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 p" H& N# K" I& ~/ [1 b3 O5 _
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）
A: pressure touch. 压力触摸
: j: [- x4 F9 ?/ F1 q2  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
* q: b9 F3 E; Z4 m/ L% {A: acid  食用酸
0 \5 n; F* J, C6 A3.Vegetables are major sources of which of the following nutrients?
蔬菜中包含的主要营养有哪些
$ {5 N1 U2 Z) I' r& s- ~A:vitamins and minerals. 维生素和矿物质。
$ a) z0 ~+ C9 e4.Cauliflower is commonly served with
花椰菜（菜花）最常见和那种酱汁搭配
  I5 i8 U) T, m3 @0 i9 ^2 x! }3 MA:Mornay sauce. 奶油蛋黄沙司
5.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？？）
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
7 t+ c9 ]2 p! {4 @7 |8 Q( a6The French term for mussels is 法国语青口（海红）叫什么
8 V- p% P+ R: \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？
0 M% _1 w& n( z5 b- J; y( mA: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 J- W1 F: W1 Q( M( j% }) gA:2 days. 2天
: h- y) M4 j6 |" }9.What are the principle ingredients in ratatouille?
9 G& A& m% `# P5 R7 {, B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
9 d9 i' i- @) R- P& L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
11.What person has the authority to issue a Health Permit?
谁有资格颁发健康证（卫生证）。
) J  H1 j, P9 ]- s0 ]+ c4 J! L, }A:Medical Health Officer.
医疗卫生官员。
12.For what period of time is the health permit valid?
4 k: W1 r* p+ c, Z健康证的有效时间是多久？
/ N: S0 [) x- O- I; f7 ^6 P3 DA: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
0 p! V7 r- p; Q1 m  m- ~' l在食物和饮料准备区，通风系统换气的标准时什么
& L& e+ \8 |6 w! rA:08 times each hour. 每小时8次
$ V' H9 }0 F3 H) c' z% y7 p8 m14。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？
+ J8 S1 D* q, E6 U4 N) d, x* iA:110 degrees F (43 degrees C). 43度
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
( J1 E, {( n; Y用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
" o. u) c3 w. x, w, {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
17。Wing or Club is considered a
翼和CLUB 被看做是一种...
0 s' c9 ]2 T3 S/ J  nA:Bone- In Cut     带骨切
$ G/ H+ `1 t  d' y, \) X+ @0 L18。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
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
3 o9 Y2 E# _& P3 F& y20.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 @3 F+ d6 v+ N, XA:fennel  茴香
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
' v$ Y1 T9 j- S+ X5 x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）
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）
+ K) Z  L$ |2 ~, TA:Brunoise. 法语： 粒或者末，先切丝在切成粒。
3 T2 P7 i( X% N' e5 S# y4 u# t23.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
6 ~! K3 H1 _$ J9 u# C9 vA:prevent the pasta from sticking and to minimize foaming action.
8 j2 _2 W2 b, Z* Z) R5 D! T防止面条黏合并降低发泡。
5 c0 [' H0 _# s4 e7 G24.Which pasta dish features pine nuts and basil?
+ D% A' p0 ]! }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
4 O  Y1 ~& W/ w+ Z2 ?9 Zhttp://www.tianya.cn/techforum/content/96/563836.shtml
  I0 Q* G3 @6 C
25.Which of the following is a spring vegetable similar to spinach?
+ V& f8 `9 f$ f下列哪项是一个春天的蔬菜类似于菠菜?
2 w2 C# f: g6 i/ e; _; wA:Sorrel. 酢浆草。
  [* n, {" a+ Z3 Rhttp://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
) N$ [  @3 O& I& c
  p( u- m! ~6 N27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
2 O: H: P# [+ R+ M下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
4 O% ~* U8 B: q1 p! zA:Cast-iron stoves         壁炉
- k6 l3 L* i$ {; a( ]  vhttp://www.usstove.com/products.php?id=6

( g9 {' X& N4 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：
A:Tournant   图尔南

( W, S: E+ A- H& L" n, G29.Another term for the wine steward is:
葡萄酒侍酒师的另一个术语是:
A: Sommelier 侍酒师
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/ a$ d& g5 f& z' f; Z* [; X30.Molds, yeasts and fungi are examples of a:
霉菌，酵母菌和真菌是一个神马例子
0 U: u- O% o# ]; Y1 XA:Biological hazard 生物危害
3 i, U8 v/ U# m
' a9 m" }& E8 @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：
8 f3 ~, c) u. x& jA:40° and 140°F (4–60°C)     4-60度
' F  {- M8 o9 \; E+ }
3 d1 t+ t& K% ~6 [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?
8 v- M( X1 m$ r( s- e% D1 R! J以下哪项正确表示了HACCP体系的关键控制点？
; G/ Q/ h  c% \+ j! A- Z% {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?
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
4 _) w. G" I) X' C
35.The process by which a liquid fat is made solid is called:
" S9 B0 _9 {# J/ {. E' M2 W液体脂肪做成固体这个过程叫什么
4 p5 R, H: }, t7 DA:Hydrogenation  氢化
% W2 m& V0 b% _0 ^; n
( Q  q/ H: ^8 b" A36.Which of the following is not an example of a fat substitute?
9 x9 E7 U$ @% ?7 o( ]下列哪项不是脂肪替代品的一个例子
A:Acesulfame K  安赛蜜K表
# j1 R& `* ]0 t4 y% F8 H
, A0 J! {8 m, y5 C6 G& J* l" e37.Health Canada requires that a product labelled "fat free" contain:
, s2 P( U" @6 x( N  N  M加拿大卫生部要求的产品标有“不含脂肪“包括：
( A$ Z1 u; t# E9 U9 dA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
2 D7 ~2 Y6 r" [5 N& U( b5 e
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？
: N' _. Q( o3 y, W0 h3 BA:Unit cost 单位成本
: S) {, \7 U$ \( ]
1 g1 h5 n: t$ ?3 q5 U39.The condition or cost of an item as it is purchased from the supplier is called:
9 L& P6 ^# E1 a  A' x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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0 N: ^9 s+ @% m5 ?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
/ I( q. a( j4 _+ P, r/ c0 D, AA:Parstock 基本日常最低库存

