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。
; ~1 A9 B/ m. W
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
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）
& V) ]; f+ V4 z3 T, A9 ZA: 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
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?
4 y: c. e9 Y! \2 _/ A6 C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
' V+ \, q" e, }花椰菜（菜花）最常见和那种酱汁搭配
/ N3 h, k7 h4 s2 Z  E* cA:Mornay sauce. 奶油蛋黄沙司
5.Which combinations of products are found in pie dough?
7 z" @# x3 P5 t- n- p. }/ L3 z下面那种组合适应与油酥面(pie dough 做派的面团，或者叫酥皮？？）
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
" q: H$ F7 r  a- J6The French term for mussels is 法国语青口（海红）叫什么
A:moules.法语青口，海红
6 Z2 `- c& k. n8 j  K8 Z7.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
A:2 days. 2天
9.What are the principle ingredients in ratatouille?
1 z5 g+ d+ _$ L# S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 ）
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
1 b6 R9 R. X2 |! jA: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
; ]1 q+ H+ V3 t3 M9 d11.What person has the authority to issue a Health Permit?
" z2 c4 N+ ~$ a, Z3 o) R$ D谁有资格颁发健康证（卫生证）。
A:Medical Health Officer.
医疗卫生官员。
12.For what period of time is the health permit valid?
# e8 T" p( N% h( \1 u  H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
) p* O1 s' R# A9 T  ^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？
# Z* F% K" _6 d, @$ D, O& fA:110 degrees F (43 degrees C). 43度
4 n0 g0 |' w  h3 w3 e15。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
6 c( {+ R! K# O: H8 r. _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）
A:en papillote.  法语自己理解
2 O6 x; L6 i8 \6 ~17。Wing or Club is considered a
' R3 q  N! \' U. I5 W1 j翼和CLUB 被看做是一种...
A:Bone- In Cut     带骨切
' N6 @4 S2 Q. K18。New York is considered a   纽约牛扒被看做是一种
3 K! ^- b9 Q$ r6 e( Z5 [: dA:Boneless Cut     无骨切
19.In general, a court bouillon for freshwater fish will contain
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.
+ R7 p- m4 W2 W/ w' v和做海水鱼同样数量的调味料和香料
9 ~0 p% {: w# s: q$ [( M20.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
A:fennel  茴香
, h" L. O4 ]; @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
+ q  L# c" k7 e+ \A LEEKS  似蒜葱 （这边人叫京葱）
# N% j' }, N5 W" b' U% r22.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）
. u; G" d+ N& \% DA: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
' I/ r3 v- K& {  D9 R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.
6 j+ @0 }. @$ k9 ^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）
  U0 X/ W; ]1 H0 l  L% @. NA:Pesto.一种绿色的意大利面酱
- ?! \9 Q3 T+ U' U/ c. mhttp://www.tianya.cn/techforum/content/96/563836.shtml
7 S5 q" S; t& S* X/ w
$ M1 C+ o, z( t: p6 V' W25.Which of the following is a spring vegetable similar to spinach?
' ^6 D- i3 c% W* D; L下列哪项是一个春天的蔬菜类似于菠菜?
$ m# g9 \6 w; IA: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
' }. q- k: Q( [+ r8 f3 YAAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
6 s7 H+ q9 B0 o; j; z, |' l1 _. N. o: L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
) X! v4 n2 A9 S1 Q  Lhttp://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

29.Another term for the wine steward is:
- ^$ o, Y. m9 m2 ~# `) I葡萄酒侍酒师的另一个术语是:
A: Sommelier 侍酒师

' |) ?  T$ R3 D- K30.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

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
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32.All bacteria need the following for survival:
所有细菌生存需要以下哪些内容：
) ^% Y& D- f: r1 F9 [A:Time, temperature, food and proper pH   时间，温度，食物和适当的pH值
4 Y1 L- R* J2 x0 N/ {
33.Which of the following correctly represent critical control points in a HACCP system?
: p6 ^( A3 \* L4 g) _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

34.Which of the following is not an example of a carbohydrate?
9 i: n, @# B; c" o/ y0 I9 M' K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

