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。

6 p1 T, c' S' U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
' l1 N9 a* ~2 d: C5 Q# G( P, v1.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）
2 }2 C( Q( c" Y8 p" ^# PA: pressure touch. 压力触摸
: N, @8 s) ?2 C' B2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
7 X2 Y# ]! O7 x, H- i* p( 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
A: acid  食用酸
5 o( z3 [' d/ n$ E9 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。
, G0 {6 k8 y, F  A4.Cauliflower is commonly served with
花椰菜（菜花）最常见和那种酱汁搭配
$ f6 Z# _5 u7 c: jA:Mornay sauce. 奶油蛋黄沙司
5.Which combinations of products are found in pie dough?
) A0 K( t/ @$ D; |8 d/ |下面那种组合适应与油酥面(pie dough 做派的面团，或者叫酥皮？？）
5 T9 j! M3 z  `0 [0 VA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
# U5 }( m3 i: j6The French term for mussels is 法国语青口（海红）叫什么
A:moules.法语青口，海红
* H, l4 R! p8 k0 U7.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
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 ）
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.
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 b/ @6 w/ _) s6 a# f' Y3 kA:Medical Health Officer.
医疗卫生官员。
7 l: i1 \. y0 \0 m7 T% _  G. u: `12.For what period of time is the health permit valid?
健康证的有效时间是多久？
9 t; Z: B- [! u$ p) l) oA: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
  c% G" v8 t' b6 k) J+ @6 [, _+ q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
! y: Z5 ?5 O0 j' \  n2 f手工洗碗，洗碗池的水温最低多少度？
A:110 degrees F (43 degrees C). 43度
$ h4 {2 c6 h, Y0 T& g0 z" T15。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
/ ~; v5 ^) s0 k( ?" r, ~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
: A2 r7 G$ Z) I5 s) U- k用羊皮纸或锡纸包裹然后固定蒸熟（和包荷叶同理）
! g+ m+ \( a7 q, ^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...
5 @) W5 D5 Y/ l# S5 u9 {( \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
3 M/ G  v! Q" R19.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.
和做海水鱼同样数量的调味料和香料
  n1 {& o) X4 f% p8 ^& d& s. w4 L" p3 [20.Anise is very similar in flavor and appearance to
% N% @, M) u! v八角和下面的那种原料有相同的味道
A:fennel  茴香
0 @" o5 h: t; h! b8 D/ o21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
# w, s5 @6 r9 {. _) {4 ^9 Q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
% w# W9 D1 Q6 M8 V9 l. F2 ~下面那种刀切形状指的是很小的粒（末）
% _% R: ^- g  o6 xA:Brunoise. 法语： 粒或者末，先切丝在切成粒。
- P) r+ |1 ~- ?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.
防止面条黏合并降低发泡。
24.Which pasta dish features pine nuts and basil?
& K) W" x# Z7 |9 ]' J7 }  s- K' a7 V下面那种PASTA 菜肴加 松子和 （basil 紫苏，九层塔）
9 }" s* {& z7 D/ V7 |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?
" H- ~( k3 T/ t, b0 ^A:Sorrel. 酢浆草。
  V" A8 m; n" Phttp://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
% E; w6 t  D" H! y8 q/ o
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
5 {* i- Y3 Z4 L4 h& U1 w下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
& M4 b" p+ m( M2 @A:Cast-iron stoves         壁炉
- z  E" I$ H3 Z. @( Yhttp://www.usstove.com/products.php?id=6
/ G* a! w) s/ J. e! j
28.The French term used to describe the roundsman, or swing cook, is:
' Y/ l5 T% Y8 f; z法国术语，用来描述roundsman，或摇摆厨师是：
+ F# u) ?1 P- m7 P: z! F3 b: eA:Tournant   图尔南
& A/ @" _0 u: X+ n2 L+ G2 g$ ~% {
29.Another term for the wine steward is:
葡萄酒侍酒师的另一个术语是:
A: Sommelier 侍酒师
, \- z& X( J+ p7 `, c6 d
' ^; o* |( O2 Y30.Molds, yeasts and fungi are examples of a:
霉菌，酵母菌和真菌是一个神马例子
/ [5 P6 U* `. t  e% @2 TA:Biological hazard 生物危害
, j. k6 x* P  C: d6 Z- L& F8 i
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
9 J/ W' B- H5 d1 J根据加拿大食品检验局，食品的危险温度区在多少之间：
3 L3 t9 P4 U. @. PA:40° and 140°F (4–60°C)     4-60度
* [: _2 y) j4 a: B% l
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
" e/ X1 V' W" x: x! ^
+ P) J! p# ?7 P" Y/ c33.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？
6 @8 c9 I! j  \+ g# x# I' I# gA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
! v5 L4 C+ F9 b食谱，接收，储存，准备，烹饪，保温，冷却，再加热

4 O2 l' v1 Z  B- g9 t34.Which of the following is not an example of a carbohydrate?
0 D, @4 a" M- B- r% v3 `6 \3 D下列哪一个不是碳水化合物的例子？
. A* p1 r( U8 Z) yA:Essential nutrients 必需的营养物质
" w# `4 J0 l6 R1 y# W. v
, Q- \# j) z6 }+ q; q35.The process by which a liquid fat is made solid is called:
液体脂肪做成固体这个过程叫什么
3 f; N5 \7 v+ bA:Hydrogenation  氢化

