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。

& o: y) t# [7 e5 r0 M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。
* R* n0 F9 n, x( P8 K6 S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
) i' s* N# o, `1.Which of the following methods should be used to determine doneness in a New York steak?
5 }/ h* F% s" r! c( Y7 z, U3 ]' F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）
/ R0 U5 O0 y8 O: wA: 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
/ |& u2 B: ~( T$ {7 U+ _A: acid  食用酸
3.Vegetables are major sources of which of the following nutrients?
9 T7 H8 V: g( a2 k蔬菜中包含的主要营养有哪些
1 v4 F1 W4 P/ F- k0 |( S! vA:vitamins and minerals. 维生素和矿物质。
7 I) V* Z8 y( `7 J: H3 {3 J' u3 A4 z4.Cauliflower is commonly served with
$ J/ F" J$ N  o9 J花椰菜（菜花）最常见和那种酱汁搭配
A:Mornay sauce. 奶油蛋黄沙司
1 G1 _2 \6 A, p7 L5 W: }4 Z! A5.Which combinations of products are found in pie dough?
4 b0 R2 d3 W& N7 C* o! a' Z  g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
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？
; U# r' \$ R; A) `7 D9 EA: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
9.What are the principle ingredients in ratatouille?
2 n' W, H4 O- R# }# K8 w  z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 ）
; |' u; B# z1 i. K3 P) J10.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?
8 g0 i* X# M% e谁有资格颁发健康证（卫生证）。
0 y; U+ R9 z5 I$ A* G& R+ cA:Medical Health Officer.
4 x+ L. R/ L: }医疗卫生官员。
( W$ W9 w& \, |# n" ]12.For what period of time is the health permit valid?
& \& x3 ?3 _4 W% t# P; }/ C健康证的有效时间是多久？
A:12 months.12个月
" y/ G- \0 q" K/ J13.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
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？
6 @% m- D5 }! B  e4 ]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
$ j7 Z$ H( A- F+ D" k( BA: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）
& g; v4 c. T4 ]  L9 ZA:en papillote.  法语自己理解
) s4 R" N& n: u* d17。Wing or Club is considered a
# ]' w- u3 u* F/ a+ |翼和CLUB 被看做是一种...
8 O. I, u0 B$ T# Y+ V/ bA: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
' Q5 v1 C6 c8 u+ L% k0 Y9 a19.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
A:the same amount of seasonings and herbs as a bouillon for saltwater fish.
) Z/ _) X- M9 m8 n. m, _2 O$ V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
% ~/ K; o" S0 }- ^% V八角和下面的那种原料有相同的味道
3 M, P3 k+ B6 {7 T  L, O" NA: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
8 w! U) r0 w8 a# k, k7 h- |A LEEKS  似蒜葱 （这边人叫京葱）
& i! I# ?) |) l# ]22.Which of the following cutting shapes refers to a small dice
4 L# d4 S# E- y, p9 S) }2 p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。
# }4 _, e6 p. J! `5 ~  d23.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
9 W* S: {. _+ a% O$ }% MA:prevent the pasta from sticking and to minimize foaming action.
4 J0 O8 i# o4 A6 A& G- W防止面条黏合并降低发泡。
24.Which pasta dish features pine nuts and basil?
3 Y" d& w" z2 F3 N$ U下面那种PASTA 菜肴加 松子和 （basil 紫苏，九层塔）
) N/ a: |) y, _3 qA:Pesto.一种绿色的意大利面酱
& Z0 s5 P2 ~( chttp://www.tianya.cn/techforum/content/96/563836.shtml

* L. f8 ]/ R# B) `& a9 W25.Which of the following is a spring vegetable similar to spinach?
7 f7 b* h! S0 ~6 [% |3 A/ H) l& q下列哪项是一个春天的蔬菜类似于菠菜?
9 ]4 r1 Q: x3 P) |+ f* z3 y7 u& _+ OA: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:
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 c1 P0 S9 H3 v4 z4 A
7 t  L/ |7 S! u( D& L. _2 n27.One of the most important new developments for cooking brought about by the Industrial Revolution was the introduction of:
  [( f5 t) V" z- M5 M下面主要介绍的那种新发展是关于烹饪有关的工业革命 。
$ s0 x7 j3 H8 w, {/ rA:Cast-iron stoves         壁炉
http://www.usstove.com/products.php?id=6

