Prática de Shadowing: Real Life English: Phrases for the Kitchen - Aprenda a falar inglês com vídeo
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Get ready to bake something delicious with me in English, plus a little mystery drink along the way.
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Hi, I'm Vanessa from SpeakEnglishWithVanessa.com,
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and today you're in my kitchen and I want to invite you into my home,
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into my life for something that I do all the time.
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This video is kind of a kill two birds with one stone.
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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?
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One of the best ways that you can improve your English speaking skills,
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listening skills, and life skills is to immerse yourself in real daily life English.
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And that's what I try to do here on my channel is show you how real people speak all the time.
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to be just talking while I'm making these two things.
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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.
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And I want you to immerse yourself in English.
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And like always, I have created a free PDF worksheet.
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This includes all of the key vocabulary from today, plus there is a bonus downloadable audio.
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Some of you have asked me for downloadable audio so
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that you can listen to English and immerse yourself in English wherever you are, even away from the internet.
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And guess what?
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It's here for you.
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When you download this free PDF worksheet, you can download the audio version of this entire lesson.
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You can listen to my voice.
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You can repeat after me and you can improve your English wherever you are.
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So, all you have to do is click the link in the description, enter your name and email address and voila,
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just like that, the free PDF worksheet with all of today's vocabulary plus the bonus downloadable audio,
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it will land in your email inbox.
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And do you want to know something even better?
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You never need to sign up for my free PDFs ever again.
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I will automatically send them to you every single week.
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It's my gift to you.
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So don't wait, click on the link in the description to get this free PDF worksheet and bonus downloadable audio.
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So you might be wondering, what are we making today?
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It's the big question, right?
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Well, we're going to be making two things.
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I will tell you the first thing, but the second thing I'll keep as a surprise for later.
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You'll have to watch and find out.
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The first thing we're going to make is a easy, beautiful, fresh loaf of bread.
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I make this bread all the time.
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I've been making this bread for the last six years, at least three times a month,
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sometimes twice a week if I feel like it, and it is really easy.
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So I thought I would just talk to you
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while I make it and we'll see what kind of real natural vocabulary comes up along the way.
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All right.
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So the first thing we need to do, I have all my ingredients here because of you, I got more organized.
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Thank you.
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The first thing we need to do is add our ingredients to my tub here.
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So usually we say the word tub for a bathtub, but because this is so big, we could call it a container,
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no problem, but I'm going to call it a tub because it's pretty big.
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So we're going to add some yeast.
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This is just active yeast.
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I did not make this myself.
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I'm going to add a tablespoon in.
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The cool thing about this recipe is it is so forgiving.
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If you've watched any of my other kitchen lessons,
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you know that I love recipes that are forgiving because I often am distracted.
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I have kids with me.
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Today they're all at school, but I need recipes that are not strict, ones that are pretty easy if you mess up.
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All right, I'm going to add a tablespoon of salt as well.
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Next, we're going to add water.
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You want water that's lukewarm.
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Why do we say Luke.
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Who is Luke?
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Luke, if you are watching, you are hopefully not lukewarm.
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Usually when we say lukewarm, it's kind of a negative thing about a person.
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Lukewarm water means just not very hot water.
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It's warm.
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But if we say you're a lukewarm person, it's such an insult.
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Why is that?
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It usually means that you don't really have any standards or values.
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You don't care about anything passionately.
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You're just a lukewarm person.
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Sorry, Luke.
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What I do to make lukewarm water is I boil some water in my tea kettle,
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and then I just pour some cold water into my cup and put some hot boiling water to top it off.
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So now we can feel it.
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It's lukewarm.
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It's fine.
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It's not too hot, not too cold.
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Because if it's too hot, it will kill the yeast and then the bread won't rise.
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What a disaster.
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I have done that before.
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Tried to bake bread with cold water.
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Doesn't work.
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All right.
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So we're going to put in three of these.
