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。
" T( ^9 y$ k3 r4 D6 _/ ]/ u  n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
" y: _; t+ f3 @4 w1.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）
4 ]/ r' ?  y( D  B) {8 a6 J  XA: pressure touch. 压力触摸
8 a0 j4 I9 q9 X- m6 T, Z2  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
3.Vegetables are major sources of which of the following nutrients?
$ g! |3 A" e5 ^/ o# @3 `. r$ S! W蔬菜中包含的主要营养有哪些
A:vitamins and minerals. 维生素和矿物质。
) I- ^9 B  {) q3 K: M) }4.Cauliflower is commonly served with
花椰菜（菜花）最常见和那种酱汁搭配
4 {6 V7 e4 s3 ~2 H5 d1 ]A:Mornay sauce. 奶油蛋黄沙司
( g4 f0 e! }+ X: p3 [5.Which combinations of products are found in pie dough?
4 ?5 w$ e5 a4 v" h+ \( X  W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。
( P: {9 u! p" H6 P. \" |# [; f6The French term for mussels is 法国语青口（海红）叫什么
A:moules.法语青口，海红
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
8 s7 ~0 U7 O2 T. U2 H* G( P0 J; AA: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）
A: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 ）
3 b( K# I; N  E# i; }5 X10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
# M1 m& X9 T. O# j1 R9 ~  ^4 CA:cook food in quantities that will be used up within 20 to 30 minutes.
4 o. P( J0 Y: C* K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?
! B& v% {( A/ o" I9 v/ ?谁有资格颁发健康证（卫生证）。
3 E9 S% t; y7 xA:Medical Health Officer.
) S5 y  k" [6 J- D# L医疗卫生官员。
12.For what period of time is the health permit valid?
. h- J7 X0 T4 u) H- A9 y/ H/ X健康证的有效时间是多久？
) s' Z, j8 s% E+ eA: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
/ m4 K2 c% F$ r# z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
8 E3 w! |/ P8 S# p+ }. W14。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
8 E) _4 y: a& N' F8 B, {% Y4 [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
用羊皮纸或锡纸包裹然后固定蒸熟（和包荷叶同理）
7 w9 V1 b: {: L# wA:en papillote.  法语自己理解
17。Wing or Club is considered a
4 x! Q( J' ]* g+ u翼和CLUB 被看做是一种...
A:Bone- In Cut     带骨切
+ E9 C& o8 ?: f) Q18。New York is considered a   纽约牛扒被看做是一种
" ?- p# y/ _3 A  E) F1 ZA: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
) f; i( Q* x* f1 S) h1 ZA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
8 L3 W8 t  f9 W% x0 Q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
# }% n, A: K1 z: o' K. d; N八角和下面的那种原料有相同的味道
) A2 U* `0 E  K: w; }2 BA:fennel  茴香
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
& L- {, w2 B- t0 a8 V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）
/ c) b  I1 L2 [22.Which of the following cutting shapes refers to a small dice
0 t$ o9 t/ J# V9 A5 ]0 s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。
) y  s+ Q/ ]$ y' t23.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
8 [! {1 S( y- q# Z: t6 m. U+ oA:prevent the pasta from sticking and to minimize foaming action.
防止面条黏合并降低发泡。
7 G% h8 W' J/ @; e$ q: F) I24.Which pasta dish features pine nuts and basil?
$ k: N" m- C# Z: E4 A下面那种PASTA 菜肴加 松子和 （basil 紫苏，九层塔）
# U9 M: i! E( h. m$ x% V8 [; cA:Pesto.一种绿色的意大利面酱
, I2 E6 v  I  k# }2 N& ?! ahttp://www.tianya.cn/techforum/content/96/563836.shtml
' ]% C, k2 [9 o( Y: x+ R; ]
7 E0 z) v- V: y- I- a5 i5 b5 D$ D25.Which of the following is a spring vegetable similar to spinach?
3 E: Y4 S* J) l$ B3 B; w下列哪项是一个春天的蔬菜类似于菠菜?
2 R$ ?3 L; j) b: m6 gA:Sorrel. 酢浆草。
- W2 I6 k3 m+ G9 g/ ]' 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
7 Y/ }" F/ E" B8 N$ o, q" bAAntonin Carême 人名 安东尼·卡罗美
1 V9 L, z' B# r
% N# V2 P! `. Q- a4 L# W27.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
. }2 \* s5 Z+ vhttp://www.usstove.com/products.php?id=6

* `2 X: `+ S0 b. L7 _4 V28.The French term used to describe the roundsman, or swing cook, is:
, f# E4 \% |# x7 T3 c法国术语，用来描述roundsman，或摇摆厨师是：
A:Tournant   图尔南

29.Another term for the wine steward is:
3 |8 M2 @+ s8 [* y+ n0 u/ N, o葡萄酒侍酒师的另一个术语是:
! T6 v) g$ \+ @+ |A: Sommelier 侍酒师

30.Molds, yeasts and fungi are examples of a:
4 l3 [: _7 S( v, O  O霉菌，酵母菌和真菌是一个神马例子
A:Biological hazard 生物危害
8 T) O. P+ V7 A4 _
$ A" C( A4 y3 p4 a/ @( J31.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：
& J+ j2 i6 v2 m1 A5 [5 {A:40° and 140°F (4–60°C)     4-60度

