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。

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。
: V8 X  l' ~# Q# W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
% m* n: T8 C5 z  E# P1.Which of the following methods should be used to determine doneness in a New York steak?
: t) \  O; d  x8 @7 H, g& y, K7 f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）
4 {! G2 r; T: ]0 FA: pressure touch. 压力触摸
2  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
. t0 }4 I# W. A* y! P* I3.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。
0 h6 q1 w  c. x3 |) |4.Cauliflower is commonly served with
) P5 c* K" n) K' I+ f花椰菜（菜花）最常见和那种酱汁搭配
( z+ c1 D  k: jA:Mornay sauce. 奶油蛋黄沙司
5.Which combinations of products are found in pie dough?
% w; N( o; p  C下面那种组合适应与油酥面(pie dough 做派的面团，或者叫酥皮？？）
2 F) X+ X2 N* v' H6 }A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
; }1 G$ b5 \/ K: c6The French term for mussels is 法国语青口（海红）叫什么
A:moules.法语青口，海红
" v; q. `2 C% ^# w& F+ v- c. {9 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
. H9 m0 W  U. w- x* c/ s: a% x8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
5 y1 a9 ]* G8 C3 Z1 ^A:2 days. 2天
/ b5 `$ k( O0 @5 N: e9.What are the principle ingredients in ratatouille?
0 J* ^% Y. s) E  M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
9 r, m* v! g. b9 \西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini （西葫芦 角瓜 ）
3 X* [' h& a6 E% _2 \. {  c10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
2 `. t% Z, P7 v, VA:cook food in quantities that will be used up within 20 to 30 minutes.
+ v# c. c" J! Q# F% Q8 I+ z5 A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）。
' D( j! z3 G& Q( B: i) q. M! R6 AA:Medical Health Officer.
医疗卫生官员。
12.For what period of time is the health permit valid?
健康证的有效时间是多久？
A:12 months.12个月
! {; X6 D2 z6 _. B13.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
' g; q1 t5 t. X. |# WA:08 times each hour. 每小时8次
8 W$ H# x. I/ h4 V" `2 _+ _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
# q8 c* K9 ~( A  C5 Q) w+ x  z15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
+ y- |3 s8 Y* E用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
' v8 ?. V/ ]0 Y9 bA: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
用羊皮纸或锡纸包裹然后固定蒸熟（和包荷叶同理）
/ H! M4 Q% E& t% nA:en papillote.  法语自己理解
17。Wing or Club is considered a
翼和CLUB 被看做是一种...
A:Bone- In Cut     带骨切
" r/ W  c) P2 P# T' |/ j18。New York is considered a   纽约牛扒被看做是一种
$ |1 ]0 i* C/ L/ `; kA: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
6 o3 s8 N% p( J3 A8 n$ d8 f八角和下面的那种原料有相同的味道
A:fennel  茴香
- W' O' ~. N# d# @( L% z21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
( E* t- Z% f1 W2 P5 L) h6 w4 v下面那种原料更像大葱且有平面的叶子
" N' {. F( y5 FA LEEKS  似蒜葱 （这边人叫京葱）
0 U$ I% L. p& s' L' [22.Which of the following cutting shapes refers to a small dice
. ]$ q  K/ F/ Q0 O* E下面那种刀切形状指的是很小的粒（末）
. a/ n1 S# U3 m1 AA:Brunoise. 法语： 粒或者末，先切丝在切成粒。
6 \3 q* a& P) |3 w. {23.Oil is added to the water for boiling pasta in order to
! Z8 a0 F7 }  a& ?8 Q6 y/ G向煮沸的pasta （意大利空心粉 ）中加油是为了
1 S8 R' ^4 p, x  K' N) BA: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?
下面那种PASTA 菜肴加 松子和 （basil 紫苏，九层塔）
A:Pesto.一种绿色的意大利面酱
0 c3 N- l. D# k; dhttp://www.tianya.cn/techforum/content/96/563836.shtml
1 T; P# k) V) c# m+ |9 u
- v+ V% n/ k1 Y25.Which of the following is a spring vegetable similar to spinach?
3 u  @  P3 x5 l4 Q: {9 A+ c下列哪项是一个春天的蔬菜类似于菠菜?
6 U* I$ z8 G1 M+ _+ kA:Sorrel. 酢浆草。
) }$ K- J( }% R3 P- X  vhttp://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

