Pratique du Shadowing: Which Menu Will Make It? ⏲️ | MasterChef Australia | S18 Ep59 | Clip - Apprendre l'anglais à l'oral avec la vidéo
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224 phrases
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1
It's almost an hour into the cook, and Vinny hasn't got anything in the oven yet.
2
I'm a little bit worried about how he's gonna get these huge, huge porchetta rolls nice and consistently cooked in time.
3
I'm so excited.
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This menu is a representation of who I am as a chef.
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It's a nod to where I've been and a reflection of where I want to go.
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You know, I really want to have Asian-inspired dishes that have French techniques and, like, bring my little flair to things that I learned along the way.
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Just trying to get into my zone right now, trying to set myself up well for the service later.
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For the main, I'm making a pork loin chop with crispy skin and three sauces.
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But I won't actually start with that yet because I have to start working on my dessert.
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With the dessert, I'm making a basil and white pepper ice cream, a strawberry and tomato granita, and a hazelnut crumb.
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This dessert is reminiscent of my tomato salad dessert that I did early in the season, and that went exceptionally well.
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Now I need to try and elevate that to show how far I've come.
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Right now, I'm working on the basil ice cream anglaise, and from there, I'm going to do my granita as well granita as well.
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My dessert has a lot of things to set
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and I have to do that now because I need that churned or frozen and ready for later.
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Once that's all done I'm gonna start prepping my pork.
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20 minutes down lads let's keep going!
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There he is.
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The Kid Wonder.
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Is anyone gonna come with me?
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I can't!
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I can't!
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More meat!
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More meat!
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The worst thing you can do as a Greek is under-cater.
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This service challenge is crazy.
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We have to serve so many people
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and we have to do it all on our own in three hours and at this high standard.
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So my strategy today is trying to do something that's achievable but still show off technique, flavour and also my growth and what I've learnt here.
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So that's why I have a focused plan of attack to execute my menu.
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Petro!
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I'm dying to know what you're going to cook.
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I am doing I fillet with a jus that's going to be infused with pine mushrooms.
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Right, so Jerusalem artichoke and parsnip puree, stir-fried artichoke, crisps, some roasted pine mushrooms, microsorrel and chervil.
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Okay.
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I know that it's daunting trying to get 23 portions of iFillit perfectly, so how are we planning to cook the iFillit?
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Obviously, I would love to sear it off on the hibachi and get that flavour.
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Yep.
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But it's all gonna come down to whether I have time.
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You need to push yourself.
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Yep.
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It's a semi-final.
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Yes.
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This is to get into the grand finale.
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Yes.
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I think safe isn't gonna get you there.
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This is your strength.
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Yes.
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This is your strength.
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If you can caramelise that meat over the hibachi, and then we finish it in the oven, like, that could take it from good to amazing.
51
Okay, Chef.
52
That sounds like a plan.
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Let's go to dessert.
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I am making what I'm calling a Greek eclair.
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So I'm doing a fig leaf creme madame.
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Yep.
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Some fresh figs and a vergie syrup that's going to be laced with a bit of olive oil and my stiffer.
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That's my Petro.
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That sounds like a you dish that you've gone.
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How am I going to blow the judges away?
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That is solid, that dessert.
62
Okay.
63
Okay.
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So now the main, let's get that to the same level as the dessert.
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Yes, Chef.
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Let's cook like the wind today.
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Yep.
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And put a smile on your face.
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Thanks, Chef.
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Well, I'm nervous right now because my relationship with the hibachi is a little love-hate.
71
It didn't get off to a beautiful start and I feel like this could potentially put me behind schedule.
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But Andy's right.
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I need to push myself to elevate the steak.
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So I've got to bite the bullet and do it.
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Right now, I'm developing my jus, and I need to also get started on my Jerusalem artichoke and parsnip puree.
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I am motoring.
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I'm not leaving anything to chance today.
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I'm going to work as fast as I can.
79
Well, fellas, two hours and 20 minutes till dishes leave the past.
80
Let's go!
81
Go, guys!
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Come on!
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Yeah, you did.
84
Now that's a time call.
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I feel like this is a perfect challenge for me to showcase my journey here and how far I've come.
86
For my main, by playing on a dish that I started the competition with, it's going to show how far I've come and how much I've grown as a cook.
87
For my audition, I made a porchetta panini.
88
And I'm reimagining it today as the cook that I want to be, keeping, like, a rustic heart of my food and keeping true to my Italian roots.
89
But I'm definitely trying to be a little bit more ambitious.
90
All right, V, talk to me.
91
I guess we're cooking pork.
92
My main's gonna be a porchetta.
93
Ooh, full circle.
94
Throwback to day one.
95
So I'm gonna do a marinade, roll it back up, truss it, get that in the oven, low and slow for as long as I can, pump it up right at the end just to get that puff.
96
Yep.
97
We serve that with a pork jus with a celeriac puree and a radicchio and fig salad.
98
Mate, it sounds so you, which I think is the most important thing in this cook.
