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。

+ d0 c, V' p8 L+ o. O* {. a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。
0 e/ j) A8 Z6 m" {% [" b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）
% Z% D2 v* d$ J0 E  p8 `! OA: 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
6 O" V+ q, P" J8 d6 M6 {% o. v; n& Z3.Vegetables are major sources of which of the following nutrients?
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  R' N: K# X$ p4.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
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。
( g2 [- g# C# Q5 g2 J! ?6The 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？
A:faintly fishy. 稍微有点似鱼味
& d: ~0 }* r+ I% F5 k# }8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
A:2 days. 2天
4 Q# b9 \  f# y0 s7 q& G; T$ F9.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）
$ n1 f  h; t) P9 }5 U2 M, X/ e9 iA: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..?
' ^& t8 N/ F% w) T9 P4 @1 w5 d4 `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?
0 g! \# V  `- t& T6 T3 \+ d# }谁有资格颁发健康证（卫生证）。
0 E; C, d& d3 a$ g% x9 gA:Medical Health Officer.
医疗卫生官员。
12.For what period of time is the health permit valid?
4 j/ Z# ^8 s( k6 L健康证的有效时间是多久？
) h; o: E$ v- R# e0 QA: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# Q8 e" L/ |8 o6 U; R& J/ E在食物和饮料准备区，通风系统换气的标准时什么
1 f5 a" h; ~# a* f/ }% YA:08 times each hour. 每小时8次
14。The minimum temperature for manual dishwashing in the wash sink is
# {1 G- o# R: z3 U, T9 e7 @8 Q7 P手工洗碗，洗碗池的水温最低多少度？
, D# c/ {9 i2 d9 V7 |3 P$ f" P% G/ DA:110 degrees F (43 degrees C). 43度
! b7 J% ~; x3 |4 f: u15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
* u3 f2 b: J/ j3 v% o2 X用洗碗机洗碗其最后一个工序冲洗的最低温度是多少
% F) L, m& ?+ e2 U8 L) k+ W5 F/ jA: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
' i2 b; e8 `! v+ k+ h/ Z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
! k$ C9 \2 I4 U17。Wing or Club is considered a
/ D& |+ F" y$ `: R翼和CLUB 被看做是一种...
A:Bone- In Cut     带骨切
% M, ~$ D4 g  j% r: k/ @* U' O18。New York is considered a   纽约牛扒被看做是一种
% \8 l3 {6 B9 W0 g; |5 u4 _8 HA:Boneless Cut     无骨切
( [5 B! O1 n8 s% r1 A19.In general, a court bouillon for freshwater fish will contain
' m5 c: u! `# X6 {) x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.
0 {1 L4 _8 w) b; G和做海水鱼同样数量的调味料和香料
# D5 [' q8 E3 ]- x20.Anise is very similar in flavor and appearance to
3 F( d- n, Y2 }2 Z6 O  M; v+ U八角和下面的那种原料有相同的味道
2 V' U. H9 L$ R* l: T& n$ G2 J& _A:fennel  茴香
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
( l6 h# h6 H" j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。
23.Oil is added to the water for boiling pasta in order to
; g0 v' e1 t7 A: V向煮沸的pasta （意大利空心粉 ）中加油是为了
2 {7 ^) d, y: uA: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?
3 k1 ]! q5 p. [* W4 f  x5 W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 t4 k, ?; r2 Y5 A, x% Nhttp://www.tianya.cn/techforum/content/96/563836.shtml

25.Which of the following is a spring vegetable similar to spinach?
$ b6 W9 ]& i0 Q; ^- a+ u下列哪项是一个春天的蔬菜类似于菠菜?
A:Sorrel. 酢浆草。
9 p. p+ G* h: o5 o/ Q( q9 Lhttp://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
AAntonin Carême 人名 安东尼·卡罗美

* W0 ~+ a( H0 c6 A. e0 V+ K27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
! A8 ]6 _2 |& d下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
- V4 W, o7 }! n! VA:Cast-iron stoves         壁炉
& q. g( `- q2 ]' ?http://www.usstove.com/products.php?id=6
3 r4 l- `7 K8 X* {& [4 k9 a
28.The French term used to describe the roundsman, or swing cook, is:
法国术语，用来描述roundsman，或摇摆厨师是：
A:Tournant   图尔南
0 y" i) A7 n6 F" @% Q/ I" S3 f# |
$ g" x6 M8 K) l, I29.Another term for the wine steward is:
葡萄酒侍酒师的另一个术语是:
1 F( y* L5 X# ~7 f: T1 Z- ]A: Sommelier 侍酒师
) {0 ]+ @" p0 I. R
/ x0 I3 c. Q2 m4 N* A, D30.Molds, yeasts and fungi are examples of a:
霉菌，酵母菌和真菌是一个神马例子
9 \$ y$ r: F1 s) @A:Biological hazard 生物危害

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：
$ F: F& ?; l5 e) SA:40° and 140°F (4–60°C)     4-60度

