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。
  Q# J) E1 v0 F% o2 s
- k0 O8 J, z+ 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。
! k$ d( M$ W9 U  `; Y* o# \' G" P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 ^0 F. \1 Z8 H* _1.Which of the following methods should be used to determine doneness in a New York steak?
1 j5 q5 n9 ]$ u$ r) o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
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
2 C# X8 A- E. k9 U9 s  |9 }5 oA: acid  食用酸
- q* m" a: h# q8 o, \3.Vegetables are major sources of which of the following nutrients?
; S- P+ z9 o, J蔬菜中包含的主要营养有哪些
/ K) G4 P/ G7 k4 d- _$ iA:vitamins and minerals. 维生素和矿物质。
2 J2 Q* G. m, Q7 Q* v# }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
5.Which combinations of products are found in pie dough?
下面那种组合适应与油酥面(pie dough 做派的面团，或者叫酥皮？？）
  E( R/ A& ~2 ?( RA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
$ {4 M; m. T& {. Z4 `6The French term for mussels is 法国语青口（海红）叫什么
A:moules.法语青口，海红
( S( k8 y# e7 x7.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
: |, c: ?8 ~1 ]" X1 i# S8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
0 Y! w/ w; S; i; Y( OA:2 days. 2天
9.What are the principle ingredients in ratatouille?
- X! B; f: U1 S炖闷蔬菜有下列哪些基本原料组成。 ratatouille（炖闷蔬菜）
( U( ?; M. @& ]$ x3 [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..?
6 S' U+ V! z0 ?& ?. a% BA:cook food in quantities that will be used up within 20 to 30 minutes.
* @- X/ Y8 R: U8 @+ ]大批量烹煮食物要在20到30分钟内
! M9 I6 p. G9 b11.What person has the authority to issue a Health Permit?
谁有资格颁发健康证（卫生证）。
A:Medical Health Officer.
0 P- t$ m$ e4 b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
$ l5 a8 _# o, T0 a; N0 q8 r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
- L4 Z8 j: }1 W$ b14。The minimum temperature for manual dishwashing in the wash sink is
$ J6 a' ]  q  b4 w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:
用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
) w# F8 Q  i( jA: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
1 s* s7 f1 _8 ~0 L' V# B% D7 l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...
* ]7 S& H5 ]' I% J' ]4 X& dA:Bone- In Cut     带骨切
6 O% c/ m4 Q+ w- D6 i5 A18。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
; G+ \4 r7 [, v1 H: F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
" Y* u5 @; i2 F1 xA: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
八角和下面的那种原料有相同的味道
A:fennel  茴香
2 Y5 T- ]* Q6 _( m( ~" P21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
; T; ^# b8 N* `" {; }  u* W下面那种原料更像大葱且有平面的叶子
" j& {6 Q3 v: M8 B1 S- iA LEEKS  似蒜葱 （这边人叫京葱）
4 Q7 ?$ z- M& ?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
1 w1 s0 f/ `- U% Z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.
3 ^8 X1 o2 a1 O+ ?防止面条黏合并降低发泡。
. m& @& }* [2 E; _0 z- J- _, O24.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）
$ E8 i6 K3 o* _  q% T, C# vA:Pesto.一种绿色的意大利面酱
http://www.tianya.cn/techforum/content/96/563836.shtml
) I: p) A* k) ?- s6 G) ]. s
2 y/ m: p) E  j+ e25.Which of the following is a spring vegetable similar to spinach?
下列哪项是一个春天的蔬菜类似于菠菜?
A:Sorrel. 酢浆草。
* @# _* t- }( Y4 p: g3 g" whttp://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:
8 t, i  D2 e1 j& ^) j哪位厨师最早带来高水准浮夸的美食
2 @0 J% R$ E/ {4 S+ t5 OAAntonin 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:
% M( n& ?6 j  d8 P下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
) K) f+ p7 x: ?# xA:Cast-iron stoves         壁炉
http://www.usstove.com/products.php?id=6
6 b/ M; X" R/ E
7 u( A( K5 W" _3 [1 V6 M* o28.The French term used to describe the roundsman, or swing cook, is:
) f# h0 M* A* [" H. K# t1 ~+ b: E法国术语，用来描述roundsman，或摇摆厨师是：
A:Tournant   图尔南
/ n. T' T$ M5 L/ {% r) \
29.Another term for the wine steward is:
$ r; p+ y( k6 s0 Y( Y葡萄酒侍酒师的另一个术语是:
) o3 N. O9 F. Y; N8 s9 T' v6 @A: Sommelier 侍酒师
  x0 x. d( Y8 A6 m
, J, K2 }- w: N. y30.Molds, yeasts and fungi are examples of a:
- {2 m6 s1 t7 `7 @2 Z0 X霉菌，酵母菌和真菌是一个神马例子
A:Biological hazard 生物危害
) y  C7 ~1 ~4 S2 B6 Q" A
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
$ R2 V  G1 l* L: ]& F. R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
9 D7 k) |8 }' E" H% i
32.All bacteria need the following for survival:
9 ?/ h* H7 a6 v5 B" D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
& i, i# I* V% D9 q" p' i
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
1 l8 z: C) u6 i0 O  H食谱，接收，储存，准备，烹饪，保温，冷却，再加热

