تدريب Shadowing: CAE 4 -O-TEST 2 PART 1 - تعلم التحدث بالإنجليزية عبر الفيديو
جارٍ إنشاء الدرس...
1
And now, Joan Yates discovers the origins of aquaba sauce.
2
The Australians say it's absolutely brilliant on barbecues.
3
The French claim it brings out the piquancy of steak tartare.
4
And there's nothing the Chinese like better than to dip their dim sum in it.
5
In fact, aquaba sauce is a product that's on the tip of just about everyone's tongue.
6
Maurice Bond started it all on his return to the town of Charlton in England from India in 1835.
7
At a chemist's shop in Tower Street, he handed over a secret recipe for a special spicy sauce.
8
Mr John Ford was behind the counter, and so was Mr William Stott.
9
They had the knowledge.
10
They concocted the ingredients, and they kept a little for themselves.
11
One day, when they were clearing the cellar out, they found it, dusted it off, brought it back up, tried it, and Eureka!
12
Aquaba sauce.
13
They then began commercial production in 1837, each bottle bearing the words genuine and original on labels.
14
A High Court order would later prevent other sauce manufacturers from using these words these words.
15
In 1904 came royal approval, the ultimate acclaim, and with the help of explorers,
16
Akwaaba Source started to reach many parts of the world.
17
For example, Colonel Middleton was on his way to China
18
and he stopped off in Tibet to pay his respects to the High Priest, the High Lama.
19
He found that the poor old High Lama was not very well, so he left some of the source and proceeded on his way.
20
He came back some two or three years later, called in to see how things were,
21
and lo and behold the High Lama had made a miraculous recovery.
22
Until the 1950s, Akawaba sauce bottles were hand wrapped in special paper.
23
In the US, they continue the tradition to this day.
24
The ingredients are on the bottle for all to see.
25
Molasses from the West Indies, anchovies from the Mediterranean, tamarins from India.
26
But what happens to these ingredients behind the closed doors of
27
the Akawaba factory remains a closely guarded secret known only to four key employees.
28
Inside the making house, in vats holding 30,000 litres, the young sauce is matured for months on end.
29
In two other locations, there are the lines of maturation vessels, in which the separate ingredients stand for three years.
30
Eventually, they're brought together and slowly stirred.
31
They produce 12 million bottles a year in the UK alone, and they make it under licence in the US, Canada and Australia.
32
Its shelf life, they claim, is indefinite.
33
They still pass on the original recipe by word of mouth, and they still retain the distinctive long-necked glass chemist's bottle.
34
After all, to change the design or go for plastic would be to change a winning formula.
35
Now you will hear the recording again.
36
And now Joan Yates discovers the origins of a quaba sauce.
37
The Australians say it's absolutely brilliant on barbecues.
38
The French claim it brings out the piquancy of steak tartare, and there's nothing the Chinese like better than to dip their dim sum in it.
39
In fact, aquaba sauce is a product that's on the tip of just about everyone's tongue.
40
Maurice Bond started it all on his return to the town of Charlton in England, from India in 1835.
41
At a chemist's shop in Tower Street, he handed over a secret recipe for a special spicy sauce.
42
Mr John Ford was behind the counter, and so was Mr William Stott.
43
They had the knowledge.
44
They concocted the ingredients, and they kept a little for themselves.
45
One day, when they were clearing the cellar out, they found it, dusted it off,
46
brought it back up, tried it and Eureka, Aquaba sauce.
47
They then began commercial production in 1837, each bottle bearing the words genuine and original on labels.
48
A High Court order would later prevent other sauce manufacturers from using these words.
49
In 1904 came royal approval, the ultimate acclaim, and with the help of explorers,
50
Aquaba sauce started to reach many parts of the world.
51
For example, Colonel Middleton was on his way to China, and he stopped off in Tibet to pay his respects to the High Priest, the High Lama.
52
He found that the poor old High Lama was not very well, so he left him some of the sauce and proceeded on his way.
53
He came back some two or three years later, called in to see how things were, and lo and behold, the High Lama had made a miraculous recovery.
54
Until the 1950s, Akawaba sauce bottles were hand-wrapped in special paper.
55
In the US, they continue the tradition to this day.
56
The ingredients are on the bottle for all to see.
57
Molasses from the West Indies, anchovies from the Mediterranean, tamarins from India.
58
But what happens to these ingredients behind the closed doors of the Aquaba factory
59
remains a closely guarded secret known only to four key employees.
60
Inside the making house, in vats holding 30,000 litres, the young source is matured for months on end.
61
In two other locations, there are the lines of maturation vessels in which the separate ingredients stand for three years.
