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。
7 B2 p- Q. |* O
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
% S- S; ]; j9 u1 _- a0 L' a  |5 e1.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）
1 K- v. J  }9 {8 Z1 [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
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
, p9 Q) Z" `. j8 y' M# z, [# b5 DA: acid  食用酸
3.Vegetables are major sources of which of the following nutrients?
: }3 I9 B7 r3 m9 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。
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
5.Which combinations of products are found in pie dough?
+ g) W) k* _0 P, k0 l! P/ R3 b下面那种组合适应与油酥面(pie dough 做派的面团，或者叫酥皮？？）
A: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
0 |, ^! t2 _$ F/ ~7 vA:moules.法语青口，海红
0 ^! n  L/ L5 c; j  y- H7.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% I0 v" }$ e" e2 N6 F2 P8.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
* @* [; i3 L2 e西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini （西葫芦 角瓜 ）
" y. i* K! D: W- z10.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.
大批量烹煮食物要在20到30分钟内
1 U% }- w" F; |: ^' O3 i11.What person has the authority to issue a Health Permit?
- C1 r- |' o: D' i  o谁有资格颁发健康证（卫生证）。
/ q1 u& x+ S1 C6 P% k* f3 t9 \! SA:Medical Health Officer.
! |+ R+ m- A! s( l/ C医疗卫生官员。
2 Z( t+ V, }7 d, O$ L* f" T+ F+ l1 |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
- L$ [9 i9 g+ P6 ^4 z13.In the area where food and drink is prepared, the ventilation system must be able to change the air
2 B9 V3 ^1 [  C6 H4 O3 M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
" X8 _. S% x, T  _$ E7 e3 K14。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？
A:110 degrees F (43 degrees C). 43度
2 c& K7 Z. X9 a. ?& i; [3 N  Q0 r2 z" _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
1 [* e% }8 \* \* B9 L6 t$ s: e) wA:180 degrees F (82 degrees C).  82度
7 d# b4 _  `0 [5 z6 i% N* o16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
! @  Q% X& i- e+ `4 w用羊皮纸或锡纸包裹然后固定蒸熟（和包荷叶同理）
; W0 U, l9 b! o7 b' y- rA:en papillote.  法语自己理解
17。Wing or Club is considered a
; i, _* I0 a- d( h  c9 W翼和CLUB 被看做是一种...
7 Z- Z* V! b; l$ f" h$ ^& ~, N8 GA:Bone- In Cut     带骨切
18。New York is considered a   纽约牛扒被看做是一种
: q" u! P4 m# BA:Boneless Cut     无骨切
: h& e7 f" c9 G- {; U# y' I( o19.In general, a court bouillon for freshwater fish will contain
+ N" X- ~9 f. k( N  P( G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.
' M, z9 Z, E/ q0 \8 y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
" j$ W2 L% Y( ~A:fennel  茴香
, v" n9 j9 r9 `; Z$ A21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
+ F0 ~) ~4 Z! B# C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。
8 a* M3 H6 r+ p1 K( @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。
24.Which pasta dish features pine nuts and basil?
, M2 g4 e7 S6 J; I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
http://www.tianya.cn/techforum/content/96/563836.shtml
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- d' e- J0 k, D. [& S( s25.Which of the following is a spring vegetable similar to spinach?
6 ^6 O) m. }% c4 X$ ^5 L下列哪项是一个春天的蔬菜类似于菠菜?
$ C6 ^3 V! d! p. `& Z8 W' vA:Sorrel. 酢浆草。
" j! ?0 U/ W& K$ O% i/ [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 i) {! [/ s8 o8 M0 O1 J9 f哪位厨师最早带来高水准浮夸的美食
% v  Z0 b8 Q+ ]6 O# DAAntonin Carême 人名 安东尼·卡罗美
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0 F. @' B! |6 q5 W27.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 。
+ R" q0 i& ?, GA:Cast-iron stoves         壁炉
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:
9 n9 R- A  C. w9 M$ V' s. Q: w. J5 }法国术语，用来描述roundsman，或摇摆厨师是：
2 D  p2 t# P: K# EA:Tournant   图尔南

3 v9 S' q1 j6 n$ D  E29.Another term for the wine steward is:
葡萄酒侍酒师的另一个术语是:
+ }, K: [  D2 J- s: LA: Sommelier 侍酒师
2 y" R) ]; j8 ^3 N9 f8 X
. d3 E  [; n) ^  U9 x. C8 B" E- ?30.Molds, yeasts and fungi are examples of a:
霉菌，酵母菌和真菌是一个神马例子
A:Biological hazard 生物危害

31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
$ k8 L7 z' G$ Y* v$ ^6 p根据加拿大食品检验局，食品的危险温度区在多少之间：
8 `& _- r& k0 l* hA:40° and 140°F (4–60°C)     4-60度

/ i' }+ `  K$ W& l, n32.All bacteria need the following for survival:
, |  h" X& v8 V+ j6 ^& k% ]& Y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

; O, h3 I1 S" a$ [: B- D33.Which of the following correctly represent critical control points in a HACCP system?
0 @) L* s" U4 y. Q以下哪项正确表示了HACCP体系的关键控制点？
: o* {1 w" c8 `A: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
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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？
3 w2 ^2 ?) ^8 j  P" i1 uA:Essential nutrients 必需的营养物质

7 U( E0 j- A" g9 e* V6 a( n35.The process by which a liquid fat is made solid is called:
液体脂肪做成固体这个过程叫什么
8 `0 ^3 z3 B( c1 GA:Hydrogenation  氢化

