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。

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
6 F) v2 w/ g% e0 P5 m1.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
* A: D1 b1 G4 A( _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
0 p4 t+ V9 R* A2 r- VA: acid  食用酸
9 J4 Y1 `+ A- j  [$ }0 X) D; k* r3.Vegetables are major sources of which of the following nutrients?
* b* q" a* [3 }, Z  h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
+ l, a8 u; Y2 F花椰菜（菜花）最常见和那种酱汁搭配
A:Mornay sauce. 奶油蛋黄沙司
( E% d2 u3 E5 R5.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？？）
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
" Q6 K2 b5 F8 r+ t9 o6The 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？
2 C& y; L. ]4 bA:faintly fishy. 稍微有点似鱼味
9 x' J7 E! S2 n6 Z8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
! k; z  S! ]1 M; b. xA:2 days. 2天
2 L4 i7 [+ P3 h$ R& z8 N2 b' p9.What are the principle ingredients in ratatouille?
7 v. C  S  a6 c! B4 Z3 O炖闷蔬菜有下列哪些基本原料组成。 ratatouille（炖闷蔬菜）
/ |- I. ^7 Z9 r9 Q8 ^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..?
( o3 q& h/ f9 f/ B4 z7 r/ m  F& uA: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?
谁有资格颁发健康证（卫生证）。
A:Medical Health Officer.
9 J9 r6 g. U6 r% @4 k医疗卫生官员。
12.For what period of time is the health permit valid?
5 S# r" @9 }' ?! R8 J健康证的有效时间是多久？
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
$ e' z8 P) H1 U, @) Q2 p在食物和饮料准备区，通风系统换气的标准时什么
! F0 }! p- I; `$ E$ ?) `, P- ^A:08 times each hour. 每小时8次
* h' C% u% h4 n2 U7 R! y0 L4 }; e3 J14。The minimum temperature for manual dishwashing in the wash sink is
, T" ~+ d0 `" W! N手工洗碗，洗碗池的水温最低多少度？
! A7 E3 n0 }8 d8 }2 WA: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
16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
( d6 V' z: m$ I0 e' f用羊皮纸或锡纸包裹然后固定蒸熟（和包荷叶同理）
, J7 [1 g6 z8 P2 V% `. g+ T7 {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
. k# u% E% N; H! g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.
  Z+ A" a: x/ W9 }: l: M. K: J和做海水鱼同样数量的调味料和香料
! z! t" l' U# @20.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
$ ~' g' P& y2 L7 Z3 p/ {- aA:fennel  茴香
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
0 U- R5 {! V( J7 O下面那种原料更像大葱且有平面的叶子
/ \0 w0 r$ [% q5 G- d0 Z( G/ }; ^8 E, EA LEEKS  似蒜葱 （这边人叫京葱）
; w, d( p" `8 H" P! I22.Which of the following cutting shapes refers to a small dice
2 x/ [8 J' R+ Y6 g/ @7 d, ^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
A:prevent the pasta from sticking and to minimize foaming action.
3 j8 S. Z% Y) r' K$ X. l$ P+ m防止面条黏合并降低发泡。
# t3 W' ]5 I6 R" y( k24.Which pasta dish features pine nuts and basil?
) K  h! {: V1 X, A2 d$ y下面那种PASTA 菜肴加 松子和 （basil 紫苏，九层塔）
& x: I( Q& M- X. Q' r% r5 [/ Z# lA:Pesto.一种绿色的意大利面酱
+ A( I" x( X9 F( V# h9 s7 U, ehttp://www.tianya.cn/techforum/content/96/563836.shtml
( K$ v# X& R7 J: h' ?: G
0 T/ x  K. x2 I* ~% G25.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。
1 r0 B. X2 v+ U- Y; h6 T- O% T% w: ihttp://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
" ?# j5 c1 }9 CAAntonin Carême 人名 安东尼·卡罗美
4 J5 s( B/ w' s
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
( B  k/ s6 K4 c# I9 M9 A! B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
' p4 [9 m/ X* g" B' f
28.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：
6 i: E# ~/ Z5 ~& X4 u2 F/ iA:Tournant   图尔南
  F1 s  G9 {' Y5 O& Z
' h$ j0 B# Q% H2 u29.Another term for the wine steward is:
$ S8 r( j7 s+ I; ~$ {9 `葡萄酒侍酒师的另一个术语是:
A: Sommelier 侍酒师
5 N4 M0 d1 R1 q" D; r
3 p" T! V' `# F7 V30.Molds, yeasts and fungi are examples of a:
, j5 m4 y& o: w9 u霉菌，酵母菌和真菌是一个神马例子
1 p9 _  y- b+ Q: m) \A:Biological hazard 生物危害
. ?4 y$ }: p1 L2 z
2 j, C" Q/ S! M% }2 B# ~  r31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
# ~2 j# M7 Z: e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
9 m; }0 H3 L* I+ U5 ^' N7 @
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
: c$ T4 N% w' e" H' H% 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？
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
3 t) ]# }3 I9 c, `  n食谱，接收，储存，准备，烹饪，保温，冷却，再加热

$ @& o  O9 j9 J. w5 o& k34.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

/ H3 B% F1 k' D9 j' w1 ^8 \, j35.The process by which a liquid fat is made solid is called:
# Z. _, k5 @7 m9 z液体脂肪做成固体这个过程叫什么
/ `5 T& k9 q" V$ w' P' u- gA: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
' D& m: f! Y. a, E4 ^# O" cA:Acesulfame K  安赛蜜K表

