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 Q6 R1 Y; ]* t
! U# y9 D# D, j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?
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
1 G" x3 W! x0 Q% q+ {/ l  O+ C2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
) r  T1 z& j! M0 L/ x* w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
; |7 ]) w0 t+ r: _6 S3 }% S3.Vegetables are major sources of which of the following nutrients?
, {  S2 ~8 l* ~3 u! }. g6 `) J+ Z蔬菜中包含的主要营养有哪些
+ R1 `* t; I+ `9 a) R) dA:vitamins and minerals. 维生素和矿物质。
4.Cauliflower is commonly served with
3 K! X7 K/ S: O1 U. y花椰菜（菜花）最常见和那种酱汁搭配
( r1 v& H0 _' a) E0 Y2 B  U2 L% ~6 vA:Mornay sauce. 奶油蛋黄沙司
3 l4 v, W1 s: H& z5.Which combinations of products are found in pie dough?
4 P2 j! `1 R9 h' d下面那种组合适应与油酥面(pie dough 做派的面团，或者叫酥皮？？）
0 |! |( F$ _9 XA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
6 k: [' E4 F0 S* ]$ T8 w: H$ b6The French term for mussels is 法国语青口（海红）叫什么
9 f/ s2 a* V9 e8 k3 {9 }/ fA:moules.法语青口，海红
; K* h, P( M* h# k: w8 W7.Fresh scallops have an aroma that is 新鲜的扇贝（带子）有种什么气味？
- w8 d) \5 H7 n% R, i# O0 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
A:2 days. 2天
4 F0 K6 G2 |3 z. }9.What are the principle ingredients in ratatouille?
/ S# Z/ `6 A3 k# D6 l: w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..?
( s9 G. N/ Y. A6 N! b8 {A: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?
0 F- a, ^8 i) K) ^谁有资格颁发健康证（卫生证）。
) Z; k, J+ O4 ~, Y4 G" A, dA:Medical Health Officer.
- A; B% F7 Q  ]+ a9 n) N医疗卫生官员。
# U: u3 t$ I! `6 T. N* V" w12.For what period of time is the health permit valid?
  H- o' o8 q! n8 N9 u健康证的有效时间是多久？
4 H- s7 V! t. w5 OA:12 months.12个月
* Z# h5 L) C: Y6 r0 @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
A:08 times each hour. 每小时8次
4 v4 v+ w7 _4 u$ h7 u14。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？
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
' p' q: Y3 H7 @  L) w5 B0 Q16.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
0 ]8 X4 |8 C7 w6 Y17。Wing or Club is considered a
+ d6 h: j+ e3 V# \# P: x6 V翼和CLUB 被看做是一种...
A: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
0 C6 ^4 q: J: @( n: f; i% l* w- {19.In general, a court bouillon for freshwater fish will contain
1 j4 I' Z/ f- v3 f( f. w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' m! j: c9 B7 w; p  ^3 S5 fA: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
0 X+ }- {$ z: h6 O# K1 l$ q20.Anise is very similar in flavor and appearance to
, t* s. [4 Y& D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
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）
" F' Y; `: ~8 Z6 \# O4 U0 D5 G22.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）
; j  \" b$ l# \; i& x: g. WA:Brunoise. 法语： 粒或者末，先切丝在切成粒。
/ U5 ?$ q6 |) B  i) H& ~" Q23.Oil is added to the water for boiling pasta in order to
0 x/ G5 N1 D1 K' T, b7 V+ y% _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.
& O3 h' f/ W) I% G7 a$ b防止面条黏合并降低发泡。
; j. g" ]% T, V3 _24.Which pasta dish features pine nuts and basil?
$ u" Q# z! B: g$ W9 m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
9 y+ t/ K$ x/ v# Uhttp://www.tianya.cn/techforum/content/96/563836.shtml
# ~4 s) S" i) d  B5 e
% p) R# |4 V" U! ~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?
A:Sorrel. 酢浆草。
" M0 b' B2 b2 d3 Shttp://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

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 。
/ J* a, N, X" ]# ?, A% [5 j5 U" p1 {A:Cast-iron stoves         壁炉
6 P  k+ T/ K: `3 u& v7 Whttp://www.usstove.com/products.php?id=6
6 y- Q# A  V$ A" q
8 \0 F" o" [/ [, H28.The French term used to describe the roundsman, or swing cook, is:
( A# _9 G0 _5 J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:
/ S0 g* |; P$ e* Z5 c! V6 y葡萄酒侍酒师的另一个术语是:
# p% \" s  ~  E- W; P0 X' pA: Sommelier 侍酒师

30.Molds, yeasts and fungi are examples of a:
0 m. y' _, `  W; K霉菌，酵母菌和真菌是一个神马例子
; @( z9 R2 V7 E6 k8 g2 u1 vA:Biological hazard 生物危害
" B9 m8 {% d2 N
3 k, m. N6 U/ r6 |8 _9 o3 V: Z31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
) ^: d3 m/ u2 K$ Z2 a& U# k+ P$ b9 o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:
8 R) J2 i; c2 p1 z! E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

) F- [& T% ^' \$ ~, z33.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？
1 N- N% _1 J" [$ p8 _) eA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
$ u" t0 L) y$ ?. |% a食谱，接收，储存，准备，烹饪，保温，冷却，再加热
  H7 A$ W$ S6 I) Z; s" J  z9 Q
4 @$ i2 r5 Y7 c; v' o4 H; T34.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？
( k/ v: i' b1 M2 cA:Essential nutrients 必需的营养物质

