The CAIBOK 5212 Chinese Cuisine exam is part of the Black Belt certification and tests a chef’s knowledge and skill in preparing traditional and modern Chinese dishes. It covers core cooking methods like stir-frying, steaming, braising, and roasting, as well as the proper use of woks, cleavers, and steamers. Candidates must know how to work with Chinese ingredients such as soy sauces, rice wines, dried mushrooms, noodles, and regional vegetables. The exam also includes understanding flavor profiles, texture balance, and plating styles used across different Chinese regions like Cantonese, Sichuan, Hunan, and Northern cuisine.

The test checks how well chefs apply regional techniques, manage prep and cooking timing, and adapt recipes for restaurant service. It also looks at ingredient sourcing, kitchen workflow, and the ability to maintain tradition while meeting modern business needs. Passing this exam shows that a chef can represent Chinese cuisine with skill, accuracy, and consistency in a professional kitchen.