ฝึกพูดภาษาอังกฤษด้วยเทคนิค Shadowing จากวิดีโอ: Why 350°F is the magic number for baking

กำลังสร้างบทเรียน...
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You ever notice this instruction that’s in nearly every baking recipe?
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Preheating your oven to 350 degrees is sort of a basic requirement for baking in America.
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Our ovens even do it automatically as we turn them on, but have you ever stopped and asked yourself ...
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What’s so special about this number?
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I love to bake, but I’m certainly not a pastry chef, so let’s meet someone with a bit more experience.
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This is Michael Laiskonis, the creative director at the Institute of Culinary Education.
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He's a pastry chef.
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So temperature is really important in baking not only to develop color and flavor, but also to control the moisture in our products.
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As the temperature rises and moisture is lost at the surface, we get browning and also the creation of flavor compounds that didn't exist in that product previously.
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This happens because of a chemical process known as the maillard reaction, which occurs when proteins and sugars are transformed by heat and moisture.
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When sugar molecules are exposed to the heat in your oven they start to reduce – or break down – and interact with the proteins.
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That’s when you can see your pastry turning golden brown.
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But it’s not just about that physical transformation.
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You can taste the effects of the maillard reaction too – that's what gives us the flavors of the golden crust on a piece of bread or a nice sear on a steak or that mellow richness of, say, caramelized onions.
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The trick behind that reaction is to find the perfect temperature that sets it into action without over or under-doing it.
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These recipes might make you think that Maillard reaction occurs at 350 degrees, but actually ...
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So these Maillard reactions tend to occur at a fairly low temperature – around 230 to 240 degrees Fahrenheit.
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You want to manipulate the rate at which this reaction occurs both at the surface and internally to get the results you want.
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If we bake too cool, the entire cookie, for example, will dry out before we get that surface drying that will lead to browning.
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If we bake things in too hot an oven, the opposite occurs and we get burning.
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To get it just right we preheat the oven to 350 degrees so the Maillard reaction has time to occur throughout the entire cookie.
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For most home cooks and to also account for the fact that everyone's oven is slightly different, I think 350 is a great benchmark to work from.
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It’s a safe standard for most people, but the number can also be altered to yield slightly different results. Some pastry chefs might bake at 325 if they want a lighter colored cookie, and some push it to 375 for a crispier outside.
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A lot of things that contemporary bakers tend to forget is not too long ago, in history, we didn't have as much control over our ovens or being a pastry chef meant being able to build a fire and maintain an oven temperature.
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Before the 1900’s, when ovens didn’t have temperature regulators, recipe writers instructed bakers to “cook in a moderate” “hot” or “slow” oven depending on the food.
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After the second world war, the temperature gauge was developed and it became widely popular across households.
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Modern ovens typically ranged from 200 to 550 degrees, so over time, recipe writers converted these temperature guidelines to actual numbers -- they settled on the 350 mark for “moderate” which was the sweet spot for baking.
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Using these more specific numbers is really a result of better oven design and better oven control.
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And the more you understand about what goes on inside your oven, the better results you'll get.
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And who doesn't want a better cookie?
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Hey everyone, thanks for watching.
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If you're interested in more food content, head on over our sister channel Eater.
33
They've got this cool series where they test out different kitchen gadgets and they recently put up a video on pressure cookers.
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คำศัพท์และข้อสังเกตด้านการพูดสำหรับบทเรียนนี้

วิดีโอนี้มี 33 ประโยค และ 650 คำ สำหรับฝึกพูดตาม ช่วงที่มีเสียงพูดยาว 3:31 ผู้พูดพูดเร็ว ประมาณ 185 คำต่อนาที จึงมีการเชื่อมเสียงและลดเสียงค่อนข้างมาก มีเพียง 79% ของคำที่อยู่ใน 3,000 คำที่ใช้บ่อยที่สุดในภาษาอังกฤษ คำศัพท์จึงค่อนข้างยาก

