Pratique du Shadowing: Master Chef mùa 3 tập 4 - Apprendre l'anglais à l'oral avec la vidéo
Création de la leçon...
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This is the MasterChef Kitchen, where for one home cook, dreams will become a reality.
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After searching across the entire country for America's finest home cooks, we've narrowed it down to 18.
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I'm a food photographer.
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I'm a graduate student.
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I'm a stockbroker.
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This is the opportunity of a lifetime for me.
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But to earn the title of MasterChef, they must impress three of the biggest names in the culinary world.
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Joe Bastianich.
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The hallmarks of a MasterChef are elegance, sophistication, and finesse.
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Graham Elliott.
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To me, a MasterChef is constantly innovating.
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And Gordon Ramsay.
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A true MasterChef was perfection on every plate.
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Tonight, the competition officially begins.
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We're looking for one stunning dish.
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And with that comes twists.
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What the heck is gonna happen now?
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...turns...
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Fire!
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Fire!
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...and tears.
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The search for America's next MasterChef begins now.
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Thousands of cooks have already been eliminated, and only 18 remain in the search for America's next MasterChef.
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Now, it's time for these top home cooks to take their place in the MasterChef kitchen.
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Walking to the MasterChef kitchen for the first time is incredible.
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It's such a beautiful kitchen.
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It's the kitchen that I've always dreamed of.
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MasterChef Kitchen even has its own bar and restaurant.
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Man, this is crazy.
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It's freaking awesome.
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I have never seen so many glorious bottles of wine.
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The workstations are so spacious and they're beautiful.
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They're glistening.
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They're just calling us to come cook.
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There's this huge lounge, like every cookbook I could ever hope to own.
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It's just a dream.
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Come up here and join us.
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It's amazing.
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It's gorgeous.
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Like, if you take every culinary equipment and you throw it all together
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and then you cover it in gold and then dip it in chocolate and then put it on a pedestal, that's the MasterChef kitchen.
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You have arrived.
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This kitchen is your culinary theater of dreams.
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Because for one of you, this is where you're gonna lose the label of a home cook and be given a brand -new title.
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One of you will be crowned America's next MasterChef.
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Now, there's only one way to find out who that is.
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Please, make your way to your stations.
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You will not find a more state -of -the -art kitchen anywhere in the world than this, let me tell you.
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Each of you has a brand -new set of MasterChef three -piece knives made by Global.
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It's time to start finding out
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which of you home cooks really have the potential to earn the title of America's next MasterChef.
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The best way to do that is with your very first mystery box challenge.
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Each of you will have to prepare,
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cook, and present one awesome dish using only the ingredients hidden under those boxes.
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The person with the best dish today will have a huge advantage in the next stage of this competition.
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Cook every dish like your life depends on it.
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On the count of three, you lift those boxes.
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Mystery box challenge, it's exactly like when I open up the fridge and there's a couple of this, a couple of that, which happens to me every single night.
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One, two, three.
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Lift.
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Wow.
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I'm trying to figure out, like, what is that?
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I have no idea what to do with it.
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I see this beautiful duck breast.
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My heart lifts because I know how it tastes.
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I've worked with it before.
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You've all got the most amazing duck breast.
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Kale, rhubarb, dark rum, sweet potato, five spice, fresh bananas, and some maple syrup.
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Prove to us that you truly belong here in this kitchen.
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People, when they lift that mystery box, they can see exactly what's underneath there.
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I have to listen to what the judges say when they list the ingredients and try to commit that to my memory.
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Your 60 minutes starts from...
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Now, good luck.
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Very, very exciting challenge.
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Absolutely.
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So many possibilities.
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I think at this point, with so many contestants, it's really about strategy, right?
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I think the banana is the devil in the box.
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It's really the only thing that you couldn't put with the duck breast.
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I'll tell you what I want to keep, okay?
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So, Christine has an aide, but under no circumstances, can her aide interfere with the dish?
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I want to keep the kale.
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I want to keep the sweet potato.
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I want to keep the duck.
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I think she's at a bit of a disadvantage to learn how to work together.
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With the 18 now, this is your first chance to really scare and intimidate people too.
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And be like, this is what I'm all about.
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What would you do?
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I would start off by rendering that duck fat off the duck breast.
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I'd blanch the kale and then sweat that off from the duck fat.
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Bake the sweet potato and do a really nice caramelized rhubarb with aged blossom vinegar.
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Mm -hmm.
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Salt.
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I am going to panseer a duck breast with sweet potato puree and sauteed kale in the duck fat.
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But the fact that there's no elimination on any of this just helped me feel a little more relaxed.
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Take full advantage of your 60 minutes.
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One stunning dish.
