram-negative, halophilic (salt-loving) bacterium naturally occurring in coastal seawater and marine organisms. It requires 2% to 4% sodium chloride for optimal proliferation but is highly susceptible to osmotic lysis in fresh tap water and is readily inactivated by thorough heating to 60°C for 5 to 10 minutes.

2A chef with an uncovered purulent cut on their finger prepares Chinese cold appetizers and sliced meats. Which pathogen presents the highest risk of food poisoning in this scenario, and what is its primary pathogenic mechanism?

A.Salmonella enterica; invasion of intestinal mucosal epithelial cells causing systemic typhoid fever

B.Staphylococcus aureus (황색포도상구균); ingestion of preformed enterotoxin that withstands normal boiling temperatures

C.Clostridium perfringens; sporulation inside the human colon with enterotoxin release during cell lysis

D.Listeria monocytogenes; intracellular multiplication at freezing temperatures below -10°C

Explanation: Staphylococcus aureus (황색포도상구균) commonly colonizes human skin, nasal passages, and purulent wounds or abrasions. When transferred to cooked foods and left at room temperature, it produces enterotoxins that are exceptionally heat-stable, surviving boiling at 100°C for up to 30 minutes, leading to rapid onset of severe vomiting and nausea within 1 to 6 hours.

3During high-heat cooking, oil in a seasoned Chinese wok overheats and suddenly catches fire. Which immediate emergency response is correct?

A.Douse the flaming wok immediately with cold tap water from the wok water faucet to lower the temperature below the flash point.

B.Carry the flaming wok quickly out of the kitchen through the service exit to prevent activating ceiling sprinkler heads.

C.Shut off the gas supply instantly, cover the wok completely with a snug metal lid or damp towel, and use a Class K extinguisher if needed.

D.Sprinkle cornstarch or wheat flour generously into the burning oil to soak up the liquid grease and smother flames.

Explanation: In a commercial kitchen grease or wok fire (Class K), the immediate response is to turn off the fuel or gas source and smother the fire using a tight-fitting metal wok lid, a damp (well-wrung) towel, or an approved Class K wet chemical fire extinguisher. Cutting off the oxygen supply safely extinguishes the flame without risking splatter.

4When operating a commercial Chinese turbo wok range equipped with a forced-air blower (중식 고화력 풍로/터보버너), what is the correct procedural sequence for ignition?

A.Open the main gas supply valve, ignite the main burner with an open flame, and subsequently turn on the forced-air blower.

B.Open the air blower damper fully, open the main gas valve to allow rich gas accumulation, and strike a spark over the burner head.

C.Ignite the main gas burner directly at high output, adjust the flame height, and then power on the electric blower.

D.Turn on the electric air blower to purge residual gas, ignite the pilot burner torch, and then gradually open the main gas control valve.

Explanation: Operating high-output Chinese turbo ranges requires starting the electric forced-air blower first to purge the burner combustion chamber of any trapped unburned gas. Next, the pilot flame is established, and finally, the main gas valve is opened gradually to achieve the desired air-fuel ratio for intense blue-cone combustion.

5Under the South Korean Food Sanitation Act standards for commercial food service operations, what is the regulatory acid value (산가 / Acid Value) threshold above which frying oil must be discarded?

A.Acid value of 2.5 or higher

B.Acid value of 5.0 or higher

C.Acid value of 8.0 or higher

D.Acid value of 1.0 or higher

Explanation: Under the Korean Food Code (식품공전) and Food Sanitation Act standards for food service operations, frying fat and oil (튀김유) that reaches an acid value (산가) exceeding 2.5 must be discarded. Acid value measures the milligrams of potassium hydroxide (KOH) required to neutralize free fatty acids liberated by hydrolytic rancidity during high-heat cooking.

6Which of the following describes the biological characteristics and primary food vehicle of Clostridium botulinum (보툴리누스균) in Chinese commercial kitchens?

