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。

$ D$ e& v1 h  M  ~. I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。
5 B$ E$ w. t  K6 U+ A+ ]! r, o+ O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
7 j% w  t' @& K+ F8 e9 n: d2 z1.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
9 _4 _1 i, p8 {# k2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
# w8 w2 g" r; c+ N) m$ i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
  D% f; d) m3 j# ?: e! mA: acid  食用酸
3.Vegetables are major sources of which of the following nutrients?
' F) X/ B' K  a# j. O1 N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
6 ^& h  a$ ~4 h" K# T: n花椰菜（菜花）最常见和那种酱汁搭配
/ L) _5 l3 }. a1 Y  BA:Mornay sauce. 奶油蛋黄沙司
  g. W6 s% ?) W1 @. L; w1 x7 W5.Which combinations of products are found in pie dough?
2 q; `$ s/ a+ O* P6 c( b; S9 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？？）
( `) U+ R- z- D( Q- H, c1 e# lA: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
  {% H( S; M" M, F. x& iA: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
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）
; _2 Y& |% E! e2 R8 WA: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 \, U" l- N10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
: k5 r7 p% o7 F! x' ^A:cook food in quantities that will be used up within 20 to 30 minutes.
/ C4 y: z6 }: R: J  B" [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?
  g# a4 f: N7 {谁有资格颁发健康证（卫生证）。
/ P, k  H1 S. Y! s7 L- uA:Medical Health Officer.
! J) `* h5 H6 Q- |9 R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？
/ ?  d2 ]: O: i( |7 lA: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
4 K/ T' D3 I0 K' D% AA:08 times each hour. 每小时8次
+ K: `+ @3 y( e+ E' N" @) ^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？
  r- j! Z; @. V+ p0 @5 j- mA:110 degrees F (43 degrees C). 43度
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
; d# A/ j( e) j8 P  }/ C6 }用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
6 ]2 B5 e) `, ]" E  p* H/ \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
  v  o6 d' t' h/ F' S, F0 l1 Q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
6 E- v6 [& ?' u9 w8 Q0 I17。Wing or Club is considered a
翼和CLUB 被看做是一种...
A:Bone- In Cut     带骨切
* }8 C  H3 f: [. ~9 x18。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
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
$ J6 U% N* v9 C5 N4 C# r1 n3 K* lA: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
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
; X, n: S' r, d. h1 U9 X* MA: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
! ~- y+ C( s: _; {6 k; }3 c2 ~A LEEKS  似蒜葱 （这边人叫京葱）
* L& W; H) }# Z22.Which of the following cutting shapes refers to a small dice
0 X, N3 D& c/ d; [7 v6 i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
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.
防止面条黏合并降低发泡。
* x. I$ \1 @6 N( c7 @: ^: _; P24.Which pasta dish features pine nuts and basil?
$ T/ N8 H6 W: r' [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
. |; f4 g- h8 U/ Whttp://www.tianya.cn/techforum/content/96/563836.shtml
- N# a7 J, K: P' z5 I0 D9 B
+ b/ v* U+ W$ D0 i  W$ N25.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?
9 D4 x& {4 O- W- E, d* M8 iA:Sorrel. 酢浆草。
! T2 p( [& r1 A- V( H  ^' qhttp://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
$ T- Y( g) E6 b, U5 v1 r1 C8 kAAntonin Carême 人名 安东尼·卡罗美

- E7 e$ Z: \/ H1 m27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
- {8 e! j2 p8 t$ N, ?0 W7 D; J下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
( p8 O/ [* `/ ~& s6 w" J; GA:Cast-iron stoves         壁炉
* u: R: `3 |* thttp://www.usstove.com/products.php?id=6

, }7 G- g  b4 f& V28.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
" Q/ {2 n& h% ^0 I
29.Another term for the wine steward is:
( i8 P& a) d) w3 A% L) H  ?葡萄酒侍酒师的另一个术语是:
3 [# l7 B9 k: b* x9 VA: Sommelier 侍酒师

30.Molds, yeasts and fungi are examples of a:
/ s; H9 s# }) E. k霉菌，酵母菌和真菌是一个神马例子
A:Biological hazard 生物危害
) @5 x6 ]& b4 s9 s# b6 \0 P
& e# ?  Y! V' F# f  X- H31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
' N" p9 P. r8 }5 \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:
6 G& e0 q' t% h- A# _所有细菌生存需要以下哪些内容：
A:Time, temperature, food and proper pH   时间，温度，食物和适当的pH值

0 H) ?) [( ^  M3 o/ w! @+ c3 t  L33.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？
4 M2 \) P+ |' I# iA: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

