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
- M0 u$ Q2 o/ n: Q! P0 q9 l2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
4 N0 a( @) G" [9 S$ M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
3.Vegetables are major sources of which of the following nutrients?
( `4 B) Z6 _, b! I: Y4 u. d蔬菜中包含的主要营养有哪些
A:vitamins and minerals. 维生素和矿物质。
4.Cauliflower is commonly served with
; A- |" S4 Y( X% {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？？）
. P5 A7 n# R3 S- oA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
. W6 w. ~% Q5 J# n6The French term for mussels is 法国语青口（海红）叫什么
A:moules.法语青口，海红
3 `8 Q  I: x% B, C- Q7.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
% F9 e9 {) g; d$ ?, V+ QA: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 ）
" a, M: r- R* i3 B) V10.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.
2 {! V) S) R; p3 [# L- o* h% b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）。
$ S5 _) V- ]. N% s4 p6 @7 LA:Medical Health Officer.
% Y  A' ]5 i. ^) u) X. N: s医疗卫生官员。
6 c, }3 ^! H9 m8 ?' }12.For what period of time is the health permit valid?
健康证的有效时间是多久？
A:12 months.12个月
$ H( G$ r* C/ K4 ~% Y5 _% `13.In the area where food and drink is prepared, the ventilation system must be able to change the air
: N9 O  L( j. Z+ V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
( @" ]# a6 y) i4 H14。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？
A:110 degrees F (43 degrees C). 43度
0 @0 E( d- l: l4 l* o15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
) S7 A0 `! N& g8 @$ u用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
3 |( g5 ~! N/ C) e7 T* c! hA:180 degrees F (82 degrees C).  82度
2 N* Q0 ?+ j1 y; N0 J16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
* J/ Y0 u. n/ ^3 U$ d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
# |7 F% E' ?8 @8 m2 `+ [" O  z17。Wing or Club is considered a
2 r/ M* f8 k1 v0 K6 E3 t翼和CLUB 被看做是一种...
) D' }3 S. R+ S7 I9 aA:Bone- In Cut     带骨切
18。New York is considered a   纽约牛扒被看做是一种
& F" W5 z# {. r/ ^6 XA:Boneless Cut     无骨切
8 R& V( k  R; T19.In general, a court bouillon for freshwater fish will contain
% J/ m1 D' ^% A, }, m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
  l' k8 u$ ]. z1 H4 W8 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
. U6 \) t# d' V20.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
# G4 s( s8 c) K$ t& R0 vA:fennel  茴香
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
4 S% T3 Y5 z' _- V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
下面那种刀切形状指的是很小的粒（末）
2 v6 E8 w+ c1 [A: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
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.
4 l/ C* v0 C+ }4 y9 V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）
; n2 Q  N' D5 G0 g( QA: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?
A:Sorrel. 酢浆草。
+ l- \7 I5 S3 ?5 E* _6 Ghttp://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:
/ V( Y$ S! U6 F- L! N9 l: {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

) H; n( g0 w6 |& ?8 h27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
, h' r; ~" v- B2 z7 ], a) P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
3 D; O+ l8 J5 R* _1 A. W' O1 L4 o
; e0 g9 j9 z/ d: \6 m6 G% d9 i, U28.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：
* [% |+ i8 g. p/ K9 RA:Tournant   图尔南

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

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：
3 e9 _% ~# M0 S/ `8 S. VA:40° and 140°F (4–60°C)     4-60度

8 f( e' {. }  m7 M% U4 h; R32.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
7 o% r4 \8 u( M, q- c: x
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
1 L2 s, t# o: a8 r# A; C4 }# V) S
4 w1 z% G  k6 R: V34.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？
A:Essential nutrients 必需的营养物质

; @$ l+ K. i: n( y3 }, j2 B35.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
! f5 I! v1 P" z/ pA:Hydrogenation  氢化
1 u- b% I' T; n* s5 c
8 ]4 ^/ T5 Z8 x7 E8 O! k' \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
% F- H) I# o  D) h& q5 ?+ WA:Acesulfame K  安赛蜜K表
8 K& Z: O+ v3 z1 [" H. V
37.Health Canada requires that a product labelled "fat free" contain:
8 {$ V* w! f* m+ [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

