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。
( l. ]1 w$ J' r: [' Y* P! b( p8 S
% y3 B1 r6 R; ^. y5 ]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。
% Z8 E! W9 a) 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
  o; p: |* t4 Q$ o2 p0 t) a1.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）
+ n1 N4 F% Q% f9 k$ Y6 _8 y! R* vA: 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
0 @4 J- a/ @* XA: 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
2 U" ?  m' q! x' FA:vitamins and minerals. 维生素和矿物质。
$ \+ o* z1 w. |! F( t2 D( ^4.Cauliflower is commonly served with
花椰菜（菜花）最常见和那种酱汁搭配
9 |1 B4 Z! a/ \" nA:Mornay sauce. 奶油蛋黄沙司
' J2 V, T5 }& g+ A2 u5.Which combinations of products are found in pie dough?
# S3 j/ f9 F. i$ O* Y, I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。
  K; h2 X$ K: H+ f. I6The French term for mussels is 法国语青口（海红）叫什么
A:moules.法语青口，海红
' B3 u7 O! D0 Y: |$ w; K7.Fresh scallops have an aroma that is 新鲜的扇贝（带子）有种什么气味？
1 L- V% T/ O) W1 B$ h& I) t3 E4 w2 UA: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
$ T+ u- t6 u# L, o& LA:2 days. 2天
9.What are the principle ingredients in ratatouille?
- [7 p# G: K/ ?$ i+ g9 N. k5 z炖闷蔬菜有下列哪些基本原料组成。 ratatouille（炖闷蔬菜）
2 T2 |, I0 h9 O: I. {, B: ?6 ]8 OA:Zucchini, eggplant, green peppers, onions and tomatoes
$ `" @7 i% [; @3 D" ~9 a西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini （西葫芦 角瓜 ）
( l8 C; L* X7 W7 h4 }1 O( x: F10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
8 y* X* U4 v! W2 KA: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）。
) j' `- n! z- ~" zA:Medical Health Officer.
$ M1 r1 n3 m5 ?3 E医疗卫生官员。
) [  L8 D. }& D$ j" k" |12.For what period of time is the health permit valid?
! D$ n0 @' E( P9 r$ t3 `# ?6 A健康证的有效时间是多久？
# T( `8 m( a2 nA: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
8 C- o' x5 h- ]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
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 G3 M0 M' j" K* v15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
- V6 q, j  D# s. k6 a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）
+ R3 w1 h! P+ V' y/ H) OA:en papillote.  法语自己理解
+ a$ e+ \2 }% s4 m17。Wing or Club is considered a
翼和CLUB 被看做是一种...
0 h6 V& o" }9 y4 {, Q; sA:Bone- In Cut     带骨切
3 q# D7 j& b9 f/ Q& V' C5 U, o18。New York is considered a   纽约牛扒被看做是一种
A:Boneless Cut     无骨切
+ Y# R2 l( D) }8 c9 @19.In general, a court bouillon for freshwater fish will contain
) j: y% ~" K. J7 `  D! \) @; B5 a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
八角和下面的那种原料有相同的味道
/ o4 F$ d  J9 \; v, Q7 x5 \A:fennel  茴香
5 }  v& L+ \; ^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
4 h2 H. v, S5 bA LEEKS  似蒜葱 （这边人叫京葱）
22.Which of the following cutting shapes refers to a small dice
. x# x/ \3 ]2 H" N% ]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。
+ [! B$ O7 t$ q23.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
A:prevent the pasta from sticking and to minimize foaming action.
6 F% G4 F# x  J5 F" \: J0 k( @防止面条黏合并降低发泡。
24.Which pasta dish features pine nuts and basil?
- {, x  E4 {# ^, D: i/ q1 S) ?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
# y2 A* F+ d8 R: ?; Y$ I$ U( ]. l
25.Which of the following is a spring vegetable similar to spinach?
  O/ _: G3 I9 p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:
+ p8 _" j; `2 z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
) ?' ^& T( Y1 Y" v1 g" ~
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 。
! L  p* _3 a7 X$ l. U2 W5 `$ `A:Cast-iron stoves         壁炉
6 t# @% q" W6 ]! L+ p( E( n. t- shttp://www.usstove.com/products.php?id=6
" f& X8 P1 }! Q; S
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：
% e- u: N7 ^' T  j: N% _3 U- rA:Tournant   图尔南
5 w# w5 L. u1 ^' {* T
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

9 H: m5 O0 L0 O0 f. k30.Molds, yeasts and fungi are examples of a:
1 y$ d; `* y% M7 G6 Q' d, R霉菌，酵母菌和真菌是一个神马例子
A:Biological hazard 生物危害
" d) S# }/ ?! H& w, t
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：
& }4 _5 q9 q+ h/ I; M& I9 MA:40° and 140°F (4–60°C)     4-60度

2 W, ]0 X3 {+ f& o. L6 r# l32.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

33.Which of the following correctly represent critical control points in a HACCP system?
% g- F5 a4 H6 ?, e5 r* u# t以下哪项正确表示了HACCP体系的关键控制点？
% \/ T  S2 m+ U, M" n& \7 vA: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
1 W, U, i' y' d
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 C, I1 v: b* q, q1 yA:Essential nutrients 必需的营养物质

