Prática de Shadowing: MasterChef Season 5 Heated Moments Part 1 - Aprenda a falar inglês com vídeo

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Guys, just over 15 minutes left.

Look at the Astro Station.

Does she cook like that at home?

This is not going to apply.

This is disgusting.

This is not how you work in restaurants.

Everyone, listen up a second.

We're not going to tolerate disgusting working conditions.

This is a kitchen.

We have sanitary standards.

This is dangerous.

You're gonna fall, you're gonna hurt yourself, you're gonna hurt me, and I'm just not gonna tolerate it.

Here we go.

I'm going home.

Back to my four children, the New Orleans.

Take this as a warning, because if you were in my kitchen, you'd be taking a taxi home.

Wow, I'm embarrassed, but all I know is that right now, Astrid, you've got to focus.

Thought they had people that cleaned.

Corey, let's go.

Here we have fried chicken with sautéed spinach with a potato souffle and a Parmesan crisp.

It's a play on the souffle.

There's a golden rule in cooking, you never play with a souffle.

Yes, Chef.

Man.

Wow.

How did you cook the chicken?

Deep fried it at about 350 for 10 minutes or so, a little bit over, probably.

Man.

Here's the thing.

I mean, if there's one staple across the country, it's fried chicken.

Yeah.

Well, your stuff.

So this stuff should be done with your eyes closed.

I broke the plate.

My apologies.

The dish was broken way before that.

Thank you.

Man.

Chandis.

Please bring us your dish.

What's this dish called?

This is a rusty stack with spinach, shrimp, and mint.

A rusty stack?

It's potato pancakes, essentially.

You know, the shrimp, they're cooked fine.

But you know one of the worst offenses in the MasterChef kitchen?

No. Serve us raw potatoes. Have a bite. Is it raw?

It is raw. And look.

Wow.

You've got a mixer on your thigh.

That's dedication right there.

Thank you.

45 minutes to go.

Elizabeth, what are you making?

I'm making a strawberry balsamic cake with a honey mascarpone icing in between.

I'm calling it a strawberry tall cake.

Who's going to screw up tonight?

Why Leslie?

Because he's, because he likes to flap his jaws and not cook so much.

So he talks too much.

Talks too much.

Good luck.

Thank you so much.

Perfect.

60 minutes gone.

You've now got 30 minutes to go.

I've never said anything to you, Elizabeth, never once.

You want to get ugly?

Let's get ugly.

You don't know where the hell I've been.

You live in Malibu.

Oh.

You want to know why I live in Malibu, sweetheart?

It's because I worked my ass off.

You know what work is, OK?

Shh, please stop yelling at me.

No, no. I got where I got because I work.

Ugh.

I know.

Oh, I worked so hard to get where I am?

Obviously, your wife works, and you don't.

Don't want your to me about where I live.

Figure out how I got there.

Earmuffs.

I work.

You want drama, I'll give it to you.

You ain't seen yet.

Leslie?

Yes, sir?

I've never even spoke to this girl, and they say all I do is talk, talk, talk.

Because I talk to other people and I don't talk to them, they're jealous.

Here's the thing.

The oldest, one of the most mature, start showing it.

I apologize.

Pull this back.

I'm sorry.

Apology accepted.

The two worst dishes belong to...

100

Cutter and Astrid.

101

Time to taste them both and then decide which one will be going home.

102

Cutter, you're shaking your head.

103

I ain't got a lot of shit.

104

The first time I've ever tried something like this, man, I thought I did damn good on it.

105

Step up.

106

Show me what you got.

107

I did a play on a cappuccino with a coffee pudding

108

and a vanilla whipped cream and some caramel and cinnamon on top.

109

Do you know what hurts me?

110

A proper kick in the .

111

You stuck a MasterChef logo.

112

I'm trying to honor the show, sir.

113

Serious?

114

Yes, Chef.

115

So you got the pastry cream there?

116

Whipped cream whipped cream on top underneath that you've got what and I've got caramel and cinnamon

117

Come on honestly

118

To anyone it doesn't look like a dessert

119

Roger that Do you know what Biscotti stands for no idea sir beast means twice Cotti means cooked

120

So I flipped it.

121

Now, you would normally, you would cut these and then individually bake them again, the whole concept of biscotti.

122

And that brings me to my point for the entire room.

