Red Seal

Examination
Preparation Guide
Cook
RED SEAL EXAMINATION
PREPARATION GUIDE
COOK
STRUCTURE OF THE RED SEAL EXAMINATION
PREPARATION GUIDE
To help understand the trade and prepare for challenging the Red Seal examination, this guide contains
the following sections:

Description of the Cook trade: An overview of the trade’s duties, work environment, job requirements,
similar occupations and career progression

Essential Skills Summary: an overview of how each of the 9 essential skills is applied in this trade

Pie Chart: a graph which depicts the national percentages of exam questions assigned to the major work
activities

Task Matrix and Examination Weightings: a chart which outlines graphically the major work activities,
tasks and sub-tasks of this standard and their respective exam weightings

Industry Expected Performance: description of the expectations regarding the level of performance of
the tasks, including information related to specific codes, regulations and standards that must be
observed

Major Work Activity (MWA): the largest division within the standard that is comprised of a distinct set of
trade activities

Task: distinct actions that describe the activities within a major work activity

Task Descriptor: a general description of the task

Sub-task: distinct actions that describe the activities within a task

Skills

Performance Criteria: description of the activities that are done as the sub-task is
performed

Evidence of Attainment: proof that the activities of the sub-task meet the expected
performance of a tradesperson who has reached journeyperson level

Range of Variables: elements that provide a more in-depth description of a term used in
the performance criteria or evidence of attainment

Appendix A – Acronyms: a list of acronyms used in the standard with their full name

Appendix B – Tools and Equipment: a non-exhaustive list of tools and equipment used in this trade

Appendix C – Glossary: definitions or explanations of selected technical terms used in the standard

3 Red Seal Examination Preparation Guide - Cook

DESCRIPTION OF THE COOK TRADE
“Cook” is this trade’s official Red Seal occupational title approved by the Canadian Council of Directors of
Apprenticeship (CCDA); it is also the trade name used by all provinces and territories in Canada.

Cooks prepare, cook, season and present a wide variety of foods such as meat, fish, poultry, game,
pasta, pulses, grains, nuts, dairy products, eggs, vegetables, fruit, stocks, soups, sauces, salads,
desserts and baked goods. They cook complete meals or individual dishes. Cooks may plan menus,
determine the size of food portions and estimate food requirements and cost, as well as monitor and
order supplies, and oversee others in the preparation, cooking and handling of food.

They must also be familiar with food safety and hygiene requirements, safe work practices and with
health regulations pertaining to food handling, preparation and service.

Areas of specialization vary according to where the cook is employed. Cooks may also specialize in
ethnic food preparation, or in preparing meals according to dietary and varying nutritional requirements.
Cooks are generally employed in the hospitality and tourism sector (e.g. restaurants, hotels, resorts,
catering services, country clubs and aboard ships) or in institutional settings (e.g. hospitals, nursing
homes, seniors’ residences, daycare services, educational institutes, correctional facilities, camps and
military bases).

While some cooks may have conventional work schedules, most cooks work shift work, including early
mornings, late evenings, holidays and weekends, and the number of hours worked each week varies
depending on the type of position and establishment the cook is employed at.

Cooks often come under a great deal of pressure to provide quick and quality service. They must, at all
times, maintain quality of food and ensure that food safety and sanitation guidelines be followed.
Workplaces are clean and well lit, but can be hot and space-restricted. Cooks must be able to stand for
extended periods, to function in close quarters, and to lift heavy objects such as pots and heavy bags.
Occupational hazards include burns, cuts, slips and falls. Cooks who work at camps in remote areas must
be able to work under particular conditions and can be away from home for extended periods.

Creativity, a keen sense of taste and smell, interest in precision work and a good memory for details are
key attributes for people entering this trade. Cooks must be able to remember recipes and be able to
adapt them to available ingredients and the current requirements. They must be conscious of health
information such as dietary requirements and allergies. Cooks must also be able to work independently,
as part of a team and help their colleagues, have good organizational skills, and have the ability to multi-
task to effectively do their jobs. Other important abilities for cooks include solid mathematical,
communication and consumer service skills. Cooks should be versatile enough to assist with any task
that needs doing within the kitchen and any other related task.

With experience, cooks may act as mentors and trainers to apprentices in the trade. They can also move
into other positions such as kitchen managers, chefs, banquet managers, instructors, sales, food service
administrators and managers, general managers or food writers. They can also own their own business.

This standard recognizes similarities or overlaps with the work of bakers and butchers.

4 Red Seal Examination Preparation Guide - Cook

ESSENTIAL SKILLS SUMMARY
Essential skills are needed for work, learning and life. They provide the foundation for learning all other
skills and enable people to evolve with their jobs and adapt to workplace change.

Through extensive research, the Government of Canada and other national and international agencies
have identified and validated nine essential skills. These skills are used in nearly every occupation and
throughout daily life in different ways.

A series of CCDA-endorsed tools have been developed to support apprentices in their training and to be
better prepared for a career in the trades. The tools can be used independently or with the assistance of a
tradesperson, trainer, employer, teacher or mentor to:

 understand how essential skills are used in the trades;

 learn about individual essential skills strengths and areas for improvement; and
 improve essential skills and increase success in an apprenticeship program.

Tools are available online or for order at: https://www.canada.ca/en/employment-social-

development/programs/essential-skills/profiles.html.

The application of these skills may be described throughout this document within the competency
statements which support each subtask of the trade. The following are summaries of the requirements in
each of the essential skills, taken from the essential skills profile. A link to the complete essential skills
profile can be found at: www.red-seal.ca.

READING
Cooks read a variety of documents such as cookbooks, recipes, manuals and banquet event orders
(BEO). With regard to health and safety information, they use notices, food recalls or allergy alerts and
other food safety information. Cooks read warnings and instructions written on signs, labels and
packaging. Cooks may also read trade publications to learn about food service and hospitality trends and
technological advances in commercial kitchens. They may read legal agreements such as contracts and
confidentiality agreements.

DOCUMENT USE
Cooks scan labels on product packaging to locate data such as cooking times, potential allergens and
ingredients. They interpret safety data sheets (SDS), safety symbols and icons. Cooks locate information
and data found in a variety of tables pertaining to work schedules, food orders, cooking times, quantities
of food, logs, invoices and costs. Equipment manuals are used to instruct on proper use, cleaning and the
use of personal protective equipment (PPE).

WRITING
Cooks write reminders and notes to co-workers to explain changes in meal preparation routines and food
safety procedures. They may also write instructions about specific delivery and handling of food or write
brief comments on recipes about cooking times or changes in ingredients. Cooks may write incident
reports or requests for equipment upgrades. They write sign-in and sign-out sheets and daily logs to
record temperature tracking and sanitation sign offs. Prep sheets are written with daily tasks and routines,
identified completions and inventory information. It is important that cooks accurately label and date
products for storage.

5 Red Seal Examination Preparation Guide - Cook

ORAL COMMUNICATION
Cooks discuss work assignments with co-workers. They speak with consumers to take orders, and
discuss their opinions on recipes and meals. Cooks may make product suggestions and participate in
product development meetings. Cooks may explain procedures and safety protocols to kitchen and food
servers. They may participate in interdepartmental meetings to harmonize the operations of the
organization. They may provide mentoring and coaching to other members of the brigade.

NUMERACY
Cooks measure and convert weight and volume of ingredients between imperial and metric systems.
They calculate ingredient quantities when modifying recipes. Cooks estimate the yield of bulk items to
determine the number of servings. They estimate the time required to prepare food and organize their
tasks to meet deadlines. Cooks may calculate the cost of menu items and inventory.

THINKING
Cooks may choose ingredients and decide how to modify recipes and food preparation practices to meet
consumers’ requirements. They must also assess the quality, appearance and taste of the food they
produce. Cooks decide the order of food preparation and housekeeping tasks. To ensure a smooth
workflow and maximum efficiency, they may plan tasks, and review and modify work priorities and
deadlines on a regular basis. Cooks coordinate their work with other co-workers. They are required to
problem solve on the fly and to work under pressure. They think strategically about issues such as
quality, profitability and sustainability.

DIGITAL TECHNOLOGY
Cooks may use calculators to complete tasks such as cost or ingredient calculation. They may use
hardware (tablets, laptops, smartphones, etc.) and software or databases to monitor inventory of
ingredients and supplies, to place orders, to input or retrieve recipes, take table reservations and to write
memos, reports and digital logging. Cooks use digitally controlled kitchen equipment to prepare food.
They may use digital technology to seek and offer advice and to access training courses and seminars
offered by suppliers, associations or employers. They regularly use the Internet to post and search for
recipes, trends, inspiration and information related to cooking.

WORKING WITH OTHERS

Cooks usually work within an integrated team that may include other cooks, chefs, kitchen staff, stewards,
servers and management. Cooks must work with each member of the team at all times to ensure
operations run smoothly. They coordinate their activities with others to ensure optimum use of time, work
space, food supplies and equipment. They also work with outside personnel such as vendors, delivery
people, inspectors and contractors.

CONTINUOUS LEARNING
Cooks should stay abreast of trade trends. To advance in the trade, they need to access a variety of
resources such as professional associations, seminars, core training sessions, food supplier
demonstrations, trade shows and workshops. They may participate in events such as community
activities, conferences and cooking competitions.

6 Red Seal Examination Preparation Guide - Cook

PIE CHART
OF RED SEAL EXAMINATION
WEIGHTINGS

L M A
K B
5% 6% 9%
6% 7% C
J
8%
10%
D
I 8%
11% E
H 9%
G F
7% 7% 7%

MWA A Hygiene, sanitation and safety 9%

MWA B Common occupational skills 7%
MWA C Produce 8%
MWA D Stocks, broths and soups 8%
MWA E Sauces 9%
MWA F Cheese, dairy, dairy plant-based alternatives, eggs and egg products 7%
MWA G Pastas, noodles, stuffed pastas and dumplings 7%
MWA H Grains, pulses, seeds, nuts and alternative proteins 7%
MWA I Meats, game, poultry, game birds and variety meats 11%
MWA J Fish and seafood 10%
MWA K Salads and sandwiches 6%
MWA L Specialty preparation 5%
MWA M Sweet and savoury baked goods and desserts 6%

This pie chart represents a breakdown of the interprovincial Red Seal examination. Percentages are
based on the collective input from workers from the trade from across Canada. The Task Matrix on the
next pages indicates the breakdown of tasks and sub-tasks within each Major Work Activity and the
breakdown of questions assigned to the Tasks. The interprovincial Red Seal examination for this trade
has 150 questions.

7 Red Seal Examination Preparation Guide - Cook

COOK
TASK MATRIX
A – Hygiene, sanitation and safety 9%

Task A-1 1.01 Maintains safe work 1.02 Uses personal protective 1.03 Maintains personal
Performs safety and hygiene-related environment equipment (PPE) and safety hygiene
functions equipment
40%

Task A-2 2.01 Maintains safe condition 2.02 Cools food rapidly 2.03 Re-thermalizes foods
Practices food safety procedures and temperature of raw and
60% finished product

2.04 Prevents cross- 2.05 Cleans tools and 2.06 Sanitizes tools and
contamination equipment equipment

8 Red Seal Examination Preparation Guide - Cook

B – Common occupational skills 7%

Task B-3 3.01 Uses knives 3.02 Uses pots, pans and 3.03 Uses equipment and
Uses tools and equipment utensils appliances
15%

Task B-4 4.01 Organizes kitchen 4.02 Schedules production

Organizes work workplace
14%

Task B-5 5.01 Plans menu and mise en 5.02 Uses documentation
Manages information place
11%

Task B-6 6.01 Orders products 6.02 Receives products 6.03 Stores products
Manages products
17%

6.04 Maintains inventory

Task B-7 7.01 Uses recipes 7.02 Performs portion control 7.03 Presents finished
Performs trade activities product
16%

7.04 Uses convenience foods

Task B-8 8.01 Adapts kitchen practices 8.02 Selects ingredients to 8.03 Prepares food to meet
Adapts cooking practices to meet to meet dietary requirements meet dietary requirements dietary requirements
dietary requirements
15%

Task B-9 9.01 Uses communication 9.02 Uses mentoring

Uses communication and mentoring techniques techniques
techniques
12%

9 Red Seal Examination Preparation Guide - Cook

C – Produce 8%

Task C-10 10.01 Selects herbs and 10.02 Cleans herbs 10.03 Processes herbs and
Prepares herbs and spices spices spices
25%

Task C-11 11.01 Selects vegetables 11.02 Cleans vegetables 11.03 Processes vegetables
Prepares vegetables
42%

11.04 Cooks vegetables 11.05 Finishes vegetables

Task C-12 12.01 Selects fruit 12.02 Cleans fruit 12.03 Processes fruit
Prepares fruit
33%

12.04 Cooks fruit 12.05 Finishes fruit

D – Stocks, broths and soups 8%

Task D-13 13.01 Selects stock and broth 13.02 Processes stock and 13.03 Cooks stocks and
Prepares stocks and broths ingredients broth ingredients broths
49%

Task D-14 14.01 Selects soup 14.02 Processes soup 14.03 Cooks soups
Prepares soups ingredients ingredients
51%

14.04 Finishes soups

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E – Sauces 9%

Task E-15 15.01 Selects thickening and 15.02 Processes thickening

Prepares thickening and binding agents binding ingredients and binding ingredients
29%

Task E-16 16.01 Selects sauce 16.02 Processes sauce 16.03 Cooks sauces
Prepares sauces ingredients ingredients
71%

16.04 Finishes sauces

F – Cheese, dairy, plant-based dairy alternatives, eggs and egg 7%

products

Task F-17 17.01 Selects cheese, dairy 17.02 Processes cheese, dairy 17.03 Finishes cheese, dairy
Uses cheese, dairy products and plant- and plant-based dairy and plant-based dairy and plant-based dairy
based dairy alternative products alternative ingredients alternative ingredients alternative products
49%

Task F-18 18.01 Selects ingredients for 18.02 Processes ingredients 18.03 Cooks eggs and egg-
Prepares eggs and egg-based dishes eggs and egg-based dishes for eggs and egg-based dishes based dishes
51%

18.04 Finishes eggs and egg-

based dishes

11 Red Seal Examination Preparation Guide - Cook

G – Pastas, noodles, stuffed pastas and dumplings 7%

Task G-19 19.01 Selects pasta and 19.02 Processes pastas and 19.03 Cooks pastas and
Prepares pastas and noodles noodle ingredients noodles noodles
58%

19.04 Finishes pastas and

noodles

Task G-20 20.01 Selects stuffed pasta 20.02 Processes stuffed 20.03 Cooks stuffed pastas
Prepares stuffed pastas and dumplings and dumpling ingredients pastas and dumplings and dumplings
42%

20.04 Finishes stuffed pastas

and dumplings

H – Grains, pulses, seeds, nuts and alternative proteins 7%

Task H-21 21.01 Selects grains and 21.02 Processes grains and 21.03 Cooks grains and
Prepares grains and pulses pulses pulses pulses
39%

Task H-22 22.01 Selects seeds and nuts 22.02 Processes seeds and 22.03 Cooks seeds and nuts
Prepares seeds and nuts nuts
25%

Task H-23 23.01 Selects alternative 23.02 Processes alternative 23.03 Cooks alternative
Prepares alternative proteins proteins proteins proteins
36%

12 Red Seal Examination Preparation Guide - Cook

I – Meats, game, poultry, game birds and variety meats 11%

Task I-24 24.01 Selects meats and 24.02 Processes meats and 24.03 Cooks meats and game
Prepares meats and game meats game meats game meats meats
46%

24.04 Finishes meats and

game meats

Task I-25 25.01 Selects poultry and 25.02 Processes poultry and 25.03 Cooks poultry and
Prepares poultry and game birds game birds game birds game birds
39%

25.04 Finishes poultry and

game birds

Task I-26 26.01 Selects variety meats 26.02 Processes variety meats 26.03 Cooks variety meats
Prepares variety meats
15%

26.04 Finishes variety meats

13 Red Seal Examination Preparation Guide - Cook

J – Fish and seafood 10%

Task J-27 27.01 Selects fin fish 27.02 Processes fin fish 27.03 Cooks fin fish
Prepares fin fish
47%

27.04 Finishes fin fish

Task J-28 28.01 Selects seafood 28.02 Processes seafood 28.03 Cooks seafood
Prepares seafood
53%

28.04 Finishes seafood

K – Salads and sandwiches 6%

Task K-29 29.01 Selects sandwich 29.02 Processes sandwich 29.03 Assembles sandwiches
Prepares sandwiches ingredients ingredients
32%

29.04 Cooks sandwiches

Task K-30 30.01 Selects salad 30.02 Processes salad 30.03 Finishes salad
Prepares salads ingredients ingredients
38%

Task K-31 31.01 Selects ingredients for 31.02 Processes ingredients

Prepares condiments, preserves and condiments, preserves and for condiments, preserves and
dressings dressings dressings
30%

14 Red Seal Examination Preparation Guide - Cook

L – Specialty preparation 5%

Task L-32 32.01 Selects ingredients for 32.01 Processes ingredients 32.03 Assembles hors
Prepares hors d’oeuvres and other hors d’oeuvres and other finger for hors d’oeuvres and other d’oeuvres and other finger
finger foods foods finger foods foods
34%

32.04 Cooks hors d’oeuvres 32.05 Finishes hors d’oeuvres

and other finger foods and other finger foods

Task L -33 33.01 Selects ingredients for 33.02 Processes ingredients 33.03 Cooks charcuterie and
Prepares charcuterie and cured charcuterie and cured for charcuterie and cured cured products
products products products
28%

33.04 Finishes charcuterie

and cured products

Task L -34 34.01 Selects ingredients for 34.02 Processes ingredients 34.03 Finishes gels and
Prepares gels and glazes gels and glazes for gels and glazes glazes
15%

Task L -35 35.01 Selects marinade, rub 35.02 Processes marinade,

Prepares marinades, rubs and brines and brine ingredients rub and brine ingredients
23%

15 Red Seal Examination Preparation Guide - Cook

M – Sweet and savoury baked goods and desserts 6%

Task M-36 36.01 Selects ingredients for 36.02 Processes ingredients 36.03 Cooks dough-based
Prepares dough-based products dough for dough products
27%

36.04 Finishes dough-based

products

Task M -37 37.01 Selects ingredients for 37.02 Processes ingredients 37.03 Cooks batter-based
Prepares batter-based products batters for batters products
17%

37.04 Finishes batter-based

products

Task M -38 38.01 Selects ingredients for 38.02 Processes ingredients 38.03 Finishes creams,
Prepares creams, mousses, frozen creams, mousses, frozen for creams, mousses, frozen mousses, frozen desserts,
desserts, fillings, icings, toppings and desserts, fillings, icings, desserts, fillings, icings, fillings, icings, toppings and
sugar works toppings and sugar works toppings and sugar works sugar works
16%

Task M -39 39.01 Selects cake 39.02 Finishes cakes

Assembles cakes components for assembly
10%

Task M -40 40.01 Selects ingredients for 40.02 Assembles savoury and 40.03 Cooks savoury and
Prepares savoury and sweet pastries savoury and sweet pastries sweet pastries and pies sweet pastries and pies
and pies and pies
18%

40.04 Finishes savoury and

sweet pastries and pies

Task M -41 41.01 Selects chocolate and 41.02 Processes chocolate 41.03 Finishes chocolate
Prepares chocolate ingredients
12%

16 Red Seal Examination Preparation Guide - Cook

MAJOR WORK ACTIVITY A
Hygiene, sanitation and safety
TASK A-1 Performs safety and hygiene-related functions

TASK DESCRIPTOR
Cooks are expected to perform safety-related functions throughout all activities of the trade. They
maintain, clean and sanitize tools and equipment to ensure a safe and hygienic workplace. They use
personal protective equipment (PPE) and safety equipment by complying with codes and regulations
such as the Workplace Hazardous Materials Information System (WHMIS). Cooks must constantly
maintain personal hygiene.

