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Exam Review

Key Facts: Korean Cuisine Craftsman Exam

60 items

Official written CBT question count

Q-Net Craftsman-grade examination standard

60 minutes

Written CBT examination duration

Q-Net examination timetable

60 / 100

Passing mark (at least 36/60 on CBT; 60/100 on practical)

HRD Korea National Technical Qualification regulations

KRW 14,500

Written CBT examination registration fee

Q-Net jmCd=7910 fee schedule (checked 2026-09-20)

KRW 26,900

Practical examination registration fee

Q-Net jmCd=7910 fee schedule (checked 2026-09-20)

2 years

Exemption period for written exam passers

National Technical Qualifications Act Enforcement Decree Art. 21

한식조리기능사 (Korean Cuisine Craftsman) is South Korea's premier national culinary qualification certified by HRD Korea / Q-Net (jmCd=7910). The written CBT includes 60 questions in 60 minutes with a 60% passing score (at least 36 correct; fee: KRW 14,500). Practical examination evaluates preparing two assigned dishes (fee: KRW 26,900). OpenExamPrep provides 100 independent English practice questions.

Sample Korean Cuisine Craftsman Practice Questions

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

1Under the South Korean Food Sanitation Act (식품위생법), how frequently must commercial food handlers and culinary personnel undergo a mandatory health examination (건강진단)?
A.Once every six months
B.Once every two years
C.Once a year (annually)
D.Only upon initial hiring
Explanation: Under Article 40 of the Food Sanitation Act and its Enforcement Rules, business owners and employees engaged in preparing, cooking, or serving food must undergo a health examination once a year. This annual screening tests for communicable conditions including active tuberculosis, typhoid fever, and infectious skin diseases to safeguard public dining safety.
2Which foodborne pathogen produces a heat-resistant enterotoxin (장독소) that can survive boiling at 100°C for 30 minutes, frequently originating from infected skin cuts or purulent sores on food handlers' hands?
A.Staphylococcus aureus (황색포도상구균)
B.Salmonella enterica (살모넬라균)
C.Vibrio parahaemolyticus (장염비브리오균)
D.Campylobacter jejuni (캄필로박터균)
Explanation: Staphylococcus aureus synthesizes an enterotoxin that is remarkably heat-stable, withstanding 100°C boiling for over 30 minutes without inactivation. It commonly resides in nasal passages and suppurating skin lesions, making hand hygiene and wound coverage critical in Korean communal kitchens.
3Vibrio parahaemolyticus (장염비브리오균) is a halophilic marine bacterium. What physiological characteristic makes washing raw coastal seafood with running tap water (수돗물) an effective sanitation control?
A.It requires high chlorine concentrations above 500 ppm to destroy its cellular capsule
B.It cannot survive in hypotonic freshwater because osmotic lysis rapidly destroys the bacterial cells
C.It sporulates instantaneously upon contact with fresh water, rendering it metabolically inert
D.It transforms into a beneficial lactic acid bacterium when exposed to low mineral water
Explanation: Vibrio parahaemolyticus is an obligate halophile requiring salt (typically 2% to 4% NaCl) for viability and membrane integrity. Thoroughly rinsing coastal fish, squid, and shellfish under running fresh tap water exposes the cells to hypotonic osmotic shock, causing rapid lysis and bacterial death.
4Which anaerobic, spore-forming bacterium produces a deadly neurotoxin (신경독소) in oxygen-depleted environments such as improperly processed canned foods, hermetically sealed packages, or buried fermented blocks?
A.Bacillus cereus (바실루스 세레우스)
B.Listeria monocytogenes (리스테리아 모노사이토제네스)
C.Escherichia coli O157:H7 (병원성 대장균)
D.Clostridium botulinum (보툴리누스균)
Explanation: Clostridium botulinum is a strictly anaerobic, spore-forming rod that synthesizes botulinum neurotoxin, one of the most lethal biological toxins known. It causes neuroparalytic illness (flaccid paralysis) and thrives in low-acid, oxygen-free environments like improperly retorted cans or vacuum-sealed foods.