123

This is the MasterChef kitchen.

124

Dishes have standards.

125

We're here to distinguish who has a future in this kitchen and who doesn't.

126

Yes, sir.

127

Thanks, Carter.

128

Astrid, let's go, please.

129

Describe your dish.

130

Lemon tart with lavender.

131

That's raw, right?

132

I imagine so.

133

You imagine so.

134

If something's not cooked, what do you do?

135

You don't serve it.

136

Leave it in the oven.

137

I'm struggling to understand where we can go with you, because I don't think there's much potential.

138

I've never seen it like that.

139

This tiny little corner looks cooked, so...

140

I know that pastry might not be your strength, but to win the competition, you need to be able to come in and understand,

141

whether it's dessert or fish, how to still step up and make it happen.

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Absolutely.

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A magical meatloaf.

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There's an art to it, right?

145

Exactly.

146

I mean, it can't be a giant meatball.

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It can't be a hamburger formed into a square.

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It's got to be its own thing.

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What would you do?

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So I would do something modern.

151

I would line my malt with the bacon.

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The actual mixture of the meatloaf, pork, beef, veal.

153

I love adding roasted mushrooms and also some garlic that's been toasted off and breadcrumbs, but just enough to bind it.

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I don't want a super heavy, dense meatloaf.

155

What do you think the biggest mistake that these home cooks will make with a meatloaf tonight?

156

If they don't taste the seasoning of the pate before they start cooking, i .e., make your blend.

157

Get your seasoning in there, and then fry off a small amount before you bake it.

158

And then adjust accordingly.

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And then adjust accordingly, because you cannot season the meatloaf after it's been cooked.

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Okay, Stephanie, how's it coming?

161

You excited?

162

Yeah, everything's going well.

163

Couscous.

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Couscous, wow, that's interesting.

165

I've never seen that with meatloaf.

166

That's a blue cheese cream sauce.

167

What are you doing with that?

168

Putting it on top of my lamb meatloaf.

169

Wait, that's very nontraditional.

170

Have you ever made this before?

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No. Are you out of your mind?

172

I might be, but you know, I'm trying to win.

173

So you got to be a little out of your mind.

174

Do you want to go home?

175

I wanted you to taste my food.

176

I didn't want to be up there looking pretty.

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I'm not just a pretty face.

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I am here to win this competition and show America what I'm about, which is cooking.

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This is kind of new, this particular combo, but higher risk, higher the reward.

180

Stephanie, please.

181

So describe the dish, please.

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It's an herbed lamb meatloaf.

183

It has couscous, pepper ribbons, and a blue cheese cream sauce.

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Blue cheese and couscous, that classic combo.

185

Wow.

186

Yeah.

187

Sorry.

188

There's no way on earth I can swallow that.

189

Very dry combination.

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I've got lots of chili flakes.

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Blue cheese and chili, couscous and lamb.

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Where are you going on this?

193

Well, I took a risk, and, um, no. You don't like it, but.

194

H -O -M -E.

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That's where you should be heading.

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You don't put cheese sauce with a meatloaf.

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You don't serve couscous with meatloaf, and you've got this one so wrong.

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I cannot tell you enough.

199

Seriously disappointing.

200

Thank you.

201

Next up, please, Whitney.

202

I glance over at Whitney's dish, and it looks pretty pedestrian, honestly.

203

Didn't look like there was a whole lot going on with her plate.

204

So tell me exactly what we have here.

205

Caribbean, Asian, fusion -style meatloaf.

206

I use some lemongrass, soy, some garlic and ginger.

207

And also I have sweet potato mash and green beans.

208

The issue I'm having is the meatloaf itself has the mushrooms going through it and these other things, but it doesn't really taste like anything.

209

And I'm getting the sweet potato and then that sweet glaze, and it's just like honey and the mango.

210

That's all I really get.

211

It could be like a weird meat dessert creation somehow.

212

I can't think of anything worse to go in a meatloaf lemongrass and mango with a sauce.

213

The meat is dry.

214

It's way overcooked.

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It's bland.

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You know, you brought it up.

217

The first thing that came to mind for me was a TV dinner.

218

But unfortunately, you've taken a TV dinner and turned it into a TV disaster.

219

My apologies.

220

To the meatloaf.

221

Next up, Dan Wu, please.

