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。
  D% c- j- m$ ^# V1 I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）
/ R8 n4 t  r/ \- h: C. uA: 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
! L$ r6 E" Y+ AA: acid  食用酸
$ \- v. A+ R- y' i1 h8 O/ T3.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。
6 X- X- a: u" ^  }% H! {  e) w2 V4.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
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？？）
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
- L, T5 i& W7 k: C3 y6The 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？
" }* O+ s/ z9 {# YA:faintly fishy. 稍微有点似鱼味
3 N! o$ b2 k3 l; C8.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
2 o7 {% L' p: y9.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）
8 F+ @8 w) Y8 b* sA: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..?
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
11.What person has the authority to issue a Health Permit?
: i- @# d, A1 x谁有资格颁发健康证（卫生证）。
A:Medical Health Officer.
8 w& M- s% T+ x- V& r医疗卫生官员。
( o( k$ `4 |; t( q) A12.For what period of time is the health permit valid?
# D: x0 N/ r) Q4 j+ h健康证的有效时间是多久？
; N& ?$ g  N  f- w+ C: W' u. y& dA:12 months.12个月
8 o' H/ }& V, ]; I13.In the area where food and drink is prepared, the ventilation system must be able to change the air
0 z( \, T, `9 r; n$ F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
14。The minimum temperature for manual dishwashing in the wash sink is
  i0 ]& Z$ [/ b; e5 U+ T# m# K手工洗碗，洗碗池的水温最低多少度？
A:110 degrees F (43 degrees C). 43度
- X0 X2 B$ z; a" v4 q2 o15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
( V( |) C( G& w# Z) |) ^$ t用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
9 V, U' P+ z3 Z4 L8 A3 q. ?( TA: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
2 O! O  Z- C3 j1 L, P9 ?翼和CLUB 被看做是一种...
A:Bone- In Cut     带骨切
6 k+ I+ z: i* `) x9 \7 ]; P18。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
A: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
20.Anise is very similar in flavor and appearance to
* K0 L  ^6 F5 U& i/ ?7 q八角和下面的那种原料有相同的味道
A:fennel  茴香
- a. I: w' J- w21.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
. ]# y) R* t: v) C0 Q7 {* bA LEEKS  似蒜葱 （这边人叫京葱）
7 S- d8 l, `! i- U' n22.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）
# q6 H" ~% |! x  \% J! @A:Brunoise. 法语： 粒或者末，先切丝在切成粒。
& }0 Z5 X$ v7 E3 C) d: `$ D23.Oil is added to the water for boiling pasta in order to
9 ]* ~0 s2 P# q向煮沸的pasta （意大利空心粉 ）中加油是为了
1 S# ^* v7 n7 A2 n- HA:prevent the pasta from sticking and to minimize foaming action.
防止面条黏合并降低发泡。
- p) O6 `0 U7 q24.Which pasta dish features pine nuts and basil?
4 F( a% j0 U3 i2 V下面那种PASTA 菜肴加 松子和 （basil 紫苏，九层塔）
4 a' {' @4 S. O8 X* oA:Pesto.一种绿色的意大利面酱
http://www.tianya.cn/techforum/content/96/563836.shtml
. N3 v' ]; T5 g5 D0 Z# O% Q. d0 s1 u1 [
25.Which of the following is a spring vegetable similar to spinach?
3 N* ]) I) }" Q: b& s) z下列哪项是一个春天的蔬菜类似于菠菜?
A:Sorrel. 酢浆草。
* c( B, Q& I+ nhttp://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:
4 K& F* F- _, o+ V哪位厨师最早带来高水准浮夸的美食
% e) V4 }2 O$ q; p8 w5 HAAntonin 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 。
/ N: U5 I1 \' rA:Cast-iron stoves         壁炉
7 C6 p; b* z8 G$ ]- Xhttp://www.usstove.com/products.php?id=6

' R  @  V) ?3 Q) s) V0 d6 n4 d3 D28.The French term used to describe the roundsman, or swing cook, is:
9 g& z6 J& E0 s法国术语，用来描述roundsman，或摇摆厨师是：
A:Tournant   图尔南
( {0 s9 l  E4 x! k3 z, ?2 ~/ |
' J- Z; d6 I' X/ Y29.Another term for the wine steward is:
# P  W$ V% r, w7 K1 I" [, R( g葡萄酒侍酒师的另一个术语是:
A: Sommelier 侍酒师
* ]' e& z  a, d& w
30.Molds, yeasts and fungi are examples of a:
. ~* N+ M" ^+ `5 b' G! L霉菌，酵母菌和真菌是一个神马例子
% M  u5 f4 i7 n3 K2 uA:Biological hazard 生物危害

" s9 d) }. U) e6 Y1 J+ k  h31.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$ C2 H+ w5 c7 T+ G6 X" ~! E1 ~7 MA: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：
7 U5 G' |5 H; S2 F, a! s* CA: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?
3 l" O% g: \0 P" k6 V5 C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?
, ^6 b  G  o% u! m$ ~4 q. f+ }5 }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
+ n* p6 Q4 F5 O  e0 y
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
7 |- G7 r8 V! R$ o4 l  \, Y4 N
36.Which of the following is not an example of a fat substitute?
/ `" r2 |0 B" S3 R- n下列哪项不是脂肪替代品的一个例子
5 H; g1 S/ d/ I- yA:Acesulfame K  安赛蜜K表

