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。
, o0 k& v+ 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。
1 V$ n) m" s7 B4 Q; \8 Y0 [2 Y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
3 A& c: W) _8 y) D1.Which of the following methods should be used to determine doneness in a New York steak?
( X5 C) k! h9 t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
9 X; m0 z* H* y1 }) P) U6 n2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
7 s6 T; j, `/ S1 `. ?9 t/ ~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
1 ?# Q, Z& F1 Y' Q5 ^% ~- C, cA: acid  食用酸
3.Vegetables are major sources of which of the following nutrients?
" Y* Z& f5 C+ z蔬菜中包含的主要营养有哪些
3 U! e5 |: r2 y+ ^: ~A:vitamins and minerals. 维生素和矿物质。
; M4 A+ x& K" c4.Cauliflower is commonly served with
8 G4 T7 p) o7 C/ \' Y4 X花椰菜（菜花）最常见和那种酱汁搭配
A:Mornay sauce. 奶油蛋黄沙司
% m& j! B/ W3 N9 o5.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？？）
  m; q) i: _! W3 uA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
: I$ t' S. d% Q  i6The French term for mussels is 法国语青口（海红）叫什么
A:moules.法语青口，海红
3 Q8 r5 r# F! k& ]* Y5 {" D7.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
) k8 n+ l0 s0 d2 ]6 a+ R9.What are the principle ingredients in ratatouille?
- w2 y( D% q% [+ B" k- E炖闷蔬菜有下列哪些基本原料组成。 ratatouille（炖闷蔬菜）
& `7 ~# D2 ?$ w/ y3 k/ kA:Zucchini, eggplant, green peppers, onions and tomatoes
, @0 x/ S9 N4 v, h. E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.
" t8 S: J# O0 L9 n9 t$ I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.
. p1 i* R% d. d5 y+ V& e医疗卫生官员。
7 i8 \! u7 R5 I8 A' Y12.For what period of time is the health permit valid?
健康证的有效时间是多久？
0 _6 a- ?: P) c) Q6 lA:12 months.12个月
9 V$ V0 k/ k- d# y4 ]: ~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
14。The minimum temperature for manual dishwashing in the wash sink is
4 {: z* K0 Y9 B# D- s! t1 k手工洗碗，洗碗池的水温最低多少度？
A:110 degrees F (43 degrees C). 43度
. P' P8 K* T$ W  E15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
6 A/ X* F$ h) H8 }1 S# f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
: z3 V4 L) o) F% E  d% W16.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
$ m) q% P; u+ E( f17。Wing or Club is considered a
/ `: L0 f9 W: j  C翼和CLUB 被看做是一种...
A:Bone- In Cut     带骨切
& r) y! I" @2 R9 S# d& l% h" x6 T. l18。New York is considered a   纽约牛扒被看做是一种
A:Boneless Cut     无骨切
9 i7 }' K( S- W7 N! e19.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
4 s( z& d( R1 ~% P8 A3 ~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
7 l' a+ r1 K0 B& \, v" A20.Anise is very similar in flavor and appearance to
" f2 V# B/ _8 X4 I八角和下面的那种原料有相同的味道
" w5 Y+ a0 z6 n5 m6 Z- r* qA:fennel  茴香
( r; ]; |3 V& W% h- Q% ?; K21.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
/ e% b( K7 t, V, Q& m/ pA LEEKS  似蒜葱 （这边人叫京葱）
7 t- z$ ?  a. L/ e2 r9 z$ N% P22.Which of the following cutting shapes refers to a small dice
8 u/ H9 K7 E/ M2 p- k下面那种刀切形状指的是很小的粒（末）
+ J8 z% {2 b5 I0 i$ sA: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
4 b/ R  j4 F1 v1 @向煮沸的pasta （意大利空心粉 ）中加油是为了
: V) X/ A: e- U; r4 i/ F6 [A:prevent the pasta from sticking and to minimize foaming action.
$ m* r5 ^* d" ^% r5 K8 T5 |3 k, t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）
# k. o, ?  }  o" ]A:Pesto.一种绿色的意大利面酱
+ v3 P3 V3 c' K' ~- J; Khttp://www.tianya.cn/techforum/content/96/563836.shtml
7 C! E4 ]& I$ b/ J: e3 R* b4 t, A
2 G* [9 p" T% _1 `25.Which of the following is a spring vegetable similar to spinach?
6 F- D- c+ p( k# K6 v下列哪项是一个春天的蔬菜类似于菠菜?
A:Sorrel. 酢浆草。
9 M4 U  v9 K8 yhttp://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:
4 W7 O* I& o0 t: O0 s哪位厨师最早带来高水准浮夸的美食
& j$ ~  N( u: E! d. D, H; vAAntonin Carême 人名 安东尼·卡罗美
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3 ^/ f9 u( ^9 o  y! C7 u27.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 。
$ J1 [/ e1 g, S5 }4 D9 {A:Cast-iron stoves         壁炉
http://www.usstove.com/products.php?id=6
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. \+ }2 p1 L. }- y6 W. D28.The French term used to describe the roundsman, or swing cook, is:
! ~* `2 ~" }2 v8 B法国术语，用来描述roundsman，或摇摆厨师是：
5 d# W2 m& l9 HA:Tournant   图尔南
' O7 p- K5 }# c, S) \0 [
29.Another term for the wine steward is:
! _% V" O5 `% Z! o葡萄酒侍酒师的另一个术语是:
A: Sommelier 侍酒师

# r$ _9 o2 @9 M$ }) f4 B30.Molds, yeasts and fungi are examples of a:
霉菌，酵母菌和真菌是一个神马例子
9 h" r$ m, }# FA:Biological hazard 生物危害
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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:
( m  a/ i1 F5 R3 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

