ฝึกพูดภาษาอังกฤษด้วยเทคนิค Shadowing จากวิดีโอ: Boston Food Guide From an Off-Duty Pastry Chef

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264 ประโยค

หากประโยคสั้นหรือยาวเกินไป กดที่ Edit เพื่อปรับแก้

I don't like this vibe.

We're not even meaning to bully you.

I was just trying to convince him to buy some uni.

He's amazing.

And then you come in and I'm like, we have to get him.

Can you give me a damn tray of uni?

I'll take a uni.

All right, let's do it.

I'm going to take a uni.

Hi, I'm Chef Tiago Silva.

We're here to find out what I eat when I'm not baking.

First, we're going to go to Boston Provisions Market where they have an amazing butcher and fish monitor.

We're also going to go to Almendorf in Cambridge where they have grain milling, books, fun socks, like everything to get inspired.

Last but not least, we're going to visit Formaggio Kitchen where they have amazing things from all over the world, condiments, cheese.

And I think they actually have a cheese cave in Cambridge in their basement.

So we're going to go check it out.

We're at Salt Patisserie in Newton Center May and you're in my bakery.

So come check it out.

All right.

So obviously we're going to have a couple of my favorite things here.

Love me a hot latte.

Just straight espresso milk.

Nothing else.

No fancy stuff.

Our chocolate chip cookie is our must -have.

It's our biggest seller.

And you see there's a lot of chocolate.

We loaded up two types of chocolate, milk chocolate and a 58 % chocolate.

It's got crunch on the edge, gooey, chewy in the center.

There's some espresso in the dough.

It's part of the secret.

And one of my favorites is a pastiginata.

And this got a special place in my heart because it was so hard to make.

As you can see how shiny that is, a lot of times it's curdled,

and it takes a lot of effort to get it to look like that.

So we're very proud of it.

The Portuguese knew what they were doing.

So a fun thing, when you walk through Salt, you don't even notice, but you have this tree, and it's all made out of chocolate.

Everything that we put in this display case will always be made out 100 % of chocolate.

So I get to have fun, we get to change it through the seasons.

We're actually about to work on some flowers upstairs for the new piece.

All right, so we've been here for close to four years.

We're about to turn four, and we have a variety of stuff, and some things are stapled, and some things we're known for.

One of them being our quina man, which is this pastry here.

A lot of places actually have these, but they make them individual.

This is the way it was done long, long ago.

So I went back to the roots, and now we slice them.

So you can actually get a slice.

You can buy the whole thing.

We have a variety of pastries.

We have entremets.

We have eclairs.

We have gluten -free cakes, lemon tarts.

The tiramisu is fun the tiramisu means pick me up

and you could actually pick up the whole tiramisu just eat it it's in a little chocolate cup

that you can eat the whole thing so it's amazing all right

so this is the back of house this is where everything happens

and i can't do it alone obviously we have a team of people behind me

but everything is made here made in house baked fresh daily there's nothing left over

if there is leftover we actually donate it when we're done with the day

all right y 'all we're here at boston provisions market where they have savonars

and wolf's fish and we're gonna get a lot of stuff for dinner so let's go

hi i am chef tiago hi alicia welcome to boston provisions market thank you i've been going to savonars

and cambridge for a very long time

and i heard you guys opened up here

and i really wanted check it out

so i'm very excited to be here well since you know savonars

you already know our meat counter it's all the same

and this new space gives us the opportunity to put wolves

and savonars together in the same place

so we have a full selection of seafood from the area

from around the world one -stop shop one -stop shop

that's great savonars has been in business since 1939 wolves this is our centennial year 1926.

i tell everyone this if you don't have a butcher

and you don't have a fishmonger

you're doing something wrong like to me the planet would be in such a better place

if we had local butchers that we support, local fishmongers that we support.

We know where the meat's coming from.

You guys can tell us where it's coming from.

It's fresh and I love that.

I really do.

Great.

Well, let's check out our meat counter and I will get one of the butchers for you.

You can answer questions.

We can cut anything to order.

Perfect.

Thank you.

All right.

So I think I kind of know what I want to get from here, from this side.

Definitely going to take a lamb rack.

I'm going to take one rib eye

and i'm gonna take a couple of the copa you guys got cheek too oh yes we have beef cheeks

i didn't see that before no how hard it is to find that anywhere like beef cheek amazing

all right they also have an amazing fish section so we're gonna go check that one out

all right so i see a lot of stuff i want

but i can't buy it all so i'm gonna go to the pro here

and let you inspire me on what to pick from this side of the shop.

The Argentinian red shrimp are amazing.

Very sweet, very meaty.

100

And what's a really good fish for the grill?

