쉐도잉 연습: Cambridge IELTS 17 Listening Test 4 With answer | - 영상으로 영어 말하기 배우기
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1
Cambridge 17 Listening Test 4.
2
You will hear a number of different recordings.
3
All the recordings will be played once only.
4
The test is in four parts.
5
You will have 10 minutes at the end of the test to transfer your answers to the answer sheet.
6
Now turn to Part 1.
7
First, you have some time to look at questions 1 to 5.
8
Listen carefully and answer questions 1 to 5.
9
Hello, Easy Life Cleaning Services, Jacinta speaking.
10
Oh, hello.
11
I'm looking for a cleaning service for my apartment.
12
Do you do domestic cleaning?
13
Sure.
14
Well, it's just a one-bedroom flat.
15
Do you have a basic cleaning package?
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Yes.
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For a one-bedroom flat, we're probably looking at about two hours for a clean,
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so we'd do a thorough clean of all surfaces in each room and polish them where necessary.
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Does your apartment have carpets?
20
No, I don't have any, but the floor would need cleaning. Of course.
21
We'd do that in every room, and we'd do a thorough clean of the kitchen and bathroom.
22
Oh, OK.
23
Then we have some additional services which you can request if you want.
24
So for example, we can clean your oven for you every week.
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Actually, I hardly ever use that, but can you do the fridge?
26
Sure.
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Would you like that done every week?
28
Yes, definitely.
29
And would ironing clothes be an additional service you can do?
30
Yes, of course.
31
It wouldn't be much, just my shirts for work that week.
32
That's fine.
33
And we could also clean your microwave if you want.
34
No, I wipe that out pretty regularly, so there's no need for that.
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We also offer additional services that you might want a bit less often, say every month.
36
So, for example, if the inside of your windows need cleaning, we could do that.
37
Yes, that'd be good.
38
I'm on the 15th floor, so the outside gets done regularly by specialists, but the inside does get a bit grubby.
39
And we could arrange for your curtains to get cleaned if necessary.
40
No, they're okay.
41
But would you be able to do something about the balcony?
42
It's quite small and I don't use it much, but it could do with a wash every month or so.
43
Yes, we can get the pressure washer onto that.
44
Before you hear the rest of the conversation, you have some time to look at questions 6 to
45
Now listen and answer questions 6 to 10.
46
Now if you're interested, we do offer some other possibilities to do with general maintenance.
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For example, if you have a problem with water and you need a plumber in a hurry, we can put you in touch with a reliable one who can come out straight away.
48
And the same thing if you need an electrician.
49
Right, that's good to know.
50
I've only just moved here, so I don't have any of those sorts of contacts.
51
And I don't know if this is of interest to you, but we also offer a special vacuum cleaning system
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which can improve the indoor air quality of your home by capturing up to 99% of all the dust in the air.
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So if you're troubled by allergies, this can make a big difference.
54
Right.
55
In fact, I don't have that sort of problem, but I'll bear it in mind.
56
Now, can you tell me a bit about your cleaning staff? Of course.
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So all our cleaners are very carefully selected.
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When they apply to us, they have to undergo a security check with the police to make sure they don't have any sort of criminal background.
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And of course, they have to provide references as well.
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Then if we think they might be suitable for the job, we give them training for it.
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That lasts for two weeks, so it's very thorough, and at the end of it they have a test.
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If they pass that, we take them on, but we monitor them very carefully.
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We ask all our clients to complete a review of their performance after every visit and to email it to us, so we can pick up any problems straight away and deal with them.
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OK, well, that all sounds good.
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And will I always have the same cleaner?
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Yes, we do our best to organise it that way, and we usually manage it.
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Good, that's fine.
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Right, so I'd like to go ahead and...
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That is the end of part one.
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You now have half a minute to check your answers.
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Now turn to part two.
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First, you have some time to look at questions 11 to 14.
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Now listen and answer questions 11 to 14.
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As many of you here today have worked in the hotel industry for some time,
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I'm sure you have experienced the problem of high staff turnover in your hotels.
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Every hotel relies on having loyal and experienced members of staff who make sure that everything runs smoothly.
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If staff are constantly changing, it can make life difficult for everyone.
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But why do staff leave frequently in many hotels?
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Of course, many hotel jobs, such as cleaning, are low-skilled and are not well paid.
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A lot of managers think it's this and the long hours that are the main causes of high staff turnover.
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But what they don't realise is that it's the lack of training in many hotel jobs which is a huge factor.
