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。
- k) e; x, W. V, M1 z, \& P. c
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
0 M$ O2 s% y; Y' d1.Which of the following methods should be used to determine doneness in a New York steak?
- M$ o, ], q! B% _/ t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
) d! b+ ^4 V4 v% ~( _, F2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
8 G: e9 r" Q" d1 Q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
& a4 B. X2 @1 w9 P. B$ T; OA: acid  食用酸
6 s  H, B9 H% [6 q1 q1 i- D3.Vegetables are major sources of which of the following nutrients?
& {' k2 P4 z4 B; b' I蔬菜中包含的主要营养有哪些
A:vitamins and minerals. 维生素和矿物质。
, ?  Z8 T; L  @5 i4.Cauliflower is commonly served with
; N* r# m! a0 Q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？？）
* S5 B$ X8 |/ P7 E6 M9 IA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
8 A% ]- k3 b3 Y8 T+ x. e6The French term for mussels is 法国语青口（海红）叫什么
A:moules.法语青口，海红
6 B3 m+ C& E. b5 x8 M% J7.Fresh scallops have an aroma that is 新鲜的扇贝（带子）有种什么气味？
, L1 V& ^2 p  B  ^1 N3 t. }! ^A:faintly fishy. 稍微有点似鱼味
6 |) w' ]. H: {6 S/ i; J$ Y8.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
' J9 ]4 Q! M, @/ l! y! _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
/ N" V. Q" z1 C5 w% b11.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.
& @8 w+ F$ `: L5 K医疗卫生官员。
. D  `* e3 t/ w4 F: ?& h12.For what period of time is the health permit valid?
7 x7 Q! f. H# z( ~4 Y健康证的有效时间是多久？
% }4 a* e4 v3 G) F8 oA:12 months.12个月
! t2 `  A0 D4 b& b& R  t* p/ I: h: J/ i9 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
) Y6 D5 X9 k  MA:08 times each hour. 每小时8次
14。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？
9 Z5 v2 Q* H3 j8 X0 i) a) Q- WA:110 degrees F (43 degrees C). 43度
' N- ^( x9 ~, @! w+ {" |  o9 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
" t0 v( G( C# c' O. xA: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）
' j% B5 Q7 X& P6 _3 V$ n- t; R6 SA:en papillote.  法语自己理解
17。Wing or Club is considered a
翼和CLUB 被看做是一种...
9 E' Z; K$ P9 b" }+ V; A) ~A:Bone- In Cut     带骨切
; l% ], B0 f! t. P$ L0 W! Y18。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
0 ^/ M7 R2 E) @! j4 u7 T5 QA: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
! z, W- B& I6 U- A1 P& `" V% c20.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
2 C/ Z; Z) {. |/ T& m/ dA:fennel  茴香
3 S3 D; \- c& I21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
) k. e- O2 a7 b: R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）
4 i3 Y8 Z1 j, _22.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）
3 @4 D' A  B  R; @/ b6 P9 RA:Brunoise. 法语： 粒或者末，先切丝在切成粒。
  b) G' J: G! G, y5 H23.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.
5 t' I3 T( ]  }/ n  ?$ ?/ R. ]6 o  l防止面条黏合并降低发泡。
24.Which pasta dish features pine nuts and basil?
. f& a! g! s- `0 A- L下面那种PASTA 菜肴加 松子和 （basil 紫苏，九层塔）
+ }2 j5 U) y% V/ y& e( s' M& BA:Pesto.一种绿色的意大利面酱
4 S2 ?0 x) M2 f" ?http://www.tianya.cn/techforum/content/96/563836.shtml
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  f( {1 G) Q5 O$ e25.Which of the following is a spring vegetable similar to spinach?
9 ?8 l; P! m# r6 [. ?- a下列哪项是一个春天的蔬菜类似于菠菜?
' m# p* Y( |  R- h3 E3 g1 `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
# G6 {  I8 ~3 P- [4 l. |* N% Z5 i, `AAntonin Carême 人名 安东尼·卡罗美

4 _! n, @" H5 u" J6 g8 Z6 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 。
8 z% v0 ]5 |, J/ b( XA:Cast-iron stoves         壁炉
http://www.usstove.com/products.php?id=6

3 G4 |3 u$ r1 a* R4 P; T28.The French term used to describe the roundsman, or swing cook, is:
, U$ J' m3 ~0 @% p法国术语，用来描述roundsman，或摇摆厨师是：
) l$ f) [* u7 C! I' C7 k8 I: VA:Tournant   图尔南

: z/ H4 W3 }% K29.Another term for the wine steward is:
/ N# b1 ?; t2 g- j# r) v葡萄酒侍酒师的另一个术语是:
A: Sommelier 侍酒师
  P. j) V' ^3 J, A3 r
30.Molds, yeasts and fungi are examples of a:
' S* u3 V3 _  B* o% F7 o: \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:
7 l6 o' E! f, y9 W) P根据加拿大食品检验局，食品的危险温度区在多少之间：
% _. H+ O8 s, ?" z) GA:40° and 140°F (4–60°C)     4-60度
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: m- P0 X0 K7 ~& L$ A32.All bacteria need the following for survival:
所有细菌生存需要以下哪些内容：
! s' r/ D, Z  @( Z5 ~% s0 u* {A:Time, temperature, food and proper pH   时间，温度，食物和适当的pH值
1 @* `& {. ~9 z, i5 F  p
33.Which of the following correctly represent critical control points in a HACCP system?
: n- d. v  C) t2 A. ^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
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34.Which of the following is not an example of a carbohydrate?
* z, Z, i' Y0 ~4 v4 E$ E: T7 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
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35.The process by which a liquid fat is made solid is called:
. t, A$ [$ c2 Y3 k- ^+ W/ a8 p液体脂肪做成固体这个过程叫什么
$ F% b) i4 Q  Y8 k, O& vA:Hydrogenation  氢化
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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
8 m+ f+ g8 C5 r( e, _  j9 LA:Acesulfame K  安赛蜜K表

