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。
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
5 n% R! T0 s2 a- b8 V  _. O1.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）
& ]- _: X; u; K1 d9 B- j- tA: pressure touch. 压力触摸
& o+ ~* L( n4 W7 |& k1 O2 y2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
+ O9 c" t7 |, ]  P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
A:vitamins and minerals. 维生素和矿物质。
4.Cauliflower is commonly served with
" ]$ r' q/ \& f花椰菜（菜花）最常见和那种酱汁搭配
* C( F8 n  s( r( e5 EA:Mornay sauce. 奶油蛋黄沙司
, _. a5 N- D/ S7 L2 v% E* K% P+ ?* F5.Which combinations of products are found in pie dough?
下面那种组合适应与油酥面(pie dough 做派的面团，或者叫酥皮？？）
3 q) W# L  _$ l: ?1 q/ JA: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
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
2 M% Y0 e7 Q$ _7 H' [$ Y8.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）
/ X$ B  L" p6 R/ 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 ）
) r  \$ g8 ^4 q10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
! ~- L7 V; e0 C# X% v8 mA:cook food in quantities that will be used up within 20 to 30 minutes.
8 q- O* z  {* `2 w: N) w大批量烹煮食物要在20到30分钟内
. f2 \  ]# }2 L/ u5 M* P11.What person has the authority to issue a Health Permit?
) h, _# y, s# {6 `, {* l谁有资格颁发健康证（卫生证）。
A:Medical Health Officer.
. l# o$ I% D% x医疗卫生官员。
/ }; V+ j3 e% L) `8 ^9 }5 y1 F, g+ V12.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
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
" F& @$ D- ]3 i) v6 [14。The minimum temperature for manual dishwashing in the wash sink is
, Y  @% }0 _9 S0 ~手工洗碗，洗碗池的水温最低多少度？
# o+ Q  z5 ^$ qA:110 degrees F (43 degrees C). 43度
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
, {5 u  B6 ^9 c' J用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
A:180 degrees F (82 degrees C).  82度
+ R9 n$ j. i& A9 N' M/ E7 ^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）
6 `, e3 E, D$ j" x0 X( O2 D: F# ~A:en papillote.  法语自己理解
* ~) c8 C6 h; Q17。Wing or Club is considered a
翼和CLUB 被看做是一种...
A:Bone- In Cut     带骨切
7 x* l5 d. ^4 b) f' _18。New York is considered a   纽约牛扒被看做是一种
A:Boneless Cut     无骨切
$ b# C: }/ v2 K  N19.In general, a court bouillon for freshwater fish will contain
: K7 @4 _! {0 R) x8 C, f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
) P6 c( \0 B% w3 }' I% o2 }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
八角和下面的那种原料有相同的味道
! R: ?) @0 [; Q7 z; F# h( W- N' gA:fennel  茴香
* j" ~& O; R- q21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
; |1 b+ h' X+ z- l/ x* M下面那种原料更像大葱且有平面的叶子
1 L! K' X& a1 y) \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。
2 P' _( N6 _+ w) Y+ d2 v23.Oil is added to the water for boiling pasta in order to
9 m9 b7 C3 `: M% u* t4 `5 N5 L向煮沸的pasta （意大利空心粉 ）中加油是为了
; v, X2 k: ]& h% I0 g6 _A:prevent the pasta from sticking and to minimize foaming action.
防止面条黏合并降低发泡。
. X0 h# h) _; ^8 M2 j4 U& R' _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 ?' x: Y7 f# m( Yhttp://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?
A:Sorrel. 酢浆草。
) b. h, F/ [% Q" Hhttp://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
  s! z& W, M- l; v: ^' jAAntonin Carême 人名 安东尼·卡罗美

% ~. l! |$ V, |27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
# [0 g3 u2 A1 s3 R* K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 y) ]% A5 e6 }- RA:Cast-iron stoves         壁炉
http://www.usstove.com/products.php?id=6
' |/ }: E9 J, e8 Q4 W) Z
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
  M5 R3 f/ O' x: f# y7 N2 Z
4 J" k7 ?: X* ]+ b0 E6 h7 W  T29.Another term for the wine steward is:
葡萄酒侍酒师的另一个术语是:
+ w" N# U6 Q- J7 g! |+ R0 o9 m) NA: Sommelier 侍酒师
% S) I6 z. s( Z) @7 F5 y" @
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

