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。
0 k* G( K: ~: A" e, [
: o5 H; l4 s; f' O0 `8 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。
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
' c# O3 A, V* u5 H& f! q9 X1.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
3 u/ \: @% \0 l7 W' Q, j1 i2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
) j: N# |0 w& T+ o$ n- k! 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
! I0 P# ~& s7 L7 m7 }9 AA: acid  食用酸
3.Vegetables are major sources of which of the following nutrients?
1 N) c1 {" I/ I# w7 B% b' O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 X' [% q% S) h- |! Y4.Cauliflower is commonly served with
花椰菜（菜花）最常见和那种酱汁搭配
' N& s8 q" t) RA:Mornay sauce. 奶油蛋黄沙司
5.Which combinations of products are found in pie dough?
# r3 y7 u' M# E( m, v, A下面那种组合适应与油酥面(pie dough 做派的面团，或者叫酥皮？？）
A: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
+ h8 ?" B1 x- b3 O3 S" CA:moules.法语青口，海红
5 N; v5 Q& P3 n* E# z7.Fresh scallops have an aroma that is 新鲜的扇贝（带子）有种什么气味？
, l* w/ v2 M1 e9 GA:faintly fishy. 稍微有点似鱼味
# m+ A# P: j) h, P7 g8.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
% u) R3 O) I+ c" X2 m4 u/ u! Q9.What are the principle ingredients in ratatouille?
/ `' U) s6 K9 \9 h2 X1 O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
5 [  E9 k6 B; t3 q1 y, I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
. m9 P- U& E$ ~- S0 ^) A* p11.What person has the authority to issue a Health Permit?
谁有资格颁发健康证（卫生证）。
* @. _, n2 E: v1 ]A:Medical Health Officer.
( F# K" R2 p+ D2 q3 |医疗卫生官员。
12.For what period of time is the health permit valid?
8 Z/ N$ b% ^2 v5 n8 p* r健康证的有效时间是多久？
5 M: m$ P0 o  D3 VA: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
1 [+ p7 P% d/ [- a2 S$ E在食物和饮料准备区，通风系统换气的标准时什么
7 }" K, w( ~- u% t5 Z  f' ^A:08 times each hour. 每小时8次
- `. _0 Z5 @0 E14。The minimum temperature for manual dishwashing in the wash sink is
! b, b$ q9 C: [) O6 j. ]手工洗碗，洗碗池的水温最低多少度？
3 Q2 h* p3 e- ]4 s0 }! r+ K- e& T2 TA:110 degrees F (43 degrees C). 43度
. |0 M. ^; C3 L15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
* r3 T7 |% W7 }- Q  k+ W+ X. y用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
. X. A% Y, F4 G& L' b1 vA:180 degrees F (82 degrees C).  82度
- o: J, K7 X, K' p3 C( N! U16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
7 s! E! A& o9 Y. g2 Y用羊皮纸或锡纸包裹然后固定蒸熟（和包荷叶同理）
8 }$ P* o- b; V: w- {3 C' K& O( UA:en papillote.  法语自己理解
17。Wing or Club is considered a
翼和CLUB 被看做是一种...
! n# j6 `* N& \. W, p/ _3 pA: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
- E% A- s# H. [. R4 ?19.In general, a court bouillon for freshwater fish will contain
; V* E! w* r8 ]( N( z0 k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.
5 W: r% g; T2 a& {) {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
A:fennel  茴香
5 J$ ~+ c- F1 e21.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
6 ?% M; |5 X6 M0 x1 X7 p; sA LEEKS  似蒜葱 （这边人叫京葱）
22.Which of the following cutting shapes refers to a small dice
3 T- Y  V6 r; r下面那种刀切形状指的是很小的粒（末）
# d( q- u" C" S: T) \; N3 S) N. b! TA: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
$ z6 h7 D, S7 |. o! G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?
2 u% `( x$ n1 o: P& D" `) o7 }下面那种PASTA 菜肴加 松子和 （basil 紫苏，九层塔）
# T: G& D/ f; k* V4 i$ \A:Pesto.一种绿色的意大利面酱
http://www.tianya.cn/techforum/content/96/563836.shtml

! Z- O1 n- n; {+ _3 ?' ~2 b; X25.Which of the following is a spring vegetable similar to spinach?
) O2 _& c2 z- \5 R下列哪项是一个春天的蔬菜类似于菠菜?
- M  W4 d: c* ^; K( `8 d- WA: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:
9 r$ w# m' S! }$ x0 V* j哪位厨师最早带来高水准浮夸的美食
, Q' T- ^: W/ t# j3 YAAntonin Carême 人名 安东尼·卡罗美

27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
5 _0 y- z- K4 w  B下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
4 j6 @4 x+ m* e. G, o! Y6 WA:Cast-iron stoves         壁炉
3 [( d9 ]5 D" \7 l! E. Phttp://www.usstove.com/products.php?id=6
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1 J$ ?: [, Q. Z) p/ ~5 ?& @28.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：
A:Tournant   图尔南
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' A3 \8 d2 k1 A% N29.Another term for the wine steward is:
葡萄酒侍酒师的另一个术语是:
+ r; t& w& A; f& Z* r+ c' t' i* jA: 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
A:Biological hazard 生物危害

. _. r- w, s$ U- L# V0 n. G4 r' W31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
  f0 R- H9 f. U( z6 \' ]根据加拿大食品检验局，食品的危险温度区在多少之间：
( Z5 W( O2 [1 B$ Q4 q# y% D3 wA:40° and 140°F (4–60°C)     4-60度

