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。

4 x. r* X. l& r: N' U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。
* @' z  X% g$ U4 x7 V" 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
1.Which of the following methods should be used to determine doneness in a New York steak?
8 _3 T7 d  k4 @9 r6 J- U  v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
" E* h0 \4 u' j1 V* q0 e2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
3 A+ i, I3 y7 {7 u; @* J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
& j! l5 n. K7 S+ @) S! i# YA: acid  食用酸
3.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
. _: B3 P1 G& [  J9 u5.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？？）
0 o+ V1 ~/ |- B9 e  `A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
* {$ H/ ^6 j) u/ D' n' g! [* i; h4 Z2 w6The French term for mussels is 法国语青口（海红）叫什么
0 \9 o. ^8 n- C1 C6 s) k" U& ^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？
! `6 u9 c' v$ x% M. b9 H: ?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
9 q  N7 a, [- H) q& E3 s# v/ dA:2 days. 2天
9.What are the principle ingredients in ratatouille?
' z" g0 Y4 V. M& O  W5 V  z# a: ^炖闷蔬菜有下列哪些基本原料组成。 ratatouille（炖闷蔬菜）
2 q; w0 Y$ P5 o1 o* d& B8 vA: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 ）
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
1 y& T: N! \% r" xA:cook food in quantities that will be used up within 20 to 30 minutes.
. \  p9 W! y$ X/ I- x9 L& w大批量烹煮食物要在20到30分钟内
8 Q1 }4 h+ O, Y- p+ P* g11.What person has the authority to issue a Health Permit?
谁有资格颁发健康证（卫生证）。
# k! f, I3 k, u8 i1 M0 |6 X2 Y5 RA:Medical Health Officer.
医疗卫生官员。
12.For what period of time is the health permit valid?
8 k$ b3 M7 P& @* G  Y, _健康证的有效时间是多久？
A:12 months.12个月
! T; [6 }5 n. M# |/ B9 S. X! |13.In the area where food and drink is prepared, the ventilation system must be able to change the air
" D) d7 v6 B6 U7 t* F在食物和饮料准备区，通风系统换气的标准时什么
, n, r+ ~8 b; Q2 rA: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？
% s5 K, s) w. E) D) TA: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
; |4 Z5 O/ n  ]& n16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
4 R$ j( u0 Z0 I% S4 J# `用羊皮纸或锡纸包裹然后固定蒸熟（和包荷叶同理）
! E2 r, F* Z% @; h5 Y: t. [A:en papillote.  法语自己理解
; c& r# }6 E/ f) }' Z* T17。Wing or Club is considered a
翼和CLUB 被看做是一种...
A:Bone- In Cut     带骨切
18。New York is considered a   纽约牛扒被看做是一种
8 p; s- x, ?9 }A: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.
1 R8 j1 Z: Y- Y6 J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 r& O2 Z$ y( XA:fennel  茴香
21.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$ H! k6 o5 kA LEEKS  似蒜葱 （这边人叫京葱）
4 B8 h# W0 u9 f+ B. m22.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）
A: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
! N- N. L3 _# k% f向煮沸的pasta （意大利空心粉 ）中加油是为了
! X8 ?# l3 v; I' OA:prevent the pasta from sticking and to minimize foaming action.
. ?: R5 P7 e# g! M6 }; A* i防止面条黏合并降低发泡。
1 B8 \* |2 Q6 M6 ^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
! G; N& M& R) @5 G: `8 U5 J/ khttp://www.tianya.cn/techforum/content/96/563836.shtml
( i. Q' L) T# u
3 F4 o0 p! j7 M25.Which of the following is a spring vegetable similar to spinach?
$ g8 s& A, b, Z  Q+ g; K下列哪项是一个春天的蔬菜类似于菠菜?
A:Sorrel. 酢浆草。
3 }& m' A9 H) C8 p# Z; Bhttp://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:
6 j1 z7 M0 {3 T  \! [+ _2 x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
- K4 r% ?8 D5 q
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
% ?* f# |- \' O9 L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
' `: t& S* e8 L% c$ D; }7 dhttp://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：
$ w* M9 c. p8 e' f: u: vA:Tournant   图尔南

