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。
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?
/ q' L) H+ w1 s8 K9 p4 ]: o6 B1 u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）
9 d7 t) e2 A3 {9 y4 EA: 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
% j$ g2 z6 E% G5 a) k1 ?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
. V6 G  X( P; K  R; T+ j+ XA: acid  食用酸
; {$ \4 s* |3 N9 F3.Vegetables are major sources of which of the following nutrients?
" |$ ?. M  K. D/ [  L蔬菜中包含的主要营养有哪些
A:vitamins and minerals. 维生素和矿物质。
& P$ M, ]- o& `' f' g4.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
) ^1 k% ^9 q0 A. U5 s1 z5.Which combinations of products are found in pie dough?
# O: @0 e, `- m: _3 {) ^  J下面那种组合适应与油酥面(pie dough 做派的面团，或者叫酥皮？？）
8 K. w/ p% w" s3 dA: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
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' V8 z1 p& eA:2 days. 2天
' a$ O7 u& ^/ C5 G+ d) ]& j1 x9.What are the principle ingredients in ratatouille?
$ ]" C5 s' c2 [: I5 L" q炖闷蔬菜有下列哪些基本原料组成。 ratatouille（炖闷蔬菜）
3 ?; G: r( G% s( EA:Zucchini, eggplant, green peppers, onions and tomatoes
3 n, U6 E8 P9 y4 @- t0 V. [西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini （西葫芦 角瓜 ）
- C( l6 g* F3 f  @5 e10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
( Z$ K, e9 g* e) lA: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?
% M0 j& E9 ]. \$ G- B; W& u% |谁有资格颁发健康证（卫生证）。
& t9 w! D& [- D+ ?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？
1 s$ [" \4 Y/ ?* d& Z4 T/ w+ lA: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
" V' k- i. R$ j) @% y" Z& o, K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
( k; N" C, Y2 F. p手工洗碗，洗碗池的水温最低多少度？
% ]) D' V. {0 b& t+ T1 BA:110 degrees F (43 degrees C). 43度
+ g, b3 e- ~: ~0 Z6 Z; D" J15。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
* v" l6 t$ q4 X' l16.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
; C# K# l6 n: D% R" X翼和CLUB 被看做是一种...
) e# |5 K0 X/ ^& b: z( f; wA: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
19.In general, a court bouillon for freshwater fish will contain
' s; m% O3 _5 r4 b% e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.
. ^6 i/ F$ \0 @6 w; x0 l' n和做海水鱼同样数量的调味料和香料
& u: e* i7 \) z20.Anise is very similar in flavor and appearance to
* `& }+ e2 P& {1 n7 ?1 B八角和下面的那种原料有相同的味道
A:fennel  茴香
0 k. L# M/ R7 ]( |21.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）
* d8 B4 j* E2 [' s22.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。
* o5 S5 c. [' B% N23.Oil is added to the water for boiling pasta in order to
  Z1 q# _, B, g9 f; V向煮沸的pasta （意大利空心粉 ）中加油是为了
8 R5 X8 G0 D% d5 JA: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
4 l7 d* z7 ]' A% l% r' _' h$ Phttp://www.tianya.cn/techforum/content/96/563836.shtml
' u! ]  z7 ~7 K4 K9 s3 X  R, i
25.Which of the following is a spring vegetable similar to spinach?
) L" ^0 \- f) N  f2 _4 _2 l4 P/ e下列哪项是一个春天的蔬菜类似于菠菜?
! p" W2 @6 ^, T/ ~( F2 C/ k. YA:Sorrel. 酢浆草。
! P3 T+ N9 m7 Thttp://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
8 g* ?/ s7 x+ z2 M9 `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:
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
* Y' @- K6 A7 ^4 H: X! n9 x3 `
' o& x6 m+ Q! J8 O; {6 C- W4 N28.The French term used to describe the roundsman, or swing cook, is:
1 d5 ~/ ]- n" F2 S  w法国术语，用来描述roundsman，或摇摆厨师是：
1 d2 j- d+ I& ^7 \; uA:Tournant   图尔南
3 W$ D4 [7 d8 b7 ~7 ?
29.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
0 [& c# ]; i9 X# x8 k2 n
5 S! S0 m2 C' Z/ L9 [30.Molds, yeasts and fungi are examples of a:
霉菌，酵母菌和真菌是一个神马例子
8 ^' L" v' G) g, fA:Biological hazard 生物危害
% L; a4 k& b& d7 ?7 h
7 x. k- ^5 y8 x3 S5 O31.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：
) ]% G$ E/ D  B+ c8 mA: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
2 [$ Q$ p$ p8 ^) N
) ]- Y# @! C* r7 D6 I) `33.Which of the following correctly represent critical control points in a HACCP system?
+ Y3 B' A) {) j* c4 B5 Y以下哪项正确表示了HACCP体系的关键控制点？
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
: |- ]4 l+ z! t5 H5 c食谱，接收，储存，准备，烹饪，保温，冷却，再加热
' r  h5 H+ I( J( M6 Z0 S6 m9 Y
  s# W, Y2 B: d+ V* S34.Which of the following is not an example of a carbohydrate?
0 n, l0 c" L* b* v# c下列哪一个不是碳水化合物的例子？
: r) H, S; T# h% M, xA:Essential nutrients 必需的营养物质