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All right, we're going to talk about my friend the wolf fish.

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Is it the pretty one over here?

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Yeah.

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I've never actually had that, never seen it, so...

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The flesh itself is very similar to monkfish.

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Okay.

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It's a little bit sweeter than monkfish.

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Okay and a little bit more delicate.

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All right, that sounds great.

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I might try that on the grill.

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Yeah.

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I think you sold me on that.

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All right, so the goods are secured.

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It's way more than eight in a day.

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I promise you guys that.

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But it's for the week, and the family's going to be hella happy.

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All right, we're here at my other stop, which is Elmendorf Bacon Supplies in Cambridge, Massachusetts.

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They have so much stuff in this little shop and some amazing owners.

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I can't wait to show you guys.

120

Come on in.

121

Yo, Teddy, man.

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Yo, what's up?

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How you doing?

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How are you?

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Thanks for coming in.

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Yeah.

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All right, guys, so I know what you guys do, but I want you to share with everyone else.

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Tell them a little bit about everything you guys do here, because you do a lot.

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Elmanderth Baking Supplies is a baking supply shop, a grain mill, and a cafe bakery.

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We've been open since 2018.

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We kind of want it to be like a one -stop shop for baking

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and grain and things that kind of be like a happy place, whimsical, not take ourselves too seriously,

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but do some really cool things with grain and flour.

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Everything we bake is made 100 % now with what we mill in -house in the back.

135

Yeah, not many places have that, so that's amazing.

136

Yeah, just a really fun place that inspires people to get into baking

137

and kind of deepen what they do a little bit.

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All right, so I love coming here because there's so many things.

139

Obviously, books.

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You can't get enough books as a pastry chef, so they have a lot of variety.

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But also tools, you know.

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You want to get inspired in this industry, and sometimes it's just walking around, looking at books, looking at tools, having a coffee.

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And then not only do we have all the tools, books, but also a lot of ingredients.

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Some things I've probably never tried or seen in brands.

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These are probably everything that they are milling, all the different grains.

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Probably one of my favorite little corners here in Elmendorf, I have the socks.

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It's a coffee pot and a sock.

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How can you not like that?

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A ramen sock.

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Come on.

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And a butter sock.

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I love these.

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I have these.

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They're great.

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All right.

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I want to know what's one of your favorite things in here

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because there's a lot of product in here I have a weird affinity for tree products boiled cider.

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This is a really cool one

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So it's an old

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New England thing and I think everybody knows about about cider, right?

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Yeah, well cider is just cider that's been reduced down to a really thick syrup

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and I like it because it kind of is a incredibly

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Delicious concentrated apple flavor without any like bullshit.

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It's just a cheat.

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So I don't cheat I want to see some milling so yeah, of course Yeah, we'll show you the mill.

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So what you see behind you is the mill.

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It's a stone mill made in Vermont.

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It's pretty simple.

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There's two stones in there right now.

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The grain goes in the very top.

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One of the stones spins, the other stone doesn't spin at all.

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Very cool.

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The grain goes in, flour comes out, all the grain is local.

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We do about maybe a thousand pounds a week, which isn't that much.

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That's awesome.

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It's still awesome.

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A thousand more than I do.

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True.

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It's true.

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It powers our little bakery and we sell flour up front to people

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and then to a few of the restaurants and bakeries and areas as well.

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Thanks so much for coming in, man.

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Yeah, man.

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Really appreciate it.

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Always good seeing you guys.

186

Good seeing you, buddy.

187

All right, so we're at Formaggio Kitchen.

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I promise it's my last stop for the day before I light my grill.

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They have a bunch of specialty ingredients.

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They have wine, which is great, and pairs with what?

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Cheese.

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And they have a cheese cave.

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A cheese cave right down there.

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So let's go check it out.

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Hi, how are you?

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Hey, welcome, Tiago.

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Thank you.

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Thanks for having me.

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Start out, we got a lot of food in the car.

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I'm going to be excited for everything.

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I'm going to cook, and I definitely need something to drink.

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And wife likes red wine that's a little light, fruity.

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So maybe you can recommend something.

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That would be awesome.

205

Yeah, that's my flavor profile as well.

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This is a producer from Oregon that I'm really excited about.

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It's a husband and wife team.

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The wife actually hand prints the artwork.

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This is a Mondeuse.

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It's a nice light fruity red that I think your wife would definitely like.

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Sold.

212

Alright, so I've been here a lot before, but for those who have not, how would you explain this amazing shop to them?

213

Yeah, so Promaggio Kitchen has been around actually since 1978.

214

But the thing about us is we're a direct importer.

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And so what that means is we're actually going over to Europe.

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We're forging relationships with small artisans.