37.Health Canada requires that a product labelled "fat free" contain:
/ h: J( }9 E* e7 B' F加拿大卫生部要求的产品标有“不含脂肪“包括：
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份

0 E' L; @& ]% h4 E% @38.Which of the following is not a problem associated with converting recipes?
0 H- H% F& ^: g6 F- r- |4 [下列哪项是不相关联的转换配方问题？
4 _) e. ~& S- o! ~- tA:Unit cost 单位成本
! i) k4 j5 O$ T  ]* O  k* I- e
- g0 a0 F( h; g2 H3 d5 d39.The condition or cost of an item as it is purchased from the supplier is called:
9 ?! `. j0 x, K- A4 z- C从供应商采购的物品的品质或成本叫什么
9 G% V% L1 H6 O5 R; ]8 H% `1 qA:As-purchased cost 购买的费用
# ^% `% i6 F: j0 t$ ]2 |/ E
$ `2 G- p7 Y4 Q5 T; L9 n$ R40.The amount of stock necessary to cover operating needs between deliveries is known as:
6 ]: K5 b# b  ]  a4 \在新货到来之前用于日常所求的必要库存量叫什么
0 O1 i% F; x4 F" k) v$ EA:Parstock 基本日常最低库存
; i* L" Y; o6 N  f1 ^
, Q7 x6 E  P( b* k, H41.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
; I6 Q3 d* m# I; N+ Z' s
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？
: }$ D: @0 ]8 t+ m& q6 \; G1 |A:Bird's beak knife   鸟嘴刀
0 Q9 C  ?7 t; |" ]* S3 `4 {9 ?http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
. V+ @( a' Z  t. o9 o0 f" G
43.What is an instant-read thermometer best used for?
5 R! `- n9 B' x, p即时读温度计最好用于那方面？
/ o) ^( b+ ]0 z. PA: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
4 g& ^6 x9 m. @; JA:Cast iron 铸铁
2 [2 g9 b' H7 o
- ~% P! t" N' b0 w% U% ]; v45.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

7 w# N# S4 B- ^+ `* j' s6 _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' I7 V4 @) }4 m' c9 o7 Z; }A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
% }. {9 H1 @; X  j8 W. V: b
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？
) B7 M* M. G7 x! eA:RondellES
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting

% ^# T: C: D) c4 T1 q48.Which of the following is a diced cut used to garnish soups?
& y' b& \% G0 \: l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?
  I4 }# t7 l, a8 X; \' z- D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
8 ~' h: y% Q$ J4 Z% ?, [  W( _thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
! V! q6 E' @/ ?  M7 r' b* Jmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
8 h! i* W. g# w$ m7 z/ W# NGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572

6 {" t! o2 W; v2 f  }* ^6 j50.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）
& N3 Z. e' A& t$ s' A: BA:Cilantro 胡荽叶 香菜
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx

3 K3 ?' \4 R1 L+ C$ m7 V5 T0 Z' V60.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

. g( m7 M9 w6 Z0 n/ E61.Which of the following are used to make a sachet d'épices?
7 ^' q6 p" a9 i0 A下列哪些是用来做香包德épices？
http://www.sachetcatering.com/
, M( z. }; o; g7 c+ r* pA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香

, f+ C3 r' U' A; |8 J: K! \6 D! F62.Which of the following condiments are not soy based?
& y% X( G9 {$ Q& q下列哪项不是酱油调味品的？
' k& J6 T1 Z" K* d: RA: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:
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
8 Z$ u% K2 l4 H, I( L
9 ]5 n+ ]; G( n" f3 ?64.Which of the following steps is not the correct procedure for whipping egg whites?
* Z9 s$ |/ G: G下列哪个步骤是不是正确的蛋清搅打程序？
A:Allow to rest before use. 允许休息后方可使用。
$ k2 F7 r0 x7 w7 H6 ]% R6 ]: ~/ o
! D2 I' K6 [! \# h9 N65.The weight of a large egg is between:一个大鸡蛋重量介于：
% B5 b8 j5 J2 V! x' kA:56g and 63g 56克和63克

# J7 {% v" A9 B' R66.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
( e7 {( x8 I2 Y) f* gA:60% of the water 60％的水

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：
$ B4 Y/ ~! X6 _5 a- vA:Convection 对流
& Y* |, h' O" [7 l! d
' v3 I) K) x6 s6 C68.The cooking of starches is known as  烹调的淀粉被称为
A:Gelatinization 糊化
2 X4 A- }& G) g$ ?  f$ L3 P
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：
" t) [7 J! u& D# |) |A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
6 v' f$ r( O" Q7 H
/ Q$ i: \( L4 `: `% V71.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
* u/ y  K  t8 Y; ?A:Fumet 原汁
% X9 }# T' Z( V7 g, S- ^8 d. E
+ u$ p% |# `; |6 h2 [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
A: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？
- P0 @3 C& U' s. 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
  e: f% R; G& {, ^1 n; ~6 tA:Remouillage 法语熬汤
* m3 o  p! ]( M" U4 ^' C7 Yhttp://www.haibao.cn/blog/post/176242.htm

qdlaoying

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杭州小妹

加油！

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