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。

4 N8 t5 I! J& G1 w% P7 ]: K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。
! W& i  P, j) _  m# L( k+ ], ]9 N7 u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?
" Y' b7 D  W" O5 Z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
* l0 u; E8 |' C2 o7 s/ F; g! B: K2  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
# @" S& V( O) {, R2 K% MA: acid  食用酸
3 c& h* r9 z0 z' }% i8 @4 E3.Vegetables are major sources of which of the following nutrients?
0 Y- N, |0 |: w& N+ @蔬菜中包含的主要营养有哪些
5 w. V0 q  r1 x) M6 bA:vitamins and minerals. 维生素和矿物质。
" m. W7 Q2 H" }' @( o4.Cauliflower is commonly served with
  k! [1 f" K  x9 o- w& e" F& M4 Q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?
: P  m" P' C& d+ _9 I; w6 t/ s下面那种组合适应与油酥面(pie dough 做派的面团，或者叫酥皮？？）
/ x% Q: l) ~% F) }& o& s1 m4 JA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
3 ~8 j8 e4 N- A7 c6The French term for mussels is 法国语青口（海红）叫什么
" A2 c: w# D5 v5 N, M; M, LA:moules.法语青口，海红
3 C3 N" }8 }. `+ Z& `7 K7.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
0 O8 R3 ]9 }6 N7 v+ P8 o% \8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
6 }) M! V1 S+ K( EA:2 days. 2天
2 {2 J3 G  n; f8 l9 J9.What are the principle ingredients in ratatouille?
) u: h7 A$ h, J8 J5 n$ n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 ）
/ q2 N: s3 U$ L0 i. @% Z0 E10.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.
8 c; i" f) e1 ]4 |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?
3 S- L' }. l7 L4 ^' ~1 J2 v谁有资格颁发健康证（卫生证）。
A:Medical Health Officer.
医疗卫生官员。
6 q6 R6 O! ^: L# p2 O- A12.For what period of time is the health permit valid?
% o+ s8 [6 C8 ?& \, n3 h+ [健康证的有效时间是多久？
+ b. z) O7 I  m! q$ t: d, y; |A:12 months.12个月
3 m& |" Z  m6 S/ C2 G13.In the area where food and drink is prepared, the ventilation system must be able to change the air
5 b  ~3 ~# U. B( ?9 ^; p$ C9 E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
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？
( d+ t) v- P$ o8 n/ {A:110 degrees F (43 degrees C). 43度
7 e6 Q; o9 ~1 O& _8 Q2 X, m4 H7 y15。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
5 {3 W: a5 _+ t8 eA:180 degrees F (82 degrees C).  82度
4 v4 |- A6 u1 V: `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）
A:en papillote.  法语自己理解
+ l4 q1 s: C# r( i- K: F17。Wing or Club is considered a
7 `1 o1 O! c( R! \: d翼和CLUB 被看做是一种...
A:Bone- In Cut     带骨切
7 u3 O: |7 r; v$ `1 p! H18。New York is considered a   纽约牛扒被看做是一种
2 }1 e% ~) U2 j9 m. I* d; O% wA:Boneless Cut     无骨切
4 D7 u- u0 t: R3 M5 U' y4 e19.In general, a court bouillon for freshwater fish will contain
  }  l+ u& z6 D1 W) r# b2 E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
8 i& ]5 J: ]/ f; s, R  {& |, U2 e0 gA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
1 \1 l. \2 c" w8 ~$ z& y* d. 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
' t& P1 f. @! w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 c- }- P( q; }. O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）
5 W+ {- ~: b; r! O+ {! t, D% m22.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）
5 }/ p& W8 j) ]. v" WA:Brunoise. 法语： 粒或者末，先切丝在切成粒。
% O) z! W  K1 t! n* Z! G7 r' k8 Z* }23.Oil is added to the water for boiling pasta in order to
8 w# g7 Y' X- p2 f; i# U7 _向煮沸的pasta （意大利空心粉 ）中加油是为了
# L7 J$ B0 A' \1 H( n5 MA: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?
* }* p9 V9 e2 M! v+ Y4 H$ O" ?( i9 q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
' j0 d. d$ T- N1 \http://www.tianya.cn/techforum/content/96/563836.shtml

2 u$ G7 `  }* m4 M/ Z. a! a25.Which of the following is a spring vegetable similar to spinach?
$ |' K- c$ D. _* S1 [" D6 ~4 v下列哪项是一个春天的蔬菜类似于菠菜?
A:Sorrel. 酢浆草。
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:
* _% _' Y) J4 V6 G1 @5 J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
+ y! p( s0 b5 X$ v0 c, o, u" k
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
8 ^% h* t: Q0 R9 `  B4 d6 r7 S( g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
7 h+ H1 G, Z" u3 @) A! shttp://www.usstove.com/products.php?id=6

, b0 ~4 W. H7 C28.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：
- X4 a; ?( ^* W  y( _* ?7 EA:Tournant   图尔南
1 M# y& s; ~: c
; D  M- q1 C% |1 K29.Another term for the wine steward is:
" v( O( V. r% X2 ~+ c1 r3 s葡萄酒侍酒师的另一个术语是:
+ m7 f, {6 `# r+ LA: Sommelier 侍酒师

30.Molds, yeasts and fungi are examples of a:
- a0 P! d+ b8 l9 r- g: D5 a$ y* L, @霉菌，酵母菌和真菌是一个神马例子
; l6 O9 Z6 e9 O% Q% O1 }A:Biological hazard 生物危害
+ c' \7 |& ~1 O' }  H0 A
. k, M2 x0 |; X6 @! \$ f" K31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
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
6 T6 V  X) t6 D& ]8 ~" V
32.All bacteria need the following for survival:
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

