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。
/ M5 E0 W( {3 N$ K
* S- o- O  {9 [. p' }7 W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?
; l9 I0 x  d6 x0 ^7 v9 C, 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）
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
& q5 Y) X! }1 ^: ^0 z7 L" V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
1 n( t4 \1 s- p5 }0 X0 A3.Vegetables are major sources of which of the following nutrients?
! M( T5 g! j5 W1 K5 H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
, r8 a, Q2 B- `7 p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？？）
A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
0 u. h- _: t$ ?: w5 z9 u6 g6The French term for mussels is 法国语青口（海红）叫什么
A:moules.法语青口，海红
7.Fresh scallops have an aroma that is 新鲜的扇贝（带子）有种什么气味？
  r" l- l! s, w8 mA:faintly fishy. 稍微有点似鱼味
" Z5 s9 }! T: x; B8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
1 _) [& M) }2 D1 H( NA:2 days. 2天
9.What are the principle ingredients in ratatouille?
: {( c  M9 Q9 v# @) Q% U炖闷蔬菜有下列哪些基本原料组成。 ratatouille（炖闷蔬菜）
" A8 Z. P$ t1 e$ |$ c' Z( kA: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 ）
10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
& Z& E, I3 J# T9 X. ]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
3 \* \) j1 `% J& {/ u9 b11.What person has the authority to issue a Health Permit?
谁有资格颁发健康证（卫生证）。
! M% K' f& Q$ P: Z( jA:Medical Health Officer.
医疗卫生官员。
- u& m% s$ \9 s; I12.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
4 z% T1 l* S" L% i" H2 @13.In the area where food and drink is prepared, the ventilation system must be able to change the air
6 o8 I- R& F  k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
/ w0 W7 k* L$ ^0 f. D14。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？
3 g  O# p/ U$ S7 W0 g8 z6 s# HA:110 degrees F (43 degrees C). 43度
. t$ k- ~4 X: V9 {1 G; `3 j5 L15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
1 [3 c. ~0 h% l3 f5 S用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
+ O5 L  G4 T1 LA: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）
9 P2 Y" D5 z: g9 i9 H$ BA:en papillote.  法语自己理解
17。Wing or Club is considered a
翼和CLUB 被看做是一种...
3 Y* ~3 Z0 U- R$ x0 L2 L1 }0 mA:Bone- In Cut     带骨切
18。New York is considered a   纽约牛扒被看做是一种
" d; K  [* g/ L) Y+ FA: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
8 s3 M! ~; N& P" P" Z# GA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
6 Y$ f: P$ [: d& \: u! {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
) e! j( F! O0 [2 m$ L八角和下面的那种原料有相同的味道
% `, I% F" [# a6 S' W( x6 bA:fennel  茴香
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
0 O7 H% n9 W9 l. K. w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）
+ K, E# }3 f1 I5 j1 _5 @$ q) f5 o22.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）
5 O0 Y) s. F. m7 T8 I8 dA: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.
防止面条黏合并降低发泡。
24.Which pasta dish features pine nuts and basil?
2 H; g  n2 s, B) ?7 @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
( N9 t; Y# `7 ~0 N# whttp://www.tianya.cn/techforum/content/96/563836.shtml

* M, v3 [! V3 ^7 B' a7 |25.Which of the following is a spring vegetable similar to spinach?
" q% N# }1 B$ E1 j2 s% j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:
) e% j6 i5 D, B/ ^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

27.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 。
$ ~: u8 D- X8 ?A:Cast-iron stoves         壁炉
3 F+ K' {! g: z2 d" i/ jhttp://www.usstove.com/products.php?id=6

/ d! A" `8 o5 `" `. W- k" x28.The French term used to describe the roundsman, or swing cook, is:
; u, }' y6 u- s9 @' L法国术语，用来描述roundsman，或摇摆厨师是：
A:Tournant   图尔南
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' l" O" Q0 H8 Q5 A0 r' t( z" j/ ]( v29.Another term for the wine steward is:
葡萄酒侍酒师的另一个术语是:
/ k8 p& F' v$ ^; L* hA: Sommelier 侍酒师

+ f5 M) [  c: }! e/ O( r/ o8 d30.Molds, yeasts and fungi are examples of a:
霉菌，酵母菌和真菌是一个神马例子
- _. y2 H& o+ n+ j7 SA:Biological hazard 生物危害
% e! u- ^5 I  h5 S3 s
' [# T: [1 o: \& L; K& |" L31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
/ I, p- S! R( [9 L9 {$ t' H& }根据加拿大食品检验局，食品的危险温度区在多少之间：
3 v0 D: ~% d; C2 t9 GA:40° and 140°F (4–60°C)     4-60度
: k: L8 z3 W) Z  J
32.All bacteria need the following for survival:
所有细菌生存需要以下哪些内容：
; R/ G+ J) E2 H: p6 l  I1 U+ m6 wA:Time, temperature, food and proper pH   时间，温度，食物和适当的pH值
4 W4 j5 j6 _! J' H& i
. _: y2 o( `- Y3 i( Y33.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
食谱，接收，储存，准备，烹饪，保温，冷却，再加热
6 k) e& P8 V- A) [' x
34.Which of the following is not an example of a carbohydrate?
1 W* f3 i! d$ M; @1 j- Q3 |( f下列哪一个不是碳水化合物的例子？
& x8 W1 G# c' ^, t, Z2 Z5 ]A:Essential nutrients 必需的营养物质
8 R' d5 h; M/ S- l2 R% f
35.The process by which a liquid fat is made solid is called:
6 }: T1 G: w" w液体脂肪做成固体这个过程叫什么
) S  O# v  ^+ z- z2 sA:Hydrogenation  氢化
: t- L: p/ S* e9 V) s6 H* X
36.Which of the following is not an example of a fat substitute?
6 H  [1 G! R7 T4 E6 s- I下列哪项不是脂肪替代品的一个例子
A:Acesulfame K  安赛蜜K表