A-1.01 Maintains safe work environment

SKILLS
Performance Criteria Evidence of Attainment
A-1.01.01P identify and report potential hazards potential hazards are identified and
reported according to jurisdictional
regulations
A-1.01.02P clear and clean walkways walkways are cleared and cleaned by
removing obstacles, wiping up spills,
placing cautionary signage and reporting
according to jurisdictional regulations
A-1.01.03P clean workstation workstation is cleaned by washing, rinsing
and sanitizing work surfaces using
prepared and tested solution according to
manufacturers’ specifications and
jurisdictional regulations
A-1.01.04P maintain clutter-free workstation clutter-free workstation is maintained by
removing unnecessary tools, equipment,
foods and debris
A-1.01.05P store and lock up hazardous products hazardous products are stored and locked
up according to manufacturers’
specifications and jurisdictional
regulations
A-1.01.06P store hazardous equipment and utensils hazardous equipment and utensils are
stored according to company policy,
manufacturers’ specifications and
jurisdictional regulations
A-1.01.07P complete cleaning task list on a daily, cleaning task list is completed on a daily,
weekly and monthly basis weekly and monthly basis according to
company policy and jurisdictional
regulations

17 Red Seal Examination Preparation Guide - Cook

 A-1.01.08P secure workstations when not in use workstations, when not in use, are
secured by minimizing potential hazards
according to procedures
A-1.01.09P lock out equipment equipment is locked out according to
company policy, jurisdictional
regulations and manufacturers’
specifications
A-1.01.10P prepare, test, label and store cleaning and cleaning and sanitation solutions are
sanitation solutions prepared, tested, labelled and stored
according to manufacturers’ specifications
and jurisdictional regulations
A-1.01.11P identify location of safety exits and location of safety exits and assembly
assembly areas areas are identified in the event of
dangerous situations according to
jurisdictional regulations
A-1.01.12P identify emergency procedures emergency procedures are identified
according to company policy

RANGE OF VARIABLES
potential hazards include: water, debris, exposed electrical wires, uneven floors, unidentified liquids and
chemicals, fire, environmental, damaged furniture, fixtures and equipment, poor lighting, inadequate
ventilation
jurisdictional regulations include: Workplace Hazardous Material Information System (WHMIS), Hazard
Analysis Critical Control Points (HACCP), Occupational Health and Safety (OH&S), public health
regulations
procedures include: removing knives, disconnecting electrical appliances, shutting down appliances,
wiping up spills, placing cautionary signage
dangerous situations include: fire, explosions, gas malfunctions

A-1.02 Uses personal protective equipment (PPE) and safety equipment

SKILLS
Performance Criteria Evidence of Attainment
A-1.02.01P dress in industry-specific clothing and industry-specific clothing and approved
approved footwear footwear are worn to prevent injuries and
product contamination
A-1.02.02P locate PPE and safety equipment PPE and safety equipment are located
according to jurisdictional regulations
A-1.02.03P select PPE and safety equipment PPE and safety equipment are selected
according to jurisdictional regulations,
task to be performed and company policy
A-1.02.04P identify worn, defective and expired PPE worn, defective and expired PPE and
and safety equipment safety equipment are identified
according to jurisdictional regulations
and sensory assessment

18 Red Seal Examination Preparation Guide - Cook

RANGE OF VARIABLES
PPE includes: goggles, respirators, protective gloves (rubber/latex, cut-resistant, heat-resistant), rubber
aprons, non-slip protective footwear
safety equipment includes: fire extinguishers, fire blankets, eye-wash stations, WHMIS stations, first aid
kits, Automatic External Defibrillator (AED)
jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations

A-1.03 Maintains personal hygiene

SKILLS
Performance Criteria Evidence of Attainment
A-1.03.01P follow handwashing procedures handwashing procedures are followed
according to jurisdictional regulations
A-1.03.02P maintain good personal hygienic good personal hygienic conditions are
conditions maintained according to company policy
and jurisdictional regulations
A-1.03.03P wear clean work attire clean work attire is worn
A-1.03.04P wear hair and beard nets and hats hair and beard nets and hats are worn to
reduce contamination risks according to
jurisdictional regulations
A-1.03.05P ensure nails are short nails are kept short according to company
policy and jurisdictional regulations
A-1.03.06P remove jewelry and accessories jewelry and accessories are removed to
reduce contamination risks according to
company policy and jurisdictional
regulations
A-1.03.07P cover all exposed cuts and wounds all exposed cuts and wounds are covered
according to jurisdictional regulations

RANGE OF VARIABLES
jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
work attire includes: aprons, pants, shirts, jackets, hats, approved footwear

19 Red Seal Examination Preparation Guide - Cook

TASK A-2 Practices food safety procedures

TASK DESCRIPTOR
Practicing food safety procedures is the most critical component of the food service industry and ensures
consumer and employee health and safety. Cleaning and sanitizing are two separate tasks that are both
crucial; cleaning removes physical debris and sanitizing removes biological contaminants.

A-2.01 Maintains safe condition and temperature of raw and finished product

SKILLS
Performance Criteria Evidence of Attainment
A-2.01.01P select and use tools and equipment tools and equipment are selected and
used for maintaining safe foods according
to jurisdictional regulations
A-2.01.02P verify and record that food is at required food is checked at specific intervals to
internal temperature ensure it is at required internal
temperature by using a thermometer and
results are recorded
A-2.01.03P read various types of thermometers various types of thermometers are read
according to manufacturers’ specifications
A-2.01.04P monitor temperature of equipment temperature of equipment is monitored to
ensure safety of products according to
jurisdictional regulations
A-2.01.05P hold and store finished product finished product is held and stored at
temperatures and time limits according to
company policies and jurisdictional
regulations
A-2.01.06P take corrective measures corrective measures are taken by
applying further cooling or heating to
ensure required temperature is reached
according to company policies and
jurisdictional regulations
A-2.01.07P discard product product is discarded according to
company policies and jurisdictional
regulations

RANGE OF VARIABLES
tools and equipment include: thermometers, ice wands, ice baths, blast chillers, bain-marie, refrigerator,
hot holding cabinets
jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
types of thermometers include: digital, analog, laser

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 A-2.02 Cools food rapidly

SKILLS
Performance Criteria Evidence of Attainment
A-2.02.01P select cooling methods and vessels cooling methods and vessels are
selected for rapid cooling
A-2.02.02P monitor cooling process cooling process is monitored to ensure
that targeted temperature is reached
within allotted time according to
jurisdictional regulations
A-2.02.03P take corrective measures corrective measures are taken by
adjusting the cooling process to ensure
required temperature is reached using
various methods or taking further
actions according to company policies
and jurisdictional regulations

RANGE OF VARIABLES
methods include: ice bath, divide product into smaller batches, place product in refrigerated unit, use ice
wands, use blast chiller
jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
further actions include: recording, disposing of item, informing supervisor

A-2.03 Re-thermalizes foods

SKILLS
Performance Criteria Evidence of Attainment
A-2.03.01P select and use tools and equipment tools and equipment are selected and
used according to type of product,
re-thermalizing method and appliance
being used
A-2.03.02P re-heat food food is re-heated to required temperature
and timeframe according to jurisdictional
regulations, manufacturers'
specifications and desired results
A-2.03.03P verify internal temperature internal temperature is verified by using
thermometers
A-2.03.04P take corrective measures corrective measures are taken by
adjusting re-thermalization process to
ensure required temperature is reached
using various methods or taking further
actions according to company policies
and jurisdictional regulations

21 Red Seal Examination Preparation Guide - Cook

RANGE OF VARIABLES
tools and equipment include: pans, pots, food service containers, stoves, microwaves, thermometer,
ovens, thermal circulator, combi-oven
jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
methods include: divide product in smaller batches, apply heat according to method being used
further actions include: recording, disposing of item, informing supervisor

A-2.04 Prevents cross-contamination

SKILLS
Performance Criteria Evidence of Attainment
A-2.04.01P recognize potential food contamination potential food contamination risks are
risks recognized using sensory assessments
and thermometers according to
jurisdictional regulations
A-2.04.02P use clean and sanitized work surfaces, clean and sanitized work surfaces, tools
tools and equipment and equipment are used according to
jurisdictional regulations
A-2.04.03P wash hands and change gloves gloves are discarded and hands are
washed to avoid potential food
contamination risks
A-2.04.04P follow storage techniques storage techniques are followed
according to company policy and
jurisdictional regulations
A-2.04.05P use designated storage containers, designated storage containers, cutting
cutting boards and utensils specific to boards and utensils specific to products
products are used according to company safety
plan
A-2.04.06P set up sanitizing system equipment sanitizing system equipment is set up
according to jurisdictional regulations

RANGE OF VARIABLES
potential food contamination risks include: unsanitary work surfaces, improper storage, chemical,
cross use of utensils and equipment, clothes, cell phones, soiled towels, gloves, biological, physical
jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
storage techniques include: raw food on the bottom and cooked food on the top, elevate minimum
distance above floor, separate meat items accordingly, cover
sanitizing system equipment includes: pails, spray bottles, gloves

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 A-2.05 Cleans tools and equipment

SKILLS
Performance Criteria Evidence of Attainment
A-2.05.01P identify utensils, tools, equipment and utensils, tools, equipment and appliances
appliances to be cleaned to be cleaned are identified
A-2.05.02P disassemble and assemble kitchen tools kitchen tools and equipment are
and equipment for cleaning purposes disassembled and assembled for cleaning
purposes according to jurisdictional
regulations
A-2.05.03P remove residual debris residual debris is removed by using hot
soap solutions according to
manufacturers’ specifications prior to
sanitizing processes, while ensuring soap
concentration according to jurisdictional
regulations
A-2.05.04P apply cleaning procedures cleaning procedures are applied
according to company policies and
jurisdictional regulations
A-2.05.05P remove tough cooked-on, carbonized, tough cooked-on, carbonized, dehydrated
dehydrated or stubborn residual debris or or stubborn residual debris or stains are
stains removed using cleaning tools and
equipment
A-2.05.06P rinse and dry utensils, tools, equipment utensils, tools, equipment and appliances
and appliances are rinsed and dried thoroughly

RANGE OF VARIABLES
jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
cleaning procedures include: use of chemicals, three-sink method, proper heat and drying techniques
cleaning tools and equipment include: dishwasher, thermometer, scouring pads, brushes, cloths, sinks,
buckets

23 Red Seal Examination Preparation Guide - Cook

 A-2.06 Sanitizes tools and equipment

SKILLS
Performance Criteria Evidence of Attainment
A-2.06.01P identify utensils, tools, equipment and utensils, tools, equipment and appliances
appliances to be sanitized to be sanitized are identified
A-2.06.02P apply sanitization procedures sanitization procedures are applied
according to company policies and
jurisdictional regulations
A-2.06.03P apply sanitizing solution sanitizing solution is applied according to
company policies and jurisdictional
regulations

RANGE OF VARIABLES
sanitization procedures include: use of chemicals, using test strips to measure pH, proper heat and
drying techniques
jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations

24 Red Seal Examination Preparation Guide - Cook

MAJOR WORK ACTIVITY B
Common Occupational Skills
TASK B-3 Uses tools and equipment

TASK DESCRIPTOR
Cooks use mechanized and non-mechanized tools and equipment in the production of food.

B-3.01 Uses knives

SKILLS
Performance Criteria Evidence of Attainment
B-3.01.01P select knives knives are selected according to desired
results
B-3.01.02P utilize knives knives are utilized according to desired
results
B-3.01.03P inspect knives knives are inspected for cleanliness,
sharpness and damage
B-3.01.04P select and use sharpening tools sharpening tools are selected and used
according to manufacturers’ specifications
and desired results
B-3.01.05P wash, dry and sanitize knives knives are washed, dried and sanitized
according to type of knife, company policy
and jurisdictional regulations
B-3.01.06P store knives knives are stored to ensure edge
retention and safety
B-3.01.07P choose cutting surfaces to prevent cutting surfaces are chosen to prevent
damage to knives and safety damage to knives and safety according to
jurisdictional regulations and recipe
specifications

RANGE OF VARIABLES
sharpening tools include: whetstone, steel, pull sharpener, electric sharpener
jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
cutting surfaces include: wood, plastic, colour-coded surfaces

25 Red Seal Examination Preparation Guide - Cook

 B-3.02 Uses pots, pans and utensils

SKILLS
Performance Criteria Evidence of Attainment
B-3.02.01P select pots, pans and utensils pots, pans and utensils are selected
according to desired results and recipe
specifications
B-3.02.02P utilize pots, pans and utensils pots, pans and utensils are utilized
according to desired results, recipe
specifications and manufacturers’
specifications
B-3.02.03P inspect pots, pans and utensils pots, pans and utensils are inspected
according to company policies and
jurisdictional regulations
B-3.02.04P wash, sanitize and dry pots, pans and pots, pans and utensils are washed,
utensils sanitized and dried according to
jurisdictional regulations
B-3.02.05P store pots, pans and utensils pots, pans and utensils are stored to
maximize efficiency, and to prevent
damage and unsanitary conditions
B-3.02.06P choose material appropriate utensils to material appropriate utensils are
prevent damage to pots and pans chosen to prevent damage to pots and
pans
B-3.02.07P control heat heat is controlled to prevent damage to
pots, pans and utensils

RANGE OF VARIABLES
jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
material appropriate utensils include: hard wood, high heat resistant silicone, stainless steel, non-stick
coated, bamboo

B-3.03 Uses equipment and appliances

SKILLS
Performance Criteria Evidence of Attainment
B-3.03.01P select equipment and appliances for equipment and appliances are selected
use for use according to recipe specifications
and desired results
B-3.03.02P operate equipment and appliances equipment and appliances are operated
according to manufacturers’ specifications
B-3.03.03P inspect equipment and appliances equipment and appliances are
inspected for safety and performance

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 B-3.03.04P assemble and disassemble equipment equipment and appliances are
and appliances assembled and disassembled according
to manufacturers’ specifications
B-3.03.05P store equipment, appliances and equipment, appliances and accessories
accessories are stored according to manufacturers’
specifications, company policies and to
ensure safety
B-3.03.06P clean, sanitize and maintain equipment equipment and appliances are cleaned,
and appliances sanitized and maintained according to
manufacturers’ specifications, company
policies and jurisdictional regulations

RANGE OF VARIABLES
equipment and appliances include: stoves, ovens, deep fryers, meat grinders, slicers, mixers, vacuum
packaging machines, thermometers, scales, food processors, refrigeration equipment
maintain equipment and appliances includes: oiling, calibrating, lubricating, cleaning
jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations

TASK B-4 Organizes work

TASK DESCRIPTOR
Cooks manage their work in an effective and efficient manner by organizing the workspace and
scheduling production.

B-4.01 Organizes kitchen workplace

SKILLS
Performance Criteria Evidence of Attainment
B-4.01.01P arrange utensils, equipment, utensils, equipment, appliances and
appliances and products products are arranged for flow of
production
B-4.01.02P organize and maintain workspace workspace is organized and maintained
according to company policies and
production needs

RANGE OF VARIABLES
utensils include: knives, wooden spoons, whisks, spatulas, scissors, tongs, tweezers
equipment and appliances include: meat grinders, slicers, mixers, vacuum packaging machines,
thermometers, scales, food processors, blender

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 B-4.02 Schedules production

SKILLS
Performance Criteria Evidence of Attainment
B-4.02.01P identify daily and forecasted activities to daily and forecasted activities to be
be completed completed are identified according to
production needs
B-4.02.02P create, prioritize and follow production production schedule is created, prioritized
schedule and followed according to sequencing
B-4.02.03P monitor progress progress is monitored to ensure timely
completion of tasks

RANGE OF VARIABLES
daily activities include: receiving, storing, preparing, holding, cooking, maintaining, serving
forecasted activities include: menu rotations, inventory requirements

TASK B-5 Manages information

TASK DESCRIPTOR
Cooks use information such as menus, recipes, schedules, banquet event orders in the workplace.

B-5.01 Plans menu and mise en place

SKILLS
Performance Criteria Evidence of Attainment
B-5.01.01P create and cost menu menu and cost is determined according to
desired results
B-5.01.02P develop and follow recipes recipes are developed and followed
according to menu specifications and
dietary requirements
B-5.01.03P convert recipes recipes are converted for yields according
to production needs
B-5.01.04P determine production requirements production requirements are
determined according to menu
specifications and dietary requirements
B-5.01.05P identify and incorporate substitute substitute ingredients are identified and
ingredients incorporated according to production
needs, menu specifications and dietary
requirements

28 Red Seal Examination Preparation Guide - Cook

RANGE OF VARIABLES
production requirements include: food, quantity, labour, equipment, recipes

B-5.02 Uses documentation

SKILLS
Performance Criteria Evidence of Attainment
B-5.02.01P organize and file documents documents are organized and filed
according to company policies and
jurisdictional regulations
B-5.02.02P process documents documents are processed according to
company policies and jurisdictional
regulations
B-5.02.03P recognize documentation errors documentation errors are recognized and
corrected or reported
B-5.02.04P complete forms forms are completed according to
company policies and jurisdictional
regulations

RANGE OF VARIABLES
documents include: shellfish tags, SDS, logs (temperature, waste, sanitizer strength), recipe files, job
hazard analysis, prep list, banquet orders, OH&S, cleaning list
jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
forms include: food safety, inventory forms, work schedules, jurisdictional accident documentation,
apprenticeship, performance evaluations

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TASK B-6 Manages products

TASK DESCRIPTOR
Cooks are involved in ordering, receiving, storing and, at times, transporting of products. At all stages of
production products must be handled in a safe manner, and according to food safety and jurisdictional
regulations.

B-6.01 Orders products

SKILLS
Performance Criteria Evidence of Attainment
B-6.01.01P determine product specifications product specifications are determined
according to dietary requirements and
menu specifications
B-6.01.02P identify ingredient requirements and ingredient requirements are identified and
complete order list order list is completed according to
production needs, dietary requirements
and menu specifications
B-6.01.03P determine quantities required quantities of products required are
determined according to business volume
and delivery schedule
B-6.01.04P relay product order and specifications to product order and specifications are
product supplier relayed to product supplier according to
production needs
B-6.01.05P interpret vendor product listings vendor product listings are interpreted to
determine if supplier has required
inventory

RANGE OF VARIABLES
product specifications include: market forms, shelf life, case size, product type, colour
products include: dairy, produce, meats, poultry, seafood, dry goods, sundries
vendors include: major suppliers, local community suppliers, foragers

B-6.02 Receives products

SKILLS
Performance Criteria Evidence of Attainment
B-6.02.01P verify invoices invoices are verified to detect and resolve
discrepancies
B-6.02.02P verify products received products received are verified according
to product specifications and quantities
ordered

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 B-6.02.03P operate receiving equipment receiving equipment is operated
according to manufacturers’ specifications
B-6.02.04P determine priority of storage products are identified and prioritized for
storage according to form, temperature
and jurisdictional regulations

RANGE OF VARIABLES
products include: dairy, produce, meats, poultry, seafood, dry goods, sundries
product specifications include: market forms, shelf life, case size, product type, colour
receiving equipment includes: hand carts, conveyors, scales, lifts
jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations

B-6.03 Stores products

SKILLS
Performance Criteria Evidence of Attainment
B-6.03.01P ensure clean, organized and secure storage area is clean, organized and
storage area secure according to manufacturers’
specifications, jurisdictional regulations
and company policies
B-6.03.02P select and use food storage containers food storage containers are selected
and used according to product and
quantity to be stored
B-6.03.03P recognize and store hazardous products hazardous products are recognized and
stored according to manufacturers’
specifications, jurisdictional regulations
and company policies
B-6.03.04P store products products are stored in designated area
according to jurisdictional regulations
and company policies
B-6.03.05P date, label and rotate products products are dated, labeled and rotated
using FIFO method
B-6.03.06P unpack and break down received received products are unpacked and
products broken down in size as required and
storage containers are used according to
jurisdictional regulations

RANGE OF VARIABLES
storage areas include: refrigerators, freezers, dry storage, chemical storage
jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
food storage containers include: food-grade plastic, stainless steel, non-reactive, vacuum-packed, eco-
friendly
products include: dairy, produce, meats, poultry, seafood, dry goods, sundries

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 B-6.04 Maintains inventory

SKILLS
Performance Criteria Evidence of Attainment
B-6.04.01P verify quantities of products quantities of products are verified to
ensure par levels according to business
volume
B-6.04.02P verify quality of perishable products quality of perishable products are verified
according to sensory assessment and
date received
B-6.04.03P perform stock rotation stock rotation is performed according to
company policies
B-6.04.04P dispose of expired products expired products are disposed of
according to company policies,
jurisdictional regulations and
manufacturers’ specifications

RANGE OF VARIABLES
products include: dairy, produce, meats, poultry, seafood, dry goods, sundries
jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations

TASK B-7 Performs trade activities

TASK DESCRIPTOR
Cooks are expected to perform the following activities throughout all major work activities of the trade.
Cooks may plate or present products as required.

