Shadowing Practice: I Ate The World's Best Pizza - Learn English Speaking with Video

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This is the best rated pizza in the entire world,

and we're gonna be comparing it to the world's most expensive pizza that has more gold than my chain,

the top rated pizza in New York City that uses a 100 -year -old oven and everything in between, and as crazy as it might sound,

we're gonna start at Costco.

I've never actually had their pizza, but based on countless articles I've found online, this is the internet's favorite budget slice.

Do I think Costco pizza's gonna beat the slices we're gonna have in New York or Italy later in this video?

Probably not, but we won't know until we try.

Members only?

Shouldn't be a problem.

Not the best photo, though.

Fun fact, they sell so much pizza here at Costco that technically they're one of the largest pizza chains in the country.

I need to find out why people love it so much.

So you think it could be the best in the world?

Costco is the best.

We watched this pizza be made back there by this robot machine that spreads the sauce perfectly.

The robot is so smart that as it gets closer to the center,

there's less sauce so that your pizza can hold up and doesn't flop over.

They've just got everything down to a T where it's all the same consistent perfect pizza.

Thank you.

Hey, you want an extra drink?

Oh, an extra drink?

There you go.

Oh wow, that's amazing.

Thank you.

I will say this pizza looks fantastic

and our guy Greg seems to think it could be up there with the best pizza in the world.

The smell of this pizza alone is unbelievable.

This is the pizza that brings me back to my childhood.

I feel like it's the very best version of a pizza that you get at a birthday party.

I love it.

The only negatives for me is that there's no crunch in this crust

and the bottom doesn't have that classic pizza char I'm looking for.

This pizza right here exceeded my expectations, but the real question is, can it hold up against the best pizzas in the world?

This is Al Forno.

It's in Providence, Rhode Island, just a few minutes away from the hospital where I was born.

And this is where grilled pizza was invented.

Grilled pizza has a more complex flavor than any slice you've probably ever tasted.

And it's so good that at one point, it won Al Forno the award for best casual restaurant in the world.

How are you?

Good to see you.

The last time I was in this kitchen was when I was 17.

Yeah.

I'm 27.

So fun fact, This was my first ever job.

David was the chef.

Was I helpful?

Give me an honest rating.

Oh, yes, you were.

I remember.

I swept the floor a lot.

You were helpful, yes.

Do you think this deserves to be up there with, like, the best pieces in the world?

Because I actually do.

I do.

Oh, absolutely.

Because of all the care and time that we take in making them.

It seems easy, but it's not that easy, I promise you.

The whole process takes, like, I don't know, three minutes.

And David, Nick will be able to make one, too?

Absolutely.

Was he allowed to make one back in the day?

No, he was not.

Any reason why?

It needs some training.

That right there is what makes a grilled pizza a grilled pizza, those clean, fresh marks that go across it.

So what's the secret?

I mean, what makes this pizza so good?

Fresh ingredients, very simple, cooking it on a live fire like that, right straight on.

David, I don't know if you remember this, but one time I went to use the bathroom

when I was working here and I turned off the lights in the whole restaurant.

Oh, I do remember that.

Yeah, everybody does that when they come.

That was pretty bad.

Do they scream at you?

Yeah, yeah, I think I got yelled at.

What the are you doing?

I love all the little spots that you do when you put them on there.

So unique in the sense that, like you said, every pizza looks different.

It kind of breaks the rules of pizza.

Like, you know, the sauce is not first.

The cheese is first.

The cooking method is different.

Everything is different about it.

We got to rotate it constantly because some spots are hotter than others.

Finish it with scallions.

And you don't really see scallions on a pizza anywhere else.

No. And the pizza's ready.

Another beautiful pizza.

Here we go.

So this is the first time I've been ever allowed to touch pizza in this kitchen.

And this dough is so easy to work with.

It's so nice right now.

It's incredible.

Get these corners over here, you see.

