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。

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。
4 P! e" G$ k7 g; P. ?# m9 U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?
" m3 K% x4 o$ g& ?1 _, 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）
! O. x+ ~2 N/ f5 WA: pressure touch. 压力触摸
4 m. f. _& x3 w+ J/ k4 [6 m2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
8 F; T8 B: G3 D4 w9 y& t7 J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
% ]4 N2 q$ E7 h& u8 L/ lA: acid  食用酸
3.Vegetables are major sources of which of the following nutrients?
# F1 o4 ^1 i" `蔬菜中包含的主要营养有哪些
A:vitamins and minerals. 维生素和矿物质。
! ~- M" X9 ?. v, Z+ T4 t! s4.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？？）
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？
+ a' x/ Z2 Y1 P7 K' p$ iA: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
2 o, w6 r0 t% ]! `A:2 days. 2天
* g  O; U5 N$ E& n& D+ e0 r, [& S9.What are the principle ingredients in ratatouille?
( G& t8 D$ U: S/ @9 f4 s4 v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 ）
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
) }+ v; A. N0 c% B6 M' |+ dA: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
11.What person has the authority to issue a Health Permit?
2 @3 F* g# M& \% V! N# ?4 o6 C谁有资格颁发健康证（卫生证）。
A:Medical Health Officer.
/ l& Z* Z: p/ u( o: n+ C! }; l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？
  X: m6 X- p. l1 U/ ~8 y5 QA: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
( \# _, N3 {$ a' }# R% E/ XA: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
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
A: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
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...
3 T7 r8 e1 S: ]2 C& j3 ]7 y/ W# y8 vA:Bone- In Cut     带骨切
" \$ p: U4 t: C6 ^5 G2 m+ {18。New York is considered a   纽约牛扒被看做是一种
0 {' B0 {* r9 Y1 y0 d2 N9 iA:Boneless Cut     无骨切
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
1 [% Z4 e8 t0 U3 u8 q6 M1 a  |0 AA: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
) \5 v( @" M3 o. h' [4 q2 a- e! a20.Anise is very similar in flavor and appearance to
$ @) y" |. i9 a八角和下面的那种原料有相同的味道
- _/ `* Y0 m9 J/ a/ ZA:fennel  茴香
0 B, q: S  z# `! N; d. J21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
+ X1 i# n! L3 r5 r, ?3 N* \- a$ s下面那种原料更像大葱且有平面的叶子
1 k5 u* K3 g' B/ ]; f  FA LEEKS  似蒜葱 （这边人叫京葱）
22.Which of the following cutting shapes refers to a small dice
% d+ V$ Z5 E2 n1 c( ^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
9 @) h$ C. e' Z. k) {" m( b向煮沸的pasta （意大利空心粉 ）中加油是为了
! u" [+ L" {# N) x( k- {A:prevent the pasta from sticking and to minimize foaming action.
) H4 I% L8 l, |防止面条黏合并降低发泡。
24.Which pasta dish features pine nuts and basil?
) n7 f! i  x" i( I. d2 B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?
% I& ]# [/ x5 s1 S! a; J3 S$ t/ X下列哪项是一个春天的蔬菜类似于菠菜?
A:Sorrel. 酢浆草。
9 w- F- T5 J; w' S/ U* `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:
0 P1 c! m& o; Q9 z- J& L' `哪位厨师最早带来高水准浮夸的美食
6 _$ C8 P  i' o0 G* N- X. L: zAAntonin Carême 人名 安东尼·卡罗美

! D  z1 V7 U. Z% P1 y) f3 u/ R5 b27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
9 c! o2 r) |6 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 。
A:Cast-iron stoves         壁炉
http://www.usstove.com/products.php?id=6
- y3 _+ L! \; Z- }. C. W" q
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

29.Another term for the wine steward is:
6 x* w2 f$ [% F2 |8 [3 F& E; b# h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:
- h6 F9 W9 J3 L$ U霉菌，酵母菌和真菌是一个神马例子
+ D) ^# J, _5 W2 E! sA:Biological hazard 生物危害
7 i4 D3 C6 q( ?8 b9 Z0 q  ?! f' }
& v! S+ n, h# X* D( P/ L+ ?4 S31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
" E6 P& b! _7 U' L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

32.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
! o! n; U$ I, N/ b3 J" C, r
2 M& ]! _' V6 F3 s33.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？
* a4 O( u  ~+ W2 }: X( QA: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

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？
$ |0 E8 l8 V# m# M! iA:Essential nutrients 必需的营养物质
7 O& O: Q, k- }- Q
35.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
0 @/ N4 E5 u& V& w1 ]' ~- @7 s# VA:Hydrogenation  氢化

