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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2 X  T. s# B( ?, ]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。
7 f9 z5 c, H" C: C- ?5 Y. j. z9 E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
' P* H% s5 T4 D, k) G2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
) g/ o# l# J& `3 }* a4 H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
  Z, s& f1 K( ]A: acid  食用酸
" h  |# b" a* C: Q* x3.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。
2 i; l/ g; B6 L4.Cauliflower is commonly served with
* N- }3 [2 a% p3 A# O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?
& n+ J  u# K3 U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
: e* C* E6 A" O8 P5 [. wA:moules.法语青口，海红
) R. P  a( x# _& P7.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
8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
2 T& o8 F0 D. t) D0 \- U! J4 WA:2 days. 2天
9.What are the principle ingredients in ratatouille?
* V! Z8 ~2 t: g* L0 w炖闷蔬菜有下列哪些基本原料组成。 ratatouille（炖闷蔬菜）
6 |4 h" c, \, n# n3 MA:Zucchini, eggplant, green peppers, onions and tomatoes
- y. T7 P$ f, [: K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..?
9 k- z% L( b0 a; ]0 X; ]A: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?
$ x$ L: T; ]/ v4 U9 Q* u+ }' \谁有资格颁发健康证（卫生证）。
' S# d4 T' S/ TA:Medical Health Officer.
医疗卫生官员。
12.For what period of time is the health permit valid?
  q$ R! w' ?$ g* |1 v: x' a2 u. h健康证的有效时间是多久？
A:12 months.12个月
* e* F1 P3 h/ ]% q13.In the area where food and drink is prepared, the ventilation system must be able to change the air
9 H: {0 n8 f: P! _, e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？
* R  P% M2 m# J" j5 MA:110 degrees F (43 degrees C). 43度
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
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
4 C+ G0 M4 t7 I. [$ g16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
& C5 o# |. d% D% Q9 a! ]; A3 C7 B' @* R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
17。Wing or Club is considered a
翼和CLUB 被看做是一种...
. Y7 h# N) X6 Y2 ]  cA:Bone- In Cut     带骨切
3 @# U9 o+ ^' l2 B9 D18。New York is considered a   纽约牛扒被看做是一种
# R- L, _9 l+ lA: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
) Q# W5 t# g$ e4 ]' t# t; KA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
3 g3 f4 J# r) ~7 L$ M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
1 o1 R; ~2 L- d八角和下面的那种原料有相同的味道
A:fennel  茴香
/ g$ s; j  }3 |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
/ O: }& F/ P% x& nA 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）
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
4 T0 I6 N! J% o  ]  ]: M向煮沸的pasta （意大利空心粉 ）中加油是为了
; i' D* T$ N# r: O2 d$ FA:prevent the pasta from sticking and to minimize foaming action.
防止面条黏合并降低发泡。
24.Which pasta dish features pine nuts and basil?
1 s. P6 y% n9 ~! F8 w+ ^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

9 @* |- ]! q% M$ p* @8 e2 i25.Which of the following is a spring vegetable similar to spinach?
% v" ?- }; o, s' u+ j; ^) x下列哪项是一个春天的蔬菜类似于菠菜?
6 w7 F" a0 E1 P. w# @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
  H& C+ W9 T  Z7 ^6 EAAntonin 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 。
( Y& X  S" V* \4 b" y0 PA:Cast-iron stoves         壁炉
http://www.usstove.com/products.php?id=6
1 |# {" f. _6 p# J% e. y; Q  u
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：
A:Tournant   图尔南

29.Another term for the wine steward is:
8 a  i8 Y3 {8 H1 v! O. }, y- s3 Y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
3 @+ m8 e" m2 _0 c6 |4 ]! j, r  Y, vA:Biological hazard 生物危害
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/ }- Y/ p( o( l3 i: W31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
: U9 I- i' B! t- n' v- L/ u  O/ Y根据加拿大食品检验局，食品的危险温度区在多少之间：
: V+ R: r, g* J9 T: l; |6 OA:40° and 140°F (4–60°C)     4-60度

32.All bacteria need the following for survival:
. v4 [, j* |: A0 A5 v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?
以下哪项正确表示了HACCP体系的关键控制点？
3 S* f+ k! J5 `A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
( D# Q/ R/ U+ f& b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?
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

