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
1.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
" ?! k) T0 O4 e0 z2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
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
% F. ]) L* c+ s. vA: acid  食用酸
! ^' H5 v# F' M4 P1 Y" h  _3.Vegetables are major sources of which of the following nutrients?
- K0 B2 B- S+ D+ N蔬菜中包含的主要营养有哪些
A:vitamins and minerals. 维生素和矿物质。
" `; P1 _7 E" `; @6 P4.Cauliflower is commonly served with
* _3 p( A+ W5 n$ K+ c花椰菜（菜花）最常见和那种酱汁搭配
A:Mornay sauce. 奶油蛋黄沙司
5.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？？）
! T0 o5 U: n' ^3 ~# p$ F  bA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
6The 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？
  U' t, c4 w9 Y; SA: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
) d( H8 F% h5 q- ~7 IA:2 days. 2天
9 ]1 d2 c9 U5 O$ T9.What are the principle ingredients in ratatouille?
: s/ a  ]3 @3 Y- A, U* T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
) {% E. [4 s& a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
( H, G, N" T! t4 v; k1 d% \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.
! h; F3 `, r+ ^6 S1 y  @. \医疗卫生官员。
% R1 G/ y8 d3 l7 v) E12.For what period of time is the health permit valid?
健康证的有效时间是多久？
$ I8 m1 K$ f8 q' D# c1 t  nA:12 months.12个月
3 @* O- a  x5 e; q13.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
: f2 [' ?" D! m% |! G手工洗碗，洗碗池的水温最低多少度？
A: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
2 k0 ]9 f6 Q6 M; R5 a3 {4 cA: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
用羊皮纸或锡纸包裹然后固定蒸熟（和包荷叶同理）
4 V: v# B" r/ N3 Y- p  d+ [3 f# lA:en papillote.  法语自己理解
% M& Y& L, Y6 c: \17。Wing or Club is considered a
9 z8 l% a2 f4 z$ a, C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
* C% r# d2 R! v, {) N9 a19.In general, a court bouillon for freshwater fish will contain
8 a" G1 `- ?0 n& z% j. N, I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.
  g! _1 n% u! x; R  Z6 C# h* h: g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
八角和下面的那种原料有相同的味道
! k# \" m8 e5 hA:fennel  茴香
8 p3 N. X) `% X; u0 I% I21.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
" u. Z  Z* v2 `1 q( {9 CA LEEKS  似蒜葱 （这边人叫京葱）
! k4 _! c: I; v4 y8 Z- k( t22.Which of the following cutting shapes refers to a small dice
3 C' b/ ?; |% c/ I" d2 j5 q3 j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。
1 u& q4 I4 E# r5 @8 k0 o23.Oil is added to the water for boiling pasta in order to
$ J3 J& D7 h# A! V0 j2 ?5 o$ A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?
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
6 P! f" R- u! Z7 z0 Yhttp://www.tianya.cn/techforum/content/96/563836.shtml
; z) E" A9 Z1 |2 N
25.Which of the following is a spring vegetable similar to spinach?
" O' K' \: d6 `- j! d' V下列哪项是一个春天的蔬菜类似于菠菜?
A:Sorrel. 酢浆草。
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:
哪位厨师最早带来高水准浮夸的美食
+ d; s" i/ I- w' G9 [( H" c  B! PAAntonin Carême 人名 安东尼·卡罗美

  P' H* J& L4 O27.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
2 i0 ]0 R1 l: H
28.The French term used to describe the roundsman, or swing cook, is:
9 X( J" M5 y, f6 C- s2 b  N3 ^法国术语，用来描述roundsman，或摇摆厨师是：
A:Tournant   图尔南
5 p+ E  _3 m# C- B3 [3 F8 |3 U
8 }- T: ~# @! x4 k* Y6 a7 |29.Another term for the wine steward is:
葡萄酒侍酒师的另一个术语是:
7 r$ p, D+ Q  r  ^A: Sommelier 侍酒师
4 d! U4 S* N- p4 p1 V2 `' z
30.Molds, yeasts and fungi are examples of a:
. {$ b" j+ e1 G% A2 n( @$ z0 B霉菌，酵母菌和真菌是一个神马例子
A:Biological hazard 生物危害
9 r# B" [6 @" n
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：
8 n" D% B% p6 a9 v# [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：
A:Time, temperature, food and proper pH   时间，温度，食物和适当的pH值
) ~9 D8 o+ J3 S! X0 T- k1 E) K1 B
33.Which of the following correctly represent critical control points in a HACCP system?
1 _$ f5 N0 s+ p; o! l) }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
* W/ t6 R4 U6 [3 c! u- v+ c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?
) Q# P- M* I, f- a6 n9 Y+ Z下列哪一个不是碳水化合物的例子？
$ V  X+ z! P- [8 q$ t! d: |8 EA:Essential nutrients 必需的营养物质
* G- e! K1 F  P
( b2 ~) x) H- u% K35.The process by which a liquid fat is made solid is called:
9 O# V. n7 S6 U/ {液体脂肪做成固体这个过程叫什么
A:Hydrogenation  氢化
/ W) z' s3 S0 I2 ?1 ]+ M# I
$ H, E- i6 F% u# k36.Which of the following is not an example of a fat substitute?
: I+ R8 S4 V9 E下列哪项不是脂肪替代品的一个例子
4 n& W: P& U$ ~& h* CA:Acesulfame K  安赛蜜K表
; D& H5 I. z2 e$ P$ O1 G6 M
5 y  @+ O: f, s- V$ q37.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
" S2 q% h, m% x3 M
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？
; t( d! ?( y3 n$ b: RA:Unit cost 单位成本
  |/ d; |' H2 P( C2 \, d* _  E
39.The condition or cost of an item as it is purchased from the supplier is called:
" Y) {, ?. Y1 Y; ]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

