Shadowing Practice: I Tested TikTok Recipes that SHOULD NOT EXIST! - Learn English Speaking with Video
בחר מצב תרגול
כל מצב פותח חדר תרגול במסך מלא.
371 משפטים
אם המשפטים קצרים או ארוכים מדי, לחץ על ערוך כדי להתאים אותם.
1
Today I'm testing TikTok recipes that either should not exist or look way too good to be true.
2
I don't recommend it.
3
2 out of 10.
4
Because people keep taking perfectly normal food and pushing them way too far.
5
And I need to find out if it's genius or a crime.
6
Starting with this three ingredient, gas station slushie.
7
Or you mean a slurpee?
8
But it looks really easy.
9
He just starts off with some ice, some lemon lime soda.
10
I'm using poppy here.
11
It kind of just eyeballs it until it like reaches half of the ice
12
and I never knew how they achieved that delicious blue Raspberry flavor in the slurpee, but now I know because he uses jello flavor his which
13
if you think about it kind of makes sense I think
14
he just eyeballs a good amount of it into the blender and now he gives it a whirl
15
It may have gotten stuck but that actually worked out quite well Well, somebody said so we don't need a ninja slushie.
16
I don't know.
17
I don't have one, but that'd be interesting to test There is a heat wave going on right now,
18
and if this is actually good might be genius It's a little more icy than a slurpee,
19
but it's not bad.
20
It's a little bit on the Extra sweet side somebody said club soda is better than Sprite
21
and makes it less sweet But somebody else said cherry jello
22
and coke perfect combo that actually sounds like would be delicious
23
But then somebody went and took your perfectly good blue slushie
24
and topped it with Sour Patch Kids
25
and I have to say sometimes over the top is not a bad thing
26
because the sourness from the Sour Patch Kid is Exactly what this drink needed.
27
I'm gonna have to say this was a genius recipe 8 out of 10.
28
But keep watching because the recipes only become more unhinged from here.
29
There's this viral new trend where people are putting salmon sashimi into a McDonald's Filet-O-Fish.
30
I have a confession.
31
I genuinely gagged when I saw this video, but yet here we are.
32
Let's dissect the Filet-O-Fish first.
33
Because in the video, her Filet-O-Fish had the perfect skincare bun.
34
Mine has a few wrinkles on it, but hers is filled with tartar sauce.
35
And looks like I got a glob too.
36
But I think the reason why this video went so viral was
37
because people were curious and wanted to know if raw fish would go with fried fish.
38
I mean, there's so many things in life that you could be more curious about.
39
Why this combination?
40
Okay, she went in with like thick layers of sashimi here.
41
So I'm going to cut mine in half.
42
I'm using king salmon.
43
Let's slice it into thick pieces with the world's sharpest knife.
44
I'm not going to lie.
45
My stomach hurts a little bit already.
46
Let's layer it on.
47
Usually I would dip my salmon sashimi in some soy sauce or ponzu or spicy mayo We just have tartar sauce.
48
Somebody said I love both but together Absolutely not.
49
I mean who thought of this?
50
Why?
51
Why?
52
I'm sorry, but whoever said
53
that this is a good combo is lying to you I feel like the Filet-O-Fish is pretty like greasy
54
and just tastes fishy already, but add another layer of Sliminess on top of
55
that you don't get to enjoy the full deliciousness of the sashimi
56
That you would dip with some soy sauce and have with the warm rice instead you just get fried
57
fishy Double fishy gunk.
58
I don't recommend it two out of ten, but what are they gonna think of next?
59
Caviar with chicken nuggets
60
So flan is a beloved dessert across the world
61
and my mom makes the best one in my opinion
62
But this is the first time I've seen anybody make flan in the microwave Do you know what happens
63
when you cook egg in the microwave?
64
I don't know, but let's see
65
if it works He says there's only three ingredients to this recipe
66
and he says it only takes five minutes to prepare first
67
He adds some sugar to his mug I think he said it has to be ceramic, but I have thick glass right here
68
that hopefully won't crack We'll add a generous amount of sugar
69
and then a teaspoon of water to make our caramel He puts it in the microwave
70
and gets it to this nice beautiful amber color
71
And this is where I'm also nervous because sugar can really burn in the microwave fast Oh my god!
