[User] Please transcribe this text

[Assistant] You're Brad Davis of Davis Television, the biggest in America. You must have a television. Look.


[User] Please transcribe this text

[Assistant] Shall I go down and ask Mrs. Finch? You stay here. You look tired.


[User] Please transcribe this text

[Assistant] Brad? You saw a ghost? Oh, come on.


[User] Please transcribe this text

[Assistant] Two cokes, please. And two of those sandwiches. I'm not hungry. Man, you must eat.


[User] Please transcribe this text

[Assistant] You can't sit in your room all day and wait for a ghost.


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[Assistant] Yes. Do you know about Ellen Banister?


[User] Please transcribe this text

[Assistant] Was she a witch? Some people say that.


[User] Please transcribe this text

[Assistant] I said this before. I don't know. Just wait.


[User] Please transcribe this text

[Assistant] One, I sleep here. This is my room. Two,


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[Assistant] No, not now. I want to see Ellen too. I want to help.


[User] Please transcribe this text

[Assistant] Do you want to die? Do you want to go to Ellen?


[User] Please transcribe this text

[Assistant] We can put our bicycles on the train.


[User] Please transcribe this text

[Assistant] We can get the next plane back to America. Do you want to do that?


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[Assistant] Brad, do you want to do this? Think about Davis TV. What are you going to do here in England?


[User] Please transcribe this text

[Assistant] It's a topic that's kind of popular these days, all about efficiency and reducing costs. So we're gonna be talking about the just-in-time philosophy.


[User] Please transcribe this text

[Assistant] Well, what we are gonna be looking at is not really in depth. We're just gonna be looking at some basic points of what a just-in-time philosophy would be like in a company.


[User] Please transcribe this text

[Assistant] Exactly, we're gonna be looking at some technical terms, and some other useful phrases that you can use when you're talking in a business setting.


[User] Please transcribe this text

[Assistant] On vocabulary preview today, we have the word lead time.


[User] Please transcribe this text

[Assistant] Right, like lead. This is something that factories usually would use.


[User] Please transcribe this text

[Assistant] Right, so you could have, for example, production lead time.


[User] Please transcribe this text

[Assistant] Exactly, and you could also have delivery lead time.


[User] Please transcribe this text

[Assistant] So depending on the companies, you have different lead times. Some are 3 days, other are 5 days, other are 45 days.


[User] Please transcribe this text

[Assistant] Okay, that's all we're gonna be previewing today, so why don't we just listen to the dialogue, and then we'll come back and explain some of these tricky vocabulary words that we'll see.


[User] Please transcribe this text

[Assistant] Okay, so they're gonna implement just in time in their company.


[User] Please transcribe this text

[Assistant] Okay, the first word today, redundancies.


[User] Please transcribe this text

[Assistant] Exactly, you say something that has already been said, but we also use it in the business world.


[User] Please transcribe this text

[Assistant] Right, so redundancies are a synonym of layoffs.


[User] Please transcribe this text

[Assistant] Okay. Alright, let's take a look at our next word. Workstations.


[User] Please transcribe this text

[Assistant] Okay, okay, so you can say, can we get a new workstation for the new team member?


[User] Please transcribe this text

[Assistant] Okay, so let's listen to some examples of how we can change it up a little bit and we can use this given word.


[User] Please transcribe this text

[Assistant] Alright, so any given time, at any given moment.


[User] Please transcribe this text

[Assistant] Okay, now let's take a look at our last word today.


[User] Please transcribe this text

[Assistant] So if something has a defect, it is defective.


[User] Please transcribe this text

[Assistant] Okay, so before we listen to our dialogue again, I want to take a look at this phrase. I'm with you on this one.


[User] Please transcribe this text

[Assistant] So what does that, what does that mean exactly? I'm with you on this one.


[User] Please transcribe this text

[Assistant] Okay, so if you agree with somebody on a certain point, you would say, oh I'm with you on this one, I agree with you.


[User] Please transcribe this text

[Assistant] So now let's listen to our dialogue again, and uh, we'll come back and talk a little bit more about the history of this just in time.


[User] Please transcribe this text

[Assistant] It actually became really popular with Toyota, and it was called the Toyota Production System. So many people think it's Japanese, but in reality,


[User] Please transcribe this text

[Assistant] They found this philosophy working already, in a piggly wiggly.


