쉐도잉 연습: Which Menu Will Make It? ⏲️ | MasterChef Australia | S18 Ep59 | Clip - 영상으로 영어 말하기 배우기
레슨 만드는 중...
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It's almost an hour into the cook, and Vinny hasn't got anything in the oven yet.
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I'm a little bit worried about how he's gonna get these huge, huge porchetta rolls nice and consistently cooked in time.
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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.
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Okay, Chef.
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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.
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Okay.
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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.
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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.
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Well, fellas, two hours and 20 minutes till dishes leave the past.
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Let's go!
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Go, guys!
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Come on!
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Yeah, you did.
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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.
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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.
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For my audition, I made a porchetta panini.
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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.
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But I'm definitely trying to be a little bit more ambitious.
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All right, V, talk to me.
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I guess we're cooking pork.
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My main's gonna be a porchetta.
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Ooh, full circle.
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Throwback to day one.
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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.
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Yep.
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We serve that with a pork jus with a celeriac puree and a radicchio and fig salad.
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Mate, it sounds so you, which I think is the most important thing in this cook.
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I want to see who Vinnie is on the plate, okay?
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Yep.
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But we've had some ordinary porkettas in this kitchen.
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Yep.
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From very, very good cooks, right?
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They want crispy skin.
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Yes, correct.
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So we need to make sure that it puffs in the end and make sure it's, you know, tender and fall apart like...
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Yes, 100%.
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OK, let's go for your dessert.
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My dessert is going to be like a tiramisu tart.
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Flavours inspired of tiramisu.
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I'm going to do a few big circle tarts and then slice one on each plate.
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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.
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Right.
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Okay.
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Mate, tarts are not easy.
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You know, people devote their whole careers to tarts.
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Yeah.
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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.
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Yeah.
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I feel like it's a great idea.
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This is really ambitious for today's challenge, I feel like.
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To get both of these dishes as good as they need to be to get you into the grand finale.
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You need to work like an absolute demon. For sure.
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Thank you.
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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.
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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.
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That is so much pork.
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Come on, Vinnie!
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Vinnie, quit!
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This is definitely a risk for Vinny, like those porchettas are massive and he really is pushing it for time to get them cooked.
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It's almost an hour into the cook and Vinny hasn't got anything in the oven yet.
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I'm a little bit worried about how he's gonna get these huge, huge porchetta rolls nice and consistently cooked in time.
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Yeah!
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Enjoying the lands in that one!
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Vinny, quick!
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He spent so long to butcher that.
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Can't believe it.
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It's just crazy.
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Vinny, Eddie, mate, this is gonna be the first of many little love taps that I give you today, okay?
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Yes.
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Because I feel like we need to get these porchettas done.
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Yeah.
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I'm looking at the clock.
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You've had an hour.
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Yep.
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And you've got your stock on.
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Yep.
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And you've done a a bit of butchery.
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OK?
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That's nearly a third of your whole cook time, right?
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So you've got to think about it like that.
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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.
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Please do.
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Don't hate me.
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Love me.
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It's going to be a battle, but we've got this.
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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.
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That's huge, they are huge.
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That's not the biggest thing ever to think.
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You need to push harder than you ever have before!
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Two hours till service!
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Come on guys, keep pushing!
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I know that my mains are gonna be served first, but right now my focus is to finish working on my dessert.
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Nice Aaron, keep going buddy.
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Because it's time consuming, and it has to be perfect.
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Right now I'm working on the basil ice cream anglaise, and my granita as well.
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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.
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Aaron, hit me with the menu.
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Dessert.
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Dessert is a basil white pepper ice cream, tomato, strawberry and white balsamic granita.
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OK.
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And fried basil leaf and a hazelnut crumb.
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OK.
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It's very similar to a dish.
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Yeah, it is.
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Isn't it?
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I mean, that was the ice cream taste test?
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Yeah, it was, yeah.
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What I remember with that dish, it was near on perfect.
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That was the turning point for me.
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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.
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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.
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OK.
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The hazelnuts with the skin on it adds sort of like a toasted sesame flavour, which is really interesting.
199
OK.
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So that's where I'm kind of going with that.
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I love the idea of this.
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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.
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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.
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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.
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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.
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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.
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But I feel like I have a really clear vision on how to execute the Asian-French fusion in my main course.
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I just need to make sure that I leave enough time to do it.
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이 레슨의 어휘와 말하기 포인트
이 B1 수준 말하기 레슨은 영상 “Which Menu Will Make It? ⏲️”을(를) 바탕으로 합니다. 가장 자주 반복되는 단어는 다음과 같습니다: dessert, pork, cook, granita, main. 이 영상에는 섀도잉할 문장 224개와 단어 2007개가 있습니다. 말하는 구간의 길이는 11:47입니다. 화자는 분당 약 170단어로, 일상 대화에 가까운 자연스러운 속도로 말합니다. 영어에서 가장 많이 쓰이는 3,000단어에 속하는 단어가 76%뿐이라 어휘가 어려운 편입니다.