B-7.01 Uses recipes

SKILLS
Performance Criteria Evidence of Attainment
B-7.01.01P follow recipe sequence recipe sequence is followed according to
recipe specifications
B-7.01.02P measure amounts of ingredients amounts of ingredients are measured
according to recipe specifications
B-7.01.03P maintain consistency when converting consistency is maintained when
recipes converting recipes

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 B-7.01.04P determine ingredient substitutions ingredient substitutions are determined
according to factors
B-7.01.05P adjust seasoning seasoning is adjusted according to recipe
specifications and desired results

RANGE OF VARIABLES
factors include: menu requirements, dietary requirements, demographics, budget, availability

B-7.02 Performs portion control

SKILLS
Performance Criteria Evidence of Attainment
B-7.02.01P portion product product is portioned according to recipe
specifications
B-7.02.02P convert volume, weight and temperature volume, weight and temperature are
converted according to metric, Imperial
and American standard conversions
B-7.02.03P use portion control utensils portion control utensils are used
according to recipe specifications

RANGE OF VARIABLES
portion control utensils include: measuring cups, portion bags, scales, ladles, portion cake cutters

B-7.03 Presents finished product

SKILLS
Performance Criteria Evidence of Attainment
B-7.03.01P identify menu item components menu item components are identified to
prepare for plating and presentation
B-7.03.02P select and use tools used for plating and tools used for plating and presentation
presentation are selected according to factors
B-7.03.03P coordinate cooked product supply cooked product supply is coordinated for
transport, plating and presentation
B-7.03.04P determine plating and presentation plating and presentation design,
design, components and plating sequence components and sequence is determined
according to factors
B-7.03.05P assemble components components are assembled according to
recipe specifications
B-7.03.06P ensure accuracy, consistency and quality accuracy, consistency and quality of final
of final plating and presentation plating and presentation is done
according to recipe specifications

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 B-7.03.07P maintain safe food temperature when safe food temperature is maintained when
plating, presenting and transporting plating, presenting and transporting
foods using appropriate equipment
according to jurisdictional regulations
B-7.03.08P label packaged foods packaged foods are labelled according to
company policy and jurisdictional
regulations

RANGE OF VARIABLES
factors include: standardized recipe, style of service, type of food, resources at hand, temperature of
food, cost
transporting foods includes: off-site catering, take-out/delivery service, home meal replacements (HMR)
jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations

B-7.04 Uses convenience foods

SKILLS
Performance Criteria Evidence of Attainment
B-7.04.01P identify convenience type products convenience type products are
identified according to manufacturers’
specifications and recipe specifications
B-7.04.02P follow manufacturers’ directions directions are followed according to
manufacturers’ specifications
B-7.04.03P apply convenience type products convenience type products are applied
according to manufacturers’
specifications, recipe specifications and
desired results

RANGE OF VARIABLES
convenience type products include: soup bases, sauce bases, frozen products, canned products,
ready-to-bake dough products, fully cooked, dehydrated

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TASK B-8 Adapts cooking practices to meet dietary requirements
TASK DESCRIPTOR
Practicing food safety procedures is a critical component of the food service industry and ensures
consumer and employee health and safety. In order to ensure consumer satisfaction, cooks
accommodate dietary requirements including cultural, allergies, ethical, religious, environmental,
individual preference and health-related.

B-8.01 Adapts kitchen practices to meet dietary requirements

SKILLS
Performance Criteria Evidence of Attainment
B-8.01.01P identify modifications to preparation modifications to preparation areas,
areas, practices and procedures practices and procedures are identified to
meet dietary requirements
B-8.01.02P perform modifications to preparation preparation areas are modified to
areas accommodate dietary requirements
B-8.01.03P modify food preparation, cooking and food preparation, cooking and serving
serving procedures procedures are modified to avoid cross
contamination according to dietary
requirements

RANGE OF VARIABLES
dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental,
preferences
modifications to preparation areas include: using specialized equipment to isolate allergens, dedicated
prep areas for allergens, preventing cross-contamination (allergens, cultural practices)

B-8.02 Selects ingredients to meet dietary requirements

SKILLS
Performance Criteria Evidence of Attainment
B-8.02.01P identify dietary requirements dietary requirements are identified and
documented
B-8.02.02P propose alternate dish alternate dish is proposed to meet dietary
requirements if recipe cannot be
modified
B-8.02.03P select substitute ingredients substitute ingredients are selected
according to dietary requirements

RANGE OF VARIABLES
dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental,
preferences

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 B-8.03 Prepares food to meet dietary requirements

SKILLS
Performance Criteria Evidence of Attainment
B-8.03.01P modify recipes recipes are modified by substituting
ingredients to meet dietary requirements
B-8.03.02P modify cooking procedures cooking procedures are modified with
substitute ingredients while avoiding cross
contamination according to dietary
requirements
B-8.03.03P prepare alternate dish alternate dish is prepared according to
dietary requirements and labelled
B-8.03.04P identify dish and advise service team dish is identified and service team is
advised of dietary requirements

RANGE OF VARIABLES
dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental,
preferences

TASK B-9 Uses communication and mentoring techniques

TASK DESCRIPTOR
Learning in the trades is done primarily in the workplace with tradespeople passing on their skills and
knowledge to apprentices, as well as sharing knowledge among themselves. Apprenticeship is, and
always has been about mentoring – learning workplace skills and passing them on. Because of the
importance of this to the trade, this task covers the activities related to communication in the workplace
and mentoring skills.

B-9.01 Uses communication techniques

SKILLS
Performance Criteria Evidence of Attainment
B-9.01.01P demonstrate communication practices instructions and messages are
with individuals or in a group understood by all parties involved in
communication
B-9.01.02P listen using active listening practices steps of active listening are utilized
B-9.01.03P receive and respond to feedback on work response to feedback indicate
understanding and corrective measures
are taken
B-9.01.04P explain and provide feedback explanation and timely feedback is
provided and task is carried out as
directed

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 B-9.01.05P ask open-ended questions to improve open-ended questions enhance
communication understanding, on-the-job training and
goal setting
B-9.01.06P participate in safety and information meetings are attended, information is
meetings relayed to workforce, and is understood
and applied
B-9.01.07P share information information is shared with people in
workplace
B-9.01.08P communicate with consumers consumers’ preferences are determined
through communicating and interacting
B-9.01.09P coordinate tasks with co-workers tasks are coordinated with co-workers and
completed in a timely manner
B-9.01.10P maintain a respectful attitude a respectful attitude is maintained at all
times

RANGE OF VARIABLES
active listening includes: hearing, interpreting, reflecting, responding, paraphrasing
people in workplace include: other tradespeople, colleagues, apprentices, supervisors, clients,
suppliers, patrons
communicating includes: verbal, non-verbal, digital, written

B-9.02 Uses mentoring techniques

SKILLS
Performance Criteria Evidence of Attainment
B-9.02.01P identify and communicate learning apprentice or learner can explain
objective and point of lesson objective and point of lesson
B-9.02.02P link lesson to other lessons and job lesson order and unplanned learning
opportunities are defined
B -9.02.03P demonstrates performance of a skill to an steps required to demonstrate a skill
apprentice or learner are performed
B -9.02.04P set up conditions required for an practice conditions are set up so that
apprentice or learner to practice a skill skill can be practiced safely by apprentice
or learner
B -9.02.05P assess apprentice or learner’s ability to performance of apprentice or learner
perform tasks with increasing improves with practice to a point where
independence skill can be done with little supervision
B -9.02.06P give support and feedback for apprentice adopts best practice after
improvement having been given timely support and
feedback for improvement
B -9.02.07P document technical training opportunities training opportunities are documented to
use as a planning tool for future training
B -9.02.08P support apprentices or learners in technical training is completed within
pursuing technical training opportunities timeframe prescribed by apprenticeship
authority

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 B -9.02.09P support harassment free workplace workplace is harassment and
discrimination-free and employees are
encouraged to speak out against
harassment and discrimination
B -9.02.10P assess apprentice or learner suitability to apprentice or learner is given timely
trade feedback that helps them identify their
own strengths and weaknesses and
suitability for trade

RANGE OF VARIABLES
steps required to demonstrate a skill include: understanding the who, what, where, when, why, and
how, explaining, showing, giving encouragement, following up to ensure skill is performed correctly
practice conditions means: guided, limited independence, full independence
harassment includes: objectionable conduct, comment or display made either on a one-time or
continuous basis that demeans, belittles, or causes personal humiliation or embarrassment to the
recipient
discrimination is prohibited based on: race, national or ethnic origin, colour, religion, age, sex, sexual
orientation, gender identity or expression, marital status, family status, disability, genetic characteristics,
pardoned conviction

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MAJOR WORK ACTIVITY C
Produce
TASK C-10 Prepares herbs and spices

TASK DESCRIPTOR
Herbs and spices provide flavouring and serve as a garnish to enhance the finished product. Cooks need
to be knowledgeable in the various types of herbs and spices and their applications. They select, clean
and process the herbs and spices that are used in various recipes.

C-10.01 Selects herbs and spices

SKILLS
Performance Criteria Evidence of Attainment
C-10.01.01P identify indicators of freshness and indicators of freshness and quality are
quality identified according to desired results
C-10.01.02P identify herbs and spices herbs and spices to complement flavours
in recipe are identified
C-10.01.03P choose herbs and spices herbs and spices are chosen according
to desired results

RANGE OF VARIABLES
indicators of freshness and quality include: hydration, colour, texture
herbs include: rosemary, mint, thyme, basil
spices include: peppercorn, nutmeg, cumin

C-10.02 Cleans herbs

SKILLS
Performance Criteria Evidence of Attainment
C-10.02.01P clean herbs herbs are cleaned using methods
according to recipe specifications
C-10.02.02P maintain quality of herbs herbs are cleaned gently to maintain
quality and freshness

RANGE OF VARIABLES
herbs include: rosemary, mint, thyme, basil
methods include: soaking, rinsing, shaking, drying

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 C-10.03 Processes herbs and spices

SKILLS
Performance Criteria Evidence of Attainment
C-10.03.01P use tools and equipment tools and equipment are used according
to manufacturers’ specifications
C-10.03.02P prepare herbs and spices and apply herbs and spices are prepared and
processing techniques processing techniques applied
according to recipe specifications and
desired results
C-10.03.03P prepare herb and spice-flavoured oils, herb and spice-flavoured oils, vinegars
vinegars and pastes and pastes are prepared according to
recipe specifications
C-10.03.04P maintain quality of herbs and spices quality of herbs and spices is maintained
during storage and application

RANGE OF VARIABLES
tools and equipment include: mortar and pestle, grinders, knives, graters
herbs include: rosemary, mint, thyme, basil
spices include: peppercorn, nutmeg, cumin
processing techniques include: chopping, tearing, rubbing, crushing, roasting

TASK C-11 Prepares vegetables

TASK DESCRIPTOR
Vegetables are an important staple of all meals and it is essential for the cook to be able to select,
prepare, cook and finish vegetables to retain quality, flavour and nutrients.

C-11.01 Selects vegetables

SKILLS
Performance Criteria Evidence of Attainment
C-11.01.01P identify vegetables vegetables are identified according to
availability, recipe specifications, market
form and desired result
C-11.01.02P identify indicators of freshness and indicators of freshness and quality of
quality vegetables are identified according to
sensory assessment

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RANGE OF VARIABLES
market forms include: peeled, dehydrated, whole, cut, bulk frozen, individual quick frozen (IQF), canned
indicators of freshness and quality include: firmness, colour, texture, aroma

C-11.02 Cleans vegetables

SKILLS
Performance Criteria Evidence of Attainment
C-11.02.01P select and use cleaning tools cleaning tools are selected and used
according to vegetable type and AP
conditions
C-11.02.02P apply cleaning procedures cleaning procedures are applied
according to vegetable type and
jurisdictional regulations
C-11.02.03P maintain quality of vegetable quality of vegetable is maintained during
cleaning
C-11.02.04P store cleaned vegetable cleaned vegetable is stored according to
type and procedure to preserve quality

RANGE OF VARIABLES
cleaning tools include: gloves, salad spinner, knives, brushes
cleaning procedures include: washing, paring, brushing, rinsing, soaking
jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations

C-11.03 Processes vegetables

SKILLS
Performance Criteria Evidence of Attainment
C-11.03.01P select and use tools and equipment tools and equipment are selected and
used according to desired results and
recipe specifications
C-11.03.02P identify processing methods processing methods are identified
according to recipe specifications and
desired results
C-11.03.03P maintain uniform cuts uniform cuts to vegetable are maintained
for consistency in appearance and
cooking
C-11.03.04P perform various types of cuts various types of cuts are performed
according to desired result and
appearance

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 C-11.03.05P cut and shape vegetable for garnishes vegetable is cut and shaped for garnishes
according to desired result and
appearance
C-11.03.06P maintain quality of vegetable quality of vegetable is maintained during
processing
C-11.03.07P minimize waste and utilize trim waste is minimized and trim is utilized to
maximize yield
C-11.03.08P store cut vegetables cut vegetables are stored according to
type and procedure to preserve quality

RANGE OF VARIABLES
tools and equipment include: knives, crinkle cutters, mandolins, food processors, slicer, juicer, blender,
vegetable carving tools
methods include: cutting, acidulating, juicing, puréeing, shaping, shaving, grating, slicing, drying
types of cuts include: julienne, baton, brunoise, dice

C-11.04 Cooks vegetables

SKILLS
Performance Criteria Evidence of Attainment
C-11.04.01P select cooking method cooking method is selected according to
type of vegetable, classification,
desired result and recipe specifications
C-11.04.02P select and use tools and equipment tools and equipment are selected and
used according to desired results and
recipe specifications
C-11.04.03P apply techniques to maintain pigmentation techniques to maintain pigmentation and
and texture of vegetables texture of vegetables are applied
according to desired result and recipe
specifications
C-11.04.04P preserve nutritional value nutritional value of vegetable is preserved
C-11.04.05P determine doneness doneness of cooked vegetable is
determined according to sensory
assessment, desired results and recipe
specifications
C-11.04.06P apply cooking techniques to market techniques are applied to market forms
forms of vegetables of vegetables according to manufacturers’
specifications

42 Red Seal Examination Preparation Guide - Cook

RANGE OF VARIABLES
cooking methods include: blanching, sautéing, grilling, frying, baking, steaming, broiling, roasting,
braising
type of vegetable is based on colour group (green, white, red, yellow and orange)
classification includes: leaf, root, tuber, cruciferous
tools and equipment include: steamer, frying pan, deep fryer, oven, grill, colander
market forms include: peeled, dehydrated, whole, cut, bulk frozen, IQF, canned

C-11.05 Finishes vegetables

SKILLS
Performance Criteria Evidence of Attainment
C-11.05.01P select finishing techniques finishing techniques are selected
according to desired result and recipe
specification
C-11.05.02P apply finishing techniques finishing techniques are applied
according to vegetable, desired result and
recipe specification
C-11.05.03P hold cooked vegetables cooked vegetables are held according to
jurisdictional regulations, recipe
specifications and desired results

RANGE OF VARIABLES
finishing techniques include: glazing, saucing, gratin, sautéing, garnishing, seasoning
jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations

43 Red Seal Examination Preparation Guide - Cook

TASK C-12 Prepares fruit

TASK DESCRIPTOR
Fruit can be used in preparations such as salads, sauces, soups and as garnishes, showpieces and
accompaniments. It is essential for the cook to be able to select, prepare and cook fruit to retain quality,
flavour and nutrients.

C-12.01 Selects fruit

SKILLS
Performance Criteria Evidence of Attainment
C-12.01.01P identify fruits fruits are identified according to
availability, recipe specifications, market
form and desired result
C-12.01.02P identify indicators of freshness and indicators of freshness and quality of
quality fruit are identified according to sensory
assessment

RANGE OF VARIABLES
market forms include: peeled, dehydrated, whole, cut, bulk frozen, IQF, canned
indicators of freshness and quality include: firmness, colour, texture

C-12.02 Cleans fruit

SKILLS
Performance Criteria Evidence of Attainment
C-12.02.01P select and use cleaning tools cleaning tools are selected and used
according to fruit type and AP conditions
C-12.02.02P apply cleaning procedures cleaning procedures are applied
according to fruit type and jurisdictional
regulations
C-12.02.03P maintain quality of fruit quality of fruit is maintained during
cleaning
C-12.02.04P store cleaned fruit cleaned fruit is stored according to type
and procedure to preserve quality

RANGE OF VARIABLES
cleaning tools include: gloves, knives, brushes
cleaning procedures include: washing, paring, brushing, rinsing
jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations

44 Red Seal Examination Preparation Guide - Cook

 C-12.03 Processes fruit

SKILLS
Performance Criteria Evidence of Attainment
C-12.03.01P select and use tools and equipment tools and equipment are selected and
used according to desired results and
recipe specifications
C-12.03.02P identify processing methods processing methods are identified
according to recipe specifications and
desired results
C-12.03.03P maintain uniform cuts uniform cuts to fruit are maintained for
consistency in appearance and cooking
C-12.03.04P cut shapes of fruit for garnishes fruit is cut in shapes for garnishes
according to desired result and recipe
specifications
C-12.03.05P maintain quality of fruit quality of fruit is maintained during
processing
C-12.03.06P minimize waste and utilize trim waste is minimized and trim is utilized to
maximize yield
C-12.03.07P store cut fruit cut fruit is stored according to type and
procedure to preserve quality of stored
fruit

RANGE OF VARIABLES
tools and equipment include: knives, mandolins, shape cutters, juicer, melon baller, spoon, food
processor, fruit carving tools, blender
methods include: cutting, acidulating, juicing, puréeing, shaping, shaving, grating, slicing
quality of stored fruit includes: minimal oxidation, colour, flavour, texture

C-12.04 Cooks fruit

SKILLS
Performance Criteria Evidence of Attainment
C-12.04.01P select cooking method cooking method is selected according to
fruit classification, desired result and
recipe specifications
C-12.04.02P apply cooking method cooking method is applied according to
desired result
C-12.04.03P select and use tools and equipment tools and equipment are selected and
used according to desired results and
recipe specifications
C-12.04.04P preserve nutritional value nutritional value of fruit is preserved

45 Red Seal Examination Preparation Guide - Cook

 C-12.04.05P determine doneness doneness of cooked fruit is determined
according to sensory assessment, desired
results and recipe specifications
C-12.04.06P apply cooking techniques to market cooking techniques are applied to market
forms of fruits forms of fruits according to
manufacturers’ specifications

RANGE OF VARIABLES
cooking methods include: sautéing, grilling, poaching, frying, baking
fruit classifications include: tree, citrus, stone, vine, tropical, berry
tools and equipment include: steamer, frying pan, deep fryer, oven, grill, colander
market forms include: peeled, dehydrated, whole, cut, bulk frozen, IQF, canned

C-12.05 Finishes fruit

SKILLS
Performance Criteria Evidence of Attainment
C-12.05.01P select finishing techniques finishing techniques are selected
according to desired result and recipe
specifications
C-12.05.02P apply finishing techniques finishing techniques are applied
according to fruit, desired result and
recipe specifications
C-12.05.03P hold cooked fruits cooked fruits are held according to
jurisdictional regulations, recipe
specifications and desired results

RANGE OF VARIABLES
finishing techniques include: glazing, saucing, sautéing, garnishing, seasoning, caramelizing, grilling
jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations

46 Red Seal Examination Preparation Guide - Cook

MAJOR WORK ACTIVITY D
Stocks, Broths and Soups
TASK D-13 Prepares stocks and broths

TASK DESCRIPTOR
Cooks prepare stocks and broths to provide flavour and texture for a variety of products and applications.
Selecting proper ingredients for the stock or broth is a critical step in the preparation process.

