在亚省做厨师还没有移民成功的进

qdlaoying

以前做厨师的可以由雇主担保申请移民（没有语言要求，相信很多同行都是走这种途径拿身份），3月14号省政府出了个新的政策，新政策规定现在的老板没有资格担保厨师，{包括CHEF,COOK ,LINE COOK 移民了}，所有的都要走半强制的途径，就是考到亚省的资格证书（考试可以请翻译).省政府的考试只能考2次，2次不过可以申请第3次但是相当的麻烦了。拿到证书后省政府的一个部门会发邀请函，有了邀请函以后可以直接申请省提名，不需要雇主的担保和雇主的名额。

1 Q) j7 b5 F( Y相信进来的都赶上这波了，我建了个QQ群：81259857。有兴趣的来加。大家在这非母语的国家都不容易，都想早日解脱，你懂的。
另外，我还会找一些资料方便大家学习。

ming035

wangsanxing

路过 支持 没赶上啊，但是也过了 PNP等了两年

qdlaoying

发些练习题
1.Which of the following methods should be used to determine doneness in a New York steak?
, X1 Z" u0 D; U$ b1 a7 o下列哪一种方法被用来确定纽约牛扒的熟嫩程度（doneness : 牛扒的熟嫩程度，几成熟）
# n1 Z( N* @8 z; OA: pressure touch. 压力触摸
) Q0 }: Y% x3 l& T4 A5 o1 E" x2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
防止红色蔬菜例如红卷心菜在烹调过程中转变成蓝色，你需要加什么来防止变色
A: acid  食用酸
3.Vegetables are major sources of which of the following nutrients?
$ x; G4 ?# s) R7 n# S蔬菜中包含的主要营养有哪些
: p$ `( d, W, \6 ^9 O# F3 GA:vitamins and minerals. 维生素和矿物质。
4.Cauliflower is commonly served with
花椰菜（菜花）最常见和那种酱汁搭配
$ r8 A" v. W) ?" O2 }8 X# UA:Mornay sauce. 奶油蛋黄沙司
5.Which combinations of products are found in pie dough?
下面那种组合适应与油酥面(pie dough 做派的面团，或者叫酥皮？？）
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
' n* ]! ~9 r# s5 M  X& x6The French term for mussels is 法国语青口（海红）叫什么
A:moules.法语青口，海红
% Z6 a/ `# @" t8 O  W% G7.Fresh scallops have an aroma that is 新鲜的扇贝（带子）有种什么气味？
A:faintly fishy. 稍微有点似鱼味
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
A:2 days. 2天
0 ?9 r8 }2 a, H% i9.What are the principle ingredients in ratatouille?
炖闷蔬菜有下列哪些基本原料组成。 ratatouille（炖闷蔬菜）
A:Zucchini, eggplant, green peppers, onions and tomatoes
西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini （西葫芦 角瓜 ）
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
A:cook food in quantities that will be used up within 20 to 30 minutes.
7 i. C) B* A3 L% r6 D大批量烹煮食物要在20到30分钟内
: L( r+ \7 q3 c1 y. V11.What person has the authority to issue a Health Permit?
8 L  `- k- s3 B' }$ P* Q谁有资格颁发健康证（卫生证）。
% c5 S- u+ t7 ~, B1 cA:Medical Health Officer.
& Z- V( S% M/ u. u6 e% c医疗卫生官员。
! B; }- s& T2 ?- T; ^4 H4 ^+ d12.For what period of time is the health permit valid?
健康证的有效时间是多久？
: k4 a0 `; n! o7 Y7 aA:12 months.12个月
  ?7 P$ U" H) l6 J5 l13.In the area where food and drink is prepared, the ventilation system must be able to change the air
在食物和饮料准备区，通风系统换气的标准时什么
7 |8 o; j: ?7 l! O# V! MA:08 times each hour. 每小时8次
14。The minimum temperature for manual dishwashing in the wash sink is
手工洗碗，洗碗池的水温最低多少度？
A:110 degrees F (43 degrees C). 43度
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
A:180 degrees F (82 degrees C).  82度
+ U, l3 v+ c! `' b16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
: T4 v! r, d: R" k0 A用羊皮纸或锡纸包裹然后固定蒸熟（和包荷叶同理）
A:en papillote.  法语自己理解
17。Wing or Club is considered a
翼和CLUB 被看做是一种...
" x& L1 H  E$ e- [% zA:Bone- In Cut     带骨切
# ~: K5 I% C9 _* R18。New York is considered a   纽约牛扒被看做是一种
A:Boneless Cut     无骨切
19.In general, a court bouillon for freshwater fish will contain
一般说来 用（ court bouillon 〈法〉(用蔬菜、酒、调味香料等制成的)煮鱼汤料 ）做淡水鱼都有什么
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
, B) i/ r5 V2 `$ f! h+ W6 O0 ^  M) `和做海水鱼同样数量的调味料和香料
/ i: {# a2 h0 D2 l20.Anise is very similar in flavor and appearance to
八角和下面的那种原料有相同的味道
A:fennel  茴香
5 ~/ y/ j5 I; m" P% y21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
下面那种原料更像大葱且有平面的叶子
: n& t8 M9 Q+ ]$ H5 m* fA LEEKS  似蒜葱 （这边人叫京葱）
22.Which of the following cutting shapes refers to a small dice
下面那种刀切形状指的是很小的粒（末）
A:Brunoise. 法语： 粒或者末，先切丝在切成粒。
23.Oil is added to the water for boiling pasta in order to
向煮沸的pasta （意大利空心粉 ）中加油是为了
A:prevent the pasta from sticking and to minimize foaming action.
防止面条黏合并降低发泡。
24.Which pasta dish features pine nuts and basil?
* Z4 F/ T2 g( S' t- J5 W. L; U7 e下面那种PASTA 菜肴加 松子和 （basil 紫苏，九层塔）
0 o* |( X1 w& q# sA:Pesto.一种绿色的意大利面酱
http://www.tianya.cn/techforum/content/96/563836.shtml

