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。
3 Y" y; ]; o9 [" f' G
! w4 b  f* [8 z6 i1 h7 a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?
! M* ^9 }  P+ T1 S, d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）
: m6 O  [0 x) s$ I3 Q' a) ^" b* JA: pressure touch. 压力触摸
3 c! r) G- J: u: ]3 f2  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
, i% e7 k* R/ z4 b* `& QA: acid  食用酸
0 z! f* |; e% R. a3.Vegetables are major sources of which of the following nutrients?
蔬菜中包含的主要营养有哪些
A:vitamins and minerals. 维生素和矿物质。
( M# z  Q8 ^# A1 D" P, X, `4.Cauliflower is commonly served with
花椰菜（菜花）最常见和那种酱汁搭配
A: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？？）
' T/ j  e( b! y  eA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
! `! G! Q: h6 t6The French term for mussels is 法国语青口（海红）叫什么
- \0 q- N$ n2 q# {+ e; ]A:moules.法语青口，海红
7 M0 M: W4 L/ ?  t6 Z- F7.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
& }, B) v6 _4 E' D1 d- l8 AA:2 days. 2天
; \1 H4 ]6 J0 M, u7 _9 N& y( S. J0 r9.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）
5 Z0 Y  _5 B1 L6 y8 R. iA:Zucchini, eggplant, green peppers, onions and tomatoes
# W" N" w! V6 ^) p% c9 d/ a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..?
6 T. V+ w2 U; i( ~A:cook food in quantities that will be used up within 20 to 30 minutes.
大批量烹煮食物要在20到30分钟内
11.What person has the authority to issue a Health Permit?
谁有资格颁发健康证（卫生证）。
. }0 t, j3 R3 g( ~7 y5 n  KA:Medical Health Officer.
医疗卫生官员。
12.For what period of time is the health permit valid?
' U. P# f2 @/ C2 Z0 P6 v9 k健康证的有效时间是多久？
A:12 months.12个月
13.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
A:08 times each hour. 每小时8次
- }: S% L# d* Q* n8 _5 q14。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
) Z) t$ @5 q5 J2 t* F. t- j15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
( k  @$ t* ?1 c3 W2 q1 H+ j用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
# W$ K' H3 @% q: eA:180 degrees F (82 degrees C).  82度
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
5 U- b. p0 d3 e0 g& [) D* N$ N用羊皮纸或锡纸包裹然后固定蒸熟（和包荷叶同理）
7 A. i: }4 P3 U- \) B9 mA:en papillote.  法语自己理解
# \! @) `& f' N& R17。Wing or Club is considered a
) N1 s; W4 m7 F2 T" J! O翼和CLUB 被看做是一种...
) V2 e1 v+ q  \, X* S) b8 zA:Bone- In Cut     带骨切
18。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.
和做海水鱼同样数量的调味料和香料
20.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
/ K0 S  k8 [3 J- Q  S* k/ V21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
) Y8 L/ ]% N& G. L- r/ M下面那种原料更像大葱且有平面的叶子
7 ?7 M# P% [8 tA 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?
: c0 W" {- ]1 q. h3 P下面那种PASTA 菜肴加 松子和 （basil 紫苏，九层塔）
8 d9 A* O' _* v0 MA:Pesto.一种绿色的意大利面酱
/ L% {8 T1 d, }6 fhttp://www.tianya.cn/techforum/content/96/563836.shtml

" n/ b' ?1 I+ S$ z25.Which of the following is a spring vegetable similar to spinach?
& }3 z7 ?! e, J- c7 L0 I$ ~0 k下列哪项是一个春天的蔬菜类似于菠菜?
A:Sorrel. 酢浆草。
http://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
AAntonin 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 。
! c) K' W4 C+ c- m$ Z* }  q) EA:Cast-iron stoves         壁炉
http://www.usstove.com/products.php?id=6

