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。
9 U6 z0 Y- R( n7 b& ]  h/ S) p% n3 @
- P9 p. `8 `; _- n4 |1 G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。
  r7 I8 w5 S/ c) A3 o% 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
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）
A: pressure touch. 压力触摸
7 m: q  j" Z* D  l9 T5 j. I) T9 A9 A2  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
' D% a2 |" J* H9 FA: acid  食用酸
. b. P# ]9 ?4 ~& |: G3.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
% i3 b; q# E: r8 OA:Mornay sauce. 奶油蛋黄沙司
, u4 _7 t9 V% t# g5.Which combinations of products are found in pie dough?
0 d/ W' d8 |2 ^0 \下面那种组合适应与油酥面(pie dough 做派的面团，或者叫酥皮？？）
" d) [+ ]6 @( |! dA: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
* [% U5 Z0 Q! \2 p& pA:moules.法语青口，海红
. W/ i1 C) s2 l" k5 ^' c1 v7.Fresh scallops have an aroma that is 新鲜的扇贝（带子）有种什么气味？
3 [/ _* r; @+ X% g# wA: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
, `! c6 e& I3 G* S1 b9 v5 WA:2 days. 2天
/ Q: x8 S# Q# z% y9 X; Y9.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
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.
/ p+ F/ {5 W7 [2 k8 T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?
9 V: ]8 ]! h  n& K  Y0 D3 ^: }" a谁有资格颁发健康证（卫生证）。
+ e& G2 K9 q" b6 ]A:Medical Health Officer.
' m7 {& }& f# Y( L8 d  X医疗卫生官员。
12.For what period of time is the health permit valid?
2 o  m7 d2 _7 m4 z健康证的有效时间是多久？
  n2 ^4 [& d) Q0 o. U1 N1 w9 tA: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
& l9 R) _0 K! _' W- [9 J3 n% Y) l0 h& pA: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
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
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
翼和CLUB 被看做是一种...
A:Bone- In Cut     带骨切
# P0 a5 |' V. N2 U# B. S18。New York is considered a   纽约牛扒被看做是一种
A:Boneless Cut     无骨切
19.In general, a court bouillon for freshwater fish will contain
' i( X- J+ l6 W& }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
2 @3 m3 z4 [# t1 N: pA:the same amount of seasonings and herbs as a bouillon for saltwater fish.
) q* l' P# i. X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:fennel  茴香
$ ~& e9 o  t4 ^( w2 m( e21.Which of the following vegetables resemble green onions but are larger and have flatter leaves
8 y1 a+ X. a" {8 {下面那种原料更像大葱且有平面的叶子
" n% A, D, i0 f  x( \: N1 i, c1 j7 PA LEEKS  似蒜葱 （这边人叫京葱）
( h! n& \# }7 b: l8 ?. k: y# l22.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）
A:Brunoise. 法语： 粒或者末，先切丝在切成粒。
' S4 N+ r' p6 m) X( f23.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
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?
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
; E6 B6 s3 M6 e* v3 b7 r. q$ u
$ y, b- q: H* g/ H! H25.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?
: ~) p1 |2 G7 g, |+ yA:Sorrel. 酢浆草。
# H8 z' L/ }1 k* G: bhttp://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
2 L2 E1 X; c- S- J& yAAntonin Carême 人名 安东尼·卡罗美
; Y, B% E8 Y7 g/ G: n' D
27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
9 H/ `2 W  w) }- j+ y下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
  e9 @$ i+ G4 i6 Q8 x- C. [( XA:Cast-iron stoves         壁炉
" \; q9 j9 b7 @, J- vhttp://www.usstove.com/products.php?id=6

6 r% J# I; t  F; }$ @$ v( n- X28.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：
* U  K3 V1 T# X3 N: H/ s) v" B5 S4 k6 {A:Tournant   图尔南
. {/ @7 W% _3 [5 q/ x9 Q/ ]
, N: [6 N: x; e- G. v8 U: }29.Another term for the wine steward is:
. q+ r/ L" P8 w6 K2 \葡萄酒侍酒师的另一个术语是:
A: Sommelier 侍酒师
# q% L+ G! t8 n; P
30.Molds, yeasts and fungi are examples of a:
% p& h- M8 E4 p! |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：
) k8 j/ K6 v/ e) X: r. J$ 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：
* w8 C5 O# o5 v, TA:Time, temperature, food and proper pH   时间，温度，食物和适当的pH值

7 t. ^9 T. [$ G$ \. x33.Which of the following correctly represent critical control points in a HACCP system?
  j+ S  B/ |* N% \0 Q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
& Y6 n9 b# ?! d( U9 m9 h
34.Which of the following is not an example of a carbohydrate?
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
- S- H. d3 d& o+ q% y) e6 J
35.The process by which a liquid fat is made solid is called:
! b  b; O8 d8 _/ `( W) R; t液体脂肪做成固体这个过程叫什么
A:Hydrogenation  氢化

