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。
$ i, {3 u8 x2 U6 D$ X+ H, ?& N4 X
9 s8 D# i- ], }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。
# E! h& ^* 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）
) s2 F+ t8 L& {9 A, @4 l8 O% f, JA: pressure touch. 压力触摸
; M* g! H0 u3 m2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
1 Q# i5 a/ v# D; W7 e. d6 N* A: D4 S" i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
& R; g4 ~! Q: j2 P3 WA: acid  食用酸
3.Vegetables are major sources of which of the following nutrients?
& V% @% f1 |) s蔬菜中包含的主要营养有哪些
9 J; E; b8 k3 _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
4 p2 `5 h3 ?+ u, b& m: Y5.Which combinations of products are found in pie dough?
$ U3 F* T$ c, p- b& ]7 ^3 k下面那种组合适应与油酥面(pie dough 做派的面团，或者叫酥皮？？）
8 e0 U" e' w( _1 F( }8 O6 [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
, Z- l. M. {* q' oA: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？
5 T* t: R; I1 o0 Y- `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
, C8 I: n! g: j" wA:2 days. 2天
9 c$ _' W: B. D7 b. z+ Z1 b9 c9.What are the principle ingredients in ratatouille?
8 w  g" L, u& M; ^) z5 L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
7 Z5 f( m! I4 \& P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..?
& s, }" Z. c$ f0 o5 y7 m8 X5 b" o' bA: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
( l9 G# o& }4 ^. n/ z11.What person has the authority to issue a Health Permit?
谁有资格颁发健康证（卫生证）。
/ ^4 ]6 o" T: N% q2 S; G* M9 G' JA:Medical Health Officer.
9 V- ~( c2 h) n  H* c/ }- U医疗卫生官员。
12.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
8 f8 e' T% v1 }  J$ d' S9 k在食物和饮料准备区，通风系统换气的标准时什么
  ]' n. g. E% }3 X% TA: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？
% H9 O$ g4 z% C: M  E2 f! E1 o( A. qA:110 degrees F (43 degrees C). 43度
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
$ p, F2 c. x! _% N: ]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）
) O' Y# F$ F/ `6 w" FA:en papillote.  法语自己理解
17。Wing or Club is considered a
翼和CLUB 被看做是一种...
1 g) S* y7 I, \  GA:Bone- In Cut     带骨切
5 r2 Y7 L& p7 G18。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
6 K% [8 Z8 y3 F7 V( a: C4 T% KA: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
: Y; U/ p) u* [5 @/ [* X八角和下面的那种原料有相同的味道
. ?: r3 ?" J+ a/ F$ f% WA:fennel  茴香
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
4 j0 V0 }% |# B, B5 l7 C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）
: `  k) N9 Q# q22.Which of the following cutting shapes refers to a small dice
3 t# C5 n4 q  p9 }* h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。
9 d6 S. i" V6 M- F23.Oil is added to the water for boiling pasta in order to
& q. }# b* Q, L. f  Z# U; B3 Y" K3 A3 M. v+ _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.
9 I: _, u4 r+ a" [防止面条黏合并降低发泡。
6 k2 c  [/ |8 S+ Q& q24.Which pasta dish features pine nuts and basil?
下面那种PASTA 菜肴加 松子和 （basil 紫苏，九层塔）
) J0 m7 c5 }' T' q7 |& ^A:Pesto.一种绿色的意大利面酱
  X& D% V3 Z& \  w: `http://www.tianya.cn/techforum/content/96/563836.shtml

6 k7 w7 s$ {  p& u( H1 f; P25.Which of the following is a spring vegetable similar to spinach?
) D* T0 r" Z. ~1 T7 m8 I0 l下列哪项是一个春天的蔬菜类似于菠菜?
4 X- d' T9 d3 F. IA: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

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 。
A:Cast-iron stoves         壁炉
http://www.usstove.com/products.php?id=6
  _! D4 C4 h8 ^5 `& x, n$ b
28.The French term used to describe the roundsman, or swing cook, is:
5 e8 {4 K+ H  Q) F% _, k9 k法国术语，用来描述roundsman，或摇摆厨师是：
2 K- K! J- m2 w6 n5 a5 y8 P: m, SA: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:
* c$ a1 E/ |* ~1 RA: Sommelier 侍酒师
3 D  K9 I5 @% Z8 r8 k" J7 s( B
, i5 T8 m# b3 V& q) V6 F% Q- e30.Molds, yeasts and fungi are examples of a:
1 d, V0 l* A6 g" N. G: d8 |霉菌，酵母菌和真菌是一个神马例子
A:Biological hazard 生物危害
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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：
A:40° and 140°F (4–60°C)     4-60度

0 @( D' t. @4 u5 Z8 c5 o32.All bacteria need the following for survival:
0 h' E  y9 y+ S1 X: h3 U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
5 O( o) A+ B; ?  t( b0 M
: \4 t6 {$ x' O& u33.Which of the following correctly represent critical control points in a HACCP system?
" E0 I8 b( \2 y1 r) _4 y1 T) Y以下哪项正确表示了HACCP体系的关键控制点？
7 y1 I8 E1 i: p) d* OA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
! Y4 H* `( i$ [5 d& x" E+ f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?
/ u' o8 y7 f- N: I下列哪一个不是碳水化合物的例子？
  }( B( b) ~3 wA:Essential nutrients 必需的营养物质
9 B7 ?' ~6 y" Q8 N, N: M/ k
35.The process by which a liquid fat is made solid is called:
7 ^. z, k9 b: n/ G) T3 \: q4 d. y液体脂肪做成固体这个过程叫什么
+ B* W3 Y- v! M+ ?4 YA:Hydrogenation  氢化
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& m2 l# U% A! R36.Which of the following is not an example of a fat substitute?
2 ]6 T; M2 ^6 }0 d' S8 x% M: n下列哪项不是脂肪替代品的一个例子
A:Acesulfame K  安赛蜜K表

