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。

) r; `* I" x6 j( t" i& z. q8 F: T4 v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
7 |# L- u( J& Q2 x( K1.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
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
5 f! f, ^: y9 @% u# {' e3.Vegetables are major sources of which of the following nutrients?
% g& ^! v+ o; M8 r# n9 `蔬菜中包含的主要营养有哪些
A:vitamins and minerals. 维生素和矿物质。
( d3 e+ v9 x- a9 Y5 L5 ^! b4.Cauliflower is commonly served with
, }3 `9 }' v& `5 T花椰菜（菜花）最常见和那种酱汁搭配
0 Y: p- d) @' v6 DA: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？？）
  U' w" O- J6 H2 v1 \A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
) S) ]7 U- F: Q5 R0 ^# G& V6The French term for mussels is 法国语青口（海红）叫什么
% W! _- n7 i/ m2 ~# j+ @; q- nA: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
A:2 days. 2天
9.What are the principle ingredients in ratatouille?
9 C1 x' J( X  H! m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 ）
. n5 E% a6 Q! Q3 T( T1 B1 L) @10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
7 N  g. b" k* Y! ?A:cook food in quantities that will be used up within 20 to 30 minutes.
5 h( `. @" C& i3 M3 O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?
0 {& X( J8 t' g: l4 @, o/ F; c4 W谁有资格颁发健康证（卫生证）。
7 Y9 J' B% }" }" y/ }* gA:Medical Health Officer.
医疗卫生官员。
. ]: G! b7 ~; [7 a12.For what period of time is the health permit valid?
: ?7 X' O( `. t( N健康证的有效时间是多久？
4 P5 ~' E9 `( c: n  c. wA:12 months.12个月
* S$ [( ^% y6 T$ G% W13.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
" |2 y: {) M2 [" x* a+ [- ^A:08 times each hour. 每小时8次
+ ?0 _- y) d; N14。The minimum temperature for manual dishwashing in the wash sink is
' u0 Q' Q* c! r/ w% l$ @% b+ s( |# 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
A:180 degrees F (82 degrees C).  82度
6 T0 G1 u, W# o16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
2 f8 }; N' s6 a* W0 K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
翼和CLUB 被看做是一种...
A:Bone- In Cut     带骨切
  k8 o" u9 t0 G9 s+ s/ o& {18。New York is considered a   纽约牛扒被看做是一种
A:Boneless Cut     无骨切
3 o' j* s+ |3 y% g3 f  e$ U19.In general, a court bouillon for freshwater fish will contain
( n2 `# [5 S" x  k$ C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.
和做海水鱼同样数量的调味料和香料
4 F$ S- A7 q* m1 c: ~( Y  V20.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
( N7 M, L" A' @( M, t+ ^A:fennel  茴香
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
4 h& S! h3 c$ C# |6 \  yA LEEKS  似蒜葱 （这边人叫京葱）
5 }4 c* U" a, O# T! A+ M1 L: V  V22.Which of the following cutting shapes refers to a small dice
' }; T: m1 Z' w4 q下面那种刀切形状指的是很小的粒（末）
; X$ w! I$ D+ A1 dA:Brunoise. 法语： 粒或者末，先切丝在切成粒。
- e- q2 P7 p$ F  K; \2 U23.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.
* V5 G  v4 X& z, W2 S/ @4 K8 Y7 E防止面条黏合并降低发泡。
24.Which pasta dish features pine nuts and basil?
- b1 d1 R+ s5 ?& c& N下面那种PASTA 菜肴加 松子和 （basil 紫苏，九层塔）
3 t$ E: U, `) {A:Pesto.一种绿色的意大利面酱
http://www.tianya.cn/techforum/content/96/563836.shtml
' w8 L. M! J8 w! T4 V1 l( g; `
25.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?
. z! U/ m0 E) H/ `. |, \& \- S. U$ CA: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
( o& e5 c% n! I* PAAntonin Carême 人名 安东尼·卡罗美

$ \0 g$ L  J) b- z3 x1 z27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
# M; n+ j9 a& |: d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

' I" I4 w9 m# I$ ~$ T: N) F28.The French term used to describe the roundsman, or swing cook, is:
+ \& T* i0 ]+ h法国术语，用来描述roundsman，或摇摆厨师是：
A:Tournant   图尔南

29.Another term for the wine steward is:
葡萄酒侍酒师的另一个术语是:
: f6 w/ v( M1 r. o$ ~! L$ ~8 {A: Sommelier 侍酒师
% ^. S' `2 H/ V' A  l7 ^
4 W& ?4 _* `7 i/ v, T0 P8 S30.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

31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
5 K: R) G+ O( _- i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:
. ~2 I8 x# z# y7 D5 W/ ]所有细菌生存需要以下哪些内容：
3 z; w, z$ H! F1 ]1 M4 K4 B" V* C0 \A:Time, temperature, food and proper pH   时间，温度，食物和适当的pH值
) ^( }+ L4 G3 `4 K- c8 i5 G
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？
% F8 N, a  V# B+ A3 ?! m+ |) `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
" p6 O( G7 k4 j" A9 o3 [5 ^3 `
, ]! `6 H# N4 u# W% E, T, p34.Which of the following is not an example of a carbohydrate?
5 u( A; r7 p: w5 ^$ U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

