シャドーイング練習: Basic Knife Skills | Allrecipes - 動画で英語スピーキングを学ぶ
レッスンを作成中...
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Have you ever been dazzled by tv chefs who wield knives like magicians?
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Or, maybe you just want to speed up your own food prep, and, keep all your fingers in the process. The good news is that you only need a few basic skills to slice and dice like a pro.
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First, there are 3 standard rules you should know about kitchen cutting: Number One: Sharp is safe.
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A sharp knife is safer than a dull one.
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Sharp knives cut easily into food, while dull ones can slide off the surface and can cut you instead.
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Two: Use a wooden, plastic, or composite cutting board.
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Other surfaces like metal, glass, or stone, dull knife blades.
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Three: Clean your knives by hand.
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Don't put quality knives in a dishwasher. Just wipe the blade clean, and dry as soon as you finish cutting food. This helps keep the blades sharp.
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So what kind of cutting tools will you need? Start with 3 basic knives.
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A chef's knife: For chopping and dicing; A paring knife for small tasks like peeling, seeding, and trimming fat from meat; and a serrated knife for slicing bread and tomatoes.
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You can cut up just about anything with these 3 knives.
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And, you don't have to spend big bucks on a huge set.
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Next, How to hold knives.
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so you can cut efficiently, and, with confidence.
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With your thumb and forefinger, grasp the blade of the knife where it meets the handle.
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Think of pinching it in your fingers in an "okay" sign.
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Rest the handle of the knife in your last 3 fingers.
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Never put your index finger along the top of the blade.
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Use your other hand to guide the food towards the knife.
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To keep your guide hand safe, curl you fingers inward, like a claw,with your thumb behind your fingertips.
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You can actually brush the flat of the knife against the knuckles as a guide.
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Walk your fingers back slightly after each cut.
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Just remember to keep your fingers curled inward, and there's little danger of cutting yourself.
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Now let's get cutting. First, Let's chop.
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Chopping food is the most basic and versatile knife skill.
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Chop when your food doesn't have to be cut into exact, even pieces, or when you're making a recipe that will cook for a long time, like soup stock, braise or stew.
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Start by resting the tip of the chef's knife on the cutting board, while you move the heal of the blade up-and-down. For onions, first cut off the top end, next, cut the onion in half lengthwise from the top through the bottom.
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Pull back the peel towards the root end.
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Working with one half at a time, place the onion flat side down on a cutting board.
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Make several large slices from stem to root, but don't cut through the root.
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Turn the onion and make several more large cuts across the slices.
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Quick and easy chopped onion.
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If you need more uniformity for your ingredients, you dice.
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Not only will the food look better in your recipes, it will also cook more evenly.
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To practice, dicing a peeled carrot, use a chef's knife to cut off the top and bottom ends.
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Square off the carrot by cutting a lengthwise slice off 4 sides of the carrot piece. This keeps the carrot from rolling around.
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Place the carrot flat side down, and make evenly spaced, lengthwise slices.
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Stack the slices again, and make evenly spaced lengthwise cuts, or match sticks.
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Now just turn the match sticks, and cut across them to make dice.
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Vary the size of your dices according to your recipe.
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The more you practice these basic knife skills, the faster and better you'll get.
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Good knife skills save time and effort, and keep you safe as well.
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このレッスンについて
このレッスンでは、基本的なナイフスキルを学びます。料理をする際に必要な道具や安全な切り方、そして効率的な食材の切り方について練習します。このレッスンを通じて、料理の準備がスムーズになり、料理の腕前も向上させることができます。特に、ナイフを使った際の注意点を理解することで、英語スピーキング練習にも役立てることができるでしょう。
重要な語彙とフレーズ
- ナイフ (knife): 料理に使う刃物
- 切る (cut): 食材を分ける行為
- まな板 (cutting board): 食材を切るための台
- 安全 (safety): 切り物を使う際のリスクを避けること
- 千切り (julienne): 細長く切る技法
- みじん切り (dicing): 角切りの技法
- 鋭い (sharp): 刃先が鋭く、切れ味が良いこと
- 指を曲げる (curl your fingers): 切り物を扱う際の安全な手の形
練習のコツ
このビデオのスピードとトーンを使って英語シャドーイングを行うことで、発音やリズムを身に付けることができます。特に、料理の手順を声に出して練習することで、自然な言い回しや語彙を習得することができます。次のポイントに注意して練習してみましょう：
- ビデオを再生し、ナイフの動きや指の使い方に合わせて声を出しましょう。
- ゆっくりとしたペースで始め、慣れてきたらスピードを上げてみましょう。
- 食材を切る手順を自分の言葉で説明してみると、IELTS スピーキング対策にも効果的です。
- 他のビデオを観ながら、同様の技術を使って練習するのも有効です。YouTubeで英語学習の一環として活用してみてください。
実際にナイフを使う前に、言葉をしっかりと覚えておくことで、料理をしながらの英語学習がより効果的になります。上手になるためには繰り返し練習で、自信を持って切ってみましょう！
シャドーイングとは？英語上達に効果的な理由
シャドーイング（Shadowing）は、もともとプロの通訳者養成プログラムで開発された言語学習法で、多言語習得者として知られるDr. Alexander Arguelles によって広く普及されました。方法はシンプルですが非常に効果的：ネイティブスピーカーの英語を聞きながら、1〜2秒の遅延で声に出してすぐに繰り返す——まるで「影（shadow）」のように話者を追いかけます。文法ドリルや受動的なリスニングと異なり、シャドーイングは脳と口の筋肉が同時にリアルタイムで英語を処理・再現することを強制します。研究により、発音精度、抑揚、リズム、連音、リスニング力、そして会話の流暢さが大幅に向上することが確認されています。IELTSスピーキング対策や自然な英語コミュニケーションを目指す方に特におすすめです。