Practice Listening

Bắt đầu công việc sửa bài. Bài của bạn hoanganhphuong nhé
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 thrown away. The fish can be prepared so that they can be eaten at a later time. Fish can be dried or smoked. First, however, the fish must be cleaned and salty 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 150 115 grams, then remove their heads. Remove the skin scales (vẩy cá chứ ko phải da cá, bạn ạ ) on the outside of the fish. Cut the stomach over open. Remove everything inside. Wash the fish in clean water. Then drop 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 one litre of water. They This will remove all the blood from the fish meat. Keep them bare there for about 30 minutes. Then remove all the fish and wash them in clean water. Now, put them in the a water 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 the ---- of water a clean piece of wood. All the water--- Hold the wood down with the a heavy stomach stone. Leave the fish there for about 6 hours. Then, remove them from the salt water and lay them on a clean plate place. Cover them with the clean piece of white cloth. Let them dry.
Another method of salting fish you 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 the top. Cover them with salt, too. Contain your mingling of Continue putting fish and salt in the container until it is full. Do not use too much salt when using that the 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 a week or ten days. Wash them in a mixture of water and a small amount of salt. Let them dry.
Also we 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 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 ''''mSteve Ember.
Lần sau cố gắng tiếp, bạn nhé
Được fangying1209 sửa chữa / chuyển vào 16:36 ngày 04/11/2006

Chữa bài nào. Tớ đã nói rồi mà, bạn nào post bài trước tớ là tớ giận, ko chữa bài cho đâu. Bạn nào post bài sau thì tớ mới quý, tớ mới sửa bài cho Chữa cho 5 bạn post ngay sau bài tớ nhé, quý lắm đấy
Bài của jerry96
Preparing fish for Drying or Smoking
I?Tm Steve Ember with the VOA Special English the Development Report. (tên riêng -- > phải viết hoa chữ cái đầu tiên, lỗi này lần trước đã nhắc jerry rùi cơ mà)
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 that are (sao lại nhầm từ ?othat are? sang ?obetter? được nhỉ) 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 115grams, 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 front the fish meat. Keep them there for about 30 minutes. Then remove over all the fish and wash them in clean water. Now, put them in the 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 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, it?Ts 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 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 the dry salt method. You should use one part salt to three parts 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 the 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 is VOA Special English Development Report was written by Bob Bowen. I?Tm Steve Ember.
Bạn jerry này nghe tốt thế, hơn cả tớ . Sai ít hơn waianta bên nhóm babyrock

Bài của minhtrang86
I''m Steve Ember with the VOA Special English Development Report. (không thấy sai chỗ này nữa nhỉ )
Most of the time, fishermen (ngư dân chứ em) catch more fish than they need for their immediate use. The extra-dish extra fish do not have to be thrown away. The fish can be repaired 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 must be are just (nhầm nhọt sang trồng trọt) 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 weight (sai loại từ rồi Trang ơi) more than 150 115 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 the clean water. Then rub salt into the fish. Now, you are ready to treat them for future use. Put the fish into the mixture of 3 hundred 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 remover all the fish and wash them in clean water. Now, put them in the 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 the a clean piece of wood. Hold the wood down with the a heavy stone. Lead Leave the fish there for about 6 hours. Then remove them from the salt water and lay them on the 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 fry salting. After cleaning the fish, put a few of them on the bottom of boxes 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 dry salt method. You should use 1 part salt to 3 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.
We''ve With all this talked about salt, remember that doctors advise (lại sai loại từ nhé) 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 or and smoking fish. This VOA Special English Development Report was written by Bob Bowen. I''m Steve Ember.
(Tình hình là bạn Minh Trang nhà mình vẫn ?otype thiếu? nhiều chữ s lắm), đồng thời là hay gõ nhầm a thành thecần tập đánh máy nhiều
@minhtrang: tuần nào chị cũng đi học và làm bài đầy đủ, sao em lại không thấy chị

Bài của blue_rabbit
Do-It-Yourself: Preparing Fish for Drying or Smoking

I''''m 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 weight (sai từ loại rồi bạn ơi) more than 150 115 grams, then remove their heads.
Remove the scales of 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 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 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 pieces (hihi, piece /pi:s/ --> cuối từ vốn đã có sẵn âm /s/ rồi) 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 dry (dried /draid/ và dry /drai/) salting. Wooden boxes or baskets are used for dried 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 the dried 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.
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 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?Tm Steve Ember.
blue_rabbit chỉ sai mấy lỗi nhỏi, sau vài bài nghe nữa sẽ sửa được thôi.
Được orbit sửa chữa / chuyển vào 22:55 ngày 03/11/2006