35.The process by which a liquid fat is made solid is called:
; k+ {0 A  I/ B/ M液体脂肪做成固体这个过程叫什么
: p6 w( y1 m& dA:Hydrogenation  氢化
0 L! e' P( `7 d+ T4 d
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
3 Z/ v9 L) @8 [# PA:Acesulfame K  安赛蜜K表
2 y5 E% k4 ?- _
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：
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
* _: z1 e3 ?/ H2 x& U
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？
2 m9 J1 r8 `. j) W: dA:Unit cost 单位成本
( K$ f, e$ R5 f: e
39.The condition or cost of an item as it is purchased from the supplier is called:
: f0 L& k6 q9 q. `! E- H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
. a8 E1 ~1 L3 U& J& B4 V$ W0 L
40.The amount of stock necessary to cover operating needs between deliveries is known as:
' R7 M$ e& m. d" z7 d在新货到来之前用于日常所求的必要库存量叫什么
" L/ E8 W6 O! _: ?' p# @  zA:Parstock 基本日常最低库存

41.Which of the following abbreviations is used to describe the proper rotation of stock?
. e, N* R- [4 f) ?2 @7 X1 e+ r! X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?
下面的那把刀是用来打开蔬菜吗？
; o8 b1 q; g. c, V( WA:Bird's beak knife   鸟嘴刀
9 J# u7 X( X8 k) U& Vhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird

43.What is an instant-read thermometer best used for?
9 H" G3 Y2 ~$ i% k8 ^; u. }5 D$ t即时读温度计最好用于那方面？
5 I4 C( H" i8 xA: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
A:Cast iron 铸铁

6 m. W' {/ M) h8 @45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
+ b8 G8 J2 e1 L" a+ S; c0 Z  Q哪件装备下面有一个可移动的碗和一个S形叶片？
, L' ]- |: \* f+ j1 pA:Food processor 食品加工机
http://www.google.com.hk/search? ... iw=1263&bih=572
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/ E2 Z8 M" I) W1 H6 q  ]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？
& q% ?8 A  t- l! y7 m& t# tA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀

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？
3 F; Y# L' ~$ r+ p3 W* `- |A:RondellES
1 B; E% v4 ]. G% s" |http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
, D6 @1 ~$ k8 }/ u1 j( f
48.Which of the following is a diced cut used to garnish soups?
7 A- m. l9 e; l$ M* T) d/ D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
6 ]" v9 ]9 m/ ^; f/ |& g49.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 K/ g- m0 E& \8 g& }2 SA:Gaufrette
! L9 x6 p" _  t" ?3 hthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
' H+ M5 }" L" n" @, Imandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
( J) N: Y& l! m  A% cGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572

: n- q' x# C8 i1 i  z' @6 C/ z50.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）
, `1 j& m# O8 g4 m/ k% bA:Cilantro 胡荽叶 香菜
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
: k+ m. s1 X/ ]9 ]
60.Allspice is made from:
多香果,  多香果香料是什么
  f) e7 f0 z. i' n$ |  ^2 V* d4 Y8 jhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
A:A dried berry 干浆果
; Z& x+ V" }6 F+ C4 Z
61.Which of the following are used to make a sachet d'épices?
1 f* |. [. M+ d0 U下列哪些是用来做香包德épices？
http://www.sachetcatering.com/
/ {8 t7 _0 V/ v( S% q6 EA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香

6 T, q7 K/ m: V! b2 Z9 B7 k7 ^62.Which of the following condiments are not soy based?
' j9 l0 d0 ?. F% q下列哪项不是酱油调味品的？
A:Wasabi 日本辣根
" r- h/ p8 t; {1 f! a% V6 `
63.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

% E. q, n2 P% S4 j& C64.Which of the following steps is not the correct procedure for whipping egg whites?
, F* H6 q) `* x/ u; S8 }; y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。
4 C9 Q. V% R5 f3 W. I
. v. X, q- P3 O. g( ]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

6 o4 g" B7 Q- C, k8 H% X  C& 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
  L$ h# C3 @) e0 v- I8 m3 r1 b1 G. LA:60% of the water 60％的水
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6 M+ l5 U& c: \/ E67.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: H. i% T" p+ _- o0 L8 e) kA:Convection 对流

68.The cooking of starches is known as  烹调的淀粉被称为
  V3 A" n# l( D4 VA:Gelatinization 糊化
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6 u) R0 v5 ~5 l+ }! E6 P, ~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
( O4 K7 T9 k# ?# n" 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
* g3 p! K! |" [& qA:Fumet 原汁

+ D3 U8 H* T" @  ^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

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？
9 \& B9 p3 R0 p* U! v3 ^A:Start the stock in hot water.开始在热水中操作
* V# I# i# ~+ ?5 V3 j9 g9 g2 ^
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
6 M: s/ y2 Q" e: t4 XA:Remouillage 法语熬汤
http://www.haibao.cn/blog/post/176242.htm

qdlaoying

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杭州小妹

加油！

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