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。
2 K* t8 R: \* [3 [
6 V4 ~# Q  ^0 l8 _* 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。
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?
3 P6 D$ \8 Y5 l' W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
3 e& _/ U) W' t9 S( H7 x2 L2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
: y0 E# T# v6 U# E/ T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
$ ^; @- y0 p: ^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。
/ z; a; V; ]. d8 t+ H( _. [4.Cauliflower is commonly served with
! O1 v; ?9 V! R: d花椰菜（菜花）最常见和那种酱汁搭配
: e1 ?! N  |) J8 u/ n# v7 x# qA:Mornay sauce. 奶油蛋黄沙司
5.Which combinations of products are found in pie dough?
, }% r2 K+ u% a4 ?1 x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, y' P) E) V. Y0 X/ [6The French term for mussels is 法国语青口（海红）叫什么
A:moules.法语青口，海红
1 F4 b! m; |' x/ J- ~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.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
0 W) ^7 O6 {& J2 b0 m  t! LA:2 days. 2天
+ W# t6 w0 r: R9 J6 B- M9.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）
2 v7 U/ b% o2 \; e! [* A6 j$ m1 U: l) ?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 ）
4 ?- _3 F8 @7 q: w8 p10.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.
' a: T$ H8 j3 z% z3 Y# T大批量烹煮食物要在20到30分钟内
$ |5 N- m+ @  S. F+ k" d: i11.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.
医疗卫生官员。
12.For what period of time is the health permit valid?
健康证的有效时间是多久？
0 g0 \* o: ?: K! j- j0 AA:12 months.12个月
! ]! I* d( k- A1 I5 v, _13.In the area where food and drink is prepared, the ventilation system must be able to change the air
3 c: k% y0 _! ]6 X  J# d3 s; O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
手工洗碗，洗碗池的水温最低多少度？
A:110 degrees F (43 degrees C). 43度
# V! O) D4 [* C  @% n% [& k15。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
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 @6 A& t% i  oA:en papillote.  法语自己理解
17。Wing or Club is considered a
翼和CLUB 被看做是一种...
" z1 u  {& A; k5 WA:Bone- In Cut     带骨切
, I: e) o. @% [! [' H: u. b18。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
$ K( ?! [9 x0 d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
# i. [+ Z; g5 U4 [6 n八角和下面的那种原料有相同的味道
A:fennel  茴香
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
* C9 c; |9 Q' v  E; d; e9 I- e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）
' G& \% R' R' S8 Y7 q22.Which of the following cutting shapes refers to a small dice
/ B& |+ c! W, k6 u4 @% }, `! i/ |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。
23.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
, s  q! w8 g7 X$ Q+ r9 z( ^A:prevent the pasta from sticking and to minimize foaming action.
' Q" N( b4 W' |# O- o) w0 ~7 d) F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）
A:Pesto.一种绿色的意大利面酱
# b' H7 d/ r6 a1 ]http://www.tianya.cn/techforum/content/96/563836.shtml
( S+ z$ |7 |" }/ S  E
- L2 q3 Z3 y# n- A% s! I" J25.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?
* q4 y# o" q: |) ^3 yA:Sorrel. 酢浆草。
% H; Q# t* C( j  U# `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
$ B  D  c/ {' W* AAAntonin Carême 人名 安东尼·卡罗美
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0 W  D4 [- D; J27.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
1 D6 |; d/ ?8 I- jhttp://www.usstove.com/products.php?id=6
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) x" y+ }% @4 T2 W28.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：
6 o! T7 @" U: d: m2 }! D3 uA:Tournant   图尔南

29.Another term for the wine steward is:
4 x% o# _  g8 {/ `6 D: T2 R葡萄酒侍酒师的另一个术语是:
A: Sommelier 侍酒师

+ y1 ^1 F) ~5 J: L! Y% Z8 _6 \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+ P4 F& a: t! U* Z& xA:Biological hazard 生物危害
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31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
7 M# j6 H3 b% A6 w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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6 s6 ?7 a( {# w- n, x" V3 z32.All bacteria need the following for survival:
6 V/ s4 u& ?/ V: Z- h) v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
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! s5 m& Q- L' K2 Q" E" ^+ J33.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？
8 r7 M1 a5 d' E  hA: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

' U( @& T5 J$ [; ~; V35.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
& S' R8 T1 \' y7 EA:Hydrogenation  氢化

3 A. {- [  q. p3 D0 W* U36.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
1 t& O; \2 a- J) x9 HA: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：
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份

38.Which of the following is not a problem associated with converting recipes?
1 w4 i9 _* H& n$ i6 C3 j6 }下列哪项是不相关联的转换配方问题？
A:Unit cost 单位成本