72
Oh no!
73
Well at least amber was achieved.
74
I still have PTSD from the last time I got burnt from hot sugar.
75
I still have the scar to show for it.
76
So we're not gonna try that again.
77
We're gonna do it the right way.
78
We're gonna do a stove top, molting sugar with water until it's nice and amber.
79
Then I'm gonna pour it into my ceramic cup this time into my ceramic cup this time.
80
We got this in about a minute.
81
Wasn't that so much easier than the microwave?
82
But I gotta work fast.
83
Let's swirl it around.
84
Look at that gloss.
85
And now we can start assembling the flog.
86
He starts with one egg.
87
Ooh, that's a nice yolk.
88
Some sugar, milk, vanilla, and now just mix it up.
89
And then he just pours it straight into the caramel cup.
90
I learned from my mom that you should strain it to get rid of the bubbles and the stringy egg white parts, but he just pours it right in, so I'm already skeptical.
91
And now we pop it into the microwave again for 30 second increments, two to three times until it comes out nice and jiggly.
92
We either get scrambled eggs or we get flan.
93
After the first 30 seconds, it still looks super watery, so I had to put it back in for another 30.
94
And I waited for a third time.
95
And this is what it looks like after three intervals of 30 seconds.
96
It got a little bit curdly, but then the inside is still super wet.
97
I guess that's what he said it should look like.
98
So all in all, it took me a minute and 30 seconds to get it to maybe overcook, maybe not, I don't know.
99
But now we have to pop it in the fridge for one hour to let it cool down.
100
Somebody said, I made it and left it to cool and my mom thought it was something rotten and threw it away.
101
It's been an hour and our flan feels cold, but for some reason it still doesn't look like a flan.
102
It doesn't look like it's set yet, so I just don't know.
103
But it's time to do that satisfying flip reveal.
104
Oh, we already have the caramel spilling out.
105
But did it flan?
106
Ewww!
107
Well, I mean I guess part of it flaned.
108
I think if I were to cook it any longer, the top would have been scrambled and the bottom might have set okay.
109
But for the part that did cook, let's see what we got.
110
It does look silky and have that jiggle.
111
The top part is silky.
112
It is beautiful.
113
But the bottom part where the egg kind of overcooked, it's kind of, uh, hmm, scrambly if you know what I mean.
114
All in all, an iconic dish like this made by your abuela
115
or your benguai or your mom should be made with love, low and slow, with lots of care.
116
Not something in the microwave as a shortcut, because this is what you get.
117
Don't take it too far.
118
3 out of 10.
119
This next recipe is like true fruit taken way too far.
120
It's a crunchy frozen raspberry mousse dessert pastry.
121
It's a mouthful already.
122
That looks like a raspberry, but it has different kind of layers inside.
123
It's giving frozen yogurt clusters, but make it luxury.
124
This also might be one of the harder recipes I've ever tried on this channel, so bear with me.
125
But first, we're gonna start by cooking up our raspberries.
126
She starts by adding some frozen raspberries into a saucepan, and then she sweetens it up with some sugar and lemon juice.
127
Okay, now we're supposed to let it cook down for about five minutes until it becomes nice and jammy.
128
Alright, our raspberries are looking good.
129
And now she takes her immersion blender and blends it directly in the saucepan, but mine's kind of big and shallow And you already know what's gonna happen with that.
130
So I'm gonna pour this into a measuring cup and do it that way
131
And now she takes a strainer and passes the puree through it.
132
We got to remove the seeds.
133
Let me scrape off the bottom.
134
This is like liquid gold Okay, but we're not quite done yet because now she mixes some gelatin with water,
135
blooms it, and then mixes it into the raspberry puree.
136
Somebody said this is the best video I've seen on this recipe.
137
I guess somebody else said they tried it without gelatin and it just kind of got everywhere.
138
So this stabilizes things.
139
But now she pours the raspberry puree into a mold.
