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。

- E& p9 G8 a7 D8 _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
1.Which of the following methods should be used to determine doneness in a New York steak?
; f! H" h6 I, o/ e0 I3 u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）
# V/ W$ \7 L" P/ M; e! z. ?: R5 oA: 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
; P. z& m1 w' d7 n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 N7 y6 O) ~1 lA: acid  食用酸
" r. k" x+ j2 t) F: f% U0 e8 H3.Vegetables are major sources of which of the following nutrients?
蔬菜中包含的主要营养有哪些
7 |9 ]' M7 B' o7 V' X+ YA:vitamins and minerals. 维生素和矿物质。
2 l& D# V; W: W4.Cauliflower is commonly served with
8 m  d( f# X; S: O花椰菜（菜花）最常见和那种酱汁搭配
) r8 ~% @; K& \, k. b& OA:Mornay sauce. 奶油蛋黄沙司
+ n0 w$ ^2 ]$ }5.Which combinations of products are found in pie dough?
  ]5 w5 F: L0 J2 p下面那种组合适应与油酥面(pie dough 做派的面团，或者叫酥皮？？）
  w9 O' N  x7 t* CA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
; a8 m7 g2 d8 [6The French term for mussels is 法国语青口（海红）叫什么
A:moules.法语青口，海红
  m, v+ u3 X5 y4 j' V7.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
! K& a% K; w: P8 D1 y( X6 zA:2 days. 2天
1 \: L4 e/ I7 ]- h9.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）
) W6 \9 i6 }2 s5 y- s' ]A:Zucchini, eggplant, green peppers, onions and tomatoes
) ]6 ]. b7 [; V" M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..?
1 z' `; f4 F3 K4 \- f: b9 D) GA:cook food in quantities that will be used up within 20 to 30 minutes.
3 V5 k' g* a" B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）。
7 X; O- A! H5 l, J3 L& @A:Medical Health Officer.
: ], K' y3 j% F8 {5 H) f) ^6 t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？
A:12 months.12个月
  I  F4 o" n; @  R6 `' o0 B13.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
* o% u- R% }6 p. M* l  Z14。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- |0 s6 J+ W7 W+ N! |6 L1 VA:110 degrees F (43 degrees C). 43度
# V& x5 `3 k+ }15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
6 z/ t3 `5 E1 H) R4 u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
2 ^; ^- _1 D( d, I2 u  E8 i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...
# b0 ?+ a8 I4 Y& w4 sA: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
4 ~; E$ n, C- g  \6 s  e3 T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
1 Z: _9 I  B, O0 g: L  P- cA: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
20.Anise is very similar in flavor and appearance to
# R. C. ~% l2 E6 h八角和下面的那种原料有相同的味道
A: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
% z4 E  r" f' ?- M3 x$ k- ]: \- fA LEEKS  似蒜葱 （这边人叫京葱）
0 }$ \6 h% b0 w: F22.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）
+ ^; C) z, c* e9 OA:Brunoise. 法语： 粒或者末，先切丝在切成粒。
6 l8 ^2 @. I+ q& u23.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.
" \& h+ s, r1 ]  H- o2 k. o防止面条黏合并降低发泡。
24.Which pasta dish features pine nuts and basil?
$ N5 d, Y; X8 M; m/ s/ i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

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?
, l$ V" ]" ?2 N9 mA:Sorrel. 酢浆草。
  J$ ]; Q4 {- F' h/ r% j* o& Z0 {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:
5 _9 H! Q2 r- M9 A1 r  W: ]/ k# ~( P哪位厨师最早带来高水准浮夸的美食
4 c3 e6 l5 R  D4 o& p* l: R0 RAAntonin Carême 人名 安东尼·卡罗美
2 q3 f3 x$ T( d( L4 A1 j% U; P
' P; v+ u3 a' @8 v! |- Z" Y27.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 。
A:Cast-iron stoves         壁炉
http://www.usstove.com/products.php?id=6
" \& U  ]+ ]% L5 e/ q/ C
# f( {  X- H2 x/ K; A28.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：
8 U* p- k$ B2 i1 A2 w$ A) ZA:Tournant   图尔南
2 F1 F, F+ z* m9 b& L6 V' k% V
29.Another term for the wine steward is:
葡萄酒侍酒师的另一个术语是:
+ i. O  o% F0 e5 o. p/ f4 QA: Sommelier 侍酒师

30.Molds, yeasts and fungi are examples of a:
霉菌，酵母菌和真菌是一个神马例子
) b* `. L+ S. U; W7 JA:Biological hazard 生物危害

31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
# }' Z" [3 w6 ]$ s9 S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:
所有细菌生存需要以下哪些内容：
# }. r+ T- [9 H7 @A:Time, temperature, food and proper pH   时间，温度，食物和适当的pH值
/ g8 W* D. z2 W2 V
6 g' B! U. ]( A33.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？
9 H, S. X5 }. \& I! S' g4 ?0 rA: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
! t" r0 S. G# c1 E1 Z) Q, B5 h) N; X
34.Which of the following is not an example of a carbohydrate?
6 \7 d: ^5 V. g) y, ?: 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
$ G+ J& q3 s. U  u! ^" I
35.The process by which a liquid fat is made solid is called:
: E& O2 r- f  m& @! G  q( u液体脂肪做成固体这个过程叫什么
/ E7 a: z# E* A, L- w" p) A+ U" RA: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
/ h# D( r: L9 o3 BA:Acesulfame K  安赛蜜K表
% t8 T1 S# a% t; ^. w7 k, V8 A
37.Health Canada requires that a product labelled "fat free" contain:
5 v9 j: s: [' C9 Q5 r8 k9 Z& A/ w5 j8 b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
9 H, b: N& l* p9 y" U. e
: X2 ?! Y% J# Z5 g; M* N9 Z38.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？
# `- p! r" e: U! I8 K  z8 }A:Unit cost 单位成本