222

Thank you.

223

I think the plate looks beautiful.

224

There are some great colors on it.

225

I'm actually pretty confident.

226

Soto, describe that, please.

227

It's round veal, pork and short ribs, some carrots, onions, shiitakes, and then I've got a quick kimchi of Brussels sprouts,

228

Swiss chard and bok choy. That is absolutely disgusting.

229

The blend is way too wet.

230

Not a big fan of raw Brussels sprouts.

231

That is one of the worst meatloaves I've ever eaten.

232

Well, the red team's food, you can see that it's raw, not even cooked.

233

I don't know what else to say other than it's horrible.

234

That's not cooked.

235

That is not cooked.

236

Victoria, they're not done.

237

They're not.

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No. I can't blur for the red team.

239

I mean, just look at the meat.

240

It's raw.

241

Hey, red team, get your ass over here.

242

All of you!

243

Look, they're raw.

244

This is, like, my worst nightmare.

245

And as team captain, I know I'm screwed.

246

Team captain, my ass.

247

Raw pork to these guys?

248

Are you kidding me?

249

We are in big trouble.

250

As far as I'm concerned, if we serve these troops raw pork, we should all go home.

251

Look at the respect you've got for the soldiers.

252

Get your together.

253

Hey, hey, guys, I'm going to stop you here.

254

Get a grip.

255

Butterfly the pork.

256

Yes, Chef.

257

Look at Cutter.

258

Great idea.

259

Butterfly it.

260

That's a faster cook over time.

261

Come on.

262

Woo!

263

Yeah.

264

Woo!

265

Daniel chose to stay the cook.

266

Could you imagine if he goes home?

267

Oh, yeah.

268

It doesn't look too comfortable right now.

269

Stephanie, how are you feeling?

270

I'm feeling good right now.

271

What's your twist on this one?

272

I'm throwing some pecans in the crust.

273

Have you done that before?

274

I've never even made a blueberry pie.

275

They take minimum 50 minutes to cook.

276

That means you have to get this in the oven in the next 10.

277

I got it under control.

278

Stephanie, please, describe the pie.

279

It's a blueberry pie with brandy and cinnamon, and it's pecan crusted at the bottom, and then it's regular lattice and pecan crust on the top.

280

Why so many pecans?

281

I know you're going to taste a lot of blueberry pie today, so I wanted to just make it different and for it to stand out.

282

The pastry's crumbling like mad.

283

I'm struggling.

284

It's almost falling apart.

285

I've never made a blueberry pie before.

286

The pastry's undercooked, so it's doughy on the bottom.

287

But the big issue for me is that it is so sweet, I wouldn't go near a second mouthful.

288

I think the only person in here tonight that would like that pie would be Elise.

289

You think this is better than Elise's?

290

Considering that Elise is a baker, I think it is.

291

Thank you.

292

Thanks. Is anybody in?

293

I'm screwed.

294

I have to start over.

295

I'm remaking my dough because I forgot to add eggs to it.

296

I have to start over all over right now, and I don't have any yeast.

297

Elise, did you grab any extra yeast?

298

No, I'm sorry.

299

I only got the two.

300

Francis Biondi, did you grab any extra yeast?

301

No. Do you have any extra yeast?

302

One packet, two packets?

303

I'm seeing you.

304

I'm basically shouting down the line to anybody that might have yeast and no one will give me anything.

305

Did you grab any extra yeast?

306

Nope.

307

Even if I had yeast, it's highly unlikely that I'd give it to Courtney.

308

Do you have any extra yeast?

309

No, no more yeast.

310

I see Courtney running around like a fool, and all I can really think is, my plan's working.

311

Goodbye, Courtney.

312

Do you have any extra yeast?

313

Sorry, honey.

314

Um, I'm .

315

Okay, Francis.

316

You have the whole kitchen in here.

317

Do you have any extra yeast?

318

I love you.

319

Thank you.

320

Honestly, Francis, what the hell?

321

You just messed with my plan right now.

322

No kissing Scottish Francis.

323

I'm so grateful.

324

You better rise.

325

Courtney, let's go.

326

If you forget the most important ingredient for donuts, then you're kind of stupid and you should go home.

327

I want to get that girl out of here.

328

First of all, no heels.

329

I had to do a lot of running today.

