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。
- q9 \) L# }, P' N% e7 x
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
' C2 l3 T" n; {, m1.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）
$ Q/ w7 N$ v5 E( xA: pressure touch. 压力触摸
3 m/ M  X, c4 s0 M3 g% [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
! f6 Z& u+ P$ J* o" wA: acid  食用酸
3.Vegetables are major sources of which of the following nutrients?
: Y" U2 i7 e$ I" d; V8 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。
) b" R) h9 G) U% v$ M4.Cauliflower is commonly served with
花椰菜（菜花）最常见和那种酱汁搭配
$ [: A3 _+ ]' E, q  H" SA: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？？）
- h, A5 B0 _8 a8 oA: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
& }1 P3 b5 x* U+ @1 d7 RA:moules.法语青口，海红
$ f2 n" z; k4 K2 J7.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
. _7 v! }' A4 w& O9 h$ x8.Fresh poultry must be used within 新鲜家禽必须在多长时间内使用
2 P% n3 Y, G) M+ d1 _7 x8 VA:2 days. 2天
9.What are the principle ingredients in ratatouille?
. I, {" ]# k% u% y炖闷蔬菜有下列哪些基本原料组成。 ratatouille（炖闷蔬菜）
7 \# u" a' w8 l( @A: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..?
& d; L+ P. U! {) h9 S# I# \1 QA:cook food in quantities that will be used up within 20 to 30 minutes.
8 n5 g6 i- S) G, ^大批量烹煮食物要在20到30分钟内
( H5 J- v  R; q) [6 \11.What person has the authority to issue a Health Permit?
谁有资格颁发健康证（卫生证）。
A:Medical Health Officer.
% I6 b: |, ^* `4 a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
0 c/ o0 Y6 b4 p* o3 A1 J9 m$ W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
* z& n7 u5 r9 ?( ^+ Y5 T* L14。The minimum temperature for manual dishwashing in the wash sink is
( C5 e9 A# ~3 \9 E7 O手工洗碗，洗碗池的水温最低多少度？
A:110 degrees F (43 degrees C). 43度
& @: C4 r$ H: a5 p15。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
, o1 q8 b2 L% ]) m( iA: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）
0 A( V6 A. ^: W7 L, u5 t7 d: O; V  X! l: NA:en papillote.  法语自己理解
* {/ m' q1 {4 u' E! N1 W% J17。Wing or Club is considered a
翼和CLUB 被看做是一种...
* X) Y+ ?* V, h' iA:Bone- In Cut     带骨切
8 |1 Q3 }! e( _, Z. s18。New York is considered a   纽约牛扒被看做是一种
A:Boneless Cut     无骨切
9 e" o, ^, W" l& H2 W  b19.In general, a court bouillon for freshwater fish will contain
& ?% B7 [+ r* a. Y1 N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.
9 U) e( p& N$ b5 }! V, f2 N) O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
$ O8 B4 \5 [. F) _8 }5 CA:fennel  茴香
21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
; `# L$ \3 }3 Q! m  F4 k! F下面那种原料更像大葱且有平面的叶子
0 T# r% y2 g% \5 qA LEEKS  似蒜葱 （这边人叫京葱）
22.Which of the following cutting shapes refers to a small dice
( x3 M( T4 }  }* }2 }下面那种刀切形状指的是很小的粒（末）
! v: S, C# r% ?+ @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
向煮沸的pasta （意大利空心粉 ）中加油是为了
& f4 Z' y7 t3 m3 p1 D! \A:prevent the pasta from sticking and to minimize foaming action.
; @7 J: b; M  e6 S4 R1 B6 s" o防止面条黏合并降低发泡。
24.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
http://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?
7 q: X7 F4 s1 k8 IA: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:
4 x, G: a/ m8 h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
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27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
6 G) W0 L& ?- j# Y( L6 V, N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
2 x5 I5 f0 l/ W+ M1 Q. \! Khttp://www.usstove.com/products.php?id=6
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) j+ O& e/ `( G* e) S28.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:
! ^0 }' h& x8 a7 b1 F, X) G葡萄酒侍酒师的另一个术语是:
A: Sommelier 侍酒师

' ?' [% e9 n% Y1 d30.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

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：
A: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：
* L' J1 z+ g8 m9 N7 V$ DA:Time, temperature, food and proper pH   时间，温度，食物和适当的pH值
  \! H5 L. B0 p* X  ~1 z: Y* |1 Z
- f$ `) c# @# U* `33.Which of the following correctly represent critical control points in a HACCP system?
4 `. z' m9 O2 S) A0 c7 C2 Z  c; g. r以下哪项正确表示了HACCP体系的关键控制点？
" M" t) Y1 |, I6 I, TA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
& S+ e+ U; c7 ^8 L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?
7 c; F0 A- T* K4 q& C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
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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
$ l3 D# k2 W$ Z8 ~; NA:Hydrogenation  氢化
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36.Which of the following is not an example of a fat substitute?
! ~; S3 @3 f* V( ~" M# Q( {下列哪项不是脂肪替代品的一个例子
A:Acesulfame K  安赛蜜K表
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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：
  F7 {6 z! S6 i( N; |+ ^0 g3 {: w- y! mA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份