* C: U4 ~# q9 q1 \7 h4 t, @36.Which of the following is not an example of a fat substitute?
) e. j% X) G. 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
' e  `1 w4 T8 ^8 J# d6 R* n$ ~
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：
& i* P+ A2 Z. @- K. o! x) \* I) qA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
$ G2 c) u; Q% E  j' l) N
38.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？
* B/ ~% W( N0 L1 H) ?A:Unit cost 单位成本
- S' K8 d: h' J$ q+ O
39.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
A:As-purchased cost 购买的费用
+ K4 O. W7 S+ @7 J
40.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
$ f+ Q9 G* D- N9 [, tA:Parstock 基本日常最低库存

( Q; h5 |) S9 T41.Which of the following abbreviations is used to describe the proper rotation of stock?
9 q% e/ W! {$ w  [6 r( c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
) q/ t! \& [$ e6 v
/ A* t: E2 v; ?' S& i- C. }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？
A:Bird's beak knife   鸟嘴刀
/ P+ H' v. x" \: q8 g! U" qhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
" l1 n  a: M6 j4 y1 a; k. P# K$ P2 c7 A0 [$ f
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

) M; U: P/ _7 f" }$ E44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
2 i. S7 n/ N$ F- V3 `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
% N1 d3 T4 U: {6 j: x1 q
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？
; n" J$ m( B1 R8 _) _3 TA:Food processor 食品加工机
+ W4 j3 B" D% L  o8 ?http://www.google.com.hk/search? ... iw=1263&bih=572

. ]; u% l* L3 R46.Which of the following is not a rule for knife safety?
, ?6 U3 z! Q2 u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？
. Z1 f' \5 w3 G6 NA:RondellES
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
" e0 \6 ~. z3 e! H1 f& v* I# w, s- S7 C
7 q; f- a/ z( D/ p48.Which of the following is a diced cut used to garnish soups?
6 i2 B9 B. _; b; h6 F' \/ h: v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
+ c  S! d: J" P& m7 u* L/ C/ w6 Q49.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！！——
/ I, v; f2 F% _4 JA:Gaufrette
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
6 l1 S, Z2 p% T5 O9 e9 U4 {. Bmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
: [2 A* m: x% F; jGaufrette :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?
4 K' S, Y9 M' Z) E5 R+ ]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）
7 ]/ W! V' v+ q, [' E0 ^A:Cilantro 胡荽叶 香菜
6 V% s3 y: |" h# Y/ F, U4 P) `http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx

60.Allspice is made from:
. ]" N0 v  a$ J0 z+ [+ W 多香果,  多香果香料是什么
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
: Y" M# L) J8 XA:A dried berry 干浆果
6 A+ R- i, g& Q9 z* P$ M$ @
61.Which of the following are used to make a sachet d'épices?
- ]+ U- j) {' m  {; Y下列哪些是用来做香包德épices？
* p  ^- \" W4 u& M. k) I! m) phttp://www.sachetcatering.com/
0 ^8 b! b1 x, n! S6 j. n( Q" B4 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?
5 }% [$ ^: |) q# i下列哪项不是酱油调味品的？
A:Wasabi 日本辣根
; Q& s6 W- z4 b; {  C/ s$ _
3 z+ v- s& |: Y+ q8 z5 K63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
9 S/ }, S1 z5 j. {$ E" b7 K/ ]; ^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：
( @( M. z4 t2 e) I6 Q4 e1 [A:Pasteurization  巴氏杀菌
- B1 ?9 _" G) f+ e: t% _  q2 c
/ v: h4 X& U- U, Z" w64.Which of the following steps is not the correct procedure for whipping egg whites?
% u0 V7 X& ]" Y- O. v* Z$ L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。
, |8 \3 `& H3 L, e
5 |# b+ ~* ~& Z0 p- e65.The weight of a large egg is between:一个大鸡蛋重量介于：
  H( `/ G7 t5 [+ A. G+ ~( @A:56g and 63g 56克和63克
& O! r' G5 C) d7 |1 i  W
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

5 R* C- ~+ C: T; [& G  a67.A method of cooking that transfers heat through a liquid or gas is:
6 }$ W. X$ C" u1 W: R; ]3 T: ]一种烹饪方法，通过转移液体或气体是：
, U  B/ r* t, E( \7 CA:Convection 对流
% v0 k4 b6 v+ z
# [) i! a' ?% f( h5 u8 \68.The cooking of starches is known as  烹调的淀粉被称为
A: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？
A:Braising 烤

9 Z/ ~% D9 G% ^6 t0 b1 ?. Y; L70.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
, M! @  K/ k4 R) d3 _. ?7 t
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
1 z4 P1 Y$ _3 |
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

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？
8 t; H7 X% [; L( |4 cA:Start the stock in hot water.开始在热水中操作
8 Y3 Z8 [7 I2 b/ L6 N' p' k
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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