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。

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。
* `  M( e. }" Z. t! N( Y" \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）
A: pressure touch. 压力触摸
5 I: {* b4 {! [1 x2  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?
蔬菜中包含的主要营养有哪些
' Y( j3 o) S' c/ qA:vitamins and minerals. 维生素和矿物质。
! M- l" n6 \+ ?* R6 m+ H4.Cauliflower is commonly served with
) U3 E* ^4 D9 [2 A5 p3 a5 d花椰菜（菜花）最常见和那种酱汁搭配
A:Mornay sauce. 奶油蛋黄沙司
  S# ^5 `$ ?8 O) ?& p5.Which combinations of products are found in pie dough?
. Y  X. L# z/ s$ f! |下面那种组合适应与油酥面(pie dough 做派的面团，或者叫酥皮？？）
4 F1 h8 v# e) Y' k2 a3 D; ^A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
  k5 n/ O0 }# U$ Q2 v6 L5 q' z* Q4 N6The French term for mussels is 法国语青口（海红）叫什么
A: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？
! j" L* W& R( Y9 U% i; ]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
/ a7 q! q! Y1 H/ ~$ WA: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, H, E/ R1 O* \# s- X# BA: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 ）
' Z" n7 r3 @. ^1 B" b10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
+ x7 r- a+ o% ^2 W8 hA:cook food in quantities that will be used up within 20 to 30 minutes.
( {; a% d  u* f4 W+ }大批量烹煮食物要在20到30分钟内
* }, X2 r5 Z4 [4 h; Z* B6 g11.What person has the authority to issue a Health Permit?
谁有资格颁发健康证（卫生证）。
1 f$ Q' M4 D0 y$ Q, e1 W% K8 @A:Medical Health Officer.
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？
, B) w( Q3 E4 P- Y2 K& kA:12 months.12个月
* ~0 i) T4 ?( j* q+ h% k13.In the area where food and drink is prepared, the ventilation system must be able to change the air
$ m  C3 }4 m' m, U* H+ @; d# V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
- C1 D' N5 w! ]# c- C  d14。The minimum temperature for manual dishwashing in the wash sink is
: p$ b6 k; J2 x4 c0 N手工洗碗，洗碗池的水温最低多少度？
1 h) n2 b' r  ?. E+ f5 O: FA:110 degrees F (43 degrees C). 43度
' a) Y3 g$ w7 z' ]6 [$ b15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
( ~% `2 A% g# B9 Y; g用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
* v- s/ d# {$ zA:180 degrees F (82 degrees C).  82度
" K# T* u7 Q; e+ j' n( d3 \16.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）
& d; d' W; |) Q# w- t; z% tA:en papillote.  法语自己理解
17。Wing or Club is considered a
' i- l5 c4 C: A3 D翼和CLUB 被看做是一种...
A:Bone- In Cut     带骨切
2 `# I) O6 K! C' I18。New York is considered a   纽约牛扒被看做是一种
- K, ^* _5 M% x% {( PA:Boneless Cut     无骨切
19.In general, a court bouillon for freshwater fish will contain
( x2 U9 r$ N; n7 n8 J$ ^9 ]* \8 O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
" V9 z5 q0 ]2 `A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
  v8 i  K1 d. f% O" J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
" M, v4 ^! z+ b  ?3 _八角和下面的那种原料有相同的味道
* m/ b( C$ U( g' ?3 _A: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
A LEEKS  似蒜葱 （这边人叫京葱）
22.Which of the following cutting shapes refers to a small dice
/ M: y/ G4 Q* Q" [% ]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 q2 y  j& i  v- I8 V1 O: C23.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
! s  x3 U. A' I& A8 Q3 I! }A:prevent the pasta from sticking and to minimize foaming action.
& s' a# e9 r# N- \  G防止面条黏合并降低发泡。
24.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）
A:Pesto.一种绿色的意大利面酱
0 ?6 |9 T( c# ]9 M; K1 r2 W2 M. rhttp://www.tianya.cn/techforum/content/96/563836.shtml
4 s8 v) q, ^* l! V2 u
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?
A:Sorrel. 酢浆草。
* `8 H  {1 ]1 Q& M8 Z& v3 d% a; lhttp://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:
2 m! r4 x7 `5 f" f哪位厨师最早带来高水准浮夸的美食
# z8 p4 e7 z, @0 C) x9 j( hAAntonin Carême 人名 安东尼·卡罗美
8 `- c; u# h% V7 c5 X7 k
# N; d) E* k+ r- m; O' z27.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 。
5 q1 R, a7 M: f! g' e3 ?: G4 wA:Cast-iron stoves         壁炉
# o1 _; M  V9 @http://www.usstove.com/products.php?id=6
( Z5 J6 X* M; A& o2 d' {
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
1 U4 _7 ~8 x$ i$ w' V$ Q
5 `$ s) Q/ {% Y29.Another term for the wine steward is:
3 ~# x5 F6 W9 F葡萄酒侍酒师的另一个术语是:
% r* Y. [. m8 p% c2 d8 a+ wA: Sommelier 侍酒师

