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。
, v7 I8 I* t0 W% ?
, V4 }9 d$ X8 f, i- {5 T0 F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?
' `# a0 k) u2 V( 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）
' T, r& o( J7 L) u8 hA: pressure touch. 压力触摸
# e) w: ?% ?. a1 H7 m' f: q5 g+ a2  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
# K6 `& @) p0 x$ {  MA: 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
A:vitamins and minerals. 维生素和矿物质。
5 H# o) f' m7 ~. u3 V4.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？？）
9 F, W4 m9 ?$ n  h9 uA: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
* n9 d% b: f$ NA:moules.法语青口，海红
3 }2 p( ?4 y; K0 J9 ^7.Fresh scallops have an aroma that is 新鲜的扇贝（带子）有种什么气味？
3 y' e; o9 F( N! U# K) x# d( MA:faintly fishy. 稍微有点似鱼味
! G+ G$ h0 Q& Z8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
, z* ]0 Z" O9 z. Q7 i) {5 `A:2 days. 2天
0 u0 A6 S2 @: W3 W9 N2 I9.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
4 ~8 h- c+ U- t. h西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini （西葫芦 角瓜 ）
, ]' C+ f) `1 y6 f& E10.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.
+ H5 b  C1 b- _  V  q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?
谁有资格颁发健康证（卫生证）。
. q, \& E! w5 J: N# R. V; rA:Medical Health Officer.
4 f; A4 [% w, ]4 A医疗卫生官员。
  s9 W$ x+ F# y. }12.For what period of time is the health permit valid?
  n- V$ D. C2 P6 A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
0 H3 h2 J# G) [, }在食物和饮料准备区，通风系统换气的标准时什么
( N% x- J/ q, nA:08 times each hour. 每小时8次
14。The minimum temperature for manual dishwashing in the wash sink is
% M! |& f9 ^& }5 M6 F7 n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:
) \" P8 {$ B% z4 P9 i/ b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
: N- x* \6 W5 v1 G/ `7 c# Q用羊皮纸或锡纸包裹然后固定蒸熟（和包荷叶同理）
+ k4 [0 E& y5 |, wA:en papillote.  法语自己理解
) `% I; Q$ b2 P# H" d17。Wing or Club is considered a
翼和CLUB 被看做是一种...
A: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
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
' x0 |  h( o! f) o20.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
! V' i, }' b% ^% Z: o6 ~  T( ]A:fennel  茴香
" N2 w4 I+ L0 e& _21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
! w0 r3 L' o) x/ M. L下面那种原料更像大葱且有平面的叶子
' o/ [7 F1 _* CA LEEKS  似蒜葱 （这边人叫京葱）
/ I# Q2 S+ ]7 A4 m/ R9 w22.Which of the following cutting shapes refers to a small dice
* z: {" |0 m' g: S6 C# ^. V下面那种刀切形状指的是很小的粒（末）
; H, O. K% x# Q* H3 L( q8 QA: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
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.
- g0 @$ W% W/ }+ V) P- T; N# b防止面条黏合并降低发泡。
+ c8 W4 ]8 y* u, q2 Q4 Z24.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
* W# l- G0 Q, H) S# h% z4 r8 Ehttp://www.tianya.cn/techforum/content/96/563836.shtml
$ h$ e: A) X& d; ^! f: h
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?
. D9 t- K& X; {  tA: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:
; n6 C( {7 v! n) O8 j8 d: \! P哪位厨师最早带来高水准浮夸的美食
& r+ j# L/ z, n' |6 @AAntonin Carême 人名 安东尼·卡罗美

; v6 o5 }9 z2 A' M2 e27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
- X$ M" E2 `2 _/ y2 }A:Cast-iron stoves         壁炉
4 G0 U5 J4 Z# z" v& W! S9 Chttp://www.usstove.com/products.php?id=6
% x5 Y3 A$ \% c7 t) K$ ?$ G
0 h1 ]8 t1 e* X  f28.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：
  a9 @2 d& {& G! l: x, @A:Tournant   图尔南
8 l! [! T9 s0 o7 W& s$ O
29.Another term for the wine steward is:
& D  N( n7 ~  k5 Y葡萄酒侍酒师的另一个术语是:
) i' R. a( d, c% Y/ IA: Sommelier 侍酒师
7 m; x+ j9 |8 F5 n9 Q0 g
30.Molds, yeasts and fungi are examples of a:
2 V: M  b, o  P7 g: ~霉菌，酵母菌和真菌是一个神马例子
A:Biological hazard 生物危害

, Q( U- v5 ^, G! S$ O( P31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
8 k/ \; g6 z+ m根据加拿大食品检验局，食品的危险温度区在多少之间：
2 K# n) g, v  b+ k5 V- sA:40° and 140°F (4–60°C)     4-60度

