Okay.
Let's go ahead and move into another example of a Section two for the listening exam.
So as you can see here, I've gone ahead and highlighted the key words that I want to listen for.
This is really important when it comes to a multiple choice question, because the correct answer choice
will be connected to these key words.
Now they're going to use synonyms very often when they're speaking for those key words in the question.
But I've highlighted most what do most people like about the kitchen assistant job here?
I've highlighted the word concerned.
They love to use synonyms for the word concerned.
What is he concerned about in terms of the new staff?
The day is like likely to be busy because why is the day going to be busy?
That's what I'm listening for, which answer choice connects to that language.
And number 14, I'm highlighting 18 or older are allowed to use.
What can they use now with multiple choice questions, we're aware that they're going to say all the
answer choices, but only one of the answer choices is connected to the key words and the question.
That's what you need to listen for here.
For a 15 and 16, it says which two things can make the job of kitchen assistant stressful.
So you have to listen for which two answer choices are connected to synonyms of the word stress.
Again, they're going to say all of the possible answer choices.
Then we move down into a multiple choice question.
Here, we're paying attention to the words in the box.
They're going to use synonyms for the correct answer choices.
Sometimes they'll say the exact language, but they'll they will they will say that that is not the
answer choice.
So they use exact language as a trap very often.
But really, we're looking at the words training courses, food stocks, first aid, breakages, staff
discounts, and thinking about what type of synonyms are they going to use.
These questions are going to go in order 17 through 21st.
They're going to say Joey Parkins and they're going to say something is her responsibility.
Most likely they're going to use synonym language for the correct answer in the box.
Okay.
All right.
So let's go ahead and get started.
I'm going to listen and I'm going to do this test.
You should listen and do yours.
Also, take out your book, number 12.
This is test number five section.
To take out your book, go ahead and do your test and then you can come back and listen to or watch
my version of doing it and how I come up with the answer choices.
All right.
So I'm going to go ahead and listen right now.
Good morning, everyone.
My name is Joy Parkins, and I'm the restaurant manager.
And I understand that none of you have had any previous experience as kitchen assistants.
Well, you might be feeling a bit nervous now, but most of our kitchen assistants say they enjoy the
work.
They might get shouted at sometimes, but it's nothing personal.
And they're pleased that they have so many different things to do, which means they never get bored.
And I'll tell you straight away that if you do well, we might think about moving you up and giving
you some more responsibility.
Right.
Well, you've all shown up on time, which is an excellent start.
Now, I'm glad to see none of you have unsuitable footwear, so that's good.
You need to be careful as the floors can get very wet and slippery.
Those of you with long hair have got it well out of the way.
But some of you will need to remove your rings and bracelets.
Just put them somewhere safe for today and remember to leave them at home tomorrow as they can be a
safety hazard.
Now.
It's going to be a busy day for you all today.
We don't have any tables three for this evening and only a few for lunch.
Fortunately, we've got our head chef back.
He was away on holiday all last week, which meant the other chefs had extra work.
Now, I'll tell you a bit more about the job in a minute, but first, some general regulations for
all of you.
Whatever your age, there's some equipment you mustn't use until you've been properly trained, like
the waste disposal system, for example, the health and safety reasons.
Then I think there are two of you here who are under 18.
That's Emma and Jake, isn't it?
Right.
So for you too, the meat slicer is out of bounds.
And of course, none of you are allowed to use the electric mixer until you've been shown how it works.
Now, you may have heard that this can be a stressful job, and I have to say that can be true.
You'll be working an eight hour day for the first week, though.
You'll have the chance to do overtime after that as well if you want to.
But however long the hours are, you'll get a break in the middle.
What you will find is that you're on your feet all day long, lifting and carrying.
So if you're not fit now, you soon will be.
You'll find you don't have much chance to take it easy.
When someone tells you to do something, you need to do it straight away.
But at least we do have a very efficient air conditioning system compared with some kitchens.
Before you hear the rest of the talk, you have some time to look at questions.
17 to 20.
Now listen and answer questions.
17 to 20.
Now let me tell you about some of the people you need to know.
So, as I said, I'm Joey Parkins and I decide who does what during the day and how long they work for.
