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。
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1 d( E- n2 L6 E) R; [$ 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。
, q, ]8 W0 N& }5 B, q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?
4 @, J+ q4 U; }0 x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
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
9 p1 L) E) F4 S: k3.Vegetables are major sources of which of the following nutrients?
8 @2 z* _) z7 ^. Z0 @蔬菜中包含的主要营养有哪些
A:vitamins and minerals. 维生素和矿物质。
# A' c5 _1 ~0 `$ n# U: m6 z6 e4.Cauliflower is commonly served with
" C1 H' M' P! y* [! U花椰菜（菜花）最常见和那种酱汁搭配
, ]) ^) s. l* R- d' }A:Mornay sauce. 奶油蛋黄沙司
& }4 e2 \7 C3 L+ U0 P5 F5.Which combinations of products are found in pie dough?
7 x) p8 \  r1 @1 Z; N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。
6The French term for mussels is 法国语青口（海红）叫什么
A:moules.法语青口，海红
. x; u4 {3 A( f* ]' N, k7.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
2 x& G5 I; W  S5 ^A: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
2 @  r5 d2 o' @) U西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini （西葫芦 角瓜 ）
$ G+ {1 [! j/ ~10.Batch cooking means to 一批 一炉或一烤箱 的烹调方法意思是..?
: w* Y1 Y" A0 g5 z0 kA:cook food in quantities that will be used up within 20 to 30 minutes.
$ Y+ B; }  O! `# W! |9 C大批量烹煮食物要在20到30分钟内
; p8 M6 c# d3 \" A11.What person has the authority to issue a Health Permit?
谁有资格颁发健康证（卫生证）。
' B' w* v2 |" \; y0 FA:Medical Health Officer.
6 ]6 W- m4 H3 B8 P! ]! F. ?  i1 y  P医疗卫生官员。
& C: n' p: h; [12.For what period of time is the health permit valid?
1 U5 f/ t0 {, v/ x1 O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
7 F  {7 |5 d# l5 i14。The minimum temperature for manual dishwashing in the wash sink is
7 C- E6 M) C" f3 B) @4 x手工洗碗，洗碗池的水温最低多少度？
! d, }" k+ R- z% y( [* X% dA:110 degrees F (43 degrees C). 43度
15。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
) e  W8 J$ ]2 ]" X4 ZA:180 degrees F (82 degrees C).  82度
3 b* k. g* I0 c$ Y2 B16.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）
" U# y9 J& K+ h3 L' f$ gA:en papillote.  法语自己理解
! V8 e2 p/ b& A17。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
* k' U1 t5 v# x( r% K  \5 ]( xA:Boneless Cut     无骨切
19.In general, a court bouillon for freshwater fish will contain
6 e4 T0 G# q% r; w5 q! _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
* x# N/ g2 a0 D: k% mA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
5 W& r6 u5 x) |- U和做海水鱼同样数量的调味料和香料
7 q$ }/ A# Q& E- R9 x/ _1 f20.Anise is very similar in flavor and appearance to
8 m4 a/ ~) s. H八角和下面的那种原料有相同的味道
A:fennel  茴香
" B$ B( t7 D9 s. j# Z, w. p' F5 ^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
+ z: U$ f# G1 l/ {, MA 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。
$ m3 V1 I) T: ^3 D, D23.Oil is added to the water for boiling pasta in order to
7 K# F# y6 N& s/ k7 A向煮沸的pasta （意大利空心粉 ）中加油是为了
. H! T. O) `# s& O- }A:prevent the pasta from sticking and to minimize foaming action.
( P7 G7 p& v4 P' h( A防止面条黏合并降低发泡。
3 k% `: }) r' Y, p1 H+ I! F24.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）
4 w" H4 o7 f- D' hA:Pesto.一种绿色的意大利面酱
0 T0 k9 ~$ L- M* L6 Q; ^9 \1 Ahttp://www.tianya.cn/techforum/content/96/563836.shtml
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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?
! d& Z" w7 h' c1 D0 E8 @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:
哪位厨师最早带来高水准浮夸的美食
0 L1 f& \+ H* kAAntonin Carême 人名 安东尼·卡罗美
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+ g9 l7 D8 X, Z; G$ C* K27.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 。
; f; A9 C: y$ b% ^9 MA:Cast-iron stoves         壁炉
http://www.usstove.com/products.php?id=6
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6 s) B9 ?% H- g! m) D8 m% Z28.The French term used to describe the roundsman, or swing cook, is:
7 v3 y1 u& S2 @法国术语，用来描述roundsman，或摇摆厨师是：
A:Tournant   图尔南

  l, ]1 C/ q! d: E4 ^# ]/ M29.Another term for the wine steward is:
+ U* _4 x8 N1 D+ h1 s; ?葡萄酒侍酒师的另一个术语是:
A: Sommelier 侍酒师
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3 R3 [+ y; J  |- n) [30.Molds, yeasts and fungi are examples of a:
7 f! h  F" S$ k7 b" h霉菌，酵母菌和真菌是一个神马例子
4 X  O: p" U# ~6 K& v2 WA:Biological hazard 生物危害
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+ \2 ~2 s6 I8 V# p1 |) }3 `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：
: p" j9 b( C- }; ]# dA:40° and 140°F (4–60°C)     4-60度
1 o5 B  ?0 J) |! t
32.All bacteria need the following for survival:
, h, r& _! r7 J* 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

