Shadowing Practice: CAE2 O TEST 2 PART 3 - Learn English Speaking with Video
בחר מצב תרגול
כל מצב פותח חדר תרגול במסך מלא.
121 משפטים
אם המשפטים קצרים או ארוכים מדי, לחץ על ערוך כדי להתאים אותם.
1
I'm talking to Chef Heston Blumenthal.
2
Now Heston, most of us think that the business of eating is pretty simple, don't we?
3
We eat things and we like the taste of them or we don't.
4
But you reckon it's more complicated than that, don't you?
5
Yes.
6
Eating is a process that involves all the senses.
7
Any notion that food is simply about taste is misguided.
8
Try eating a beautifully cooked piece of fish off a paper plate with a plastic knife and fork, it is not the same.
9
So how does taste operate then?
10
The sense of taste can be broken down into five basic categories, all of which happen in the mouth and nowhere else.
11
These categories are salt, sweet, sour, bitter and umami, the most recently identified taste.
12
There is a current theory that fat is a taste, but this has yet to be proved.
13
We have up to 10,000 taste buds on the tongue and in the mouth.
14
These regenerate so the receptors we use today will not be the same as we used a couple of days ago.
15
When we eat, taste buds on our tongue pick up taste but not flavour.
16
The molecules in food
17
that provide flavour pass up into the olfactory bulb situated between the eyes at the front of the brain.
18
It contains hundreds of receptors that register molecules contained in everything that we eat and smell.
19
This This is where the flavour of the food is registered.
20
OK, so our sense of smell is connected with flavour rather than taste?
21
Is that what you're saying?
22
That's right.
23
Smell and taste are registered in different parts of the head.
24
There is a simple but effective and enjoyable way of demonstrating this.
25
Have ready some table salt and biscuits, fruit or anything easy to eat.
26
Squeeze your nostrils tightly enough to prevent breathing through them, but not so tight as to hurt.
27
Lick a good bite of biscuit or fruit and start chomping, making sure the nostrils remain clenched.
28
You will notice that it is impossible to perceive the flavour or smell of the food being eaten.
29
Now, with nostrils still squeezed and food still in the mouth, lick some salt.
30
Although it was impossible to detect the flavour of the food that was being eaten with clenched nostrils, the taste of the salt is unhindered.
31
Finally, let go of your nostrils and notice the flavour of the food come rushing into your headspace.
32
I'll definitely try that sometime.
33
So what you're saying is that all the senses can affect your experience when you eat?
34
Yes.
35
The brain has to process information given to it by other senses while we are eating, sometimes with surprising results.
36
Here's another example.
37
A few years ago, at a sommelier school in France, trainee wine waiters were put through a routine wine tasting.
38
Unknown to them, a white wine that they had just tasted had been dyed red with a non-flavoured food dye, then brought back out to taste and evaluate.
39
Something very interesting happened.
40
They all made notes on the assumption that the wine was what it looked like – red.
41
In this case, the eyes totally influenced taste perception.
42
OK, so it's not just about taste.
43
All the senses are coming into play in different ways.
44
Yes.
45
And as well as allowing us to enjoy food, the senses act as warning systems,
46
taste being the last of the sensory barriers and bitterness the last of the taste barriers.
47
A natural aversion to bitterness can prevent us from eating foods that could be harmful,
48
although it appears that we have the ability to modify such basic likes and dislikes.
49
For example, we generally grow to like bitter foods such as tea, coffee and beer as we grow older.
50
What got you interested in this business of the role played by various senses in the experience of eating?
51
Was it just professional curiosity?
52
Well, I began thinking about this whole subject a couple of years ago
53
when I noticed that more and more customers at my restaurant were commenting on the fact
54
that the red cabbage with grain mustard ice cream served as an appetiser just got better each time they ate it.
55
This was the only dish on the menu whose recipe had not changed over the past year.
56
It seemed that the barrier being presented with this dish was the vivid purple colour of the cabbage, a colour not normally associated with food.
57
To some diners, the initial difficulty of accepting this colour interfered with the appreciation of the dish, but as they got used to it,
58
they lost their inhibition and simply enjoyed its flavour.
59
I see.
60
Now, of course, the sense of smell must come into play when...
61
Now you will hear part three again.
62
I'm talking to Chef Heston Blumenthal.
63
Now Heston, most of us think that the business of eating is pretty simple, don't we?