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？
0 S0 W- z' S1 U; b( ~A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
$ X* L* y4 N" G# O" |* t食谱，接收，储存，准备，烹饪，保温，冷却，再加热

34.Which of the following is not an example of a carbohydrate?
5 ^5 ~; t0 c% c8 j7 s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
/ x- V- a9 x, h3 m
35.The process by which a liquid fat is made solid is called:
* E; g4 f/ a% ]: `液体脂肪做成固体这个过程叫什么
1 v) c/ {0 S  ~8 vA: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
$ E8 {1 P# |) W4 uA:Acesulfame K  安赛蜜K表
2 G% Y4 D5 U9 Y' ~, o
5 U5 C. Q0 u' C' u- H37.Health Canada requires that a product labelled "fat free" contain:
4 }/ t: b% {6 n8 R/ e, J6 f+ x加拿大卫生部要求的产品标有“不含脂肪“包括：
; N. R) q5 \9 P7 dA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份

; H/ w7 a( T! f1 R38.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
! M3 }0 T0 W' ?7 Q0 ~0 U
3 X) s0 N& R- o3 `/ P39.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 ]2 k1 q. |/ X% b& p3 C" \40.The amount of stock necessary to cover operating needs between deliveries is known as:
# n3 O, G! t8 \" l4 v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

9 K5 l" W% \+ V2 x41.Which of the following abbreviations is used to describe the proper rotation of stock?
4 k" l% c7 P' H1 a1 ^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?
/ t9 e+ h0 j5 M% k- m+ n) O下面的那把刀是用来打开蔬菜吗？
A:Bird's beak knife   鸟嘴刀
& z5 a" B& n$ g% F9 Q0 ]http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
9 i( R) n) q5 K# O7 D: Z: E
, N6 U% t' D$ w43.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

6 z$ e6 i9 Z2 X44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
6 ?7 Z& t- k4 j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?
& j6 y" r' }- r) Z* {- l/ H- N哪件装备下面有一个可移动的碗和一个S形叶片？
0 E* I* g4 s& ^* n2 o7 [A:Food processor 食品加工机
http://www.google.com.hk/search? ... iw=1263&bih=572
7 b' ~4 p* x& w
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？
# b3 m. j1 A$ }) `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:
7 D: f; r- `2 N; L) p2 ~把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
A:RondellES
5 R" Y# i% ^8 ?% L: x5 y8 }http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
( U. s, M) V' `2 a% l% ?6 n
3 |0 A: N* e; R48.Which of the following is a diced cut used to garnish soups?
+ v* G8 C& v: ~下列哪项是切成小方块用于汤的装饰？
3 c. j, u+ u0 @' z- h; y) w  }7 gA: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
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
; n9 y' T$ }! S. [3 Amandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
1 B3 ^5 i* Q/ H4 G# `( _* p; o0 G
  p6 O- u: L+ S9 e# v- F50.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
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60.Allspice is made from:
2 ?; e8 M! W+ f3 O& r5 Z" \ 多香果,  多香果香料是什么
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
) |1 i; _; Y& g+ e. F6 RA:A dried berry 干浆果

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？
1 J- c$ ^7 G& R3 }% Ohttp://www.sachetcatering.com/
" X: o- y7 X+ K* ]A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香

2 U, ?" _/ k" q7 r6 Y7 L; h" u62.Which of the following condiments are not soy based?
下列哪项不是酱油调味品的？
A:Wasabi 日本辣根
3 E' \9 t# j4 V, p
- C- o0 X3 m3 S% D9 ]- a# ?63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
. n: A4 ?& q+ E5 x0 n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
5 \9 T: u" m6 u: U. U/ B
" `9 {  o4 X9 ?" r0 `8 [/ Q64.Which of the following steps is not the correct procedure for whipping egg whites?
# ]' T4 O7 P3 g! ^下列哪个步骤是不是正确的蛋清搅打程序？
$ S+ V3 D$ j: c3 _* eA:Allow to rest before use. 允许休息后方可使用。
$ x  X: y! v% r! a8 L1 e
65.The weight of a large egg is between:一个大鸡蛋重量介于：
# k, N8 N) D$ c( _( V* u6 ^A:56g and 63g 56克和63克
; B# K7 Q) Y) t  E, V5 h
9 W" z6 w9 g" p' O0 F66.Evaporated milk is a concentrated milk that is produced by removing
( ^7 Y0 U3 x$ H) g炼乳是一种浓缩牛奶 是去除什么做的
  s; p9 _+ C7 d0 ^8 a" B0 PA:60% of the water 60％的水
  H7 o9 S' P& Q. S6 ~) g8 g
0 x3 \8 Z) i7 W$ `' Z4 u5 Q2 C67.A method of cooking that transfers heat through a liquid or gas is:
4 Q2 S' d# ?3 @: [* k$ u4 d一种烹饪方法，通过转移液体或气体是：
A:Convection 对流
  J8 z( ]* _! r1 s- q6 e, ~
68.The cooking of starches is known as  烹调的淀粉被称为
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

+ d) j8 U  J' }& `$ O  \$ I70.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
4 Y6 E2 k, B7 q& T/ t) a
: \$ I0 y+ [6 Y7 S. ?* z6 h4 q: D71.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
' |" k% H* s: a- o, m5 v. |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
) |, W* q/ D7 q2 ^6 q/ W+ A; C2 hA:Carrots, onion, celery 胡萝卜，洋葱，芹菜
1 X& n2 Y+ w, `' q% B6 f
6 \% `  V8 m% h9 D- n' r& |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？
4 ^) \, w  r4 _9 P& ~- IA:Start the stock in hot water.开始在热水中操作

% _' ^( c& k/ G$ m74.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

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