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。
  [: _* j) d* |/ i
0 a) ?. b4 S( J9 _% ?: J* A" U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。
: m2 f  T1 h: \8 |2 r2 F8 Y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
+ I+ M* i8 V0 V$ [, u1.Which of the following methods should be used to determine doneness in a New York steak?
: R/ t8 q9 j0 A1 D9 \# b  {1 ~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
0 ~5 |0 L$ F" G5 T5 q& i, @- e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: R  j! j5 b3 l* P) fA: acid  食用酸
3.Vegetables are major sources of which of the following nutrients?
  O" B. V, Y9 G# J. A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
& Y* U9 _* `- r- x2 j花椰菜（菜花）最常见和那种酱汁搭配
A:Mornay sauce. 奶油蛋黄沙司
# L& A. H/ i  ?5.Which combinations of products are found in pie dough?
; ?+ k, U* Y) ~下面那种组合适应与油酥面(pie dough 做派的面团，或者叫酥皮？？）
6 x- ~. \8 c, \3 f$ ^. ^1 ^( HA: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
7 R$ a( S9 w0 CA: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
A:2 days. 2天
9.What are the principle ingredients in ratatouille?
9 r5 v$ {' F& K2 u$ R4 `) l炖闷蔬菜有下列哪些基本原料组成。 ratatouille（炖闷蔬菜）
: o% e& N0 H/ |$ d) XA: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..?
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
( C/ n0 c! R* L7 w( x11.What person has the authority to issue a Health Permit?
# q2 A0 M, k* Y! `7 B& H谁有资格颁发健康证（卫生证）。
A:Medical Health Officer.
2 m! x$ D5 i, I医疗卫生官员。
  b: Y4 w' M+ P+ |" p5 c12.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
5 _9 \9 q. ^0 }4 P5 D( i* Q13.In the area where food and drink is prepared, the ventilation system must be able to change the air
- t0 r4 p# B6 q' V3 U6 B1 H& G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
- {$ g, W, t+ x14。The minimum temperature for manual dishwashing in the wash sink is
  {* `/ w7 s, |3 |$ w7 G* S手工洗碗，洗碗池的水温最低多少度？
# x; X: p  f1 Q* ]A:110 degrees F (43 degrees C). 43度
( z& u+ j" S9 m15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
- F1 [' }8 M8 ]& E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
( `. Z- F6 {- O* Q5 r! X3 C16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
9 U7 y0 p. P8 i, [: b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
. a$ H7 c' t: v' h% H! D, m2 l) T17。Wing or Club is considered a
翼和CLUB 被看做是一种...
A: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 i) b. a& }$ w% t4 ~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
A: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
! K3 W: ]4 j) t$ ]20.Anise is very similar in flavor and appearance to
8 U* [% ?) T5 v" A* ]9 `: n1 T1 c八角和下面的那种原料有相同的味道
' O; {' q& e' C/ uA:fennel  茴香
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
  V( C& M) T/ |! f4 V下面那种原料更像大葱且有平面的叶子
+ f# u  ]% h- M  }! @" j8 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）
# l2 ~+ F7 k  d6 ^/ i0 ?A:Brunoise. 法语： 粒或者末，先切丝在切成粒。
; v; W% j; J( \2 Q  e8 z23.Oil is added to the water for boiling pasta in order to
& z; e5 d4 M( A- _% _. K2 U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。
( J( _7 X" \8 [) d0 L, _1 D; |* ~24.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）
/ `' z( Z) l. G" W% a; tA:Pesto.一种绿色的意大利面酱
7 o( }+ x0 I6 b9 b, k6 q" R% }, Jhttp://www.tianya.cn/techforum/content/96/563836.shtml
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25.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?
  V( H, i; W  L; ^/ F& }A:Sorrel. 酢浆草。
6 y1 e( E2 V$ r7 x, Bhttp://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
, y  _& K! f: l, e+ m  C& }AAntonin 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 。
A:Cast-iron stoves         壁炉
http://www.usstove.com/products.php?id=6

5 O4 c8 ^. w( ?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：
/ Q0 F8 q2 O  i+ LA:Tournant   图尔南

29.Another term for the wine steward is:
% H0 Z5 q; j+ W9 W/ j; S0 t; S+ C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
A:Biological hazard 生物危害
. x6 m, e5 J) ]' z+ {! v* T( R
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

+ }8 V  q1 t) @) l3 `& p$ B4 p& ?32.All bacteria need the following for survival:
' v& u, m/ r+ O3 s& N4 H所有细菌生存需要以下哪些内容：
$ w" x& X7 d4 u, U$ c3 Q, _. i8 ]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？
7 f! h$ M0 D2 {: _* eA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
0 p" s5 u- P. a+ C  ?( q- x食谱，接收，储存，准备，烹饪，保温，冷却，再加热
9 C0 k1 j0 |3 Q+ d& Y3 {# v
2 u, n- D2 @# d7 _5 i6 }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？
& h' d; g" l1 S% _  |. UA:Essential nutrients 必需的营养物质
; L" O( j& g* O1 }# `9 y
+ B, Q1 L" p' h/ Y35.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
7 d5 N4 ]! a" O6 i9 g/ kA:Hydrogenation  氢化

