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。
: F/ o) N( C% ~$ s
1 c3 Q! O! L$ }1 c4 [1 m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）
, k2 ?. V# I/ L3 ^" o: _A: pressure touch. 压力触摸
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
: R) O5 }; e$ V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?
1 i" e- r6 k/ C" K  U( ]蔬菜中包含的主要营养有哪些
1 A6 z' W3 X# V1 ]  \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
  l. Y# c! e" h! ]0 ?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？？）
* U, I& K& N' ~' K  HA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
# F" A8 z0 }3 t% G# H) Q6The French term for mussels is 法国语青口（海红）叫什么
A:moules.法语青口，海红
' ^/ O1 g6 _# S. H# o* ?7.Fresh scallops have an aroma that is 新鲜的扇贝（带子）有种什么气味？
, {3 B) n, L# ^: E, qA: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?
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..?
$ M3 v1 Q; G6 j* Y# m( X7 V2 g0 G, JA:cook food in quantities that will be used up within 20 to 30 minutes.
大批量烹煮食物要在20到30分钟内
- k- V; X1 s+ r; k8 C; a11.What person has the authority to issue a Health Permit?
! O; i9 C8 i. w! a% u谁有资格颁发健康证（卫生证）。
' U$ h- M* U$ [A:Medical Health Officer.
- B* o( w& J7 R, s! t. ^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？
A:12 months.12个月
' `2 F2 q5 ~1 }' I. O13.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% n+ n1 m7 q$ s5 `0 @  cA:08 times each hour. 每小时8次
6 P+ b0 Y, c& f, `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？
+ n. s2 c8 z5 A0 d4 n# b0 YA:110 degrees F (43 degrees C). 43度
- Y+ u/ b; O2 Z* ^/ v& Z4 ^+ z2 I* S4 X15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
+ H* {# i$ V* @" |# P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
  D/ Y$ H9 W* H* t+ ~5 R16.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）
" O# l  v: k/ p4 z5 CA:en papillote.  法语自己理解
$ x1 V. ?; j( P* Q5 x1 B  D6 J2 q17。Wing or Club is considered a
3 L: l0 W# K2 l: \  f翼和CLUB 被看做是一种...
A:Bone- In Cut     带骨切
% Y6 V3 ?, ~4 s. d18。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
. Z( C5 C* i8 [, k1 v! z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
; \5 a( k' u) u8 R6 X% EA: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
, w: ^0 r5 V! @; W# a7 d20.Anise is very similar in flavor and appearance to
# _) x; H) Y; J: m; d八角和下面的那种原料有相同的味道
) @& U2 B3 T) |& ?% y8 oA:fennel  茴香
8 ~7 l- }- Y: Q! J0 V9 b( u21.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）
22.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。
0 H: Z: _+ {/ e( h# y* u23.Oil is added to the water for boiling pasta in order to
6 M" y) H  s3 B% b. d6 c0 @2 x' G向煮沸的pasta （意大利空心粉 ）中加油是为了
0 c( `' a  J4 y( `A:prevent the pasta from sticking and to minimize foaming action.
9 |3 l3 P( b/ I9 n; r防止面条黏合并降低发泡。
0 ?, u9 n5 q5 _% f: T4 O" Q$ S3 s24.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）
" Q0 t& {6 ]7 [+ `6 \7 p  K+ vA:Pesto.一种绿色的意大利面酱
http://www.tianya.cn/techforum/content/96/563836.shtml
5 {1 y, A; {1 V% p- v
) ~2 C7 ~; H7 ^, a1 H1 ^( `25.Which of the following is a spring vegetable similar to spinach?
7 i( D* ]8 G, \- \1 X下列哪项是一个春天的蔬菜类似于菠菜?
9 S0 k2 N( [! W- F- f) d' GA:Sorrel. 酢浆草。
4 T5 d) N# h6 X# v: c% Dhttp://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
AAntonin Carême 人名 安东尼·卡罗美

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
& h1 P4 }4 A5 }- w5 X6 z. Q* K+ Bhttp://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

/ D! |7 g& s9 Q29.Another term for the wine steward is:
7 [, ^6 s3 t9 R: c% I2 A葡萄酒侍酒师的另一个术语是:
) @# [+ x1 p# w; u4 c& SA: Sommelier 侍酒师

4 s" n5 p4 T5 |30.Molds, yeasts and fungi are examples of a:
* r6 e  O3 U- E& A" ?6 i% @; j- b9 _霉菌，酵母菌和真菌是一个神马例子
A:Biological hazard 生物危害