140
I'm using these little hearts here because I feel like it would be such a sweet surprise.
141
No big deal if it gets everywhere.
142
Just wipe it off.
143
Now all we have to do is freeze it for one to two hours and let it firm up.
144
And now we work on the mousse.
145
She starts by pouring some white chocolate into a cup and melts it.
146
I'm gonna melt mine in the microwave for two 30-second increments.
147
Halfway through, I like to give it a quick stir so nothing burns.
148
Let me check if our white chocolate is good.
149
Oh, yeah.
150
Definitely mixable.
151
Now she pours in more raspberry puree and some gelatin.
152
The tin mixes everything up until it's nice and liquidy.
153
And I'm praying my white chocolate does not seize.
154
And I think we're good.
155
Oh yes.
156
Oh, thank goodness.
157
I was nervous for a second there because white chocolate burns, seizes, doesn't play well with others.
158
It's just temperamental.
159
But I'm happy this worked out.
160
Okay, now to finish off our mousse, we're gonna whip up some heavy cream.
161
It looks like we're almost there.
162
I have to get it to pretty stiff peaks, but not quite butter. And we're good.
163
Somebody asked, what?
164
No powdered sugar in your whipped cream?
165
Well, technically you don't need it because there's already white chocolate and that raspberry puree in here.
166
So I think it'll be good and sweet enough.
167
Now just mix it in until it's still nice and fluffy.
168
Okay, our mousse is done.
169
And now we're going to fill it into these realistic giant raspberry molds.
170
But first, I have to fill my piping bag.
171
Our mousse is looking so fluffy.
172
I'm honestly so tempted to just take a swipe and see how this tastes, but I'm gonna wait.
173
We're gonna pipe it in halfway and then
174
give it a couple of taps to smooth everything out cause remember our frozen hearts from earlier?
175
Well, it's time for them to go into the mold.
176
Oh, look how pretty it is.
177
Just stick it right in, kind of tuck it in there.
178
Oh, I love how this looks.
179
And then she continues filling it all the way, except somebody said, where's the cake filling?
180
I've seen some with cake fillings before and that got me so curious because I love cake.
181
So we're going to do half with cake and half without.
182
I'm just going to tuck my cake nicely inside.
183
Okay now I just need to make sure to fill the rest of the way with cream
184
and make sure there's no air bubbles.
185
Give it a couple more taps to smooth out
186
and now back into the freezer it goes except we're going to freeze it overnight and finish the rest later.
187
I like pickles as much as the next person but this is a loaded pickle dip that this creator promises.
188
You'll get a kiss from your favorite aunt and
189
if you don't end up liking this dip he'll give you
190
And apparently a lot of people on TikTok really want his cat because it went super viral.
191
But what if you don't like cats?
192
Anyways, this pickle dip looks completely over the top, so let's try it.
193
Okay, so let's start by chopping up all the materials.
194
First things first, since it's a pickle dip, I need almost two cups of chopped pickles.
195
I'm guessing two cups is probably like two whole pickles.
196
I might end up with a love-hate relationship with pickles after this.
197
Let's get it nice and minced.
198
Then we'll chop up some dill to make it even more pickly.
199
Shallots, crumble up some bacon, and shred some cheese.
200
Somebody asked, what if I don't even like dill pickles?
201
I mean, I'd say this recipe probably isn't for you.
202
This is starting to remind me of what a potato salad would be like, except there's no potatoes.
203
Somebody in the comments says cheese should not belong in this recipe, and I do feel like there's a lot going on, but we'll see about that.
204
We got our last bit here, and now let's load up our pickle dip.
205
He starts by adding a lot of creamy things into a bowl.
206
We have Greek yogurt, sour cream, and cream cheese.
207
Then he tosses in our chopped pickles.
208
Ooh, it's juicy.
209
The crumbled bacon, some dill, the shallots, and then for seasoning.
210
And then I guess he likes it spicy because he's about to drop in some red hot chili peppers.
211
That's enough.
212
Now I'll drop in our shredded cheese, some more hot sauce, and a packet of ranch dressing.
