Практика Shadowing: Which Menu Will Make It? ⏲️ | MasterChef Australia | S18 Ep59 | Clip - Изучайте разговорный английский по видео

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224 предложений

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It's almost an hour into the cook, and Vinny hasn't got anything in the oven yet.

I'm a little bit worried about how he's gonna get these huge, huge porchetta rolls nice and consistently cooked in time.

I'm so excited.

This menu is a representation of who I am as a chef.

It's a nod to where I've been and a reflection of where I want to go.

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.

Just trying to get into my zone right now, trying to set myself up well for the service later.

For the main, I'm making a pork loin chop with crispy skin and three sauces.

But I won't actually start with that yet because I have to start working on my dessert.

With the dessert, I'm making a basil and white pepper ice cream, a strawberry and tomato granita, and a hazelnut crumb.

This dessert is reminiscent of my tomato salad dessert that I did early in the season, and that went exceptionally well.

Now I need to try and elevate that to show how far I've come.

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.

My dessert has a lot of things to set

and I have to do that now because I need that churned or frozen and ready for later.

Once that's all done I'm gonna start prepping my pork.

20 minutes down lads let's keep going!

There he is.

The Kid Wonder.

Is anyone gonna come with me?

I can't!

More meat!

The worst thing you can do as a Greek is under-cater.

This service challenge is crazy.

We have to serve so many people

and we have to do it all on our own in three hours and at this high standard.

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.

So that's why I have a focused plan of attack to execute my menu.

Petro!

I'm dying to know what you're going to cook.

I am doing I fillet with a jus that's going to be infused with pine mushrooms.

Right, so Jerusalem artichoke and parsnip puree, stir-fried artichoke, crisps, some roasted pine mushrooms, microsorrel and chervil.

Okay.

I know that it's daunting trying to get 23 portions of iFillit perfectly, so how are we planning to cook the iFillit?

Obviously, I would love to sear it off on the hibachi and get that flavour.

Yep.

But it's all gonna come down to whether I have time.

You need to push yourself.

Yep.

It's a semi-final.

Yes.

This is to get into the grand finale.

Yes.

I think safe isn't gonna get you there.

This is your strength.

Yes.

This is your strength.

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.

Okay, Chef.

That sounds like a plan.

Let's go to dessert.

I am making what I'm calling a Greek eclair.

So I'm doing a fig leaf creme madame.

Yep.

Some fresh figs and a vergie syrup that's going to be laced with a bit of olive oil and my stiffer.

That's my Petro.

That sounds like a you dish that you've gone.

How am I going to blow the judges away?

That is solid, that dessert.

Okay.

So now the main, let's get that to the same level as the dessert.

Yes, Chef.

Let's cook like the wind today.

Yep.

And put a smile on your face.

Thanks, Chef.

Well, I'm nervous right now because my relationship with the hibachi is a little love-hate.

It didn't get off to a beautiful start and I feel like this could potentially put me behind schedule.

But Andy's right.

I need to push myself to elevate the steak.

So I've got to bite the bullet and do it.

Right now, I'm developing my jus, and I need to also get started on my Jerusalem artichoke and parsnip puree.

I am motoring.

I'm not leaving anything to chance today.

I'm going to work as fast as I can.

Well, fellas, two hours and 20 minutes till dishes leave the past.

Let's go!

Go, guys!

Come on!

Yeah, you did.

Now that's a time call.

I feel like this is a perfect challenge for me to showcase my journey here and how far I've come.

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.

For my audition, I made a porchetta panini.

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.

But I'm definitely trying to be a little bit more ambitious.

All right, V, talk to me.

I guess we're cooking pork.

My main's gonna be a porchetta.

Ooh, full circle.

Throwback to day one.

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.

Yep.

We serve that with a pork jus with a celeriac puree and a radicchio and fig salad.

Mate, it sounds so you, which I think is the most important thing in this cook.

I want to see who Vinnie is on the plate, okay?

100

Yep.

101

But we've had some ordinary porkettas in this kitchen.

102

Yep.

103

From very, very good cooks, right?

104

They want crispy skin.

105

Yes, correct.

106

So we need to make sure that it puffs in the end and make sure it's, you know, tender and fall apart like...

107

Yes, 100%.

108

OK, let's go for your dessert.

109

My dessert is going to be like a tiramisu tart.

110

Flavours inspired of tiramisu.

111

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.

114

Okay.

115

Mate, tarts are not easy.

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You know, people devote their whole careers to tarts.

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Yeah.

118

You know, and you just don't have that experience yet.

119

So we need to make sure that we can finesse this dessert and execute this like flawlessly mate.

120

Yeah.

121

I feel like it's a great idea.

122

This is really ambitious for today's challenge, I feel like.

123

To get both of these dishes as good as they need to be to get you into the grand finale.

124

You need to work like an absolute demon. For sure.

