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。

% Z- _; D/ q: i8 Q8 L3 X% Q, k+ F- n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?
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 q$ [9 ?* |  I# A. y+ Y2  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?
蔬菜中包含的主要营养有哪些
A:vitamins and minerals. 维生素和矿物质。
! D( M9 _' L* F6 W; u6 t5 j' v4.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
. l. u3 v  y! v" `/ L* M5.Which combinations of products are found in pie dough?
; N! L% q4 U' O3 _& K" i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。
6The French term for mussels is 法国语青口（海红）叫什么
* E  `9 o2 H' P0 Q3 vA:moules.法语青口，海红
+ L+ O7 u' c. M, E7 ~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
$ D# Y$ M+ J6 q: F1 v8.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?
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 ）
10.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.
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?
, ], a) T" {$ H& T. |, y谁有资格颁发健康证（卫生证）。
" c. X( t) L. }9 oA:Medical Health Officer.
: Z! D8 \) |- G# E医疗卫生官员。
8 G( P; i- m2 n! K+ ^8 x" p9 @3 j) b12.For what period of time is the health permit valid?
: h% S5 |* X3 M. v. E7 i9 u0 i( o; J9 f6 {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
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
- h! n3 L" p# }2 }2 x手工洗碗，洗碗池的水温最低多少度？
+ Y& z6 P0 ^, Y, ^. `) c8 KA: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
% n1 x' J6 c1 K1 k, q) d  n4 kA: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
  I  f) f; d4 [用羊皮纸或锡纸包裹然后固定蒸熟（和包荷叶同理）
( z4 ~& K8 ^8 [A:en papillote.  法语自己理解
17。Wing or Club is considered a
$ T# j5 S1 T' V# O& D! }翼和CLUB 被看做是一种...
A:Bone- In Cut     带骨切
9 X, x& p! `( B- s: ?+ [3 n* V18。New York is considered a   纽约牛扒被看做是一种
0 t, X- t, I# _6 L1 DA:Boneless Cut     无骨切
: n0 n1 {* z; h" y4 ]7 S19.In general, a court bouillon for freshwater fish will contain
% d4 L8 N. B' g; X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
2 _, `. L5 }# p% ^, AA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
- d5 e% s& r. _7 I5 p2 |3 g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
/ X% \+ S" l& O9 B- W" z八角和下面的那种原料有相同的味道
, ~/ o% n4 m2 L( r. J/ K3 {' D. Q! nA:fennel  茴香
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
" H7 w& d) @8 x  H1 Z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
- R2 t% H% d$ O8 a# ?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。
1 f2 |9 e2 d( B! J/ G" S23.Oil is added to the water for boiling pasta in order to
: ]* }5 B  }9 W# V向煮沸的pasta （意大利空心粉 ）中加油是为了
% Y/ r7 l, |1 B" q% WA:prevent the pasta from sticking and to minimize foaming action.
& i) p1 u# c" _5 o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

; ]& Q7 Y9 h1 h25.Which of the following is a spring vegetable similar to spinach?
! c( l  ~* u2 o# w1 y下列哪项是一个春天的蔬菜类似于菠菜?
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

; r, Q) [: ~( |7 Y27.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
http://www.usstove.com/products.php?id=6

3 n# A7 g! D% H3 K28.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

0 S2 j+ w4 r( c6 |1 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
9 v/ B( ]; d% @  P
30.Molds, yeasts and fungi are examples of a:
" s5 ^! J4 \3 a$ U( x  T! G霉菌，酵母菌和真菌是一个神马例子
$ s/ q" s1 j. ^A:Biological hazard 生物危害

$ B% [4 N  y0 ^# Q- m: O) |31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
6 M2 [7 c( G  s8 Q4 c9 }5 {根据加拿大食品检验局，食品的危险温度区在多少之间：
3 R2 @" a5 X  l3 v0 W2 Z3 y, OA:40° and 140°F (4–60°C)     4-60度

32.All bacteria need the following for survival:
. d/ Y+ g. f+ w# ?5 A$ y) _0 \1 C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？
! I8 x1 ]* n4 sA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
) ]5 v7 H3 X6 W. r/ U食谱，接收，储存，准备，烹饪，保温，冷却，再加热

