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。
$ k& s; P  i" r" J, P- N+ r
9 g0 @2 K, p6 \; E- i5 t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。
, Y3 d4 _6 j! Q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?
/ H/ i* _% l2 \- k8 ]2 K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
1 t4 ^; X5 C9 |$ I2  To prevent red vegetables such as red cabbage from turing blue during cooking, you should add some ______ to the cooking liquid
+ s( Q3 Q" ~$ M1 g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
9 F& \; P* n  D! F5 _- RA: acid  食用酸
3 o8 O' |) g" g2 [( h/ W3.Vegetables are major sources of which of the following nutrients?
蔬菜中包含的主要营养有哪些
8 F  n7 J( E4 @8 g5 e. u1 V0 jA:vitamins and minerals. 维生素和矿物质。
6 {) b+ ~) M  g' A) X# i$ b6 ^8 O4.Cauliflower is commonly served with
花椰菜（菜花）最常见和那种酱汁搭配
2 e+ s; w2 i) V; h$ w6 xA:Mornay sauce. 奶油蛋黄沙司
5.Which combinations of products are found in pie dough?
6 y" M: t8 K1 E7 j. j) R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。
6The French term for mussels is 法国语青口（海红）叫什么
; a0 |# }  e! d/ A) Z- h7 jA: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？
2 `, b3 M6 G( Q. N% t. t# |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
% N1 ?. e0 k- A; y% S% W  K8 b! N1 `1 x9.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
# Y9 V( c% G* L6 u* j+ d西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini （西葫芦 角瓜 ）
. N5 ~8 W6 v* n" \$ S7 h2 T10.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.
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?
( W' |5 L& ]( Z3 z0 v$ G4 i谁有资格颁发健康证（卫生证）。
' Q* z5 ]+ x) ?+ D' V# JA:Medical Health Officer.
医疗卫生官员。
, c4 @5 z4 @# C, f% d# I2 J12.For what period of time is the health permit valid?
5 P& ~7 k$ F6 F健康证的有效时间是多久？
A:12 months.12个月
, c: I, k" W0 B! ?6 S4 G13.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
8 S& m& S" {8 UA: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？
A:110 degrees F (43 degrees C). 43度
, W9 s2 @( Z" f/ M% D2 `15。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
; m8 s" B9 S3 ]+ p/ ^: L5 \+ jA:180 degrees F (82 degrees C).  82度
! K0 p1 w' @' {4 v2 W6 T" a16.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）
A:en papillote.  法语自己理解
17。Wing or Club is considered a
8 |- w6 j# `+ L: s; L( h2 `翼和CLUB 被看做是一种...
& [8 l) }0 q, u* C$ HA:Bone- In Cut     带骨切
18。New York is considered a   纽约牛扒被看做是一种
A:Boneless Cut     无骨切
1 ?. [( X; R$ Y, [+ T- `19.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
) W, K  J7 T8 T! b& ~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
6 J6 n: }5 `4 `" B0 u) D* C# r6 D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
下面那种原料更像大葱且有平面的叶子
! E# o. Z* l* f& c# H" |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）
& m( A( }& d) F2 c# nA: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
+ ^2 G- H9 O6 `: v( |7 I向煮沸的pasta （意大利空心粉 ）中加油是为了
! a! W( P/ Z" Q3 |  QA:prevent the pasta from sticking and to minimize foaming action.
防止面条黏合并降低发泡。
8 d/ X' b: Q1 A2 y24.Which pasta dish features pine nuts and basil?
5 a: }; L* M  [; S5 i" ^下面那种PASTA 菜肴加 松子和 （basil 紫苏，九层塔）
- n6 L) h1 S+ g3 V0 V1 @$ I6 uA:Pesto.一种绿色的意大利面酱
/ I7 v- \, j7 m( @9 Thttp://www.tianya.cn/techforum/content/96/563836.shtml
1 m6 t1 F0 k0 f' }, w& W
25.Which of the following is a spring vegetable similar to spinach?
) t) p; ~0 ?- z* Z0 u$ I下列哪项是一个春天的蔬菜类似于菠菜?
5 i4 [. I9 Z' u) K: d8 MA: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:
0 j! M* }0 w# Y  W( d0 X' ?哪位厨师最早带来高水准浮夸的美食
# F, {, @& g6 L0 f( tAAntonin Carême 人名 安东尼·卡罗美

