Shadowing Practice: CAE 4 -O-TEST 2 PART 1 - Learn English Speaking with Video
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1
And now, Joan Yates discovers the origins of aquaba sauce.
2
The Australians say it's absolutely brilliant on barbecues.
3
The French claim it brings out the piquancy of steak tartare.
4
And there's nothing the Chinese like better than to dip their dim sum in it.
5
In fact, aquaba sauce is a product that's on the tip of just about everyone's tongue.
6
Maurice Bond started it all on his return to the town of Charlton in England from India in 1835.
7
At a chemist's shop in Tower Street, he handed over a secret recipe for a special spicy sauce.
8
Mr John Ford was behind the counter, and so was Mr William Stott.
9
They had the knowledge.
10
They concocted the ingredients, and they kept a little for themselves.
11
One day, when they were clearing the cellar out, they found it, dusted it off, brought it back up, tried it, and Eureka!
12
Aquaba sauce.
13
They then began commercial production in 1837, each bottle bearing the words genuine and original on labels.
14
A High Court order would later prevent other sauce manufacturers from using these words these words.
15
In 1904 came royal approval, the ultimate acclaim, and with the help of explorers,
16
Akwaaba Source started to reach many parts of the world.
17
For example, Colonel Middleton was on his way to China
18
and he stopped off in Tibet to pay his respects to the High Priest, the High Lama.
19
He found that the poor old High Lama was not very well, so he left some of the source and proceeded on his way.
20
He came back some two or three years later, called in to see how things were,
21
and lo and behold the High Lama had made a miraculous recovery.
22
Until the 1950s, Akawaba sauce bottles were hand wrapped in special paper.
23
In the US, they continue the tradition to this day.
24
The ingredients are on the bottle for all to see.
25
Molasses from the West Indies, anchovies from the Mediterranean, tamarins from India.
26
But what happens to these ingredients behind the closed doors of
27
the Akawaba factory remains a closely guarded secret known only to four key employees.
28
Inside the making house, in vats holding 30,000 litres, the young sauce is matured for months on end.
29
In two other locations, there are the lines of maturation vessels, in which the separate ingredients stand for three years.
30
Eventually, they're brought together and slowly stirred.
31
They produce 12 million bottles a year in the UK alone, and they make it under licence in the US, Canada and Australia.
32
Its shelf life, they claim, is indefinite.
33
They still pass on the original recipe by word of mouth, and they still retain the distinctive long-necked glass chemist's bottle.
34
After all, to change the design or go for plastic would be to change a winning formula.
35
Now you will hear the recording again.
36
And now Joan Yates discovers the origins of a quaba sauce.
37
The Australians say it's absolutely brilliant on barbecues.
38
The French claim it brings out the piquancy of steak tartare, and there's nothing the Chinese like better than to dip their dim sum in it.
39
In fact, aquaba sauce is a product that's on the tip of just about everyone's tongue.
40
Maurice Bond started it all on his return to the town of Charlton in England, from India in 1835.
41
At a chemist's shop in Tower Street, he handed over a secret recipe for a special spicy sauce.
42
Mr John Ford was behind the counter, and so was Mr William Stott.
43
They had the knowledge.
44
They concocted the ingredients, and they kept a little for themselves.
45
One day, when they were clearing the cellar out, they found it, dusted it off,
46
brought it back up, tried it and Eureka, Aquaba sauce.
47
They then began commercial production in 1837, each bottle bearing the words genuine and original on labels.
48
A High Court order would later prevent other sauce manufacturers from using these words.
49
In 1904 came royal approval, the ultimate acclaim, and with the help of explorers,
50
Aquaba sauce started to reach many parts of the world.
51
For example, Colonel Middleton was on his way to China, and he stopped off in Tibet to pay his respects to the High Priest, the High Lama.
52
He found that the poor old High Lama was not very well, so he left him some of the sauce and proceeded on his way.
53
He came back some two or three years later, called in to see how things were, and lo and behold, the High Lama had made a miraculous recovery.
54
Until the 1950s, Akawaba sauce bottles were hand-wrapped in special paper.
55
In the US, they continue the tradition to this day.
56
The ingredients are on the bottle for all to see.
57
Molasses from the West Indies, anchovies from the Mediterranean, tamarins from India.
58
But what happens to these ingredients behind the closed doors of the Aquaba factory
59
remains a closely guarded secret known only to four key employees.
60
Inside the making house, in vats holding 30,000 litres, the young source is matured for months on end.
61
In two other locations, there are the lines of maturation vessels in which the separate ingredients stand for three years.
62
Eventually, they're brought together and slowly stirred.
63
They produce 12 million bottles a year in the UK alone, and they make it under licence in the US, Canada and Australia.
64
Its shelf life, they claim, is indefinite.