[User] Please transcribe this text

[Assistant] Piggly Wiggly was a chain of, uh, of grocery stores in the United States.


[User] Please transcribe this text

[Assistant] I'm not sure if they're still around, but uhm, but yeaah, they were really big and basically Piggly Wiggly was using this to improve their whole system of shipping and of stocking and everything.


[User] Please transcribe this text

[Assistant] So basically what you try to do is make your processes more efficient, reduce the amount of space you're using, etc. And this was really important for Japanese because of course they don't have that much space in Japan to have this huge warehouses like in other countries.


[User] Please transcribe this text

[Assistant] Uh, what's sometimes called a bottleneck. You can have really good processes in the beginning, but in the end maybe you have only one workstation that's taking all these orders and everything gets bottled up and it causes delays.


[User] Please transcribe this text

[Assistant] Sometimes when you make workstations more efficient or when you make all your processes work more fluidly, sometimes inevitably you will have to lay off some people that are, that are redundant.


[User] Please transcribe this text

[Assistant] No, actually I've never really worked at a place where this philosophy was working, but, uh, I did used to work at a place where we had Six Sigma, which is, uh,


[User] Please transcribe this text

[Assistant] Yeah, we'll see if we come up with, uh, Six Sigma and what it means and it's kind of interesting, but, uh, we want to hear what you think.


[User] Please transcribe this text

[Assistant] Exactly, or if you have any quality control measures or how does your company avoid having defective items or defective services?


[User] Please transcribe this text

[Assistant] Yeah, the rabbit. That was a good one. As promised, we took the idea of one of our listeners and created the dialogue around it.


[User] Please transcribe this text

[Assistant] And this time it was a contribution of Babar Dawan.


[User] Please transcribe this text

[Assistant] Exactly, he gave us a really good idea, so thank you Babar, and uhm, this one is for you. In this dialogue, we're gonna be looking at some hospitality vocabulary.


[User] Please transcribe this text

[Assistant] Vocabulary Preview. On Vocabulary Preview we have the word appetite.


[User] Please transcribe this text

[Assistant] Appetite. So Erica, tell us about appetite.


[User] Please transcribe this text

[Assistant] Okay, let's look at our next word. Poison.


[User] Please transcribe this text

[Assistant] Right? So, if you get bitten by a snake...


[User] Please transcribe this text

[Assistant] You'll get poisoned. You'll get poisoned. Alright, so let's take a look at our dialogue for the first time and see why we are talking about poison. And we'll come back and explain some great words.


[User] Please transcribe this text

[Assistant] We'll see what happens next, but now let's take a look at some of the language in Language Takeaway.


[User] Please transcribe this text

[Assistant] Alright, so we have a couple of words in language takeaway today. Let's start off with pointers.


[User] Please transcribe this text

[Assistant] Alright, so, suggestions or tips. Let's listen to some examples of how you would use it.


[User] Please transcribe this text

[Assistant] Alright, so pointers, it's clear now. Let's take a look at our next word, aroma.


[User] Please transcribe this text

[Assistant] So you could say for example, this coffee has a great aroma.


[User] Please transcribe this text

[Assistant] Nice. Okay, let's take a look at our next word. Bitter.


[User] Please transcribe this text

[Assistant] Okay, bitter. So bitter is the opposite of


[User] Please transcribe this text

[Assistant] Okay, or for example coffee without any sugar is also bitter.


[User] Please transcribe this text

[Assistant] So, bitter. Okay, now let's take a look at our last word.


[User] Please transcribe this text

[Assistant] Pass out. Pass out. Pass out. Pass out. It seems kind of easy. Pass and out. Yep. But it means something different.


[User] Please transcribe this text

[Assistant] Okay, pass out. This usually happens when you get really, really drunk.


[User] Please transcribe this text

[Assistant] Right. Okay, to lose consciousness. Yes.


[User] Please transcribe this text

[Assistant] Alright, so let's listen to our dialogue again now. We're gonna slow it down a little bit.


[User] Please transcribe this text

[Assistant] We have some great phrases that we've used here, so let's take a look at them in Fluency Builder.


