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。
, u0 w6 X% N6 Z" Z2 n3 }! ^6 Z1 {" m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）
- T( ~. |4 a8 r$ e; v7 pA: 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
: o* Q2 ~. j) ?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
  Y1 l( u3 X6 U; x3.Vegetables are major sources of which of the following nutrients?
0 t: K$ k1 o' q. Y9 z- q蔬菜中包含的主要营养有哪些
A:vitamins and minerals. 维生素和矿物质。
$ H2 g  [) e; ~5 b4 b4.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
+ l4 t4 i6 |! ]& B5.Which combinations of products are found in pie dough?
3 L  ]5 U% E) ?0 g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
% s1 r' }! }; k& N) A  _A:moules.法语青口，海红
$ W7 J; r& F( W* |9 A3 F7.Fresh scallops have an aroma that is 新鲜的扇贝（带子）有种什么气味？
5 x/ n3 Y# J" D4 ?7 v* X5 _8 _A:faintly fishy. 稍微有点似鱼味
6 y4 B) ?* t% \* H% w2 J8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
- y8 B2 T+ ~. @8 z; ^- VA:2 days. 2天
% N/ }" _" j; e! G7 g9.What are the principle ingredients in ratatouille?
* Y" h) ]1 r  b* R% j0 o8 ]2 T. K炖闷蔬菜有下列哪些基本原料组成。 ratatouille（炖闷蔬菜）
5 _  J# q) m  H% }. i8 LA: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..?
6 J7 m' l, w4 m( E4 x6 a/ zA: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
! e. A4 N* \, O6 J11.What person has the authority to issue a Health Permit?
谁有资格颁发健康证（卫生证）。
4 U$ J, u  [0 a. _7 p5 NA:Medical Health Officer.
* G+ |9 }2 O$ M* }1 P8 [医疗卫生官员。
12.For what period of time is the health permit valid?
' }- z4 D8 T9 Y" L' b健康证的有效时间是多久？
- F6 e; o1 l" D* R# U! i% a" [A:12 months.12个月
8 ?2 i- a# J: x5 B6 {0 Z- d& W3 e13.In the area where food and drink is prepared, the ventilation system must be able to change the air
7 T2 _, @( [1 M: L6 q在食物和饮料准备区，通风系统换气的标准时什么
5 Y$ M, w: A. U1 TA:08 times each hour. 每小时8次
0 `1 v' B2 Y  E$ r3 U. |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？
/ Y6 E1 T' i) }) Z/ T( Z( N% j& _; [A:110 degrees F (43 degrees C). 43度
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
& }- b+ I1 i- M& Q) w& _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
/ i1 S& c. f, F用羊皮纸或锡纸包裹然后固定蒸熟（和包荷叶同理）
: v+ a5 L& q  P5 a" j- L$ [2 K) U4 qA:en papillote.  法语自己理解
17。Wing or Club is considered a
' T" G; G& j+ u, o翼和CLUB 被看做是一种...
: z2 F5 c. N# q9 tA:Bone- In Cut     带骨切
  z) p" s0 a: t18。New York is considered a   纽约牛扒被看做是一种
0 U- \- r' k) N+ L9 o% \A:Boneless Cut     无骨切
19.In general, a court bouillon for freshwater fish will contain
% v& N( j% ?1 M! l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.
; l/ v' T2 Q; k2 t/ o5 B8 P- V$ s' K9 H和做海水鱼同样数量的调味料和香料
9 U% @6 }$ K) [5 X# V$ c7 y20.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
- }% S! w" @* ?/ Q0 {A: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
- Y3 k4 ^5 C; yA LEEKS  似蒜葱 （这边人叫京葱）
4 m+ k9 f+ E4 m/ R& t+ ?1 B3 j22.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）
$ J1 h7 ~2 \, Q' V6 _# v& U: CA: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
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.
2 b5 D6 @. ^3 j防止面条黏合并降低发泡。
24.Which pasta dish features pine nuts and basil?
9 g: V) X1 H- o( Q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
' T4 Z% p, c# s0 }. y
+ ^+ J6 d$ }" [9 e" ]/ N" }& l0 I25.Which of the following is a spring vegetable similar to spinach?
) T+ F9 n1 n; ~/ g4 I- v下列哪项是一个春天的蔬菜类似于菠菜?
; ]& ^& y7 ~2 Y* uA: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
* h* T; l. Y, R4 pAAntonin Carême 人名 安东尼·卡罗美

. g$ W! A& Y0 V* j# e27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
, F( {2 @6 h9 y  w( e! E- u下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
7 D1 A1 z2 U! kA:Cast-iron stoves         壁炉
8 Z2 w# V8 H) }7 A* Y' Bhttp://www.usstove.com/products.php?id=6
- s" N8 N  }: h
8 T8 L. b' ^* s' V' P28.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：
, u" k, G; C2 F: ^  q' s- [A:Tournant   图尔南

29.Another term for the wine steward is:
葡萄酒侍酒师的另一个术语是:
4 m+ w' b( @4 lA: Sommelier 侍酒师
9 D! [. l2 B# b0 ]# V  L* Q
# z' r  B: O3 d) r30.Molds, yeasts and fungi are examples of a:
霉菌，酵母菌和真菌是一个神马例子
A:Biological hazard 生物危害

