Shadowing Practice: Navigate A2 Elementary Coursebook Video (Reports 1-12) Unit 9 ๐Ÿ™‚ #Navigate A2 - Learn English Speaking with Video

ื‘ื—ืจ ืžืฆื‘ ืชืจื’ื•ืœ

ื›ืœ ืžืฆื‘ ืคื•ืชื— ื—ื“ืจ ืชืจื’ื•ืœ ื‘ืžืกืš ืžืœื.

25 ืžืฉืคื˜ื™ื
ืื ื”ืžืฉืคื˜ื™ื ืงืฆืจื™ื ืื• ืืจื•ื›ื™ื ืžื“ื™, ืœื—ืฅ ืขืœ ืขืจื•ืš ื›ื“ื™ ืœื”ืชืื™ื ืื•ืชื.
1
This is La Cucina, an authentic Italian restaurant in Oxford, England.
2
Italian cuisine is popular all over the world, but one dish is especially well known.
3
Pizza.
4
Its simple recipe and basic ingredients mean that many countries now have their own pizza style.
5
American pizza, for example, is very popular, especially Chicago's deep pan style.
6
But the original pizza comes from Naples, in the Campania region of Italy.
7
La Cucina's chefs are very serious about pizza and they make each one to a traditional recipe.
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To make the dough, they use wheat flour, yeast and water and season with some salt.
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They don't use any other ingredients and they certainly don't use any additives.
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When the dough is ready, they make the sauce.
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They chop onion and fry it in olive oil.
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Then they add good quality Italian tomatoes and some salt.
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When the sauce has cooled, they carefully put some on the base.
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Then they add the mozzarella, a cheese from southern Italy.
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Then the pizza is ready to go into the hot pizza oven.
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It stays there for about 10 minutes until the base is golden brown.
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A few basil leaves on top and there you are, the perfect pizza.
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This is the traditional pizza margarita, the original pizza.
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But La Cucina sells many different kinds.
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There's pizza romana, with olives and artichokes, pizza al funghi, with mushroom and garlic,
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and pizza al levadure, with peppers, onions, aubergine and courgette.
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They even do a your choice.
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Customers can choose how many toppings and how much cheese they want.
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Finally when the pizza is finished, they serve it with.. nothing.
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Pizza is so good they always eat it solo.

ื”ื•ืจื“ ืืคืœื™ืงืฆื™ื”

ื›ืœ ืžื” ืฉืืชื” ืฆืจื™ืš ื›ื“ื™ ืœื“ื‘ืจ ื‘ืฉื˜ืฃ

ื”ื’ื™ื™ืช AIืฆื™ื•ืŸ ืœื›ืœ ืžืฉืคื˜
ืชืจื’ื•ืœ IPAืฉืœื•ื˜ ื‘ื›ืœ ืฆืœื™ืœ
ืื•ืฆืจ ืžื™ืœื™ืื‘ื ื” ืืช ืžืื’ืจ ื”ืžื™ืœื™ื ืฉืœืš
ืžืฉื—ืง ืื•ืฆืจ ืžื™ืœื™ืืœืžื“ ืชื•ืš ื›ื“ื™ ืžืฉื—ืง
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ืื•ืฆืจ ืžื™ืœื™ื ื•ื”ืขืจื•ืช ื”ื’ื™ื™ื” ืœืฉื™ืขื•ืจ ื”ื–ื”

ืฉื™ืขื•ืจ ื”ื“ื™ื‘ื•ืจ ื”ื–ื” ื‘ืจืžื” A2 ืžื‘ื•ืกืก ืขืœ ื”ืกืจื˜ื•ืŸ โ€œNavigate A2 Elementary Coursebook Video (Reports 1-12) Unit 9 ๐Ÿ™‚ A2โ€. ื‘ืกืจื˜ื•ืŸ ื”ื–ื” ื™ืฉ 25 ืžืฉืคื˜ื™ื ื•-279 ืžื™ืœื™ื ืœืชืจื’ื•ืœ Shadowing. ื”ื“ื™ื‘ื•ืจ ื ืžืฉืš 3:12. ื”ื“ื•ื‘ืจ ืžื“ื‘ืจ ืœืื˜, ื›-87 ืžื™ืœื™ื ื‘ื“ืงื”, ื›ืš ืฉื™ืฉ ื–ืžืŸ ืœื—ืงื•ืช ื›ืœ ืฆืœื™ืœ. 76% ืžื”ืžื™ืœื™ื ื ืžืฆืื•ืช ื‘ื™ืŸ 3,000 ื”ืžื™ืœื™ื ื”ื ืคื•ืฆื•ืช ื‘ื™ื•ืชืจ ื‘ืื ื’ืœื™ืช; ื›ื“ืื™ ืœืœืžื•ื“ ืืช ื”ืฉืืจ ืœืคื ื™ ืฉืžืชื—ื™ืœื™ื.