/ `+ {$ z* m1 f. [+ t& W* ~5 }) C& b34.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？
- y4 V4 f7 E! g, G/ j. Y* CA:Essential nutrients 必需的营养物质
  ?2 s) k( T6 d3 N% J
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
A:Hydrogenation  氢化
- C3 S* w1 q. v6 p6 s' ^
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
2 l5 {' D6 Q4 k/ M* l* zA:Acesulfame K  安赛蜜K表
% u: A0 u" s* t( [+ W( |' j# C
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
+ X. k6 Q/ F( }' t5 I  A" @
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
  E* @) |/ b% _1 G- \
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:
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
2 j6 y+ w) b" q& U3 P
41.Which of the following abbreviations is used to describe the proper rotation of stock?
下面那个缩写是用来表明正常库存流程？
" \  B- u- f: c+ rA:FIFO=FIRST IN FIRST OUT 先进先出
8 ?1 D2 l- ?9 W! o) a& `, i0 q2 i3 {
: Q1 N& l. I- D  g42.Which of the following knives is used to turn vegetables?
下面的那把刀是用来打开蔬菜吗？
' n% k# Y- J: Y+ {A:Bird's beak knife   鸟嘴刀
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
# F5 H0 X. ^* P
6 v* O8 b( Z1 O3 M: V43.What is an instant-read thermometer best used for?
, o6 c' c8 c$ E& V7 n5 j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
8 c' j  a3 m/ c; P% Y9 wA:Cast iron 铸铁
  y' G* v- N' F7 r' f( v
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？
/ u+ R" z( M2 ?1 t3 N, u& sA:Food processor 食品加工机
http://www.google.com.hk/search? ... iw=1263&bih=572
' H, `/ K* F8 c' W4 W
46.Which of the following is not a rule for knife safety?
6 V2 N$ {, a5 y9 P0 [" R- o下列哪项不是用刀的安全规则？
) H9 T+ d/ p* O0 Y3 N8 o3 AA: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:
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
A:RondellES
- S4 i2 K" L& Whttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting

48.Which of the following is a diced cut used to garnish soups?
/ ]1 a3 }' I& ~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
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！！——
/ O4 I' h" g% i* TA:Gaufrette
% z' E" h" t& M9 N2 Q$ {4 j, Nthin 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

; i& z3 ?3 K; [( F' V/ Z& m  F! l50.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）
# U8 Q: ^8 }0 t+ H7 I% M8 D+ wA:Cilantro 胡荽叶 香菜
: j- @6 |3 _; T8 F$ |' O. Ohttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
: v: K" l( t2 S$ t
$ F% K6 H" ]' c; `60.Allspice is made from:
) D+ X& c2 W3 l) E/ f* h 多香果,  多香果香料是什么
7 g5 @0 G( K: f" _$ Chttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
A:A dried berry 干浆果

" g: Z5 k2 l0 ^. N$ l; X61.Which of the following are used to make a sachet d'épices?
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?
  i/ V: I9 e4 v. F0 M3 Y$ @& \" G下列哪项不是酱油调味品的？
6 Z' l8 L0 J0 C8 P* bA: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:
. N: ?0 g. i2 a  N1 Y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
1 a2 j8 n0 ?: F$ l# C: S
64.Which of the following steps is not the correct procedure for whipping egg whites?
, C) N& s( ?; Y- H/ z$ L9 w! }- |5 }, G下列哪个步骤是不是正确的蛋清搅打程序？
( y' S  j9 S/ H/ ]/ HA:Allow to rest before use. 允许休息后方可使用。

* v$ w& I1 L1 R7 ^3 {" B" r2 s/ s65.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

3 N0 J5 q: E) [9 z+ w) g  S  a66.Evaporated milk is a concentrated milk that is produced by removing
* Q9 n  ^! k# _$ S* X炼乳是一种浓缩牛奶 是去除什么做的
: ~( Y! L9 z6 i. d5 bA:60% of the water 60％的水
7 ]& }; d1 f# H, e6 ~1 d7 y6 o
' `" `6 m  y0 O2 O3 l& i67.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

68.The cooking of starches is known as  烹调的淀粉被称为
1 G7 {5 H; O( N) H9 s+ F; K; E4 f7 TA:Gelatinization 糊化
0 L. o- T! R3 A: }
  H) l) _0 m7 @* m4 r. G" k+ r69.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

$ N) W' c; }) O: h70.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 h& S2 D4 r+ A) b; ]4 v( k71.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
6 A2 k7 g2 I, x  V& xA:Fumet 原汁
6 B; ~  Y: `) S5 Z9 {; ?( M, Y
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
, U' H3 x4 t* o. k% k* t# l, QA:Carrots, onion, celery 胡萝卜，洋葱，芹菜

73.Which of the following is a principle not used in stock making?
1 K. F/ o, {" n' S1 i, t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
, k1 L2 h2 x) v; P: L7 nA:Remouillage 法语熬汤
% Q+ x9 h& T! w: a0 N' R2 ihttp://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

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