9 j3 I, D0 |0 m% I2 X4 q/ e7 P0 r( ^31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
4 [& \: l/ A# D, N3 u& P+ A根据加拿大食品检验局，食品的危险温度区在多少之间：
) n+ s# P( y5 h0 VA:40° and 140°F (4–60°C)     4-60度
+ M! d& z/ k  @% K7 N! J) L& a
) h' k% V2 I, i7 w& H3 p32.All bacteria need the following for survival:
4 r+ ^. e6 Y3 m+ {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
4 [- D8 i7 y% k7 B+ p/ {
33.Which of the following correctly represent critical control points in a HACCP system?
3 Z, P( v. ?, s* V) w8 d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
2 w+ Y6 q4 W8 J" h. `; I食谱，接收，储存，准备，烹饪，保温，冷却，再加热
6 Q) h) g9 D$ w. R
34.Which of the following is not an example of a carbohydrate?
* r, `$ v/ o% ^5 u2 E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
; g, i" t* |) b4 o7 T5 S+ s6 t
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
( Z$ O. ^8 S+ U8 R. @  SA:Hydrogenation  氢化
& r* p. i0 q- _/ Z
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
. s# A1 Q# i; m$ r! |A:Acesulfame K  安赛蜜K表
3 m) O7 e5 A  u# o# _
37.Health Canada requires that a product labelled "fat free" contain:
/ M& T7 s! ~' @8 S! F4 p1 s3 u# f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

38.Which of the following is not a problem associated with converting recipes?
7 p6 T* E# M5 C/ ^, u' }下列哪项是不相关联的转换配方问题？
A:Unit cost 单位成本

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
$ W/ f+ q- {" V% YA:As-purchased cost 购买的费用
' [, _) ]& D3 G/ P) e" Q, P9 \+ k6 G9 t
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
/ d% @6 I* }) ?2 I; g; K1 VA:Parstock 基本日常最低库存
% `7 v5 R+ v6 K! d1 B& m% l$ u6 F3 T
41.Which of the following abbreviations is used to describe the proper rotation of stock?
9 d( [2 c' D; P. e下面那个缩写是用来表明正常库存流程？
4 G& T# i! _7 s5 nA:FIFO=FIRST IN FIRST OUT 先进先出
, ?8 f% l5 N) l1 ~+ t& Y# v8 \. `
/ _& o) t; q+ E+ Q1 ~42.Which of the following knives is used to turn vegetables?
6 W, L3 I, E! N" h' D下面的那把刀是用来打开蔬菜吗？
4 ~: Y& ]$ E& J7 y* _0 J: }- d# yA: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?
2 U( m9 H8 @6 U  d- m即时读温度计最好用于那方面？
( e* Y( m: u9 s: G9 Z2 mA:Checking the internal temperature of a roast 检查被考物品的内部温度
1 ~: J& A4 P, @( a! y; L! b
! i9 F% f7 d6 x* 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

9 [! E; G' d3 N& k; o45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
* F3 A, S9 B6 y/ ~( o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
- @: ?% q; I: U6 e3 i" Ehttp://www.google.com.hk/search? ... iw=1263&bih=572

8 V( W8 d+ Q# C46.Which of the following is not a rule for knife safety?
下列哪项不是用刀的安全规则？
' ~1 K5 |9 v; J+ {A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
' T; s& H  i7 l$ u+ g! F4 s' ?
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？
) G1 K# K2 c7 F6 m3 A: ?: x6 pA:RondellES
0 _) y2 _* H# j' |http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
6 e9 ?% T2 N! r8 ~2 }  |/ q
48.Which of the following is a diced cut used to garnish soups?
" w+ Z( e8 ?) N下列哪项是切成小方块用于汤的装饰？
+ E' l( F. _5 o7 z1 \$ V. WA: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！！——
5 m& K9 v- s" ?; jA:Gaufrette
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
, o8 p6 v. I6 _- `+ F2 bmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
8 E9 O; y! d/ z: x7 p
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
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx

60.Allspice is made from:
6 G# S5 k; d+ H2 J5 r1 T4 v 多香果,  多香果香料是什么
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
6 G* ~" m4 r, b/ HA:A dried berry 干浆果
* ?! f/ X4 b/ j' N
61.Which of the following are used to make a sachet d'épices?
0 j  w4 E5 _: M% _  W下列哪些是用来做香包德épices？
http://www.sachetcatering.com/
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
' L; d- g8 O0 Z. T9 n& K
( R7 V  c% r( F( I62.Which of the following condiments are not soy based?
2 c9 _2 e5 f( R" M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:
' H+ V' ]2 g2 o+ p$ W- i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 S1 U4 n9 {0 f& S# _- o
# P0 F0 Z/ f) ]64.Which of the following steps is not the correct procedure for whipping egg whites?
" {# Y1 `2 ?+ U% L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。
7 n0 }8 b8 M1 w3 |
65.The weight of a large egg is between:一个大鸡蛋重量介于：
A:56g and 63g 56克和63克
3 B- w( D7 u/ `/ Q$ n4 x. x' m
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
. _7 E% v+ V5 j" u6 w) VA:60% of the water 60％的水

67.A method of cooking that transfers heat through a liquid or gas is:
" w1 z! [$ z; N3 O% Y一种烹饪方法，通过转移液体或气体是：
9 y* j9 ]$ ~) {: x* R2 A# ^; `A:Convection 对流

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

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：
A: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
A:Fumet 原汁

0 r0 X* z) g$ z72.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?
5 h7 g3 S- H, F0 m% Y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

- _/ G; ?/ j; g, h74.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

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杭州小妹

加油！

qdlaoying

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