[User] Please transcribe this text

[Assistant] So this is a very common phrase when you invite somebody to your house.


[User] Please transcribe this text

[Assistant] Yeah, don't worry about it. Like, my house is your house.


[User] Please transcribe this text

[Assistant] Okay, good one. Usually people arrive to a party or to a dinner with jackets, coats, scarves.


[User] Please transcribe this text

[Assistant] So, this next phrase is really handy.


[User] Please transcribe this text

[Assistant] Exactly, water or in this case, wine.


[User] Please transcribe this text

[Assistant] Or sometimes you could say, can I offer you a glass? Can I offer you something to drink?


[User] Please transcribe this text

[Assistant] You offer me a glass of wine, I say, yeah, sure, I'll take a glass of wine.


[User] Please transcribe this text

[Assistant] It's saying to someone, here it is, take it.


[User] Please transcribe this text

[Assistant] Right, so if you give somebody a pen or a pencil, a notebook, here you are. Here it is.


[User] Please transcribe this text

[Assistant] Okay, great words. So let's listen to our dialogue one more time and then we'll come back.


[User] Please transcribe this text

[Assistant] Okay, so Arman is a pretty good host. He offered them a Merlot.


[User] Please transcribe this text

[Assistant] This is really interesting because there are many types of wines.


[User] Please transcribe this text

[Assistant] Really? And is that also the type of grape? Yes. Oh, nice. Usually we would say red wine or white wine, right? But the varieties, depending on the grapes, is what gives them their names. So we also have a couple of others, like maybe you have a Chardonnay.


[User] Please transcribe this text

[Assistant] That's a nice one. And it's not very common anymore.


[User] Please transcribe this text

[Assistant] Nice. Alright, well, what about in your countries, do you produce any wine, or maybe any other type of drink?


[User] Please transcribe this text

[Assistant] Right? Many countries have their own types of drinks, so we want to know about it. Tell us.


[User] Please transcribe this text

[Assistant] You look excited and you should be, because on a day like today, when we could give away an immunity pin, imagine


[User] Please transcribe this text

[Assistant] How that would feel so close to the top 10. That's a game changer. So, second one today.


[User] Please transcribe this text

[Assistant] First up, come on Ben. Have a good look. Pick the easy ones, do yourself a favour.


[User] Please transcribe this text

[Assistant] Boysenberry. Good first go and you're right. Well done.


[User] Please transcribe this text

[Assistant] One round down, you're all still in it. Ben, back up again.


[User] Please transcribe this text

[Assistant] Wow, less and less to choose from and believe us, they are gonna get harder. Ben, up you come.


[User] Please transcribe this text

[Assistant] No second pen for you today, but good try. And that flavour of course stays in play. Down to Ben and Kristen. To the end.


[User] Please transcribe this text

[Assistant] Ben, you do know it. You know it. You know what it is. Have another go.


[User] Please transcribe this text

[Assistant] Lavender. Lavender. There you go. Absolutely. Go and join the others.


[User] Please transcribe this text

[Assistant] And the one that undid you, Reese, number 11, is... Lychee. Oh Lychee!


[User] Please transcribe this text

[Assistant] Right, some rules. Christian as the amateur, you'll have 75 minutes.


[User] Please transcribe this text

[Assistant] And Alice as the professional, little disadvantage, you get 60 minutes.


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[Assistant] Kristen, you'll also have the choice of what ingredient to hero in your dish. Alice?


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[Assistant] You'll have to hero whatever Kristen chooses. But here's the kicker.


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[Assistant] You won't know what it is until your 60 minutes starts.


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[Assistant] As usual, we'll be tasting your dishes in a blind tasting, so we'll have absolutely no idea whose dish is whose.


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[Assistant] We'll score both of your dishes out of ten and whoever scores higher wins the challenge. Alice.


[User] Please transcribe this text

[Assistant] Five immunity pens this year so far. Incredible. It'll be interesting to see how Peristan goes today.


[User] Please transcribe this text

[Assistant] It's collapsing now. It's good. Interesting idea, not as pretty as you'd hope, right?


[User] Please transcribe this text

[Assistant] Wow, interesting tasting. Shannon, we are very keen to find out what happened in the kitchen today.


[User] Please transcribe this text

[Assistant] So, Kristen, you cook the white chocolate apple and caramel.