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At first, I saw that duck breast, and it was stunning.
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And I was really excited.
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But then I started thinking that I have a great dish for that that I kind of want to hold on to, and bring that out later in the competition.
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So I'm thinking right now, I just do what I know I can handle, which is a rhubarb, little tartlet, kind of like a crostata.
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I'm confident because there's a few people who I think might be a little wet behind the ears, who might be trying to put too much on their plate.
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Over there.
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Scott, what are you cooking?
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A perfiderole.
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What?
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A larger perfiderole with yams and a little bit of duck in there.
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This is like a serious competition.
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I'm being very serious about this.
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A duck perfiderole doesn't sound serious to me.
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Right, Samantha, what are you doing?
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A five -spice pan -seared duck breast of a sweet potato rhubarb puree.
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Sweet potato rhubarb, they go together?
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I think so.
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Ever tasted it before?
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No, but I know what they taste like individually, so.
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But don't we all?
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Good luck.
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Come on!
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Get creative!
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Cold pan, cold pan.
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Felix, what's going on?
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Are you going to try to pan roast this and get the fat rendered?
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Yeah.
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It works better when the pan's on.
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You might run out of time.
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I think that's good.
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Interesting?
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Yeah, definitely.
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Very interesting indeed.
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Becky, I mean, she's going for dessert.
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Mm -hmm.
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The rhubarb tart.
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So, look, working on both hands at the same time.
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I love the way she's multitasking.
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Absolutely.
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I'm really concerned about Samantha.
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Would you put sweet potato with rhubarb?
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Oh, that sounds disgusting.
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So Felix says she's gonna bring her, you know, restaurant experience.
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Yeah.
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But her duck, I put my whole hand in the pan.
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It's not even on.
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It could be good if done right.
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Yeah.
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So, Scott, I don't know what zone he's going into.
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He's doing a profiterole with sweet potato and duck breast.
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Profiteroles are a dessert, and they remain a dessert.
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They shouldn't be tampered with.
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Absolutely.
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Now, you should be working on your finesse and making sure everything you put on a plate has a reason.
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Okay, five minutes left, guys.
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Five minutes.
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Right, Tully, how are you feeling?
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Fire.
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Fire.
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You got a fire.
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Stand back.
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Just stand back. So does it.
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I got it.
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I got it.
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Fire.
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Fire.
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You got a fire.
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Stand back.
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Just stand back.
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So does it.
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I got it.
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I got it.
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I yell fire, and Chef Ramsay comes over so valiantly.
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Yeah, no, I just burned my hand when I had the clock.
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That's fine.
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Like a knight in shining armor.
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Everything's fine.
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Yeah?
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Yeah.
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Brilliant.
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Very brave.
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Thank you.
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OK.
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You set the place on fire.
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No, it's not funny.
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You're right.
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You're right.
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Trust me, you've got your neck in a noose. Be careful.
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It's crazy.
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I think that's just the lack of experience
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and you're seeing a lot of people who didn't know what to do and trying to do a little bit of everything.
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Yeah.
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Here we go.
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60 seconds to go.
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Finish your touches of those plates.
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Clean those plates beautifully.
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10, 9, 8, 7, 6,
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5, 4, 3, 2, 1. And stop.
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Whoo!
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Whoo!
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Well done.
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After observing and tasting throughout the challenge, the judges now take one final look to identify three standout dishes.
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Yeah, in front of us.
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We should start right now.
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We've now chosen three dishes that stood out, really stood out.
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The first person we'd like to invite down is...
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You know that you want to call my name.
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Please, please call my name.
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Ryan, let's go.
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I'm really not surprised that my plate is one of the top dishes.
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These other cooks are going to have to step up their game if they're gonna want to compete with me.
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The next person we'd like to invite down is...
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Samantha.
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Let's go, Samantha.
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I was one of the only people that decided to do something truly new.
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I think a lot of people are gonna be jealous of me.
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The third person...
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please come down.
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Scott.
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Let's go.
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My mind is just racing.
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I know that I wasn't 100 % proud of this dish.
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It was not executed properly.
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Congratulations.
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I mean, your three dishes stood out.
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Thank you, chef.
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Thank you.
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You managed to cook what we think are the worst three dishes of this mystery box challenge.
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Listen carefully.
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This season, we've rewritten the rule books, So none of you should ever get too comfortable in this kitchen.
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Because we could ask you to leave at any time.
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Starting now.
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What?
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We're all gobsmacked.
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I just can't believe it's crazy to me.
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And I'm just like, what the heck is going to happen now?
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OK, we'll taste all three dishes.
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Whoever we decide has plated the absolute worst dish will be handing back their apron.
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Ryan, bring your dish up to station, please.
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Let's go.