. F2 {0 ?7 w) J9 f. w! R; A37.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：
- z6 c  n4 z/ f9 g3 BA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份

* C% b9 h  e4 Y, V1 y9 b* U/ U( ?38.Which of the following is not a problem associated with converting recipes?
  ~" J0 s4 T2 d/ j3 K  e- {下列哪项是不相关联的转换配方问题？
A:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:
: {8 c& d: [8 P$ ]0 N从供应商采购的物品的品质或成本叫什么
$ e% R% W( V# M9 P& n% q, A# hA:As-purchased cost 购买的费用

3 E" b1 _5 ^% S6 R8 W; J40.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
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
* ^* h- L0 X/ g, n8 y5 h8 K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

42.Which of the following knives is used to turn vegetables?
6 C  ~# \7 E, |下面的那把刀是用来打开蔬菜吗？
5 f+ m: E8 [, E9 G8 E. \A:Bird's beak knife   鸟嘴刀
% _/ M( x3 e- s- ?+ Q2 Ohttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird

) R) v, F- d  \$ Y6 p43.What is an instant-read thermometer best used for?
即时读温度计最好用于那方面？
! x. x9 z2 J7 KA: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?
下列哪些金属材料受热均匀，通常用在铁板而且非常重
2 }4 V7 o) `6 Q- O: DA:Cast iron 铸铁
8 _# h& h4 r9 e' ?
1 e3 |7 R2 w  X0 R+ [' a' i45.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？
4 H, s$ @4 g6 f# m, u+ l+ k4 XA:Food processor 食品加工机
http://www.google.com.hk/search? ... iw=1263&bih=572

46.Which of the following is not a rule for knife safety?
9 i7 K( G9 c* ^, X) D下列哪项不是用刀的安全规则？
0 d/ ?. h3 g; g0 }A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
$ ~5 R7 E5 ^8 T/ |# ?8 ^% b
. X  t% T" r2 R* i/ m+ j) V# {47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
" g+ x2 d, N  O1 t7 a把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
A:RondellES
+ P/ e; p  m% e: l: h% r" Xhttp://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
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
) x! ?. h+ z7 n: J+ x  C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！！——
% v5 r  y/ f* s. ?9 @( pA:Gaufrette
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
8 T# I0 @1 ~' B  wmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572

% o. y' B- j$ q* l50.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
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- b7 G0 d" P. r- h9 s& y6 D60.Allspice is made from:
  A5 Y# u- y4 f. _+ O 多香果,  多香果香料是什么
# o5 V( \1 M4 X. |- fhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
" W' Z8 ~2 P) V2 A& z+ b. M; TA:A dried berry 干浆果
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61.Which of the following are used to make a sachet d'épices?
下列哪些是用来做香包德épices？
3 I+ r* g! y3 s, V$ `. xhttp://www.sachetcatering.com/
" b0 _: p& R3 Y$ T3 J9 }2 dA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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62.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
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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
: E3 s( y! s' l9 k
1 B, e0 H) P! M& M! k64.Which of the following steps is not the correct procedure for whipping egg whites?
6 g9 c1 X( A& f; E) m1 F# o6 {$ Z下列哪个步骤是不是正确的蛋清搅打程序？
4 k* }- ?+ f! Y# K* k! _2 gA: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：
A:56g and 63g 56克和63克
  D6 Q1 `5 m( b8 c2 e6 [; M
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
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67.A method of cooking that transfers heat through a liquid or gas is:
$ ~7 U' e2 t% c5 H- M# i一种烹饪方法，通过转移液体或气体是：
4 E  X, Z4 M; @' q/ V/ Y+ |  ?A:Convection 对流

68.The cooking of starches is known as  烹调的淀粉被称为
+ S: G4 j) l, J  \- XA:Gelatinization 糊化
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! R7 f2 c' ^+ @+ V1 R8 i& B9 Z- f% r69.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
3 o* w# I3 l. D/ O* x$ 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：
* d" ^5 a# w0 ^( F& [A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
3 |7 ~" ?/ `, d" G. n9 a; b
: Q) E+ w- F, F+ `. y71.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
: x' h$ X+ q6 FA:Fumet 原汁

0 ?2 R  d2 {% s' F) X72.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
3 Q2 [& W# A6 v. ?  b  T* s! KA:Carrots, onion, celery 胡萝卜，洋葱，芹菜
# K# c* e  @* S9 Y: b
5 ]2 s1 }; V5 Z/ S9 W73.Which of the following is a principle not used in stock making?
' @7 p, b) @; L" Z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

. b' y  a/ X/ ?! u1 E! ^+ L2 \1 M+ h74.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
1 G" K' V( Q6 _  \! e. ]A:Remouillage 法语熬汤
7 f1 d2 W+ {+ w. Ihttp://www.haibao.cn/blog/post/176242.htm

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杭州小妹

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