$ A, Q4 c+ m' K28.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：
( d9 d8 S" ?4 \6 YA:Tournant   图尔南

! D* J5 K' C1 j4 p29.Another term for the wine steward is:
$ Q# O( }% J) b; E- x葡萄酒侍酒师的另一个术语是:
) F$ n; }0 m2 @( F- EA: Sommelier 侍酒师

30.Molds, yeasts and fungi are examples of a:
霉菌，酵母菌和真菌是一个神马例子
A:Biological hazard 生物危害
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0 T# r) _& x* s5 Z4 T2 A, _31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
- s6 P) \* t# w7 ~根据加拿大食品检验局，食品的危险温度区在多少之间：
- V- o" y# h; D8 XA:40° and 140°F (4–60°C)     4-60度
$ I+ }( A1 Q9 [% ]+ _- z
32.All bacteria need the following for survival:
所有细菌生存需要以下哪些内容：
) _# n+ w$ A: a6 HA:Time, temperature, food and proper pH   时间，温度，食物和适当的pH值
4 v+ [. ~3 H8 J
33.Which of the following correctly represent critical control points in a HACCP system?
以下哪项正确表示了HACCP体系的关键控制点？
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
# y3 k$ z0 O. J; U. Q食谱，接收，储存，准备，烹饪，保温，冷却，再加热

34.Which of the following is not an example of a carbohydrate?
  E2 b5 K3 h! y% G3 D1 K下列哪一个不是碳水化合物的例子？
" P; M! T4 K/ Q% P3 R# ~2 dA:Essential nutrients 必需的营养物质
; o) J0 z5 `1 o, J/ q
  \3 v& d1 Y# I+ H* d35.The process by which a liquid fat is made solid is called:
9 E+ K& |/ A5 H9 j, Z) G; q液体脂肪做成固体这个过程叫什么
A:Hydrogenation  氢化
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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
; k; q& ?8 h5 A9 _6 V4 [8 C
37.Health Canada requires that a product labelled "fat free" contain:
加拿大卫生部要求的产品标有“不含脂肪“包括：
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份

& w3 ^2 k& W1 s# w38.Which of the following is not a problem associated with converting recipes?
+ h" y! j' c) O2 p下列哪项是不相关联的转换配方问题？
A:Unit cost 单位成本

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
9 `: N2 ]& |! yA:As-purchased cost 购买的费用

40.The amount of stock necessary to cover operating needs between deliveries is known as:
在新货到来之前用于日常所求的必要库存量叫什么
A:Parstock 基本日常最低库存

: A. ^6 |( g) v9 a# K+ ~41.Which of the following abbreviations is used to describe the proper rotation of stock?
* T" @# z8 F5 E# P. l: S0 M) p, \2 E" T下面那个缩写是用来表明正常库存流程？
A:FIFO=FIRST IN FIRST OUT 先进先出
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; C: N9 @7 ^1 y7 ?! {; ^42.Which of the following knives is used to turn vegetables?
下面的那把刀是用来打开蔬菜吗？
A: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?
即时读温度计最好用于那方面？
( E  ^9 ^( Q" A2 j) Q, K2 }A:Checking the internal temperature of a roast 检查被考物品的内部温度
; a3 ~, O) u  F* i7 _4 @$ ?# f% x$ i
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
3 e# a0 x' v- }: n# v下列哪些金属材料受热均匀，通常用在铁板而且非常重
4 Y( R6 k9 Y8 p8 Z  _# RA:Cast iron 铸铁