- f7 o- v0 b- E+ x37.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
5 i; ~: m6 `& y
4 r8 v0 ~  }1 @# ]9 @38.Which of the following is not a problem associated with converting recipes?
  \8 L  x6 l4 l% Q6 H+ f7 m# G* N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
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
; C- l$ u( i# U. B! sA:Parstock 基本日常最低库存
( l6 j2 {/ [' C9 h# D* k
2 ^: v0 t& v, A' Z' o" b4 s( y: R41.Which of the following abbreviations is used to describe the proper rotation of stock?
7 n9 ^, a  a8 w* A% w0 n2 M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
2 j4 A4 H' @/ U  U. P3 G3 o
5 q; X/ |- V! @0 h( C1 k42.Which of the following knives is used to turn vegetables?
% p7 x9 I5 U6 B下面的那把刀是用来打开蔬菜吗？
( ?. f; L2 r' [1 oA:Bird's beak knife   鸟嘴刀
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
1 B; [' U2 N, P! Q7 H- y
43.What is an instant-read thermometer best used for?
! q% P$ p" @  U! o  [5 U0 [  Q% k即时读温度计最好用于那方面？
4 i1 q& N. q; }! Z; ^0 F% Z% fA: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
9 O! @1 W4 B  w7 @" P' P5 CA:Cast iron 铸铁

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？
* p9 Y1 r! s) e0 c, O- |A:Food processor 食品加工机
$ m0 i4 @5 X7 thttp://www.google.com.hk/search? ... iw=1263&bih=572

+ [  S! z( z0 o, ^& ~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？
8 V3 a4 T9 [* K2 y" H+ r* AA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
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6 n- {$ `# J' G6 I/ i* [& j, V47.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？
A:RondellES
% @/ E6 B0 n5 A- u' |$ |' @) `http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting

# A; V9 S: I; X" ]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
6 A3 j: s# C3 W0 w( 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！！——
A:Gaufrette
9 I. @# ~/ ?5 K7 r. b( Q; Jthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
9 @% E; R7 g* D$ Z6 jmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572

& j0 z0 V* m9 Y50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
, l3 ]* r$ s- d& c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）
+ b& h2 Z" @: }A:Cilantro 胡荽叶 香菜
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
% x# H/ {* v9 r1 t) C
60.Allspice is made from:
多香果,  多香果香料是什么
3 m* U1 p% ~( G9 g% n# fhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
/ W) |) W0 N! L4 w8 VA:A dried berry 干浆果

61.Which of the following are used to make a sachet d'épices?
* w- [; C7 B" h0 e) s0 }& r8 ~下列哪些是用来做香包德épices？
1 j/ D8 \4 x( }/ E- E$ yhttp://www.sachetcatering.com/
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
( `# d5 x: b* Q+ i$ |5 I
9 D3 E) z2 ^# E$ A2 Q62.Which of the following condiments are not soy based?
# f4 Z+ E9 d* J3 M, |( e/ @' X下列哪项不是酱油调味品的？
A:Wasabi 日本辣根

% n5 r$ z) t  A* k& m6 J63.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：
A:Pasteurization  巴氏杀菌

64.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。
2 b7 I6 J/ H4 y/ Q9 s
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

66.Evaporated milk is a concentrated milk that is produced by removing
* ]4 p0 j9 O1 O6 D  s) U! p! @炼乳是一种浓缩牛奶 是去除什么做的
- ^4 J" a, e# A) A  Q# f0 `A:60% of the water 60％的水

67.A method of cooking that transfers heat through a liquid or gas is:
/ g' N8 @% d5 z4 P一种烹饪方法，通过转移液体或气体是：
( _+ k+ |8 ]) jA:Convection 对流
. W5 R, q1 a1 `* K# o
68.The cooking of starches is known as  烹调的淀粉被称为
A:Gelatinization 糊化
) E1 ~1 }) C) a( V( ?, _, a4 n
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
2 v6 P2 \  N5 q( F! Y3 V- G' R# RA:Braising 烤

/ l7 q. p3 m' k; W/ n- R70.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：
/ f# P) O: ~! e/ n1 _7 YA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
. ~1 Y7 S  ~" q
$ Y+ ^% L* O; D; ?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
% N9 s" R/ z2 |4 A  [A:Fumet 原汁
' d% }/ K! }/ i
2 G5 c2 i3 W9 l72.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
1 _6 P6 W  m& Q5 j- B6 BA:Carrots, onion, celery 胡萝卜，洋葱，芹菜
4 R6 R* D$ q" V
73.Which of the following is a principle not used in stock making?
, s) x; t1 B5 ]. l# y/ ~下列哪一项不是用于制造高汤（低汤）的原则？
' [+ G4 ~' r/ F6 @& {$ Q7 rA:Start the stock in hot water.开始在热水中操作
$ i2 ~; r( Z4 j: Y
, x. D7 ?! I$ R2 f, h1 M+ g74.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
: v1 n4 j4 p. s5 E3 ~http://www.haibao.cn/blog/post/176242.htm

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杭州小妹

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