0 j; k/ n5 n% l25.Which of the following is a spring vegetable similar to spinach?
' P% C. x8 f: j( L# G& x0 Y" q下列哪项是一个春天的蔬菜类似于菠菜?
$ {3 E( A0 n8 z( zA:Sorrel. 酢浆草。
1 X4 Z0 R& H9 u+ `. Zhttp://www.google.com.hk/images? ... iw=1263&bih=572

qdlaoying

题是自己翻译的 不对的地方请谅解

qdlaoying

没送花的啊？

qdlaoying

26.The chef who is credited with bringing grande cuisine to the forefront is:
哪位厨师最早带来高水准浮夸的美食
! N& v0 V, f) C7 w  \' W, SAAntonin Carême 人名 安东尼·卡罗美

27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
9 f6 R4 e: k8 _1 v# x9 WA:Cast-iron stoves         壁炉
http://www.usstove.com/products.php?id=6
) U% e* v3 a6 R* c9 H7 @2 G; s
28.The French term used to describe the roundsman, or swing cook, is:
法国术语，用来描述roundsman，或摇摆厨师是：
; T9 B# h1 E) f$ j8 |( V. ]2 e  WA:Tournant   图尔南
6 t3 H2 |# e  |1 N9 q1 j. d: z2 b# F7 o
29.Another term for the wine steward is:
葡萄酒侍酒师的另一个术语是:
A: Sommelier 侍酒师

30.Molds, yeasts and fungi are examples of a:
/ N1 d2 c$ k' d9 T  o霉菌，酵母菌和真菌是一个神马例子
  l8 [- S, m7 E! P& Q, Y# m0 ~: xA:Biological hazard 生物危害

31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
根据加拿大食品检验局，食品的危险温度区在多少之间：
A:40° and 140°F (4–60°C)     4-60度
. _. O0 }+ W# }) v+ b2 {; U4 g
32.All bacteria need the following for survival:
# D$ N; ?+ t& Z7 I5 E! \6 A所有细菌生存需要以下哪些内容：
A:Time, temperature, food and proper pH   时间，温度，食物和适当的pH值

