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。
7 H0 {1 a3 W0 N+ M
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
/ \8 R9 o0 L4 r% g& Z) @2 T1.Which of the following methods should be used to determine doneness in a New York steak?
2 ^$ D: Z8 V% h$ B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
2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
: a4 Y' }+ R& y9 r6 k. C4 X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。
4.Cauliflower is commonly served with
5 f# Q  k) O/ H- }2 U花椰菜（菜花）最常见和那种酱汁搭配
A:Mornay sauce. 奶油蛋黄沙司
, w4 e# m: n# w  u+ _& R( K' l5.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？？）
; Y, n" U4 F& L9 {/ WA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
3 R( g/ C9 I. d6 U. h/ [6The French term for mussels is 法国语青口（海红）叫什么
9 y4 K+ c: l7 ]9 CA: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
- g  n5 u4 K6 ~' S0 C& [8.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
+ k* P, `1 ^+ O/ B& n1 ~& T9.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）
, n% \0 h) s. i2 D) L4 v% hA: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 ）
0 ^+ V3 e  \' H9 N0 a: h: D" ?10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
( k3 \, y' @4 k' u  x5 o+ G  @A:cook food in quantities that will be used up within 20 to 30 minutes.
0 X$ y. r- }' e; r大批量烹煮食物要在20到30分钟内
1 z- I. s6 A" R; t. k/ N11.What person has the authority to issue a Health Permit?
& C- }- p! r7 W; \谁有资格颁发健康证（卫生证）。
A:Medical Health Officer.
3 ]' o- \2 h& r4 U! c- b0 g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？
6 U2 b, d+ S% H* d% ~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
" w/ v6 K, `+ C$ r/ W7 LA:08 times each hour. 每小时8次
14。The minimum temperature for manual dishwashing in the wash sink is
手工洗碗，洗碗池的水温最低多少度？
7 E( ]2 I4 X$ |7 s1 tA:110 degrees F (43 degrees C). 43度
$ w( _) ?# N2 b3 J0 V15。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
7 F( l; a  G9 o8 |A:180 degrees F (82 degrees C).  82度
( C: m7 Y8 I. _/ W1 ?! ^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
( S$ J5 {* Z& q$ A9 u17。Wing or Club is considered a
翼和CLUB 被看做是一种...
A:Bone- In Cut     带骨切
$ @5 F  N! ~1 [' [1 V5 ^+ a3 d& r18。New York is considered a   纽约牛扒被看做是一种
) v1 u6 ^3 V0 _0 ]7 B  ?' lA:Boneless Cut     无骨切
5 `- m2 _/ W5 R3 F- C' D" O19.In general, a court bouillon for freshwater fish will contain
: l! ^7 ]. s$ D5 `1 `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
( ^  G) O3 c7 S- t# CA: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
" c( `9 \; @, S2 ~2 F20.Anise is very similar in flavor and appearance to
- u% j6 I5 Q' k" r2 n9 G# B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
/ ~$ y" h/ U: t; [+ ?/ u下面那种原料更像大葱且有平面的叶子
7 F$ E5 m2 |4 v# CA LEEKS  似蒜葱 （这边人叫京葱）
! n2 B& }6 J6 f( o1 H/ [22.Which of the following cutting shapes refers to a small dice
2 W: E$ W/ s0 T1 I! c# F8 C; J下面那种刀切形状指的是很小的粒（末）
6 o) U9 n- _- A' S8 w5 mA: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.
防止面条黏合并降低发泡。
: R; N  Q$ r3 R  N' A24.Which pasta dish features pine nuts and basil?
% @! d# W- l; G2 l: `下面那种PASTA 菜肴加 松子和 （basil 紫苏，九层塔）
4 y0 o: ^; F5 v* zA:Pesto.一种绿色的意大利面酱
: ]9 V. D, Q9 F+ m. m/ P0 }+ d: M% Z3 khttp://www.tianya.cn/techforum/content/96/563836.shtml
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4 t/ K: p( [# _; v) u25.Which of the following is a spring vegetable similar to spinach?
下列哪项是一个春天的蔬菜类似于菠菜?
+ J' b: d0 ~; x  P9 ^, Y- ~A:Sorrel. 酢浆草。
) f. I" C9 k  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:
% ]. m+ j. F3 J& t! X6 U6 w哪位厨师最早带来高水准浮夸的美食
/ c$ Z, n2 c6 _  M& r7 M- bAAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
' }) M9 O" y1 H' _' w" B& X下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
6 d! v7 h0 S7 ^% u2 |  e8 a+ h8 j9 pA:Cast-iron stoves         壁炉
http://www.usstove.com/products.php?id=6

