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。
; l8 y' n# C6 s4 ^5 q( q8 B
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。
1 T: T4 N/ X8 P3 F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）
  x+ P7 P9 v1 f: M' Z) K5 ]A: pressure touch. 压力触摸
- x' o5 _% ^1 W" I# e2  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
) q+ }$ h% w$ s! M) d" ZA: acid  食用酸
9 A% ^: S: D* c2 }$ C% r3.Vegetables are major sources of which of the following nutrients?
蔬菜中包含的主要营养有哪些
- y+ a+ f4 D1 p5 S( _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
; f7 @1 Y$ f: q9 E4 j5.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？？）
. e" F  [. Q1 ]: ^, [A: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
; l% [' V% {( n' JA:moules.法语青口，海红
' R* T' F( f$ r  y8 M7.Fresh scallops have an aroma that is 新鲜的扇贝（带子）有种什么气味？
: j3 a% x" e. W4 b2 i* b" mA: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
. R9 @" i" d0 r, G  F) `9 o! NA: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
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..?
A:cook food in quantities that will be used up within 20 to 30 minutes.
% Z5 V$ _& P" ~3 ~5 ^  O: N; Y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）。
8 g# m  \1 f/ y$ L! E2 r3 m) jA:Medical Health Officer.
1 p% }' b6 h' T& X5 k) K2 \! }; [医疗卫生官员。
, g, i4 j$ k9 Z  i- M* K8 A- o0 s12.For what period of time is the health permit valid?
健康证的有效时间是多久？
, b; t6 O4 q. J3 R% GA: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
& i2 j3 p( `- P/ {: v: T& I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
2 N+ `" q, o( x! |( Q14。The minimum temperature for manual dishwashing in the wash sink is
  Z6 |7 s* w0 a手工洗碗，洗碗池的水温最低多少度？
" L& D+ Z- w- c% _8 E7 ~& nA:110 degrees F (43 degrees C). 43度
15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
" N: t1 q0 H. k1 T) d5 R, V6 ~% y. F用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
/ B: `  F4 R* WA: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  \3 H1 w: J# \# V, v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
- g6 P9 H( N2 @! {2 {* ~' c17。Wing or Club is considered a
翼和CLUB 被看做是一种...
A:Bone- In Cut     带骨切
) l+ H& Q- U" Z2 R0 m6 L18。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
3 @5 C2 P: d. g  P$ |; {. }2 z& I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
4 _# w( Z7 r$ k5 B20.Anise is very similar in flavor and appearance to
& t' f5 z. X  P: o; [- x八角和下面的那种原料有相同的味道
A:fennel  茴香
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
& K+ x; B2 z: n/ j下面那种原料更像大葱且有平面的叶子
0 H& J* c; e7 m* C6 jA LEEKS  似蒜葱 （这边人叫京葱）
22.Which of the following cutting shapes refers to a small dice
9 F2 y6 N- L( y# r8 V; h% l; f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。
3 S  F: D4 ~# e* w8 m* W' S23.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
: I# W; T8 K: _. \A:prevent the pasta from sticking and to minimize foaming action.
6 K( k; X/ M& v/ I  M防止面条黏合并降低发泡。
24.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）
$ h& P" B3 @/ K( t8 Z) W5 T3 vA:Pesto.一种绿色的意大利面酱
http://www.tianya.cn/techforum/content/96/563836.shtml
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25.Which of the following is a spring vegetable similar to spinach?
. f* P: n% O/ C下列哪项是一个春天的蔬菜类似于菠菜?
7 Q& X  g1 b" |1 R) }A:Sorrel. 酢浆草。
8 e- k0 V# |5 q5 o" E3 E' U/ {: Vhttp://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:
( P/ P# r: m& U) w  @9 M9 K. n哪位厨师最早带来高水准浮夸的美食
+ R: k( M& J# YAAntonin Carême 人名 安东尼·卡罗美
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
$ Q* ?6 h% _5 `下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
; N+ |3 Y+ {9 z) sA:Cast-iron stoves         壁炉
http://www.usstove.com/products.php?id=6

% ~1 u- G0 j2 u( q* I8 K- ^& @28.The French term used to describe the roundsman, or swing cook, is:
7 Z6 b6 s* t5 [4 Q法国术语，用来描述roundsman，或摇摆厨师是：
A:Tournant   图尔南

29.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

30.Molds, yeasts and fungi are examples of a:
霉菌，酵母菌和真菌是一个神马例子
A:Biological hazard 生物危害

5 k5 v% l8 f) Q5 c+ m31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
7 M3 m$ e$ X) j根据加拿大食品检验局，食品的危险温度区在多少之间：
6 ~6 q, ]/ m& t+ XA:40° and 140°F (4–60°C)     4-60度
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32.All bacteria need the following for survival:
- n4 N% l$ [% e# B  F5 {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
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* c/ Z  C3 |) s* `' ]4 w+ N6 Z  ^33.Which of the following correctly represent critical control points in a HACCP system?
# l6 @& G6 I" {' h% D, v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
# ]! N# S" ~$ N! C% E5 v0 w食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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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？
/ L" H! g! @) h- I4 l! F9 TA:Essential nutrients 必需的营养物质
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6 p5 T8 {! E( j9 g35.The process by which a liquid fat is made solid is called:
7 X- C0 m/ |0 D  B3 J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?
# @1 \2 Q2 z9 I; J下列哪项不是脂肪替代品的一个例子
' a6 C- i. h. d1 KA:Acesulfame K  安赛蜜K表
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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：
A:Not more than 3 grams of fat per serving 不超过3克脂肪的每份