330

Right, let's go look.

331

Wow.

332

So what have we got in there?

333

A raspberry frosted donut and a chai glaze on the other.

334

Mm -hmm.

335

The dough, aerated, nice and crispy on the outside.

336

They're salty.

337

No, it's seriously salty.

338

Ah.

339

Please tell me you didn't put salt in in place of sugar.

340

That is a mistake.

341

I did not purposely put more salt in there.

342

I can tell you it tastes weird.

343

Yes.

344

It's like you've lost your heels.

345

You've lost your mojo.

346

You've peaked.

347

You won the last dessert challenge.

348

Mm -hmm.

349

Is that you now on the descent?

350

No. I did hit a large bump.

351

I picked everything up and kept going, and I didn't give up.

352

It sounds like you're sliding down the aerial faster than you got up there.

353

What a shame.

354

I'm sorry, chef.

355

The actual donut, the dough itself, I think, is a little firm.

356

It's not that light, fluffy kind of donut.

357

The technique is just not what it needs to be.

358

What's this topping?

359

A raspberry and blood orange icing.

360

How did you let the salt slip?

361

It had to have happened when I was just rushing to get the second batch of dough.

362

It's hard for me to love these donuts.

363

It's hard for me to even like them.

364

I'm sorry, Chef.

365

Clearly, her Little Miss Perfect streak has been broken because her donuts taste like .

366

The next donuts we'd like to taste, please step forward, Cutter.

367

All right, Cutter, let's take a look.

368

What are they?

369

I made a chocolate peanut butter donut and a white chocolate and strawberry donut.

370

Small and uneven, and your chocolate glazing is broke.

371

What's the filling?

372

Uh, dark chocolate and peanut butter.

373

Dark chocolate and peanut butter?

374

All right, let's see.

375

Oh, no filling.

376

What happened?

377

I don't know.

378

I thought I had it all the way in there.

379

I squeezed the bag.

380

Is that like a...

381

Was that part of your imagination, the filling, or did it actually happen?

382

No filling again.

383

I mean, I have no excuses.

384

You certainly don't.

385

I mean, especially for the fact that you come here and you tell me you're going to give me a filled donut.

386

I don't even know what this is.

387

Yeah.

388

Right on.

389

So, a bunch of technical errors.

390

On the flavor, they're not, you know, they're not terrible, not the worst donut.

391

Yeah, I thought my peanut butter was pretty awesome.

392

It sucks.

393

Yeah, it does suck.

394

Desserts, man.

395

I might be worried.

396

I hear you.

397

I am.

398

OK, Leslie.

399

I do not want to be on Leslie's team.

400

He does not know how to communicate with people.

401

Tyron.

402

Ron.

403

Tyran.

404

I'm sorry.

405

I apologize.

406

I apologize.

407

I'm sorry.

408

And of course, I get picked to be on Leslie's team.

409

Francis L.

410

Right.

411

Captain, where are you?

412

Yes, sir.

413

Explain the menu.

414

We're doing scallops on a pea puree.

415

Avocado.

416

With an pea and avocado puree.

417

And we're going to do a little fennel on the side. On top. On top.

418

Sounds like stuff.

419

Francis B, do you know the menu more than the captain?

420

Yes, he knows the menu more than I do.

421

Hold on a minute.

422

Who's the captain?

423

I'm the captain.

424

OK, entree.

425

Talk about the entree.

426

Sea bass.

427

The sea bass.

428

We're going to, uh...

429

We got, uh, uh...

430

Do the red team know what they're doing?

431

No, we're still trying to get our groove.

432

I mean, seriously?

433

Can you have a meeting and get your together now?

434

Okay.

435

This is embarrassing!

436

Talk to me.

437

Everybody's walking away.

438

Talk to me.

439

Leslie's panicking.

440

He's all over the place.

441

He's going, talk to me!

442

Talk to me!

443

Talk to me.

444

Anybody need anything?

445

We're finished with the ginger.

446

No more ginger?

447

Talk to me.

448

You're supposed to be telling us what to do.

449

Why do we gotta talk to you?

450

Talk to me.

451

I don't know what the is happening right now.

452

Put the strainer in the pot.

453

No, put the strainer in that pot.

454

Leslie, you need to stop yelling, okay?

455

You're not helping our team at all right now.

