Shadowing Practice: The Culinary Smell Test! | MasterChef Australia | MasterChef World - Learn English Speaking with Video

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We're going to let you look, we're going to let you smell, but you're not allowed to touch or to taste any of the ingredients.

There are a few ingredients here that you already know, but if there's some that you're unsure about, use that sense of smell,

look at the ingredient, use your senses.

You'll be choosing one at a time, so get into line please.

Stephen, what's going through your mind?

I'm feeling a lot of pressure.

I mean, these are sort of the ingredients that I did grow up with.

A lot of them I do recognise, but, you know, I'm starting to doubt myself, especially after, you know, sort of an embarrassing moment this morning.

You're wise to be cautious.

Don't rush into making a decision.

We'll accept the most common name.

In certain cases, we might ask you for more information. So let's start.

Stephen.

My strategy going into this challenge is to knock off all the obvious ones

so that when we get to the ones that aren't so obvious that I knew about,

I was going to have that edge over the other competitors.

So, Stephen, you ready to name one?

I think I'm going to go with the duck.

Correct, duck.

Well done.

Good morning, Stephen.

How are you, Ben?

Yeah, not too bad.

Come on, yeah.

Interesting.

I know a few of these things, but I certainly don't know them all.

You smell it, you look at it, and you go, is it really a soy sauce, is it a chilli pepper,

or is it a dried chilli pepper, or a long chilli pepper?

You want to choose the thing that you're not going to get quizzed on, because if you say it's this,

and they say, what type of this is it, and you don't know, you're out.

Is that a star anise?

Well done.

Great.

That's a few doozies up there.

It's like Russian roulette.

One mistake and you're gone.

It's Ginger.

Good girl.

Great.

Sam.

There's things in there that I think are a little harder that I definitely know what they are,

so I thought I'll leave them and see how the rounds go.

it's spring onions or scallions correct well done

Sam to party come forward I'm feeling quite nervous

we're not allowed to taste the ingredient the only thing we can do is look

and smell so what are you gonna choose I'm gonna go for this one Dipali, what do you think it is?

Chinese cabbage.

Great, I'll take that.

Thank you.

What's that one?

Pork fillip.

You are safe for now, Brent.

I'll go with the easiest one.

Coriander.

Well done.

Rachel, come forward.

I see the crab and I'm picking it first because everyone knows

that i'm the crab lady you know northern territorian i love my crab of course you picked

that home what have you got rachel a mud crab you've picked my favorite crab rachel oh thank you well done

there's a few basic ingredients on the table that everybody's avoiding hawkeye noodles

and dried chilies i think we're just scared that they're called something fancy

that we don't know of oh brendan what do you think it is uh snake beans

i usually call them yard long beans but i will take snake beans thank you very much

nine ingredients out the table is looking a lot bearer and there are a lot more tricky

ingredients here that might trip you up

Steven come forward my mind is absolutely racing i should know all of these ingredients

growing up my mom called them telephones

because this is what telephones used to look like back in the day but now we call them lotus roots

safe again Stephen that coriander seeds you're safe again

Ben

interesting pick

that not an easy one many different names to it I would have thought you might have left

that as a potential trip for someone behind you I thought it was an easy one

Show it to Sam and see if she gives you a yay or a nay and whether she knows what it is.

You don't know.

How about Dipali, for example?

A yes or a no, Dipali.

Oh, damn it.

It's all about strategy.

Yeah.

Renee, what do you think it is?

It's black fungus or cloud ear mushrooms.

Very impressed, Renee.

Good idea.

Ooh, ooh, ooh.

Chinese broccoli?

You got it, Sam.

Thank you.

Kipali.

I'm looking at the rock sugar, and I'm looking at the tofu, and I'm thinking, and I know it's rock sugar,

but I don't know if they want me to say something more descriptive about the item, so I pick up the tofu instead.

Kipali, what's the name?

Tofu.

can you be a little bit more specific to Pali

I can't believe it I think what is she doing I looked at the tofu

and I know it's tofu

but you know you can't touch it you can pick it up you can smell it you can shake it

but I would want to be able to touch it to know if it was silken tofu or firm tofu medium

What was that?

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What was that?

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Medium tofu.

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A little bit more specific.

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Firm soy tofu.

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It has a very particular name.

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White tofu. And that's not it.

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So you have to put it back.

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I'm sorry, Dipali.

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You'll be the first person to cook in the final round.

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I can't believe it.

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I've totally lost faith in myself.

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I'm in elimination.

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If I don't get my head together, that might mean that I'm the first person to leave the competition.

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Well, I think after the parley, I might have to knock it out because someone else will.

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So I'm going to go with this.

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Silken tofu.

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Get back in that line.

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A lap shong or Chinese dried sausage

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Come forward Rachel, apply the pressure

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Holy heck this stuff stinks Unmistakable Rachel what have you got in your hand

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Fish paste Rachel, uh -oh.

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The challenge is a Chinese challenge.

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Why did I say fish paste?

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That's not quite right.

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It's shrimp paste.

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So we're going to have to send you through with Dipali.

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Okay.

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There's one spot left and there's still a few people in front of me in the line.

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i'm hoping somebody makes a huge mistake

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because to leave in the first elimination would be devastating step forward brennan what do you think's

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there um i think mainly because of the red tinge

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that this is hoisin

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so you think it's hoisin yes it's not hoisin it's actually char si sauce okay

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so I made I'm sorry

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you've got to get over there with the girls feeling pretty devastated right

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now there was Hawkeye noodles sitting there that I knew the whole time and black sesame seeds a few other things so

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So, um, definitely disappointed that I made a silly choice in the end.

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Dipali, Brendan, Rachel, this is it.

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The final round.

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At the end of this, one of you will go home.

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The reality is you've got to prove to us on a plate that you can cook, that you deserve to be here.

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