Shadowing Practice: Ielts-CAM 19| Listening-Test1-Part 3 - Learn English Speaking with Video
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Part 3.
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You will hear two food science students called Marie and Colin discussing their final year projects.
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First, you have some time to look at questions 21 to 24.
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Now listen carefully and answer questions 21 to 24.
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I haven't seen you for a bit, Marie.
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No, I've been busy with my project.
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You're making a vegan alternative to eggs, aren't you?
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Something that doesn't use animal products.
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Yes, I'm using chickpeas.
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I had two main aims when I first started looking for an alternative to eggs.
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But actually, I've found chickpeas have got more advantages.
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Right.
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But how about your project on reusing waste food?
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You were looking at bread, weren't you?
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Yes, it's been hard work, but I've enjoyed it.
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The basic process was quite straightforward, breaking the stale bread down to a paste, then reforming it.
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But you were using 3D printing, weren't you, to make the paste into biscuits?
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Yeah, I'd used that before, but in this project I had time to play around with different patterns for the biscuits
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and finding how I could add fruit and vegetables to make them a more appetising colour,
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and I was really pleased with what I managed to produce.
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It must have been a great feeling to make something appetising out of bits of old bread
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that would have been thrown away otherwise.
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It was.
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And I'm hoping that some of the restaurants in town will be interested in the biscuits.
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I'm going to send them some samples.
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I came across something on the internet yesterday that might interest you.
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It was a company that's developed touch-sensitive sensors for food labels.
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It's a special sort of label on the food package When the label's smooth,
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the food is fresh And then when you can feel bumps on the label, that means the food's gone bad It started off as a
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project to help visually impaired people know whether food was fit to eat or not Interesting!
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So, just solid food?
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No, things like milk and juice as well But actually,
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I thought it might be really good for drug storage in hospitals and pharmacies.
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Right.
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And coming back to food, maybe it'd be possible to use it for other things besides freshness,
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like how many kilograms a joint of meat is, for example.
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Yes, there's all sorts of possibilities.
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Before you hear the rest of the discussion, you have some time to look at questions 25 to 30.
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Now listen and answer questions 25 to 30.
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I was reading an article about food trends predicting how eating habits might change in the next few years.
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Oh, things like more focus on local products.
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That seems so obvious, but the shops are still full of imported foods foods.
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Yes, they need to be more proactive to address that.
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And somehow motivate consumers to change, yes.
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One thing everyone's aware of is the need for a reduction in unnecessary packaging.
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But just about everything you buy in supermarkets is still covered in plastic.
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The government needs to do something about it.
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Absolutely, it's got to change.
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Do you think there'll be more interest in gluten and lactose free food?
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For people with allergies or food intolerances?
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I don't know.
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Lots of people I know have been buying that type of food for years now.
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Yes, even if they haven't been diagnosed with an allergy.
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That's right.
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One thing I've noticed is the number of branded products related to celebrity chefs.
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People watch them cooking on TV and then buy things like spice mixes or frozen foods with the chef's name on.
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I bought something like that once, but I won't again.
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Yeah, I bought a ready-made spice mix for chicken, which was supposed to be used by a chef I'd seen on television,
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and it didn't actually taste of anything.
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Hmm.
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Did the article mention ghost kitchens used to produce takeaway food?
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No. What are they?
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Well, they might have the name of a restaurant, but actually they're a cooking facility just for delivery meals.
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The public don't ever go there.
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But people aren't aware of that.
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It's all kept very quiet
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so people don't realize the food's not actually from the restaurant right did you know more
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and more people are using all sorts of different mushrooms now
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to treat different health concerns things like heart problems hmm they
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might be taking a big risk there yes it's hard to know which varieties are safe to eat anyway maybe now
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That is the end of part three.
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You now have 30 seconds to check your answers to part three.
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Woordenschat en spreektips bij deze les
Deze spreekles op niveau B2 is gebaseerd op de video “Ielts-CAM 19”. Deze woorden komen het vaakst terug: project, questions, biscuits, label, bread. Deze video bevat 72 zinnen en 763 woorden om na te spreken. Het gesproken deel duurt 6:35. De spreker praat in een gelijkmatig tempo van ongeveer 116 woorden per minuut, prettig om te shadowen. 82% van de woorden hoort bij de 3.000 meest gebruikte Engelse woorden; de rest kun je beter vooraf bekijken.