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I made a balsamic rum glazed duck breast with some caramelized bananas.
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You proud of this?
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It's rendered to the point of being dry.
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Yeah, you may have some crisp on the skin, but bananas?
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I mean, it's like, is this a joke?
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It looks like you plated it and then stepped on it.
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Sadly, the cook on the banana is better than the cook on the duck.
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Bananas with duck.
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You've gone bananas.
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That's what's happened.
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You've gone bananas.
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The hero of the dish in my mind should have been the duck.
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You have managed to cook the duck.
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Everything else around that is dreadful.
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Samantha, the dish please, thank you.
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What is it?
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Um, panseid duck breast of a sweet potato rhubarb puree, so with a eggplant, Napoleon.
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You know that that's not cooked, right?
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I do, sir.
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When we put it on a plate.
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Raw duck and, like, the leaning tower of dryness.
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This is not what we're looking for.
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This is bad on so many levels, It's kind of hard to explain.
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Scott, let's go.
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What is that?
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It's a profiterole with a mashed up sweet potato and a slice of the duck.
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Two whole duck breasts equates to three miniature slices of duck.
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Where's the rest of it?
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I honestly got scared.
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It's embarrassing, Scott.
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Well, at least after the raw duck, we have a duck that has actually seen the frying pan.
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You thought it would impress us that you could put a slice of duck breast in a profiterole?
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A little over -creative.
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Over -creative.
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Delusional.
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Three embarrassing dishes.
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I'm scared.
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If they call my name and they send me home, I'm gonna be the first person out of 18 gone.
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Yeah.
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It would be devastating.
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Yeah.
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Scott, one step forward, please.
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Yes, Chef.
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We're disappointed.
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Luckily for you, there were two dishes worse than yours.
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Back on your station, please.
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Yes, Chef.
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Ryan, Samantha, one of you has just cooked.
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The last dish in this competition.
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My dish looks 10 times better than his dish.
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How is this even possible?
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Even though my dish might have been uglier in presentation, it was still edible.
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The person leaving the competition, they cooked the worst dish.
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I just wanted to say that I'm definitely not ready to go home yet.
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And you were right.
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The hero of this dish was the duck.
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And out of the two of us, I'd say that the duck was better executed by me.
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I don't care.
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And you guys can't eat raw duck.
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No begging.
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You're in this competition competing, not judging.
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Let's get that right.
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Have some respect for your fellow contestants.
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The person leaving the competition that cooked the worst dish in our first mystery box challenge belongs to...
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The judges have already singled out the two worst dishes.
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Out of the two of us, I'd say that the duck was better executed by me.
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No begging.
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And now, for the first time, someone will be stripped of their apron and sent home from a mystery box challenge.
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The person leaving the competition that cooked the worst dish belongs to...
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Samantha, please take your apron off and place it on your station.
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You're leaving the competition.
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I'm definitely sad to leave the MasterChef kitchen this early.
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I didn't think my dish was the star of the challenge, but I didn't think it was the loser of the challenge.
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It was definitely a learning process.
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It is giving me more zeal for my passion, and it's not going to stop me.
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I don't mean to be a hater, but, man, come on.
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Ryan, for him to throw Samantha under the bus like that was a bitch move.
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Ryan, back on your station.
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You can never feel safe here, and I think that that's exactly what they were trying to tell us.
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So you better be bringing your A game every single day.
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Winning every challenge, every pressure test results to so many advantages in this competition.
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And today, the glory does belong to somebody because their dish stood out above their competition.
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That dish belongs to...
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Felix, congratulations.
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Great job.
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Bring your dish down, please, darling.
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It's a huge validation.
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This is definitely one of the proudest moments that I've had in my life.
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Come and stand over here.
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I'm trying to just be humble and, like, you know, keep my composure, but I don't think that Felix deserved to win. Which sucks.
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I'm so bummed.
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Great job.
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Really good job indeed.
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I did a Chinese five spice seared duck breast.
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And I did a sauce for it.
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And eggplant and sweet potato chips.
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Phenomenal execution.
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The sauce and everything on the plate really works.
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We recognize it immediately as being restaurant quality, and the flavor is fantastic.
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Thank you so much.
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Felix is now a front runner.
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Competition is on.
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So, Felix, for winning today's Mystery Box Challenge, you're coming with us to find out your huge advantage in the next challenge.
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Let's go.
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Well done.
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As the winner of the Mystery Box Challenge, Felix is now the first home cook to enter the MasterChef pantry.
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Here, Felix is in control of the first elimination test.
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Each elimination test will see at least one person leave the competition.
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I'm surrounded by the most amazing fresh produce.
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It was the most beautiful pantry I had ever seen in my life.