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So what kind of problems does a high turnover of staff cause.
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Well, having to recruit new staff all the time can be very time-consuming,
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and managers may have to cover some duties while waiting for new staff to arrive.
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This means they don't have time to think about less immediate problems, such as how to improve their service.
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When staff leave, it can also severely affect the colleagues they leave behind.
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It has a negative effect on remaining staff who may start to feel that they too should be thinking about leaving.
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So what can be done to change this situation?
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Firstly, managers should stop making basic errors which leave their staff feeling upset and resentful.
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When organising shifts, for example, make sure you never give certain staff preferential treatment.
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All staff should be given some choice about when they work, and everyone should have to work some evening and weekend shifts.
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If you treat staff fairly, they'll be more likely to step in and help when extra staff are needed.
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Keeping staff happy has other tangible benefits for the business.
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Take the Dunwich Hotel as an example.
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It had been experiencing a problem with staff complaints, and in order to deal with this,
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invested in staff training and improved staff conditions.
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Not only did the level of complaints fall, but they also noticed a significant increase in the amount each customer spent during their stay.
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They have now introduced a customer loyalty scheme, which is going really well.
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Before you hear the rest of the conversation, you have some time to look at questions 15 to 20.
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Now listen and answer questions 15 to 20.
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Now I'd like to look at some ways you can reduce staff turnover in your hotels.
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And I'll do this by giving some examples of hotels where I've done some training recently.
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The Sun Club received feedback which showed that staff thought managers didn't value their opinions.
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They weren't made to feel they were partners who were contributing to the success of the business as a whole.
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This situation has changed.
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Junior staff, at all levels, are regularly invited to meetings where their ideas are welcomed.
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A year ago, the Portland recognised the need to invest in staff retention.
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Their first step was to introduce a scheme for recognising talent amongst their employees.
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The hope is that organising training for individuals with management potential will encourage them to stay with the business.
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At Blue Water, managers decided to recognise 50 high achievers from across the company's huge hotel chain.
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As a reward, they're sent on an all-expenses-paid trip abroad every year.
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Fun is an important element in the trips, but there's also the opportunity to learn something useful.
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This year's trip included a visit to a brewery, where staff learned about the new beer that would be served in the hotel.
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Pentlow Hotels identified that retention of junior reception staff was an issue.
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In order to encourage them to see that working in a hotel could be worthwhile and rewarding with good prospects,
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they introduced a management programme.
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These staff were given additional responsibilities and a chance to work in various roles in the hotel.
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Green Planet wanted to be seen as a caring employer.
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To make life easier for staff, many of whom had childcare responsibilities,
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the hotel began issuing vouchers to help cover the cost of childcare.
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Louise Marsh at the Amesbury has one of the best staff retention rates in the business.
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Since she joined the company, she's made a huge effort to achieve this by creating a cooperative and supportive environment.
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For her, the staff are part of a large family where everyone is valued.
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Okay, now I'd like to move...
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That is the end of part two.
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You now have half a minute to check your answers.
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Now turn to part three.
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First, you have some time to look at questions 21 to 24.
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Now listen and answer questions 21 to 24.
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Hi Thomas, how are you enjoying the course so far?
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Yeah, I think it's good.
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Remind me, why did you decide to study sports science?
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Didn't you want to be a professional athlete when you were at school?
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Yeah, that was my goal, and all my classmates assumed I would achieve it.
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They thought I was brilliant.
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That must have been a nice feeling.
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I thought I could win anything.
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There was no one who could run faster than me.
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Exactly.
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So what happened?
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Did your mum and dad want you to be more academic?
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Not at all.
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Perhaps they should have pushed me harder, though.
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What do you mean?
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I think I should have practised more.
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What makes you say that?
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Well, I went out to Kenya for a couple of weeks to train.
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Really?
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I didn't know that.
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I was chosen to go there out of loads of kids
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and run with some of the top teenage athletes in the world.
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and I was so calm about it.
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I just kept thinking how fortunate I was.
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What a great chance this was.
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Everyone back home was so proud of me.
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But once we started competing, I very quickly realised I wasn't good enough.
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That must have been a huge shock.
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I thought, this can't be happening.
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I was used to winning.
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I'm sorry to hear that.
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It's OK.
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I'm over it now and I think it's much better to do a university course.
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And this one has such a variety of sports-related areas.
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It's going to be good.
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Oh, I agree.
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I chose it because of that.