% D" L) ^- V& ^  b33.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
1 F5 L$ N) t, H$ m! c. b, w' r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?
# H& M% p+ w+ M9 D5 i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:
- Q1 A! j/ X- w6 Y8 U, S" A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?
下列哪项不是脂肪替代品的一个例子
6 V& [8 x' k4 A2 c/ Q8 z3 v# uA:Acesulfame K  安赛蜜K表
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0 m5 R' o2 j; n$ \  T2 u. Q( S37.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：
& L6 F8 }7 \- A! TA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
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38.Which of the following is not a problem associated with converting recipes?
5 D3 Y. P; `, N6 v# J下列哪项是不相关联的转换配方问题？
0 u; Z" o: h+ G4 Z6 oA:Unit cost 单位成本

# M$ Q$ |- k0 D0 s) ?39.The condition or cost of an item as it is purchased from the supplier is called:
& D% o: t; k6 O6 \1 I. I3 W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
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: P/ C( B5 i" r. r) o. n40.The amount of stock necessary to cover operating needs between deliveries is known as:
: M6 z7 t% V2 Y2 T, ]在新货到来之前用于日常所求的必要库存量叫什么
4 W' W! X* _* t2 S/ ?8 yA:Parstock 基本日常最低库存

1 }3 X& A0 T$ y) r. o41.Which of the following abbreviations is used to describe the proper rotation of stock?
6 ?5 J. n) M* r2 @! Z. g下面那个缩写是用来表明正常库存流程？
; O7 |, r# f. G0 D/ ]' G1 SA:FIFO=FIRST IN FIRST OUT 先进先出
3 F4 ~$ A4 G/ S) \4 B
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？
A:Bird's beak knife   鸟嘴刀
! K' r/ A, X' j8 ~7 Chttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
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9 J3 H  X5 Y$ S: O! i" d) S/ 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

' V8 c: ~7 C0 k44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
, ?# @5 Z5 {6 G& j) e下列哪些金属材料受热均匀，通常用在铁板而且非常重
5 |# H4 ^% P0 gA:Cast iron 铸铁

45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
. L' J# E, I" t2 F2 B哪件装备下面有一个可移动的碗和一个S形叶片？
A:Food processor 食品加工机
http://www.google.com.hk/search? ... iw=1263&bih=572
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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
) D0 j: a3 x. G8 _! X
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
( f/ R; I& ]0 T& J7 j把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
) {! U7 q/ `( n. I: C+ G6 QA:RondellES
' C" w% k- n4 r; s# K4 Lhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting

2 r. n, W# Z% l, p  E48.Which of the following is a diced cut used to garnish soups?
! b8 T8 q3 K! A$ P9 }* A: I* R下列哪项是切成小方块用于汤的装饰？
# s% f- j2 h/ j6 BA: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
5 o. f6 c) N, e, g& h; vmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
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; v" S8 i% {, |) [- g$ m50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
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）
( @0 c# P! _) H- AA:Cilantro 胡荽叶 香菜
4 k4 Z% x& S. o+ N& [http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx

60.Allspice is made from:
多香果,  多香果香料是什么
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
A:A dried berry 干浆果
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) f/ d' \2 x7 A61.Which of the following are used to make a sachet d'épices?
下列哪些是用来做香包德épices？
, U  X" y0 q& a4 w0 X* thttp://www.sachetcatering.com/
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香

, J+ ]6 i# B' ~  T3 l62.Which of the following condiments are not soy based?
( F4 _$ [6 u' F  h下列哪项不是酱油调味品的？
. v9 J. a, F* I5 D2 TA: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:
3 t( I- i4 n8 z' n+ j5 H! r: j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：
A:Pasteurization  巴氏杀菌
; Z9 C2 S' R: W/ \/ z: M2 ?
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？
A:Allow to rest before use. 允许休息后方可使用。
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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
, @7 J, T( b$ x( W& ~* x8 }
66.Evaporated milk is a concentrated milk that is produced by removing
0 l1 n/ p  P9 K6 m8 }炼乳是一种浓缩牛奶 是去除什么做的
) ^1 Q2 a* D1 U1 a/ @9 TA:60% of the water 60％的水
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67.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：
! h$ N2 |% r. S) F7 b1 q# X6 e' jA:Convection 对流
, d' N4 s( r3 J4 @  K0 o2 k- x
68.The cooking of starches is known as  烹调的淀粉被称为
  Q* S' }1 y" f0 l( CA:Gelatinization 糊化
( A% @: [# N9 P0 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？
% x9 O# k7 K% e/ ~9 A! kA: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：
3 `' s0 R7 P8 ^* k6 g1 FA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理

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
9 j( c# `: B# x; c: NA: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
3 Y. O* [1 L( l+ T- c* U; K8 O; f5 U, f/ }A:Carrots, onion, celery 胡萝卜，洋葱，芹菜
8 O) h2 x4 A6 ^, D8 n
73.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？
A: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
, v( P  V% {2 @3 f6 y: ~% H. }- J) UA:Remouillage 法语熬汤
http://www.haibao.cn/blog/post/176242.htm

qdlaoying

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杭州小妹

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