ืื•ืฆืจ ืžื™ืœื™ื ืžืจื›ื–ื™ ื‘ืกืจื˜ื•ืŸ ื”ื–ื”

15 ืžื™ืœื™ื ืžื”ืกืจื˜ื•ืŸ ืฉื›ื“ืื™ ืœืœืžื•ื“, ืขื ื”ื”ื’ื™ื™ื” ื•ื”ืžืฉืžืขื•ืช ืฉืœื”ืŸ:

ืžื™ืœื”ื”ื’ื™ื™ื”ืžืฉืžืขื•ืช
pizza ืฉื ืขืฆื/หˆpi.tsษ™/ืคึดึผื™ืฆึธื”
olive ืฉื ืขืฆื/หˆษ‘.lษชv/ื–ึทื™ึดืช
onion ืฉื ืขืฆื/หˆสŒn.jษ™n/ื‘ึธึผืฆึธืœ
dough ืฉื ืขืฆื/doสŠ/ื‘ึธึผืฆึตืง
ingredient ืฉื ืขืฆื/ษชnหˆษกษนiหdi.ษ™nt/ืžืจื›ื™ื‘, ืžืฆืจืš
chef ืฉื ืขืฆื/สƒษ›f/ืฉึถืืฃ
leaf ืฉื ืขืฆื/lif/ืขึธืœึถื”
dish ืฉื ืขืฆื/dษชสƒ/ืฆึทืœึทึผื—ึทืช
pepper ืฉื ืขืฆื/หˆpษ›p.ษ™/ืคึดึผืœึฐืคึตึผืœ, ืคึดึผืœึฐืคึถึผืœึถืช
oven ืฉื ืขืฆื/หˆสŒ.vnฬฉ/ืชึทึผื ึผื•ึผืจ
authentic ืฉื ืชื•ืืจ/ษ”หˆฮธษ›n.tษชk/ืื•ึนืชึถื ึฐื˜ึดื™
wheat ืฉื ืขืฆื/หˆwiหt/ื—ึดื™ื˜ึธึผื”
flour ืฉื ืขืฆื/หˆflaสŠ.ษ™/ืงึถืžึทื—
garlic ืฉื ืขืฆื/หˆษกษ‘ษนlษชk/ืฉืื•ึผื
tomato ืฉื ืขืฆื/tษ™หˆmeษช.toสŠ/ืขึทื’ึฐื‘ึธื ึดื™ึธึผื”, ื‘ึทึผื“ึผื•ึผืจึธื”

ื”ื’ื™ื™ื” ืฉืฉื•ื•ื” ืœืฉื™ื ืœื‘ ืืœื™ื”

  • ื”ืฆืœื™ืœื™ื ืฉืœ โ€œshโ€ ื•-โ€œzhโ€: chef /สƒษ›f/, dish /dษชสƒ/, mushroom /หˆmสŒสƒหŒษนuหm/, aubergine /หˆoสŠ.bษš.ส’in/, courgette /kสŠษšหˆส’ษ›t/
  • ืžื™ืœื™ื ืืจื•ื›ื•ืช โ€” ืฉื™ืžื• ืœื‘ ืœื”ื˜ืขืžื”: ingredient /ษชnหˆษกษนiหdi.ษ™nt/, margarita /หŒmษ‘ษน.ษกษ™หˆษนi.tษ™/, mozzarella /mษ‘t.sษ™หˆษนษ›l.ษ™/

ืฆืœื™ืœื™ื ืฉื“ื•ื‘ืจื™ ืขื‘ืจื™ืช ืžืชืงืฉื™ื ื‘ื”ื:

  • /w/ โ€” ืฉืคืชื™ื™ื ืžืขื•ื’ืœื•ืช, ืœื /v/: wheat /หˆwiหt/, cuisine /kwษชหˆziหn/
  • /รฆ/ โ€” ืคืชื•ื— ื™ื•ืชืจ ืžื”-โ€œืึถโ€ ื”ืขื‘ืจื™ืช, ืœื ื›ืžื• โ€œaโ€ ื‘-โ€œcupโ€: basil /หˆbรฆz.ษ™l/, additive /หˆรฆd.ษช.tษชv/
  • /r/ โ€” ื”ืœืฉื•ืŸ ืœื ื ื•ื’ืขืช ื‘ืฉื•ื ืžืงื•ื, ืœื ื”-โ€œืจโ€ ื”ื’ืจื•ื ื™ืช: recipe /หˆษนษ›s.ษช.pi/, ingredient /ษชnหˆษกษนiหdi.ษ™nt/, carefully /หˆkษ›ษนf(ษ™)li/, garlic /หˆษกษ‘ษนlษชk/, mushroom /หˆmสŒสƒหŒษนuหm/

