Luyện nói tiếng Anh bằng Shadowing qua video: Which Menu Will Make It? ⏲️ | MasterChef Australia | S18 Ep59 | Clip
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224 câu
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1
It's almost an hour into the cook, and Vinny hasn't got anything in the oven yet.
2
I'm a little bit worried about how he's gonna get these huge, huge porchetta rolls nice and consistently cooked in time.
3
I'm so excited.
4
This menu is a representation of who I am as a chef.
5
It's a nod to where I've been and a reflection of where I want to go.
6
You know, I really want to have Asian-inspired dishes that have French techniques and, like, bring my little flair to things that I learned along the way.
7
Just trying to get into my zone right now, trying to set myself up well for the service later.
8
For the main, I'm making a pork loin chop with crispy skin and three sauces.
9
But I won't actually start with that yet because I have to start working on my dessert.
10
With the dessert, I'm making a basil and white pepper ice cream, a strawberry and tomato granita, and a hazelnut crumb.
11
This dessert is reminiscent of my tomato salad dessert that I did early in the season, and that went exceptionally well.
12
Now I need to try and elevate that to show how far I've come.
13
Right now, I'm working on the basil ice cream anglaise, and from there, I'm going to do my granita as well granita as well.
14
My dessert has a lot of things to set
15
and I have to do that now because I need that churned or frozen and ready for later.
16
Once that's all done I'm gonna start prepping my pork.
17
20 minutes down lads let's keep going!
18
There he is.
19
The Kid Wonder.
20
Is anyone gonna come with me?
21
I can't!
22
I can't!
23
More meat!
24
More meat!
25
The worst thing you can do as a Greek is under-cater.
26
This service challenge is crazy.
27
We have to serve so many people
28
and we have to do it all on our own in three hours and at this high standard.
29
So my strategy today is trying to do something that's achievable but still show off technique, flavour and also my growth and what I've learnt here.
30
So that's why I have a focused plan of attack to execute my menu.
31
Petro!
32
I'm dying to know what you're going to cook.
33
I am doing I fillet with a jus that's going to be infused with pine mushrooms.
34
Right, so Jerusalem artichoke and parsnip puree, stir-fried artichoke, crisps, some roasted pine mushrooms, microsorrel and chervil.
35
Okay.
36
I know that it's daunting trying to get 23 portions of iFillit perfectly, so how are we planning to cook the iFillit?
37
Obviously, I would love to sear it off on the hibachi and get that flavour.
38
Yep.
39
But it's all gonna come down to whether I have time.
40
You need to push yourself.
41
Yep.
42
It's a semi-final.
43
Yes.
44
This is to get into the grand finale.
45
Yes.
46
I think safe isn't gonna get you there.
47
This is your strength.
48
Yes.
49
This is your strength.
50
If you can caramelise that meat over the hibachi, and then we finish it in the oven, like, that could take it from good to amazing.
51
Okay, Chef.
52
That sounds like a plan.
53
Let's go to dessert.
54
I am making what I'm calling a Greek eclair.
55
So I'm doing a fig leaf creme madame.
56
Yep.
57
Some fresh figs and a vergie syrup that's going to be laced with a bit of olive oil and my stiffer.
58
That's my Petro.
59
That sounds like a you dish that you've gone.
60
How am I going to blow the judges away?
61
That is solid, that dessert.
62
Okay.
63
Okay.
64
So now the main, let's get that to the same level as the dessert.
65
Yes, Chef.
66
Let's cook like the wind today.
67
Yep.
68
And put a smile on your face.
69
Thanks, Chef.
70
Well, I'm nervous right now because my relationship with the hibachi is a little love-hate.
71
It didn't get off to a beautiful start and I feel like this could potentially put me behind schedule.
72
But Andy's right.
73
I need to push myself to elevate the steak.
74
So I've got to bite the bullet and do it.
75
Right now, I'm developing my jus, and I need to also get started on my Jerusalem artichoke and parsnip puree.
76
I am motoring.
77
I'm not leaving anything to chance today.
78
I'm going to work as fast as I can.
79
Well, fellas, two hours and 20 minutes till dishes leave the past.
80
Let's go!
81
Go, guys!
82
Come on!
83
Yeah, you did.
84
Now that's a time call.
85
I feel like this is a perfect challenge for me to showcase my journey here and how far I've come.
