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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?
16
Yes.
17
For a one-bedroom flat, we're probably looking at about two hours for a clean,
18
so we'd do a thorough clean of all surfaces in each room and polish them where necessary.
19
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.
25
Actually, I hardly ever use that, but can you do the fridge?
26
Sure.
27
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.
35
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.
47
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
52
which can improve the indoor air quality of your home by capturing up to 99% of all the dust in the air.
53
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.
57
So all our cleaners are very carefully selected.
58
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.
59
And of course, they have to provide references as well.
60
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.
63
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.
64
OK, well, that all sounds good.
65
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.
68
Right, so I'd like to go ahead and...
69
That is the end of part one.
70
You now have half a minute to check your answers.
71
Now turn to part two.
72
First, you have some time to look at questions 11 to 14.
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Now listen and answer questions 11 to 14.
74
As many of you here today have worked in the hotel industry for some time,
75
I'm sure you have experienced the problem of high staff turnover in your hotels.
76
Every hotel relies on having loyal and experienced members of staff who make sure that everything runs smoothly.
77
If staff are constantly changing, it can make life difficult for everyone.
78
But why do staff leave frequently in many hotels?
79
Of course, many hotel jobs, such as cleaning, are low-skilled and are not well paid.
80
A lot of managers think it's this and the long hours that are the main causes of high staff turnover.
81
But what they don't realise is that it's the lack of training in many hotel jobs which is a huge factor.
82
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,
84
and managers may have to cover some duties while waiting for new staff to arrive.
85
This means they don't have time to think about less immediate problems, such as how to improve their service.
86
When staff leave, it can also severely affect the colleagues they leave behind.
87
It has a negative effect on remaining staff who may start to feel that they too should be thinking about leaving.
88
So what can be done to change this situation?
89
Firstly, managers should stop making basic errors which leave their staff feeling upset and resentful.
90
When organising shifts, for example, make sure you never give certain staff preferential treatment.
91
All staff should be given some choice about when they work, and everyone should have to work some evening and weekend shifts.
92
If you treat staff fairly, they'll be more likely to step in and help when extra staff are needed.
93
Keeping staff happy has other tangible benefits for the business.
94
Take the Dunwich Hotel as an example.
95
It had been experiencing a problem with staff complaints, and in order to deal with this,
96
invested in staff training and improved staff conditions.
97
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.
99
Before you hear the rest of the conversation, you have some time to look at questions 15 to 20.
100
Now listen and answer questions 15 to 20.
101
Now I'd like to look at some ways you can reduce staff turnover in your hotels.
102
And I'll do this by giving some examples of hotels where I've done some training recently.
103
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.
106
Junior staff, at all levels, are regularly invited to meetings where their ideas are welcomed.
107
A year ago, the Portland recognised the need to invest in staff retention.
108
Their first step was to introduce a scheme for recognising talent amongst their employees.
109
The hope is that organising training for individuals with management potential will encourage them to stay with the business.
110
At Blue Water, managers decided to recognise 50 high achievers from across the company's huge hotel chain.
111
As a reward, they're sent on an all-expenses-paid trip abroad every year.
112
Fun is an important element in the trips, but there's also the opportunity to learn something useful.
113
This year's trip included a visit to a brewery, where staff learned about the new beer that would be served in the hotel.
114
Pentlow Hotels identified that retention of junior reception staff was an issue.
115
In order to encourage them to see that working in a hotel could be worthwhile and rewarding with good prospects,
116
they introduced a management programme.
117
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.
124
Okay, now I'd like to move...
125
That is the end of part two.
126
You now have half a minute to check your answers.
127
Now turn to part three.
128
First, you have some time to look at questions 21 to 24.
129
Now listen and answer questions 21 to 24.
130
Hi Thomas, how are you enjoying the course so far?
131
Yeah, I think it's good.
132
Remind me, why did you decide to study sports science?
133
Didn't you want to be a professional athlete when you were at school?
134
Yeah, that was my goal, and all my classmates assumed I would achieve it.
135
They thought I was brilliant.
136
That must have been a nice feeling.
137
I thought I could win anything.
138
There was no one who could run faster than me.
139
Exactly.
140
So what happened?
141
Did your mum and dad want you to be more academic?
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Not at all.
143
Perhaps they should have pushed me harder, though.
144
What do you mean?
145
I think I should have practised more.
146
What makes you say that?
147
Well, I went out to Kenya for a couple of weeks to train.
148
Really?
149
I didn't know that.
150
I was chosen to go there out of loads of kids
151
and run with some of the top teenage athletes in the world.
152
and I was so calm about it.
153
I just kept thinking how fortunate I was.
154
What a great chance this was.
155
Everyone back home was so proud of me.
156
But once we started competing, I very quickly realised I wasn't good enough.
157
That must have been a huge shock.
158
I thought, this can't be happening.
159
I was used to winning.
160
I'm sorry to hear that.
161
It's OK.
162
I'm over it now and I think it's much better to do a university course.
163
And this one has such a variety of sports-related areas.