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[Assistant] Alice, I scored your dish 6 out of 10.


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[Assistant] So, Kristen, you've scored 12 so far out of a possible 30.


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[Assistant] Which means you need seven or more from me to win that pin.


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[Assistant] And so, we have a draw. So I'm sorry, Kristen. No pins.


[User] Please transcribe this text

[Assistant] I make ice cream all the time at home. I have my own little churner so nearly every meal at my house is ice cream. Cool. I'm gonna go 20.


[User] Please transcribe this text

[Assistant] It's really important that I get this right, like I want another pin so bad. I'm black sesame. Well done, Breeze. Thank you. I'm mistaken as well.


[User] Please transcribe this text

[Assistant] Chloe didn't get this one right, but I'm pretty sure I can, so I'm gonna give it a go. True, right?


[User] Please transcribe this text

[Assistant] It's starting to get really hard because there's not many flavors left. Can I have number 11?


[User] Please transcribe this text

[Assistant] Alice is really pressed for time. She's put her Cramu in the blast chiller without cooling it down first.


[User] Please transcribe this text

[Assistant] She's really taken a gamble as to whether or not it was set in time.


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[Assistant] Come on, Kristen. Let's go, mate. Come on. Kristen has so many elements to audition. All of them are so crucial. Hurry, hurry, hurry. Gotta get these apples on.


[User] Please transcribe this text

[Assistant] It's just one of them fail, she won't get an immunity pin.


[User] Please transcribe this text

[Assistant] But she's peeled her shallots and she's removed the skin. Whereas Sarah and Hodo didn't seem to do that.


[User] Please transcribe this text

[Assistant] So I'm a little worried. I don't think she's reading the recipe properly and that could really set her back.


[User] Please transcribe this text

[Assistant] Why does it take so long for ideas to develop? I mentioned insurance. It goes back to ancient Rome.


[User] Please transcribe this text

[Assistant] Why is it that we didn't have any real insurance? I mean, in the sense of an insurance company with actuarial tables and the like, until the 1600s. And why did it, fire insurance on homes become important?


[User] Please transcribe this text

[Assistant] They didn't even become, most people didn't own fire insurance until after the reformations in the Great Depression.


[User] Please transcribe this text

[Assistant] So the funny thing about invention, to me, is that ideas that seem simple and natural somehow don't get established. I'll give you some examples. These are from my book, New Financial Order.


[User] Please transcribe this text

[Assistant] Uh, wheeled toys, okay. Well, archaeologists in Mexico find that there were children's toys that had wheels on them. Like, you know, little toy cars and you could roll them along the floor. Alright? So they knew about wheels.


[User] Please transcribe this text

[Assistant] But you know what? Nowhere in the Americas did they ever find a wheeled wagon.


[User] Please transcribe this text

[Assistant] Now this brings up another example of wheeled suitcases. And, uh, so I wrote this book in 2003, 13 years ago, and you believe you have a suitcase with wheels on it, right?


[User] Please transcribe this text

[Assistant] Okay, does anyone not have wheels on their suitcase?


[User] Please transcribe this text

[Assistant] That's not long ago. And in fact, I was doing research for my book and I had an undergraduate research assistant. And I was intrigued by these wheeled suitcases. So I asked my student, go find the inventor. Is he still alive?


[User] Please transcribe this text

[Assistant] Uh, so he, he tracked him down. It was Bernard Sadow in 1972 and called him up on the phone. He f-


[User] Please transcribe this text

[Assistant] Again, inventors don't tend to be famous. You didn't know this name, right? It's changed your life. You don't know what it's like carrying a heavy suitcase when there are no wheels on it.


[User] Please transcribe this text

[Assistant] So, my student asked him, uh, what was it like inventing the wheeled suitcase?


[User] Please transcribe this text

[Assistant] And he said, you know, I had a lot of resistance. I showed my wheeled suitcases. I went to department stores. Remember department stores? They used to have those instead of online shopping. And I told them, this is a great idea. And they said, no, it isn't. Nobody's going to buy that.


[User] Please transcribe this text

[Assistant] It looks ridiculous, wheels on suitcases. They said, look, if you want help with your luggage, every train station, every hotel has porters, uh, who will be ready to help you. You don't need these things.