Yep.

And then when you go in there, you're going to kind of open your hands a little bit.

Okay.

Stretch it out even a little bit more.

Here we go.

100

And I'm going to drop.

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Perfect.

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I'm going to be honest.

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Mine looks pretty s*.

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No, it looks beautiful.

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I just, I'm not happy with how I dropped it on there, David.

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Oh, you're not?

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That's okay.

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Like I said, every single pizza looks different.

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Can I try it one more time?

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Absolutely.

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That looks good.

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All right.

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That looks cool.

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It's perfect.

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Better this time.

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Absolutely.

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It looks beautiful.

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Beautiful.

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Bravo.

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That's a little better.

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No, that looks great.

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That's better.

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Now I'll pull it back and I'll flip it.

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First a little bit of olive oil.

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Here we go.

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Yeah, like painting it.

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Exactly.

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And then we do the cheese.

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Yeah, that looks good.

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And just dump it in the middle.

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And then spray it out.

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Spread it out.

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Now we're going to do the tomato sauce.

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The idea is that every single bite has a little bit of tomato and cheese.

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Now we do herbs.

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Perfect.

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Just a little olive oil.

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Yep.

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And then we're going to push it back.

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Looks gorgeous.

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You did good.

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pizzas would you come you should have let me touch the pizza

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when i asked it's too late

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now that's it all right check the bottom make sure it's not burning looks good

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and then finish with the scallions garnish the pizza with scallions i don't know

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if mine's just good or jerk

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but i feel good about it i feel good about it show everyone how you eat the pizza here

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or can i use pork and knife yeah you caught it look at

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that you're gonna cut me a slice oh what i've always loved most about this is

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that it looks so thin but it's got a really nice chew to it it's chewy crispy

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It's got like a little bit of that acidic bite to it from one of the cheeses.

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All right, well.

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If you ever need help making the pizzas, you know where to find me.

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This right here is Frank Pepe's.

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This is Dave Portnoy's favorite place to get a slice.

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Dave has reviewed thousands of pizzas through his Barstool Pizza Reviews.

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And this restaurant here is based in New Haven, Connecticut, which many say is the pizza hub of America.

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If you look up best pizza in America, this place is top three on every list.

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What's going on, guys?

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Hey, what's happening?

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How you doing?

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I figured you guys would be happy I'm seeing some Connecticut -style pizza before

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New York City, which...

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Absolutely.

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We love to showcase off our coal -fired oven.

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Frank Pepe is the birthplace of coal -fired pizza in New Haven, Connecticut.

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So right here is a custom 100 ,000 -pound coal -fired brick oven.

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This is the powerhouse of the pizza that they make here.

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So this right here is 2 ,000 degrees inside.

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A new fire starts every day.

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Burns your eyes.

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It's amazing, isn't it?

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Every 30 minutes to an hour, we'll flip the fire just to get the old ash down, add some new coals.

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Remember, just like any fire, you need oxygen to breathe.

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So if you flip this fan on, that pushes air through here and gives really nice airflow into their oven,

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which is what cooks the perfect pie.

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Should we make a pizza?

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We have a bread flour, not a pizza flour.

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So it's a little looser.

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So you want to get under it with a little flour.

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And then you just want to grab it on the edge.

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You're not throwing it up in the air.

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You're not making a circle and throwing it.

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Yeah.

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It'll make a hole in it.

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No throwing dough in here.

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Nope.

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How many pizzas do we make a day here?

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On a busy day, you can do over a thousand.

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Wow.

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People love pizza.

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So, level scoop, put it in the middle.

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You're gonna write like a pencil.

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Oh, that's good.

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You can write my name into it, it's all just circled into it.

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Sliced mozzarella cheese?

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Yep.

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This actually is a big key for us.

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Okay.

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It melts different.

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Then we have our pecorino romano, our olive oil, and then this is the hardest part.

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Okay.

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Just throwing it.