3 b! q% h$ O' W3 V) J$ N33.Which of the following correctly represent critical control points in a HACCP system?
% u+ l, @1 H+ v4 M. d, p! Y+ U以下哪项正确表示了HACCP体系的关键控制点？
! j) }6 b9 R7 C2 @& L! x" CA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
) @, l3 Y: ?1 R3 m4 w% Y  h食谱，接收，储存，准备，烹饪，保温，冷却，再加热
; P. ~8 I/ E8 p3 U) I. }# ?
34.Which of the following is not an example of a carbohydrate?
下列哪一个不是碳水化合物的例子？
- m' M8 O$ _( i5 V1 Y7 b) P2 r; VA:Essential nutrients 必需的营养物质

35.The process by which a liquid fat is made solid is called:
液体脂肪做成固体这个过程叫什么
' b  p; X( k1 N/ Y& |4 aA:Hydrogenation  氢化
5 r  T/ H. I$ z/ R+ `6 `8 {
36.Which of the following is not an example of a fat substitute?
下列哪项不是脂肪替代品的一个例子
A:Acesulfame K  安赛蜜K表

37.Health Canada requires that a product labelled "fat free" contain:
' Q; c) y1 X" L- ]$ T- R9 h+ B加拿大卫生部要求的产品标有“不含脂肪“包括：
0 y# v% h: s  J. X) {! i9 iA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
4 K3 c8 X4 i, ?8 Y
38.Which of the following is not a problem associated with converting recipes?
下列哪项是不相关联的转换配方问题？
) C, k, G7 |! [  P& [A:Unit cost 单位成本
; {1 B; `8 z. e9 D3 X! I6 A- a' ]
39.The condition or cost of an item as it is purchased from the supplier is called:
从供应商采购的物品的品质或成本叫什么
A:As-purchased cost 购买的费用

40.The amount of stock necessary to cover operating needs between deliveries is known as:
0 B" Z' i$ _/ |% _7 s# Q在新货到来之前用于日常所求的必要库存量叫什么
! H. d1 k7 B& ^A:Parstock 基本日常最低库存
' ?' h* k4 }6 p; \1 J
, P6 t) e* R0 K3 q, D41.Which of the following abbreviations is used to describe the proper rotation of stock?
下面那个缩写是用来表明正常库存流程？
& s9 R+ y/ J# i! o0 b6 M6 B' yA:FIFO=FIRST IN FIRST OUT 先进先出
( w, c) p7 ?. U0 ~
' v, l8 F" p4 M! W) ~42.Which of the following knives is used to turn vegetables?
& {) P8 K6 q4 q2 o下面的那把刀是用来打开蔬菜吗？
0 y- e8 C3 A1 I6 t9 p) h! aA:Bird's beak knife   鸟嘴刀
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird

43.What is an instant-read thermometer best used for?
: \5 z3 F2 e& L即时读温度计最好用于那方面？
- O% G: i2 A; H; h) n' d9 N8 sA:Checking the internal temperature of a roast 检查被考物品的内部温度
+ z7 O! n# D, Z) `
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
- P0 X) `: Q5 ~3 [下列哪些金属材料受热均匀，通常用在铁板而且非常重
A:Cast iron 铸铁

45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
, Y0 R, P7 ]3 D9 {4 s哪件装备下面有一个可移动的碗和一个S形叶片？
A:Food processor 食品加工机
http://www.google.com.hk/search? ... iw=1263&bih=572
4 ^  E1 G/ L' c' D4 k
46.Which of the following is not a rule for knife safety?
下列哪项不是用刀的安全规则？
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
# z8 o3 q# }3 o9 Y+ ?
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
  Q6 W6 B! {/ L7 o把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
A:RondellES
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting

/ |* i# _) S7 u7 v9 m5 N6 p48.Which of the following is a diced cut used to garnish soups?
6 E, J# }/ b& |5 e# I4 v- A  Q下列哪项是切成小方块用于汤的装饰？
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
9 e% \. z1 K5 l, s% }; Z; D) Y49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
下列那个术语用来描述用（翻译太复杂自己看链接，领会，不解释！！——
0 x# J+ h/ {6 Q0 KA:Gaufrette
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
/ j) F7 o  {' V6 T6 ?6 L! D: b% t. EGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572