213
So now we have like a loaded potato ranch pickle dip.
214
There's a lot going on and I hope this mixes well.
215
That is a lot creamier than I thought it would be, but it actually looks pretty good.
216
He then dips it with some crackers.
217
I've got my Ritz crackers here.
218
We'll get a nice big scoop.
219
There's a lot going on.
220
It's dilly, it's salty.
221
The cheese gives it a nice like softer texture, but I don't think the crackers are quite crunchy enough.
222
So I'm gonna take your crackers and raise you dill pickle chips.
223
Now that's what I call a dip me daddy.
224
But your aunt can keep her kiss and you can keep her cat too.
225
I'm gonna give this dip a 7 out of 10.
226
Apparently this next dish is called ginger smashes milk.
227
It's literally just ginger juice mixed with some hot milk and it solidifies into a custard.
228
I saw the video and I watched it happen, but I still don't fully believe it.
229
So I have to try it for myself.
230
Okay, so she starts by cleaning and peeling her ginger.
231
I've already cleaned this, so now I'm just gonna peel it with a spoon.
232
The skin just scratches right off.
233
Now I'm just gonna take my grater and just grate the ginger straight into a bowl.
234
Somebody said, can I just use bottled ginger juice?
235
To which the creator said, it only works with fresh ginger.
236
The enzymes get destroyed the second you heat or process it.
237
So if you're thinking about using bottled, don't.
238
I don't really see any juice here.
239
It's just ginger clumps.
240
Is this gonna work?
241
I'm supposed to make enough to get one tablespoon's worth of juice, but this is looking pretty dry.
242
Need to grate some more.
243
Now she takes the ginger meat and then she pushes it through a sieve which extracts more juice.
244
We have juice.
245
Looks can be deceiving.
246
It looked bone dry, but look how much liquid I got out of it.
247
Okay, I've got my ginger juice.
248
Now let's warm up our milk.
249
The creator said this is supposed to be a heartwarming dessert except somebody else said, I made this a month ago.
250
Yeah, it was bitter.
251
It was not pudding or dessert.
252
It was just bitter.
253
So I'm thinking we should add a little bit of sugar.
254
And then we'll heat it up to 165 degrees.
255
All right, it's ready.
256
And now we just pour the hot milk directly into the ginger juice, cover it, and let it sit for eight minutes minutes.
257
Now if you're like me and still wondering how ginger juice and hot milk can actually solidify, I think we need a call in professor Zong.
258
Attention class!
259
The way that this works is
260
that the enzymes from the ginger reacts with the milk proteins and causes it to solidify on its own.
261
It's not black magic, it's science, and now you know.
262
And it's done.
263
I don't know it still looks the same It's not even watery to me.
264
But she says to see if it really works, you have to pass the spoon test.
265
Let's see if we made some magic or not.
266
It worked!
267
Oh my gosh!
268
That is crazy!
269
It looks somewhere in between like tofu and panna cotta, but she says it's supposed to melt in your mouth.
270
So now, let's see how it tastes.
271
It looks sort of like yogurt.
272
That's jiggly I don't know how to explain it, but is it gonna be bitter?
273
Cheers Wait, that is so comforting.
274
It's not bitter at all It's a little bit spicy from the ginger
275
and the milk honestly reminds me more of like silken tofu or or runny jelly more than anything,
276
but it's delicious and I made some magic today.
277
Eight out of 10.
278
It's the next day and our raspberry mousse should be set by now, but our next step is to make our candy coating.
279
She uses a mixture of cocoa butter and other stuff, but we have candy melts.
280
And just so it's not so intensely red, I'm gonna add some white in there too.
281
Let's melt it.
282
All right, our candy melt is nice and loose.
283
Our raspberry is firm.
284
Let's unmold it.
285
I'm gonna do one with cake and one without.
286
I'm hoping this isn't gonna be too difficult for me.
287
Oh, my air bubbles did not cover the whole thing.
288
So there's like little imperfections, but that's okay.
289
Now she sticks in a skewer and dips it right into the chocolate.
290
I wanna be able to see the raspberry outline.
291
So I'm just gonna tap off the excess.