: y0 o+ [2 G6 U! D9 o9 _29.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

30.Molds, yeasts and fungi are examples of a:
" p* E, j9 L: G3 x6 r霉菌，酵母菌和真菌是一个神马例子
A:Biological hazard 生物危害

. ?8 R5 `4 ?7 D, h7 W0 u$ H3 j, k31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
# A  G' ~3 _! h6 G根据加拿大食品检验局，食品的危险温度区在多少之间：
5 |7 O; ], F4 [4 _* }" e0 gA:40° and 140°F (4–60°C)     4-60度
1 l4 C; Q3 T; L! v3 C2 e; H
32.All bacteria need the following for survival:
所有细菌生存需要以下哪些内容：
% d; V- U* L+ d3 f. SA: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？
+ h3 Z: ]0 j9 a1 m4 oA: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

5 j# E" x) T9 K; c" z3 W* K34.Which of the following is not an example of a carbohydrate?
" _9 R! \, d- |下列哪一个不是碳水化合物的例子？
! }9 n- a; a# K3 y) `* x$ IA:Essential nutrients 必需的营养物质

+ y) G) C* }0 e# a1 m1 O  J35.The process by which a liquid fat is made solid is called:
1 z5 t; ?$ L+ J5 h2 R8 V/ v8 G' A液体脂肪做成固体这个过程叫什么
* b& O+ A" K' v5 p; G+ E! e* ZA:Hydrogenation  氢化

& I6 v% N" H6 P$ p! V36.Which of the following is not an example of a fat substitute?
$ Z% ]: C4 S$ d/ V6 O* U3 T! I' \6 V下列哪项不是脂肪替代品的一个例子
# F% W7 L. Z% g' D3 sA:Acesulfame K  安赛蜜K表
0 V) }2 d3 U3 Z# I3 @, L- Y
4 H' l" x& ]# T" Y37.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：
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
$ W9 u5 r# I, G5 w
38.Which of the following is not a problem associated with converting recipes?
4 l, I( T$ }8 d% m下列哪项是不相关联的转换配方问题？
A:Unit cost 单位成本
. Q9 i, v( d: h6 j) L( E, R( [* H- m
39.The condition or cost of an item as it is purchased from the supplier is called:
2 x; u7 I5 n3 F( V8 F从供应商采购的物品的品质或成本叫什么
/ R2 U, h9 P8 R, iA:As-purchased cost 购买的费用
- X. e- [( X+ i7 }/ s; N
# [4 y/ w* z0 h# P1 T5 D" y40.The amount of stock necessary to cover operating needs between deliveries is known as:
- ]$ |; q% S- j$ e& K( A9 a- E在新货到来之前用于日常所求的必要库存量叫什么
A:Parstock 基本日常最低库存
1 M) b' a2 C8 k  \+ M. T2 C7 P+ b
41.Which of the following abbreviations is used to describe the proper rotation of stock?
' N  h2 Z9 y" [: s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
# G. h, W) ?5 W' o+ W. @9 @
42.Which of the following knives is used to turn vegetables?
7 B8 S& b' x* s8 x8 J' i! M下面的那把刀是用来打开蔬菜吗？
8 ~' i9 q! X4 P% P$ \A:Bird's beak knife   鸟嘴刀
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
: |0 a# V9 B% f' y) v
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
+ A* ?6 I( z8 a  O8 Y$ W. V6 {
! a" [  }, M7 p5 ?2 p44.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
5 m* i& @( E9 x/ m8 yA:Cast iron 铸铁

