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。

7 i! C/ U) b4 G% ?2 j$ O" }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。
; a2 @" A6 G4 d. v- U$ o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
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?
( ~1 D. \: C, L2 c/ f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
花椰菜（菜花）最常见和那种酱汁搭配
4 w5 X6 k& ?1 L/ ~8 tA:Mornay sauce. 奶油蛋黄沙司
5.Which combinations of products are found in pie dough?
7 g! Q' p6 ~$ T$ y  [! l下面那种组合适应与油酥面(pie dough 做派的面团，或者叫酥皮？？）
7 l( @% i& g/ q# _A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
, b7 t0 A/ }+ N6 ^6 b6The French term for mussels is 法国语青口（海红）叫什么
A:moules.法语青口，海红
/ [5 e- w3 i) h7.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
& R3 L( y1 F5 c# T( K/ \2 g7 l8.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
0 D2 D4 Z: J$ V# Y/ F# `  W2 c9.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）
A:Zucchini, eggplant, green peppers, onions and tomatoes
; _% j" W+ y- f- c) e% r西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini （西葫芦 角瓜 ）
' \7 ]+ n7 e+ {10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
5 N$ t& T+ b, x( tA: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
# l  k2 N' u/ \: y; ^11.What person has the authority to issue a Health Permit?
: o+ Z' H: D5 q, e谁有资格颁发健康证（卫生证）。
A:Medical Health Officer.
医疗卫生官员。
+ H8 C5 _2 n1 f- s' `" ]+ `12.For what period of time is the health permit valid?
! H- U! J. o+ ~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
( f* ?4 q( M: `4 l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
  f" c. `9 R9 ~5 ]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？
& F) A6 i3 e; k3 A. c5 v( DA: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
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
. V: g7 l( R3 i* K17。Wing or Club is considered a
翼和CLUB 被看做是一种...
- l- T% J- b+ @! T, \& \A:Bone- In Cut     带骨切
18。New York is considered a   纽约牛扒被看做是一种
A:Boneless Cut     无骨切
! V& L$ x7 f5 j5 Q3 K19.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
3 Y& z. c. t- \. Z; b0 f! d+ EA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
9 t5 n3 C/ p9 ^0 q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
A:fennel  茴香
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
# l5 J$ ~2 D$ \0 ~7 }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）
5 y/ N, h0 q& l22.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。
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
$ _1 K9 q" B2 b+ v: @A:prevent the pasta from sticking and to minimize foaming action.
防止面条黏合并降低发泡。
- P# h* x8 v" ?8 D9 k0 c24.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）
/ `3 \9 c! _+ Q9 @7 AA:Pesto.一种绿色的意大利面酱
http://www.tianya.cn/techforum/content/96/563836.shtml

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。
9 R) E5 ~- G. g! j: whttp://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:
) d! h3 V: [4 L$ Y哪位厨师最早带来高水准浮夸的美食
  V2 i. R9 E: M) ]8 p# HAAntonin Carême 人名 安东尼·卡罗美
6 ^& Y, U* |( F/ \, H, e% s
4 O& Z7 A- n/ S8 b' c27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
+ _, Y$ B& b1 B3 f' T: g1 |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
http://www.usstove.com/products.php?id=6
7 [2 ^4 c2 X4 N$ F# @
. q2 a: t# N( f2 \; F) h) h28.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
' n8 [* P0 w" A' h. T5 q0 [
! }6 C; [0 d6 h0 o' l29.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
) \- W- _5 W  a0 \4 I9 A
30.Molds, yeasts and fungi are examples of a:
0 ^7 J+ M( y, ~- ^5 Q9 e) `! z& R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:
/ D" f# r- w1 O2 n/ o& N( p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

" P4 w  G7 P& Q33.Which of the following correctly represent critical control points in a HACCP system?
" @4 }) }& ?7 `; F& V; U以下哪项正确表示了HACCP体系的关键控制点？
' `$ ~4 n6 ]& m) ZA: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
* N6 S" Y( G: J+ N. b' D3 N( p9 z
2 |4 @$ ?, N0 B/ f9 v34.Which of the following is not an example of a carbohydrate?
2 @& Q$ W, |; S& w0 D下列哪一个不是碳水化合物的例子？
5 q1 N8 O. |- t1 tA:Essential nutrients 必需的营养物质
2 F% L( \5 W) D. O  [
35.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
! k' T: s. x" n( B6 O1 kA:Hydrogenation  氢化

36.Which of the following is not an example of a fat substitute?
- e6 P( }0 Z3 w. d+ v下列哪项不是脂肪替代品的一个例子
A:Acesulfame K  安赛蜜K表
) X: v' |+ @% [' U2 l3 z6 ]
* u9 H  g3 {. N37.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：
. s( r1 r: y3 l( U: PA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
& k# @4 V. O2 E% }4 ~0 L
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？
& h  y2 l- m4 Q6 ]A:Unit cost 单位成本

  k9 }6 d  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
A:As-purchased cost 购买的费用

