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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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
1.Which of the following methods should be used to determine doneness in a New York steak?
# t& l3 D9 M# T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）
9 h9 K6 |- z" y( r+ pA: 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
6 R0 |* B! k& O: R/ C1 `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
# f! Y+ F- C1 ]5 ~/ `0 H3.Vegetables are major sources of which of the following nutrients?
蔬菜中包含的主要营养有哪些
A:vitamins and minerals. 维生素和矿物质。
" o9 j* \+ Y6 e4 L9 T4 x& s! y4.Cauliflower is commonly served with
花椰菜（菜花）最常见和那种酱汁搭配
  m8 w) Z) q* }9 d  v2 z9 @A:Mornay sauce. 奶油蛋黄沙司
5.Which combinations of products are found in pie dough?
" I5 @' T0 W4 V& I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。
6The 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？
/ W+ s) T* `" h, P  WA: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
, c. C7 P2 ~( _6 t9.What are the principle ingredients in ratatouille?
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
! [; k8 I2 r6 ?! D; E: M西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini （西葫芦 角瓜 ）
# j( R2 s4 U8 A; J' Z1 `* Y10.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.
% k1 L0 w& a) q& P3 A大批量烹煮食物要在20到30分钟内
5 Q* H. o& d6 O7 y+ J; x9 M11.What person has the authority to issue a Health Permit?
/ E. X- \0 [6 }+ m; U; }' l- ]( @3 k谁有资格颁发健康证（卫生证）。
A:Medical Health Officer.
4 u5 A# S2 {0 l$ b医疗卫生官员。
& H* L+ K3 j; E# O9 |12.For what period of time is the health permit valid?
健康证的有效时间是多久？
! d3 h- C5 Q9 L) u+ b0 LA: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
) T+ y% @' K/ w- L5 ^, a在食物和饮料准备区，通风系统换气的标准时什么
, n1 T7 I: a- R; N  M% TA:08 times each hour. 每小时8次
14。The minimum temperature for manual dishwashing in the wash sink is
& ]1 s% Q1 R! O6 R7 e2 |5 H& F3 y手工洗碗，洗碗池的水温最低多少度？
1 z" M0 l! q6 S  o/ kA:110 degrees F (43 degrees C). 43度
6 O/ ], ?' f- w8 D/ }15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
8 Z& l, K$ k6 f$ V; f用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
% L/ r/ }, h8 o1 y  v0 k& @A:180 degrees F (82 degrees C).  82度
* l, ^9 \. }( ~9 e# k, G: R) ]16.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）
A:en papillote.  法语自己理解
17。Wing or Club is considered a
2 [, L; r) @" _- o6 ~翼和CLUB 被看做是一种...
0 d& r  W) z+ }A:Bone- In Cut     带骨切
18。New York is considered a   纽约牛扒被看做是一种
8 m, ^9 k# ?* [% o" ~. n3 W8 [, V5 FA:Boneless Cut     无骨切
# y; g) d9 G  E, p% E: z8 `/ B19.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
$ k) S( y& U1 Y/ k# Q% R& M! G20.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
) H* t: b# ?3 ~0 T0 b4 a. m5 \& |5 ?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
6 U# |6 G2 G" ^A LEEKS  似蒜葱 （这边人叫京葱）
; s) V2 y( O6 u* d22.Which of the following cutting shapes refers to a small dice
5 `; }3 Y; i. o5 c. k! Z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。
! }! }/ r1 }$ X% J0 h0 u23.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
A:prevent the pasta from sticking and to minimize foaming action.
) y+ q% [5 T0 G# n8 k防止面条黏合并降低发泡。
: ~2 d# P( y$ Z! G24.Which pasta dish features pine nuts and basil?
0 y- A# i1 u# x( ?. [下面那种PASTA 菜肴加 松子和 （basil 紫苏，九层塔）
. y; L7 t' `, O) Z/ G. N6 L0 ]8 _A:Pesto.一种绿色的意大利面酱
. P3 r6 F2 d+ Khttp://www.tianya.cn/techforum/content/96/563836.shtml

- k3 Z- V% ]/ p: |8 n  ^9 i25.Which of the following is a spring vegetable similar to spinach?
6 Z( V2 d2 s$ |7 x# U/ {8 j下列哪项是一个春天的蔬菜类似于菠菜?
, S8 w4 o$ y3 dA: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

0 u6 d7 }9 T0 K  x1 k7 Q4 L# g27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
8 U0 [9 b% {# ]3 |* u& @4 r下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
  S+ U  ?, `4 a: A  eA:Cast-iron stoves         壁炉
http://www.usstove.com/products.php?id=6
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3 R5 z! G6 f1 V% k) c' g! j5 k28.The French term used to describe the roundsman, or swing cook, is:
# s) a1 \  v; ~- c' F& A3 K4 `法国术语，用来描述roundsman，或摇摆厨师是：
* P8 P' o) n& S' Q2 q, G& {4 `A:Tournant   图尔南
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29.Another term for the wine steward is:
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:
" Z' d# H6 m' j. ~: w霉菌，酵母菌和真菌是一个神马例子
+ H& @  X+ `+ AA:Biological hazard 生物危害

