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。
' `' h5 b! R! z1 {
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。
4 V7 g4 ?: ?5 q  _; j6 ?; _. J2 D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
% V% `* V7 T" j3 [$ c# U5 w1.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）
2 e" k  B4 G; wA: 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
# k: t% ?8 ^: D* X" ^3.Vegetables are major sources of which of the following nutrients?
蔬菜中包含的主要营养有哪些
  E% b" ]+ R; J) oA:vitamins and minerals. 维生素和矿物质。
4.Cauliflower is commonly served with
0 V6 k6 G4 Z2 v+ ?; r花椰菜（菜花）最常见和那种酱汁搭配
* E" e1 a  O8 q4 W" X) y3 ?  x% ?A:Mornay sauce. 奶油蛋黄沙司
4 ?& r+ x% s) Q  _0 g5.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？？）
0 b. C  w! s2 aA: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
; N  X+ x* t- YA: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
+ c+ Z- ^7 m# n+ V/ _A:2 days. 2天
( x: ]( w; o0 {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
; M# [* ~% x  \3 ~$ y: ?. I6 v/ |5 j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.
  I9 V: z) i. J2 j9 j* s+ C大批量烹煮食物要在20到30分钟内
( x  d# R- |$ X0 n0 {11.What person has the authority to issue a Health Permit?
2 a/ q% E- i$ b/ P谁有资格颁发健康证（卫生证）。
  Y! }: X' T% Z# e4 D" {0 AA:Medical Health Officer.
医疗卫生官员。
, R0 o3 c! Y0 i% U12.For what period of time is the health permit valid?
6 {. i) _( \( t0 J1 ^3 \/ B健康证的有效时间是多久？
A:12 months.12个月
/ ~5 ~7 [" x. f7 h% T: I* ]% F13.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
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？
- {1 o& g! V' ~2 T- h& dA:110 degrees F (43 degrees C). 43度
9 J0 ]( S. v0 \$ C* q/ d% `* O3 _  a15。The final rinse temperature on a mechanical dishwasher must be a minimum of:
2 c: v% n! |7 }* u; l/ `6 G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
( Z) W/ H, ~3 S) W, N16.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）
0 V9 P) ~6 S' e3 g% zA:en papillote.  法语自己理解
2 j7 V. x: c: h2 M3 n0 C17。Wing or Club is considered a
+ A* K2 N% u% X$ r( }翼和CLUB 被看做是一种...
% P) X7 Q+ F8 |9 QA:Bone- In Cut     带骨切
9 H8 i% c- D8 y; \18。New York is considered a   纽约牛扒被看做是一种
A:Boneless Cut     无骨切
- C8 ?5 j' o( y2 d( T2 r* 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
6 W. ^8 F) B- `; e" AA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
+ v5 x4 [- s% _9 S+ Z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
八角和下面的那种原料有相同的味道
! P" R6 V* C! O/ F3 DA:fennel  茴香
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
  {8 p) N# O! n: k( L& q1 HA LEEKS  似蒜葱 （这边人叫京葱）
. @% G4 d& U. Y  B4 t, {" n  Q22.Which of the following cutting shapes refers to a small dice
% F9 }4 W% O* o5 E, l$ ?9 S7 l下面那种刀切形状指的是很小的粒（末）
+ e7 o4 @: P; ~' \& E) RA:Brunoise. 法语： 粒或者末，先切丝在切成粒。
1 q5 W+ F# \( G! W/ E23.Oil is added to the water for boiling pasta in order to
, I9 C6 M9 E7 G8 R6 M4 A向煮沸的pasta （意大利空心粉 ）中加油是为了
A:prevent the pasta from sticking and to minimize foaming action.
防止面条黏合并降低发泡。
+ k; s, z; Z0 e2 g24.Which pasta dish features pine nuts and basil?
+ g" ^: y/ _6 b2 y1 V下面那种PASTA 菜肴加 松子和 （basil 紫苏，九层塔）
$ b& u% f% R! U: y: V5 y& H2 Y2 a4 |A:Pesto.一种绿色的意大利面酱
3 r, b5 P" p& a4 K: y7 Jhttp://www.tianya.cn/techforum/content/96/563836.shtml

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?
A:Sorrel. 酢浆草。
7 `6 I2 w5 }) q) G1 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:
: b) B7 r, `8 I: i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
- b# c( k+ @( z8 |! L
27.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 。
- t- c/ ]$ Z. h7 WA:Cast-iron stoves         壁炉
& ?' C( \% Z) S# K; xhttp://www.usstove.com/products.php?id=6
$ r" z5 h+ N4 Q
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

29.Another term for the wine steward is:
! d/ A. `, D/ u+ W葡萄酒侍酒师的另一个术语是:
A: Sommelier 侍酒师
  L+ V& X! L" A, A$ f; s
4 v% q5 g0 [' L  j) H- ~) G30.Molds, yeasts and fungi are examples of a:
霉菌，酵母菌和真菌是一个神马例子
) P; N& a$ r. A9 x; u  QA:Biological hazard 生物危害

( F0 E7 T- H7 g2 x  R. O- p31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
: B3 n% e1 o) L0 F2 w4 V根据加拿大食品检验局，食品的危险温度区在多少之间：
1 d! c, m) [. z2 JA:40° and 140°F (4–60°C)     4-60度

32.All bacteria need the following for survival:
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
8 k# z% v9 K! K9 A5 e8 ]$ O. T
2 D/ }3 D6 ?  i) ], j) L33.Which of the following correctly represent critical control points in a HACCP system?
% k& z  I7 d+ w% a6 E6 r% K以下哪项正确表示了HACCP体系的关键控制点？
. `5 |' I& e. B; n( |4 eA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
. t  s( S$ K, i' t3 ?食谱，接收，储存，准备，烹饪，保温，冷却，再加热