5 c3 d9 B, t/ c' Q* i* Y35.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

3 D( \' S# g4 ~* L6 n( y36.Which of the following is not an example of a fat substitute?
( e' J7 f" y! ?' |7 C* E, ^下列哪项不是脂肪替代品的一个例子
4 }3 ?! b' F$ F$ s3 a/ eA:Acesulfame K  安赛蜜K表

* i& @1 y7 n' B0 O0 p% K8 u* C- T- J37.Health Canada requires that a product labelled "fat free" contain:
4 A$ m+ H+ d7 s& c+ Q加拿大卫生部要求的产品标有“不含脂肪“包括：
. w, N6 i" }5 p( c9 \A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份

/ w: b/ Q& @5 x- s" z8 q) f38.Which of the following is not a problem associated with converting recipes?
8 _' m8 B7 o3 b$ v下列哪项是不相关联的转换配方问题？
A:Unit cost 单位成本
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$ t0 W1 k( ~; G39.The condition or cost of an item as it is purchased from the supplier is called:
  {: }3 T' ~8 ^# q3 @: M% T从供应商采购的物品的品质或成本叫什么
, d" j" S* b  j( N: UA: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

41.Which of the following abbreviations is used to describe the proper rotation of stock?
) J8 L  W8 T& {( r: [0 m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

# L* U+ _2 C$ \' Y. W* V3 a42.Which of the following knives is used to turn vegetables?
2 y2 k5 M7 f* p下面的那把刀是用来打开蔬菜吗？
- ?, i6 Z0 {! R7 o% m& SA:Bird's beak knife   鸟嘴刀
; g- G5 J' r5 ~- M% ghttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird

43.What is an instant-read thermometer best used for?
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?
8 @3 t$ q  K* N/ r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？
3 V! ^( ~: T% q" B: J! SA:Food processor 食品加工机
7 e. _+ t1 s) o. t  Ahttp://www.google.com.hk/search? ... iw=1263&bih=572
  e% l/ |1 [* ?3 J( \: ~; [# F
46.Which of the following is not a rule for knife safety?
3 j* P4 [$ ~3 ~% |' c下列哪项不是用刀的安全规则？
" Z) Q5 x1 F# ?& bA: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:
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
A:RondellES
1 K$ p! S. a7 |http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
5 o. y  D; @- z
48.Which of the following is a diced cut used to garnish soups?
2 c( {! o/ L4 F' e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
: p' s: |4 p( }% x0 }9 Y: cthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
, X( z/ N% J8 o5 P5 B, {mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
Gaufrette :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?
0 l/ H  u4 |' I/ a5 V( j* q& Y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）
& o2 L9 F; V- Q2 o( n- u3 G, zA:Cilantro 胡荽叶 香菜
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx

/ ]: d4 L1 F3 b. Q60.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

1 v' t% P5 {/ X5 N. k$ _$ F8 O61.Which of the following are used to make a sachet d'épices?
; D) D0 ~5 p- A" Z下列哪些是用来做香包德épices？
7 u7 O, ?* K) Z: I9 |7 v2 P6 l1 phttp://www.sachetcatering.com/
( J) U  _, u) u$ v. rA: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?
1 P1 a. m# O% x- v/ }" o下列哪项不是酱油调味品的？
A:Wasabi 日本辣根
; ~! m! }) c( ]( Z
, }& u( O0 J. j* v/ k63.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
" J! J$ _8 E2 n1 q7 W+ ]
4 k1 I- K% X/ M& [) q2 Y" a64.Which of the following steps is not the correct procedure for whipping egg whites?
+ \* @9 }7 ~- t- R; C+ g/ U下列哪个步骤是不是正确的蛋清搅打程序？
" X' K' c- W  ~: z, b" I! f+ Y. N0 @A: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：
' |! \; J6 f$ u: |A:56g and 63g 56克和63克

0 D. X4 C/ _) g) w- _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
A:60% of the water 60％的水
7 K( D# f1 ~$ Z* I# d
67.A method of cooking that transfers heat through a liquid or gas is:
+ A8 _6 g6 V2 W/ I% U$ Z2 }2 d一种烹饪方法，通过转移液体或气体是：
7 Q8 ~0 g7 H+ Q/ X* p3 f$ eA:Convection 对流
9 `0 p" K' P0 K
; V) j  k) s! g68.The cooking of starches is known as  烹调的淀粉被称为
' F2 j+ L9 A/ V' S* `# j9 \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

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：
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
) _9 L: [, f, A% C$ k- H
1 W. ^) L# M% C, t- [1 m6 q71.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# k  F% Q1 w+ ?7 ]5 d9 A8 j72.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
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜
8 V8 E, }& {4 C
73.Which of the following is a principle not used in stock making?
2 @# H& t" }, M# N% {( E0 E8 N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

  \. }: g3 ^) g0 }6 S" L( N/ Z74.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
( Y" o2 ~' Q1 w9 _3 D% ~http://www.haibao.cn/blog/post/176242.htm

qdlaoying

以后陆续在QQ群空间更新。

杭州小妹

加油！

qdlaoying

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