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。
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, t% a$ B/ q' p  ^3 d+ ^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
2 W6 u3 c+ v, j8 q* {' f9 c0 x1.Which of the following methods should be used to determine doneness in a New York steak?
. {8 `" d7 A: W7 R6 J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
$ l) ]8 }! M: t4 q1 \- G6 j! {8 \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
* F( F8 e5 u- `) P! ?3.Vegetables are major sources of which of the following nutrients?
& D/ w0 J5 O2 S7 H蔬菜中包含的主要营养有哪些
) M* m5 {8 U$ i6 zA:vitamins and minerals. 维生素和矿物质。
/ B- E5 X$ f! h7 q. {: M/ M4.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
# G% g8 _2 ^8 `0 N6 W5.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。
5 @. h) \9 |, o3 i4 W; U' h+ e' Q6The French term for mussels is 法国语青口（海红）叫什么
A:moules.法语青口，海红
2 x6 X# Y+ Q  w5 m9 U7.Fresh scallops have an aroma that is 新鲜的扇贝（带子）有种什么气味？
; v+ \5 ?6 F* tA:faintly fishy. 稍微有点似鱼味
8 R( |0 g4 n$ {$ ~/ b; S: _5 N1 i! F8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
# V6 Q0 {9 V! ^9 UA:2 days. 2天
9.What are the principle ingredients in ratatouille?
  f" g0 Z! J$ {' A6 I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
6 F; F6 c3 {3 _4 u0 I" R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..?
1 `. U& H5 E2 d+ D: ^A:cook food in quantities that will be used up within 20 to 30 minutes.
& R6 B) {8 z4 u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?
3 j4 o+ V5 w) l0 y谁有资格颁发健康证（卫生证）。
A:Medical Health Officer.
+ w: B4 V. a9 a  |. T* f医疗卫生官员。
12.For what period of time is the health permit valid?
* E/ z1 L0 k% U: s% v1 M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
( b/ U8 I4 k' S; f3 X14。The minimum temperature for manual dishwashing in the wash sink is
) T& N" V' r* E9 d手工洗碗，洗碗池的水温最低多少度？
, D3 p/ K% R5 o- W( l/ pA: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
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
: ~% J7 A5 X1 b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
/ K" l- w; k. [5 m  D翼和CLUB 被看做是一种...
A:Bone- In Cut     带骨切
& C: S. \- ^5 }' t9 G$ \18。New York is considered a   纽约牛扒被看做是一种
3 \9 _7 ~% `0 ^A:Boneless Cut     无骨切
19.In general, a court bouillon for freshwater fish will contain
. x# \5 X4 F2 h' Y$ y5 I; v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
9 T8 Z9 Z) D+ x, Y" ?9 J20.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
6 D' m2 Z5 u4 m# p/ j! {! pA:fennel  茴香
- [" `- y, p. C4 W21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
- r7 X5 K( v- ~" z下面那种原料更像大葱且有平面的叶子
, n& y2 H- E7 G+ A. M& f2 r# L( }A LEEKS  似蒜葱 （这边人叫京葱）
1 V; S* @* ]* [" w. M, C! Z4 x22.Which of the following cutting shapes refers to a small dice
  J( q  L% K+ ]3 e! P下面那种刀切形状指的是很小的粒（末）
$ W- f; X% m4 \6 aA: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
/ i( o5 r0 n& h0 n* f向煮沸的pasta （意大利空心粉 ）中加油是为了
! ]4 G- J. X) gA:prevent the pasta from sticking and to minimize foaming action.
6 r- }& Y0 b3 G$ @/ F防止面条黏合并降低发泡。
1 A9 e% @' U4 \0 M24.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
http://www.tianya.cn/techforum/content/96/563836.shtml

25.Which of the following is a spring vegetable similar to spinach?
$ |6 g/ g! m% S: ~! d下列哪项是一个春天的蔬菜类似于菠菜?
8 q* c1 |3 E6 }$ _- L! o5 |3 WA:Sorrel. 酢浆草。
: \% |3 r+ M, phttp://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:
+ F/ i2 e( J* Q. f- {1 s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
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8 U7 G4 `: |' t7 M& a( J27.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 。
' @: G0 X' Q0 w, AA:Cast-iron stoves         壁炉
http://www.usstove.com/products.php?id=6
: K/ ?* ^4 [1 t: ]1 [
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：
A:Tournant   图尔南
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29.Another term for the wine steward is:
葡萄酒侍酒师的另一个术语是:
- r9 {1 \  K; Z! j& yA: 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

31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
3 z4 C3 {$ E+ e/ f4 ~1 _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
  a! U/ J: B6 }
* Q. Z4 n8 y7 r, b$ |3 b) ~0 F32.All bacteria need the following for survival:
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

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
食谱，接收，储存，准备，烹饪，保温，冷却，再加热

3 w/ C: p  q. I" B34.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？
: I+ s5 h/ |* e8 _" QA:Essential nutrients 必需的营养物质
  I/ K# F' _' T- Q, M
1 H& W! f0 s+ h" w' X7 s6 r35.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
" w; w. V0 ~7 v. A" o* L' [8 n% hA:Hydrogenation  氢化

36.Which of the following is not an example of a fat substitute?
! ^9 C* ?* N9 F+ Q下列哪项不是脂肪替代品的一个例子
' F" p$ Q* A7 C# M) t# rA:Acesulfame K  安赛蜜K表

