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。
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?
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）
* x7 v. U- K* F$ lA: pressure touch. 压力触摸
  |- e6 ^% ?- g0 ?9 f* c0 `2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
% a3 W5 I- e' b7 [' X. R4 Q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
& y  A4 z6 q9 A! e# m2 F. E% N3.Vegetables are major sources of which of the following nutrients?
蔬菜中包含的主要营养有哪些
" K' |- h; G2 w9 _. ~' aA:vitamins and minerals. 维生素和矿物质。
2 M  a9 e5 k$ [9 e4.Cauliflower is commonly served with
花椰菜（菜花）最常见和那种酱汁搭配
3 R  q! m$ x6 S1 j: rA: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。
/ J5 f, E" o* Z8 U# ?$ C6The French term for mussels is 法国语青口（海红）叫什么
7 N1 k# B1 f  R+ [# sA:moules.法语青口，海红
9 s% R2 m  N. v' X7.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
. U" ]: u$ p# l' E" _$ w6 A9 S8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
6 V8 m9 T9 ^+ u* A9 e9 \* p: w' sA:2 days. 2天
9.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
1 |" ~$ r  A7 a0 f. O# x西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini （西葫芦 角瓜 ）
, k- N6 t+ Y; I8 n2 z( z* ?10.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.
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?
8 _* b% _! }8 L5 b谁有资格颁发健康证（卫生证）。
. N1 A  b  l( D) e- gA:Medical Health Officer.
* R3 A) j' Z9 q! B医疗卫生官员。
" F% y1 @! M: g, l( b- X# D! G12.For what period of time is the health permit valid?
健康证的有效时间是多久？
( ~2 ?4 S& e$ Y0 o% B2 F, d) R/ ~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
! N* C' U% y$ T: S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？
. [9 Q9 ^) o/ h, DA:110 degrees F (43 degrees C). 43度
  D+ D' a% p% u  Q) J15。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...
! x7 h* L5 x% e8 u) `+ j: f* VA:Bone- In Cut     带骨切
18。New York is considered a   纽约牛扒被看做是一种
6 t4 q+ z) i+ e: l: @A:Boneless Cut     无骨切
' G0 i5 I- q* D  b19.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
7 ^; e  i4 t; h! H$ 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
2 n. j( s- _5 x/ a20.Anise is very similar in flavor and appearance to
3 K6 C' K$ P& a. F! f! q! }八角和下面的那种原料有相同的味道
4 u% _$ G8 V1 k1 U. FA:fennel  茴香
21.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
) ^1 @. F& n+ ~; YA LEEKS  似蒜葱 （这边人叫京葱）
2 j" n9 y. K( T7 p22.Which of the following cutting shapes refers to a small dice
7 L4 U/ [3 D$ |/ B$ s# {下面那种刀切形状指的是很小的粒（末）
5 k" G. m  c* g) w8 t0 aA:Brunoise. 法语： 粒或者末，先切丝在切成粒。
* g; Z% G: ~+ `& F. M23.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
+ D6 C8 E" {) K, }A:prevent the pasta from sticking and to minimize foaming action.
防止面条黏合并降低发泡。
% q, I5 z6 c6 A0 z7 O9 O3 m24.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
2 A4 x9 P$ i$ K% q5 Fhttp://www.tianya.cn/techforum/content/96/563836.shtml

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?
, t; }; S' w: A- ^8 YA: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:
/ G9 n& ^6 ]2 A, _8 `9 h, I哪位厨师最早带来高水准浮夸的美食
) B$ L/ B: f- _1 NAAntonin Carême 人名 安东尼·卡罗美

. `  ~: M/ l( y, A6 }+ Z" @* j6 g27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
, i6 V. _  y# {- z下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
3 k9 Q% X1 [3 k6 ]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:
: W3 K) R) ~+ {3 ~$ H法国术语，用来描述roundsman，或摇摆厨师是：
A:Tournant   图尔南
/ z0 s: I0 {1 s$ M. P) f
+ @, {3 a, f7 o29.Another term for the wine steward is:
葡萄酒侍酒师的另一个术语是:
A: Sommelier 侍酒师

- l3 ~1 ?6 W6 D9 T, y30.Molds, yeasts and fungi are examples of a:
' [+ a8 i% T  ?: G, W: P霉菌，酵母菌和真菌是一个神马例子
3 |, u( r" o. r, Q+ Y" W3 |) h% a& x( vA:Biological hazard 生物危害
% Q9 d: T; S6 X3 p# Y) T+ d
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

32.All bacteria need the following for survival:
所有细菌生存需要以下哪些内容：
2 H7 o6 R1 g! |2 m( |" JA: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？
2 Q& ^9 j  i8 P* q7 t, g9 M9 OA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
) v+ k- u6 Y9 t! k5 x$ O% c食谱，接收，储存，准备，烹饪，保温，冷却，再加热
2 [) ^8 x* N7 }
2 }' k  ?" W% U7 S8 }. p/ l34.Which of the following is not an example of a carbohydrate?
9 ?# B  e4 N) a4 e下列哪一个不是碳水化合物的例子？
5 }4 P* t$ m% xA:Essential nutrients 必需的营养物质
1 E; ^' Y6 G" `" c
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

