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。
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 g# x6 ?! v! j& O& ?4 y5 V6 A1.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
) l6 Z& ~" p: z! x9 b. d4 T" w2  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
) L( M& N. K% P4 }3.Vegetables are major sources of which of the following nutrients?
, ^% I+ M  R' h蔬菜中包含的主要营养有哪些
A:vitamins and minerals. 维生素和矿物质。
. A- O3 w) O" s# h* c8 ~; b4.Cauliflower is commonly served with
* J1 d, a7 M' y* @3 u) [% E+ }, b花椰菜（菜花）最常见和那种酱汁搭配
9 U. ~5 q8 ]4 }& y  QA:Mornay sauce. 奶油蛋黄沙司
  J' B  g) n9 y) T5.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？？）
, Y4 y6 P6 q3 eA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
' k1 O/ _  H$ s9 |6The French term for mussels is 法国语青口（海红）叫什么
A:moules.法语青口，海红
1 b3 c& c: J* j$ ~7.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
9.What are the principle ingredients in ratatouille?
2 B* b; U$ W! _3 p/ `* v3 Y炖闷蔬菜有下列哪些基本原料组成。 ratatouille（炖闷蔬菜）
% B( u2 u4 W* XA: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 ）
) X/ w* Q* q8 A" \" R" F) E10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
3 v0 x% b' S) ]/ |* u# iA:cook food in quantities that will be used up within 20 to 30 minutes.
- z' b9 Q8 N  r" e! V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?
  o: A7 z* C  ^- {4 b谁有资格颁发健康证（卫生证）。
A: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？
4 x/ B/ W) E# O/ {$ H5 j/ e9 q, AA:12 months.12个月
% Y2 ?1 e4 m( C6 ?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
' O# y- ^  w1 J' Z5 R: C! E14。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
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
9 F4 t: P8 W6 ]. f用羊皮纸或锡纸包裹然后固定蒸熟（和包荷叶同理）
; y7 a7 V" ^/ H% d5 D  XA:en papillote.  法语自己理解
+ T9 K0 I  c/ B6 D7 X17。Wing or Club is considered a
翼和CLUB 被看做是一种...
A:Bone- In Cut     带骨切
" \, a- K+ T  `3 z6 m18。New York is considered a   纽约牛扒被看做是一种
- n4 N6 N5 J- @4 h, B5 g" T6 k- k3 mA:Boneless Cut     无骨切
19.In general, a court bouillon for freshwater fish will contain
* \  k, J. ]  n$ b4 U( v8 d' G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
3 t0 T! q+ U  ]' }A:fennel  茴香
: R6 F" f" C6 l& ?: k1 A6 O6 H21.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
A LEEKS  似蒜葱 （这边人叫京葱）
# E! z0 E9 [2 s  h: `22.Which of the following cutting shapes refers to a small dice
* k: F1 Z0 X- p; i. B; l5 e; _- N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。
: x8 r  e4 @5 l4 p+ @. W" P  D23.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
1 R! _& E! \/ {  E& f4 |A:prevent the pasta from sticking and to minimize foaming action.
  d; F* R% C8 S8 I防止面条黏合并降低发泡。
3 O! d5 H  X; V, P' j24.Which pasta dish features pine nuts and basil?
5 e% m1 K, Z! z, O* I# T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?
下列哪项是一个春天的蔬菜类似于菠菜?
: t  B% O7 g2 _% \8 @3 ZA:Sorrel. 酢浆草。
' Y2 y  f  h/ ?$ |( M4 Z8 ghttp://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
+ B4 ^5 O4 }# jAAntonin Carême 人名 安东尼·卡罗美
2 W9 J7 s' P1 f- j& D* }
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 。
A:Cast-iron stoves         壁炉
http://www.usstove.com/products.php?id=6

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：
  x' M$ W2 Q5 r& l$ FA:Tournant   图尔南

29.Another term for the wine steward is:
) O: n+ h# \( u5 h1 C* M葡萄酒侍酒师的另一个术语是:
A: Sommelier 侍酒师
# n" Y8 h8 D: {2 G
30.Molds, yeasts and fungi are examples of a:
( D7 V% I1 d/ x1 _# m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:
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
: p- O7 E0 e& j) s+ j& \/ r
32.All bacteria need the following for survival:
所有细菌生存需要以下哪些内容：
6 O9 J4 {2 w4 J& M2 FA: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？
7 U. s1 @; ?: E! O9 d2 [: jA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
" d0 Y8 y9 \3 A7 O# N- W9 q- W食谱，接收，储存，准备，烹饪，保温，冷却，再加热
$ ~8 P/ e- B5 l) o2 P* s
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？
A:Essential nutrients 必需的营养物质
+ ]' ^9 q$ G: _
! B, ^- G  L  H. J) _, K% M35.The process by which a liquid fat is made solid is called:
! P" U% f1 ]7 k0 w7 R" l液体脂肪做成固体这个过程叫什么
A:Hydrogenation  氢化

