Shadowing Practice: CAE 4 -O-TEST 2 PART 1 - Learn English Speaking with Video
Ders oluşturuluyor...
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.
📺 Aynı Kanal
A2143
DICTATION2 UNIT15
KidsTeensDaily Conversation
A2230
DICTATION2 UNIT14
KidsTeensDaily Conversation
A2253
DICTATION2 UNIT13
KidsTeensDaily Conversation
A255
DICTATION1 UNIT9
TeensDaily ConversationHigh School Students
A296
DICTATION1 UNIT8
KidsTeensHigh School Students
A284
DICTATION1 UNIT7
TeensDaily ConversationHigh School Students
A2273
DICTATION2 UNIT12
KidsTeensDaily Conversation
B1276
DICTATION2 UNIT11
Daily ConversationHigh School StudentsUniversity Students
C19
CAE TEST6 PART1
Cambridge Exam PrepUniversity StudentsWorking Adults
B1193
DICTAYON2 UNIT9
Daily ConversationHigh School StudentsUniversity Students
B1199
DICTATION2 UNIT10
Daily ConversationHigh School StudentsUniversity Students
C11
CAE TEST6 PART4
Cambridge Exam PrepUniversity StudentsWorking Adults
C12
CAE TEST6 PART3
Cambridge Exam PrepUniversity StudentsWorking Adults
C11
CAE TEST6 PART2
Cambridge Exam PrepUniversity StudentsWorking Adults
B21
CAE9 O TEST1 PART2
Business EnglishDaily ConversationHigh School Students
A2571
LISTENING DICTATION 2 UNIT 3
KidsTeensDaily Conversation
B113
DICTATION3 UNIT6
Daily ConversationHigh School StudentsUniversity Students
A2205
DICTATION1 UNIT5
TeensHigh School Students
A22
ket 10 o test 3 part 3
Cambridge Exam PrepKidsTeens
A2254
LISTENING DICTATION 1 UNIT 2
TeensDaily ConversationHigh School Students
✨ Video Öner
C11
75 cümleler
CAE TEST1 PART2
Cambridge Exam PrepUniversity StudentsWorking Adults
B21
79 cümleler
Why Is It Called “Ketchup” and Not Just Tomato Sauce?
Daily ConversationUniversity StudentsWorking Adults
C17
101 cümleler
Prawn Bisque with Queensland Tiger Prawns | HOLY BASIL RECIPES
Business EnglishUniversity StudentsWorking Adults
C14
121 cümleler
CAE2 O TEST 2 PART 3
Cambridge Exam PrepUniversity StudentsWorking Adults
C15
55 cümleler
Cambridge 15 Test 3 Section 4 Listening
IELTS PrepCambridge Exam PrepUniversity Students
B21
149 cümleler
Uncle Roger Found THE MOST IMPRESSIVE FRIED RICE
Business EnglishDaily ConversationUniversity Students
C140
27 cümleler
D20_ALBRECHT FUND SHADOWING_BUN CHA
Daily ConversationUniversity StudentsWorking Adults
![[CAM 11] Test 2 Section 2](https://img.youtube.com/vi/Xh8lKulONtc/mqdefault.jpg)
C12
47 cümleler
[CAM 11] Test 2 Section 2
Cambridge Exam PrepBusiness EnglishDaily Conversation
B21
118 cümleler
How to Make a Pepper Sauce - The Secrets of Sauces
Business EnglishUniversity StudentsWorking Adults
C11
359 cümleler
C1 Advanced (CAE) Listening Test 66 with answers
Cambridge Exam PrepUniversity StudentsWorking Adults
B11
24 cümleler
Fish Sauce – The Soul of Vietnamese Cuisine 🐟🇻🇳 | Nước Mắm Explained
Travel EnglishDaily ConversationUniversity Students
C12
40 cümleler
Monosodium Glutamate (MSG) With Answers | IELTS LISTENING SECTION-4
IELTS PrepUniversity StudentsWorking Adults
Bu dersin kelimeleri ve konuşma notları
Bu C1 seviyesindeki konuşma dersi “CAE 4 -O-TEST 2 PART 1” videosuna dayanıyor. En çok tekrarlanan kelimeler: sauce, bottle, ingredients, aquaba, word. Bu videoda gölgeleme çalışması için 67 cümle ve 942 kelime var. Konuşma bölümü 7:25 sürüyor. Konuşmacı dakikada yaklaşık 127 kelimelik dengeli bir hızla konuşuyor; gölgeleme için rahat bir tempo. Kelimelerin yalnızca %79’i İngilizcede en sık kullanılan 3.000 kelime arasında, bu yüzden kelime dağarcığı zorlayıcı.