99
I want to see who Vinnie is on the plate, okay?
100
Yep.
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But we've had some ordinary porkettas in this kitchen.
102
Yep.
103
From very, very good cooks, right?
104
They want crispy skin.
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Yes, correct.
106
So we need to make sure that it puffs in the end and make sure it's, you know, tender and fall apart like...
107
Yes, 100%.
108
OK, let's go for your dessert.
109
My dessert is going to be like a tiramisu tart.
110
Flavours inspired of tiramisu.
111
I'm going to do a few big circle tarts and then slice one on each plate.
112
So it's going to have a chocolate cremeux layer, coffee gel and then the top layer will be a whipped mascarpone cream with the baileys in there.
113
Right.
114
Okay.
115
Mate, tarts are not easy.
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You know, people devote their whole careers to tarts.
117
Yeah.
118
You know, and you just don't have that experience yet.
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So we need to make sure that we can finesse this dessert and execute this like flawlessly mate.
120
Yeah.
121
I feel like it's a great idea.
122
This is really ambitious for today's challenge, I feel like.
123
To get both of these dishes as good as they need to be to get you into the grand finale.
124
You need to work like an absolute demon. For sure.
125
Thank you.
126
Thank you, Andy.
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I know I've got my work cut out for me, but I need to back myself.
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I've started my pork jus.
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So now I need to get onto my porketta.
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And to make porketta for, you know, 20-plus diners, I need a lot of pork.
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Normally when you go to the shops, you buy pork bellies about that big.
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Today it's about that big.
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There is a lot to do here, because I need to butcher, marinate, roll and tie this pork and get it in the oven as soon as possible.
134
And I need to nail not only one but two big slabs of porchetta.
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And I really need to keep it nice and tight, otherwise it will cook unevenly.
136
That is so much pork.
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Come on, Vinnie!
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Vinnie, quit!
139
This is definitely a risk for Vinny, like those porchettas are massive and he really is pushing it for time to get them cooked.
140
It's almost an hour into the cook and Vinny hasn't got anything in the oven yet.
141
I'm a little bit worried about how he's gonna get these huge, huge porchetta rolls nice and consistently cooked in time.
142
Yeah!
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Enjoying the lands in that one!
144
Vinny, quick!
145
He spent so long to butcher that.
146
Can't believe it.
147
It's just crazy.
148
Vinny, Eddie, mate, this is gonna be the first of many little love taps that I give you today, okay?
149
Yes.
150
Because I feel like we need to get these porchettas done.
151
Yeah.
152
I'm looking at the clock.
153
You've had an hour.
154
Yep.
155
And you've got your stock on.
156
Yep.
157
And you've done a a bit of butchery.
158
OK?
159
That's nearly a third of your whole cook time, right?
160
So you've got to think about it like that.
161
We need to get them in the oven.
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I am going to push you so hard.
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Thank you, please.
164
Please do.
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Don't hate me.
166
Love me.
167
It's going to be a battle, but we've got this.
168
I need to get this pork marinated, rolled and tied tired, time is slipping away and I'm not used to cooking with cuts of meat this big.
169
That's huge, they are huge.
170
That's not the biggest thing ever to think.
171
You need to push harder than you ever have before!
172
Two hours till service!
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Come on guys, keep pushing!
174
I know that my mains are gonna be served first, but right now my focus is to finish working on my dessert.
175
Nice Aaron, keep going buddy.
176
Because it's time consuming, and it has to be perfect.
177
Right now I'm working on the basil ice cream anglaise, and my granita as well.
178
With the tomato granita I have to blend up some heirloom and Roma tomatoes, put them through a strainer, make sure I get all the pips out, and do the same with some strawberries to add a bit of sweetness.
179
Aaron, hit me with the menu.
180
Dessert.
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Dessert is a basil white pepper ice cream, tomato, strawberry and white balsamic granita.
182
OK.
183
And fried basil leaf and a hazelnut crumb.
184
OK.
185
It's very similar to a dish.
186
Yeah, it is.
187
Isn't it?
188
I mean, that was the ice cream taste test?
189
Yeah, it was, yeah.
190
What I remember with that dish, it was near on perfect.
191
That was the turning point for me.
192
I felt that, you know, wow, I can actually do dessert.
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And, you know, I'm actually pumping it full of new flavours, new ideas just to elevate it a bit more.
194
The ice cream with the pepper, that really adds a nice fruitiness and a little heat and interest.
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Then that's quenched by the granita.
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And the granita now has the strawberry through it, so it makes it less vegetal.
197
OK.
198
The hazelnuts with the skin on it adds sort of like a toasted sesame flavour, which is really interesting.
199
OK.
200
So that's where I'm kind of going with that.
201
I love the idea of this.
202
So now the main.
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So my main is a pork loin chop.
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It's roasted on the bone.
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It's gonna have crispy skin.
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Right.
207
With that, I've got some charred treviso, a pork and veal jus, and I've got the exo sauce as a garnish.
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Exo sauce as well?
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Yeah.
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And a red miso mustard.