125

Thank you.

126

Thank you, Andy.

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I know I've got my work cut out for me, but I need to back myself.

128

I've started my pork jus.

129

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.

131

Normally when you go to the shops, you buy pork bellies about that big.

132

Today it's about that big.

133

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.

134

And I need to nail not only one but two big slabs of porchetta.

135

And I really need to keep it nice and tight, otherwise it will cook unevenly.

136

That is so much pork.

137

Come on, Vinnie!

138

Vinnie, quit!

139

This is definitely a risk for Vinny, like those porchettas are massive and he really is pushing it for time to get them cooked.

140

It's almost an hour into the cook and Vinny hasn't got anything in the oven yet.

141

I'm a little bit worried about how he's gonna get these huge, huge porchetta rolls nice and consistently cooked in time.

142

Yeah!

143

Enjoying the lands in that one!

144

Vinny, quick!

145

He spent so long to butcher that.

146

Can't believe it.

147

It's just crazy.

148

Vinny, Eddie, mate, this is gonna be the first of many little love taps that I give you today, okay?

149

Yes.

150

Because I feel like we need to get these porchettas done.

151

Yeah.

152

I'm looking at the clock.

153

You've had an hour.

154

Yep.

155

And you've got your stock on.

156

Yep.

157

And you've done a a bit of butchery.

158

OK?

159

That's nearly a third of your whole cook time, right?

160

So you've got to think about it like that.

161

We need to get them in the oven.

162

I am going to push you so hard.

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Thank you, please.

164

Please do.

165

Don't hate me.

166

Love me.

167

It's going to be a battle, but we've got this.

168

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.

169

That's huge, they are huge.

170

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!

173

Come on guys, keep pushing!

174

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.

177

Right now I'm working on the basil ice cream anglaise, and my granita as well.

178

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.

179

Aaron, hit me with the menu.

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Dessert.

181

Dessert is a basil white pepper ice cream, tomato, strawberry and white balsamic granita.

182

OK.

183

And fried basil leaf and a hazelnut crumb.

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OK.

185

It's very similar to a dish.

186

Yeah, it is.

187

Isn't it?

188

I mean, that was the ice cream taste test?

189

Yeah, it was, yeah.

190

What I remember with that dish, it was near on perfect.

191

That was the turning point for me.

192

I felt that, you know, wow, I can actually do dessert.

193

And, you know, I'm actually pumping it full of new flavours, new ideas just to elevate it a bit more.

194

The ice cream with the pepper, that really adds a nice fruitiness and a little heat and interest.

195

Then that's quenched by the granita.

196

And the granita now has the strawberry through it, so it makes it less vegetal.

197

OK.

198

The hazelnuts with the skin on it adds sort of like a toasted sesame flavour, which is really interesting.

199

OK.

200

So that's where I'm kind of going with that.

201

I love the idea of this.

202

So now the main.

203

So my main is a pork loin chop.

204

It's roasted on the bone.

205

It's gonna have crispy skin.

206

Right.

207

With that, I've got some charred treviso, a pork and veal jus, and I've got the exo sauce as a garnish.

208

Exo sauce as well?

209

Yeah.

210

And a red miso mustard.

211

Wow.

212

Okay, so there's a fair bit going on here, right?

213

You got miso, you got exo, you've got the jus.

214

Like, there's a fair bit of heavy hitters here.

215

So let's try and think about how they're gonna play with each other, not against each other.

216

Yeah.

217

There need to be harmony on a plate.

218

I'm loving where it's going, though.

219

OK?

220

Good luck.

221

Thanks.

222

I've got to be really intentional with how I use flavors and techniques in both my main course and my dessert course.

223

But I feel like I have a really clear vision on how to execute the Asian-French fusion in my main course.

224

I just need to make sure that I leave enough time to do it.

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Лексика и советы по произношению к этому уроку

Этот урок разговорной практики уровня B1 построен на видео «Which Menu Will Make It? ⏲️». Чаще всего повторяются слова: dessert, pork, cook, granita, main. В этом видео 224 предложений и 2007 слов для шедоуинга. Речь длится 11:47. Говорящий говорит в естественном темпе, около 170 слов в минуту, близком к повседневной речи. Только 76% слов входят в 3000 самых частых слов английского языка, поэтому лексика сложная.

