Pratica di Shadowing: Real Life English: Phrases for the Kitchen - Impara a parlare inglese con i video
Scegli una modalità di pratica
Ogni modalità apre una sala di pratica a schermo intero.
448 frasi
Se le frasi sono troppo corte o troppo lunghe, clicca su Edit per modificarle.
1
Get ready to bake something delicious with me in English, plus a little mystery drink along the way.
2
Hi, I'm Vanessa from SpeakEnglishWithVanessa.com,
3
and today you're in my kitchen and I want to invite you into my home,
4
into my life for something that I do all the time.
5
This video is kind of a kill two birds with one stone.
6
I need to make a few things and I thought, why not bring you along and teach you English while I'm making this for my family?
7
One of the best ways that you can improve your English speaking skills,
8
listening skills, and life skills is to immerse yourself in real daily life English.
9
And that's what I try to do here on my channel is show you how real people speak all the time.
10
to be just talking while I'm making these two things.
11
And I want you to take a look at the subtitles, catch any new words, see the yellow words that appear, which are going to be new exciting vocabulary words.
12
And I want you to immerse yourself in English.
13
And like always, I have created a free PDF worksheet.
14
This includes all of the key vocabulary from today, plus there is a bonus downloadable audio.
15
Some of you have asked me for downloadable audio so
16
that you can listen to English and immerse yourself in English wherever you are, even away from the internet.
17
And guess what?
18
It's here for you.
19
When you download this free PDF worksheet, you can download the audio version of this entire lesson.
20
You can listen to my voice.
21
You can repeat after me and you can improve your English wherever you are.
22
So, all you have to do is click the link in the description, enter your name and email address and voila,
23
just like that, the free PDF worksheet with all of today's vocabulary plus the bonus downloadable audio,
24
it will land in your email inbox.
25
And do you want to know something even better?
26
You never need to sign up for my free PDFs ever again.
27
I will automatically send them to you every single week.
28
It's my gift to you.
29
So don't wait, click on the link in the description to get this free PDF worksheet and bonus downloadable audio.
30
So you might be wondering, what are we making today?
31
It's the big question, right?
32
Well, we're going to be making two things.
33
I will tell you the first thing, but the second thing I'll keep as a surprise for later.
34
You'll have to watch and find out.
35
The first thing we're going to make is a easy, beautiful, fresh loaf of bread.
36
I make this bread all the time.
37
I've been making this bread for the last six years, at least three times a month,
38
sometimes twice a week if I feel like it, and it is really easy.
39
So I thought I would just talk to you
40
while I make it and we'll see what kind of real natural vocabulary comes up along the way.
41
All right.
42
So the first thing we need to do, I have all my ingredients here because of you, I got more organized.
43
Thank you.
44
The first thing we need to do is add our ingredients to my tub here.
45
So usually we say the word tub for a bathtub, but because this is so big, we could call it a container,
46
no problem, but I'm going to call it a tub because it's pretty big.
47
So we're going to add some yeast.
48
This is just active yeast.
49
I did not make this myself.
50
I'm going to add a tablespoon in.
51
The cool thing about this recipe is it is so forgiving.
52
If you've watched any of my other kitchen lessons,
53
you know that I love recipes that are forgiving because I often am distracted.
54
I have kids with me.
55
Today they're all at school, but I need recipes that are not strict, ones that are pretty easy if you mess up.
56
All right, I'm going to add a tablespoon of salt as well.
57
Next, we're going to add water.
58
You want water that's lukewarm.
59
Why do we say Luke.
60
Who is Luke?
61
Luke, if you are watching, you are hopefully not lukewarm.
62
Usually when we say lukewarm, it's kind of a negative thing about a person.
63
Lukewarm water means just not very hot water.
64
It's warm.
65
But if we say you're a lukewarm person, it's such an insult.
66
Why is that?
67
It usually means that you don't really have any standards or values.
68
You don't care about anything passionately.
69
You're just a lukewarm person.
70
Sorry, Luke.