167
Before you hear the rest of the conversation, you have some time to look at questions 25 to 30.
168
Now listen and answer questions 25 to 30.
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So, Jian, have you thought of any ideas for the discussion session next week on technology and sport?
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We have to cover more than one sport, don't we?
171
Yeah.
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You know, we always think technology is about the future, but we could gather some ideas about past developments in sport.
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Look at early types of equipment, perhaps.
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I remember reading something about table tennis bats once, how they ended up being covered with pimpled rubber.
175
Because they were just wooden at first, I'd imagine.
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Yeah.
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In about the 1920s, a factory was making rolls of the rubber in bulk to something like horse harnesses.
178
Really?
179
Yeah, and someone realised that it would make a perfect covering for the wooden bats.
180
So, what about cricket?
181
That's had a few innovative changes.
182
Maybe the pads they wear on their legs?
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I don't think they've changed much, but I'm just looking on the internet.
184
And it says that when the first cricket helmet came in,
185
in 1978, the Australian batsman who first wore it was booed and jeered by people watching because it was so ugly.
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Wow!
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Players have to protect themselves from getting hurt.
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I mean, everyone wears one now.
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Hmm, unlike the cycle helmet.
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Well, unless you're a professional.
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But you're right, many ordinary bikers don't wear a helmet.
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Hey, look at these pictures of original helmet designs.
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This one looks like an upside-down bowl.
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Yet the woman's laughing.
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She's so proud to be wearing it.
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It says serious cyclists ended up with wet hair from all the hard exercise.
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I guess that's why they have large air vents in them now, so that their skin can breathe more easily.
198
OK, so we've done helmets.
199
What about golf balls?
200
Or better still, golf clubs?
201
They've changed a lot.
202
Yeah.
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I remember my great-grandfather telling me that because a club was made entirely of wood, it would easily break and players had to get another.
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There's no wood at all in them now, is there?
205
No, they're much more powerful.
206
The same must be true of hockey sticks.
207
Hmm, I don't think so, because players still use wooden sticks today.
208
Hmm, what it does say here, though, is that when the game started, you had to produce a stick yourself.
209
I guess they just weren't being manufactured. So, one more, perhaps?
210
What about football?
211
Well, I know the first balls were made of animal skin.
212
Yeah, they covered them with pieces of leather that were stitched together.
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But the balls let in water when it rained.
214
Oh, that would have made them much heavier.
215
That's right.
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You can imagine the damage to players' necks when the ball was headed.
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Oh, how painful that must have been.
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Yeah.
219
Well, I think we can put together some useful ideas...
220
That is the end of part three.
221
You now have half a minute to check your answers.
222
Now turn to part four.
223
First, you have some time to look at questions 31 to 40.
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Now listen and answer questions 31 to 40.
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Hello, everyone.
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Today, we're going to look at another natural food product, and that's maple syrup.
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What is this exactly?
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Well, maple syrup looks rather like clear honey, but it's not made by bees.
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It's produced from the plant fluid, or sap, inside the maple tree, and that makes maple syrup a very natural product.
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Maple syrup is a thick, golden, sweet-tasting liquid that can be bought in bottles or jars
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and poured onto foods such as waffles and ice cream or used in the baking of cakes and pastries.
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It contains no preservatives or added ingredients, and it provides a healthy alternative to refined sugar.
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Let's just talk a bit about the maple tree itself, which is where maple syrup comes from.
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So, there are many species of maple tree, and they'll grow without fertilizer in areas where there's plenty of moisture in the soil.
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However, they'll only do this if another important criterion is fulfilled,
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which is that they must have full or partial sun exposure during the day and very cool nights.
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And I'll talk more about that in a minute.
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There are only certain parts of the world that provide all these conditions.
239
One is Canada.
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And by that, I mean all parts of Canada.
241
And the other is the northeastern states of North America.
242
In these areas, the climate suits the trees perfectly.
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In fact, Canada produces over two-thirds of the world's maple syrup,
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which is why the five-pointed maple leaf is a Canadian symbol and has featured on the flag since 1964.
245
So, how did maple syrup production begin?
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Well, long before Europeans settled in these parts of the world, the indigenous communities had started producing maple sugar.
247
They bored holes in the trunks of maple trees
248
and used containers made of tree bark to collect the liquid sap as it poured out.
249
As they were unable to keep the liquid for any length of time, they didn't have storage facilities in those days,
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they boiled the liquid by placing pieces of rock that had become scorching hot from the sun into the sap.
