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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1 t% l/ r$ Z: P; `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。
' N2 i; D/ D* H- I5 O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）
3 |  _& I! X) X& f5 N/ E' F- mA: pressure touch. 压力触摸
8 H$ E9 I8 U- j2  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
5 m1 J/ y5 x" c7 v9 Q8 E* x3 E1 PA: acid  食用酸
3.Vegetables are major sources of which of the following nutrients?
蔬菜中包含的主要营养有哪些
6 z7 s/ M. G( ?0 E5 \A:vitamins and minerals. 维生素和矿物质。
2 J4 Q. h: E+ R6 @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
) p2 v* m6 D* O5.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？？）
1 m! ^0 k; p2 x# t0 D& f& jA: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
8 n  P' s, m+ a# M# w5 w( L5 DA: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？
  P3 S$ @& Y2 W+ {# |/ PA:faintly fishy. 稍微有点似鱼味
* H9 e! E/ e/ C: D$ K8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
3 T7 ~: i; f1 h; }3 {! R/ q* KA:2 days. 2天
9 J* u2 m9 O& e% Y; ^, y9.What are the principle ingredients in ratatouille?
- n  f  p6 ^/ p$ |- r9 ^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 ）
$ k: [. g0 x1 }6 ~10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
& \% b$ J  H4 @: C& p! JA:cook food in quantities that will be used up within 20 to 30 minutes.
- T. A# h: l6 W+ V9 w1 W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?
& R+ t5 K5 k7 s4 Y; }4 o谁有资格颁发健康证（卫生证）。
A:Medical Health Officer.
2 q$ t& L1 r2 r医疗卫生官员。
12.For what period of time is the health permit valid?
) ^- L* J5 R- N5 [) Q健康证的有效时间是多久？
. `' [& X3 o; ~2 b9 L3 hA: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
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
14。The minimum temperature for manual dishwashing in the wash sink is
手工洗碗，洗碗池的水温最低多少度？
A:110 degrees F (43 degrees C). 43度
: b: O+ X' U2 E15。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
% [' r! R2 b8 [; _! n0 o+ W  ~7 eA:180 degrees F (82 degrees C).  82度
* L) U9 K+ I3 ^, |+ W2 Y16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
用羊皮纸或锡纸包裹然后固定蒸熟（和包荷叶同理）
0 f; P/ }  C( M+ J' E3 XA:en papillote.  法语自己理解
" d4 ~3 Q  h) x1 Q; Y/ ^1 F* U! L# a17。Wing or Club is considered a
* |7 ^* ]  U8 D/ I7 r翼和CLUB 被看做是一种...
A:Bone- In Cut     带骨切
& Z, o6 s% C0 b18。New York is considered a   纽约牛扒被看做是一种
A:Boneless Cut     无骨切
" c- A  V( b, E. G" {4 G6 U" S19.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
, L! N9 p! a- x, QA: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
6 a0 ]: @3 v" H3 N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
% ?& B2 l8 k) S1 V" y* m) A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）
( J3 H8 ?/ z4 X22.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）
) X" M  e, w5 l; o! @4 d- k* hA: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
8 Y6 n( d! r6 J! w2 v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。
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）
A:Pesto.一种绿色的意大利面酱
2 N5 T$ f% b+ {- ~" Zhttp://www.tianya.cn/techforum/content/96/563836.shtml
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2 Q: r9 E( m& r5 [25.Which of the following is a spring vegetable similar to spinach?
0 u3 g" ~: r/ _- g$ @- K下列哪项是一个春天的蔬菜类似于菠菜?
# j9 v  L' I+ n. W9 T; U2 L; X9 XA:Sorrel. 酢浆草。
9 v1 v) A. {" `2 L1 R3 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:
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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$ h7 s7 k( i9 T% p$ j! V" X, T27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
- t2 x3 @6 v2 B: {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
$ ~# j( q: g. G: X" _http://www.usstove.com/products.php?id=6
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* G8 ^9 \% k  c& O28.The French term used to describe the roundsman, or swing cook, is:
% R+ @  _  Z1 x1 `法国术语，用来描述roundsman，或摇摆厨师是：
A:Tournant   图尔南

: H) Q+ l6 j! _2 f2 |2 R29.Another term for the wine steward is:
葡萄酒侍酒师的另一个术语是:
" l' @/ |( I5 s9 [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
4 A- g) w) U, ^1 @7 S6 G* }A:Biological hazard 生物危害

31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
* H* ~" P/ c! ]' K7 ^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

' `& L$ n5 r: o8 D( M! t; Z5 j32.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

33.Which of the following correctly represent critical control points in a HACCP system?
) G; }/ ~" ], {: k  u1 q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
食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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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？
A:Essential nutrients 必需的营养物质