71
What I do to make lukewarm water is I boil some water in my tea kettle,
72
and then I just pour some cold water into my cup and put some hot boiling water to top it off.
73
So now we can feel it.
74
It's lukewarm.
75
It's fine.
76
It's not too hot, not too cold.
77
Because if it's too hot, it will kill the yeast and then the bread won't rise.
78
What a disaster.
79
I have done that before.
80
Tried to bake bread with cold water.
81
Doesn't work.
82
All right.
83
So we're going to put in three of these.
84
I'm going to put in a little bit less than three and we'll see what happens.
85
I think because we're going to add another special liquid in just a minute, we're going to put a little bit less water.
86
All right, so I like to doll up my recipe a little bit and not just put in yeast, flour, water, salt.
87
This is sorghum molasses.
88
It's not syrup.
89
It's not maple syrup.
90
It's not honey.
91
It's from a plant that grows natively around here, sorghum.
92
It kind of looks like corn.
93
I'll try to put a picture of it here.
94
I think it's really cool.
95
It has a very rich, deep flavor.
96
And I'm just going to put a dollop in there.
97
A dollop is a not official term.
98
I think it makes it, it doesn't make it sweet.
99
It makes it have a more complex taste.
100
So I'm going to get my My stirrer, I'm not sure what you would officially call this.
101
I think it's called a Dutch whisk.
102
A whisk, a regular whisk is this, but if you use this, it will not work after you add the flour because it's too thick.
103
I bought this especially for making bread, and I'm just going to stir it up a bit to get the molasses.
104
The molasses kind of sinks to the bottom.
105
I'm going to try to just mix it up and get the yeast all integrated, dissolved as they say.
106
Most recipes when they have like flour or sugar, well I guess sugar, salt,
107
or yeast with water, the recipe might use the word dissolve and it means you can't see the individual particles anymore.
108
All right, so now we have all our wet stuff.
109
Now I'm going to add the dry ingredients.
110
If you are an official baker, if you work in a shop or, I don't know, bake anything professionally,
111
sorry, I am very unofficial when it comes to this, but you know what?
112
This recipe is so forgiving, who cares?
113
So this is one cup.
114
We're going to need six and a half cups.
115
If you're official about this, you'll weigh it, you'll flatten the top, all of this.
116
I never do this.
117
And I've been making this recipe for a long time and it doesn't matter.
118
So I'm just going to plop it in.
119
Let me count out loud.
120
One, two, three, four, five.
121
I put five in.
122
I need to remember that.
123
Sometimes I forget.
124
I have actually added an extra cup of flour by accident to this recipe, and it doesn't matter.
125
It still works.
126
Magic.
127
All right.
128
We have five.
129
I need one and a half more.
130
I'm going to put whole wheat flour in.
131
You don't have to do this.
132
I'd say if you'd actually decide to make this recipe, and I'm going to add the recipe in the free PDF as well.
133
I forgot to mention that.
134
I would recommend using all white flour the first time.
135
Just make the most simple recipe because your flour might be different than my flour.
136
Your temperature might be different than my temperature, who knows.
137
But after you make this recipe a lot, experiment.
138
So I have some whole wheat flour.
139
I'm going to put one and a half cups of whole wheat flour.
140
Again, I should probably use an official one half cup, but I just filled it up halfway.
141
That's fine, right?
142
All right, now comes the fun part.
143
We get to mix it.
144
And this thing will do a really good job at making sure all the flour is integrated.
145
At first it's kind of soupy on the bottom, but after you mix it a couple of times, you might be able to see,
146
it starts to get less soupy and a little more dry.
147
You got to put some muscle behind it.
148
You got to put some, not blood, sweat, and tears.
149
It's not that hard, but you got to mix it up a little bit.
150
Usually I try to make sure all the flour is integrated and then after that mix it like 30 more times.
151
So it's kind of okay.
152
It's sticking a lot.
153
That's okay.
154
The reason why this recipe is so easy is because it has more, at least this is what I read, it has more liquid than most bread recipes.
155
So So it's pretty sticky, but it doesn't really matter.
