第1个回答 2014-05-27
手翻的,看到是糕点师,其实是特别喜欢糕点师的职业。梦想也是做糕点师。所以,一定要帮。负责一点,还是手翻吧。 不过可能我的表达还不够地道。
1、I think this is a job that will bring happiness to people.No matter the people who taste the pastry or who bake them.Customers will be joyful when have these tasty pastry, as for Pastry makers ,they will complaced at what they make can bring happiness to other people. As for me ,I like the cute way that these pastries be showed on in the glass case,I hope they can merry others when display.
2、Professional technique and kownoledges are necessary for this job,and the health.All these requriments are the basic of baking the healthy food .The most important thing is that ,I love this job,and I am willing to dedicate all my time and passion.
3、
My plan is to go a Cuisine Techniques School to study further technique and kownoledge.As I kown this is just the first step to be a pastry maker,so I often read the majar books on pastry making,and follow on the weibos on pastry making .I have a firend who like pastry making very much.We plan to run A cake shop together.I believe I can be a pastry maker when I graduate by preparing from now on.
4、
The most important is that I love It,I can get happiness and content from this job.I love delicacy,and I am very attentive considerate,I think Ican handle this job ,and wil be a great Pastry maker.
哎,这是我答得最久的题目了
第2个回答 2014-05-27
This study was based on the physical and chemical indicators, nitrite content and benzopyrene residues of Xiangxi bacons which were smoked by different materials to compare different smoked bacons' flavor compositions and evaluated by sensory, in order to provide efficient evidence for Xiangxi bacon's processing.
The results showed that: the bacon was in optimum quality when moisture content was 25%-28%, salt content was 7%-8%,pH value was 5.9-6.0, nitrite content was 3 mg- 4 mg, benzene and(a) pyrene residues were 2μg-2.5μg.
After qualitative analysing the volatile flavor compounds of Xiangxi bacon, we concluded that smoked by different materials, Xiangxi bacons had the following common flavor componds. There were six kinds of phenols, four kinds of alcohols, 2 kinds of ketones, six kinds of carbonyl compounds and four kinds of hydrocarbons。
This experiment had made some progress on determine flavor compounds while the sources of flavor componds were still unknown which aquired further reaserch.
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