164
It's going to be good.
165
Oh, I agree.
166
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.
169
So, Jian, have you thought of any ideas for the discussion session next week on technology and sport?
170
We have to cover more than one sport, don't we?
171
Yeah.
172
You know, we always think technology is about the future, but we could gather some ideas about past developments in sport.
173
Look at early types of equipment, perhaps.
174
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.
176
Yeah.
177
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?
183
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.
186
Wow!
187
Players have to protect themselves from getting hurt.
188
I mean, everyone wears one now.
189
Hmm, unlike the cycle helmet.
190
Well, unless you're a professional.
191
But you're right, many ordinary bikers don't wear a helmet.
192
Hey, look at these pictures of original helmet designs.
193
This one looks like an upside-down bowl.
194
Yet the woman's laughing.
195
She's so proud to be wearing it.
196
It says serious cyclists ended up with wet hair from all the hard exercise.
197
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.
203
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.
204
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.
213
But the balls let in water when it rained.
214
Oh, that would have made them much heavier.
215
That's right.
216
You can imagine the damage to players' necks when the ball was headed.
217
Oh, how painful that must have been.
218
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.
224
Now listen and answer questions 31 to 40.
225
Hello, everyone.
226
Today, we're going to look at another natural food product, and that's maple syrup.
227
What is this exactly?
228
Well, maple syrup looks rather like clear honey, but it's not made by bees.
229
It's produced from the plant fluid, or sap, inside the maple tree, and that makes maple syrup a very natural product.
230
Maple syrup is a thick, golden, sweet-tasting liquid that can be bought in bottles or jars
231
and poured onto foods such as waffles and ice cream or used in the baking of cakes and pastries.
232
It contains no preservatives or added ingredients, and it provides a healthy alternative to refined sugar.
233
Let's just talk a bit about the maple tree itself, which is where maple syrup comes from.
234
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.
235
However, they'll only do this if another important criterion is fulfilled,
236
which is that they must have full or partial sun exposure during the day and very cool nights.
237
And I'll talk more about that in a minute.
238
There are only certain parts of the world that provide all these conditions.
239
One is Canada.
240
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.
243
In fact, Canada produces over two-thirds of the world's maple syrup,
244
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?
246
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,
250
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.
252
Since that time, improvements have been made to the process, but it has changed very little overall.
253
So, let's look at the production of maple syrup today.
254
Clearly, the maple forests are a valuable resource in many Canadian and North American communities.
255
The trees have to be well looked after,
256
and they cannot be used to make syrup until the trunks reach a diameter of around 25 centimeters.
257
This can take anything up to 40 years.
258
As I've already mentioned, maple trees need the right conditions to grow and also to produce sap.
259
Why is this?
260
Well, what happens is that during a cold night,
261
the tree absorbs water from the soil and that rises through the tree's vascular system.
262
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.
268
It has to be boiled so that much of that water evaporates.
269
And this process has to take place immediately using what are called evaporators.
270
These are basically extremely large pans.
271
The sap is poured into these.
272
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.
274
The evaporation process creates large quantities of steam, and the sap becomes thicker and denser,
275
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
277
and gives the syrup a cloudy appearance and a slightly gritty taste.
278
Once this has been done, the syrup is ready to be packaged so that it can be used for a whole variety of products.
279
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...
282
That is the end of part four.
283
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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Từ vựng và ghi chú luyện nói cho bài học này
Bài luyện nói trình độ B2 này dựa trên video “Cambridge IELTS 17 Listening Test 4 With answer |”. Những từ được nhắc lại nhiều nhất trong bài: staff, maple, syrup, hotel, tree. Video này có 286 câu và 3166 từ để luyện shadowing. Phần lời nói dài 27:06. Người nói giữ tốc độ đều, khoảng 117 từ mỗi phút, vừa sức để nói đuổi theo. 84% số từ nằm trong 3.000 từ tiếng Anh thông dụng nhất; phần còn lại nên xem trước khi luyện.
Từ vựng quan trọng trong video
15 từ khó nhất trong video, kèm phiên âm và nghĩa:
| Từ | Phiên âm | Nghĩa |
|---|---|---|
| maple danh từ | /ˈmeɪpl̩/ | phong, thích |
| syrup danh từ | /ˈsɪɹ.əp/ | xi-rô |
| helmet danh từ | /ˈhɛlmɪt/ | mũ bảo hiểm, nón bảo hiểm |
| turnover danh từ | /ˈtɝnoʊvɚ/ | doanh thu |
| boil động từ | /bɔɪ(ə)l/ | đun, đun sôi |
| thorough tính từ | /ˈθʌɹoʊ/ | hoàn toàn |
| trunk danh từ | /tɹʌŋk/ | thân cây |
| pour động từ | /poɹ/ | đổ, rót |
| evaporate động từ | /ɪˈvæp.ə.ɹeɪt/ | bốc hơi, bay hơi |
| athlete danh từ | /ˈæθ.liːt/ | vận động viên |
| classmate danh từ | /ˈklæs.meɪt/ | bạn cùng lớp |
| nutrient danh từ | /ˈnuː.tɹi.ənt/ | chất dinh dưỡng, dưỡng chất |
| allergy danh từ | /ˈæl.əɹ.d͡ʒi/ | dị ứng |
| daytime danh từ | /ˈdeɪtaɪm/ | ban ngày |
| brewery danh từ | /ˈbɹuːəɹi/ | nhà máy bia |
Cụm động từ bạn sẽ nghe
| Từ | Nghĩa |
|---|---|
| pick up động từ | nhặt, lượm |
Những câu đáng luyện lại
Các câu ngắn, trọn ý trong video mà bạn có thể dùng lại khi giao tiếp hằng ngày:
- 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?