86
For my main, by playing on a dish that I started the competition with, it's going to show how far I've come and how much I've grown as a cook.
87
For my audition, I made a porchetta panini.
88
And I'm reimagining it today as the cook that I want to be, keeping, like, a rustic heart of my food and keeping true to my Italian roots.
89
But I'm definitely trying to be a little bit more ambitious.
90
All right, V, talk to me.
91
I guess we're cooking pork.
92
My main's gonna be a porchetta.
93
Ooh, full circle.
94
Throwback to day one.
95
So I'm gonna do a marinade, roll it back up, truss it, get that in the oven, low and slow for as long as I can, pump it up right at the end just to get that puff.
96
Yep.
97
We serve that with a pork jus with a celeriac puree and a radicchio and fig salad.
98
Mate, it sounds so you, which I think is the most important thing in this cook.
99
I want to see who Vinnie is on the plate, okay?
100
Yep.
101
But we've had some ordinary porkettas in this kitchen.
102
Yep.
103
From very, very good cooks, right?
104
They want crispy skin.
105
Yes, correct.
106
So we need to make sure that it puffs in the end and make sure it's, you know, tender and fall apart like...
107
Yes, 100%.
108
OK, let's go for your dessert.
109
My dessert is going to be like a tiramisu tart.
110
Flavours inspired of tiramisu.
111
I'm going to do a few big circle tarts and then slice one on each plate.
112
So it's going to have a chocolate cremeux layer, coffee gel and then the top layer will be a whipped mascarpone cream with the baileys in there.
113
Right.
114
Okay.
115
Mate, tarts are not easy.
116
You know, people devote their whole careers to tarts.
117
Yeah.
118
You know, and you just don't have that experience yet.
119
So we need to make sure that we can finesse this dessert and execute this like flawlessly mate.
120
Yeah.
121
I feel like it's a great idea.
122
This is really ambitious for today's challenge, I feel like.
123
To get both of these dishes as good as they need to be to get you into the grand finale.
124
You need to work like an absolute demon. For sure.
125
Thank you.
126
Thank you, Andy.
127
I know I've got my work cut out for me, but I need to back myself.
128
I've started my pork jus.
129
So now I need to get onto my porketta.
130
And to make porketta for, you know, 20-plus diners, I need a lot of pork.
131
Normally when you go to the shops, you buy pork bellies about that big.
132
Today it's about that big.
133
There is a lot to do here, because I need to butcher, marinate, roll and tie this pork and get it in the oven as soon as possible.
134
And I need to nail not only one but two big slabs of porchetta.
135
And I really need to keep it nice and tight, otherwise it will cook unevenly.
136
That is so much pork.
137
Come on, Vinnie!
138
Vinnie, quit!
139
This is definitely a risk for Vinny, like those porchettas are massive and he really is pushing it for time to get them cooked.
140
It's almost an hour into the cook and Vinny hasn't got anything in the oven yet.
141
I'm a little bit worried about how he's gonna get these huge, huge porchetta rolls nice and consistently cooked in time.
142
Yeah!
143
Enjoying the lands in that one!
144
Vinny, quick!
145
He spent so long to butcher that.
146
Can't believe it.
147
It's just crazy.
148
Vinny, Eddie, mate, this is gonna be the first of many little love taps that I give you today, okay?
149
Yes.
150
Because I feel like we need to get these porchettas done.
151
Yeah.
152
I'm looking at the clock.
153
You've had an hour.
154
Yep.
155
And you've got your stock on.
156
Yep.
157
And you've done a a bit of butchery.
158
OK?
159
That's nearly a third of your whole cook time, right?
160
So you've got to think about it like that.
161
We need to get them in the oven.
162
I am going to push you so hard.
163
Thank you, please.
164
Please do.
165
Don't hate me.
166
Love me.
167
It's going to be a battle, but we've got this.
168
I need to get this pork marinated, rolled and tied tired, time is slipping away and I'm not used to cooking with cuts of meat this big.
169
That's huge, they are huge.
170
That's not the biggest thing ever to think.
171
You need to push harder than you ever have before!
172
Two hours till service!
173
Come on guys, keep pushing!
174
I know that my mains are gonna be served first, but right now my focus is to finish working on my dessert.
175
Nice Aaron, keep going buddy.
