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。

+ B  C: v  B: c+ t6 R, U) J1 y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. B, s& t- j2 [6 h( g4 E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
2 V/ H& A: D  t- a. 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）
1 }' h& i8 M7 ]; Q/ ?0 ]. c( W3 xA: pressure touch. 压力触摸
4 P* Y3 c* y1 a9 ~5 y8 X" N7 ?2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
8 W0 _9 `8 ~9 [3 H( k7 B9 W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
( G3 N# {# S& G1 A2 m3.Vegetables are major sources of which of the following nutrients?
7 ]0 O4 L3 P% |! f1 R" v. a' t8 D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
1 w# Y8 s5 [! h4 M' h$ z7 D3 j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?
2 B' F# a) O8 u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 c. Y8 `- M( V- j* u4 u, LA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
% D, E, x# I- w0 @! Q1 T6The French term for mussels is 法国语青口（海红）叫什么
; Q3 n/ P+ s$ d& s. n4 y1 c% |8 P+ \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
8 b' x) R) N& W1 i8.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?
& `" P5 w7 J- Q7 k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
. n6 v, B7 i$ {2 ~# u西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini （西葫芦 角瓜 ）
10.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
# m/ F( I2 n; m9 J/ [6 F( R11.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.
4 B/ x: m$ t: Q# o医疗卫生官员。
! @+ l7 Y. H; S3 }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
13.In the area where food and drink is prepared, the ventilation system must be able to change the air
/ b8 ~# g+ Z1 m6 [; B$ J4 b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
% m- d3 {* }1 `5 J* w- Y14。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？
A:110 degrees F (43 degrees C). 43度
3 T" u0 I, Y$ B* i4 M5 L( }3 r15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
  U+ f2 p! k( Q  T! e% `. C5 I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
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）
4 ?6 K, t  g9 g" x" DA:en papillote.  法语自己理解
  p1 F/ U0 K- C" W17。Wing or Club is considered a
翼和CLUB 被看做是一种...
A:Bone- In Cut     带骨切
' W* m0 |! K( m9 @# d: J1 R18。New York is considered a   纽约牛扒被看做是一种
A:Boneless Cut     无骨切
  o5 h: `6 Z) G4 f; H8 n19.In general, a court bouillon for freshwater fish will contain
! o6 v! J) C* B. P' Y0 A( J" 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
八角和下面的那种原料有相同的味道
( [0 N( w& Y# D$ q8 ?: W- UA:fennel  茴香
' E, l/ z' F0 Y) S. |+ ?21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
' Y! Q+ l+ n5 \' H$ P下面那种原料更像大葱且有平面的叶子
: |* B$ k- k8 D. ?0 }A LEEKS  似蒜葱 （这边人叫京葱）
0 I- _% v( ]3 I  I' h* K( d/ X22.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）
; O# d- m- j" O  F  E  Z2 }8 }* nA:Brunoise. 法语： 粒或者末，先切丝在切成粒。
23.Oil is added to the water for boiling pasta in order to
9 \. G& Y  U  E! A5 Z2 q- N+ T' c向煮沸的pasta （意大利空心粉 ）中加油是为了
2 _5 y8 R! t7 v5 KA: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?
0 s7 U# K1 z) j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
% u1 T7 ~9 L0 l; U4 z3 Hhttp://www.tianya.cn/techforum/content/96/563836.shtml
2 p3 N9 _/ M2 @0 t7 [+ V
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" n/ ~7 U; S! V- j2 I0 ihttp://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
  s: Q2 m: O; Q, m# F
# X. q% ^: |* o8 B5 V$ O% n27.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 。
A:Cast-iron stoves         壁炉
9 J8 R+ L$ }  Q2 ^) hhttp://www.usstove.com/products.php?id=6

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
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8 {9 P7 \  r2 y. a7 ^29.Another term for the wine steward is:
葡萄酒侍酒师的另一个术语是:
# t0 h/ J& z# mA: Sommelier 侍酒师

  U5 n* n2 q2 A9 |4 P30.Molds, yeasts and fungi are examples of a:
/ M- B3 P9 H0 Z0 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:
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

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

3 H* i/ c2 R+ Q33.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？
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

& m. {$ U( `% @7 f+ g( K3 c1 C34.Which of the following is not an example of a carbohydrate?
) x- ^( ?; ^' q9 ?% q. A. `下列哪一个不是碳水化合物的例子？
7 A' W8 y" |' p: @A:Essential nutrients 必需的营养物质