65
They still pass on the original recipe by word of mouth, and they still retain the distinctive long-necked glass chemist's bottle.
66
After all, to change the design or go for plastic would be to change a winning formula.
67
That is the end of part one.
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Woordenschat en spreektips bij deze les
Deze spreekles op niveau C1 is gebaseerd op de video “CAE 4 -O-TEST 2 PART 1”. Deze woorden komen het vaakst terug: sauce, bottle, ingredients, aquaba, word. Deze video bevat 67 zinnen en 942 woorden om na te spreken. Het gesproken deel duurt 7:25. De spreker praat in een gelijkmatig tempo van ongeveer 127 woorden per minuut, prettig om te shadowen. Slechts 79% van de woorden hoort bij de 3.000 meest gebruikte Engelse woorden, dus de woordenschat is pittig.
Belangrijke woorden in deze video
De 15 moeilijkste woorden uit de video, met uitspraak en betekenis:
| Woord | Uitspraak | Betekenis |
|---|---|---|
| ingredient zelfstandig naamwoord | /ɪnˈɡɹiːdi.ənt/ | ingrediënt |
| acclaim werkwoord | /əˈkleɪm/ | uitroepen, juichen |
| anchovy zelfstandig naamwoord | /ˈænˌt͡ʃoʊ.vi/ | ansjovis |
| concoct werkwoord | /kənˈkɒkt/ | samenstellen, in elkaar flansen |
| miraculous bijvoeglijk naamwoord | /mɪˈɹæk.jʊ.ləs/ | miraculeus, verwonderlijk |
| molasses zelfstandig naamwoord | /məˈlæsɪz/ | melasse |
| tamarin zelfstandig naamwoord | /ˈtæməɹɪn/ | tamarin |
| litre zelfstandig naamwoord | /ˈli.tɚ/ | liter |
| cellar zelfstandig naamwoord | /ˈsɛləɹ/ | kelder |
| behold werkwoord | /bɪˈhəʊld/ | aanschouwen |
| spicy bijvoeglijk naamwoord | /ˈspaɪsi/ | scherp, pikant |
| explorer zelfstandig naamwoord | /ɛkˈsplɔːɹə(ɹ)/ | verkenner, ontdekker |
| stir werkwoord | /stɝ/ | roeren |
| steak zelfstandig naamwoord | /steɪk/ | biefstuk, steak |
| shelf zelfstandig naamwoord | /ʃɛlf/ | schap, rek |
Phrasal verbs die je zult horen
| Woord | Betekenis |
|---|---|
| back up werkwoord | teruggaan |
| come back werkwoord | terugkomen |
| hand over werkwoord | overhandigen |
Uitspraak om op te letten
- Lange woorden — let op de klemtoon: ingredient /ɪnˈɡɹiːdi.ənt/, indefinite /ɪnˈdɛfɪnɪt/, miraculous /mɪˈɹæk.jʊ.ləs/
Klanken die Nederlandstaligen lastig vinden:
- Stemhebbende eindmedeklinker — /b/, /d/, /g/, /z/, /v/ niet verscherpen: molasses /məˈlæsɪz/, behold /bɪˈhəʊld/, distinctive /dɪˈstɪŋktɪv/
- /æ/ — opener dan de Nederlandse “e”: anchovy /ˈænˌt͡ʃoʊ.vi/, miraculous /mɪˈɹæk.jʊ.ləs/, molasses /məˈlæsɪz/, tamarin /ˈtæməɹɪn/, vat /væt/
Zo oefen je met deze video
- Luister de hele video één keer zonder te spreken en noteer de woorden die je niet kent.
- Spreek zin voor zin na op normale snelheid en herhaal elke zin tot je ritme gelijk is aan dat van de spreker.
- Neem jezelf op en vergelijk met het origineel; let daarbij op woorden als ingredient, acclaim, anchovy.
Wat is de Shadowing-techniek?
Shadowing is een wetenschappelijk onderbouwde taalleermethode die oorspronkelijk is ontwikkeld voor professionele tolkentraining en gepopulariseerd door polyglot Dr. Alexander Arguelles. De methode is eenvoudig maar krachtig: je luistert naar native Engelse audio en herhaalt het onmiddellijk hardop — als een schaduw die de spreker volgt met slechts 1–2 seconden vertraging. In tegenstelling tot passief luisteren of grammaticadrills, dwingt shadowing je hersenen en mondspieren om echte spraakpatronen tegelijkertijd te verwerken en te reproduceren. Onderzoek toont aan dat het de uitspraaknauwkeurigheid, intonatie, ritme, verbonden spraak, luisterbegrip en spreekvaardigheid aanzienlijk verbetert — waardoor het een van de meest effectieve methoden is voor IELTS Speaking-voorbereiding en echte Engelse communicatie.