64
We eat things and we like the taste of them or we don't.
65
But you reckon it's more complicated than that, don't you?
66
Yes.
67
Eating is a process that involves all the senses.
68
Any notion that food is simply about taste is misguided.
69
Try eating a beautifully cooked piece of fish off a paper plate with a plastic knife and fork.
70
It is not the same.
71
So how does taste operate then?
72
The sense of taste can be broken down into five basic categories, all of which happen in the mouth and nowhere else.
73
These categories are salt, sweet, sour, bitter and umami, Umami, the most recently identified taste.
74
There is a current theory that fat is a taste, but this has yet to be proved.
75
We have up to 10,000 taste buds on the tongue and in the mouth.
76
These regenerate, so the receptors we use today will not be the same as we used a couple of days ago.
77
When we eat, taste buds on our tongue pick up taste, but not flavour.
78
The molecules in food
79
that provide flavour pass up into the olfactory bulb situated between the eyes at the front of the brain.
80
It contains hundreds of receptors that register molecules contained in everything that we eat and smell.
81
This is where the flavour of the food is registered.
82
OK, so our sense of smell is connected with flavour rather than taste?
83
Is that what you're saying?
84
That's right.
85
Smell and taste are registered in different parts of the head.
86
There is a simple but effective and enjoyable way of demonstrating this.
87
Have ready some table salt and biscuits, fruit or anything easy to eat.
88
Squeeze your nostrils tightly enough to prevent breathing through them, but not so tight as to hurt.
89
Take a good bite of biscuit or fruit and start chomping, making sure the nostrils remain clenched.
90
You will notice that it is impossible to perceive the flavour or smell of the food being eaten.
91
Now, with nostrils still squeezed and food still in the mouth, lick some salt.
92
Although it was impossible to detect the flavour of the food that was being eaten with clenched nostrils, the taste of the salt is unhindered.
93
Finally, let go of your nostrils and notice the flavour of the food come rushing into your headspace.
94
I'll definitely try that sometime.
95
So, what you're saying is that all the senses can affect your experience when you eat?
96
Yes.
97
The brain has to process information given to it by other senses while we are eating, sometimes with surprising results.
98
Here's another example.
99
A few years ago, at a sommelier school in France, trainee wine waiters were put through a routine wine tasting.
100
Unknown to them, a white wine that they had just tasted had been dyed red with a non-flavoured food dye, then brought back out to taste and evaluate.
101
Something very interesting happened.
102
They all made notes on the assumption that the wine was what it looked like, red.
103
In this case, the eyes totally influenced taste perception.
104
OK, so it's not just about taste.
105
All the senses are coming into play in different ways.
106
Yes, and as well as allowing us to enjoy food, the senses act as warning systems,
107
taste being the last of the sensory barriers and bitterness the last of the taste barriers.
108
A natural aversion to bitterness can prevent us from eating foods that could be harmful,
109
although it appears that we have the ability to modify such basic likes and dislikes.
110
For example, we generally grow to like bitter foods such as tea, coffee and beer as we grow older.
111
What got you interested in this business of the role played by various senses in the experience of eating?
112
Was it just professional curiosity?
113
Well, I began thinking about this whole subject a couple of years ago
114
when I noticed that more and more customers at my restaurant were commenting on the fact
115
that the red cabbage with grain mustard ice cream served as an appetizer just got better each time they ate it.
116
This was the only dish on the menu whose recipe had not changed over the past year.
117
It seemed that the barrier being presented with this dish was the vivid purple colour of the cabbage, a colour not normally associated with food.
118
To some diners, the initial difficulty of accepting this colour interfered with the appreciation of the dish, but as they got used to it,
119
they lost their inhibition and simply enjoyed its flavour.
120
I see.
121
Now, of course, the sense of smell must come into play...
