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。
" B& u9 @* V1 u' D2 P
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
" z3 u5 s3 E! Y: J; y  d: W/ Y- J1.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）
A: pressure touch. 压力触摸
6 V7 D2 ^" k& f# U  |5 U2  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
3.Vegetables are major sources of which of the following nutrients?
蔬菜中包含的主要营养有哪些
) `3 g0 t$ p" A/ G3 A) UA:vitamins and minerals. 维生素和矿物质。
/ m( q; I  @5 G: L  n) n4.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?
- m9 ~4 o2 K& G3 s" x; N+ s6 v% e, \下面那种组合适应与油酥面(pie dough 做派的面团，或者叫酥皮？？）
- d+ Z" ]# T7 `+ |* I& jA: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
& \, e; k7 C+ \' i" V  y+ BA:moules.法语青口，海红
& V' {: R5 a/ t$ u( S$ F$ P7.Fresh scallops have an aroma that is 新鲜的扇贝（带子）有种什么气味？
3 g/ H3 U' O, B$ f8 dA: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
A:2 days. 2天
9.What are the principle ingredients in ratatouille?
0 V8 J/ B4 g  b2 {0 m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
; G: k& r+ R! d* X1 \  z  J! U9 e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..?
" e' u( J- }1 g! R9 }% O' w# A9 WA:cook food in quantities that will be used up within 20 to 30 minutes.
; O( K- i! G% x% u8 b) R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）。
. T7 V' N/ }. j( f7 tA:Medical Health Officer.
医疗卫生官员。
12.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
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
$ w% \  Q( ^/ L9 p$ L3 N0 ]- d2 \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？
. r" o  t' d: lA:110 degrees F (43 degrees C). 43度
  R9 b: M# P+ z9 ]15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
2 T! e+ W3 ^( W' E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
) n/ u! f2 D& ]16.An item of food wrapped in parchment paper or foil and cooked in its own trapped steam is called
+ D, T, v; M" x( L用羊皮纸或锡纸包裹然后固定蒸熟（和包荷叶同理）
' }' V$ n5 t) dA:en papillote.  法语自己理解
& G) _1 N; s, k- F17。Wing or Club is considered a
, ~$ d" m! {* n6 i/ [. X翼和CLUB 被看做是一种...
5 I3 X' y- u1 W  k# NA:Bone- In Cut     带骨切
' r5 D; i0 `/ f! e18。New York is considered a   纽约牛扒被看做是一种
A:Boneless Cut     无骨切
- k" s. f: Q5 S7 q" b+ L: t9 ^9 O19.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
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
$ g: O: U! G; k* d/ J20.Anise is very similar in flavor and appearance to
8 J& K6 }% T' h) E- a, m6 f八角和下面的那种原料有相同的味道
A:fennel  茴香
/ g" e9 t- L5 q: U0 z21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
. Z5 u5 ]9 Q+ q4 b9 j; N0 k. L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）
% t  L$ c6 ]% ]/ hA: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
. h1 f- P, g+ d& G向煮沸的pasta （意大利空心粉 ）中加油是为了
6 z  c0 t* l& z3 vA:prevent the pasta from sticking and to minimize foaming action.
防止面条黏合并降低发泡。
- _& v0 u- J$ G24.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
. T) Z+ p2 S! r3 ohttp://www.tianya.cn/techforum/content/96/563836.shtml
4 ]+ r! {2 C' f5 ?
4 U% ^- z; r3 K" u. k) l25.Which of the following is a spring vegetable similar to spinach?
. M/ D1 G7 m4 E! ^, O6 m+ x. E2 |下列哪项是一个春天的蔬菜类似于菠菜?
0 H; E- y- a& A( g* PA:Sorrel. 酢浆草。
. b) K6 `. q! `# l$ u. Ohttp://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:
2 y$ _  R+ j0 V) K) l: y哪位厨师最早带来高水准浮夸的美食
# t- T+ l# Q2 d# y2 HAAntonin Carême 人名 安东尼·卡罗美

! P( ]* V5 J! {- E6 R27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
3 n' O( u) o  Q3 g1 Q8 _' L: S' [下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
A:Cast-iron stoves         壁炉
http://www.usstove.com/products.php?id=6
! X( H; Y  C/ j2 E4 C9 X+ |! m
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

. H% N2 w5 X+ y2 }& s29.Another term for the wine steward is:
4 Z/ r, j' l3 r' e2 c0 y* e6 Y葡萄酒侍酒师的另一个术语是:
4 J$ H5 v& ?5 S: T  z4 W! JA: Sommelier 侍酒师

30.Molds, yeasts and fungi are examples of a:
' I% Y, j+ [' e5 m2 a! ~' R霉菌，酵母菌和真菌是一个神马例子
A:Biological hazard 生物危害

31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
; q4 S, U' H+ h- O% h. q根据加拿大食品检验局，食品的危险温度区在多少之间：
# T9 n9 U0 _8 l$ NA:40° and 140°F (4–60°C)     4-60度

