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
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）
- G$ G6 d3 ~0 n- }- g+ p+ a8 N0 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
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?
蔬菜中包含的主要营养有哪些
A:vitamins and minerals. 维生素和矿物质。
4.Cauliflower is commonly served with
花椰菜（菜花）最常见和那种酱汁搭配
; C" G! T$ H. R: U% s+ uA: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？？）
; U9 q1 _$ O1 O: i4 ]A:salt, pastry flour, water, lard. 盐、糕点面粉、水、猪油。
) t* ?$ @& Q& j- ]2 |! N; P1 t6The 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？
- V+ X$ j" U+ F. [, G! oA:faintly fishy. 稍微有点似鱼味
7 `( O2 I+ M8 L8.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）
# M- {" U0 s1 W% W) E! IA:Zucchini, eggplant, green peppers, onions and tomatoes
" e* f: a+ X3 e+ b  b& R西葫芦、茄子、青椒、洋葱和西红柿 。Zucchini （西葫芦 角瓜 ）
5 g: w0 K) l( s10.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?
谁有资格颁发健康证（卫生证）。
  `$ n/ ]/ W1 x4 hA:Medical Health Officer.
2 X9 \0 @; w  p$ ~* ^- E医疗卫生官员。
+ [/ N$ i* I* a0 A3 d6 u12.For what period of time is the health permit valid?
2 W: l* q# L% E% {( @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
在食物和饮料准备区，通风系统换气的标准时什么
8 _/ S) D2 B7 k  y# @5 JA:08 times each hour. 每小时8次
% h. y7 b* A* \14。The minimum temperature for manual dishwashing in the wash sink is
0 ^4 o: ~6 k1 Y" m8 U! t) h6 Z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
8 d% N( r; V, W( ?0 ]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
2 k" |  c0 h; t( H8 ~6 p+ C  Y用羊皮纸或锡纸包裹然后固定蒸熟（和包荷叶同理）
7 h0 O' O0 u- ]+ F; }- {) wA:en papillote.  法语自己理解
- U  _) U9 d# g4 L( T; Q. R( J0 W1 ~9 M' b17。Wing or Club is considered a
6 X# D% t, F7 o; u翼和CLUB 被看做是一种...
A:Bone- In Cut     带骨切
, B+ s# z0 t9 _) b+ h18。New York is considered a   纽约牛扒被看做是一种
A:Boneless Cut     无骨切
# H0 {/ H, `9 r: H* j19.In general, a court bouillon for freshwater fish will contain
3 R. a" J. U2 m9 R* W) ~: q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.
6 j* j" x6 w0 W) p6 U8 i+ h* b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
& ~% l0 b8 n1 r' Y八角和下面的那种原料有相同的味道
A:fennel  茴香
) t4 ?- F- Q! t' N) L2 O  Z21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
: k: p! f6 k* F# N9 c下面那种原料更像大葱且有平面的叶子
- R; }0 y# F$ E$ A  s* v- a: zA LEEKS  似蒜葱 （这边人叫京葱）
22.Which of the following cutting shapes refers to a small dice
& [* K. P9 J$ t. N  L/ ]* B& w下面那种刀切形状指的是很小的粒（末）
5 J" f/ K. u; M' k8 i8 ?) lA:Brunoise. 法语： 粒或者末，先切丝在切成粒。
$ ^3 k6 D3 E8 B23.Oil is added to the water for boiling pasta in order to
, a  F- ~0 ?: h7 c% X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 F, c7 K4 |4 g* f$ J9 M& ~1 V" B% p; y+ U下面那种PASTA 菜肴加 松子和 （basil 紫苏，九层塔）
; |7 S7 l  _2 D% F8 JA:Pesto.一种绿色的意大利面酱
( x$ B+ R6 A, v5 i! lhttp://www.tianya.cn/techforum/content/96/563836.shtml
* e6 E# j* S& h# A
6 M% [8 i5 K, m1 m1 z25.Which of the following is a spring vegetable similar to spinach?
8 X2 _4 Q( P$ b( b5 y1 S' E下列哪项是一个春天的蔬菜类似于菠菜?
A:Sorrel. 酢浆草。
0 z/ z% }- g2 r, ]" v! y" C/ ~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:
哪位厨师最早带来高水准浮夸的美食
" M4 S: ^8 V! i! @, n0 bAAntonin Carême 人名 安东尼·卡罗美
: E& k/ x1 z: `
- W3 ^1 y! i3 k9 V* l6 q: ~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 。
A:Cast-iron stoves         壁炉
http://www.usstove.com/products.php?id=6
1 V1 W2 F9 h9 |4 B1 o
( t# k! E- ^4 r9 Q/ k% k28.The French term used to describe the roundsman, or swing cook, is:
; o/ b+ B/ ]' A; R: ~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:
1 z' V; O; f* m! X. ]3 }葡萄酒侍酒师的另一个术语是:
8 s) V9 k4 x7 h3 B0 n. UA: Sommelier 侍酒师

& @- b, E, D2 {, S" T9 h30.Molds, yeasts and fungi are examples of a:
4 }; C8 n" x$ k9 T0 Q4 ]1 e霉菌，酵母菌和真菌是一个神马例子
A:Biological hazard 生物危害
* S% g7 \- M! {
( R- S6 l1 u, {- h3 O6 T2 A31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
( g* C6 ]' `+ I' u) l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:
$ u1 c8 o% o) `所有细菌生存需要以下哪些内容：
. H  x) f! l2 C: UA: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?
" [4 i$ J8 A- o* J, f$ d: I8 u5 ?% K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
3 K0 S! \- @: Z+ g8 `+ ^$ ], G) @+ |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?
1 r, f  v- b1 G下列哪一个不是碳水化合物的例子？
6 o$ p4 }0 {$ }3 gA:Essential nutrients 必需的营养物质

