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Key Facts: Japanese Cuisine Craftsman Exam

60 items

Official written CBT questions

Q-Net Craftsman qualification standard

60 minutes

Written CBT exam duration

Q-Net examination timetable

60% (36/60)

Written CBT passing threshold

HRD Korea grading regulations

~70 minutes

Hands-on practical exam duration

Q-Net 일식조리기능사 practical timetable

KRW 14,500

Written CBT registration fee

Q-Net official fees 2026

KRW 30,800

Practical exam registration fee

Q-Net official fees 2026

일식조리기능사 (Japanese Cuisine Craftsman) is South Korea's national technical qualification for Japanese culinary professionals, certified by HRD Korea (Q-Net code jmCd=7912). The official CBT written exam features 60 four-choice questions in 60 minutes (passing score: 60/100, 36 correct; fee: KRW 14,500), followed by an approximately 70-minute work-type practical (fee: KRW 30,800). OpenExamPrep provides 100 independent English practice questions across seafood hygiene, Japanese seasonings, knife craft, sushi, and traditional culinary methods.

Sample Japanese Cuisine Craftsman Practice Questions

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

1Which biological characteristic of Vibrio parahaemolyticus (장염비브리오) is primarily utilized in Japanese commercial kitchens to sanitize raw seafood and cutting boards before slicing sashimi?
A.It forms heat-resistant endospores that survive conventional blanching
B.It is an obligate halophile that undergoes rapid osmotic lysis when washed in fresh tap water
C.It produces a heat-stable neurotoxin that requires acidic marination to neutralize
D.It proliferates exclusively under anaerobic conditions within vacuum-sealed packaging
Explanation: Vibrio parahaemolyticus is a halophilic (salt-loving) bacterium that requires sodium chloride (typically 2-3% NaCl) for growth and survival. Because its cell membrane is adapted to marine osmotic pressures, washing whole marine fish and preparation boards thoroughly under clean, running tap water causes rapid osmotic lysis and washes away surface bacterial loads prior to filleting.
2Under standard seafood sanitation guidelines, what temperature and minimum holding duration are required to ensure the complete destruction of Anisakis simplex (고래회충) larvae in raw fish intended for sashimi?
A.Freezing at -20°C or colder for at least 24 hours
B.Chilling at 0°C to 4°C for at least 72 hours
C.Marinating in 5% acidity rice vinegar for at least 12 hours
D.Salting with coarse sea salt at room temperature for at least 6 hours
Explanation: To eliminate viable Anisakis simplex third-stage larvae in seafood intended for raw consumption, food safety authorities require freezing throughout the product to -20°C or colder for at least 24 hours (or -35°C for 15 hours). Physical freezing or thorough cooking (core temperature of 60°C for 1 minute) reliably kills the nematode larvae.
3What is the biochemical cause of scombroid fish poisoning (히스타민 식중독) associated with improper temperature management of dark-fleshed fish like mackerel, tuna, and bonito?
A.Accumulation of tetrodotoxin produced by endosymbiotic marine bacteria in internal organs
B.Breakdown of trimethylamine oxide into volatile ammonia compounds by psychrophilic molds
C.Bacterial decarboxylation of free L-histidine into heat-stable histamine during temperature abuse
D.Proliferation of enteric viruses that infect the mucosal lining of wild pelagic fish
Explanation: Dark-fleshed scombroid species (mackerel, tuna, bonito) contain high natural levels of the amino acid L-histidine in their muscle tissue. When fish are stored above 4°C, bacteria possessing the enzyme histidine decarboxylase (such as Morganella morganii) convert histidine into histamine, a heat-stable molecule that is not inactivated by subsequent boiling, grilling, or freezing.
4In a Japanese commercial kitchen, which color-coding and station separation protocol is essential to prevent cross-contamination during sashimi preparation?
A.Using the same wooden cutting board for filleting round fish and slicing cooked tamagoyaki without washing
B.Submerging all cutting boards in warm vinegar baths immediately before handling ready-to-eat foods
C.Rinsing raw whole fish carcasses directly over trays containing finished sashimi slices
D.Designating separate, dedicated cutting boards and sanitized knives for unscaled whole fish versus ready-to-eat sashimi
Explanation: To comply with HACCP sanitation standards in raw fish service, kitchens must maintain physical or temporal segregation between pre-cleaning (scaling, gutting, gill removal) and final slicing of ready-to-eat sashimi. Dedicated cutting boards (often color-coded) and separate knives ensure that pathogens residing on the fish skin or viscera are not transferred to sliced raw fillets.