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Felix now gets to choose the style of food or the dish that everyone must cook.
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However, the one thing she cannot control is the theme of the challenge.
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That is in the hands of the judges.
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Today, you'll be cooking one of our three most intimidating dishes.
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I'm down.
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Even though I was practically raised on it, it's a dish that, uh, intimidates me because it's so difficult to execute.
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And it's a dish that takes me back to my grandmother's kitchen and my mother's kitchen.
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It is Italian risotto.
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And risotto refers not only to rice, but the technique involved in making it because as opposed to steaming it or boiling it, we saute it.
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There is one dish that always gives me the chills
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because you can't hide behind.. adding different little touches and ingredients and garnishes.
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Classic New England clam chowder.
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Five ingredients.
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Potatoes, cream, onion, pork, clams.
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All of those things, at the end of the day, they sound easy, and that's what makes it a hard dish.
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To me, the most intimidating dish, the one I'm well known for.
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It's like a work of art.
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You seriously have to follow every step religiously.
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Any idea?
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Your notorious Weave Wellington.
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It's exactly that.
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It scares the hell out of me.
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It's so intimidating.
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It takes years of practice.
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Phoenix, out of Joe Graham, and my dish, what dish are you going to choose?
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I choose.
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The theme of today's elimination test is our most intimidating dishes.
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We gave Felix the choice of one of those three dishes that give us the most anxiety.
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The dish that Felix chose was a stunning risotto.
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All right.
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My whole stomach sinks, and I feel a little nauseous, because I've only made risotto once in my life, and it was not very good.
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Risotto's not intimidating to me, because I've made it before, and I'm comfortable doing it in a short period of time.
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Felix!
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Yes?
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For winning the mystery box challenge, you don't have to cook it.
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Yeah!
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Yeah!
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You're safe.
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Go enjoy your safety up in our gallery.
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Woo!
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Thank you.
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What an amazing position to be in.
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At least one of you will be eliminated on the back of this risotto.
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So make sure it's not you.
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All of you have got 45 minutes to make a stunning risotto.
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You have 45 minutes.
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Start from now.
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Off you go.
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As Felix enjoys the safety of the MasterChef lounge, the remaining home cooks must now choose the necessary ingredients to make one stunning risotto dish.
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Butter.
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I need butter.
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At the end of the challenge, at least one more person will be sent home.
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Is there buttery?
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My eyes lit up.
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There was molecular powder, xantham gum, Tapioca, melzodextrin, sodium alginate.
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Pretty much everything you need to make awesome risotto.
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Risotto, it doesn't have to be fancy.
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You can't really use cayenne and a blast of this or a blast of that, you know, to really mask some of the subtle errors that you might be making.
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Shellfish, either clams or scallops or mussels or shrimp.
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Everyone else can see what's in the pantry.
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I can only really cook with ingredients I know about.
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Innovation is going to be a big challenge for me.
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Wow, some half -full baskets.
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Some full baskets.
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You were out there right now.
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What kind of risotto would you be doing?
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Something super simple, one ingredient.
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You have to season all the way through.
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You have to season the onions when they go in.
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You have to toast the rice, add the wine, burn the alcohol out, more salt.
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Make sure your stock is seasoned.
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I mean, there's a lot of balance here.
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You cannot rush a risotto!
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Okay, Frank, how's your rice coming?
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So far, so good.
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What would your family think if you get sent home on a risotto?
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My dad would definitely break my balls.
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Dave Mack.
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Yes, sir.
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Flavor.
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What are you doing?
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I got some white wine, butter.
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I got the morels.
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I know those have a nice flavor to them.
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Good luck.
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Thank you, sir.
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Felix, how you feel up there?
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Good.
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Hi.
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It feels really nice to just be able to watch from above what everyone's cooking style is.
438
It looks like Talia's never made risotto before.
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It looks like Dave Mack has never made risotto before, as well as Scott.
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He's not using a classic technique, and there's reasons why techniques are developed.
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I'm gonna make a poblano risotto for them today.
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I'm gonna add a little scallop on top, and see where we go from there.
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Hello, Helaine.
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What do you think?
445
Um, I think it's actually done.
446
The texture is telling me that it's really close.
447
Did you taste that rice?
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Yes.
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That taste cooked to you?
450
Well, it's getting there.
451
Fonsi.
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Yes, sir, chef.
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One, two, three, four pans going.
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What are you doing?
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I'm going to make risotto with green and yellow beans, white asparagus, and sun -dried tomato.
456
Not keeping things simple.
457
I'm going to see how things turn out, and I'm going to go from there.
458
Last 15 minutes.
459
Here we go.
460
So with 15 minutes left, we should certainly be adding the first consomme to our final risotto.
