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。
* U) h# S8 r$ g: e
; h" y3 m5 N0 b" V! J/ n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。
7 W7 Z3 B4 L; p( e0 s' f' _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
0 T1 u3 _: }6 i: L1.Which of the following methods should be used to determine doneness in a New York steak?
9 C% @4 y4 A( h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
) K( f8 V6 N, r: ^6 ]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
# u5 d* ?$ Y, T2 p. I3.Vegetables are major sources of which of the following nutrients?
# L$ N8 K# W) t( C蔬菜中包含的主要营养有哪些
A:vitamins and minerals. 维生素和矿物质。
" z% W1 \$ |4 a) B2 h) i) O* f! v4.Cauliflower is commonly served with
! B! X4 m; z5 v. \) n$ }* n) L0 C' W花椰菜（菜花）最常见和那种酱汁搭配
A:Mornay sauce. 奶油蛋黄沙司
" W( R; A' Y- n4 k  \( X8 }2 O; w5.Which combinations of products are found in pie dough?
' n% U) z9 Y" b3 i# y/ o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。
6 S0 f! N/ @, \& {: F7 x% t7 q2 w6The 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 n' d1 f7 k4 }! P* p1 d" @A:2 days. 2天
  @% W+ i& z; ~3 T/ E6 n  l9.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）
1 p! ?9 K" v+ ~6 V* ^4 s7 F8 XA: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 ）
# l# ]  B; i4 l10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
' D; O2 V9 l, A  dA:cook food in quantities that will be used up within 20 to 30 minutes.
% c( b& g4 e) ]$ T2 r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 i5 I5 u) e' Z! l谁有资格颁发健康证（卫生证）。
5 `1 W9 s, `! s' e: P. zA:Medical Health Officer.
* F- s0 j/ X+ D$ @# j医疗卫生官员。
) V8 H0 T4 L. m2 f5 B  p8 P12.For what period of time is the health permit valid?
健康证的有效时间是多久？
0 ?! p# X5 s% f& Q# J1 xA: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
% \; c" N* F% R8 V( U) K* }- L在食物和饮料准备区，通风系统换气的标准时什么
5 }0 ^: I- l$ j8 _6 OA:08 times each hour. 每小时8次
14。The minimum temperature for manual dishwashing in the wash sink is
1 p7 `2 k/ O& s# f; Y2 C% `5 Z手工洗碗，洗碗池的水温最低多少度？
A:110 degrees F (43 degrees C). 43度
3 T' T" j2 O" G( v* S  g4 P15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
4 ^. p" n+ v4 w2 t0 Y* W# c用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
3 m* H% T' ~& eA:180 degrees F (82 degrees C).  82度
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
: Q" ~! [/ G0 |- z9 y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
+ w0 p4 L2 d: z( y1 e17。Wing or Club is considered a
( X8 }) x6 L9 U( ]7 P* w翼和CLUB 被看做是一种...
A:Bone- In Cut     带骨切
3 t, ~& S% {  D" K! r* ]& E18。New York is considered a   纽约牛扒被看做是一种
& j5 E3 R4 L: J$ r! {+ R7 eA:Boneless Cut     无骨切
19.In general, a court bouillon for freshwater fish will contain
) U( s3 K, E  G: N0 k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.
0 @' ^9 W3 H( [& q0 I和做海水鱼同样数量的调味料和香料
: }) V2 N$ k. m' q20.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
A:fennel  茴香
. i( q  w$ @1 s( o21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
8 ?  [) t& v! z下面那种原料更像大葱且有平面的叶子
  j3 g4 H7 }2 [- O9 oA LEEKS  似蒜葱 （这边人叫京葱）
7 t& T+ I; T! {# z; u, s/ O$ `9 d22.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。
+ @8 c/ P7 H9 Q$ u+ k1 L3 N23.Oil is added to the water for boiling pasta in order to
* D$ B! Z& y- p6 _. @# C$ Z  s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.
/ m' M, ]: D: C0 d! s& ~- N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
http://www.tianya.cn/techforum/content/96/563836.shtml
/ t% V3 R9 k# Q, e( f% ?
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。
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:
1 T: _8 q! ^, }2 z4 ^5 m哪位厨师最早带来高水准浮夸的美食
3 q4 n8 P8 [1 Q$ n$ Y. q1 WAAntonin Carême 人名 安东尼·卡罗美

; S( Y% _& P( `& F8 Y2 F* g: l27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
8 u/ v! r# ?( e* V5 s1 S: Y: y下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
; w, ]1 h) {! bA:Cast-iron stoves         壁炉
( A2 E0 ]. K, ^0 k; P9 @http://www.usstove.com/products.php?id=6

# c7 n3 y( \4 n6 Z* b28.The French term used to describe the roundsman, or swing cook, is:
0 q6 t3 O8 Z! o2 ]5 t7 E" H法国术语，用来描述roundsman，或摇摆厨师是：
; E. m) @: }) N8 R0 g( |# ~$ _A:Tournant   图尔南
1 D% W$ N+ ]! {) \- ?
29.Another term for the wine steward is:
葡萄酒侍酒师的另一个术语是:
& p( b9 T$ W# Z: _) {' W" O9 H) f3 B$ VA: Sommelier 侍酒师
% k$ o- N% c2 t. ?
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
; Q* |: i' p2 u' y9 t6 D. O2 _
31.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:
) D/ n. b- s3 B% f3 [; o+ J所有细菌生存需要以下哪些内容：
& Z& ~! u" B% |& S+ kA:Time, temperature, food and proper pH   时间，温度，食物和适当的pH值