I'll be trying to get you to work with as many different people in the kitchen as possible so that you
learn while you're on the job.
One person whose name you must remember is David Field.
If you injure yourself at all, even if it's really minor, you must report to him and he'll make sure
the incident is recorded and you get the appropriate treatment.
He's trained to give basic treatment to staff himself, or he'll send you off somewhere else if necessary.
Then there's Dexter Wills.
He's the person you need to see if you smash a plate or something like that.
Don't just leave it and hope no one will notice.
It's really important to get things noted and replaced or there could be problems later.
And finally, there's Mike Smith.
He's the member of staff who takes care of all the stores of perishables.
So if you notice, we're getting low in flour or sugar or something.
Make sure you let him know so he can put in an order.
Okay.
Let's go ahead and go over the answer choices.
So for number 11, the answer is a, the variety of work.
The manager said that most of the people enjoy their work.
They're pleased to have so many things to do.
So many things to do is a synonym for variety.
The correct answer will use synonym language.
It doesn't mean every single word needs to be a synonym, but the correct answer will use synonym language.
Choice be was not mentioned in choice.
See.
So some of you may have picked it because you say it.
Well, the woman said, we may think about moving you up and give you more responsibility.
She said that's what she would think about.
That's what they would think about the managers.
They did not connect that language to something that the people enjoy about the job of Kitchen Assistant.
They did not connect that language to the key words and the question.
The choice is a because it said enjoy the work.
They are pleased.
They are pleased meaning what they like.
They are pleased to have so many things to do.
Number 12, the answer is a, she said that some have rings and bracelets is a safety hazard.
That right there is connected to the work concern.
Leave it at home.
Concern for hairstyles, she said.
Long hair is out of the way in the case.
There is no problem in terms of shoes choice.
See, that's not correct.
She said she's glad to see non have unsuitable footwear.
This indicates no problem, no worry.
Number 13, the answer is C, she said.
In terms of she said it's a busy day.
No tables are free in the evening, a few for lunch.
This is a paraphrase for saying the restaurant is almost fully booked for Choice B, she said.
The head chef is back.
That means that he's not absent.
And then for toys a can be the answer because it says he, meaning the chef was on holiday.
So it's not a public holiday.
Don't make an inference and say, well, it could have been a public holiday.
Take the language directly as it's given to you.
It's busy there.
No tables free for dinner, only a few for lunch.
That is a paraphrase for choice.
See number 14.
Only the kitchen staff who are 18 or older are allowed to use.
This one was really straightforward, it said.
She said two of the students are two of the students.
Two of the kitchen assistants are under 18.
So they cannot use the meat slicer.
That means that those that only those that are over 18 can use it.
So you're dealing with an unsaid opposite.
You don't have to say it because it's.
Is there.
It's an unsaid.
Opposite right to or under 18.
If you're under 18, you can't use the meat slicer.
That means if you're over 18, you can 18.
For number 14, A is not correct.
They all can't use it until they have training and choice B is not correct because they said none can
use it until it shows until they're shown how it works.
All right.
Let's move down to numbers 15 and 16.
Numbers 15 and 16 that correct answer choices are A and E.
Here.
You could have used a process of elimination like so for a choice.
DH They have to do overtime.
That's wrong because it says they can do overtime if they want to, so they don't have to do it.
C says they may not be able to get a break.
It says they get a break in the middle.
That's wrong.
B says the kitchen is very hot.
They said no.
Unlike other kitchens, they have air conditioning.
Choice A and E are the correct answers and they use great synonym language for a.
She said.
When someone tells you to do something, you do it right away.
That means you have to follow orders immediately.
Choice e on your feet all day lifting and carrying.
That means the work is physically demanding.
Now here, as I told you in the very beginning, it's all about recognizing recognizing synonyms for
the language or words that are in the box.
So for 17, it's F, because she said she decides who does what and how long for that equals timetable.
18.
To see if you're injured, if you injure yourself, report to him that equals first aid.
19 is rd c him if you smash a plate.
S.M. If you smash a plate, smashing a plate equals breakages and 20 is B takes care of perishables.
If you're low on flour, let him know that equals the food stocks.
Right?
So it's all about synonym matching, paraphrasing, synonyms, paraphrasing.