5Which clinical profile identifies the primary high-risk group vulnerable to fatal Vibrio vulnificus (비브리오 패혈증) infection following the consumption of raw coastal seafood during summer?
A.Individuals with chronic liver disease, cirrhosis, hemochromatosis, or severe immunocompromise
B.Healthy adolescents experiencing temporary seasonal vitamin deficiencies
C.Individuals with severe lactose intolerance and dairy protein allergies
D.Patients diagnosed with uncomplicated seasonal allergic rhinitis
Explanation: Vibrio vulnificus is an opportunistic marine pathogen that thrives in warm seawater during summer. In individuals with underlying chronic liver diseases (such as cirrhosis, hepatitis B/C, alcoholic liver damage) or elevated serum iron levels (hemochromatosis), the bacterium can rapidly invade the bloodstream, causing septicemia, bullous skin lesions, and mortality rates exceeding 50%.
6What is the required core heating parameter to ensure complete inactivation of Norovirus in raw bivalve shellfish, such as oysters intended for cooked Japanese appetizers?
A.Heating to an internal core temperature of 50°C for 30 seconds
B.Heating to an internal core temperature of at least 85°C for at least 1 minute
C.Soaking the shucked shellfish in chilled 3% salt water for 2 hours
D.Sprinkling powdered wasabi and fresh lemon juice over the live mollusks
Explanation: Norovirus is a non-enveloped viral pathogen known for high environmental stability and resistance to mild heat and acids. To reliably inactivate Norovirus in filter-feeding bivalve mollusks like oysters, the food must reach an internal core temperature of 85°C to 90°C for a minimum of 1 minute (or 85°C for 1 minute as mandated by food safety authorities).
7Under favorable summer conditions (30°C to 37°C with 2% to 3% NaCl), what is the generation (doubling) time of Vibrio parahaemolyticus, demonstrating why room-temperature sashimi handling must be strictly minimized?
A.Approximately 2 to 3 hours
B.Approximately 45 to 60 minutes
C.Approximately 10 to 12 minutes
D.Approximately 8 to 10 hours
Explanation: Vibrio parahaemolyticus possesses one of the fastest bacterial generation times among foodborne pathogens, capable of doubling in population every 10 to 12 minutes under optimal warm and saline conditions. A negligible initial contamination of several hundred bacterial cells can escalate into an infectious dose exceeding 100,000 cells within just two hours if fresh seafood is left at room temperature.
8Why cannot traditional Japanese culinary seasonings—such as soy sauce, grated wasabi, and seasoned rice vinegar—be relied upon to kill Anisakis larvae in fresh mackerel or squid?
A.They neutralize the gastric acidity needed for human digestion
B.They cause the nematode to encyst into thermal endospores
C.They trigger rapid binary fission in the adult nematode
D.The outer collagenous cuticle of the nematode larva resists culinary concentrations of salts and weak acids for hours
Explanation: Anisakis simplex third-stage larvae are protected by a thick, resilient, multi-layered collagenous cuticle that resists osmotic pressure and mild acidity. Experimental studies demonstrate that Anisakis larvae can survive for several days in commercial vinegar marinations (including sushizu and shime saba brines) and hours in pure soy sauce or wasabi paste.
9What is the toxicological hazard associated with serving escolar or oilfish (기름치) disguised as white tuna (백마구로) sashimi in food service establishments?
A.Accumulation of indigestible wax esters (gempylotoxin) that cause severe keriorrhea (oily diarrhea)
B.High concentrations of tetrodotoxin in the subcutaneous adipose tissue
C.Rapid release of paralytic saxitoxin from the gill arches during slicing
D.Proliferation of Clostridium perfringens spores throughout the muscle fibers
Explanation: Escolar (Lepidocybium flavobrunneum) and oilfish contain over 20% by weight of wax esters (esters of long-chain fatty acids with long-chain fatty alcohols, termed gempylotoxin). Because human pancreatic lipases cannot hydrolyze these wax esters, they pass unabsorbed through the gastrointestinal tract, causing severe acute keriorrhea (involuntary leakage of orange oil), abdominal cramps, and vomiting. Korean food safety regulations ban escolar from commercial food service.
10Which pathogen presents a major food safety hazard when sushi chefs with untreated abrasions or lesions on their hands shape nigirizushi with bare hands?
A.Campylobacter jejuni
B.Staphylococcus aureus (황색포도상구균)
C.Listeria monocytogenes
D.Clostridium botulinum
Explanation: Staphylococcus aureus frequently colonizes human nasal passages, skin, and especially open or infected hand wounds. When a food handler shapes rice or slices fish with infected hands, the bacteria enter the food and produce heat-stable enterotoxins (such as enterotoxin A), which cause rapid onset vomiting and cramps within 1 to 6 hours after consumption.