5 |. }% x) m. t* c3 j% P& T& {- S38.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？
/ n% R! \. T- T$ U* S/ n) l$ N9 x/ WA:Unit cost 单位成本
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39.The condition or cost of an item as it is purchased from the supplier is called:
/ o6 |; r9 P( B" o- R+ Q从供应商采购的物品的品质或成本叫什么
! B4 g! G  l% U2 o9 Z4 q4 AA:As-purchased cost 购买的费用

40.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
A:Parstock 基本日常最低库存
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41.Which of the following abbreviations is used to describe the proper rotation of stock?
* V) X1 L" B5 I# i0 d: t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

( D/ \) `' v0 @3 d8 A42.Which of the following knives is used to turn vegetables?
2 u. Y8 }! }, b7 s! H% D$ {5 R5 P$ b' O下面的那把刀是用来打开蔬菜吗？
% u, T# M1 d# kA:Bird's beak knife   鸟嘴刀
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird

43.What is an instant-read thermometer best used for?
即时读温度计最好用于那方面？
8 K* C) m1 d0 t" D& L' ~A:Checking the internal temperature of a roast 检查被考物品的内部温度

' {  G1 m2 |! M- K# e44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
: Y7 ]8 [( S7 t( N% F  X: A下列哪些金属材料受热均匀，通常用在铁板而且非常重
) @& L; }& M$ ^( }A:Cast iron 铸铁

  l% g, p0 H) R) V45.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
4 a6 Z# z- e2 D/ ehttp://www.google.com.hk/search? ... iw=1263&bih=572
% I  T% D1 M6 m1 z
( \. b* u" \' n" p- w5 q46.Which of the following is not a rule for knife safety?
0 ?7 v9 T3 `  q. o2 o% t* Y/ H' q0 J- k. z下列哪项不是用刀的安全规则？
4 F- y% j1 \' D2 l# P$ iA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
- T7 z* V6 Z5 G% P0 d  n# K3 H
47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
5 b) e/ d6 S/ `: B: ^0 Q把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
) {9 {/ G5 {, s! l/ }* oA:RondellES
3 _" p- ~$ i! A/ x2 i7 s. whttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
' }$ A" R$ L0 K7 U+ h6 T
48.Which of the following is a diced cut used to garnish soups?
' y0 w: o& ^5 l6 D) ^! c+ I下列哪项是切成小方块用于汤的装饰？
" G* m7 S, D9 N4 hA: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 |* N  m) h  |# qmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572

50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
4 i& a' B; f  v( L& T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）
$ B" W9 D8 Q  S( i0 yA:Cilantro 胡荽叶 香菜
) y# G; H5 `+ j+ g8 n$ [http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx

9 C! q  n: U3 z- C2 t60.Allspice is made from:
4 }) i2 i" K! `; T# `/ V+ s 多香果,  多香果香料是什么
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
! v0 u. d/ W& hA:A dried berry 干浆果

# w- j; R$ l9 I  m9 o8 G2 Q61.Which of the following are used to make a sachet d'épices?
下列哪些是用来做香包德épices？
- V# e* T: |" }4 F0 uhttp://www.sachetcatering.com/
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
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62.Which of the following condiments are not soy based?
下列哪项不是酱油调味品的？
  r* n' Z0 I; c5 q4 K' c' W9 wA:Wasabi 日本辣根
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63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
0 u7 G/ z9 |  U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：
% D7 \& Y! j3 SA:Pasteurization  巴氏杀菌

64.Which of the following steps is not the correct procedure for whipping egg whites?
7 F) {3 ?; R# f/ ~) G! b, i( h下列哪个步骤是不是正确的蛋清搅打程序？
' O8 D9 a" w# j; c3 Z3 `A: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

: o/ h4 w( ]) X; ~! A66.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
/ Z$ m/ d) a* K0 D( @A:60% of the water 60％的水
% n) E4 {* h- L' F! A
67.A method of cooking that transfers heat through a liquid or gas is:
4 S& G' a/ J5 w% }' k, k一种烹饪方法，通过转移液体或气体是：
6 p4 R! X4 n) KA:Convection 对流

% h% {( H& j& s, r' x  }68.The cooking of starches is known as  烹调的淀粉被称为
! \$ Y: ~! i# oA:Gelatinization 糊化
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- ^( U6 P0 W2 b  G* p# O3 Q6 c# ^69.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

+ P2 P- O8 l. `4 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

3 R# y, ?# v0 l# W  u  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
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?
下列哪一项不是用于制造高汤（低汤）的原则？
# c5 ^' _/ C, I9 |* pA:Start the stock in hot water.开始在热水中操作
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/ h0 ^" e9 S) p% ]$ J" Q) ]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
. f; S7 |! w9 B1 MA:Remouillage 法语熬汤
http://www.haibao.cn/blog/post/176242.htm

qdlaoying

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杭州小妹

加油！

qdlaoying

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