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。
( C5 h5 o2 C2 ]% F: q, \
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。
' f- V9 R1 N5 q3 J$ Q9 r: _! X( @* p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
3 O6 |: v0 }! g  I" Z. s7 `, O1.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）
0 e) J: \/ a5 O- C& CA: 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
# }- S0 h! b- _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
! t6 O# g6 `. \' LA: acid  食用酸
8 k2 o4 q" g0 j9 e( b/ `+ v4 C1 E3.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
' t/ v: ]# T. v: h% k/ v, @5.Which combinations of products are found in pie dough?
4 }: |8 ^; h' 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。
- f. b6 L" B& I7 n6The French term for mussels is 法国语青口（海红）叫什么
A:moules.法语青口，海红
# a8 A; Q) b7 y- ?" y+ n8 v- \, o7.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
$ f0 C. t: M+ y) B4 H; \! P8 DA:2 days. 2天
! }: M; y7 j! G  l4 m9.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 ）
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
5 F0 I- X! z% e- E/ SA: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
6 B/ I& y% Q2 Z+ z! ^5 }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.
6 y8 M4 b: |2 ?- y. }医疗卫生官员。
12.For what period of time is the health permit valid?
, E  E9 Y2 s7 p- d' w8 r+ H. `健康证的有效时间是多久？
  o7 o% ^5 P- j# x- z) sA:12 months.12个月
) y' U2 \: z! {! v0 b7 O. F+ M13.In the area where food and drink is prepared, the ventilation system must be able to change the air
4 }$ x1 S9 f8 t4 h' p% g1 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
0 t8 s4 B) d/ c* e+ g$ w; G  N14。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 ]7 c, e. z% n- G# B7 Y15。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
0 L$ I: @; x# k/ [! f16.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
7 Q- L' r4 A* m+ o7 b* g1 e17。Wing or Club is considered a
5 g4 `* L6 p5 I翼和CLUB 被看做是一种...
A:Bone- In Cut     带骨切
18。New York is considered a   纽约牛扒被看做是一种
- L  [- E/ v& f: `# [* Q1 uA:Boneless Cut     无骨切
3 V2 X/ l# t7 |, l4 Y2 M19.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
! T1 ^8 u; t6 _; ^% a  W% z, M; TA: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
) `' }" s: @$ u0 O- _20.Anise is very similar in flavor and appearance to
/ X4 q! O& a4 [9 K  ~八角和下面的那种原料有相同的味道
! @. K' j, X& T* dA: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
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）
A:Brunoise. 法语： 粒或者末，先切丝在切成粒。
, Z0 B. S& ~- Q3 v  Q) I23.Oil is added to the water for boiling pasta in order to
2 V. O6 K5 M! X7 y0 d! ]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.
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）
7 [5 b2 j1 m* AA:Pesto.一种绿色的意大利面酱
3 @, P2 I. `# H' d' ohttp://www.tianya.cn/techforum/content/96/563836.shtml

! G$ G0 e" \* Z' _* n  Y0 g; m2 F25.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。
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
: j, x- J3 X) R8 BAAntonin Carême 人名 安东尼·卡罗美
1 q7 l5 O' O5 l! C
3 N* ~4 @3 ~8 N. h# S27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
- Y2 t) w4 f5 ~' ~& Y2 t( b下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
) s9 S  n9 S6 ^3 o1 l2 ~* IA:Cast-iron stoves         壁炉
1 w' {  {" ]) x7 Dhttp://www.usstove.com/products.php?id=6
: B* H) ^' ^0 P, G( i9 S( c
; D3 B  c. q' f" 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：
A:Tournant   图尔南

, X$ R8 [2 A+ i7 L3 b, P8 E29.Another term for the wine steward is:
葡萄酒侍酒师的另一个术语是:
) P) j5 m/ z8 v+ U/ H) ?A: Sommelier 侍酒师
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3 X$ ]1 i. u$ R30.Molds, yeasts and fungi are examples of a:
霉菌，酵母菌和真菌是一个神马例子
; t6 b" i0 d+ j* {& f0 n1 gA:Biological hazard 生物危害
: w+ A$ @) j8 M7 i: e1 W8 x6 o
- X' c( B2 |7 u, L8 E31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
& `: I4 p. e4 ^* \/ _6 N+ o根据加拿大食品检验局，食品的危险温度区在多少之间：
) l+ q; \4 G0 z8 BA:40° and 140°F (4–60°C)     4-60度

. k' ]' U4 g2 L! i32.All bacteria need the following for survival:
所有细菌生存需要以下哪些内容：
, n, C/ j! a2 \( iA:Time, temperature, food and proper pH   时间，温度，食物和适当的pH值

