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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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.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）
5 M- q5 k2 l3 m+ z  T5 A8 C1 X. b3 AA: pressure touch. 压力触摸
2 `5 d& B! o% v9 l7 E3 o2  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?
. N) Y+ r. R( ?/ w- \  A% e  j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. L! C$ r% t: B/ O1 ~4.Cauliflower is commonly served with
花椰菜（菜花）最常见和那种酱汁搭配
. B+ k$ a1 K- B5 x" HA:Mornay sauce. 奶油蛋黄沙司
3 M  e3 b9 n' Q# T5.Which combinations of products are found in pie dough?
; g, l7 m2 \4 J' z. L下面那种组合适应与油酥面(pie dough 做派的面团，或者叫酥皮？？）
9 g8 d5 o; K  E& y  r! s7 fA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
6The French term for mussels is 法国语青口（海红）叫什么
$ E# Z& s, p6 a3 V- \A:moules.法语青口，海红
( B( F7 \4 S# \2 n7.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
! t: {6 F* Y" P; t+ D+ @$ }; f/ ?( \8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
) P& R5 W& i, C0 b6 i* C& I' uA:2 days. 2天
% y. C/ o2 K0 w6 Y+ D9.What are the principle ingredients in ratatouille?
) ^; M8 x. R" \8 m# X1 g0 p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 ）
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
A:cook food in quantities that will be used up within 20 to 30 minutes.
! L7 u- e/ l% T: E$ o+ h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?
谁有资格颁发健康证（卫生证）。
0 G: l( G9 H) |A:Medical Health Officer.
医疗卫生官员。
12.For what period of time is the health permit valid?
" b4 n- F: u" N' J* T7 u健康证的有效时间是多久？
! W$ U1 K: `" T6 n  L; o9 K: xA: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
+ d2 i8 J! `  A3 v7 N! \8 C14。The minimum temperature for manual dishwashing in the wash sink is
, L% a5 u' ], Y1 D手工洗碗，洗碗池的水温最低多少度？
9 I! M! q3 J8 T! ~( |$ [- xA: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
  B) r, O5 L  h. P" w7 i16.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）
A:en papillote.  法语自己理解
17。Wing or Club is considered a
4 n$ C7 `. Z, g翼和CLUB 被看做是一种...
A:Bone- In Cut     带骨切
) }% x( B! z; M# I7 g1 J' t3 i3 ?18。New York is considered a   纽约牛扒被看做是一种
A:Boneless Cut     无骨切
19.In general, a court bouillon for freshwater fish will contain
2 {& m% }& s; x* {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.
+ M6 R) t( y+ F! K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
A:fennel  茴香
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
- A% ~* f9 F( m( r/ o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）
4 [& o6 j( \3 Y3 G22.Which of the following cutting shapes refers to a small dice
8 K7 K9 e1 w, b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。
" J# v) n( x9 q2 p' R  f: [" I1 F23.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
( i& g2 b& \' v$ PA:prevent the pasta from sticking and to minimize foaming action.
& J- ]- u0 v" b* y" t! H防止面条黏合并降低发泡。
/ s9 w8 E9 C* K& I" b24.Which pasta dish features pine nuts and basil?
+ J' b, Q6 A( X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
4 T  `* K1 q( q6 M& {http://www.tianya.cn/techforum/content/96/563836.shtml
  S' H: K+ h! i1 G" |  E9 q
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?
5 _6 v% \. _2 G/ L* ]! C) xA: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:
# w' F! r" y( w0 s  y: \2 |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

* n* X1 z+ \) n! H5 e9 \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 。
  X5 v  {$ o4 _4 x- UA:Cast-iron stoves         壁炉
) V$ P7 p0 V6 h7 A1 h: Q8 y# whttp://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：
3 C" W7 A7 C4 x2 J! h: G( F. fA:Tournant   图尔南

29.Another term for the wine steward is:
葡萄酒侍酒师的另一个术语是:
9 F, n6 t, P9 F8 T% V' p' x! DA: Sommelier 侍酒师
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' `; k+ V9 z& v  w" X3 q30.Molds, yeasts and fungi are examples of a:
6 H# V1 K3 _. k3 W+ D' @霉菌，酵母菌和真菌是一个神马例子
  X  u2 Y& N# [$ a# \7 n6 z: ^A:Biological hazard 生物危害
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  G! _! I7 ^* V+ E. n3 @* d31.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

32.All bacteria need the following for survival:
所有细菌生存需要以下哪些内容：
2 G. I6 b' N) s. B, C- CA:Time, temperature, food and proper pH   时间，温度，食物和适当的pH值
# o2 h5 H! S9 \4 V  u
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？
" P( I) E. n' V4 gA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
, {: r1 d& {- C1 c5 G3 C食谱，接收，储存，准备，烹饪，保温，冷却，再加热

