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。
1 o: n) D; Z0 h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
- h' W1 P5 h, V7 f$ Q1.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）
/ J# v# L4 X" l4 C4 o9 R5 J! oA: pressure touch. 压力触摸
0 r( f8 W) H- T2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
/ _  _  {  V; r* ?. Z- E- W3 {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
8 X/ ]6 Y3 e5 \  KA: acid  食用酸
8 Z8 ?: d& H7 y0 W3 v8 R7 ]' X. ?3.Vegetables are major sources of which of the following nutrients?
蔬菜中包含的主要营养有哪些
A:vitamins and minerals. 维生素和矿物质。
0 J+ S% T% Y$ I: O) ^5 a4.Cauliflower is commonly served with
+ [8 f8 }5 H+ |) z2 V1 U花椰菜（菜花）最常见和那种酱汁搭配
9 A1 a0 h% E+ s4 d+ MA:Mornay sauce. 奶油蛋黄沙司
5.Which combinations of products are found in pie dough?
* {1 k1 |3 f, D8 F8 T# L下面那种组合适应与油酥面(pie dough 做派的面团，或者叫酥皮？？）
: E9 n7 Q! X& X) ZA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
1 A' x; O9 q# S+ c, z) n" g+ O; P- C6The French term for mussels is 法国语青口（海红）叫什么
A:moules.法语青口，海红
1 e5 K0 N2 i# R2 r7.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
0 {  O/ A4 c7 B7 Q2 H1 J+ p/ \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
9.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）
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 ）
/ r, f0 V, K4 R7 c  R6 Y10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
' R4 z  L9 {2 [. B0 TA: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
; T, z% s6 R; M8 O, y: Y11.What person has the authority to issue a Health Permit?
谁有资格颁发健康证（卫生证）。
( F. h9 O. I2 `A:Medical Health Officer.
医疗卫生官员。
12.For what period of time is the health permit valid?
健康证的有效时间是多久？
2 Y, t9 j8 U% z4 C$ P" R8 _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
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
. o* g+ q8 B/ v8 S6 _8 \' B手工洗碗，洗碗池的水温最低多少度？
* V4 I3 z5 s1 S- h+ KA:110 degrees F (43 degrees C). 43度
' l, Y( L* j. h- l5 j15。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
) i5 I3 v3 F( B5 t" SA:180 degrees F (82 degrees C).  82度
9 \- ~, c. G+ p. U+ B8 l& k16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
; J$ L, ]0 i  P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
% h, _% i( d) S7 _, l* ]; p2 ?/ e) P17。Wing or Club is considered a
翼和CLUB 被看做是一种...
; \( n6 L# P9 I% bA: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.
& R/ X) y! r/ g; p0 O+ ^) A和做海水鱼同样数量的调味料和香料
! c. o( a) m' O20.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
5 }( l; T+ C1 hA: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）
; `* {) s9 P: V% [, N! w/ n1 x22.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。
. F2 I0 m% D2 Q23.Oil is added to the water for boiling pasta in order to
. m  U' I. E* W向煮沸的pasta （意大利空心粉 ）中加油是为了
7 n* V+ u# w- d7 Y; eA:prevent the pasta from sticking and to minimize foaming action.
: y$ W0 ^/ C7 ]6 J  ~- E1 u) E  c防止面条黏合并降低发泡。
/ Q+ n6 E3 j; Y. V! X& @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）
3 T- D+ |! U" p, T9 }/ B' }* I; QA:Pesto.一种绿色的意大利面酱
http://www.tianya.cn/techforum/content/96/563836.shtml

25.Which of the following is a spring vegetable similar to spinach?
' z% I/ t# G% e' t; }下列哪项是一个春天的蔬菜类似于菠菜?
A:Sorrel. 酢浆草。
# K. _" c  S2 e7 U) c9 B! 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
AAntonin Carême 人名 安东尼·卡罗美
) p8 b. Y: }3 a9 @& B* u
. d- W9 |5 `( F. J  [* g27.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 。
& W1 V1 W/ G7 i  N, E* [A:Cast-iron stoves         壁炉
, @( j$ H. R& ]7 w0 Rhttp://www.usstove.com/products.php?id=6

! p! \7 C+ P6 c6 p  W8 Z7 {( [+ l28.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：
  P4 [3 U" D, a6 W: oA:Tournant   图尔南
! X" j4 c5 k* L; ?/ j
29.Another term for the wine steward is:
7 X( h# u- B8 I+ }  i& r( s葡萄酒侍酒师的另一个术语是:
A: Sommelier 侍酒师

30.Molds, yeasts and fungi are examples of a:
- L6 h7 O+ x+ C3 Q- V4 ?! U# f2 A7 R霉菌，酵母菌和真菌是一个神马例子
A:Biological hazard 生物危害

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：
) G2 ^2 w! j- J/ u5 [" ?7 F# kA:40° and 140°F (4–60°C)     4-60度

32.All bacteria need the following for survival:
9 k) Y2 p( U$ F. Q. F所有细菌生存需要以下哪些内容：
( \' w& n' O& cA:Time, temperature, food and proper pH   时间，温度，食物和适当的pH值