251
They did this until it turned into sugar, and they were then able to use this to sweeten their food and drinks.
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Since that time, improvements have been made to the process, but it has changed very little overall.
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So, let's look at the production of maple syrup today.
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Clearly, the maple forests are a valuable resource in many Canadian and North American communities.
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The trees have to be well looked after,
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and they cannot be used to make syrup until the trunks reach a diameter of around 25 centimeters.
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This can take anything up to 40 years.
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As I've already mentioned, maple trees need the right conditions to grow and also to produce sap.
259
Why is this?
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Well, what happens is that during a cold night,
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the tree absorbs water from the soil and that rises through the tree's vascular system.
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But then in the warmer daytime, the change in temperature causes the water to be pushed back down to the bottom of the tree.
263
This continual movement up and down leads to the formation of the sap needed for maple syrup production.
264
When the tree is ready, it can be tapped, and this involves drilling a small hole into the trunk
265
and inserting a tube into it that ends in a bucket.
266
The trees can often take several taps, though the workers take care not to cause any damage to the healthy growth of the tree itself.
267
The sap that comes out of the trees consists of 98% water and 2% sugar and other nutrients.
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It has to be boiled so that much of that water evaporates.
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And this process has to take place immediately using what are called evaporators.
270
These are basically extremely large pans.
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The sap is poured into these.
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A fire is built, and the pans are then heated until the sap boils.
273
As it does this, the water evaporates, and the syrup begins to form.
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The evaporation process creates large quantities of steam, and the sap becomes thicker and denser,
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and at just the right moment when the sap is thick enough to be called maple syrup, the worker removes it from the heat.
276
After this process, something called sugar sand has to be filtered out as this builds up during the boiling
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and gives the syrup a cloudy appearance and a slightly gritty taste.
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Once this has been done, the syrup is ready to be packaged so that it can be used for a whole variety of products.
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It takes 40 liters of sap to produce 1 liter of maple syrup, so you can get an idea of how much is needed.
280
So that's the basic process.
281
In places like Quebec...
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That is the end of part four.
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You now have 10 minutes to transfer your answers to the answer sheet.
284
Thank you.
285
Thank you.
286
Thank you.
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이 레슨의 어휘와 말하기 포인트
이 B2 수준 말하기 레슨은 영상 “Cambridge IELTS 17 Listening Test 4 With answer |”을(를) 바탕으로 합니다. 가장 자주 반복되는 단어는 다음과 같습니다: staff, maple, syrup, hotel, tree. 이 영상에는 섀도잉할 문장 286개와 단어 3166개가 있습니다. 말하는 구간의 길이는 27:06입니다. 화자는 분당 약 117단어의 일정한 속도로 말해서 섀도잉하기에 편한 속도입니다. 단어의 84%가 영어에서 가장 많이 쓰이는 3,000단어에 속합니다. 나머지는 연습 전에 미리 확인해 두세요.
이 영상의 핵심 어휘
영상에서 가장 어려운 단어 15개를 발음, 뜻과 함께 정리했습니다.
| 단어 | 발음 | 뜻 |
|---|---|---|
| maple 명사 | /ˈmeɪpl̩/ | 단풍나무 |
| syrup 명사 | /ˈsɪɹ.əp/ | 시럽 |
| helmet 명사 | /ˈhɛlmɪt/ | 투구, 헬멧 |
| turnover 명사 | /ˈtɝnoʊvɚ/ | 영업 이익 |
| boil 동사 | /bɔɪ(ə)l/ | 비등하다, 끓다 |
| trunk 명사 | /tɹʌŋk/ | 그루 |
| pour 동사 | /poɹ/ | 붓다 |
| athlete 명사 | /ˈæθ.liːt/ | 육상 경기(陸上競技) 선수, 육상 선수 |
| classmate 명사 | /ˈklæs.meɪt/ | 동급생, 급우 |
| nutrient 명사 | /ˈnuː.tɹi.ənt/ | 영양소 |
| cyclist 명사 | /ˈsaɪ.klɪst/ | 자전거 타는 사람, 사이클리스트 |
| allergy 명사 | /ˈæl.əɹ.d͡ʒi/ | 알레르기 |
| daytime 명사 | /ˈdeɪtaɪm/ | 하루, 낮 |
| brewery 명사 | /ˈbɹuːəɹi/ | 양조장, 맥주 양조장 |
| firstly 부사 | /ˈfɜɹstli/ | 첫째로, 먼저 |
영상에 나오는 구동사
| 단어 | 발음 | 뜻 |
|---|---|---|
| come out 동사 | /ˌkʌm ˈaʊt/ | 나오다 |
| pick up 동사 | 줍다 | |
| put together 동사 | 조립하다 |
따라 말해 볼 만한 문장
영상에 나오는 짧고 완결된 문장으로, 일상 대화에서 그대로 쓸 수 있습니다:
- Do you do domestic cleaning?
