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。
+ x7 `9 b, e7 D  I( n) Q* L
# M4 g$ w  y& Z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
4 M) O! E+ o; A7 o7 r1.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）
* P5 G) z" d' z# t* s  h0 wA: 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
# I" Y& P) g& O. V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
% e0 ~9 }& R  Y3.Vegetables are major sources of which of the following nutrients?
蔬菜中包含的主要营养有哪些
/ W5 t, g: t) b& |2 F% ~  s1 y2 UA:vitamins and minerals. 维生素和矿物质。
4.Cauliflower is commonly served with
7 _8 B* Y; ]$ O- G9 `. R* e3 p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?
4 C$ B. {2 H- P' [9 U; J0 g/ O3 W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。
- R! `/ g- V4 K1 S6The French term for mussels is 法国语青口（海红）叫什么
0 d7 ^& T" R( ]) iA:moules.法语青口，海红
/ n% Y9 ~) J1 L8 P7 w8 F- i7.Fresh scallops have an aroma that is 新鲜的扇贝（带子）有种什么气味？
  A# _. M) k' N" J7 ?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
2 c7 _) p# e  l# z0 C! a9.What are the principle ingredients in ratatouille?
$ Q4 T7 n& Q5 D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 ）
3 @" \' j! _6 N! m10.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.
8 n" n8 ?  I, ?; r" p2 V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?
0 i( C$ c0 s, i0 \. [谁有资格颁发健康证（卫生证）。
A:Medical Health Officer.
# z; q7 |) S. r6 u医疗卫生官员。
12.For what period of time is the health permit valid?
& `$ n* E% q- B5 B. w- k健康证的有效时间是多久？
A:12 months.12个月
+ u6 f# v: q! g. K  \& b13.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
A:08 times each hour. 每小时8次
14。The minimum temperature for manual dishwashing in the wash sink is
3 \; G8 b4 {4 d手工洗碗，洗碗池的水温最低多少度？
A:110 degrees F (43 degrees C). 43度
! @) R4 D1 p, h/ l& n  @# J15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
! o( z) T6 q" o2 G6 F6 }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
8 S/ o. d2 e& W: B16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
) b, L' ~% u1 k$ M# v5 l" J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
  d9 i) ]5 B5 @0 {! |* j6 W3 n17。Wing or Club is considered a
5 e7 F1 {7 ~& z$ M% m2 Z翼和CLUB 被看做是一种...
A:Bone- In Cut     带骨切
0 O  |- R( w7 t+ n9 k" g. o" s18。New York is considered a   纽约牛扒被看做是一种
A:Boneless Cut     无骨切
" }4 O1 s2 N+ u' m  R; R1 _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
; J, f. i* Y" qA: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
, A! o) t$ b- fA: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）
6 ]5 P4 C, A$ [  x2 s% K6 h22.Which of the following cutting shapes refers to a small dice
" Y* I/ i" j$ O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。
23.Oil is added to the water for boiling pasta in order to
' J+ }6 O, g8 Y& X! i8 F+ F7 Q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.
) o  ]/ i6 m3 T6 j% M3 q8 d/ I( V防止面条黏合并降低发泡。
8 `' g4 B2 N# |; M24.Which pasta dish features pine nuts and basil?
  ^  l; D! e& z1 X$ O  Z下面那种PASTA 菜肴加 松子和 （basil 紫苏，九层塔）
  K0 x* `! y& U5 C. v9 ZA: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?
下列哪项是一个春天的蔬菜类似于菠菜?
) ~/ F4 R$ C, l/ S: rA:Sorrel. 酢浆草。
& P: Y# M  R+ g3 Khttp://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:
  F; w& L' `* {' r5 D3 g& `5 N+ o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
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# m3 R& i% u2 g0 q5 e27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
( X4 G( E" u& o' }3 K# f/ o下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
A:Cast-iron stoves         壁炉
http://www.usstove.com/products.php?id=6

0 |; _& a/ s% v/ x' G+ X28.The French term used to describe the roundsman, or swing cook, is:
0 F! c9 a  v- ^! g, x$ L6 j法国术语，用来描述roundsman，或摇摆厨师是：
A:Tournant   图尔南

; O- K! a% P$ K' _4 J29.Another term for the wine steward is:
; l5 n( j+ D" @& W葡萄酒侍酒师的另一个术语是:
+ }: h! c- H# k6 k, z0 b; NA: Sommelier 侍酒师
  |3 x1 U: |$ y& V1 _; y
7 m4 V1 Y3 q+ c7 l4 r30.Molds, yeasts and fungi are examples of a:
! i8 R1 ~. ]$ m0 D4 f霉菌，酵母菌和真菌是一个神马例子
A:Biological hazard 生物危害

; v6 V8 c3 g. }' g- [31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
3 M5 p8 C. y/ x  h% P; T6 T' p$ r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

& D8 w5 t! m5 S, H$ J" S32.All bacteria need the following for survival:
所有细菌生存需要以下哪些内容：
' m8 V) a9 s4 e4 `% b% O5 QA:Time, temperature, food and proper pH   时间，温度，食物和适当的pH值
$ I4 d' Z/ m1 k+ R+ a+ A" h
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？
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
  ]' v# g/ @6 h食谱，接收，储存，准备，烹饪，保温，冷却，再加热

