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。
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6 d- U& H7 \8 ?9 q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。
" \' k: Q# b+ x6 f9 ?! h0 ], e" T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）
5 s; l/ W: K, t4 R: F3 S+ E: \/ }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
  C& F6 {6 a6 `0 u: F/ G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
% B% U- E. c! Z, V3 {4 a  VA: 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
+ O* [  ?* F: y) j$ W  q0 h0 a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?
下面那种组合适应与油酥面(pie dough 做派的面团，或者叫酥皮？？）
  X* R4 E" U" Y+ l0 H% lA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
+ ?$ X1 q9 \" ~) ^8 D" v. o6The French term for mussels is 法国语青口（海红）叫什么
A:moules.法语青口，海红
+ I% S/ I% S$ i" P0 U7.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?
( g7 W  t5 R. ^( T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 ）
3 Q6 J5 q2 x% M- d& \$ ~1 D10.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.
( u; E. I) m3 J! ^, t" [- v: |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?
( \4 Q2 J  ?, @7 S' `1 M谁有资格颁发健康证（卫生证）。
# X0 o1 O2 s0 b0 G  b' F5 O+ ]A:Medical Health Officer.
) a/ ^- o6 s2 {1 c8 f& p5 a医疗卫生官员。
/ |6 s- }) B( U5 E9 R) r* o12.For what period of time is the health permit valid?
) E! a: D5 s4 }& {. \2 s) X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
: G1 Q3 d+ @* U0 g; P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
14。The minimum temperature for manual dishwashing in the wash sink is
0 [& L- A6 N# Q4 |% ~- o& J9 f* j手工洗碗，洗碗池的水温最低多少度？
- j. l; Y  \! X( w; O, q( GA:110 degrees F (43 degrees C). 43度
15。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
A:180 degrees F (82 degrees C).  82度
2 w6 \: ~5 \4 G( w# Z  k16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
& O. b: G5 `, f4 z2 N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
, J" K/ s. K7 `6 w翼和CLUB 被看做是一种...
A:Bone- In Cut     带骨切
18。New York is considered a   纽约牛扒被看做是一种
$ t* w' X: z: t7 t5 w4 UA:Boneless Cut     无骨切
19.In general, a court bouillon for freshwater fish will contain
' i5 B8 v" h  a  U: V% 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
: V$ }$ U" C: H2 z4 t6 n& b' E八角和下面的那种原料有相同的味道
A:fennel  茴香
* r& j  S+ e) s# }6 ^4 @  N3 ]21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
2 d* @6 f% l4 W' Q/ R下面那种原料更像大葱且有平面的叶子
. E2 n: ?( v# p6 h2 [, bA LEEKS  似蒜葱 （这边人叫京葱）
6 N& y  r5 w7 s/ A( T" o/ P, y22.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。
4 H# L  l) L1 G% R  _6 h, h: U23.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。
: T) E# L' ]0 v: a8 O24.Which pasta dish features pine nuts and basil?
& k: u* [2 Q; ~/ S; w下面那种PASTA 菜肴加 松子和 （basil 紫苏，九层塔）
1 {7 V% j/ {0 F! r4 S: @# n  _( O7 QA:Pesto.一种绿色的意大利面酱
$ g3 ^8 P- R8 z  U& x' c) Jhttp://www.tianya.cn/techforum/content/96/563836.shtml
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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?
+ T- b3 W. X! A* v6 w  y) `A: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
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27.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 。
% t7 l( u, S  s$ ]A:Cast-iron stoves         壁炉
http://www.usstove.com/products.php?id=6
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8 c4 `! |$ x: z8 U# T* ]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：
8 v9 _& w% E( e) J2 T+ FA:Tournant   图尔南

29.Another term for the wine steward is:
葡萄酒侍酒师的另一个术语是:
: {+ t' e0 S/ M) ?A: Sommelier 侍酒师
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% b& Z& c* o, ^. K30.Molds, yeasts and fungi are examples of a:
霉菌，酵母菌和真菌是一个神马例子
; m* A! \) Y+ p5 v/ }A:Biological hazard 生物危害
1 T' m+ B) H! T, q7 v
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:
' a3 ]( B% f9 u- Y; t& F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 x0 {+ f, l& V/ R
33.Which of the following correctly represent critical control points in a HACCP system?
+ @) q  D$ T+ x4 H# F) d1 V  V以下哪项正确表示了HACCP体系的关键控制点？
  [5 Q; b) v, x# H8 ^9 gA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
4 T3 u( D6 G* W% O6 Q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?
4 [* p2 R$ _! |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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. r' |, R2 k: ~  z8 v35.The process by which a liquid fat is made solid is called:
$ T/ c+ j1 [$ j, l# i液体脂肪做成固体这个过程叫什么
4 w4 i( z5 \" K; M" X1 ~+ V7 ?A:Hydrogenation  氢化