Ключевая лексика этого видео

Самые сложные слова из видео (15), с произношением и значением:

Слово	Произношение	Значение
dessert существительное	/dɪˈzɝt/	десе́рт, сла́дкое
granita существительное	/ɡɹəˈniːtə/	грани́та
dish существительное	/dɪʃ/	таре́лка, ми́ска
oven существительное	/ˈʌ.vn̩/	печь, пе́чка
basil существительное	/ˈbæz.əl/	базили́к
tomato существительное	/təˈmeɪ.toʊ/	помидо́р, тома́т
strawberry существительное	/ˈstɹɔˌbɛɹi/	земляни́ка, клубни́ка
chef существительное	/ʃɛf/	шеф-по́вар, по́вар
artichoke существительное	/ˈɑɹ.tɪˌtʃoʊk/	артишо́к
elevate глагол	/ˈɛləveɪt/	поднима́ть, подня́ть
hazelnut существительное	/ˈheɪzəlˌnʌt/	лесно́й оре́х, фунду́к
puree существительное	/ˈpjʊəɹeɪ/	пюре́
execute глагол	/ˈɛksɪˌkjuːt/	казни́ть
pepper существительное	/ˈpɛp.ə/	пе́рец
menu существительное	/ˈmɛn.juː/	меню́

Фразовые глаголы, которые вы услышите

Слово	Значение
back up глагол	дава́ть за́дний ход
come down to глагол	спадать до
fall apart глагол	распада́ться, распа́сться
show off глагол	рисова́ться, красова́ться

Фразы, которые стоит повторять

Короткие законченные фразы из видео, которые пригодятся в повседневном разговоре:

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?

Грамматика в этом видео

Конструкции, которые говорящий использует чаще всего, с точными словами из видео:

Конструкция	В видео
Present Perfect have/has + причастие прошедшего времени — прошлое действие, важное сейчас	I've been · I've come · I've learnt
Пассивный залог be + причастие прошедшего времени — важно, что происходит, а не кто это делает	be infused · be laced · be served

Произношение, на которое стоит обратить внимание

Говорящий использует 71 сокращённых и редуцированных форм, например I'm, gonna, I've. Произносите их коротко, так, как слышите.

Звуки «sh» и «zh»: dish /dɪʃ/, chef /ʃɛf/, mushroom /ˈmʌʃˌɹuːm/, ambitious /æmˈbɪʃ.əs/, garnish /ˈɡɑːnɪʃ/
Длинные слова — следите за ударением: tiramisu /ˌtɪɹəˈmisu/, consistently /kənˈsɪstəntli/, achievable /əˈt͡ʃivəbəl/, caramelize /ˈkaɹ(ə)məlʌɪz/, mascarpone /ˌmæskə(ɹ)ˈpəʊni/

Звуки, трудные для русскоязычных:

/w/ — губы округлены, это не /v/: quench /kwɛnt͡ʃ/, sweetness /ˈswitnəs/, whip /ˈwɪp/
/h/ — лёгкий выдох, а не русское «х»: hazelnut /ˈheɪzəlˌnʌt/, hitter /ˈhɪtɚ/, harmony /ˈhɑ̟ɹ.mə.ni/
Звонкие согласные в конце слова — не оглушайте их: salad /ˈsæl.əd/, caramelize /ˈkaɹ(ə)məlʌɪz/, infuse /ɪnˈfjuz/, marinade /ˌmɛɹɪˈneɪd/, mustard /ˈmʌstəɹd/

Как заниматься с этим видео

Прослушайте всё видео один раз молча и выпишите незнакомые слова.
Начните со скорости 0,75×, повторяйте предложение за предложением и вернитесь к обычной скорости, когда станет легко.
Запишите себя и сравните с оригиналом, обращая внимание на такие слова, как dessert, granita, dish.

Что такое техника Shadowing?

Shadowing — это научно обоснованная техника изучения языка, изначально разработанная для подготовки профессиональных переводчиков и популяризированная полиглотом доктором Александром Аргуэльесом. Метод прост, но эффективен: вы слушаете аудио на английском от носителей языка и немедленно повторяете вслух — как тень, следующая за говорящим с задержкой в 1–2 секунды. В отличие от пассивного прослушивания или грамматических упражнений, Shadowing заставляет мозг и мышцы рта одновременно обрабатывать и воспроизводить реальные речевые паттерны. Исследования показывают, что это значительно улучшает точность произношения, интонацию, ритм, связную речь, понимание на слух и беглость речи — что делает его одним из самых эффективных методов для подготовки к IELTS Speaking и реального общения на английском.

Техника шедоуинга: читать полное пошаговое руководство →

Практика Shadowing: Which Menu Will Make It? ⏲️ | MasterChef Australia | S18 Ep59 | Clip - Изучайте разговорный английский по видео

Выберите режим практики

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Тот же канал

Cherish Finden Sets an INSANE Pastry Challenge! 🧨 | MasterChef Australia | S18 Ep60 | Clip

Xiaolong-wow! That's how you eat a soup dumpling 🥟🤯

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Лексика и советы по произношению к этому уроку

Ключевая лексика этого видео

Фразовые глаголы, которые вы услышите

Фразы, которые стоит повторять

Грамматика в этом видео

Произношение, на которое стоит обратить внимание

Как заниматься с этим видео

Что такое техника Shadowing?