211
Wow.
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Okay, so there's a fair bit going on here, right?
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You got miso, you got exo, you've got the jus.
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Like, there's a fair bit of heavy hitters here.
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So let's try and think about how they're gonna play with each other, not against each other.
216
Yeah.
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There need to be harmony on a plate.
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I'm loving where it's going, though.
219
OK?
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Good luck.
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Thanks.
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I've got to be really intentional with how I use flavors and techniques in both my main course and my dessert course.
223
But I feel like I have a really clear vision on how to execute the Asian-French fusion in my main course.
224
I just need to make sure that I leave enough time to do it.
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Vocabulaire et conseils d’expression pour cette leçon
Cette leçon d’expression orale de niveau B1 s’appuie sur la vidéo « Which Menu Will Make It? ⏲️ ». Les mots qui reviennent le plus souvent : dessert, pork, cook, granita, main. Cette vidéo contient 224 phrases et 2007 mots à répéter en shadowing. La partie parlée dure 11:47. Le locuteur parle à un rythme naturel d’environ 170 mots par minute, proche d’une conversation courante. Seuls 76 % 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 |
|---|---|---|
| dessert nom | /dɪˈzɝt/ | dessert |
| granita nom | /ɡɹəˈniːtə/ | granita |
| dish nom | /dɪʃ/ | assiette, plat |
| oven nom | /ˈʌ.vn̩/ | four |
| basil nom | /ˈbæz.əl/ | basilic |
| tomato nom | /təˈmeɪ.toʊ/ | tomate |
| strawberry nom | /ˈstɹɔˌbɛɹi/ | fraise |
| chef nom | /ʃɛf/ | chef cuisinier, chef |
| artichoke nom | /ˈɑɹ.tɪˌtʃoʊk/ | artichaut |
| crispy adjectif | /ˈkɹɪs.pi/ | croustillant |
| elevate verbe | /ˈɛləveɪt/ | élever |
| hazelnut nom | /ˈheɪzəlˌnʌt/ | noisette, aveline |
| puree nom | /ˈpjʊəɹeɪ/ | purée |
| execute verbe | /ˈɛksɪˌkjuːt/ | exécuter, mettre à mort |
| pepper nom | /ˈpɛp.ə/ | poivrier |
Les verbes à particule que vous entendrez
| Mot | Sens |
|---|---|
| back up verbe | reculer |
| fall apart verbe | tomber en morceaux |
| show off verbe | crâner, faire le malin |
Des phrases à répéter
Des phrases courtes et complètes de la vidéo, à réutiliser dans la conversation de tous les jours :
- Is anyone gonna come with me?
- I'm dying to know what you're going to cook.
- I think safe isn't gonna get you there.
- How am I going to blow the judges away?
- I mean, that was the ice cream taste test?
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 | I've been · I've come · I've learnt |
| Voix passive be + participe passé — l’accent est mis sur ce qui arrive, pas sur qui le fait | be infused · be laced · be served |
Prononciation à surveiller
Le locuteur utilise 71 contractions et formes réduites, comme I'm, gonna, I've. Prononcez-les sous leur forme courte, telles que vous les entendez.
- Les sons « sh » et « zh »: dish /dɪʃ/, chef /ʃɛf/, mushroom /ˈmʌʃˌɹuːm/, ambitious /æmˈbɪʃ.əs/, garnish /ˈɡɑːnɪʃ/
- Mots longs — placez bien l’accent: tiramisu /ˌtɪɹəˈmisu/, consistently /kənˈsɪstəntli/, achievable /əˈt͡ʃivəbəl/, caramelize /ˈkaɹ(ə)məlʌɪz/, mascarpone /ˌmæskə(ɹ)ˈpəʊni/
Les sons difficiles pour les francophones :
- /h/ — il se souffle, il n’est pas muet: hazelnut /ˈheɪzəlˌnʌt/, hitter /ˈhɪtɚ/, harmony /ˈhɑ̟ɹ.mə.ni/
- /tʃ/ et /dʒ/ — à ne pas adoucir en « ch » et « j »: artichoke /ˈɑɹ.tɪˌtʃoʊk/, butcher /ˈbʊt͡ʃə/, chop /t͡ʃɑp/, achievable /əˈt͡ʃivəbəl/, butchery /ˈbʊt͡ʃəɹi/
- /r/ anglais — langue recourbée, sans frotter la gorge: porchetta /poɹˈkɛtə/, granita /ɡɹəˈniːtə/, strawberry /ˈstɹɔˌbɛɹi/, artichoke /ˈɑɹ.tɪˌtʃoʊk/, crispy /ˈkɹɪs.pi/
Comment s’entraîner avec cette vidéo
- Écoutez la vidéo en entier une fois sans parler et notez les mots que vous ne connaissez pas.
- Commencez à la vitesse 0,75×, répétez phrase par phrase, puis revenez à la vitesse normale quand cela devient facile.
- Enregistrez-vous et comparez avec l’original, en faisant attention à des mots comme dessert, granita, dish.
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.