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
. {; X% k, r- R, [% n1.Which of the following methods should be used to determine doneness in a New York steak?
$ \$ u2 F0 Z& G' d3 @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
2  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
A: acid  食用酸
3.Vegetables are major sources of which of the following nutrients?
, r; q* R5 B( X5 Z& K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
. \" P8 Y: x7 M7 F' |6 B5 A花椰菜（菜花）最常见和那种酱汁搭配
& W" S; K, G: b4 [3 C# ^A:Mornay sauce. 奶油蛋黄沙司
: P& T0 }  ]* G' u# F# O9 y+ S5.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？？）
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
6 M. ~" ?& |" D6The French term for mussels is 法国语青口（海红）叫什么
1 Z( v% X( Y1 O- ?& oA: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？
* J: A8 @5 ^: UA:faintly fishy. 稍微有点似鱼味
4 @1 ]) j8 c4 j% M! z. z) h4 V! m8.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
: C) i- C# b; e& U  Q- j2 }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
) O* `  h/ W& s2 j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
) l$ I$ q+ C. v0 F' n; r11.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.
$ ~) Y2 D8 @! z3 j9 T, z2 q* k# j# f7 U2 o医疗卫生官员。
12.For what period of time is the health permit valid?
( a' K4 b9 H( ^% K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
, D. A  T7 m) e$ K在食物和饮料准备区，通风系统换气的标准时什么
* M+ k! i+ J( A, a* F2 Y) v8 FA: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？
8 F( b! B; S3 |/ G5 G3 M. I  XA:110 degrees F (43 degrees C). 43度
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
' h2 o9 l3 r4 c9 v6 r8 @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
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
8 z& J' i! b+ \1 ]+ z6 r, x翼和CLUB 被看做是一种...
A:Bone- In Cut     带骨切
+ f1 T) v) a8 V# B5 \18。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
7 Y" L8 U2 p  i5 T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.
0 E. a8 p3 \3 k6 A" I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
% T3 _; c! s; t5 Q! g9 L八角和下面的那种原料有相同的味道
A:fennel  茴香
21.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
$ v. G, e) P4 f0 h1 ]1 \; iA LEEKS  似蒜葱 （这边人叫京葱）
- k- i$ G* `/ b22.Which of the following cutting shapes refers to a small dice
( M& h" @* s7 @% H: l% p7 K5 x8 Q下面那种刀切形状指的是很小的粒（末）
# B0 |7 g+ p: ~8 JA:Brunoise. 法语： 粒或者末，先切丝在切成粒。
6 t! B0 u! S1 A23.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
* k5 Y  ~& ]3 Y- ~5 B, J! FA:prevent the pasta from sticking and to minimize foaming action.
  k  x+ n5 t, g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）
1 f0 D. b- ?( p8 K- R. TA:Pesto.一种绿色的意大利面酱
8 f8 e' D8 M* m  w+ p. g! }http://www.tianya.cn/techforum/content/96/563836.shtml
1 ^- u7 B& |+ M! L$ T
6 I5 o) [% ^7 S  P25.Which of the following is a spring vegetable similar to spinach?
9 ^+ @& K- H1 B* V7 T7 V  v下列哪项是一个春天的蔬菜类似于菠菜?
* I5 M* [  v" `4 f& D( f; 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:
! a* H$ M9 C0 b# |+ I, o0 G哪位厨师最早带来高水准浮夸的美食
3 v3 |1 X+ J, u/ L# IAAntonin Carême 人名 安东尼·卡罗美
- U, t$ `9 N% e$ d* p
* R) v! P$ }+ r/ o; ~9 V3 K27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
0 ?" S8 D- M) i- D  C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
* q4 |& ?$ b' g
$ O  R, a' h! N/ J; A+ v% Z/ o( R28.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
5 z( H" _3 h2 K. I4 ^* H
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:
8 o3 [% F* l- T  H霉菌，酵母菌和真菌是一个神马例子
4 h& \8 F0 F. U; c% }4 A4 O- ?A:Biological hazard 生物危害
" k6 S  m6 y5 h- b! {: k1 f
% D4 e! j4 |- i: V' ~) p' O31.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：
  j9 ]  g2 K  w) D; A) y" uA:40° and 140°F (4–60°C)     4-60度
) o" |5 I& A/ X4 |
( D% d( n" O) L. i$ I1 c7 I% s9 h32.All bacteria need the following for survival:
  s1 S8 ^! X! m0 H* n( z所有细菌生存需要以下哪些内容：
4 {6 v8 e) b- KA:Time, temperature, food and proper pH   时间，温度，食物和适当的pH值

/ [! u5 k6 P4 m$ L# k* Z2 w) C, s% S9 d33.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？
: L0 h1 t0 Q- Z5 DA: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

) }' {; M$ g, G! |4 m34.Which of the following is not an example of a carbohydrate?
& f  |* h8 x5 P) I7 |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
4 y) i) U9 b& T" ?9 C) @" e- u9 Q
35.The process by which a liquid fat is made solid is called:
! z+ M: r" B. R" o# M7 ~液体脂肪做成固体这个过程叫什么
7 Y8 t" [) }  U( m- K! QA:Hydrogenation  氢化