32.All bacteria need the following for survival:
8 s( I4 k0 i1 V  g9 S% 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？
0 E, l+ d( N6 t- q& A; p7 _A:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
. ]1 [- z8 }" z. {) C0 S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？
* o& E% p0 J8 pA:Essential nutrients 必需的营养物质
" L" N* x! B8 Y; Q5 u
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
& y# L. L: D7 o) r- Z& M4 T. a% |A:Hydrogenation  氢化
  v' X3 |5 d" j* m8 D/ V; _
36.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
! T5 D* e# x1 \6 s: e5 l4 VA:Acesulfame K  安赛蜜K表
* t4 B, L3 H9 ]  |
- j) r5 v8 L1 S3 X6 Z, x37.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：
- m+ V2 L1 k' \A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
% I) |% W8 m) `) }! i
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？
  E# D% P/ H4 S" k# N/ n( R3 bA:Unit cost 单位成本

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
6 [5 H6 }( a' P3 j8 n9 I8 x- d
40.The amount of stock necessary to cover operating needs between deliveries is known as:
1 K% U/ E1 i- B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

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？
- e4 l7 b. A* P: PA:FIFO=FIRST IN FIRST OUT 先进先出

42.Which of the following knives is used to turn vegetables?
, S! M$ O. [' @下面的那把刀是用来打开蔬菜吗？
8 f1 }1 f7 @$ E% x1 ]  d7 Z- cA:Bird's beak knife   鸟嘴刀
& s0 K1 O( h+ [7 V- P: g7 ?% ]http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
/ G8 x+ E. c8 C, d5 S: z
43.What is an instant-read thermometer best used for?
, D+ e$ q& s/ T( `% L, j; }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
: e4 b  U2 H0 |; g9 N, V, B: c
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
# {( R- R9 u# b7 P5 L3 fA:Cast iron 铸铁

45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
1 r7 S2 U) |. h$ p9 y/ ?哪件装备下面有一个可移动的碗和一个S形叶片？
) ~+ ~! T# ~+ fA:Food processor 食品加工机
http://www.google.com.hk/search? ... iw=1263&bih=572

46.Which of the following is not a rule for knife safety?
2 Q* i) B2 d& O* s$ G/ d; N$ N下列哪项不是用刀的安全规则？
  S- O5 G" D/ }+ K/ e! `# kA: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:
+ g- w* r0 @  s: {+ u- }. e% }把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
4 q4 Z7 |- E5 N- q; ^) y  LA:RondellES
5 w( D$ J2 m# P; r# x5 B$ rhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting

( ?$ p7 b! V" A$ v3 \& E$ I2 Z3 S48.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？
6 H6 U1 ^, S' `/ dA: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?
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
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
  H6 @) N) ^  b" s7 omandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
. w% B9 k; m/ w7 r, B- h: JGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572

( t- ~  b* I6 [! e% I0 G50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
4 b9 `9 S: C& @2 m" Y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）
$ F+ \) e/ x' gA:Cilantro 胡荽叶 香菜
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
- p! Z( l* x; B9 c" S9 u# u
60.Allspice is made from:
多香果,  多香果香料是什么
* k3 ]( \' v4 z& N! [' u5 p3 {http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
/ Q$ e/ p) X$ U1 P, tA:A dried berry 干浆果

0 w3 t1 o$ ?/ }) t, |) {4 a# Q  g( e61.Which of the following are used to make a sachet d'épices?
下列哪些是用来做香包德épices？
http://www.sachetcatering.com/
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香

* u0 c  d  a- E62.Which of the following condiments are not soy based?
0 X) n  U# ~5 r+ h下列哪项不是酱油调味品的？
A:Wasabi 日本辣根
8 T4 d/ U: I  W, ~+ m
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
. \# S8 E( J4 p1 f& `9 n$ \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：
' r( F, Y# {: ~  t: _A:Pasteurization  巴氏杀菌
/ F. D! w* F% Q9 H  e8 N
3 _% Z8 \, T; x  U- n6 G64.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？
, \8 W1 O* e1 @' uA:Allow to rest before use. 允许休息后方可使用。
2 R$ p* I1 W) \2 j! m3 w
& c# W; i5 U6 U0 x: G: s- [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
) I# ]$ N* |- n; V/ m4 q$ N
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
) z  B: H0 A. I4 E1 M4 yA:60% of the water 60％的水

: h& K( C5 ]* C' a) _- d67.A method of cooking that transfers heat through a liquid or gas is:
一种烹饪方法，通过转移液体或气体是：
1 K* }8 |3 L) E% Y- e6 {$ KA:Convection 对流
6 J  d8 O% G" A, d
5 l# v5 M# V: J68.The cooking of starches is known as  烹调的淀粉被称为
; q! b, F! K' r, }A:Gelatinization 糊化
+ y0 P; J* i# n! Z' }: X
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

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：
- N. ^5 m, |8 l/ I+ h! p( XA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
! x8 Y5 M/ O9 t6 g, m: K* I
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
$ _) a6 K6 N; ?A:Fumet 原汁
1 c0 h  ^% ~6 A5 }  q
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
7 T. H+ z( Q5 ~5 q8 LA:Carrots, onion, celery 胡萝卜，洋葱，芹菜

- ^% Y; v) ?3 f3 P, R! E4 S73.Which of the following is a principle not used in stock making?
5 ?! Y8 r. c0 p& m/ a" F1 b! n下列哪一项不是用于制造高汤（低汤）的原则？
! y" U! [$ Z+ i. tA: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
8 X: [: [  W! J0 h, Shttp://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！

qdlaoying

内容顶上去