Practice Listening

Thật ra nếu mà khoảng 5 ngày 1 bài là hợp lý nhất. Chứ 1 tuần 1 bài tớ thấy hơi lâu.
Nếu như có thể thực hiện được 2 bài/tuần, tớ có thể xung phong chữa 10 bài/tuần. Dù trình thì cũng bình thường thôi nhưng được cái tính tớ cẩn thận, thêm nữa cứ theo đáp án mà tương là ổn hehe.
Maroon thấy sao?

Cám ơn babyrock đã sửa bài giúp em. Em bất cẩn quá, toàn thiếu s. Lần này phải cố gắng hơn mới được. Giờ cho em nộp bài:
Do-It-Yourself: Preparing Fish for Drying or Smoking
I?Tm Steve Ember with the VOA Special English Development Report.
Most of the time, fishermen catch more fish than they need for their immediate use. The extra fish do not have to be thrown away. The fish can be prepared so they can be eaten at a later time. Fish can be dried or smoked. First, however, the fish must be cleaned and salted. Begin with fish better just out of the water. They must be treated immediately after they are caught. If the fish are small, do not remove their heads. If the fish are bigger than twenty centimeters long or weigh more than one hundred fifteen grams, then remove their heads. Remove the scales on the outside of the fish. Cut the stomach open, remove everything inside. Wash the fish in clean water. Then drop salt into the fish. Now you are ready to treat them for future use. Put the fish in the mixture of three hundred grams of salt and one litre of water. This will remove all of the blood from the fish meat. Keep them there for about thirty minutes, then remove all the fish and wash them in clean water. Now put them in a mixture that has more salt in the water. The mixture should be strong enough so that the fish float to the top. If the fish sink to the bottom, add more salt to the water in the container. Cover the container with a clean piece of wood. Hold the wood down with a heavy stone. Leave the fish there for about six hours. Then remove them from the salt water and lay them on a clean place. Cover them with the clean piece of white cloth. Let them dry.
Another method of salting fish is called dry salting. Wooden boxes or baskets are used for dry salting. After cleaning the fish, put a few of them on the bottom of the box or the basket. Cover them with salt. Put more fish on top. Cover them with salt too. Continue putting fish and salt in the container until it is full. Do not use too much salt with using the dry salting method. You should use one part salt to three parts fish. For example, if you have three kilograms of fish, you should use one kilogram of salt. Remove the fish after a week or ten days. Wash them in a mixture of water and a small amount of salt. Let them dry.
Involved this talk about salt, remember that doctors advise people to limit the sodium in their diet. It can raise blood pressure. And some people have greater reaction than others.
Next week, we will discuss drying and smoking fish.
This VOA Special English Development Report was written by Bob Bowen. I?Tm Steve Ember.

phù, cuối cùng cũng đã xong. không bít có quá hạn chưa nữa.

Sáng nay chưa vô diễn đàn để coi bài mới, chiều vô thì ... sắp té xỉu luôn. Bà con post bài gần hết ... Thôi thì ráng nghe cho nhanh để post luôn. May quá, Cô giáo chưa thông báo hết hạn nộp .
Cám ơn chị Maroon đã coi bài giùm em.
Do-It-Yourself: Preparing Fish for Drying or Smoking
I am Steve Ember with the VOA Special English - Development Report.
Most of the time, fishermen catch more fish than they need for their immediate use. The extra fish do not have to be thrown away. The fish can be prepared so they can be eaten at a later time.
Fish can be dried or smoked. First, however, the fish must be cleaned and salted. Begin with fish that are just out of the water, they must be treated immediately after they are caught. If the fish are small, do not remove their heads. If the fish are bigger than 20 centimeters long or weigh more than 115 grams, then remove their heads. Remove the scales on the outside of the fish. Cut the stomach open. Remove everything inside. Wash the fish in clean water. Then drop salt into the fish. Now you are ready to treat them for future use.
Put the fish in the mixture of 300grams of salt and one liter of water. This will remove all of the fish blood on the fish meat. Keep them there for about thirty minutes. Then remove all the fish, and wash them in clean water. Now put them in a mixture that has more salt in the water. The mixture should be strong enough so that the fish float to the top. If the fish sink to the bottom, add more salt to the water in the container. Cover the container with a clean piece of wood. Hold the wood down with a heavy stone. Leave the fish there for about six hours, then remove them from the salt water and lay them on a clean place. Cover them with a clean piece of white cloth. Let them dry.
Another method that salting fish is called dry salting. Wooden boxes or baskets used for dry salting. After cleaning the fish, put a few of them on the bottom of the box or basket. Cover them with salt. Put more fish on top. Cover them with salt, too. Continue putting fish and salt in the container until it is full. Do not use too much salt when using that dry salt method. You should use one part salt to three parts fish. For example, if you have three kilograms of fish, you should use one kilogram of salt. Remove the fish after a week or ten days. Wash them in a mixture of water and a small amount of salt. Let them dry. Without this talk about salt, remember that doctors advise people to limit the sodium in their diet. It can raise blood pressure. And some people have a greater reaction than others. Next week we will discuss drying and smoking fish.
This VOA Special English Development Report was written by Bob Bowen. I am Steve Ember.

