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Trang 3 / 3 Đầu tinĐầu tin 123
Hiện kết quả 21 đến 30 trong tổng số 30

Đề ti: VIDEO: How It's Made: Yogurt

  1. #21
    Tham gia ngy
    Apr 2010
    Bi gửi
    2
    Cm ơn
    0
    Được cm ơn 0 lần

    Mặc định

    Cho tớ hỏi 1 cu nha: lm thế no m cả bi di m cc bạn c thể nhớ ri chp lai?

    Lich khai giang TOEIC Academy


  2. #22
    Tham gia ngy
    Dec 2007
    Bi gửi
    13
    Cm ơn
    0
    Được cm ơn 4 lần trong 1 bi viết

    Mặc định

    bi h nop bai dc k? Sua dc nua bai rui,hihi
    -The first step in making fruit flavored yogurt is to inspect the fruits.
    Workers discard any skin or pits and that slip through and any pieces that are discolored or bruised.
    The fruit doesnt go into the yogurt as is.
    First, they turn it into jams.
    To give that jam just the right texture and taste, they have to weigh all the ingredients carefully before pouring in the mixture.
    The first ingredient is water, followed by artificial and natural flavorings, and stabilizers to give this jam an even consistency.

    Certain types of fruit arent colorful enough on their own so the factory add artificial coloring. Next come two types of sugar: fructose and sucrose. The mixture heats everything to sixty degree Celsius to help dissolve the dry ingredients. The machine pumps out and re-feeds the mixture so that it blends evenly.
    Then more colorings followed by the fruit followed by another hour or so of heating mixing.
    And they heat the jam at minimum of 80 degree Celsius for another hour to kill off any harmful bacteria. To prepare the yogurt, they mix different powdered milk products with milk and cream. For low fat yogurts, they use fat free cream and skip the cream.
    Once stabilized the ingredients, they heat them to 80 degree Celsius or higher for just half a minute. Thats all the time that needed to pasteurize the mixture. But while now bacteria free, theres another problem. Milk and cream can naturally separate because cream is lighter due to its fat content. So on to the next step, homogenization lending the milk and cream together. The homogenization pistons crash the fat globules. This enables the two liquid to merge. The mixture then goes in to fermentation tanks heated to 45 degree Celsius. Workers pour in a packet of live bacteria brought from the factory that rear bacteria for diary industry.
    Fermentation takes 6 to 20 hours depending on the style of the yogurt.
    The factory manufactures the yogurt container right on the packaging line using plastic sheets and paper labels. The machine heats the plastic and moulds it into container. A split second later, it wraps the container in paper label. You can view that dual operation best from under the machinery. Now they fill the container with the combination of yogurt and fruit jam. To protect the yogurt from contamination, the ears in the back of the machine is strictly controlled and filtered. The bacteria in the yogurt, it was known as good bacteria, the type is naturally present in all test type. It produces a compound called acetaldehyde. That gives the yogurt distinct flavor. Those redare electronic sensors that verify the fill level. The container cover is made of thin but strong aluminum. First, the sheets of cover passage up side down over the printer .A printer which stamp on the expiry date. Unopened, the yogurt will stay fresh for more than 40 days. Then, the sheets of cover turn right side up to be heat-sealed onto the container. Finally, the machine automatically divides the containers according to whatever path the factory producing.

    COMBO 7 kha Luyện thi TOEIC online

    Học trn TruongNgoaiNgu.com . Chỉ 699k

    Học trọn đời, 24 h trong ngy, 7 ngy trong tuần

    n thi TOEIC miễn ph

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    n thi TOEIC trực tuyến miễn ph với TOEIC Academy


  3. #23
    Tham gia ngy
    Mar 2010
    Bi gửi
    14
    Cm ơn
    1
    Được cm ơn 2 lần trong 1 bi viết

    Mặc định

    Trch Nguyn văn bởi tieumaco Xem bi viết
    Cho tớ hỏi 1 cu nha: lm thế no m cả bi di m cc bạn c thể nhớ ri chp lai?
    Nghe đi nghe lại từng cu 1 rồi chp ra bạn a.

    Lich khai giang TOEIC Academy


  4. #24
    Tham gia ngy
    Jul 2008
    Bi gửi
    135
    Cm ơn
    80
    Được cm ơn 64 lần

    Mặc định

    Cc bạn thường nghe bao nhiu lần thế?