38.Which of the following is not a problem associated with converting recipes?
( W/ p" Q& F+ l/ b  {& ^' R& T下列哪项是不相关联的转换配方问题？
0 b. m/ p  |  l$ R8 f1 ZA:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:
/ l+ R& P3 i* g从供应商采购的物品的品质或成本叫什么
% g& R0 b$ n* b- J# s2 @A:As-purchased cost 购买的费用

2 ?& @4 q) X- a: m: D2 q7 S40.The amount of stock necessary to cover operating needs between deliveries is known as:
3 i* z/ M1 \  w1 I0 {: u在新货到来之前用于日常所求的必要库存量叫什么
. Y/ Y- E3 ~- ^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？
. i: E7 d. a- ^- o+ Q4 CA:FIFO=FIRST IN FIRST OUT 先进先出
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8 J4 R% C9 T; N, J* B# ^( z3 U42.Which of the following knives is used to turn vegetables?
. O' X& ?0 Z5 L+ o: T0 {下面的那把刀是用来打开蔬菜吗？
; t* R% R  H9 H  ZA:Bird's beak knife   鸟嘴刀
6 i) U+ ]& K3 a, S+ ?http://www.google.com.hk/images? ... oe=UTF-8&q=Bird

43.What is an instant-read thermometer best used for?
3 z0 R$ C7 A$ i$ b. C即时读温度计最好用于那方面？
) u9 c7 U- S" X, jA: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?
! ~  D6 y# r9 x; `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
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8 O& C/ C$ Z/ f* Q' `5 ]45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
" B9 k& M) o  S哪件装备下面有一个可移动的碗和一个S形叶片？
3 y* t! v+ r; A$ N9 r4 hA:Food processor 食品加工机
http://www.google.com.hk/search? ... iw=1263&bih=572
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  {  G- e, }. d2 K; d/ f' F46.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
2 i! R) l9 G9 ~
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
$ [7 v7 F4 \5 d/ G! z3 mhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
# ?0 j% {9 m4 B$ P% X0 a4 W* s# ]
48.Which of the following is a diced cut used to garnish soups?
) l4 Q. ]) d# q0 Q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
2 ~. U) F) e2 V" H, l2 B49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
. |, H( T. E% n0 h* e7 z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
; C/ B" L2 |' ~1 |" l; z" B2 Vmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
6 E, k0 z& Z* Z' QGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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" ]4 Y) Z) d1 R- j! Y, ]/ c, {50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
* i0 o2 r- t2 }/ j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）
, K$ _/ S) y, a& p  xA:Cilantro 胡荽叶 香菜
# z$ j& F- a# g$ a! s" ihttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
  \( Z* v' a0 w2 C! d( Y  P0 o- I
" a# |( S4 H+ S9 ]- T2 k60.Allspice is made from:
: S. @2 R3 ?0 C  o( B( s 多香果,  多香果香料是什么
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
0 A/ E8 p+ K! M0 hA:A dried berry 干浆果

61.Which of the following are used to make a sachet d'épices?
& X! P8 U8 k- f; ]+ k; ^5 w+ J下列哪些是用来做香包德épices？
- W, ?( c& C- [+ H  e9 Xhttp://www.sachetcatering.com/
! T& w  l9 T& F1 y) o2 ~3 W, G7 {+ lA: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?
8 {, n* L8 t4 b! }/ f下列哪项不是酱油调味品的？
A:Wasabi 日本辣根

% J. v6 G# Q2 b7 @" B63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
- ^+ W9 U$ J  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：
: f1 b8 X, ~, D( B, iA:Pasteurization  巴氏杀菌
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64.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 C2 G. w1 @4 m. O+ m! jA:Allow to rest before use. 允许休息后方可使用。

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
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/ w) t8 L0 \4 n& Z66.Evaporated milk is a concentrated milk that is produced by removing
( }3 L$ R5 ?1 s! k" I炼乳是一种浓缩牛奶 是去除什么做的
A:60% of the water 60％的水

67.A method of cooking that transfers heat through a liquid or gas is:
$ r# p. q2 ?5 U& U一种烹饪方法，通过转移液体或气体是：
A:Convection 对流

68.The cooking of starches is known as  烹调的淀粉被称为
0 [' O, X7 p. qA:Gelatinization 糊化
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& @% k# J* x* u, d/ [' [; |69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
4 h3 z* Y$ b" d* f, B  yA:Braising 烤
0 k7 b! }) K- {& Q
; C0 R' Z0 c- [3 k. o6 ~  E( T70.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：
$ h5 |) B9 U' g0 n& @A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
; r7 e4 v/ D8 y0 @
  ]) q7 O" ~2 c) w) F; W% S71.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
7 U5 H$ p5 x6 P1 Y
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 e; [1 L# H) i73.Which of the following is a principle not used in stock making?
( C  f8 M( S" D2 c* b" q4 |0 g2 h下列哪一项不是用于制造高汤（低汤）的原则？
/ s: p, u" z# C2 j1 B+ m# D: ~( BA: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
" w$ y% x* G* w9 _% j- Q1 r$ \; Nhttp://www.haibao.cn/blog/post/176242.htm

qdlaoying

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杭州小妹

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