/ b* n/ b( h/ }3 _( s32.All bacteria need the following for survival:
6 @  x, B5 s. C% {0 i3 x所有细菌生存需要以下哪些内容：
  I) m  B  I* aA: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?
' C0 k9 O! V8 f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
4 b' \0 N4 G0 j4 K/ F食谱，接收，储存，准备，烹饪，保温，冷却，再加热
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  g3 _# a6 y2 n5 \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？
7 b' d# }3 b# x9 P! ^) X" CA:Essential nutrients 必需的营养物质
2 j# \- g4 \# y* @* |" C5 |! W
6 h; k' o8 H* _1 h- [, p6 h7 o4 Q: s35.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?
下列哪项不是脂肪替代品的一个例子
A:Acesulfame K  安赛蜜K表
8 n+ H$ K* L- q2 z8 _& `' z) P$ h
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
4 z" J; t- c0 N. ?1 S5 B
. E) ]5 C2 Q# B  w4 ~( v38.Which of the following is not a problem associated with converting recipes?
9 b( T" d( e9 H+ K3 s: Q6 Z( z下列哪项是不相关联的转换配方问题？
A:Unit cost 单位成本
, o! S5 @6 y0 i* [4 _
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

# A. B' o$ `/ f- O1 D7 n40.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
1 G# ^9 ?0 l( R7 c5 g1 Z' `A:Parstock 基本日常最低库存
* g  s: `$ k5 z/ a8 l; \% `7 O
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
. c  S3 H' u+ D& K' d& w
42.Which of the following knives is used to turn vegetables?
* W8 Q) }" w9 r" w2 l( u% s0 Q! j下面的那把刀是用来打开蔬菜吗？
A:Bird's beak knife   鸟嘴刀
9 N  }# ?  K6 O; p' A7 U: q6 `8 lhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird

43.What is an instant-read thermometer best used for?
+ W' W7 j9 E* M9 x" \即时读温度计最好用于那方面？
, J5 @3 x  s3 A& U. ?+ l. R. qA: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?
下列哪些金属材料受热均匀，通常用在铁板而且非常重
: R# l) {# ]4 h0 ^A:Cast iron 铸铁
6 ?4 o4 r8 o: X- }6 c) S
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
! ^, `& z; B- S# I- k6 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
- b& g- A4 e, P8 P" n1 ^
46.Which of the following is not a rule for knife safety?
# t% N+ A! g5 J5 O% d$ g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

6 G" Z( `/ I, p& P47.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？
, O- s9 D8 [7 M) n+ r9 \: M0 AA:RondellES
$ j) r$ E+ N4 Ohttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting

- w/ T7 e7 C1 E6 i+ v48.Which of the following is a diced cut used to garnish soups?
% u3 ~2 d8 B5 l) F下列哪项是切成小方块用于汤的装饰？
# X# U6 u; z0 u' z) YA: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?
1 u( l! X3 Y$ c- w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！！——
; M8 K+ q& X) c5 B  @5 yA:Gaufrette
8 x  F: L0 B1 \1 R# uthin 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

  u3 N6 K7 C+ ^5 _/ |; B  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）
4 w$ }. {0 g9 W: s; I- i7 [1 uA:Cilantro 胡荽叶 香菜
9 e9 Y, o( C8 x; Qhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
1 o" ~6 {" N8 I. h$ }8 S
60.Allspice is made from:
多香果,  多香果香料是什么
3 E' H5 q0 S1 n: Y' K0 hhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
A:A dried berry 干浆果
* q5 k8 }0 g( `2 G& _: a
61.Which of the following are used to make a sachet d'épices?
0 C3 h* R, Q% R/ }3 k! _( M下列哪些是用来做香包德épices？
http://www.sachetcatering.com/
1 S( w( a) C- t3 ?2 a5 I! P" ?A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香

, L, U0 K- m4 z1 D2 x62.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
# j8 \! V) R. \) u0 I
, M, f/ M( P4 Q+ E( K/ t; {63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
/ I7 m; @5 Y$ u' 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：
A:Pasteurization  巴氏杀菌
! O, Y7 z% I& g) n: C9 {: g
; x& c6 h8 O2 J$ [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？
& Q4 R" c/ [9 J4 l3 L2 sA:Allow to rest before use. 允许休息后方可使用。

, [4 ?1 P: f8 }* z% z* S' X+ [65.The weight of a large egg is between:一个大鸡蛋重量介于：
1 T( ^" F6 l7 C4 P( PA:56g and 63g 56克和63克
) c* Q% p. `' b" z
7 e- B" S% {" L: ?1 f5 S66.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
7 U+ t2 r, E: }. g% wA:60% of the water 60％的水

+ h! S% ?' C$ Y& w. p+ O  Y67.A method of cooking that transfers heat through a liquid or gas is:
% G+ g7 B* R$ d# S2 U) c. \一种烹饪方法，通过转移液体或气体是：
A:Convection 对流
4 |  N" O; i5 i+ ^% o- Y, X
7 u% z/ Y+ w& x( ]9 Q68.The cooking of starches is known as  烹调的淀粉被称为
/ s9 a- {4 l2 Q' M# P% ~+ p4 vA:Gelatinization 糊化

# W' _2 P% c/ ]- p69.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
  K* Q" S- }0 ]8 b5 Z" L3 I
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：
+ L( W/ g( E0 o- \  r- ]& }A:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理

& A/ t- A- O2 u# H/ D71.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
5 a( |5 m) `3 P, C' I  E1 pA: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
A:Carrots, onion, celery 胡萝卜，洋葱，芹菜
. k8 x( d6 S, e! g+ I
73.Which of the following is a principle not used in stock making?
0 u$ m/ A7 ~' I+ \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

9 Z5 m% I5 U% O8 T5 Z74.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
; p$ j% v/ A* _8 G- f0 s" nA:Remouillage 法语熬汤
( E  W% h# ?: o5 _5 u% E" phttp://www.haibao.cn/blog/post/176242.htm

qdlaoying

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杭州小妹

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