    Facebook Group Học tiếng Anh MIỄN PH


  5. #25
    Tham gia ngy
    Oct 2006
    Nơi cư ngụ
    HCM City
    Bi gửi
    882
    Cm ơn
    105
    Được cm ơn 3,890 lần

    Mặc định

    The first step in making fruit flavored yogurt is to inspect the fruit.

    Workers discard any skin or pits that slip through and any pieces that are discorlored or bruised.

    The fruit doesn't go into the yogurt as is.

    First, they turn it into jam.

    To give that jam just the right texture and taste, they have to weigh all the ingredients carefully before pouring in the mixture.

    The first ingredient is water followed by artificial and natural flavoring and stabilizer to give the jam an even consistency.

    Certain types of fruit aren't colorful enough on their own, so factory adds artificial coloring.

    Next come two types of sugar fructose and sucrose.

    The mixture heats everything to 60 degree Celsius to help dissolve the dry ingredients.

    The machine pumps out and re-feeds the mixture so that it blends evenly.

    Then more colorings followed by the fruit followed by another hour or so of heating and mixing.

    Then they heat the jam at the minimum of 80 degree Celsius for another hour to kill off any harmful bacteria.

    To prepare the yogurt, they mix different powdered milk products with milk and cream.

    For low-fat yogurts, they use fat-free milk and skip the cream.

    Sửa tiếp bi của imy
    Trch Nguyn văn bởi bubble_imy Xem bi viết
    Once they blended the ingredients, they heat them to 80 degree Celsius or higher for just half a minute.

    That's all the time that needed to pasteurize the mixture.

    But while it's now bacteria-free, there's another problem.

    Milk and cream naturally seperate separate because cream is lighter due to do its fat contents.

    So onto the next step homogenization blending the milk and cream together.

    The homogenizer's pits and pistons crushes the fat globules.

    Học tiếng Anh chất lượng cao

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  6. #26
    Tham gia ngy
    May 2008
    Nơi cư ngụ
    Ha Noi
    Bi gửi
    243
    Cm ơn
    88
    Được cm ơn 33 lần

    Mặc định

    Trch Nguyn văn bởi kenzhin88 Xem bi viết
    Cc bạn thường nghe bao nhiu lần thế?
    Đầu tin ngồi nghe hết một lượt để hiểu nội dung bi đ.
    Sau đ, bắt đầu bật lại từ đầu, speaker ni được khoảng 1 cu ngắn 6,7 từ g đ ri ghi lại. Cứ như thế. C nhiều cu nghe lần đầu xong lun, nhưng c những chỗ, những từ nghe cả chục lần cũng chả ra. M thường n khng mắc ở cu, chủ yếu l ở từ, hay phrase g đ. Do ci linking sound của speaker v dụ như ci "as is" của bi n n. Tui nghe thnh "these". Thật ra lc nghe cũng rất mơ hồ, cũng biết chắc 70% l n khng phải "these" nhưng cũng chả nghe ra được nn đnh viết vo. Hay do c nhiều chỗ nghe sound n giống nhau mnh bị "confuse" lại viết nhầm ci từ cng m, v dụ như 2 từ "wave" v "weigh", chnh xc th l "weigh" nhưng tui lại nhầm thnh "wave" m khng hiểu sao khng luận ra được ci "weigh" ny, trong khi từ "weigh" ny qu quen thuộc. Chắc tại tần suất mnh gặp "wave" ny nhu hơn.
    Ni chung th ci ny n khng kh ở viết cả bi ra, v mnh c thể viết được hầu hết phần nội dung của bi nhưng ci kh chnh l những chỗ "mắc" từ, bi ny hnh như mnh c 5,6 chỗ mắc đ.
    Thật ra nếu kin tr v thm một cht may mắn nhiều lc cũng nghe ra, c bi c chỗ tui ngồi cứ chỉ tua đi tua lại một chỗ đ c đng một từ đ thui m tui phải tua đến gần 20 lần nhưng sau đ tui đ nghe ra. Phải ni l "extremely HAPPY and SATISFIED". Nhưng t khi tui c kin nhẫn ngồi nghe tua đi tua lại kiểu đ lm thường ngồi nghe đi nghe lại khoảng 5 lần khng được. Nản! tha l thui cứ bịa bịa ci từ nghe sound n hơi giống zo. He he...