292
Cause the best part about these crunchy pastries Is that they look so realistic.
293
But my first try is not looking so hot.
294
Because our mousse is frozen, it freezes so fast.
295
Okay, I have one more to dip.
296
So I'm going to put this one right here.
297
Okay, let's try my luck with this one.
298
Pull it out.
299
Oh.
300
We're seeing those bumpy little shell that you should from a raspberry.
301
Yes.
302
But I still can't get it quite smooth.
303
Okay, I love cake.
304
So I have to try that one first.
305
Let me remove it from the stick and just so you guys can see what it looks like inside.
306
I'm gonna cut it This looks so good.
307
Oh my gosh, it's so professional.
308
I can't believe I did that.
309
Now.
310
Let's see how it tastes
311
I just got to the jelly center
312
and it almost just like melts in your mouth
313
And there's like a nice tang to it the crunch from the shell and then the cake is it that like softness.
314
Now I understand why this went so viral, but you know why else it went so viral?
315
Because people can do this and break it apart. So satisfying.
316
Mmm.
317
That was a lot of work to make this, but it's so good.
318
10 out of 10.
319
This next one might just be one of the most over-the-top things I've ever seen.
320
Of course, we've seen butter boards, butter candles, and now someone decided to make chocolate candles.
321
It could be a genius idea actually.
322
So of course I had to go and buy all the candle making tools to make this.
323
She uses a cup so that's fine.
324
But first things first, let's melt our chocolate.
325
I think she only used milk chocolate, but since I have it from our last video, let's use a combination of milk chocolate and white.
326
She starts by pouring her chocolate into a cup with the little wick at the bottom.
327
Everybody in the comments was getting so mad that you're gonna be eating wax from the wick, but somebody said, Y'all worried about little wax?
328
Meanwhile as kids we had these.
329
It doesn't look quite full enough.
330
I might do a little bit of a layered situation later.
331
But let me go ahead and set the wick through this tool.
332
Let it stand on its own while we work on the most interesting part of this recipe.
333
The animals.
334
She unmolded this chocolate rabbit and it looked so cute.
335
And since I already have these little bears, I'm gonna do the same.
336
But now how do you get the wick to go through?
337
I did a little bit of research and found
338
that people use this little tool to poke a hole and thread the wick right through.
339
Okay, I've successfully threaded it and now let me go ahead and put it in a cup to stabilize the bears.
340
And then we pour.
341
I might not have enough chocolate to make two bears.
342
Well, since I have this much left, might as well fill the cup up.
343
It'll be the prettiest two-tone chocolate candle you've ever seen.
344
Our candle feels nice and firm and looks pretty set.
345
So let me go ahead and remove the paper.
346
It actually looks so cool.
347
Oh my gosh.
348
This looks like a pudding cup.
349
Let me cut the wick.
350
What?
351
This is actually insane.
352
Now let me unmold the bear.
353
Careful not to break him.
354
This one is a lot harder than the cup.
355
No. I think I broke his head off.
356
Ugh.
357
I finally managed to get him out, but that'll be our little secret.
358
Let me place them down here.
359
Light these candles up and see if they're good for dipping or just here for the looks.
360
And by the way, if you're wondering, I found these organic beeswax wicks that apparently just melts right onto the chocolate.
361
So once the wax part touches the chocolate, it burns out.
362
It doesn't keep burning!
363
I was scared.
364
Nooooooooooo Wait a minute.
365
All that for nothing?
366
I was scammed.
367
The chocolate candle looks good though.
368
2 out of 10.
369
But if you like this video YouTube thinks you'll like this one too.
370
See you next time.
371
Bye
הורד אפליקציה
כל מה שאתה צריך כדי לדבר בשטף
הגיית AIציון לכל משפט
תרגול IPAשלוט בכל צליל
אוצר מיליםבנה את מאגר המילים שלך
משחק אוצר מיליםלמד תוך כדי משחק
אותו ערוץ
B23
I Tested the MOST VIEWED TikTok CANDY Recipes! 🍬
Daily ConversationWorking Adults
B23
I Bought Every ABANDONED FOOD Product!