62
Eventually, they're brought together and slowly stirred.
63
They produce 12 million bottles a year in the UK alone, and they make it under licence in the US, Canada and Australia.
64
Its shelf life, they claim, is indefinite.
65
They still pass on the original recipe by word of mouth, and they still retain the distinctive long-necked glass chemist's bottle.
66
After all, to change the design or go for plastic would be to change a winning formula.
67
That is the end of part one.
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المفردات وملاحظات التحدث لهذا الدرس
هذا الدرس في المحادثة بمستوى C1 مبني على الفيديو “CAE 4 -O-TEST 2 PART 1”. أكثر الكلمات تكرارًا في الفيديو: sauce, bottle, ingredients, aquaba, word. يحتوي هذا الفيديو على 67 جملة و942 كلمة للتدرب على الترديد. مدة الكلام 7:25. يتكلم المتحدث بسرعة ثابتة، نحو 127 كلمة في الدقيقة، وهي سرعة مريحة للترديد. 79% فقط من الكلمات ضمن أكثر 3,000 كلمة شيوعًا في الإنجليزية، فالمفردات صعبة نسبيًا.
أهم المفردات في هذا الفيديو
أصعب 11 كلمة في الفيديو، مع النطق والمعنى:
| الكلمة | النطق | المعنى |
|---|---|---|
| ingredient اسم | /ɪnˈɡɹiːdi.ənt/ | مُقَوِّم |
| anchovy اسم | /ˈænˌt͡ʃoʊ.vi/ | أَنْشُوفة, بَلَم |
| miraculous صفة | /mɪˈɹæk.jʊ.ləs/ | خَارِق, مُعْجِز |
| molasses اسم | /məˈlæsɪz/ | دِبْس, عَسَل أَسْوَد |
| litre اسم | /ˈli.tɚ/ | لِتْر |
| cellar اسم | /ˈsɛləɹ/ | قَبْو, سِرْدَاب |
| behold فعل | /bɪˈhəʊld/ | هُوَذَا |
| spicy صفة | /ˈspaɪsi/ | حَار, حَرَّاق |
| explorer اسم | /ɛkˈsplɔːɹə(ɹ)/ | مُسْتَكْشِف |
| steak اسم | /steɪk/ | سْتَيْك, سْتِيك |
| shelf اسم | /ʃɛlf/ | رَفّ |
الأفعال المركبة التي ستسمعها
| الكلمة | المعنى |
|---|---|
| come back فعل | عَادَ, رَجَعَ |
| hand over فعل | سَلَّمَ |
نطق يحتاج إلى انتباه
- الكلمات الطويلة — انتبه لموضع النبر: ingredient /ɪnˈɡɹiːdi.ənt/, indefinite /ɪnˈdɛfɪnɪt/, miraculous /mɪˈɹæk.jʊ.ləs/
أصوات يجدها متحدثو العربية صعبة:
- /p/ — ليس /b/: انطقه مع نفخة هواء: spicy /ˈspaɪsi/, explorer /ɛkˈsplɔːɹə(ɹ)/
- /v/ — ليس /f/: مع اهتزاز الأوتار الصوتية: anchovy /ˈænˌt͡ʃoʊ.vi/, vat /væt/, distinctive /dɪˈstɪŋktɪv/
- تتابع الصوامت — لا تضف حركة بينها: ingredient /ɪnˈɡɹiːdi.ənt/, concoct /kənˈkɒkt/, behold /bɪˈhəʊld/, spicy /ˈspaɪsi/, explorer /ɛkˈsplɔːɹə(ɹ)/
كيف تتدرب بهذا الفيديو
- استمع إلى الفيديو كاملًا مرة واحدة دون أن تتكلم، ودوّن الكلمات التي لا تعرفها.
- ردّد جملة جملة بالسرعة العادية، وكرّر كل جملة حتى يتطابق إيقاعك مع المتحدث.
- سجّل صوتك وقارنه بالأصل، مع الانتباه إلى كلمات مثل ingredient, anchovy, miraculous.
ما هي تقنية التظليل الصوتي؟
التظليل الصوتي (Shadowing) تقنية تعلم لغة مدعومة علمياً، طُورت أصلاً لتدريب المترجمين الفوريين المحترفين. الطريقة بسيطة لكنها قوية: تستمع لصوت إنجليزي أصلي وتكرره فوراً بصوت عالٍ — كظل يتبع المتحدث بتأخير 1-2 ثانية. تُظهر الأبحاث تحسناً كبيراً في دقة النطق والتنغيم والإيقاع وربط الأصوات والاستماع والطلاقة.