45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
哪件装备下面有一个可移动的碗和一个S形叶片？
% ~" _4 w% I& B! w/ h, eA:Food processor 食品加工机
http://www.google.com.hk/search? ... iw=1263&bih=572
4 W5 [! z3 v+ o. r2 K
+ n. k, ~* X8 z; @. D& _  b1 p. H46.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
/ E6 ~3 f1 V9 N
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
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
& G8 K1 F& W5 _) u1 I
. @4 R! X  }0 a" F9 s48.Which of the following is a diced cut used to garnish soups?
9 d: ?- r9 j! E9 b6 T2 L8 q0 B下列哪项是切成小方块用于汤的装饰？
* ~. E, {+ F! ~$ i& I) [8 v5 o. @A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
8 A6 M; h# b; D! s; y49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
4 N1 k: w1 U7 s7 z3 d  Q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！！——
A:Gaufrette
, E9 m2 S  _- d  C% X, Tthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
" ^; d4 R1 m8 s9 E; ]( \* GGaufrette :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?
1 _5 C% m4 u6 [+ i1 W, Z3 M5 D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）
A:Cilantro 胡荽叶 香菜
8 c' }4 t$ g6 m2 C/ q" @http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
! a% `1 W8 ]5 O/ y# J7 N7 H  U$ V
* D- {" }8 v  U9 X4 K0 g60.Allspice is made from:
多香果,  多香果香料是什么
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
A:A dried berry 干浆果
9 ^: B" }/ {, @, U; j
61.Which of the following are used to make a sachet d'épices?
下列哪些是用来做香包德épices？
+ K, t. Z1 |2 s, s# Thttp://www.sachetcatering.com/
" O2 D- N( |+ r% Y' `. jA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
9 n# h; Z0 M* G+ v
) `& S* E4 @8 f% W62.Which of the following condiments are not soy based?
* Q9 Z6 s  L$ }' D. y( l& H下列哪项不是酱油调味品的？
A:Wasabi 日本辣根

9 K) v' G) s7 q63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
6 h0 s! K. K8 \: Z( }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：
A:Pasteurization  巴氏杀菌
* {5 O, N, w9 s& d+ N
/ j7 B" v$ F% n0 L- _64.Which of the following steps is not the correct procedure for whipping egg whites?
下列哪个步骤是不是正确的蛋清搅打程序？
3 ^$ f! f: D, PA:Allow to rest before use. 允许休息后方可使用。

65.The weight of a large egg is between:一个大鸡蛋重量介于：
# t( q% F+ z  v# R0 \" Q, ?1 k6 NA:56g and 63g 56克和63克

66.Evaporated milk is a concentrated milk that is produced by removing
/ n; S  }% A# t1 q7 U) H0 C, I炼乳是一种浓缩牛奶 是去除什么做的
A:60% of the water 60％的水
  K% Z4 s6 B5 a- }  H: X
+ u; K( L) {" O) 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：
* h3 A/ @' [3 @% Z1 W7 d4 A, Z- QA:Convection 对流
; A( {8 ^. x& e0 i5 `& }
6 x: k+ S% \, _6 b4 m6 n1 G68.The cooking of starches is known as  烹调的淀粉被称为
A:Gelatinization 糊化

: k  u8 Z" n/ B2 O* w& \- }% t# D69.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

/ h5 T# i7 j! {2 K9 k, I; d70.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：
0 O, d, B5 K: J. O4 `  pA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理

) ?2 z% e* }7 o! j  |! g71.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

72.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
, X) I$ T. \# s6 N3 Z. e! n. @A:Carrots, onion, celery 胡萝卜，洋葱，芹菜
6 N) f& B% K7 w$ ?. w
: H& {+ c; U* d7 y& ~' V73.Which of the following is a principle not used in stock making?
5 A* J+ `7 G5 n% ~4 h. u1 P. A! R下列哪一项不是用于制造高汤（低汤）的原则？
  U) m. K! @# D- ]A:Start the stock in hot water.开始在热水中操作

: n; O1 V6 h2 u! d' O4 V74.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
A:Remouillage 法语熬汤
' \2 q0 @; Q1 ~; d$ Ehttp://www.haibao.cn/blog/post/176242.htm

qdlaoying

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杭州小妹

加油！

qdlaoying

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