[User] Please transcribe this text

[Assistant] Uh, that's what they told him, but he did get some of them to sell. The problem with his wheeled suitcase, however, he didn't, he didn't get it right either. He had a suitcase, a big suitcase like this, and there were four little, little tiny wheels on the bottom, and there was a strap.


[User] Please transcribe this text

[Assistant] Right? So you would pull on the strap, like a leather strap, and it would trail behind you. The problem, have you ever seen, you might still have one in your parents' attic. Okay.


[User] Please transcribe this text

[Assistant] They flop over, that's the problem. You start pulling and it falls over sideways. But you can do it. You can figure out eventually how to pull it. Uh, it wasn't until Robert Plath in 1991 invented something he called the Rollerboard.


[User] Please transcribe this text

[Assistant] Which you now have, right? And, uh, actually it invent, it improved again. But in 1970, 1991, he had a suitcase with just two wheels on the bottom and a rigid handle, not this leather strap.


[User] Please transcribe this text

[Assistant] And the handle collapsed into the suitcase and you could pull it out and then it would tilt and it would go behind, but it'd be very stable.


[User] Please transcribe this text

[Assistant] Uh, that was 1991. And that just completely took over. He called it a roller board because he was an airline pilot. And he thought he made it narrow enough so that you could roll the suitcase down the aisle of the airplane. And it wouldn't bump into anyone. It was under control. You know what the latest thing is?


[User] Please transcribe this text

[Assistant] Uh, it's like a rollerboard. I'm going on too long about this. Uh, the latest thing is now they have four wheels again and you can either do it like a rollerboard or you can stand it up. Uh, and people like that. So that's...


[User] Please transcribe this text

[Assistant] But it took, every one of these inventions took 10 years and they seemed, you'd think Robert, uh, Bernard Sadow would have figured the whole thing out in 91, but that's not the way it worked. Oh, and movie subtitles were invented in 1920.


[User] Please transcribe this text

[Assistant] Uh, but never really used in silent movies. I think this is amazing. They had this whole silent movie era. They'd already invented subtitles and they didn't put them on movies. They had these intertitles. You remember silent movies? They would stop the whole movie and they'd show you this intertitle.


[User] Please transcribe this text

[Assistant] But it's so much better. Anyway, I'm really used to it now. You can watch a movie with sub- It doesn't matter what language it's in anymore. So obvious. Oh, and desks over exercise bikes. I have this in my basement.


[User] Please transcribe this text

[Assistant] I put a desk over my exercise bike and I'm preparing my lecture. Uh, Mayo Clinic is selling them now, but it's a slow thing. Eventually you ought to get one so that you can exercise and do scholarly work at the same time. I think that we're moving ahead. It, it's, it, it, it, so.


[User] Please transcribe this text

[Assistant] Another way of putting it is financial theory and practice are good


[User] Please transcribe this text

[Assistant] Uh, areas for young people to go into because I think it is trans- has been transforming and will continue to be transforming. And I think that the nature of our financial markets in 10, 20, 30, 50 years, which matters for young people today, will be amazingly different and better.


[User] Please transcribe this text

[Assistant] See, there are people who proposed, like Karl Marx for example, uh, or Robert Owen, who is the guy who coined the term socialism. They had ideals which they sold on the public as simple and obvious.


[User] Please transcribe this text

[Assistant] Now they don't really fit into the modern world. We're just seeing new opportunities. So we might be excessively fearful or, or, uh, unwilling to change. We might be too focused on our own personal lives and, uh, we have to invent something different.


[User] Please transcribe this text

[Assistant] It won't be a perfect world. Just like, it's never been a perfect world. But it's exciting and it's getting better.


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[Assistant] Tomorrow you will be fighting for your place in this competition.


[User] Please transcribe this text

[Assistant] If you make it into the top 10,


[User] Please transcribe this text

[Assistant] You will be in for one of the biggest surprises in MasterChef history ever.


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[Assistant] Look very closely, it has ingredients. Banana, coconut, peppermint, lemon, almond, and cinnamon. All cracking dessert flavours.


[User] Please transcribe this text

[Assistant] Each of you will have a turn to spin that wheel, whichever ingredient you land on, you must hero in a sweet dish.