35.The process by which a liquid fat is made solid is called:
+ E8 o% j, \% D. c) n+ v/ X! t3 W) g液体脂肪做成固体这个过程叫什么
0 A3 V* b2 f: L; I9 oA:Hydrogenation  氢化

36.Which of the following is not an example of a fat substitute?
. [- c# S  S& p# U) n; C下列哪项不是脂肪替代品的一个例子
: t  z# A, c5 A: g  F) \: R% z9 \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：
( D$ e5 N" O" ]A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
4 c- p: S/ p& l% y1 a# @3 `5 n
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？
/ \: P0 `- L! p) s+ ?: H1 hA:Unit cost 单位成本

& N. M7 d( E, n. v39.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
' \& Y: r! x8 f# p4 I! X9 R
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

0 J- N# }1 @/ 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

9 w  p! E: L/ m* s8 b+ c: C8 y42.Which of the following knives is used to turn vegetables?
4 O' U. S* v5 H  E, R1 o6 k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

43.What is an instant-read thermometer best used for?
8 v3 {. y$ p* i: c即时读温度计最好用于那方面？
$ W6 T( g; x8 B7 e. CA: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?
) H' Z5 A1 s0 L* ?. _下列哪些金属材料受热均匀，通常用在铁板而且非常重
. q# ^1 y; f1 B! W- }A:Cast iron 铸铁
4 @* [5 p1 k$ N2 P- A' f
8 ~1 |. a4 c% O/ ^45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
. F2 J% Q3 N7 I  h  |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
% q3 ^* u+ ]2 m) ]+ ]4 Ehttp://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？
4 K7 D* G, x/ k/ A4 s+ cA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
: Q4 j9 k7 o8 a
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
4 f# P. v- c, h1 F: x8 u& @* s  [, N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

5 D+ Q" ]$ z" \6 Y48.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
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！！——
) c2 A' U5 ]* k6 J+ K3 d2 N1 uA:Gaufrette
! C7 r. E0 p2 n& ~' h0 W# U9 A! |thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
/ j6 q1 U' A2 |4 j) L& \
$ N: u# |( l. L) F9 Z50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
8 ^: p; h  W. B9 _5 g1 T7 U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
$ `1 K- ?% Z- }1 G7 }http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx

7 D3 v' J$ Q+ K0 T/ d) X5 j+ Z60.Allspice is made from:
多香果,  多香果香料是什么
% l* j) I4 U7 g* d' P  \9 J; ehttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
$ j6 u% {/ p6 D6 xA:A dried berry 干浆果
: f6 g& [5 ~& n7 ?2 R
2 f2 B$ `. I% n! K  Z61.Which of the following are used to make a sachet d'épices?
- [* @& o5 j* m$ Z4 Y下列哪些是用来做香包德épices？
http://www.sachetcatering.com/
, u- E. @6 c2 z# L, V, pA: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?
- ?8 M0 J) R  e. E( T2 C) o下列哪项不是酱油调味品的？
" e" V* y& A/ Q. ^A:Wasabi 日本辣根

0 {* o4 G% t& Q/ L8 T63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
. L! K4 A. l5 a" e% M9 b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。

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
. j+ }: h! z7 G4 o& H
66.Evaporated milk is a concentrated milk that is produced by removing
/ S/ H' f- |* g炼乳是一种浓缩牛奶 是去除什么做的
A:60% of the water 60％的水

: @; T9 t: N( P$ ~5 A5 N67.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：
/ J! ^4 |; y# l/ [  O) _7 VA:Convection 对流

" r. d+ h3 o3 V2 K2 X* j3 R$ }4 Q  l68.The cooking of starches is known as  烹调的淀粉被称为
4 y) A5 _5 m. Z3 g6 oA:Gelatinization 糊化
6 e/ O# K' Q8 Z* Y- d. p3 M, L
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 |' Y1 x5 g4 x  TA:Braising 烤
5 d! V4 m, c. Q6 M
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
: h: }0 ?5 @! B+ q- b
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
* W& v9 l" }) n$ _. 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

5 f1 `. a7 s. j) ~. S9 L, v' L73.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？
8 b- T5 o1 K% c, X: I$ A% F6 eA:Start the stock in hot water.开始在热水中操作

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
- H' ?1 G, h, M5 _) u& J! shttp://www.haibao.cn/blog/post/176242.htm

qdlaoying

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杭州小妹

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