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。
* p0 F& _' E. f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
) R0 p1 z  t8 m1.Which of the following methods should be used to determine doneness in a New York steak?
9 \; {5 M- W/ b. E& J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）
, I- ], H4 m) Z" t* n! f. aA: pressure touch. 压力触摸
7 g! |- J* w5 t2  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
( d3 O5 s3 s9 U  |5 I5 CA: acid  食用酸
3.Vegetables are major sources of which of the following nutrients?
" v! g, j/ G3 _# T& }" J8 P( Q" H蔬菜中包含的主要营养有哪些
A:vitamins and minerals. 维生素和矿物质。
7 s  B7 o: ?6 V9 Q- x  P4.Cauliflower is commonly served with
花椰菜（菜花）最常见和那种酱汁搭配
; z1 G3 e- e; c* H  m, CA:Mornay sauce. 奶油蛋黄沙司
5.Which combinations of products are found in pie dough?
/ n) {6 E) d  k" Y$ V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。
; b( H% q/ n9 k2 J6 B, K1 e4 ?6The French term for mussels is 法国语青口（海红）叫什么
7 Z2 d/ o/ `+ VA: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？
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
1 n0 G, l4 |2 j1 V9.What are the principle ingredients in ratatouille?
5 I/ B. P$ w. a2 t* k0 V" b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
/ f$ z& J. m% w0 q, L- d# h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..?
! j( Q6 e6 B$ o, |A:cook food in quantities that will be used up within 20 to 30 minutes.
7 d) {0 [+ S$ _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?
6 k( v% J* l3 F3 t谁有资格颁发健康证（卫生证）。
6 e; l$ B3 g* F' u8 z: @A:Medical Health Officer.
- \" U; F' l' d  m医疗卫生官员。
12.For what period of time is the health permit valid?
" F! y2 y3 s1 D5 f健康证的有效时间是多久？
A: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
在食物和饮料准备区，通风系统换气的标准时什么
% K( B$ d- [- w$ K5 C0 SA:08 times each hour. 每小时8次
* p: Q7 |9 D; i  Q& X7 D9 Y14。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？
# G9 X; ?$ {0 _' o! f0 DA:110 degrees F (43 degrees C). 43度
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
! b; P4 F6 C7 [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
; w4 @( d- Z/ w( W2 v# A  |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...
) d3 F; Z& i7 r6 _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
8 A# i  B2 w' @( \- h19.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
# i" w& r5 }' c' d% r+ jA: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
八角和下面的那种原料有相同的味道
4 B/ v  ~# {' v3 T" kA:fennel  茴香
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
  G( h2 Q( B5 `4 x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 \; x" Z2 O6 _: h3 n* N22.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）
# f2 r3 Z' Q. J5 e; ^: LA:Brunoise. 法语： 粒或者末，先切丝在切成粒。
& E' }( B) C: Z& U1 @23.Oil is added to the water for boiling pasta in order to
) Q& [" z% ?& }# f( J" }向煮沸的pasta （意大利空心粉 ）中加油是为了
2 g; J/ y7 i! RA:prevent the pasta from sticking and to minimize foaming action.
防止面条黏合并降低发泡。
' m- s( Z( }( c7 x: U24.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 z0 N: h7 k: n# H# I8 Zhttp://www.tianya.cn/techforum/content/96/563836.shtml
! A9 t' T6 @) H! {; ^1 s
25.Which of the following is a spring vegetable similar to spinach?
& T  V/ Q1 f# s5 I下列哪项是一个春天的蔬菜类似于菠菜?
) q. `$ X0 Y6 f( {" t9 FA: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
AAntonin 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:
: z# d* w* X" {6 o9 H6 \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
: [6 c' y% a, U- k
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
- F9 b) y/ {/ \& C) }7 ?
6 w7 u0 M) f2 M/ W! E8 R) d29.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
1 ^4 S/ A+ C8 V
3 y( |9 m+ G6 j) `6 G2 j3 ^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

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：
! G% t5 x) L# WA:40° and 140°F (4–60°C)     4-60度

! X7 ]: m/ W! r; P$ D! w- u32.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

% P; ^* g( c- w$ y1 f# \33.Which of the following correctly represent critical control points in a HACCP system?
& ~0 i  o1 m3 a; B1 K3 O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

34.Which of the following is not an example of a carbohydrate?
6 _5 J5 ^3 `0 Z. n. P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

$ ]7 `% }1 c! V: P$ `, M, \& R2 T4 u35.The process by which a liquid fat is made solid is called:
5 O$ E: u3 P$ v液体脂肪做成固体这个过程叫什么
) J5 l$ v) c* N# y! n2 B2 Z5 c8 c, ]9 kA:Hydrogenation  氢化

6 G" k' W& i9 a0 s0 \0 Q36.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
4 G9 c5 _# y/ }  @7 LA:Acesulfame K  安赛蜜K表

37.Health Canada requires that a product labelled "fat free" contain:
, s7 H  Y- ?9 j! |& v  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

+ D$ g6 n! ^' C; M5 J38.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？
A:Unit cost 单位成本

$ e* S3 n2 e0 p8 ^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
) U# `6 h) u$ h" {# T8 ^: \: dA:As-purchased cost 购买的费用