33.Which of the following correctly represent critical control points in a HACCP system?
" u0 w" h! h; r! E+ H; s以下哪项正确表示了HACCP体系的关键控制点？
" `1 O$ J# F$ }/ z7 P8 h/ U2 j7 GA: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?
下列哪一个不是碳水化合物的例子？
7 _+ ?' h! m4 `+ y/ \  t4 K2 AA:Essential nutrients 必需的营养物质
$ L% V, E. H( t5 y
35.The process by which a liquid fat is made solid is called:
3 v7 x, H% \/ E/ g/ v8 f液体脂肪做成固体这个过程叫什么
% V- F0 Q4 K" CA:Hydrogenation  氢化
7 B" x! Q4 {  Z4 t1 p8 M
( p5 M% _7 A, A2 @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
A:Acesulfame K  安赛蜜K表
6 w* v+ f& S, S  R( Y  ]( }! }
; K  G5 ]; M( @* X37.Health Canada requires that a product labelled "fat free" contain:
8 m, b5 z; r3 \1 Z. }7 }  T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
! t) X$ _$ s8 c6 G! n
38.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
) R2 \5 `+ @* {
3 ~) U' ^$ ?+ I0 B, I4 o39.The condition or cost of an item as it is purchased from the supplier is called:
8 R' z; o2 [& p" H" T8 K* w从供应商采购的物品的品质或成本叫什么
  F% n4 w$ X* f8 r: [2 r: R3 yA:As-purchased cost 购买的费用

0 k6 V4 j4 `3 t2 m40.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
! @7 X9 d# Y/ {* p3 G% T  BA: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？
) q. ^6 q) I- ?5 ^% c8 eA:FIFO=FIRST IN FIRST OUT 先进先出

42.Which of the following knives is used to turn vegetables?
8 l0 v& k( W4 T3 k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

43.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

) n" C; x1 U- m# [1 V" k! i44.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
A:Cast iron 铸铁

' d* h* \1 e% ?45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
$ M( ^) m1 x! @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
, M$ o& }4 O  D* A' y' x+ |2 uhttp://www.google.com.hk/search? ... iw=1263&bih=572
  l9 G: v5 _5 L, v" R3 T' z# J- @" z
46.Which of the following is not a rule for knife safety?
3 P# r: x$ f+ n! D3 V9 b% V% O5 V下列哪项不是用刀的安全规则？
( |" e- I9 w6 \2 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:
. p: x( T! k  P% h2 A8 c) x+ e把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
7 Y1 t- Z5 Z9 ~$ ~& g' s; Z6 KA:RondellES
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting

) Q( Q. [* o5 E! a7 \: t# ?48.Which of the following is a diced cut used to garnish soups?
" X2 d1 G5 e5 S* f% s0 o下列哪项是切成小方块用于汤的装饰？
8 O$ s, y/ E8 hA: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?
" {$ q  d( [: V2 {, }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！！——
( X) j9 r" k$ d3 a; T: dA:Gaufrette
8 r' R& T- n& Athin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
$ ]0 N/ s' d) F. p* J4 I; pmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
1 H& r. B7 w) e- y, n8 S3 WGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
1 X* P. W2 }3 `! i4 [
% p) E& i! M" o4 b50.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
' D  ~  f+ T: _' w% E% o) hhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx

60.Allspice is made from:
多香果,  多香果香料是什么
0 c9 d" X0 g( B" n, `9 ]) i4 Vhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
1 m. z, k  T" a6 zA:A dried berry 干浆果
' d5 R& w/ i8 x; [
1 _! h3 s& n% P- m4 G61.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/
" V* J  K- v4 H8 Y1 b  eA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
  Q+ W- c! I/ x# r+ E2 A
; X) g, `* o  a  u62.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

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：
A:Pasteurization  巴氏杀菌

64.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？
A:Allow to rest before use. 允许休息后方可使用。
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" z4 \& a: H, F; X2 x+ a; R65.The weight of a large egg is between:一个大鸡蛋重量介于：
; U/ C0 q* {- Y+ i% z: O( q+ ?A:56g and 63g 56克和63克
' \& {2 N. Z$ Z& o
8 |' t. ?( W4 i# p% s) j3 a66.Evaporated milk is a concentrated milk that is produced by removing
0 k+ I# i4 p+ ]5 Z5 E( W# E9 h炼乳是一种浓缩牛奶 是去除什么做的
A:60% of the water 60％的水

. A- f/ ^' h, _0 v  B2 e; ~67.A method of cooking that transfers heat through a liquid or gas is:
! ~+ k0 k( m; Q2 o7 n, E" b一种烹饪方法，通过转移液体或气体是：
A:Convection 对流

2 \- ?8 f  e# V% H6 g- u) A68.The cooking of starches is known as  烹调的淀粉被称为
A:Gelatinization 糊化
- m$ P; R/ y: Y% ?
3 ?  X* x! }+ u9 P* `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

+ v! a- q7 D7 v0 {1 U70.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
+ m6 u: y" S+ U/ b; j% _" L
3 ?( N+ e: y9 C9 o) q71.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
) N! @9 \5 w$ J; o+ fA:Fumet 原汁
3 ]8 b$ R' a3 u8 W# u
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
& S- Z  K5 _5 A7 X: d7 x( g7 iA:Carrots, onion, celery 胡萝卜，洋葱，芹菜
6 F- T4 Z- m4 [5 s5 A7 M
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？
. S( J% E$ n6 F9 @A:Start the stock in hot water.开始在热水中操作

$ T4 }" V8 D- {+ u74.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
* |. A8 O4 t* e9 _. Mhttp://www.haibao.cn/blog/post/176242.htm

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杭州小妹

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