1 F: Y5 L8 V+ H33.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？
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
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- r) ]- \+ R% g, |4 p34.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

( N7 G5 ~) X; L7 k1 c' H35.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
' |( [0 f0 w+ W: q! o1 CA:Hydrogenation  氢化
& j' d' w" I6 S, {* W
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
A:Acesulfame K  安赛蜜K表

, S9 @# f3 \) _0 K37.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：
, M% }% l3 M, YA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
; E% j: _  }1 W6 K: T7 b& Z' G
38.Which of the following is not a problem associated with converting recipes?
$ Y" J& P3 b! [% c3 j下列哪项是不相关联的转换配方问题？
3 f; z! O' A2 vA:Unit cost 单位成本
- ?& H& H- G3 b& _9 i8 n" o
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
A:As-purchased cost 购买的费用
+ [3 @* G* s0 k* y
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
& f9 T' _& b0 O
  l, l: v4 L9 O' U8 l41.Which of the following abbreviations is used to describe the proper rotation of stock?
8 h  W- ]+ q1 t) d; B% p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

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？
A:Bird's beak knife   鸟嘴刀
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird

; E  M; y4 ]0 S! M) y8 x43.What is an instant-read thermometer best used for?
即时读温度计最好用于那方面？
  Q/ a/ r, y, ]' M4 t7 s6 DA:Checking the internal temperature of a roast 检查被考物品的内部温度

8 w0 Q5 D  u4 p  z" ?. [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
A:Cast iron 铸铁
9 K: I, }* L3 p% i/ f" h
9 f$ b+ f# i3 K* }9 Z. X45.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
; m) ]$ x7 L) Ihttp://www.google.com.hk/search? ... iw=1263&bih=572

" d% P" w+ @; e6 G- D/ `46.Which of the following is not a rule for knife safety?
* b6 n9 j2 }' X9 g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:
$ g  {8 f. x7 a; X% _6 j把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
" W4 E4 y: j4 CA:RondellES
8 U7 D5 u' [" q  m7 L# T+ Phttp://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
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
/ b8 F, }) y7 E/ \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
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
3 Y/ w# _* O6 V$ P& ]  M9 TGaufrette :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?
- Q- r  k$ T$ V% \. _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）
8 S" P5 U$ [5 f/ HA:Cilantro 胡荽叶 香菜
# B  p+ U; n' t5 o" z) N. g* ~http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
1 z" @8 @" d! F- B
5 r/ e7 N( J( b+ h60.Allspice is made from:
/ ~' J- y2 s; G5 V7 V7 X! Z) A5 Y 多香果,  多香果香料是什么
- m: _- H8 h. C  X( p' chttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
A:A dried berry 干浆果
' i: v  J, Y  ]6 {0 L
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？
2 l& P- s: j7 G6 \5 Chttp://www.sachetcatering.com/
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
( ^* J% L2 J5 ?  q2 S
62.Which of the following condiments are not soy based?
8 V2 u7 G) |. z6 y下列哪项不是酱油调味品的？
A:Wasabi 日本辣根
; W* U2 u! L3 T3 W4 T
% s! ~1 A, E! y$ K& ]63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
) ~* T% a" @& @6 N" j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：
& w9 p% _# U2 c' f8 ?+ KA:Pasteurization  巴氏杀菌
$ ^$ z# ~( \5 M9 Q' T7 z9 o# w
4 d% A8 W- r/ O6 l) I, h0 U64.Which of the following steps is not the correct procedure for whipping egg whites?
. X9 w+ J4 e" S8 v1 I# K下列哪个步骤是不是正确的蛋清搅打程序？
- u  t# o* t- v, r6 H& Y1 [) AA:Allow to rest before use. 允许休息后方可使用。
+ b8 {! o2 Q: {/ s
65.The weight of a large egg is between:一个大鸡蛋重量介于：
A:56g and 63g 56克和63克

" Z1 R/ G: _# d1 Z. Q9 A. T66.Evaporated milk is a concentrated milk that is produced by removing
1 f0 U; O1 t7 S) ?1 K: x# P炼乳是一种浓缩牛奶 是去除什么做的
A:60% of the water 60％的水

1 J  ^9 Y  E8 P' D- J8 y5 S3 o67.A method of cooking that transfers heat through a liquid or gas is:
2 W' \8 b# C. k一种烹饪方法，通过转移液体或气体是：
7 U1 y% i# N% G! u% O4 w4 Y. x6 @A:Convection 对流

% z/ S/ s1 u+ s* k( L; q68.The cooking of starches is known as  烹调的淀粉被称为
0 p' K3 P+ t' z( ^7 p0 R7 p; {A:Gelatinization 糊化

" n/ {; e% \- W69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
, `- z# C( I" n9 u2 yA:Braising 烤

  Q5 g' q3 Y# D' i" t70.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：
9 p/ V, m+ X1 k0 A7 o( m9 jA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理

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

72.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
' }: H1 N) U% E: h0 ?A:Carrots, onion, celery 胡萝卜，洋葱，芹菜
& J0 h( m  |& f+ d$ C/ c8 S/ d3 ?
73.Which of the following is a principle not used in stock making?
. ~7 E9 r! X6 M% |8 P* q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
- t# d8 Y2 J5 d2 e% w  N
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
, T! [. g6 }2 h2 oA:Remouillage 法语熬汤
http://www.haibao.cn/blog/post/176242.htm

qdlaoying

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