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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0 y4 z3 \/ c7 k' \- q1 V: Y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。
2 G) f" Y- c2 V$ l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
) a" h% x- ^6 ?$ A; d2 a6 K2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
  `( ~% C/ q4 L% X3 Y, K+ `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
A: acid  食用酸
( X* T) l6 F% a4 U3.Vegetables are major sources of which of the following nutrients?
$ x0 v4 c; X: W( ~, B蔬菜中包含的主要营养有哪些
A:vitamins and minerals. 维生素和矿物质。
4.Cauliflower is commonly served with
, L: n& s1 {. u" _4 T  S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？？）
' s( M0 l- M" X6 o1 ]A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
6 I4 E/ W! r* |" l' d  ~4 u$ b6The French term for mussels is 法国语青口（海红）叫什么
A:moules.法语青口，海红
2 T/ ]4 y8 y% G. _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
" H( j, M3 q0 ?6 u. Q8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
5 A% Q/ U$ X, b( ^% HA:2 days. 2天
9.What are the principle ingredients in ratatouille?
/ x! \" G% M" V' B炖闷蔬菜有下列哪些基本原料组成。 ratatouille（炖闷蔬菜）
7 S+ g8 z( t" V8 c: T0 [/ MA:Zucchini, eggplant, green peppers, onions and tomatoes
" q, Z. x: d- C4 p; E& v" ^" y' s3 \西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini （西葫芦 角瓜 ）
) n: Z9 Q# k. [* i9 g: n4 ?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.
' t& D) m2 v9 u4 r1 B大批量烹煮食物要在20到30分钟内
5 u; o. C3 E: |- j0 T11.What person has the authority to issue a Health Permit?
4 x7 X" o. O: l7 N  x谁有资格颁发健康证（卫生证）。
A:Medical Health Officer.
( r7 g+ A1 m$ c, W医疗卫生官员。
12.For what period of time is the health permit valid?
. K2 \+ K- e8 |7 y# \! W健康证的有效时间是多久？
2 [6 O2 q7 J. ^' K0 d0 bA:12 months.12个月
* M- r# i" U% \5 `0 g* _13.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
" F+ f- @" U+ Z* P  G( a2 {A:08 times each hour. 每小时8次
14。The minimum temperature for manual dishwashing in the wash sink is
; L; O& G9 L2 ^/ ?! g: x手工洗碗，洗碗池的水温最低多少度？
A:110 degrees F (43 degrees C). 43度
8 V/ \" e! D* P" o0 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
+ B4 a, O1 L; qA: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
: w; s- _" z% Q" ^3 O6 d' O# f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
( N# ~  g& I$ @# b6 P17。Wing or Club is considered a
$ G' t" u& j6 V) v翼和CLUB 被看做是一种...
A:Bone- In Cut     带骨切
$ j: i& A* D6 y# P8 n1 }. u18。New York is considered a   纽约牛扒被看做是一种
A:Boneless Cut     无骨切
0 t3 z) Z. `1 I0 p19.In general, a court bouillon for freshwater fish will contain
* m, X  u! \! h) I( u  D7 D) i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.
- B: A2 K( {! F  C和做海水鱼同样数量的调味料和香料
; b1 h' k  P0 [# v3 _. P4 f20.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
7 ^$ j; h, H% t1 i- @7 Y2 JA:fennel  茴香
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
4 \( q) `6 q+ L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
, q# K! ]' \1 A8 n" ~& Q& {# s下面那种刀切形状指的是很小的粒（末）
5 j- v8 F' p: |/ z" {; KA: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
0 C! Q" C. j8 p+ m" g. X9 sA:prevent the pasta from sticking and to minimize foaming action.
% F& Q, k2 n) b: r防止面条黏合并降低发泡。
24.Which pasta dish features pine nuts and basil?
' w! a5 T& s- B: p% j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

25.Which of the following is a spring vegetable similar to spinach?
3 h- Z# h( E( U, z, }; t( H5 b下列哪项是一个春天的蔬菜类似于菠菜?
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
AAntonin Carême 人名 安东尼·卡罗美
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/ f+ X0 M( P. }# O' k27.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

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
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29.Another term for the wine steward is:
; @3 F8 j; P* X7 |& R, s  Y葡萄酒侍酒师的另一个术语是:
$ v* @" H$ s  `7 u  iA: Sommelier 侍酒师

30.Molds, yeasts and fungi are examples of a:
) O, e4 u0 X8 z霉菌，酵母菌和真菌是一个神马例子
A:Biological hazard 生物危害

# i! U' S0 ^0 |& h8 P) v6 J31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
( }% C/ s, N$ S2 N$ k根据加拿大食品检验局，食品的危险温度区在多少之间：
6 O( h( H2 J) U, R  Z1 U2 tA:40° and 140°F (4–60°C)     4-60度