D-13.01 Selects stock and broth ingredients

SKILLS
Performance Criteria Evidence of Attainment
D-13.01.01P identify and choose ingredients ingredients are identified and chosen
according to stock or broth desired
D-13.01.02P identify indicators of freshness and indicators of freshness and quality of
quality ingredients are identified according to
sensory assessment

RANGE OF VARIABLES
ingredients include: bones, vegetables, aromatics, water, proteins
indicators of freshness and quality include: firmness, colour, texture

D-13.02 Processes stock and broth ingredients

SKILLS
Performance Criteria Evidence of Attainment
D-13.02.01P select and use tools and equipment tools and equipment are selected and
used according to recipe specifications
D-13.02.02P calculate quantity of ingredients quantity of ingredients for yield are
calculated according to recipe
specifications
D-13.02.03P gather ingredients individual ingredients are gathered and
accessible in a sequential manner
according to recipe specifications

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 D-13.02.04P measure ingredients ingredients are measured according to
recipe specifications
D-13.02.05P prepare ingredients ingredients are prepared according to
recipe specifications

RANGE OF VARIABLES
tools and equipment include: strainers, spigot pots, roasting pans, skimmers, stock pots, cutting boards,
knives, scales, cheese cloth, butchers twine
ingredients include: bones, vegetables, aromatics, water, proteins

D-13.03 Cooks stocks and broths

SKILLS
Performance Criteria Evidence of Attainment
D-13.03.01P cook ingredients ingredients are cooked according to
recipe specifications
D-13.03.02P prepare bones and vegetables bones and vegetables are prepared
according to recipe specifications
D-13.03.03P deglaze cooking vessel cooking vessel is deglazed by adding
liquid to base to capture flavour profile
according to recipe specifications
D-13.03.04P bring stock to simmer stock is simmered according to recipe
specifications
D-13.03.05P monitor broth temperature broth temperature is monitored according
to recipe specifications
D-13.03.06P skim stock or broth stock or broth is skimmed to remove
impurities to ensure desired consistency
and flavour according to recipe
specifications
D-13.03.07P monitor cooking time and aromatics cooking time and aromatics are monitored
according to recipe specifications and
desired results
D-13.03.08P reduce stock or broth stock or broth is reduced to a concentrate
according to desired results
D-13.03.09P strain and filter stock or broth stock or broth is strained and filtered to
remove undesired elements
D-13.03.10P evaluate quality and clarity of stock or quality and clarity of stock or broth is
broth evaluated according to sensory
assessments
D-13.03.11P cool finished stock or broth finished stocks or broths are cooled using
methods according to jurisdictional
regulations and manufacturers’
specifications

48 Red Seal Examination Preparation Guide - Cook

RANGE OF VARIABLES
ingredients include: bones, vegetables, aromatics, water, proteins
methods include: ice wands, venting, blast chiller, water bath
jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations

TASK D-14 Prepares soups

TASK DESCRIPTOR
Soup flavour, consistency, temperature and texture are important factors to achieve quality results when
preparing soups. Soups incorporate stocks, broths, vegetables, proteins and dairy.

D-14.01 Selects soup ingredients

SKILLS
Performance Criteria Evidence of Attainment
D-14.01.01P identify and choose ingredients ingredients are identified and chosen
according to recipe specifications
D-14.01.02P identify indicators of freshness and indicators of freshness and quality of
quality ingredients are identified according to
sensory assessment

RANGE OF VARIABLES
indicators of freshness and quality include: firmness, colour, texture

D-14.02 Processes soup ingredients

SKILLS
Performance Criteria Evidence of Attainment
D-14.02.01P select and use tools and equipment tools and equipment are selected and
used according to recipe specifications
D-14.02.02P calculate quantity of ingredients quantity of ingredients for yield are
calculated according to recipe
specifications
D-14.02.03P gather ingredients individual ingredients are gathered and
accessible in a sequential manner
according to recipe specifications
D-14.02.04P measure ingredients ingredients are measured according to
recipe specifications

49 Red Seal Examination Preparation Guide - Cook

RANGE OF VARIABLES
tools and equipment include: scales, cutting boards, knives, whisks, food processors, cheese cloths

D-14.03 Cooks soups

SKILLS
Performance Criteria Evidence of Attainment
D-14.03.01P select tools and equipment tools and equipment are selected
according to recipe specifications
D-14.03.02P combine ingredients ingredients are combined in sequence
according to recipe specifications
D-14.03.03P clarify consommés consommés are clarified according to
recipe specifications
D-14.03.04P monitor cooking time and aromatics cooking time and aromatics are monitored
according to recipe specifications and
desired results
D-14.03.05P incorporate thickening agents thickening agents are incorporated to
achieve desired results
D-14.03.06P adjust soup characteristics soup characteristics are adjusted to
achieve desired results

RANGE OF VARIABLES
tools and equipment include: whisks, food processor, cheese cloth, spoon, spatula, strainers, steam
kettle, soup pot
thickening agents include: roux, purees, modified starches, eggs
soup characteristics include: taste, thickness, texture, appearance, colour, temperature

D-14.04 Finishes soups

SKILLS
Performance Criteria Evidence of Attainment
D-14.04.01P adjust soup characteristics soup characteristics are adjusted to
achieve desired results
D-14.04.02P cool soup soup is cooled according to jurisdictional
regulations and desired results
D-14.04.03P prepare finishing ingredients finishing ingredients are prepared using
methods according to recipe
specifications and desired results
D-14.04.04P garnish soup soup is garnished according to recipe
specifications and desired results

50 Red Seal Examination Preparation Guide - Cook

RANGE OF VARIABLES
soup characteristics include: taste, thickness, texture, appearance, colour, temperature
jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations

51 Red Seal Examination Preparation Guide - Cook

MAJOR WORK ACTIVITY E
Sauces
TASK E-15 Prepares thickening and binding agents

TASK DESCRIPTOR
Thickening agents are used by cooks to thicken soups and sauces. Binding agents are used by cooks to
hold ingredients together.

E-15.01 Selects thickening and binding ingredients

SKILLS
Performance Criteria Evidence of Attainment
E-15.01.01P determine thickening and binding thickening and binding agents to be
agents to be made made are determined according to recipe
specifications and desired results
E-15.01.02P identify indicators of freshness and indicators of freshness and quality of
quality of ingredients ingredients are identified according to
sensory assessment
E-15.01.032P identify and choose ingredients for ingredients for thickening and binding
thickening and binding agents agents are identified and chosen
according to recipe specifications

RANGE OF VARIABLES
thickening and binding agents include: roux, starches, liaison, beurre manié, vegetable purées,
reduction
indicators of freshness and quality include: firmness, colour, texture

52 Red Seal Examination Preparation Guide - Cook

 E-15.02 Processes thickening and binding ingredients

SKILLS
Performance Criteria Evidence of Attainment
E-15.02.01P select and use tools and equipment tools and equipment are selected and
used according to recipe specifications
E-15.02.02P calculate ratio of thickening and binding ratio of thickening and binding ingredients
ingredients is calculated according to desired results
E-15.02.03P incorporate thickening and binding thickening and binding ingredients are
ingredients incorporated according to recipe
specifications and desired results

RANGE OF VARIABLES
tools and equipment include: bowls, whisks, ladles, pots, strainer, blender

TASK E-16 Prepares sauces

TASK DESCRIPTOR
Preparing sauces is an important task as they serve to increase the moisture of the final dish, to modify
and add flavour and texture, and in some cases may also serve as the main element of the dish. Sauces
are used to accompany and complement dishes and enhance the appearance of the final dish.

E-16.01 Selects sauce ingredients

SKILLS
Performance Criteria Evidence of Attainment
E-16.01.01P identify sauce sauce is identified according to recipe
specifications
E-16.01.02P identify indicators of freshness and indicators of freshness and quality of
quality of ingredients ingredients are identified according to
sensory assessment
E-16.01.03P identify and choose ingredients ingredients are identified and chosen
according to recipe specifications

RANGE OF VARIABLES
indicators of freshness and quality include: hydration, colour, texture

53 Red Seal Examination Preparation Guide - Cook

 E-16.02 Processes sauce ingredients

SKILLS
Performance Criteria Evidence of Attainment
E-16.02.01P select and use non-reactive processing non-reactive processing tools and
tools and equipment equipment are selected and used
according to ingredients being used
E-16.02.02P measure and prepare ingredients ingredients are measured and prepared
according to recipe specifications according to recipe specifications

RANGE OF VARIABLES
non-reactive processing tools and equipment include: double boilers, saucepans, strainers, stainless
steel bowls, plastics (BPA free), silicone

E-16.03 Cooks sauces

SKILLS
Performance Criteria Evidence of Attainment
E-16.03.01P combine ingredients ingredients are combined in sequence
according to recipe specifications
E-16.03.02P adjust temperature of sauce temperature of sauce is adjusted
according to desired results
E-16.03.03P use cooking methods cooking methods are used according to
recipe specifications
E-16.03.04P deglaze cooking vessel cooking vessel is deglazed by adding
liquid to base to capture flavour profile
E-16.03.05P determine sauce qualities sauce qualities are determined
according to desired results
E-16.03.06P apply thickening technique thickening technique is applied
according to desired results
E-16.03.07P adjust sauce qualities sauce qualities are adjusted according to
desired results

RANGE OF VARIABLES
cooking methods include: tempering, reduction, blending, infusion, coagulation, caramelization
sauce qualities include: consistency, colour, flavour, texture
thickening technique includes: reduction, adding thickening agents (roux, liaison, slurry), emulsification

54 Red Seal Examination Preparation Guide - Cook

 E-16.04 Finishes sauces

SKILLS
Performance Criteria Evidence of Attainment
E-16.04.01P use finishing techniques finishing techniques are used according
to recipe specifications
E-16.04.02P evaluate and adjust final qualities final qualities are evaluated and adjusted
according to desired results
E-16.04.03P hold finished sauce finished sauce is held using techniques to
preserve quality and integrity according to
jurisdictional regulations

RANGE OF VARIABLES
finishing techniques include: monté au beurre, liaison, garnishing, flambé
final qualities include: taste, appearance, flavour, texture, alcohol level
jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations

55 Red Seal Examination Preparation Guide - Cook

MAJOR WORK ACTIVITY F
Cheese, Dairy, Plant-based Dairy
Alternatives, Eggs and Egg Products
TASK F-17 Uses cheese, dairy products and plant-based dairy
alternative products

TASK DESCRIPTOR
Using cheese, dairy-related dishes and plant-based dairy alternative products involves selecting and
understanding the various properties of each product. It is important to understand the methods of
incorporating cheese, dairy products and plant-based dairy alternative products in recipes. Attention to
quality and safety is important to preparing these dishes.

F-17.01 Selects cheese, dairy and plant-based dairy alternative ingredients

SKILLS
Performance Criteria Evidence of Attainment
F-17.01.01P recognize freshness of dairy products freshness of dairy products are
recognized according to best before date
and sensory assessment
F-17.01.02P recognize ripeness characteristics of ripeness characteristics of cheese are
cheese recognized according to sensory
assessment
F-17.01.03P identify milk and dairy products milk and dairy products are identified
according to jurisdictional regulations
F-17.01.04P identify plant-based dairy alternatives plant-based dairy alternatives are
identified
F-17.01.05P identify types of butters and butter types of butters and butter substitutes
substitutes are identified according to jurisdictional
regulations
F-17.01.06P identify cheese, dairy and plant-based cheese, dairy and plant-based dairy
dairy alternatives to complement dishes alternatives that complement dishes are
identified according to recipe
specifications or desired results

56 Red Seal Examination Preparation Guide - Cook

RANGE OF VARIABLES
dairy products include: skim, whole, buttermilk, cream, cheese, yogurt, butter
milk includes: goat, sheep, cow
jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
plant-based dairy alternatives include: liquids (coconut, soy, almond), cheeses (nut, rice, oil)
types of butters and butter substitutes include: margarine (hydrogenated and non-hydrogenated),
salted, ghee, unsalted, cultured
dishes include: appetizers, hors d’oeuvres, soups

F-17.02 Processes cheese, dairy and plant-based dairy alternative ingredients

SKILLS
Performance Criteria Evidence of Attainment
F-17.02.01P select and use tools and equipment tools and equipment are selected and
used according to recipe specifications
F-17.02.02P alter consistency of product consistency of product is altered by using
methods according to recipe
specifications
F-17.02.03P add cheese, dairy and plant-based dairy cheese, dairy and plant-based dairy
alternatives alternatives are added in sequence
according to recipe specifications and
desired results
F-17.02.04P flavour dairy products dairy products are flavoured according
to recipe specifications
F-17.02.05P apply cooking methods cooking methods are applied according
to recipe specifications
F-17.02.06P apply techniques to process cheeses techniques to process cheeses are
applied according to recipe specifications
F-17.02.07P apply techniques to process dairy and techniques to process dairy and dairy-
dairy-related products related products are applied according
to recipe specifications

RANGE OF VARIABLES
tools and equipment include: cheese graters, cutters, non-reactive pots and pans
methods include: whipping, melting, heating, coagulating
plant-based dairy alternatives include: liquids (coconut, soy, almond), cheeses (nut, rice, oil)
dairy products include: skim, whole, buttermilk, cream, cheese, yogurt, butter
cooking methods include: baking, melting, deep-frying, pan frying, broiling, reducing, simmering
techniques to process cheeses include: shredding, crumbling, slicing, shaving
techniques to process dairy and dairy-related products include: souring, tempering, scalding,
freezing, puréeing

57 Red Seal Examination Preparation Guide - Cook

 F-17.03 Finishes cheese, dairy and plant-based dairy alternative products

SKILLS
Performance Criteria Evidence of Attainment
F-17.03.01P select and use tools and equipment tools and equipment are selected and
used according to recipe specifications
F-17.03.02P flavour dairy products and plant-based dairy products and plant-based dairy
dairy alternatives alternatives are flavoured according to
recipe specifications
F-17.03.03P apply finishing techniques finishing techniques are applied
according to recipe specifications
F-17.03.04P select garnishes and accompaniments garnishes and accompaniments are
selected according to recipe specifications
and desired results

RANGE OF VARIABLES
tools and equipment include: torches, broilers, salamander, rasp, freezer
dairy products include: skim, whole, buttermilk, cream, cheese, yogurt, butter
plant-based dairy alternatives include: liquids (coconut, soy, almond), cheeses (nut, rice, oil)
finishing techniques include: gratin, grilling, melting, brûlé
garnishes and accompaniments include: fruit, nuts, herbs, spices, condiments, sauces

TASK F-18 Prepares eggs and egg-based dishes

TASK DESCRIPTOR
Cooks must have an understanding of the importance and versatility of eggs, egg products and egg
substitutes. Eggs have many uses including acting as leavening agents, binding agents, and can be
prepared on their own or to create a number of dishes.

F-18.01 Selects ingredients for eggs and egg-based dishes

SKILLS
Performance Criteria Evidence of Attainment
F-18.01.01P identify freshness of eggs, egg products freshness of eggs, egg products and
and egg substitutes egg substitutes are identified according
to best before date and sensory
assessment
F-18.01.02P identify and choose ingredients ingredients are chosen and identified
according to recipe specifications and
desired results

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 F-18.01.03P select eggs, egg products and egg eggs, egg products and egg substitutes
substitutes are selected according to recipe
specification
F-18.01.04P adjust eggs, egg products and egg eggs, egg products and egg substitute
substitute volumes to account for yield volumes are adjusted and yield
differences differences are accounted for according to
recipe specifications
F-18.01.05P identify types of eggs types of eggs are identified according to
species

RANGE OF VARIABLES
egg products include: liquid egg, egg whites, egg yolks, egg white powder
egg-substitutes include: plant-based substitutes
ingredients include: milk, clarified butter, cheese, sugar, vegetables, herbs, proteins, acids, fruits
types of eggs include: chicken, quail, duck, ostrich

F-18.02 Processes ingredients for eggs and egg-based dishes

SKILLS
Performance Criteria Evidence of Attainment
F-18.02.01P select and use tools and equipment tools and equipment are selected and
used according to recipe specifications
F-18.02.02P apply procedures to process eggs, egg procedures to process eggs, egg
products and egg substitutes products and egg substitutes are
applied according to recipe specifications
F-18.02.03P combine eggs, egg products and egg eggs, egg products and egg substitutes
substitutes with other ingredients are combined with other ingredients
according to recipe specifications
F-18.02.04P whip eggs eggs or their components are whipped
according to recipe specifications and
desired results

RANGE OF VARIABLES
tools and equipment include: non-reactive bowl, whisk, timer, spatula
procedures to process include: separating, beating, tempering
egg products include: liquid egg, egg whites, egg yolks, egg white powder
egg-substitutes include: plant-based substitutes
ingredients include: milk, clarified butter, cheese, sugar, vegetables, herbs, proteins, acids, fruits

59 Red Seal Examination Preparation Guide - Cook

 F-18.03 Cooks eggs and egg-based dishes

SKILLS
Performance Criteria Evidence of Attainment
F-18.03.01P select and use tools and equipment tools and equipment are selected and
used according to recipe specifications
F-18.03.02P apply cooking methods cooking methods are applied to eggs,
egg products and egg substitutes
according to recipe specifications
F-18.03.03P temper eggs, egg products and egg eggs, egg products and egg substitutes
substitutes are tempered according to recipe
specifications
F-18.03.04P determine doneness doneness of eggs, egg products and
egg substitutes and their related dishes
is determined according to sensory
assessment, desired results and recipe
specifications

RANGE OF VARIABLES
tools and equipment include: pan, pot, oven, steamer, spatula, whisk, perforated spoon, double boiler,
bain-marie
cooking methods include: boiling, poaching, frying, scrambling, shirring, basting, baking, tempering,
fermenting
egg products include: liquid egg, eggs, egg whites, egg yolks, egg white powder
egg-substitutes include: plant-based substitutes
doneness includes: soft, medium, hard, degree of set, texture and consistency, temperature

F-18.04 Finishes eggs and egg-based dishes

SKILLS
Performance Criteria Evidence of Attainment
F-18.04.01P assemble egg-based dishes egg-based dishes are assembled
according to recipe specifications and
desired results
F-18.04.01P select and use tools and equipment tools and equipment are selected and
used according to recipe specifications
F-18.04.02P select garnishes garnishes are selected as
accompaniment and for visual appeal
according to recipe specifications
F-18.04.03P torch or broil egg-based dishes egg-based dishes are torched or broiled
according to recipe specifications

60 Red Seal Examination Preparation Guide - Cook

RANGE OF VARIABLES
egg-based dishes include: omelets, quiches, soufflés
tools and equipment include: torch, pot, oven, steamer, plates, hotel pans, warmer
garnishes include: green onions, parsley, fruit, paprika

61 Red Seal Examination Preparation Guide - Cook

MAJOR WORK ACTIVITY G
Pastas, Noodles, Stuffed Pastas and
Dumplings
TASK G-19 Prepares pastas and noodles

TASK DESCRIPTOR
In order to produce a variety of quality pasta and noodle dishes in both individual and larger quantities, it
is important for cooks to be aware of preparation techniques, applications and storage methods.

For the purpose of this RSOS, the skills and knowledge required for preparation of pasta dough is
covered in another section.

G-19.01 Selects pasta and noodle dish ingredients

SKILLS
Performance Criteria Evidence of Attainment
G-19.01.01P determine quality of ingredients quality of ingredients is determined by
identifying freshness and checking best
before dates
G-19.01.02P identify and choose ingredients ingredients are identified and chosen for
fillings and pasta or noodle dishes
according to recipe specifications
G-19.01.03P determine dough type and styles dough type and style required for dishes
required are determined according to recipe
specifications

RANGE OF VARIABLE
fillings include: cheese, meat, vegetable
dough types include: rice based, corn based, buckwheat, wheat flour, egg based
styles include: spaghetti, ravioli, vermiccelli, penne, udon, lo mein, couscous

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 G-19.02 Processes pastas and noodles

SKILLS
Performance Criteria Evidence of Attainment
G-19.02.01P select and use pasta and noodle- pasta and noodle-processing
processing machines and tools machines and tools are selected and
used according to recipe specifications,
desired results and manufacturers’
specifications
G-19.02.02P process ingredients ingredients for assembly and fillings are
processed and prepared according to
recipe specifications
G-19.02.03P assemble pastas and noodles pastas and noodles are assembled
according to recipe specifications
G-19.02.04P use pasta making procedures pasta making procedures are used
according to recipe specifications and
desired results
G-19.02.05P use hand forming techniques hand forming techniques are used
according to recipe specifications and
desired results
G-19.02.06P store and hold prepared pastas and prepared pastas and noodles are stored
noodles and held according to service
requirements and recipe specifications

RANGE OF VARIABLES
pasta and noodle processing machines and tools include: ravioli press, electric pasta roller, cutter,
blades, bowls, drying racks, crimper
ingredients include: cheese, proteins, vegetables
procedures include: cutting, drying, extruding, blanching, freezing, assembly, soaking
hand forming techniques include: rolling, folding, stretching, cutting, stuffing, pulling

G-19.03 Cooks pastas and noodles

SKILLS
Performance Criteria Evidence of Attainment
G-19.03.01P select and use tools and equipment tools and equipment are selected and
used according to recipe specifications
G-19.03.02P use cooking methods cooking methods are used according to
manufacturers’ and recipe specifications

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 G-19.03.03P determine doneness doneness is determined by using a variety
of methods
G-19.03.04P store and hold cooked pastas, noodles cooked pastas, noodles and related
and related dishes dishes are stored and held according to
service and jurisdictional requirements

RANGE OF VARIABLES
tools and equipment include: colanders, pots, pans (hotel, frying, wok), pasta cooking machines, deep
fryers, skimmers, tongs
cooking methods include: boiling, baking, frying
methods to determine doneness are: sensory assessment, thermometer, time

G-19.04 Finishes pastas and noodles

SKILLS
Performance Criteria Evidence of Attainment
G-19.04.01P prepare cooked pastas and noodles cooked pastas and noodles are prepared
for serving using reheating methods
G-19.04.02P identify and choose sauce, dressing or sauce, dressing or liquids are identified
liquids and chosen according to recipe
specifications
G-19.04.03P apply sauces, dressings, liquids and sauces, dressings, liquids and
components components are applied according to
recipe specifications
G-19.04.04P adjust seasonings seasoning types and amounts are
adjusted according to recipe
specifications and sensory assessment
G-19.04.05P garnish cooked pasta and noodle dishes cooked pasta and noodle dishes are
garnished according to recipe
specifications

RANGE OF VARIABLES
reheating methods include: sautéing, baking, frying, steaming
liquids include: seasoned water, stock, oil, broth

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TASK G-20 Prepares stuffed pastas and dumplings

TASK DESCRIPTOR
Dumplings are made of dough, primarily cooked using moist heat, and can be filled with ingredients.
Stuffed pastas have fillings such as meat, cheese, seafood or vegetables and are fully or partially
encased in doughs made of wheat, rice, or other flours. They may be cooked by baking, steaming,
simmering or frying. In order to produce a variety of stuffed pastas and dumplings in both individual and
larger quantities, it is important for cooks to be aware of preparation techniques and methods.