3 f# T  t8 u" q4 n6 s/ e4 ]4 x41.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
6 K6 m+ y- j# K1 P* i
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？
A:Bird's beak knife   鸟嘴刀
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
+ v& y# G% D0 Q7 {
43.What is an instant-read thermometer best used for?
# ]* k, V% m5 v6 s2 ~% r$ b即时读温度计最好用于那方面？
" \- s; A8 o) h$ r4 y4 o4 fA: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
! S. U, Q8 h( w" D! b+ F2 M! ~A:Cast iron 铸铁
# w1 [4 _1 F, H, e8 G" X
/ i7 B: f, p+ ^9 q9 O45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
+ i* r$ h4 [$ e$ k: Y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
  ~, V8 d) D* ]& a9 M, M6 Nhttp://www.google.com.hk/search? ... iw=1263&bih=572
8 {1 X  i$ L3 a3 ~6 n9 ?+ C. S* W
7 E1 @  y0 d: c# h+ n* m46.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
3 \; n: ]1 j" _0 [; K  w3 ^  z( E1 O" L) {
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
$ ?/ Z4 v3 t, _5 u# B9 e1 fhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
8 [% n5 f+ U5 s* ?
6 S- i: ^1 H0 U48.Which of the following is a diced cut used to garnish soups?
& i8 ?0 l' k2 K7 Q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?
6 x6 W, M( i% `0 C( F) [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！！——
0 `0 v4 T5 h+ x  e4 F- G2 z: d" qA:Gaufrette
- T7 G+ [2 s' e$ Y8 g6 ^thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
& ^5 W- z2 @; x& b  A; X* Fmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
1 J! o  s  M+ Y. S- F0 U9 ^5 wGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
2 D5 e; Y+ L) _- E+ }/ o
2 g' `6 L* u0 I( j% V0 E3 a9 s50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
8 H0 {( ?: g) z+ 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）
A:Cilantro 胡荽叶 香菜
! Z4 x- q; z1 qhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
& e5 u/ p; w. f9 N5 b' U+ S% k
% \4 d! \# F% M- c9 m60.Allspice is made from:
多香果,  多香果香料是什么
9 m1 V& ]) l# x+ e, phttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
+ T0 h# m' q1 I) ZA:A dried berry 干浆果

61.Which of the following are used to make a sachet d'épices?
& b0 I/ r- P3 X$ Q& C* q3 f下列哪些是用来做香包德épices？
8 R. G, b% j# `. Y# T4 X- J* ^$ p9 Thttp://www.sachetcatering.com/
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
! X& s, Y: n7 z
5 W5 ]7 |7 e: o4 \$ g; G7 o  ~8 K62.Which of the following condiments are not soy based?
下列哪项不是酱油调味品的？
: O+ R, |, J% a( i# K3 \A:Wasabi 日本辣根
8 I6 Q$ V* u, ]
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
1 t  E# O5 F; R7 q- p. F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？
) o0 }+ e' x5 O- K( `A:Allow to rest before use. 允许休息后方可使用。
! e- q% \, o' `5 m
# e8 J2 k6 `; i8 r6 W9 p: ~1 _  l6 l* u65.The weight of a large egg is between:一个大鸡蛋重量介于：
7 D5 k$ _! o) j* FA:56g and 63g 56克和63克
3 C+ o8 w* O3 J. U: b
66.Evaporated milk is a concentrated milk that is produced by removing
( g, H# V* k* ^炼乳是一种浓缩牛奶 是去除什么做的
A:60% of the water 60％的水

67.A method of cooking that transfers heat through a liquid or gas is:
6 }" r9 O( z% n. s% ^一种烹饪方法，通过转移液体或气体是：
# n. `2 v/ I! R" `* s5 {: CA:Convection 对流

68.The cooking of starches is known as  烹调的淀粉被称为
A:Gelatinization 糊化
0 _# `( M& f+ J  E9 R# x% o
* T4 m# }; c) Y- A" V/ x69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
, i$ U* b/ p* j( F& z7 s6 `1 _8 dA: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：
5 f. s. l) l' [0 x3 E6 \A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
' X- L1 a, b% P. Y) E
7 z, G+ r$ Y5 [6 j  Q& _' V71.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
: A- X$ C( Q( F  d6 T/ Q
( g+ @* T. Y! `- e  r' t72.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
% M! s; N. f6 B0 k5 l! m+ pA: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？
A: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
$ A0 M) @6 F8 A6 W1 }+ l2 jA:Remouillage 法语熬汤
( p' }* F# M$ Khttp://www.haibao.cn/blog/post/176242.htm

qdlaoying

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杭州小妹

加油！

qdlaoying

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