3 T" f5 E/ J; ^27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
7 m* P0 @! E3 z4 G$ }: e) g6 D下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
A:Cast-iron stoves         壁炉
http://www.usstove.com/products.php?id=6

) b1 g0 A* {+ k/ r& u/ T/ `28.The French term used to describe the roundsman, or swing cook, is:
8 t& |, R8 S; b  _. o/ P1 q& i法国术语，用来描述roundsman，或摇摆厨师是：
! [' S3 x. t5 QA:Tournant   图尔南

29.Another term for the wine steward is:
9 `) F! {4 Y, n% K. \葡萄酒侍酒师的另一个术语是:
- F, g% M( s$ z. i5 PA: Sommelier 侍酒师
( V& D- M$ g$ L- {, o7 {
0 x: m8 j0 D5 q8 j: w% V5 Z30.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
, k( c& X/ i4 w, [
) G6 t( A" G& i( D' C0 D/ w31.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：
) w9 R; S* k+ m' [A:40° and 140°F (4–60°C)     4-60度
- g3 D) f0 E  j. l, K* ^8 |! W
32.All bacteria need the following for survival:
0 n3 U, N+ e* X9 m  J3 V( ~所有细菌生存需要以下哪些内容：
  U  U: G4 Z0 m2 sA:Time, temperature, food and proper pH   时间，温度，食物和适当的pH值
$ H- V$ p" _# y; ]5 g, l: f- Q3 w4 c
3 `4 p2 h9 R& J- L! Y. o, f33.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？
' z5 ]* p  ]: V$ }5 P* M" E' PA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
食谱，接收，储存，准备，烹饪，保温，冷却，再加热
2 r4 F) J( S' y+ f3 o
34.Which of the following is not an example of a carbohydrate?
+ |" i; ~9 U4 \, E, k5 |7 \下列哪一个不是碳水化合物的例子？
A:Essential nutrients 必需的营养物质

35.The process by which a liquid fat is made solid is called:
, N: _. g. l, J4 e: t$ y液体脂肪做成固体这个过程叫什么
# z( o  C/ V% j( p! i# |7 nA:Hydrogenation  氢化

3 L, V  ?5 J& M. a+ U, G36.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
- D# b  T  i* M0 G# O  O% @6 V9 SA:Acesulfame K  安赛蜜K表
* h. F7 p& E/ Y+ p" g
37.Health Canada requires that a product labelled "fat free" contain:
6 z$ w0 b! o: J; u7 q; N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

' E) _: a# \& z0 F38.Which of the following is not a problem associated with converting recipes?
) ~, A$ @6 `, ~" `* I, U下列哪项是不相关联的转换配方问题？
6 L8 p) Z' ^9 v9 L6 E% a  G% m+ {1 aA:Unit cost 单位成本
4 e6 \# p2 S1 z9 F8 }
39.The condition or cost of an item as it is purchased from the supplier is called:
- j. c2 S6 E  U( |2 x: @$ b从供应商采购的物品的品质或成本叫什么
" P  i: T5 Q$ z7 p) hA:As-purchased cost 购买的费用

- U* x1 [$ z; f2 ~% K40.The amount of stock necessary to cover operating needs between deliveries is known as:
; l: e3 f, V* a% D* ?7 F5 k在新货到来之前用于日常所求的必要库存量叫什么
& }% w( p' d: F3 |4 v: z$ \A:Parstock 基本日常最低库存