A.Aerobic spore-former proliferating in open stir-fried vegetable garnishes held at room temperature

B.Strictly anaerobic, spore-forming bacillus producing a lethal neurotoxin in improperly sterilized canned bamboo shoots or vacuum-packed braised meats

C.Microaerophilic spiral bacterium found in undercooked poultry marinades causing bacterial dysentery

D.Halophilic coccus producing enterotoxins in salted fermented seafood pastes

Explanation: Clostridium botulinum (보툴리누스균) is an obligate anaerobic, Gram-positive, spore-forming bacterium. Its heat-resistant spores germinate in low-acid anaerobic environments (such as improperly processed commercial canned goods, canned bamboo shoots, or vacuum-sealed braised meat packs), producing a lethal neurotoxin that blocks acetylcholine release at neuromuscular junctions.

7When preparing Chinese poultry dishes such as Kkanpunggi (깐풍기) and handling raw liquid egg whites for velveting marinades (상장), what minimum internal core cooking temperature must be achieved to eradicate Salmonella enterica?

A.55°C maintained for at least 15 seconds

B.65°C maintained for at least 30 seconds

C.75°C maintained for at least 1 minute (85°C for at least 1 minute for shellfish under Korean standards)

D.95°C maintained for at least 5 minutes

Explanation: Under Korean food hygiene and HACCP standards, eliminating vegetative Salmonella pathogens in raw meat and poultry requires reaching an internal core cooking temperature of at least 75°C for a minimum of 1 minute; the limit rises to 85°C for at least 1 minute for shellfish such as the clams and oysters used in Chinese soups. Thorough heat penetration during oil velveting or deep-frying ensures food safety.

8Which disinfection protocol is most effective for preventing kitchen outbreaks of Norovirus (노로바이러스) from raw bivalves (oysters, clams) used in Chinese stir-fries and soups?

A.Wiping kitchen worktops with 70% ethyl alcohol sanitizing spray for 10 seconds

B.Rinsing whole shelled oysters in cold 1% acetic acid vinegar solution for 1 minute

C.Exposing cutting boards to ambient ultraviolet lamps without prior detergent washing

D.Cooking oysters until the core reaches 85°C for at least 1 minute and sanitizing contact surfaces with 500 to 1,000 ppm sodium hypochlorite

Explanation: Norovirus is a non-enveloped enteric virus that is highly resistant to alcohol-based sanitizers, mild acids, and cold temperatures. Effective prevention requires heating bivalve seafood to an internal core temperature of at least 85°C for 1 minute or longer, and disinfecting kitchen prep surfaces and utensils using sodium hypochlorite (염소계 소독제) at concentrations of 500 to 1,000 ppm.

9In commercial Chinese kitchen management, what are the temperature boundaries of the Temperature Danger Zone (온도위험구간), and what is the maximum allowable time for cooling hot stocks from 60°C down to 5°C?

A.5°C to 60°C; cooling from 60°C to 21°C within 2 hours, and down to 5°C within an additional 4 hours (total 6 hours)

B.10°C to 50°C; cooling from 50°C to 10°C within 12 hours total

C.0°C to 40°C; cooling from 40°C to 0°C within 8 hours total

D.15°C to 65°C; cooling from 65°C to 15°C within 1 hour total

Explanation: The Temperature Danger Zone under standard HACCP guidelines spans from 5°C to 60°C, where foodborne bacteria multiply most rapidly. Hot prepared stocks (청탕, 농탕) must be cooled via a two-stage rapid cooling curve: from 60°C down to 21°C within 2 hours, and then from 21°C down to 5°C or below within an additional 4 hours, not exceeding 6 hours in total.

10Chinese fried rice (볶음밥) prepared with cooked white rice held at warm room temperature for several hours frequently causes food poisoning outbreaks. Which pathogen is responsible, and what is its clinical profile?