이 영상의 핵심 어휘
영상에서 가장 어려운 단어 15개를 발음, 뜻과 함께 정리했습니다.
| 단어 | 발음 | 뜻 |
|---|---|---|
| dessert 명사 | /dɪˈzɝt/ | 후식, 디저트 |
| dish 명사 | /dɪʃ/ | 접시 |
| oven 명사 | /ˈʌ.vn̩/ | 오븐 |
| basil 명사 | /ˈbæz.əl/ | 바질 |
| tomato 명사 | /təˈmeɪ.toʊ/ | 토마토, 도마도 |
| strawberry 명사 | /ˈstɹɔˌbɛɹi/ | 딸기 |
| chef 명사 | /ʃɛf/ | 요리사, 료리사 |
| artichoke 명사 | /ˈɑɹ.tɪˌtʃoʊk/ | 아티초크 |
| hazelnut 명사 | /ˈheɪzəlˌnʌt/ | 헤이즐넛, 개암 |
| puree 명사 | /ˈpjʊəɹeɪ/ | 퓌레 |
| execute 동사 | /ˈɛksɪˌkjuːt/ | 처형하다 |
| pepper 명사 | /ˈpɛp.ə/ | 고추, 후추 |
| menu 명사 | /ˈmɛn.juː/ | 메뉴, 메뉴판 |
| crumb 명사 | /kɹʌm/ | 부스러기 |
| miso 명사 | /ˈmisoʊ/ | 미소 |
영상에 나오는 구동사
| 단어 | 뜻 |
|---|---|
| show off 동사 | 나대다 |
따라 말해 볼 만한 문장
영상에 나오는 짧고 완결된 문장으로, 일상 대화에서 그대로 쓸 수 있습니다:
- 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?
이 영상의 문법
화자가 가장 많이 쓰는 문형을 영상 속 실제 표현과 함께 정리했습니다.
| 문형 | 영상 속 표현 |
|---|---|
| 현재완료 have/has + 과거분사 — 과거의 일이 지금도 관련이 있을 때 | I've been · I've come · I've learnt |
| 수동태 be + 과거분사 — 누가 하는지보다 무슨 일이 일어나는지에 초점 | be infused · be laced · be served |
| 동사 + -ing enjoy, keep, stop… + -ing — 뒤에 -ing형이 오는 동사 | start working · start prepping · keep pushing |
| 최상급 the -est / the most … — 집단에서 가장 높거나 낮은 것 | The worst · the most important · the biggest |
주의할 발음
화자는 I'm, gonna, I've 같은 축약형과 약화된 형태를 71번 사용합니다. 들리는 대로 짧게 발음하세요.
- “sh”와 “zh” 소리: dish /dɪʃ/, chef /ʃɛf/, mushroom /ˈmʌʃˌɹuːm/, ambitious /æmˈbɪʃ.əs/, garnish /ˈɡɑːnɪʃ/
- 긴 단어 — 강세 위치에 주의: tiramisu /ˌtɪɹəˈmisu/, consistently /kənˈsɪstəntli/, achievable /əˈt͡ʃivəbəl/, caramelize /ˈkaɹ(ə)məlʌɪz/, mascarpone /ˌmæskə(ɹ)ˈpəʊni/
한국어 화자가 어려워하는 소리:
- /f/ — ㅍ(/p/)으로 바꾸지 말고 윗니를 아랫입술에 대기: chef /ʃɛf/, puff /pʌf/, fry /fɹaɪ/, finale /fəˈnɑli, leaf /lif/
- /v/ — ㅂ(/b/)과 구별하기: oven /ˈʌ.vn̩/, elevate /ˈɛləveɪt/, achievable /əˈt͡ʃivəbəl/, chervil /ˈt͡ʃɜː(ɹ)vɪl/, unevenly /ʌnˈivənli/
- /z/ — ㅈ이 아니라 성대를 울리는 /s/: dessert /dɪˈzɝt/, basil /ˈbæz.əl/, hazelnut /ˈheɪzəlˌnʌt/, caramelize /ˈkaɹ(ə)məlʌɪz/, infuse /ɪnˈfjuz/
이 영상으로 연습하는 방법
- 먼저 말하지 않고 영상을 끝까지 듣고 모르는 단어를 적어 둡니다.
- 0.75배속으로 한 문장씩 섀도잉을 시작하고, 익숙해지면 보통 속도로 돌아갑니다.
- 자신의 목소리를 녹음해 원본과 비교하고, dessert, dish, oven 같은 단어에 특히 주의합니다.
쉐도잉이란? 영어 실력을 빠르게 키우는 과학적 방법
쉐도잉(Shadowing)은 원래 전문 통역사 훈련을 위해 개발된 언어 학습 기법으로, 다언어 학자인 Dr. Alexander Arguelles에 의해 대중화된 방법입니다. 핵심 원리는 간단하지만 매우 강력합니다: 원어민의 영어를 들으면서 1~2초의 짧은 지연으로 즉시 소리 내어 따라 말하는 것——마치 '그림자(shadow)'처럼 화자를 따라가는 것입니다. 문법 공부나 수동적인 청취와 달리, 쉐도잉은 뇌와 입 근육이 동시에 실시간으로 영어를 처리하고 재현하도록 훈련합니다. 연구에 따르면 이 방법은 발음 정확도, 억양, 리듬, 연음, 청취력, 말하기 유창성을 크게 향상시킵니다. IELTS 스피킹 준비와 자연스러운 영어 소통을 원하는 분들에게 특히 효과적입니다.