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The key is just throw it.

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You don't want to get scared.

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You get to your point, shake, pull.

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Finesse.

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I like it.

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Okay.

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This is nice, light, airy dough.

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Look at that.

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We make our dough fresh every day.

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And it kind of spreads itself, like you said.

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A little bit of farina on here.

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Toss it right on.

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Honestly, I'll say I could have made it a little more circular.

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It's okay.

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It all tastes good.

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One scoop right in the center.

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Once I put it in the center, I like your kind of like drawing with a pencil.

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Food is always art, isn't it?

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It is.

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It's nice to have that cheese a little bit dry before you make that pizza, though.

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That way you are not going to have this wet, leaking pizza.

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A little bit of pecorino.

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Just a little bit of olive oil to finish it off.

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And then we're good.

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All right, this is the toughest part.

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I don't want to hit anyone with this thing.

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So everybody duck, all right?

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All right, I'm gonna go all the way in.

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All right, about 10 minutes later, my pizza should be done.

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It definitely looks good.

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Let's see.

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Beautiful.

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Wow, that is a good -looking pizza.

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We did the hardest part.

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We actually made the pizza.

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So now the only question is, how does it taste?

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Right off the bat, I have to say, this is a damn good -looking pizza.

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I can tell that crust is nice and crispy, and it's definitely nice and hot.

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If I'm being honest, I just don't see how you can get a better pizza than this

243

but new york and connecticut have always been in a fight on who has the better pie

244

so let's go see can connecticut's best be new york's best we made it to new york city

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and after searching through over 2 000 pizza restaurants

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i've decided to visit this one

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it's literally called best pizza best pizza serves some classic new

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york style slices everything is baked in a custom oven

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that's bigger than a lot of new york city apartments

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this is an 100 year old oven yeah it's like 130 years old

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and how big is this oven so i'll show I'll show you right now,

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people always flip out when I bring them to this part because this is literally the whole oven.

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The oven goes all the way back?

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Yeah, the size of a one -car garage.

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It's very similar.

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Like if you go to Frank Pepe's in New Haven.

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Yeah.

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And if you go to like a lot of those pizzerias that have been around for 100 years,

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Frank Pepe has the same exact oven as us.

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We just went to Frank Pepe's.

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Sounds like all the best pizzas come out of the same oven.

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Big shout out to Frank Pepe's.

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You call this place best pizza for a reason, right?

264

Yeah, I mean, you know, that's what some say.

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We'll let you be the judge.

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Let's make some pies.

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Yo, I'm coming in the kitchen real quick, guys, right behind you.

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This is crazy.

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So the main goal is to kind of not touch your crust when you're making it.

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Oh, okay.

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Yeah, the crust kind of makes itself.

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When I'm making the pizza, a lot of pizzerias, you see pizza guys smacking the shit out of the pizza, you know?

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I want to keep the air inside because that's what keeps the slice nice and light.

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So you're pretty delicate with it when you first...

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It's delicate, that's the exact word I teach all my pizza guys.

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Get it up into your hands.

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And then this is when it starts spreading out.

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I haven't seen a technique like this before.

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Yeah, you just kind of flip it.

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Gravity is your friend with pizza making.

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You know, you see people throw it in the air.

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Yeah, and it is a trick and people love watching it, but actually helps the pizza spread out

283

We've seen a lot of pizzas in this video.

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This is the biggest biggest pizza biggest one so far.

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Yeah Yeah, I mean, you know when you're if you're if you're talking about how big the actual, you know Yeah pizza dough is

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but to get it to this size without having any little holes or thin parts in it

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It takes time you got to make a lot of pieces and that's what I tell young pizza makers

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First thing is the tomatoes when the pizza cooks the crust Puffs up and it pushes all the ingredients in the middle

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So what you want to do is kind of get everything to the outside rim.

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This is our oregano.

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We use the oregano on the skin

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This is what makes a New York pizza in my opinion Oregano?