9 c/ o, r+ M( ]2 _# `34.Which of the following is not an example of a carbohydrate?
6 H0 Z$ d6 l) a! [4 M2 S, n! q& q下列哪一个不是碳水化合物的例子？
9 S2 X- n4 _0 Z' Q4 H1 t- q  iA:Essential nutrients 必需的营养物质
! M( x0 e1 V) R7 D* z) d8 D$ D
" J1 V. c' K1 _8 g, M3 \! H35.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
1 z& \; i, G1 w% SA:Hydrogenation  氢化
3 G/ F, m4 |+ X  d! ?! `' a% d! q
+ f; V7 m: F0 n! }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

37.Health Canada requires that a product labelled "fat free" contain:
$ N, I( o. e$ s# Y2 z$ p- o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

8 D: m" m5 z# s9 ~# O4 |0 Q38.Which of the following is not a problem associated with converting recipes?
, j1 }6 G" x' X4 M下列哪项是不相关联的转换配方问题？
4 c0 c- Y1 j$ N! i$ pA:Unit cost 单位成本
' o: o* k+ E3 }1 C/ H' z) w
# C+ P2 R3 i6 r# \* x39.The condition or cost of an item as it is purchased from the supplier is called:
$ X4 Z& S2 y% P+ I6 a& p0 U从供应商采购的物品的品质或成本叫什么
$ x( P# Z- _( y- q  h7 |A:As-purchased cost 购买的费用
$ g' y# K# I1 n# ^3 ~
9 J* K  `% P- j4 k, p0 R# h5 p% Q40.The amount of stock necessary to cover operating needs between deliveries is known as:
8 |- _4 q$ `9 J9 I/ W& O. k在新货到来之前用于日常所求的必要库存量叫什么
" S1 A# n- K) s( j* O5 @A:Parstock 基本日常最低库存
" O: G' N4 {0 A5 o' l8 ^! `. s
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

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？
0 L& n! Z) k. k4 ]! vA:Bird's beak knife   鸟嘴刀
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
% e) N# T" X  S- F" n0 t* t+ z
; a. H# J, |/ y8 K43.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
1 g1 l. x2 y: |
' e* V5 Z: N, X7 z) G  f44.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
A:Cast iron 铸铁

45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
1 }) o8 h5 j4 m& a9 _: y  Q. _  l7 {哪件装备下面有一个可移动的碗和一个S形叶片？
7 p' }) z" l- U# {3 V3 uA:Food processor 食品加工机
http://www.google.com.hk/search? ... iw=1263&bih=572
0 P1 g4 t9 z! w5 P0 u! x+ k2 Z
& y: k1 t& A8 b% ], A46.Which of the following is not a rule for knife safety?
6 e1 v" C& x; h5 N4 o. z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

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？
/ R1 B$ }+ j! U) R8 c3 |" VA:RondellES
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting

48.Which of the following is a diced cut used to garnish soups?
' D- e2 v( V0 T# a. ]9 ~* j8 j1 P下列哪项是切成小方块用于汤的装饰？
: A3 `  E5 O) kA:Paysanne     http://www.netcomuk.co.uk/~media/paysan.htm
( L$ {. n: S% t49.Which of the following terms is used to describe a thin lattice of vegetable cut on a mandoline?
- m2 S. i0 e* D, 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！！——
A:Gaufrette
/ |% @6 S% O( y/ ~thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
8 {( G* C6 I7 h" g' O) h5 a4 |Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
2 t( C! o1 i6 h7 s3 K4 A
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
8 V: T7 |) t  q3 V$ K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）
3 y, p: R1 r3 PA:Cilantro 胡荽叶 香菜
+ K1 w" \9 k6 [. d0 W. Q$ Dhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
2 k% \0 T! W% H, ?. F5 X3 X" r
60.Allspice is made from:
( w( X+ q8 v) C! G 多香果,  多香果香料是什么
$ A4 Y1 h6 s& z5 K$ ]2 k) f" Vhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
A:A dried berry 干浆果

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？
! O& N% m& ^6 Zhttp://www.sachetcatering.com/
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香

& s) Y  m6 z: O* o62.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

63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
" I/ o3 [( r/ @! g& `9 `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：
3 t6 `$ y) C, `! ^! s6 SA:Pasteurization  巴氏杀菌

6 \& S3 o4 f# ^/ Z5 I64.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。
( y. |& ]) q9 P
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 e4 X6 L# J/ @5 ^! \
3 _- F; K$ w) t1 S0 S9 n7 _2 P66.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
A:60% of the water 60％的水

6 `2 w7 O/ F4 ~' K& z. w4 O9 V& b$ P$ m67.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：
A:Convection 对流
* l; g1 |# x0 P
68.The cooking of starches is known as  烹调的淀粉被称为
A:Gelatinization 糊化

* W" {" @: _3 A( J69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
* A$ {8 G+ ]  U' E9 yA:Braising 烤
2 c" o* a3 b" C( c4 p$ W0 }
( E. ?* L  T# j3 f4 T& g70.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
+ }! V5 d1 N. C. R; f
3 g0 r: u. o% @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
A: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

73.Which of the following is a principle not used in stock making?
9 J8 a8 k* b. R1 Y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

, O7 Z. c. B6 Z% w74.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
; m# @' s0 V, b! @, B9 L7 o0 e* PA:Remouillage 法语熬汤
http://www.haibao.cn/blog/post/176242.htm

qdlaoying

以后陆续在QQ群空间更新。

杭州小妹

加油！

qdlaoying

内容顶上去