461
The rice should be toasted.
462
The onions should be wilted.
463
You're starting to see the rice swell a little bit, gaining volume, working it, working it, working it.
464
Who do you think is going to be doing something delicious?
465
I think that Frank will do a good risotto because I think he's eaten it before.
466
Dave Mack?
467
He's got a pot like this, where it's literally like just making us porridge.
468
Right.
469
I think Tali is kind of really out of his comfort zone.
470
His technique is off.
471
Put cranberries in there.
472
I mean, there's certain things that never go in a bloody risotto.
473
Cranberries, one of them.
474
He doesn't know when to stop.
475
He doesn't know when to stop.
476
I mean, I'm seriously concerned.
477
He is in hot water.
478
Five minutes to go.
479
Use the time wisely.
480
In this risotto elimination challenge, many are struggling.
481
Oh, my God.
482
By the end of tonight, another one of these 17 home cooks will be leaving the MasterChef kitchen.
483
Taste.
484
Start thinking about the execution.
485
Everything.
486
60 seconds to go.
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Come on.
488
Shake the plate.
489
Let the risotto relax.
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Season.
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Butter in.
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Cheese in.
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You want rich lava.
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Ten.
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Nine.
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Eight.
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Seven.
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Six.
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Five.
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Four.
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Three.
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Two.
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One. And stop.
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Everybody.
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Whoo!
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Well done.
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And the sad news tonight, somebody will be leaving the MasterChef kitchen.
508
The judges will taste each risotto dish.
509
Then the three worst dishes will be singled out, and one of those home cooks will leave the competition.
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OK, let's start off.
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Back row.
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Monty.
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I'm a little freaked out right now, but I'm not going home.
514
I came here to cook, and I came here to win this.
515
This is a risotto made with white wine and chicken stock, with pancetta, pine nuts, sun -dried tomato, and white asparagus.
516
It does not look like a risotto, does it?
517
They don't look like that ever.
518
So there's the risotto down there.
519
We've got to dig for this one.
520
The pancetta is crispy.
521
That's the nice thing about it.
522
Unfortunately, your garnish tastes better than the actual body of the risotto.
523
Have you ever eaten risotto before?
524
No. That's bizarre.
525
Did I have never eaten risotto?
526
How are you holding out?
527
Doing all right.
528
The thing is, as whoever you're cooking it for is getting the bite, they should get a tiny little piece of asparagus, a little pancetta, all those things,
529
not huge, long pieces that don't really fit on the fork and are just garnished on the top.
530
Thank you, Monty.
531
The judges, they expect us to be at a certain level, and I was far below that level.
532
Frank, let's go, please.
533
Everybody's looking at me to make the quintessential Italian dish.
534
So, yeah, I'm feeling the pressure.
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I'm feeling that I need to bring it.
536
What do you got for us?
537
Clam, artichoke, and blood orange.
538
pancetta, basil, toasted fennel seeds, and guajillo pepper.
539
I knew you guys were gonna be looking at me because I'm Italian, so I wanted to do something different and hopefully impress it.
540
Well, it worked.
541
Bravo.
542
Good job.
543
Thank you so much.
544
Look at the texture in that.
545
That's what I love in risotto, you know, being able to stir and find all the little goodies hidden in there.
546
Frankie, you ain't playing around, dude.
547
It was pretty good.
548
Thanks, guys.
549
Frankie!
550
Frank, the light bulb's on, right?
551
That's it, baby.
552
There we go.
553
All right, David, please.
554
I need to start making a name for myself in this kitchen, or else I'm gonna go by the wayside, and I can't have that happen.
555
In the veal stock risotto, I put portabellos and some oyster mushrooms, gooseberry roasted poblano, and some scallops.
556
Making risotto and using veal stock at the same time is a very dangerous game.
557
You nailed it.
558
Thank you.
559
Really good job.
560
This is one of the best things I've tasted in a long time.
561
Oh, my God.
562
It's delicious.
563
The poblano, the cook on the rice is perfect.
564
The layering of flavors, well done.
565
Oh, my God.
566
Wow.
567
What is that?
568
That is saffron risotto topped with scallops that are crusted in a red peppercorn smoked sea salt wrapped in burdock root.
569
So visually, when you can still see the center of that bright grain of rice, what does that mean?
570
It is perhaps undercooked.
571
Perhaps.
572
It's not perhaps.
573
It's definitely undercooked.
574
The basket.
575
What the is that?
576
A basket.
577
Oh, God, I could scream.
578
The scallops are still raw.
579
I'm looking at that, and I'm looking at the MasterChef I'm thinking, nah.
580
All right, guys.
581
Do you guys understand the spirit of this competition?
582
What we're looking for here?