- e) G: Z7 u( B% q8 [36.Which of the following is not an example of a fat substitute?
+ u2 ?: {: Q5 S/ B; c1 F# _7 W* x/ T下列哪项不是脂肪替代品的一个例子
A:Acesulfame K  安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
+ o' P. z3 ^2 l! T3 u7 }加拿大卫生部要求的产品标有“不含脂肪“包括：
" V* N2 H: K  c/ ^/ JA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
/ h+ ?' {! p7 q9 F+ v& B0 l' T, ?
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？
A:Unit cost 单位成本
. A0 w* _3 S$ S
* I5 M3 A- x$ Y3 q3 x- b/ ]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
% f9 c. A! ^$ n! V5 j2 d$ lA:As-purchased cost 购买的费用
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40.The amount of stock necessary to cover operating needs between deliveries is known as:
. H$ p5 N' w: [! q9 p9 P, J( E' e" j在新货到来之前用于日常所求的必要库存量叫什么
: h+ z+ a  p/ |* MA:Parstock 基本日常最低库存
' b( K; H" C# N, J0 ^) c- |- K% M
41.Which of the following abbreviations is used to describe the proper rotation of stock?
; u( |+ x6 \3 [, h0 M1 g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

# e% h; f7 J0 d, A; R% b42.Which of the following knives is used to turn vegetables?
: q! B& U% l8 G( r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?
3 @, V4 f4 [" t. r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
9 B) K" t* V0 m" z3 `3 p* IA:Cast iron 铸铁

, ^% D/ v5 M$ c+ P6 M45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
, W4 P$ O. r" v哪件装备下面有一个可移动的碗和一个S形叶片？
6 d! ^- @# X* p6 P7 HA:Food processor 食品加工机
http://www.google.com.hk/search? ... iw=1263&bih=572

: T! t4 D/ r. Y4 C- Z/ b; D46.Which of the following is not a rule for knife safety?
/ u" E- y. @) U# n, A下列哪项不是用刀的安全规则？
/ Z9 W$ _( x- H2 t$ [  m" }0 `A: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:
9 `+ l4 |$ J  s7 h7 R. O( i) ~, |把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
A:RondellES
3 [) R0 ?3 G$ v% ~" g) @' ?3 L. }http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting

' B5 }4 ?7 f$ G3 a. M% I- k& s48.Which of the following is a diced cut used to garnish soups?
, _4 X# w1 n; v; `下列哪项是切成小方块用于汤的装饰？
- P: g# ]0 R# `; J! YA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
# y' X+ {2 I. P& A/ N. j49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
+ W- t2 q6 @) m- d& Q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！！——
4 P* O: L) b" ZA:Gaufrette
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
% w/ s, [+ e8 c& `; T! m/ v1 }mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
' ?/ ?$ E; u& F* N" [4 ?1 w& k! TGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572

" p4 q: e# ?5 Z+ K) Y- H- ]50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
% X+ G* Q9 h1 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）
+ N' l3 @: i# O5 a9 h/ lA:Cilantro 胡荽叶 香菜
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
3 z* |3 k* y8 H/ |; ^( D% b, N
60.Allspice is made from:
多香果,  多香果香料是什么
5 j+ d- r9 X* n% Y7 X8 Khttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
A:A dried berry 干浆果

' o0 n. J! I4 u) b61.Which of the following are used to make a sachet d'épices?
0 ?" f: t; g, D; r下列哪些是用来做香包德épices？
' c2 T. e2 r9 jhttp://www.sachetcatering.com/
1 o! k+ H- ]" r7 nA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香

7 h/ v7 j' g) X6 i# O! [, A. F2 m62.Which of the following condiments are not soy based?
- S$ b5 V$ n  f) A6 N- ~下列哪项不是酱油调味品的？
A:Wasabi 日本辣根
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' W! x0 C# {$ y# {/ Z% ^2 c/ W63.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：
  q& ]" V$ a/ B# Y7 A6 wA:Pasteurization  巴氏杀菌

: _4 W6 |5 s, f+ z64.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？
4 i% O8 Q1 e, M9 Q" HA:Allow to rest before use. 允许休息后方可使用。
3 J! u7 ~0 s+ ~; K& w
$ Z! J+ q9 I7 ^+ ~/ ]65.The weight of a large egg is between:一个大鸡蛋重量介于：
3 |* U: H+ d' L- y* SA:56g and 63g 56克和63克

66.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
' n( ]2 O; q% k" T+ m3 Y$ ]A:60% of the water 60％的水

! h3 |( O: n7 l67.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

8 E: I+ w2 {! R( X, G68.The cooking of starches is known as  烹调的淀粉被称为
" D0 D- N# O& @" U' zA:Gelatinization 糊化

. ?# m! W4 s, R5 L. Y, Q3 |4 A" D69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
0 F4 _. l% W1 _1 b7 K' t* y( L+ JA: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

8 W2 J! L3 R$ ^8 f, C0 y+ r$ j71.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

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?
% g& [, J, E2 G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
A: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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