English Recordings

Good morning Muggles!
I am a Potions Master.
I have got long straight black hair.
I have got a square face and black eyes.
I haven’t got dimples, I haven’t got a beard and I haven’t got a moustache.
I am 38 years old and I am from England.
I am of average height and of average build.

Hi!
I have got long wavy white hair.
I am tall.
I am not fat, I am rather slim.
I am from England not from Scotland.
I am a headmaster.
I have got a long face and a very long beard.
I have also got blue eyes.
I am 150 years old.

Hey guys!
You can’t miss me, I am very tall!
I have got a beard, black eyes and a square face.
I have got brown curly hair and I am fat.
I am 89 years old and English.
I am a professor of care of magical creatures and a gatekeeper.

a funny duck
a good bull
a hot dog
a big pig
a red hen
a black cat
an American gorilla
a purple bird
a blue kangaroo
a small horse
a green seal
a dark shark
a wild tiger
a brown cow
an old goat
a fearful deer
a grey snake
a scary bear
a yellow yak
a mother hamster
a giant giraffe
a shy sheep
a Chinese cheetah
a thin panther

• What is your name?
• How old are you?
• Are you male or female?
• Are you married or single?
• What is your occupation? (=job)
• Are you able to (=can you) read and write?
• What country are you from?
• What is your race?
• What is the name and address of a relative from your native country?
• What is your final destination in America?
• Who paid for your passage?
• How much money do you have with you?
• Have you been to America before?
• Are you meeting a relative here in America? Who?
• Have you been in a prison, almshouse, or institution for care of the insane?
• Are you a polygamist? Are you an anarchist?
• Are you coming to America for a job? Where will you work? • What is the condition of your health?
• Are you deformed or crippled?
• How tall are you?
• What color are your eyes/hair?
• Do you have any identifying marks? (scars, birthmarks, tattoos)
• Where were you born? (list country and city)
• Who was the first President of America?
• What are the colors of our flag?
• How many stripes are on our flag? How many stars?
• What is the 4th of July?
• What is the Constitution?
• What are the three branches in our government?
• Which President freed the slaves?
• Can you name the 13 original Colonies?
• Who signs bills into law?
• Who is the current President of the United States?
• What is America’s national anthem called?

The donkey's favourite season
It's winter. It's cold and snowy. The Donkey is sad. "I don't like winter because I haven't got any green grass. I can't walk in the park. In spring I will walk and play with children," says the Donkey.
Spring comes. It's warm and sunny. Now the Donkey is in the park. He has got a lot of green grass to eat. But he is sad again.
"I don't like spring! The children are very noisy in the park. In summer I will dive and swim," says the Donkey.
Summer comes. It's hot. The children dive and swim. They ride bikes and scooters, play badminton and football. But the Donkey is sad again.
"I don't like summer because it's very hot. In autumn I will eat apples and carrots," says the Donkey.
Autumn comes. It's cloudy and rainy. Now the Donkey has got a lot of apples and carrots to eat. But he is sad again. "I don't like autumn because it's cloudy, windy, and rainy. In winter I will play snowballs and toboggan."
Winter comes. But the Donkey is sad again...

TEXT COMMENTARY

INTRODUCTION:

INTRODUCE YOURSELF BRIEFLY: name, why you chose this degree and talk about your future career.

TEXT:

TYPE: article, report, extract from a book, diary, blog, autobiography...
TITLE: this text is entitled/ The title of this text is...
SOURCE: this text is taken from a newspaper, magazine, website...
DATE OF PUBLICATION AND AUTHOR: It was published in …. by …...
GENRE: This text is descriptive/polemical/controversial/explanatory/autobiographical...
SUBJECT: This text is about/deals with...
PARTS: The text can be divided into..... parts/.....parts stand out in this text
MAIN IDEA OF EACH PART: The first part deals with...., the second part with.....and the third part with.....

DEVELOPMENT:

DETAIL EACH PART: use your own words, do not copy the text.

First, firstly, in the first place, to begin with
secondly, in the second place
then, next, after that,
finally, at last

LINK WORDS YOU CAN USE TO DEVELOP THE TEXT:

ADDITION/REINFORCEMENT:

Besides, moreover, furthermore, what is more

CONFIRMATION:

Certainly, assuredly, undoubtedly, indeed

CONSEQUENCE:

So, therefore, thus, consequently, as a consequence, as a result

PURPOSE:

So as to, in order to

CONTRAST, OPPOSITION:

But, yet, though, although, nevertheless, in spite of, despite, contrary to, on the contrary, however

LINK THE TEXT TO THE THEME STUDIED IN CLASS

CONCLUSION:

To conclude, in conclusion, as a conclusion

SUM UP THE TEXT AND GIVE YOUR PERSONAL OPINION.