* q0 n; e- D+ Q32.All bacteria need the following for survival:
6 T' q2 t( S: I, n* d+ G所有细菌生存需要以下哪些内容：
2 Z$ s+ b" V7 n. qA:Time, temperature, food and proper pH   时间，温度，食物和适当的pH值
, c. r* H$ Z9 x% ^2 g* v
33.Which of the following correctly represent critical control points in a HACCP system?
% x% D0 T" c# z! u: z9 p/ E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
2 f& b/ I, E. Q: _9 j
. i! D1 _, ]+ A5 {- a34.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
! ?2 L$ b" n( o- w( K1 I1 _
35.The process by which a liquid fat is made solid is called:
2 X! m* [* m7 l$ Q; I液体脂肪做成固体这个过程叫什么
2 h1 y! D' O1 B: AA:Hydrogenation  氢化
( e! Z( ^$ U7 _3 `% c6 Y
36.Which of the following is not an example of a fat substitute?
( V+ G4 Y/ W  L' c% A下列哪项不是脂肪替代品的一个例子
A:Acesulfame K  安赛蜜K表
4 E, j8 k! ?$ E) v! r% a
37.Health Canada requires that a product labelled "fat free" contain:
. Y1 A4 K/ r( x7 [; u- p2 @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
) c$ L2 h  ?* q7 {8 }
38.Which of the following is not a problem associated with converting recipes?
; w3 e9 e# v0 |下列哪项是不相关联的转换配方问题？
A:Unit cost 单位成本

; B( p9 N% T: T1 o39.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

. i& D2 z0 K' r" s) h" e40.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
5 `7 j, G( \, P% V1 R; w1 qA:Parstock 基本日常最低库存
8 A& g; S( x: c! N5 X
+ \' a- v- n+ {5 \0 T41.Which of the following abbreviations is used to describe the proper rotation of stock?
7 h0 }7 U9 g/ m5 E7 k* [# ?' n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
+ n: q% H6 _, j1 T. Y
6 d) v* p) C# }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？
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
A:Cast iron 铸铁

45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
1 g4 p: J3 |. c9 W4 T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
% N7 m& o5 t  i2 L$ w. g- Qhttp://www.google.com.hk/search? ... iw=1263&bih=572
( g* L# B0 G4 R8 t' j; e* c* W! C& b
46.Which of the following is not a rule for knife safety?
9 l! A) |. _( G7 e' g- E+ ^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
6 A' ^) Z' }- f# Q/ A2 w
" D& \8 ^2 i* S: T47.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？
. Z- k: X" V) N6 o/ E3 j: {A:RondellES
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting

* Z2 j. Y8 ^$ E5 y48.Which of the following is a diced cut used to garnish soups?
# X) E8 W/ g; ~, i, ^. s# G/ ?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
, }3 w$ o: _7 B0 z: [1 ]5 u49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
0 t% J% ?  s8 U& f, }( L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
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

' y( c- E/ T- L, `; d50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
/ I; w- R0 H/ [  l: h. v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
# D+ V' U! U7 N# ~1 }* k& Whttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx

60.Allspice is made from:
- _$ L. n5 d. e9 E$ Y$ _' ~ 多香果,  多香果香料是什么
8 h1 \9 R0 j+ ^- ^http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
* w* p7 e) Y. m# d: y3 YA:A dried berry 干浆果

0 p: M$ }2 N) n) {$ B# C' p61.Which of the following are used to make a sachet d'épices?
下列哪些是用来做香包德épices？
* t* c$ j/ o: P( Nhttp://www.sachetcatering.com/
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
- A+ s3 {) v% D& W+ @) v
" R# e2 u% {) @1 S' `62.Which of the following condiments are not soy based?
4 p8 i* j5 s! t) \* s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:
: N$ j/ R# @: `3 v! W: M: l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：
6 o% X1 |: y" N- N7 B5 J+ A0 W; oA:Pasteurization  巴氏杀菌
: u& E4 q) M" A% I7 D) T
8 x" e/ n% i. L8 ?: L: B3 t+ H64.Which of the following steps is not the correct procedure for whipping egg whites?
: I2 V+ J! O2 }* Q, D2 J" C下列哪个步骤是不是正确的蛋清搅打程序？
% M" H' p+ s) v5 F. N* V! aA:Allow to rest before use. 允许休息后方可使用。
1 e6 Z6 ^6 O# P6 q  s* W  r2 \
65.The weight of a large egg is between:一个大鸡蛋重量介于：
/ X0 Y1 Q1 W% Y# y+ l8 |2 wA:56g and 63g 56克和63克

66.Evaporated milk is a concentrated milk that is produced by removing
9 t: \1 l# I; _- J2 P, y炼乳是一种浓缩牛奶 是去除什么做的
1 A; @3 i! u  X# P: KA:60% of the water 60％的水

& z1 X; V; G7 C" k67.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

) \1 B+ D2 a, q! C. w68.The cooking of starches is known as  烹调的淀粉被称为
9 o% Y6 w  Q  L/ ~A: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？
5 X& b' ?( N) Z9 f7 c  a8 cA:Braising 烤
8 x9 w$ g/ @  m) z' _
4 o6 L9 V$ s! y7 v- J5 Y5 d7 g70.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：
' U3 D0 H$ c. r" TA: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
8 Y' f, C$ J7 Z. W# M% _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
. ^- G* |! x/ S7 O
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

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
  i. K- O0 P5 a( X$ v9 x+ BA:Remouillage 法语熬汤
) q, q' [1 G5 f7 Z5 K  Q7 k8 Zhttp://www.haibao.cn/blog/post/176242.htm

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