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。
4 |3 w* X& }# L* F: f) m* z  C
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。
8 {% D2 S! |/ d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 h5 c) p* O) h1 }. S1.Which of the following methods should be used to determine doneness in a New York steak?
3 M' B" l  f+ C/ d8 \# R! t/ g# ]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
! Z$ k0 {) q' ?! T0 c7 F) d2  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
/ S7 I* I3 B4 o( x  O3 WA: acid  食用酸
3.Vegetables are major sources of which of the following nutrients?
# o" L3 I: W' [( V6 z蔬菜中包含的主要营养有哪些
& M7 c- z5 G! d# A0 N% D) a4 iA:vitamins and minerals. 维生素和矿物质。
+ N5 Y9 ^( Y: j4.Cauliflower is commonly served with
花椰菜（菜花）最常见和那种酱汁搭配
$ s. a4 N) R3 {- k5 F% gA: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# r8 w5 S; yA: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
3 m8 v; [, i  }( u6 N4 S+ y. D8 j" y  eA:moules.法语青口，海红
# g, O2 j3 @& E9 _9 x! }4 X7.Fresh scallops have an aroma that is 新鲜的扇贝（带子）有种什么气味？
7 {2 ?% f) e7 |1 [, s9 P, ^' U6 }A:faintly fishy. 稍微有点似鱼味
* e) s3 e1 u0 [8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
6 F1 F+ B- f" PA:2 days. 2天
9.What are the principle ingredients in ratatouille?
. X- z( T2 a) @2 f8 G# N) H炖闷蔬菜有下列哪些基本原料组成。 ratatouille（炖闷蔬菜）
! R0 @4 k1 X% i3 g" P9 v( c1 RA:Zucchini, eggplant, green peppers, onions and tomatoes
; W  u( V! o3 |: w2 \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..?
A:cook food in quantities that will be used up within 20 to 30 minutes.
: G. `( N7 m- V8 U大批量烹煮食物要在20到30分钟内
8 U# [/ J: q& X9 B; Y* w+ V11.What person has the authority to issue a Health Permit?
谁有资格颁发健康证（卫生证）。
+ O) P, I3 o, AA:Medical Health Officer.
2 {9 X  Z9 B. @, G- b( g& v医疗卫生官员。
) \; S3 T$ q- e9 Y7 r12.For what period of time is the health permit valid?
健康证的有效时间是多久？
5 y" u! E4 ]% X5 I6 oA:12 months.12个月
( t' N: z7 z3 `# S1 |13.In the area where food and drink is prepared, the ventilation system must be able to change the air
( \: s5 e: F' [! x$ Z在食物和饮料准备区，通风系统换气的标准时什么
8 H* t+ ^  \' Z" EA: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？
A:110 degrees F (43 degrees C). 43度
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
) O  H, t/ M; ?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
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
17。Wing or Club is considered a
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
19.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.
5 A7 }& L, G  H5 t9 v4 |% J8 f9 _和做海水鱼同样数量的调味料和香料
+ p4 m, K8 c0 |! `( r- U20.Anise is very similar in flavor and appearance to
- H; {# q  U( p八角和下面的那种原料有相同的味道
A:fennel  茴香
+ |4 R  R4 {4 ]21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
  j. g% q% T+ R$ H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
: C0 ^: T% V9 H. K. k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
  L7 g, F5 ~1 E' yA:prevent the pasta from sticking and to minimize foaming action.
防止面条黏合并降低发泡。
) _/ v! `2 S& t( A! f24.Which pasta dish features pine nuts and basil?
0 q2 v4 p: G! o4 j. I) M下面那种PASTA 菜肴加 松子和 （basil 紫苏，九层塔）
! {+ M8 `) g$ ]$ zA:Pesto.一种绿色的意大利面酱
; ~1 b' }  l6 k  [$ R5 M/ p! B; `http://www.tianya.cn/techforum/content/96/563836.shtml
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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:
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
" Q1 _2 G4 |9 ?$ `: H
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
7 P: e. g4 D6 O2 c, z+ G- m下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
4 r! q: J6 B  Y9 }A:Cast-iron stoves         壁炉
& T% z  h1 \  I; @( J9 z6 h" p6 ihttp://www.usstove.com/products.php?id=6

+ M/ N) Y! M7 }6 w28.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：
A:Tournant   图尔南

29.Another term for the wine steward is:
" Y  F* v. Y9 Z3 h; ?葡萄酒侍酒师的另一个术语是:
& u% F' Y6 y/ W) c4 qA: Sommelier 侍酒师

