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。
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" ~, D; o' l5 j+ T& [9 P/ q- L0 E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
7 O3 {" p- _* D$ K# C1.Which of the following methods should be used to determine doneness in a New York steak?
# F( |$ I1 W% o7 r% H9 q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）
  B6 I* ^* c: I" }/ k% O- ]$ BA: pressure touch. 压力触摸
/ q. J+ M  Q5 ~1 U4 w2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
0 D' q2 r7 v5 Z. @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
4 k6 B& a8 L& d3.Vegetables are major sources of which of the following nutrients?
: K! _1 e- W2 L8 ?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
- y: n% B/ Z' c8 o# j6 q  _" d花椰菜（菜花）最常见和那种酱汁搭配
- n3 }3 ?3 I1 Y# @1 @A:Mornay sauce. 奶油蛋黄沙司
5.Which combinations of products are found in pie dough?
8 t4 B, \( ?0 z$ m/ X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
A: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？
. q- J% c/ a2 PA:faintly fishy. 稍微有点似鱼味
5 ]' l0 k7 y4 _8 C' k* f8.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）
- B" k- z/ z8 N- ~) zA:Zucchini, eggplant, green peppers, onions and tomatoes
0 ?8 [3 O7 r9 m0 K' I8 \$ b9 i西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini （西葫芦 角瓜 ）
6 d  @1 D/ Y: C9 \, h8 n6 g; A2 l10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
2 z- n7 A0 U! J) l/ V, D8 \" VA: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
11.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.
& h4 F% C/ w& J) \/ q: |5 G医疗卫生官员。
0 T3 K. ~- c5 j/ D# P7 @# _12.For what period of time is the health permit valid?
& d" Q; }: a( T健康证的有效时间是多久？
A:12 months.12个月
) Y1 e: u/ i, p% Z" n6 @7 o13.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
7 E, m' k4 x8 QA: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？
A:110 degrees F (43 degrees C). 43度
0 u# L' Y. b- i& ~/ g( s15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
5 H# q4 l0 }. k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
翼和CLUB 被看做是一种...
5 d( s4 F+ M2 X4 B& bA: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
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
4 J+ Q2 m0 R" }: dA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
  l; {* V" @+ T4 J9 s5 S2 b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
7 T5 ~/ m, h6 B8 J# h# o1 w八角和下面的那种原料有相同的味道
A:fennel  茴香
5 S  U: ^, ?* x; G7 _/ Q& u21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
/ S) }' g6 R" S下面那种原料更像大葱且有平面的叶子
! K9 m2 Z. @0 [- rA 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）
3 B5 H& b; q3 J7 e% ?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
& W0 S: X5 n2 E2 I: t7 b- lA: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?
1 b' n  e" V7 P6 O, L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
http://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?
, u( C( S+ y8 t" a下列哪项是一个春天的蔬菜类似于菠菜?
A:Sorrel. 酢浆草。
& S( H% Z, N2 h* e9 _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:
: g, ?' \6 x, r: c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:
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 H, m" V8 g3 aA:Cast-iron stoves         壁炉
$ }( b, D( Q' A. X3 {9 i3 R! Vhttp://www.usstove.com/products.php?id=6

  l. k& _: V8 o' ?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：
* ]& [0 }4 T' ~- Y2 o! ~A:Tournant   图尔南
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29.Another term for the wine steward is:
* J3 K1 T# M' I  L* P+ V  q2 U/ i  Z葡萄酒侍酒师的另一个术语是:
A: Sommelier 侍酒师
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* I3 e8 q: k: T4 E' i30.Molds, yeasts and fungi are examples of a:
霉菌，酵母菌和真菌是一个神马例子
2 X! o9 O2 v, k/ S$ A/ QA: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：
A:40° and 140°F (4–60°C)     4-60度
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32.All bacteria need the following for survival:
9 f& C, _: A  e, n; m2 {: u: P4 A$ z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

) _  v: K4 i" i+ K: o  y0 u+ ^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？
; p, \- [" p% E3 VA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
; V$ y8 i' ~  u& D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?
下列哪一个不是碳水化合物的例子？
7 s4 h6 @8 K0 z5 d% f+ P* {A:Essential nutrients 必需的营养物质