36.Which of the following is not an example of a fat substitute?
" ~* D) @8 f0 G  F( U下列哪项不是脂肪替代品的一个例子
A:Acesulfame K  安赛蜜K表
3 ^  X; F$ E3 ?7 l3 ~( s6 [4 s
1 S; I+ E" s8 ^/ D37.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：
6 r& d' K- L+ b7 B$ FA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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! t3 L( k/ l2 M/ |; y5 t% @38.Which of the following is not a problem associated with converting recipes?
- f0 {0 h7 j. m3 i1 N+ a! X/ L# ~下列哪项是不相关联的转换配方问题？
8 R1 J8 o6 r; ~7 L5 RA:Unit cost 单位成本

* x/ G9 g' {7 z  |39.The condition or cost of an item as it is purchased from the supplier is called:
+ c; u6 c1 V8 j+ Q5 o$ u# D从供应商采购的物品的品质或成本叫什么
2 v, s# z% E- j; J! kA:As-purchased cost 购买的费用
/ G& ?# r+ l8 G, L
8 X: H' U% Q! x' @3 T40.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?
' L" u3 ]# ?7 d. I+ T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
  U, T# y+ B% r9 B4 O( y% X5 d
42.Which of the following knives is used to turn vegetables?
% E, p) b! U+ N0 z% Q1 u7 J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
/ {- e! N: _" `, f" x! O
43.What is an instant-read thermometer best used for?
# f2 T. }+ J/ E/ S# W即时读温度计最好用于那方面？
5 N. Z6 g' N5 J" e. j' dA:Checking the internal temperature of a roast 检查被考物品的内部温度

6 r- m5 _4 Q6 u( I; v44.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
. S  d" R2 f9 p5 x) oA:Cast iron 铸铁

3 B2 ^! }0 y! h8 C6 }; l, ?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
http://www.google.com.hk/search? ... iw=1263&bih=572
8 Y4 q' |1 E! q. D% k! x4 Y1 I
! r# k  q" N& G2 R46.Which of the following is not a rule for knife safety?
7 y' f$ V( K% f2 q+ z% a/ ~- f下列哪项不是用刀的安全规则？
3 \& n3 N1 G1 N+ L. }8 |. L# R. a# h/ }A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀

$ g. E+ h% p5 W8 Y. F47.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
$ |9 K7 |. g# Z: X
) b, [7 g2 I" K/ ^- ?48.Which of the following is a diced cut used to garnish soups?
1 K  y! x5 u1 r9 X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
/ b; T! w; e5 m- `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！！——
A:Gaufrette
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
" l! \( J0 I9 X4 `8 Y' F2 L9 {: dGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
1 k! k) {5 r! J% W: A
. l  Y  @) [; Y$ q- u50.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）
( f1 K) ]/ G+ A7 k( V) PA:Cilantro 胡荽叶 香菜
8 b1 N, K1 A$ _8 ohttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx

60.Allspice is made from:
多香果,  多香果香料是什么
. l6 u' B) T- X; j7 qhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
) K8 V0 n; T, E/ x4 [9 i' j1 KA:A dried berry 干浆果
+ a% o2 L+ V2 w' b/ u  A0 e! M
61.Which of the following are used to make a sachet d'épices?
8 G) P( Y* q# `下列哪些是用来做香包德épices？
% c1 a- l; ?7 o# e4 v; b9 ?http://www.sachetcatering.com/
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
# T# j, d, I. _' ]
  p1 {, y: u/ E2 T7 i62.Which of the following condiments are not soy based?
下列哪项不是酱油调味品的？
5 L* w; _# e; a% ~' k) ~A:Wasabi 日本辣根
3 K8 g/ y4 S% J. L0 F# y2 B
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
8 s, v8 w+ L4 o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

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？
A:Allow to rest before use. 允许休息后方可使用。
# B+ L! n' t4 t
& a  a* |5 J3 o; a2 l( _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
& C: |8 B: ~/ o2 [A: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：
1 f/ D" i% R0 G0 JA:Convection 对流
# o' a8 J1 Y# b# X- W
68.The cooking of starches is known as  烹调的淀粉被称为
A:Gelatinization 糊化
  y) C5 I% q* p, n$ X' D9 D
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
5 O# s/ C( y( b7 x4 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：
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理

1 B% u  n, |7 d" O) S6 f  W71.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
1 H& L5 q  p! ^& U$ [3 c& e
, _: c$ W3 T9 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
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜

! f) v% R; S5 Q' M3 e5 M( J  I1 H. ?; Z73.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？
# n; s5 |+ V' K4 S4 z1 DA:Start the stock in hot water.开始在热水中操作
/ c2 M- a8 T. q& O9 K" Z/ D, y' Z% W
% ~! d! y5 F, ?1 s) h74.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

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杭州小妹

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