5Under the Enforcement Rules of the Food Sanitation Act, which medical condition strictly disqualifies an individual from working in commercial cooking and food preparation?
A.Typhoid fever (장티푸스)
B.Essential hypertension (본태성 고혈압)
C.Iron-deficiency anemia (철결핍성 빈혈)
D.Mild allergic rhinitis (알레르기성 비염)
Explanation: Article 49 of the Enforcement Rules lists communicable diseases that disqualify staff from food service, including typhoid fever, paratyphoid fever, cholera, active tuberculosis, and contagious suppurative skin conditions. Non-communicable chronic conditions like hypertension and anemia pose no food transmission danger.
6What is the primary natural marine toxin concentrated in the ovaries and liver of pufferfish (복어), and how does culinary thermal treatment affect it?
A.Gonyautoxin, which decomposes rapidly when simmered with doenjang paste
B.Ciguatoxin, which neutralizes completely when marinated in citrus vinegar (cho)
C.Tetrodotoxin (테트로도톡신), which is heat-stable and cannot be eliminated by conventional boiling or stewing
D.Histamine, which is destroyed upon reaching an internal temperature of 65°C
Explanation: Tetrodotoxin is a potent non-protein neurotoxin concentrated in the ovaries, liver, skin, and intestines of pufferfish. It is remarkably heat-resistant and survives normal culinary boiling, steaming, and braising, requiring certified blowfish culinary specialists (복어조리기능사) to remove poisonous organs surgically.
7When potatoes are stored in sunlight and develop green skins and sprouting eyes, which glycoalkaloid toxin forms in hazardous concentrations?
A.Amygdalin (아미그달린)
B.Solanine (솔라닌)
C.Venerupin (베네루핀)
D.Muscarine (무스카린)
Explanation: Solanine is a toxic glycoalkaloid synthesized in potato sprouts (eyes) and green chlorophyll-rich skin areas exposed to light. Ingesting elevated levels causes gastrointestinal distress, headache, and neurological symptoms, requiring cooks to pare green areas deeply and excavate sprouts before preparation.
8Paralytic Shellfish Poisoning (PSP, 마비성 패류독소) occurs when bivalves ingest toxic marine dinoflagellates during springtime coastal blooms. Which specific toxin is responsible for this condition?
A.Okadaic acid (오카다산)
B.Amatoxin (아마톡신)
C.Aflatoxin (아플라톡신)
D.Saxitoxin (삭시톡신)
Explanation: Saxitoxin and related gonyautoxins are synthesized by Alexandrium dinoflagellates and bioaccumulate in filter-feeding shellfish like mussels and clams. Saxitoxin selectively blocks voltage-gated sodium channels in nerve membranes, leading to rapid perioral numbness, motor weakness, and respiratory failure.
9According to Article 2 of the South Korean Food Sanitation Act, what is the comprehensive statutory scope of the term 'Food Sanitation' (식품위생)?
A.Hygiene pertaining to food, food additives, apparatus, and containers and packaging
B.Hygiene restricted strictly to agricultural and livestock raw materials prior to culinary processing
C.Sanitation protocols governing only kitchen plumbing, floor drainage, and ventilation ducts
D.Medical evaluations and hygiene oversight limited exclusively to commercial chefs and waiters
Explanation: Article 2, Item 11 of the Food Sanitation Act defines 'Food Sanitation' as sanitation related to food, food additives, apparatus, and containers and packages. This comprehensive definition ensures hygiene oversight covers both edible substances and all contact surfaces and packing materials involved in dining operations.
10Which viral pathogen is the leading cause of epidemic non-bacterial gastroenteritis in commercial dining, notable for low infectious doses, transmission through raw oysters (굴), and high resistance to alcohol-based hand sanitizers?
A.Influenza A virus
B.Rotavirus
C.Norovirus (노로바이러스)
D.Hepatitis B virus
Explanation: Norovirus is a major foodborne pathogen responsible for acute gastroenteritis, vomiting, and watery diarrhea. It has an extremely low infectious dose (fewer than 20 viral particles), persists in cold marine waters contaminating bivalves like oysters, and requires sodium hypochlorite (bleach) or heat (85°C for at least 1 minute) rather than standard alcohol gels for disinfection.