! k9 D8 p& _9 s. S32.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

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？
A: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

+ E' Q* C4 ]# h7 Z/ ]3 R$ {4 Z34.Which of the following is not an example of a carbohydrate?
下列哪一个不是碳水化合物的例子？
+ I4 ^$ l7 f  s' Q1 u! r+ `A:Essential nutrients 必需的营养物质

. @7 N* I# q% S& t: r9 C35.The process by which a liquid fat is made solid is called:
# m5 r# z3 q" H( u7 K) l: v* o. H: z液体脂肪做成固体这个过程叫什么
( c4 M1 l1 ]7 X8 V3 KA:Hydrogenation  氢化
. r* c; P' H5 u0 ~- q# m
5 n/ k4 A# p: ~' O1 }9 n1 t36.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
: E2 j0 `, O2 }; q/ ?7 eA:Acesulfame K  安赛蜜K表

37.Health Canada requires that a product labelled "fat free" contain:
" X$ t( }+ }# |/ ~" N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

& V" C9 l2 ]# p; _* O38.Which of the following is not a problem associated with converting recipes?
; o/ {8 Y. r- t! P9 X8 @9 C下列哪项是不相关联的转换配方问题？
A:Unit cost 单位成本

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
1 K9 v6 F5 E4 @5 B' L2 eA:As-purchased cost 购买的费用
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1 w; U( e$ o3 `" C40.The amount of stock necessary to cover operating needs between deliveries is known as:
9 P* u& L( D! R: y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

6 ~" q& K4 x0 }) ~41.Which of the following abbreviations is used to describe the proper rotation of stock?
7 F' y, ?* E* E& L) e9 ]* c下面那个缩写是用来表明正常库存流程？
  J7 C# V; ~; \' Q, @A:FIFO=FIRST IN FIRST OUT 先进先出
% U- B$ A$ ], g1 }4 m- D! ^
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？
# R, S' H% W& pA:Bird's beak knife   鸟嘴刀
2 G, F8 b/ T7 ^$ v) Yhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird

. T: `5 y) z1 F- B43.What is an instant-read thermometer best used for?
! H( W- f  f, }* w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

4 B! [: [$ l, M6 f+ X9 X44.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
A:Cast iron 铸铁
) `% S8 D2 A# B
45.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
http://www.google.com.hk/search? ... iw=1263&bih=572

2 ]) n$ q5 l: M0 ]; k% _. J46.Which of the following is not a rule for knife safety?
! L2 A. _) E1 c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

! k+ M0 ]" c: B$ T' M$ v- P5 {) `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？
A:RondellES
% a  ^) O. D2 W" i$ P& `+ V$ Bhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting

48.Which of the following is a diced cut used to garnish soups?
7 Q& ^% I5 a, d4 j1 c" U& o下列哪项是切成小方块用于汤的装饰？
6 Q  A( I0 L2 s9 SA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
( g- @* n0 @, c# c; Q3 `; g  R) m3 m49.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
0 y8 {5 S$ y6 h. I5 i& P' pthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
6 u5 z' p9 D( Q5 d7 rmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
% r3 d8 C/ O8 P) S. p2 qGaufrette :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
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
2 r( \/ u6 f: s/ X& c
+ S( m! B6 d) X% x0 F( Q60.Allspice is made from:
2 J% W0 T" U9 m" y) K( l 多香果,  多香果香料是什么
2 c" S: S5 j1 O% U8 ohttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
A:A dried berry 干浆果
: I' g. M2 X, k
7 n3 y' s& ?7 Q) `8 C/ r) b% V- f61.Which of the following are used to make a sachet d'épices?
) p: w. _$ ^' \* H; m下列哪些是用来做香包德épices？
0 j" r: J. T2 D8 E2 |4 C# yhttp://www.sachetcatering.com/
. J) J4 l4 {9 z4 gA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香

62.Which of the following condiments are not soy based?
! v; m$ {- f& j9 T& ^0 C4 I下列哪项不是酱油调味品的？
A:Wasabi 日本辣根

7 ~, ]( T* P7 {  w( x9 K63.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：
  P/ c! c) ]: \/ O/ L5 Z+ v! j; k/ b, JA:Pasteurization  巴氏杀菌

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。

; w9 W' L- e: y% k5 g1 ?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
5 a6 k$ t" v1 `. k4 Z
66.Evaporated milk is a concentrated milk that is produced by removing
, H. o* n, |( ], F炼乳是一种浓缩牛奶 是去除什么做的
A:60% of the water 60％的水
% O* n1 s3 E6 r! f
67.A method of cooking that transfers heat through a liquid or gas is:
, W+ G' o  W: E" P+ O9 p7 ?6 a7 g一种烹饪方法，通过转移液体或气体是：
A:Convection 对流

5 e0 u+ l. j9 z9 `68.The cooking of starches is known as  烹调的淀粉被称为
A:Gelatinization 糊化
; l, a" O$ {1 Q* t+ M
8 d+ f' e5 _$ Z0 i' L69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
; s4 n% c# P+ ]' `0 B4 C  NA:Braising 烤
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  J0 E+ H5 h" a3 ~! G3 [7 U70.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
$ ?, Z! v: u; m
9 e; A% }& \' r+ m; g71.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
! m  o3 X2 P4 q/ ^9 U1 z" u' C8 }! l
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

73.Which of the following is a principle not used in stock making?
2 z/ ~5 ?1 {% d  |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

- w. j6 ?& x( P7 O  I9 {: G2 R74.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
& C9 J" \/ ?( f5 Mhttp://www.haibao.cn/blog/post/176242.htm

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