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The dried oregano.

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You go to Italy, you go around and eat a New York slice.

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If you keep that in your mind

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You'll be like, oh shit, I taste the oregano.

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This reminds me of New York.

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It's a powerful herb, especially when it's dried.

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Yep So we don't go too heavy.

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Pretty light on the cheese from what it looks like too.

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Big time.

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I'm not I'm not big in like just having a big cheesy slice.

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And you're also putting more of that cheese on the outside, just like you talked about, to make sure it's not being weighed down, yeah?

304

Exactly.

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Since it's fresh mozzarella, it spreads a lot, so you don't need to use as much as normal pizzeria is.

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And then we're gonna go right in.

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Coming right behind.

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Going in.

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There it goes.

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You got the launch down to a science, huh?

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Yeah, it's a lot of years, you know?

312

The oven's so hot, as soon as the pizza gets in there, it pops right up.

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You can see all those bubbles.

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Oh, man.

315

Yeah, it looks nice.

316

This is a technique.

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Sometimes we'll take it and dome it and at the top of that fire, just kiss the top of the pie.

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Doming it.

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Yeah, because the top is a dome.

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That's where you get those little black spots on top.

321

Yup, and that's where all the heat is.

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So the higher you go, the hotter the temperature.

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For me, I don't want the pie to look perfect.

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I want it to look rustic, you know?

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We try to mix the old with the new, and I think that's what makes our spot special.

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Come on, boys, eat up.

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Grab a slice.

328

This is what it's about, right?

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Passing the food around and eating.

330

Oh, that's it that's what we're looking for in new york cheers cheers cheers

331

that's the sound of pizza that's it baby i would just call

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it the perfect well -rounded slice you're not doing anything fancy

333

but you're doing everything right thank you man

334

that is the best pizza huh

335

i'm busy williamsburg brooklyn come see this handsome guy our next

336

stop is industry kitchen home to the world's most expensive pizza

337

and i figure if you've got the world's most expensive ingredients it's got to be pretty damn good.

338

Are you ready to see how we make our 24k pizza?

339

As ready as I'll ever be.

340

Should we do it?

341

Yeah absolutely come over.

342

All right let's go.

343

A lot of stuff happening back here.

344

This is Luis.

345

Luis is going to start the dough.

346

It's a black dough.

347

It's made with coddlefish ink so that makes it super super black.

348

There's a little earthy tones to it and the flavor profile.

349

I feel like you might be the only place in the world with a black dough pizza.

350

First we start with a roasted garlic cream.

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That's our base instead of a tomato base.

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Definitely not a traditional pizza.

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It's not.

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The second layer is mozzarella cheese.

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So this is a Stilton cheese from England.

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The best of us we can get is a blue cheese.

357

How often are you making one of these?

358

About 15 to 20 a year.

359

This oven is like a gas oven but also we have apple wood.

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So you've got gas and wood in the oven.

361

The gas is for the temperature to make the bottom very crispy.

362

Then that is for the smoke and flavor of the pizza.

363

Fagra, this one is the liver of a goose.

364

It's coming from the Hudson Valley.

365

It's so decadent.

366

It's almost like a fancy butter.

367

It's a fancy animal butter, yeah.

368

So the pizza's finished its first bake.

369

Yes.

370

How many slices do we have here?

371

Eight slices.

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$250 per slice.

373

Oh, .

374

Time for the gold.

375

So each slice gets a nice big square, huh?

376

Absolutely, yeah.

377

We are not shy with our gold.

378

This is actually 24 karat gold.

379

Absolutely, yeah.

380

So instead of putting this on a wedding ring

381

or on a chain

382

or in a watch this is on a pizza it is on a pizza all right

383

so we have the gold now we are going with our other ingredients

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so that foie gras just baked in that oven for a little bit

385

and now you're placing

386

that onto the pizza as well now we have the caviar the beautiful et cetera caviar from iran

387

and again you're putting one nice big spoonful on every single slice

388

that's correct we're trying to achieve the full favorable umami oh my god this pizza then we have some beautiful edible flowers.