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I'm going to put in a little bit less than three and we'll see what happens.
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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.
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All right, so I like to doll up my recipe a little bit and not just put in yeast, flour, water, salt.
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This is sorghum molasses.
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It's not syrup.
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It's not maple syrup.
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It's not honey.
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It's from a plant that grows natively around here, sorghum.
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It kind of looks like corn.
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I'll try to put a picture of it here.
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I think it's really cool.
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It has a very rich, deep flavor.
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And I'm just going to put a dollop in there.
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A dollop is a not official term.
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I think it makes it, it doesn't make it sweet.
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It makes it have a more complex taste.
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So I'm going to get my My stirrer, I'm not sure what you would officially call this.
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I think it's called a Dutch whisk.
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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.
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I bought this especially for making bread, and I'm just going to stir it up a bit to get the molasses.
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The molasses kind of sinks to the bottom.
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I'm going to try to just mix it up and get the yeast all integrated, dissolved as they say.
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Most recipes when they have like flour or sugar, well I guess sugar, salt,
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or yeast with water, the recipe might use the word dissolve and it means you can't see the individual particles anymore.
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All right, so now we have all our wet stuff.
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Now I'm going to add the dry ingredients.
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If you are an official baker, if you work in a shop or, I don't know, bake anything professionally,
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sorry, I am very unofficial when it comes to this, but you know what?
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This recipe is so forgiving, who cares?
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So this is one cup.
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We're going to need six and a half cups.
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If you're official about this, you'll weigh it, you'll flatten the top, all of this.
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I never do this.
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And I've been making this recipe for a long time and it doesn't matter.
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So I'm just going to plop it in.
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Let me count out loud.
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One, two, three, four, five.
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I put five in.
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I need to remember that.
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Sometimes I forget.
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I have actually added an extra cup of flour by accident to this recipe, and it doesn't matter.
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It still works.
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Magic.
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All right.
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We have five.
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I need one and a half more.
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I'm going to put whole wheat flour in.
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You don't have to do this.
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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.
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I forgot to mention that.
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I would recommend using all white flour the first time.
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Just make the most simple recipe because your flour might be different than my flour.
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Your temperature might be different than my temperature, who knows.
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But after you make this recipe a lot, experiment.
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So I have some whole wheat flour.
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I'm going to put one and a half cups of whole wheat flour.
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Again, I should probably use an official one half cup, but I just filled it up halfway.
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That's fine, right?
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All right, now comes the fun part.
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We get to mix it.
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And this thing will do a really good job at making sure all the flour is integrated.
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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,
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it starts to get less soupy and a little more dry.
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You got to put some muscle behind it.
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You got to put some, not blood, sweat, and tears.
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It's not that hard, but you got to mix it up a little bit.
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Usually I try to make sure all the flour is integrated and then after that mix it like 30 more times.
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So it's kind of okay.
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It's sticking a lot.
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That's okay.
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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.
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So So it's pretty sticky, but it doesn't really matter.
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It's going to rise quickly and you'll see in just a minute.
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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.
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All right.
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I'm going to start mixing it 30 times.
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I'm just going to count to myself, ish, 30-ish.
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I'm trying to, they call it develop the gluten.
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It's just kind of smashing the dough.
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This recipe is not like a fancy bread recipe.
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They call it five minute artisanal bread because it's about five minutes of hands-on work.
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Hands-on means that's the time that I'm actually having my hands doing something like this.
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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.
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All right.
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It's starting to look a little more stretched out.
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It's not sticking to my whisk as much anymore.
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It looks pretty good.
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I might actually add a little bit more flour.
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Let's see.
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Make it not quite so sticky.
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We'll see.
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Sometimes I add seeds to this.
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Sometimes one time, many times actually, I thought what What if instead of using three cups of flour,
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I put a can of tomatoes in it, like tomato sauce?
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It was so good.
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So I had two cups of water and one cup of tomato sauce.
