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。
  [( E* S6 C2 W
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。
+ G% e1 C% h' h2 x0 q1 Y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
; O2 S! |1 R: V$ S% P0 O! O! {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）
2 _$ U( a& P7 t1 T5 @5 p; hA: pressure touch. 压力触摸
* e% O2 ^8 g" }6 l2  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
! o! [1 h8 B" K6 h! U, v% _) w( KA: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
1 v( T% F6 T6 |5 O- t' g) gA:Mornay sauce. 奶油蛋黄沙司
5.Which combinations of products are found in pie dough?
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
" k/ H3 Q8 w! S9 JA:moules.法语青口，海红
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
7 u: p9 [6 e5 N0 x+ A: |, z1 qA:2 days. 2天
; |7 u4 e7 E6 |  s& W% N9.What are the principle ingredients in ratatouille?
8 x) K9 p9 Q' k7 |4 P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..?
1 F! K4 l9 B) J) A( [2 sA:cook food in quantities that will be used up within 20 to 30 minutes.
0 y% l: {+ U! K2 \% O" W$ c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.
3 i* v0 s% O8 w1 j4 j9 y医疗卫生官员。
6 X* U9 E4 k* y' T5 v7 O12.For what period of time is the health permit valid?
. C* z% k  o* t% k! _# m1 s; ~健康证的有效时间是多久？
A:12 months.12个月
: _9 a0 @) F) x, K2 X5 L13.In the area where food and drink is prepared, the ventilation system must be able to change the air
* K7 r" C5 `4 R& w! p' g4 b  T在食物和饮料准备区，通风系统换气的标准时什么
2 l" |' D/ E& x  @$ s& H: cA:08 times each hour. 每小时8次
14。The minimum temperature for manual dishwashing in the wash sink is
2 v( C/ T, `0 E3 U4 ?6 j, x$ [手工洗碗，洗碗池的水温最低多少度？
A: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
1 q* _% {, |& \" C. Q' vA: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
: ^# a) s1 J% }  @: f% F  T用羊皮纸或锡纸包裹然后固定蒸熟（和包荷叶同理）
8 o, {( E' K: G  {8 VA:en papillote.  法语自己理解
) v9 l6 M, P! O7 @! T$ ~! X. V& i17。Wing or Club is considered a
& E/ _; t0 g1 g& p4 q! U6 q  U翼和CLUB 被看做是一种...
4 Z  D( W* K# IA: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
! b1 d3 V) n6 ]0 s& _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
, y3 w& r9 L) L/ U2 c- H% aA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
1 b# O6 h$ n# {+ Q1 P% [) O和做海水鱼同样数量的调味料和香料
9 Z6 w( U( M/ Y# z20.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
" Z3 b9 B0 x3 D& V21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
* k/ S) W; X  o7 w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）
% X. C. P8 [1 H0 }+ p* t22.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
A:prevent the pasta from sticking and to minimize foaming action.
+ [+ B/ N' C3 |# [0 o6 }防止面条黏合并降低发泡。
( j5 E+ z1 _% `- ^/ [9 c, s9 @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）
1 K# O" J! x- L1 h$ h9 |$ JA:Pesto.一种绿色的意大利面酱
http://www.tianya.cn/techforum/content/96/563836.shtml
9 p5 e$ K$ b# ]: c* J# ]4 G3 Z3 d
7 d, o5 h: R2 s1 f( w8 z; k25.Which of the following is a spring vegetable similar to spinach?
7 C' h  t% e6 U. J0 C/ r下列哪项是一个春天的蔬菜类似于菠菜?
2 J4 H; D5 J$ H4 h9 @. @4 \- dA: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

, a+ l: J+ K3 T: ~) B$ F5 b27.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 。
& J/ _# s( V8 |9 U' [/ qA:Cast-iron stoves         壁炉
http://www.usstove.com/products.php?id=6

- ?' }$ T' `/ a0 j1 \% I28.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：
( f" @5 ?  f$ |A:Tournant   图尔南
+ x' b/ |) s; i+ p8 S1 \
29.Another term for the wine steward is:
! }& l! L3 x) }2 K葡萄酒侍酒师的另一个术语是:
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
A:Biological hazard 生物危害
# U& J; {" B$ T
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
& s) e* D. ^  a. P% J0 K' S3 @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
8 G) C: n. Z$ [3 T* C
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
' g/ D" p' G6 {
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？
4 B6 P$ k" [# {. CA: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
8 h3 _1 y- R7 P  u) q4 ?3 U
34.Which of the following is not an example of a carbohydrate?
7 o& }( k0 R; Q- F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
$ X) `+ v9 R* n2 k4 h, g
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
& C) q/ V+ |9 M7 @7 @A:Hydrogenation  氢化
! k% z0 D% P. o2 o2 M
36.Which of the following is not an example of a fat substitute?
, l* K- j$ _) a6 e; C下列哪项不是脂肪替代品的一个例子
3 h/ C6 L" P9 R9 T. {A:Acesulfame K  安赛蜜K表

; Q' T% o2 W6 m+ [3 r, [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?
2 H9 I0 d( M4 O. n8 d下列哪项是不相关联的转换配方问题？
A:Unit cost 单位成本

