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。

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。
$ p: J5 C9 B! d% }$ y, O" T4 o: O- u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）
7 F& z% K' u- }! aA: pressure touch. 压力触摸
+ t( q- }: v, E4 c  |8 Z2  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
. ]/ K2 I, a0 ?' l  B! uA: 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
花椰菜（菜花）最常见和那种酱汁搭配
A:Mornay sauce. 奶油蛋黄沙司
$ g1 o0 |3 |- k5.Which combinations of products are found in pie dough?
2 h" o4 W% c! R" s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。
  U- C' J: j7 X( q' ]6The French term for mussels is 法国语青口（海红）叫什么
6 P% T' x) X2 YA:moules.法语青口，海红
+ D4 b( ~! _! ^) }; A$ o, g7.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
; {. g5 k6 Z) e$ G8 LA:2 days. 2天
& [3 L, T0 Z  r9 y1 P4 j; b9.What are the principle ingredients in ratatouille?
$ s  `" |: _) Z# a8 E' M  C) S# c炖闷蔬菜有下列哪些基本原料组成。 ratatouille（炖闷蔬菜）
2 I  r3 j3 h% YA:Zucchini, eggplant, green peppers, onions and tomatoes
! K# z5 g/ H) \: Q6 E西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini （西葫芦 角瓜 ）
8 }" `% X( ?* r/ K' u- D$ e10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
' l5 ^* {4 w3 s$ B) T' }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）。
A:Medical Health Officer.
$ j1 M+ `. g; ?: j. y医疗卫生官员。
12.For what period of time is the health permit valid?
: O. y1 o) t# }  ]) N! g健康证的有效时间是多久？
, W5 |5 ]! T' [2 Z( RA:12 months.12个月
* c6 i9 o/ q8 i2 R13.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
A:08 times each hour. 每小时8次
# L$ ?* }2 d9 ]* c14。The minimum temperature for manual dishwashing in the wash sink is
3 K& ?( r/ a; m手工洗碗，洗碗池的水温最低多少度？
1 h2 z: U+ z9 e  h) rA:110 degrees F (43 degrees C). 43度
) w& t* Y. M4 R15。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
1 s$ N1 e: S- G8 uA: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
) m& T2 K4 e7 g, L0 v8 H0 u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
* [+ G9 O" P- V! R4 e" ]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
& y: g2 s. K' J$ D( G/ k  DA: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
+ X9 Y4 Y( t6 E9 ]. |9 _% t5 M8 G八角和下面的那种原料有相同的味道
+ m/ O% T* r3 V+ Q( _. k6 M0 IA:fennel  茴香
+ `7 [! M  P5 {  A$ j21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
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）
, R7 u# v+ v2 U5 x$ L/ EA:Brunoise. 法语： 粒或者末，先切丝在切成粒。
- p3 ]' b6 e, Y! {  y( x& b23.Oil is added to the water for boiling pasta in order to
, ]: N9 D7 M$ F8 U6 A* w5 r! |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。
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
" v) ]' B1 Z$ _, o' M- dhttp://www.tianya.cn/techforum/content/96/563836.shtml
+ A5 t0 W& L( u) n; U7 p
25.Which of the following is a spring vegetable similar to spinach?
4 e2 d& t/ f( J; B下列哪项是一个春天的蔬菜类似于菠菜?
( p4 e, E  W, P8 T  ~) n/ eA:Sorrel. 酢浆草。
  v0 \; F% b0 L0 Ehttp://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:
6 W' c, L7 Z3 `5 o' d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
  L' _% E0 x; ^: w; b
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
5 G$ Q6 A3 }$ s8 G2 e% g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
& m3 I# P/ J* E" p6 ^$ Ihttp://www.usstove.com/products.php?id=6
  e  ]: m! Y2 v# b$ `, E
28.The French term used to describe the roundsman, or swing cook, is:
; c: g! f. F9 c法国术语，用来描述roundsman，或摇摆厨师是：
' `, l- b' W/ J: H1 e5 MA:Tournant   图尔南

! Q1 p% ~  h  e1 \/ O29.Another term for the wine steward is:
- \* m- u/ T# L' l9 Z; L0 X5 I1 G2 N葡萄酒侍酒师的另一个术语是:
: p0 O* w# X/ A4 a8 w9 }A: Sommelier 侍酒师

30.Molds, yeasts and fungi are examples of a:
霉菌，酵母菌和真菌是一个神马例子
3 r* ]0 H, F0 [2 k. oA:Biological hazard 生物危害

+ ]. O# m/ T' n  Y$ D31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
- c: R% N& b; l; Y! A5 i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
2 n7 ]& O+ _% E. c2 n
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?
以下哪项正确表示了HACCP体系的关键控制点？
( x; Q4 M; G4 q( |( E4 r5 ?! {A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
9 G5 x" a: i& s3 l+ b# N食谱，接收，储存，准备，烹饪，保温，冷却，再加热

. L' @* K1 G7 E9 U# |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？
+ e8 S) d+ a6 R3 _! _: B( Y: xA:Essential nutrients 必需的营养物质