583
Scallop basket.
584
Go in the garbage basket.
585
We're not fooling around here.
586
We're looking for specific things.
587
It's not a game, and you're not here to waste our time.
588
You understand?
589
Yes.
590
The rice is undercooked and the scallops are a joke.
591
You guys understand the spirit of this competition?
592
What we're looking for here?
593
Scallop basket, go in the garbage basket.
594
The rice is undercooked and the scallops are a joke.
595
They really seemed offended by these creations that I made, but at least I went to the edge of my comfort zone.
596
I tried something new.
597
I didn't nail it.
598
I screwed it up.
599
Christine, let's go, please.
600
I sauteed some onions with scallops and chicken stock that I had infused with smashed garlic and chili peppers.
601
You were almost frazzled by this dish.
602
You have an extraordinary palate, but I think that one is subpar.
603
Next up, Ryan.
604
We have portobello dried shiitake and morel mushrooms.
605
I made a duke cell out of the three of them so that I can incorporate the mushrooms in every bite.
606
The consistency of the risotto itself was spot on.
607
Good technique on the rice.
608
Good job.
609
Thank you very much.
610
All right, Scott.
611
Let's go, Scotty.
612
Let's do this.
613
This elimination challenge is definitely a chance for me to redeem myself with the judges.
614
It means everything to show them that I can not only just bounce back, but actually really shine.
615
You think this has it?
616
Is this going to be good?
617
I went back to where I normally cook.
618
I want as simple and core as I could to let the risotto speak for itself.
619
Seven ingredients in this entire dish.
620
The texture's nice.
621
Thank you, Chef.
622
Huge improvement over the last dish that we saw.
623
A spirited effort, and welcome back to the contest.
624
Thank you, Joe.
625
So the next risotto we want to taste is from Tali.
626
Joe is definitely the scariest judge.
627
He's the judge to win over.
628
And if I can do that, then the MasterChef title is definitely mine.
629
I made a pistachio, cranberry, cherry, and gooseberry risotto.
630
What's this?
631
What is this baby powder -looking stuff here?
632
That's hazelnut and walnuts mixed with some tapioca maltodextrin.
633
I wanted to give it a little bit of, um...
634
You know what it is?
635
It's garbage is what it is.
636
What you did on that dish is inappropriate and ultimately kind of disgusting.
637
Congratulations.
638
The cranberries, the nuts, the gooseberries, already just unheard of in a risotto.
639
That is a disaster.
640
Damn.
641
Serve as your best.
642
Anybody.
643
Damn it.
644
Last but not least, Dave Mack.
645
I'm looking at my dish.
646
The plating, everything was fantastic.
647
My dish came out exactly how I wanted, and I feel very confident.
648
What we have here is some more oil mushrooms, some portobello mushrooms, use some veal stock, a sauvignon blanc.
649
Did you wash the mushrooms?
650
I didn't wash them out completely.
651
If they're not rinsed super well, especially the morels, it's like a dirt sponge, and you taste that, and it's just gritty.
652
It's just really bad.
653
Don't grab a morel.
654
Please tell me what to avoid.
655
I'm here to eat the dish, or should I eat selectively?
656
As you wish.
657
A little too sandy for me.
658
Big mistake.
659
Guys, some basic stuff like feeding us sand and things like that, not good.
660
I screwed up, but I hope that they're able to see through that and still see my culinary greatness.
661
We've tasted some fantastic risottos, and sadly, some disastrous risottos.
662
We now need to come up with a decision.
663
The judges must now decide which home cooks are the bottom three.
664
From these, one more person will be sent home tonight.
665
Good job, Christine.
666
Well, thanks.
667
Monty?
668
It just shows the inexperience.
669
Aline?
670
Aline is a disaster.
671
Aline was shocking.
672
According to them, it was like way under guard.
673
You're not the worst.
674
She is. And Tali.
675
Disaster.
676
I don't know what Tali is up to.
677
Dave?
678
The sand, you know, big, big technical error.
679
I didn't wash the mushrooms.
680
And I think I started too late.
681
Any freaking dish but risotto, man.
682
Like, seriously.
683
He's too grim as .
684
I know.
685
Tally, dude.
686
I know.
687
Ryan and Tally are the two people that I want to see go home.
688
They're just total idiots.
689
And if they don't stay on their toes, I'm going to be the one to take them out.
690
I don't know how those movies are that they're like.
691
They're watching this.
692
Clearly, we have to take them out.
693
The words right out of my mouth.
694
I hope they send them home, though.
695
I'm gonna have to throw some under the bus.
696
Once one of them's gone, the other one's...
697
Remember, you're the best.
698
How do you feel?
699
Good.
700
All right, guys.