A.Campylobacter jejuni; bloody diarrhea accompanied by Guillain-Barré syndrome

B.Bacillus cereus (바실루스 세레우스); heat-stable emetic toxin causing intense vomiting within 1 to 5 hours

C.Vibrio vulnificus; necrotizing fasciitis and bullous skin lesions following wound contact

D.Shigella sonnei; bacillary dysentery spread by mechanical housefly vectors

Explanation: Bacillus cereus is a spore-forming aerobic bacterium commonly found on raw grains. When cooked rice is left at ambient kitchen temperatures, surviving bacterial spores germinate and synthesize a heat-stable emetic toxin (cereulide) that resists subsequent high-heat wok stir-frying, causing acute vomiting and upper gastrointestinal distress within 1 to 5 hours.

About the Chinese Cuisine Craftsman Exam

Chinese Cuisine Craftsman (중식조리기능사) is South Korea's national technical qualification administered by HRD Korea (Q-Net) under the National Technical Qualifications Act. It certifies professional competence in commercial Chinese culinary preparation, including sanitation management, ingredient purchasing and storage, traditional knife skills, wok cookery (chao, bao, liu), deep-frying (zha), broth preparation (qingtang, nongtang), and dim sum crafting. The written CBT exam covers food sanitation, safety management, ingredient characteristics, and Chinese cooking methods. This question bank provides an independent English-language MCQ study adaptation by OpenExamPrep; it is not an official translation or format simulation.

Exam sponsor: HRD Korea (한국산업인력공단 / Q-Net). The requirements and fees below concern the certification or admission exam, separate from our free practice resources.

Assessment

Written CBT paper (60 questions in 60 minutes covering sanitation, hygiene, ingredient selection, Chinese cooking methods, and kitchen safety) followed by a hands-on culinary practical exam (중식조리작업).

Time Limit

60 minutes written CBT; practical test duration is approximately 50 to 70 minutes depending on assigned tasks

Passing Score

Written: 60/100 (at least 36 out of 60 questions correct); Practical: 60/100

Exam / Certification Fees

KRW 14,500 written / KRW 28,500 practical (total KRW 43,000)

Exam sponsor website

Fees, eligibility, and exam policies can change. Confirm them with the exam sponsor before applying or paying.

Official sources

Q-Net Chinese Cuisine Craftsman (중식조리기능사) page (jmCd=7913) · Source checked 2026-09-20Official Korean qualification title, HRD Korea administration, written fee KRW 14,500, practical fee KRW 28,500, and current 출제기준.
Q-Net National Technical Qualification Craftsman Grading Guide · Source checked 2026-09-20Written: 60 four-option CBT items, 60 minutes, passing score 60/100 (36 correct). Practical: 60/100.
Korea National Law Information Center — Food Sanitation Act (식품위생법) · Source checked 2026-09-20Statutory requirements governing commercial food service hygiene, health certificates (보건증), and kitchen sanitation standards.
National Technical Qualifications Act Enforcement Decree — 2-Year Written Pass Exemption · Source checked 2026-09-20

Our practice resources: topics covered

We aim to reflect publicly available exam outlines and topic information in our study resources. Coverage, format, and difficulty may differ from the actual exam, and we cannot guarantee that every detail is accurate or current. Confirm exam requirements, fees, and policies with the official exam sponsor.

20%

Food Sanitation & Kitchen Safety (식품위생 및 안전관리)

Foodborne pathogens, chemical and physical contaminants, temperature danger zones, sanitizing leafy produce, personal hygiene regulations, high-pressure wok burner maintenance, and commercial wok grease fire management.

20%

Chinese Ingredients & Seasonings (중식 재료 및 양념류)

Properties and preparation of dried sea cucumber, shark's fin, and abalone; fermentation characteristics of Doubanjiang, Chunjang, and Tianmianjiang; Chinese five-spice powder, Sichuan peppercorn, Shaoxing wine, and potato versus sweet potato starches.

20%

Knife Skills & Basic Preparations (칼기술 및 기본조리준비)

Anatomy and manipulation of the Chinese cleaver (Caidao), classical cutting standards (Pian, Tiao, Si, Ding, Mo, Gun-dao-kuai), crisscross squid scoring (Hua-dao), meat velveting marinade (Shangjiang), warm oil velveting (Guayou), and clear stock clarification (Qingtang).