That's what you have to be aware of.
And you can see it's the same thing every single time.
So when you're studying vocabulary, study, vocabulary that are made up of synonyms, not definitions,
study vocabulary, just combine this as combinations of synonyms that's going to help you when it comes
to the listening section.
Also to do better at the listening section.
Do exactly what I just got through doing.
When you finish a listening test, go back through it again.
Write out what were the synonyms that they used.
Really write all that information out or type it out.
You.
A lot of you guys are not really using the listening test the right way.
You're just taking a test.
How many did I get?
Correct.
And then going to the next test.
Go back and break down the test the exact way that I just did it just now.
And that's how you can start seeing these patterns and not falling for their tricks.
All right.
So let's go ahead and listen one more time so that you can go ahead.
I'm going to listen to it one more time so that we can go through it with this language in front of
you.
All right.
Let's go ahead and do that now.
Good morning, everyone.
My name is Joy Parkins, and I'm the restaurant manager.
And I understand that none of you have had any previous experience as kitchen assistants.
Well, you might be feeling a bit nervous now, but most of our kitchen assistants say they enjoy the
work.
They might get shouted at sometimes, but it's nothing personal.
And they're pleased that they have so many different things to do, which means they never get bored.
And I'll tell you straight away that if you do well, we might think about moving you up and giving
you some more responsibility.
Right.
Well, you've all shown up on time, which is an excellent start.
Now, I'm glad to see none of you have unsuitable footwear, so that's good.
You need to be careful as the floors can get very wet and slippery.
Those of you with long hair have got it well out of the way.
But some of you will need to remove your rings and bracelets.
Just put them somewhere safe for today and remember to leave them at home tomorrow as they can be a
safety hazard.
Now.
It's going to be a busy day for you all today.
We don't have any tables three for this evening and only a few for lunch.
Fortunately, we've got our head chef back.
He was away on holiday all last week, which meant the other chefs had extra work.
Now, I'll tell you a bit more about the job in a minute, but first, some general regulations for
all of you.
Whatever your age, there's some equipment you mustn't use until you've been properly trained, like
the waste disposal system, for example, the health and safety reasons.
Then I think there are two of you here who are under 18.
That's Emma and Jake, isn't it?
Right.
So for you too, the meat slicer is out of bounds.
And of course, none of you are allowed to use the electric mixer until you've been shown how it works.
Now, you may have heard that this can be a stressful job, and I have to say that can be true.
You'll be working an eight hour day for the first week, though.
You'll have the chance to do overtime after that as well if you want to.
But however long the hours are, you'll get a break in the middle.
What you will find is that you're on your feet all day long, lifting and carrying.
So if you're not fit now, you soon will be.
You'll find you don't have much chance to take it easy.
When someone tells you to do something, you need to do it straight away.
But at least we do have a very efficient air conditioning system compared with some kitchens.
Before you hear the rest of the talk, you have some time to look at questions.
17 to 20.
Now listen and answer questions.
17 to 20.
Now let me tell you about some of the people you need to know.
So as I said, i'm joi parkins and i decide who does what during the day and how long they work for.
I'll be trying to get you to work with as many different people in the kitchen as possible so that you
learn while you're on the job.
One person whose name you must remember is David Field.
If you injure yourself at all, even if it's really minor, you must report to him and he'll make sure
the incident is recorded and you get the appropriate treatment.
He's trained to give basic treatment to staff himself, or he'll send you off somewhere else if necessary.
Then there's Dexter Wells.
He's the person you need to see if you smash a plate or something like that.
Don't just leave it and hope no one will notice.
It's really important to get things noted and replaced or there could be problems later.
And finally, there's Mike Smith.
He's the member of staff who takes care of all the stores of perishables.
So if you notice, we're getting low in flour or sugar or something.
Make sure you let him know so he can put in an order.
Okay.
That will do it.
I hope that you were able to learn a lot from this lecture on how to do section number two.
Keep in mind that you can always look at the transcript of what they say is in the back of the book,
in the back of the book.
You can always look at the transcript so you can look at the language that they used when they were
giving the correct answer choice.
All right.
Thanks so much for joining me today.
Have a fantastic afternoon or evening.
Take care.