456

You're wasting a lot of time.

457

No, I'm not.

458

Nobody seems to be listening.

459

I'm trying my best.

460

I've never done this before.

461

I've never led people who didn't want to be led.

462

Let's go!

463

We are getting lost.

464

Leslie, get it together.

465

Let's go.

466

Back in the kitchen, the red team is finishing up their final table of entrees.

467

But Christian is concerned by teammate Tyler's appetite.

468

Come on, guys.

469

Keep it going.

470

Keep it going.

471

Let's go.

472

I'm eating.

473

No more eating.

474

I don't want to see nobody else eating.

475

Tyler.

476

Yes, Chef.

477

We'll eat after we serve the wedding.

478

Let's go.

479

We're here to work, not eat.

480

I need beautifully cooked fish.

481

I have eight coming up.

482

1, 2, 3, 4, 5, 6, 7, 8, 9, 10.

483

We're short two portions.

484

We don't have any more fish.

485

Red Team, what's wrong?

486

We were short fish.

487

What do you mean we short a fish?

488

How many portions are we short?

489

Two portions, we're short.

490

Two portions.

491

Only thing that can go through my mind, Tyler.

492

Like, where is my fish?

493

I saw you eating it, and it was in his damn stomach.

494

So we're going to have to send out two guests with half portions of fish.

495

Because the big portions there, you're going to have to cut in half.

496

I'm not serving them nothing, guys, huh?

497

We're doomed.

498

We're going down.

499

And it was like the Titanic.

500

We were seeking.

501

Service, please.

502

Tensions are high right now on the red team because now we got to go through a pressure test.

503

And I did feel some responsibility for a certain amount of what happened here.

504

But for starters, I'm sorry I didn't turn out to be what you guys wanted.

505

I'm not perfect, okay?

506

This is a learning curve for me.

507

You have no communication skills at all.

508

Can I say something?

509

Are you just going to jump in every time because you're an 18 year old and that's what you do.

510

Hey, you know what?

511

You know what?

512

You can disrespect me all you want, okay?

513

Because that's what teenagers do, okay?

514

So grow up and grow some balls.

515

Leslie, you're 56.

516

She's 18.

517

Don't compare with her.

518

From the moment I picked her, she gave me this look of, I don't want to be on your team.

519

No, why?

520

It's because you mispronounced my name.

521

Well, I'm sorry.

522

I've apologized.

523

I don't know how else to put sorry.

524

S -O -R -R -Y, that's sorry.

525

You're not sorry at all!

526

You're being really condescending right now, and it's not...

527

Of course I'm condescending, because I'm tired of getting beat up by everybody here.

528

I'm gonna stand here and be abused, okay?

529

Enough is enough.

530

She had no respect for me from day one, and if you want respect, you have to earn it, and if I give it to you,

531

I damn better get it back.

532

That's how the real world works.

533

Please, may I thank you?

534

That's how I was brought up.

535

Not crying and running.

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Vocabulário e dicas de fala para esta lição

Esta aula de conversação usa o vídeo “MasterChef Season 5 Heated Moments Part 1”. Este vídeo tem 534 frases e 3395 palavras para praticar shadowing. A fala dura 23:26. O falante mantém um ritmo estável de cerca de 145 palavras por minuto, confortável para o shadowing. Apenas 78% das palavras estão entre as 3.000 mais comuns do inglês, por isso o vocabulário é exigente. 81 das 534 frases são perguntas, por isso é um bom treino para a entonação de perguntas e respostas curtas.

Vocabulário principal deste vídeo

15 palavras do vídeo que vale a pena aprender, com pronúncia e significado:

Palavra	Pronúncia	Significado
yeast substantivo	/jist/	fermento, levedura
dish substantivo	/dɪʃ/	prato, louça
chef substantivo	/ʃɛf/	chef
potato substantivo	/pəˈteɪ.təʊ/	batata
butter substantivo	/ˈbʌtɚ/	manteiga
apologize verbo	/əˈpɑləˌd͡ʒaɪz/	desculpar-se, apologizar
peanut substantivo	/ˈpiˌnʌt/	amendoim, ginguba
dough substantivo	/doʊ/	massa, pasta
dessert substantivo	/dɪˈzɝt/	sobremesa
honey substantivo	/ˈhʌni/	mel
menu substantivo	/ˈmɛn.juː/	cardápio, menu
disgusting adjetivo	/dɪsˈɡʌstɪŋ/	nojento, asqueroso
apology substantivo	/əˈpɑ.lə.d͡ʒi/	desculpa
lamb substantivo	/ˈlæm/	anho, cordeiro
whip substantivo	/ˈwɪp/	chicote, açoite