$ U) `% H# V" ^: J/ K28.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：
+ ^7 G" u( D, y! n- @0 Y, q! g3 nA:Tournant   图尔南
, c+ W, i# x; N* w
29.Another term for the wine steward is:
葡萄酒侍酒师的另一个术语是:
  O/ h, y" y! d! YA: Sommelier 侍酒师
) O  t" L' _* H  I% }3 ^( x* B
30.Molds, yeasts and fungi are examples of a:
0 @. `& {/ V! L6 F% Z; @& I+ f* o霉菌，酵母菌和真菌是一个神马例子
A:Biological hazard 生物危害
# V2 o1 S6 h) W: N" h
. n7 _% d- J9 {; F/ R31.According to the Canadian Food Inspection Agency, the temperature danger zone is between:
4 r) N( m6 Q, D4 i- @* Q根据加拿大食品检验局，食品的危险温度区在多少之间：
8 ]0 ?/ d  c! K: R1 {A:40° and 140°F (4–60°C)     4-60度
+ @" c4 c0 {0 B6 b
32.All bacteria need the following for survival:
所有细菌生存需要以下哪些内容：
7 w" v3 t) @6 H' J9 k3 @* iA:Time, temperature, food and proper pH   时间，温度，食物和适当的pH值
' T/ `; N3 ~. v
33.Which of the following correctly represent critical control points in a HACCP system?
2 }# U7 F0 m, r$ t+ ]( j% Z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
+ Z8 G) r: h2 s$ U食谱，接收，储存，准备，烹饪，保温，冷却，再加热
& y* X4 j( ]) Z% k& [! q5 {
3 l; e5 _" t, \' F7 o, g+ B34.Which of the following is not an example of a carbohydrate?
* P- ~' |" t/ ]6 U5 G5 }) J$ |' r下列哪一个不是碳水化合物的例子？
/ r5 p' u- }! [* YA:Essential nutrients 必需的营养物质
* Z# v" H0 U6 C6 |3 I, E3 s# _3 v
% D& _0 p5 p* }" m35.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
8 C+ X) j7 v3 n; @+ ~6 \A:Hydrogenation  氢化
6 ^3 }' Y3 L1 y$ n
+ w6 [' D. f% s36.Which of the following is not an example of a fat substitute?
6 Q) H7 i: S! d9 c0 _- r1 k下列哪项不是脂肪替代品的一个例子
5 Z. s+ E& _7 F$ @8 _! RA:Acesulfame K  安赛蜜K表
  N8 S6 p, W2 D3 j$ A, d( ^' T. U
37.Health Canada requires that a product labelled "fat free" contain:
$ d% X! m' _5 j3 I. \4 y. Q( _# e加拿大卫生部要求的产品标有“不含脂肪“包括：
4 P( `9 F# p5 RA:Not more than 3 grams of fat per serving 不超过3克脂肪的每份
% g- d% e3 K4 x7 _4 i
1 h# D# \& D1 b7 H! I" v5 F38.Which of the following is not a problem associated with converting recipes?
- i* |4 e! [; ^: E+ ~  P, L下列哪项是不相关联的转换配方问题？
A:Unit cost 单位成本

39.The condition or cost of an item as it is purchased from the supplier is called:
* y! e" C5 ?, h& t7 m% M; f- R从供应商采购的物品的品质或成本叫什么
9 @) g- Y4 h, ]5 t' W- FA:As-purchased cost 购买的费用

. Q$ K( o& U, i* ~: D40.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
! m3 p. V! y% I4 f) RA:Parstock 基本日常最低库存

41.Which of the following abbreviations is used to describe the proper rotation of stock?
! f4 q. d) W1 Q$ M( }下面那个缩写是用来表明正常库存流程？
7 Y, O. ~. }& H+ aA:FIFO=FIRST IN FIRST OUT 先进先出

42.Which of the following knives is used to turn vegetables?
7 u. H" l, l, r+ [2 t* v7 s; i/ W下面的那把刀是用来打开蔬菜吗？
A: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?
. K7 {# _9 f, V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

