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。
0 I# F7 Y: m  B# v* G8 q( P0 z6 a
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。
- N' ~: E/ K0 C1 f! c  S* e8 m  S$ @" V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
" ?' @( S) `6 ]4 Z6 k4 r7 P) j1.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
0 ~: K2 L+ ?% y- h+ 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
' `0 k2 D* W9 C3 u2 _1 P, \5 ~3.Vegetables are major sources of which of the following nutrients?
+ z, [1 [8 ]7 I- s/ _: n蔬菜中包含的主要营养有哪些
. t! X, Z3 H/ U! VA:vitamins and minerals. 维生素和矿物质。
4.Cauliflower is commonly served with
5 c9 s: H$ k' U( k花椰菜（菜花）最常见和那种酱汁搭配
A:Mornay sauce. 奶油蛋黄沙司
5.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？？）
/ o2 c( ?$ k; e, }5 S# Y. a8 }A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
0 j! e; k6 h" _  C+ q6The French term for mussels is 法国语青口（海红）叫什么
8 Q6 `& N. S+ p0 S! i$ i/ oA: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
A:2 days. 2天
7 ], }, r6 u+ y. n/ i9.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 ）
5 `& f1 E* l) g6 q% Q10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
# ]+ x) s( j/ A( ?  cA:cook food in quantities that will be used up within 20 to 30 minutes.
3 x( q! W* T8 F5 r大批量烹煮食物要在20到30分钟内
7 W; K& a  ~. W4 P- R; |$ I11.What person has the authority to issue a Health Permit?
/ x; p9 Z* s0 m; N, N. d0 j1 r* E  H谁有资格颁发健康证（卫生证）。
A:Medical Health Officer.
医疗卫生官员。
3 I7 z1 M, U% o! S0 e( B! ]12.For what period of time is the health permit valid?
健康证的有效时间是多久？
; g. s4 j) l8 J) MA: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
% Q; _! _- B3 J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
8 o& `) ?$ ]( k; L+ u- Q' z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
用羊皮纸或锡纸包裹然后固定蒸熟（和包荷叶同理）
* v% y0 y5 H( h7 u: q( r; AA:en papillote.  法语自己理解
* g) `2 `4 Y$ V6 ?0 y17。Wing or Club is considered a
/ O3 Z. o1 t- y+ l2 J翼和CLUB 被看做是一种...
A:Bone- In Cut     带骨切
4 c. X1 [$ e1 v$ q" X18。New York is considered a   纽约牛扒被看做是一种
1 Q) U0 G) M4 i' b$ wA:Boneless Cut     无骨切
  a% }. ^+ f1 ~. O# A+ Y* W; ~19.In general, a court bouillon for freshwater fish will contain
( J0 @6 E; u- l0 H1 \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.
" I4 \6 ^3 F( C和做海水鱼同样数量的调味料和香料
) K" ~- ?/ A# o$ Q2 w20.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
5 Y' Y$ E8 m. l6 OA:fennel  茴香
6 p+ q7 t# ]% T: i/ N8 N21.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 q9 S' x2 t& n' X/ PA LEEKS  似蒜葱 （这边人叫京葱）
22.Which of the following cutting shapes refers to a small dice
/ L$ |% L; t2 u5 D% P* B8 p下面那种刀切形状指的是很小的粒（末）
" _$ o: c! D1 \/ A  e! jA:Brunoise. 法语： 粒或者末，先切丝在切成粒。
* ?& X9 W. z' \! q3 a* J: n; k23.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.
: O* S" [; N# ?0 ?: A5 a防止面条黏合并降低发泡。
8 @/ j7 J0 E0 j. e! c) H24.Which pasta dish features pine nuts and basil?
) B/ j( y  m3 z7 d& c8 ~4 d5 U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
* o7 U; U- a4 ^  shttp://www.tianya.cn/techforum/content/96/563836.shtml
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% g$ T+ _' `2 N: h9 ~25.Which of the following is a spring vegetable similar to spinach?
- I2 R% w) Z. D- K, ~下列哪项是一个春天的蔬菜类似于菠菜?
4 {) D( G" X8 m$ ^9 t' mA: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:
4 B. H3 k1 |$ p6 V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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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
; P3 I9 t( q7 x# B2 `* |http://www.usstove.com/products.php?id=6
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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

% ~, h: m5 h% p29.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
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30.Molds, yeasts and fungi are examples of a:
: P4 B3 x! Z9 T2 n& Q. b+ U. |& I- ~2 }9 a霉菌，酵母菌和真菌是一个神马例子
A:Biological hazard 生物危害

" Y6 l# c1 ?1 K4 ?, |6 }31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
/ `2 e+ y* ]( U: @, a3 W- r根据加拿大食品检验局，食品的危险温度区在多少之间：
" [# [2 ?7 w; }+ v( ^4 Z# vA:40° and 140°F (4–60°C)     4-60度

, t: r" G. f; u32.All bacteria need the following for survival:
所有细菌生存需要以下哪些内容：
6 _0 _- _) H* H( W9 EA:Time, temperature, food and proper pH   时间，温度，食物和适当的pH值
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% n$ Z1 |) @; {, c4 J' }. Q/ {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？
+ l5 w7 t/ T1 w) D; g8 FA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
) }; n: J1 Z1 Y0 U- W9 O- S食谱，接收，储存，准备，烹饪，保温，冷却，再加热