35.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
A: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
1 b/ x* J5 ?/ w. wA:Acesulfame K  安赛蜜K表
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37.Health Canada requires that a product labelled "fat free" contain:
4 {* W  i: f8 l) U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
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38.Which of the following is not a problem associated with converting recipes?
4 X8 }( B% q; i; {, B0 D8 c# S下列哪项是不相关联的转换配方问题？
0 X/ F  E- o- h6 Q+ RA: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
A:As-purchased cost 购买的费用
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' d+ W* K# ~& ~0 M- V40.The amount of stock necessary to cover operating needs between deliveries is known as:
+ }- M( J9 M! j1 {; b& h7 e在新货到来之前用于日常所求的必要库存量叫什么
0 w9 c0 B' B7 S, }, h+ @4 FA:Parstock 基本日常最低库存
  P$ [, N% k. U$ k  V' x- p
41.Which of the following abbreviations is used to describe the proper rotation of stock?
( ^4 p: f: i& _+ U: S8 _/ z- _% @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
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' x1 }8 V1 T2 B: i+ `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？
! {/ M8 v; i. w% K, i2 t' iA:Bird's beak knife   鸟嘴刀
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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- G- F3 S3 i# C, A0 E43.What is an instant-read thermometer best used for?
; h. s/ M; A, T即时读温度计最好用于那方面？
! R5 Q! U$ }! |7 w5 RA:Checking the internal temperature of a roast 检查被考物品的内部温度
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3 L8 x' [' C" z3 `- [3 M44.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
% D3 o- u! I4 aA:Cast iron 铸铁
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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？
, p. y' C/ o- v. ZA:Food processor 食品加工机
http://www.google.com.hk/search? ... iw=1263&bih=572
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$ n: s' B  ^: _! w; H  C+ w% |46.Which of the following is not a rule for knife safety?
7 u% e7 C, w& A8 E" t. |3 x+ F3 ]下列哪项不是用刀的安全规则？
2 }5 H# @; |4 K9 v3 vA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀

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
5 O4 M+ k* ?8 f+ g# |http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting

4 e& q$ B+ i. {7 O4 m48.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？
  v' W- \! b, O* JA: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?
" F, g& y& s; H# f) U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
( P: O6 n! o5 g' W1 F" \3 Wmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
Gaufrette :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）
2 O4 ^, D7 x5 D" I0 V* H, g+ tA:Cilantro 胡荽叶 香菜
) M2 M* K0 r) L- N+ |+ J% thttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
( U3 e+ _- H( K+ Z9 ~' w
60.Allspice is made from:
  ?# e, ~; R+ B) e 多香果,  多香果香料是什么
, Z5 g, h' q- n3 A. m$ w2 vhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
A:A dried berry 干浆果
  c7 `1 n- v/ B. h: v
61.Which of the following are used to make a sachet d'épices?
  e' W; W, n1 v" L7 `0 Z4 b下列哪些是用来做香包德épices？
http://www.sachetcatering.com/
( U: v3 f! L$ U/ W  UA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香

2 y8 G8 j& z$ m% \* K) H' e62.Which of the following condiments are not soy based?
: L: S1 x# f4 Y9 B& A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:
0 ?* S/ i+ U; \, X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：
9 I! }. l& h' g( f9 tA:Pasteurization  巴氏杀菌
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) e  p: u0 @! ]* |6 V8 K64.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？
- P) v. a4 T) z* n, Z. {A: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
1 B# M- S: n( S8 s
66.Evaporated milk is a concentrated milk that is produced by removing
7 v4 @: h- D3 Z9 r5 p8 T& G" 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

67.A method of cooking that transfers heat through a liquid or gas is:
一种烹饪方法，通过转移液体或气体是：
A:Convection 对流
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: \) N' V8 ]5 r5 c* ^- `2 I68.The cooking of starches is known as  烹调的淀粉被称为
  ^% l1 I+ Y% n) ZA:Gelatinization 糊化
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+ Z3 R2 y* o! I5 Z0 d69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
1 t) ], @6 R2 E" X  n, rA:Braising 烤

4 T3 @9 a  @; ?* l; T' F! A70.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
) L# L# \8 P3 q9 gA:Fumet 原汁

' t5 r" R/ ~" j3 L8 S9 K) }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
& v2 A3 j; m5 E/ m7 pA:Carrots, onion, celery 胡萝卜，洋葱，芹菜
8 ~: a* f$ W7 U- x. a. r
73.Which of the following is a principle not used in stock making?
1 w5 [4 r% j$ J0 j9 l7 F- w下列哪一项不是用于制造高汤（低汤）的原则？
3 s- V2 g2 ]& p, B" jA:Start the stock in hot water.开始在热水中操作
6 d* X$ S1 T' j9 @
& X. R0 ]& [& B  l* G7 ~- W- I74.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
http://www.haibao.cn/blog/post/176242.htm

qdlaoying

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杭州小妹

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