389

And this part I love because the colors start to really pop.

390

Well we have the benefit of the black dough as a nice canvas of art right?

391

And we have some more textures of gold.

392

So there wasn't enough gold on there?

393

No, no there was not enough gold.

394

And we're going to mother the pizza with truffle.

395

Oh my god.

396

Nick this is your 24k golden pizza.

397

One more little surprise here.

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I actually brought one of my best friends from high school who has no idea what he's about to eat.

399

He's also kind of a picky eater.

400

You ready to eat some pizza?

401

I'm ready.

402

Let's do it.

403

Let's go.

404

Wow.

405

Thank you so much.

406

What do you think?

407

Crazy.

408

I don't think there's enough gold.

409

Believe it or not, this is the most expensive pizza you can buy.

410

In New York?

411

Anywhere.

412

Really?

413

Guess how much each slice costs.

414

100 bucks?

415

250. Have you eaten gold before?

416

No. All right, let's go.

417

Wow.

418

That's insane.

419

I taste a lot of the Stilton blue cheese.

420

It's like a super powerful, powerful cheese.

421

I got a big fat bite of foie gras when I bit in so it's all buttery.

422

Did you like the foie gras?

423

I loved it.

424

Which was foie gras like super expensive.

425

Yeah, I love the fact that there's a bunch of different cheeses

426

and I love the look of the dough even though it tastes just like regular old pizza dough.

427

All around give it a pizza rating.

428

You like pizza?

429

Pizza rating out of 10.

430

I mean in terms of how unique it is, 10 out of 10.

431

Kind of unbeatable.

432

I think the best slice I've ever had to be honest. Is it?

433

It's not every day you have some gold pizza with caviar hats on.

434

This is your top pizza that you've ever had?

435

I think so.

436

Wow.

437

I'm gonna tell everyone I had some gold pizza today.

438

All right, let's see the damage.

439

You got this one?

440

Yeah, I'll take it.

441

This is the first bill you've ever picked up for us.

442

Have a good day.

443

For our final pizza, I flew to Italy in search of the number one rated pizzeria in the entire world.

444

And I decided to have a little bit of fun along the way.

445

Did you really think I wasn't going to pull up to the best pizza restaurant in the world in style?

446

There are over 250 ,000 pizza restaurants in the entire world, and behind me is number one.

447

This is E Massagneli, a pizzeria just outside of Naples, Italy,

448

that was just ranked number one in the world by a panel of 900 judges on the most prestigious pizza rankings list.

449

How are you?

450

Nice to meet you.

451

Head chef Francesco Martucci has invited us into his kitchen to learn how he makes the best pizza in the entire world.

452

So my brother here, Pete, speaks great Italian, so he's going to be helping us translate today.

453

Let's do the bread first.

454

Okay, are you ready?

455

Ready.

456

So I'm curious, how did you get so good at making pizza?

457

That's when he really gets to develop that gluten.

458

and a little after the cooking.

459

I put it first because the temperature of the oil is much higher than the other ingredients.

460

It helps cook the pomodoro.

461

The addition of that oil completely transforms the pizza.

462

I like the oven with little flame.

463

The flame would only cook the external parts and not the heart of the pizza. And voila.

464

That was it?

465

Yeah.

466

That was that fast?

467

That pizza just cooked faster than we could film it.

468

And it's done.

469

That was it.

470

It's fast because there's only one pizza in the oven.

471

He's using the scissors to cut the pizza.

472

This is a very classic Italian style.

473

Why do they cut with scissors?

474

That is the lightest crust I've ever felt in my life.

475

Munch!

476

Cheers!

477

It tastes like Italy.

478

The crust is so soft and light.

