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。
# ~" L" d+ }9 Q" }. P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?
- R. h* y5 M* n% I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）
! z2 A7 W$ w: O" w5 |* rA: 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 O5 L' ]- Z1 P% y! x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" r  c1 K+ QA: acid  食用酸
  O/ t' `( E+ {4 O* V3.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。
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
1 K. ]0 P! A+ P+ ~) x# M5.Which combinations of products are found in pie dough?
  o. v' v* y. [6 G" f9 a% h下面那种组合适应与油酥面(pie dough 做派的面团，或者叫酥皮？？）
8 A9 _& Q1 N  |. @1 c; TA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
; Q$ Q! g) z- C9 v% j3 E, \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 S. V0 A' ^) [( t" p! ]( u7.Fresh scallops have an aroma that is 新鲜的扇贝（带子）有种什么气味？
* c/ G3 @4 f  M; |8 A3 aA:faintly fishy. 稍微有点似鱼味
% N% T8 S! L8 H9 {0 S8.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
! t7 k# Y- B, F- T9.What are the principle ingredients in ratatouille?
+ I! U: S: o1 a8 t% ]2 ~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
- {1 e/ M+ {6 _' E  i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..?
8 \+ f1 Z5 {; l0 A3 bA: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
2 C3 {4 f7 R9 H$ \2 k4 U11.What person has the authority to issue a Health Permit?
谁有资格颁发健康证（卫生证）。
7 @8 @1 ]/ p( P- UA:Medical Health Officer.
医疗卫生官员。
12.For what period of time is the health permit valid?
, p2 }' x5 N$ ?健康证的有效时间是多久？
/ B2 _8 ^( O5 K6 b: {+ CA: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
, z" K. q5 `6 e+ v% OA:08 times each hour. 每小时8次
$ J) [) \0 P" ^: U) m14。The minimum temperature for manual dishwashing in the wash sink is
, B. ?; a' F2 N; q; A手工洗碗，洗碗池的水温最低多少度？
A:110 degrees F (43 degrees C). 43度
* G* W$ e) O0 O5 i% E7 H$ P' C0 v15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
' D4 e2 ^) ]3 e- i0 k% `1 f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）
+ t0 Y* U7 v2 V# e, T! \) J# h; yA:en papillote.  法语自己理解
17。Wing or Club is considered a
* w% O: A$ V+ I6 r) O翼和CLUB 被看做是一种...
/ A/ W; ]. j2 o4 CA:Bone- In Cut     带骨切
18。New York is considered a   纽约牛扒被看做是一种
  U5 w# ?; P1 l7 V# \5 ^A:Boneless Cut     无骨切
19.In general, a court bouillon for freshwater fish will contain
$ G0 O# J1 H! [7 q9 ~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
) X' J: F, }# N  Z9 U% L8 \2 ~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
& q4 O' A0 b8 N9 i' q20.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
9 L( {' h$ e( L* T+ S7 HA:fennel  茴香
* [/ L" S/ R! E# C3 a  B6 @1 }21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
+ y3 w# r( g+ G0 G% z$ Y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
9 {6 {* m6 F  q! S' e# h4 X1 |下面那种刀切形状指的是很小的粒（末）
+ |* h! A0 ]8 ?* |$ PA:Brunoise. 法语： 粒或者末，先切丝在切成粒。
* G; U2 s) @0 Q2 ?8 s! a23.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
+ y+ V3 j1 T* }" u2 D/ V0 k- `A:prevent the pasta from sticking and to minimize foaming action.
$ S4 B! x# N# h% ?; ^  Q防止面条黏合并降低发泡。
& k. w( g/ B; a; S  n, q, b24.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
http://www.tianya.cn/techforum/content/96/563836.shtml
# f) v: c' }$ r$ Y8 ~3 U5 d* W
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?
+ u+ y9 w. P+ C* V: pA: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:
# Q2 t7 i! ^2 \2 `6 }( g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

# d5 z, b6 b" t' q1 S+ y2 R6 b* _27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
- c# s3 y6 I3 c- D4 ^" a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
1 X8 ]5 z' ^! w- T) W$ Khttp://www.usstove.com/products.php?id=6
- g+ H% x2 i2 F- A1 _4 w
) f" o- b5 j! |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:
1 Q( F; N& R3 N葡萄酒侍酒师的另一个术语是:
7 L/ V" o' J/ y4 X' C3 ?A: Sommelier 侍酒师
4 i& ?# t2 S( z, U
4 ~% ~5 @( O, H* {30.Molds, yeasts and fungi are examples of a:
% [; r7 \7 ?- p$ j; W/ A" W  A0 v! u1 ^霉菌，酵母菌和真菌是一个神马例子
8 g3 ^! \9 {1 I! P1 a% i- WA: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
3 Z* w7 V% E: z* T# w; U3 N
; w. h! S% ^1 f5 i$ h7 l32.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?
以下哪项正确表示了HACCP体系的关键控制点？
+ s1 U7 s: G- t% ^$ c; i9 AA: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
# d3 C( V/ _- G6 u! D4 y# M
9 V1 k- D9 G# z  G- x1 v( Z34.Which of the following is not an example of a carbohydrate?
7 _0 ~8 V+ P8 {9 C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
' z% k- G1 \, x* a
2 A$ q) _" Y" ?3 P35.The process by which a liquid fat is made solid is called:
' b. v& n5 V% c8 K3 j% a. ?8 s液体脂肪做成固体这个过程叫什么
A:Hydrogenation  氢化
2 c" Q; m4 e5 K# R
7 N1 m! j4 Q0 u' }* g4 r36.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
5 e! Y1 z: I4 X! ~
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：
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份

