Shadowing Practice: Real Life English: Phrases for the Kitchen - Learn English Speaking with Video
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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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Bu dersin kelimeleri ve konuşma notları
Bu B1 seviyesindeki konuşma dersi “Real Life English: Phrases for the Kitchen” videosuna dayanıyor. En çok tekrarlanan kelimeler: bread, recipe, cut. Bu videoda gölgeleme çalışması için 448 cümle ve 4556 kelime var. Konuşma bölümü 31:28 sürüyor. Konuşmacı dakikada yaklaşık 145 kelimelik dengeli bir hızla konuşuyor; gölgeleme için rahat bir tempo. Kelimelerin %84’i İngilizcede en sık kullanılan 3.000 kelime arasında; geri kalanına başlamadan önce bakmakta fayda var.
Bu videodaki önemli kelimeler
Videodaki en ileri düzey 15 kelime, telaffuzu ve anlamıyla:
| Kelime | Telaffuz | Anlam |
|---|---|---|
| flour isim | /ˈflaʊ.ə/ | un |
| ginger isim | /ˈd͡ʒɪnd͡ʒɚ/ | zencefil |
| lemon isim | /ˈlɛmən/ | limon, cıcık |
| bake fiil | /beɪk/ | fırınlamak, fırında pişirmek |
| oven isim | /ˈʌ.vn̩/ | fırın, ocak |
| lukewarm sıfat | /ˌl(j)uk.ˈwɔɹm/ | ılık |
| whisk isim | /ˈwɪsk/ | çırpıcı, çırpma teli |
| yeast isim | /jist/ | maya, hamur |
| dough isim | /doʊ/ | hamur |
| ingredient isim | /ɪnˈɡɹiːdi.ənt/ | içerik, malzeme |
| vocabulary isim | /vəˈkæb.jə.lə.ɹi/ | kelime hazinesi, kelime kadrosu |
| forgive fiil | /fɚˈɡɪv/ | affetmek, bağışlamak |
| molasses isim | /məˈlæsɪz/ | melas |
| sticky sıfat | /ˈstɪki/ | yapışkan |
| tomato isim | /təˈmeɪ.toʊ/ | domates, pamidor |
Duyacağınız deyimsel fiiller
| Kelime | Anlam |
|---|---|
| find out fiil | anlamak, ortaya çıkarmak |
| heat up fiil | ısınmak, ısıtmak |
Tekrar etmeye değer cümleler
Videodan, günlük konuşmada yeniden kullanabileceğiniz kısa ve tam cümleler:
- 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?
Bu videodaki dil bilgisi
Konuşmacının en çok kullandığı yapılar, videodaki sözcüklerin aynısıyla:
| Yapı | Videoda |
|---|---|
| Koşul cümleleri if + cümle, will/would + fiil — bir koşul ve sonucu | 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 — önceden başlayıp hâlâ süren bir eylem | I've been making |
| Present perfect have/has + fiilin üçüncü hâli — geçmişte olan ama şimdi de önemli olan bir eylem | have created · have asked · you've watched |
| Edilgen yapı be + fiilin üçüncü hâli — kimin yaptığı değil, ne olduğu önemli | is integrated · is compared · be cooked |
Dikkat edilecek telaffuzlar
Konuşmacı I'm, don't, we're gibi kısaltılmış biçimleri 157 kez kullanıyor. Bunları duyduğunuz gibi kısa söyleyin.
- “th” sesleri: bathtub /ˈbæθtʌb/, warmth /wɔɹmθ/
- “sh” ve “zh” sesleri: smash /smæʃ/, dish /dɪʃ/, passionately /ˈpæʃənətli/, refresh /ɹɪˈfɹɛʃ/, unofficial /ʌn.əˈfɪʃ.əl/
- Uzun kelimeler — vurguyu doğru yere koyun: ingredient /ɪnˈɡɹiːdi.ənt/, vocabulary /vəˈkæb.jə.lə.ɹi/, antimicrobial /ˌæn.ti.maɪˈkɹoʊ.bi.əl/, artisanal /ˈɑɹtəzən(ə)l/, passionately /ˈpæʃənətli/
Bu videoyla nasıl çalışılır
- Videonun tamamını konuşmadan bir kez dinleyin ve bilmediğiniz kelimeleri not edin.
- Normal hızda cümle cümle tekrar edin; ritminiz konuşmacıyla aynı olana kadar her cümleyi yineleyin.
- Kendinizi kaydedin ve orijinaliyle karşılaştırın; flour, ginger, lemon 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.