Daily ConversationWorking Adults
B15
I Tested Weird Al FOOD HACKS!
TeensDaily ConversationHigh School Students
B13
I Tested the LAZIEST TikTok DESSERT Recipes! 🥱
TeensDaily ConversationHigh School Students
B16
I Recreated VIRAL Squishies You Can Actually EAT 🍡
TeensDaily Conversation
FOR YOU
המלץ על סרטון
B21
578 משפטים
Nasty Cooking
Daily ConversationWorking Adults
B22
328 משפטים
I Tried EVERY Seafood with Steak!
Daily ConversationWorking Adults
B21
275 משפטים
Trying Clickbait Clothing "Hacks" From Instagram
Daily ConversationWorking Adults
B21
77 משפטים
Science hacks for crispy snacks
Daily ConversationWorking Adults
B21
222 משפטים
How TikTok is Ruining Travel
Travel EnglishDaily ConversationWorking Adults
B11
435 משפטים
I Tested Clickbait Shorts Recipes (again...)
Daily ConversationWorking Adults
B21
417 משפטים
ONLY eating at KOREAN CONVENIENCE STORES for 24 hours!
Daily ConversationWorking Adults
B21
441 משפטים
10 Levels Of Spicy Food
TeensDaily ConversationWorking Adults
B21
168 משפטים
The Sugar Epidemic Is Way Worse Than We Thought...
Daily ConversationWorking Adults
B2243 משפטים
I Trolled the TAYLOR SWIFT Fandom...
Daily ConversationWorking Adults
B21
217 משפטים
Food Theory: ROCKS Will Be Your New Favorite Food!
Daily ConversationWorking Adults
אוצר מילים והערות הגייה לשיעור הזה
שיעור הדיבור הזה ברמה B2 מבוסס על הסרטון “I Tested TikTok Recipes that SHOULD NOT EXIST!”. בסרטון הזה יש 371 משפטים ו-3841 מילים לתרגול Shadowing. הדיבור נמשך 21:27. הדובר מדבר בקצב טבעי של כ-179 מילים בדקה, קרוב לשיחה יומיומית. רק 79% מהמילים נמצאות בין 3,000 המילים הנפוצות ביותר באנגלית, כך שאוצר המילים מאתגר.
אוצר מילים מרכזי בסרטון הזה
15 המילים המתקדמות ביותר בסרטון, עם ההגייה והמשמעות שלהן:
| מילה | הגייה | משמעות |
|---|---|---|
| ginger שם עצם | /ˈd͡ʒɪnd͡ʒɚ/ | זַנְגְּבִיל |
| pour פועל | /poɹ/ | שפך, מזג |
| melt פועל | /mɛlt/ | ניתך, נמס |
| microwave שם עצם | /ˈmaɪkɹoʊˌweɪv/ | מִיקְרוֹגַל |
| candle שם עצם | /ˈkæn.dəl/ | נֵר |
| freeze פועל | /ˈfɹiːz/ | קָפָא |
| wick שם עצם | /ˈwɪk/ | פְּתִילָה |
| cracker שם עצם | /ˈkɹækə(ɹ)/ | קרקר |
| dill שם עצם | /dɪl/ | שָׁמִיר, שֶׁבֶת רֵיחָנִי |
| sashimi שם עצם | /səˈʃiːmi/ | סָשִׁימִי |
| dessert שם עצם | /dɪˈzɝt/ | קינוח \ קִנּוּחַ |
| caramel שם עצם | /ˈkæɹ.ə.mɛl/ | קָרָמֶל |
| yogurt שם עצם | /ˈjɒɡ.ət/ | יוֹגוּרְט |
| ceramic שם עצם | /səˈɹæmɪk/ | קֶרָמִיקָה |
| spicy שם תואר | /ˈspaɪsi/ | חריף |
Phrasal verbs שתשמעו
| מילה | הגייה | משמעות |
|---|---|---|
| come out פועל | /ˌkʌm ˈaʊt/ | יָצָא |
משפטים שכדאי לחזור עליהם
משפטים קצרים ושלמים מהסרטון שאפשר להשתמש בהם בשיחה יומיומית:
- I'm not going to lie.