# v1 H# u* i, l, @9 d5 j+ S28.The French term used to describe the roundsman, or swing cook, is:
# F4 V: K- [+ b' C% n1 o% Y: \法国术语，用来描述roundsman，或摇摆厨师是：
A:Tournant   图尔南
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29.Another term for the wine steward is:
葡萄酒侍酒师的另一个术语是:
! ^# Q4 O% J; ~/ P7 UA: Sommelier 侍酒师
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6 v) r8 J$ [9 o( ]30.Molds, yeasts and fungi are examples of a:
2 y! e& V* T) t8 L霉菌，酵母菌和真菌是一个神马例子
* l% E0 z- d' N( tA:Biological hazard 生物危害
+ y! f7 A7 n9 P2 L: A
) X+ G% T2 i% k31.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：
A: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
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33.Which of the following correctly represent critical control points in a HACCP system?
" E. v7 b* i' m5 h- j6 j0 a$ F" u. x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
食谱，接收，储存，准备，烹饪，保温，冷却，再加热

34.Which of the following is not an example of a carbohydrate?
1 j1 q! w9 ~3 T5 A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
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35.The process by which a liquid fat is made solid is called:
# ^2 m9 T. i' k6 s; M$ Z9 L3 i液体脂肪做成固体这个过程叫什么
( D! o; G$ C. o1 LA: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
4 ~* ]/ k( G8 b1 \7 @/ f* yA:Acesulfame K  安赛蜜K表

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：
/ }: w" K5 I, P" z- ]A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
) \, ?2 a) A' `- q* E- o
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？
' P8 w; Q7 |. J3 S- m( P* bA:Unit cost 单位成本

" P2 z3 z! b8 E7 a. M! U5 y. }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
) E# V$ z( C, ^A:As-purchased cost 购买的费用
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6 @4 _5 p0 B' ?40.The amount of stock necessary to cover operating needs between deliveries is known as:
* y  y; t  G7 H8 F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

$ L9 ~, K* `- }# h3 o3 ^( u41.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？
A:FIFO=FIRST IN FIRST OUT 先进先出

; z$ _2 M2 X0 Z; r3 U. q% t42.Which of the following knives is used to turn vegetables?
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

' w8 \) }' _* j1 z" m43.What is an instant-read thermometer best used for?
/ w& B& Y. E6 \% P) ]' W1 B$ @; 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
  H( [9 Y" X1 b3 p! l/ bA:Cast iron 铸铁

0 l* E8 ~, ]+ L8 f45.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
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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？
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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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
: K* v5 o* }+ f8 A- z, a& hhttp://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？
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
1 e+ |2 U' g2 Z- P1 |# n8 S49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
* L6 D+ V* B5 Z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！！——
; Q- x  U9 O6 s& L0 Y: mA:Gaufrette
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
- ?4 T! o' |; f" d4 Omandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
. z  X* V! Z( K. g
50.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）
A:Cilantro 胡荽叶 香菜
  c' Z3 N# N3 k% c: khttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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, ]5 J/ b( y$ i60.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
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61.Which of the following are used to make a sachet d'épices?
: Y0 o4 p; h  K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

3 R! c1 V5 m- m, K0 w7 O2 J! `62.Which of the following condiments are not soy based?
7 T3 c- e+ A5 ^6 f下列哪项不是酱油调味品的？
* ]* v1 G6 k: r$ F. l/ e3 zA:Wasabi 日本辣根
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63.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：
A:Pasteurization  巴氏杀菌

64.Which of the following steps is not the correct procedure for whipping egg whites?
/ u# a% p& w. u0 F& L8 ?& \9 I下列哪个步骤是不是正确的蛋清搅打程序？
; T6 P! v4 O! d5 ^! [A:Allow to rest before use. 允许休息后方可使用。
2 W" e9 N# Q# k3 a4 p7 z
65.The weight of a large egg is between:一个大鸡蛋重量介于：
- b' ~: ^8 M3 Q% X0 t' `A:56g and 63g 56克和63克
7 q" z* |0 ^" B4 h7 f1 ?
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
2 M; h" @  ^: ^( J; v/ \9 QA:60% of the water 60％的水
! B4 w4 j7 X% T) E1 Z; d
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：
# W+ z% ?% f8 `$ ^+ G% rA:Convection 对流

$ ?7 J% X8 M% u4 S68.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？
A:Braising 烤

# h, M6 G; b- V% S+ F5 k% A8 `* q- K70.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：
. E9 T+ `+ Z2 h  z6 q7 ~2 wA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
( c3 G& X4 S+ h$ h$ T+ a/ w4 v5 Y& n
; c" `: `' S; Y6 r4 r9 K: w9 y71.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
: K$ Q! Y3 C  w/ l! r/ mA:Fumet 原汁
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% t7 k! [" P6 x0 _; w1 v. Q) Y" r72.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
* }' s, a4 Y6 J3 MA:Carrots, onion, celery 胡萝卜，洋葱，芹菜

73.Which of the following is a principle not used in stock making?
: A4 [% K$ s  @8 l" o下列哪一项不是用于制造高汤（低汤）的原则？
% @8 _7 t' a2 I; O2 n0 MA: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
http://www.haibao.cn/blog/post/176242.htm

qdlaoying

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杭州小妹

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