G-20.01 Selects stuffed pasta and dumpling ingredients

SKILLS
Performance Criteria Evidence of Attainment
G-20.01.01P determine quality of filling ingredients quality of filling ingredients are determined
by identifying freshness according to
sensory assessment and checking best
before dates
G-20.01.02P identify and choose ingredients ingredients for fillings are identified and
chosen according to recipe specifications
G-20.01.03P determine dough type and shape dough type and shape required for
required stuffed pastas and dumplings are
determined according to recipe
specifications and desired results

RANGE OF VARIABLES
dough type includes: wonton wrapper, leavened dough, flour, wheat, rice-based
stuffed pastas include: cannelloni, manicotti, tortellini, ravioli, agnolloti, tortelloni
dumplings include: wontons, pierogi, matzo balls, gyoza, shumai, gnocchi, market forms (prepared and
packaged)

G-20.02 Processes stuffed pastas and dumplings

SKILLS
Performance Criteria Evidence of Attainment
G-20.02.01P select and use tools and equipment tools and equipment are selected and
used for making stuffed pastas and
dumplings according to recipe
specifications and desired results
G-20.02.02P combine ingredients ingredients are combined for fillings
according to recipe specifications and
desired results

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 G-20.02.03P use assembly techniques assembly techniques are used
according to recipe specifications and
desired results
G-20.02.04P store and hold prepared stuffed pastas prepared stuffed pastas and dumplings
and dumplings are stored and held according to recipe
specifications and jurisdictional
regulations

RANGE OF VARIABLES
tools and equipment include: bowls, cutters, forms, press, electric roller, stand mixer, disher scoop
stuffed pastas include: cannelloni, manicotti, tortellini, ravioli, agnolloti, tortelloni
dumplings include: wontons, pierogi, matzo balls, gyoza, shumai, gnocchi, market forms (prepared and
packaged)
assembly techniques include: rolling, folding, stretching, stuffing, cutting, crimping, pressing, pinching,
piping, hand forming
jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations

G-20.03 Cooks stuffed pastas and dumplings

SKILLS
Performance Criteria Evidence of Attainment
G-20.03.01P select and use tools and equipment tools and equipment are selected and
used according to recipe specifications
G-20.03.02P use cooking methods for stuffed cooking methods for stuffed pastas are
pastas used according to recipe or stuffed pastas
specifications
G-20.03.03P use cooking methods for dumplings cooking methods for dumplings are
used according to recipe or
manufacturers’ specifications
G-20.03.04P determine doneness doneness is determined by using a variety
of methods
G-20.03.05P store and hold cooked stuffed pastas cooked stuffed pastas and dumplings
and dumplings are stored and held according to recipe
specifications and jurisdictional
regulations

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RANGE OF VARIABLES
tools and equipment include: colanders, pots, frying pans, deep fryers, skimmers, tongs, bamboo
baskets, wok
cooking methods for stuffed pastas include: boiling, baking, frying
cooking methods for dumplings include: boiling, simmering, poaching, steaming, pan-frying, deep
frying
methods to determine doneness are: sensory inspection, thermometer, time
stuffed pastas include: cannelloni, manicotti, tortellini, ravioli, agnolloti, tortelloni
dumplings include: wontons, pierogi, matzo balls, gyoza, shumai, gnocchi, market forms (prepared and
packaged)
jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations

G-20.04 Finishes stuffed pastas and dumplings

SKILLS
Performance Criteria Evidence of Attainment
G-20.04.01P prepare stuffed pastas and dumplings stuffed pastas and dumplings are
for serving prepared for serving using reheating
methods
G-20.04.02P select sauces, dressings, components sauces, dressings, components and
and accompaniments accompaniments are selected according
to recipe specifications
G-20.04.03P adjust seasonings seasoning types and amounts are
adjusted according to recipe
specifications and sensory assessment
G-20.04.04P garnish stuffed pastas and dumplings stuffed pastas and dumplings are
garnished according to recipe
specifications

RANGE OF VARIABLES
stuffed pastas include: cannelloni, manicotti, tortellini, ravioli, agnolloti, tortelloni
dumplings include: wontons, pierogi, matzo balls, gyoza, shumai, gnocchi, market forms (prepared and
packaged)
reheating methods include: boiling, simmering, poaching, steaming, frying, sautéing

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MAJOR WORK ACTIVITY H
Grains, Pulses, Seeds, Nuts and Alternative
Proteins
TASK H-21 Prepares grains and pulses

TASK DESCRIPTOR
In order to produce a variety of quality grain and pulse dishes in both individual and larger quantities, it is
important for cooks to be aware of preparation techniques, methods, and grain and pulse varieties and
characteristics.

H-21.01 Selects grains and pulses

SKILLS
Performance Criteria Evidence of Attainment
H-21.01.01P identify and choose types of grains and types of grains and pulses are identified
pulses and chosen according to recipe
specifications and desired results
H-21.01.02P determine quantity of grains and pulses quantity of grains and pulses is
determined according to required yield
H-21.01.03P determine quality of grains and pulses quality of grains and pulses is
determined by performing sensory
assessment

RANGE OF VARIABLES
grains include: rice (short, long), wild rice, barley, bulgur, oats
pulses include: lentils, beans, peas

H-21.02 Processes grains and pulses

SKILLS
Performance Criteria Evidence of Attainment
H-21.02.01P inspect grains and pulses grains and pulses are inspected to
ensure they are free of contaminants
H-21.02.02P discard grains and pulses grains and pulses that show appearance
of chemical and biological contamination
are discarded

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 H-21.02.03P wash grains and pulses grains and pulses are thoroughly
washed in cold water to remove extra
starch and contaminants
H-21.02.04P strain grains and pulses grains and pulses are strained to remove
excess water
H-21.02.05P soak grains and pulses grains and pulses are soaked to
rehydrate and ensure even doneness
according to type

RANGE OF VARIABLES
grains include: rice (short, long), wild rice, barley, bulgur, oats
pulses include: lentils, beans, peas
contaminants include: rocks, metal, twigs, leaves, insects

H-21.03 Cooks grains and pulses

SKILLS
Performance Criteria Evidence of Attainment
H-21.03.01P select and use tools and equipment tools and equipment are selected and
used according to recipe specifications
and desired results
H-21.03.02P select ingredients and seasonings ingredients and seasonings are selected
according to recipe specifications
H-21.03.03P use cooking methods cooking methods are used according to
recipe specifications
H-21.03.04P determine doneness doneness is determined by performing
sensory assessment
H-21.03.05P finish grains and pulses grains and pulses are finished using
methods according to recipe
specifications

RANGE OF VARIABLES
tools and equipment include: colanders, steamers, pots, tongs, spatula, Dutch ovens, woks, pressure
cooker, spoons
cooking methods include: boiling, steaming, baking, stir-frying, puffing, pressure cooking, pilaf and
risotto methods, braising
grains include: rice (short, long), wild rice, barley, bulgur, oats
pulses include: lentils, beans, peas

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TASK H-22 Prepares seeds and nuts

TASK DESCRIPTOR
Seeds and nuts can be served on their own or can be incorporated as key ingredients in many dishes
such as soups, dressings and salads. Seeds and nuts can be used as protein alternatives.

H-22.01 Selects seeds and nuts

SKILLS
Performance Criteria Evidence of Attainment
H-22.01.01P identify and choose types of seeds and types of seeds and nuts are identified
nuts and chosen according to recipe
specifications and desired results
H-22.01.02P determine amount of seeds and nuts amount of seeds and nuts are
determined according to recipe
specifications
H-22.01.03P determine quality of seeds and nuts quality of seeds and nuts are determined
according to sensory assessment

RANGE OF VARIABLES
seeds include: pumpkin, sunflower, flax, chia, quinoa, sesame
nuts include: tree nuts (almonds, pine, walnuts), groundnuts (peanuts)

H-22.02 Processes seeds and nuts

SKILLS
Performance Criteria Evidence of Attainment
H-22.02.01P inspect and clean seeds and nuts seeds and nuts are inspected and
cleaned to ensure they are free of
contaminants
H-22.02.02P discard seeds and nuts seeds and nuts that show appearance of
chemical and biological contamination are
discarded
H-22.02.03P process seeds and nuts seeds and nuts are processed using
methods according to recipe
specifications
H-22.02.04P blanch nuts nuts are blanched according to recipe
specifications

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RANGE OF VARIABLES
seeds include: pumpkin, sunflower, flax, chia, quinoa, sesame
nuts include: tree nuts (almonds, pine, walnuts), groundnuts (peanuts)
contaminants include: shell, twigs, insects
methods to process include: soaking, straining, grinding, roasting, blanching, chopping, shelling

H-22.03 Cooks seeds and nuts

SKILLS
Performance Criteria Evidence of Attainment
H-22.03.01P select and use tools and equipment tools and equipment are selected and
used according to recipe specifications
and desired results
H-22.03.02P select ingredients and seasonings ingredients and seasonings are selected
according to recipe specifications
H-22.03.03P use cooking methods cooking methods are used according to
recipe specifications
H-22.03.04P determine doneness doneness is determined by performing
sensory assessment
H-22.03.05P finish seeds and nuts seeds and nuts are finished using
methods according to recipe
specifications

RANGE OF VARIABLES
tools and equipment include: colanders, steamers, pans (hotel, frying, sheet), pots, tongs, spatula,
pressure cooker
cooking methods include: boiling, steaming, roasting, baking, frying, simmering, pilaf
seeds include: pumpkin, sunflower, flax, chia, quinoa, sesame
nuts include: tree nuts (almonds, pine, walnuts), groundnuts (peanuts)
methods for finishing include: puréeing, seasoning, curing, candying

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TASK H-23 Prepares alternative proteins

TASK DESCRIPTOR
Alternative proteins can be served on their own, as main dishes, or as a source of protein in many
recipes. They can also be incorporated as key ingredients in many dishes such as soups, pastas, salads,
and hot and cold appetizers. Alternative proteins may include insects and plant-based protein sources.

H-23.01 Selects alternative proteins

SKILLS
Performance Criteria Evidence of Attainment
H-23.01.01P choose types of alternative proteins types of alternative proteins are chosen
according to recipe specifications, desired
results and dietary requirements
H-23.01.02P choose amount of alternative proteins amount of alternative proteins are
chosen according to recipe specifications

RANGE OF VARIABLES
alternative proteins include: tofu (firm, soft), tempeh, bean curd, seitan (gluten), market forms (prepared
and packaged), insects
dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental,
preferences

H-23.02 Processes alternative proteins

SKILLS
Performance Criteria Evidence of Attainment
H-23.02.01P prepare alternative proteins alternative proteins are prepared
according to manufacturers’ and recipe
specifications, and desired results
H-23.02.02P inspect alternative proteins alternative proteins are inspected to
ensure freshness and quality according to
sensory assessment
H-23.02.03P flavour alternative proteins alternative proteins are seasoned,
glazed or marinated according to recipe
specifications and desired results

RANGE OF VARIABLES
alternative proteins include: tofu (firm, soft), tempeh, bean curd, seitan (gluten), market forms (prepared
and packaged), insects

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 H-23.03 Cooks alternative proteins

SKILLS
Performance Criteria Evidence of Attainment
H-23.03.01P select and use tools and equipment tools and equipment are selected and
used according to recipe specifications
H-23.03.02P use cooking methods cooking methods are used according to
manufacturers’ and recipe specifications,
and desired results
H-23.03.03P determine doneness doneness is determined according to
methods and jurisdictional regulations
H-23.03.04P finish alternative proteins alternative proteins are finished
according to manufacturers’ and recipe
specifications

RANGE OF VARIABLES
tools and equipment include: pots, tongs, spatula, pans (grill, frying), wok
cooking methods include: boiling, steaming, grilling, deep frying, shallow frying, roasting, baking
methods to determine doneness include: sensory assessment, temperature
jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
alternative proteins include: tofu (firm, soft), tempeh, bean curd, seitan (gluten), market forms (prepared
and packaged), insects

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MAJOR WORK ACTIVITY I
Meats, Game Meats, Poultry, Game Birds
and Variety Meats
TASK I-24 Prepares meats and game meats

TASK DESCRIPTOR
Cooks prepare meat such as beef, pork, veal and lamb, as well as game meat such as bison, caribou and
boar. Cooks must take particular care in their preparation in order to avoid waste and to adhere to
jurisdictional codes and regulations.

I-24.01 Selects meats and game meats

SKILLS
Performance Criteria Evidence of Attainment
I-24.01.01P identify and choose meats and game meats and game meats are identified
meats and chosen according to jurisdictional
regulations, meat classifications,
desired results and recipe specifications
I-24.01.02P interpret label/stamp information and label/stamp information is interpreted and
perform sensory assessments sensory assessments are performed to
determine freshness and quality of meats
and game meats
I-24.01.03P identify and choose meat and game meat and game meat cuts are identified
meat cuts and chosen according to recipe
specifications and desired results

RANGE OF VARIABLES
meats include: pork, veal, beef, lamb, goat
game meats include: bison, elk, caribou, moose, deer, kangaroo, musk ox, wild boar, rabbit
jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
meat classifications include: origin, size, aged (dry/wet), grade
meat and game meat cuts include: whole, primal, sub-primal, pre-portioned

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 I-24.02 Processes meats and game meats

SKILLS
Performance Criteria Evidence of Attainment
I-24.02.01P select and use processing tools and processing tools and equipment are
equipment selected and used according to desired
results
I-24.02.02P calculate defrosting time defrosting time is calculated according to
size of cuts to ensure tempering
according to jurisdictional regulations
and recipe specifications
I-24.02.03P fabricate meats and game meats meats and game meats are fabricated
using methods according to
specifications
I-24.02.04P minimize waste and utilize trim waste is minimized and trim utilized for
other uses
I-24.02.05P maintain safe food handling practices safe food handling practices are
during processing maintained during processing according
to jurisdictional regulations

RANGE OF VARIABLES
processing tools and equipment include: band saws, bone scrapers, grinders, cleavers, knives, cutting
boards
jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
meats include: pork, veal, beef, lamb, goat
game meats include: bison, elk, caribou, moose, deer, kangaroo, musk ox, wild boar, rabbit
methods include: cleaning, de-boning, larding, barding, marinating, rubbing, brining, corning, tying,
grinding, curing, mechanical tenderizing, smoking, trussing, scoring, trimming, portioning
other uses include: broths, stocks, ground meat

I-24.03 Cooks meats and game meats

SKILLS
Performance Criteria Evidence of Attainment
I-24.03.01P choose and apply cooking method cooking method is chosen and applied
according to recipe specifications
I-24.03.02P calculate cooking time cooking time is calculated according to
type, size and thickness of cut and
cooking method according to recipe
specifications and desired results
I-24.03.03P determine doneness and tenderness doneness and tenderness are
determined by using various methods

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RANGE OF VARIABLES
cooking method includes: grilling, roasting, braising, broiling, combination, sous-vide
doneness includes: rare, medium, well done, fork tender (for moist-heat cooking)
methods to check for doneness include: temperature readings, sensory assessment

I-24.04 Finishes meats and game meats

SKILLS
Performance Criteria Evidence of Attainment
I-24.04.01P rest cooked meats and game meats cooked meats and game meats are
rested according to size, weight and
internal temperature to retain yield and
moisture, and allow for carryover cooking
I-24.04.02P apply finishing techniques finishing techniques are applied
according to recipe specifications
I-24.04.03P determine and apply carving and carving and portioning techniques are
portioning techniques determined and applied according to type,
grain of muscle, size of cut to maximize
yield and tenderness, to control portions,
and for presentation value
I-24.04.04P present with accompaniments meats and game meats are presented
with accompaniments according to
recipe specifications

RANGE OF VARIABLES
meats include: pork, veal, beef, lamb, goat
game meats include: bison, elk, caribou, moose, deer, kangaroo, musk ox, wild boar, rabbit
finishing techniques include: broiling, crusting, basting, glazing, saucing, seasoning
accompaniments include: sauces, glazes, condiments, garnishes, compound butters, vegetables, herbs,
starches

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TASK I-25 Prepares poultry and game birds

TASK DESCRIPTOR
Cooks prepare poultry such as chicken and turkey, as well as game birds such as pheasant, quail and
duck. Cooks must take particular care in their preparation in order to avoid waste and to adhere to
jurisdictional codes and regulations.

I-25.01 Selects poultry and game birds

SKILLS
Performance Criteria Evidence of Attainment
I-25.01.01P identify and choose poultry and game poultry and game birds are identified
birds and chosen according to jurisdictional
regulations, age classifications, recipe
specifications, properties, and desired
results
I-25.01.02P determine freshness and quality of freshness and quality of poultry and
poultry and game birds game birds are determined according to
label information and sensory assessment

RANGE OF VARIABLES
poultry includes: chicken, turkey
game birds include: quail, pheasant, partridge, duck
jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
properties include: fat content, origin, weight, cut

I-25.02 Processes poultry and game birds

SKILLS
Performance Criteria Evidence of Attainment
I-25.02.01P select and use processing tools and processing tools and equipment are
equipment selected and used according to desired
results and recipe specifications
I-25.02.02P calculate defrosting time defrosting time is calculated according to
size of poultry and game bird to ensure
tempering, and according to food safety
regulations and recipe specifications
I-25.02.03P maintain safe food handling practices safe food handling practices are
during processing maintained during processing according
to jurisdictional regulations
I-25.02.04P minimize waste and utilize trim waste is minimized and trim utilized for
other uses

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 I-25.02.05P fabricate poultry and game birds poultry and game birds are fabricated
using methods according to desired
results and recipe specifications
I-25.02.06P stuff portions and whole poultry and portions and whole poultry and game
game birds birds are stuffed according to recipe
specifications

RANGE OF VARIABLES
processing tools and equipment include: boning knives, shears, cleavers, paring knives, grinders,
mallets, cutting board
poultry includes: chicken, turkey
game birds include: quail, pheasant, partridge, duck
jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
other uses include: broths, stocks, forcemeat (farce)
methods include: cleaning, de-boning, larding, barding, breading, marinating, seasoning, curing,
smoking, trussing, scoring, grinding, stuffing

I-25.03 Cooks poultry and game birds

SKILLS
Performance Criteria Evidence of Attainment
I-25.03.01P select and apply cooking methods cooking methods are selected and
applied according to recipe specifications
and desired results
I-25.03.02P calculate cooking time for poultry and cooking time is calculated according to a
game birds combination of factors to ensure even
cooking according to recipe specifications
and desired results
I-25.03.03P determine doneness and tenderness doneness and tenderness are determined
by using various methods according to
recipe specifications and jurisdictional
regulations

RANGE OF VARIABLES
cooking methods include: braising, deep frying, broiling, roasting, combination, sous-vide
poultry includes: chicken, turkey
game birds include: quail, pheasant, partridge, duck
factors to calculate cooking time include: size, stuffing, cooking method, equipment used
methods to check for doneness include: temperature readings, sensory assessment
jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations

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 I-25.04 Finishes poultry and game birds

SKILLS
Performance Criteria Evidence of Attainment
I-25.04.01P rest cooked poultry and game birds cooked poultry and game birds are
rested according to size, weight and
internal temperature to retain yield and
moisture
I-25.04.02P hold cooked poultry and game birds cooked poultry and game birds are held
according to factors and jurisdictional
regulations
I-25.04.03P apply finishing techniques finishing techniques are applied
according to recipe specifications
I-25.04.04P determine carving and portioning carving and portioning techniques are
techniques determined according to type and size of
poultry and game birds to maximize
yield and tenderness, to control portions,
and for presentation value
I-25.04.05P carve and portion cooked poultry and cooked poultry and game birds are
game birds carved and portioned according to recipe
specifications and classification
I-25.04.06P present with accompaniments cooked poultry and game birds are
presented with accompaniments
according to recipe specifications

RANGE OF VARIABLES
poultry includes: chicken, turkey
game birds include: quail, pheasant, partridge, duck
factors to consider for holding include: time, temperature, moisture retention, yield, quality
jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
finishing techniques include: broiling, crusting, carving, basting, glazing, saucing, garnishing,
presentation
classification includes: dark, white, quarters, halves, individual pieces, whole
accompaniments include: sauces, glazes, condiments, garnishes, compound butters, vegetables,
starches, herbs

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TASK I-26 Prepares variety meats

TASK DESCRIPTOR
Variety meats are also referred to as offal. These items are often nutrient-rich and can be value-added
elements to cooks’ repertoire of skills. They require particular handling and preparation procedures.

