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。
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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）
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
+ Q# f; `$ M6 M& W# [4 o4 E( D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
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
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。
6The French term for mussels is 法国语青口（海红）叫什么
A:moules.法语青口，海红
$ k/ Z, H  y4 }4 P3 n% _  o( a  y7.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
( [7 P* Y5 W) i: P# Y6 @9 Y8.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?
7 o( ~  [) K9 D  b. o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
* P* C' ~, P$ n& y  [1 L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..?
4 U, H$ j, X! \A:cook food in quantities that will be used up within 20 to 30 minutes.
$ N4 ?4 r# h, j, P/ ?; v' Z1 V大批量烹煮食物要在20到30分钟内
) F7 ~% i: B8 R* G: g11.What person has the authority to issue a Health Permit?
谁有资格颁发健康证（卫生证）。
/ J/ F4 T! Q5 eA:Medical Health Officer.
7 d. C! c# l+ w4 y医疗卫生官员。
2 A+ Z: f7 Y+ q2 y$ P8 k12.For what period of time is the health permit valid?
健康证的有效时间是多久？
A: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
在食物和饮料准备区，通风系统换气的标准时什么
2 a, V% ?. `/ E1 [A:08 times each hour. 每小时8次
14。The minimum temperature for manual dishwashing in the wash sink is
$ ]1 {( b( `' \2 J手工洗碗，洗碗池的水温最低多少度？
A:110 degrees F (43 degrees C). 43度
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
$ m4 w  h) u, y7 s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）
% R$ k- ~/ ]0 d$ ?* bA:en papillote.  法语自己理解
17。Wing or Club is considered a
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
3 f1 {5 s( X3 Z. o5 aA:Boneless Cut     无骨切
$ i" S9 w: v# d  i& t19.In general, a court bouillon for freshwater fish will contain
5 l% b( X: \; g2 r7 Q2 a2 n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
$ y! h$ [. E( F; J" }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
/ Q, z7 A4 H, j1 O% rA:fennel  茴香
5 F* K9 K2 |6 G% D2 ~& |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）
/ w% d. L/ w! @  _. pA:Brunoise. 法语： 粒或者末，先切丝在切成粒。
2 L6 J9 i8 g+ a0 u& ^23.Oil is added to the water for boiling pasta in order to
7 ?' L+ k' L- |; k向煮沸的pasta （意大利空心粉 ）中加油是为了
, |* `$ i' f1 P3 z( RA:prevent the pasta from sticking and to minimize foaming action.
; L5 }9 p  B! d- [8 U2 |6 S防止面条黏合并降低发泡。
24.Which pasta dish features pine nuts and basil?
* b1 H! C" t9 C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
5 c" m7 p% w& K" n4 V' C& Dhttp://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?
) h2 _: p* }1 ~) d) i/ Q下列哪项是一个春天的蔬菜类似于菠菜?
( ?5 H. ?8 L0 ~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
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. V' B1 Q7 i( c- ]! w! B27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
8 m( P+ O) U1 d8 ]9 k/ W& z3 g; n下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
. T# q) l4 H+ h) vA:Cast-iron stoves         壁炉
http://www.usstove.com/products.php?id=6
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28.The French term used to describe the roundsman, or swing cook, is:
! |( p' U8 v& \9 B# S) m法国术语，用来描述roundsman，或摇摆厨师是：
A:Tournant   图尔南

29.Another term for the wine steward is:
: ~5 V) p+ i# [  N3 t! \/ T葡萄酒侍酒师的另一个术语是:
A: Sommelier 侍酒师

30.Molds, yeasts and fungi are examples of a:
霉菌，酵母菌和真菌是一个神马例子
! o$ o+ }2 W: f# k3 [/ `A:Biological hazard 生物危害

31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
6 x  V1 [- d4 |' F根据加拿大食品检验局，食品的危险温度区在多少之间：
+ X6 g; Z, C' o9 \8 vA:40° and 140°F (4–60°C)     4-60度

32.All bacteria need the following for survival:
+ Y# C6 D$ j. @1 l( M6 y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?
8 r  B: W: T9 \" e以下哪项正确表示了HACCP体系的关键控制点？
+ ~! {: c2 G5 T) T, OA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
3 g! E9 h4 s  D6 @# S食谱，接收，储存，准备，烹饪，保温，冷却，再加热