9 ?: e  F# \1 {6 ~1 k38.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
$ P) ]5 e) @4 D$ y; z- t5 k
39.The condition or cost of an item as it is purchased from the supplier is called:
0 p; W+ a4 v/ e5 x+ `0 f- q9 c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
1 k- c2 l; j0 I7 W" p7 \
) }, h* X4 h3 X3 d% @7 q40.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?
$ I% Q$ o' q, d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?
. b% a6 p. F9 [1 q& v0 X& G( B下面的那把刀是用来打开蔬菜吗？
A:Bird's beak knife   鸟嘴刀
/ }0 k- _! T! y5 ~http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
2 S7 D( K: {1 S  J. A) l' U) V+ D
43.What is an instant-read thermometer best used for?
6 X: ?4 B4 ]! d/ V& E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
% u+ _( _! r: l* t4 z. E
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
3 m) s3 L8 G+ T, N: |$ V- OA:Cast iron 铸铁

% s8 r% b. ~& y) P$ A6 {3 ^+ E/ z9 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？
A:Food processor 食品加工机
http://www.google.com.hk/search? ... iw=1263&bih=572
2 O. o4 J: z2 u3 `) G
& Y8 l+ u8 q% u9 m. e! o! _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？
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
% G( n4 C7 o4 y7 k7 p5 y: z
. u" U& f$ ^0 [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？
1 F1 X% b0 m' n, c$ e: r6 J6 F! CA:RondellES
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
# Q: o( P" o( d
48.Which of the following is a diced cut used to garnish soups?
8 O( ~4 N( m2 V$ a( s8 ?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?
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
- J$ J( W' i4 k0 u" c3 ythin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
' q/ `$ m' s- _5 w0 S% Z2 ?& pGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
! P( C& B! X7 V% N" \1 S, z
$ v0 X; `9 G! k) _' ~) u3 X50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
& f/ h! W0 f9 o5 L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:
多香果,  多香果香料是什么
+ ~' s" o2 C+ c' B) t$ X) Khttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
A:A dried berry 干浆果
5 t) m( M# n6 Q- d
61.Which of the following are used to make a sachet d'épices?
  X. C" Y4 [0 {2 C* G( t1 R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
. k% _7 T. M6 I
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

+ a- J* \4 v# I63.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：
; _3 m; F/ _' ^6 n  Q" EA:Pasteurization  巴氏杀菌
! I8 @  U8 @# y) ?* T
; W% Q  ?! D" D0 e% I4 |1 i64.Which of the following steps is not the correct procedure for whipping egg whites?
. z4 L9 ]! L4 C' y$ W( B/ K( m7 L下列哪个步骤是不是正确的蛋清搅打程序？
) k4 s& X4 w% T* aA:Allow to rest before use. 允许休息后方可使用。
, N0 M) r% y" V  R" P6 Z" V+ E1 ^( w
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

66.Evaporated milk is a concentrated milk that is produced by removing
/ P. g9 s9 M8 z9 M6 N炼乳是一种浓缩牛奶 是去除什么做的
2 q8 @" C+ E6 l  u, y' `A:60% of the water 60％的水
/ t: b4 ?/ p9 n& N. H0 ]' X8 u) ?% ]
67.A method of cooking that transfers heat through a liquid or gas is:
9 x! i1 b* \% y0 J6 Y一种烹饪方法，通过转移液体或气体是：
& O7 Z$ L. T1 L; e) UA:Convection 对流
$ l6 f. G: n. U/ D
68.The cooking of starches is known as  烹调的淀粉被称为
A:Gelatinization 糊化

69.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

0 B: K: @# y+ o1 ^9 L70.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% U3 ?2 m4 D0 [* R5 `
9 x  `, z7 w  G- x0 `: ]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
8 I( o. A% Z! r% x+ c4 d
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
' l2 E8 e$ B5 o! ~A:Carrots, onion, celery 胡萝卜，洋葱，芹菜
2 b& @, c. r5 x4 {% K* v0 L2 _
73.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？
A:Start the stock in hot water.开始在热水中操作
  H$ K" q: ~  x2 k7 E+ d
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
. S, v2 F/ z* K7 Mhttp://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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