I-26.01 Selects variety meats

SKILLS
Performance Criteria Evidence of Attainment
I-26.01.01P identify and choose variety meats variety meats are identified and chosen
according to jurisdictional regulations,
variety meat classifications, desired
result and recipe specifications
I-26.01.02P interpret label information and perform label information is interpreted and
sensory assessment sensory assessment performed to
determine freshness and quality of
variety meats

RANGE OF VARIABLES
variety meats include: sweetbreads, liver, heart, kidney, tongue, tripe
jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
variety meat classifications include: origin, type, size, grade

I-26.02 Processes variety meats

SKILLS
Performance Criteria Evidence of Attainment
I-26.02.01P select and use processing tools and processing tools and equipment are
equipment selected and used according to recipe
specifications and desired results
I-26.02.02P calculate defrosting time defrosting time is calculated according to
size of variety meats to ensure tempering
according to jurisdictional regulations
and recipe specifications
I-26.02.03P fabricate variety meats variety meats are fabricated using
methods according to recipe
specifications and desired results
I-26.02.04P minimize waste waste is minimized
I-26.02.05P maintain safe food handling practices safe food handling practices are
during processing maintained during processing according
to jurisdictional regulations

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RANGE OF VARIABLES
processing tools and equipment include: grinders, slicers, knives, food processors, cutting boards,
moulds
variety meats include: sweetbreads, liver, heart, kidney, tongue, tripe
jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
methods include: cleaning (removing membranes and blood vessels), cutting, seasoning, breading,
marinating, curing, smoking, soaking, scoring, blanching, pressing

I-26.03 Cooks variety meats

SKILLS
Performance Criteria Evidence of Attainment
I-26.03.01P choose and apply cooking method cooking method is chosen and applied
according to recipe specifications and
desired results
I-26.03.02P calculate cooking time cooking time is calculated according to
type, size and thickness of variety meats
according to recipe specifications and
desired results
I-26.03.03P determine doneness doneness is determined by using various
methods

RANGE OF VARIABLES
cooking methods include: poaching, simmering, grilling, sautéing, braising, frying, sous-vide
variety meats include: sweetbreads, liver, heart, kidney, tongue, tripe
methods for determining doneness include: temperature readings, sensory assessment

I-26.04 Finishes variety meats

SKILLS
Performance Criteria Evidence of Attainment
I-26.04.01P apply finishing techniques finishing techniques are applied
according to recipe specifications and
desired results
I-26.04.02P hold cooked variety meats cooked variety meats are held according
to factors and jurisdictional regulations
I-26.04.03P portion cooked variety meats cooked variety meats are portioned
according to recipe specifications and
desired results

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RANGE OF VARIABLES
finishing techniques include: slicing, presenting, saucing, glazing, searing, garnishing, seasoning,
presentation
variety meats include: sweetbreads, liver, heart, kidney, tongue, tripe
factors to consider for holding include: time, temperature, moisture retention, yield, quality
jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations

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MAJOR WORK ACTIVITY J
Fish and Seafood
TASK J-27 Prepares fin fish

TASK DESCRIPTOR
There is a wide variety of fin fish (freshwater, saltwater, round fish and flat fish) and freshness and quality
are paramount. Cooks must understand the importance of proper handling, storing, preparation and
cooking methods. They must take particular care in their preparation in order to avoid waste and to
adhere to jurisdictional codes and regulations.
In this document, tasks related to fin fish are categorized separately from those related to other seafood
(e.g. shell fish, bivalves, cephalopods).

J-27.01 Selects fin fish

SKILLS
Performance Criteria Evidence of Attainment
J-27.01.01P identify fin fish characteristics and fin fish characteristics and factors are
factors identified
J-27.01.02P identify origin of fin fish origin of fin fish is identified
J-27.01.03P identify fresh and previously frozen fin fresh and previously frozen fin fish are
fish identified for proper application and
handling according to recipe
specifications and jurisdictional
regulations
J-27.01.04P determine freshness of fin fish freshness of fin fish is determined using
sensory assessments to ensure quality
J-27.01.05P identify cut specifications cut specifications are identified according
to application and recipe specifications

RANGE OF VARIABLES
fin fish characteristics include: round, flat, oily, lean, flavour intensity, texture
factors include: local availability, seasonal availability, freshness, storage life, applications, processed,
sustainability, origin, documentation
origin includes: wild, farmed, freshwater, saltwater
fin fish includes: perch, pickerel, salmonids, cod, mahi mahi, halibut, snapper, sardines, tuna
jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations

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 J-27.02 Processes fin fish

SKILLS
Performance Criteria Evidence of Attainment
J-27.02.01P select and use processing tools and processing tools and equipment are
equipment selected and used according to recipe
specifications and desired results
J-27.02.02P defrost fin fish fin fish is defrosted maintaining quality
and cell structure
J-27.02.03P prepare fin fish fin fish is prepared using methods
according to desired results and recipe
specifications
J-27.02.04P minimize waste and utilize trim for other waste is minimized and trim utilized for
uses other uses
J-27.02.05P select seasonings seasonings are selected according to
recipe specifications

RANGE OF VARIABLES
tools and equipment include: scalers, knives, pliers, tweezers, cutting boards, scale
fin fish includes: perch, pickerel, salmonids, cod, mahi mahi, halibut, snapper, sardines, tuna
methods include: cleaning, cutting, slicing, scaling, trimming, de-boning, portioning, filleting, skinning,
eviscerating, dressing, brining, marinating, curing, smoking
other uses include: mousses, quenelles, patties, stock

J-27.03 Cooks fin fish

SKILLS
Performance Criteria Evidence of Attainment
J-27.03.01P select and use tools and equipment for tools and equipment for cooking fin fish
cooking fin fish are selected and used according to recipe
specifications and desired results
J-27.03.02P season fin fish fin fish is seasoned according to recipe
specifications and desired results
J-27.03.03P determine time required for cooking fin time required for cooking fin fish is
fish determined according to type of fish,
thickness, desired degree of doneness
and recipe specifications
J-27.03.04P apply cooking methods cooking methods are applied according
to recipe specifications and desired
results
J-27.03.05P determine fin fish doneness fin fish doneness is determined by using
methods

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RANGE OF VARIABLES
tools and equipment include: pan, grill, oven, smoker, griddle, slotted spatula
fin fish includes: perch, pickerel, salmonids, cod, mahi mahi, halibut, snapper, sardines, tuna
cooking methods include: poaching, steaming, pan searing, deep-frying, smoking, broiling, braising,
roasting
methods to determine doneness include: temperature readings, needle test, sensory assessment

J-27.04 Finishes fin fish

SKILLS
Performance Criteria Evidence of Attainment
J-27.04.01P apply finishing techniques finishing techniques are applied
according to recipe specifications and
desired results
J-27.04.02P adjust seasoning seasoning is adjusted according to recipe
specifications and desired results
J-27.04.03P garnish fin fish is garnished according to recipe
specifications and desired results

RANGE OF VARIABLES
finishing techniques include: broiling, crusting, resting, glazing, torching, smoking, saucing, presentation
fin fish (various formats) includes: perch, pickerel, salmonids, cod, mahi mahi, halibut, snapper, sardines,
tuna

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TASK J-28 Prepares seafood

TASK DESCRIPTOR
There is a wide variety of seafood. In this document, "seafood" is meant to categorize items other than fin
fish, and include shell fish, bivalves and cephalopods. Seafood includes both salt-water and freshwater
products, and freshness and quality are paramount. Cooks must understand the importance of properly
storing and preparing a variety of selected seafood. Extra precautions must be taken while handling raw
and cooked seafood due to their delicate nature and dietary requirements relating to seafood. They must
take particular care in their preparation in order to avoid waste and to adhere to jurisdictional codes and
regulations.

Note that fin fish is covered in the previous task, “Prepares fin fish”.

J-28.01 Selects seafood

SKILLS
Performance Criteria Evidence of Attainment
J-28.01.01P identify fresh and frozen seafood fresh and frozen seafood are identified
for proper application and handling
according to recipe specifications and
desired results
J-28.01.02P determine freshness and quality of freshness and quality of seafood are
seafood determined using sensory assessment
J-28.01.03P choose seafood seafood is chosen according to size and
recipe specifications

RANGE OF VARIABLES
seafood includes (for this task does not include fin fish): clams, oysters, mussels, lobster, crayfish,
shrimp, squid, octopus, jellyfish, roe

J-28.02 Processes seafood

SKILLS
Performance Criteria Evidence of Attainment
J-28.02.01P select and use processing tools and processing tools and equipment are
equipment selected and used according to recipe
specifications and desired results
J-28.02.02P defrost frozen seafood frozen seafood defrosting time is
calculated according to type and size to
ensure tempering according to
jurisdictional regulations and recipe
specifications

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 J-28.02.03P sort, wash and clean seafood seafood is sorted, washed and cleaned
according to recipe specifications
J-28.02.04P prepare seafood seafood is prepared using methods
according to use and recipe specifications
J-28.02.05P separate protein from shell and process protein is separated from shell and shell
shell processed for other uses
J-28.02.06P select seasonings and aromatics seasonings and aromatics are selected
according to recipe specifications and
desired results

RANGE OF VARIABLES
tools and equipment include: shucker, scissors, brushes, knives
seafood includes (for this task does not include fin fish): clams, oysters, mussels, lobster, crayfish,
shrimp, squid, octopus, jellyfish, roe
jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
sort includes: identifying live, unusable, damaged seafood, sorting by size and shape
methods include: shucking, shelling, de-veining, de-bearding, cutting, trimming, skinning, cleaning,
portioning
process shell includes: cleaning, polishing, drying
other uses include: stocks, sauces, soups, presentation

J-28.03 Cooks seafood

SKILLS
Performance Criteria Evidence of Attainment
J-28.03.01P select and use cooking methods cooking methods are selected and used
according to type of seafood, recipe
specifications and desired results
J-28.03.02P select and use tools and equipment tools and equipment are selected and
used according to type of seafood, recipe
specifications and desired results
J-28.03.03P calculate cooking time cooking time for seafood is calculated
according to size and cooking methods
to achieve desired results
J-28.03.04P determine seafood doneness seafood doneness is determined by using
methods to determine doneness

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RANGE OF VARIABLES
cooking methods include: poaching, steaming, pan searing, deep-frying, pan-frying, broiling, braising,
baking, smoking
seafood includes (for this task does not include fin fish): clams, oysters, mussels, lobster, crayfish,
shrimp, squid, octopus, jellyfish, roe
tools and equipment include: pans, pots, steamers, smokers, ovens, grills, deep-fryers
methods to determine doneness include: temperature readings, needle test, sensory assessment

J-28.04 Finishes seafood

SKILLS
Performance Criteria Evidence of Attainment
J-28.04.01P apply finishing techniques finishing techniques are applied
according to recipe specifications and
desired results
J-28.04.02P adjust seasoning seasoning is adjusted according to recipe
specifications and desired results
J-28.04.03P garnish seafood is garnished according to recipe
specifications and desired results

RANGE OF VARIABLES
finishing techniques include: broiling, crusting, resting, glazing, torching, smoking, saucing, presentation
seafood (various formats) includes (for this task does not include fin fish): clams, oysters, mussels,
lobster, crayfish, shrimp, squid, octopus, jellyfish, roe,

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MAJOR WORK ACTIVITY K
Salads and Sandwiches
TASK K-29 Prepares sandwiches

TASK DESCRIPTOR
Preparing sandwiches is an important activity for this trade. They include combinations of a broad range
of ingredients and presentations. Sandwiches are a feature on most menus across many cultures.

K-29.01 Selects sandwich ingredients

SKILLS
Performance Criteria Evidence of Attainment
K-29.01.01P identify ingredients for filling and toppings ingredients for filling and toppings are
identified according to recipe
specifications and desired results
K-29.01.02P choose bread bread is chosen according to sandwich
style
K-29.01.03P identify indicators of freshness and indicators of freshness and quality are
quality identified according to sensory
assessment

RANGE OF VARIABLES
bread includes: buns, sliced bread, baguettes, tortillas, pitas, flatbread
indicators of freshness and quality include: hydration, colour, texture, best before date

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 K-29.02 Processes sandwich ingredients

SKILLS
Performance Criteria Evidence of Attainment
K-29.02.01P select and use processing tools and processing tools and equipment are
equipment selected and used according to recipe
specifications and desired results
K-29.02.02P use processing methods processing methods are used according
to recipe specifications
K-29.02.03P hold and store sandwich ingredients sandwich ingredients are held and stored
for use according to jurisdictional
regulations, desired results and recipe
specifications

RANGE OF VARIABLES
tools and equipment include: knives, slicer, grills, oven, griddles, food processors, graters
methods include: slicing, mixing, grating, mashing, dicing, pulling
jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations

K-29.03 Assembles sandwiches

SKILLS
Performance Criteria Evidence of Attainment
K-29.03.01P select and use sandwich assembly sandwich assembly tools and
tools and equipment equipment are selected and used
according to recipe specifications and
desired results
K-29.03.02P plan assembly steps assembly steps are planned according to
recipe specifications and desired results
K-29.03.03P combine sandwich filling, toppings, sandwich filling, toppings, condiments and
condiments and bread bread are combined according to
sandwich style, recipe specifications and
desired results
K-29.03.04P apply finishing techniques to finishing techniques are applied to
sandwiches sandwiches according to recipe
specifications and desired results

RANGE OF VARIABLES
sandwich assembly tools and equipment include: toasters, knives, paper, picks, spreaders
finishing techniques include: garnishing, packaging, presentation, cutting

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 K-29.04 Cooks sandwiches

SKILLS
Performance Criteria Evidence of Attainment
K-29.04.01P select and use cooking tools and cooking tools and equipment are
equipment selected and used according to recipe
specifications and desired results
K-29.04.02P use cooking methods cooking methods are used according to
recipe specifications and desired results
K-29.04.03P hold cooked sandwiches cooked sandwiches are held according
to recipe specifications, jurisdictional
regulations and desired results
K-29.04.04P apply finishing techniques to cooked finishing techniques are applied to
sandwiches cooked sandwiches according to recipe
specifications and desired results

RANGE OF VARIABLES
tools and equipment include: griddle, spatula, tongs, oven, pan
cooking methods include: grilling, baking, pan frying, broiling
cooked sandwiches include: grilled, pizza, quesadilla, broiled, panini
jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
finishing techniques includes: garnishing, packaging, presentation, cutting, applying sauces,
condiments and accompaniments

TASK K-30 Prepares salads

TASK DESCRIPTOR
Salads are a combination of various ingredients such as vegetables, fruit, grains, pastas, eggs, pulses,
meat, fish, seafood and cheese. They can be served warm or cold. It is important to finish most salads as
close to serving time as possible unless marinated.

K-30.01 Selects salad ingredients

SKILLS
Performance Criteria Evidence of Attainment
K-30.01.01P identify indicators of freshness and indicators of freshness and quality are
quality identified according to sensory
assessment
K-30.01.02P identify salad ingredients salad ingredients are identified according
to recipe specifications and desired
results

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RANGE OF VARIABLES
indicators of freshness and quality include: hydration, colour, texture, best before dates
ingredients include: vegetables, fruit, proteins, accompaniments, starches, grains, dressings, cheese,
pulses, seeds

K-30.02 Processes salad ingredients

SKILLS
Performance Criteria Evidence of Attainment
K-30.02.01P select and use processing tools and processing tools and equipment are
equipment selected and used according to recipe
specifications and desired results
K-30.02.02P use processing methods processing methods are used according
to recipe specifications and desired
results
K-30.02.03P combine salad ingredients salad ingredients are combined
according to recipe specifications and
salad type
K-30.02.04P prepare salad garnishes salad garnishes are prepared according to
recipe specifications and desired results
K-30.02.05P maintain safe handling procedures safe handling procedures are maintained
according to jurisdictional regulations

RANGE OF VARIABLES
tools and equipment include: knives, spinners, mashers, pots, food processors, cutting boards
methods include: cleaning, soaking, cooking, drying, cutting, straining, marinating
ingredients include: vegetables, fruit, proteins, accompaniments, starches, grains, dressings, cheese,
pulses, seeds
jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations

K-30.03 Finishes salads

SKILLS
Performance Criteria Evidence of Attainment
K-30.03.01P select and use finishing tools and finishing tools and equipment are selected
equipment and used according to recipe
specifications and desired results
K-30.03.02P apply finishing techniques finishing techniques are applied
according to recipe specifications and
desired results

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 K-30.03.03P select and apply salad garnishes salad garnishes are selected and applied
according to recipe specifications and
desired results
K-30.03.04P hold and store finished salads finished salads are held and stored
according to recipe specifications, desired
results and jurisdictional regulations

RANGE OF VARIABLES
finishing techniques include: tossing, dressing, packaging, garnishing, topping, presentation
jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations

TASK K-31 Prepares condiments, preserves and dressings

TASK DESCRIPTOR
While the preparation of condiments and dressings can be very similar, their difference usually is defined
by their application. For example, dressings are often associated with salads, and condiments are used
as an option to dishes such as sandwiches, cheeses, charcuterie and hors d’oeuvres. Preserves include
items such as pickled vegetables and preserved fruit.

K-31.01 Selects ingredients for condiments, preserves and dressings

SKILLS
Performance Criteria Evidence of Attainment
K-31.01.01P identify and choose ingredients to prepare ingredients to prepare condiments,
condiments, preserves and dressings preserves and dressings are identified
and chosen according to recipe
specifications and desired results
K-31.01.02P identify indicators of freshness and indicators of freshness and quality are
quality identified according to sensory
assessment

RANGE OF VARIABLES
condiments include: dips, relishes, syrups, salsas
preserves include: pickled vegetables, jams, jellies
dressings include: oil-based, emulsions, vinaigrette, warm dressings
indicators of freshness and quality include: hydration, colour, texture, aroma, best before date, flavour

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 K-31.02 Processes ingredients for condiments, preserves and dressings

SKILLS
Performance Criteria Evidence of Attainment
K-31.02.01P select and use processing tools and processing tools and equipment are
equipment selected and used according to recipe
specifications and desired results
K-31.02.02P apply processing and finishing processing and finishing techniques
techniques are applied according to recipe
specifications and desired results
K-31.02.03P apply flavouring, seasonings and flavouring, seasonings and thickening
thickening agents agents are applied according to recipe
specifications and desired results
K-31.02.04P use safe handling procedures safe handling procedures are used
according to jurisdictional regulations
K-31.02.05P hold and store condiments, preserves condiments, preserves and dressings
and dressings are held and stored according to recipe
specifications, desired results and
jurisdictional regulations

RANGE OF VARIABLES
tools and equipment include: mixers, pots, food processors, blenders, stove, whisk, double-boilers,
thermometers, pressure cookers, knives
processing and finishing techniques include: chopping, dicing, cutting, mixing, blending, cooking,
pickling, fermenting, smoking, emulsifying, whisking, portioning, canning
jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
condiments include: dips, relishes, syrups, salsas
preserves include: pickled vegetables, jams, jellies
dressings include: dairy-based, emulsions, vinaigrette, warm dressings

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MAJOR WORK ACTIVITY L
Specialty Preparations
TASK L-32 Prepares hors d’oeuvres and other finger foods

TASK DESCRIPTOR
Cooks prepare savoury hot and cold items in bite-sized portions of virtually any food. They are made with
various combinations of ingredients such as meat, fish, seafood, grains, vegetables, fruit and breads.
Diverse cultural influences on Canadian cuisine expand this category to include items such as sushi,
spring rolls, spanakopita, satays, and dim sum.