- I mean who thought of this?
- No powdered sugar in your whipped cream?
- Somebody asked, what if I don't even like dill pickles?
- Somebody said, can I just use bottled ginger juice?
דקדוק בסרטון הזה
המבנים שהדובר משתמש בהם הכי הרבה, עם המילים המדויקות מהסרטון:
| מבנה | בסרטון |
|---|---|
| הווה מושלם (Present perfect) have/has + past participle — פעולה שקרתה בעבר ועדיין יש לה חשיבות או השפעה עכשיו | I've seen · It's been · I've ever tried |
| סביל (Passive voice) be + past participle — הדגש הוא על מה שקורה, לא על מי שעושה את הפעולה | is filled · was achieved · have been scrambled |
הגייה ששווה לשים לב אליה
הדובר משתמש ב-136 קיצורים וצורות מקוצרות, כמו I'm, gonna, don't. אמרו אותם בצורה הקצרה, כפי שאתם שומעים אותם.
- הצלילים של “sh” ו-“zh”: sashimi /səˈʃiːmi/, gosh /ɡɑːʃ/, shallot /ˈʃælət/, confession /kənˈfɛʃən/, shallow /ˈʃæloʊ/
- מילים ארוכות — שימו לב להטעמה: solidify /səˈlɪdɪˌfaɪ/, ingredient /ɪnˈɡɹiːdi.ənt/, technically /ˈtɛk.nɪˌkəl.i/, genuinely /ˈd͡ʒɛn.ju.ɪn.li/
צלילים שדוברי עברית מתקשים בהם:
- /w/ — שפתיים מעוגלות, לא /v/: microwave /ˈmaɪkɹoʊˌweɪv/, wick /ˈwɪk/, watery /ˈwɔtəɹi/, whip /ˈwɪp/, halfway /ˌhæfˈweɪ/
- /æ/ — פתוח יותר מה-“אֶ” העברית, לא כמו “a” ב-“cup”: candle /ˈkæn.dəl/, cracker /ˈkɹækə(ɹ)/, caramel /ˈkæɹ.ə.mɛl/, ceramic /səˈɹæmɪk/, amber /ˈæm.bəː/
- /r/ — הלשון לא נוגעת בשום מקום, לא ה-“ר” הגרונית: pour /poɹ/, microwave /ˈmaɪkɹoʊˌweɪv/, freeze /ˈfɹiːz/, puree /ˈpjʊəɹeɪ/, viral /ˈvaɪɹəl/
איך לתרגל עם הסרטון הזה
- הקשיבו לכל הסרטון פעם אחת בלי לדבר, ורשמו את המילים שאתם לא מכירים.
- התחילו במהירות 0.75×, תרגלו Shadowing משפט אחר משפט, וחזרו למהירות רגילה כשזה מרגיש קל.
- הקליטו את עצמכם והשוו למקור, תוך תשומת לב למילים כמו ginger, pour, melt.
מהי טכניקת השאדואינג?
שאדואינג היא טכניקת למידת שפה מבוססת מדע שפותחה במקור להכשרת מתורגמנים מקצועיים ופופולרית על ידי הפוליגלוט ד"ר אלכסנדר ארגואלס. השיטה פשוטה אך עוצמתית: אתה מקשיב לאודיו באנגלית ילידית וחוזר עליו בקול רם מיד — כמו צל העוקב אחרי הדובר עם עיכוב של 1–2 שניות בלבד. בניגוד להאזנה פסיבית או תרגילי דקדוק, שאדואינג מכריח את המוח והשרירים בפה לעבד ולשחזר דפוסי דיבור אמיתיים בו זמנית. מחקרים מראים שזה משפר משמעותית את דיוק ההגייה, האינטונציה, הקצב, הדיבור המחובר, הבנת השמיעה ושטף הדיבור — מה שהופך אותו לאחת השיטות היעילות ביותר להכנה לIELTS Speaking ולתקשורת באנגלית בעולם האמיתי.