Pratique du Shadowing: CAE 4 -O-TEST 2 PART 1 - Apprendre l'anglais à l'oral avec la vidéo
Création de la leçon...
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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Vocabulaire et conseils d’expression pour cette leçon
Cette leçon d’expression orale de niveau C1 s’appuie sur la vidéo « CAE 4 -O-TEST 2 PART 1 ». Les mots qui reviennent le plus souvent : sauce, bottle, ingredients, aquaba, word. Cette vidéo contient 67 phrases et 942 mots à répéter en shadowing. La partie parlée dure 7:25. Le locuteur parle à un rythme régulier d’environ 127 mots par minute, confortable pour le shadowing. Seuls 79 % des mots font partie des 3 000 mots les plus courants en anglais, le vocabulaire est donc exigeant.
Vocabulaire clé de cette vidéo
Les 15 mots les plus avancés de la vidéo, avec leur prononciation et leur sens :
| Mot | Prononciation | Sens |
|---|---|---|
| ingredient nom | /ɪnˈɡɹiːdi.ənt/ | ingrédient |
| acclaim verbe | /əˈkleɪm/ | crier d'enthousiasme, acclamer |
| anchovy nom | /ˈænˌt͡ʃoʊ.vi/ | anchois |
| maturation nom | maturation | |
| miraculous adjectif | /mɪˈɹæk.jʊ.ləs/ | miraculeux |
| molasses nom | /məˈlæsɪz/ | mélasse |
| tamarin nom | /ˈtæməɹɪn/ | tamarin |
| tartare adjectif | /tɑːɹˈtɑːɹ/ | tartare |
| litre nom | /ˈli.tɚ/ | litre |
| vat nom | /væt/ | cuve |
| cellar nom | /ˈsɛləɹ/ | cave |
| behold verbe | /bɪˈhəʊld/ | regarder, voir |
| spicy adjectif | /ˈspaɪsi/ | épicé, piquant |
| explorer nom | /ɛkˈsplɔːɹə(ɹ)/ | explorateur, exploratrice |
| stir verbe | /stɝ/ | remuer |
Les verbes à particule que vous entendrez
| Mot | Sens |
|---|---|
| back up verbe | reculer |
| come back verbe | revenir |
| hand over verbe | remettre, donner |
Prononciation à surveiller
- Mots longs — placez bien l’accent: ingredient /ɪnˈɡɹiːdi.ənt/, indefinite /ɪnˈdɛfɪnɪt/, miraculous /mɪˈɹæk.jʊ.ləs/
Les sons difficiles pour les francophones :
- /r/ anglais — langue recourbée, sans frotter la gorge: ingredient /ɪnˈɡɹiːdi.ənt/, miraculous /mɪˈɹæk.jʊ.ləs/, tamarin /ˈtæməɹɪn/, tartare /tɑːɹˈtɑːɹ/, cellar /ˈsɛləɹ/
Comment s’entraîner avec cette vidéo
- Écoutez la vidéo en entier une fois sans parler et notez les mots que vous ne connaissez pas.
- Répétez phrase par phrase à vitesse normale, en reprenant chacune jusqu’à ce que votre rythme corresponde à celui du locuteur.
- Enregistrez-vous et comparez avec l’original, en faisant attention à des mots comme ingredient, acclaim, anchovy.
Qu'est-ce que la technique du Shadowing ?
Le Shadowing est une technique d'apprentissage des langues fondée sur la science, développée à l'origine pour la formation des interprètes professionnels. Le principe est simple mais puissant : vous écoutez de l'anglais natif et le répétez immédiatement à voix haute — comme une ombre suivant le locuteur avec un décalage de 1 à 2 secondes. Les recherches montrent une amélioration significative de la précision de la prononciation, de l'intonation, du rythme, des liaisons, de la compréhension orale et de la fluidité.