30.Molds, yeasts and fungi are examples of a:
: k0 q4 L. d) l6 @" `9 Z( n; m霉菌，酵母菌和真菌是一个神马例子
A:Biological hazard 生物危害

; ]0 ?" ^; h$ L31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
" e$ q5 G- Z0 C根据加拿大食品检验局，食品的危险温度区在多少之间：
7 h$ b; k# f0 K4 FA:40° and 140°F (4–60°C)     4-60度

32.All bacteria need the following for survival:
' T& E$ M  v" {" D' V8 \5 h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

$ p/ i" s/ v4 G5 E' P* Z# N33.Which of the following correctly represent critical control points in a HACCP system?
" D# p4 @1 x& @' x6 {: _* M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
8 ^6 J1 u: F" P& b+ V食谱，接收，储存，准备，烹饪，保温，冷却，再加热
* a  R  ~9 O7 _. \7 y. ]  v
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？
# U. b' b; t( m% _- ]5 }  f$ KA:Essential nutrients 必需的营养物质

35.The process by which a liquid fat is made solid is called:
' S' T/ j% a  m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?
下列哪项不是脂肪替代品的一个例子
A:Acesulfame K  安赛蜜K表
# y+ _0 I7 O3 o" Z5 y- X9 n
$ W1 ~: ~4 i! g37.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
0 i7 G) |6 A) ~; S$ a1 ?
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

/ i# `! ^+ R+ n. ~39.The condition or cost of an item as it is purchased from the supplier is called:
3 A8 J1 r8 T' f从供应商采购的物品的品质或成本叫什么
3 h' I3 q: O1 ^2 Y6 c2 n) T, r7 BA:As-purchased cost 购买的费用
: U) ]% d! `- m. ?. `' c7 `
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
& c$ m& }# C8 o( XA:Parstock 基本日常最低库存
" }- s/ o: _' y9 \' S2 r5 p
1 _; r6 N7 Z! S, b/ k41.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
5 M1 M& N# L$ V$ ]2 I
4 q* `' w" p0 q: u) p, }6 ?# C5 p42.Which of the following knives is used to turn vegetables?
下面的那把刀是用来打开蔬菜吗？
0 a/ ^* Z6 n2 j( BA:Bird's beak knife   鸟嘴刀
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
/ p$ d# Y' L, p& |9 ]# q# y0 A: r
; P" _+ F- T' G/ a/ {43.What is an instant-read thermometer best used for?
$ ~+ e9 X: Q4 u$ W$ M1 J7 O即时读温度计最好用于那方面？
+ \* x2 B0 k8 A& L" v  rA:Checking the internal temperature of a roast 检查被考物品的内部温度