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
3 s+ t. k$ K: q& N6 d; nA:Acesulfame K  安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
2 d+ i4 h2 G- m1 Q- ]9 C6 n8 N加拿大卫生部要求的产品标有“不含脂肪“包括：
) v) m3 m) }5 y2 G1 kA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
! y8 h; \7 ?, V' |) b
38.Which of the following is not a problem associated with converting recipes?
! t& f6 U0 _; w+ L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
A:As-purchased cost 购买的费用

% N/ q: N* P6 A! z5 A% z40.The amount of stock necessary to cover operating needs between deliveries is known as:
3 V6 D. y* K1 W3 f& o7 e在新货到来之前用于日常所求的必要库存量叫什么
9 {  k$ y) G5 U% X: FA:Parstock 基本日常最低库存
; c9 ]( s2 L9 w, i8 p
& ^1 x5 |6 o; m5 E0 ]: H6 t. e41.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？
. k3 \( p1 K7 RA:FIFO=FIRST IN FIRST OUT 先进先出
3 u0 \* ], c6 H
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
6 d* q8 V& E4 x
3 F$ G* S/ J0 Y, a43.What is an instant-read thermometer best used for?
. x8 V9 {6 I" e. v3 s即时读温度计最好用于那方面？
# _1 ^; m& q' A( T& w- ]+ h" a) aA:Checking the internal temperature of a roast 检查被考物品的内部温度

. f9 g' b+ z( [, R9 R. R. A/ v44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
$ E2 s7 R# ^  y( e/ v. Z+ u下列哪些金属材料受热均匀，通常用在铁板而且非常重
) l, t* `* y5 n0 ?5 T4 I" i/ dA:Cast iron 铸铁
- w8 ~1 I* u( r
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
5 e+ G& T- \3 l/ p. P9 ~; |5 F哪件装备下面有一个可移动的碗和一个S形叶片？
' K$ ~$ ?2 E/ C- D/ cA:Food processor 食品加工机
http://www.google.com.hk/search? ... iw=1263&bih=572

( E! j* v9 \: b46.Which of the following is not a rule for knife safety?
2 L' ]% U* O3 R) p6 D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

* s& f: z2 ?$ m& a" P6 _47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
" B) w4 k/ i  G, f5 E把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
: h# @* e; F9 C* ~) R) h' ZA:RondellES
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
. a" d, ]5 c# c* s& [$ n6 c
& U6 a( }; M% `/ ?% k  |48.Which of the following is a diced cut used to garnish soups?
9 q2 S2 f( V0 F. Y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
5 I3 p* L* Z/ K5 A0 V5 I$ }* D49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
) E9 T, N; Q6 ^! r- ?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！！——
3 G& }; m1 D# F! Z4 a; _3 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
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
- O: O% \' O1 R2 p, ~5 ]
* W  C) [9 y+ U: t) P7 S50.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
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
! C' P" @% U+ {& K, ]8 j
60.Allspice is made from:
& x8 }0 a9 ~1 f( R) A$ j7 R 多香果,  多香果香料是什么
1 T  I0 f( x0 J0 `  phttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
A:A dried berry 干浆果

61.Which of the following are used to make a sachet d'épices?
8 H. H; r1 a: t" U+ A3 c下列哪些是用来做香包德épices？
$ b( B- N5 ?, I) g! O9 @6 f4 ^http://www.sachetcatering.com/
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
6 J$ G8 Q8 p8 J( R6 v- r6 F$ Z
62.Which of the following condiments are not soy based?
- ^: t8 i5 Q% h' H% D4 Z$ @下列哪项不是酱油调味品的？
- T. \. Q4 y. G3 q/ `: i. Y5 LA:Wasabi 日本辣根
( q3 F* x; V) a- _
) A# c2 @3 p- e63.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：
# n& p6 g+ y) q& \A:Pasteurization  巴氏杀菌
1 J, j5 K1 a/ B" l3 u* d: k1 p
: [! G- y; O( ]' j- D64.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？
- E7 j' y, H! t. oA:Allow to rest before use. 允许休息后方可使用。

8 [8 U. ~: \$ P* k+ @65.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
  n0 |. G& _# X$ {* X
66.Evaporated milk is a concentrated milk that is produced by removing
% G/ I$ v* v$ l4 S0 n0 D: V炼乳是一种浓缩牛奶 是去除什么做的
6 ?6 [0 _# S5 p! T: z1 R6 ~A:60% of the water 60％的水
7 ?# `% F& @) O: |6 J4 m8 n# ?
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
. A! w( l5 g8 g& F
68.The cooking of starches is known as  烹调的淀粉被称为
A:Gelatinization 糊化
- U. B8 a' K1 |
4 r: P. R& k0 t, Z( G7 x69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
# i6 |* A# d, |3 ~; W& G0 yA:Braising 烤
+ Z% V" L9 w9 N/ q* V  [
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
1 N& X. R) D' u$ B/ bA:Fumet 原汁
% R0 A* L: P- T
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; a# p! [' [2 a+ M# [A:Carrots, onion, celery 胡萝卜，洋葱，芹菜
- Y) m! X6 s# t! ?
4 q* W7 P" Q1 H! p4 K7 w5 D8 ~73.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
% j3 G  |3 p. A1 |
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
9 M, ?, Q' I, w' ZA: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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