Pratique du Shadowing: Ielts-CAM 19| Listening-Test1-Part 3 - Apprendre l'anglais à l'oral avec la vidéo
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72 phrases
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Part 3.
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You will hear two food science students called Marie and Colin discussing their final year projects.
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First, you have some time to look at questions 21 to 24.
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Now listen carefully and answer questions 21 to 24.
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I haven't seen you for a bit, Marie.
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No, I've been busy with my project.
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You're making a vegan alternative to eggs, aren't you?
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Something that doesn't use animal products.
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Yes, I'm using chickpeas.
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I had two main aims when I first started looking for an alternative to eggs.
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But actually, I've found chickpeas have got more advantages.
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Right.
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But how about your project on reusing waste food?
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You were looking at bread, weren't you?
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Yes, it's been hard work, but I've enjoyed it.
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The basic process was quite straightforward, breaking the stale bread down to a paste, then reforming it.
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But you were using 3D printing, weren't you, to make the paste into biscuits?
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Yeah, I'd used that before, but in this project I had time to play around with different patterns for the biscuits
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and finding how I could add fruit and vegetables to make them a more appetising colour,
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and I was really pleased with what I managed to produce.
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It must have been a great feeling to make something appetising out of bits of old bread
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that would have been thrown away otherwise.
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It was.
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And I'm hoping that some of the restaurants in town will be interested in the biscuits.
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I'm going to send them some samples.
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I came across something on the internet yesterday that might interest you.
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It was a company that's developed touch-sensitive sensors for food labels.
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It's a special sort of label on the food package When the label's smooth,
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the food is fresh And then when you can feel bumps on the label, that means the food's gone bad It started off as a
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project to help visually impaired people know whether food was fit to eat or not Interesting!
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So, just solid food?
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No, things like milk and juice as well But actually,
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I thought it might be really good for drug storage in hospitals and pharmacies.
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Right.
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And coming back to food, maybe it'd be possible to use it for other things besides freshness,
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like how many kilograms a joint of meat is, for example.
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Yes, there's all sorts of possibilities.
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Before you hear the rest of the discussion, you have some time to look at questions 25 to 30.
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Now listen and answer questions 25 to 30.
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I was reading an article about food trends predicting how eating habits might change in the next few years.
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Oh, things like more focus on local products.
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That seems so obvious, but the shops are still full of imported foods foods.
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Yes, they need to be more proactive to address that.
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And somehow motivate consumers to change, yes.
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One thing everyone's aware of is the need for a reduction in unnecessary packaging.
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But just about everything you buy in supermarkets is still covered in plastic.
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The government needs to do something about it.
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Absolutely, it's got to change.
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Do you think there'll be more interest in gluten and lactose free food?
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For people with allergies or food intolerances?
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I don't know.
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Lots of people I know have been buying that type of food for years now.
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Yes, even if they haven't been diagnosed with an allergy.
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That's right.
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One thing I've noticed is the number of branded products related to celebrity chefs.
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People watch them cooking on TV and then buy things like spice mixes or frozen foods with the chef's name on.
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I bought something like that once, but I won't again.
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Yeah, I bought a ready-made spice mix for chicken, which was supposed to be used by a chef I'd seen on television,
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and it didn't actually taste of anything.
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Hmm.
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Did the article mention ghost kitchens used to produce takeaway food?
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No. What are they?
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Well, they might have the name of a restaurant, but actually they're a cooking facility just for delivery meals.
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The public don't ever go there.
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But people aren't aware of that.
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It's all kept very quiet
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so people don't realize the food's not actually from the restaurant right did you know more
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and more people are using all sorts of different mushrooms now
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to treat different health concerns things like heart problems hmm they
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might be taking a big risk there yes it's hard to know which varieties are safe to eat anyway maybe now
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That is the end of part three.
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You now have 30 seconds to check your answers to part three.