20%

Stir-frying & Deep-frying Techniques (초·폭·작·유 및 조리기술)

Principles of Chao (stir-frying), Bao (blast-frying), Liu (glossy coating), and Zha (deep-frying); wok seasoning (Longyou), wok hei thermal mechanics, starch slurry suspension (Gouqian), and sugar caramelization stages for Baosi.

20%

Chinese Dishes, Soups, Noodles & Dim Sum (중식 조리실무 및 딤섬)

Technical recipes and quality metrics for Tangsuyuk, Yusanseul, Kkanpunggi, Mapo Tofu, Nanziwansi, Yangjangpi, and Hongshao Tofu; gluten denaturing in hot water scalded dough (Tangmian); alkaline noodle chemistry (Kansui); and dim sum steaming standards.

Preparing for the Chinese Cuisine Craftsman Exam

What You Need to Know

Passing score: Written: 60/100 (at least 36 out of 60 questions correct); Practical: 60/100
Assessment: Written CBT paper (60 questions in 60 minutes covering sanitation, hygiene, ingredient selection, Chinese cooking methods, and kitchen safety) followed by a hands-on culinary practical exam (중식조리작업).
Time limit: 60 minutes written CBT; practical test duration is approximately 50 to 70 minutes depending on assigned tasks
Exam / certification fees: KRW 14,500 written / KRW 28,500 practical (total KRW 43,000) Official sources

Using Our Practice Resources

Work through all 100 available questions
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Chinese Cuisine Craftsman: Suggested Study Strategy

1Master Chinese cutting terminology: Differentiate precisely between Pian (slices), Tiao (batons), Si (shreds), Ding (cubes), and Mo (mince), as uniformity of size dictates even cooking in high-heat wok cookery.

2Understand starch behavior: Know the functional differences between potato starch (clarity and high viscosity for sauces), sweet potato starch (rigid and crunchy for Tangsuyuk batter), and cornstarch (opaque and heat-tolerant).

3Prioritize high-heat kitchen safety: Review proper procedures for lighting turbo burners, handling Class K oil fires with lids or wet chemicals, and avoiding water contact with boiling oil.

4Memorize food poisoning pathogens: Differentiate between heat-stable toxins (Staphylococcus aureus enterotoxin) and heat-sensitive vegetative cells (Salmonella, Vibrio), along with their associated food vehicles.

Frequently Asked Questions

What is the Chinese Cuisine Craftsman (중식조리기능사) qualification?

It is South Korea's official National Technical Qualification (국가기술자격) for Chinese culinary arts administered by HRD Korea (Q-Net). It certifies technical capability in commercial Chinese food preparation, including high-heat wok cookery, knife skills, food safety, and kitchen operations.

What are the eligibility requirements for the examination?

There are no prerequisites. Under the National Technical Qualifications Act, Craftsman (기능사) grade examinations have no restrictions on age, academic education, nationality, or prior commercial cooking experience.

What is the format and passing score for the written CBT exam?

The written examination consists of 60 multiple-choice questions (four options each) administered via computer-based testing (CBT) over a 60-minute duration. The passing threshold is 60 points out of 100, which requires answering at least 36 out of 60 questions correctly.

What is involved in the practical cooking test (실기시험)?

The practical examination is a timed hands-on test in which candidates must prepare two randomly assigned classic Chinese dishes (such as Tangsuyuk, Yusanseul, Mapo Tofu, or Kkanpunggi) within 50 to 70 minutes. Candidates are scored on personal hygiene, cutting uniformity, cooking sequence, fire regulation, flavor, and visual presentation.

What are the official examination fees?

As published on Q-Net for 2026, the written CBT fee is KRW 14,500 and the practical cooking exam fee is KRW 28,500, totaling KRW 43,000.

How long does a written examination pass remain valid?

Under Article 21 of the National Technical Qualifications Act Enforcement Decree, a candidate who passes the written examination is granted a 2-year exemption from the written test, during which they may take the practical exam.