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
  Z4 ?: Z! ]8 A6 u6 }, sA:Cast iron 铸铁
' w7 q( W$ h6 D! [5 w# W" n
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
5 V2 P7 w$ S9 W6 E* P3 S& C哪件装备下面有一个可移动的碗和一个S形叶片？
4 v/ W1 M. ]0 kA:Food processor 食品加工机
http://www.google.com.hk/search? ... iw=1263&bih=572

46.Which of the following is not a rule for knife safety?
下列哪项不是用刀的安全规则？
7 m. e7 T! O+ W) y( FA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀

- ]4 f5 A) n: [% b( a( |47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
0 z, {' g1 A' [+ ~6 F把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
A:RondellES
% \/ Q$ J% L- u+ D6 a6 ~5 P. nhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting

4 x# f! p: p4 R. R48.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？
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
, g3 `& a+ W( t1 G# K49.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
+ C# R  i' C, A) Lmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
1 n( B) D1 i5 xGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
7 M- }7 X( [/ Q2 ?0 w, N
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
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
& j& m3 v  Q" ]* d3 V6 G' M/ v0 ]http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
; X. H+ g8 y: Z3 r1 V7 K# gA:A dried berry 干浆果

# g: Y1 M+ l/ r4 D/ c' Y61.Which of the following are used to make a sachet d'épices?
下列哪些是用来做香包德épices？
- _3 k9 a* l0 j' Hhttp://www.sachetcatering.com/
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香

% i" M6 H* e) E" \62.Which of the following condiments are not soy based?
* H5 S4 \! @5 \+ r, K! C) u下列哪项不是酱油调味品的？
A:Wasabi 日本辣根

% T# T4 w; T/ R3 Q63.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

6 l% v8 M9 w) F, y% O7 B64.Which of the following steps is not the correct procedure for whipping egg whites?
7 H  b! v: P5 g6 L下列哪个步骤是不是正确的蛋清搅打程序？
% Q* c% ^6 S/ ]8 Q+ u' W& [A:Allow to rest before use. 允许休息后方可使用。
# @" u) I% U' B$ e, k! h
65.The weight of a large egg is between:一个大鸡蛋重量介于：
& L/ T5 R2 ]; x; j' G. BA:56g and 63g 56克和63克

+ c" w) I9 @2 g66.Evaporated milk is a concentrated milk that is produced by removing
1 I5 t( ^) e# _# A2 A5 V* e炼乳是一种浓缩牛奶 是去除什么做的
A:60% of the water 60％的水
" Z6 R( o: c; ^" j4 }; K1 o* a# v
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：
* Y. j& f! B0 m( zA:Convection 对流
0 ?) T# }  `! c0 O  z
. Z1 e  ~; I7 O  p! ~  F+ i68.The cooking of starches is known as  烹调的淀粉被称为
* _+ J2 C2 C) b" f0 l5 @4 {A:Gelatinization 糊化
* `0 w* k" z) P/ \, [, i
" R/ {3 `4 G/ _5 u) G( @+ X% n69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
+ ~& w0 ^! h9 `5 I5 r, ]; eA:Braising 烤
6 Y3 M  c. ]! i  q
$ o3 ^, _& d9 Z6 c: m9 M0 u70.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：
. i( }8 p" I  {/ `+ {: {' `, S3 KA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
) {# U8 i+ q* `/ Z9 O
. N, |: r% `& S" l- J71.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
1 V. W+ w3 A) c% j1 RA:Fumet 原汁
' C1 R% K2 E3 b4 t$ c
4 w5 s1 _/ X4 r& M0 m) g4 t8 s% f72.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

4 r' _* L2 S' U. s4 R9 E73.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？
+ K7 Y5 C) b& [% U# iA:Start the stock in hot water.开始在热水中操作
" P; H* a( q0 S( ?7 N6 K1 d9 a$ x
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
$ a) _) {0 m& @A:Remouillage 法语熬汤
http://www.haibao.cn/blog/post/176242.htm

qdlaoying

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杭州小妹

加油！

qdlaoying

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