Sau một tuần trốn học đi chơi, bây h đã trở lại, bon chen để được sửa bài đê...
Do-It-Yourself: Preparing Fish for Drying or Smoking
I?Tm Steve Ember with the VOA Special English Development Reports.
Most of the time fisher-men catch more fish than they need for their immmediate uses. The extra fish do not have to be thrown way. The fish can be prepared so they can be eaten at a later time.
Fish can be dried or smoked. First, however, the fish must be cleaned and salted. Begin with fish that are just out of the water. They must be treated immediately after they are caught. If the fish are small, do not remove their heads. If the fish are bigger than twenty centimeters long, while weight more than one hundred fifteen grams then remove their heads. Remove the scales of the outside of the fish. Cut the stomach opened. Remove everything inside. Wash the fish in clean water. Then rub salt into the fish.
Now you are ready to treat them for future uses. Put the fish in a mixture of 300 grams of salt and one litre of water. This will remove all of the blood from the fish meat. Keep them there for about 30 minutes. Then remove all of the fish and wash them in clean water.
Now put them in a mixture that has more salt in the water. The mixture should be strong enough so that the fish float to the top. If the fish sink to the bottom, add more salt to the water in a container. Cover the container with a clean piece of wood. Hold the wood down with a heavy stone. Leave the fish there for about six hours. Then remove them from the salt water and lay them on a clean place. Cover them with a clean piece of white cloth. Let them dry.
Another method of salting fish is called dried-salting. Wooden boxes or baskets are used for dried-salting. After cleaning the fish, put the few of them on the bottom of the boxs or baskets. Cover them with salt. Put more fish on top. Cover them with salt, too. Continue putting fish and salt in the container until it is full. Do not use too much salt when using that dried-salt method. You should use one part salt to three parts fish. For example, if you have 3 kilograms of fish, you should use one kilogram of salt. Remove the fish after a week or ten days. Wash them in a mixture of water and a small amount of salt. Let them dry.
With all this talk about salt remember that doctors advise people to limit the sodium in the diet. It can raise blood-pressure, and some people have greater reaction than others.
Next week, we would discuss drying and smoking fish.
This VOA Special English Development Report was written by Bob Bowen. I?Tm Steve Ember

hihi, nếu có người giúp thì ko ngại gì. nhưng Maroon sẽ hỏi lại mấy bé kia đã, rồi mới ra quyết định. Với lại có nhiều người sửa bài thì phải phân công để tránh chồng chéo lên nhau. Tớ ko cần người giỏi chỉ cần có tính cẩn thận... như sabomer (tự giới thiệu) và tinh thần sẵn sàng vì mọi người. Cậu để nick lại vào hộp thư cho tớ, tớ sẽ liên lạc nhé.
Ai muốn ******** nguyện viên nữa thì gửi nick vào hộp thư cho Maroon nhé. Hiện tại mình mới có thêm 2 người (sabomer và 1 chị ở box TBN)
Tuần này thì chưa được đâu, phải bàn kỹ với mọi người đã, rồi mới tính.
Được Maroon_Opal sửa chữa / chuyển vào 21:11 ngày 02/11/2006

Iâ?Tm Steve Ember with the VOA Special English Development Report.
Most of the time fisherman catch more fish them by need for their immediate use. The actor fish do not have to be thrown away. The fish can be prepared so they can be eaten at a little time. Fish can be dryed or smoked. Fist however the fish must be cleaned and salted. Begin with fish that adjust out of the water they must be treated immediately after they are cut. If the fish are small do not remove their head. If the fish are bigger than 20 centimeters long was weighed more than 115 grams then remove their heads, remove the skin on the outside of the fish, cut the stomach open remove everything inside, wash the fish in clean water then drop salt into the fish. Now you are ready to treat them for future use put the fish in the mixture of 300 grams of salt and one little of water, this will remove all of the blood from the fish meat keep them there for about 30 minutes then remove all the fish and wash them in clean water now put them in the mixture that has more salt in the water the next to should be strong enough so that the fish float to the top. If the fish sink to the bottom and move salt to the water in the container. Cover the container with the clean piece of wood hold the wood down with the heavy stone. Leave the fish there for about 6 hours then remove them from the salt water and lay them on the clean plates, cover them with the clean piece of quite clothe let them right. Another method of salting fish you call dry salting wooden boxes or basket are you for dry salting after cleaning the fish put up few of them on the bottom of the boxes or basket cover them with salt put more fish on top cover them with salt too continue putting fish and salt in the container untill it is full do not use too much salt. When using that right salt method you should use one part salt to three part fish, for example if you have three kilograms of fish you should use one kilogram of salt remove the fish after a week or ten days wash them in a mixture of water and a small amount of salt let them right. Without this talk about salt remember that doctors advice people to limit the sodium in the diet it can raise blood pressure and some people have weighter reaction than others. Next week we would discuss drying and smoking fishs.
This V

Maroon check PM nhé!