156
It's going to rise quickly and you'll see in just a minute.
157
And then you don't have to keep kneading it or all the other things you have to do with regular bread recipes. So we'll see.
158
All right.
159
I'm going to start mixing it 30 times.
160
I'm just going to count to myself, ish, 30-ish.
161
I'm trying to, they call it develop the gluten.
162
It's just kind of smashing the dough.
163
This recipe is not like a fancy bread recipe.
164
They call it five minute artisanal bread because it's about five minutes of hands-on work.
165
Hands-on means that's the time that I'm actually having my hands doing something like this.
166
Hopefully this video won't be just five minutes long, but it's about five minutes of hands-on work and then the rest of the time is just rising or baking.
167
All right.
168
It's starting to look a little more stretched out.
169
It's not sticking to my whisk as much anymore.
170
It looks pretty good.
171
I might actually add a little bit more flour.
172
Let's see.
173
Make it not quite so sticky.
174
We'll see.
175
Sometimes I add seeds to this.
176
Sometimes one time, many times actually, I thought what What if instead of using three cups of flour,
177
I put a can of tomatoes in it, like tomato sauce?
178
It was so good.
179
So I had two cups of water and one cup of tomato sauce.
180
The bread tasted like spaghetti.
181
It was so good.
182
It smelled ...
183
Oh, and I put my fresh basil from the garden in it.
184
That was great.
185
So as I said, this recipe is absolutely forgiving.
186
And if I pick this up though, the only negative thing, like I said, it has a very high liquid or moisture content.
187
It will stick to my hands.
188
So this is the dough,
189
but it's going to stick all over my hands if I try to pick it up.
190
So I'm just going to let the whisk do that. And here we go.
191
Okay, so I'm going to get the rest of this off of the whisk, dump the rest of that dough back in,
192
and now we do the magic part of just letting it sit for two hours.
193
All you need to do, put a lid on.
194
It doesn't have to be tight.
195
It's just to keep, I have cat hair from flying into the dough,
196
and I'm going to put it in in the oven.
197
It's not on, it's just keeping the warmth in.
198
It's an insulated place.
199
Right now is the summer, so it's not very cold in my house.
200
It's pretty warm, but I'm going to put it in the the oven anyway.
201
All right.
202
Are you ready for the mystery thing that we are going to make?
203
The mystery bonus drink.
204
Let's give a little space here.
205
It's ...
206
Do you know what this is?
207
This is the world's biggest ginger I have ever seen.
208
And I'm a deer.
209
This is the world's biggest ginger.
210
I found it at the local market and I thought, man, I have to buy this.
211
This is amazing. So I got ginger.
212
I have a few lemons that I need to wash.
213
And in here, beautiful honey.
214
So what we're going to be making is a ginger, lemon, honey ferment, we could say.
215
I'm not sure actually how fermented it is, but we're going to put it in a jar.
216
And what I like to do is leave these ingredients in the jar for like a couple of days, probably a couple of days.
217
And they'll kind of mix together a bit.
218
The flavors will mix together.
219
The ginger juices will seep out.
220
And then I put a spoonful of that in tea.
221
And I drink tea all the time.
222
Every night I drink herbal tea, like an old lady.
223
It's okay, I'll embrace it.
224
And I put a spoonful of this in and it tastes so good.
225
Or even when I make green tea, sorry, all my East Asian green tea drinkers,
226
sometimes I put a scoop of this in my green tea.
227
Oh, it's so good, especially with cold green tea.
228
I make like a pitcher of cold green tea almost every day in the summer, and it's so refreshing.
229
Okay.
230
I'm going to chop this, hopefully not cut myself, and we'll see how it goes.
231
Sometimes talking while chopping is a little precarious,
232
but first thing we need to do is wash this because we're going to put this directly in there.
233
We're not going to peel it, anything like that.
234
I'm just going to do a quick wash.
235
All right.
236
I'm going to do a quick dry as well because I don't really want water in there.