Healthy-cooking techniques: Boost flavor and cut calories
Healthy-cooking techniques capture the flavor and nutrients of food without extra fat or salt.
By Mayo Clinic Staff

Introduction
Healthy cooking doesn't mean that you have to become a gourmet chef or invest in expensive cookware. You can use basic cooking techniques to prepare food in healthy ways.
By using healthy-cooking techniques, you can cut saturated fats. Consider, for instance, that many of the fats used for frying — such as butter and lard — are high in saturated fats.
Adults should limit calories from saturated fat to no more than 10 percent of total daily calories. For a 2,000-calorie diet, that means no more than 200 calories from saturated fat — about 22 grams of saturated fat — a day. By switching to roasting, you not only eliminate added fat but also allow any fat in the food to drip away.
The healthy-cooking methods described here best capture the flavor and retain the nutrients in foods without adding excessive amounts of fat or salt. Use them often to prepare your favorite dishes.

Baking
Besides breads and desserts, you can bake seafood, poultry, lean meat, vegetables and fruits. For baking, place food in a pan or dish, covered or uncovered. Baking generally doesn't require that you add fat to the food.

Braising
Braising involves browning the ingredient first in a pan on top of the stove, and then slowly cooking it partially covered with a small quantity of liquid, such as water or broth. In some recipes, the cooking liquid is used afterward to form a flavorful, nutrient-rich sauce.

Broiling and grilling
Broiling and grilling expose food to direct heat. Both methods allow fat to drip away from the food.
To grill outdoors, place the food on a grill rack above a bed of charcoal embers or gas-heated rocks. If you have an indoor grill, follow the manufacturer's directions. For smaller items, such as chopped vegetables, use foil or a long-handled grill basket to prevent pieces from slipping through the rack.
To broil, place food on a broiler rack below a heat element.

Poaching
To poach foods, gently simmer ingredients in water or a flavorful liquid, such as broth or wine, until they're cooked through and tender. The food retains its shape during cooking. For stove-top poaching, choose a covered pan that best fits the size and shape of the food so that you can use a minimal amount of liquid.

Roasting
Like baking, but typically at higher temperatures, roasting uses an oven's dry heat to cook the food. You can roast foods on a baking sheet or in a roasting pan.
For poultry, seafood and meat, place a rack inside the roasting pan so that the fat in the food can drip away during cooking. To maintain moisture, cook foods until they reach a safe internal temperature but don't overcook them.

Sauteing
Sauteing quickly cooks relatively small or thin pieces of food. If you choose a good-quality nonstick pan, you can cook food without using fat. Depending on the recipe, use low-sodium broth, cooking spray or water in place of oil.

Searing
Searing quickly browns the surface of food at a high temperature, locking in flavor and adding a crusty texture to meats and other proteins. Heat a pan on high heat and use a small amount of oil for a golden crust. Finish cooking with another cooking method such as braising or roasting.

Steaming
One of the simplest cooking techniques is steaming food in a perforated basket suspended above simmering liquid. If you use a flavorful liquid or add seasonings to the water, you'll flavor the food as it cooks.

Stir-frying
A traditional Asian method, stir-frying quickly cooks small, uniform-sized pieces of food while they're rapidly stirred in a wok or large nonstick frying pan. You need only a small amount of oil or cooking spray for this cooking method.

New ways to flavor foods
Creating meals with herbs, spices and other natural flavorings is one of the best ways to add color, taste and aroma to foods without adding salt or fat. Healthy flavor boosts include:

Fresh herbs. Choose herbs that look bright and aren't wilted, and add them toward the end of cooking.
Dried herbs. Add pinches of dried herbs in the earlier stages of cooking. But avoid prepackaged seasoning mixes because they often contain a lot of salt.
Dried mustard. Used sparingly, dried mustard adds a zesty flavor while cooking.
Vinegar or citrus juices. Add them at the last moment. Vinegar is great on vegetables, and citrus works well on fruit such as melons.

Marinades. Try a low-fat marinade for foods that you broil, grill or roast. To make your own marinade, use 1 part oil to 2 parts vinegar or citrus juice, and add herbs and spices as desired.

Fresh hot peppers. Remove the membranes and seeds first, and then finely chop the peppers. A small amount goes a long way.

Dried vegetables and fruits. Some vegetables and fruits — such as mushrooms, tomatoes, chilies, cherries, cranberries and currants — have a more intense flavor when dried than when fresh. Add them when you want a burst of flavor.

http://www.mayoclinic.org

Student 1 : Hmm Excuse me, I am lost can you help me ?
Student 2 : Yes, how can I help you ?
Student 1 : Can you tell me how to go to the owl tower ?
Student 2 : Yes, so you are in the entrance hall. You need to go straight ahead, go past the Great hall and then turn left. The owl tower is at the opposite of the herbology classroom.
Student 1 : thank you very much, goodbye
Student 2 : you’re welcome, goodbye

Level 4
P) Eight
Q) Thirty-two
R) Fifteen
S) Forty-one
T) Seventy-six