跟讀練習: Which Menu Will Make It? ⏲️ | MasterChef Australia | S18 Ep59 | Clip - 通過影片學習英語口語
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224 句
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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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本課的詞彙與口語要點
這節 B1 級別的口語課以影片“Which Menu Will Make It? ⏲️”為素材。 影片中反覆出現的詞有：dessert, pork, cook, granita, main。 這段影片共有 224 個句子、2007 個單詞可供跟讀。 講話部分時長為 11:47。 說話人語速自然，每分鐘約 170 個詞，接近日常對話。 只有 76% 的單詞屬於英語最常用的 3,000 詞，詞彙難度較高。
影片中的重點詞彙
影片中最難的 15 個單詞，附發音和釋義：
| 單詞 | 發音 | 釋義 |
|---|---|---|
| dessert 名詞 | /dɪˈzɝt/ | 點心 /點心, 餐後甜點 /餐後甜點 |
| dish 名詞 | /dɪʃ/ | 碟子, 盤子 /盤子 |
| oven 名詞 | /ˈʌ.vn̩/ | 烤爐 /烤爐, 爐 /爐 |
| basil 名詞 | /ˈbæz.əl/ | 羅勒 /羅勒 |
| tomato 名詞 | /təˈmeɪ.toʊ/ | 西紅柿 /西紅柿, 番茄 |
| strawberry 名詞 | /ˈstɹɔˌbɛɹi/ | 草莓 |
| chef 名詞 | /ʃɛf/ | 廚師 /廚師 |
| artichoke 名詞 | /ˈɑɹ.tɪˌtʃoʊk/ | 洋薊 /洋薊, 朝鮮薊 /朝鮮薊 |
| crispy 形容詞 | /ˈkɹɪs.pi/ | 脆的 |
| hazelnut 名詞 | /ˈheɪzəlˌnʌt/ | 榛子, 榛果 |
| puree 名詞 | /ˈpjʊəɹeɪ/ | 菜泥, 果泥 |
| execute 動詞 | /ˈɛksɪˌkjuːt/ | 處決 /處決, 處死 /處死 |
| pepper 名詞 | /ˈpɛp.ə/ | 胡椒 |
| menu 名詞 | /ˈmɛn.juː/ | 選單 /選單 |
| crumb 名詞 | /kɹʌm/ | 渣, 渣兒 /渣兒 |
影片中出現的短語動詞
| 單詞 | 釋義 |
|---|---|
| show off 動詞 | 炫耀, 賣弄 /賣弄 |
值得反覆跟讀的句子
影片中簡短而完整的句子，可以直接用在日常對話裡：
- 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?
影片中的語法
說話人最常用的結構，並附上影片中的原話：
| 結構 | 影片中的用法 |
|---|---|
| 現在完成時 have/has + 過去分詞 — 過去發生但與現在仍有關聯的事 | I've been · I've come · I've learnt |
| 被動語態 be + 過去分詞 — 強調發生了什麼，而不是誰做的 | be infused · be laced · be served |
需要注意的發音
說話人用了 71 次縮略和弱讀形式，例如 I'm, gonna, I've。請按聽到的簡短形式來說。
- “sh” 和 “zh” 音: dish /dɪʃ/, chef /ʃɛf/, mushroom /ˈmʌʃˌɹuːm/, ambitious /æmˈbɪʃ.əs/, garnish /ˈɡɑːnɪʃ/
- 長單詞——注意重音位置: tiramisu /ˌtɪɹəˈmisu/, consistently /kənˈsɪstəntli/, achievable /əˈt͡ʃivəbəl/, caramelize /ˈkaɹ(ə)məlʌɪz/, mascarpone /ˌmæskə(ɹ)ˈpəʊni/
中文母語者容易讀錯的音：
- /v/ — 不要讀成 /w/，上齒輕觸下唇: oven /ˈʌ.vn̩/, elevate /ˈɛləveɪt/, achievable /əˈt͡ʃivəbəl/, chervil /ˈt͡ʃɜː(ɹ)vɪl/, unevenly /ʌnˈivənli/
- 詞尾子音 — 要讀清楚，後面不要加母音: dessert /dɪˈzɝt/, dish /dɪʃ/, chef /ʃɛf/, artichoke /ˈɑɹ.tɪˌtʃoʊk/, elevate /ˈɛləveɪt/
- /r/ 和 /l/ 的區別: caramelize /ˈkaɹ(ə)məlʌɪz/, celeriac /səˈlɛəɹiæk/, chervil /ˈt͡ʃɜː(ɹ)vɪl/, éclair /ɪˈklɛɹ/, reflection /ɹɪˈflɛkʃən/
如何用這段影片練習
- 先完整聽一遍影片，不要開口，記下不認識的單詞。
- 先用 0.75 倍速逐句跟讀，熟練之後再回到正常速度。
- 錄下自己的聲音並與原聲對比，特別注意 dessert, dish, oven 這類單詞。
什麼是跟讀法？
跟讀法 (Shadowing) 是一種有科學依據的語言學習技巧，最初開發用於專業口譯員的培訓，並由多語言者Alexander Arguelles博士普及。這個方法簡單而強大：您在聽英語母語原聲的同時立即大聲重複——就像是一個延遲1-2秒緊跟說話者的影子。與被動聽力或語法練習不同，跟讀法強迫您的大腦和口腔肌肉同時處理並模模擬實的講話模式。研究表明它能顯著提高發音準確性，語調，節奏，連讀，聽力理解和口語流利度——使其成為雅思口語備考和真實英語交流最有效的方法之一。