176
Because it's time consuming, and it has to be perfect.
177
Right now I'm working on the basil ice cream anglaise, and my granita as well.
178
With the tomato granita I have to blend up some heirloom and Roma tomatoes, put them through a strainer, make sure I get all the pips out, and do the same with some strawberries to add a bit of sweetness.
179
Aaron, hit me with the menu.
180
Dessert.
181
Dessert is a basil white pepper ice cream, tomato, strawberry and white balsamic granita.
182
OK.
183
And fried basil leaf and a hazelnut crumb.
184
OK.
185
It's very similar to a dish.
186
Yeah, it is.
187
Isn't it?
188
I mean, that was the ice cream taste test?
189
Yeah, it was, yeah.
190
What I remember with that dish, it was near on perfect.
191
That was the turning point for me.
192
I felt that, you know, wow, I can actually do dessert.
193
And, you know, I'm actually pumping it full of new flavours, new ideas just to elevate it a bit more.
194
The ice cream with the pepper, that really adds a nice fruitiness and a little heat and interest.
195
Then that's quenched by the granita.
196
And the granita now has the strawberry through it, so it makes it less vegetal.
197
OK.
198
The hazelnuts with the skin on it adds sort of like a toasted sesame flavour, which is really interesting.
199
OK.
200
So that's where I'm kind of going with that.
201
I love the idea of this.
202
So now the main.
203
So my main is a pork loin chop.
204
It's roasted on the bone.
205
It's gonna have crispy skin.
206
Right.
207
With that, I've got some charred treviso, a pork and veal jus, and I've got the exo sauce as a garnish.
208
Exo sauce as well?
209
Yeah.
210
And a red miso mustard.
211
Wow.
212
Okay, so there's a fair bit going on here, right?
213
You got miso, you got exo, you've got the jus.
214
Like, there's a fair bit of heavy hitters here.
215
So let's try and think about how they're gonna play with each other, not against each other.
216
Yeah.
217
There need to be harmony on a plate.
218
I'm loving where it's going, though.
219
OK?
220
Good luck.
221
Thanks.
222
I've got to be really intentional with how I use flavors and techniques in both my main course and my dessert course.
223
But I feel like I have a really clear vision on how to execute the Asian-French fusion in my main course.
224
I just need to make sure that I leave enough time to do it.
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Từ vựng và ghi chú luyện nói cho bài học này
Bài luyện nói trình độ B1 này dựa trên video “Which Menu Will Make It? ⏲️”. Những từ được nhắc lại nhiều nhất trong bài: dessert, pork, cook, granita, main. Video này có 224 câu và 2007 từ để luyện shadowing. Phần lời nói dài 11:47. Người nói nói với tốc độ tự nhiên, khoảng 170 từ mỗi phút, gần với hội thoại hằng ngày. Chỉ 76% số từ nằm trong 3.000 từ tiếng Anh thông dụng nhất, nên từ vựng khá khó.
Từ vựng quan trọng trong video
15 từ khó nhất trong video, kèm phiên âm và nghĩa:
| Từ | Phiên âm | Nghĩa |
|---|---|---|
| dessert danh từ | /dɪˈzɝt/ | tráng miệng |
| dish danh từ | /dɪʃ/ | đĩa |
| oven danh từ | /ˈʌ.vn̩/ | lò, lò nướng |
| basil danh từ | /ˈbæz.əl/ | húng tây |
| tomato danh từ | /təˈmeɪ.toʊ/ | cà chua |
| strawberry danh từ | /ˈstɹɔˌbɛɹi/ | dâu tây |
| chef danh từ | /ʃɛf/ | bếp trưởng |
| artichoke danh từ | /ˈɑɹ.tɪˌtʃoʊk/ | atisô |
| hazelnut danh từ | /ˈheɪzəlˌnʌt/ | hạt phỉ |
| pepper danh từ | /ˈpɛp.ə/ | tiêu |
| menu danh từ | /ˈmɛn.juː/ | thực đơn |
| crumb danh từ | /kɹʌm/ | miếng, mẫu |
| marinate động từ | /ˈmæɹɪneɪt/ | ướp |
| tiramisu danh từ | /ˌtɪɹəˈmisu/ | tiramisu |
| butcher danh từ | /ˈbʊt͡ʃə/ | người hàng thịt |
Cụm động từ bạn sẽ nghe
| Từ | Nghĩa |
|---|---|
| back up động từ | lùi |
| show off động từ | khoe |
Những câu đáng luyện lại
Các câu ngắn, trọn ý trong video mà bạn có thể dùng lại khi giao tiếp hằng ngày:
- Is anyone gonna come with me?