Tiếp theo là bài sửa của lovelycin
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 prepaired 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 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 cetimetres long or weigh more than 115 grams, then remove their heads. Remove the skins scales on the outside of the fish. Cut the stomach open. Remove everything inside. Wash the fish in clean water. Then drop rub salt into the fish. Now, you are ready to treat them for future use.
Put the fish in the a mixture of 300 grams of salt and 1 littre 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 the a clean piece of wood. Hold the wood down with the 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 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 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 the dry salt method. You should use one 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.
Although 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 a greater reaction than others. Next week, we would will discuss drying and smoking fish.
This VOA Special English Development Report was written by Bob Bowen. I?Tm Steve Ember.

Bài của la_zzy
Do ?" it yourself preparing fish for drying or smoking
I?Tm Steve Ember with the VOA Special English Development Report. (tên riêng -- > phải viết hoa chữ cái đầu tiên)
Most of the time, fishermen catch more fish than they need for their immediately use. The extra fish do not have to be thrown away.They The fish can be prepared so they can be eaten at the 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 centimetres long, or weigh more than one hundred anf fifteen grams, then remove their heads. Remove the skills scales (oài, con cá có kỹ năng gì ở ngoài cơ thể nó thế . Chú ý: scale /skeil/ và skill/skil/) 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 three (hihi, thế này mà bảo là sửa bài lại mấy lần) hundred grams of salt and one litre of water. This will remove all of the blood from the fish meat. Keep them theit there for about thirty minutes. Then remove all the fish and wash them in clean water. Now, put it them (it và them là hai từ hoàn toàn khác nhau cơ mà ?) 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 cloak cloth. Let them dry.
Another method of salting fish is called dry salting. Wooden buckets boxes or baskets are used for dry salting. After cleaning the fish, put a few of them on the bottom of the buckets 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 prepare 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.
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 a greater reaction than others.
Next week, we would will discuss drying and smoking fish.
This VOA Special English Development Report was written by Bob Bowen. I?Tm Steve Ember.
Được orbit sửa chữa / chuyển vào 23:04 ngày 03/11/2006

Cảm ơn bạn fang nhé. Có mấy chỗ đầu tiên tớ cũng tách câu, nhưng sau thấy cụt cụt nên tương lun dấu fẩy vào, ghép mấy câu thành 1 lun. Từ bi h rút kinh nghiệm

Bài của goldfish911
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 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 weight more than 115grams, 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 uses. Put the fish in a mixture of 300 grams of salt and 1 litter of water. This will remove all of the blood from the fish meat. Keep them there for about 30 minutes. Then remove all the fishes 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 athe 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 the a clean plates place. Cover them with a clean piece of white cloth. Let them dry.
Another method of salting fish is called dried dry salting. Wooden boxes or baskets are used for dried 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 the dried dry salt method. You should use 1 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 a week or 10 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 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 ''''m Steve Ember.
Bạn goldfish làm bài tốt quá
Được fangying1209 sửa chữa / chuyển vào 16:37 ngày 04/11/2006

Ặc, câu cuối ấn nhầm cái j mất rùi. Sorry bạn goldfish911 nhá, chắc tại xúc động qúa nó thế.

Bài của Juria86
Do-It-Yourself: Preparing Fish for Drying or Smoking
I''m 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 150 115 grams then remove their heads. Remove the skin scales (scale /skeil/:vảy cá & skin /skin/) 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 the mixture of 300 grams of salt and one liter of water. They 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 have 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 the 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 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 the 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 a week or ten days. Wash them in a mixture of water and a small amount of salt. Let them dry.
Without With all this talk about salt, remember that doctors advise people to limit the sodium in their diet. It can raises (ủa, động từ đi sau can ở dạng bare infi. chứ ) 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''m Steve Ember
E*** vì quên chưa nhận xét: Juria86 lần này nghe tốt lắm, tiến bộ hơn hẳn lần trước.
Được orbit sửa chữa / chuyển vào 23:22 ngày 03/11/2006