479

They got the perfect crisp and char on the outside.

480

Like the crust.

481

The crust.

482

The margarita must be fondent like chocolate.

483

It must be the whole thing that is fond.

484

That's the first time I've heard pizza compared to a chocolate.

485

That's a good pizza.

486

So who gets the last slice?

487

You want to fight for it?

488

No, no, no. Luckily, we didn't have to fight, as the chef made us one more pie.

489

His specialty, deep -fried pizza, Futuro di Marinara.

490

Oh my god.

491

That is a crazy crisp.

492

Mmm.

493

You hear that?

494

My question's back on water.

495

That is insane.

496

This is the best pizza crust that I think I've ever had.

497

Thank you.

498

But we have to do it in America then.

499

Oh my God.

500

You know, it's funny guys, I just realized this.

501

I was taking a shower and it's 6 .42 pm on Thursday evening.

502

It's been like a week since I filmed this video.

503

And I just remembered I didn't even pick my favorite slice of pizza.

504

And that was like half the reason I filmed the whole video.

505

So, sorry about that.

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Bu dersin kelimeleri ve konuşma notları

Bu konuşma dersi “I Ate The World's Best Pizza” videosuna dayanıyor. En çok tekrarlanan kelimeler: pizza, Nick, Frank, slice, David. Bu videoda gölgeleme çalışması için 409 cümle ve 4372 kelime var. Konuşma bölümü 18:21 sürüyor. Konuşmacı hızlı konuşuyor, dakikada yaklaşık 238 kelime; bu yüzden birbirine bağlanan ve zayıflayan sesler duyacaksınız. Kelimelerin yalnızca %81’i İngilizcede en sık kullanılan 3.000 kelime arasında, bu yüzden kelime dağarcığı zorlayıcı. 409 cümlenin 66 tanesi soru; soru tonlaması ve kısa cevaplar için iyi bir alıştırma.

Bu videodaki önemli kelimeler

Videodan öğrenmeye değer 15 kelime, telaffuzu ve anlamıyla:

Kelime	Telaffuz	Anlam
pizza isim	/ˈpi.tsə/	pizza
slice isim	/slaɪs/	dilim
oven isim	/ˈʌ.vn̩/	fırın, ocak
dough isim	/doʊ/	hamur
rat isim	/ɹæt/	sıçan, fare
olive isim	/ˈɑ.lɪv/	zeytin
tomato isim	/təˈmeɪ.toʊ/	domates, pamidor
ingredient isim	/ɪnˈɡɹiːdi.ənt/	içerik, malzeme
chef isim	/ʃɛf/	şef
flavor isim	/ˈfleɪvə/	çeşni
fancy isim	/ˈfæn.si/	yaratıcılık
bite fiil	/baɪt/	dişlemek, ısırmak
flour isim	/ˈflaʊ.ə/	un
bake fiil	/beɪk/	fırınlamak, fırında pişirmek
dome isim	/dəʊm/	kubbe, kümbet

Duyacağınız deyimsel fiiller

Kelime	Telaffuz	Anlam
find out fiil		anlamak, ortaya çıkarmak
get over fiil		üstesinden gelmek, yenmek
look up fiil	/ˌlʊk ˈʌp/	yukarı bakmak
turn off fiil		kapamak

Tekrar etmeye değer cümleler

Videodan, günlük konuşmada yeniden kullanabileceğiniz kısa ve tam cümleler:

I mean, what makes this pizza so good?
How will you eat the pizza?
Should we make a pizza?
How many slices do we have here?
You ready to eat some pizza?