35.The process by which a liquid fat is made solid is called:
. [, F/ j: ?) q9 `液体脂肪做成固体这个过程叫什么
; u* O6 Q" z( }+ |. s, e; hA:Hydrogenation  氢化
, f  I4 j, Z; a5 y" J9 F1 [3 `
/ G1 G% K& B. u: ?' g/ [& u36.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
A:Acesulfame K  安赛蜜K表

2 e# p2 g/ e( _/ G37.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
  h$ f! d# X  S; D$ S# Q
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' L( o8 _# A- i$ oA:Unit cost 单位成本

* `1 f3 J; @: n2 Z1 k39.The condition or cost of an item as it is purchased from the supplier is called:
( B: |/ D* _( o; [1 l+ X- ?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
" n7 q, T3 E& |: x; @9 D
3 A' n* }' M3 q0 Z% S2 k9 I41.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？
6 \1 q0 w; A. b1 P4 pA:FIFO=FIRST IN FIRST OUT 先进先出

42.Which of the following knives is used to turn vegetables?
8 m9 g9 K5 E1 I& T: T下面的那把刀是用来打开蔬菜吗？
0 F  q. w. A- q6 M( J, aA:Bird's beak knife   鸟嘴刀
! f( ]$ V$ }8 Y# yhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
* L  T: Z5 i3 _5 h
43.What is an instant-read thermometer best used for?
' z5 F2 j( F2 ^$ {/ h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
$ h! f8 A) V0 k% p; g6 ?
& V! C, r& y6 L' _' P44.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
/ i4 l; D# O9 O7 a5 Q4 Z  @A:Cast iron 铸铁
6 Q8 X# c' Z; t9 Q
% P+ y0 ~% X* Q) m45.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
http://www.google.com.hk/search? ... iw=1263&bih=572

! h! h9 @- O% w* c: {- C46.Which of the following is not a rule for knife safety?
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

. t9 k" h! Z, Z) c5 W. m  i47.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？
. \5 A& |9 Q7 qA:RondellES
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting

48.Which of the following is a diced cut used to garnish soups?
/ D: y  A( D# W1 H2 }/ ?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
$ I4 h7 v: T% V' m% R49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
1 d1 N& t, |! l1 \+ |  W. _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
6 |; \* i6 U" @thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
: ]. s" O  l- Z3 xGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572

' `) d) ~. H* U  s6 J! G$ {50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
& u1 _# n3 V- k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）
$ ]4 `( A2 X+ H; D$ UA:Cilantro 胡荽叶 香菜
0 j$ b0 }) M, v% p5 dhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx

60.Allspice is made from:
  ]0 Q  N5 B4 S* D9 I( d  o8 q 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

9 ~$ k  Q4 E: {) {8 z, O9 L61.Which of the following are used to make a sachet d'épices?
下列哪些是用来做香包德épices？
% y/ e( v8 x8 ]1 R% ~5 F8 bhttp://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?
+ h/ v9 ?0 M' p) a7 R) e& V下列哪项不是酱油调味品的？
5 b% Y  j/ ~& Q2 IA:Wasabi 日本辣根

6 E4 t- l+ X0 v# l1 n& g63.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：
; |; K  m  W6 a$ [: {. |" S( z* RA:Pasteurization  巴氏杀菌
/ r2 X  z7 [1 L" ~9 Y4 d9 G0 \$ ^3 B- j
  \2 D; g; k* N6 B: w64.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？
4 k0 e3 N9 v% D. Y& X5 k/ D8 m3 vA:Allow to rest before use. 允许休息后方可使用。

2 v0 Z5 k4 B" c+ K65.The weight of a large egg is between:一个大鸡蛋重量介于：
$ f2 l  y9 G& [. FA:56g and 63g 56克和63克

" d# o; M3 V" N) ?1 ^) u( C  S7 ^66.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
& W4 F4 e5 _6 {+ B) sA:60% of the water 60％的水
- m- `! o) o0 e: ^# G  j6 X1 c
1 C5 v6 }7 i6 E5 V: T5 g, s67.A method of cooking that transfers heat through a liquid or gas is:
' W& e3 ~: h; C一种烹饪方法，通过转移液体或气体是：
* C+ z/ z+ W: i2 B) eA:Convection 对流

68.The cooking of starches is known as  烹调的淀粉被称为
' E  A& i3 z) V& \+ Z6 R6 pA:Gelatinization 糊化

0 L* e) N+ d9 ?# I. h) H69.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
9 T6 h! j8 L: B+ e/ f; z
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：
5 ^8 b; C- `! t( h  @* b# FA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
6 @' Q: B) u) x6 s
: D; M) b, U* t7 H8 Q' v71.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
# T) S' C4 P! j- f2 \; ]A:Fumet 原汁

- o' v& q6 A6 b6 ^7 z" f& H9 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
  K) w5 Y' O2 z7 q& q5 F, GA:Carrots, onion, celery 胡萝卜，洋葱，芹菜

; q, T) ?7 q: g+ O6 |% i1 D73.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
9 J& a" D# }: i  i# e" |0 Z/ K5 a) O
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

加油！

qdlaoying

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