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。
% o1 Z6 m' L5 d) A' ^' \, y! b6 r- ^
7 U$ T" r3 {# i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。
- l/ C1 b+ g. k, n. S, i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?
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）
A: 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
% M8 |/ g8 G) f1 n6 B( A4 O& ~A: acid  食用酸
2 R/ X$ h! y4 `* d$ y3.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。
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
. H7 ?9 s9 b: B2 V5.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  A* o# E4 u0 D2 Y* vA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
; d  g6 ?: G* x0 i) q+ h6 E; \6The French term for mussels is 法国语青口（海红）叫什么
A:moules.法语青口，海红
0 |8 J6 \+ ]0 l7.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
9 q! s: D& }& V8.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
9.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）
% W! C/ k% |0 r/ ~& kA:Zucchini, eggplant, green peppers, onions and tomatoes
9 V$ N, P3 o) C: h西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini （西葫芦 角瓜 ）
$ p: O* Y+ [% p: |6 L6 x: E5 Q' F10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
* B1 }0 t7 A# P4 D% }1 l. dA: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
' q2 |" S/ O4 z' C0 c1 O2 Z* A11.What person has the authority to issue a Health Permit?
谁有资格颁发健康证（卫生证）。
  j0 a% T) |- q6 J6 [  v7 A, N/ TA: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
7 a" K8 i2 E9 l0 J8 W13.In the area where food and drink is prepared, the ventilation system must be able to change the air
  ~& ?& R, T6 s- d$ X) c! O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
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
, M3 p, Y) n4 ^4 {  @) I/ \! k7 H" L8 N15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
- Z3 ^$ H* D5 K( P$ {+ X8 H  l用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
* l+ s6 s. y# G  _5 DA:180 degrees F (82 degrees C).  82度
2 E8 ?6 e% v& V16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
% `, l4 s5 Z0 G% {. A$ n/ o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...
  F; l* P6 K& K) c5 |A:Bone- In Cut     带骨切
. f  H1 U5 ~1 P- w: f18。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
/ t. k* O# `% s3 b8 @' B8 {! t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
. X* j7 B/ Z9 ?: }% y5 i2 \: P- H' NA: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
. h  t0 C8 e6 n  ^7 z21.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
9 ~7 T9 h! O% QA LEEKS  似蒜葱 （这边人叫京葱）
3 f% D2 a  x2 Q$ j2 r: O22.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）
6 |3 ~: Z7 c' Q: h# M+ ]: f3 _A:Brunoise. 法语： 粒或者末，先切丝在切成粒。
& m1 M* S, ~9 e23.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?
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
- G6 J  d1 Q3 i+ h8 o" \3 Mhttp://www.tianya.cn/techforum/content/96/563836.shtml

25.Which of the following is a spring vegetable similar to spinach?
/ Q# O* {# P% C& F( j8 S: s5 X下列哪项是一个春天的蔬菜类似于菠菜?
2 [/ e( U( `- r! e2 d( IA: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:
* B/ N& r7 v% P) h哪位厨师最早带来高水准浮夸的美食
8 H5 P# _/ L* T; d& _AAntonin Carême 人名 安东尼·卡罗美
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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 。
6 k5 O) [8 Z) w1 [8 T$ ]3 QA:Cast-iron stoves         壁炉
( e  P4 E3 d4 O; L" a4 ^http://www.usstove.com/products.php?id=6

28.The French term used to describe the roundsman, or swing cook, is:
4 {0 H- M% t5 X法国术语，用来描述roundsman，或摇摆厨师是：
A:Tournant   图尔南
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+ v# a4 }$ E' V5 c1 I29.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

! ?. k, s0 h$ s# J5 g* o+ v4 }" z/ `30.Molds, yeasts and fungi are examples of a:
霉菌，酵母菌和真菌是一个神马例子
9 R6 y0 d& H/ q, O& b8 XA:Biological hazard 生物危害
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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

$ l0 J' ]6 u1 |% g0 A! _32.All bacteria need the following for survival:
" U/ J( e$ Q" f. B+ _9 u4 b所有细菌生存需要以下哪些内容：
- N: H8 `3 v# ^: A* \5 `2 zA:Time, temperature, food and proper pH   时间，温度，食物和适当的pH值

33.Which of the following correctly represent critical control points in a HACCP system?
0 {) W2 R1 p5 D4 u" ^以下哪项正确表示了HACCP体系的关键控制点？
1 v1 H# ]7 ]+ b, o1 W. N. P$ R4 {% _; EA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
7 h2 B( k  d2 ?4 x0 U" s* M  ]食谱，接收，储存，准备，烹饪，保温，冷却，再加热

; R) r4 G0 H8 V; n- [% `/ w34.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？
- w# r/ G: R2 OA:Essential nutrients 必需的营养物质
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' a. U, i% M2 s. `; t- s: _35.The process by which a liquid fat is made solid is called:
! k! x* H, ], p) R2 T* g' c1 N液体脂肪做成固体这个过程叫什么
4 y: F$ {3 ?5 @A:Hydrogenation  氢化
7 o7 i: \' Z1 e$ @& Y' d( @% A( o% w* J
36.Which of the following is not an example of a fat substitute?
6 {' S  C$ a' U3 d+ t下列哪项不是脂肪替代品的一个例子
A:Acesulfame K  安赛蜜K表

