Pratique du Shadowing: Where Does Yogurt Come From? - Apprendre l'anglais à l'oral avec la vidéo
Création de la leçon...
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You know what one of my favorite snacks is?
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Yogurt!
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It's creamy and tangy.
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Tangy means sort of sour and strong tasting, and I think it's really delicious.
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Sometimes I'll have some yogurt for breakfast, maybe with some granola sprinkled on top, or some fruit mixed in.
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Or sometimes I'll just have it as a snack!
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It's so tasty and it's also really good for you!
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Most yogurt is made from milk.
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Usually cow's milk, but not always.
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There's also goat milk yogurt, sheep milk yogurt, and even buffalo milk yogurt.
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But the ingredient that makes it so thick and creamy, and gives it that tangy taste, is something you might not expect.
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Bacteria.
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Surprising, right, Squeaks?
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Bacteria are super-duper small living things, too small for us to see with our eyes.
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You might have heard people mention them when they're talking about germs that can make you sick.
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Just like there are lots of different types of animals and plants, there are also lots of different types of bacteria.
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And the kinds that we put in milk to make yogurt are actually good for you!
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Before yogurt makers add this special good bacteria to the milk,
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they first get rid of any bad bacteria that could make you sick by pasteurizing the milk or heating it up.
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That kills any bad bacteria that might be hanging around.
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We do this for all sorts of stuff that's made from milk.
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Yogurt, of course, and also cheese and butter.
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Once the yogurt makers get rid of any bad bacteria, it's time to introduce the good bacteria.
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This is the special stuff that makes yogurt, yogurt!
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We call them probiotics!
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We already have some of these bacteria inside our bodies, and they help our stomachs stay healthy.
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Sometimes it's good to get extra probiotics, like if you have an upset stomach or you are taking certain types of medicines.
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So the probiotics in yogurt are like a special extra boost.
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When we add probiotics to milk, they start to eat a type of sugar that's in the milk.
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And as they eat it, they turn it into something else, an ingredient called lactic acid.
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That's what makes yogurt so creamy and tangy!
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There are a bunch of different types of probiotics out there, and they all make yogurt taste a little different.
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Some yogurts have a really strong flavor, and other yogurts are pretty mild.
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The type of milk the yogurt is made of affects the flavor, too.
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Yogurt from a cow will taste different than yogurt from a sheep.
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You might also have seen yogurts that aren't made from animal milk at all.
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Maybe they're made from soy milk, or coconut milk, or almond milk.
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The same kind of probiotics that are added to cow
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or sheep milk to make yogurt are added to non-dairy milks like soy milk, and that's how they become yogurt, too.
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But of course, we can put different flavors in the yogurt to give it different tastes, like vanilla or strawberry.
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Yogurts can also taste different from one another because of another ingredient — sugar.
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More sugar means the yogurt tastes sweeter.
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And there's usually more of it in flavored yogurts than in the plain kind.
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We try not to eat too much sugar, though.
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And a little bit is okay, but eating a lot of sugar isn't very good for you.
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You know what, Squeaks?
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All this yogurt talk is kind of making me hungry.
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How about a nice fresh bowl of tangy yogurt?
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We could even add some raspberries on top!
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Thanks for joining us!
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If you want to keep learning all about our delicious, nutritious world, hit the subscribe button and we'll see you next time here at the Fort!
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Vocabulaire et conseils d’expression pour cette leçon
Cette leçon d’expression orale de niveau A2 s’appuie sur la vidéo « Where Does Yogurt Come From? ». Les mots qui reviennent le plus souvent : yogurt, milk, bacteria, probiotics, taste. Cette vidéo contient 51 phrases et 628 mots à répéter en shadowing. La partie parlée dure 3:09. Le locuteur parle vite, environ 199 mots par minute : attendez-vous à des liaisons et à des sons réduits. 79 % 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
15 mots de la vidéo à retenir, avec leur prononciation et leur sens :
| Mot | Prononciation | Sens |
|---|---|---|
| yogurt nom | /ˈjɒɡ.ət/ | yaourt, yogourt |
| flavor nom | /ˈfleɪvə/ | goût, saveur |
| sheep nom | /ˈʃiːp/ | mouton |
| ingredient nom | /ɪnˈɡɹiːdi.ənt/ | ingrédient |
| stomach nom | /ˈstʌmək/ | estomac |
| delicious adjectif | /dɪˈlɪ.ʃəs/ | délicieux, savoureux |
| maker nom | /ˈmeɪk.ɚ/ | faiseur, fabricant |
| snack nom | /snæk/ | casse-croûte m or casse-croute, hors-d'œuvre |
| thick adjectif | /θɪk/ | épais, gros |
| acid nom | /ˈæsɪd/ | acide |
| hungry adjectif | /ˈhʌŋ.ɡɹi/ | affamé, avoir faim |
| plain nom | /pleɪn/ | plaine |
| butter nom | /ˈbʌtɚ/ | beurre |
| introduce verbe | /ˌɪntɹəˈdus/ | présenter |
| buffalo nom | /ˈbʌf.ə.loʊ/ | buffle |
Les verbes à particule que vous entendrez
| Mot | Sens |
|---|---|
| hang around verbe | traîner |
La grammaire de cette vidéo
Les structures que le locuteur utilise le plus, avec les mots exacts de la vidéo :
| Structure | Dans la vidéo |
|---|---|
| Voix passive be + participe passé — l’accent est mis sur ce qui arrive, pas sur qui le fait | is made · aren't made · are added |
| Possibilité avec « might / may » might/may + verbe — quelque chose de possible mais pas certain | might not expect · might have · might be |
| Futur avec « will » will + verbe — une décision, une promesse ou une prédiction | I'll have · I'll just have · will taste |
| Présent continu am/is/are + -ing — ce qui se passe en ce moment | they're talking · are taking |
Prononciation à surveiller
Le locuteur utilise 7 contractions et formes réduites, comme I'll, they're, aren't. Prononcez-les sous leur forme courte, telles que vous les entendez.
- Les sons « sh » et « zh »: sheep /ˈʃiːp/, delicious /dɪˈlɪ.ʃəs/, nutritious /nuːˈtɹɪʃəs/
- Mots longs — placez bien l’accent: ingredient /ɪnˈɡɹiːdi.ənt/, probiotic /ˌpɹoʊ.baɪˈɑ.tɪk/
Les sons difficiles pour les francophones :
- /tʃ/ et /dʒ/ — à ne pas adoucir en « ch » et « j »: germ /d͡ʒɝm/, pasteurize /ˈpæst͡ʃəɹaɪz/
- /r/ anglais — langue recourbée, sans frotter la gorge: ingredient /ɪnˈɡɹiːdi.ənt/, hungry /ˈhʌŋ.ɡɹi/, introduce /ˌɪntɹəˈdus/, dairy /ˈdɛə.ɹi/, subscribe /səbˈskɹaɪb/
Comment s’entraîner avec cette vidéo
- Écoutez la vidéo en entier une fois sans parler et notez les mots que vous ne connaissez pas.
- Commencez à la vitesse 0,75×, répétez phrase par phrase, puis revenez à la vitesse normale quand cela devient facile.
- Enregistrez-vous et comparez avec l’original, en faisant attention à des mots comme yogurt, flavor, sheep.
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.