9 o* }3 v9 v$ M% h31.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：
6 G% {/ f" D; P" VA:40° and 140°F (4–60°C)     4-60度
/ o/ k9 P1 W- }* U) O
32.All bacteria need the following for survival:
+ a2 {% U( W9 R* ]0 ~1 y  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
7 J& S9 x5 r& y: w
33.Which of the following correctly represent critical control points in a HACCP system?
以下哪项正确表示了HACCP体系的关键控制点？
( H/ B# j0 L, z: I* DA: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
& O6 g& ~  |. B: F1 O% ~
34.Which of the following is not an example of a carbohydrate?
& m: B! H1 t0 C9 N3 e" \7 h9 J6 R下列哪一个不是碳水化合物的例子？
! \/ z  H# D1 a- x- O+ jA:Essential nutrients 必需的营养物质
7 s6 q' z: ?  [: @( K4 ^& Y
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
* c0 s: F. U" ]2 Z( R
36.Which of the following is not an example of a fat substitute?
; P, S+ S" o4 e/ S. T+ e下列哪项不是脂肪替代品的一个例子
A: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：
0 z9 s- _: z# c% T5 {A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份

& W. A: k/ V  ?: m  ]4 k38.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？
3 Q' r5 o( t% _9 x+ BA: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
" z2 y% L/ F+ IA:As-purchased cost 购买的费用

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

1 X4 N! s. d# \( Z41.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

42.Which of the following knives is used to turn vegetables?
& d& d$ y: P: b$ |" o5 o下面的那把刀是用来打开蔬菜吗？
: Y* u' Y  n1 E& k* J/ DA:Bird's beak knife   鸟嘴刀
2 D, m3 u. n$ \http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
$ s/ F: [, C9 I& e
43.What is an instant-read thermometer best used for?
$ n  `& q7 ~: D$ b( }# s3 E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

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
; n" c* Q9 O7 w" |/ AA:Cast iron 铸铁

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？
, d/ ~9 A" c7 eA:Food processor 食品加工机
& s1 K$ b0 X* ~( m; @http://www.google.com.hk/search? ... iw=1263&bih=572
' I5 {" f3 k& C
4 h/ f, t) R2 }) j. `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
( {  e' @4 `) x% C4 W
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
: `8 a, t# @2 S( _; r
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？
" H  n3 a; `& I4 @, P) SA: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
) W" A: j) A. {3 Y) c2 A# D6 ^thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
8 i) z& P4 U8 @% Z- lmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
% N' x; ]( Z, y* P4 q0 o7 aGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572

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
+ W. A% T5 F) Y: z) R7 S8 J6 Whttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx

60.Allspice is made from:
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

( f) |9 g" p/ u61.Which of the following are used to make a sachet d'épices?
' K* {/ p: y! i7 o& P+ a- D下列哪些是用来做香包德épices？
% {: [  u& e3 |9 @8 F: X+ Z6 [  thttp://www.sachetcatering.com/
5 w4 O" i' h, p2 RA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
- O# E; F7 I2 H2 \
% K9 W( w% @5 @$ S- e4 j5 P62.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
( H- u; ~% X% z. R
9 Q0 E2 I0 x: }3 J- J/ T; ~63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
% e: i" M  U% N) S- h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
8 F8 Q0 F4 f+ Q& z
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。
. z! V* K- J9 z; K+ u4 }: H
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
4 h4 v3 W% m& c( o! u4 J! Z6 x% G
8 F  l7 e# d- [& C6 V& X# C66.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
4 v1 x. y% [/ }3 I7 Y; p
: p* r$ e* o9 v, c67.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

68.The cooking of starches is known as  烹调的淀粉被称为
( S3 P7 C5 o, |' e1 B- \A:Gelatinization 糊化
& E8 p0 p+ T" \8 i' R! s
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
9 L* N/ L" ^+ H5 yA:Braising 烤
! r- I( v3 c4 R8 u: G
8 T5 `4 L+ L& ^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 X8 r2 c$ E: h+ tA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
6 L, ^/ J$ u' V- l
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
* V. ^3 {7 r8 n# N3 O! b. N6 F2 I; H
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
" t8 ^* ?# {9 P9 }$ f& [: L
73.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？
! r/ K. B  k: X, f  LA:Start the stock in hot water.开始在热水中操作
/ I/ Y5 P" d. {. N- 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
A:Remouillage 法语熬汤
4 {: N* T( J/ j% Q# E) Fhttp://www.haibao.cn/blog/post/176242.htm

qdlaoying

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杭州小妹

加油！

qdlaoying

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