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。

( C# d! u& m$ l" t; {0 |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 U- S$ K! u9 x5 c% h0 E+ `2 W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
; E" |* ]$ ?0 d( v7 ~$ Y1.Which of the following methods should be used to determine doneness in a New York steak?
( Y" Y3 t/ Z* f( n1 Q2 M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
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
2 k; X+ A* z# r' ~' T5 Z$ 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
6 v5 N) l# W5 t/ PA: acid  食用酸
3.Vegetables are major sources of which of the following nutrients?
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?
! S) U2 Y1 p4 D& v下面那种组合适应与油酥面(pie dough 做派的面团，或者叫酥皮？？）
/ a2 K0 W- d* j$ y4 B# \: Q- b! K  WA: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
A:moules.法语青口，海红
9 \6 ]& U- m) X1 |4 d3 b7.Fresh scallops have an aroma that is 新鲜的扇贝（带子）有种什么气味？
7 b6 c* N0 y1 ?' a; ?% A8 TA: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
% ?- I$ N- A2 q. I7 J$ |2 B1 j& SA:2 days. 2天
2 s; Y- [1 q+ }+ k9.What are the principle ingredients in ratatouille?
( u1 m; U( ^, I: y$ z% U) T炖闷蔬菜有下列哪些基本原料组成。 ratatouille（炖闷蔬菜）
$ e& a2 L% F9 i; n6 {' O3 F4 YA: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 ）
0 G# x5 {: f" r7 O. h, C10.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
" r, j# q9 G) z) e, b" s' {11.What person has the authority to issue a Health Permit?
谁有资格颁发健康证（卫生证）。
A:Medical Health Officer.
1 Y+ D/ s8 {6 x$ N5 S医疗卫生官员。
% I' u/ {3 P1 I( v$ E% K7 v5 |3 p8 I12.For what period of time is the health permit valid?
健康证的有效时间是多久？
% w: M0 S8 B& ?' Y) l' o8 Z: iA: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
0 B0 ]& e6 Y! v& s) J2 N* a& d14。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？
) ?6 T8 P0 G+ pA: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
+ m% @5 q" k- S: WA:180 degrees F (82 degrees C).  82度
$ U) D( m# k& j& S* ?16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
; y$ ~- K2 a1 Q, E6 r( R用羊皮纸或锡纸包裹然后固定蒸熟（和包荷叶同理）
8 i5 O. r2 B( K) @5 _A:en papillote.  法语自己理解
: s4 F0 j  {. j* U/ j17。Wing or Club is considered a
翼和CLUB 被看做是一种...
A:Bone- In Cut     带骨切
18。New York is considered a   纽约牛扒被看做是一种
6 V; W/ U( a0 T5 Y: PA:Boneless Cut     无骨切
19.In general, a court bouillon for freshwater fish will contain
; o2 g6 l& a0 R9 M1 h, u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.
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
9 [) t/ H. w2 L% K+ M9 u& h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
1 g9 y+ M# R/ }下面那种原料更像大葱且有平面的叶子
+ H- l8 L- z# u6 EA LEEKS  似蒜葱 （这边人叫京葱）
! s$ k0 c4 Z  t5 D22.Which of the following cutting shapes refers to a small dice
! @$ J+ ^" s, `2 j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 N# q; O! s/ {+ ~8 x23.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
# ~, P+ }) c, u8 b! `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?
8 \9 p4 K9 p7 g: v, c) {下面那种PASTA 菜肴加 松子和 （basil 紫苏，九层塔）
6 O. K& W  {" \  ]$ [! JA:Pesto.一种绿色的意大利面酱
http://www.tianya.cn/techforum/content/96/563836.shtml
8 P: M/ X" A4 l' y- o3 w
  y' E$ ]( e2 R% Z( q25.Which of the following is a spring vegetable similar to spinach?
9 p, o6 R& Z% e8 r! B下列哪项是一个春天的蔬菜类似于菠菜?
+ ~/ z1 X) P- ^7 s) X' f1 YA:Sorrel. 酢浆草。
0 {1 ?/ h) M- N' Nhttp://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:
3 L* i  k+ M% ]3 C+ P! C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 。
: `4 k- g" a  K# ?) w- x  f: lA:Cast-iron stoves         壁炉
% w. I- U1 r, u( ]http://www.usstove.com/products.php?id=6

& }4 x- w! p3 [) `4 o, J; g" f28.The French term used to describe the roundsman, or swing cook, is:
. Y3 x8 G# n8 y+ E6 F8 O法国术语，用来描述roundsman，或摇摆厨师是：
A:Tournant   图尔南
$ c) r, Q; F% J0 ?# `" d5 U
6 i$ P% l  _; y2 {- O9 F29.Another term for the wine steward is:
葡萄酒侍酒师的另一个术语是:
- [9 h4 Q- ~" [, \6 mA: Sommelier 侍酒师

2 I8 q3 P9 Y7 b# p30.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:
, f  z* G. n/ h) Z' a6 x' }# ^根据加拿大食品检验局，食品的危险温度区在多少之间：
3 H& s. h: Y$ M7 qA:40° and 140°F (4–60°C)     4-60度
2 d3 n% n, W8 j8 ]8 v& k& z
/ U& K8 E0 E/ }2 g3 ?32.All bacteria need the following for survival:
: L/ ~7 t) v# a8 ~- E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