45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
0 T; q% I0 i7 v* v6 j  h哪件装备下面有一个可移动的碗和一个S形叶片？
* v' _( o- u( p4 J! m7 tA:Food processor 食品加工机
http://www.google.com.hk/search? ... iw=1263&bih=572
. P  F0 ~. \3 j+ H" A- n( D
8 U$ _. s( _& {: o! y! {46.Which of the following is not a rule for knife safety?
/ l% X" \# v  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
/ ]+ f2 a" P0 U( d3 n
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
& D0 B* Z/ a* h7 e把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
A:RondellES
( ^6 b+ h' n2 e+ fhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
& C4 F. J- Y1 J/ E5 c  Q+ `
! Y! {% B! s" `5 m- ^0 j2 m1 l48.Which of the following is a diced cut used to garnish soups?
. o, G2 Y% m/ T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
9 `" l: g8 N: C/ f8 U9 c" a5 {49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
$ g' f8 B8 ]5 k3 t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！！——
, {% q/ u1 Q6 _) B/ _/ QA:Gaufrette
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
* o& f" v, ^- q2 T9 n+ Nmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
) o0 z2 v2 @6 j  P. Q( yGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
1 Z1 P# X/ A/ _, E& j$ ~0 z- {
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
) {+ ?6 _- j* V/ ^) C7 e+ a  ~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）
8 x: o) c' U# d1 \# E8 IA:Cilantro 胡荽叶 香菜
5 C2 ^4 V8 X; z' X4 @# ahttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
$ y, k5 @, m6 w1 N! l! T
( E9 w1 G# {1 L) f, ~2 Z( k; L60.Allspice is made from:
# H- ?5 ]1 }# w1 z 多香果,  多香果香料是什么
9 A' `9 v/ ~% b! z/ j0 ]) Zhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
A:A dried berry 干浆果
9 x5 X5 U2 i3 }* w  W
) M7 O3 v* c5 y2 c8 K7 ~, y8 T6 T; e; Z61.Which of the following are used to make a sachet d'épices?
( \9 R2 m: F5 W下列哪些是用来做香包德épices？
/ l/ t5 Y( }! E( T" x; U+ @5 \http://www.sachetcatering.com/
9 Z8 g, B" q. B4 V3 L" h( \A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香

4 f, @  ?# X: }6 `62.Which of the following condiments are not soy based?
; }+ z- W( V) q' q3 x4 z  m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:
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：
. ^, s$ P2 B+ W! _* jA:Pasteurization  巴氏杀菌

' _) o( J! w3 r7 S" j, t! V/ ^# T64.Which of the following steps is not the correct procedure for whipping egg whites?
- F- ]7 B2 X' V0 p下列哪个步骤是不是正确的蛋清搅打程序？
; z/ ^- ~) G! w  AA:Allow to rest before use. 允许休息后方可使用。
5 z6 g4 v6 `) G* ]  a& [
' }6 A  |- r/ o/ P) N; |2 j7 L. F65.The weight of a large egg is between:一个大鸡蛋重量介于：
: ?" M7 g, g+ b  W1 dA:56g and 63g 56克和63克
* g0 M3 {) I% R) K( }
, ~7 j& T: v6 K9 {' K66.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
9 q7 D. h  c0 c6 ~: ]9 W; e: X! uA: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

8 [2 z' g0 B# j7 v! H68.The cooking of starches is known as  烹调的淀粉被称为
% _% Y, ~# q2 }- kA:Gelatinization 糊化
" L& I$ K4 J7 d: h
; l; B9 e4 ^9 N* o69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
6 |" q4 f, E! I8 [1 `: uA:Braising 烤
- g3 G  }) Q6 A" j  D+ c: A+ Q
' q- O" {: r- O- q2 K3 m- n70.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：
3 i4 M# w4 D6 Y" \3 [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
& s+ u( x, v) k  }9 v" W6 Q( CA:Fumet 原汁
5 N; V, f8 F  J: w3 |: Q, ^
6 u3 M7 _& ~9 \! y7 \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
' B1 a4 D$ C8 T0 Q; LA:Carrots, onion, celery 胡萝卜，洋葱，芹菜

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？
+ T( n, Z6 ^5 ]4 jA: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
9 P4 \- j/ A' e& o2 @0 {+ ^# JA:Remouillage 法语熬汤
+ [" v, j- T' s: V* x6 Uhttp://www.haibao.cn/blog/post/176242.htm

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