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。
* F) f+ t2 C/ x% f  i
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。
# {' v( z3 E" _! `: d) l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
! H7 q" ?/ P4 V- y+ t% |1.Which of the following methods should be used to determine doneness in a New York steak?
0 Z0 ]1 ]+ G5 V+ W0 z* Z; W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
  r# [2 t# ?* @$ V. r5 \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" F! P% _% Y. E9 j) X8 `A: acid  食用酸
# a: p2 K  _- c3.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
0 s% O/ [, U' x) P& [花椰菜（菜花）最常见和那种酱汁搭配
1 i0 ^6 `2 ~: m, B' \2 vA: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/ d5 j) g6 y7 ^* F' Q, rA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
# @; ~) j7 G- k8 D  g6The French term for mussels is 法国语青口（海红）叫什么
" x, p& I6 q) |( w1 [. O# pA:moules.法语青口，海红
( d# y3 Z0 s. `# A7.Fresh scallops have an aroma that is 新鲜的扇贝（带子）有种什么气味？
# y2 _, Q" |! r  aA:faintly fishy. 稍微有点似鱼味
* z! A9 `# W. }# M$ u8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
5 s# r3 N5 {& e& r+ b/ t1 VA:2 days. 2天
" f1 E6 P3 g7 N2 y$ R, v9.What are the principle ingredients in ratatouille?
- M6 B* q7 ]+ g1 g) c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 ）
8 m& a6 v. v. u- L! S/ Y10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
* z! Y' a& Q8 S* s  J9 m+ E0 a* ^# sA:cook food in quantities that will be used up within 20 to 30 minutes.
- H6 O: d  k8 B; K" t% Z大批量烹煮食物要在20到30分钟内
  I5 w. \+ `  g' F: N4 V8 ~, w% q: Z11.What person has the authority to issue a Health Permit?
谁有资格颁发健康证（卫生证）。
A:Medical Health Officer.
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？
A: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
: _: X. e" K1 U, d+ [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
0 \. ~8 }2 F8 R14。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？
" \6 q2 H8 q; h7 X' _A:110 degrees F (43 degrees C). 43度
* J: b+ L/ Q/ Z) o2 {5 E15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
; }+ P1 w8 @0 u! a用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
, F- `6 Y2 e' i. gA:180 degrees F (82 degrees C).  82度
, `: w/ V; ?- r$ W$ |& D& B16.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）
3 X  F, `4 t! j7 j* @( _A:en papillote.  法语自己理解
17。Wing or Club is considered a
9 S/ \0 F, X2 v翼和CLUB 被看做是一种...
2 b" m( z  G5 j# {0 B- Q1 RA: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
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
: }: l7 h# @3 p- E$ Z7 D  tA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
, L* U% A& i. ]和做海水鱼同样数量的调味料和香料
# E1 H* V; V& U1 e. e' v20.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
' C: l8 G! N" \) H% a! n$ h! G) tA:fennel  茴香
3 f9 B1 I& c2 C# u. L$ a  K# c21.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
  L4 u2 u: P5 D% j- z( eA LEEKS  似蒜葱 （这边人叫京葱）
/ |- E* P% a% p+ G+ A4 J( `# Q: q  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）
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
* Z$ H8 i, ]/ z+ x8 w" v向煮沸的pasta （意大利空心粉 ）中加油是为了
4 b0 D, }. b; [* E6 qA:prevent the pasta from sticking and to minimize foaming action.
防止面条黏合并降低发泡。
- p& p) x5 A3 T2 X5 Y24.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
- ]  \+ n( h% Z$ Bhttp://www.tianya.cn/techforum/content/96/563836.shtml

2 q6 |8 T, l9 s% z' M+ A25.Which of the following is a spring vegetable similar to spinach?
$ b* d( X$ u/ Q. {9 A下列哪项是一个春天的蔬菜类似于菠菜?
& _% c' |9 Q8 ?0 _A: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:
( C. `8 o4 w) M% M9 z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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; l9 k  g6 Q9 `' R; q  X% ~27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
5 m) }$ J; L% E. i& y" p* J8 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 。
A:Cast-iron stoves         壁炉
http://www.usstove.com/products.php?id=6

; R/ r1 Y9 s" L( u. J28.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：
5 x: K1 d' p% AA:Tournant   图尔南
$ {& t) ?( v% r4 m
29.Another term for the wine steward is:
葡萄酒侍酒师的另一个术语是:
/ i( @: @1 l( K* ^3 L$ oA: Sommelier 侍酒师

6 K2 K7 v/ s* V30.Molds, yeasts and fungi are examples of a:
霉菌，酵母菌和真菌是一个神马例子
' v% k$ j( e; J8 V0 R9 d% jA:Biological hazard 生物危害

- p; B. r. y! K9 }/ L& w31.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

32.All bacteria need the following for survival:
5 |, Q- U/ i2 s; d6 i' V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

7 _& p: e+ a3 ^- I" `& {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
6 ]% \5 K& F4 U食谱，接收，储存，准备，烹饪，保温，冷却，再加热

# X) [! A- J+ P- X34.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？
6 l/ A* r: c5 c6 ~" kA:Essential nutrients 必需的营养物质
5 W: L8 ^# B7 C- G0 }/ p- h
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
A:Hydrogenation  氢化