" `. l0 i+ V" F% d" }& \34.Which of the following is not an example of a carbohydrate?
% m" P) x9 r; T9 v) s. ~! L' O下列哪一个不是碳水化合物的例子？
! @- m7 S( e0 T5 h. }A:Essential nutrients 必需的营养物质
! ~+ O0 w2 P& |$ |: ?
35.The process by which a liquid fat is made solid is called:
1 e* n- s) [- N7 W$ Z( A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?
$ R8 u6 i$ P: C6 B2 y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

& X" y. t" N" j9 d9 C- b38.Which of the following is not a problem associated with converting recipes?
& L& `. s' [9 Z; d/ X下列哪项是不相关联的转换配方问题？
A:Unit cost 单位成本
& C( C& l0 B8 ?3 G- G2 c
/ a% M4 V' A) ]6 E8 g- [39.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
0 i/ I. V) f' p# \& N! }% vA:As-purchased cost 购买的费用

& f0 W" L& x2 I% i8 h) [$ t# a7 k40.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 {, {. k# E& g/ RA:Parstock 基本日常最低库存
2 l1 P, ?1 s, r: z/ v- t
) Q' o% i* s! M9 I0 T41.Which of the following abbreviations is used to describe the proper rotation of stock?
* h$ U3 [4 E/ p* Y; m2 v下面那个缩写是用来表明正常库存流程？
! g2 |4 T- }( c! i$ E6 y& ?. F; UA:FIFO=FIRST IN FIRST OUT 先进先出
4 D7 k7 R+ A7 Z1 G8 w! D; S+ S
+ q  R& t- n  v6 ]& R- m42.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?
$ F( j: d; e3 S即时读温度计最好用于那方面？
0 W7 U( @6 H7 U: nA:Checking the internal temperature of a roast 检查被考物品的内部温度

1 d6 x& x& z! W44.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

- C) q9 J8 ?* P. Q' t: u45.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？
9 w9 J/ J2 l. l" y. M. uA:Food processor 食品加工机
http://www.google.com.hk/search? ... iw=1263&bih=572
+ P# O; o+ m1 H
, [  k% S1 o1 y46.Which of the following is not a rule for knife safety?
; ]) t: N. O4 j# [1 P& L! ^6 ~/ F/ i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

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
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting

8 U; G) V0 b+ T! b) s" J48.Which of the following is a diced cut used to garnish soups?
下列哪项是切成小方块用于汤的装饰？
5 G6 l, d" U$ `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?
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

50.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）
* U) |6 O1 O! ?. u3 m; H2 jA:Cilantro 胡荽叶 香菜
: o: V" S! S, Q' p; ?http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
/ X* h) q4 A# B
60.Allspice is made from:
多香果,  多香果香料是什么
/ r0 R# M( w/ n+ @$ \6 V- k) }1 Jhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
A:A dried berry 干浆果
3 ^& P. M; ?7 d
61.Which of the following are used to make a sachet d'épices?
下列哪些是用来做香包德épices？
& i6 S8 U* Y2 f. r% Hhttp://www.sachetcatering.com/
' v- B; M! d2 r' eA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
% r- ^/ ^4 I, D( W/ |
62.Which of the following condiments are not soy based?
' e" x: m- K/ p" J下列哪项不是酱油调味品的？
A:Wasabi 日本辣根

  _) h  m$ }) t1 R7 W63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
/ A; s- q4 n( U% [3 d. S' T  i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

  O5 X+ d$ n9 J! R- e64.Which of the following steps is not the correct procedure for whipping egg whites?
( @* F0 V) Y$ u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

66.Evaporated milk is a concentrated milk that is produced by removing
* O& Z; S  c0 |4 e4 E+ \4 U炼乳是一种浓缩牛奶 是去除什么做的
A:60% of the water 60％的水

67.A method of cooking that transfers heat through a liquid or gas is:
' S( C  {$ Q. \一种烹饪方法，通过转移液体或气体是：
A:Convection 对流
# ~6 C; u! q1 s( ]  C4 Z' }
68.The cooking of starches is known as  烹调的淀粉被称为
  E' C: A  v* M+ \7 R$ U& TA:Gelatinization 糊化
9 b$ j. [7 x* t  C( ~# v
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
$ f% n, T0 W7 E6 R/ f% q4 xA:Braising 烤

3 u! K" F9 l" l+ D70.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
6 }- Z6 i3 }2 c2 }
$ t8 [) \$ ?* G7 l5 R71.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
! ?' p' [7 d, F2 W# ZA:Fumet 原汁

# B& s" |, ]" ~3 S; S6 R2 J72.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
$ h- h0 G9 }+ Z. i& T4 o3 l
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？
! |8 v  B- [2 \0 B3 G  ^. b, ]$ AA:Start the stock in hot water.开始在热水中操作
# U% c) q; w! {1 |1 a3 V! i
8 c$ {( {; _9 g& C* w74.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
' x4 L5 O2 W# E, fhttp://www.haibao.cn/blog/post/176242.htm

qdlaoying

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杭州小妹

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