0 u0 r' R5 @6 ^0 t+ _% |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

41.Which of the following abbreviations is used to describe the proper rotation of stock?
% @" C* K6 z) H( j$ v; [/ N6 n下面那个缩写是用来表明正常库存流程？
) g/ ~! E: s- X. Z2 c. P8 o- rA:FIFO=FIRST IN FIRST OUT 先进先出
% I6 x4 ^& X9 ^' n0 T
42.Which of the following knives is used to turn vegetables?
* k- R/ E- C5 N$ [下面的那把刀是用来打开蔬菜吗？
0 a5 }' W( }" y; W1 [7 dA:Bird's beak knife   鸟嘴刀
' I! q* ^2 o3 E# ]http://www.google.com.hk/images? ... oe=UTF-8&q=Bird

  w: Y8 g; i+ o43.What is an instant-read thermometer best used for?
8 j7 `" Z& L' W6 I8 n/ ~. O5 N) z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

3 X" g! l: W+ r+ C1 O! }44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
, Y6 L' a( m6 _0 U) g" G下列哪些金属材料受热均匀，通常用在铁板而且非常重
* N$ G& E% C' dA:Cast iron 铸铁

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
  G$ F+ X& ^" V3 U; hhttp://www.google.com.hk/search? ... iw=1263&bih=572

: _- B' O4 y  S" i) S/ d! i; p46.Which of the following is not a rule for knife safety?
: D- y( [/ d# D+ Y" ^" y# R下列哪项不是用刀的安全规则？
8 g6 e  Q) H, I% X* s& aA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
3 \6 U& E5 C, f6 O
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
- S9 f4 c7 b1 Shttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
7 b6 L: ?6 s5 H* J3 h7 `9 b
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？
4 e' k* c' G8 j+ ^" PA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
: O7 i; B3 S  J; e! W' A+ F' Y49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
, n0 j- Y, ~! J8 t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
% w$ R4 d) D4 e4 `# kGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
5 @1 }8 {( G: I5 r/ H% b3 _
1 g6 e! Z2 h3 s) S& Y% Q50.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

  u3 O) j/ B6 C  ]60.Allspice is made from:
2 {' p8 U- ^/ n- l1 Q 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
, q8 H" m8 z8 v
# e2 O' O. [( ^7 E9 S/ M61.Which of the following are used to make a sachet d'épices?
下列哪些是用来做香包德épices？
1 i) Q! x6 f4 {1 chttp://www.sachetcatering.com/
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香

# d8 V' _2 j0 p+ o7 l62.Which of the following condiments are not soy based?
+ P$ V6 O$ N) ^4 O" u下列哪项不是酱油调味品的？
A:Wasabi 日本辣根

# e4 m9 d9 L/ W% k# B3 W$ S* E/ q63.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：
* Z7 e/ Q  c, [# J3 J3 x2 {A:Pasteurization  巴氏杀菌

64.Which of the following steps is not the correct procedure for whipping egg whites?
) C0 V8 B2 m# K3 D+ @: v5 x下列哪个步骤是不是正确的蛋清搅打程序？
. k$ A& c! Y" b2 F8 [A:Allow to rest before use. 允许休息后方可使用。
1 `, {8 \  ?/ n& Y$ n
7 t1 d- P: `  A) F+ V. z3 \  |9 g65.The weight of a large egg is between:一个大鸡蛋重量介于：
7 j, u9 U( \, {, \% |A:56g and 63g 56克和63克
  I$ {1 w) e. Q& l6 ]7 {
66.Evaporated milk is a concentrated milk that is produced by removing
$ O7 Z, A  M+ j8 K* `, L  j: S# C炼乳是一种浓缩牛奶 是去除什么做的
7 e# Z" t, t$ Q3 |& f4 bA:60% of the water 60％的水
$ A. b. w5 o2 T+ T5 O' d
0 N1 Q# h/ d! B/ d( Y. v% n5 C5 G67.A method of cooking that transfers heat through a liquid or gas is:
/ K( ]+ w; M% G2 y2 ?* O一种烹饪方法，通过转移液体或气体是：
A:Convection 对流
$ j% s# U) d* ?3 U
3 @- h! }( j3 v68.The cooking of starches is known as  烹调的淀粉被称为
A:Gelatinization 糊化
) Y% d9 ~0 X; F7 e/ A; u& H* s
, S8 N% J9 z+ G: W69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
: |. |$ F4 `3 ^7 j1 X9 u$ \: \7 U9 [A:Braising 烤
3 Q1 R$ U& j, Z/ P* S; i/ v
% o, X) q3 |& h! m3 f70.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
$ W# G1 S2 S! @" D+ }: K
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
: c9 u* B& }/ w( q: G/ C: }A:Fumet 原汁
( V& T* ~! B2 N
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

, i# Y) Z# a. F1 u73.Which of the following is a principle not used in stock making?
7 t/ z& q9 P' G4 ^. I$ c, f: i) Y下列哪一项不是用于制造高汤（低汤）的原则？
/ X& [, Z4 ~7 e/ B  i5 V: cA:Start the stock in hot water.开始在热水中操作
0 c3 Z, B3 K0 O
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
+ b$ ~% ?  z# K' \http://www.haibao.cn/blog/post/176242.htm

qdlaoying

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杭州小妹

加油！

qdlaoying

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