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。

- Q4 b6 Z: d5 j- j- j6 E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?
6 `% q- q" _+ H6 U+ 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）
' V4 i; e( Z6 c+ PA: pressure touch. 压力触摸
5 ~3 b' A) W7 V* x  o# P2  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
A: acid  食用酸
0 r3 t5 ^: k- t9 V# O7 X! A3.Vegetables are major sources of which of the following nutrients?
1 O) |' |6 e# T( r' Y蔬菜中包含的主要营养有哪些
: ^, d. y3 ?! G- y9 _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
' P/ v' ]! @( N: \  D5.Which combinations of products are found in pie dough?
+ h9 R' k! w8 N0 R8 n7 Y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。
% H0 r5 u* S% j, y% h" \! u3 p6The French term for mussels is 法国语青口（海红）叫什么
  ^3 D/ d& Y4 r) @9 B  s# T9 S' I/ tA:moules.法语青口，海红
' e5 U8 ?- u$ t7.Fresh scallops have an aroma that is 新鲜的扇贝（带子）有种什么气味？
A: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
7 \& R/ R4 `9 b; L- W+ UA:2 days. 2天
9.What are the principle ingredients in ratatouille?
* ^5 z1 a& g1 A2 ]( W炖闷蔬菜有下列哪些基本原料组成。 ratatouille（炖闷蔬菜）
! g0 g: x; J# w' E2 ?A:Zucchini, eggplant, green peppers, onions and tomatoes
( \" c2 ?$ n; q0 \西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini （西葫芦 角瓜 ）
" O' C  a+ c" }0 j10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
/ N0 l0 t% n# ]% q+ i  R" z9 LA:cook food in quantities that will be used up within 20 to 30 minutes.
, ?6 ?* D; Y0 N6 Y大批量烹煮食物要在20到30分钟内
: ?% M/ X& s) @$ l! |11.What person has the authority to issue a Health Permit?
谁有资格颁发健康证（卫生证）。
- B  G6 \. m0 t' q& o$ N) W/ hA:Medical Health Officer.
1 u* {0 c& E( Z7 D0 T3 W医疗卫生官员。
12.For what period of time is the health permit valid?
2 T0 b- r4 ~/ h5 V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
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
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
2 ^* p: p5 D+ B/ w0 \2 O15。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
# n1 |* e5 a8 Y5 ?5 O/ }- KA:180 degrees F (82 degrees C).  82度
  b0 J3 M' e/ X" a9 l4 w% S% g' c7 n16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
' G1 m4 W0 D# {- B& Q  |, ]; K  U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
+ S: D% G5 N6 H5 r, `- z) _17。Wing or Club is considered a
翼和CLUB 被看做是一种...
  a. R, _8 q) i- k, \0 F/ GA: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
- L* e7 g( p# ?0 T# Y. J" u19.In general, a court bouillon for freshwater fish will contain
* \6 b" c( \$ n" U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
$ D  q+ R" s3 vA: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
20.Anise is very similar in flavor and appearance to
% @3 a8 g% V: |8 ]& y: W. Y八角和下面的那种原料有相同的味道
A:fennel  茴香
. {3 b3 ]5 N, Q: y4 U, O  L7 P21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
& W. i$ `1 c) `/ b1 ]. F: S0 z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
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。
2 ^" Z: Q. G# {! U0 c6 e9 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
A:prevent the pasta from sticking and to minimize foaming action.
- N3 n% F; H, w: x4 ^) t防止面条黏合并降低发泡。
( a9 [9 ?  j9 x3 [24.Which pasta dish features pine nuts and basil?
) x3 |: h! p+ }2 L  C! o6 K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
. R0 W/ N" L2 U5 J- e( _
% S) k  T( e' D# p2 a9 i4 U4 E  R2 r25.Which of the following is a spring vegetable similar to spinach?
/ I$ l. Y& ^$ ]2 t下列哪项是一个春天的蔬菜类似于菠菜?
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:
- M+ V4 y8 M' r3 c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 ]* p% w7 o9 H3 |
# m0 F) T5 I5 _8 X27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
7 Q$ z3 A) `- ~# B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

28.The French term used to describe the roundsman, or swing cook, is:
% }1 m$ j+ O+ U- f5 G* o法国术语，用来描述roundsman，或摇摆厨师是：
A:Tournant   图尔南

9 d6 n) b) Q' d/ c7 o& Y29.Another term for the wine steward is:
葡萄酒侍酒师的另一个术语是:
. l/ I! |- t4 Y+ IA: Sommelier 侍酒师
' K  S- e7 I) e! A+ I9 a
, i, t; {5 c# m* U( R: k+ @0 K30.Molds, yeasts and fungi are examples of a:
2 s/ w8 M# n' U5 L  Z( V8 }. `霉菌，酵母菌和真菌是一个神马例子
) j4 k" O4 |- w0 X4 GA:Biological hazard 生物危害

( a1 h: H. L: A! D7 z/ R31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
7 W! [3 O/ Q: d( x" h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 ]6 |6 _  q$ b- p- I
32.All bacteria need the following for survival:
; B1 ]1 v* N4 u& v( H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 G) n. U1 `6 u7 X+ [& W2 S2 T% z33.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
$ s4 H! {% I* O食谱，接收，储存，准备，烹饪，保温，冷却，再加热