) O" O9 L* o/ b. f* i4 g34.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？
A:Essential nutrients 必需的营养物质
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35.The process by which a liquid fat is made solid is called:
) t& L4 A& f. C; L+ r1 ]液体脂肪做成固体这个过程叫什么
2 w- O2 g0 `; O$ F& O6 B4 CA:Hydrogenation  氢化

# Y) `9 c% V: W9 j; Q7 M  Z. |) e36.Which of the following is not an example of a fat substitute?
6 l) O2 K( k: i) \& H) d下列哪项不是脂肪替代品的一个例子
A:Acesulfame K  安赛蜜K表
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5 ]5 n0 n- Q2 k6 {: |1 t' B37.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
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! t5 M6 o0 z, R/ \. 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？
; M: t! S% |2 m* @7 _* }A:Unit cost 单位成本
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39.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
) R8 @: K, u/ A+ X7 o0 RA:As-purchased cost 购买的费用
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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
# _- Y: A/ q+ CA:Parstock 基本日常最低库存
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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？
- ~3 V! \: q) x" b# FA:FIFO=FIRST IN FIRST OUT 先进先出
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* H) \2 m; ^( o3 j: E! y9 o1 h42.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 e3 t- P4 i9 NA:Bird's beak knife   鸟嘴刀
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
6 ?. h6 g1 z8 N0 A  {
43.What is an instant-read thermometer best used for?
即时读温度计最好用于那方面？
2 x2 S- D. h4 V9 t/ NA:Checking the internal temperature of a roast 检查被考物品的内部温度
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$ _! o# X& [8 C: _: H3 q5 f44.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
1 v7 p+ i& T7 a; u. z9 Y$ hA:Cast iron 铸铁
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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？
A:Food processor 食品加工机
9 [- c2 f- _% g0 b% G, C  Uhttp://www.google.com.hk/search? ... iw=1263&bih=572
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& L" A: b4 g1 e! p- b* D* _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
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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？
' e( [, h6 f$ I/ V0 ^1 k6 KA:RondellES
; I1 t! b- [7 x0 a0 N, d: Chttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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48.Which of the following is a diced cut used to garnish soups?
- z) ?( \/ W* t7 }4 j下列哪项是切成小方块用于汤的装饰？
0 {; V% }# y7 {% }5 L+ K1 H8 o8 PA: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?
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！！——
; j: E4 H$ i0 w2 k! cA:Gaufrette
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
9 K* n9 o5 `' E, ]mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
4 l& S" Z+ A' H3 P: I5 ZGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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0 [6 N# v& ~6 z. {7 v1 o* b4 d1 k$ [50.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
, g/ q6 X3 v$ A7 Chttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx

60.Allspice is made from:
+ L8 c3 ?; K9 t- W3 S 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
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& O+ t6 i3 L/ U+ I61.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/
3 s. k! g: n; h6 g+ uA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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& I1 q3 {/ _. c$ h% n* k% V62.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：
* X6 e( }5 ~5 _" R) EA:Pasteurization  巴氏杀菌
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- d) P* p$ K/ ]& J) e4 k. N64.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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65.The weight of a large egg is between:一个大鸡蛋重量介于：
" X4 \3 r2 h* I- V* R  M' GA:56g and 63g 56克和63克
6 G8 D/ L8 v  a
66.Evaporated milk is a concentrated milk that is produced by removing
; B  y9 p% D( l炼乳是一种浓缩牛奶 是去除什么做的
A:60% of the water 60％的水
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% {# T! B% E$ q( P! K4 E9 |$ Y7 K67.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：
# b  g2 t' @0 v: H$ l+ [$ {) \9 [* LA:Convection 对流
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; |0 U/ ~) @6 W( J% o8 `7 E; }% }68.The cooking of starches is known as  烹调的淀粉被称为
A:Gelatinization 糊化

7 `2 U0 s6 k. F, \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：
; w( F7 g! q  R$ ^3 m. JA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理

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
1 U: {& ^$ A( F: F- @1 T& tA:Fumet 原汁

/ c: _/ F" Y# z( |5 C0 K7 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
( }& ^. b2 e5 }* ]! WA:Carrots, onion, celery 胡萝卜，洋葱，芹菜
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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
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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
7 C, d- P+ @3 j* |$ A4 x  bA:Remouillage 法语熬汤
http://www.haibao.cn/blog/post/176242.htm

qdlaoying

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杭州小妹

加油！

qdlaoying

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