" K8 _  y1 f0 H35.The process by which a liquid fat is made solid is called:
! U- w+ O6 j0 r1 R液体脂肪做成固体这个过程叫什么
6 U& l, Q; @# N: c$ T  LA:Hydrogenation  氢化
6 W# u4 E  Y- H
# e4 ^$ T. L9 S6 g: Q7 s7 y2 b8 R2 C36.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

+ @( M& r9 P, z( W37.Health Canada requires that a product labelled "fat free" contain:
4 r& @% ^3 o; }$ Y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
2 m! ^6 E8 B/ c9 \, V; I5 n- q
9 a0 a0 U- G$ s8 O% I2 u38.Which of the following is not a problem associated with converting recipes?
9 k0 ?, o  h% I( `4 {, K$ U下列哪项是不相关联的转换配方问题？
A:Unit cost 单位成本

9 C& ^, y! d/ n- y& [  k' j+ J39.The condition or cost of an item as it is purchased from the supplier is called:
2 P: [" L# e) U; ?: @从供应商采购的物品的品质或成本叫什么
3 h# W! J+ g4 }) U- aA:As-purchased cost 购买的费用
4 Z, j: o# v9 b, s" Q& T2 Z
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
9 |+ t9 [4 J8 c
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
% [  m* Z8 S+ J6 [. h
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？
+ q) a) z; R+ c9 T5 }! zA:Bird's beak knife   鸟嘴刀
! ~: E8 v+ M! B' shttp://www.google.com.hk/images? ... oe=UTF-8&q=Bird

  r; Z6 d6 B+ }: 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
& z6 h3 D% @7 g% X0 X, k: P
/ L$ \* g' v/ ^6 B2 v! S& v44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
: b1 T3 a: Q; Z: O) ~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
3 z  Z2 E' R1 H7 q" K7 k$ K
8 K/ K- Y' i5 _  g; {45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
7 e! ~* b( j& C4 ?4 R8 |+ n6 }哪件装备下面有一个可移动的碗和一个S形叶片？
5 k. p' B1 b! ^5 DA:Food processor 食品加工机
http://www.google.com.hk/search? ... iw=1263&bih=572

0 T( J" F; e/ V2 Q- c46.Which of the following is not a rule for knife safety?
下列哪项不是用刀的安全规则？
+ D% B$ w4 n7 \* b8 p- B: o: d6 G$ K2 RA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
4 \4 ?& a# P0 B; I) M3 A( C
) C4 Y- q7 }2 {$ M( v47.Disk-shaped slices of cylindrical vegetables or fruits are known as:
4 V, d" M  \8 ^) a把圆柱形蔬菜或者水果切成圆片状（光盘状）是？
A:RondellES
1 B& J8 w7 |* u% r! Rhttp://www.foodista.com/technique/X2QVHSH6/rondelle-cutting

0 g  Z) }  h6 P. B* c: l48.Which of the following is a diced cut used to garnish soups?
2 C# f* x8 V' R  Q- Q+ I; y& 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?
# f- `  J2 t8 n: a# U$ c9 i& }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！！——
! ]2 w3 ]- c8 d7 w* g* SA:Gaufrette
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
" |( s. i% a3 p) a. omandoline: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?
1 N% Y# f2 y. J( r5 n; 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）
A:Cilantro 胡荽叶 香菜
; h' e$ A( [) \http://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx

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
A:A dried berry 干浆果

61.Which of the following are used to make a sachet d'épices?
1 c$ H3 e5 J- v; t下列哪些是用来做香包德épices？
http://www.sachetcatering.com/
3 w5 V! w* w% wA:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香
- K. n  H: ^# r
' m) P: c+ |8 k62.Which of the following condiments are not soy based?
下列哪项不是酱油调味品的？
. B8 j: c: _* ?  `4 k, OA:Wasabi 日本辣根
' W) N. Q: m; Q
/ L# T$ q: Q7 j4 h6 i63.The process of heating something to a certain temperature for a specific time period in order to destroy pathogenic bacteria is called:
4 @( q2 o' L7 A9 R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
" V' Y" Q5 X# ]0 E; e& x
64.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。
0 I0 }' k; H; _; t" o8 A! H8 n
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

66.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
8 S, Y2 \( H6 _$ V+ Z) F, RA:60% of the water 60％的水
4 Q5 t' w' Y# M2 ]6 u
9 a: ~! D+ _& i8 Z67.A method of cooking that transfers heat through a liquid or gas is:
5 g5 Q2 P( U( `" R一种烹饪方法，通过转移液体或气体是：
A:Convection 对流

68.The cooking of starches is known as  烹调的淀粉被称为
3 f0 x4 H- `: m- c( Z3 q9 ~% P/ [A:Gelatinization 糊化
/ `5 }2 o+ i, 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

9 }: ?' P  Y( ^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

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
; q9 }4 @; |2 |) m5 C$ {. lA:Fumet 原汁

8 f$ T1 R+ p7 o1 P$ o* r3 k72.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 \' U+ w1 @1 P  U1 V! G! n
73.Which of the following is a principle not used in stock making?
0 ?6 x! V' V' E( l2 Z0 H' t下列哪一项不是用于制造高汤（低汤）的原则？
! x: J$ J* w( U0 S0 T, N9 O6 i% W+ ?A:Start the stock in hot water.开始在热水中操作
! q) ]( ^5 [* ?. _8 }
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
) A: p. c; i% q% FA:Remouillage 法语熬汤
0 F' B9 k2 n1 G0 Y$ whttp://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

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