237
I don't usually leave this in the fridge for that long,
238
but if so, water can make it get like rotten or moldy.
239
And technically honey can last forever, but I'm adding extra stuff to it.
240
So I keep this in the fridge.
241
I don't leave it out on the counter.
242
Maybe you can, if you make this, let me know.
243
Do you leave yours on the counter or do you put it in the fridge?
244
I like to put mine in the fridge just to be safe, just in case.
245
All right, let's start chopping.
246
What am I going to do first.
247
I think let's chop some lemons first and then I'll show you how we can put them in the jar.
248
And we'll have to wait a few days to actually drink this.
249
So sorry, you're not going to see the final product, but you'll get a good idea.
250
So I'm going to put a lemon at the bottom and then
251
Then I'm going to take a few pieces of this ginormous ginger and just try to chop it up.
252
We'll chop up a few pieces.
253
It doesn't need to be anything special or beautiful looking.
254
Just chop it up.
255
And the more the merrier.
256
Skin is fine.
257
Don't peel it.
258
Just throw it in.
259
Okay.
260
I'm going to put a few pieces of ginger in the bottom.
261
We're going to just pour the honey in,
262
and I'm going to kind of use it as like a glue first.
263
All right, sorry.
264
I'm just using my fingers.
265
Don't mind me.
266
Only a few thousand people watching me in the kitchen.
267
No biggie.
268
All right, so you don't need to put the lemons on the outside like this but I think they look pretty
269
I'm gonna put some ginger in put some lemons on the outside you have to kind of
270
use your fingers for that I'll put this piece of lemon in the middle more honey and the honey
271
will push the lemons to the outside kind of more ginger
272
really just put in as much as you can fill the whole thing up um they say ginger
273
and lemon have good antimicrobial properties or anti-inflammation, all of that stuff.
274
I don't know the real truth, how much it is compared to other things.
275
I think it tastes good.
276
And if it is pretty healthy, then that's better, right?
277
Okay.
278
Honey's kind of dangerous.
279
It can drip everywhere if you're not careful.
280
All right.
281
I have some lemon in there, but I want to get a lot more lemon in here.
282
I'm going to push it down the sides and I might cut up this other lemon.
283
Get that lemon in there too.
284
Then fill up the rest with ginger because goodness knows we have so much ginger.
285
If you want, you can even cut the lemon slices in half.
286
That's what I'm probably going to do with that one.
287
Throw that in, cut up some more ginger.
288
You can say cut or chop for something like this because this is a big knife.
289
I might say chop.
290
I'm chopping the ginger but as you heard I also just said cut.
291
Sometimes the simplest words are the words that people use the most.
292
Just don't shy away from using simple words.
293
Native speakers do too.
294
It's nice to know the fun words too though.
295
All right, let's fill it up.
296
I'm going to push it down so
297
that all the honey comes to the top and just fill up the rest without overflowing.
298
Danger. So close.
299
Okay, let's leave it there.
300
All right, so we have a nice little jar, honey, ginger.
301
If you ate this now, it would just taste like honey.
302
There's no mixing of flavors or anything, but in another couple days, it will taste so fresh,
303
so lovely, a nice little bit of sourness, sweetness, all of that.
304
So I'm going to set this aside.
305
We have, it is 1230 right now.
306
We have two hours to wait until the bread needs to be cooked.
307
So baked, I should say.
308
This is an English teaching video.
309
I should use the right word, right?
310
So I will come back in two hours.
311
We will shape the bread, put it back in the oven, and then we'll bake it for 35 minutes and come back and see what the final product is.
312
And then I can finally eat my lunch.
313
All right.
314
I'll see you in two hours.
315
All right.
316
We are back.
317
It has been two hours and look at this lovely rise.
318
It is nice and a little jiggly.
319
So what we're going to do is I'm going to take my whisk and mix it up.
320
I'm not quite sure exactly what this does.
321
Maybe it makes the gluten better or something.
322
I don't know, but I have found that it works much better and the bread is a better texture.
323
If I mix it just a bit, kind of smash it down a bit like what I'm doing,
324
and then I'm going to form it into two loaves.