, S4 l( c2 H/ M- H27.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 。
A:Cast-iron stoves         壁炉
9 F$ Z1 y& c" L0 B* g3 @http://www.usstove.com/products.php?id=6
9 w: h- ^" F4 [% w
28.The French term used to describe the roundsman, or swing cook, is:
/ v0 O+ t9 K" z6 o; H! [法国术语，用来描述roundsman，或摇摆厨师是：
A:Tournant   图尔南
! H$ `" [( p/ `. U0 O; _; l
29.Another term for the wine steward is:
( B8 m0 R. Q5 ^  x) K$ [: V葡萄酒侍酒师的另一个术语是:
A: Sommelier 侍酒师
& a! L+ P; P9 k9 ~- U
. w% [: J. P8 D2 p30.Molds, yeasts and fungi are examples of a:
' z3 m, m. e: [- ]/ Y霉菌，酵母菌和真菌是一个神马例子
* v+ Q' N8 g9 }7 D; _A:Biological hazard 生物危害

, o# l( s) j. h6 J2 O31.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：
3 [! @9 c! k* V9 |3 Q* h% RA:40° and 140°F (4–60°C)     4-60度
" u  m" G& `/ _. i
4 n* I  D4 u2 r, Z32.All bacteria need the following for survival:
所有细菌生存需要以下哪些内容：
6 n8 j0 i' r( k: xA:Time, temperature, food and proper pH   时间，温度，食物和适当的pH值

& |- y0 [. f; ^9 _8 D, {6 S33.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？
2 ^' P, n8 t4 p7 sA:Recipes, receiving, storage, preparation, cooking, holding, cooling, reheating
8 t' W6 y& m* O, {$ Q$ t% I食谱，接收，储存，准备，烹饪，保温，冷却，再加热

+ T0 q) ^7 t; m6 M34.Which of the following is not an example of a carbohydrate?
1 q3 a; S$ B8 v" o' w6 j0 g% T下列哪一个不是碳水化合物的例子？
/ g7 n* b% H' w% h6 K- r1 @A:Essential nutrients 必需的营养物质
  a2 x. Q! X( a# f
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
A:Hydrogenation  氢化
" J% Q  [9 d. p2 O9 c
36.Which of the following is not an example of a fat substitute?
$ \5 j+ ]' z( K1 A下列哪项不是脂肪替代品的一个例子
; ?3 [& O* L# m& ~( ~  sA:Acesulfame K  安赛蜜K表

37.Health Canada requires that a product labelled "fat free" contain:
! G% e% Y; ^0 p* _加拿大卫生部要求的产品标有“不含脂肪“包括：
$ n3 h5 Y& t6 wA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
  @$ V6 e, u. P9 g  k6 ^
# k* V3 [$ O& T" y# I% x38.Which of the following is not a problem associated with converting recipes?
. e1 U8 e$ e0 D7 h& F下列哪项是不相关联的转换配方问题？
A:Unit cost 单位成本
" N7 K* Y8 Q7 T
39.The condition or cost of an item as it is purchased from the supplier is called:
0 o" {$ X1 X9 V# ~从供应商采购的物品的品质或成本叫什么
- P# {5 y1 H# n/ y9 {A:As-purchased cost 购买的费用
/ v( O. C! _, o
* A- w  b- P' p4 g: O; t40.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
+ t, S$ K1 y! M6 L8 }- U
+ X9 V, A* K- h* w) Y, z7 ^41.Which of the following abbreviations is used to describe the proper rotation of stock?
! {" \) u$ u: ^6 f" _! `& {$ Y4 M) o; Z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？
A:Bird's beak knife   鸟嘴刀
- p! Z9 q/ h! M: z* _7 dhttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird
/ }8 m% O# @+ v  x! i- R! t& w
- x1 S2 b* A' e( t43.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
- h9 ]  y. U7 ~
. h+ u2 k: h# u44.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
; c0 G+ l9 i8 B# E2 }
45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
- w# V6 z/ o7 Q# S* `, L. M6 a5 z& K哪件装备下面有一个可移动的碗和一个S形叶片？
+ f6 J$ R0 K6 YA:Food processor 食品加工机
http://www.google.com.hk/search? ... iw=1263&bih=572