$ ~1 F. F/ M) {( P# ^) j37.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：
4 d$ ~6 [( b4 N: U8 N2 oA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份

7 u# Z9 ^0 @# c5 w* _7 o  q3 l38.Which of the following is not a problem associated with converting recipes?
- Q! |; y- q+ x; K4 N0 H" e8 f下列哪项是不相关联的转换配方问题？
A:Unit cost 单位成本
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9 C1 B) d& n7 \8 M/ S39.The condition or cost of an item as it is purchased from the supplier is called:
* A7 B% f5 e3 w- h, B9 C从供应商采购的物品的品质或成本叫什么
: D% C5 d) l4 r$ W) `: |A:As-purchased cost 购买的费用

5 J' ]$ A8 H# p5 f& Q40.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
$ \' q$ c/ B) Q! J8 zA: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？
A:FIFO=FIRST IN FIRST OUT 先进先出
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* ~$ ^6 E! F3 C1 j1 ]) r/ ^42.Which of the following knives is used to turn vegetables?
6 F5 W: M, S1 @# w' E$ Z: N: a下面的那把刀是用来打开蔬菜吗？
A:Bird's beak knife   鸟嘴刀
/ y5 q" U7 |# Xhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
; J& U! y. ?& m3 v9 J) [, a
' A* n/ ]6 c7 Z  e' a; K3 b* j: t43.What is an instant-read thermometer best used for?
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
" j5 r2 J! }; @* ^* @1 Q. l
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

45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
6 l0 Y* \! ^; Z( y$ }; G哪件装备下面有一个可移动的碗和一个S形叶片？
" B& Z* }$ N4 k( u! E7 P+ X* wA:Food processor 食品加工机
& [2 t" _! F* J9 U, q1 ahttp://www.google.com.hk/search? ... iw=1263&bih=572

$ \  b! Q* w8 O  c% N& q" {4 }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？
A:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
  k0 H  j5 I! n6 y
$ f2 X4 j% m$ 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
" q& ?4 F1 }5 S7 ^% lhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
: E# Y# N0 ]( {# J. p4 j5 ^
# |! m. q$ d4 h3 h8 \5 @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
- X- J7 B2 J, G! |- N' D9 ^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！！——
  A3 c7 Z! f- ]% B0 I% G7 wA:Gaufrette
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
  S0 [# o6 k! @- L" r) u) a1 H, Wmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572

/ ~' \& O+ x( U' n8 q50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
& W- b3 g' N+ f+ L2 V& 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）
% |9 b+ N& v6 |8 nA:Cilantro 胡荽叶 香菜
2 m# B$ c! z3 m3 u; Qhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx

60.Allspice is made from:
多香果,  多香果香料是什么
) ^) t1 u) n' k# Zhttp://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？
9 z) H& P& S+ m% u5 T/ W; ~$ j! G" Phttp://www.sachetcatering.com/
& t8 C+ I& S) h/ t8 jA: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
  x$ |" e- [5 Q* H0 A. i
63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
% F! i7 ]  Z5 m3 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：
2 O' J  W( ]+ d) b. {+ T5 l1 R1 xA:Pasteurization  巴氏杀菌
6 A4 X. X% }7 Y+ ~9 _( {
! o& L0 X/ @: i; k1 q64.Which of the following steps is not the correct procedure for whipping egg whites?
7 S$ C3 i* S$ l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。

$ E4 G$ b0 b" R) w* @8 P* Q- Y65.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
$ I8 x5 }: \6 E) I2 U" ?6 |
2 Y8 s* l: ?) l1 I66.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
# M4 f7 P/ H' |$ C9 d/ j7 rA:60% of the water 60％的水

0 I! `0 X/ I2 w$ \67.A method of cooking that transfers heat through a liquid or gas is:
- F  X; U4 _+ R( S, @! N4 F& j0 {一种烹饪方法，通过转移液体或气体是：
A:Convection 对流
$ _2 f, r4 ]6 e, d
5 P4 s3 r6 u! B4 z: d) J* ^68.The cooking of starches is known as  烹调的淀粉被称为
% }; B- D& U5 [7 e) zA:Gelatinization 糊化
) \) V  W" _; s5 h9 e
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
& J/ n' t. w% C& t2 eA:Braising 烤
  Z* m) z1 n' n
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
% h2 M  V% D7 ^2 X' q% A, B) }% Q
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
" K& B1 y- U! y0 P) f1 e
1 y& O& x- O* f" G72.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
# K) L" `: S" H9 B( r6 M! jA:Carrots, onion, celery 胡萝卜，洋葱，芹菜
7 _* E1 D4 g4 y6 a9 e: u  [9 m
; Z/ g  D( j) A* B+ E+ Q5 W+ W, t  K73.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？
8 \  x% u* h9 w& ~4 L9 _( X! z) LA:Start the stock in hot water.开始在热水中操作
& c5 E. M, i% ^) C
0 O( G3 B2 |. `2 {6 Z/ F74.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
  }  B! I' E9 RA:Remouillage 法语熬汤
# O) y5 ^% Z# s- V; J! W# m' Zhttp://www.haibao.cn/blog/post/176242.htm

qdlaoying

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杭州小妹

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