325
Sometimes I do three, especially if I'm giving it away.
326
I don't know if other people are going to want that much bread or if I just want it to stretch further.
327
Sometimes I break it into three, but we're just going to do two today.
328
Okay.
329
So now it's this nice little ball in here, and it's still pretty sticky because that's just the type of dough that it is.
330
So what I like to do is get some olive oil, put it on my hands.
331
Oh no, I have no more olive oil in here.
332
Just a bit.
333
Okay, hopefully it's enough.
334
And make my hands nice and oily.
335
I'm going to put this here.
336
Here's my tray where I'm going to bake it.
337
And basically try to grab half of it.
338
Might be half, might not be half.
339
and it's still probably going to stick to me a bit.
340
But if I move it quickly, it won't.
341
So what I'm doing is pulling the bottom up to meet the top, kind of forming it into a nice little shape.
342
Sometimes it just plops down on the tray.
343
The rise isn't good or something, I don't know, but sometimes it forms well and this seems okay.
344
In the end my family will eat it no matter what.
345
we eat a whole loaf with soup or cut it up and make sandwiches or really my kids just eat it.
346
So I often don't care how perfect it looks, but we're going to leave it there.
347
I think I need a little more.
348
I might just use water because it looks like...
349
Okay, I think that should be okay.
350
We'll see.
351
Put some on my hands.
352
Do the second one.
353
This is my favorite thing to bring whenever I have a potluck.
354
I don't know if that's a really American thing or if other countries do that, but it's like a party where everyone brings a dish.
355
It's the best kind of party in my opinion because it's no stress for the host.
356
Everyone brings something and it doesn't matter if it all works perfectly together.
357
Everyone is just responsible for one dish and then there's automatically enough food for everybody because everyone's bringing something.
358
So I always bring bread.
359
It's simple for me but also I think every meal, at least most meals, go well with bread.
360
Okay so this is just an optional step but I like to do it.
361
I have some flour and I'm going to sprinkle or dump, depending on how you look at it,
362
a little bit of flour on the top.
363
And then I'm going to do something fun.
364
Take a knife and cut a little shape into it.
365
What should I do?
366
Usually I just do something simple, but maybe we'll make it fun today.
367
So let's make some little V shapes.
368
and I think this is supposed to let the steam out.
369
I've tried different cuts and I'm not exactly sure what is the best way to do it,
370
but it helps it not just completely crack in funny ways.
371
So sometimes you need like a really deep cut to let the steam out.
372
I don't know.
373
I'm not an expert.
374
I just bake bread for my family.
375
This one I'll cut in the way I usually do.
376
So usually I cut like a deep cut around the side
377
and that will open up and let a lot of steam out and then just some little fun cuts on top.
378
All right, let's see what the oven says.
379
Now I would normally just throw this right in the oven, but it is at 362.
380
It needs to get to 450, so we'll have to wait for a little bit.
381
but you can take a look at our lovely teas that we made two hours ago.
382
Just an interesting note about numbers.
383
So I just said that the temperature of the oven is 362 and it needs to get to 450.
384
Well, it's really 450, but sometimes when we're talking about oven temperatures, we split it apart.
385
And instead of saying 450 degrees, which you can totally say, That's absolutely fine.
386
And we do say that, but sometimes we split it apart and say 450, 362.
387
It's just a normal way to talk about big numbers sometimes.
388
And you'll hear that if you're watching any cooking videos, official cooking videos, not this one, but official recipe cooking videos,
389
you'll hear people use that when they talk about temperature.
390
All right, we're going to let the oven finish heating up and I will let these sit here.
391
They'll have a little bit of a rise, a little bit.
392
And then in 35 minutes, let's come back and see what it looks like.
393
All right, we have the final product.
394
Dun, dun, dun.
395
It's still pretty hot.
396
So I'm gonna pick it up.
397
Oh, they cooked together just a little bit.
398
Pick it up with my hot pads or my oven mitts, as you can also say.
399
Put this here.