. q: X7 w$ z# d- t37.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

& S4 \4 R8 U: S) V1 g" J5 b) N4 D* j38.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？
7 c! [* w: m8 N( v- zA:Unit cost 单位成本

39.The condition or cost of an item as it is purchased from the supplier is called:
. @) a4 r/ ?( s" O+ [( J从供应商采购的物品的品质或成本叫什么
: k* g* r9 }, Q" r' ~6 ZA:As-purchased cost 购买的费用

1 r- S( t8 [" f40.The amount of stock necessary to cover operating needs between deliveries is known as:
) f$ D; u4 B# x* P6 n* T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
2 I0 J3 H4 [# `8 p
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？
; W. V. _( J8 u, z2 ^A:FIFO=FIRST IN FIRST OUT 先进先出
  g, K& R4 E' E1 v+ I# o1 ~
3 N. b/ \3 z8 |" G42.Which of the following knives is used to turn vegetables?
) E9 n  a" l; R" I% }% i9 h下面的那把刀是用来打开蔬菜吗？
A:Bird's beak knife   鸟嘴刀
! ~9 A% m7 R5 o5 W0 Z7 p9 `http://www.google.com.hk/images? ... oe=UTF-8&q=Bird

. P/ B; @' u8 `43.What is an instant-read thermometer best used for?
即时读温度计最好用于那方面？
5 Q9 f" y, ]. e% [# f) tA:Checking the internal temperature of a roast 检查被考物品的内部温度
/ E% E6 }, n9 V
! k5 l  o+ `+ Y- H44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
& h8 {1 ~- k: o; W- Y8 h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
' [, x; G+ H+ W# D
; p" g1 \; A' n$ A& [. V0 T45.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
+ [; _3 ^% K+ i2 a3 E; ~http://www.google.com.hk/search? ... iw=1263&bih=572

5 d* P8 E) m: i: [+ g$ z- }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

47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
2 o( A* w- F% k' a0 {% t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
( ]3 |1 L6 D/ k4 s0 @4 i
" G7 X/ \* R* F& _+ `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？
A:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
, D9 T& f4 \% C2 T$ J$ W4 f49.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！！——
9 t+ S% o6 I! _. q3 V7 nA:Gaufrette
; H1 n+ ?0 G) c  o; d% Dthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572

. b6 R7 f2 w9 u" z. i50.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
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx

60.Allspice is made from:
; b: ?' f7 i- r. ~ 多香果,  多香果香料是什么
0 x& H7 z8 i2 l9 o( a% ?" Jhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
$ G1 l: I5 D1 H3 t9 IA:A dried berry 干浆果
; a5 D. v  ^1 l5 C1 m
% B7 G) Z3 F1 X; e- X61.Which of the following are used to make a sachet d'épices?
. Z* u( j1 _  r: Q0 ^, Q% q下列哪些是用来做香包德épices？
http://www.sachetcatering.com/
! W& ]( h$ A6 h& `8 BA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
/ u7 ?+ _* i/ b+ v3 i# O- x4 q5 c
62.Which of the following condiments are not soy based?
- S: ~4 I1 c9 N/ q$ }下列哪项不是酱油调味品的？
A:Wasabi 日本辣根

; T' I1 I8 S( `# [+ ]; ^63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
5 C! P& {; F# O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：
! H: R) p! M3 _9 _. i' I: s0 oA:Pasteurization  巴氏杀菌
" o$ `: K6 b9 Y  X" c) N
64.Which of the following steps is not the correct procedure for whipping egg whites?
- h" ^6 T7 `# G2 `9 \: n( i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。

65.The weight of a large egg is between:一个大鸡蛋重量介于：
2 U: |0 ?3 W$ Q2 S/ _' }A:56g and 63g 56克和63克

66.Evaporated milk is a concentrated milk that is produced by removing
炼乳是一种浓缩牛奶 是去除什么做的
8 f& w$ F0 A" D+ H# e+ ~5 ?A:60% of the water 60％的水

2 P. X9 X8 K, V: U# C6 z6 B2 e  ?67.A method of cooking that transfers heat through a liquid or gas is:
+ R  m( x2 m) {% p7 t: B% {4 b一种烹饪方法，通过转移液体或气体是：
- H, r3 \, M  S# l5 QA:Convection 对流

68.The cooking of starches is known as  烹调的淀粉被称为
A:Gelatinization 糊化

* {$ M! z2 n' W- d; Z1 g; _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

# R. `' K- j! u/ a8 u; g2 ?9 c70.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
; v- O2 N9 Y: A' d
! k  {- x7 z  w& q) J$ p7 |4 E71.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
$ U8 J; I* C; }$ UA:Fumet 原汁
6 U* T8 \; D! P8 ]7 X
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$ r1 m* H$ YA:Carrots, onion, celery 胡萝卜，洋葱，芹菜

" Y# \! S. A  S2 j: y( d  S6 J73.Which of the following is a principle not used in stock making?
2 K5 a# f1 e& m3 C# y4 a6 N9 M  N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
9 v3 \$ m. Y# G$ m. i) i! \6 \
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
http://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

内容顶上去