3 A( m3 D7 X+ `6 J1 |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：
+ O; b' N* w- _: iA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
/ ^: D% h4 J! m* G
38.Which of the following is not a problem associated with converting recipes?
/ S( Z) @3 ]2 G+ @; c! `6 Y6 t下列哪项是不相关联的转换配方问题？
% {3 {2 W: Y, M# b* {A:Unit cost 单位成本

39.The condition or cost of an item as it is purchased from the supplier is called:
6 S' J2 w4 n' b从供应商采购的物品的品质或成本叫什么
. i1 f4 B- D- u' |# IA:As-purchased cost 购买的费用
5 ]; A! r4 D2 \8 m  `6 [
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
. N/ |7 [6 s, Q  [5 r: i7 ]: YA:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
) A, b% E/ v  R" J" d下面那个缩写是用来表明正常库存流程？
& ~" B& g" s& s! @A:FIFO=FIRST IN FIRST OUT 先进先出
. ^1 J" D( H" Y) n
: U5 c! I( C: p9 t( b0 t42.Which of the following knives is used to turn vegetables?
$ y7 ]  [6 F2 K/ g下面的那把刀是用来打开蔬菜吗？
5 H$ ~5 n) i- @& f1 v7 @A:Bird's beak knife   鸟嘴刀
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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( v7 R# G- I8 Q3 l- B% v43.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
/ }; H6 }" U6 H" c7 H, |
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
7 x( a  c; ]; ^8 |A:Cast iron 铸铁

45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
7 y* w% a* g4 m3 @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
) O# [  M+ `0 Bhttp://www.google.com.hk/search? ... iw=1263&bih=572
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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
3 V' I7 k8 P. l  ]
2 S: V0 r( T1 ^  P3 U$ Z" [47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
2 ^) w% F3 V1 C' k( y- K把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
7 V  V' o6 n2 y$ a& g( PA:RondellES
1 L" N: [) j* C: ~http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
# V! S% w* X  b) w; I
' y  s4 @7 P/ A0 j48.Which of the following is a diced cut used to garnish soups?
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
49.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！！——
5 L. m, J$ h9 `$ Y6 Z! ^7 hA:Gaufrette
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
, t: n! F7 s/ Y2 D# u5 BGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
8 ?( R. z& b# C% A0 n4 S# ]
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
$ o( G6 w5 ^* L; _- v* O  s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）
9 L3 H# N. X0 L8 O) u- ]A:Cilantro 胡荽叶 香菜
, \) |# b0 I" l( l4 v' {9 p- V- qhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
( u+ @5 G- S+ O2 q5 o3 b! d1 u  W$ ^% U
: T) ~. l/ @0 u$ ]" b60.Allspice is made from:
  l# j; m3 L8 a+ Q 多香果,  多香果香料是什么
. n+ q! V% S' X9 y7 t% Xhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
( z/ ~6 t; r; l! qA:A dried berry 干浆果
& T, A8 s+ \! n7 r
61.Which of the following are used to make a sachet d'épices?
; O1 Q9 f6 R% p" @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

62.Which of the following condiments are not soy based?
2 e8 r8 Q# [: [- }/ _$ W下列哪项不是酱油调味品的？
2 W& A% ~% L( N1 B8 W6 v4 `* a8 }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:
! r& V' z9 M* W; I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

64.Which of the following steps is not the correct procedure for whipping egg whites?
8 W. r9 A% k! G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。
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65.The weight of a large egg is between:一个大鸡蛋重量介于：
7 p+ w' L4 d$ U$ PA:56g and 63g 56克和63克
7 E! x6 z) I+ u& I% C
+ G) I1 H4 h1 o% L; w66.Evaporated milk is a concentrated milk that is produced by removing
  t; s" y6 c$ H4 {; Y5 i炼乳是一种浓缩牛奶 是去除什么做的
/ X7 n# f; {  O6 Y( X( `/ pA:60% of the water 60％的水
1 w8 C2 v5 E; e$ e+ l- x! T
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：
& I( [3 c' A" JA:Convection 对流

9 o, ^! w' L" X( [6 n) t1 m  i3 p68.The cooking of starches is known as  烹调的淀粉被称为
5 w! x, B+ J3 @, YA:Gelatinization 糊化
) X9 B7 b- y& b* G) M
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
- K; o& X+ H' F. IA:Braising 烤
8 t, Z. ~2 \  f/ B$ r! o. U7 n0 ~
# s5 z& u* x0 T0 k70.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：
+ ]# Q4 ]( z- X) R& w* P( ^/ ^+ nA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
4 Z* h. _7 Y, C6 @4 V7 {! a8 }1 _
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
% x2 E1 S- x: L+ uA:Fumet 原汁
; h% z2 f3 Z' i
! [( I8 B! E# b3 n' D, Z72.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
1 x) G6 @( F5 i# k2 ~5 \A:Carrots, onion, celery 胡萝卜，洋葱，芹菜
0 u+ I" ?$ a8 z$ m. d
) M7 m# T" w- L+ _, s6 J1 T: f* `73.Which of the following is a principle not used in stock making?
2 C2 }, F9 y* A9 r& L% w下列哪一项不是用于制造高汤（低汤）的原则？
/ ?, u* d+ n6 {+ H0 \  BA:Start the stock in hot water.开始在热水中操作
! z8 t; f4 J/ P7 ?
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
; y, C1 n1 m2 c2 v: l' H% bA:Remouillage 法语熬汤
: x6 T  F- A" }4 K, }) S1 _7 khttp://www.haibao.cn/blog/post/176242.htm

qdlaoying

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杭州小妹

加油！

qdlaoying

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