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）
$ P- m) j8 C, P/ [3 R2 }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
2 C4 t  a% R5 P! G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
' T' O/ x, l0 |% g+ VA: acid  食用酸
3.Vegetables are major sources of which of the following nutrients?
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
花椰菜（菜花）最常见和那种酱汁搭配
A:Mornay sauce. 奶油蛋黄沙司
' m0 H; E- S& @5.Which combinations of products are found in pie dough?
* ^: F) b0 V9 k  U- C) ?. ]下面那种组合适应与油酥面(pie dough 做派的面团，或者叫酥皮？？）
2 p9 i7 m+ f: n+ I! `9 [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
; x& k) h. A$ B' u: Y% FA:moules.法语青口，海红
2 I: T) V3 C/ B( L, S& w: q5 N7.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
9.What are the principle ingredients in ratatouille?
  D& Q& v& }7 a. ~/ j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
* e. x- P9 m$ I8 J: c( _4 }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
4 a' \3 D4 w* D5 D! N11.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.
* {9 b; y' k; ]3 W9 X7 T医疗卫生官员。
12.For what period of time is the health permit valid?
0 R% s) s) I+ `. Y健康证的有效时间是多久？
- D) j* e6 s7 N% S& n! MA: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
: G& p2 G5 t2 B7 }/ p在食物和饮料准备区，通风系统换气的标准时什么
) X# o. V) U5 Z) [9 g; W$ e; CA:08 times each hour. 每小时8次
14。The minimum temperature for manual dishwashing in the wash sink is
' A6 k5 L4 B4 C0 g% S5 j- Y8 k3 F( V6 l手工洗碗，洗碗池的水温最低多少度？
8 ^% u8 h$ b) OA:110 degrees F (43 degrees C). 43度
8 C  z# [' P5 ?. e6 X: \15。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
A:180 degrees F (82 degrees C).  82度
7 G- V  @. L$ L: ^9 {& M16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
( p- Z9 O! B1 u. }  B) n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
. w2 T0 r9 G# E8 Q: X4 L17。Wing or Club is considered a
  ^3 W5 e' n: d* S/ L9 V2 W" @翼和CLUB 被看做是一种...
A:Bone- In Cut     带骨切
7 B% b% {3 E) m+ ?18。New York is considered a   纽约牛扒被看做是一种
0 C" ?; C9 ^0 _' ~- nA:Boneless Cut     无骨切
; R/ G, u  \$ u8 x/ V1 f  Z19.In general, a court bouillon for freshwater fish will contain
: h2 j! ~. t* b/ ^7 O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.
9 E! L# x5 D% X% F( \' c和做海水鱼同样数量的调味料和香料
0 T- G- `0 h, n# ]5 D20.Anise is very similar in flavor and appearance to
9 v0 b) U' g3 J, d八角和下面的那种原料有相同的味道
0 D# j( y9 A) O! [  z& J5 ZA:fennel  茴香
7 i3 g& A1 u1 W3 V# y7 a1 L21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
3 }, f# e" I5 G- p; }下面那种原料更像大葱且有平面的叶子
+ L4 X' z' v/ ?7 b# mA 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）
A:Brunoise. 法语： 粒或者末，先切丝在切成粒。
. ~5 j1 v" O- T7 e23.Oil is added to the water for boiling pasta in order to
9 c1 E4 C  T7 d# @. s6 v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.
1 F/ T8 p/ R* L防止面条黏合并降低发泡。
1 D# d# L2 D" p4 b9 m  b24.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
, U9 B4 b5 X) n( A! w& dhttp://www.tianya.cn/techforum/content/96/563836.shtml
0 X' d' k- ~$ `  d
25.Which of the following is a spring vegetable similar to spinach?
, R$ |5 A- k# M; k4 c6 l  @6 r下列哪项是一个春天的蔬菜类似于菠菜?
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
AAntonin Carême 人名 安东尼·卡罗美
4 g9 m1 P( k7 X& D% O6 a/ E# |: m. L
5 P( @4 p0 B: v  z, H2 f27.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 。
& j8 Q" J1 Y1 m/ OA:Cast-iron stoves         壁炉
: H7 t7 d+ R# P6 r* r. vhttp://www.usstove.com/products.php?id=6
2 {" _; [; C  l/ c. j5 Q2 g* |
" f" l3 j4 i: \; Y( R! s) {0 q7 V" S28.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：
1 ]# J8 }# }$ ?& D3 {7 ]A:Tournant   图尔南
$ _" \% H: G$ n- b0 Q$ s
29.Another term for the wine steward is:
$ L  S# n! E# z* a, F+ r0 [* K葡萄酒侍酒师的另一个术语是:
1 w# F" \, o6 ^8 }$ o, M7 c6 tA: Sommelier 侍酒师
9 @% }4 G  ]- [+ A
30.Molds, yeasts and fungi are examples of a:
霉菌，酵母菌和真菌是一个神马例子
. p1 C% i- }0 tA:Biological hazard 生物危害
! W3 e1 M0 }8 F$ T1 v# u$ d1 O* d9 Y: x
: L, i+ B1 D4 d- L+ i% \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