4 m  }7 S6 @1 }6 h5 y$ k- L36.Which of the following is not an example of a fat substitute?
6 W0 y+ Q" T# a) w下列哪项不是脂肪替代品的一个例子
7 u3 m1 Z% @: K! wA: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：
: q! o5 k6 i- e! U& y9 eA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份

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？
) u  z' P0 j  f  H4 B1 T9 v9 }5 ~A:Unit cost 单位成本

* c4 o) A7 p, D39.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
) E* Q9 l# k- F2 EA:As-purchased cost 购买的费用

( r+ z6 }$ e. |- N! d2 a! @8 J  |40.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

; `2 r' d( A: m: c$ Q0 S41.Which of the following abbreviations is used to describe the proper rotation of stock?
$ o1 `/ i4 ?  {+ e0 X5 S, [+ w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
( Q5 l, T4 T" Q# ]
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？
9 x. w/ q0 t8 g2 ]+ L- V+ lA:Bird's beak knife   鸟嘴刀
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
" y; A; w- T0 @; G& _6 d3 v
43.What is an instant-read thermometer best used for?
即时读温度计最好用于那方面？
2 x# H4 X- U8 ~# u3 Y* N" ~6 b: A; y$ DA:Checking the internal temperature of a roast 检查被考物品的内部温度
4 Q9 t; C8 r$ w" h4 z
3 ~+ z/ Z2 i# {/ S44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
3 V$ e% J  P1 i! k* S下列哪些金属材料受热均匀，通常用在铁板而且非常重
' g& Q" U6 O" Z) pA:Cast iron 铸铁
3 G4 e3 r4 }) N- o+ |" Z3 i0 b
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？
. l0 A( H* {" A1 a2 ]$ j) {A:Food processor 食品加工机
# Y; J8 w% L# n0 P- Lhttp://www.google.com.hk/search? ... iw=1263&bih=572

& E& ~" @; J6 Q" X' q46.Which of the following is not a rule for knife safety?
' B% Y/ K1 a+ o! W下列哪项不是用刀的安全规则？
8 N3 ?* |1 t7 S* \& B1 v6 BA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
# G4 d8 [" e. a) m% y
6 ], F' e7 P) h+ K3 s4 M47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
' x$ L: c5 G4 C7 e把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
" H4 u% f: o0 K  wA:RondellES
3 l0 n" R) Q* X. m, T) xhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting

48.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？
7 H) B$ z% _. l2 u  X% ~! X3 g" KA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
1 L& D- q& R& ]# x! t49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
/ `7 [! l1 s6 L8 x1 J  \# |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
/ H' M2 E" o) ^$ J, Sthin 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

5 I4 |) H  r# g. h& `& @5 f, S1 k50.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）
0 Q: z) ?+ [6 ?  m! X; Z0 sA:Cilantro 胡荽叶 香菜
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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# V1 r0 O' X3 }1 f9 G0 s) y60.Allspice is made from:
多香果,  多香果香料是什么
4 j3 o# I/ Q4 Y* j' c7 ~7 Phttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
A:A dried berry 干浆果
6 Q* Z% E. j9 o2 y( i- z8 M* d
* _, o9 D7 e& N; ~1 U% i0 M61.Which of the following are used to make a sachet d'épices?
0 E" |- _8 a$ l' F* X下列哪些是用来做香包德épices？
http://www.sachetcatering.com/
' J7 T0 T$ y' B8 O, k, bA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
+ \2 M, M- D; W7 j
8 s  V# r; S. ^  N( s' g62.Which of the following condiments are not soy based?
$ u+ s6 f! d' y9 ?+ `3 r下列哪项不是酱油调味品的？
A:Wasabi 日本辣根
, m$ I7 e( {# X* _! n/ q: y/ K
+ ]1 x/ _6 Q6 H3 `8 K. K& D. ]' t63.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：
" p* z9 M+ w% O0 ]" x8 R# T- C8 PA:Pasteurization  巴氏杀菌

& G/ b2 n  Z$ x, K& P, [3 f64.Which of the following steps is not the correct procedure for whipping egg whites?
4 o5 N/ _0 \& ^9 v; |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。

; g! K8 e/ h1 G" L65.The weight of a large egg is between:一个大鸡蛋重量介于：
7 S7 ?4 L4 ?2 KA:56g and 63g 56克和63克
8 t1 }% Z% h# h& W7 ]5 o
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
A:60% of the water 60％的水
6 Q5 s" I% s( v) n: @& K2 R$ b4 K
5 w  b8 ?6 V) A! P; g5 T9 b. p- J67.A method of cooking that transfers heat through a liquid or gas is:
: g* n; j; }5 ?6 t+ Y0 M3 M一种烹饪方法，通过转移液体或气体是：
A:Convection 对流
' p5 M* J! X; |  S/ K% H( }
4 _, V5 p) _5 s: |( M# z- j68.The cooking of starches is known as  烹调的淀粉被称为
A:Gelatinization 糊化

4 x' e$ g: t7 ]' ~7 M0 [( R69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
A:Braising 烤

% X6 L& C2 A; g" K: S. W7 n2 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：
( c. ?2 {: f* i9 Q4 KA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
% Y; ]0 W: w8 }6 @- H' J
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
A:Fumet 原汁
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" L- ~- O8 j3 P+ V72.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
' i2 T1 Y8 F% M* B# K, L; h
& m. d# z+ Y8 d$ Y, Y3 D73.Which of the following is a principle not used in stock making?
# j( n1 F, X0 ]& v% M( ~6 z& Z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

( G. g" _) H+ |4 B# Q74.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
3 ]7 s. K3 V( Y( `http://www.haibao.cn/blog/post/176242.htm

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