7 i' N7 J* [9 u. p34.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？
& F8 E# k% i% i' @. i2 F( M6 TA:Essential nutrients 必需的营养物质
9 ]; x) T% O0 `
# d7 B% h( S9 L# {' e( l' o35.The process by which a liquid fat is made solid is called:
" V4 N# x0 T. ~  E" E6 j9 ~+ @液体脂肪做成固体这个过程叫什么
A:Hydrogenation  氢化
5 i4 t' f: j0 u. I) n
36.Which of the following is not an example of a fat substitute?
  i5 i! Y) W; e# {下列哪项不是脂肪替代品的一个例子
A:Acesulfame K  安赛蜜K表
4 Z9 l8 ~8 ~/ K6 }
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：
) e# p" J/ @* ^- ^) {! `! {3 S+ lA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
2 \+ j8 Y% m3 u* ]
* h1 o( |2 k0 k1 g38.Which of the following is not a problem associated with converting recipes?
; j, }! C- B" \% O' t6 N下列哪项是不相关联的转换配方问题？
A:Unit cost 单位成本
2 @6 S! [- l, a* h# K' v3 |
4 _7 |. U3 @# A! _39.The condition or cost of an item as it is purchased from the supplier is called:
6 _8 g- i4 ^/ C0 |+ P+ n9 s+ p' z从供应商采购的物品的品质或成本叫什么
; l5 Y) `( ~/ O- [A:As-purchased cost 购买的费用
( Z2 ^- H, x/ K: G- ]: ^
  b3 I9 n2 j: ~/ S40.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

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？
A:FIFO=FIRST IN FIRST OUT 先进先出
! K, H) P) S3 ~' ~( B& X* ^9 F% e
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？
( O% y" N+ {3 `( K' l0 vA:Bird's beak knife   鸟嘴刀
# B  [9 a& `4 l1 Y- b3 }4 `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？
& Y% S) T; D5 vA: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?
; T# l# }5 h6 ]  J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

7 Y6 {: d  ?( I* ~8 [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
  Y+ c  ^; G5 ^6 R1 Vhttp://www.google.com.hk/search? ... iw=1263&bih=572

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？
5 t* J) e- F/ J) y* WA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀

47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
1 E, I5 [8 Y4 O5 F: j, H8 J把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
+ \9 T$ o+ G% X: w- d2 v$ wA:RondellES
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
1 K8 M. Q* e- c0 r0 l
48.Which of the following is a diced cut used to garnish soups?
; N$ a  l5 |$ n5 d/ ?5 N. u) l下列哪项是切成小方块用于汤的装饰？
. v  H8 h$ R5 V. X; CA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
: Q& D8 m: Z+ T- W' E8 }4 a* E49.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！！——
6 ^2 m' P( B( q0 W9 X$ QA:Gaufrette
3 B* W& R% X( C& w' j8 J; K* }9 Tthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
) d; u9 i8 o( R' s5 V% HGaufrette :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）
0 q+ n5 ~% R% o: _A:Cilantro 胡荽叶 香菜
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
+ B' y* X! k' m( ]+ S6 ^9 Z
5 J3 n: W0 V* Z7 t! H$ Z. W3 q! g9 |60.Allspice is made from:
多香果,  多香果香料是什么
- ]/ u8 f1 r9 A7 H  Zhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
% d; \" D) v7 @. jA:A dried berry 干浆果
1 D1 m  u* _; `8 N( l0 Q3 C+ e
61.Which of the following are used to make a sachet d'épices?
下列哪些是用来做香包德épices？
http://www.sachetcatering.com/
7 ~3 T) f& ?9 r, OA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香

7 a/ i* n5 D) }9 Q3 J) ], }62.Which of the following condiments are not soy based?
- x6 i) V3 j% k* }+ S% m下列哪项不是酱油调味品的？
A:Wasabi 日本辣根
) ]  R9 t* W3 l9 n' o% k2 e
- |' @3 E  H  K2 t63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
& ~, v; s/ t  ^6 ~3 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：
! c: ^) D! c2 B8 gA:Pasteurization  巴氏杀菌
4 f( Y! l3 W5 E: J2 A
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？
! \) [  U: ^9 X+ t0 [A:Allow to rest before use. 允许休息后方可使用。

$ d9 z& j0 W+ n, T2 L65.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

* ?; O) x7 e( \& B* `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
A:60% of the water 60％的水

0 [* q, ^+ t% G# a67.A method of cooking that transfers heat through a liquid or gas is:
; Z/ d. l' f$ ?; S. P, B: k一种烹饪方法，通过转移液体或气体是：
A:Convection 对流

68.The cooking of starches is known as  烹调的淀粉被称为
A:Gelatinization 糊化
3 M; F! x& F. J/ Q
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
" ], p  w( v* H" d$ T6 F- eA:Braising 烤
4 |' V# U3 F) s; U, w
# L6 a# ~: O2 d+ ]# d, W. ]- i70.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

/ G6 m/ @" j& e- x71.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
+ Z# i7 ~4 v9 u! j% WA:Fumet 原汁
' \: c' f+ N  @3 j: J& a" e/ {
; i/ w3 M3 t/ f: S2 N72.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

9 h7 h) ~  @) N0 x7 [# H73.Which of the following is a principle not used in stock making?
: `* C- O7 w2 F9 Z2 ]; Y5 L4 T下列哪一项不是用于制造高汤（低汤）的原则？
2 F% q2 Q8 B& [' }( r8 e( `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
A:Remouillage 法语熬汤
http://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

内容顶上去