400
Move that back there.
401
And we have two, wow, beautiful loaves of bread.
402
Nice.
403
Let's cut into it.
404
Okay, which one should we cut?
405
Let's cut this one.
406
Let's see.
407
Ooh, it's still steamy inside.
408
Sometimes I try to push it and see if it is too dense.
409
Then it will just kind of smush into itself.
410
But it seems good.
411
Cut in a nice slice.
412
Ooh, steamy.
413
Can you see that?
414
Put some butter on this put some honey on this.
415
Mmm, so great.
416
Well, my kids are almost home from school, so they will be very excited to have fresh bread.
417
I'm excited too.
418
Thank you so much for joining me on this kitchen journey.
419
It's great to be able to immerse yourself in just real daily life English.
420
If you came over to my house and I were making bread, well, you would hear this exact type of chit chat and conversation.
421
So thank you for joining me in my kitchen, in my home today, throughout the day several times.
422
Don't forget to download the free PDF worksheet for today's conversation lesson.
423
You'll be able to also get the bonus downloadable audio of this entire video.
424
You can listen to me baking bread wherever you are, whether you are in the car,
425
in the subway, making food in your own kitchen.
426
You can listen to that audio at any time.
427
Just click on the link in the description, enter your name and email address, and voila, just like that,
428
the free PDF worksheet and downloadable audio will land in your email inbox.
429
And like I mentioned at the beginning of this lesson, you never need to download or you never need to sign up,
430
I should say, you never need to sign up for my free PDF worksheets again, because I will continue to automatically send them to you every single week.
431
You sign up once and I'll keep sending them to you.
432
So don't wait to download that free worksheet.
433
It is my gift to you.
434
Thanks again for learning English with me, and I'll see you again next Friday for a new lesson here on my YouTube channel.
435
Bye.
436
Oh, little update.
437
I forgot the most important part of every baking or cooking video.
438
You got to try it, right?
439
I'm such an amateur.
440
It's great.
441
Simple, satisfying.
442
It's bread.
443
But wait, do you want more?
444
I recommend watching this video next, where you will learn a lot of kitchen items in English.
445
This is really helpful if you want to learn those basic items
446
that you use every day in English so that you can comfortably talk about them in your daily life.
447
I'll see you there.
448
Bye.
Scarica l'app
Tutto ciò che serve per parlare fluentemente
Pronuncia con IAVoto per ogni frase
Pratica IPAPadroneggia ogni suono
VocabolarioCostruisci il tuo lessico
Gioco di vocabolarioImpara giocando
Stesso Canale
B22
120 Kitchen Vocabulary Expressions: Advanced English Vocabulary Lesson
Daily ConversationWorking Adults
B112
2 Tips For Improving Your *Listening* Skills
American AccentDaily ConversationHigh School StudentsUniversity Students
A126
"What time is it?": A Simple Answer #Shorts
American AccentDaily ConversationWorking Adults
B150 Important English TRAVEL Phrases
Travel EnglishWorking Adults
![SPEAK With Me in English [Conversation Lesson]](https://img.youtube.com/vi/GeQO2Twc8DA/mqdefault.jpg)
B25
SPEAK With Me in English [Conversation Lesson]
Daily ConversationWorking Adults
B11
LIVE: English Conversation Lesson: Relationships!