[User] Please transcribe this text

[Assistant] It doesn't have to be chocolate, guys. It can be pastry. Something baked, frozen. You can do whatever you like. Just make it amazing. You got it?


[User] Please transcribe this text

[Assistant] Alright guys, let's get spinning.


[User] Please transcribe this text

[Assistant] They're all fighting for their place in the top 10 and unfortunately one person is going to go home. So let's get the ball rolling. Let's get the first dish in.


[User] Please transcribe this text

[Assistant] What a great way to end sweet week, uh, Kirsten Tibbles in the house. Uh, it's so nice to have you here Kirsten.


[User] Please transcribe this text

[Assistant] But, there's some serious consequences today. Five of you.


[User] Please transcribe this text

[Assistant] But uh, we love so much that you love to make things from scratch. I mean, you walked through these kitchen doors and you were the first one ever.


[User] Please transcribe this text

[Assistant] In MasterChef history to make amazing filo from scratch.


[User] Please transcribe this text

[Assistant] I love that pastry. The crunch is beautiful. That filling is delicious.


[User] Please transcribe this text

[Assistant] Stuff we've never seen before on MasterChef and that is the true essence of what this competition is all about.


[User] Please transcribe this text

[Assistant] If you make it into the top 10, you will be in for one of the biggest surprises in MasterChef history ever.


[User] Please transcribe this text

[Assistant] And next week, the time will come. Top 10, you may lift your lids now.


[User] Please transcribe this text

[Assistant] I think I knew yesterday in my heart of hearts that it wasn't a top 10 dish, but I was doubting myself. I'm going to do what I do in every elimination, fight for my place in this competition.


[User] Please transcribe this text

[Assistant] I have made the marinade. Now I've got to debone the chicken. I have to get this absolutely perfect.


[User] Please transcribe this text

[Assistant] I've had trouble with chicken before in my crash test.


[User] Please transcribe this text

[Assistant] Good job, Chloe. It's important to take that skin off because the problem with cooking fat over coals is that it could ignite. So you've gotta be careful because it will put too much smoke into the dish.


[User] Please transcribe this text

[Assistant] I love roti. I love working with roti dough.


[User] Please transcribe this text

[Assistant] You need a bit more flour in your dough? What do you think? Uhm, it should be okay. I've got to be careful with making this dough and rolling it out.


[User] Please transcribe this text

[Assistant] Once I'm happy with the consistency of the dough, I pop it onto my bench to rest.


[User] Please transcribe this text

[Assistant] I've never cooked on a hibachi grill, so this'll be interesting. But if I can follow the instructions, then I should be okay.


[User] Please transcribe this text

[Assistant] You've got that nice aroma of the tandoori chicken and the smokiness from it.


[User] Please transcribe this text

[Assistant] I've just got my chicken resting, my sauce base still going. I'm now moving on to the chutney.


[User] Please transcribe this text

[Assistant] You've gotta be careful with how much liquid you add to it because you don't want it to be too thin. I've gotta absolutely nail it.


[User] Please transcribe this text

[Assistant] Good. I love it. It's actually just really exciting to cook this dish. And move on to the cold butter.


[User] Please transcribe this text

[Assistant] Sriracha's roti was as thin as a handkerchief. Super, super thin.


[User] Please transcribe this text

[Assistant] I'm now onto the roti. I'm just gonna portion out some piece of dough, roll them out, and my wok's hot so I'm gonna put it over there and cook them.


[User] Please transcribe this text

[Assistant] I get the dough out and I'm trying to roll it out into a perfect round. Let's talk to the bench.


[User] Please transcribe this text

[Assistant] I put it onto the wok and it's thin, it's bubbly. Yay! I'm just ecstatic.


[User] Please transcribe this text

[Assistant] I've finished all of my elements. I just need to plate. I'm so, so happy with this dish. I'm just hoping it's as close to Sriracha's as possible.


[User] Please transcribe this text

[Assistant] I'm pretty happy with my efforts, and yeaah, it was a beautiful dish to replicate, so I thank you.


[User] Please transcribe this text

[Assistant] I couldn't have hoped for anything better. Definitely my food. I love comfort food. I love Indian cuisine. So it was definitely right up my alley and I hope I've done it justice.