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The bread tasted like spaghetti.
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It was so good.
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It smelled ...
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Oh, and I put my fresh basil from the garden in it.
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That was great.
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So as I said, this recipe is absolutely forgiving.
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And if I pick this up though, the only negative thing, like I said, it has a very high liquid or moisture content.
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It will stick to my hands.
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So this is the dough,
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but it's going to stick all over my hands if I try to pick it up.
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So I'm just going to let the whisk do that. And here we go.
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Okay, so I'm going to get the rest of this off of the whisk, dump the rest of that dough back in,
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and now we do the magic part of just letting it sit for two hours.
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All you need to do, put a lid on.
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It doesn't have to be tight.
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It's just to keep, I have cat hair from flying into the dough,
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and I'm going to put it in in the oven.
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It's not on, it's just keeping the warmth in.
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It's an insulated place.
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Right now is the summer, so it's not very cold in my house.
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It's pretty warm, but I'm going to put it in the the oven anyway.
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All right.
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Are you ready for the mystery thing that we are going to make?
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The mystery bonus drink.
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Let's give a little space here.
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It's ...
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Do you know what this is?
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This is the world's biggest ginger I have ever seen.
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And I'm a deer.
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This is the world's biggest ginger.
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I found it at the local market and I thought, man, I have to buy this.
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This is amazing. So I got ginger.
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I have a few lemons that I need to wash.
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And in here, beautiful honey.
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So what we're going to be making is a ginger, lemon, honey ferment, we could say.
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I'm not sure actually how fermented it is, but we're going to put it in a jar.
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And what I like to do is leave these ingredients in the jar for like a couple of days, probably a couple of days.
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And they'll kind of mix together a bit.
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The flavors will mix together.
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The ginger juices will seep out.
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And then I put a spoonful of that in tea.
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And I drink tea all the time.
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Every night I drink herbal tea, like an old lady.
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It's okay, I'll embrace it.
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And I put a spoonful of this in and it tastes so good.
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Or even when I make green tea, sorry, all my East Asian green tea drinkers,
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sometimes I put a scoop of this in my green tea.
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Oh, it's so good, especially with cold green tea.
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I make like a pitcher of cold green tea almost every day in the summer, and it's so refreshing.
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Okay.
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I'm going to chop this, hopefully not cut myself, and we'll see how it goes.
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Sometimes talking while chopping is a little precarious,
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but first thing we need to do is wash this because we're going to put this directly in there.
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We're not going to peel it, anything like that.
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I'm just going to do a quick wash.
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All right.
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I'm going to do a quick dry as well because I don't really want water in there.
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I don't usually leave this in the fridge for that long,
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but if so, water can make it get like rotten or moldy.
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And technically honey can last forever, but I'm adding extra stuff to it.
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So I keep this in the fridge.
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I don't leave it out on the counter.
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Maybe you can, if you make this, let me know.
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Do you leave yours on the counter or do you put it in the fridge?
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I like to put mine in the fridge just to be safe, just in case.
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All right, let's start chopping.
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What am I going to do first.
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I think let's chop some lemons first and then I'll show you how we can put them in the jar.
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And we'll have to wait a few days to actually drink this.
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So sorry, you're not going to see the final product, but you'll get a good idea.
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So I'm going to put a lemon at the bottom and then
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Then I'm going to take a few pieces of this ginormous ginger and just try to chop it up.
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We'll chop up a few pieces.
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It doesn't need to be anything special or beautiful looking.
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Just chop it up.
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And the more the merrier.
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Skin is fine.
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Don't peel it.
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Just throw it in.
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Okay.
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I'm going to put a few pieces of ginger in the bottom.
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We're going to just pour the honey in,
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and I'm going to kind of use it as like a glue first.
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All right, sorry.
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I'm just using my fingers.
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Don't mind me.
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Only a few thousand people watching me in the kitchen.