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:
: v% Z5 c4 j% Y3 o, U+ s( l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
& X9 C& `* B+ }5 g
0 u# y9 j, Q) Y. W: w38.Which of the following is not a problem associated with converting recipes?
2 Y+ n6 t" K8 p下列哪项是不相关联的转换配方问题？
8 @/ Z# \9 {( h, w6 w0 k# P2 MA:Unit cost 单位成本
7 {" X2 `; o8 d8 `
39.The condition or cost of an item as it is purchased from the supplier is called:
% x) i- |0 M  Y  f& {) K; ~从供应商采购的物品的品质或成本叫什么
A: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
  V5 V# h$ J8 {! [! [' O$ Y! X* tA:Parstock 基本日常最低库存
* X, ?3 |6 }2 H1 h& a7 h/ z& X
41.Which of the following abbreviations is used to describe the proper rotation of stock?
# \6 q9 V. w, Q( i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! m: Q3 K* G. E, A
. w* X5 A* s: _0 E) ?/ N42.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 D* F, _! y4 K$ n- |A:Bird's beak knife   鸟嘴刀
http://www.google.com.hk/images? ... oe=UTF-8&q=Bird

9 e" K8 d3 K. v# X43.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
* W) P4 p9 g) J5 w; ?; M
; L4 ~& g5 e5 F& d3 ~( Q44.Which of the following metals distributes heat evenly, is used in griddles and is extremely heavy?
0 O( q2 }# ~! u' G- p1 B' n- ?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
( x' P: I( D4 B9 I# j8 Q
+ y, a0 n" t$ N  g  Y! U% q6 c45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
# }: w2 o0 T, p) _; n# G' N! t7 A哪件装备下面有一个可移动的碗和一个S形叶片？
% S' O8 d7 m3 _A:Food processor 食品加工机
, S7 r" i' J4 w! shttp://www.google.com.hk/search? ... iw=1263&bih=572

46.Which of the following is not a rule for knife safety?
3 y& J: c$ B3 T$ m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
' f! Z5 u3 S$ S$ V9 N! t  l- c. h
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？
A:RondellES
http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
" |) ?3 k! R" g) y
48.Which of the following is a diced cut used to garnish soups?
* g* H$ D8 f: o9 i6 d8 E下列哪项是切成小方块用于汤的装饰？
: J% t" v, @; u% A# }1 p1 a, kA: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！！——
* t9 A, }. y; l- l# {5 n/ \) MA:Gaufrette
5 ^) ?9 I; @( \4 a* mthin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
- E9 ]% n9 p4 ?/ Qmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
! ]' I6 g+ b/ M% a7 Q( X9 V
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
) {( C5 d, ], C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）
( h# G- L* i4 k3 j! w3 \- wA:Cilantro 胡荽叶 香菜
1 `& |4 e9 l( f2 A: J3 `4 Mhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx
8 B3 x. T5 \8 D" _' u
% N' I; S% s2 r' V60.Allspice is made from:
多香果,  多香果香料是什么
http://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
) v% y1 N5 ~' s9 \9 y) IA:A dried berry 干浆果
/ Z- L9 G4 {( b9 J
7 K0 S) z, X6 {. J$ O$ ~61.Which of the following are used to make a sachet d'épices?
+ E! l- }3 }3 [& `. V下列哪些是用来做香包德épices？
http://www.sachetcatering.com/
A:Bay leaf, peppercorns, thyme, cloves 月桂叶，胡椒，百里香，丁香

( l9 h3 L* }, d! D2 x- K62.Which of the following condiments are not soy based?
下列哪项不是酱油调味品的？
' X7 l  @3 B) u; w6 cA: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:
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：
1 ]3 m9 E0 y2 f5 `& AA:Pasteurization  巴氏杀菌
3 C* }- r2 o; u0 d8 _8 {
64.Which of the following steps is not the correct procedure for whipping egg whites?
  ~1 _% t9 `2 W; z! G& [/ t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。
7 ]( y) V, w, a8 Z0 |5 M
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

& B7 H& \( s% X( L/ Y66.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
& |3 k% m5 @( P' D) X6 XA:60% of the water 60％的水
3 F0 B9 V, r+ U& A9 n+ W! C
6 J, }/ V$ k- \7 G) K* y+ l( t7 }67.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：
- K5 C% }+ g# ~A:Convection 对流

- W# p6 x' ]- p: v4 E68.The cooking of starches is known as  烹调的淀粉被称为
) M! m, C* n0 r, @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？
4 c  A( O$ Z% n$ SA:Braising 烤
" {4 v$ j+ e9 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：
( Z/ g0 h$ p% m% H+ u2 jA: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
' x# ^2 J$ g9 m' C+ q+ B  {. rA:Fumet 原汁
9 w% D* V+ V( s3 {
" o& F5 e; G5 D6 C" B& B" B* Z72.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
% a7 p( I4 u) k9 R+ S; t  fA:Carrots, onion, celery 胡萝卜，洋葱，芹菜

73.Which of the following is a principle not used in stock making?
$ m. i$ X, }0 a5 n7 M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

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
; l# q! ]6 [3 C% f1 l- sA: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