40.The amount of stock necessary to cover operating needs between deliveries is known as:
& `5 I! o' e1 @& _在新货到来之前用于日常所求的必要库存量叫什么
* h- l% B- }) ], Q) ]# @9 RA:Parstock 基本日常最低库存

  [8 `9 s4 e- Z2 H; k9 @41.Which of the following abbreviations is used to describe the proper rotation of stock?
# O7 J$ C2 n. R. y8 r* k3 K( z# f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
3 I; {" j: C* C- k# w2 S
42.Which of the following knives is used to turn vegetables?
: B0 D! @2 A% V% h- T( P8 w, E6 j/ f下面的那把刀是用来打开蔬菜吗？
A:Bird's beak knife   鸟嘴刀
* K5 A7 w8 W( o' ^http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
* _1 x+ H& R2 I, X
, f2 x, e$ \) ?0 N: }2 F0 d43.What is an instant-read thermometer best used for?
8 }  H$ }4 g9 E. J( e2 ~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
7 K3 T6 E9 O2 X: d$ ?
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
$ x" v  n; [/ X! m. I
1 z0 e7 l! `9 Q/ e6 F45.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？
) T" {. H- v! X8 Z" b4 l  XA:Food processor 食品加工机
  D0 V  c) F( y6 Y7 S) m9 ?7 k8 rhttp://www.google.com.hk/search? ... iw=1263&bih=572

' y9 \) R' F. e" [0 G+ W" H- w46.Which of the following is not a rule for knife safety?
% M+ @7 B1 Y7 N( \3 p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
  e  I; r5 Z9 L) R% {
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？
8 [* G- S* u5 ^& g) b) r- H1 M- z& qA:RondellES
5 Q, ^5 J1 _# A8 chttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
: v7 t8 r$ E- N6 \- q
48.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？
0 z- Z! M. m4 G! R+ Y3 r; f& VA: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！！——
$ R& b; Q8 b  k3 W: W  }& }2 iA:Gaufrette
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
* P' O6 G8 p; |$ ^. m+ Smandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
7 |: ]8 n( H( |& W( B
3 M  |* _  ?+ n4 {; l- e9 |50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
4 L7 [. ^3 K; J  d8 _+ {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
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx

60.Allspice is made from:
多香果,  多香果香料是什么
0 K; @5 K# |2 t& M, i8 mhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
A:A dried berry 干浆果

/ \* F" h) Z' q2 n8 A61.Which of the following are used to make a sachet d'épices?
6 K6 N# T$ L: l, @6 ]$ a, H/ e3 p下列哪些是用来做香包德épices？
http://www.sachetcatering.com/
A: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?
下列哪项不是酱油调味品的？
( T+ I7 _/ y9 a6 i7 aA:Wasabi 日本辣根
' a# h7 {' f2 i, H
- |  ^2 t5 o1 f3 [" k( t63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
1 J0 }; n  {8 O# Q  H$ i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：
4 V7 v3 W- i( N% C5 J/ }A:Pasteurization  巴氏杀菌
1 J2 d; U4 Z6 u
64.Which of the following steps is not the correct procedure for whipping egg whites?
5 |1 j4 ^8 e) Y" U3 J下列哪个步骤是不是正确的蛋清搅打程序？
2 r) {0 [0 l9 m2 d3 H/ g/ oA:Allow to rest before use. 允许休息后方可使用。

) L2 J0 D+ \( [. x! B: X65.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 ?5 C' M6 U) ^: y, a8 a66.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
$ P, w, x' t3 V) G8 YA:60% of the water 60％的水

67.A method of cooking that transfers heat through a liquid or gas is:
) f5 `' A7 l0 ]7 i. s" |8 s6 |; v一种烹饪方法，通过转移液体或气体是：
4 e2 M: b4 j. m1 K3 ?8 wA:Convection 对流

6 t$ W" e4 d5 {7 P5 ]68.The cooking of starches is known as  烹调的淀粉被称为
A:Gelatinization 糊化
: d+ K, }7 a' Y
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

- E+ B; }) }, O) S( p70.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：
' ?' L( o! K$ }# }- YA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理

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
* w# z4 c# O0 IA:Fumet 原汁
2 O4 X, C& a. O3 R
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
: [3 }6 B% |8 q
+ Y- t( F' {7 H4 D3 g73.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
" l5 y$ G  I! f& c* dA:Remouillage 法语熬汤
# f: y3 }1 e& m, C% S$ y3 qhttp://www.haibao.cn/blog/post/176242.htm

qdlaoying

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杭州小妹

加油！

qdlaoying

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