! s( Y, T3 H) b/ @* b4 h# b32.All bacteria need the following for survival:
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
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6 f! g' D# B; H- ~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
3 j/ Y% q5 s* j$ S. v( S3 ~食谱，接收，储存，准备，烹饪，保温，冷却，再加热

$ y4 ?+ e& c1 U6 {34.Which of the following is not an example of a carbohydrate?
1 D5 Y6 M4 s: c下列哪一个不是碳水化合物的例子？
6 J1 J0 _5 a% W, vA:Essential nutrients 必需的营养物质

35.The process by which a liquid fat is made solid is called:
) `# {5 ~& k7 H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?
6 _7 W/ D1 Y) x+ D4 N3 ^2 ?5 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

2 d/ X3 y1 F0 Y9 q37.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

# }4 ]$ X( g" }# W& y38.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？
, ^" S% P4 l& I7 c/ AA:Unit cost 单位成本

2 J' s! `1 @& O9 S5 h7 C39.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
7 R% c0 Q0 _; n1 z% h# t- _# D( lA:As-purchased cost 购买的费用

& A" E. i! y  B4 {40.The amount of stock necessary to cover operating needs between deliveries is known as:
- f' ?% D  {: x- y在新货到来之前用于日常所求的必要库存量叫什么
& k+ f4 o6 k: Q, r8 g/ r# F, I; \1 s, KA:Parstock 基本日常最低库存
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( N/ I7 G' Z1 }% R" m" o41.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？
7 U4 g, m$ Z& \4 I1 Z4 gA:FIFO=FIRST IN FIRST OUT 先进先出

" L9 d+ o) ^& d9 h42.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
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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/ a9 t9 [0 X# P3 ^: @43.What is an instant-read thermometer best used for?
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

/ ]# _( E6 _2 J( o- R44.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 z# K* L" {6 T45.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
5 C& V' f0 X5 C; i# q1 ~  G2 Shttp://www.google.com.hk/search? ... iw=1263&bih=572
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, L5 Z. K& d2 s' [5 P+ O46.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

9 `  w# }. f1 z4 j4 F, g/ D47.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
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting

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
$ u) T/ c0 W- p0 @& L7 v! h2 A0 _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！！——
* B; q/ q' Y- G+ a3 hA:Gaufrette
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
! v3 A# s: g7 Q$ mGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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' k$ s  `2 u4 `' {; l50.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）
A:Cilantro 胡荽叶 香菜
& K4 X6 j* _1 W! T( o% F# Yhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx

60.Allspice is made from:
/ w" K- {  K+ ]' T* T& m 多香果,  多香果香料是什么
) o  i$ w7 w1 ?- f$ o. |- H3 K3 chttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
% I5 o- r! N$ TA:A dried berry 干浆果

) p8 s; w; t# y3 |, _2 m) H; D# ]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？
2 G+ W: ^$ Q6 h. M3 Mhttp://www.sachetcatering.com/
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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62.Which of the following condiments are not soy based?
" T2 ^: }* w8 L+ M/ R下列哪项不是酱油调味品的？
4 z) W! t/ x5 b" t$ fA:Wasabi 日本辣根

63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
9 X6 ]0 s, C* l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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/ }8 ]* L$ j$ K1 r+ l64.Which of the following steps is not the correct procedure for whipping egg whites?
9 ?! _. y* ^0 h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。

, V2 B6 b1 d7 |! H# {9 }65.The weight of a large egg is between:一个大鸡蛋重量介于：
3 w. B! G) s2 wA:56g and 63g 56克和63克

: T4 @! N: E  \7 F+ N' t' L# A66.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
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67.A method of cooking that transfers heat through a liquid or gas is:
- D0 u; l& b( I+ Q一种烹饪方法，通过转移液体或气体是：
/ q) k3 @! `  S9 y/ qA:Convection 对流
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! Q. h5 j# I! n6 |2 ^* g68.The cooking of starches is known as  烹调的淀粉被称为
A:Gelatinization 糊化
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  F1 D. [  w  Q& l# a69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
, I* R: x9 H, C0 K$ S) ^A:Braising 烤

4 u" X5 q" B% x. H0 F$ F0 Y70.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：
, T" x% v* a6 x) z) UA: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
! I+ e4 f$ E8 {A:Fumet 原汁

3 U+ D' A8 A# K5 o: ?4 I; j72.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
; e% ~. E; F: T* t5 kA:Carrots, onion, celery 胡萝卜，洋葱，芹菜
8 w  ^& p0 x" B
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？
% d/ e8 x- I) NA:Start the stock in hot water.开始在热水中操作
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0 Q5 h- D( k% b4 s74.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
0 V% f, a. I* W0 R: LA:Remouillage 法语熬汤
, q7 G0 Q( p3 Y1 Y; ]! @0 lhttp://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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