1 ~8 j5 s7 }( ~' P$ W; t7 _4 @) X38.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？
  G+ n$ X; M. |3 j: A% JA:Unit cost 单位成本
8 O0 a- G! F; e+ ?& K0 O$ n
" Y& U) M- k- `9 I6 C: R39.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
3 X5 P' R; g7 p. @/ Y* {
1 H! s% I$ \0 T5 u- u- v1 n; J" P40.The amount of stock necessary to cover operating needs between deliveries is known as:
! k3 G" {, Q7 I+ b在新货到来之前用于日常所求的必要库存量叫什么
% l. B  c$ }  ~3 J; s; U* qA:Parstock 基本日常最低库存
  f. P% N" S# s# t: I5 s
41.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？
; w7 ]+ r, d+ l6 T$ V3 EA:FIFO=FIRST IN FIRST OUT 先进先出
/ H6 a. j. X1 _( x3 f) K( {
42.Which of the following knives is used to turn vegetables?
- q. i- S4 U& Y+ s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
; }5 g7 j" r3 T- k
  a- e1 k( e2 s! m& A9 c: q# j43.What is an instant-read thermometer best used for?
即时读温度计最好用于那方面？
' b0 V. w" g  K3 o/ U6 vA:Checking the internal temperature of a roast 检查被考物品的内部温度
& ?5 s( a" u0 N( `: S+ {0 l, B
44.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
6 a+ D* s( m- W6 E3 WA:Cast iron 铸铁

' Y' e8 ?( K  B1 ^" c6 K4 F45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
. W, F% c; w, _4 j5 W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
+ c  S- I" Q# F4 b) M4 Ghttp://www.google.com.hk/search? ... iw=1263&bih=572
) l% i; H; y; v0 m
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？
$ o0 M5 ~4 p4 F! l0 gA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
7 a  o2 ]1 M3 w
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？
A:RondellES
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
5 ]. R( r6 O1 r+ @! {0 d
5 G" ~; q1 b/ w' \  z/ i$ S$ B/ W48.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？
, q8 g& z9 m/ b1 Y$ }/ u6 xA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
. A0 g' Z5 w' p$ Z( ?+ v: T49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
3 X5 J4 T/ ^' O6 ^$ c. v/ k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
' V; {( }4 E7 {. b! ythin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
; w) k0 [* b5 b& g0 KGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
5 J  Z+ t4 Z. F% Q4 w$ S) x( i" F( G
4 l0 j# e: Q* M4 ?) i50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
* R. [/ z# u8 @, ~: R% A$ K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
% |/ v) B) ?" c9 g  Nhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
) y5 r$ A& G# h, r& ^3 O& q9 Q
60.Allspice is made from:
5 m2 r+ V( b/ `8 X 多香果,  多香果香料是什么
* r, o# f4 S3 Dhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
A:A dried berry 干浆果

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？
) g$ W, s: n' R0 ohttp://www.sachetcatering.com/
4 X  G2 W! B$ a( J+ w, v0 IA: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?
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:
+ ^* Y; r2 K$ Z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：
( b. L: [( [2 d- X: s. pA:Pasteurization  巴氏杀菌
3 v0 V) D# t' m5 L
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。

65.The weight of a large egg is between:一个大鸡蛋重量介于：
0 v! C0 ?. e' c* k4 KA:56g and 63g 56克和63克

: W8 f" D8 b" ]5 m66.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
" b: N) R: N0 m/ b  X* I8 c  LA:60% of the water 60％的水

. m( I9 A9 |8 S/ V67.A method of cooking that transfers heat through a liquid or gas is:
8 X4 D. g9 A$ Y) g) ~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
2 D* C3 a% f4 Z1 ^- K1 t, |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？
) W& X/ p8 ^$ f1 B4 |, k( Q6 VA:Braising 烤
; ~: C6 C4 O9 u( Z: b
8 |; e7 e" x' `* U$ [( o' U70.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 `6 \0 hA: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
A:Fumet 原汁
. e  V" J# N4 {5 A
, C4 w* J# `7 u) a8 ~( L0 _/ Z4 P7 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
* ?9 ]8 h8 K7 k- i4 L* g5 bA:Carrots, onion, celery 胡萝卜，洋葱，芹菜
0 @7 n' d7 V) s' d, r
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？
A:Start the stock in hot water.开始在热水中操作

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
0 b' V. R9 ]8 E% |9 g% c9 ohttp://www.haibao.cn/blog/post/176242.htm

qdlaoying

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杭州小妹

加油！

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