הורד אפליקציה
כל מה שאתה צריך כדי לדבר בשטף
הגיית AIציון לכל משפט
תרגול IPAשלוט בכל צליל
אוצר מיליםבנה את מאגר המילים שלך
משחק אוצר מיליםלמד תוך כדי משחק
אותו ערוץ
B1198
DICTATION2 UNIT19
Daily ConversationWorking Adults
B1203
DICTATION2 UNIT18
Daily ConversationWorking Adults
A2195
DICTATION2 UNIT17
Daily ConversationWorking Adults
B1199
DICTATION2 UNIT10
Daily ConversationHigh School Students
A2277
DICTATION2 UNIT11
Daily ConversationHigh School Students
C12
CAE TEST6 PART3
Cambridge Exam PrepUniversity Students
B21
CAM18 TEST2 P1
Daily ConversationUniversity Students
A2161
DICTATION1 UNIT10
Daily ConversationWorking Adults
B23
CAM17 TEST2 P1
Daily ConversationUniversity Students
B113
DICTATION3 UNIT6
Daily ConversationHigh School Students
A2168
DICTATION2 UNIT16
Daily ConversationWorking Adults
A2205
DICTATION1 UNIT5
Daily ConversationHigh School Students
B12
CAM18 TEST1 P1
Daily ConversationUniversity Students
B1257
DICTATION2 UNIT13
Daily ConversationHigh School Students
A22
ket 10 o test 3 part 3
Daily ConversationHigh School Students
C110
CAE TEST6 PART1
Cambridge Exam PrepUniversity Students
B22
CAM17 TEST1 P1
Daily ConversationUniversity Students
A2110
DICTATION1 UNIT4
Daily ConversationWorking Adults
A24
A2 T1 TES1 PART1
Daily ConversationHigh School Students
B21
CAM17 TEST4 P1
Daily ConversationUniversity Students
FOR YOU
המלץ על סרטון
C11
75 משפטים
CAE TEST1 PART2
Cambridge Exam PrepUniversity StudentsWorking Adults
B23
52 משפטים
IELTS SPEAKING PART 1 MODEL ANSWERS - COOKING | Bài mẫu IELTS Speaking Part 1 chủ đề "Cooking"
IELTS PrepCambridge Exam PrepUniversity Students
C15
52 משפטים
Cambridge 19 listening test 2 section 4
Cambridge Exam PrepUniversity StudentsWorking Adults
B26
75 משפטים
Cambridge IELTS 19 Test 1 Section 3
IELTS PrepCambridge Exam PrepUniversity Students
C11
123 משפטים
CAE TEST3 PART1
TOEFL PrepCambridge Exam PrepUniversity Students
B2282 משפטים
ĂN CAY LÀ DO LƯỠI HAY DO NÃO?! 👅🧠| Học tiếng Anh qua IELTS Listening| The Sense of Taste| STUDY4
IELTS PrepCambridge Exam PrepUniversity Students
C15
421 משפטים
C1 Advanced (CAE) Listening Test 17 with answers
Cambridge Exam PrepUniversity StudentsWorking Adults
B22
237 משפטים
"Trả lời mọi bài Speaking PART 2 với Model subjects!"
IELTS PrepCambridge Exam PrepUniversity Students
C11
167 משפטים
C1 English Listening: Ăn buffer nhưng bị đau bụng
Business EnglishDaily ConversationUniversity Students
B24
63 משפטים
Cambridge IELTS 18 Test 3 Section 2
Cambridge Exam PrepUniversity StudentsWorking Adults
C14
284 משפטים
Kitchen Hacks | English Listening Practice C1 #luyennghetienganh
Business EnglishDaily ConversationUniversity Students
B113
24 משפטים
Flavours & Beyond:Savouring the essence of Highland smoked meat | Vietnam Today
Travel EnglishDaily ConversationUniversity Students
אוצר מילים והערות הגייה לשיעור הזה
שיעור הדיבור הזה ברמה C1 מבוסס על הסרטון “CAE2 O TEST 2 PART 3”. המילים שחוזרות הכי הרבה: taste, sense, flavour, eating, nostrils. בסרטון הזה יש 121 משפטים ו-1594 מילים לתרגול Shadowing. הדיבור נמשך 9:38. הדובר מדבר בקצב טבעי של כ-166 מילים בדקה, קרוב לשיחה יומיומית. 82% מהמילים נמצאות בין 3,000 המילים הנפוצות ביותר באנגלית; כדאי ללמוד את השאר לפני שמתחילים.