- m# x( g0 F: [6 j35.The process by which a liquid fat is made solid is called:
% y  ?2 S: O9 z3 a! u. U液体脂肪做成固体这个过程叫什么
A:Hydrogenation  氢化

* E" o2 W5 m& B( R36.Which of the following is not an example of a fat substitute?
. i; S( {- ?% H3 |5 g下列哪项不是脂肪替代品的一个例子
( K6 y1 k" A, AA:Acesulfame K  安赛蜜K表
! c# w' ]0 ^9 W/ R* O. `. K
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：
) S) Y) a- W( H, A+ wA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份

3 l6 C  M3 G/ p. j4 [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？
0 `' y3 W/ `# A) c1 c& PA:Unit cost 单位成本

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
* D8 T1 a$ R+ t4 X( D$ ~A:As-purchased cost 购买的费用
5 v6 S; Q0 e1 r% [9 U' u- W4 ~
  \  J1 C3 g5 E" j. S7 D$ I3 e7 Q40.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
4 f1 K% a8 B5 h3 J% sA:Parstock 基本日常最低库存

' y% L" e! F, r# a' W+ \( q; Q41.Which of the following abbreviations is used to describe the proper rotation of stock?
" _& T  k. A" e$ j) C0 G下面那个缩写是用来表明正常库存流程？
' E/ ~# w8 L, NA:FIFO=FIRST IN FIRST OUT 先进先出

+ r9 q- [" ^. i& x2 G42.Which of the following knives is used to turn vegetables?
" j( j0 k# v, T9 @. v, W2 ]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

5 M, {7 u: C% l+ @  ^& ~7 K( E43.What is an instant-read thermometer best used for?
即时读温度计最好用于那方面？
" {9 S7 W6 s% [, b. E7 BA: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?
8 S, u5 Y& ]& P+ v" ~5 w! R4 ]- \2 F下列哪些金属材料受热均匀，通常用在铁板而且非常重
3 P) b0 u5 E/ E) @% K, s7 k; I. UA:Cast iron 铸铁
% X8 J# ^8 c; J. S: W7 ^/ _- t
' i# b7 ^/ ~% N2 F4 J' b  c45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
: C7 X" q% w. _8 _哪件装备下面有一个可移动的碗和一个S形叶片？
5 p/ {; ]2 Q  Q0 i& [3 _A:Food processor 食品加工机
7 p# l$ x/ \4 |; A+ B. }) `http://www.google.com.hk/search? ... iw=1263&bih=572
" |/ {+ c5 G' R! {! X- T
' ~: ]) R+ b4 e/ K  J* O46.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

47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
# }# b/ _( i" Y. P8 l把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
A:RondellES
, m. x# ^1 m# a+ Q8 Yhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
% |, V% m/ b7 I; q0 ^3 S
48.Which of the following is a diced cut used to garnish soups?
# |# V( s) U/ s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！！——
A:Gaufrette
2 u$ A+ h6 j. I) K  ~1 wthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
" L: i  [# d+ X& ]; l! `! i! E, emandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572

5 x% r1 {% M  a+ x9 R50.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
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
2 ]" a+ {) z, Q( ^. V( `
60.Allspice is made from:
多香果,  多香果香料是什么
7 }- I8 K- w! ^0 Z$ n& shttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
4 h4 N: c  w" j( n6 e8 ]A:A dried berry 干浆果
* |3 [6 y, t9 S' U& B6 |+ m
0 h, k9 r0 E: t* ]# i) v61.Which of the following are used to make a sachet d'épices?
0 T2 Q) Z- B/ s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?
# Q. R1 e. v1 Y" h6 s& O3 I下列哪项不是酱油调味品的？
5 p8 @9 j* Q0 e* f+ i% P4 c, B" RA:Wasabi 日本辣根
$ K, M2 R) z, `3 }; b" [& ^
, S& G0 F: q1 k5 X3 F4 Y: u6 T63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
9 h- @2 J- D$ x% ~9 e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

. U5 A( B" t7 ?" u7 u( P  G64.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？
) U% H4 |+ ^6 v* R$ _6 x) gA: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：
6 P/ R1 h9 C/ n( w! _9 w4 L" _A:56g and 63g 56克和63克

66.Evaporated milk is a concentrated milk that is produced by removing
4 K  C# C$ p7 }# n0 }$ ?: s. n炼乳是一种浓缩牛奶 是去除什么做的
" i3 k6 L) z( A: N4 lA:60% of the water 60％的水
0 P2 s4 l; @: i
67.A method of cooking that transfers heat through a liquid or gas is:
& M( F( E# V8 Q( R1 {( K# G5 }! a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
A:Gelatinization 糊化
- A4 [/ n0 }9 W6 W% l  q4 ?
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
+ [( U; P. a+ iA:Braising 烤

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：
" x6 g, k; W; {% u4 ~3 @A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
) Z5 R" b* k) _* C
8 H0 f3 b8 ]6 D8 k3 Z' l71.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
% y+ f8 p! p3 n/ A" _; R
6 A: A& o% J# n' Z  m8 g7 @3 X72.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
9 s5 d3 i6 U' \* B1 [2 e) mA:Carrots, onion, celery 胡萝卜，洋葱，芹菜

73.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

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
  Y$ |4 a: _5 D- p/ ?A:Remouillage 法语熬汤
; g! R( z; S6 P6 s; V( Y8 x9 ghttp://www.haibao.cn/blog/post/176242.htm

qdlaoying

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杭州小妹

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