+ }" ~& `1 G: I, B% _, o) i36.Which of the following is not an example of a fat substitute?
1 d9 S) b: m4 V下列哪项不是脂肪替代品的一个例子
" M1 y& R: ?6 \3 EA:Acesulfame K  安赛蜜K表
4 o1 t! R! X2 t, B7 O; U$ B' |
37.Health Canada requires that a product labelled "fat free" contain:
8 [: i. M6 D& O/ u9 [! Z加拿大卫生部要求的产品标有“不含脂肪“包括：
. T8 f& c0 r7 v; h, o0 U/ O; ^3 SA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份

. h; _' O+ K8 p! ~: `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？
9 |* s) k7 X% e& }1 AA:Unit cost 单位成本

$ W8 P9 u( Y: j- X) J7 K' f39.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
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) T8 y4 y3 [+ v, c/ J* p  m' G40.The amount of stock necessary to cover operating needs between deliveries is known as:
" r6 R# B* H  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

7 F% t% P, S" E: A41.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？
1 H. l/ [% K! {9 h) v& HA:FIFO=FIRST IN FIRST OUT 先进先出
; [2 ~' v4 k! T- S3 Z1 y
( M9 ?* c  @  x' ?" r$ e42.Which of the following knives is used to turn vegetables?
. j0 f" Z' ?' Q% m- n. S: a下面的那把刀是用来打开蔬菜吗？
1 S: Z8 ^( K8 H$ YA:Bird's beak knife   鸟嘴刀
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird

/ ?/ i3 T, o- }43.What is an instant-read thermometer best used for?
即时读温度计最好用于那方面？
( D3 w' t1 t" c% n' Y# f. w  VA:Checking the internal temperature of a roast 检查被考物品的内部温度

44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
6 w; P% a3 b$ ^3 x3 b$ g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

9 k: T/ P2 P0 V3 u45.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？
, I. H9 g" a% o& X1 HA:Food processor 食品加工机
http://www.google.com.hk/search? ... iw=1263&bih=572
7 S* h! m5 P7 g% v4 k2 \( z) p% _
46.Which of the following is not a rule for knife safety?
4 r1 t4 E- c2 m- p2 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
. @" E! g2 T% C4 n4 @7 \/ b! v" ?
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
' I" ~2 d6 Y; \! \http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
/ N' X% @% _, T* d: l" h% y* ~
* y; f9 ^' x4 {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
; E) m0 q4 b6 n* ?49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
" b% V7 ^- y, |( V! P* v0 J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！！——
/ b! M* T  P/ i& B: f3 uA:Gaufrette
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
; G) L1 \; F0 y2 pmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572

6 n5 ?* s6 n. q3 E$ M( }50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
0 C4 E# `  B# k- E! |8 u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
) G- a  ~) |9 U# Y2 whttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx

8 X# k& o, D7 U; J60.Allspice is made from:
多香果,  多香果香料是什么
2 g5 t/ X$ Y1 Thttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
A:A dried berry 干浆果
2 k& c$ Y8 l4 {$ f
61.Which of the following are used to make a sachet d'épices?
2 Z% p$ A& _$ Y( F, h下列哪些是用来做香包德épices？
0 w( ^2 h0 C7 X; v8 zhttp://www.sachetcatering.com/
2 c7 r. D( @' M6 ?+ XA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
* x( h' \" M0 b2 N
( X  G6 c; _8 A) ]62.Which of the following condiments are not soy based?
下列哪项不是酱油调味品的？
. R0 B+ E3 V* a/ t0 rA:Wasabi 日本辣根

7 y  h' {5 l2 f' |6 {63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
# g# R8 A. w- a  W3 b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
0 y7 m* B% i5 T1 p$ V
64.Which of the following steps is not the correct procedure for whipping egg whites?
4 H6 [3 s, f$ {6 x% O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。
$ c8 f' u/ V) G; l
65.The weight of a large egg is between:一个大鸡蛋重量介于：
! g: e: h7 s6 v2 uA: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
6 H6 z9 F: N1 nA:60% of the water 60％的水

67.A method of cooking that transfers heat through a liquid or gas is:
% u* r( M! U2 k+ I一种烹饪方法，通过转移液体或气体是：
3 y9 m* k" Q1 {6 Y) ]  QA:Convection 对流

68.The cooking of starches is known as  烹调的淀粉被称为
A:Gelatinization 糊化

- I7 R8 y4 O7 A) u, k, C5 C/ ]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 n) Z; _0 h: [, n' L6 A5 ]4 B  IA:Braising 烤
' D5 L! ~/ m- N7 f, O2 z3 n! g
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：
8 |3 n7 m( j) n) ~A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
) h" l/ c/ ]% N) W; f
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
6 O- G9 W/ K( M1 J! l8 h7 tA:Fumet 原汁
6 Y# x9 f, N/ b- m) o6 q
7 F$ E' }9 u* Y* s; L72.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
$ p6 Y5 e0 L$ R. B
/ G8 V: X! x" ]7 I5 s" d- W73.Which of the following is a principle not used in stock making?
4 o& m) Z1 \7 z" y2 c8 P0 R/ _下列哪一项不是用于制造高汤（低汤）的原则？
% A/ Y7 ^2 d# ~! L6 p( x5 vA:Start the stock in hot water.开始在热水中操作

+ ?$ r5 L8 R7 f; r3 i/ U9 [6 M, 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

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杭州小妹

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