אוצר מילים מרכזי בסרטון הזה
15 המילים המתקדמות ביותר בסרטון, עם ההגייה והמשמעות שלהן:
| מילה | הגייה | משמעות |
|---|---|---|
| nostril שם עצם | /ˈnɒs.tɹɪl/ | נְחִיר |
| biscuit שם עצם | /ˈbɪs.kɪt/ | בִּיסְקְוִיט, ביסקוויט |
| bitterness שם עצם | /ˈbɪtənəs/ | מרירות |
| cabbage שם עצם | /ˈkæbɪd͡ʒ/ | כְּרוּב |
| molecule שם עצם | /ˈmɑ.lɪ.kjul/ | מוֹלֵקוּלָה |
| bud שם עצם | /bʌd/ | נִצָּן |
| lick פועל | /lɪk/ | לִקֵּק |
| appetizer שם עצם | /ˈæpɪˌtaɪzə/ | מתאבן |
| aversion שם עצם | /əˈvɜːʒən/ | סְלִידָה |
| misguided שם תואר | /ˌmɪsˈɡaɪdɪd/ | תועה |
| waiter שם עצם | /ˈweɪ̯təː/ | מֶלְצַר |
| bulb שם עצם | /ˈbʌlb/ | בָּצָל |
| mustard שם עצם | /ˈmʌstəɹd/ | חַרְדָּל |
| dye שם עצם | /daɪ/ | צֶבַע |
| curiosity שם עצם | /ˌkjʊɹ.iˈɑ.sə.ti/ | סקרנות |
Phrasal verbs שתשמעו
| מילה | משמעות |
|---|---|
| pick up פועל | הרים, אסף |
הגייה ששווה לשים לב אליה
הדובר משתמש ב-14 קיצורים וצורות מקוצרות, כמו don't, you're, I'll. אמרו אותם בצורה הקצרה, כפי שאתם שומעים אותם.
- הצלילים של “sh” ו-“zh”: aversion /əˈvɜːʒən/, inhibition /ɪnhɪˈbɪʃən/, assumption /əˈsʌm(p).ʃ(ə)n/
- מילים ארוכות — שימו לב להטעמה: appetizer /ˈæpɪˌtaɪzə/, inhibition /ɪnhɪˈbɪʃən/, olfactory /ɑlˈfæk.təɹ.i/, regenerate /ɹiːˈd͡ʒɛnəɹeɪt/, beautifully /ˈbju.tɪ.fə.li/
צלילים שדוברי עברית מתקשים בהם:
- /w/ — שפתיים מעוגלות, לא /v/: squeeze /skwiːz/, waiter /ˈweɪ̯təː/
- /æ/ — פתוח יותר מה-“אֶ” העברית, לא כמו “a” ב-“cup”: cabbage /ˈkæbɪd͡ʒ/, appetizer /ˈæpɪˌtaɪzə/, olfactory /ɑlˈfæk.təɹ.i/
- /r/ — הלשון לא נוגעת בשום מקום, לא ה-“ר” הגרונית: nostril /ˈnɒs.tɹɪl/, receptor /ɹɪˈsɛp.tə/, olfactory /ɑlˈfæk.təɹ.i/, regenerate /ɹiːˈd͡ʒɛnəɹeɪt/, trainee /tɹeɪˈni/
איך לתרגל עם הסרטון הזה
- הקשיבו לכל הסרטון פעם אחת בלי לדבר, ורשמו את המילים שאתם לא מכירים.
- התחילו במהירות 0.75×, תרגלו Shadowing משפט אחר משפט, וחזרו למהירות רגילה כשזה מרגיש קל.
- הקליטו את עצמכם והשוו למקור, תוך תשומת לב למילים כמו nostril, biscuit, bitterness.
מהי טכניקת השאדואינג?
שאדואינג היא טכניקת למידת שפה מבוססת מדע שפותחה במקור להכשרת מתורגמנים מקצועיים ופופולרית על ידי הפוליגלוט ד"ר אלכסנדר ארגואלס. השיטה פשוטה אך עוצמתית: אתה מקשיב לאודיו באנגלית ילידית וחוזר עליו בקול רם מיד — כמו צל העוקב אחרי הדובר עם עיכוב של 1–2 שניות בלבד. בניגוד להאזנה פסיבית או תרגילי דקדוק, שאדואינג מכריח את המוח והשרירים בפה לעבד ולשחזר דפוסי דיבור אמיתיים בו זמנית. מחקרים מראים שזה משפר משמעותית את דיוק ההגייה, האינטונציה, הקצב, הדיבור המחובר, הבנת השמיעה ושטף הדיבור — מה שהופך אותו לאחת השיטות היעילות ביותר להכנה לIELTS Speaking ולתקשורת באנגלית בעולם האמיתי.