L-32.01 Selects ingredients for hors d’oeuvres and other finger foods

SKILLS
Performance Criteria Evidence of Attainment
L-32.01.01P identify and choose ingredients ingredients are identified and chosen
according to recipe specifications and
desired results
L-32.01.02P identify indicators of freshness and indicators of freshness and quality are
quality identified according to sensory
assessment

RANGE OF VARIABLES
indicators of freshness and quality include: hydration, colour, texture, aroma, best before date, flavour

L-32.02 Processes ingredients for hors d’oeuvres and other finger foods

SKILLS
Performance Criteria Evidence of Attainment
L-32.02.01P select and use processing tools and processing tools and equipment are
equipment selected and used according to recipe
specifications and desired results
L-32.02.02P apply processing methods processing methods are applied
according to recipe specifications and
desired results

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 L-32.02.03P cook hors d’oeuvres and other finger hors d’oeuvres and other finger food
food ingredients and components ingredients and components are
cooked according to recipe specifications
and desired results
L-32.02.04P store hors d’oeuvres and other finger hors d’oeuvres and other finger food
food ingredients and components ingredients and components are stored
for future assembly according to
jurisdictional regulations and desired
results

RANGE OF VARIABLES
tools and equipment include: food processors, cutting boards, knives, pans, bowls, stove
methods include: wrapping, mixing, folding, baking, cutting, poaching, frying, blending
hors d’oeuvres ingredients and components include: vol-au-vent, tart shells, breads, rice, garnish,
meats, vegetables, fruit, cheeses, crackers, edible wrapping
jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations

L-32.03 Assembles hors d’oeuvres and other finger foods

SKILLS
Performance Criteria Evidence of Attainment
L-32.03.01P select and use assembly tools and assembly tools and equipment are
equipment selected and used according to recipe
specifications and desired results
L-32.03.02P use assembly methods assembly methods are used according to
recipe specifications and desired results
L-32.03.03P store hors d’oeuvres and other finger hors d’oeuvres and other finger foods
food are stored for future use according to
jurisdictional regulations and desired
results

RANGE OF VARIABLES
assembly tools and equipment include: knives, skewers, toothpicks, bamboo mats, tongs, cutting
boards, portioning scoops
methods include: wrapping, stacking, spreading, breading, brushing
hors d'oeuvres and other finger foods include: canapés, sushi, satays, dim sum
jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations

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 L-32.04 Cooks hors d’oeuvres and other finger foods

SKILLS
Performance Criteria Evidence of Attainment
L-32.04.01P determine cooking methods cooking methods are determined
according to hors d’oeuvres and other
finger foods, recipe specifications and
desired results
L-32.04.02P apply cooking methods cooking methods are applied according
to recipe specifications and desired
results
L-32.04.03P calculate cooking time cooking time is calculated according to
type, size and thickness of item, and
cooking method according to recipe
specifications and desired results
L-32.04.04P determine doneness doneness is determined by using various
methods

RANGE OF VARIABLES
cooking methods include: baking, frying, broiling, steaming
hors d'oeuvres and other finger foods include: canapés, sushi, satays, dim sum
methods to check for doneness include: temperature readings, sensory assessments

L-32.05 Finishes hors d’oeuvres and other finger foods

SKILLS
Performance Criteria Evidence of Attainment
L-32.05.01P apply seasoning, sauce, condiments and seasoning, sauce, condiments and
garnish garnish are applied to hors d’oeuvres
and other finger foods according to
desired result
L-32.05.02P present hors d’oeuvres and other finger hors d’oeuvres and other finger foods
foods are presented according to desired results
and styles of service
L-32.05.03P hold hors d’oeuvres and other finger hors d’oeuvres and other finger foods
foods are held for service according to
jurisdictional regulations and desired
results

RANGE OF VARIABLES
hors d'oeuvres and other finger foods include: canapés, sushi, satays, dim sum
styles of service include: passed, stationed
jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations

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TASK L-33 Prepares charcuterie and cured products

TASK DESCRIPTOR
Charcuterie and cured products are prepared using various techniques for preserving meats, fin fish and
seafood. They can be aged and dried, smoked and cured. Examples of charcuterie and cured products
are forcemeats, terrines, pâtés, galantines and ballotines, sausages, variety meats, smoked and
fermented meat, fin fish, seafood, poultry. Charcuterie and cured products can be served hot or cold.

L-33.01 Selects ingredients for charcuterie and cured products

SKILLS
Performance Criteria Evidence of Attainment
L-33.01.01P identify indicators of quality indicators of quality are identified
according to sensory assessment
L-33.01.02P identify and choose ingredients for ingredients for processing are identified
processing and chosen according to recipe
specifications and desired results

RANGE OF VARIABLES
indicators of quality include: hydration, colour, texture, aroma

L-33.02 Processes ingredients for charcuterie and cured products

SKILLS
Performance Criteria Evidence of Attainment
L-33.02.01P select and use processing tools and processing tools and equipment are
equipment selected and used according to recipe
specifications and desired results
L-33.02.02P apply processing methods processing methods are applied
according to recipe specifications and
desired results
L-33.02.03P combine ingredients, seasonings, ingredients, seasonings, preservatives
preservatives and garnishes and garnishes are combined according to
recipe specifications and desired results
L-33.02.04P assemble ingredients for charcuterie and ingredients for charcuterie and cured
cured products products are assembled according to
recipe specifications, desired results,
indicators and jurisdictional
regulations

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RANGE OF VARIABLES
processing tools and equipment include: meat grinder, meat slicer, cutters, sausage press, terrine
moulds, food processors, smokers
methods include: smoking, curing, drying, chopping, grinding, emulsifying, marinating, soaking, shaping,
moulding, fermenting, stuffing
charcuterie and cured products include: forcemeats, terrines, pâtés, galantines and ballotines,
sausages, variety meats, smoked meat, fin fish, seafood, poultry
indicators include: temperature, time, humidity, pH activity, dehydration
jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations

L-33.03 Cooks charcuterie and cured products

SKILLS
Performance Criteria Evidence of Attainment
L-33.03.01P select and use cooking tools and cooking tools and equipment are
equipment selected and used according to recipe
specifications and desired results
L-33.03.02P select temperature temperature is selected according to
recipe specifications and desired results
L-33.03.03P apply cooking method cooking method is applied according to
recipe specifications and desired results
L-33.03.04P determine charcuterie and cured charcuterie and cured product
product doneness doneness is determined according to
jurisdictional regulations, sensory
assessment and indicators

RANGE OF VARIABLES
cooking tools and equipment include: smokers, ovens, grills, thermal circulator, refrigerator
cooking methods include: curing, poaching, baking, smoking, drying
charcuterie and cured products include: forcemeats, terrines, pâtés, galantines and ballotines,
sausages, variety meats, smoked meat, fin fish, seafood, poultry
jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
indicators include: temperature, time, humidity, pH activity, dehydration

L-33.04 Finishes charcuterie and cured products

SKILLS
Performance Criteria Evidence of Attainment
L-33.04.01P apply garnish and finishing techniques garnish and finishing techniques are
applied to pâtés and terrines according to
recipe specifications and desired results
L-33.04.02P remove casings and membranes casings and membranes are removed
from select sausages and cured meats

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 L-33.04.03P cut and slice charcuterie and cured charcuterie and cured products are cut
products and sliced according to recipe
specifications and desired results
L-33.04.04P identify and apply secondary cook secondary cook methods are identified
methods and applied to select charcuterie and
cured products according to recipe
specifications and desired results

RANGE OF VARIABLES
finishing techniques include: glazing, filling, presentation, garnishing
charcuterie and cured products include: forcemeats, terrines, pâtés, galantines and ballotines,
sausages, variety meats, smoked meat, fin fish, seafood, poultry
secondary cook methods include: frying, broiling, grilling, poaching, baking

TASK L-34 Prepares gels and glazes

TASK DESCRIPTOR
Gels are finished products which are used for complementing dishes as well as for entrées, appetizers
and desserts. Examples of gels include aspics, gelatin desserts, gelatin salads and fluid gel. The defining
ingredients in gels are either animal-based gelatins or plant-based sources such as agar agar.
Glazes are shiny coatings, applied onto other food items to enhance appearance and flavour, and to
protect and preserve quality.

L-34.01 Selects ingredients for gels and glazes

SKILLS
Performance Criteria Evidence of Attainment
L-34.01.01P identify indicators of freshness and indicators of freshness and quality are
quality identified according to sensory
assessment
L-34.01.02P identify and choose ingredients for gels ingredients for gels and glazes are
and glazes chosen according to recipe specifications
and desired results

RANGE OF VARIABLES
indicators of freshness and quality include: hydration, colour, texture, aroma, taste
ingredients include: agar agar, chia seeds, xanthan gum, guar gum, locust bean gum, pectin, gelatin
(powdered and sheet), stock, flavourings, sweeteners

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 L-34.02 Processes ingredients for gels and glazes

SKILLS
Performance Criteria Evidence of Attainment
L-34.02.01P select and use processing tools and processing tools and equipment are
equipment selected and used according to recipe
specifications and desired results
L-34.02.02P combine ingredients ingredients are combined using
processing methods
L-34.02.03P hold ingredients at temperature ingredients are held at temperature
according to recipe specifications and
desired results

RANGE OF VARIABLES
processing tools and equipment include: bain-marie, pots, whisks, knives, bowls, juicers, blenders
methods include: mixing, blooming, heating

L-34.03 Finishes gels and glazes

SKILLS
Performance Criteria Evidence of Attainment
L-34.03.01P select and use finishing tools and finishing tools and equipment are
equipment selected and used according to recipe
specifications and desired results
L-34.03.02P use finishing techniques finishing techniques are used according to
recipe specifications and desired results
L-34.03.03P hold and store gels and glazes gels and glazes are held and stored
according to recipe specifications, desired
results and jurisdictional regulations

RANGE OF VARIABLES
finishing tools and equipment include: brushes, bain-marie, bowls
jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations

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TASK L-35 Prepares marinades, rubs and brines

TASK DESCRIPTOR
Marinades are used to enhance flavours and to tenderize the product. They are usually comprised of oils,
acids and flavourings. Rubs are dry marinades consisting of seasonings to enhance the flavour of foods.
Brine ingredients include liquid, flavourings and salt and can be used to cure and preserve meat, seafood
and fin fish.

L-35.01 Selects marinade, rub and brine ingredients

SKILLS
Performance Criteria Evidence of Attainment
L-35.01.01P choose marinade, rub or brine marinade, rub or brine is chosen
according to type of protein, vegetables or
fruit being used, recipe specifications and
desired results
L-35.01.02P identify and choose ingredients ingredients are identified and chosen
according to recipe specifications and
desired results

RANGE OF VARIABLES
marinades include: vinegar-based, salt-based, fruit-based, alcohol-based
rubs include: dry seasoning, pastes, mustard-based, sugar-based

L-35.02 Processes marinade, rub and brine ingredients

SKILLS
Performance Criteria Evidence of Attainment
L-35.02.01P prepare and measure ingredients ingredients are prepared and measured
according to recipe specifications
L-35.02.02P select and use non-reactive processing non-reactive processing tools and
tools and equipment equipment are selected and used
according to product specifications
L-35.02.03P uses processing methods processing methods are used according
to recipe specifications and desired
results

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 L-35.02.04P hold and store marinades, rubs and marinades, rubs and brines are held and
brines stored according to recipe specifications,
desired results and jurisdictional
regulations
L-35.02.05P use safe handling procedures safe handling procedures are used
according to jurisdictional regulations
and to avoid cross-contamination

RANGE OF VARIABLES
non-reactive processing tools and equipment include: non-reactive containers (stainless steel, glass,
plastic), blender, food processor, measuring tools
methods include: combining, heating, dissolving, cooling
marinades include: vinegar-based, salt-based, fruit-based, alcohol-based
rubs include: dry seasoning, pastes, mustard-based, sugar-based
jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations

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MAJOR WORK ACTIVITY M
Sweet and Savoury Baked Goods and
Desserts
TASK M-36 Prepares dough-based products

TASK DESCRIPTOR
Dough, sweet and savoury, is used to make items such as pasta, breads, samosas, egg rolls, pie shells,
pastries and cookies. It can be shaped and moulded. Additional ingredients and texture elements can be
introduced to provide variety.

M-36.01 Selects ingredients for dough

SKILLS
Performance Criteria Evidence of Attainment
M-36.01.01P identify required ingredients required ingredients used in various
dough-based products are identified
according to recipe specification
M-36.01.02P identify quality and freshness of dough quality of dough ingredients are identified
ingredients according to best before date and sensory
assessment

RANGE OF VARIABLES
ingredients include: flours, fats, egg, sweeteners, liquids, leavening agents, dairy products, specialty
products, flavorings, seasonings
dough-based products include: pastas, noodles, pies, tarts, flans, cookies, breads, samosas, egg rolls,
pastries, bread dough, crackers, rolls/buns, profiteroles, pizza

M-36.02 Processes ingredients for dough

SKILLS
Performance Criteria Evidence of Attainment
M-36.02.01P select and use tools and equipment tools and equipment are selected and
used according to recipe specifications
and desired results
M-36.02.02P measure ingredients ingredients are measured according to
recipe specifications

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 M-36.02.03P mix ingredients ingredients are mixed according to
recipe specifications and desired results
M-36.02.04P apply methods methods are applied according to recipe
specifications and desired results

RANGE OF VARIABLES
tools and equipment include: sifters, mixers, sheeters, rolling pins, proofers
measure: weight, volume, size
ingredients include: flours, fats, egg, sweeteners, liquids, leavening agents, dairy products, specialty
products, flavorings, seasonings
methods include: rolling, shaping, folding, scoring, resting, proofing, benching, kneading, incorporating
fats, portioning

M-36.03 Cooks dough-based products

SKILLS
Performance Criteria Evidence of Attainment
M-36.03.01P select and use tools and equipment tools and equipment are selected and
used according to recipe specifications
M-36.03.02P follow cooking methods cooking methods are followed according
to recipe specifications and desired
results
M-36.03.03P determine doneness doneness is determined according to
sensory assessment and desired results

RANGE OF VARIABLES
tools and equipment include: hand tools, ovens, fryers, steamers, pots
cooking methods include: boiling, baking, frying, steaming, poaching

M-36.04 Finishes dough-based products

SKILLS
Performance Criteria Evidence of Attainment
M-36.04.01P cool dough-based product dough-based product is cooled
according to recipe specifications and
desired results
M-36.04.02P glaze, garnish and fill dough-based dough-based product is glazed and
product garnished according to recipe
specifications and desired results
M-36.04.03P portion dough-based product dough-based product is portioned
according to recipe specifications and
desired results

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 M-36.04.04P assemble finished dough-based product dough-based product is assembled
according to recipe specifications and
desired results
M-36.04.05P package and store finished product finished product is packaged and stored
to maintain freshness and shelf life

RANGE OF VARIABLES
dough-based products include: pastas, noodles, pies, tarts, flans, cookies, breads, samosas, egg rolls,
pastries, bread dough, crackers, rolls/buns, profiteroles
package and store includes: wrapping, bagging, refrigerating, freezing, retail packaging, vacuum sealing,
storing at room temperature

TASK M-37 Prepares batter-based products

TASK DESCRIPTOR
Batters can be savoury or sweet, and can be used for many different applications such as muffins,
Yorkshire pudding, tempura and cakes. Additional ingredients and texture elements can be introduced to
provide variety.

M-37.01 Selects ingredients for batters

SKILLS
Performance Criteria Evidence of Attainment
M-37.01.01P identify required ingredients required ingredients used in various
batter-based products are identified
according to recipe specifications and
desired results
M-37.01.02P identify quality and freshness of batter quality of batter ingredients are identified
ingredients according to best before date and sensory
assessment

RANGE OF VARIABLES
ingredients include: flours, fats, egg, sweeteners, liquids, leavening agents, dairy products, specialty
products, flavorings and seasonings
batter-based products include: muffins, cakes, pop-overs, tempura, waffles, pancakes, fritters, corn
bread

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 M-37.02 Processes ingredients for batters

SKILLS
Performance Criteria Evidence of Attainment
M-37.02.01P select and use tools and equipment tools and equipment are selected and
used according to recipe specifications
and desired results
M-37.02.02P measure ingredients ingredients are measured according to
recipe specifications
M-37.02.03P mix ingredients ingredients are mixed according to
recipe specifications and desired results
M-37.02.04P apply methods methods are applied according to recipe
specifications and desired results

RANGE OF VARIABLES
tools and equipment include: spatulas, whisks, sifters, mixers, scales, bowls
measure includes: weight, volume, size
ingredients include: flours, fats, egg, sweeteners, liquids, leavening agents, dairy products, specialty
products, flavorings, seasonings
methods include: resting, incorporating fats, creaming, foaming, blending, whipping, two-stage

M-37.03 Cooks batter-based products

SKILLS
Performance Criteria Evidence of Attainment
M-37.03.01P select and use tools and equipment tools and equipment are selected and
used according to recipe specifications
and desired results
M-37.03.02P follow cooking methods cooking methods are followed according
to recipe specifications and desired
results
M-37.03.03P determine doneness doneness is determined according to
sensory assessment and desired results

RANGE OF VARIABLES
tools and equipment include: hand tools, ovens, fryers, pans, griddles, parchment paper
cooking methods include: baking, frying

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 M-37.04 Finishes batter-based products

SKILLS
Performance Criteria Evidence of Attainment
M-37.04.01P cool batter-based product batter-based product is cooled
according to recipe specifications and
desired results
M-37.04.02P frost, glaze, garnish or season batter- batter-based product is frosted, glazed
based product garnished, or seasoned according to
recipe specifications and desired results
M-37.04.03P portion batter-based product batter-based product is portioned
according to recipe specifications and
desired results
M-37.04.04P assemble finished batter-based product finished batter-based product is
assembled according to recipe
specifications and desired results
M-37.04.05P hold batter-based product batter-based product is held according
to desired results and jurisdictional
regulations
M-37.04.06P package and store finished product finished product is packaged and stored
to maintain freshness and shelf life

RANGE OF VARIABLES
batter-based products include: muffins, cakes, pop-overs, waffles, pancakes, corn bread
jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
package and store includes: wrapping, bagging, refrigerating, freezing, retail packaging, storing at room
temperature

108 Red Seal Examination Preparation Guide - Cook

TASK M-38 Prepares creams, mousses, frozen desserts, fillings,
icings, toppings and sugar works

TASK DESCRIPTOR
In preparing these items, it is important to focus on both appearance and texture. Proper techniques
should be employed to ensure consistency and quality.

M-38.01 Selects ingredients for creams, mousses, frozen desserts, fillings, icings,
toppings and sugar works

SKILLS
Performance Criteria Evidence of Attainment
M-38.01.01P identify required ingredients required ingredients used in various
creams, mousses, frozen desserts,
fillings, icings, toppings and sugar work
products are identified and chosen
according to recipe specifications and
desired results
M-38.01.02P identify quality and freshness of quality and freshness of ingredients are
ingredients identified according to best before date
and sensory assessment

RANGE OF VARIABLES
ingredients include: eggs, sugar, dairy, gelatin, fruits, chocolate, flavorings

M-38.02 Processes ingredients for creams, mousses, frozen desserts, fillings,

icings, toppings and sugar works

SKILLS
Performance Criteria Evidence of Attainment
M-38.02.01P select and use tools and equipment tools and equipment are selected and
used according to recipe specifications
and desired results
M-38.02.02P mix ingredients ingredients are mixed according to
recipe specifications and desired results
M-38.02.03P prepare pans and moulds pans and moulds are prepared with
materials according to recipe
specifications and desired results
M-38.02.04P follow temperature stages temperature stages for cooking sugar are
followed using sensory assessment and
thermometers according to recipe
specifications and desired results

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 M-38.02.05P apply methods methods are applied according to recipe
specifications and desired results
M-38.02.06P portion and scale mixed ingredients mixed ingredients are portioned and
scaled according to recipe specifications
and desired results

RANGE OF VARIABLES
tools and equipment include: bain-marie, mixers, scoops, piping bags, moulds, ice cream makers,
whipped cream canisters, candy thermometer, heat lamps, torches, copper pots
ingredients include: eggs, sugar, dairy, gelatin, fruits, chocolate, flavorings
materials include: parchment, acetate, wax paper
methods include: cooking or baking custards, cooling, moulding, piping, churning, freezing, tempering,
folding, emulsifying, whipping

M-38.03 Finishes creams, mousses, frozen desserts, fillings, icings, toppings and
sugar works

SKILLS
Performance Criteria Evidence of Attainment
M-38.03.01P unmould products products are unmoulded according to
desired results
M-38.03.02P apply finishing techniques finishing techniques are applied
according to recipe specifications and
desired results
M-38.03.03P package and store finished product finished product is packaged and stored to
maintain freshness and shelf life

RANGE OF VARIABLES
products include: baked and stirred custards, parfaits, soufflés, ice creams, Bavarians, meringues,
buttercreams, frostings, ganache, coulis, caramels, brittles, toffees
finishing techniques include: tempering, torching, glazing, spraying, garnishing, pulling sugar

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TASK M-39 Assembles cakes

TASK DESCRIPTOR
This section assumes that the filling, icing and cake have been prepared and stored. It is important to
complement the cake with the appropriate fillings, icings and garnishes. Assembling and displaying cakes
is about presentation and appeal.

