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
3 d1 Z* s4 W- ~5 v1.Which of the following methods should be used to determine doneness in a New York steak?
5 ]/ u& O0 n8 u% J: r$ c; V0 }' o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）
! C' n% F+ r+ s% X8 [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
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
$ o6 c4 v4 g/ J8 QA:vitamins and minerals. 维生素和矿物质。
  X3 \) b& Y' Q3 E6 o8 k7 H4.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
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
+ }, A4 {7 p# {! J" m: zA:moules.法语青口，海红
: u' R% E" n; R4 u7.Fresh scallops have an aroma that is 新鲜的扇贝（带子）有种什么气味？
* O+ W! I3 V. u8 a5 EA: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
; G' O" y+ E& \+ G3 yA: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
& K" [! m, o) ~* W0 ~' G西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini （西葫芦 角瓜 ）
. m5 ~: g1 ?" c10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
+ c$ |  n, Q2 b- g* iA:cook food in quantities that will be used up within 20 to 30 minutes.
- D( M; y/ I0 r. g7 J7 F  y- m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）。
7 g! Y# u0 \* l0 R6 m; a, @A:Medical Health Officer.
医疗卫生官员。
) }# u; D, x$ F% [12.For what period of time is the health permit valid?
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
% h! h) |* |, K7 o1 TA:08 times each hour. 每小时8次
14。The minimum temperature for manual dishwashing in the wash sink is
6 D* U3 g9 W  p; X5 P. ]6 n手工洗碗，洗碗池的水温最低多少度？
, f$ Q% M4 y' w- ^A:110 degrees F (43 degrees C). 43度
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
5 s; Z( m0 v" C" n) w0 O- F4 r# x2 w5 v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
8 n. G/ T5 a0 p8 x16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
' P2 u7 i1 \! T# J3 J' ~# H, A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
% ]- }7 x8 V/ q5 T, t" B. \4 ]17。Wing or Club is considered a
翼和CLUB 被看做是一种...
0 s# n( q+ K# ?+ e# J; IA:Bone- In Cut     带骨切
: X! W3 Y0 G1 u# f; Y8 {18。New York is considered a   纽约牛扒被看做是一种
A:Boneless Cut     无骨切
: \2 ?- V8 H# O8 P& p6 Y2 i4 B$ E19.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
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
; q, S' A; D0 t4 A! o/ V3 n+ v7 z+ z和做海水鱼同样数量的调味料和香料
4 [3 T5 @* Q' d4 Z1 V20.Anise is very similar in flavor and appearance to
5 h: C. A; o/ _0 O3 U八角和下面的那种原料有相同的味道
A:fennel  茴香
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
3 u3 ~7 C' t4 |7 \) ?( F& n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
: G1 _/ S6 s+ z, Y. R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
) D& A/ z  p' h7 mA:prevent the pasta from sticking and to minimize foaming action.
# {. P7 w3 H7 T. [防止面条黏合并降低发泡。
/ w: g5 @7 ~% }5 E' B( x24.Which pasta dish features pine nuts and basil?
; }) ^6 _( ]  C5 H下面那种PASTA 菜肴加 松子和 （basil 紫苏，九层塔）
) [/ I- C2 \. N1 [3 [  l+ AA:Pesto.一种绿色的意大利面酱
! Z! {9 M" {/ f4 c. Jhttp://www.tianya.cn/techforum/content/96/563836.shtml
! d  S/ ]0 P& E* m5 k; l
25.Which of the following is a spring vegetable similar to spinach?
# y( y) x6 Q/ {, {' j下列哪项是一个春天的蔬菜类似于菠菜?
  T. k7 Z: b7 p2 G8 v" jA:Sorrel. 酢浆草。
5 K9 a- r- W2 M# L% F  h3 |( x0 A. Nhttp://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 B( a2 B! w& G8 Q3 ], g9 K) |哪位厨师最早带来高水准浮夸的美食
' Y8 n0 q) J2 v; d: J8 {9 o) ~AAntonin Carême 人名 安东尼·卡罗美
! Q' o( P' ^$ x. K3 S  H$ t
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
9 d3 U% [1 m( p5 X  O7 e! l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
! S' ]: o$ I" e) {http://www.usstove.com/products.php?id=6
% ~- t6 B6 M8 z
28.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：
4 P0 P/ j/ C2 G) y: a; ?9 bA:Tournant   图尔南
' L1 S( _4 |* {, [" G8 N8 `
6 w  L2 M) L2 s29.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
+ H1 m; Q/ P" v4 r8 Y5 x
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
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# V0 U; m7 S+ ?. ?9 E31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
! i! T& X  v7 ^+ |# B- ^4 o根据加拿大食品检验局，食品的危险温度区在多少之间：
+ _. L; |5 J: w& D4 o2 L+ tA:40° and 140°F (4–60°C)     4-60度

! D4 ^" m% l% t5 k32.All bacteria need the following for survival:
  q& c& k+ ~% Q8 n7 y) U# R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

) W, F/ X5 z; l8 F) [7 X- b33.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？
% H' V& [7 \9 r9 F- E; A) ^A: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
  X. Y- X4 J8 t
2 o$ ^  @. W: O$ k34.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？
A:Essential nutrients 必需的营养物质