Phrasal verbs que você vai ouvir

Palavra	Significado
beat up verbo	espancar
bring up verbo	criar
fall apart verbo	cair aos pedaços
figure out verbo	descobrir, deduzir
finish up verbo	finalizar, terminar
get up verbo	subir
give up verbo	render-se
go down verbo	descer

Frases que vale a pena repetir

Frases curtas e completas do vídeo que você pode usar na conversa do dia a dia:

How did you cook the chicken?
Elizabeth, what are you making?
You want to get ugly?
If something's not cooked, what do you do?
What's your twist on this one?

Gramática neste vídeo

As estruturas que o falante mais usa, com as palavras exatas do vídeo:

Estrutura	No vídeo
Frases condicionais if + oração, will/would + verbo — uma condição e seu resultado	if you were in my kitchen, you'd be
Present perfect have/has + particípio passado — uma ação passada que ainda importa agora	have fried · I've never said · I've been
Voz passiva be + particípio passado — o foco está no que acontece, não em quem faz	should be done · was broken · been toasted
Orações relativas who / which + oração — informação extra sobre uma pessoa ou coisa	about, which is · people who didn

Pronúncia para ficar de olho

O falante usa 156 contrações e formas reduzidas, como I'm, don't, you're. Diga-as na forma curta, do jeito que você ouve.

Os sons de “th”: underneath /ˌʌndɚˈniθ/, thigh /θaɪ/
Os sons de “sh” e “zh”: dish /dɪʃ/, chef /ʃɛf/, shrimp /ʃɹɪmp/, mushroom /ˈmʌʃˌɹuːm/, rush /ɹʌʃ/
Palavras longas — acerte a sílaba tônica: apologize /əˈpɑləˌd͡ʒaɪz/, apology /əˈpɑ.lə.d͡ʒi/, accordingly /əˈkɔɹ.dɪŋ.li/, essentially /ɪˈsɛnʃəli/, imagination /ɪˌmæd͡ʒəˈneɪʃən/

Sons difíceis para falantes de português:

Consoante final — sem acrescentar um “i” depois: yeast /jist/, peanut /ˈpiˌnʌt/, dessert /dɪˈzɝt/, whip /ˈwɪp/, suck /sʌk/
/l/ final — a língua toca o céu da boca, não vira “u”: yell /jɛl/, heel /hil/, horrible /ˈhɔɹ.ɪ.bəl/, grateful /ˈɡɹeɪtf(ə)l/, magical /ˈmæd͡ʒ.ɪ.kəl/
/h/ — um sopro suave, diferente do “r”: honey /ˈhʌni/, heel /hil/, horrible /ˈhɔɹ.ɪ.bəl/, sweetheart /ˈswiːtˌhɑːt/

Como praticar com este vídeo

Ouça o vídeo inteiro uma vez sem falar e anote as palavras que você não conhece.
Faça shadowing frase por frase na velocidade normal, repetindo cada uma até o seu ritmo ficar igual ao do falante.
Grave a sua voz e compare com o original, prestando atenção a palavras como yeast, dish, chef.

O que é a Técnica de Shadowing?

Shadowing é uma técnica de aprendizado de idiomas com base científica, originalmente desenvolvida para o treinamento de intérpretes profissionais. O método é simples, mas poderoso: você ouve áudio em inglês nativo e repete imediatamente em voz alta — como uma sombra seguindo o falante com 1-2 segundos de atraso. Pesquisas mostram melhora significativa na precisão da pronúncia, entonação, ritmo, sons conectados, compreensão auditiva e fluência na fala.

Técnica de shadowing: leia o guia completo passo a passo →

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Vocabulário e dicas de fala para esta lição

Vocabulário principal deste vídeo

Phrasal verbs que você vai ouvir

Frases que vale a pena repetir

Gramática neste vídeo

Pronúncia para ficar de olho

Como praticar com este vídeo

O que é a Técnica de Shadowing?