điền từ vào chỗ trống
----- Nội dung dịch tự động từ ảnh -----
to be able to do sth: có khả năng làm gì
SUSHI CHEF
toshi Endo has been making the Japanese fish and rice delicacy known as sushi for thirteen years. Yet he wants
it clear that he is still very much a beginner. In fact, he is quite adamant about it, (52)
being head sushi chef at one of London's leading Japanese restaurants.
51)
ando comes from a hard-working family in the port city of Yokohama and is a third generation sushi chef. Although as
a child he was (53)
teacher instead, it was always Endo's ambition to do so. Yet he was never taught (54)
encouraged to follow in his father's footsteps, and actually trained to be a PE
to do. The
(55) you learn in Japan is to watch. Some chefs spend three years washing sushi rice, whilst (56)
the same time watching their masters at work.
It takes some concentration to (57).
an eye on Endo's hands as he makes sushi, however All
takes is just a few quick cuts with his knife and a neat pile of perfectly sliced octopus sits on the counter A sush roll
may look like a (58).
of rice, but apparently it takes years to get the touch, to be (59)
to roll rice with exactly the right amount of pressure. As Endo says: 'Sushi (60)
be mastered. I can't explain the process in words."
6+0.
to
ord provided
to be able to do sth: có khả năng làm gì
SUSHI CHEF
toshi Endo has been making the Japanese fish and rice delicacy known as sushi for thirteen years. Yet he wants
it clear that he is still very much a beginner. In fact, he is quite adamant about it, (52)
being head sushi chef at one of London's leading Japanese restaurants.
51)
ando comes from a hard-working family in the port city of Yokohama and is a third generation sushi chef. Although as
a child he was (53)
teacher instead, it was always Endo's ambition to do so. Yet he was never taught (54)
encouraged to follow in his father's footsteps, and actually trained to be a PE
to do. The
(55) you learn in Japan is to watch. Some chefs spend three years washing sushi rice, whilst (56)
the same time watching their masters at work.
It takes some concentration to (57).
an eye on Endo's hands as he makes sushi, however All
takes is just a few quick cuts with his knife and a neat pile of perfectly sliced octopus sits on the counter A sush roll
may look like a (58).
of rice, but apparently it takes years to get the touch, to be (59)
to roll rice with exactly the right amount of pressure. As Endo says: 'Sushi (60)
be mastered. I can't explain the process in words."
6+0.
to
ord provided