5 ]' e# N, L5 G5 N0 ?" U& J! R33.Which of the following correctly represent critical control points in a HACCP system?
4 `3 {$ x* ?) a0 _以下哪项正确表示了HACCP体系的关键控制点？
% l2 {  ^. Z$ {' s0 l( ZA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
- |+ D0 u1 ~# M2 i6 O食谱，接收，储存，准备，烹饪，保温，冷却，再加热
# m  Q' ~" j( V2 W0 [7 R" q
8 ]7 [: @) a# Z: x7 h. l9 w34.Which of the following is not an example of a carbohydrate?
3 t- m4 g, ^, o1 S) c下列哪一个不是碳水化合物的例子？
' x1 v' p/ b0 n+ k1 u/ p. aA:Essential nutrients 必需的营养物质

4 E3 B% [1 w  F9 N* [35.The process by which a liquid fat is made solid is called:
; ]$ C2 M% [5 J1 \液体脂肪做成固体这个过程叫什么
5 l4 w8 K% U* J" n4 v; W- oA:Hydrogenation  氢化
1 M  Y; f& F* ]2 l# N
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
0 @7 a# b  M( z  ]2 W) f1 c
' M5 k- u/ D8 @" q7 ~9 U37.Health Canada requires that a product labelled "fat free" contain:
9 ^6 d0 O9 ^+ j) n7 N加拿大卫生部要求的产品标有“不含脂肪“包括：
+ o$ ?! b: ], z+ s; H6 u  l0 eA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份

3 R: L. {% K- w38.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

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
A:As-purchased cost 购买的费用
$ k3 m# ^! y' _& d3 Q
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

41.Which of the following abbreviations is used to describe the proper rotation of stock?
+ d# k  s6 ?. P$ W; G0 P% z' }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
" x3 D& f- M" B4 J8 N5 w: E
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

1 Y. r& j8 e- C' {! x/ i" A& O43.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

1 ?* i6 A2 x5 k8 Z) a44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
# w# N( b6 F. z; I" K1 O下列哪些金属材料受热均匀，通常用在铁板而且非常重
- L4 c2 i; O' e' o+ |' E! KA:Cast iron 铸铁
5 q5 G; e% }8 E( r. b  J% J0 P( a
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
5 b0 U; Q3 b! I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
  u: w) I6 A1 H( I: k  P
4 L7 L, m! d( |$ g. I) ^$ n) Q46.Which of the following is not a rule for knife safety?
下列哪项不是用刀的安全规则？
( G. Y" D/ y1 K9 B& ~A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
" h4 U: i, j( N; E9 Y) k) {
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
, Q; v0 {* ?. ?( c
8 n' A: R; v1 l& Z0 }" s  H48.Which of the following is a diced cut used to garnish soups?
# U8 \0 s- t+ d* F" i3 B& D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?
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
. d: {) [/ M( \thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
) ^8 G2 o: f% _mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
! ?; x' [1 i* l. dGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
8 u$ J) r0 W; a6 ?4 P; I  E
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）
A:Cilantro 胡荽叶 香菜
$ v) Y) k4 }7 D! `" e7 u1 k9 Rhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
4 P9 j5 s1 x" ^4 G" Z
% {; A% G& h1 @$ R: u60.Allspice is made from:
" U; l/ \, `1 n 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
! D$ ^: M; b( H" G4 p
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？
http://www.sachetcatering.com/
5 o( p" L: q4 i( @A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香

+ t1 o, d7 J8 R/ d  Z  N0 T62.Which of the following condiments are not soy based?
8 Q$ Q7 Z, p& n下列哪项不是酱油调味品的？
! X- X5 J  \) SA:Wasabi 日本辣根
1 c4 [0 z& [2 O( F% S6 {
" b0 M$ w/ s: z$ f0 s: R% H63.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

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？
A:Allow to rest before use. 允许休息后方可使用。
" l# |- C0 k9 q3 J2 p, P1 m- l
% M( R+ H3 E2 ^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
. N9 V8 O) W+ B# j8 O! b0 C
, k1 C0 x+ V3 P66.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
( U' s/ h# t( `# ~: ^6 UA:60% of the water 60％的水
. t# Z' i1 k; c  A
67.A method of cooking that transfers heat through a liquid or gas is:
一种烹饪方法，通过转移液体或气体是：
A:Convection 对流

9 ^5 I, _1 V( W+ i& X68.The cooking of starches is known as  烹调的淀粉被称为
+ G( V4 ?! m; ]4 X9 {, r' d$ FA:Gelatinization 糊化
! {0 ?1 q9 C3 N) G# W+ @
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
4 O& M6 G$ T6 h& Z+ m+ TA: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：
+ a6 ]+ l1 h6 O! }7 dA: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
( _* T* h4 S/ ~# l- C' LA:Fumet 原汁

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
- U3 D2 Z: }" N( v" O& N3 x" JA:Carrots, onion, celery 胡萝卜，洋葱，芹菜

5 S. S- s4 F1 f; [73.Which of the following is a principle not used in stock making?
0 x) u. y( p3 p( G) G. E) r9 m下列哪一项不是用于制造高汤（低汤）的原则？
8 W9 `' u! l6 t3 H: X5 FA:Start the stock in hot water.开始在热水中操作
% g7 t6 j0 W) n1 ]) B! U9 F* R' _
74.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
; E1 h: Q6 T/ I0 @3 Y( R" P! I' OA:Remouillage 法语熬汤
0 u8 J: h' h" B6 s) q' P) C: Ohttp://www.haibao.cn/blog/post/176242.htm

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