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。
0 E) Y0 }; S1 \; c* L6 ]* z
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
; m2 T* n. u, \2 B3 A1.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
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
* b; |; T+ o" P3 x) U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
2 S; G. j" N" _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
3 y5 W0 L& h- _A:vitamins and minerals. 维生素和矿物质。
2 ]& }* f+ D. |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?
5 h% k8 l2 B; x) }/ n4 K: j下面那种组合适应与油酥面(pie dough 做派的面团，或者叫酥皮？？）
" K4 s# J3 d, y& }+ \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
. |* a9 O6 Z: B" Y5 q4 JA:moules.法语青口，海红
1 Q0 I; C" c5 {" B4 `: ~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
1 I* X0 n* s; G! g/ o/ nA:2 days. 2天
' l* V. T& B, d1 s: D9.What are the principle ingredients in ratatouille?
8 X7 w4 K  m0 j2 t8 M4 p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 ）
7 U. k+ Y9 y) c: [2 m0 J, ^3 I10.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.
$ C0 S9 e/ W0 d7 C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?
6 [1 k6 v$ A7 a谁有资格颁发健康证（卫生证）。
% u& \; }- d" d/ T2 [0 S, ^$ kA:Medical Health Officer.
1 ~6 ~$ w& Y9 }( j5 }' j/ o* C6 q. ^医疗卫生官员。
: t/ F/ `9 n! y: G. L6 }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
2 ^3 S: X( I* I7 W. C; n13.In the area where food and drink is prepared, the ventilation system must be able to change the air
$ R' P# Y6 j% u+ s, J9 a$ F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
; l. R$ O/ k& ]8 W+ W2 {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？
- Q1 }: z& d" P8 }9 KA:110 degrees F (43 degrees C). 43度
$ ^* o4 S% D* d15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
3 N6 q7 |# G) l  e/ A0 _用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
) X  B. S2 T, k# \A:180 degrees F (82 degrees C).  82度
, _0 @- ?6 X2 w. \6 S% e8 e16.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
( h  {9 c. C/ |* [17。Wing or Club is considered a
翼和CLUB 被看做是一种...
! W6 E4 n: h' s3 XA:Bone- In Cut     带骨切
. Y, L3 Q9 t9 m; b3 w* F2 S* d18。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
8 Q5 O) D! l6 ^* V1 ^4 \5 [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
) q  K$ [0 i: ^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
. ]4 j8 Z4 M" z1 C- c' M4 `20.Anise is very similar in flavor and appearance to
2 D( h6 z2 ]! t6 P. X八角和下面的那种原料有相同的味道
5 b; q5 [$ t% R; c8 ZA:fennel  茴香
* _  T7 U7 N4 M$ G- `21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
* R/ _9 \/ d, j. h; |下面那种原料更像大葱且有平面的叶子
8 E% i$ B( Z( p: RA 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）
5 H# G* F, f9 v/ L* M( }: x& pA:Brunoise. 法语： 粒或者末，先切丝在切成粒。
4 G7 n  x! b1 f3 Q, Z23.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?
! r6 n' M3 O# e1 Y5 n8 d" b下面那种PASTA 菜肴加 松子和 （basil 紫苏，九层塔）
5 d1 H( y/ d# NA:Pesto.一种绿色的意大利面酱
http://www.tianya.cn/techforum/content/96/563836.shtml

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?
* o( S+ R0 M. o6 DA: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:
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:
3 Q+ ?) j) \  P  S& W( z下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
8 N8 I' b" E( r0 s4 J2 v( OA:Cast-iron stoves         壁炉
* }9 U0 O) M; x+ p3 T4 Z! shttp://www.usstove.com/products.php?id=6

0 G$ \6 b9 |) b& X+ T28.The French term used to describe the roundsman, or swing cook, is:
' D/ k. d! I1 Y9 H法国术语，用来描述roundsman，或摇摆厨师是：
* e$ \. h$ Q2 m" HA:Tournant   图尔南

- q, @/ j+ p/ s) j7 Z29.Another term for the wine steward is:
葡萄酒侍酒师的另一个术语是:
1 I+ k/ L, o4 P/ H9 W1 ~A: Sommelier 侍酒师
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/ A+ k* |1 Z3 e/ J" R30.Molds, yeasts and fungi are examples of a:
- ?& R3 k5 u, q3 i: Y霉菌，酵母菌和真菌是一个神马例子
5 u, L! W+ a' R  D. x  lA:Biological hazard 生物危害

& c9 c) C) I1 p* @: T+ c1 I  b31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
  k4 e& m* n8 M( P3 e. u! `根据加拿大食品检验局，食品的危险温度区在多少之间：
, |1 ^. l- _9 l4 y  yA:40° and 140°F (4–60°C)     4-60度