Oái, hơ, mình có nhìn nhầm ko nhỉ? Hôm nay có phải thứ 5 ko ý nhỉ? Đi cả ngày về nhìn thấy cả loạt người post bài nghe thế này Ko bít mình là người thứ bao nhiêu, có kịp ko? hichic, thôi cứ post lên đại, có gì sau này nhìn các chị các bạn chữa mình tự chữa theo zậy, hê hê

Do-It-Yourself: Preparing Fish for Drying or Smoking
I?Tm Steve Ember with the VOA Special English Development Report.
Most of the time fishermen catch more fish than they need for their immediate uses. The extra fish do not have to be thrown away. The fish can be prepared so they can be eaten at a later time.
Fish can be dried or smoked. First, however, the fish must be cleaned and salted. Begin with fish that are just out of the water. They must be treated immediately after they are caught. If the fish are small, do not remove their heads. If the fish are bigger than 20 centimeters long or weigh more than 115 grams then remove their heads. Remove the scales on the outside of the fish. Cut the stomach open. Remove everything inside. Wash the fish in clean water. Then rub salt into the fish.
Now you are ready to treat them for future use. Put the fish in a mixture of 300 grams of salt and 1 liter of water. This will remove all of the blood from the fish meat. Keep them there for about 30 minutes then remove all the fish and wash them in clean water. Now put them in a mixture that has more salt in the water. The mixture should be strong enough so that the fish float to the top. If the fish sink to the bottom, add more salt to the water in the container. Cover the container with a clean piece of wood. Hold the wood down with a heavy stone. Leave the fish there for about 6 hours. Then remove them from the salt water and lay them on a clean place. Cover them with a clean piece of white cloth. Let them dry.
Another method of salting fish is called dry-salting. Wooden boxes or baskets are used for dry-salting. After cleaning the fish, put a few of them on the bottom the box or basket. Cover them with salt. Put more fish on top. Cover them with salt, too. Continue putting fish and salt in the container until it is full.
Do not use too much salt when using but dry-salt method. You should use 1 part salt to three part fish. For example, if you have 3 kilograms of fish, you should use 1 kilogram of salt. Remove the fish after a week or ten days. Wash them in a mixture of water and a small amount of salt. Let them dry. With all this talk about salt, remember that doctors advise people to limit the sodium in their diet. It can raise blood pressure. And some people have greater reaction than others.
Next week, we will discuss drying and smoking fish.
This VOA Special English Development Report was written by Bob Bowen. I?Tm Steve Ember.

hehe, 19 bài rồi bà con nhé

Ối giời ơi vừa kịp!
I am Steve Ember with the VOA Special English development report.
Most of the time, fishermen catch more fish than they need for their immediate use. The extra fish do not have to be flown away. The fish can be prepared so that they can be eaten at a later time. Fish can be dried or smoked. First, --- the fish must be clean and salty. Begin with fish ?" just out of the water. They must be treated immediately after they are caught. If the fish are small, do not remove their heads. If the fish are bigger than 20 centimeters long or weigh more than 150 grams, then remove their heads. Remove the skin on the outside of the fish. Cut the stomach over. Remove everything inside. Wash the fish in clean water. The drop salt into the fish. Now you are ready to treat them for future use. Put the fish in a mixture of 300 grams of salt and one litre of water. They will remove all the blood from the fish meat. Keep them bare for 30 minutes. Then remove all the fish and wash them in clean water. Now put them in the water that has more salt in the water. The mixture should be strong enough so that the fish float to the top. If the fish sink to the bottom, add more salt to the water in the container. Cover the container with the ---- of water. All the water--- down with the heavy stomach. Leave the fish there for about 6 hours. Then remove them from the salt water. Lay them on a clean plate. Cover them with the clean piece of white---. Let them dry.
Another method of salting fish you called dry salting. Wooden boxes or baskets are used for dry salting. After cleaning the fish, put a few of them on the bottom of the box or the basket. Cover them with salt. Put more fish on the top. Cover them with salt, too. Contain your mingling of fish and salt in the container until it is---. Do not use too much salt when using that dry salt method. You should use one part salt to 3 parts fish. For example, if you have 3 kilograms of fish, you should use 1 kilogram of salt. Remove the fish after one week or ten days. Wash them in a mixture of water and a small amount of salt. Let them dry.
Also we talk about salt, remember that doctor advise people to limit sodium in their diet. It can raise blood pressure. Some people have a greater reaction than the others.
Next week we will discuss drying and smoking fish.
This is the VOA special English development report, which was written by Bob Bowen. I am Steve Ember.