33.Which of the following correctly represent critical control points in a HACCP system?
/ @1 J, k9 [$ X1 l. J9 k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
食谱，接收，储存，准备，烹饪，保温，冷却，再加热
; y& `7 E/ P- M% b9 x  A
& P  e- i* E/ K( B1 u9 ~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？
  o, v! N( ]& u7 |A:Essential nutrients 必需的营养物质
- a/ P9 t6 A) R* g# r% o
35.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
A:Hydrogenation  氢化

36.Which of the following is not an example of a fat substitute?
7 c# y: i* z: G% j! U下列哪项不是脂肪替代品的一个例子
5 K/ v2 v0 r2 o9 y( O+ U/ _A:Acesulfame K  安赛蜜K表

) w2 f# [: K( ^; `" [37.Health Canada requires that a product labelled "fat free" contain:
2 }, G. J/ G' C' h加拿大卫生部要求的产品标有“不含脂肪“包括：
+ _& U2 W" P* i+ k$ G: c5 DA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
  u5 C% o$ B2 F
38.Which of the following is not a problem associated with converting recipes?
; e$ j5 d+ `; z+ p下列哪项是不相关联的转换配方问题？
A:Unit cost 单位成本

5 B9 N) C4 _# }) l* d39.The condition or cost of an item as it is purchased from the supplier is called:
- p6 }, |7 H9 X" }* @9 O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

- s& \( @7 k, [% Q, y& D' Q40.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?
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
+ E& q8 _; `0 ]! L
% A* d1 g) A- h$ }# S, U42.Which of the following knives is used to turn vegetables?
+ i1 B, L# r) v4 P( p下面的那把刀是用来打开蔬菜吗？
A:Bird's beak knife   鸟嘴刀
) M2 a) Q6 z- Jhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
, V  E8 f0 a4 p3 l. O) j4 B
43.What is an instant-read thermometer best used for?
+ z' n" g* B2 m' i9 @- b. Y) ?$ ?& W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
8 X) z/ W& J$ V! |5 w6 F, m2 R# M
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

6 C7 f5 I# I% u3 n45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
8 v8 _) N1 L% K8 W+ {+ I( l哪件装备下面有一个可移动的碗和一个S形叶片？
' O, Z( t# H7 i7 x& L: Z- D* I" dA: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?
9 j. S$ ?8 V) [! f, Q! K! i3 y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
. D4 B! B6 U: A8 w$ f# A
- r  Q" l8 h/ u9 g47.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
" K2 a' ^/ N" _2 W  Zhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting

# \' F& D4 L+ W. C" |( b  h' r48.Which of the following is a diced cut used to garnish soups?
0 y& p8 t" ]) j2 f! x4 G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！！——
1 o7 q4 A) S# w$ {5 Z& {+ }, JA:Gaufrette
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
3 r- k: a- v$ X" f. Y. ~" o$ I* dGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
4 d4 H' ]* Z( L6 ^" P+ k1 ^# K
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
- u* j5 C$ J+ f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）
9 c/ }. z9 S# B5 o$ {A:Cilantro 胡荽叶 香菜
9 Z3 m: w- r/ \, @! {) Vhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
* G; y1 z6 A  t- V& p( {) R
60.Allspice is made from:
多香果,  多香果香料是什么
! i0 X; |7 l% X; L; [. s! fhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
A:A dried berry 干浆果

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/
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
0 N/ E2 X- ^4 l( {
9 U' M) @) N9 Y6 w  a63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
4 ?5 s( H/ n0 c! J7 A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' o  u; I- a/ ~1 c( pA:Pasteurization  巴氏杀菌

64.Which of the following steps is not the correct procedure for whipping egg whites?
, C8 e, j9 v$ T- u4 t下列哪个步骤是不是正确的蛋清搅打程序？
3 q$ P  ~2 B; z. s$ |+ J+ PA:Allow to rest before use. 允许休息后方可使用。
* @$ o) C/ n/ O; D& M
0 R' L. @3 D; }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
  c' Z6 }3 H0 N0 C炼乳是一种浓缩牛奶 是去除什么做的
A:60% of the water 60％的水

- {3 u4 C. G) U: F67.A method of cooking that transfers heat through a liquid or gas is:
' E  Q: X# `( }0 @一种烹饪方法，通过转移液体或气体是：
A:Convection 对流

: F8 |' O/ i3 [5 g68.The cooking of starches is known as  烹调的淀粉被称为
A:Gelatinization 糊化
$ H7 d% d5 X+ N8 i: L/ r( m
7 C; a" f( J5 z6 o2 m0 v8 w69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
4 @$ Z# D5 ], A1 n; j0 N( q) n- J- OA: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：
3 q; _0 P" g7 e# M9 g8 _  }$ [A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
" l; r# t, q- j7 q* f
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
) n* D/ U; h/ @: ^: ~  g
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
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜
7 T, ^( P7 F9 Z, C2 T1 G
73.Which of the following is a principle not used in stock making?
' V$ S0 \7 j. ?8 L% q下列哪一项不是用于制造高汤（低汤）的原则？
( P4 ~4 ]; d! h( e* J# pA:Start the stock in hot water.开始在热水中操作
: H% K: s( w1 L+ m! T; E+ U) T3 M
: g" i# B0 c- E0 k$ f& n8 ]8 l74.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
% o0 k2 v5 |7 I' C! U+ Ihttp://www.haibao.cn/blog/post/176242.htm

qdlaoying

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杭州小妹

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