/ b2 u7 g) d6 t; d6 n34.Which of the following is not an example of a carbohydrate?
+ w9 Z8 C$ _) k' I0 B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

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

+ n6 E! M8 D- L0 h( n36.Which of the following is not an example of a fat substitute?
& E% O' \* F9 @9 c2 k下列哪项不是脂肪替代品的一个例子
" {4 G. D! O1 v( M; f9 N, K- p% T3 tA:Acesulfame K  安赛蜜K表

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：
" x- }' a  [& ]0 ?A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
9 q* O- R5 U$ u2 K+ x( X  z
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？
" s( {& z7 H0 e# j+ I2 M9 KA:Unit cost 单位成本

39.The condition or cost of an item as it is purchased from the supplier is called:
+ `. V- U1 j% a* l+ r4 T/ s7 C从供应商采购的物品的品质或成本叫什么
/ w" c9 D  f% n( e* iA:As-purchased cost 购买的费用

+ c" `1 y; t: a- S6 D40.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
# `5 Y6 V8 A: F- w3 C% a0 rA:Parstock 基本日常最低库存
) a5 ~5 G$ s. S1 U5 T
6 s* H4 M. T$ ~6 U4 I41.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？
A:FIFO=FIRST IN FIRST OUT 先进先出
1 E" t* m2 F3 m8 M2 o4 S) y; \
# C. G( k: n1 `; k: b42.Which of the following knives is used to turn vegetables?
- @# @% g1 D! y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

43.What is an instant-read thermometer best used for?
5 U- ~  q( L" D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

1 O! O2 U4 t( ?, |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
A:Cast iron 铸铁

/ S4 D7 v. u7 g( i) _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？
5 {: h* \/ D  o( `7 f4 C7 ^( NA:Food processor 食品加工机
http://www.google.com.hk/search? ... iw=1263&bih=572

% k9 H9 x& E! F1 J3 N1 A6 u. k46.Which of the following is not a rule for knife safety?
下列哪项不是用刀的安全规则？
* z' @4 \9 V9 Q4 Q5 gA: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:
' J; i, v1 a/ y$ t: h) Z8 D把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
A:RondellES
: M/ }+ h3 J, Y$ uhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting

4 j: ~8 @8 z3 v4 N# x2 i; \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？
4 [# R0 h, n0 M2 p  E4 m2 |- LA: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?
0 q! f- z, G* f  Q* N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！！——
* v. O& ]( ^& H! C1 C* i5 S$ u- XA:Gaufrette
% B; [. A+ t' a3 f0 @( nthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
) B, w* m8 s/ Z9 e+ rmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
6 |; v/ R' E' s- X+ _  X/ H0 wGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
8 V  z) m; F6 Z
$ @# z) X9 f& G0 X7 A/ P9 e50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
& f$ e5 S) L* g: l! _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）
' {. B; Z# z% r/ qA:Cilantro 胡荽叶 香菜
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx

/ v* X, n6 G7 w3 M, A' D, q  t2 d60.Allspice is made from:
7 c0 K6 p4 i5 m5 h% h 多香果,  多香果香料是什么
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
2 ]- n3 _; q5 ]0 P7 o+ V  VA:A dried berry 干浆果

61.Which of the following are used to make a sachet d'épices?
! k$ c6 \+ m% Y# u$ c' ^. r下列哪些是用来做香包德épices？
* }7 t  T+ v) P) chttp://www.sachetcatering.com/
A: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？
$ w* Y( F0 i! S; J' L! e9 e; DA:Wasabi 日本辣根
* O# T% q9 ^8 e( g
  E3 ^" D! y" d63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
% Y* D3 m$ b6 _' H( ^6 h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：
2 j# f% N2 `2 p: \/ rA:Pasteurization  巴氏杀菌
5 B5 j% _1 D$ v% Q7 M
6 ^) d; u$ W4 K- \4 t& b* }64.Which of the following steps is not the correct procedure for whipping egg whites?
2 r0 b5 u+ D; `4 q) E下列哪个步骤是不是正确的蛋清搅打程序？
) R1 Q: U* U+ `% T3 L' WA:Allow to rest before use. 允许休息后方可使用。

6 u4 g5 G1 s3 _# [- R$ o# n, @65.The weight of a large egg is between:一个大鸡蛋重量介于：
  }$ l( \- H: ?4 |0 H( \* TA: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
9 L. {4 L+ @) S0 S3 OA:60% of the water 60％的水

, x! X2 B) G+ z% Y" E6 c67.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：
7 a" I- Q% t) J& C- H2 w* m& yA:Convection 对流

. N) H/ b. j, K0 a! S; [+ b68.The cooking of starches is known as  烹调的淀粉被称为
; O2 o0 g! W% t) Z4 I; M& ]: bA: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
! A. T6 Z# Y* |$ W( k, ~
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：
A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
* ]9 R; R9 U2 t, d
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
# ^, ?7 G2 \) v5 z- k8 R0 AA: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
5 c3 h2 n& {/ s& e7 D! W" Q
" [2 X, R8 E  R6 Z9 ?( k" W+ S73.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？
1 U( _" D# e* s, fA:Start the stock in hot water.开始在热水中操作
; n/ g. z) B& r7 }; A% X9 Z5 V
) q, r, c2 k1 X74.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
' {6 p, i0 J; t% W: G/ l! M6 LA:Remouillage 法语熬汤
http://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！

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