,Alberta Cook Red Seal Exam – Practice Question
Bank
250 Questions with Verified Answers & Detailed
Rationales
Major Work Activity Questions
A – Hygiene, Sanitation & Safety 13
B – Common Occupational Skills 11
C – Produce 12
D – Stocks, Broths & Soups 12
E – Sauces 13
F – Cheese, Dairy, Eggs & Alternatives 10
G – Pastas, Noodles & Dumplings 10
H – Grains, Pulses, Seeds, Nuts & Alternative Proteins 11
I – Meats, Game, Poultry & Variety Meats 16
J – Fish & Seafood 15
K – Salads & Sandwiches 9
, Major Work Activity Questions
L – Specialty Preparation 8
M – Sweet & Savoury Baked Goods & Desserts 10
•
Section A: Hygiene, Sanitation & Safety (Questions 1–22)
1. What is the correct temperature range of the "Danger Zone" where bacterial
growth is most rapid?
• A. 0°C to 10°C (32°F to 50°F)
• B. 4°C to 60°C (40°F to 140°F)
• C. 10°C to 40°C (50°F to 104°F)
• D. 20°C to 50°C (68°F to 122°F)
• B. 4°C to 60°C (40°F to 140°F)
Rationale: The Danger Zone is the temperature range between 4°C and 60°C (40°F to
140°F) where bacteria multiply most rapidly. Perishable foods should not be left in this
range for more than 2 hours (or 1 hour if ambient temperature is above 32°C/90°F).
2. A cook is preparing raw chicken on a cutting board. What is the correct
procedure before using the same cutting board for vegetables?
• A. Wipe the board with a damp cloth
• B. Wash the board with hot soapy water and sanitize it
• C. Rinse the board with cold water
• D. Turn the board over to the clean side
, • B. Wash the board with hot soapy water and sanitize it
Rationale: Cross-contamination occurs when bacteria from raw meat are transferred to
other foods. Cutting boards must be washed with hot soapy water and sanitized (using a
sanitizing solution or dishwasher) between uses with different food types, especially raw
proteins and ready-to-eat foods.
3. What is the safe internal cooking temperature for poultry (chicken, turkey,
duck)?
• A. 63°C (145°F)
• B. 71°C (160°F)
• C. 74°C (165°F)
• D. 82°C (180°F)
• C. 74°C (165°F)
Rationale: Poultry must be cooked to an internal temperature of 74°C (165°F) to kill
harmful bacteria such as Salmonella and Campylobacter. The temperature should be
measured at the thickest part of the meat using a calibrated probe thermometer.
4. Which of the following is an example of a physical contaminant in food?
• A. Salmonella bacteria
• B. Glass fragments from a broken jar
• C. Cleaning chemical residue
• D. Mold on bread
• B. Glass fragments from a broken jar
Rationale: Physical contaminants are foreign objects that can cause injury, such as glass,
metal shavings, hair, plastic, or bone fragments. Salmonella is a biological contaminant.
Cleaning chemicals are chemical contaminants. Mold is a biological contaminant.
Bank
250 Questions with Verified Answers & Detailed
Rationales
Major Work Activity Questions
A – Hygiene, Sanitation & Safety 13
B – Common Occupational Skills 11
C – Produce 12
D – Stocks, Broths & Soups 12
E – Sauces 13
F – Cheese, Dairy, Eggs & Alternatives 10
G – Pastas, Noodles & Dumplings 10
H – Grains, Pulses, Seeds, Nuts & Alternative Proteins 11
I – Meats, Game, Poultry & Variety Meats 16
J – Fish & Seafood 15
K – Salads & Sandwiches 9
, Major Work Activity Questions
L – Specialty Preparation 8
M – Sweet & Savoury Baked Goods & Desserts 10
•
Section A: Hygiene, Sanitation & Safety (Questions 1–22)
1. What is the correct temperature range of the "Danger Zone" where bacterial
growth is most rapid?
• A. 0°C to 10°C (32°F to 50°F)
• B. 4°C to 60°C (40°F to 140°F)
• C. 10°C to 40°C (50°F to 104°F)
• D. 20°C to 50°C (68°F to 122°F)
• B. 4°C to 60°C (40°F to 140°F)
Rationale: The Danger Zone is the temperature range between 4°C and 60°C (40°F to
140°F) where bacteria multiply most rapidly. Perishable foods should not be left in this
range for more than 2 hours (or 1 hour if ambient temperature is above 32°C/90°F).
2. A cook is preparing raw chicken on a cutting board. What is the correct
procedure before using the same cutting board for vegetables?
• A. Wipe the board with a damp cloth
• B. Wash the board with hot soapy water and sanitize it
• C. Rinse the board with cold water
• D. Turn the board over to the clean side
, • B. Wash the board with hot soapy water and sanitize it
Rationale: Cross-contamination occurs when bacteria from raw meat are transferred to
other foods. Cutting boards must be washed with hot soapy water and sanitized (using a
sanitizing solution or dishwasher) between uses with different food types, especially raw
proteins and ready-to-eat foods.
3. What is the safe internal cooking temperature for poultry (chicken, turkey,
duck)?
• A. 63°C (145°F)
• B. 71°C (160°F)
• C. 74°C (165°F)
• D. 82°C (180°F)
• C. 74°C (165°F)
Rationale: Poultry must be cooked to an internal temperature of 74°C (165°F) to kill
harmful bacteria such as Salmonella and Campylobacter. The temperature should be
measured at the thickest part of the meat using a calibrated probe thermometer.
4. Which of the following is an example of a physical contaminant in food?
• A. Salmonella bacteria
• B. Glass fragments from a broken jar
• C. Cleaning chemical residue
• D. Mold on bread
• B. Glass fragments from a broken jar
Rationale: Physical contaminants are foreign objects that can cause injury, such as glass,
metal shavings, hair, plastic, or bone fragments. Salmonella is a biological contaminant.
Cleaning chemicals are chemical contaminants. Mold is a biological contaminant.