44.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

0 A% ^2 w% G) N; x45.Which of the following pieces of equipment has a removable bowl and an S-shaped blade?
9 j3 N8 |  }9 e/ c# t: }哪件装备下面有一个可移动的碗和一个S形叶片？
' ~1 k2 _) E& R( @A:Food processor 食品加工机
http://www.google.com.hk/search? ... iw=1263&bih=572

- b# g& R$ b! u! I* k  E7 H46.Which of the following is not a rule for knife safety?
( v2 o5 c  C! {  t下列哪项不是用刀的安全规则？
/ }8 s" H1 w. Z$ P: W  E: MA:Wash your knives in a commercial dishwasher. 用商业洗碗机洗你的刀
2 S1 p; p+ |! s
- m5 T) t6 e# Y7 n) d47.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？
' O' a' F0 p, Z5 A# ]: [A:RondellES
+ B. }1 O" i0 U4 O" D4 j4 c' i0 q8 ?http://www.foodista.com/technique/X2QVHSH6/rondelle-cutting
# f/ w( S9 u8 b! P
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?
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！！——
, Y3 a+ g8 R0 _/ |( L/ F) H. dA:Gaufrette
thin lattice :http://www.google.com.hk/images? ... iw=1263&bih=572
1 @* w: L, ]& k5 p, F1 k% v2 _& Nmandoline:http://www.google.com.hk/search? ... iw=1263&bih=572
Gaufrette :http://www.google.com.hk/images? ... iw=1263&bih=572
& B; q  a5 o3 D* P
50.Which of the following herbs is used in Mexican cuisine and is also known as Chinese parsley?
2 e! G& f6 l- @- O  R. B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
& ~7 z0 Z. E4 f4 Bhttp://www.gourmetsleuth.com/Art ... s-639/cilantro.aspx

60.Allspice is made from:
多香果,  多香果香料是什么
8 w# t( u8 H3 g: ?; A4 x6 ~" Mhttp://www.gourmetsleuth.com/Art ... s-639/allspice.aspx
A:A dried berry 干浆果
/ J: n( _6 w8 d1 N1 O$ _' h/ G
61.Which of the following are used to make a sachet d'épices?
0 P9 k' w; {% a/ U下列哪些是用来做香包德épices？
" v& |! t4 G2 T1 khttp://www.sachetcatering.com/
+ i. E: Q5 q" g7 I& T5 rA: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?
! W! O0 D; z) H7 F# W$ J# Q& X下列哪项不是酱油调味品的？
A: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：
2 p1 @4 k3 s9 \1 q. J$ J# RA:Pasteurization  巴氏杀菌

0 ]/ Y0 _' c; H2 Q) [2 C64.Which of the following steps is not the correct procedure for whipping egg whites?
/ a: u2 h5 W8 g) b' ]下列哪个步骤是不是正确的蛋清搅打程序？
) H3 F1 s% h5 H* ~9 D  WA: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
+ }1 F) n# q) s8 e3 q
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
A:60% of the water 60％的水

/ @/ s- Z; n2 K67.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：
A:Convection 对流

68.The cooking of starches is known as  烹调的淀粉被称为
7 h1 }/ R. k7 _- e, nA:Gelatinization 糊化
7 H0 k. F: f! o, `! N2 V
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

5 \. I3 j8 t- y70.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：
  b( n' w& F/ s7 Q$ ^$ TA:Blanching 热烫   烫白,  灭活,  黄化现象,  温汤处理
* _: z1 w, \7 q! b1 c- R9 H9 Y, y  H
+ j' A7 _6 o2 ^) @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
A:Fumet 原汁

  J3 r" M$ T4 u% a72.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
) ?# y1 ]! F4 dA:Carrots, onion, celery 胡萝卜，洋葱，芹菜

. U0 S* d% g3 N; m4 k9 S73.Which of the following is a principle not used in stock making?
: K$ V6 e$ F( n- {) h下列哪一项不是用于制造高汤（低汤）的原则？
; {! z7 X4 ?! z5 [% t& Y  _5 ~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
A:Remouillage 法语熬汤
* ?  }$ W5 s5 h" ahttp://www.haibao.cn/blog/post/176242.htm

qdlaoying

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杭州小妹

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