PAU Anglès 2024 · Juny · Sèrie 1 · Part 1 · Listening comprehension

Part 1: Listening comprehension MICHAEL SMITH: A MICHELIN-STARRED CHEF FROM THE SCOTTISH HIGHLANDS In this radio programme you are going to hear some new words. Read and listen to them. Make sure you know what they mean. accolades: reconeixements / reconocimientos larder: rebost / despensa to go for a wander: passejar / pasear Ready? Now read the questions on the following page. Read them carefully before listening to the radio programme. [Now listen to the interview.] QUESTIONS Choose the best answer according to the recording. Only ONE answer is correct. [3 points: 0.375 points for each correct answer. Wrong answers will be penalized by deducting 0.125 points. There is no penalty for unanswered questions.] 1. In which of the following restaurants has Michael Smith NOT worked? ■ The Three Chimneys. ■ The Three Witches. ■ Loch Bay. ■ Blue Print Café. 2. Where did Michael Smith work in a kitchen for the first time? ■ In the capital of Scotland. ■ On the west coast of Scotland. ■ In a village close to the Scottish Highlands. ■ In his hometown. 3. Did Michael Smith work in any restaurant kitchens outside Scotland? ■ No, although he considered moving to London. ■ No, he always worked in the Highlands and in Glasgow. ■ Yes, he spent four years in London. ■ Yes, he spent a few years at a café in France. 4. Which of the following statements is TRUE? ■ Shirley Spear offered Smith the opportunity to work at The Three Chimneys. ■ Smith did not want to work on Skye, because he felt it was very remote. ■ Smith was looking for opportunities to work on Skye and contacted Shirley Spear to get advice. ■ Smith’s wife went to check Skye out, because she was unsure about the new lifestyle for her family. 5. How long did it take Smith to open his own restaurant after his arrival at Skye? ■ Thirteen years. ■ Fifteen years. ■ Eleven years. ■ Sixteen years. 6. Did he open his new restaurant on Skye? ■ Yes, because he was happy with his life on the isle. ■ Yes, but only because his kids asked him to do so. ■ No, because his wife and children wanted to discover new places. ■ Yes, because it had always been his dream to open a restaurant on Skye. 7. What does Dolores think about Smith’s restaurant? ■ She thinks it is a pity that they serve simple food, such as chips. ■ She would prefer it to combine local products with international food. ■ She thinks the presentation of dishes could be improved. ■ She thinks it is appreciated by local people. 8. Which of the following best summarises Smith’s view of his job? ■ He prefers to get help in the kitchen to be able to enjoy the atmosphere of the restaurant. ■ He likes to do the cooking and sees a Michelin star as the result of combining good products and a lively atmosphere. ■ Sometimes he gets annoyed by the other people working and eating at the restaurant. ■ He says being a chef is a rewarding profession since the job can be recognised with prizes such as a Michelin star.

Listening Comprehension MICHAEL SMITH: A MICHELIN-STARRED CHEF FROM THE SCOTTISH HIGHLANDS In this radio programme you are going to hear some new words. Read and listen to them. Make sure you know what they mean. accolades: reconeixements/reconocimientos larder: rebost/despensa to go for a wander: passejar/pasear Ready? Now read the questions on the following page. Read them carefully before listening to the radio programme. [Now listen to the interview.] Interviewer: Michael Smith became head chef of The Three Chimneys restaurant achieving considerable critical acclaim. His style of gastronomy inspired by Scottish tradition and classical techniques has received many accolades. Among them, The Three Chimneys was named by New York Times food critic, Frank Bruni, as one of his top 5 destinations in the world. Michael earned a Michelin star in 2014 as Chef Director of The Three Chimneys. In early 2016, Michael opened his own restaurant, Loch Bay. Situated in Stein in the Waternish peninsu […]