I took the test a few days ago and i failed by 1 mark.... 1% Personally i found the test very obscure and vague.
A few examples below
What is the proper brewing temperature of coffee? According to professional cooking 5th edition it is 90-93C. This temperature range was not on the exam at all as one of the choices.
How long should a whole chicken be rested after roasting and coming out of the oven? I may be wrong but doesn't the size of the product partially determine the time needed for resting?
What is the proper procedure to skin an eel? I was unable to find any kind of a procedure for skinning an eel in my college book or online. Maybe it's because I've only worked at three different restaurants during the course of my apprenticeships but that question seems very tricky.
Is it possible to appeal the results of the exam? I really don't want to pay another 100 dollars to get the 1% needed to pass.
If i do have to take the test again can anyone link me to a sample example or questionnaire. It seems the book isn't a broad enough knowledge base for this exam.