) c7 p6 H$ A" M, W) H35.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
/ ?4 H+ h2 H+ n" \# V: e' ~6 c6 uA:Hydrogenation  氢化
9 Q2 J: D$ z1 ?9 c0 R0 i% U+ N
; j1 g" F) @, d& k' N36.Which of the following is not an example of a fat substitute?
1 K% ^4 O- K/ w4 V" o$ e9 U8 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
* T9 ]( r, t9 Z- ]; Y; p) h3 K
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：
# b1 r% i7 ?6 ?2 Y7 x  z: V, @A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
) b) a7 [3 x& f1 o" {" C
38.Which of the following is not a problem associated with converting recipes?
! p: v5 b/ Z5 w# m1 M/ p/ c# o下列哪项是不相关联的转换配方问题？
5 [' g( E3 \- R% HA:Unit cost 单位成本
6 M' S* c! ?. b: ^3 S( t
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
9 I* l0 _0 f/ wA:As-purchased cost 购买的费用

& \' R; E# N- H# K( i6 H40.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
6 u  Y2 A" m1 w3 x3 D" R- `A:Parstock 基本日常最低库存

! c+ u% W4 ~3 [* E1 F7 e7 U# R41.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?
下面的那把刀是用来打开蔬菜吗？
A:Bird's beak knife   鸟嘴刀
/ V0 `# ]: q) M7 K: k0 K# U! a- }2 bhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird

43.What is an instant-read thermometer best used for?
" m& G& D2 J/ D3 n$ U+ Z; F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
9 w$ j, i8 A( e( m0 {/ U
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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3 F; n- f0 ?2 Z/ ]9 e: h45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
  ~' a2 V6 {& F: W1 ]9 k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
5 ]" x! Y( b* U- @, Fhttp://www.google.com.hk/search? ... iw=1263&bih=572
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6 C7 \5 J) F! b! u3 p/ W8 h46.Which of the following is not a rule for knife safety?
下列哪项不是用刀的安全规则？
' K0 F& n' a0 Q" vA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀

1 M2 b6 e  V0 y2 c47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
. Y5 r6 v/ b, m- u/ W2 t4 r把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
A:RondellES
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
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' A" U. z4 \8 p  J0 q, u48.Which of the following is a diced cut used to garnish soups?
6 }0 u$ I9 [7 O$ }5 h- k; e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
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
7 v+ E  T. N$ X9 g7 h. e% M' m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！！——
0 D& O  I. k, m# T. s, c  Z' pA: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
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0 O3 P4 K7 D% c& u8 O4 N* u( D50.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）
6 A2 ]6 p) _9 d# z2 X, dA:Cilantro 胡荽叶 香菜
! X3 Q! z  h/ whttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx

; e1 D$ y' R7 ^% P- F0 ^1 s60.Allspice is made from:
5 v% D0 H4 f- H1 P. }- j( E) P/ n 多香果,  多香果香料是什么
2 J2 ]: A1 |0 |& ~9 T+ @3 Ahttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
. k% Y0 o& |6 a- m$ j- ^; xA:A dried berry 干浆果
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0 |! r, \# f0 T61.Which of the following are used to make a sachet d'épices?
7 d" ~/ Y! H- |, r下列哪些是用来做香包德épices？
7 x7 }- {) n" S& z$ t: T( Khttp://www.sachetcatering.com/
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香

62.Which of the following condiments are not soy based?
. M  @! j3 m! f" q& N6 h, f5 }4 r下列哪项不是酱油调味品的？
A:Wasabi 日本辣根
$ l7 o" P8 Y0 M, ~  ?2 B
! g6 a/ r, O8 o8 \+ M63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
$ ^  L" n0 ^. R# G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
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/ d- v1 ?- A8 k64.Which of the following steps is not the correct procedure for whipping egg whites?
) v& D7 I9 T" U/ s: W7 q3 v! D1 ^1 b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：
A:56g and 63g 56克和63克

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
' L) {5 o* w( I4 B0 pA:60% of the water 60％的水

# x2 f0 P7 j1 H) Y. W# e' c+ M8 k7 G67.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：
# q- j1 S  f3 a3 K# O6 [* nA:Convection 对流
# w) f2 z3 r. B' |: c9 b
8 a2 a1 o1 I1 @# j68.The cooking of starches is known as  烹调的淀粉被称为
, T; d4 i8 e  u) A' TA: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：
1 ^6 h5 J3 l- [4 U( `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
' D' r1 `* o# ]7 S& K6 L% ^5 }A:Fumet 原汁

/ \) C  n, U, E72.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
6 u6 `& h" L/ q* G8 k1 M, \
1 X: r# k( |1 ]8 H0 m: J9 p73.Which of the following is a principle not used in stock making?
' S* R3 a! L, f0 ~% M3 p1 U$ R0 X0 ~. H下列哪一项不是用于制造高汤（低汤）的原则？
0 ^( L4 p) |+ s# _# }; O3 ?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
5 n. q3 Z  H. U! ^8 M6 t, uA:Remouillage 法语熬汤
2 w# m, E- ~* v. N- qhttp://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

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