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。

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
5 F- z, S6 a# r$ |$ K1.Which of the following methods should be used to determine doneness in a New York steak?
9 ?& z" n1 G0 Q% w) r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）
) q8 w# Z7 T+ W/ C) t3 t( D4 YA: 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
* f# q, z) D6 b; ?/ @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
* ?3 O2 m9 y* U' {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
& Y8 o. G! w' MA:vitamins and minerals. 维生素和矿物质。
3 _; |( \4 B# M" e% X* C9 B6 i% `9 h  _+ Q4.Cauliflower is commonly served with
花椰菜（菜花）最常见和那种酱汁搭配
6 F1 }9 L" o5 k% WA: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？？）
, A# J5 Z8 y( D2 R4 O. XA:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
$ \) \& c5 o2 p6The French term for mussels is 法国语青口（海红）叫什么
8 I6 \" Z4 S0 x5 j. ^& z# N/ ZA: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？
, c( U# e0 ]. q; P- }, a5 \& oA: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
" T+ |, [! J3 M; W9.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
2 e* x% v0 u( v0 N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.
: t& I) b8 e, d2 h# g9 Q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?
0 p# U$ V' z+ N谁有资格颁发健康证（卫生证）。
# T0 D1 p+ L7 P3 y4 iA:Medical Health Officer.
8 V6 H" J9 z  w# [医疗卫生官员。
3 H; ?5 p& X3 G$ ?9 c* H12.For what period of time is the health permit valid?
健康证的有效时间是多久？
! s6 V( {* C: N/ 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
A:08 times each hour. 每小时8次
! p! c' X- e5 Z. L: O3 w0 k14。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
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
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
9 z4 v+ |- A, p- W: O- Y& \  b: r  W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
2 P) p$ V; C; V+ f+ N翼和CLUB 被看做是一种...
A:Bone- In Cut     带骨切
6 i& l7 L8 [* O4 _) ^6 F18。New York is considered a   纽约牛扒被看做是一种
4 Z: k' M* F1 |% }+ g1 P  j) S& m# OA:Boneless Cut     无骨切
19.In general, a court bouillon for freshwater fish will contain
% Z8 w9 w  S9 Q+ q2 g4 ?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
八角和下面的那种原料有相同的味道
/ A$ t. z. d$ PA:fennel  茴香
3 ^& ?) h" b0 N21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
; I$ C; t, i2 ?# \; p. g$ L6 C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
: z. D( J+ L( F3 G. ~5 w下面那种刀切形状指的是很小的粒（末）
1 O. r7 Q% D5 f3 k$ xA:Brunoise. 法语： 粒或者末，先切丝在切成粒。
7 F8 a; r$ _* }- `% B1 G% J! ^23.Oil is added to the water for boiling pasta in order to
5 ]7 \( O/ L, ]8 W) d8 Z. D, d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。
24.Which pasta dish features pine nuts and basil?
8 Y/ ?0 @; v5 C0 n下面那种PASTA 菜肴加 松子和 （basil 紫苏，九层塔）
) a2 R8 e- _8 L% R: JA:Pesto.一种绿色的意大利面酱
http://www.tianya.cn/techforum/content/96/563836.shtml

0 Z- g7 d* Z# ~25.Which of the following is a spring vegetable similar to spinach?
) I3 Y5 P9 U9 W下列哪项是一个春天的蔬菜类似于菠菜?
A:Sorrel. 酢浆草。
3 q; x7 V- H, ^# u0 b, Phttp://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:
. U. ^( w& N  W8 [, N: t& y: ]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
5 m0 q) f: @7 N. T
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
- ^8 T8 [& C( ]3 b下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
- w9 U1 ]9 T8 U: h" ]: p6 X' ]A:Cast-iron stoves         壁炉
2 ~  x! B7 P+ z. e+ L8 Yhttp://www.usstove.com/products.php?id=6

9 W6 P) i& i8 y3 @# E  J& F28.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

/ r# P, A0 O* w( r; U29.Another term for the wine steward is:
葡萄酒侍酒师的另一个术语是:
A: Sommelier 侍酒师

30.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
( Y2 J8 v4 n# x! d5 I
31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
5 u, W1 i$ g+ ]8 u根据加拿大食品检验局，食品的危险温度区在多少之间：
+ f  F) J6 Z! Z- mA:40° and 140°F (4–60°C)     4-60度

32.All bacteria need the following for survival:
8 {' Z/ @  p! C& R; c所有细菌生存需要以下哪些内容：
, @: Q( E* ?4 ]A: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?
! B; o7 e; ]5 U% T& F: g2 \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
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?
8 R  k( i% a' u# N, O! m下列哪一个不是碳水化合物的例子？
' s; K& \$ B0 f  J$ p! q! wA:Essential nutrients 必需的营养物质