About the Japanese Cuisine Craftsman Exam

Japanese Cuisine Craftsman (일식조리기능사) is South Korea's official national technical qualification for commercial Japanese culinary practice, administered by HRD Korea under the National Technical Qualifications Act and the Food Sanitation Act. The written CBT evaluates food sanitation and marine pathogen control, raw seafood handling, Japanese ingredients and condiments, single-bevel knife maintenance, dashi broth extraction, sushi rice chemistry, and authentic cookery methods including suimono, nimono, yakimono, and agemono. Candidates who pass the written CBT advance to an approximately 70-minute work-type practical examination in 일식조리 실무. OpenExamPrep provides an independent 100-question English MCQ study adaptation, not an official translation or practical cooking simulation.

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

Assessment

The official written exam is a 60-question, 60-minute CBT covering food sanitation, Japanese ingredients, dashi broths, knife skills, sushi, sashimi, and cookery methods (no per-subject 과락; 36 of 60 correct to pass). The practical is an approximately 70-minute hands-on cooking assessment in 일식조리 실무 testing 2 randomly assigned classical dishes. OpenExamPrep provides 100 practice questions covering the complete technical syllabus.

Time Limit

60 minutes for written CBT; approximately 70 minutes for the work-type practical

Passing Score

Written: 60 points or more out of 100 (at least 36 of 60 correct); Practical: 60 points or more out of 100

Exam / Certification Fees

KRW 14,500 written / KRW 30,800 practical (total KRW 45,300)

Exam sponsor website

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

Official sources

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 of 100 questions

Food Sanitation & Raw Seafood Hygiene (식품위생 및 생선회 위생관리)

Control of halophilic Vibrio species (Vibrio parahaemolyticus, Vibrio vulnificus), Anisakis parasite prevention and freezing standards, knife and board sanitizing regimes, and temperature management for sashimi service.

20 of 100 questions

Japanese Ingredients & Seasonings (일식 식재료 및 기초 조미료)

Chemistry of umami synergies (glutamate and inosinate), differentiation of shoyu types (koikuchi, usukuchi, tamari), miso fermentation, hon-mirin versus mirin-style seasonings, fresh wasabi volatile dynamics, and culinary seaweeds.

20 of 100 questions

Knife Skills, Fish Butchery & Dashi Broths (일식 칼 관리, 어류 해체 오로시 및 기초 육수)

Single-bevel blade geometry (yanagiba, deba, usuba), wet sharpening on waterstones, round fish filleting (sanmai-oroshi), and temperature-controlled extraction protocols for ichiban dashi and niban dashi.

20 of 100 questions

Sashimi & Sushi Preparation (사시미 절단법, 초밥 제조 및 김초밥)

Classical sashimi slicing styles (hira-zukuri, sogi-zukuri, usu-zukuri), sushi rice seasoning ratios (sushizu), rice cooling and fan aeration technique, nigirizushi palm pressure, and cylindrical makizushi rolling.

20 of 100 questions

Japanese Cookery Methods (일식 조리법: 맑은국, 조림, 구이, 튀김, 면류)

Suimono clear soup aesthetics (wanmori, garnish, aroma), misoshiru balance, nimono braising with drop lids (otoshibuta), yakimono glaze glazing (teriyaki) and salting (shioyaki), tempura batter cold physics, and noodle preparation.