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Vocabulaire et conseils d’expression pour cette leçon
Cette leçon d’expression orale de niveau B2 s’appuie sur la vidéo « Ielts-CAM 19 ». Les mots qui reviennent le plus souvent : project, questions, biscuits, label, bread. Cette vidéo contient 72 phrases et 763 mots à répéter en shadowing. La partie parlée dure 6:35. Le locuteur parle à un rythme régulier d’environ 116 mots par minute, confortable pour le shadowing. 82 % des mots font partie des 3 000 mots les plus courants en anglais ; le reste mérite d’être vu avant de commencer.
Vocabulaire clé de cette vidéo
Les 15 mots les plus avancés de la vidéo, avec leur prononciation et leur sens :
| Mot | Prononciation | Sens |
|---|---|---|
| biscuit nom | /ˈbɪs.kɪt/ | biscuit |
| appetizing adjectif | /ˈæp.ə.taɪz.ɪŋ/ | appétissant |
| chickpea nom | /ˈt͡ʃɪkˌpiː/ | pois chiche |
| allergy nom | /ˈæl.əɹ.d͡ʒi/ | allergie |
| pasta nom | /ˈpɑ.stə/ | pâtes, pâtes alimentaires |
| spouse nom | /spaʊ̯s/ | époux, épouse |
| diagnose verbe | /ˈdaɪ.əɡˌnoʊs/ | diagnostiquer |
| freshness nom | /ˈfɹɛʃnəs/ | fraîcheur |
| impair verbe | /ɪmˈpɛɹ/ | détériorer, abîmer |
| intolerance nom | /ɪnˈtɑ.lə.ɹəns/ | intolérance |
| kilogram nom | /ˈkɪləɡɹæm/ | kilogramme, kilo |
| lactose nom | /ˈlæk.toʊs/ | lactose |
| proactive adjectif | /pɹoʊˈæk.tɪv/ | proactif |
| takeaway nom | /ˈteɪkəweɪ/ | plat à emporter |
| motivate verbe | /ˈmoʊ.tɪ.veɪt/ | motiver |
Les verbes à particule que vous entendrez
| Mot | Sens |
|---|---|
| come across verbe | avoir l'air de |
| throw away verbe | rejeter, jeter |
Des phrases à répéter
Des phrases courtes et complètes de la vidéo, à réutiliser dans la conversation de tous les jours :
- No, I've been busy with my project.
- You're making a vegan alternative to eggs, aren't you?
- You were looking at bread, weren't you?
- Yes, it's been hard work, but I've enjoyed it.
- I'm going to send them some samples.
La grammaire de cette vidéo
Les structures que le locuteur utilise le plus, avec les mots exacts de la vidéo :
| Structure | Dans la vidéo |
|---|---|
| Present perfect have/has + participe passé — une action passée qui compte encore maintenant | haven't seen · I've been · I've found |
| Voix passive be + participe passé — l’accent est mis sur ce qui arrive, pas sur qui le fait | have been thrown · is still covered · been diagnosed |
Prononciation à surveiller
Le locuteur utilise 25 contractions et formes réduites, comme I've, don't, I'm. Prononcez-les sous leur forme courte, telles que vous les entendez.
- Les sons « sh » et « zh »: freshness /ˈfɹɛʃnəs/, mushroom /ˈmʌʃˌɹuːm/
- Mots longs — placez bien l’accent: appetizing /ˈæp.ə.taɪz.ɪŋ/, intolerance /ɪnˈtɑ.lə.ɹəns/, visually /ˈvɪzju.əli/, supermarket /ˌsupɚˈmɑɹkət/, unnecessary /ʌnˈnɛs.əˌsɛɹ.i/
Les sons difficiles pour les francophones :
- /tʃ/ et /dʒ/ — à ne pas adoucir en « ch » et « j »: chickpea /ˈt͡ʃɪkˌpiː/, allergy /ˈæl.əɹ.d͡ʒi/, vegetable /ˈvɛd͡ʒ.tə.bəl/
- /r/ anglais — langue recourbée, sans frotter la gorge: allergy /ˈæl.əɹ.d͡ʒi/, freshness /ˈfɹɛʃnəs/, impair /ɪmˈpɛɹ/, intolerance /ɪnˈtɑ.lə.ɹəns/, kilogram /ˈkɪləɡɹæm/
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 biscuit, appetizing, chickpea.
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.