( S, R$ }1 F; l34.Which of the following is not an example of a carbohydrate?
5 P4 |5 V  j) L! l* r下列哪一个不是碳水化合物的例子？
; S% u) Z. G. oA:Essential nutrients 必需的营养物质
8 z- t" s& }% I+ ~) d4 [$ @" r
35.The process by which a liquid fat is made solid is called:
( r: |6 v( X2 E. \液体脂肪做成固体这个过程叫什么
A:Hydrogenation  氢化

36.Which of the following is not an example of a fat substitute?
4 H# I* c+ `$ r+ j* ~0 Y  _下列哪项不是脂肪替代品的一个例子
A:Acesulfame K  安赛蜜K表

% M4 V* g2 a% t$ o5 f$ y, r1 {  i37.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：
: y: n3 u6 C3 X2 hA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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+ T% w% Y# W% D) |' V( s" m" S) I; k+ v38.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？
1 T/ Y$ L* @% r# E- AA:Unit cost 单位成本

9 ]1 |; I) W3 B9 G" I, R' M3 q39.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

/ [% S: K5 M, e0 E7 R+ I40.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
2 R2 c) f4 \7 d* oA:Parstock 基本日常最低库存

! D4 U( s: c( V- a$ h; Y41.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

42.Which of the following knives is used to turn vegetables?
- I! A" y  f" ?+ z! P5 m. u下面的那把刀是用来打开蔬菜吗？
A:Bird's beak knife   鸟嘴刀
. e( D' g3 ?* {http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
$ ]3 A0 G- j8 c
43.What is an instant-read thermometer best used for?
1 h, n" t  U+ O! X, m: k即时读温度计最好用于那方面？
( s2 i/ L. n& v( i- a& \& aA:Checking the internal temperature of a roast 检查被考物品的内部温度

44.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
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1 r* O! G7 H& Z45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
% L* _) i1 B. h哪件装备下面有一个可移动的碗和一个S形叶片？
' A* q+ U% Y7 i- J  P* AA:Food processor 食品加工机
5 o/ |5 @& {$ Qhttp://www.google.com.hk/search? ... iw=1263&bih=572
$ s7 E9 Q* O! a& t
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

8 [+ i" y# V  `  K, X0 D47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
# L$ c5 ~, f/ n; b- Z把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
A:RondellES
; F% \/ Y6 M" Vhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
+ G+ Q) \  j( L/ s
48.Which of the following is a diced cut used to garnish soups?
" \8 s0 ?9 \  n9 ~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
6 Z" B. Y+ O6 G3 T7 T' d! U, m49.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！！——
; s4 W8 K' G6 j% j. r" J) |A:Gaufrette
6 T1 C1 |. O3 _8 fthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
2 ^" \, g- |; l4 i. O: Y6 V' jGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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8 J% W5 f: d- @. M3 Q50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
& a& G& y& n0 [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
; u& Y( w9 b) r! m) Z9 K% A* }http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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2 Z7 N: z( H0 @: ]* Z60.Allspice is made from:
多香果,  多香果香料是什么
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
A:A dried berry 干浆果

61.Which of the following are used to make a sachet d'épices?
4 A0 X. D' F9 Y下列哪些是用来做香包德épices？
http://www.sachetcatering.com/
6 K# O7 H' R% Q% ?A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
2 W9 A! L. p: ~$ o  i
0 M, D, V7 j/ l. X% D6 ?) g62.Which of the following condiments are not soy based?
下列哪项不是酱油调味品的？
% l" S+ v% o  u* q/ pA:Wasabi 日本辣根
: L6 k7 ~7 i6 t
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
5 K, ?2 j6 J+ j8 L7 q$ l4 |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
4 ?# [& C# i( W" R0 _5 Y
64.Which of the following steps is not the correct procedure for whipping egg whites?
0 r. {( n  k6 t) y0 O: W+ f3 x! A# I8 M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：
' ^- P0 q6 Y6 S# bA:56g and 63g 56克和63克

66.Evaporated milk is a concentrated milk that is produced by removing
: C6 t/ R" r9 c: k8 B$ {炼乳是一种浓缩牛奶 是去除什么做的
8 Z4 a& z- Y* S* eA: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

68.The cooking of starches is known as  烹调的淀粉被称为
A:Gelatinization 糊化
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69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
) ?" E1 ]- f2 l) {/ MA:Braising 烤
2 z& o; Q4 `' i+ `3 ?
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
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+ k0 I2 g( i6 ?1 d8 c2 ~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
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

73.Which of the following is a principle not used in stock making?
7 G3 G: k: D- i; f' _/ u下列哪一项不是用于制造高汤（低汤）的原则？
; h) z# e/ B- lA: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
5 k" B/ w/ O; M) v) IA:Remouillage 法语熬汤
) M+ q! d) j; T$ r% ]6 p9 Z# r& Ihttp://www.haibao.cn/blog/post/176242.htm

qdlaoying

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杭州小妹

加油！

qdlaoying

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