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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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。
$ {% ^5 B2 t' p; D7 K9 v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
3 x  C  X: {+ ~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
/ s% i, N7 U+ M, n. O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
) d6 F3 h4 K) [3.Vegetables are major sources of which of the following nutrients?
& W, c: v. N2 d" B3 S蔬菜中包含的主要营养有哪些
5 _1 J4 j/ x+ O/ H+ f- I+ u+ q- yA:vitamins and minerals. 维生素和矿物质。
/ J3 _6 q0 B: C" ^# ^( x/ T$ I4.Cauliflower is commonly served with
0 {: e! w7 i( ]+ K" z4 N/ X/ _; T花椰菜（菜花）最常见和那种酱汁搭配
A:Mornay sauce. 奶油蛋黄沙司
1 c- U  [# H! g7 L* x5.Which combinations of products are found in pie dough?
: O* Z5 s/ Q, B" ~下面那种组合适应与油酥面(pie dough 做派的面团，或者叫酥皮？？）
& b/ b) R' {/ A7 S* E3 KA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
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 i! Y0 k: L6 @  H( k7.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
; ]( D/ J/ r' ~) x3 B8 E% {A:2 days. 2天
+ U1 @# Y& _; |) G- O9 _7 g9.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
7 Z% N# x3 S2 u  S/ A西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini （西葫芦 角瓜 ）
* Y* {7 R, ?' X: Y10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
+ s$ ?. T; D# e/ c6 T: k$ ZA:cook food in quantities that will be used up within 20 to 30 minutes.
9 A: Q7 U/ q/ K& L4 U1 v: {大批量烹煮食物要在20到30分钟内
% i* c! G# E* j! h2 H11.What person has the authority to issue a Health Permit?
5 X$ [7 F5 B# A9 D7 ^( y6 E4 ^' `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？
5 u" k2 c* {; G  qA:12 months.12个月
- [' m8 ?- I/ |- s) ]2 b+ j4 |9 L1 ?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
4 u* m4 _& L- YA:08 times each hour. 每小时8次
1 A. i1 S& V% R8 @& l14。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
! P% i) h! N  s* I9 }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
0 U0 n: K, a& `" T4 kA:180 degrees F (82 degrees C).  82度
3 F: N# B6 b% [; B  i' A16.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）
' x2 {  I- H' U. kA:en papillote.  法语自己理解
17。Wing or Club is considered a
! n+ C0 L. K) h# M+ o9 `1 h翼和CLUB 被看做是一种...
+ C( X8 {* F) B7 |; q0 SA:Bone- In Cut     带骨切
# U% ]# b# K: ?" W1 @. q: ^18。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
: C" x! H7 [8 W3 N: w1 G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
+ s5 ~7 {& K6 C/ P八角和下面的那种原料有相同的味道
5 @/ V1 X# i, j' \A:fennel  茴香
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
, L; L: V( J! x" u( w1 p/ I  V1 Y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）
( D2 J1 A3 B  o. w; q9 h6 b# r22.Which of the following cutting shapes refers to a small dice
) m) R, L0 F# ~/ `! C4 t下面那种刀切形状指的是很小的粒（末）
* Z" g% g* g% m" S- v% OA:Brunoise. 法语： 粒或者末，先切丝在切成粒。
2 W# ]2 a' ?7 ?) R* a3 P! u, L1 L23.Oil is added to the water for boiling pasta in order to
% t) S2 ^$ i1 |3 O向煮沸的pasta （意大利空心粉 ）中加油是为了
' K% Z5 [$ h% ]% n7 L, GA:prevent the pasta from sticking and to minimize foaming action.
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
http://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?
A:Sorrel. 酢浆草。
1 W4 e9 m4 u9 \5 c3 f8 Uhttp://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

27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
5 N' U) v' D1 P) {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
; Y( ]$ W* X/ K; n1 _. ?http://www.usstove.com/products.php?id=6
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7 y* H8 h  [9 v  z/ v28.The French term used to describe the roundsman, or swing cook, is:
. w; G9 n( H* k1 p. e法国术语，用来描述roundsman，或摇摆厨师是：
A:Tournant   图尔南
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) |+ n8 u* r7 n( a" }8 L  ]) V29.Another term for the wine steward is:
3 O; h/ G& d3 V葡萄酒侍酒师的另一个术语是:
A: Sommelier 侍酒师

+ X7 v, I2 o$ X& g30.Molds, yeasts and fungi are examples of a:
" @7 ?# J5 x1 \9 p3 u0 G% B8 j霉菌，酵母菌和真菌是一个神马例子
! o. e" j3 H0 \" p, ]1 VA: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