Bu videodaki dil bilgisi

Konuşmacının en çok kullandığı yapılar, videodaki sözcüklerin aynısıyla:

Yapı	Videoda
Present perfect have/has + fiilin üçüncü hâli — geçmişte olan ama şimdi de önemli olan bir eylem	I've never actually had · you've probably ever tasted · I've been
Edilgen yapı be + fiilin üçüncü hâli — kimin yaptığı değil, ne olduğu önemli	be made · was born · was invented
En üstünlük the -est / the most … — bir grubun en üstü ya da en altı	the best · the largest · the hardest
“should” ile tavsiye should + fiil — yapılması iyi olanı söylemek	Shouldn't be · should have · Should we make

Dikkat edilecek telaffuzlar

Konuşmacı you're, I'm, don't gibi kısaltılmış biçimleri 105 kez kullanıyor. Bunları duyduğunuz gibi kısa söyleyin.

“th” sesleri: thin /ˈθɪn/, breathe /bɹiːð/, birthplace /ˈbɝθˌpleɪs/, earthy /ˈɝθi/, smother /ˈsməðər/
“sh” ve “zh” sesleri: chef /ʃɛf/, wash /wɑʃ/, garage /ɡəˈɹɑʒ/, casual /ˈkæʒ(u)əl/, shout /ʃaʊt/
Uzun kelimeler — vurguyu doğru yere koyun: ingredient /ɪnˈɡɹiːdi.ənt/, diversity /daɪˈvɜː(ɹ)sɪti/, technically /ˈtɛk.nɪˌkəl.i/, unbelievable /ˌʌnbɪˈliːvəbl̩/, consistency /kənˈsɪs.tən.si/

Türkçe konuşanların zorlandığı sesler:

/w/ — dudaklar yuvarlak, /v/ değil: wash /wɑʃ/, weigh /weɪ/, sweep /swiːp/
Kelime başındaki ünsüz kümesi — araya ünlü eklemeyin: slice /slaɪs/, crust /kɹʌst/, flip /flɪp/, flavor /ˈfleɪvə/, grill /ɡɹɪl/
/æ/ — “e”den daha açık: rat /ɹæt/, fancy /ˈfæn.si/, basil /ˈbæz.əl/, rank /ˈɹæŋk/, casual /ˈkæʒ(u)əl/

Bu videoyla nasıl çalışılır

Videonun tamamını konuşmadan bir kez dinleyin ve bilmediğiniz kelimeleri not edin.
0,75× hızla başlayın, cümle cümle tekrar edin ve kolaylaşınca normal hıza dönün.
Kendinizi kaydedin ve orijinaliyle karşılaştırın; pizza, slice, oven gibi kelimelere özellikle dikkat edin.

Gölgeleme Tekniği Nedir?

Gölgeleme, başlangıçta profesyonel tercüman eğitimi için geliştirilen ve çok dilli Dr. Alexander Arguelles tarafından popüler hale getirilen, bilim destekli bir dil öğrenme tekniğidir. Yöntem basit ama güçlüdür: ana dili İngilizce olan bir sesi dinler ve hemen yüksek sesle tekrar edersiniz — konuşmacıyı 1-2 saniye gecikmeyle takip eden bir gölge gibi. Pasif dinleme veya dilbilgisi alıştırmalarının aksine, gölgeleme beyninizi ve ağız kaslarınızı gerçek konuşma kalıplarını eşzamanlı olarak işlemeye ve yeniden üretmeye zorlar. Araştırmalar, telaffuz doğruluğu, tonlama, ritim, bağlı konuşma, dinleme anlama ve konuşma akıcılığını önemli ölçüde geliştirdiğini göstermektedir — bu da onu IELTS Konuşma hazırlığı ve gerçek dünya İngilizce iletişimi için en etkili yöntemlerden biri yapar.

Shadowing tekniği: adım adım eksiksiz rehberi okuyun →

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Bu dersin kelimeleri ve konuşma notları

Bu videodaki önemli kelimeler

Duyacağınız deyimsel fiiller

Tekrar etmeye değer cümleler

Bu videodaki dil bilgisi

Dikkat edilecek telaffuzlar

Bu videoyla nasıl çalışılır

Gölgeleme Tekniği Nedir?