คำศัพท์สำคัญในวิดีโอนี้

คำที่พบไม่บ่อย 15 คำจากวิดีโอ พร้อมคำอ่านและความหมาย:

  • oven /ˈʌ.vn̩/ (คำนาม) — เตาอบ. A chamber used for baking or heating.
  • bake /beɪk/ (คำกริยา) — อบ. To cook (something) in an oven (for someone).
  • occur /əˈkɜː/ (คำกริยา) — เกิด. To happen or take place.
  • chef /ʃɛf/ (คำนาม) — หัวหน้าพ่อครัว, เชฟ. The presiding cook in the kitchen of a large household.
  • cookie /ˈkʊki/ (คำนาม) — คุกกี้, ขนมกินเล่น. A small, flat, baked good which is either crisp or soft but firm.
  • flavor /ˈfleɪvə/ (คำนาม) — รสชาติ, รส. The quality produced by the sensation of taste or, especially, of taste and smell in combined effect.
  • moisture /ˈmɔɪs.t͡ʃɚ/ (คำนาม) — ความชื้น. That which moistens or makes damp or wet; exuding fluid; liquid in small quantity.
  • moderate /ˈmɑdəɹət/ (คำคุณศัพท์) — ปานกลาง, พอประมาณ. Not excessive; acting in moderation.
  • baker /ˈbeɪ.kɚ/ (คำนาม) — คนทำขนมปัง. A person who bakes and sells bread, cakes and similar items.
  • depend /dɪˈpɛnd/ (คำกริยา) — พึ่ง. To be contingent or conditioned; to have something as a necessary condition
  • compound /ˈkɑmpaʊnd/ (คำนาม) — สารประกอบ. Anything made by combining several things.
  • expose /ɪkˈspoʊz/ (คำกริยา) — เผย, เปิดเผย. To reveal; to uncover; to make visible; to bring to light.
  • steak /steɪk/ (คำนาม) — สเต็ก, สเต๊ก. Beefsteak: a slice of beef, broiled or cut for broiling.
  • onion /ˈʌn.jən/ (คำนาม) — หอมใหญ่, หัวหอม. A monocotyledonous plant (Allium cepa), allied to garlic, used as vegetable and spice.
  • molecule /ˈmɑ.lɪ.kjul/ (คำนาม) — โมเลกุล, อณู. The smallest particle of a specific element or compound that retains the chemical properties of that element or compound; two or more atoms held together by…

การออกเสียงที่ควรระวัง

ผู้พูดใช้รูปย่อและรูปลดเสียง 8 ครั้ง เช่น didn't, doesn't, I'm ให้พูดแบบสั้นตามที่ได้ยิน

  • เสียง “sh” และ “zh”: chef /ʃɛf/, transformation /ˌtɹæns.fɔɹˈmeɪ.ʃən/, instruction /ɪnˈstɹʌkʃən/, benchmark /ˈbɛn(t)ʃmɑːk/
  • คำยาว — ลงเสียงหนักให้ถูกพยางค์: transformation /ˌtɹæns.fɔɹˈmeɪ.ʃən/, internally /ɪnˈtɜːnəli/, manipulate /məˈnɪp.jʊ.leɪt/, regulator /ˈɹɛɡ.ju.leɪ.tɚ/, caramelize /ˈkaɹ(ə)məlʌɪz/

วิธีฝึกกับวิดีโอนี้

  1. ฟังวิดีโอให้จบหนึ่งรอบโดยยังไม่ต้องพูด แล้วจดคำที่ยังไม่รู้จัก
  2. เริ่มที่ความเร็ว 0.75× พูดตามทีละประโยค แล้วกลับไปใช้ความเร็วปกติเมื่อเริ่มคล่อง
  3. อัดเสียงตัวเองแล้วเทียบกับต้นฉบับ โดยสังเกตคำอย่าง oven, bake, occur เป็นพิเศษ

เทคนิค Shadowing คืออะไร?

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

เทคนิค shadowing: อ่านคู่มือฉบับเต็มทีละขั้นตอน →