Daily ConversationWorking Adults
B15
Feel Confident at Work: Small Talk Phrases You Need to Know
Daily ConversationWorking Adults
A24
15 Essential Daily English Sentences You NEED to Know!
American AccentKidsTeensDaily Conversation
A23
You know the words but you can't SPEAK
Daily ConversationWorking Adults
C12
5 Secrets to Having an American English Accent: Advanced Pronunciation Lesson
American AccentDaily Conversation
B1England VS America: Ten Items That Have Different Names
American AccentDaily ConversationHigh School StudentsUniversity Students
B12
English SPEAKING Practice: 10 Conversations for Daily Life
American AccentDaily ConversationWorking Adults
B23
How to Talk About Movies and TV Shows in English
Daily ConversationWorking Adults
B11
Top 15 Tongue Twisters in English: Advanced Pronunciation Lesson
American AccentDaily ConversationHigh School StudentsUniversity Students
B23
Understand FAST English: Advanced Listening Practice
American AccentDaily ConversationUniversity StudentsWorking Adults
B26
How to Give Directions in English: Advanced English Lesson
American AccentTravel EnglishDaily ConversationUniversity Students
B24
English Conversation Lesson: Learn 3 advanced expressions
American AccentDaily ConversationWorking Adults
B12
Top 10 Small Talk Questions and Answers
American AccentTeensDaily ConversationHigh School Students
B17
Make the Bed With Me in English
American AccentDaily ConversationWorking Adults
B11
English SPEAKING Practice: 8 Conversations for Daily Life
American AccentDaily ConversationHigh School StudentsUniversity Students
FOR YOU
Video consigliato
B12
462 frasi
Speak English Confidently: Daily Life Vocabulary
American AccentBusiness EnglishDaily ConversationHigh School Students
B12
155 frasi
My Kitchen | Improve Your English | English Listening Skills - Speaking Skills | Cooking
Business EnglishDaily ConversationHigh School Students
B117
149 frasi
Listen and Repeat: SPEAK with me in English
American AccentBusiness EnglishDaily ConversationHigh School Students
B16
387 frasi
Speak English Confidently at Home | Real Conversations | Shadowing English Speaking Practice
American AccentBusiness EnglishDaily ConversationHigh School Students
B14
420 frasi
Speak With Me: Realistic English Speaking Practice
American AccentBusiness EnglishDaily ConversationHigh School Students
B11
548 frasi
LEARN ENGLISH the Easy Way (Comprehensible input)
Daily ConversationHigh School StudentsUniversity Students
B15
189 frasi
Conversation Practice to Improve English Listening and Speaking Skills
Business EnglishDaily ConversationHigh School Students
B118
9 frasi
See English Everywhere 🌍 | Learn from Daily Life | English Reading and Listening Practice #english
Daily ConversationHigh School StudentsUniversity Students
B17
156 frasi
Want to THINK in English?…Here’s How
American AccentBusiness EnglishDaily ConversationUniversity Students
B11
338 frasi
Learn Real-Life English: What I Eat Every Day (Healthy Eating) | Comprehensible Input
Business EnglishDaily ConversationUniversity Students
B12
297 frasi
5 Surprising Ways to Speak English Fluently
British AccentBusiness EnglishDaily ConversationHigh School Students
B11
360 frasi
Speak English Without Fearing Mistakes | Easy English Listening Practice
Daily ConversationHigh School StudentsUniversity Students
Vocabolario e note di pronuncia per questa lezione
Questa lezione di conversazione di livello B1 si basa sul video “Real Life English: Phrases for the Kitchen”. Le parole che ritornano più spesso: bread, recipe, cut. Questo video contiene 448 frasi e 4556 parole da ripetere con lo shadowing. Il parlato dura 31:28. Chi parla mantiene un ritmo costante di circa 145 parole al minuto, comodo per lo shadowing. Il 84% delle parole rientra nelle 3.000 più comuni dell’inglese; conviene studiare le altre prima di iniziare.