    Facebook Group Luyện thi TOEIC mỗi ngy


  7. Thnh vin sau cm ơn blucecloud v bi viết hữu ch

    kenzhin88 (09-05-2010)

  8. #27
    Tham gia ngy
    Oct 2006
    Nơi cư ngụ
    HCM City
    Bi gửi
    882
    Cm ơn
    105
    Được cm ơn 3,890 lần

    Mặc định

    The first step in making fruit flavored yogurt is to inspect the fruit.

    Workers discard any skin or pits that slip through and any pieces that are discorlored or bruised.

    The fruit doesn't go into the yogurt as is.

    First, they turn it into jam.

    To give that jam just the right texture and taste, they have to weigh all the ingredients carefully before pouring in the mixture.

    The first ingredient is water followed by artificial and natural flavoring and stabilizer to give the jam an even consistency.

    Certain types of fruit aren't colorful enough on their own, so factory adds artificial coloring.

    Next come two types of sugar fructose and sucrose.

    The mixture heats everything to 60 degree Celsius to help dissolve the dry ingredients.

    The machine pumps out and re-feeds the mixture so that it blends evenly.

    Then more colorings followed by the fruit followed by another hour or so of heating and mixing.

    Then they heat the jam at the minimum of 80 degree Celsius for another hour to kill off any harmful bacteria.

    To prepare the yogurt, they mix different powdered milk products with milk and cream.

    For low-fat yogurts, they use fat-free milk and skip the cream.

    Once they blended the ingredients, they heat them to 80 degree Celsius or higher for just half a minute.

    That's all the time that needed to pasteurize the mixture.

    But while it's now bacteria-free, there's another problem.

    Milk and cream naturally separate because cream is lighter due to its fat contents.

    So onto the next step homogenization blending the milk and cream together.

    The homogenizer's pistons crush the fat globules.

    Tiếp theo:
    Trch Nguyn văn bởi nhu_quynh Xem bi viết
    This enables the two liquids to merge.

    The mixture then goes into fermentation tanks heated to 45 degree Celsius.

    Workers pour in a packet of live bacteria bought from the a factory that rear breed bacterial cultures for diary industry.

    Fermentation takes 6 to 20 hours depending on the style of the yogurt.

    The factory manufactures the yogurt containers right on the packaging line using plastic sheets and paper labels.

    The machine heats the plastic and moulds (hoặc molds) it into containers.


  9. #28
    Tham gia ngy
    Aug 2010
    Bi gửi
    1
    Cm ơn
    1
    Được cm ơn 0 lần

    Mặc định

    I live yogurt and i eat it every day.thank you for this essay because i think it is useful for me.
    sorry,i have just study english so i can't write what i hear.So i hope i can do it in the future.please wait me!Thanks


  10. #29
    Tham gia ngy
    Aug 2010
    Bi gửi
    2
    Cm ơn
    0
    Được cm ơn 0 lần

    Mặc định

    hjx hjx. chịu tớ mới học thi muốn học tốt m kh qu huhu


  11. #30
    Tham gia ngy
    Aug 2010
    Bi gửi
    3
    Cm ơn
    13
    Được cm ơn 0 lần

    Post

    Learn from everybody, have only a little change, Like English, but it is so hard

    This enables
    two liquid to much the mixture then goes into the fermentation tank, heated to forty five degree Celsius .

    Workers pour in a packet of line bacteria but a factory that bread bacterial culture to degrease to straight.


    Fermentation take six to twenty hours depending on style of yogurt. The factory manufactures the


    yogurt container right on the packaging line using plastic seats and paper labels. The machine heat the


    plastic and mold it into container. A split second layer is wraps the container in paper label. You can view


    that do operation best for underneath machinery . Now they fill the container with the combination of


    yogurt and fruit jam.To protect yogurt from contamination, the area of this part of machine is strictly


    controlled and filtered, the bacteria in the yogurt is was known as good bacteria, That's type naturally


    present in origin test style. They produce a compound called acetaldehyde , that will give yogurt is distincter


    flavor. Those red dots are electronic sensors that verify the fill level. The container covers are made are


    fill and strong aluminum. First they seat the cover pass it upside-down over printer with stamp on


    expired date. On opened, this yogurt will save fresh for more than forty days. Then they seat the


    covers turn right-side up, to be heat-seal onto container. Finally ,the machine automatically devices


    containers according to whatever pack format, the factory is producing.


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