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And oftentimes, we're the first one registering them with the FDA and importing their products.

218

Oh, wow.

219

That's awesome.

220

So that's why you find a lot of products you can't find anywhere else here.

221

Yeah.

222

And that's actually why we have a cheese cave as well, is because we're importing the cheese by boat.

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And we want, like, a happy environment for the cheese to live in.

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A happy environment for the cheese.

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Exactly.

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All right, so we have anywhere from 200 to 300 different cheeses on this counter at a given time.

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So it's pretty overwhelming.

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So we're tasting all of them, right?

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Yeah, let's go.

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So this is Buda Grand Cru.

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It's aged for 36 months.

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Okay.

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And it has a lot of those tyrosine crystals in it, so you'll get a little crunch.

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Mmm, that's some good cheese.

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That was really good.

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This is from Wisconsin.

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It's called Shabby Chew.

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And it's goat's milk.

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It's super creamy, but I love how rich it is.

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That's good.

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That's really good.

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Alright, so we're gonna go downstairs where we have our cheese cave under the store.

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Alright, that's awesome.

244

So that's the happy place, right, for the cheese?

245

Definitely.

246

Oh, wow, this is awesome.

247

It does not smell like what I thought it would smell.

248

Really?

249

Yeah.

250

Yeah, no. So this is, again, the cheese happy place because it's the right humidity and temperature for the cheese.

251

We don't actually age cheeses down here.

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It's just kind of a storing place to keep them happy before we sell them.

253

So we have anything from 80 pound wheels of pompe, 70 pound wheels of Parmigiano Reggiano.

254

And then we also have like some smaller little wheels like this, Garocha from Spain.

255

Well, thank you so much.

256

This was very informative.

257

Thanks so much for stopping by.

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All right.

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Take care.

260

All right.

261

So I am done shopping for the day.

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I do not want to shop anymore, but it was all good.

263

You guys got to see all my favorite spots.

264

Thank you for following along, but you could also follow me at Chef Tiago on Instagram and see some more cooking videos.

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คำศัพท์และข้อสังเกตด้านการพูดสำหรับบทเรียนนี้

บทเรียนฝึกพูดนี้ใช้วิดีโอ “Boston Food Guide From an Off-Duty Pastry Chef” เป็นสื่อ วิดีโอนี้มี 264 ประโยค และ 2276 คำ สำหรับฝึกพูดตาม ช่วงที่มีเสียงพูดยาว 11:33 ผู้พูดพูดเร็ว ประมาณ 197 คำต่อนาที จึงมีการเชื่อมเสียงและลดเสียงค่อนข้างมาก 83% ของคำอยู่ใน 3,000 คำที่ใช้บ่อยที่สุดในภาษาอังกฤษ ส่วนที่เหลือควรดูไว้ก่อนเริ่มฝึก

คำศัพท์สำคัญในวิดีโอนี้

คำที่ควรเรียนรู้ 15 คำจากวิดีโอ พร้อมคำอ่านและความหมาย:

คำศัพท์	คำอ่าน	ความหมาย
mill คำนาม	/mɪl/	โรงสี
grain คำนาม	/ɡɹeɪn/	ธัญ, เมล็ด
bake คำกริยา	/beɪk/	อบ
cave คำนาม	/keɪv/	ถ้ำ, คูหา
sock คำนาม	/sɑk/	ถุงเท้า
chef คำนาม	/ʃɛf/	หัวหน้าพ่อครัว, เชฟ
butcher คำนาม	/ˈbʊt͡ʃə/	คนขายเนื้อ
bakery คำนาม	/ˈbeɪ.kə.ɹi/	ร้านขนมปัง, เบเกอรี
wolf คำนาม	/wʊlf/	หมาป่า, สุนัขป่า
flour คำนาม	/ˈflaʊ.ə/	แป้ง
cheek คำนาม	/t͡ʃiːk/	แก้ม
grill คำนาม	/ɡɹɪl/	ตะแกรง
spin คำกริยา	/spɪn/	หมุน, ปั่น
import คำนาม	/ˈɪm.pɔɹt/	การนำเข้า
cheat คำกริยา	/ˈt͡ʃiːt/	โกง

กริยาวลีที่คุณจะได้ยิน

คำศัพท์	ความหมาย
pick up คำกริยา	ยก, หยิบ

ประโยคที่ควรฝึกพูดซ้ำ

ประโยคสั้น ๆ ที่สมบูรณ์จากวิดีโอ ซึ่งนำไปใช้ในบทสนทนาประจำวันได้:

I don't like this vibe.
We're not even meaning to bully you.
All right, let's do it.
I'm going to take a uni.
How can you not like that?

