Free Red Seal Cook Exam Prep

Food safety and HACCP, the temperature danger zone, safe internal cooking and cooling temperatures, cross-contamination control, allergens, sanitation, FIFO storage, and workplace and equipment safety

Standardized recipes, recipe scaling and conversion, portion and food cost, yield and AP/EP costing, food cost percentage, inventory and cost of goods sold, receiving and purchasing, the brigade system, and production planning

Mirepoix and aromatics, white and brown stocks, the five mother sauces and their derivatives, roux and other thickeners, liaisons, clear and thick soups, consomme, and demi-glace

Primal cuts and fabrication, butcher's yield, dry- and moist-heat cooking methods, safe internal temperatures, the Maillard reaction, resting and carry-over cooking, fish and shellfish identification and quality, and breading and marinating

Classical knife cuts, blanching and shocking, colour retention in green vegetables, rice and pasta cookery, potato varieties, starch gelatinization, vinaigrettes and emulsifiers, salads, and cold-kitchen preparations

Baker's percentage and hydration, gluten and flour types, chemical and yeast leavening, mixing methods, pastry and laminated doughs, custards and meringues, chocolate tempering, gelatin and gelling agents, and dessert sauces