/ `: X5 T6 D7 x/ K" [, ]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
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33.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？
/ D; ^0 K* `$ N/ {4 K* nA: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
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) u: B- i, [0 ^5 O. O! g1 N/ P34.Which of the following is not an example of a carbohydrate?
3 ?; @- \- U& A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

0 k/ |, `0 f$ d35.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
3 k6 g" ]* w3 I) Z7 \# k: MA:Hydrogenation  氢化
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36.Which of the following is not an example of a fat substitute?
' q- a% s3 d4 l, d" J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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# e) M6 B9 ^6 }: T% I37.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：
/ l2 `3 Z, }1 uA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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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？
- u$ u6 `& i9 n! |A:Unit cost 单位成本
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0 u$ }& q5 m* X. C1 Q; c39.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
3 V: k& O& Y- f! gA:As-purchased cost 购买的费用

" Q" ~/ ~5 U3 M' m3 Y5 }  }+ ~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
A:Parstock 基本日常最低库存
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* i3 W4 ?( }" K8 k, a41.Which of the following abbreviations is used to describe the proper rotation of stock?
2 V' e! h5 L' T' ?% z2 J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

. m4 N# W5 A. |- p) E" |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
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* b* M( R. I) \43.What is an instant-read thermometer best used for?
6 ~; n: E8 t- n* O& I) w& `' Z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
1 A* |# H, t, P  f$ p
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
: G. O: M8 n' S. i+ V/ \! o+ \+ pA: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？
A:Food processor 食品加工机
) q; b+ L, ?7 y% e* E" b5 i7 y9 `http://www.google.com.hk/search? ... iw=1263&bih=572

46.Which of the following is not a rule for knife safety?
8 C! t4 o* |4 N0 o! @" ]1 ?下列哪项不是用刀的安全规则？
" e3 D- e; {8 t) s( }A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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* I% Y% g$ D; v1 _% o$ ^, p( u47.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
& [+ p/ Y+ p# V8 phttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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. w! G3 X" h1 g1 h. }. Y# {' B48.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？
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
) q0 r8 ?/ ]$ D49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
/ W0 M. {1 ~3 `; O2 O' `! j5 ?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！！——
* J: p1 y. q. h9 @" ~A:Gaufrette
thin 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

2 U5 Q" ^4 R6 _- N50.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）
! S6 O0 ^: C2 i$ n6 x( i" \A:Cilantro 胡荽叶 香菜
& _% y3 Q( j# m+ r# X% A4 chttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx

% x& V2 w$ n) H0 R8 ?, B  v4 n60.Allspice is made from:
# Y% X5 f$ L/ Y' Z 多香果,  多香果香料是什么
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
A:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
2 e! d7 a4 ?% _. m( X. T4 N) _- ~2 u下列哪些是用来做香包德épices？
; O/ {0 F0 K- c# D/ W) Nhttp://www.sachetcatering.com/
- |8 Q, z- Y, D6 E8 fA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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62.Which of the following condiments are not soy based?
+ |& H5 e$ R6 K0 N% R下列哪项不是酱油调味品的？
A:Wasabi 日本辣根

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

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？
A:Allow to rest before use. 允许休息后方可使用。
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65.The weight of a large egg is between:一个大鸡蛋重量介于：
8 l/ \. w+ t2 G4 E+ ]7 [) _A:56g and 63g 56克和63克

66.Evaporated milk is a concentrated milk that is produced by removing
; [. M3 Z  o# `炼乳是一种浓缩牛奶 是去除什么做的
" ]( I2 p) i, }' G# ?% {3 i1 J5 jA:60% of the water 60％的水
8 D' n; e$ l7 J) c! q: n6 `
7 V, {5 z# m9 b# ?! K1 ?67.A method of cooking that transfers heat through a liquid or gas is:
5 v' n) `6 v( c) o( _$ o# s一种烹饪方法，通过转移液体或气体是：
A:Convection 对流

68.The cooking of starches is known as  烹调的淀粉被称为
A:Gelatinization 糊化
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! Z' ~" M: p; t% `/ r7 u69.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
; n, v3 Y6 E; s0 i
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
A:Fumet 原汁
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: x" q0 _3 R/ x9 x# \1 z; f72.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
: I* Z" f4 j, m  N6 yA:Carrots, onion, celery 胡萝卜，洋葱，芹菜

73.Which of the following is a principle not used in stock making?
) [  A1 S" A+ s5 [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
1 \- C4 K! l: q4 X+ [
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

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