ไวยากรณ์ในวิดีโอนี้

โครงสร้างที่ผู้พูดใช้บ่อยที่สุด พร้อมคำพูดจริงจากวิดีโอ:

โครงสร้าง	ในวิดีโอ
Present perfect have/has + กริยาช่อง 3 — เหตุการณ์ในอดีตที่ยังเกี่ยวข้องกับปัจจุบัน	we've been · has been · I've never actually had
Passive voice be + กริยาช่อง 3 — เน้นสิ่งที่เกิดขึ้น ไม่ใช่ผู้กระทำ	be made · are stapled · is made
Relative clauses who / which + อนุประโยค — ข้อมูลเพิ่มเติมเกี่ยวกับคนหรือสิ่งของ	man, which is · stop, which is · wine, which is

การออกเสียงที่ควรระวัง

ผู้พูดใช้รูปย่อและรูปลดเสียง 68 ครั้ง เช่น we're, I'm, don't ให้พูดแบบสั้นตามที่ได้ยิน

เสียง “sh” และ “zh”: chef /ʃɛf/, provision /pɹəˈvɪʒ.ən/, delicious /dɪˈlɪ.ʃəs/, flesh /flɛʃ/, specialty /ˈspɛʃ.əl.ti/
คำยาว — ลงเสียงหนักให้ถูกพยางค์: ingredient /ɪnˈɡɹiːdi.ənt/, incredibly /ɪŋˈkɹɛdɪbli/, humidity /hjuːˈmɪd.ə.ti/, affinity /əˈfɪnɪti/, informative /ɪnˈfɔːmətɪv/

เสียงที่คนไทยมักออกเสียงยาก:

เสียงท้ายคำ — ออกเสียงให้ครบ ไม่เปลี่ยนเป็นตัวสะกดแบบไทย: mill /mɪl/, cave /keɪv/, chef /ʃɛf/, wolf /wʊlf/, grill /ɡɹɪl/
/v/ — ไม่ใช่ /w/ ให้ฟันบนแตะริมฝีปากล่าง: cave /keɪv/, provision /pɹəˈvɪʒ.ən/, flavor /ˈfleɪvə/, convince /kənˈvɪns/, vibe /vaɪb/
/z/ — เสียงก้อง ไม่ใช่ /s/: upstairs /ˌʌpˈstɛɹz/, downstairs /daʊnˈstɛɹz/, artisan /ˈɑɹtɪzən/, oftentimes /ˈɔf.ənˌtaɪmz/, whimsical /ˈwɪmzɪkəl/

วิธีฝึกกับวิดีโอนี้

ฟังวิดีโอให้จบหนึ่งรอบโดยยังไม่ต้องพูด แล้วจดคำที่ยังไม่รู้จัก
เริ่มที่ความเร็ว 0.75× พูดตามทีละประโยค แล้วกลับไปใช้ความเร็วปกติเมื่อเริ่มคล่อง
อัดเสียงตัวเองแล้วเทียบกับต้นฉบับ โดยสังเกตคำอย่าง mill, grain, bake เป็นพิเศษ

เทคนิค Shadowing คืออะไร?

Shadowing เป็นเทคนิคการเรียนรู้ภาษาที่ได้รับการรับรองทางวิทยาศาสตร์ พัฒนาขึ้นสำหรับการฝึกนักแปลมืออาชีพ วิธีการนี้เรียบง่ายแต่ทรงพลัง: คุณฟังเสียงภาษาอังกฤษจากเจ้าของภาษาและพูดตามทันที — เหมือนเงาที่ตามผู้พูดด้วยช่วงเวลาห่าง 1-2 วินาที การวิจัยแสดงว่าเทคนิคนี้ปรับปรุงความแม่นยำในการออกเสียง ทำนองเสียง จังหวะ การเชื่อมเสียง การฟังเข้าใจ และความคล่องแคล่วในการพูดได้อย่างมีนัยสำคัญ

เทคนิค shadowing: อ่านคู่มือฉบับเต็มทีละขั้นตอน →

ฝึกพูดภาษาอังกฤษด้วยเทคนิค Shadowing จากวิดีโอ: Boston Food Guide From an Off-Duty Pastry Chef

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21 October 2026

work-life diaries | my last week at work as a data scientist

คำศัพท์และข้อสังเกตด้านการพูดสำหรับบทเรียนนี้

คำศัพท์สำคัญในวิดีโอนี้

กริยาวลีที่คุณจะได้ยิน

ประโยคที่ควรฝึกพูดซ้ำ

ไวยากรณ์ในวิดีโอนี้

การออกเสียงที่ควรระวัง

วิธีฝึกกับวิดีโอนี้

เทคนิค Shadowing คืออะไร?