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
5 r$ j3 V) t! Y
0 y5 h- p% f, D( |41.Which of the following abbreviations is used to describe the proper rotation of stock?
5 y& c' u1 A/ {) V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 v2 N+ L  u8 z9 x& N2 O; Y42.Which of the following knives is used to turn vegetables?
下面的那把刀是用来打开蔬菜吗？
" u* I9 Y1 p; h% u* k; kA: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?
5 u, l7 z/ B, o: _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
9 i4 o% H2 ]0 [# A% |, W9 Y6 R; N
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
' Q9 h! o( \  k$ E" CA:Cast iron 铸铁
! N) i' T5 o, [. T6 a1 Z
1 V$ V' D: ?. L4 G' s# y. x& T* g45.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
" ?1 R( W1 ]& R. j3 u  l0 E6 }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？
* S/ P. o' ?0 D7 X, q* k+ EA: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？
" \, I( ]0 r9 K8 F8 _+ x1 c7 J! lA:RondellES
! l5 D/ a9 @8 |+ p: H  uhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting

48.Which of the following is a diced cut used to garnish soups?
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
9 K% s* o% E$ o1 c. l: m* Z. W49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
: L, X0 w) x! [+ d9 |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
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
  Y/ X4 Y& |, t
2 s" k1 U& _" L! X5 ]3 x" r. h50.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）
  B& }+ t, }/ M) f7 c2 GA:Cilantro 胡荽叶 香菜
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
+ M% A0 X% Z, c  k- y7 W
2 P3 R( y# I# z7 ^0 n+ N60.Allspice is made from:
9 A* H$ S1 H) ^: K* u, k 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

" C" b$ ]0 v# r61.Which of the following are used to make a sachet d'épices?
) w% K# w7 ]- i下列哪些是用来做香包德épices？
2 {, z; n4 S$ b! I$ Xhttp://www.sachetcatering.com/
0 H8 N; e3 z# K7 W" W0 v0 Y  A3 S# AA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
2 a/ D! k3 g% a: A# B" i
62.Which of the following condiments are not soy based?
下列哪项不是酱油调味品的？
/ }7 Y6 b- H, M+ ~+ r6 rA:Wasabi 日本辣根
0 _, [* @* \% X$ h$ @% }
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

' N" H" E, I; i) 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？
4 @7 b% h8 ]& Z+ H" dA:Allow to rest before use. 允许休息后方可使用。

65.The weight of a large egg is between:一个大鸡蛋重量介于：
$ F6 }+ ^6 O, K6 V, IA:56g and 63g 56克和63克

: B1 B0 A7 F1 S4 T! [' X66.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
, z4 j* C: H2 ]7 S
/ ~. k$ K2 s. j9 k) `: H& {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：
A:Convection 对流

) Q% X+ l! ~& W$ U5 v$ V9 Q( a68.The cooking of starches is known as  烹调的淀粉被称为
! s1 H# u+ h4 M! z& e1 KA:Gelatinization 糊化
  E5 |! c  l; a, d5 z( E
! q; q7 N8 B* n" B8 y69.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

( E! F8 r  I% L8 p/ h2 g70.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
; ]) x' \" F! Z
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
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
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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" O5 V1 ~  U) {. w& y& K5 C73.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？
8 U5 Y' {" v6 FA:Start the stock in hot water.开始在热水中操作
0 m7 R0 o% o& r! Y+ J4 X9 b! L9 b
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
) p7 w& r" f' Z6 d* g6 `% A1 Chttp://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

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