ืื™ืš ืœืชืจื’ืœ ืขื ื”ืกืจื˜ื•ืŸ ื”ื–ื”

  1. ื”ืงืฉื™ื‘ื• ืœื›ืœ ื”ืกืจื˜ื•ืŸ ืคืขื ืื—ืช ื‘ืœื™ ืœื“ื‘ืจ, ื•ืจืฉืžื• ืืช ื”ืžื™ืœื™ื ืฉืืชื ืœื ืžื›ื™ืจื™ื.
  2. ืชืจื’ืœื• Shadowing ืžืฉืคื˜ ืื—ืจ ืžืฉืคื˜ ื‘ืžื”ื™ืจื•ืช ืจื’ื™ืœื”, ื•ื—ื–ืจื• ืขืœ ื›ืœ ืžืฉืคื˜ ืขื“ ืฉื”ืงืฆื‘ ืฉืœื›ื ืชื•ืื ืืช ื”ื“ื•ื‘ืจ.
  3. ื”ืงืœื™ื˜ื• ืืช ืขืฆืžื›ื ื•ื”ืฉื•ื• ืœืžืงื•ืจ, ืชื•ืš ืชืฉื•ืžืช ืœื‘ ืœืžื™ืœื™ื ื›ืžื• pizza, olive, onion.

ืžื”ื™ ื˜ื›ื ื™ืงืช ื”ืฉืื“ื•ืื™ื ื’?

ืฉืื“ื•ืื™ื ื’ ื”ื™ื ื˜ื›ื ื™ืงืช ืœืžื™ื“ืช ืฉืคื” ืžื‘ื•ืกืกืช ืžื“ืข ืฉืคื•ืชื—ื” ื‘ืžืงื•ืจ ืœื”ื›ืฉืจืช ืžืชื•ืจื’ืžื ื™ื ืžืงืฆื•ืขื™ื™ื ื•ืคื•ืคื•ืœืจื™ืช ืขืœ ื™ื“ื™ ื”ืคื•ืœื™ื’ืœื•ื˜ ื“"ืจ ืืœื›ืกื ื“ืจ ืืจื’ื•ืืœืก. ื”ืฉื™ื˜ื” ืคืฉื•ื˜ื” ืืš ืขื•ืฆืžืชื™ืช: ืืชื” ืžืงืฉื™ื‘ ืœืื•ื“ื™ื• ื‘ืื ื’ืœื™ืช ื™ืœื™ื“ื™ืช ื•ื—ื•ื–ืจ ืขืœื™ื• ื‘ืงื•ืœ ืจื ืžื™ื“ โ€” ื›ืžื• ืฆืœ ื”ืขื•ืงื‘ ืื—ืจื™ ื”ื“ื•ื‘ืจ ืขื ืขื™ื›ื•ื‘ ืฉืœ 1โ€“2 ืฉื ื™ื•ืช ื‘ืœื‘ื“. ื‘ื ื™ื’ื•ื“ ืœื”ืื–ื ื” ืคืกื™ื‘ื™ืช ืื• ืชืจื’ื™ืœื™ ื“ืงื“ื•ืง, ืฉืื“ื•ืื™ื ื’ ืžื›ืจื™ื— ืืช ื”ืžื•ื— ื•ื”ืฉืจื™ืจื™ื ื‘ืคื” ืœืขื‘ื“ ื•ืœืฉื—ื–ืจ ื“ืคื•ืกื™ ื“ื™ื‘ื•ืจ ืืžื™ืชื™ื™ื ื‘ื• ื–ืžื ื™ืช. ืžื—ืงืจื™ื ืžืจืื™ื ืฉื–ื” ืžืฉืคืจ ืžืฉืžืขื•ืชื™ืช ืืช ื“ื™ื•ืง ื”ื”ื’ื™ื™ื”, ื”ืื™ื ื˜ื•ื ืฆื™ื”, ื”ืงืฆื‘, ื”ื“ื™ื‘ื•ืจ ื”ืžื—ื•ื‘ืจ, ื”ื‘ื ืช ื”ืฉืžื™ืขื” ื•ืฉื˜ืฃ ื”ื“ื™ื‘ื•ืจ โ€” ืžื” ืฉื”ื•ืคืš ืื•ืชื• ืœืื—ืช ื”ืฉื™ื˜ื•ืช ื”ื™ืขื™ืœื•ืช ื‘ื™ื•ืชืจ ืœื”ื›ื ื” ืœIELTS Speaking ื•ืœืชืงืฉื•ืจืช ื‘ืื ื’ืœื™ืช ื‘ืขื•ืœื ื”ืืžื™ืชื™.

ื˜ื›ื ื™ืงืช Shadowing: ืงืจื ืืช ื”ืžื“ืจื™ืš ื”ืžืœื ืฉืœื‘ ืื—ืจ ืฉืœื‘ โ†’