+ H. x: N1 u0 v36.Which of the following is not an example of a fat substitute?
1 B- G; g, u2 R下列哪项不是脂肪替代品的一个例子
4 |: ?+ }* {2 U3 [0 X2 C3 R( lA:Acesulfame K  安赛蜜K表
3 e1 u) l  k* R5 S1 m5 g
37.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
& _8 {$ n" l9 d* s- e& A. v
38.Which of the following is not a problem associated with converting recipes?
3 N% [( P0 F# k下列哪项是不相关联的转换配方问题？
: I: k5 f2 {- P9 EA:Unit cost 单位成本
* L3 Z0 z* m' ?# Y% Y- e; H& w( G
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
2 l$ ^; N* ?4 ^7 R' V+ _/ G  |A:As-purchased cost 购买的费用
& Q5 ^# l  m* I! Y! T: V
4 _" O4 L6 t5 b8 }0 Y. G' A9 ?40.The amount of stock necessary to cover operating needs between deliveries is known as:
; x* P8 Y/ D, c在新货到来之前用于日常所求的必要库存量叫什么
, h. E0 U$ O) e/ F* L/ dA:Parstock 基本日常最低库存
, E# U- q. P3 H: i* o) {+ J5 i% h" A4 W
41.Which of the following abbreviations is used to describe the proper rotation of stock?
$ \) s* g+ b. H' b, k: f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

' ]' K1 R6 c* _8 p/ o1 `3 E* M! H7 m42.Which of the following knives is used to turn vegetables?
下面的那把刀是用来打开蔬菜吗？
A:Bird's beak knife   鸟嘴刀
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird

# l& S  B" Q' R43.What is an instant-read thermometer best used for?
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

44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
" i' a& f0 g0 q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
& p) {. K2 d/ A0 H' c
5 \) F5 F1 n7 s$ ^. Z% 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？
' Q- u9 x5 Z$ g1 g# W5 hA:Food processor 食品加工机
' v! c+ K" f# W! D  Yhttp://www.google.com.hk/search? ... iw=1263&bih=572

46.Which of the following is not a rule for knife safety?
+ f& K% ]; u, b- p4 K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
7 G6 I) G& t" @9 G& T7 P+ w
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
9 Y+ B0 l! F  Nhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting

48.Which of the following is a diced cut used to garnish soups?
, o; c; |9 S7 {) y1 Y  L( }下列哪项是切成小方块用于汤的装饰？
) L5 W# V( t7 SA: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
9 }- c& E1 q" `thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
5 Z: s7 U% }' z* A3 n2 F" C  E& Emandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
) F! n& I, f6 R- l1 E
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
. i* E8 |! J* n3 I6 G  c# m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）
/ |3 T6 m! n% ~1 YA:Cilantro 胡荽叶 香菜
# {' m" T8 X* L6 R' nhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
5 k$ W1 e7 Q7 H2 m0 k5 H* L
. B  P/ X( ~5 y/ ?, O; ]! s: [$ y60.Allspice is made from:
; G9 J9 }6 O: p' ^5 E* ^ 多香果,  多香果香料是什么
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
: K8 r8 d* ~9 Q1 }4 ^A:A dried berry 干浆果

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？
http://www.sachetcatering.com/
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
: z% U/ L6 S. r- k) h6 H
& @5 p4 U, o3 W# ?62.Which of the following condiments are not soy based?
下列哪项不是酱油调味品的？
$ M  Y2 s/ C; X: y2 ?0 P! \2 F6 ]A:Wasabi 日本辣根

* v- W2 t: a  D3 A' k6 Y63.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
8 @! U- _/ V2 K* t6 V6 L
64.Which of the following steps is not the correct procedure for whipping egg whites?
3 E2 ^% N7 W+ k下列哪个步骤是不是正确的蛋清搅打程序？
. j" g9 d& v5 |$ h% hA:Allow to rest before use. 允许休息后方可使用。

1 a% Y  F- q7 \% \7 f9 P/ E% X: _65.The weight of a large egg is between:一个大鸡蛋重量介于：
( k* w4 ?7 U, D" L" g9 h) }, PA:56g and 63g 56克和63克
, i; Z7 S, }) G6 o
66.Evaporated milk is a concentrated milk that is produced by removing
0 z5 n: i  G6 G3 W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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- y1 N, K8 D1 O1 f' f9 t67.A method of cooking that transfers heat through a liquid or gas is:
# R7 |5 ~/ f7 D一种烹饪方法，通过转移液体或气体是：
% B( g% a/ D& eA:Convection 对流

) O6 ^' H) T8 D# Q" w5 r  V  a68.The cooking of starches is known as  烹调的淀粉被称为
A:Gelatinization 糊化

6 ~( T& d3 b  F  q$ f69.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
) B8 P1 g  M4 ?0 S# \; x# d
6 u$ f% z6 {" U) W" d$ O70.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

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
/ y5 W/ l5 Q7 F5 AA:Fumet 原汁
2 G! ~2 N/ x) T3 C) 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
* w+ A8 a. X) N( ^8 sA:Carrots, onion, celery 胡萝卜，洋葱，芹菜

73.Which of the following is a principle not used in stock making?
, O4 E( `  N+ k" w0 Q' Z7 I5 M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
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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
4 E' i$ h6 J1 {& P( ghttp://www.haibao.cn/blog/post/176242.htm

qdlaoying

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杭州小妹

加油！

qdlaoying

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