1 j) Y% o" N; }* A9 ~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
, E  y1 |, V) I) C" ?  a) `) q+ N4 I
% r- g0 N/ r. L( r! d$ c36.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
7 y4 |5 T  g! o: f9 y8 I8 l. ?A:Acesulfame K  安赛蜜K表
( j6 l% a) n5 A+ ^! v
37.Health Canada requires that a product labelled "fat free" contain:
% R- T  Z$ S' n  x0 G' T  Z; d8 p8 z加拿大卫生部要求的产品标有“不含脂肪“包括：
- q4 w$ a& k/ G6 Q% AA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份

" q  B, R6 c2 t  S38.Which of the following is not a problem associated with converting recipes?
$ V1 J$ G1 Z) p下列哪项是不相关联的转换配方问题？
0 p% ?) E2 N0 o" e, K1 C, x; HA:Unit cost 单位成本

39.The condition or cost of an item as it is purchased from the supplier is called:
: n, P7 [1 P9 A! {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
3 Z0 K. I+ n: @+ P
  n! I1 I/ A; f* l# e" P; I$ e40.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
* E1 C/ ]1 g2 r, q4 b, E) b0 |5 d# S3 {A:Parstock 基本日常最低库存
( s5 ^! g! ]1 f  ?
( p" Z+ C# ~! X- D41.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？
# i. [- [$ @/ }. ^# W- @  MA:FIFO=FIRST IN FIRST OUT 先进先出

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？
6 o! E* H$ ]( m: yA:Bird's beak knife   鸟嘴刀
/ B5 Y, k& s9 ^8 }0 \6 ^* \http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
" E" a; N+ x9 V( d7 X9 a
2 F( l0 x1 Q; E0 ^# b# i4 k43.What is an instant-read thermometer best used for?
# P0 k  Z( C) F, j6 G即时读温度计最好用于那方面？
1 ]4 V" `4 p6 kA:Checking the internal temperature of a roast 检查被考物品的内部温度
6 C; p2 L* j7 [+ o
' a8 \/ H% W4 Z* j$ w44.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

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？
4 T; J2 W, ^& B4 r# O; ~A:Food processor 食品加工机
! v, Y/ @7 i3 S# khttp://www.google.com.hk/search? ... iw=1263&bih=572

( {: g9 z3 B/ ?, s7 g4 c46.Which of the following is not a rule for knife safety?
% \  F0 b/ `) k8 c  A9 W下列哪项不是用刀的安全规则？
/ Y, e% ?" S# iA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
3 C# U, q  R% z. e& t) a
) t7 o% _5 T# ]+ P5 j- n( ?0 T47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
: @& u3 Q! C' i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
2 @7 H; }; P- ]) y6 G0 l
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？
' f: j2 h3 g; }) X0 aA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
5 z' C" S) e9 o+ o49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
# t9 D: h' U! c; N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！！——
$ y5 N% M( y* e" |A:Gaufrette
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
- j9 d% D4 O* u' k8 t+ Jmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
/ Z% Q, k1 ]5 L  n! Z* j9 ^8 Y
9 T9 u, E% U/ ]0 T2 R* M3 o50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
9 O% Q# o) M$ x6 x% Q) i2 ^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
% g) d+ ~( _; g0 h1 k) `, \
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
& w! E9 y; ~! e" d/ W# IA:A dried berry 干浆果
' n' G" j% W5 V6 C# {& B
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/
3 Y7 [2 \  a* t0 H) E; ]3 u* Q, HA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香

# Z7 _  J' u2 x* G  |0 U- H62.Which of the following condiments are not soy based?
3 m6 H# f1 o! o) r, ?+ E; R下列哪项不是酱油调味品的？
A:Wasabi 日本辣根
0 p5 g. c- F8 Q" f6 G4 U
+ j+ t2 n1 r" h* G( d5 x! H; L63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
: K3 x: k9 f0 @, }! D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?
  _% E$ J# t" I, d2 S6 T4 J+ {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。

% z5 Z) m* v% z: B; R0 u6 e65.The weight of a large egg is between:一个大鸡蛋重量介于：
  S9 e" Q8 M1 V' w5 `/ bA:56g and 63g 56克和63克

66.Evaporated milk is a concentrated milk that is produced by removing
# ?, N) a8 p) o3 f9 I; H% Z: Y! ]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：
1 g; W& |. h, S6 sA:Convection 对流

* [' X5 ~% [  A& E) S4 v$ o68.The cooking of starches is known as  烹调的淀粉被称为
: }* {; z+ p# z& kA: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？
6 ?$ x" G9 E; l9 q; M$ WA:Braising 烤
1 {- M+ [& P$ _+ K# }1 f
1 D7 r7 D5 Z9 l+ i70.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
+ h4 Y8 a' p5 j" h7 R$ R3 N: c: @
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

$ |/ p! }  e6 B4 E. Q( T% t  s72.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
: ]& ~$ B* F1 _+ t  ?1 OA:Carrots, onion, celery 胡萝卜，洋葱，芹菜
0 P$ ]2 _) r7 Z5 n0 h$ T7 i
73.Which of the following is a principle not used in stock making?
5 ]9 R( t3 m! @6 X) P+ A6 L* U, R, k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 P; r- k% i/ l8 n+ d
4 u  K- R9 Z. e$ j6 M74.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
- x% y# Q4 N+ {$ n2 @6 |) {# O- Xhttp://www.haibao.cn/blog/post/176242.htm

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