Vocaboli chiave di questo video
Le 15 parole più avanzate del video, con pronuncia e significato:
| Parola | Pronuncia | Significato |
|---|---|---|
| flour sostantivo | /ˈflaʊ.ə/ | farina |
| ginger sostantivo | /ˈd͡ʒɪnd͡ʒɚ/ | zenzero |
| lemon sostantivo | /ˈlɛmən/ | limone |
| chop verbo | /t͡ʃɑp/ | tagliare |
| bake verbo | /beɪk/ | cuocere (al forno), infornare |
| oven sostantivo | /ˈʌ.vn̩/ | forno |
| lukewarm aggettivo | /ˌl(j)uk.ˈwɔɹm/ | tiepido |
| worksheet sostantivo | foglio di lavoro | |
| whisk sostantivo | /ˈwɪsk/ | frusta |
| downloadable aggettivo | /ˌdaʊnˈloʊd.ə.bl̩/ | scaricabile |
| yeast sostantivo | /jist/ | lievito, fermento |
| dough sostantivo | /doʊ/ | pasta, impasto |
| immerse verbo | /ɪˈmɜɹs/ | immergere |
| loaf sostantivo | /loʊf/ | pagnotta, pan carrè |
| ingredient sostantivo | /ɪnˈɡɹiːdi.ənt/ | ingrediente |
I phrasal verb che sentirai
| Parola | Significato |
|---|---|
| come back verbo | tornare |
| fill up verbo | riempire |
| come up verbo | venire fuori, emergere |
| find out verbo | scoprire |
| heat up verbo | scaldare |
| mess up verbo | incasinare |
| open up verbo | aprire |
Frasi da ripetere
Frasi brevi e complete del video che puoi riutilizzare nella conversazione di tutti i giorni:
- It's my gift to you.
- You'll have to watch and find out.
- I'm going to add a tablespoon in.
- Next, we're going to add water.
- Do you know what this is?
La grammatica di questo video
Le strutture che chi parla usa di più, con le parole esatte del video:
| Struttura | Nel video |
|---|---|
| Frasi condizionali if + frase, will/would + verbo — una condizione e il suo risultato | if it's too hot, it will kill · if you use this, it will not · If you're official about this, you'll weigh |
| Present perfect continuous have/has been + -ing — un’azione iniziata prima e ancora in corso | I've been making |
| Present perfect have/has + participio passato — un’azione passata che conta ancora adesso | have created · have asked · you've watched |
| Forma passiva be + participio passato — conta ciò che accade, non chi lo fa | is integrated · is compared · be cooked |
Pronuncia a cui fare attenzione
Chi parla usa 157 contrazioni e forme ridotte, come I'm, don't, we're. Pronunciale nella forma breve, così come le senti.
- I suoni “th”: bathtub /ˈbæθtʌb/, warmth /wɔɹmθ/
- I suoni “sh” e “zh”: smash /smæʃ/, dish /dɪʃ/, passionately /ˈpæʃənətli/, refresh /ɹɪˈfɹɛʃ/, unofficial /ʌn.əˈfɪʃ.əl/
- Parole lunghe — attenzione all’accento: ingredient /ɪnˈɡɹiːdi.ənt/, vocabulary /vəˈkæb.jə.lə.ɹi/, antimicrobial /ˌæn.ti.maɪˈkɹoʊ.bi.əl/, artisanal /ˈɑɹtəzən(ə)l/, passionately /ˈpæʃənətli/
Come esercitarsi con questo video
- Ascolta tutto il video una volta senza parlare e annota le parole che non conosci.
- Fai shadowing frase per frase a velocità normale, ripetendo ognuna finché il tuo ritmo coincide con quello di chi parla.
- Registrati e confronta con l’originale, facendo attenzione a parole come flour, ginger, lemon.
Cos'è la tecnica dello Shadowing?
Shadowing è una tecnica di apprendimento delle lingue supportata da studi scientifici, originariamente sviluppata per la formazione dei traduttori professionisti e resa popolare dal poliglotta Dr. Alexander Arguelles. Il metodo è semplice ma potente: ascolti un audio in inglese di madrelingua e lo ripeti immediatamente ad alta voce — come un'ombra che segue il parlante con un ritardo di solo 1–2 secondi. A differenza dell'ascolto passivo o degli esercizi di grammatica, lo shadowing costringe il tuo cervello e i muscoli della bocca a elaborare e riprodurre simultaneamente i modelli di discorso reale. La ricerca dimostra che migliora significativamente la precisione della pronuncia, l'intonazione, il ritmo, il discorso connesso, la comprensione dell'ascolto e la fluidità del parlato — rendendolo uno dei metodi più efficaci per la preparazione alla prova di speaking dell'IELTS e per la comunicazione reale in inglese.