( V" r9 ~" v' g) M% [5 D46.Which of the following is not a rule for knife safety?
  _& ?  j% E$ Q6 `3 K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:
' j' h% S( g; U5 z: M; z  }把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
A:RondellES
3 B, M9 k# B; P( Xhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting

: j- s# S9 m4 I$ ?48.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？
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?
8 C7 u+ I* L  T5 s5 X2 U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
- m5 ^8 J# _9 S- A8 h" Gmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
- P3 [! R. q* {2 Y8 |( ~- h' e. J
50.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
  A  Y, M) b# }4 O8 v8 o1 Ohttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx

. c6 D; u& U+ B8 P4 T; ^60.Allspice is made from:
多香果,  多香果香料是什么
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
6 f* O6 ~; e# Q6 qA:A dried berry 干浆果
5 ?1 Y3 E! \( T) L1 g! w1 M# n
. }: S# S+ Q  V( z! H" z; Z* o1 `61.Which of the following are used to make a sachet d'épices?
- J2 S4 K' ]: l6 @3 e0 \" \下列哪些是用来做香包德épices？
$ ^7 z: V8 V2 c, x, m4 _http://www.sachetcatering.com/
A: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？
A:Wasabi 日本辣根
! e. J- w! ~7 G9 J$ f2 C1 i+ t
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：
0 U, Q- e* Y  j5 S  [! \4 O+ |A:Pasteurization  巴氏杀菌

8 I+ h: |: n, B' f; s( `' c64.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。
$ V* }! B( a1 J1 U: ^
5 ?  k5 D, L9 l0 L65.The weight of a large egg is between:一个大鸡蛋重量介于：
/ ~- V# i" N+ \; `: y) FA:56g and 63g 56克和63克

66.Evaporated milk is a concentrated milk that is produced by removing
" `& U! b4 }) [; D. p( I3 W. c炼乳是一种浓缩牛奶 是去除什么做的
7 W$ _& a) m4 o. c2 PA:60% of the water 60％的水

67.A method of cooking that transfers heat through a liquid or gas is:
# ^# M/ F- _* ~* M5 Q! H( z% O一种烹饪方法，通过转移液体或气体是：
) J3 m+ Y% l% r& i+ M' a* CA:Convection 对流
2 Z) l( y$ \3 a/ E% n
68.The cooking of starches is known as  烹调的淀粉被称为
( S6 T# k0 \! p6 K7 rA:Gelatinization 糊化
5 Q' V* ^" x2 u$ A
69.Which of the following is not a dry-heat cooking method?下列哪个不是干热烹调方法？
( _; n, y( A! k- V) WA:Braising 烤

4 s& \: U/ |" L. N- y2 v0 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

  U9 f: V- Z" G  f7 x5 o71.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

( m/ N) |9 F5 e. d4 h* b* w* N9 {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
* g( z/ w  b$ o* V- U4 L
1 a  ^$ g9 v- |; E9 P( W! ~9 S73.Which of the following is a principle not used in stock making?
( M, H% h+ e7 e' U7 ^下列哪一项不是用于制造高汤（低汤）的原则？
- g3 @9 M; ], g; b. I" n, A' S+ GA:Start the stock in hot water.开始在热水中操作

3 T  r1 T& h3 e! W' p74.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
3 @, _; D" J( p+ D+ L# jA:Remouillage 法语熬汤
9 }& V* s2 f6 k- v" `% d! U' |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