M-39.01 Selects cake components for assembly

SKILLS
Performance Criteria Evidence of Attainment
M-39.01.01P identify required cake components cake components required for assembly
of a cake are identified according to
recipe specifications and desired results
M-39.01.02P identify quality of cake components quality of cake components is identified
according to sensory assessment

RANGE OF VARIABLES
cake components include: icing, filling, toppings, garnishes, glazes, meringues and dessert sauces,
nuts, praline, fruit, cake, ganache, mousse, creams

M-39.02 Finishes cakes

SKILLS
Performance Criteria Evidence of Attainment
M-39.02.01P select and use tools and equipment tools and equipment are selected and
used according to recipe specifications
and desired results
M-39.02.02P apply finishing techniques finishing techniques are applied to cakes
according to recipe specifications and
desired results
M-39.02.03P apply decorations decorations are assembled and applied
to cake according to recipe specifications
and desired results
M-39.02.05P package and store finished product finished product is packaged and stored
to maintain freshness and shelf life

RANGE OF VARIABLES
tools and equipment include: spatulas, air brushes, piping bags and tips, pedestals
techniques include: piping, combing, dusting, sprinkling, writing
decorations include: crumbs, coconut, chocolate, piping, fruit, fondant, cookies

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TASK M-40 Prepares savoury and sweet pastries and pies

TASK DESCRIPTOR
Cooks are required to know how to make savoury and sweet pastries and pies. Assembling and
displaying savoury and sweet pastries and pies requires attention to presentation and appeal. It is
important to complement the product with the appropriate fillings and garnishes.

For the purpose of this RSOS, the fillings, icing, glazes and doughs have been prepared and stored.

M-40.01 Selects ingredients for savoury and sweet pastries and pies

SKILLS
Performance Criteria Evidence of Attainment
M-40.01.01P identify required ingredients required ingredients to assemble a
variety of savoury and sweet pastries
and pies are identified according to
recipe specifications
M-40.01.02P identify quality and freshness of quality and freshness of ingredients for
ingredients for savoury and sweet savoury and sweet pastries and pies
pastries and pies are identified according to sensory
assessment

RANGE OF VARIABLES
ingredients include: doughs (sweet, short, yeast raised), flavorings, seasonings, apricot glaze, marzipan
savoury and sweet pastries and pies include: meat pie, Jamaican patty, Danish, calzone, empanada,
samosa, spanakopita, cream puff, cannoli, fruit pie, turn-over, sugar pie, custard pie

M-40.02 Assembles savoury and sweet pastries and pies

SKILLS
Performance Criteria Evidence of Attainment
M-40.02.01P select and use tools and equipment tools and equipment are selected and
used according to recipe specifications
M-40.02.02P apply assembly methods assembly methods are followed
according to recipe specifications

RANGE OF VARIABLES
tools and equipment include: rolling pins, pie dockers, cutters, piping bags, bowls, pans
methods include: piping, filling, layering, rolling, shaping, egg washing, venting, folding, topping

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 M-40.03 Cooks savoury and sweet pastries and pies

SKILLS
Performance Criteria Evidence of Attainment
M-40.03.01P select and use cooking tools and cooking tools and equipment are
equipment selected and used according to recipe
specifications
M-40.03.02P follow cooking methods cooking methods are followed according
to recipe specifications
M-40.03.03P determine doneness doneness is determined according to
sensory assessment or internal
temperature

RANGE OF VARIABLES
cooking tools and equipment include: ovens (convection, conventional, combination), fryer, pans
cooking methods include: baking, frying, toasting

M-40.04 Finishes savoury and sweet pastries and pies

SKILLS
Performance Criteria Evidence of Attainment
M-40.04.01P select and use tools and equipment tools and equipment are selected and
used according to recipe specifications
M-40.04.02P apply finishing techniques savoury and sweet pastries and pies
are finished according to recipe
specifications and desired results
M-40.04.03P store and hold finished product finished product is stored and held to
maintain freshness and shelf life
according to recipe specifications and
jurisdictional regulations

RANGE OF VARIABLES
tools and equipment include: spatulas, piping bags, pastry brushes, torch, warmer, hot box, display
cabinet, cooler
savoury and sweet pastries and pies include: meat pie, Jamaican patty, Danish, calzone, empanada,
samosa, spanakopita, cream puff, cannoli, fruit pie, turn-over, sugar pie, custard pie
jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations

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TASK M-41 Prepares chocolate

TASK DESCRIPTOR
Chocolate is a versatile but delicate component used in many styles and types of cooking. Chocolate is
consumed in many forms. In this task, the focus is on chocolate-related items such as truffles, ganaches,
dipping chocolate and other confections. Care and attention is needed when handling and storing
chocolate and its components.

M-41.01 Selects chocolate and ingredients

SKILLS
Performance Criteria Evidence of Attainment
M-41.01.01P identify types of chocolate types of chocolate are identified
according to desired results and recipe
specifications
M-41.01.02P identify ingredients required ingredients are selected
according to recipe specifications

RANGE OF VARIABLES
types of chocolate include: white, dark, milk, couverture, coating chocolate, compound, ruby
ingredients include: cocoa butter, cocoa powder, inclusions (nuts, fruit), cream, butter, flavorings

M-41.02 Processes chocolate

SKILLS
Performance Criteria Evidence of Attainment
M-41.02.01P select and use tools and equipment tools and equipment are selected and
used according to recipe specifications
and desired results
M-41.02.02P apply tempering techniques chocolate is tempered according to recipe
specifications and desired results

RANGE OF VARIABLES
tools and equipment include: bain-marie, thermometer, tempering machines, bowls, marble slabs,
moulds, wooden spoons
tempering techniques include: tabling, seeding, microwaving, tempering machine, holding

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 M-41.03 Finishes chocolate

SKILLS
Performance Criteria Evidence of Attainment
M-41.03.01P select and use tools and equipment tools and equipment are selected and
used according to recipe specifications
and desired results
M-41.03.02P apply finishing techniques finishing techniques are applied to
chocolate according to recipe
specifications and desired results
M-41.03.03P hold and store finished chocolate product finished chocolate product is held and
stored to maintain quality and temper
according to desired results

RANGE OF VARIABLES
tools and equipment include: tempering machines, bowls, marble slabs, moulds, wooden spoons
transfer sheets, acetates, spatulas, cornets, knives, cutters
finishing techniques include: shaving, coating, brushing, moulding, piping, transfer sheets

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APPENDIX A
ACRONYMS
AED automatic external defibrillator
AP As-Purchased
BEO banquet event orders
CFIA Canadian Food Inspection Agency
EP Edible Portion
FIFO first in-first out
HACCP Hazard Analysis Critical Control Points
HMR home meal replacements
IQF individual quick frozen
OH&S Occupational Health and Safety
PPE personal protective equipment
QSR quick service restaurant
RTS ready-to-serve
RTU ready-to-use
SDS Safety Data Sheets
TS thaw and serve
UHT ultra- high temperature
WHMIS Workplace Hazardous Materials Information System

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APPENDIX B
TOOLS AND EQUIPMENT / OUTILS ET
ÉQUIPEMENT
Cutting Tools and Equipment / Outils et équipement de coupe
apple corer vide-pomme
band saw scie à ruban
blender mélangeur
bone saw scie à os
boning knife couteau à désosser
box grater râpe 4 faces
bread slicer trancheuse à pain
chef’s knife couteau de chef
cleaver couperet ou fendoir
crinkle cutter lame à coupe ondulée
cutting boards planches à découper
dough cutter coupe-pâte
egg cutter coupe-œuf
food chopper/slicer/dicer hachoir, trancheuse et coupeuse en dés
food processor robot culinaire
fruit carving tools outils pour sculpter les fruits
grinders broyeur
hand saw scie à main
honing steel fusil
knife sharpener aiguisoir de couteau
knives (regular/specialty) couteaux (ordinaires et spéciaux)
mandolin mandoline
melon baller cuillère parisienne
mortar & pestle mortier et pilon
oyster knife couteau à huîtres
paring knife couteau à légumes
Parisian cutters couteaux parisiens
pastry wheel roulette à pâtisserie
peeler couteau éplucheur
pizza cutter coupe-pizza
rasp râpe
scissors ciseaux
shears/cutters cisailles
shredder broyeur
slicing machine trancheuse
whetstone pierre à aiguiser
zester zesteur

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Cooking and Holding Tools and Equipment / Outils et équipement de cuisson et de
conservation
bain-marie (water bath, double boiler) bain-marie
braising pan braisière
broiler grilloir
buffet unit réchaud de table
chiller racks grilles de refroidissement
convection oven four à convection
conveyor oven four à convoyeur
cooking ranges (gas/electric) cuisinières (au gaz ou électriques)
deep fryer (gas/electric) friteuse (au gaz ou électrique)
dehydrator déshydrateur
disher scoop cuillère à crème glacée
doughnut fryer friteuse à beignets
flambé station table de service
griddle plaque à frire
grill gril
hot dog cooker cuiseur de hot-dogs
hot food transport cart chariot de livraison des repas chauds
infrared food warmer réchaud à infrarouge
microwave oven four à micro-ondes
ovens fours
panini machines grille-panini
pizza oven four à pizza
poultry shears cisailles à volaille
pressurized steam cooker cuiseur sous pression
proofing box étuve de fermentation
réchaud stove réchaud de table
rice cooker cuiseur à riz
rotisserie unit tournebroche
salamander salamandre
slow cooking oven four à cuisson lente
smoker fumoir
sous-vide tools machine sous-vide
soup warmer marmite à soupe
stainless steel inserts plaques à insertion
steam kettle cuiseur à vapeur
steam table table à vapeur
steamer machine à vapeur
stove poêle-cuisinière
immersion circulator circulateur à immersion
toaster grille-pain
torches chalumeaux de cuisine
waffle iron gaufrier

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Cookware and Bakeware / Ensemble de plats à cuisson
bain-marie (double boiler) bain-marie
bake pans moules à cuisson
baking moulds moules à pâtisserie
bamboo baskets panier de bambou
brazier brasero
bread pans moules à pain
bus pans bacs à desservir
cake forms moules à gâteau
cast iron skillet poêle en fonte
cooling racks grilles de refroidissement
crêpe pan crêpière
frying pan/skillet casseroles pour le four et rôtissoires
hotel pans plats d’hôtel
muffin pans moule à muffins
oven and roasting pans casseroles pour le four et rôtissoires
pans casseroles
pots chaudrons
pressure cooker cuiseur sous pression
roasting pan poêle à frire
saucepan casseroles
sauté pan sauteuse
skillet poêle à frire
spigot pots chaudrons à robinet
stock pots and lids marmites et couvercles
wok Wok

Containers / Récipients et plats

bowls bols
mirrors miroirs
non-reactive containers (glass, plastic, stainless récipient non réactif
steel)
platters plats de service
storage containers récipients de stockage
serving containers récipients de service

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Utensils/ Ustensiles
butchers twine ficelle de boucher
colander Passoire
crimper pince à pâte
cutlery Coutellerie
cheese cloth étamine
dough scraper grattoir à pâte
fine-mesh strainer passoire fine à grille
fish tweezers pinces à poisson
forks fourchettes
french wire whip fouet français
funnels Entonnoir
masher pilon à legumes
mesh strainer filtre à mailles
nut cracker casse-noisettes
offset spatula spatule courbée
oven peel pelle à enfourner
oyster brush brosse pour huîtres
paint brush Pinceau
pastry brush pinceau à patisserie
pie server pelle à tarte
piping bag and tips poches à douilles et douilles
rolling pin rouleau à patisserie
salad spinner essoreuse à salade
sandwich spreader spatule à beurre
scissors ciseaux
scrapers Racloirs
sieve Crible
sifter Tamis
skewers Brochettes
skimmer écumoire
slotted spoons cuillères à rainures
spatulas Spatules
spider Araignée
spoons Cuillères
strainer passoire
tenderizing hammer marteau à viande
tongs pinces
trussing needles aiguilles à brider
tweezers pinces
whisks fouets
wooden spoons cuillères de bois

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Measuring Tools and Equipment / Outils et instruments de mesure
egg timer sablier
grader trieur-calibreur
hydrometer hydromètre
hygrometer hygromètre
ladle louche
measuring cups tasses à mesurer
measuring spoons cuillères graduées
measuring tape ruban à mesurer
portion scale balance à mesurer les portions
portion scoops pelles à portions
probes sondes à piquer
ruler règle
scale balance
thermometers (refrigerator/meat) thermomètre (de réfrigérateur et pour la viande)
timer minuterie

Mechanized Equipment and Appliances / Équipement et appareils électriques

blast chiller refroidisseur à jet d’air
can openers ouvre-boîte
coffee grinder moulin à café
coffee maker cafetière
compactor compacteur
compressed-air whipping machine machine à fouetter à air comprimé
computer and software ordinateur et logiciel
computer paging system système de téléappel informatique
computer printer micro-imprimante
cryogenic freezer congélateur cryogénique
dishwasher lave-vaisselle
electric roller rouleau électrique
freezer congélateur
ice crusher broyeur à glace
ice maker machine à glaçons
juice extractor centrifugeuse
meat grinder hachoir à viande
mixing machine and attachments mélangeur et accessoires
packaging equipment équipement de conditionnement
pasta machine machine à confectionner les pâtes
ravioli press presse à ravioli
refrigerator réfrigérateur
tenderizing machine attendrisseur
tilting braising fry pan braisière à bascule

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Personal Protective Equipment and Safety Equipment / Équipement de sécurité et de
protection personnelle
aprons tablier
epinephrine injector (Epipen) injecteur d’épinéphrine (Épipen)
eye protection protecteur oculaire
eye wash station douche oculaire
fire blanket couverture antifeu
fire extinguisher extincteur
first aid kit trousse de premiers soins
gloves (non-latex) gants (sans latex)
hair net guédille
masks masques
nail brush brosse à ongles
oven mitts gants isolants
protective clothing vêtement de protection
protective footwear chaussures protectrices
sanitizing spray pulvérisateur assainissant
uniforms uniformes

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APPENDIX C GLOSSARY / GLOSSAIRE
bain-marie container of hot water designed to bain-marie récipient d’eau chaude destiné à
keep foods hot and/or to cook them conserver au chaud les aliments
slowly ou à leur donner une cuisson
lente
batter semi-liquid mixture of flour or other pâte battue mélange semi-liquide de farine
starches ou d’autre amidon
béchamel white sauce prepared with milk and béchamel sauce blanche cuite à base de
white roux lait et de roux blanc
broth thin, flavored liquid prepared primarily bouillon liquide clair aromatisé, préparé
from simmering meats; bones and principalement à partir de
vegetables may also be added viandes mijotées; des os et des
légumes peuvent également y
être ajoutés
convenience typically a complete meal that has aliment prêt-à-manger généralement un repas complet
food been pre-prepared commercially and qui a été préparé à l'avance
so requires little cooking by the dans le commerce et qui
consumer nécessite donc peu de cuisson
de la part du consommateur
condiment traditionally, any item added to a dish condiment traditionnellement, tout
for flavour (including herbs, spices and ingrédient utilisé pour relever le
vinegars); cooked or prepared goût des aliments (incluant les
flavourings or accompaniments such fines herbes, les épices et les
as relishes, prepared mustards, vinaigres); ils peuvent être cuits
ketchup, bottled sauces and pickles ou aromatisés et servir
d’accompagnement dans le cas
des relishs, des moutardes
préparées, du ketchup, des
sauces embouteillées et des
cornichons
dégustation the act of sampling a wide variety of dégustation le fait de déguster une grande
foods, wines, etc. variété d'aliments, de vins, etc.
farm to table trend in the industry where food ferme à la table tendance dans l’industrie où les
products are sourced directly from produits alimentaires
local producers proviennent directement des
producteurs locaux
forager reliable and high-quality supplier of cueilleur fournisseur fiables de produits
wild mushrooms, greens and berries de grande qualité comme les
champignons sauvages, les
légumes verts et les petits fruits
game wild mammals and birds raised for the gibier mammifères et oiseaux
consumption of their flesh sauvages élevés pour la
consommation de leur chair

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garde-manger a cool, well-ventilated area where cold garde-manger endroit frais, bien ventilé où les
dishes (such as salads, hors plats froids comme les salades,
d'œuvres, appetizers, canapés, pâtés les hors-d’œuvre, les entrées,
and terrines) are prepared and other les canapés, les pâtés et les
foods are stored under refrigeration terrines sont préparés; les
autres aliments sont conservés
au réfrigérateur
garnish, to to add a decorative yet edible item to a garnir ajouter à un plat fini une
finished dish; visible, cut items in décoration qui est à la fois
finished soups and salads comestible et décorative;
garnitures coupées et ajoutées
aux soupes et aux salades finies
en vue de terminer la
présentation du plat
ghost kitchen also known as ghost restaurant, cuisine virtuelle aussi appelé restaurant virtuel,
delivery-only restaurant or online-only restaurant de livraison
restaurant, is a food service business seulement ou restaurant en
that serves consumers exclusively ligne seulement, consiste en un
through phone orders or online food service de restauration en ligne
ordering; without the need of a full- ou par téléphone servant les
service restaurant premises, ghost clients par livraison seulement;
restaurants can also economize by ce type service, en ne
occupying cheaper real estate nécessitant pas un restaurant
avec client, permet
d’économiser sur l’emplacement
qu’il occupe
grade quality, rating and standards of food catégorie qualité, classement et normes
products des produits alimentaires
hors d'œuvre appetizer or starter, is a small dish amuse-bouche hors-d’œuvre ou entrée, un petit
served before a meal in European plat servi avant un repas dans la
cuisine; some hors d'œuvres are cuisine européenne; certains
served cold, others hot amuses-bouches sont servis
froids, d’autres chauds
home meal fully or partially-prepared meals substitut de repas- repas préparés en entier ou
replacement maison partiellement
(HMR)
Indigenous the cultural integration of thought, perspective autochtone intégration culturelle de la
perspective production, and distribution among pensée, de la production et de la
Indigenous societies; in this case, distribution entre les sociétés
referring to Indigenous/traditional food autochtones; dans ce cas-ci, on
réfère à l’alimentation
autochtone ou traditionnelle
lock-out a safety procedure used to ensure that verrouillage procédure de sécurité
machines are properly shut off and not permettant de s'assurer que les
able to be started up again prior to the machines sont correctement
completion of maintenance or repair arrêtées et qu’elles ne peuvent
work pas être remises en marche
avant la fin des travaux
d'entretien ou de réparation

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marinate, to to add a marinade to foods in order to mariner tremper une viande, un poisson,
add flavour or moisten foods (may be une volaille dans une
dry or liquid, usually based on an préparation aromatique et pour
acidic ingredient to tenderize; an oil to une période plus ou moins
preserve and a flavouring agent; dry longue afin d’aromatiser,
marinades are usually salt based); to conserver ou attendrir les
tenderize or soak food in seasoned aliments
liquid
mise en place setting up for production and having mise en place s’installer pour cuisiner et tout
everything in its proper place mettre au bon endroit
sensory methods used to measure, analyze évaluation méthodes utilisées pour
assessment and interpret human responses to organoleptique mesurer, analyser et interpréter
foods or materials using taste, smell, les réactions humaines aux
touch, sight and hearing aliments ou aux matières, en
utilisant le goût, l’odorat, le
toucher, la vue et l'ouïe
pastry dough of flour, fat and water used as a pâte pâte de farine, de graisse et
base and covering for sweet and d'eau servant de fond et de
savory pies, tarts, etc. dessus pour les tartes sucrées
et aromatisées, les tartelettes, et
autres
portion, to to divide a large quantity into several portionner diviser une grande quantité en
servings plusieurs portions
produce fresh fruits and vegetables produit maraîcher fruits et légumes frais
recipe instructions for preparing a dish that recette instructions pour la préparation
includes the necessary ingredients d’un plat incluant la liste des
ingrédients nécessaires pour le
préparer
seafood edible sea fish or shellfish fruits de mer mollusques et crustacés
comestibles
shuck, to to remove the rigid external facade décoquer enlever les surfaces rigides
(i.e., shell) from oysters, mussels and externes comme les coquilles
clams des huîtres, des moules et des
palourdes
stock clear, thin, flavoured liquid prepared fond bouillon ou jus aromatisé,
from simmering bones, vegetables, préparé à partir d'os, de
and aromatics légumes et d'aromates mijotés

125 Red Seal Examination Preparation Guide - Cook