, b4 z3 j5 N0 R5 A2 I3 W2 h+ B32.All bacteria need the following for survival:
: _; n3 M+ T9 N  d9 a+ R3 R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

4 w5 F- o0 |* k33.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
+ o, Z4 Q6 c% F食谱，接收，储存，准备，烹饪，保温，冷却，再加热
# k4 E  d8 t3 m5 T4 p: Y
4 W/ l' T/ `' \  o$ d34.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？
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
3 ^( v, _4 F& C$ Q; E1 `8 N" FA:Hydrogenation  氢化
0 L- P& z, q! Y, w7 |
2 K  g, u3 }) ^% G) y! o36.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
A: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：
& a* l: ?. F9 w5 p7 r3 e, UA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
2 p* |6 |( Y) A# J
38.Which of the following is not a problem associated with converting recipes?
* n" h5 v5 b9 _9 `- W: J0 y下列哪项是不相关联的转换配方问题？
A:Unit cost 单位成本
% B1 I" N, w) h7 C5 V
( c. U6 ^; s; r! a6 ?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
  L4 i* w6 r0 V% }& Y# ]$ @A:As-purchased cost 购买的费用
) @0 y7 m" K& E2 m) C
3 n/ q$ l# \2 A8 K# e40.The amount of stock necessary to cover operating needs between deliveries is known as:
, j5 O3 q9 Z$ X; R# H  d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
7 P& s. n9 M4 l$ N- F9 L0 z5 ^
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

+ S/ j2 I/ r# ?" {1 y" b) [. M1 }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？
/ r( Q0 @' }3 [2 s" PA:Bird's beak knife   鸟嘴刀
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird

% Y, ^; A! w  J& G43.What is an instant-read thermometer best used for?
* c* W8 ]8 b8 y6 M% `  \! A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

7 y9 }  a' L- e3 X0 t44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
/ k" O) P& i& k+ _下列哪些金属材料受热均匀，通常用在铁板而且非常重
$ P: f/ Q/ d4 g! HA:Cast iron 铸铁

3 q, ?2 v( D/ f45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
3 C$ @  Z7 X4 j. ^) I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
) V' s( u7 S0 p5 x
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

* p: Z, o" C7 i( ]% Y/ {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？
; D6 F9 Y; l' q" v% P& s: `& rA:RondellES
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting

/ r, _  G& p) B9 H; q$ ^9 [' {6 I48.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 S9 _9 q" X4 d2 nA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
" u/ P5 \$ \5 e8 u1 J49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
2 U8 y! U3 X$ 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！！——
. Q  ]  o, D. d/ l5 d7 BA:Gaufrette
( }: U) f# g) A. xthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
" ~  g# ]. H) r$ T; g- xGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
& K, d4 l; z$ t" ~1 t$ w
5 c8 K: j5 Y( ~. E5 e50.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）
A:Cilantro 胡荽叶 香菜
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
& E' C" y* y- L7 [8 j& B
60.Allspice is made from:
$ }  k( K0 L! ~0 m" O7 j7 h% z( Z 多香果,  多香果香料是什么
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
. v& ~3 j6 p' M  Y$ L5 W) Z0 J3 [# YA:A dried berry 干浆果
) `$ f. C( F" X% l
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？
8 Y& A+ z& |1 s6 Q7 v7 F- A9 o) T4 jhttp://www.sachetcatering.com/
( K7 j; m- V$ M5 D7 L4 xA: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？
/ O- E2 |: u! v0 @# U' SA: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:
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：
1 ?$ P* C# d2 f" EA:Pasteurization  巴氏杀菌

; _+ A% B* ^: g9 u64.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？
, Q6 f$ {' A" o# v# WA: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：
! o% X! k8 Y( h1 iA:56g and 63g 56克和63克
" t+ y8 U% q0 ~  N( m: n
66.Evaporated milk is a concentrated milk that is produced by removing
0 d1 V7 P7 Y& i7 N炼乳是一种浓缩牛奶 是去除什么做的
1 p2 r% P- V$ OA:60% of the water 60％的水
' k! _. N! r! D3 C0 _5 r. p6 h2 j
) e2 E% h- g+ R67.A method of cooking that transfers heat through a liquid or gas is:
4 r# n) Q: b/ J6 j一种烹饪方法，通过转移液体或气体是：
8 F) a( }+ ?* S: RA:Convection 对流

" y+ O/ _+ B$ M4 ?5 F$ G# Q68.The cooking of starches is known as  烹调的淀粉被称为
A:Gelatinization 糊化
9 _! h+ K$ O7 d7 P
9 k( d3 F: t$ m69.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
1 S7 u' h& h# [! [
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
/ F, o7 e+ r# |* a  [5 T
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
/ f' m( \4 I8 M/ a7 o# xA:Fumet 原汁

- h$ _, Y- T" K, G$ p  m72.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
, T% \* ^$ X2 m* L) e1 o3 h. ]
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
A: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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qdlaoying

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