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 y) `$ ?* w' ?( |8 {) H32.All bacteria need the following for survival:
) @- u; f+ P6 x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?
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

8 S4 P5 C4 M7 t+ c2 S  p7 I: w34.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

3 Y( k0 \4 _) U& \5 r3 Q35.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
A:Hydrogenation  氢化

% q# ]1 N! E1 y& y* E36.Which of the following is not an example of a fat substitute?
下列哪项不是脂肪替代品的一个例子
A:Acesulfame K  安赛蜜K表

37.Health Canada requires that a product labelled "fat free" contain:
. q0 {% [0 u$ [# k加拿大卫生部要求的产品标有“不含脂肪“包括：
+ H# ~3 F6 ]& r7 ^, K; `) q2 s( p' mA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?
2 F2 [! j( I# M, [8 X( t& @; A下列哪项是不相关联的转换配方问题？
A:Unit cost 单位成本

39.The condition or cost of an item as it is purchased from the supplier is called:
# e( u& r) Y0 ~" N- Y% ^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

40.The amount of stock necessary to cover operating needs between deliveries is known as:
6 M  ^5 _! k6 w5 a+ m! W+ O. \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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# F3 Q+ r: D, ~& ~1 m41.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？
. f6 p$ v: L" q2 r7 e+ k8 h- Q( {A:FIFO=FIRST IN FIRST OUT 先进先出

0 Y8 m7 _6 b" V" j42.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
, \; a- d7 W' b1 ihttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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43.What is an instant-read thermometer best used for?
1 H+ x. N- ^1 a2 L5 @: `# t9 k即时读温度计最好用于那方面？
9 p" I' o3 C9 h3 ~! O" u5 NA:Checking the internal temperature of a roast 检查被考物品的内部温度
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: s' \) m) e3 J: {6 d1 Z5 a6 |44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
7 A3 K# R' L6 c# G) [& `3 q4 X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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% M7 U1 B# o9 S6 V8 R0 ~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？
. b* x6 ]" W0 R7 o' FA:Food processor 食品加工机
http://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?
下列哪项不是用刀的安全规则？
$ l  k  `# M% IA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀

# ^5 S. C3 J+ D6 o, H( B1 ?  r47.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？
* c# [5 h3 F# P: e1 b! KA:RondellES
9 q, m, c# I. p2 T: a. Khttp://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
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
" M1 G! M9 q, o& L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！！——
! d# b& i( H7 jA:Gaufrette
2 S6 O) c! Y) ethin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
  Y  P# |- a4 v9 _: F4 r0 jmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
* g* R$ A5 M8 wGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
* c6 I$ `5 p; G6 n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

60.Allspice is made from:
& W" L1 G, D& Y1 X! j6 t' z/ Z 多香果,  多香果香料是什么
7 V) {* N) n7 V4 }0 uhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
6 d& _8 b5 G4 o; g) K* f) Z7 bA:A dried berry 干浆果
( B3 U% ^" i0 O0 ~! K" J
61.Which of the following are used to make a sachet d'épices?
& R8 D2 r4 N8 @/ n8 ^下列哪些是用来做香包德épices？
http://www.sachetcatering.com/
7 o' Z6 V1 H9 S) n' f# gA: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?
下列哪项不是酱油调味品的？
A: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:
! T; s# v. m( V9 Y& O* u5 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：
A:Pasteurization  巴氏杀菌

& _) m% P! R8 x& e, B* }. {64.Which of the following steps is not the correct procedure for whipping egg whites?
' q0 p  ^) x. U  A0 _+ V1 }( v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。
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65.The weight of a large egg is between:一个大鸡蛋重量介于：
! \2 ^" |  R) F3 L4 `0 IA:56g and 63g 56克和63克
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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
0 a5 n- n! e( _* p- M0 wA:60% of the water 60％的水

67.A method of cooking that transfers heat through a liquid or gas is:
7 `/ q5 S5 U( S* W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
( K! t( P# K6 sA:Gelatinization 糊化

69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
/ ]( s: F6 }# a* l2 GA:Braising 烤
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% k& B' _. U0 x/ W70.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
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: n6 Y$ W; {% ?  s) ]5 k71.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
* j; x* a% @/ E3 G  b0 mA:Fumet 原汁

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
6 S4 r4 ], r" p# M- V, H9 ~
73.Which of the following is a principle not used in stock making?
! p9 z4 Q5 a: m2 z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
- e) n8 C6 \7 c1 Q5 V! R
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

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杭州小妹

加油！

qdlaoying

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