/ Y; Z7 l2 K% u5 t  U/ a( [1 u31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
% R8 n. V$ h( |5 j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
7 W3 O/ w: j- F4 R; ~3 D8 N* r
; B' {, X* W$ ]/ f8 ~32.All bacteria need the following for survival:
所有细菌生存需要以下哪些内容：
$ I, ~# R6 P: ^A:Time, temperature, food and proper pH   时间，温度，食物和适当的pH值
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3 I( z: y/ E& k' A33.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？
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
: L9 D2 T" [. c5 u食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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! ?  S2 i) S& x! G& l34.Which of the following is not an example of a carbohydrate?
6 n' P8 a4 o1 D* |下列哪一个不是碳水化合物的例子？
8 n7 T& ~, R( z7 {A:Essential nutrients 必需的营养物质
- X# C) p- q+ h; n2 F
35.The process by which a liquid fat is made solid is called:
1 f4 M. e4 T1 x3 Z液体脂肪做成固体这个过程叫什么
A:Hydrogenation  氢化
# i: A% n9 U* V! L
36.Which of the following is not an example of a fat substitute?
) r( V; h/ P" `: Q! n& K: k. D下列哪项不是脂肪替代品的一个例子
A:Acesulfame K  安赛蜜K表

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

: ]( P4 I7 y, \6 q+ U38.Which of the following is not a problem associated with converting recipes?
1 ~/ H; k7 `4 n2 t* U0 ~下列哪项是不相关联的转换配方问题？
A:Unit cost 单位成本
( ^: x) ~& F; D  w
' Q2 D4 z9 E: e) g39.The condition or cost of an item as it is purchased from the supplier is called:
1 T/ M' O5 C  M$ f7 c; s8 G1 c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
3 o5 |/ m- Y& w& w% \6 ^8 b8 ^
) u3 Y) V4 b' M) u! H40.The amount of stock necessary to cover operating needs between deliveries is known as:
7 I: j, J, N/ p) W0 h8 V) J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

; o, [3 i4 H: @41.Which of the following abbreviations is used to describe the proper rotation of stock?
) t% _/ m0 B9 G  g下面那个缩写是用来表明正常库存流程？
  N# f. ?% w' S, H4 l+ X- s6 `A:FIFO=FIRST IN FIRST OUT 先进先出
6 w! v5 t0 s3 G+ V1 w( S
7 e, I: I7 a: ^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
! `) ?& `/ a$ s5 d7 ]
. W+ D/ Y. o- L  s/ J43.What is an instant-read thermometer best used for?
, ^1 M0 b6 r# J( g" Q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
0 g8 C+ T! a. I! |
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
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45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
; R1 P% ^  f9 T8 x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
) _/ D% d- D- S  ~) T% Yhttp://www.google.com.hk/search? ... iw=1263&bih=572
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2 }& N" O. U0 E& X& M, ~46.Which of the following is not a rule for knife safety?
; K$ V6 [3 J, ~  O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
$ @5 S& ^' g; C# R
47.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？
A:RondellES
7 L) O7 |. o  F7 |  ahttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
2 F, ^0 V4 O, K- k; }+ l9 R
48.Which of the following is a diced cut used to garnish soups?
) [7 g3 u9 n) t6 D! B- O$ j, h- Q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
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
5 Y6 _8 f% n/ S" A( y( @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！！——
& K6 l" J; h& f# t- }5 j% KA:Gaufrette
: A3 m4 q2 R$ H& x" S( ythin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
! Z$ {' Z& F6 j* T. v" n; vGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572

1 h8 ]( V" z3 K9 Z50.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）
7 U5 T( |: |2 @5 \9 vA:Cilantro 胡荽叶 香菜
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx

5 }9 T" r& p- C  F) a) Y, F60.Allspice is made from:
多香果,  多香果香料是什么
9 v* t4 T; K, D7 u. c3 ?http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
A:A dried berry 干浆果

' i  L3 @' m$ K61.Which of the following are used to make a sachet d'épices?
1 i% H/ F' Y% k2 |下列哪些是用来做香包德épices？
http://www.sachetcatering.com/
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香

62.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
3 f$ R+ t+ }$ c1 F, i: }
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

# |& M6 j9 \" [  W64.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？
4 b* `+ v- P' Y, f( EA:Allow to rest before use. 允许休息后方可使用。
9 H1 w, {) I& O9 Z" a0 Z% |
- ]4 d- y1 j- T/ j7 |  w7 d, g65.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
/ W) z/ k1 b& H' Y# l9 @
& h! e$ Q' h5 t: `6 N5 I7 T66.Evaporated milk is a concentrated milk that is produced by removing
  I! p3 h9 ]5 I炼乳是一种浓缩牛奶 是去除什么做的
4 u1 A9 ?# O; T4 {A:60% of the water 60％的水
0 J- O8 o) M5 i6 G1 E7 f) ?( U
67.A method of cooking that transfers heat through a liquid or gas is:
3 I8 X& u6 I. n  q$ _一种烹饪方法，通过转移液体或气体是：
) M7 v4 c7 e1 i, z9 C) KA:Convection 对流

68.The cooking of starches is known as  烹调的淀粉被称为
/ a9 K4 g, Q9 |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？
6 r2 R6 L0 [+ v3 |A:Braising 烤
" d; X$ x1 {" Y2 F
4 g5 y% L" F4 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：
0 O7 p( I; q) B/ y% v  JA: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
3 n$ A) R2 p* }: DA:Fumet 原汁
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7 g) d% S) K; ]& z72.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
) D) d$ j) }6 K1 }# {$ f$ \
: _3 D, E6 p& a. V: l4 _/ @. |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
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# S" p8 H2 i) ~0 K  C74.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
http://www.haibao.cn/blog/post/176242.htm

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