701
Back to the stations, please.
702
Thank you.
703
There were two standout risottos.
704
The first one belongs to...
705
Frank.
706
Great job.
707
However, there was one that stood out head and shoulders above its competition.
708
That dish belongs to David Martinez.
709
Both of you will become team captains in the next stage of this competition.
710
But you know this elimination challenge comes with a departure.
711
There were three dishes that stood out.
712
All for the wrong reasons.
713
And at least one of those three have cooked their last dish in this competition.
714
The first dish that was out of character,
715
bland, subpar, and on the verge of an embarrassment, that dish belongs to...
716
Dave Mack.
717
Come down here, please.
718
Please stand over there.
719
Thank you.
720
This next dish had very bizarre flavors and techniques.
721
Heli.
722
The third of the worst dishes had a mix of ingredients that made no sense,
723
didn't even seem to know what a risotto was supposed to be that dish belongs to...
724
I'm just trying to not lose my grip on my countertop because I know I'm going to be in the bottom three.
725
I know it.
726
The MasterChef app is a whole new experience for your mobile devices.
727
Collect badges and recipes, answer polls and trivia, watch exclusive videos and more.
728
Go to fox .com slash masterchef for details.
729
The third of the worst dishes had a mix of ingredients that made no sense.
730
Didn't even seem to know what a risotto was supposed to be. That dish...
731
belongs to Tali.
732
Those three risottos were embarrassing.
733
Who did we send home?
734
I did what the challenge asked for, you know?
735
So I feel safe.
736
I screwed up.
737
My risotto was undercooked.
738
I'm feeling quite frankly scared.
739
My food tastes great.
740
What do the judges want?
741
Why didn't they see it on my plate?
742
Dave, Mac, one step forward, please.
743
You can't turn out undercooked rice with every mouthful just full of grit.
744
Dave, you are not safe.
745
Stay there, please.
746
Helene, your dish was really bad.
747
We were bitterly disappointed, but it wasn't one of the worst, too.
748
Back to your station, please.
749
Thank you.
750
Thank you.
751
Tali, you're not safe either.
752
Your dish was confused.
753
Bizarre.
754
It's almost like you're trying to outsmart your competition.
755
You can bamboozle every amateur behind you, but you cannot bamboozle us three, let me tell you.
756
Sorry, chef, I just didn't...
757
This is my first time cooking a risotto.
758
Tali.
759
Stay there.
760
Based on that risotto, the person leaving is...
761
Dave Mack.
762
Oh.
763
Your time is done in this competition.
764
Please put your apron on your station and leave the MasterChef kitchen.
765
Thank you.
766
Thank you, Chef.
767
I'm disappointed, but at the same time, I'm glad I got to compete at this level.
768
The judges did make a mistake by sending me home.
769
I have a lot of creativity.
770
Thank you very much.
771
What can you say?
772
You know, hope for the best, plan for the worst.
773
Tali.
774
You have dodged that bullet.
775
I'm telling you, you are flying by the seat of your pants.
776
Back on your station.
777
Thank you so much.
778
Whoo!
779
That's a sigh of relief.
780
I dodged the biggest bullet of my life, and I don't want to be in that position again.
781
Next week on MasterChef, it's the first team challenge of the season.
782
Yeah!
783
And the surviving home cooks are going to war.
784
It's a neck!
785
Each team will battle it out to feed America's heroes.
786
Get a grip and wake up!
787
And the losers will go head -to -head in a pressure test.
788
I can't believe this is happening.
789
It is what Satan himself would fear.
790
When one more MasterChef hopeful's journey comes to an end.
791
Honestly, I think I'm going to be going home.
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Vocabulaire et conseils d’expression pour cette leçon
Cette leçon d’expression orale de niveau B2 s’appuie sur la vidéo « Master Chef mùa 3 tập 4 ». Les mots qui reviennent le plus souvent : dish, risotto, duck, masterchef, cook. Cette vidéo contient 790 phrases et 5701 mots à répéter en shadowing. La partie parlée dure 41:56. Le locuteur parle à un rythme régulier d’environ 136 mots par minute, confortable pour le shadowing. Seuls 78 % des mots font partie des 3 000 mots les plus courants en anglais, le vocabulaire est donc exigeant.