Bu videodaki önemli kelimeler
Videodaki en ileri düzey 13 kelime, telaffuzu ve anlamıyla:
| Kelime | Telaffuz | Anlam |
|---|---|---|
| ingredient isim | /ɪnˈɡɹiːdi.ənt/ | içerik, malzeme |
| anchovy isim | /ˈænˌt͡ʃoʊ.vi/ | hamsi |
| concoct fiil | /kənˈkɒkt/ | meczetmek |
| maturation isim | olgunlaşma | |
| molasses isim | /məˈlæsɪz/ | melas |
| litre isim | /ˈli.tɚ/ | litre |
| cellar isim | /ˈsɛləɹ/ | bodrum, kiler |
| behold fiil | /bɪˈhəʊld/ | bakmak |
| spicy sıfat | /ˈspaɪsi/ | çeşnili, baharatlı |
| explorer isim | /ɛkˈsplɔːɹə(ɹ)/ | gezgin, araştırıcı |
| stir fiil | /stɝ/ | karıştırmak |
| steak isim | /steɪk/ | biftek |
| shelf isim | /ʃɛlf/ | sergen, raf |
Dikkat edilecek telaffuzlar
- Uzun kelimeler — vurguyu doğru yere koyun: ingredient /ɪnˈɡɹiːdi.ənt/, indefinite /ɪnˈdɛfɪnɪt/, miraculous /mɪˈɹæk.jʊ.ləs/
Türkçe konuşanların zorlandığı sesler:
- Kelime başındaki ünsüz kümesi — araya ünlü eklemeyin: spicy /ˈspaɪsi/, stir /stɝ/, steak /steɪk/
- /æ/ — “e”den daha açık: anchovy /ˈænˌt͡ʃoʊ.vi/, miraculous /mɪˈɹæk.jʊ.ləs/, molasses /məˈlæsɪz/, tamarin /ˈtæməɹɪn/, vat /væt/
Bu videoyla nasıl çalışılır
- Videonun tamamını konuşmadan bir kez dinleyin ve bilmediğiniz kelimeleri not edin.
- Normal hızda cümle cümle tekrar edin; ritminiz konuşmacıyla aynı olana kadar her cümleyi yineleyin.
- Kendinizi kaydedin ve orijinaliyle karşılaştırın; ingredient, anchovy, concoct gibi kelimelere özellikle dikkat edin.
Gölgeleme Tekniği Nedir?
Gölgeleme, başlangıçta profesyonel tercüman eğitimi için geliştirilen ve çok dilli Dr. Alexander Arguelles tarafından popüler hale getirilen, bilim destekli bir dil öğrenme tekniğidir. Yöntem basit ama güçlüdür: ana dili İngilizce olan bir sesi dinler ve hemen yüksek sesle tekrar edersiniz — konuşmacıyı 1-2 saniye gecikmeyle takip eden bir gölge gibi. Pasif dinleme veya dilbilgisi alıştırmalarının aksine, gölgeleme beyninizi ve ağız kaslarınızı gerçek konuşma kalıplarını eşzamanlı olarak işlemeye ve yeniden üretmeye zorlar. Araştırmalar, telaffuz doğruluğu, tonlama, ritim, bağlı konuşma, dinleme anlama ve konuşma akıcılığını önemli ölçüde geliştirdiğini göstermektedir — bu da onu IELTS Konuşma hazırlığı ve gerçek dünya İngilizce iletişimi için en etkili yöntemlerden biri yapar.