Ngữ pháp trong video
Những cấu trúc người nói dùng nhiều nhất, kèm đúng cụm từ trong video:
| Cấu trúc | Trong video |
|---|---|
| Thì hiện tại hoàn thành have/has + quá khứ phân từ — việc đã xảy ra nhưng còn liên quan đến hiện tại | I've only just moved · have worked · have experienced |
| Câu bị động be + quá khứ phân từ — nhấn vào việc xảy ra, không phải người làm | will be played · can be done · should be given |
| Mệnh đề quan hệ who / which + mệnh đề — thêm thông tin về người hoặc vật | one who can · jobs which is · scheme, which is |
Phát âm cần chú ý
Người nói dùng 56 dạng rút gọn, ví dụ don't, I'm, didn't. Hãy nói theo dạng ngắn đúng như bạn nghe.
- Âm “th”: thorough /ˈθʌɹoʊ/, athlete /ˈæθ.liːt/, northeastern /ˌnorˈθiː.stɚn/, smoothly /ˈsmuːðli/, worthwhile /ˌwɜː(ɹ)θˈwaɪl/
- Âm “sh” và “zh”: retention /ɹɪˈtɛnʃən/, partial /ˈpɑɹʃəl/
- Từ dài — đặt trọng âm cho đúng: evaporate /ɪˈvæp.ə.ɹeɪt/, ingredient /ɪnˈɡɹiːdi.ənt/, cooperative /kuˈɑp.ɹətɪv/, diameter /daɪˈæmɪdɚ/, innovative /ˈɪn.əˌveɪtɪv/
Những âm người Việt thường gặp khó:
- Cụm phụ âm cuối — đọc đủ từng âm, đừng nuốt âm cuối: trunk /tɹʌŋk/, nutrient /ˈnuː.tɹi.ənt/, cyclist /ˈsaɪ.klɪst/, ingredient /ɪnˈɡɹiːdi.ənt/, bark /bɑɹk/
- Âm /tʃ/, /dʒ/ và /ʒ/ — tiếng Việt không có, đừng đọc thành “ch” hay “gi”: allergy /ˈæl.əɹ.d͡ʒi/, tangible /ˈtæn.d͡ʒə.bəl/, moisture /ˈmɔɪs.t͡ʃɚ/, fortunate /ˈfɔɹ.t͡ʃə.nɪt/, arrange /əˈɹeɪnd͡ʒ/
- Âm /æ/ — mở miệng rộng hơn âm “e”: evaporate /ɪˈvæp.ə.ɹeɪt/, athlete /ˈæθ.liːt/, classmate /ˈklæs.meɪt/, allergy /ˈæl.əɹ.d͡ʒi/, tangible /ˈtæn.d͡ʒə.bəl/
Cách luyện với video này
- Nghe hết video một lần, chưa cần nói, và ghi lại những từ bạn chưa biết.
- Nói đuổi từng câu ở tốc độ bình thường, lặp lại mỗi câu đến khi nhịp của bạn khớp với người nói.
- Ghi âm giọng mình rồi so với bản gốc, chú ý các từ như maple, syrup, helmet.
Phương Pháp Shadowing Là Gì?
Shadowing là kỹ thuật học ngôn ngữ có cơ sở khoa học, ban đầu được phát triển cho chương trình đào tạo phiên dịch viên chuyên nghiệp và được phổ biến rộng rãi bởi nhà đa ngôn ngữ học Dr. Alexander Arguelles. Nguyên lý cốt lõi đơn giản nhưng cực kỳ hiệu quả: bạn nghe tiếng Anh của người bản xứ và lặp lại to ngay lập tức — như một "cái bóng" (shadow) đuổi theo người nói với độ trễ chỉ 1–2 giây. Khác với luyện ngữ pháp hay học từ vựng bị động, Shadowing buộc não bộ và cơ miệng phải đồng thời xử lý và tái tạo ngôn ngữ thực tế. Các nghiên cứu khoa học xác nhận phương pháp này cải thiện đáng kể phát âm, ngữ điệu, nhịp điệu, nối âm, kỹ năng nghe và độ lưu loát khi nói — đặc biệt hiệu quả cho người luyện IELTS Speaking và muốn giao tiếp tiếng Anh tự nhiên như người bản ngữ.