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 d3 Y; V# d" z4 C& p9 d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）
' c* r* V0 P$ s& \9 B- O% oA: pressure touch. 压力触摸
2 [2 {+ b' y' w9 [& F! c* R7 {2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
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
  U% H/ A. p& j1 I: mA: acid  食用酸
( T- X$ i2 @! c8 t  j0 e3.Vegetables are major sources of which of the following nutrients?
3 g& _: j9 s* Q: q蔬菜中包含的主要营养有哪些
! p/ L0 l" p) ~A:vitamins and minerals. 维生素和矿物质。
; S/ u) _8 G& G% z3 }4.Cauliflower is commonly served with
7 t7 ]6 o' ^! @- R. _& m- j花椰菜（菜花）最常见和那种酱汁搭配
- c8 W/ i6 j% ^! ], C, x+ }A:Mornay sauce. 奶油蛋黄沙司
5.Which combinations of products are found in pie dough?
7 l& S& q" A8 T7 i) b4 ^/ Q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
; C! U2 j. D0 a" ?6 U) R, q# U6 A7.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
A:2 days. 2天
9.What are the principle ingredients in ratatouille?
炖闷蔬菜有下列哪些基本原料组成。 ratatouille（炖闷蔬菜）
( ~/ ^( s  S2 `4 t6 k) _% K6 WA:Zucchini, eggplant, green peppers, onions and tomatoes
: @' ]0 N/ p1 g( X( a" u! x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..?
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?
谁有资格颁发健康证（卫生证）。
' A/ p3 a9 v% L/ ^7 |3 b3 M8 W3 JA:Medical Health Officer.
- k; r6 E3 U6 g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
6 C" p# Q' n5 [: t/ ]! \% ]) m13.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
$ V$ a( H! B  C$ sA:08 times each hour. 每小时8次
1 i9 ~6 A" Y3 w! g. d8 v. Q* m14。The minimum temperature for manual dishwashing in the wash sink is
" K: I4 y, j, C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:
6 l/ S+ w; R: N5 f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
$ H7 p3 S. n: {16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
: [# q6 A3 ?$ e3 @4 ?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
8 ]; {8 [4 T" [2 c17。Wing or Club is considered a
# H8 Q4 z9 |, @) V0 V; r: ~( R翼和CLUB 被看做是一种...
0 h2 O8 d/ Z: ~4 g1 wA:Bone- In Cut     带骨切
18。New York is considered a   纽约牛扒被看做是一种
2 N$ L' ^5 ^) Q' W, f, Q" SA:Boneless Cut     无骨切
  d) @9 P' g  q# G; i. u" q19.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
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
7 }' ?9 Q4 ~5 W0 `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
2 o0 y' H' P+ D4 c八角和下面的那种原料有相同的味道
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
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）
# U, D2 T  T8 A/ VA: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.
防止面条黏合并降低发泡。
3 ]! H2 J  G9 w7 C1 S9 u24.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）
A:Pesto.一种绿色的意大利面酱
http://www.tianya.cn/techforum/content/96/563836.shtml
- @$ b6 O  S' u. E
25.Which of the following is a spring vegetable similar to spinach?
: @* _/ z4 [5 F% H1 H' f下列哪项是一个春天的蔬菜类似于菠菜?
" S( |2 ]1 A# ]: c( kA:Sorrel. 酢浆草。
0 n8 R4 V: L1 V: k, N  `& Z0 Nhttp://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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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
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& ~1 r& M; v5 J) ?3 b. t+ Y28.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：
( @) J8 t5 W6 l4 GA:Tournant   图尔南
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4 ?" H- Q  _2 }7 i$ l8 ~) K1 E5 I29.Another term for the wine steward is:
  d( Q8 K) X) Y* i8 r  K- |2 Y葡萄酒侍酒师的另一个术语是:
A: Sommelier 侍酒师
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' j5 |+ Q# W. U: B30.Molds, yeasts and fungi are examples of a:
% b' }4 n* ~/ A' ^霉菌，酵母菌和真菌是一个神马例子
7 k7 }" C8 L& e4 bA:Biological hazard 生物危害

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
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) `9 g5 b( Z- i32.All bacteria need the following for survival:
$ J' Y. f; L" T7 f, 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？
A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
6 E6 J6 J( Z! j$ S食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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0 S5 d* R0 g, i& K5 b$ J4 e$ ?; E34.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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- Q9 Y4 Q7 N& I7 f6 O35.The process by which a liquid fat is made solid is called:
# j- r: d6 Q( L2 ]% r5 S2 r2 v/ x8 k液体脂肪做成固体这个过程叫什么
A:Hydrogenation  氢化
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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
$ J; b' K! w* u# nA:Acesulfame K  安赛蜜K表