1 n8 ^1 G0 Z# J6 v& P" j33.Which of the following correctly represent critical control points in a HACCP system?
6 F: J" q6 G1 g0 `* A以下哪项正确表示了HACCP体系的关键控制点？
& C! N2 X- ]5 I, R3 c1 FA: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

34.Which of the following is not an example of a carbohydrate?
) c9 }" |  w- |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
% n  q2 n4 S$ @( I* l9 f
35.The process by which a liquid fat is made solid is called:
6 ~; S$ a$ E, a$ a7 k液体脂肪做成固体这个过程叫什么
6 A/ a( f3 v- ZA: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
A:Acesulfame K  安赛蜜K表

6 |* p* T! x- ~& F3 l6 [% b37.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:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
0 B8 j  H& J6 {1 X( A. @
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？
: F8 j* G9 v* r8 A. iA:Unit cost 单位成本
3 y1 w9 T) Y3 Y1 p' F8 X. T
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
5 O' A+ @* O( t  a1 z+ u* iA: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
1 r4 U0 O1 b, x1 A. O$ W( r/ vA:Parstock 基本日常最低库存

0 ?2 p" Q9 O! [- j) P1 b( `# ^  S41.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？
$ D! P+ A7 }7 n5 t; f3 z4 c7 ]A:FIFO=FIRST IN FIRST OUT 先进先出
, H3 ?2 _, C5 U3 b: F$ k
" }, L1 Q3 |) y( j, ~- E42.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
  K" \, O! ?; {$ jhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
5 \4 ?# o# \& V2 w
43.What is an instant-read thermometer best used for?
$ V. l7 \! O+ V8 Z即时读温度计最好用于那方面？
. e7 o$ `  t7 `A:Checking the internal temperature of a roast 检查被考物品的内部温度
8 U- I( y: n( T" c1 C
44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
( k0 R/ ~* L! f+ u$ ]0 x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

5 x2 W# X5 y! U5 t45.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
3 u# I# A4 x( X# {; B( _; Bhttp://www.google.com.hk/search? ... iw=1263&bih=572

. r. W# c) w; n5 O+ ]46.Which of the following is not a rule for knife safety?
- x. s- w2 F6 r& Q: q' u2 _; A2 h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

" d3 D! l2 W+ ]8 V" o6 z47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
4 v9 X9 I$ }9 n4 E( X把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
A:RondellES
  L/ k+ ^9 O4 h" Shttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting

# f7 p4 O, V1 a$ Q* k: d48.Which of the following is a diced cut used to garnish soups?
- J" s5 _* L: \$ t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
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
+ T6 W, G0 f+ x7 o2 V; HGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572

8 h) \  J- D3 {1 b50.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
. T+ ?( D4 [. S& ~3 }. G  r. j6 \http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
1 }! O: ]8 N) B! g( C. {9 _
60.Allspice is made from:
多香果,  多香果香料是什么
$ p/ W9 N3 l) o! U8 {http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
A:A dried berry 干浆果
( I7 k# S  s8 A
61.Which of the following are used to make a sachet d'épices?
2 K$ W/ s1 M$ v  I& B# A下列哪些是用来做香包德épices？
! c# u* u7 h6 T6 K" F8 h5 u6 uhttp://www.sachetcatering.com/
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
) O+ i! v- e) G$ F- Z- P$ Y2 o7 ?
$ v- r1 N; k3 U* A62.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
8 E2 r( y: q, o
% w- n' \5 F* f63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
- D# |7 c$ j: j7 ~5 P1 y3 L3 v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

64.Which of the following steps is not the correct procedure for whipping egg whites?
  r  ~: v" H4 j6 Y# v4 P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。
  [! g: I2 x' B3 V; H
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

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
6 [* H9 Y1 L. ]% k: }" J! \
67.A method of cooking that transfers heat through a liquid or gas is:
2 T+ B2 q; F/ V- K  P6 O8 G) m一种烹饪方法，通过转移液体或气体是：
A:Convection 对流
* V4 O6 |9 R7 g9 g( P
6 ]$ u4 v% ?1 l) i* u- m+ e68.The cooking of starches is known as  烹调的淀粉被称为
. C/ z, Z! A5 Y% p, P8 }1 |A:Gelatinization 糊化
! E" |  i( M, {8 u0 H; p) ?* W
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
7 V0 q" B+ l" |! c5 S! qA:Braising 烤

7 p' g& G! W2 I' m' P3 ?" e7 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：
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理

& h& e3 x% P) p0 p5 J* f71.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
  f0 z! z3 _5 \" _9 h9 ?% fA:Fumet 原汁
/ f/ Z, R  v, g9 j2 a9 u& v* D
+ f, g* Q' r: p3 V$ \5 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
% ?: P; U( K  a" p; I5 CA:Carrots, onion, celery 胡萝卜，洋葱，芹菜
6 `; D9 p6 d% e# @9 ?; p
) u  r, Y. C8 N$ m9 a6 ^$ V4 m73.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？
, U$ m; s  O+ f* r: B6 W* a+ [% CA: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
5 w2 e- N6 Y# j( J7 {http://www.haibao.cn/blog/post/176242.htm

qdlaoying

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杭州小妹

加油！

qdlaoying

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