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。

+ V" E" j6 ^3 M& x4 [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?
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
3.Vegetables are major sources of which of the following nutrients?
2 R* \# j0 `! H$ t7 E% T蔬菜中包含的主要营养有哪些
A:vitamins and minerals. 维生素和矿物质。
* B3 l5 T7 B4 |! e4.Cauliflower is commonly served with
花椰菜（菜花）最常见和那种酱汁搭配
& o' J9 A' {+ U& n/ h+ a5 l' T6 A/ t( ]A:Mornay sauce. 奶油蛋黄沙司
5.Which combinations of products are found in pie dough?
  E6 @3 w5 j9 e6 p6 B# H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- d. \1 y: J* dA: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
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
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?
炖闷蔬菜有下列哪些基本原料组成。 ratatouille（炖闷蔬菜）
$ l3 U! c$ R( _; q* tA: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.
0 L8 S' ^# @4 t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）。
1 |, d1 V8 z' b+ @/ _: H! \, ]A:Medical Health Officer.
/ o; V8 }: b; W2 p医疗卫生官员。
12.For what period of time is the health permit valid?
* T1 D+ W; I+ K& I' I健康证的有效时间是多久？
5 c, L# c8 v! z4 sA: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
0 U- p2 q( Q! y- H* W* k" ]5 Q, ?2 IA:08 times each hour. 每小时8次
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？
$ N, `. c$ E- D' j: |/ ]A:110 degrees F (43 degrees C). 43度
% h4 Q6 ~! A$ v1 c  L15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
2 \2 |, I$ K6 f3 X  T( n( R7 k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
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）
2 v$ d( J( h6 k: r5 J5 X3 yA:en papillote.  法语自己理解
4 a2 l; U0 ?  w+ D! K6 J* b17。Wing or Club is considered a
翼和CLUB 被看做是一种...
A:Bone- In Cut     带骨切
" j! F, q$ m! V1 b5 p, D18。New York is considered a   纽约牛扒被看做是一种
* ^& t  A) _* r* D& ]% N6 _. d4 ]A:Boneless Cut     无骨切
19.In general, a court bouillon for freshwater fish will contain
$ G" h$ Y+ @! n' q0 Y5 w7 N. U# 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
20.Anise is very similar in flavor and appearance to
! q0 e3 Z( d/ F7 J- C5 z9 I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
, Q# y: a- z8 M( y" c* @下面那种原料更像大葱且有平面的叶子
! }1 I% j: e" Z: s( d: m) vA 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
( d; N: U; @  V* c( N( M! X3 p向煮沸的pasta （意大利空心粉 ）中加油是为了
3 y8 l' i# t* o5 n+ ZA:prevent the pasta from sticking and to minimize foaming action.
防止面条黏合并降低发泡。
. C# @4 c+ ?" I( W24.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）
5 W, o, w- E8 JA:Pesto.一种绿色的意大利面酱
http://www.tianya.cn/techforum/content/96/563836.shtml
* ?$ Y  o% p( R4 H
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?
6 f( z( Z, \* NA:Sorrel. 酢浆草。
. ^/ ~' c& P- |# Q/ r0 j( _% Jhttp://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:
* g: i) F: K- h5 d: k1 D+ Z哪位厨师最早带来高水准浮夸的美食
- _* h) O, F$ Q9 x: u3 {AAntonin Carême 人名 安东尼·卡罗美

: R2 q# M; G" k  P27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
( R  M5 S2 I$ b+ W下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
' |- _- n3 }: Y7 _3 P- ^A:Cast-iron stoves         壁炉
8 T9 L: Y' C6 P/ W; X: Ihttp://www.usstove.com/products.php?id=6
" [& Z3 }) ]* R0 d/ i/ C; E
1 x' h/ J. M! i, C% y: l28.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
% d- U/ @; N% g( Q; d
29.Another term for the wine steward is:
* M5 b" b  `3 Z1 r葡萄酒侍酒师的另一个术语是:
7 Q% U6 ~) @2 P  N, ]  [A: Sommelier 侍酒师

% b3 {: L) o) X2 d# ?8 i! C30.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

: p. d: O& [/ s0 [4 R+ h+ Q/ e31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
& _6 s& `1 b9 `# \根据加拿大食品检验局，食品的危险温度区在多少之间：
8 p) V) U8 W& c- j+ G, IA:40° and 140°F (4–60°C)     4-60度
  f" {2 L3 ~& Q8 n% W; ]0 u
6 ?3 m. F3 D1 x) c32.All bacteria need the following for survival:
0 _! S! i  J" c/ I: m$ z9 C所有细菌生存需要以下哪些内容：
3 L1 R; w; v0 q+ X3 f8 p( S/ H' p4 cA: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?
8 e& |2 Y* w) O$ j/ E  I以下哪项正确表示了HACCP体系的关键控制点？
7 ]5 m& u! n+ g* k) tA: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

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？
5 T) B& u7 Y  |+ B6 d* VA:Essential nutrients 必需的营养物质
' T5 q; q  l0 \1 M+ D3 I
8 I1 w) I6 j( K0 D4 C35.The process by which a liquid fat is made solid is called:
4 b5 q0 V; a: p" v. m液体脂肪做成固体这个过程叫什么
A:Hydrogenation  氢化
: N1 w7 r. ]' f! N  a! ^7 a2 j
- t2 k2 m4 \* }, b& n1 ^) ]" v36.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

7 N- U  V& Y7 ^" P7 h4 Y37.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：
& i, C4 Y7 G0 r$ B; MA: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?
下列哪项是不相关联的转换配方问题？
! z+ m. F9 ]  j& S: _  {0 h" JA:Unit cost 单位成本