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No biggie.
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All right, so you don't need to put the lemons on the outside like this but I think they look pretty
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I'm gonna put some ginger in put some lemons on the outside you have to kind of
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use your fingers for that I'll put this piece of lemon in the middle more honey and the honey
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will push the lemons to the outside kind of more ginger
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really just put in as much as you can fill the whole thing up um they say ginger
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and lemon have good antimicrobial properties or anti-inflammation, all of that stuff.
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I don't know the real truth, how much it is compared to other things.
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I think it tastes good.
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And if it is pretty healthy, then that's better, right?
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Okay.
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Honey's kind of dangerous.
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It can drip everywhere if you're not careful.
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All right.
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I have some lemon in there, but I want to get a lot more lemon in here.
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I'm going to push it down the sides and I might cut up this other lemon.
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Get that lemon in there too.
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Then fill up the rest with ginger because goodness knows we have so much ginger.
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If you want, you can even cut the lemon slices in half.
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That's what I'm probably going to do with that one.
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Throw that in, cut up some more ginger.
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You can say cut or chop for something like this because this is a big knife.
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I might say chop.
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I'm chopping the ginger but as you heard I also just said cut.
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Sometimes the simplest words are the words that people use the most.
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Just don't shy away from using simple words.
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Native speakers do too.
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It's nice to know the fun words too though.
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All right, let's fill it up.
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I'm going to push it down so
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that all the honey comes to the top and just fill up the rest without overflowing.
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Danger. So close.
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Okay, let's leave it there.
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All right, so we have a nice little jar, honey, ginger.
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If you ate this now, it would just taste like honey.
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There's no mixing of flavors or anything, but in another couple days, it will taste so fresh,
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so lovely, a nice little bit of sourness, sweetness, all of that.
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So I'm going to set this aside.
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We have, it is 1230 right now.
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We have two hours to wait until the bread needs to be cooked.
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So baked, I should say.
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This is an English teaching video.
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I should use the right word, right?
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So I will come back in two hours.
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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.
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And then I can finally eat my lunch.
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All right.
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I'll see you in two hours.
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All right.
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We are back.
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It has been two hours and look at this lovely rise.
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It is nice and a little jiggly.
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So what we're going to do is I'm going to take my whisk and mix it up.
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I'm not quite sure exactly what this does.
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Maybe it makes the gluten better or something.
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I don't know, but I have found that it works much better and the bread is a better texture.
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If I mix it just a bit, kind of smash it down a bit like what I'm doing,
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and then I'm going to form it into two loaves.
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Sometimes I do three, especially if I'm giving it away.
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I don't know if other people are going to want that much bread or if I just want it to stretch further.
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Sometimes I break it into three, but we're just going to do two today.
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Okay.
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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.
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So what I like to do is get some olive oil, put it on my hands.
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Oh no, I have no more olive oil in here.
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Just a bit.
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Okay, hopefully it's enough.
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And make my hands nice and oily.
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I'm going to put this here.
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Here's my tray where I'm going to bake it.
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And basically try to grab half of it.
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Might be half, might not be half.
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and it's still probably going to stick to me a bit.
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But if I move it quickly, it won't.
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So what I'm doing is pulling the bottom up to meet the top, kind of forming it into a nice little shape.
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Sometimes it just plops down on the tray.
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The rise isn't good or something, I don't know, but sometimes it forms well and this seems okay.
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In the end my family will eat it no matter what.
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we eat a whole loaf with soup or cut it up and make sandwiches or really my kids just eat it.
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So I often don't care how perfect it looks, but we're going to leave it there.
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I think I need a little more.
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I might just use water because it looks like...
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Okay, I think that should be okay.
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We'll see.
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Put some on my hands.
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Do the second one.
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This is my favorite thing to bring whenever I have a potluck.
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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.
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It's the best kind of party in my opinion because it's no stress for the host.