39.The condition or cost of an item as it is purchased from the supplier is called:
' J0 i" d$ Y) Q1 y: M从供应商采购的物品的品质或成本叫什么
9 N5 C" z3 b/ }+ b9 uA:As-purchased cost 购买的费用
  X2 C$ _2 @9 S1 q- N
: `6 m+ S9 L: ^40.The amount of stock necessary to cover operating needs between deliveries is known as:
) h, K* m' q# x9 Y" N' Q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
' @" ^: w; \$ n  t4 i
41.Which of the following abbreviations is used to describe the proper rotation of stock?
' Q6 G+ B; F" Y! r7 _- G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

2 N4 h3 |; Y# [! ]3 V) y" y0 C42.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

43.What is an instant-read thermometer best used for?
即时读温度计最好用于那方面？
: Q2 ]* J: ?; ?* VA:Checking the internal temperature of a roast 检查被考物品的内部温度
/ C. u$ ~' E: U, b) d) {6 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
  c4 \" }9 K" A- A) b. TA:Cast iron 铸铁

3 P/ h& l$ l2 y# I, B% d# W45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
& |- ]4 i; b6 k哪件装备下面有一个可移动的碗和一个S形叶片？
3 C3 d) {0 o3 Z5 R& M; m% s: |A:Food processor 食品加工机
* b" U$ Y# q: J0 j2 R$ D6 s) ]http://www.google.com.hk/search? ... iw=1263&bih=572

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: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:
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
7 J& u1 N- V  y3 i7 u- tA:RondellES
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting

2 y1 \5 I' ~3 W& q$ m0 z9 h48.Which of the following is a diced cut used to garnish soups?
) a7 ~8 S$ \! b0 r) ^: e下列哪项是切成小方块用于汤的装饰？
2 i8 Y! x/ W6 Q8 SA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
8 k9 \1 g6 A% q/ J5 L" a49.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！！——
) F0 u- ]: x- y' [0 {+ _A:Gaufrette
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
8 F, V' w5 p6 }mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
. D1 l. j) H9 h$ D& \! eGaufrette :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）
A:Cilantro 胡荽叶 香菜
0 H9 N; w1 e- [http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx

60.Allspice is made from:
$ k1 ~) M; _+ l$ c. K# Z" ]$ [ 多香果,  多香果香料是什么
, L: J2 H  Y; C' n4 L+ j* M# h8 L' C7 Ohttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
( ]* x6 s/ H; g' g$ u8 ~8 v8 Q8 rA:A dried berry 干浆果

61.Which of the following are used to make a sachet d'épices?
; n$ G6 g0 B2 ]6 L3 c: k- t0 W! A下列哪些是用来做香包德épices？
http://www.sachetcatering.com/
9 M5 u; v0 U; h' r6 a4 CA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
+ z! W  _9 Z" m: Z
62.Which of the following condiments are not soy based?
下列哪项不是酱油调味品的？
5 U/ w2 I2 }" ]' a/ l7 Z% YA:Wasabi 日本辣根
7 P$ O  u% l2 m, U( q
) S6 @7 l/ v3 g) B$ {- f; ?- V63.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：
: l7 ?8 {# ~1 qA:Pasteurization  巴氏杀菌
2 Z9 B/ M0 Q# P% h, @
% c+ ~- A7 d5 i8 R6 T6 v6 f- [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？
A:Allow to rest before use. 允许休息后方可使用。
' I/ r; A* X6 r0 g
  G) N- r* x! K% P65.The weight of a large egg is between:一个大鸡蛋重量介于：
* p% T8 @, e! i0 T3 y- [A:56g and 63g 56克和63克
- k: X4 G. Y/ ?+ r
8 U$ J5 R/ |8 K9 Z# F4 p- n) l66.Evaporated milk is a concentrated milk that is produced by removing
8 \. B  P  E+ h* I' a炼乳是一种浓缩牛奶 是去除什么做的
A:60% of the water 60％的水

3 r+ I' q9 ^  ^& [2 m7 U67.A method of cooking that transfers heat through a liquid or gas is:
% Y+ p/ Y/ B5 n& i: S. T& \9 c/ k一种烹饪方法，通过转移液体或气体是：
A:Convection 对流

4 }0 r) x  n$ t% F68.The cooking of starches is known as  烹调的淀粉被称为
0 s, g/ ^5 f' M! Z# J8 l2 ]& PA:Gelatinization 糊化
0 A- g0 I  d: m; C
1 T% f# l( ~/ r+ R# H' _! \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
" f6 a& Q/ T$ d7 W2 }. E
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：
A: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
2 V6 L9 |) c; \) p0 f2 U3 t9 c8 iA:Fumet 原汁

0 u$ h, S% w1 S  i! {& S72.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
, h0 K' b8 X' ^" _( ]
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？
A:Start the stock in hot water.开始在热水中操作
1 w' ^, T$ U* J
& ^7 W% ^; q, F4 T8 V) L74.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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