! E* A, T3 R3 o; e9 G! X30.Molds, yeasts and fungi are examples of a:
霉菌，酵母菌和真菌是一个神马例子
; `. Q  V2 w( T- g- \A:Biological hazard 生物危害
; G& P$ }1 D! x2 ]0 W3 m
3 y; o) r1 y  ^3 N* `; Q! [* r31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
, G) }% K# o5 I) C1 k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
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32.All bacteria need the following for survival:
/ O( `' i- K0 x( E' F9 ~3 X所有细菌生存需要以下哪些内容：
: A; ?( N$ }- S6 j) D+ l5 `8 dA:Time, temperature, food and proper pH   时间，温度，食物和适当的pH值
# a6 }5 `* n2 r: k4 @6 I
! g8 }) R$ p6 c4 J33.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
$ q- F; Q( O" m' q+ I! t& b食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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34.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 a+ e$ L; b# c; |$ \; F35.The process by which a liquid fat is made solid is called:
) f) h8 x& f0 S9 B. v液体脂肪做成固体这个过程叫什么
A:Hydrogenation  氢化

( y! h6 _9 d5 a5 l36.Which of the following is not an example of a fat substitute?
0 `( R  \' G9 _9 a下列哪项不是脂肪替代品的一个例子
2 z# h/ M) O) _6 ZA:Acesulfame K  安赛蜜K表
9 l* u/ ^7 h! C! T% Z' ?% M  t2 Q3 H
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：
, ]; A* Y' H" e0 fA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份

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？
A:Unit cost 单位成本

39.The condition or cost of an item as it is purchased from the supplier is called:
! d, S* i& F) J1 l+ d) I: B从供应商采购的物品的品质或成本叫什么
9 `6 g  [( i$ L8 t( b. P% \A: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
. E4 G6 \! D0 NA:Parstock 基本日常最低库存

* B+ L4 j& x4 d' J41.Which of the following abbreviations is used to describe the proper rotation of stock?
% y9 N5 k$ i" m. V7 U  b  |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
0 T$ W( R4 T. d( p! v' G1 z- h$ f
+ g) h( N! L6 z42.Which of the following knives is used to turn vegetables?
3 t' {* B5 w. q5 S! }$ C/ k  F下面的那把刀是用来打开蔬菜吗？
7 i, v) [2 f5 C4 uA:Bird's beak knife   鸟嘴刀
; U6 f, Y/ p2 [: a, I) hhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird

* X7 ~) |1 j  Z6 x4 j, ^& q3 p43.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
: t  j, h$ W/ s# v9 o
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
; e. U9 u1 i! _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？
A:Food processor 食品加工机
, |+ I9 x; Y# [, \& f4 Q2 G; khttp://www.google.com.hk/search? ... iw=1263&bih=572
; B8 Y( ^, t) Z) `4 S  V
3 J7 }8 B( n) T# m) J! B- J46.Which of the following is not a rule for knife safety?
0 Z! l2 d# [6 {! |1 c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
0 ~* _' `6 P1 C1 e6 t8 y
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
; I, G% V8 Q2 c% t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
" j2 ~, f4 V7 ^+ U! g8 y$ R
0 S" X  H$ l* s: g& @2 q. K48.Which of the following is a diced cut used to garnish soups?
  Y9 a+ I; J; i* Z, X7 Y% ^) R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！！——
6 z: ^' e+ q( @A:Gaufrette
$ _* L8 Z8 n1 a% B+ sthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
9 e) k, P7 M& U. ~& Rmandoline: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?
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）
; d* n2 q& J( _- ~: T$ YA:Cilantro 胡荽叶 香菜
: D7 O  |( P- Jhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
+ {2 _; `/ ]1 x1 c" M
# I& x: P4 p7 T; x; A60.Allspice is made from:
多香果,  多香果香料是什么
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
' v9 |9 N+ l- i3 SA:A dried berry 干浆果
( g3 K1 X9 C, r0 ]
- A- P  w3 `) ^0 d' v- Z: S61.Which of the following are used to make a sachet d'épices?
# O' o1 z( z' A6 y下列哪些是用来做香包德épices？
6 }' h0 J! ^5 U. dhttp://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?
下列哪项不是酱油调味品的？
% ~1 e8 ]" S, j& s' ^5 aA:Wasabi 日本辣根

63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
/ j! T  Q5 Y) Y8 I- o' 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
1 k. r8 c2 A6 L
64.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？
! l3 k+ h0 _" j2 pA: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：
8 }# B9 v9 H% ^. `0 U9 kA:56g and 63g 56克和63克

' R6 i' T, n0 q- r( n66.Evaporated milk is a concentrated milk that is produced by removing
" G) y9 p) a) T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:
  A* P7 ?  N7 ^7 W2 ~) [' `一种烹饪方法，通过转移液体或气体是：
A:Convection 对流

- T, E7 S; h( [/ |68.The cooking of starches is known as  烹调的淀粉被称为
A:Gelatinization 糊化
0 p3 @: ?* \/ G+ I: D
; s  a6 ?4 ]' q5 [/ ~69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
4 P! l4 T- N. f- b1 ?$ `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：
; g6 E. }3 x: l3 ^) A4 g2 {$ IA: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
6 E+ s3 b; V) G* oA: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
$ ]% Y; Q7 Y+ m: q" |! `$ n& e( B" tA:Carrots, onion, celery 胡萝卜，洋葱，芹菜
. Q! y# o9 `, y, x( x4 G0 D; H
73.Which of the following is a principle not used in stock making?
7 j% Y- ]6 I! a- h7 ?# F% F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
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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