# Z5 x+ V$ b+ Y) \9 S$ p* e35.The process by which a liquid fat is made solid is called:
* J( H% K/ n9 W  I4 m液体脂肪做成固体这个过程叫什么
A:Hydrogenation  氢化

36.Which of the following is not an example of a fat substitute?
2 Z$ J; G% w) F2 g" e0 h: C$ Z下列哪项不是脂肪替代品的一个例子
A:Acesulfame K  安赛蜜K表

8 e; |3 Z% ]2 M6 D; c4 I0 I& [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：
0 S* u0 Y- c3 m# _A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份

+ w' T& u+ R% `. R8 K: h38.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？
A: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:
( S: h1 B( Z2 w3 }# o! p6 e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
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7 h8 J+ R: x6 g5 A6 t5 U$ @: b40.The amount of stock necessary to cover operating needs between deliveries is known as:
  M( L/ b% }% V8 J. ?) i7 e( S  W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?
& A  R0 `$ M2 D+ o' g* q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

  s7 d8 s1 o2 C5 k" I42.Which of the following knives is used to turn vegetables?
1 u' t. M6 }6 H下面的那把刀是用来打开蔬菜吗？
A:Bird's beak knife   鸟嘴刀
$ F) n: r/ h+ chttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
% p; P( Q: H  W; F5 u; b' S即时读温度计最好用于那方面？
& r) J; P% m, ]0 V9 uA:Checking the internal temperature of a roast 检查被考物品的内部温度
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1 e$ a0 J( l0 T2 ^: l44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
2 N* b& a7 ^. k+ ]下列哪些金属材料受热均匀，通常用在铁板而且非常重
1 w. t. S5 G/ d' TA:Cast iron 铸铁
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" c# E# c) ^- [0 ^6 M3 t; Y$ P3 n45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
% _, k8 ~0 X1 q' F/ y) A5 B4 e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
- f7 p/ [7 E. N  Khttp://www.google.com.hk/search? ... iw=1263&bih=572
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46.Which of the following is not a rule for knife safety?
1 u( `5 s! o/ c0 K& v- e- d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

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？
, S9 y9 s$ |9 v6 k4 w0 K( p* mA:RondellES
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting

% Y- F$ d& J; q, [5 U: V* |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？
4 `* x( h- L; d; U/ v7 g2 x' ZA: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?
4 @0 ]6 U9 d" I( Q: O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
! m4 A$ a1 N% w  Hthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
, x8 b8 \1 |  T2 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）
A:Cilantro 胡荽叶 香菜
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
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60.Allspice is made from:
6 a! c1 X0 {! d- L/ S' H7 n 多香果,  多香果香料是什么
; Z" ]: J* l0 @: c/ G, r: ?http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
7 P; w8 j& s- D8 K+ r6 }) EA:A dried berry 干浆果
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; h% B% U5 K$ w9 B61.Which of the following are used to make a sachet d'épices?
下列哪些是用来做香包德épices？
  q- Y5 w4 D; h. T8 v5 Phttp://www.sachetcatering.com/
4 k* x$ X: k3 o4 z9 \! e" pA: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 A9 s  I: ?4 M! C下列哪项不是酱油调味品的？
A:Wasabi 日本辣根

6 M- [3 k) v2 ^3 J+ d63.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：
+ Z+ {! }6 t, D2 ~1 H1 Q9 XA:Pasteurization  巴氏杀菌

. b3 M! B0 f, F1 H& j; o, c64.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？
6 l3 i1 o  [2 f- @A:Allow to rest before use. 允许休息后方可使用。
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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

3 \; N, Z( v# {5 U1 F/ c8 D* ~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
6 j6 r5 P7 C$ A7 P0 D5 y2 E- DA:60% of the water 60％的水
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8 Z9 M0 \! d( q- W" z% G3 s- ]67.A method of cooking that transfers heat through a liquid or gas is:
! V7 }, r' O7 f: [一种烹饪方法，通过转移液体或气体是：
4 @$ }. Y" L* Y  n* n0 zA:Convection 对流

68.The cooking of starches is known as  烹调的淀粉被称为
  N# s- i7 |. C# v: X$ b, @+ VA:Gelatinization 糊化
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( Q2 _) Z, w% h. o! c# [3 _69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
: ^1 z' f- W# B2 uA:Braising 烤

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：
9 \/ W& x+ z- O$ |- C9 W$ VA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
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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
% [2 }9 n' |* ]  R, W1 c# r! w
72.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
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1 A9 y3 {6 H; `! e73.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？
, V6 q( g8 t4 |5 B4 b3 l6 q4 fA:Start the stock in hot water.开始在热水中操作
4 P1 z* R8 Q' h" Z6 a
: M3 Z4 |! K7 i2 B' P% [; i6 A74.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
, i- X4 O' m" p, ^. {1 i" JA:Remouillage 法语熬汤
! @; h# G1 C6 n5 q5 k& Phttp://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！

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