32.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

$ l; r& l' b& Q  y9 T33.Which of the following correctly represent critical control points in a HACCP system?
& k3 [) x- e1 Q% G: z& f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?
1 ~- G2 F% E/ F2 O% u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

) A2 E7 N0 W. q. p$ y35.The process by which a liquid fat is made solid is called:
+ w- V# m( P3 b* w液体脂肪做成固体这个过程叫什么
A:Hydrogenation  氢化
9 {/ h- I2 @# w! W# v
36.Which of the following is not an example of a fat substitute?
0 J5 [, ]) \$ G+ ]  k9 }: R下列哪项不是脂肪替代品的一个例子
% T: k" x6 T; w4 [# T1 T! KA:Acesulfame K  安赛蜜K表
$ P* L1 m5 L% [* R) x6 m! g
9 @' h, a) y  P5 B. F7 k37.Health Canada requires that a product labelled "fat free" contain:
' G* V, }8 i$ c) Y% t4 {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

% v6 r1 I" S/ I  E: _38.Which of the following is not a problem associated with converting recipes?
. P; R6 x6 u" W3 j  v/ `下列哪项是不相关联的转换配方问题？
A:Unit cost 单位成本
/ w- U$ z& t0 A/ T' z  n8 W
39.The condition or cost of an item as it is purchased from the supplier is called:
+ y/ c* E6 }& s从供应商采购的物品的品质或成本叫什么
# j; H' l1 V' n1 D5 s/ pA:As-purchased cost 购买的费用
! Y: [# {4 W5 n: e' y( d+ e
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?
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

# A) V% a5 T- k& ]0 O: G4 p3 y42.Which of the following knives is used to turn vegetables?
下面的那把刀是用来打开蔬菜吗？
7 N* i, J' D6 u  g) u1 LA:Bird's beak knife   鸟嘴刀
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird

43.What is an instant-read thermometer best used for?
即时读温度计最好用于那方面？
( |! s' o8 y- t' NA:Checking the internal temperature of a roast 检查被考物品的内部温度

& A: x- ?( g% m: m8 G' c" o0 A44.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
$ U* Z7 _5 f$ AA:Cast iron 铸铁
' a( U' n% p& p. I$ u
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？
  y$ h, o, F$ p) `8 i* SA:Food processor 食品加工机
$ @* x$ e" x: f9 C/ e, l/ r  H1 ~http://www.google.com.hk/search? ... iw=1263&bih=572
  }$ n; A0 `" Q) |0 c0 }
46.Which of the following is not a rule for knife safety?
: c" c3 W, O3 j6 y* s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

" I# \! P6 h# k7 L$ c47.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
http://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？
5 T" s/ I0 h9 ?$ MA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
/ Y0 I8 [0 I! ~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
1 x8 b! o8 u0 @0 J2 y' l  _thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
8 u& m  W$ _( ?% l; F- {; P5 @mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
: \, P( a6 O& x) n# ]; HGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
9 R; X) D) [+ t/ x
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
- H2 \, n0 v4 m4 X1 _+ Z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
% O! k! b  E, N  Ahttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
! Y7 D1 Y5 Z# g2 I1 `0 N1 C" r" E
/ T: B" H% m/ F7 T3 P. w0 m5 }60.Allspice is made from:
3 {1 ~* K9 W9 Y7 {: X 多香果,  多香果香料是什么
0 p/ h7 Z8 ?  {: G7 H3 Uhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
( Z0 A& W- Q' B, I8 A% O* Q* k% fA: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/
# }1 E2 D3 F5 |" i! j4 j3 eA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
. z' d/ P+ _% n  ?4 H6 p
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
% C) ^; h* }% z  M+ g
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：
( Y& Y$ R' Y* G# p/ O3 ^A:Pasteurization  巴氏杀菌

; s" [) l% I3 e) v64.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？
5 L  e% B2 g6 w  q/ e7 SA:Allow to rest before use. 允许休息后方可使用。
3 y$ M* d4 V' w; }; ~; U* G$ |
) r9 W4 p/ ~! g- u) N1 d& S65.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

4 Q: i( q$ {4 `- N66.Evaporated milk is a concentrated milk that is produced by removing
8 m5 H  H3 N  x! H1 t炼乳是一种浓缩牛奶 是去除什么做的
5 c4 _8 A9 V! o! e8 NA: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：
9 A$ [! j3 T( ?  L' IA:Convection 对流

- ?2 f, c% q# }8 e0 ~. o- G: e68.The cooking of starches is known as  烹调的淀粉被称为
* q( O' u% k! O7 z: x9 v: IA:Gelatinization 糊化
- E4 E6 f2 G2 A# s# j: U2 Q
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

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：
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
) a, D! D" T; I( m  R, R" @1 p
3 g$ D, S$ N# ~" s2 \* X71.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
" P) J! u( e  u# h* i3 aA:Fumet 原汁

7 e. _8 \  i3 ~4 r( Z0 a72.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
2 r1 H% i" k* _* Y
: P+ r& x9 k9 ^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
; D. R) e4 I  L9 j9 E5 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
) W6 h* x3 j/ V. dA:Remouillage 法语熬汤
0 e5 P$ f4 E  f( ~* @! Uhttp://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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