Belangrijke woorden in deze video
De 15 moeilijkste woorden uit de video, met uitspraak en betekenis:
| Woord | Uitspraak | Betekenis |
|---|---|---|
| biscuit zelfstandig naamwoord | /ˈbɪs.kɪt/ | biscuit, koekje |
| chickpea zelfstandig naamwoord | /ˈt͡ʃɪkˌpiː/ | kikkererwt |
| allergy zelfstandig naamwoord | /ˈæl.əɹ.d͡ʒi/ | allergie |
| pasta zelfstandig naamwoord | /ˈpɑ.stə/ | deegwaren, pasta |
| spouse zelfstandig naamwoord | /spaʊ̯s/ | echtgenoot, eega |
| diagnose werkwoord | /ˈdaɪ.əɡˌnoʊs/ | diagnosticeren |
| freshness zelfstandig naamwoord | /ˈfɹɛʃnəs/ | frisheid, versheid |
| impair werkwoord | /ɪmˈpɛɹ/ | beschadigen, verzwakken |
| intolerance zelfstandig naamwoord | /ɪnˈtɑ.lə.ɹəns/ | onverdraagzaamheid, intolerantie |
| kilogram zelfstandig naamwoord | /ˈkɪləɡɹæm/ | kilogram |
| lactose zelfstandig naamwoord | /ˈlæk.toʊs/ | lactose, melksuiker |
| proactive bijvoeglijk naamwoord | /pɹoʊˈæk.tɪv/ | proactief |
| takeaway zelfstandig naamwoord | /ˈteɪkəweɪ/ | afhaalmaaltijd |
| motivate werkwoord | /ˈmoʊ.tɪ.veɪt/ | motiveren |
| gluten zelfstandig naamwoord | /ˈɡluːtən/ | gluten |
Phrasal verbs die je zult horen
| Woord | Betekenis |
|---|---|
| come across werkwoord | overkomen |
| throw away werkwoord | weggooien |
Zinnen om te herhalen
Korte, volledige zinnen uit de video die je in alledaagse gesprekken kunt gebruiken:
- No, I've been busy with my project.
- You're making a vegan alternative to eggs, aren't you?
- You were looking at bread, weren't you?
- Yes, it's been hard work, but I've enjoyed it.
- I'm going to send them some samples.
Grammatica in deze video
De structuren die de spreker het meest gebruikt, met de exacte woorden uit de video:
| Structuur | In de video |
|---|---|
| Present perfect have/has + voltooid deelwoord — iets uit het verleden dat nu nog telt | haven't seen · I've been · I've found |
| Lijdende vorm be + voltooid deelwoord — het gaat om wat er gebeurt, niet om wie het doet | have been thrown · is still covered · been diagnosed |
Uitspraak om op te letten
De spreker gebruikt 25 samentrekkingen en verkorte vormen, zoals I've, don't, I'm. Spreek ze kort uit, zoals je ze hoort.
- De klanken “sh” en “zh”: freshness /ˈfɹɛʃnəs/, mushroom /ˈmʌʃˌɹuːm/
- Lange woorden — let op de klemtoon: appetizing /ˈæp.ə.taɪz.ɪŋ/, intolerance /ɪnˈtɑ.lə.ɹəns/, visually /ˈvɪzju.əli/, supermarket /ˌsupɚˈmɑɹkət/, unnecessary /ʌnˈnɛs.əˌsɛɹ.i/
Klanken die Nederlandstaligen lastig vinden:
- Stemhebbende eindmedeklinker — /b/, /d/, /g/, /z/, /v/ niet verscherpen: proactive /pɹoʊˈæk.tɪv/, straightforward /ˌstɹeɪtˈfɔː(ɹ)wə(ɹ)d/, freeze /ˈfɹiːz/
- /æ/ — opener dan de Nederlandse “e”: appetizing /ˈæp.ə.taɪz.ɪŋ/, allergy /ˈæl.əɹ.d͡ʒi/, kilogram /ˈkɪləɡɹæm/, lactose /ˈlæk.toʊs/, proactive /pɹoʊˈæk.tɪv/
- /g/ — een harde plofklank, geen Nederlandse “g”: diagnose /ˈdaɪ.əɡˌnoʊs/, kilogram /ˈkɪləɡɹæm/, gluten /ˈɡluːtən/, vegan /ˈviːɡən/
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 biscuit, chickpea, allergy.
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.