# F* }9 C% s" D1 t39.The condition or cost of an item as it is purchased from the supplier is called:
0 w, X6 a/ \; K  O从供应商采购的物品的品质或成本叫什么
" R/ H8 G' Q8 `8 N, nA:As-purchased cost 购买的费用

0 R$ y, r2 H! h: T- @# H40.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

41.Which of the following abbreviations is used to describe the proper rotation of stock?
) \- u' e! @4 m+ Y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
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2 `% H) y7 F! C/ n! J9 m42.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
0 ]( A' u. J& m) s$ Uhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
% z' A' k$ N! |9 ], S4 }  g* q
! W: M* W- s# S& b  P43.What is an instant-read thermometer best used for?
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
* G$ L; q! y- e: ^
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
- h% u9 w/ R+ J$ b5 {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

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？
% ?: @- ?( G& w2 r. A) iA:Food processor 食品加工机
! a7 |% s3 T$ D! Yhttp://www.google.com.hk/search? ... iw=1263&bih=572
) S( Y- C- N4 z, ^8 V/ L% U
3 L& l2 b0 l" K/ S- y46.Which of the following is not a rule for knife safety?
下列哪项不是用刀的安全规则？
" R+ l, w. e. Q2 M7 vA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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0 K! ~$ j* {9 a47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
, V. m" h8 s* Y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

1 I) D) a  b/ D48.Which of the following is a diced cut used to garnish soups?
; t5 D! u: J& b( W) O下列哪项是切成小方块用于汤的装饰？
. X8 }- o6 V8 i. R) Y" j% z2 aA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
8 y( ?/ p% S0 u  Z49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
8 S; _8 }6 w) T9 l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
3 J3 ^% g, j* h' `1 S* vthin 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
4 X: l0 B- t6 t/ L" ~4 H
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
) j& f9 w9 [7 n5 @& R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
; E7 b6 h. o3 J" p, j$ [( \$ Mhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
& Z1 |+ K  L, X! e
60.Allspice is made from:
* O# h: Q) D+ K7 ^5 G* T; K 多香果,  多香果香料是什么
! e# g: x% ^, f  ~http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
' U. Z" k1 e* t* s8 xA:A dried berry 干浆果

; t+ k) C$ D" w$ t7 A5 m61.Which of the following are used to make a sachet d'épices?
: c8 u: {' {* k$ ]. e1 W* N" ?/ F5 a下列哪些是用来做香包德épices？
http://www.sachetcatering.com/
/ |+ A8 E- s# Z" f- _( {A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香

0 ~# x2 ~5 V2 ?62.Which of the following condiments are not soy based?
6 K, @/ s) f5 _6 f( ]! ~下列哪项不是酱油调味品的？
A:Wasabi 日本辣根
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9 c' |3 [) T0 p8 o0 J; t63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
* N4 \, L" h9 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
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/ a* W- v* C3 g8 ~" 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？
A:Allow to rest before use. 允许休息后方可使用。
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) Q, _2 v1 }1 L65.The weight of a large egg is between:一个大鸡蛋重量介于：
9 X- ?% X, \: M3 lA: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
( k7 M7 N) Q* U) R5 g8 kA:60% of the water 60％的水
3 J" p" d$ O- ]. Q9 G9 q
67.A method of cooking that transfers heat through a liquid or gas is:
: h6 `8 [* V6 z7 I- P6 G: E9 ^一种烹饪方法，通过转移液体或气体是：
8 m; U1 ^$ T; s* u$ ]A:Convection 对流

3 U; k/ _3 i  e9 |/ e. z+ W68.The cooking of starches is known as  烹调的淀粉被称为
A:Gelatinization 糊化
5 @; m3 \/ x' v: J! e' f
& Q/ D. I% w" l6 ]% t3 q69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
$ o* M5 Y3 `8 l# k$ hA:Braising 烤
% W# u# ~1 T4 Z* W% f: ~
  `3 A( _8 d! }8 ?* q70.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：
- ^9 D  T! B; X; x% _& v( PA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理

9 c' a' n1 n, Z; N71.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
$ v: M7 x$ y) Y1 z3 A5 xA:Fumet 原汁

2 k$ x6 A! d6 V8 I  w72.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
) k1 U  F$ ?6 d$ Q  e; X/ o$ s% p
73.Which of the following is a principle not used in stock making?
  q+ d9 [" p+ y* V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
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4 K4 k9 c9 I# l- ?' {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
6 p0 U4 M) R3 D7 d3 rhttp://www.haibao.cn/blog/post/176242.htm

qdlaoying

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杭州小妹

加油！

qdlaoying

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