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
# J8 k# o  c8 T+ g" M! [- ?
4 B5 k, z; N# X- I) W0 b$ Z7 [33.Which of the following correctly represent critical control points in a HACCP system?
6 Y  t/ N6 x; V以下哪项正确表示了HACCP体系的关键控制点？
$ @, m8 `! k+ a* w# dA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
# U) q& J! ~  Z3 f8 ?0 `% S食谱，接收，储存，准备，烹饪，保温，冷却，再加热

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？
A:Essential nutrients 必需的营养物质
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% ?7 @3 M; M8 K: J9 T0 N" a8 B7 l  K35.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
0 k# y5 i2 T( z4 q7 aA: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
4 Z8 Z4 E$ ]2 u! ]6 o! s9 LA:Acesulfame K  安赛蜜K表
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: R" r; T$ Y: I$ M: H37.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：
9 |8 N( G  m" ^/ DA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
: ~1 S* a3 ~2 Y$ h
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？
: t: J3 K/ [. |. jA:Unit cost 单位成本

39.The condition or cost of an item as it is purchased from the supplier is called:
: q& |: B9 V. a4 S! J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
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; i! D/ G2 f3 Z3 s6 o& K# z2 \" c40.The amount of stock necessary to cover operating needs between deliveries is known as:
* h/ K0 x) a& m: r  K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

7 H7 a$ s+ `+ L8 S& W+ O41.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

  Z5 M+ r1 D) Z6 {& U! F7 C42.Which of the following knives is used to turn vegetables?
1 }4 Q6 n7 a2 G0 P, F; v1 B下面的那把刀是用来打开蔬菜吗？
$ `% f; @- |. C2 pA:Bird's beak knife   鸟嘴刀
, E) ^2 x; k6 l. b' A  `& a) }! Nhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird

- x2 C0 W0 O- r9 u, Y! L: |43.What is an instant-read thermometer best used for?
" Y9 ]4 y  Q; d4 K& l即时读温度计最好用于那方面？
- ^" {% v# \6 r6 i& k$ O. VA:Checking the internal temperature of a roast 检查被考物品的内部温度
3 H7 h# l# m& }
2 g6 d* @# a* _+ w$ q! S) N2 C% {; j44.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
) p2 N0 n, }7 G. K7 L4 X0 UA:Cast iron 铸铁

45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
: }4 D8 U  P/ [* z6 g哪件装备下面有一个可移动的碗和一个S形叶片？
( [- V: b+ V9 B. ^A:Food processor 食品加工机
! t# k$ g1 V+ U) D( V2 Nhttp://www.google.com.hk/search? ... iw=1263&bih=572
% C  y6 Y) }4 Q* q+ b* m# ]
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？
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
& P: v7 z5 f9 [" Y2 y把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
A:RondellES
/ O2 J8 R: u8 u" Y, T5 I- [% _6 nhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
. x, h+ w7 @3 D下列哪项是切成小方块用于汤的装饰？
. Y* V7 z% k# l: m  P- fA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
8 I3 s/ V* W' y. `4 z: r49.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
: y1 g; ?3 l# k0 k! l: j+ `mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
( J# s/ I- N$ t$ \! K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
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) ]8 @$ s! J  t1 t8 i6 s* N60.Allspice is made from:
多香果,  多香果香料是什么
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
* `1 ^) y% I! g) o7 \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
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* q5 W; x6 F' E' B0 ^" c$ ?  |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
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
  T% ^0 u% n8 V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
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64.Which of the following steps is not the correct procedure for whipping egg whites?
  p( d+ P0 d& Q, B- y' H9 Y6 n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。
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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
3 L' b# @% ^4 ?
1 ^) {- ]( j4 D+ B66.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

& W# G" b% v% b9 m2 ?. v0 k67.A method of cooking that transfers heat through a liquid or gas is:
9 }0 h# V* D0 d- w一种烹饪方法，通过转移液体或气体是：
A:Convection 对流

: t- A4 o) j0 B% d9 g68.The cooking of starches is known as  烹调的淀粉被称为
) S: [8 v( A2 X$ I. zA:Gelatinization 糊化

6 U* S8 m3 [9 f3 a) I' O/ ~69.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

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：
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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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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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
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73.Which of the following is a principle not used in stock making?
. o2 C* t; p) |* V& U下列哪一项不是用于制造高汤（低汤）的原则？
$ n5 {9 d! ^2 e1 k3 ]( W5 BA:Start the stock in hot water.开始在热水中操作
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. O; ^2 Z+ g3 @, Y  k4 V74.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
1 L, ]. }9 s7 x& @A:Remouillage 法语熬汤
0 v0 g7 ~( P; }3 zhttp://www.haibao.cn/blog/post/176242.htm

qdlaoying

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杭州小妹

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