50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
$ }4 a, M+ f% Y0 a下面的那种草药（香料），用于墨西哥菜，也可作为中国香菜(法香）
; _* x/ f# f' p) gA:Cilantro 胡荽叶 香菜
5 y( P) k8 N4 x% Y) m' s8 i% Lhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx

/ Y& M6 t9 Y9 L. K, i60.Allspice is made from:
, d  R* {0 ?0 S* C2 R$ j 多香果,  多香果香料是什么
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
8 S3 C% y0 `) \; [A:A dried berry 干浆果
! e- @- i9 x5 m
61.Which of the following are used to make a sachet d'épices?
0 m, R' ~$ `, P9 \) {6 J下列哪些是用来做香包德épices？
& B5 I/ f& Y+ y2 chttp://www.sachetcatering.com/
' C2 P5 I' V6 e  P. UA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
$ X  |, S, }1 K# `5 M# p5 M
62.Which of the following condiments are not soy based?
下列哪项不是酱油调味品的？
A:Wasabi 日本辣根
0 [" J8 H$ Y1 v. B! b" i
1 j6 _3 |+ F( R! X1 U, V63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
在加热的东西到一个特定的时间内一定的温度，以消灭致病细菌的过程称为：
! D, T; n; P2 w6 r7 wA:Pasteurization  巴氏杀菌
! ~% }0 l: i" ^5 u, S
64.Which of the following steps is not the correct procedure for whipping egg whites?
7 B6 I6 j9 e3 H% }1 ~$ _6 J# z% K' ?下列哪个步骤是不是正确的蛋清搅打程序？
A:Allow to rest before use. 允许休息后方可使用。

* x2 N! o4 K. \7 H% `65.The weight of a large egg is between:一个大鸡蛋重量介于：
2 }: |) q1 K0 M; W" B/ iA:56g and 63g 56克和63克
$ L: p# ^0 e& a/ B. S4 r
& I5 j; y& `9 L- h' e1 \66.Evaporated milk is a concentrated milk that is produced by removing
9 R6 h; w. }: z" B: p炼乳是一种浓缩牛奶 是去除什么做的
& N7 ]* Y! r" g( J! w% Q; QA:60% of the water 60％的水

/ h: S  z9 v! K& Y( S' B* D67.A method of cooking that transfers heat through a liquid or gas is:
一种烹饪方法，通过转移液体或气体是：
7 w4 K' Y4 N# R2 O6 u/ oA:Convection 对流

68.The cooking of starches is known as  烹调的淀粉被称为
  k7 \  ^6 F! K' x" sA:Gelatinization 糊化
4 @/ t+ ~; h7 y2 S
! B/ S' j& H- }* i69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
A:Braising 烤
! P; ~0 _! Y. p2 \6 H
& E/ n& I6 \% K$ w7 ~70.Very briefly cooking food in boiling water or hot fat is known as:很简单在沸水或热油烹调的食物被称为：
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
3 K3 M4 r+ m9 v0 Z
71.A stock made from fish bones and vegetables is called a:从鱼骨和蔬菜制成的高汤叫什么
A:Fumet 原汁

; g* }* a: P2 ^- y72.A basic mirepoix is made up of which of the following?一个基本的(mirepoix [单复同] n.[烹]植物性调味香料(用作焖肉、鱼等的菜底或调味汁原料) 是有哪些组成
. H8 `8 h' W) D. U( S( `A:Carrots, onion, celery 胡萝卜，洋葱，芹菜

6 k8 a4 j# @2 r( \73.Which of the following is a principle not used in stock making?
6 z  m* k0 U! y. J# X下列哪一项不是用于制造高汤（低汤）的原则？
A:Start the stock in hot water.开始在热水中操作

% \4 z7 [3 l, F1 J; a7 E9 J! \74.What is the term used to describe the making of a stock using the bones left from making another stock?什么是用来描述用掉过高汤的骨头在煮高汤
& X/ d- ^/ T( |6 a6 BA:Remouillage 法语熬汤
http://www.haibao.cn/blog/post/176242.htm

qdlaoying

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杭州小妹

加油！

qdlaoying

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