About the Korean Cuisine Craftsman Exam

Korean Cuisine Craftsman (한식조리기능사) is South Korea's official national technical qualification for culinary professionals specializing in traditional and commercial Korean cuisine. Administered by HRD Korea under the Ministry of Agriculture, Food and Rural Affairs and the Ministry of Food and Drug Safety, the credential validates competence in food sanitation regulations, culinary science, knife cut precision, and traditional recipes. Candidates must pass a 60-question computer-based test (CBT) followed by a timed practical cooking exam. OpenExamPrep provides an independent 100-question English MCQ study adaptation covering the entire CBT curriculum.

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

The written CBT comprises 60 questions covering Food Sanitation, Safety Management, Ingredient Management, and Korean Cooking Preparation within a single 60-minute test. Practical testing requires cooking two randomly assigned Korean dishes within approximately 70 minutes.

Time Limit

60 minutes for written CBT; approximately 70 minutes for practical cooking

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 26,900 practical (total KRW 41,400)

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 (20%)

Food Sanitation & Regulations (식품위생 및 관련법규)

Food Sanitation Act mandates, foodborne bacterial and viral pathogens, natural marine/plant toxins, chemical contaminants, food additives, hygiene protocols, and HACCP.

20 of 100 questions (20%)

Kitchen Safety & Ingredient Management (안전관리 및 식재료 관리)

Occupational kitchen safety, Class K fire handling, food biochemistry (starch retrogradation, protein coagulation, fat rancidity), and freshness evaluation for meats, poultry, fish, and eggs.

20 of 100 questions (20%)

Korean Cooking Fundamentals & Stocks (한식 기초조리 및 육수)

Standard Korean metric measuring units, classic knife cut dimensions (chaessolgi, nabaksolgi, doryeonaegi), Obangsaek five-color philosophy, traditional garnishes (jidan, silgochu), and clarified broth making.

20 of 100 questions (20%)

Rice, Porridge, Soups & Stews (밥, 죽, 국·탕, 찌개·전골)

Starch gelatinization and ddeumdeul-igi steaming, specialty porridges (jatjuk, tarakjuk), clear soups (malgeun-guk), tojangguk bean-paste broths, jjigae stews, and arranged hot pots (jeongol).

20 of 100 questions (20%)

Steamed, Grilled, Pan-fried, Banchan & Kimchi (찜, 구이, 전, 생채·숙채, 김치)

Braised meats (galbijjim) and doryeonaegi trimming, deodeok and sanjeok grilling, battered pan-frying (jeon), seasoned raw salads (saengchae), blanched vegetables (sukchae), and kimchi brining chemistry.

Preparing for the Korean 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 written CBT comprises 60 questions covering Food Sanitation, Safety Management, Ingredient Management, and Korean Cooking Preparation within a single 60-minute test. Practical testing requires cooking two randomly assigned Korean dishes within approximately 70 minutes.
  • Time limit: 60 minutes for written CBT; approximately 70 minutes for practical cooking
  • Exam / certification fees: KRW 14,500 written / KRW 26,900 practical (total KRW 41,400) 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

Korean Cuisine Craftsman: Suggested Study Strategy

1Master foodborne pathogen profiles: Memorize specific toxins and incubation periods for Staphylococcus aureus (heat-stable enterotoxin), Clostridium botulinum (anaerobic neurotoxin in canned/vacuum foods), Salmonella (poultry/eggs), and Vibrio parahaemolyticus (halophilic seafood pathogen).
2Learn precise Korean knife cut dimensions: Chaessolgi (채썰기 julienne) is standardly 5 cm × 0.2 cm × 0.2 cm; Nabaksolgi (나박썰기 flat square) is 2.5 cm × 2.5 cm × 0.2 cm; and Doryeonaegi (도려내기) is the rounding of edges on root vegetables like radish and carrot to prevent crumbling during simmering.
3Understand starch transformations: Starch gelatinization (호화) occurs with moisture and heat (60–75°C); retrogradation (노화) occurs when gelatinized starch cools at 0–4°C; and dextrinization (호적화) is dry heating without water as in scorched rice (nurungji).
4Memorize the classic Korean seasoning ratio: Ganjang-yangnyeomjang uses the mnemonic 간·설·파·마·후·깨·참 (soy sauce, sugar, minced scallion, minced garlic, black pepper, sesame seeds, sesame oil).
5Review kimchi fermentation biochemistry: Understand how early-stage heterofermentative Leuconostoc mesenteroides creates refreshing carbonation and organic acids before homofermentative Lactobacillus plantarum dominates in late-stage ripening.

Frequently Asked Questions

What is the Korean Cuisine Craftsman (한식조리기능사) qualification?

It is South Korea's state-administered national technical qualification for Korean cuisine, conducted by HRD Korea (한국산업인력공단) through Q-Net under code jmCd=7910. It verifies theoretical competence in food hygiene, culinary nutrition, and ingredient management, alongside practical cooking skill.

How is the written examination conducted and what is the passing score?

The written test is administered via Computer-Based Testing (CBT). Candidates answer 60 four-option multiple-choice questions in 60 minutes. The passing score is 60 points or higher out of 100, which requires answering at least 36 out of 60 questions correctly. Results are displayed immediately upon submitting the CBT.

What are the registration fees for the Korean Cuisine Craftsman exam in 2026?

According to official Q-Net listings, the written CBT fee is KRW 14,500 and the practical cooking exam fee is KRW 26,900, totaling KRW 41,400.

What happens during the practical cooking examination?

Candidates are given approximately 70 minutes (typically 60 to 75 minutes depending on the assigned menu) to prepare two randomly selected dishes from the official Q-Net Korean cooking repertoire (such as bibimbap, yukwonjeon, deodeok-gui, or dojang-jjigae). Proctors evaluate hygiene, knife cuts, cooking procedure, presentation, and sanitation.

How does this OpenExamPrep practice bank differ from the official exam?

This 100-question practice bank is an independent English-language MCQ study adaptation developed by OpenExamPrep. It helps bilingual candidates and international culinary students understand Korean culinary theory, hygiene regulations, and food science. It is not an official Q-Net translation or a simulation of practical kitchen cooking.