35.The process by which a liquid fat is made solid is called:
3 J+ M+ x7 X  ~2 J: ?" S液体脂肪做成固体这个过程叫什么
; }# K2 X2 T' r4 O8 LA:Hydrogenation  氢化
+ M7 M3 Y! h/ r# [5 D( U- w
36.Which of the following is not an example of a fat substitute?
) K! S: x3 T9 j; N7 b5 M& S' X下列哪项不是脂肪替代品的一个例子
  R) f5 A& _/ T+ ~A:Acesulfame K  安赛蜜K表
$ L$ U+ j$ ^: }  Y5 j
: [* R4 n6 v; |! t2 {" e& I: @( \37.Health Canada requires that a product labelled "fat free" contain:
/ M; |  G# l; H加拿大卫生部要求的产品标有“不含脂肪“包括：
# n' B2 B# m0 z/ w: w; A: e; c- XA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
; q/ `, a7 n" Y6 S6 e5 ?
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？
& {4 |* p9 Z! X3 o$ G7 OA:Unit cost 单位成本

39.The condition or cost of an item as it is purchased from the supplier is called:
& B3 Q+ D% w! O- ?" I从供应商采购的物品的品质或成本叫什么
( Y  K2 C4 {" b  d( }A:As-purchased cost 购买的费用
4 u, m: W' k0 H6 R/ g% V
; H" R, [9 u$ n# J4 R40.The amount of stock necessary to cover operating needs between deliveries is known as:
- Z8 T9 Y! k6 N9 l/ T在新货到来之前用于日常所求的必要库存量叫什么
1 ?& T0 m& _! [2 B' v9 w) G9 z9 VA:Parstock 基本日常最低库存

, Q9 O1 w* A1 `; L0 G8 d41.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
% G* n, p2 L' w0 Y- |! }
42.Which of the following knives is used to turn vegetables?
; ]9 b, ]: R0 ^+ r4 F1 b下面的那把刀是用来打开蔬菜吗？
3 |/ |: Y# K. @7 W) Z8 YA:Bird's beak knife   鸟嘴刀
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird
0 C* X0 d5 [! p5 x% ^! _
43.What is an instant-read thermometer best used for?
/ X/ F" |) h* o' [9 N; k! b3 e即时读温度计最好用于那方面？
/ \  d( t+ N2 B( Y6 `1 _" t0 l  FA: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?
4 c& j) O% L( X$ _/ i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?
3 r' U+ }5 Y9 E" d5 u6 \4 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

46.Which of the following is not a rule for knife safety?
下列哪项不是用刀的安全规则？
# y5 ?, }6 q% q  V* I( V( M( IA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀

4 g9 @2 ^7 V5 F, w  `6 f47.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？
( @5 Q8 `. n3 z# TA:RondellES
* \8 z' V% X7 b3 h; K9 Fhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting

48.Which of the following is a diced cut used to garnish soups?
) ~) C# s% r: I  e8 p6 m+ w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?
+ T' S# t* S8 i8 k, Y8 `5 p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
mandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
8 o6 r- ^3 _, [) W% X! EGaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
6 z' `; N" V; R+ I! [
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
4 `5 ^& }. K4 u1 J/ \" a: W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:
9 \$ N6 M' h& ?! _2 P; y 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
; p5 [1 }0 y: E/ S! S1 J5 v& w
) X0 a. n% L" \2 x+ |2 F7 S8 Q% _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？
) c- n0 @) B: }5 X; C( `: Q9 Chttp://www.sachetcatering.com/
- ?4 H& Y2 F+ J6 j: Z* \# zA: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?
( V+ m, X1 L" n  d3 |下列哪项不是酱油调味品的？
8 c# e9 q2 S/ c; y( G4 VA:Wasabi 日本辣根

# C4 u, R8 K! y$ E3 K63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
& U( n$ |* {1 t. b4 w1 \- X' \  E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
4 E0 g" U0 @: g* ?
3 D* A+ v. I7 i( N$ t; Q% 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。
3 O* W0 X* o& q- b
0 A. ?) l6 t$ u" H5 d! T65.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
! L3 u& B; Z4 V7 Z3 [/ F  m
: q) d& ]( G! a' C6 Y8 H( Z66.Evaporated milk is a concentrated milk that is produced by removing
/ l9 M  O1 @. k( A炼乳是一种浓缩牛奶 是去除什么做的
A:60% of the water 60％的水

& d# d( h( d* k4 B! }, R% I67.A method of cooking that transfers heat through a liquid or gas is:
2 r+ N. s0 ~4 }- T一种烹饪方法，通过转移液体或气体是：
+ t! V+ o2 ]: z. t- uA:Convection 对流
; H: t. k, |6 L9 u
68.The cooking of starches is known as  烹调的淀粉被称为
A:Gelatinization 糊化

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

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
) I+ ^, y! F: d" k3 p7 t& i
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
/ j# t! W' H& [; @A:Fumet 原汁
) u; v) l* ]$ W
* m  x4 b$ b( Z  d" c72.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
+ I3 }: |8 Z# x  j& I
8 c: t9 f1 I+ V/ [! E73.Which of the following is a principle not used in stock making?
9 `0 I/ d3 M7 h6 Z" p9 N7 x/ I下列哪一项不是用于制造高汤（低汤）的原则？
- w9 z6 f- s6 Q/ G  }  yA:Start the stock in hot water.开始在热水中操作

: w0 c: k7 l+ w/ p; i7 ~+ 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
A: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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