6 \* g1 E# ]  F9 a' {8 J39.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
* w+ Y* P$ U5 B/ `, z# cA:As-purchased cost 购买的费用
9 i. o8 w7 B. {0 _
40.The amount of stock necessary to cover operating needs between deliveries is known as:
' `8 t& ^8 ?' ]0 m在新货到来之前用于日常所求的必要库存量叫什么
! `9 a0 r( r( P# oA:Parstock 基本日常最低库存
( f* b! P& j5 E
+ n5 E" U! m# A, l41.Which of the following abbreviations is used to describe the proper rotation of stock?
# F2 x. C! F' j$ n/ y1 H" T下面那个缩写是用来表明正常库存流程？
3 U+ {3 E& {3 M% ^A:FIFO=FIRST IN FIRST OUT 先进先出
! L  U$ V! L4 x+ V1 F' j' {
3 z! m; n' @, N8 K  Y! g( g1 k42.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
% E0 w* M( a" D2 R5 r3 ehttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
* }9 v0 F% a. q, \3 \8 P
43.What is an instant-read thermometer best used for?
3 X+ M" F  C: b4 q/ D" b即时读温度计最好用于那方面？
) v' C! `  A; k, |. T# {3 Q% oA:Checking the internal temperature of a roast 检查被考物品的内部温度
7 F3 [" H3 F. {/ F. n3 s
! T: u) G$ s: t: C+ [1 g& X44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
5 Q) f" }7 V1 A+ {$ O; N2 H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
' Z5 [) ?1 ~4 I9 Z( E
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
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
: y0 q$ I8 K3 M! i9 ^/ f2 _; b* }
- u& N' S) r4 [- Z- H0 _46.Which of the following is not a rule for knife safety?
2 l( d4 {  i7 f( W2 L0 E& R$ I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
: k; S) M" i  V5 Q! ?+ a2 a0 b
. J# w) g! T# @! s  X# x47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
# \) e% V2 b+ A把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
  m, [; Y4 t$ E0 ]* eA:RondellES
! o) F1 x$ v- L9 x: E+ ^http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
, v7 D/ m) ~4 Q( d' i
6 v, `( [. L7 g# N7 @2 V1 f48.Which of the following is a diced cut used to garnish soups?
+ n. L, X1 y; _% l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
49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
" i6 F3 }1 _7 c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
; z  r. I1 V! i* Q5 g3 B0 \- Zmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
% q: W  f: Z1 E0 U% |/ N. NGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
! K0 P2 l' \4 e4 V
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
' C! B3 C( N  G. F; S) t3 u9 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）
A:Cilantro 胡荽叶 香菜
http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx

60.Allspice is made from:
# r7 j8 l0 l2 g' k 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
- x$ D8 G& ]. V, Z- r( A2 x$ O
: k2 \3 m& o) O6 {3 N2 X7 |61.Which of the following are used to make a sachet d'épices?
6 {# u% f, K, B$ y. \下列哪些是用来做香包德épices？
. a2 l+ e7 L* c4 {9 M$ fhttp://www.sachetcatering.com/
; U* Y/ _) x5 @' _* z' ~A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香

* s, B9 `/ k4 S. u62.Which of the following condiments are not soy based?
下列哪项不是酱油调味品的？
2 z9 {, f8 ]5 _5 J7 T3 hA:Wasabi 日本辣根
; S. D# o' e' ]6 t
8 E- j8 ^1 H& }+ ^/ y- U. m63.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：
  j8 K1 x: p4 m. a# F5 F$ G+ SA:Pasteurization  巴氏杀菌
* g2 f/ O' \  b2 B- b. j# }
# X5 G- q) w. o# s7 F" M+ Z" i64.Which of the following steps is not the correct procedure for whipping egg whites?
, R2 e* k8 [1 g4 ?下列哪个步骤是不是正确的蛋清搅打程序？
$ ^% U$ j* T# Y4 R% I& t' QA: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
3 A2 F' S9 n, ?! z! S
66.Evaporated milk is a concentrated milk that is produced by removing
' b2 Y4 f/ C- Q炼乳是一种浓缩牛奶 是去除什么做的
" K9 U2 {1 b7 t/ X8 c4 w7 \A:60% of the water 60％的水

2 e$ ?7 `7 D1 d/ R9 O8 z( Y6 |% z67.A method of cooking that transfers heat through a liquid or gas is:
" o( S, X- W4 ^- [5 a" H# C7 p, X一种烹饪方法，通过转移液体或气体是：
' A' q. n$ M: `( ?( P4 ~+ @2 pA:Convection 对流
" H* Q4 s) U5 y$ p' E- V; m" A
68.The cooking of starches is known as  烹调的淀粉被称为
A:Gelatinization 糊化
3 _- p( `( [/ u) a* u, c' R
! q' b4 w2 a4 k$ b) O& v3 S( |69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
+ i) g4 U4 u2 ]9 F* W2 ]7 T# {) w8 eA:Braising 烤

+ D, M, ]8 _, B/ }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：
' G" e2 S5 S; rA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
4 E; F% i6 ]6 p- k3 T) p+ ?
; I: L5 ~9 a: v5 `- S; Q8 h! e! ^; a71.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
8 H6 v! i4 t& A3 z$ aA:Fumet 原汁

! \' l& m; P3 h  r- z. B72.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

1 P8 f# j7 B, R: X# [/ I" C73.Which of the following is a principle not used in stock making?
* U& I; V* i6 `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

6 W; ]- o3 a5 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
A:Remouillage 法语熬汤
$ y# S( {/ U) F* m8 ^http://www.haibao.cn/blog/post/176242.htm

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