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Hello there. I'm fairly new to this forum and was hoping to gain some insight on the Red Seal test. I am planning to challenge the test in the next month or so. I have already been accepted to write it. With my 17 years of experience in the foodservice industry, along with studying very hard from Professional Cooking for Canadian Chefs, I feel confident that I will pass. However, I'm hoping someone who has taken the test can shed a little light on what to expect. I already know the breakdown ie 13% Game, Meats and Poultry etc. I am wondering are the majority of the multiple choice questions based on theory, or are there a large portion of questions that ask for specific ingredients for certain recipes etc? Any help would be greatly appreciated folks!