# E" }  N( q1 B8 K) f; ~6 {8 z37.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：
& ]* J, ], ]% n' I9 ?: K) A: P& AA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份

/ x, c6 h( x* r' k1 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？
. h! n* |) C/ I2 K# b: _% KA: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:
. q% d8 C# {8 J, j4 K6 n7 K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
A: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?
* V* w8 Q1 f2 Y9 c下面那个缩写是用来表明正常库存流程？
. X5 a7 L1 d( C! G9 m) ]( RA:FIFO=FIRST IN FIRST OUT 先进先出
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42.Which of the following knives is used to turn vegetables?
2 X4 L# I$ g% E* M$ h: N- X# m; s+ e下面的那把刀是用来打开蔬菜吗？
; y3 f1 s# `/ W5 P9 {2 E2 QA:Bird's beak knife   鸟嘴刀
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird

2 v4 {, g/ t1 x7 d2 q7 N2 j43.What is an instant-read thermometer best used for?
% D4 J$ B) {3 t. u$ n& n即时读温度计最好用于那方面？
. E$ a  B  g/ C- N) vA:Checking the internal temperature of a roast 检查被考物品的内部温度

" x5 M" j+ X1 {# ]; k& D; l44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
( j$ M1 M+ ^2 B4 N9 ^下列哪些金属材料受热均匀，通常用在铁板而且非常重
' H+ q6 H; S  v" v' Y1 ~A:Cast iron 铸铁
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7 @4 R! v$ F: K  O9 n# z1 g45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
+ a- G5 \) e& _' {2 |* |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
3 c7 x. p/ M5 o1 b2 o2 k* c% L& Hhttp://www.google.com.hk/search? ... iw=1263&bih=572
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0 c( e2 S1 X; u9 y4 ^$ d46.Which of the following is not a rule for knife safety?
" [! s# A5 D$ I7 f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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! H4 ~. R' 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？
A:RondellES
5 B& U  R" L7 M# U5 x+ h: T) `http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting

2 b7 O0 \" O1 i' q48.Which of the following is a diced cut used to garnish soups?
4 h: A, A. w0 j/ v9 @: \, Z下列哪项是切成小方块用于汤的装饰？
! R$ M" Y8 C, rA: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?
' o$ i8 [& ]: A& J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
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
8 [- M+ d" y& S$ }( z; Imandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572

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）
4 V* Z+ q$ |5 Q3 {A:Cilantro 胡荽叶 香菜
2 g) ]& E3 z" l3 U( Q: ghttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx

60.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

7 B  o2 |- u+ U61.Which of the following are used to make a sachet d'épices?
下列哪些是用来做香包德épices？
  U9 P9 U0 V' ]! v+ fhttp://www.sachetcatering.com/
) S/ v$ K8 }: X; u' A/ D, d$ [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?
# ]7 w5 S. K6 g. ?4 F- t& I/ e下列哪项不是酱油调味品的？
+ r& V0 a5 a; u8 SA:Wasabi 日本辣根

4 z  V; e' v7 E+ s" K63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
$ C# W" N! x5 @* `7 C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：
; T6 s, |7 e* `* y" V3 XA:Pasteurization  巴氏杀菌
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$ Z5 Y$ u( d  v( \7 b5 b" `64.Which of the following steps is not the correct procedure for whipping egg whites?
$ y+ |( H4 }- T# z) 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：
% W0 e7 Q4 l' \# x: W+ b) B/ MA:56g and 63g 56克和63克

; g' G5 a, {7 j! s- e66.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
! i" m/ w: s: o7 SA:60% of the water 60％的水
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: q0 B; G1 m4 B; \2 \% I67.A method of cooking that transfers heat through a liquid or gas is:
4 `$ ?5 K8 q8 o一种烹饪方法，通过转移液体或气体是：
. D' o7 V% W: L. q7 y. B- lA:Convection 对流

! T( Q9 S% {3 }  {! Y68.The cooking of starches is known as  烹调的淀粉被称为
2 A7 u2 r+ A9 }' rA: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？
8 i3 F; d4 g0 ^4 yA:Braising 烤
1 y$ Z; X( B6 p: l) m% K
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：
0 O- k! _1 w. g" @5 |) KA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
9 Y7 l) m7 z2 }# a
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
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) `4 i2 y. G% Z' k& V7 T72.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
, j$ d1 G, a1 s  i$ E9 P5 c" kA:Carrots, onion, celery 胡萝卜，洋葱，芹菜

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？
9 D4 D4 `; T- Z; |7 q& LA:Start the stock in hot water.开始在热水中操作

' X' H2 Q' l: f; d6 _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
A:Remouillage 法语熬汤
$ {8 R9 c4 u* x2 @5 d9 zhttp://www.haibao.cn/blog/post/176242.htm

qdlaoying

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杭州小妹

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