) |0 Z* d5 O+ ^! s$ b3 j$ B. j( S- p37.Health Canada requires that a product labelled "fat free" contain:
7 z- D) D  M3 L9 w7 |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

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？
, ~. U/ K2 T( W/ B9 AA:Unit cost 单位成本

- q, O& d3 }4 F' ?  H+ E' Z+ h39.The condition or cost of an item as it is purchased from the supplier is called:
6 G" u$ m% H: ~7 ]7 I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

1 p. a* M: v+ ]# [5 F& ]) S& t" @40.The amount of stock necessary to cover operating needs between deliveries is known as:
! t2 o: F0 `- L) h在新货到来之前用于日常所求的必要库存量叫什么
$ A8 z. t8 i  ZA:Parstock 基本日常最低库存

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
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: ^4 u) ^! r2 j, M7 L/ I42.Which of the following knives is used to turn vegetables?
0 k/ g" f- l- z5 g: c9 r下面的那把刀是用来打开蔬菜吗？
8 J7 y) @0 x8 L6 q# |3 H& p! p6 m2 [A:Bird's beak knife   鸟嘴刀
3 F. ]6 b  }2 `& lhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
$ O! \, G4 a' P; v. r! ?, O
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
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! C1 n0 t4 `8 x4 O2 w2 v44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
- i: Q3 t" P/ |9 [$ t1 m; B8 Q下列哪些金属材料受热均匀，通常用在铁板而且非常重
+ p8 g. C! ^; C* xA:Cast iron 铸铁
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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？
/ a: `! o  l3 O: w7 A1 A% TA:Food processor 食品加工机
- u$ m0 h3 ^0 A+ ~' x/ ihttp://www.google.com.hk/search? ... iw=1263&bih=572
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8 a, L/ ]( x3 X$ _. I, k4 u! `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

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？
# s" n0 a% ?  N, ]$ ]; I# V7 p4 bA:RondellES
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
7 q( h; J0 X* M/ }) m
48.Which of the following is a diced cut used to garnish soups?
; H/ G7 _8 @/ e7 I+ \# f$ X/ M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
( z) \. G! {, p6 o# m& r2 c6 c49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
0 E2 k  E( t+ l/ S6 Y' y5 U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
1 r4 F# M0 ^/ e# L4 p% `' S3 Fthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
6 I4 s& E/ @/ k8 T' a( FGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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1 q8 K- @" x7 {( H" v  j& @& J50.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）
$ e% Y1 E, V0 hA:Cilantro 胡荽叶 香菜
$ V$ ~1 o% I+ n; y% s/ Ehttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx

60.Allspice is made from:
多香果,  多香果香料是什么
- z; F! Q1 g+ Y* e2 Qhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
A:A dried berry 干浆果
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6 u; @# W/ W2 _7 J! [* }61.Which of the following are used to make a sachet d'épices?
6 e  K" _9 p/ I: ]' ]6 t1 W7 F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
! o  X; ^2 P0 v1 b/ w
3 h: E( d' e+ c* m" P2 j62.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

63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
6 k0 ?3 ^- f2 P5 U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
/ N- ~8 Y; ~0 u# W1 n$ G6 ~" t- x
64.Which of the following steps is not the correct procedure for whipping egg whites?
  ^+ h& k! }# C( X5 I: U4 G  z1 S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。

" s( h) Q  u. x+ ~: Q65.The weight of a large egg is between:一个大鸡蛋重量介于：
& K0 g5 c  ?( `# S: W  Y# c5 R' YA:56g and 63g 56克和63克
2 ]. H/ g! a: X6 x6 n
% y. I4 v0 X  B+ J4 Z66.Evaporated milk is a concentrated milk that is produced by removing
! U$ s8 D. j% @1 _6 v1 ^- k炼乳是一种浓缩牛奶 是去除什么做的
A:60% of the water 60％的水
# m8 h$ X  t# c) W  d
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
7 G: U" x8 [; l' Y6 U
68.The cooking of starches is known as  烹调的淀粉被称为
A:Gelatinization 糊化
; V" ^1 w! g8 X+ q+ w9 g; H0 g% Z
/ J  o2 C( J5 x  g. m9 w. x2 E% T69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
% v: W& G/ \) M0 mA:Braising 烤
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! z1 J; y  A1 w; q& R+ J. k# }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

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

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
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜
( i4 ]: j/ c7 ^7 `
$ l( Z$ }' ^+ f% h73.Which of the following is a principle not used in stock making?
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
- I6 D/ x* j  A
" ]# y6 n; Y* }7 o. w74.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
http://www.haibao.cn/blog/post/176242.htm

qdlaoying

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杭州小妹

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