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Everyone brings something and it doesn't matter if it all works perfectly together.
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Everyone is just responsible for one dish and then there's automatically enough food for everybody because everyone's bringing something.
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So I always bring bread.
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It's simple for me but also I think every meal, at least most meals, go well with bread.
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Okay so this is just an optional step but I like to do it.
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I have some flour and I'm going to sprinkle or dump, depending on how you look at it,
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a little bit of flour on the top.
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And then I'm going to do something fun.
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Take a knife and cut a little shape into it.
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What should I do?
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Usually I just do something simple, but maybe we'll make it fun today.
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So let's make some little V shapes.
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and I think this is supposed to let the steam out.
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I've tried different cuts and I'm not exactly sure what is the best way to do it,
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but it helps it not just completely crack in funny ways.
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So sometimes you need like a really deep cut to let the steam out.
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I don't know.
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I'm not an expert.
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I just bake bread for my family.
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This one I'll cut in the way I usually do.
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So usually I cut like a deep cut around the side
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and that will open up and let a lot of steam out and then just some little fun cuts on top.
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All right, let's see what the oven says.
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Now I would normally just throw this right in the oven, but it is at 362.
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It needs to get to 450, so we'll have to wait for a little bit.
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but you can take a look at our lovely teas that we made two hours ago.
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Just an interesting note about numbers.
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So I just said that the temperature of the oven is 362 and it needs to get to 450.
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Well, it's really 450, but sometimes when we're talking about oven temperatures, we split it apart.
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And instead of saying 450 degrees, which you can totally say, That's absolutely fine.
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And we do say that, but sometimes we split it apart and say 450, 362.
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It's just a normal way to talk about big numbers sometimes.
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And you'll hear that if you're watching any cooking videos, official cooking videos, not this one, but official recipe cooking videos,
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you'll hear people use that when they talk about temperature.
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All right, we're going to let the oven finish heating up and I will let these sit here.
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They'll have a little bit of a rise, a little bit.
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And then in 35 minutes, let's come back and see what it looks like.
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All right, we have the final product.
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Dun, dun, dun.
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It's still pretty hot.
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So I'm gonna pick it up.
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Oh, they cooked together just a little bit.
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Pick it up with my hot pads or my oven mitts, as you can also say.
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Put this here.
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Move that back there.
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And we have two, wow, beautiful loaves of bread.
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Nice.
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Let's cut into it.
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Okay, which one should we cut?
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Let's cut this one.
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Let's see.
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Ooh, it's still steamy inside.
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Sometimes I try to push it and see if it is too dense.
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Then it will just kind of smush into itself.
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But it seems good.
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Cut in a nice slice.
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Ooh, steamy.
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Can you see that?
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Put some butter on this put some honey on this.
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Mmm, so great.
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Well, my kids are almost home from school, so they will be very excited to have fresh bread.
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I'm excited too.
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Thank you so much for joining me on this kitchen journey.
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It's great to be able to immerse yourself in just real daily life English.
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If you came over to my house and I were making bread, well, you would hear this exact type of chit chat and conversation.
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So thank you for joining me in my kitchen, in my home today, throughout the day several times.
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Don't forget to download the free PDF worksheet for today's conversation lesson.
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You'll be able to also get the bonus downloadable audio of this entire video.
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You can listen to me baking bread wherever you are, whether you are in the car,
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in the subway, making food in your own kitchen.
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You can listen to that audio at any time.
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Just click on the link in the description, enter your name and email address, and voila, just like that,
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the free PDF worksheet and downloadable audio will land in your email inbox.
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And like I mentioned at the beginning of this lesson, you never need to download or you never need to sign up,
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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.
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You sign up once and I'll keep sending them to you.
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So don't wait to download that free worksheet.
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It is my gift to you.
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Thanks again for learning English with me, and I'll see you again next Friday for a new lesson here on my YouTube channel.
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Bye.
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Oh, little update.
