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。

5 x1 U' K; C& \9 [5 |2 G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
7 l  n- S9 A" ]" i7 u% I. W/ s1.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）
. |: ^- H+ @& S# ^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
2 k4 V! ^0 s- ^5 I: b2 \2 F3 A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
5 e8 N. L4 P2 d  H. `A: acid  食用酸
3.Vegetables are major sources of which of the following nutrients?
9 \+ J) [1 f( C! \. Y; U蔬菜中包含的主要营养有哪些
8 G; c" ?# b  M; VA:vitamins and minerals. 维生素和矿物质。
( k% d. G1 k0 Q0 i4.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?
' N0 Q5 ?9 B, |+ O2 n) `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。
  m) p% E9 ^- G* @  a+ C6The French term for mussels is 法国语青口（海红）叫什么
A: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？
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
/ T' b' [7 D/ W/ D" W( PA:2 days. 2天
9.What are the principle ingredients in ratatouille?
- f4 L6 e% C7 W. I2 W6 r/ e( i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
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..?
- {  F: U) u. S- GA:cook food in quantities that will be used up within 20 to 30 minutes.
1 y3 G. X- E9 q& ^4 h% k大批量烹煮食物要在20到30分钟内
( M! i( Z. k& {4 C11.What person has the authority to issue a Health Permit?
* Q3 P. ~$ b/ m' T% n谁有资格颁发健康证（卫生证）。
' m, R( k3 u, dA:Medical Health Officer.
医疗卫生官员。
3 }  m7 y  k# d) @0 y  m$ r/ T12.For what period of time is the health permit valid?
1 x) Z# B* L- H7 C4 @/ ?& _& h健康证的有效时间是多久？
; y, K. [0 c$ B5 w7 sA: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
! y, \: T7 s, @% |# I4 ~) _6 e' z- w在食物和饮料准备区，通风系统换气的标准时什么
2 y8 c  Q  J  x1 Z4 V& A- h+ [A:08 times each hour. 每小时8次
) ^7 w4 }6 N" R! O+ ~9 }+ ]9 q14。The minimum temperature for manual dishwashing in the wash sink is
* e, V" E8 @* {$ x" q6 E手工洗碗，洗碗池的水温最低多少度？
A:110 degrees F (43 degrees C). 43度
* k6 C3 c& }: d9 t9 [: m. J15。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
. t8 t) Q  d( Z16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
( o% _: p4 ?, G, i1 o用羊皮纸或锡纸包裹然后固定蒸熟（和包荷叶同理）
& z5 u3 o, }5 K6 s% A+ nA:en papillote.  法语自己理解
( W! E* g, S3 i17。Wing or Club is considered a
翼和CLUB 被看做是一种...
/ C. Q1 b- H( lA:Bone- In Cut     带骨切
18。New York is considered a   纽约牛扒被看做是一种
A:Boneless Cut     无骨切
3 v& F+ C7 O' o" V19.In general, a court bouillon for freshwater fish will contain
5 k9 f) I+ j# m( b' G+ l3 _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.
2 n: ?7 c) S3 S; A/ ?; u和做海水鱼同样数量的调味料和香料
2 f# r6 d: K9 w; [20.Anise is very similar in flavor and appearance to
% H& f0 Q' t' `# {# i3 t8 p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
, X) `3 \" o2 ]7 DA 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
& X: D& L$ E6 ^/ w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。
4 g' e5 P7 O1 _- g4 F2 O24.Which pasta dish features pine nuts and basil?
6 c! W; P$ o9 V0 O' S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
3 m2 }: t  C, ]; {) N6 F& {
' J0 Y- |3 ]  P2 j25.Which of the following is a spring vegetable similar to spinach?
% r& H' r8 v* X! q下列哪项是一个春天的蔬菜类似于菠菜?
A:Sorrel. 酢浆草。
0 H  ?+ c* j5 h" [: }* ghttp://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:
# F( `# m% O; \8 R: y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
9 u, c$ f+ S% T  U2 i
2 W1 F7 Z9 W7 c6 }8 Z& p27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
, `) N0 b: K: F9 j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
5 }0 k+ O4 a/ B: }. E1 S
- e: e# V* V6 C* \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
0 Y& b1 ^/ o* f; ?0 N
7 g  H( |" H6 M: I7 ^+ U29.Another term for the wine steward is:
" R7 j! e% L1 ]  j* y& v4 Z; ?0 C葡萄酒侍酒师的另一个术语是:
! H! |) b% F, S" r6 s# K/ mA: Sommelier 侍酒师
2 ~. ~# V2 S9 h8 Z
2 F2 i. f3 t! i8 @# A  Q30.Molds, yeasts and fungi are examples of a:
8 L# N5 |, E9 p霉菌，酵母菌和真菌是一个神马例子
A:Biological hazard 生物危害

& V) W1 u. ^6 n  g# e/ q31.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
8 a1 m% K- P) u" w  W8 @  D
! [  S0 k5 \+ L$ w$ L  E* r32.All bacteria need the following for survival:
( Y$ U& N/ f" ?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
+ o. T7 G! S- R$ L1 f. m  {
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？
! h6 O; V& {( C2 SA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
食谱，接收，储存，准备，烹饪，保温，冷却，再加热