4 C( }, ~: f* l6 S35.The process by which a liquid fat is made solid is called:
+ S( L! G3 ?6 h* p液体脂肪做成固体这个过程叫什么
A:Hydrogenation  氢化
/ ^( m' b- T) `: m, [# U* f2 P1 h
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

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：
2 r3 X5 @6 ~, B& g  q* bA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
: R9 y8 {% I8 D; i/ R7 l' U
% ?' t! _# ~* `6 m, }8 Q* B38.Which of the following is not a problem associated with converting recipes?
8 t& w) O0 G" z" Z2 s% n下列哪项是不相关联的转换配方问题？
A:Unit cost 单位成本
! [" w, G4 q3 s7 s% C  o
. ~* C; }6 l$ E# T6 i' D5 Y; Q. V39.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
$ y2 K: T, Z' ]A:As-purchased cost 购买的费用

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
8 y: i& ~1 `( b
41.Which of the following abbreviations is used to describe the proper rotation of stock?
& y" o/ X7 s2 O3 Z( a2 M" z4 a. P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

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？
A:Bird's beak knife   鸟嘴刀
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
. u, C; K1 }# \. ^/ C! ?
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
- z& }7 X5 p0 S/ H; K
# K: G, M% Y8 y" u44.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
0 b$ O1 a  }: P' p' [7 [A:Cast iron 铸铁
' v6 }/ N3 n# L
% n7 i# `* e" A. T4 e( {3 D! Y  Z45.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？
) L/ B, b+ o7 |& ^, V; @A:Food processor 食品加工机
http://www.google.com.hk/search? ... iw=1263&bih=572
+ H5 \7 x- L, [" \4 N7 c
46.Which of the following is not a rule for knife safety?
  J% N- ^2 D. V  p+ z; D+ b: B, z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:
把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
$ \) g# O) R- }. J  Y/ ~' p2 R0 F; C6 vA:RondellES
" @4 t+ _  [0 [http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
. J5 v7 i6 q1 W8 i( ^8 y/ D
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 H- i) W+ t) N7 UA: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?
# T, ~5 m! q( [, J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！！——
. W- p, N$ \* w1 c! D/ @A:Gaufrette
thin 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

; S. w* N. \! \6 E50.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
) f: J& s2 F2 @% ]" I
60.Allspice is made from:
+ m+ X* [! d" n 多香果,  多香果香料是什么
) n. q; @9 ^7 D$ b4 K0 lhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
2 h; r* D9 h" Q- L, p; I; }3 SA:A dried berry 干浆果
# Z7 X2 l0 u, \2 V7 T0 d5 Q' h
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？
! D2 f! y0 \2 l, s5 T* [$ yhttp://www.sachetcatering.com/
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
3 M4 e0 g- i/ a/ g7 \+ s+ M% y8 S
62.Which of the following condiments are not soy based?
2 A6 g) t) e3 d# B% ?下列哪项不是酱油调味品的？
A:Wasabi 日本辣根
; f. v- N' b3 P# ^4 Z
) m2 ]9 \% ]. v0 O; {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：
; K) r3 M3 t5 f/ t7 nA:Pasteurization  巴氏杀菌

. B* C1 q/ E9 Z64.Which of the following steps is not the correct procedure for whipping egg whites?
- N: ~8 c" W% u) X6 s5 E$ a* G下列哪个步骤是不是正确的蛋清搅打程序？
/ Z/ N/ {" y' C" z" i1 S7 R! D* cA:Allow to rest before use. 允许休息后方可使用。

6 |' A6 e3 K6 @65.The weight of a large egg is between:一个大鸡蛋重量介于：
! X, q/ M$ i. {0 c  Y/ o$ XA:56g and 63g 56克和63克

4 E; w5 C9 R3 c! K0 c6 d+ Z66.Evaporated milk is a concentrated milk that is produced by removing
: t: y6 {! Y, g5 Z+ c炼乳是一种浓缩牛奶 是去除什么做的
* g+ ~, ]' e2 s! M1 ZA:60% of the water 60％的水
+ T3 a+ \* c1 _9 f$ C8 A
$ r' |& k  |& T: w! z$ X/ }  n; b67.A method of cooking that transfers heat through a liquid or gas is:
( K( x% G! o, G1 U' _9 g0 N一种烹饪方法，通过转移液体或气体是：
A:Convection 对流
- A* y4 O  z$ S1 c- H
68.The cooking of starches is known as  烹调的淀粉被称为
A:Gelatinization 糊化

) Y: Z' q% K6 J) y69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
' s, I) `& j. m9 vA:Braising 烤
0 G) V% ^' U. I* r5 w
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
5 R( R1 w  J7 Y# n  b' q1 V
. P$ f4 V2 O; Y5 C5 n" Y71.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
A:Fumet 原汁

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
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜
) j! J' i1 \. o& ~7 w$ S# _1 J
7 i( p4 w3 G9 I) @) |. @73.Which of the following is a principle not used in stock making?
8 n! J5 c  }& N7 k7 O2 k# r下列哪一项不是用于制造高汤（低汤）的原则？
/ N6 \3 Y' B& G8 P( [A:Start the stock in hot water.开始在热水中操作

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 H; h( l3 M; t. P9 ohttp://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