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I forgot the most important part of every baking or cooking video.
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You got to try it, right?
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I'm such an amateur.
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It's great.
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Simple, satisfying.
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It's bread.
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But wait, do you want more?
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I recommend watching this video next, where you will learn a lot of kitchen items in English.
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This is really helpful if you want to learn those basic items
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that you use every day in English so that you can comfortably talk about them in your daily life.
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I'll see you there.
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Bye.
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Vocabulário e dicas de fala para esta lição
Esta aula de conversação de nível B1 usa o vídeo “Real Life English: Phrases for the Kitchen”. As palavras que mais se repetem: bread, recipe, cut. Este vídeo tem 448 frases e 4556 palavras para praticar shadowing. A fala dura 31:28. O falante mantém um ritmo estável de cerca de 145 palavras por minuto, confortável para o shadowing. 84% das palavras estão entre as 3.000 mais comuns do inglês; vale a pena estudar o restante antes de começar.
Vocabulário principal deste vídeo
As 15 palavras mais avançadas do vídeo, com pronúncia e significado:
| Palavra | Pronúncia | Significado |
|---|---|---|
| flour substantivo | /ˈflaʊ.ə/ | farinha |
| ginger substantivo | /ˈd͡ʒɪnd͡ʒɚ/ | gengibre |
| lemon substantivo | /ˈlɛmən/ | limão, limão siciliano |
| chop verbo | /t͡ʃɑp/ | picar, decepar |
| bake verbo | /beɪk/ | assar |
| oven substantivo | /ˈʌ.vn̩/ | forno |
| lukewarm adjetivo | /ˌl(j)uk.ˈwɔɹm/ | morno, tépido |
| whisk substantivo | /ˈwɪsk/ | lapada |
| yeast substantivo | /jist/ | fermento, levedura |
| dough substantivo | /doʊ/ | massa, pasta |
| immerse verbo | /ɪˈmɜɹs/ | imergir, submergir |
| loaf substantivo | /loʊf/ | pão |
| ingredient substantivo | /ɪnˈɡɹiːdi.ənt/ | ingrediente |
| vocabulary substantivo | /vəˈkæb.jə.lə.ɹi/ | vocabulário |
| forgive verbo | /fɚˈɡɪv/ | perdoar, desculpar |
Phrasal verbs que você vai ouvir
| Palavra | Significado |
|---|---|
| come back verbo | voltar |
| fill up verbo | encher |
| sign up verbo | subscrever |
| find out verbo | descobrir |
| mess up verbo | desarrumar, bagunçar |
Frases que vale a pena repetir
Frases curtas e completas do vídeo que você pode usar na conversa do dia a dia:
- 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?
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 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 — uma ação que começou antes e continua | I've been making |
| Present perfect have/has + particípio passado — uma ação passada que ainda importa agora | have created · have asked · you've watched |
| Voz passiva be + particípio passado — o foco está no que acontece, não em quem faz | is integrated · is compared · be cooked |
Pronúncia para ficar de olho
O falante usa 157 contrações e formas reduzidas, como I'm, don't, we're. Diga-as na forma curta, do jeito que você ouve.
- Os sons de “th”: bathtub /ˈbæθtʌb/, warmth /wɔɹmθ/
- Os sons de “sh” e “zh”: smash /smæʃ/, dish /dɪʃ/, passionately /ˈpæʃənətli/, refresh /ɹɪˈfɹɛʃ/, unofficial /ʌn.əˈfɪʃ.əl/
- Palavras longas — acerte a sílaba tônica: ingredient /ɪnˈɡɹiːdi.ənt/, vocabulary /vəˈkæb.jə.lə.ɹi/, antimicrobial /ˌæn.ti.maɪˈkɹoʊ.bi.əl/, artisanal /ˈɑɹtəzən(ə)l/, passionately /ˈpæʃənətli/
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 flour, ginger, lemon.
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.