6 s" g8 B0 j, D6 R. 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？
! k# B) r* }3 p4 _! r# Y% K$ WA:Essential nutrients 必需的营养物质
5 B! T3 G! m. K/ l
! r% W& S4 X0 \" n+ r35.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
6 a  W6 w1 {  T. L( d' C' mA:Hydrogenation  氢化
' [/ F; [. s) D# d9 d
36.Which of the following is not an example of a fat substitute?
' y3 A) E: O& }7 }下列哪项不是脂肪替代品的一个例子
A:Acesulfame K  安赛蜜K表
. r4 J8 c9 C% n+ T
, U* J3 F" u6 m$ k4 l37.Health Canada requires that a product labelled "fat free" contain:
4 L, V6 \3 d2 Z5 b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
' T% ]3 `4 C2 }- c
38.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？
0 y; j3 C. F! w9 H" p3 S4 AA: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
6 d6 D5 E7 G% f2 I' u1 o& G0 dA:As-purchased cost 购买的费用

& R$ v; w5 n* [$ c6 ]40.The amount of stock necessary to cover operating needs between deliveries is known as:
; q6 M( M2 Y/ X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
' {; A4 s$ `- g, z0 M; Z
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？
6 M4 C3 u  @* }+ g8 |; c; s8 bA:FIFO=FIRST IN FIRST OUT 先进先出

42.Which of the following knives is used to turn vegetables?
0 {' @" J8 D3 ?; A: W  s下面的那把刀是用来打开蔬菜吗？
A: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?
即时读温度计最好用于那方面？
. }% a6 ?& S/ U& oA:Checking the internal temperature of a roast 检查被考物品的内部温度
! H! t1 X% |& u/ g
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
' W+ \  b& ?& f4 DA: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？
A:Food processor 食品加工机
/ c# b9 e' V' E2 F/ r* l# {. S' Ehttp://www.google.com.hk/search? ... iw=1263&bih=572
- v+ y' F9 f) }9 E8 }/ K
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
8 p& w: J* w% @8 ~) P; I5 o; k9 K
8 r8 i0 m4 ]8 Y47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
. E' C; P, g# p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

/ ?' Y' p& K2 O! h" f48.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
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！！——
+ c' b0 X& h& R! t$ [; C+ P' D) z9 FA:Gaufrette
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
0 e3 s" S! }5 Fmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
7 j: v# P+ k, d9 H- n
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
7 Q2 {& L+ O: Z$ 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）
A:Cilantro 胡荽叶 香菜
0 j6 ]5 A2 T$ L- ~http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
3 h# ]! K1 z9 F2 C( ?# [+ B
, `/ `' Y8 G$ e9 B; S4 e2 f60.Allspice is made from:
多香果,  多香果香料是什么
) }/ j/ |' N2 @  |  \http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
  I- c3 |6 C' E4 K7 [" xA:A dried berry 干浆果

* {9 ?1 M' F9 x61.Which of the following are used to make a sachet d'épices?
下列哪些是用来做香包德épices？
: {9 M, o4 J" o. `$ ^) K3 ~( j: H4 r4 Jhttp://www.sachetcatering.com/
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香

6 K" f. X, K5 T( Y* u, I6 Y62.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
4 f4 m- D$ d2 J7 ]+ U) D
9 u8 K  ^" E/ [2 _$ M63.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
; ~5 n5 }$ j: q2 i/ }# @9 ~
# E) L2 O  L# a% n64.Which of the following steps is not the correct procedure for whipping egg whites?
  m. b% T! U$ o6 U8 i0 J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 f( \$ u/ B$ L; k, n7 N, M65.The weight of a large egg is between:一个大鸡蛋重量介于：
) f- ~. S* K' X$ vA: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
! k* M8 w% ~& A' B$ k1 yA:60% of the water 60％的水

67.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：
, |: d/ B+ e& X5 D4 YA:Convection 对流
: V# a! ?4 O7 J) j9 @" I* v3 @  H
68.The cooking of starches is known as  烹调的淀粉被称为
A:Gelatinization 糊化

+ T3 N+ Q6 U. Y. X69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
1 f7 Z3 t: L  ?# K& WA:Braising 烤
& u+ [  S" X1 ^0 p6 b
1 I0 B: O. l: E6 t, W6 ?8 T70.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：
: Y, @; Y2 v4 WA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理

. h+ `1 t) O0 B$ |$ v8 r71.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
* _  l1 B0 u, G2 q, GA:Fumet 原汁

! r5 s0 l- y  `" y! N9 f3 \: w: 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

' D$ |, s: o+ H' M9 _- ^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
1 Y+ e( K. U2 \% o5 C6 A4 _9 X
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 c% H" o6 [) Y! f! c& q/ {" nhttp://www.haibao.cn/blog/post/176242.htm

qdlaoying

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杭州小妹

加油！

qdlaoying

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