34.Which of the following is not an example of a carbohydrate?
: [$ `, J6 D; @) g5 C下列哪一个不是碳水化合物的例子？
. a* o+ J3 ^6 f* G" ?6 J' p2 @. iA:Essential nutrients 必需的营养物质
) n7 f% Y: c' S/ J8 b9 y0 i* k/ Z
35.The process by which a liquid fat is made solid is called:
" M+ _: }/ o+ F: A4 y/ I9 k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
A:Acesulfame K  安赛蜜K表
( \) \  q1 i1 j5 |: ~0 H3 Y$ d
) p+ H6 H# d6 q3 L8 W# S6 k- e37.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：
) S3 ]) [$ L5 Z# S: r" L4 VA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份

2 {1 n9 l6 f7 t/ c  ]: \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？
A:Unit cost 单位成本

* N) t* k% X. X# e39.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

# o# p) l) k2 M. K7 ?2 P40.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
7 S! [: J. E- X4 vA:Parstock 基本日常最低库存

: Y7 I- j/ j$ N$ k41.Which of the following abbreviations is used to describe the proper rotation of stock?
" P3 D6 J' d$ r, t下面那个缩写是用来表明正常库存流程？
7 e5 _; b" \3 Y) L6 }0 fA:FIFO=FIRST IN FIRST OUT 先进先出

% }2 z; e; d1 d' N/ J5 E42.Which of the following knives is used to turn vegetables?
下面的那把刀是用来打开蔬菜吗？
& [+ f% o* p, E  E+ `6 t1 U  c- gA:Bird's beak knife   鸟嘴刀
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
" J3 h: e: ?2 y  d3 s0 ?6 b7 G即时读温度计最好用于那方面？
1 {/ F& I$ g( E/ X/ XA:Checking the internal temperature of a roast 检查被考物品的内部温度

6 }3 s2 q0 L  m- v44.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
; e' W- G: A8 s9 B: PA: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?
8 C% {" z9 k  K+ G: `5 G$ r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
http://www.google.com.hk/search? ... iw=1263&bih=572
1 [$ w- p# a" N% B5 [4 x) W
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？
4 `5 ~5 H& O5 F7 }A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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/ ^% I4 y$ J* I6 e47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
0 Y% a4 Y. X& P5 Q' `6 M$ a  o( J把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
* Q, k$ f( p/ ]6 `9 P) UA:RondellES
' Z/ ~8 T  ~4 Whttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting

9 x1 v! Z5 Q9 b  J48.Which of the following is a diced cut used to garnish soups?
) ?( p& A0 y- @; {下列哪项是切成小方块用于汤的装饰？
" D6 x9 H& \' DA: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！！——
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

, D3 n& s9 P3 O- j50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
. K" J. A8 f( p& r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
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60.Allspice is made from:
. Q4 I9 N& r. Z# A1 X 多香果,  多香果香料是什么
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
A:A dried berry 干浆果
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! A+ U- i' x' W# z0 M61.Which of the following are used to make a sachet d'épices?
( j0 v# X  d) |7 A. J* h2 k+ z% j下列哪些是用来做香包德épices？
1 G2 Q# _: S! M/ shttp://www.sachetcatering.com/
  n- N1 U0 o2 n) h# {A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香

5 L8 g2 w1 t) P* @! \7 L62.Which of the following condiments are not soy based?
) ]* d1 E, Z( q# f下列哪项不是酱油调味品的？
A:Wasabi 日本辣根
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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：
A:Pasteurization  巴氏杀菌

, n5 ?. j) {) V- e3 e; `64.Which of the following steps is not the correct procedure for whipping egg whites?
2 b; j9 @* }8 U& T1 t+ c  X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。

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

! u* B# X4 K, s66.Evaporated milk is a concentrated milk that is produced by removing
3 c+ D# ~& A) `: r( x0 ~炼乳是一种浓缩牛奶 是去除什么做的
) T/ u( u! ?2 {, T$ f" T! V  DA:60% of the water 60％的水
( h; V9 _) `3 P4 E3 O: i, E+ k
67.A method of cooking that transfers heat through a liquid or gas is:
( L7 Y8 m  D5 z1 x9 B一种烹饪方法，通过转移液体或气体是：
A:Convection 对流
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1 t4 [* T3 u$ O7 |7 z. ^68.The cooking of starches is known as  烹调的淀粉被称为
A:Gelatinization 糊化

6 _8 V; n* J" _. x6 E, q  D3 M  D6 D69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
5 M) E% H/ D, S: ZA:Braising 烤
: p: V% e7 b8 @# [3 Y
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：
& v8 J1 j6 S2 zA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
; e' N, f1 ?1 S- O0 S
" ?8 k+ |- D, b2 B' K71.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
* L, q9 l, `3 }" R1 M5 y5 p/ [; wA:Fumet 原汁

: E$ `* e) S" n  T72.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
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( ^- {0 x# K0 g) K- u- `5 ^; m73.Which of the following is a principle not used in stock making?
9 B; G  `" f# E# [2 Y* ?  x  B& I下列哪一项不是用于制造高汤（低汤）的原则？
0 T) \+ F5 g  H/ N7 q3 V$ A6 l% YA:Start the stock in hot water.开始在热水中操作
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1 o- V" M  _- v74.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
/ |* x* m. X: |http://www.haibao.cn/blog/post/176242.htm

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