36.Which of the following is not an example of a fat substitute?
) `  a. l: V/ t; [% W# h下列哪项不是脂肪替代品的一个例子
2 U+ u. D3 B/ }2 |A:Acesulfame K  安赛蜜K表
4 M! ?( r$ J& s3 F2 H
37.Health Canada requires that a product labelled "fat free" contain:
: T% Z+ j4 H9 m  c# F1 \! O# M1 ^加拿大卫生部要求的产品标有“不含脂肪“包括：
3 ?8 I5 x4 X4 k2 E  M" ?) t5 Y/ oA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
: ], ?6 p6 }- A  x2 r; `0 b
2 M5 f3 A- H; N2 U. V7 w& K38.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？
A: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
2 d! c0 h( T4 z: a! C1 r3 [# ?: B
1 j' g, t8 H7 C. m2 g40.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
A:Parstock 基本日常最低库存

5 p/ ~, y8 f( i5 q41.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

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？
6 ^- o+ I7 a. r; oA: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?
; j+ v9 K/ t& e% n0 L/ ~/ b即时读温度计最好用于那方面？
! i3 n7 Z9 }' j( I3 R4 FA: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 c% H7 s. h  l) p$ @下列哪些金属材料受热均匀，通常用在铁板而且非常重
" D( B- |# x; M& H( _* sA:Cast iron 铸铁

45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
9 z8 g7 T4 N( K6 H  _哪件装备下面有一个可移动的碗和一个S形叶片？
+ n* w. O4 g; _% ~% o% dA:Food processor 食品加工机
, Q( P9 D% L1 b' j6 F1 I% n8 }9 Fhttp://www.google.com.hk/search? ... iw=1263&bih=572
! C6 ]5 l9 h  B
* P2 X$ S; V! L& J46.Which of the following is not a rule for knife safety?
3 G0 g: e! ^1 a2 N! m3 K: k下列哪项不是用刀的安全规则？
  f: |' L; x" zA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
. R7 x; p+ e$ `' Y( @' u, a/ b2 d
% M$ z: k# _: e) x47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
( q7 S: O3 M2 I. X把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
7 ~- P  `( _5 QA:RondellES
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
' t9 d- o4 k3 M4 Z. d* t0 b) `4 s$ `
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
% m6 a* N2 ]3 @& d; M8 x% \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
+ w$ G: |0 q- P& {7 A% D- A! ~thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572

& w- w* [) |9 v" G4 D50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
+ O9 }+ `0 U' u. e: ~, h/ E: \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
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx

# K% ]4 Z7 b2 b+ q% G, V60.Allspice is made from:
多香果,  多香果香料是什么
; m+ h! b; T6 Chttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
A:A dried berry 干浆果
9 E1 f" J6 w$ b5 l% n
61.Which of the following are used to make a sachet d'épices?
+ b% ?6 Q$ i7 H# m4 W1 }; u& m下列哪些是用来做香包德épices？
4 X/ J/ U+ }9 ^. rhttp://www.sachetcatering.com/
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
) I' g& X5 d, @9 p, }0 J0 I
$ `: H7 P! X2 N0 c: t1 ~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:
7 ~( f& U3 [& t1 j1 @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：
" o$ f  S) c8 U9 ?A:Pasteurization  巴氏杀菌
7 n4 Y: I& B! N+ ]/ r: {
/ H' d( ^/ u3 M, s5 w64.Which of the following steps is not the correct procedure for whipping egg whites?
% W+ A; d. v  C% v$ a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 a: h+ Y. F* A3 H65.The weight of a large egg is between:一个大鸡蛋重量介于：
* F5 b+ x3 r' ^/ xA:56g and 63g 56克和63克

; I& x2 Y* A- h& ]% W8 n! x66.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

' `! h* l: d" e6 q67.A method of cooking that transfers heat through a liquid or gas is:
. y9 t2 Z" T0 P一种烹饪方法，通过转移液体或气体是：
A:Convection 对流
( x* R# Q$ F, V) O: h) |! K
68.The cooking of starches is known as  烹调的淀粉被称为
" m/ _% ]7 f& r- JA:Gelatinization 糊化
0 x! U7 l3 Z( y" C
( S( D3 D+ K4 l3 _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
- z( R, k) b. H- ]  f
6 t) q4 ~" {  D0 h70.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：
1 q! ?, Z6 z7 u5 t- _0 O" cA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理

. V. |& p6 R; ?. g& n& ^6 k71.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
" C2 j5 Q' r0 \# r' T# V
3 Z9 p+ p: [* |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?
8 |. z9 p+ ^6 s) s5 \下列哪一项不是用于制造高汤（低汤）的原则？
  U( l* R( y6 VA: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
3 g! c3 x5 Y8 X' ]1 b4 g, dA: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！

qdlaoying

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