35.The process by which a liquid fat is made solid is called:
/ ~' A  P1 T& o0 R* f. T9 ?* ?液体脂肪做成固体这个过程叫什么
/ z' V* S4 o0 a! r' i1 ~A:Hydrogenation  氢化

36.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
. T4 k3 N1 c& MA:Acesulfame K  安赛蜜K表
) ~, H9 F- V+ F7 F& G( b9 f
' V: ~1 W' Y9 l7 u37.Health Canada requires that a product labelled "fat free" contain:
; |4 Y+ R# V+ `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
" W. V2 z" z1 V. _& W, b& z
38.Which of the following is not a problem associated with converting recipes?
% T6 g6 i" D- B下列哪项是不相关联的转换配方问题？
A:Unit cost 单位成本
' Q0 r  l6 ~+ u: A
39.The condition or cost of an item as it is purchased from the supplier is called:
  J$ s6 y" |0 @6 S$ I6 s0 |" j$ X从供应商采购的物品的品质或成本叫什么
" _  R0 j  F( H/ IA:As-purchased cost 购买的费用

8 S; e& j, H8 u3 d' ^" z40.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
  [) O+ G& w' z/ `) {A:Parstock 基本日常最低库存
' y% V8 f# k4 Q0 g/ e9 v
41.Which of the following abbreviations is used to describe the proper rotation of stock?
. z4 p7 x# t) s下面那个缩写是用来表明正常库存流程？
% c$ ^( `$ @" b9 H8 x, C$ ]A:FIFO=FIRST IN FIRST OUT 先进先出

/ @' B- r, o$ G2 h2 ?! t( Z42.Which of the following knives is used to turn vegetables?
, e0 ?" A) _1 T, ?6 ^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

# R1 v. ], @/ \5 M2 l2 w; O43.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

+ y3 F8 K! i2 v6 ^: N44.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
8 I8 u! Z7 p0 i3 o  ^
# [" u2 f% y4 A8 d$ z45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
- j8 T# g1 m0 K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
http://www.google.com.hk/search? ... iw=1263&bih=572
& r$ [0 |5 R* @! e# s! E4 V
46.Which of the following is not a rule for knife safety?
下列哪项不是用刀的安全规则？
7 I9 o" Y9 _+ l& n8 |, nA: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:
% ~7 c( ^1 `1 Q  ?+ H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

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 r6 M) k7 l. O) SA: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！！——
A:Gaufrette
2 \* b# E- j! Y. ]8 E" Athin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
4 y! G0 a3 t" imandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572

, u7 W! D' ?, j( h50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
) S& Y: K! \9 X( |5 X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）
0 o9 A! F/ L2 AA:Cilantro 胡荽叶 香菜
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
- {' V! O) q6 r- j2 Q# Q& F
60.Allspice is made from:
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
, X; X$ {" [% _6 N3 u9 ~
61.Which of the following are used to make a sachet d'épices?
下列哪些是用来做香包德épices？
9 J! F- ?% ?) ]: k, O, b6 Uhttp://www.sachetcatering.com/
) j+ X' p7 ^0 t+ \% D. F" lA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
+ L* {9 u4 O% @5 v4 N5 R1 f+ v
62.Which of the following condiments are not soy based?
5 W4 w3 |# z0 T; G下列哪项不是酱油调味品的？
A:Wasabi 日本辣根

* J7 G, j6 k3 ^63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
# ]" }. B, \+ K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 I/ f( {; @2 yA:Pasteurization  巴氏杀菌
( \0 p2 e6 E$ e7 y, j
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。
# m4 H. }' ]) N
) m6 c/ ^6 g* g; C% P# `. g65.The weight of a large egg is between:一个大鸡蛋重量介于：
, c3 b5 T- O: G# s& B$ ZA:56g and 63g 56克和63克
. U% M& q- }& S/ v) P0 Y9 Z
66.Evaporated milk is a concentrated milk that is produced by removing
- Z# O) o. I/ \% [0 w- D  p炼乳是一种浓缩牛奶 是去除什么做的
  m" a: }% q6 r' k$ E+ ^A:60% of the water 60％的水

67.A method of cooking that transfers heat through a liquid or gas is:
! Q4 Q+ ]9 z, ~* S3 U9 B! T: z8 [一种烹饪方法，通过转移液体或气体是：
A:Convection 对流
4 C6 J2 B) H3 {4 U# d1 h7 X1 e& C3 s
68.The cooking of starches is known as  烹调的淀粉被称为
: v1 Y6 Z, H# L" t5 b: l! }; xA:Gelatinization 糊化

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

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

7 q8 R6 x6 v& h* ^4 p71.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
/ f: y1 W. k6 h/ bA:Fumet 原汁
; t- H) a5 n# X0 _
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
5 M" g3 \" H% b: b
) B, h1 b& {0 j0 U73.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
& v9 X5 t% ^$ ?+ ]3 U3 t5 v' }A:Remouillage 法语熬汤
: Q! Z3 J( h8 ~http://www.haibao.cn/blog/post/176242.htm

qdlaoying

以后陆续在QQ群空间更新。

杭州小妹

加油！

qdlaoying

内容顶上去