- Do you have a basic cleaning package?
- Does your apartment have carpets?
- Would you like that done every week?
- What makes you say that?
이 영상의 문법
화자가 가장 많이 쓰는 문형을 영상 속 실제 표현과 함께 정리했습니다.
| 문형 | 영상 속 표현 |
|---|---|
| 현재완료 have/has + 과거분사 — 과거의 일이 지금도 관련이 있을 때 | I've only just moved · have worked · have experienced |
| 수동태 be + 과거분사 — 누가 하는지보다 무슨 일이 일어나는지에 초점 | will be played · can be done · should be given |
| 관계절 who / which + 절 — 사람이나 사물에 대한 추가 정보 | one who can · jobs which is · scheme, which is |
주의할 발음
화자는 don't, I'm, didn't 같은 축약형과 약화된 형태를 56번 사용합니다. 들리는 대로 짧게 발음하세요.
- “th” 소리: thorough /ˈθʌɹoʊ/, athlete /ˈæθ.liːt/, northeastern /ˌnorˈθiː.stɚn/, smoothly /ˈsmuːðli/, worthwhile /ˌwɜː(ɹ)θˈwaɪl/
- “sh”와 “zh” 소리: retention /ɹɪˈtɛnʃən/, partial /ˈpɑɹʃəl/
- 긴 단어 — 강세 위치에 주의: evaporate /ɪˈvæp.ə.ɹeɪt/, ingredient /ɪnˈɡɹiːdi.ənt/, cooperative /kuˈɑp.ɹətɪv/, diameter /daɪˈæmɪdɚ/, innovative /ˈɪn.əˌveɪtɪv/
한국어 화자가 어려워하는 소리:
- /f/ — ㅍ(/p/)으로 바꾸지 말고 윗니를 아랫입술에 대기: refine /ɹɪˈfaɪn/, firstly /ˈfɜɹstli/, fulfill /fʊlˈfɪl/, fortunate /ˈfɔɹ.t͡ʃə.nɪt/
- /v/ — ㅂ(/b/)과 구별하기: turnover /ˈtɝnoʊvɚ/, evaporate /ɪˈvæp.ə.ɹeɪt/, microwave /ˈmaɪkɹoʊˌweɪv/, cooperative /kuˈɑp.ɹətɪv/, supportive /səˈpɔɹtɪv/
- /r/과 /l/ 구별하기: allergy /ˈæl.əɹ.d͡ʒi/, firstly /ˈfɜɹstli/, worthwhile /ˌwɜː(ɹ)θˈwaɪl/, drill /dɹɪl/, partial /ˈpɑɹʃəl/
이 영상으로 연습하는 방법
- 먼저 말하지 않고 영상을 끝까지 듣고 모르는 단어를 적어 둡니다.
- 보통 속도로 한 문장씩 섀도잉하고, 화자의 리듬과 맞을 때까지 반복합니다.
- 자신의 목소리를 녹음해 원본과 비교하고, maple, syrup, helmet 같은 단어에 특히 주의합니다.
쉐도잉이란? 영어 실력을 빠르게 키우는 과학적 방법
쉐도잉(Shadowing)은 원래 전문 통역사 훈련을 위해 개발된 언어 학습 기법으로, 다언어 학자인 Dr. Alexander Arguelles에 의해 대중화된 방법입니다. 핵심 원리는 간단하지만 매우 강력합니다: 원어민의 영어를 들으면서 1~2초의 짧은 지연으로 즉시 소리 내어 따라 말하는 것——마치 '그림자(shadow)'처럼 화자를 따라가는 것입니다. 문법 공부나 수동적인 청취와 달리, 쉐도잉은 뇌와 입 근육이 동시에 실시간으로 영어를 처리하고 재현하도록 훈련합니다. 연구에 따르면 이 방법은 발음 정확도, 억양, 리듬, 연음, 청취력, 말하기 유창성을 크게 향상시킵니다. IELTS 스피킹 준비와 자연스러운 영어 소통을 원하는 분들에게 특히 효과적입니다.