Tools and equipment

Task B-3 carries about 2 of the 150 questions on the Red Seal Cook exam. Tool knowledge also shows up inside questions on meats, vegetables, baking and food safety.

The standard splits this task into three parts: knives; pots, pans and utensils; and equipment and appliances.

For each one you must know how to select it, use it, inspect it, clean it, store it and maintain it.

Most questions are practical: a cook has a job to do, and you choose the right tool or the safe next step.