Preparing for the Japanese Cuisine Craftsman Exam

What You Need to Know

  • Passing score: Written: 60 points or more out of 100 (at least 36 of 60 correct); Practical: 60 points or more out of 100
  • Assessment: The official written exam is a 60-question, 60-minute CBT covering food sanitation, Japanese ingredients, dashi broths, knife skills, sushi, sashimi, and cookery methods (no per-subject 과락; 36 of 60 correct to pass). The practical is an approximately 70-minute hands-on cooking assessment in 일식조리 실무 testing 2 randomly assigned classical dishes. OpenExamPrep provides 100 practice questions covering the complete technical syllabus.
  • Time limit: 60 minutes for written CBT; approximately 70 minutes for the work-type practical
  • Exam / certification fees: KRW 14,500 written / KRW 30,800 practical (total KRW 45,300) Official sources

Using Our Practice Resources

  • Work through all 100 available questions
  • Review every answer and explanation
  • Track weak areas and revisit them
  • Use our AI tutor for tough concepts

Japanese Cuisine Craftsman: Suggested Study Strategy

1Master raw seafood sanitation: Thoroughly study the biology of halophilic Vibrio parahaemolyticus (rapid freshwater lysis, cold vulnerability below 5°C), Vibrio vulnificus risk factors, and Anisakis parasite destruction criteria (-20°C for 24 hours or 60°C core heating for 1 minute).
2Understand dashi umami chemistry: Memorize why kombu must be heated gently and removed just before boiling (to avoid extracting bitter tannins, excessive mucilage, and cloudiness), while katsuobushi is steeped briefly off the heat without boiling or squeezing (to preserve delicate inosinate aroma).
3Know Japanese knife types and maintenance: Learn the distinct single-bevel (kataba) designs of the yanagiba (slicing sashimi without crushing cellular walls), deba (heavy fish butchery, decapitation, and splitting bones), and usuba (vegetable rotary peeling and precision paper-thin sheets).
4Memorize sushi rice (shari) formulation and handling: Master the classical sushizu vinegar-sugar-salt proportions (roughly 3:2:1 or 5:3:1 depending on style), the cutting motion (kiri-mazeru) using a shamoji, and immediate fan cooling to achieve glossy grains without stickiness.
5Review core cookery principles: Study the five classical Japanese cooking methods (gomi, goshoku, goho) and specific practical rules—such as the role of drop lids (otoshibuta) in even heat distribution during nimono, batter hydration and cold water control in tempura, and tare glaze caramelization in teriyaki.

Frequently Asked Questions

What is the Japanese Cuisine Craftsman (일식조리기능사) qualification?

It is a South Korean National Technical Qualification (국가기술자격) administered by HRD Korea under Q-Net qualification code jmCd=7912. It certifies that a culinary professional possesses comprehensive theoretical understanding of seafood sanitation, ingredient science, and Japanese culinary methods, as well as the practical hands-on proficiency required to prepare classical Japanese dishes.

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

The written exam is a Computer-Based Test (CBT) consisting of 60 four-choice multiple-choice questions administered over 60 minutes. The passing score is 60 points or higher out of 100 (at least 36 correct answers). Unlike Engineer-grade examinations, Craftsman exams have no per-subject minimum score requirement (과락).

What does the practical examination (실기시험) involve?

The practical exam is an approximately 70-minute hands-on work-type test (작업형 실기시험) in which candidates must prepare two randomly assigned dishes from the official 19 standard Japanese test recipes (such as sushi, sashimi, chawanmushi, tempura, suimono, or yakimono). Candidates are evaluated on sanitation, posture, knife technique, authentic cooking methods, dish presentation, and strict time management.

What are the official examination fees in 2026?

According to official Q-Net listings for qualification code jmCd=7912, the CBT written examination registration fee is KRW 14,500 and the hands-on practical examination registration fee is KRW 30,800, bringing the total examination cost to KRW 45,300.

How long is a passing score on the written CBT exam valid?

Under Article 21 of the Enforcement Decree of the National Technical Qualifications Act, candidates who pass the written CBT examination are granted a 2-year exemption from the written test, during which they can sit for the practical examination without retaking the written paper.

How should candidates use this OpenExamPrep study resource?

OpenExamPrep provides an independent 100-question English-language MCQ study adaptation covering all core syllabus areas: seafood sanitation, Japanese ingredients, dashi extraction, knife skills, sushi, and classical cookery methods. It features authentic Korean and Japanese terminology with thorough explanations for both correct and incorrect options, serving as an educational study resource rather than an official Q-Net translation or cooking simulation.