3 s' t; L) D! z2 G3 |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？
% ~( V: h/ C6 Q5 f0 W! RA:Essential nutrients 必需的营养物质

35.The process by which a liquid fat is made solid is called:
8 P1 g; t- \: M+ R; ]- d液体脂肪做成固体这个过程叫什么
A:Hydrogenation  氢化

. O/ z$ k  w( K( d0 v+ b36.Which of the following is not an example of a fat substitute?
; F# n% M' @" I, R4 O7 \下列哪项不是脂肪替代品的一个例子
1 N# {3 n( }, XA:Acesulfame K  安赛蜜K表
% L( {( G; }# ]' y/ x: O9 M& j
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：
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
- E: ~0 i6 c& z( P" e) p
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
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# W3 j% ?( O6 m' c: w; @# A39.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
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" c# x# _& r7 W8 R/ A40.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
A: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?
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

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
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' I+ m: T+ d7 E7 g9 b9 e43.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
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# v4 w  t" o: I( @* i1 g44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
6 K  F6 B' _( O/ ~) W% U5 I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

% o# F9 b# j# M$ @45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
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
8 p  f" b& d* T$ Mhttp://www.google.com.hk/search? ... iw=1263&bih=572

/ W' x- A3 F7 y" j' L7 s46.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

" G& W8 t4 Y3 {: r2 r47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
. \, k8 ]0 p% S把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
A:RondellES
+ h2 W+ M) ?, k# a6 j& Ihttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
7 k7 h7 ?7 r% l* V, _- a0 E4 H! m下列哪项是切成小方块用于汤的装饰？
+ w# A9 }% [6 H$ }1 v9 ^A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
& p( |- |( Z) ^49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
. z5 n' I9 Y* d" q. B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
9 p% h4 ~" |1 G; othin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
+ b) P9 n# f; TGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572

50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
3 w, d: f% ?( u: B1 n) y+ k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

60.Allspice is made from:
多香果,  多香果香料是什么
5 {. A. `+ s/ T7 j9 N# L# Khttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
4 T0 e) d: }" B, ~3 o9 N9 {A:A dried berry 干浆果

/ L. V, Z9 E) f! e+ `+ @& i( s61.Which of the following are used to make a sachet d'épices?
下列哪些是用来做香包德épices？
$ _7 w% ?3 B; Z& J4 hhttp://www.sachetcatering.com/
0 S4 Y* X# x" D' t/ t/ HA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
. a9 F% y$ _  m+ R2 u$ s( Z" v+ [* c, i
5 G$ e1 Y4 t  u5 w62.Which of the following condiments are not soy based?
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：
A:Pasteurization  巴氏杀菌
% B2 N# A6 g, u2 W2 W9 [/ {
, x, f0 S: k5 P8 v: \' Q5 |64.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？
# M! T3 g9 a1 l$ e& u: M% hA:Allow to rest before use. 允许休息后方可使用。
+ z$ W1 `% T$ M% z
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
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% B& \% p) n/ c" s* y( ~66.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
: [: h& O1 v' R; R) vA:60% of the water 60％的水

! H' R8 }5 r" [' ?0 ], d/ f67.A method of cooking that transfers heat through a liquid or gas is:
# S! b! {3 D7 e1 ^. n- f; O一种烹饪方法，通过转移液体或气体是：
A:Convection 对流
! k! K+ y8 l- t2 M3 v/ L0 z+ ^
68.The cooking of starches is known as  烹调的淀粉被称为
4 L, ?1 l2 D7 T, O) \6 ]A:Gelatinization 糊化

7 }2 y: u3 v  ]% B& R4 a7 j' r- W69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
/ |; w3 j: S7 EA:Braising 烤

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
6 t, v8 y) g& j7 O1 K3 t) K1 o+ L! UA:Fumet 原汁
4 `, v- X1 ^) t. j: c$ ~6 L
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

  z! x. v2 D2 [3 Y6 N2 ~2 R' T" i73.Which of the following is a principle not used in stock making?
1 m6 J/ Y3 c; @  A1 O- u! j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
2 M" B, P  V  |2 M) n
' e/ C1 `/ f0 g2 X  n74.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
2 g3 [1 ]1 _% J1 f/ R9 `A:Remouillage 法语熬汤
http://www.haibao.cn/blog/post/176242.htm

qdlaoying

以后陆续在QQ群空间更新。

杭州小妹

加油！

qdlaoying

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