+ c1 e; x6 u% V  v39.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
* b2 c# ^5 D# P4 Y: iA:As-purchased cost 购买的费用
; A' L- b$ B+ v. D
0 |- r8 F  x% i0 U9 S1 v40.The amount of stock necessary to cover operating needs between deliveries is known as:
8 N* |+ v/ b% _: y' O3 ]! H. f, |7 p4 R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
7 K! u. Q! R) I& `) {' K) o6 U
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？
2 s' r1 z# z- V  ^/ V) N, eA:FIFO=FIRST IN FIRST OUT 先进先出
* }7 ?# o* X( _- U$ J2 G+ b
42.Which of the following knives is used to turn vegetables?
( [) s" N7 U8 A% _下面的那把刀是用来打开蔬菜吗？
; J, G( j& r. F, ]9 u9 hA:Bird's beak knife   鸟嘴刀
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird

2 D: i9 Z% F- U43.What is an instant-read thermometer best used for?
; ]# p. }: j! Y% |# c& ]$ O1 ?# Y即时读温度计最好用于那方面？
' P9 j8 r" c! R. q- y% b" qA:Checking the internal temperature of a roast 检查被考物品的内部温度
' N* o. J/ Z2 |; J
" w+ T; Y; F/ ~7 J9 M2 m44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
" i  H; w9 ^' V8 q下列哪些金属材料受热均匀，通常用在铁板而且非常重
$ O9 M; U0 [1 T2 H- D1 b" SA:Cast iron 铸铁
/ B3 V4 R. u+ ]& X3 A
% n2 j! X# J/ W5 s4 }45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
& T8 l7 q2 v$ o9 t) O9 B, N0 I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
+ q0 N, e" `2 m9 ]& P" g/ ~http://www.google.com.hk/search? ... iw=1263&bih=572

) v+ m5 F* m& M46.Which of the following is not a rule for knife safety?
/ C/ {- W  s+ c$ n3 E( v0 T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
9 K8 k. X7 N9 A% t
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
3 {! @0 X  C2 \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
6 \  ]1 V/ Q, `7 S9 o- l
5 a% q, G( W4 O) W. Y( W48.Which of the following is a diced cut used to garnish soups?
6 Z- Q4 R2 L, \下列哪项是切成小方块用于汤的装饰？
, `; N6 \5 E! L' {5 o, L" g) W/ ~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?
( Y1 }3 N& u. \; J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！！——
" N7 j: B0 r; n6 R* A, @) F! AA:Gaufrette
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
8 I2 q5 S# \/ L0 U- W" pGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572

50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
, _7 i# _4 y5 p, |  _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
1 T9 \7 d7 k* o
$ G7 ^* i4 M# w- [% O" E# T+ y60.Allspice is made from:
多香果,  多香果香料是什么
  [$ K3 }7 ^" C0 f. Whttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
# f& [# Z" L/ m# e: }; |! k8 o& ?. M% V* CA:A dried berry 干浆果
' A8 C' s9 d% j% w& F  _
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？
http://www.sachetcatering.com/
8 w5 S+ U* B; V. j( K* fA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
; n: U6 @* y) O5 y# ^. W
6 l# i" f4 @0 M0 A* e& B62.Which of the following condiments are not soy based?
下列哪项不是酱油调味品的？
A:Wasabi 日本辣根
' K& d# e2 y& ?6 w- g
) }& M, @( }& J% K9 r63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
/ x) M. [; K2 }9 \% {2 S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：
( o  H( @: ~4 }8 s$ b. A  bA:Pasteurization  巴氏杀菌

64.Which of the following steps is not the correct procedure for whipping egg whites?
/ G$ x+ z# R: L/ u$ s下列哪个步骤是不是正确的蛋清搅打程序？
) i8 @# C: u/ V2 mA:Allow to rest before use. 允许休息后方可使用。

65.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
' t: W# b5 d6 B$ _! ~( r
5 P6 a, c) B$ x; N2 l9 |4 Z) K66.Evaporated milk is a concentrated milk that is produced by removing
, ?4 d& [3 y/ [& M; x7 ^炼乳是一种浓缩牛奶 是去除什么做的
A:60% of the water 60％的水

67.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：
8 R: p* b8 V) n% j0 {7 d3 pA:Convection 对流

$ Z- ^3 _3 X  O3 I% S! l68.The cooking of starches is known as  烹调的淀粉被称为
A: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？
' V" b8 {4 s- U) j9 I% FA:Braising 烤

8 t' }! \! g) N& l5 x( }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：
A: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
A:Fumet 原汁
) g1 c0 T; I) `# ^1 C2 G: H
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
) Q. t0 @+ F; s- z2 u; e$ u5 fA:Carrots, onion, celery 胡萝卜，洋葱，芹菜

, V: S  `2 s# j73.Which of the following is a principle not used in stock making?
# L) Y3 e  E2 a5 w; e3 h下列哪一项不是用于制造高汤（低汤）的原则？
* _5 w7 [3 h; K- iA: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
A:Remouillage 法语熬汤
% M# Z3 O* L# E+ i" `3 bhttp://www.haibao.cn/blog/post/176242.htm

qdlaoying

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杭州小妹

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