Vocabulaire clé de cette vidéo
Les 15 mots les plus avancés de la vidéo, avec leur prononciation et leur sens :
| Mot | Prononciation | Sens |
|---|---|---|
| risotto nom | /ɹɪˈzoʊtoʊ/ | risotto |
| potato nom | /pəˈteɪ.təʊ/ | pomme de terre, patate |
| scallop nom | /ˈskɑləp/ | coquille Saint-Jacques, pétoncle |
| ingredient nom | /ɪnˈɡɹiːdi.ənt/ | ingrédient |
| rhubarb nom | /ˈɹuˌbɑɹb/ | rhubarbe |
| banana nom | /bəˈnænə/ | banane, bananier |
| basket nom | /ˈbæskɪt/ | panier |
| elimination nom | /ɪlɪmɪˈneɪʃ(ə)n/ | élimination |
| stun verbe | /stʌn/ | étourdir |
| undercooked adjectif | cru, pas cuit | |
| intimidate verbe | /ɪnˈtɪmɪdeɪt/ | intimider |
| flavor nom | /ˈfleɪvə/ | goût, saveur |
| apron nom | /ˈeɪ.pɹən/ | tablier |
| clam nom | /klæm/ | palourde, praire |
| kale nom | /keɪl/ | chou frisé |
Les verbes à particule que vous entendrez
| Mot | Prononciation | Sens |
|---|---|---|
| stand back verbe | reculer | |
| find out verbe | découvrir, savoir | |
| come down verbe | descendre, tomber | |
| turn out verbe | se finir, se terminer | |
| come out verbe | /ˌkʌm ˈaʊt/ | sortir |
| come over verbe | venir | |
| come up verbe | se montrer, sortir du bois | |
| come up with verbe | inventer, imaginer |
Des phrases à répéter
Des phrases courtes et complètes de la vidéo, à réutiliser dans la conversation de tous les jours :
- I'm trying to figure out, like, what is that?
- Scott, what are you cooking?
- I mean, it's like, is this a joke?
- What we're looking for here?
- Why didn't they see it on my plate?
La grammaire de cette vidéo
Les structures que le locuteur utilise le plus, avec les mots exacts de la vidéo :
| Structure | Dans la vidéo |
|---|---|
| Present perfect have/has + participe passé — une action passée qui compte encore maintenant | we've narrowed · have already been eliminated · I've always dreamed |
| Voix passive be + participe passé — l’accent est mis sur ce qui arrive, pas sur qui le fait | been eliminated · be given · will be crowned |
| Propositions relatives who / which + proposition — une précision sur une personne ou une chose | handle, which is · people who I · people who didn |
Prononciation à surveiller
Le locuteur utilise 152 contractions et formes réduites, comme I'm, you're, don't. Prononcez-les sous leur forme courte, telles que vous les entendez.
- Les sons « sh » et « zh »: mushroom /ˈmʌʃˌɹuːm/, elimination /ɪlɪmɪˈneɪʃ(ə)n/, shine /ʃaɪn/
- Mots longs — placez bien l’accent: ingredient /ɪnˈɡɹiːdi.ənt/, elimination /ɪlɪmɪˈneɪʃ(ə)n/, intimidate /ɪnˈtɪmɪdeɪt/, culinary /ˈkʌlɪˌnɛɹi/, asparagus /əˈspæɹ.ə.ɡəs/
Les sons difficiles pour les francophones :
- /h/ — il se souffle, il n’est pas muet: heck /hɛk/, humble /ˈhʌmbəl/
- /tʃ/ et /dʒ/ — à ne pas adoucir en « ch » et « j »: garbage /ˈɡɑɹ.bɪd͡ʒ/, lounge /ˈlaʊ̯nd͡ʒ/, texture /ˈtɛkst͡ʃə(ɹ)/, dodge /dɑd͡ʒ/, cherry /ˈt͡ʃɛɹi/
- /r/ anglais — langue recourbée, sans frotter la gorge: risotto /ɹɪˈzoʊtoʊ/, ingredient /ɪnˈɡɹiːdi.ənt/, rhubarb /ˈɹuˌbɑɹb/, mushroom /ˈmʌʃˌɹuːm/, apron /ˈeɪ.pɹən/
Comment s’entraîner avec cette vidéo
- Écoutez la vidéo en entier une fois sans parler et notez les mots que vous ne connaissez pas.
- Répétez phrase par phrase à vitesse normale, en reprenant chacune jusqu’à ce que votre rythme corresponde à celui du locuteur.
- Enregistrez-vous et comparez avec l’original, en faisant attention à des mots comme risotto, potato, scallop.
Qu'est-ce que la technique du Shadowing ?
Le Shadowing est une technique d'apprentissage des langues fondée sur la science, développée à l'origine pour la formation des interprètes professionnels. Le principe est simple mais puissant : vous écoutez de l'anglais natif et le répétez immédiatement à voix haute — comme une ombre suivant le locuteur avec un décalage de 1 à 2 secondes. Les recherches montrent une amélioration significative de la précision de la prononciation, de l'intonation, du rythme, des liaisons, de la compréhension orale et de la fluidité.