- I'm dying to know what you're going to cook.
- I think safe isn't gonna get you there.
- How am I going to blow the judges away?
- I mean, that was the ice cream taste test?
Ngữ pháp trong video
Những cấu trúc người nói dùng nhiều nhất, kèm đúng cụm từ trong video:
| Cấu trúc | Trong video |
|---|---|
| Thì hiện tại hoàn thành have/has + quá khứ phân từ — việc đã xảy ra nhưng còn liên quan đến hiện tại | I've been · I've come · I've learnt |
| Câu bị động be + quá khứ phân từ — nhấn vào việc xảy ra, không phải người làm | be infused · be laced · be served |
Phát âm cần chú ý
Người nói dùng 71 dạng rút gọn, ví dụ I'm, gonna, I've. Hãy nói theo dạng ngắn đúng như bạn nghe.
- Âm “sh” và “zh”: dish /dɪʃ/, chef /ʃɛf/, mushroom /ˈmʌʃˌɹuːm/, ambitious /æmˈbɪʃ.əs/, garnish /ˈɡɑːnɪʃ/
- Từ dài — đặt trọng âm cho đúng: tiramisu /ˌtɪɹəˈmisu/, consistently /kənˈsɪstəntli/, achievable /əˈt͡ʃivəbəl/, caramelize /ˈkaɹ(ə)məlʌɪz/, mascarpone /ˌmæskə(ɹ)ˈpəʊni/
Những âm người Việt thường gặp khó:
- Cụm phụ âm cuối — đọc đủ từng âm, đừng nuốt âm cuối: roast /ɹoʊst/, pump /pʌmp/, quench /kwɛnt͡ʃ/, reminiscent /ˌɹɛməˈnɪsnt/, mustard /ˈmʌstəɹd/
- Âm /tʃ/, /dʒ/ và /ʒ/ — tiếng Việt không có, đừng đọc thành “ch” hay “gi”: artichoke /ˈɑɹ.tɪˌtʃoʊk/, butcher /ˈbʊt͡ʃə/, chop /t͡ʃɑp/, achievable /əˈt͡ʃivəbəl/, butchery /ˈbʊt͡ʃəɹi/
- Âm /æ/ — mở miệng rộng hơn âm “e”: basil /ˈbæz.əl/, marinate /ˈmæɹɪneɪt/, ambitious /æmˈbɪʃ.əs/, salad /ˈsæl.əd/, balsamic /ˌbɔːlˈsæmɪk/
Cách luyện với video này
- Nghe hết video một lần, chưa cần nói, và ghi lại những từ bạn chưa biết.
- Bắt đầu ở tốc độ 0,75×, nói đuổi từng câu, rồi quay lại tốc độ bình thường khi đã quen.
- Ghi âm giọng mình rồi so với bản gốc, chú ý các từ như dessert, dish, oven.
Phương Pháp Shadowing Là Gì?
Shadowing là kỹ thuật học ngôn ngữ có cơ sở khoa học, ban đầu được phát triển cho chương trình đào tạo phiên dịch viên chuyên nghiệp và được phổ biến rộng rãi bởi nhà đa ngôn ngữ học Dr. Alexander Arguelles. Nguyên lý cốt lõi đơn giản nhưng cực kỳ hiệu quả: bạn nghe tiếng Anh của người bản xứ và lặp lại to ngay lập tức — như một "cái bóng" (shadow) đuổi theo người nói với độ trễ chỉ 1–2 giây. Khác với luyện ngữ pháp hay học từ vựng bị động, Shadowing buộc não bộ và cơ miệng phải đồng thời xử lý và tái tạo ngôn ngữ thực tế. Các nghiên cứu khoa học xác nhận phương pháp này cải thiện đáng kể phát âm, ngữ điệu, nhịp điệu, nối âm, kỹ năng nghe và độ lưu loát khi nói — đặc biệt hiệu quả cho người luyện IELTS Speaking và muốn giao tiếp tiếng Anh tự nhiên như người bản ngữ.