7 p- k. G+ Z8 I$ L% u% `41.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？
A:FIFO=FIRST IN FIRST OUT 先进先出
* [6 `5 F# D* ~
42.Which of the following knives is used to turn vegetables?
/ i' y+ J5 h( M% T5 Z1 e下面的那把刀是用来打开蔬菜吗？
9 M+ Y, q9 A6 _) F7 S0 OA:Bird's beak knife   鸟嘴刀
9 U0 i8 f7 |1 e8 B4 ^  i" Ahttp://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？
A:Checking the internal temperature of a roast 检查被考物品的内部温度

44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
下列哪些金属材料受热均匀，通常用在铁板而且非常重
" t, c, ?: @) ^2 mA:Cast iron 铸铁
; s# D! X  ^! \# O
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
% L! O/ N* K0 j, `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
! `5 b& c, [# F; [( g
46.Which of the following is not a rule for knife safety?
" C! r: c2 [8 T$ w( n5 K: m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

- ~/ o4 B5 D* }+ U47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
' z  O; N7 q( D6 _把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
1 Z% K1 f: I5 L( NA:RondellES
+ |, j4 X! g8 J0 a. v) V8 a* Ghttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting

* ^6 {* y' u" {48.Which of the following is a diced cut used to garnish soups?
  P9 S9 G' @+ g5 ~; T& s下列哪项是切成小方块用于汤的装饰？
! R8 M( Q. ^8 Z" @* `4 pA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
, \: _1 S, w+ z% c) A7 x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
% s0 E0 s8 ^2 T( ^  ?$ othin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
Gaufrette :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?
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
& a5 B; o( {& R7 A+ m  j' X6 P8 e' dhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx

: t' p- P8 a8 l1 M60.Allspice is made from:
多香果,  多香果香料是什么
4 }' Z* d. B) v& _http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
A:A dried berry 干浆果
  B6 h+ }" Q. ]
61.Which of the following are used to make a sachet d'épices?
8 x; M0 z0 G) S7 E" k2 J下列哪些是用来做香包德épices？
http://www.sachetcatering.com/
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
, |2 P% r' D/ S) a3 d1 x
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
6 {: e' t+ Z- j5 B' ~) C
9 x8 A8 R) [7 R$ J3 ^, F63.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：
: Z/ J4 H8 x+ C  ~0 ?A:Pasteurization  巴氏杀菌
% W( l& \$ m" E' W
64.Which of the following steps is not the correct procedure for whipping egg whites?
* D5 W/ c$ t/ M: [" @2 m& P下列哪个步骤是不是正确的蛋清搅打程序？
+ B! `9 c; ?1 E8 h. k9 EA:Allow to rest before use. 允许休息后方可使用。
3 R. Z0 D9 c7 `& q
( T+ f1 |- J7 T$ V6 e65.The weight of a large egg is between:一个大鸡蛋重量介于：
A:56g and 63g 56克和63克

66.Evaporated milk is a concentrated milk that is produced by removing
炼乳是一种浓缩牛奶 是去除什么做的
, E' T( F% @3 f. v3 V$ fA:60% of the water 60％的水

67.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：
A:Convection 对流
( w* t: g* D! X; Z
68.The cooking of starches is known as  烹调的淀粉被称为
. f: G" x+ m) l' DA:Gelatinization 糊化

69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
6 b+ J3 T) [" T6 t# a8 `6 yA:Braising 烤
  K' d8 h3 T+ N" P4 {
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：
. U) k* g" ^- u) pA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
# q* {6 `6 w3 Y
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
. S' k9 l8 p3 o9 j7 w) ]3 MA:Fumet 原汁

$ l( F: Z1 k- h5 a- 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
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜
8 ?" L5 T" ~* m7 j1 ?- h
73.Which of the following is a principle not used in stock making?
5 D/ W7 h) ^/ |  [% Y9 p$ B, S. z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
# u- k( L/ L1 S0 c6 ~
( ~$ h7 ?4 U) k74.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
2 i5 w* g# t# x2 JA:Remouillage 法语熬汤
: N  U: ]- F; U& F$ ]http://www.haibao.cn/blog/post/176242.htm

qdlaoying

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杭州小妹

加油！

qdlaoying

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