Đọc thông tin và trả lời câu hỏi Part 1 You will hear a talk about a product called Akwaaba Sauce. For questions 1-10, complete the notes. You will hear the recording twice. Akwaaba sauce The vecipe was oviginally from India Mr Ford and Mr Stott worked at 1_____ They went into business in 2_____ It is now the only sauce of its kind that can be described as 3____ The High Lama was given some sauce because he was 4____ The ingredients come from 5___ the Mediterranean and India. The recipe for the sauce is known by 6_____ Each vat in the factory contains 7_____ of the sauce. Each of the ingredients is kept separately for 8_____ It is made in a bottle with a 9______ The bottle is made of 10_____ Test 1 Tapescript 1 Announcer: ... And now Jan Yates discovers the origins of Akwaaba sauce. Presenter: The Australians say it's absolutely brilliant on barbecues, 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. In fact, Akwaaba sauce is a product that's on the tip of just about everyone's tongue. Maurice Bond started it all on his return to the town of Charlton in England from India in 1835. At a chemist's shop in Tower Street he handed over a secret recipe for a special spicy sauce. Mr John Ford was behind the counter and so was Mr William Stott. They had the knowledge, they concocted the ingredients and they kept a little for themselves. One day, when they were clearing the cellar out, they found it, dusted it off, brought it back up, tried it and eureka-Akwaaba sauce. They then began commercial production in 1837, each bottle bearing the words 'genuine and original' on labels. A High Court order would later prevent other sauce manufacturers from using these words. In 1904 came royal approval - the ultimate acclaim - and with the help of explorers, Akwaaba sauce started to reach many parts of the world. For example, a 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. 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. 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. Until the 1950s Akwaaba sauce bottles were hand-wrapped in special paper. In the US, they continue the tradition to this day. The ingredients are on the bottle for all to see - molasses from the West Indies, anchovies from the Mediterranean, tamarinds from India. But what happens to these ingredients behind the closed doors of the Akwaaba factory remains a closely guarded secret known only to four key employees. Inside the 'making house', in vats holding 30,000 litres, the young sauce is matured for months on end. In two other locations there are the lines of 'maturation vessels', in which the separate ingredients stand for three years. Eventually, they're brought together and slowly stirred. They produce twelve million bottles a year in the UK alone and they make it under licence in the US, Canada and Australia. Its shelf life, they claim, is indefinite. They still pass on the original recipe by word of mouth and they still retain the distinctive long-necked glass chemist's bottle. After all, to change the design or go for plastic would be to change a winning formula.