36.Which of the following is not an example of a fat substitute?
0 ^2 \$ W( D2 L. ?# v下列哪项不是脂肪替代品的一个例子
A:Acesulfame K  安赛蜜K表
9 C  g2 m1 N$ p+ O
) M! J6 g0 k$ u6 B3 O' Y5 Y37.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：
) M. \5 D0 r  q; K/ _A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
9 t' F! X) x2 g5 B3 c0 K+ A
6 k4 H# l/ M# h6 {38.Which of the following is not a problem associated with converting recipes?
/ s9 @. m9 O* k3 \下列哪项是不相关联的转换配方问题？
+ M6 J. ~4 W' Q2 N$ W0 s2 jA:Unit cost 单位成本
$ O4 D1 Y7 x1 i! o  a# b
39.The condition or cost of an item as it is purchased from the supplier is called:
  _4 }1 F9 j% T" ]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
: g4 F2 f' w7 H6 }) r
: z0 y8 D8 Z+ ^8 q1 R2 b. q: \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
A:Parstock 基本日常最低库存
1 d  H* Q3 b8 m6 Y/ ~
41.Which of the following abbreviations is used to describe the proper rotation of stock?
! v+ }; C" ^$ I2 B  Y2 ]5 M6 \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
; u5 }/ y1 K8 K. M( g
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？
3 }  }0 n! w  F! fA:Bird's beak knife   鸟嘴刀
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird

8 o- @  T; F. K, ~43.What is an instant-read thermometer best used for?
即时读温度计最好用于那方面？
3 _) |: }4 m! n% l, V1 IA: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?
' o4 g0 B; S! a7 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
- G- I6 o" t; h; P
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
. L' i5 X- U8 q7 b4 H% i& g) x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
% s6 a  I# h; U( U
: Q. J# [0 j- k% M46.Which of the following is not a rule for knife safety?
下列哪项不是用刀的安全规则？
: o' U0 D0 B! Q, |" lA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀

+ y! u, S8 G0 I; y' w- @# y47.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？
A:RondellES
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
1 ~% Z% x5 s4 p; Q' L: U% F$ T
48.Which of the following is a diced cut used to garnish soups?
9 H. A7 U, \' }下列哪项是切成小方块用于汤的装饰？
; x3 Z1 B' ^) u' D' oA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
1 m! G9 O; i1 X: z% b/ M49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
% D7 |$ Q1 S! a! Z- |8 k- Z! @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
& N+ \5 J% j+ Z: j( p) vthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572

6 b8 {% l3 f9 p1 |0 N, y50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
& j& J% Z- y8 {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

60.Allspice is made from:
! |6 s' F' k' j7 c4 b# G( c6 a9 a 多香果,  多香果香料是什么
4 h4 r' p7 ^; b) k9 L# i6 }' h! Dhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
A:A dried berry 干浆果
) i* M5 v2 p# i
) l) g( l, Z* k61.Which of the following are used to make a sachet d'épices?
: Z* {$ w1 o# g, M下列哪些是用来做香包德épices？
http://www.sachetcatering.com/
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香

/ y; b) g- W  u! \62.Which of the following condiments are not soy based?
% h8 U# k, n0 }2 l4 p9 D! k下列哪项不是酱油调味品的？
% C6 l$ h  p! X* s, o& Q% i  A5 Y% CA: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

7 {* [/ i2 [: J' |8 @* K7 D64.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？
: ]& J6 S; D; Y2 M- g" r6 p( yA:Allow to rest before use. 允许休息后方可使用。
3 a6 X' S2 l0 q4 W
# p* M9 v2 p/ K( j) O65.The weight of a large egg is between:一个大鸡蛋重量介于：
- P% L, u6 a8 H, k9 {  D/ IA:56g and 63g 56克和63克

66.Evaporated milk is a concentrated milk that is produced by removing
1 _+ f3 |) s+ d2 D3 g炼乳是一种浓缩牛奶 是去除什么做的
) Y( z" B2 @9 O' d8 X* |$ N* \A:60% of the water 60％的水

67.A method of cooking that transfers heat through a liquid or gas is:
$ I6 B, L& u: d# ^. U' u一种烹饪方法，通过转移液体或气体是：
A:Convection 对流

$ K0 {8 _0 H3 B& v68.The cooking of starches is known as  烹调的淀粉被称为
A:Gelatinization 糊化

3 t/ x1 O, \/ U5 e1 _& X: p) a1 N; h6 J69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
. w5 e7 C. d- T; g- }A:Braising 烤
6 T* m, Y% K# R  S) b1 l1 k" P$ ]2 k
5 L+ X' U) Q& U% r, O. P+ W70.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：
' {1 K0 h1 }  K+ p0 O; r7 g5 m- F  ZA: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
- o+ {; C* G; F  b. j0 D: P- R% P# wA:Fumet 原汁

7 K2 S' l% k  s# h7 ^5 B72.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
1 {4 X7 o& D- D) i8 EA:Carrots, onion, celery 胡萝卜，洋葱，芹菜
' A0 s8 `& g0 w( K0 Y
6 |' n9 C8 M1 |! R73.Which of the following is a principle not used in stock making?
  [% r. c( ~1 W) H% W5 ^( L下列哪一项不是用于制造高汤（低汤）的原则？
# |8 i. [5 M% A5 ?A:Start the stock in hot water.开始在热水中操作
0 [' z) j  r& {5 ]
. y$ ~! ]2 o* b: D' A7 L5 d2 N3 Q74.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

以后陆续在QQ群空间更新。

杭州小妹

加油！

qdlaoying

内容顶上去