[User] Please transcribe this text

[Assistant] I'm looking for banana essence, just making sure if there is one I can grab it.


[User] Please transcribe this text

[Assistant] In days, sometimes hours, bread goes moldy, apple slices turn brown, and bacteria multiply in mayonnaise.


[User] Please transcribe this text

[Assistant] But you can find all of these foods out on the shelf at the grocery store, hopefully unspoiled, thanks to preservatives. But what exactly are preservatives? How do they help keep food edible, and are they safe?


[User] Please transcribe this text

[Assistant] There are two major factors that cause food to go bad, microbes and oxidation.


[User] Please transcribe this text

[Assistant] Microbes like bacteria and fungi invade food and feed off its nutrients. Some of these can cause diseases like listeria and botulism.


[User] Please transcribe this text

[Assistant] Meanwhile, oxidation is a chemical change in the food's molecules caused by enzymes or free radicals, which turn fats rancid and brown produce, like apples and potatoes. Preservatives can prevent both types of deterioration.


[User] Please transcribe this text

[Assistant] So we found ways to create an inhospitable environment for microbes. For example, making the food more acidic unravels enzymes that microbes need to survive.


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[Assistant] The acid turns perishable vegetables and milk into longer lasting foods like sauerkraut in Europe, kimchi in Korea, and yogurt in the Middle East.


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[Assistant] These cultured foods also populate your digestive tract with beneficial microbes.


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[Assistant] Many synthetic preservatives are also acids. Benzoic acid in salad dressing, sorbic acid in cheese, and propionic acid in baked goods. Are they safe? Some studies suggest that benzoates related to benzoic acid contribute to hyperactive behavior. But the results aren't conclusive.


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[Assistant] Another antimicrobial strategy is to add a lot of sugar, like in jam, or salt, like in salted meats.


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[Assistant] Sugar and salt hold on to water that microbes need to grow, and actually suck moisture out of any cells that may be hanging around, thus destroying them. Of course, too much sugar and salt can increase your risk of heart disease, diabetes, and high blood pressure, so these preservatives are best in moderation.


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[Assistant] Antimicrobial nitrates and nitrites, often found in cured meats, ward off the bacteria that cause botulism. But they may cause other health problems. Some studies linking cured meats to cancer have suggested that these preservatives may be the culprit.


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[Assistant] Meanwhile, antioxidant preservatives prevent the chemical changes that can give food an off flavor or color.


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[Assistant] Smoke has been used to preserve food for millennia because some of the aromatic compounds in wood smoke are antioxidants. Combining smoking with salting was an effective way of preserving meat before refrigeration.


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[Assistant] For antioxidant activity without a smoky flavor, there are compounds like BHT and tocopherol, better known as vitamin E.


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[Assistant] Like the compounds in smoke, these sop up free radicals and stave off rancid flavors that can develop in foods like oils, cheese, and cereal.


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[Assistant] Other antioxidants like citric acid and ascorbic acid help cut produce keep its color by thwarting the enzyme that causes browning.


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[Assistant] Some compounds like sulfites can multitask. They're both antimicrobials and antioxidants. Sulfites may cause allergy symptoms in some people, but most antioxidant preservatives are generally recognized as safe.


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[Assistant] So should you be worried about preservatives? Well, they're usually near the end of the ingredients list, because they're used in very small amounts, determined by the FDA to be safe.


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[Assistant] Nevertheless, some consumers and companies are trying to find alternatives. Packaging tricks, like reducing the oxygen around the food, can help, but without some kind of chemical assistance, there are very few foods that can stay shelf-stable for long.


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[Assistant] The case of Earth's missing elements. Compared to meteorites and other nearby objects in our solar system,


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[Assistant] Earth seems to have lower amounts of certain elements, like silicon.


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[Assistant] Way too deep to just drill down to it. But it is possible to explore this part of the Earth. You just have to wait for a strong earthquake. Earthquakes send seismic waves through the planet.


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[Assistant] So measuring those waves can tell us something about Earth's insides, including what the lower mantle is like. Or, more specifically, the boundary between the lower mantle and the upper mantle. At this boundary, an increase in pressure and temperature causes the minerals there to change phase. Their atoms become more densely packed,


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[Assistant] And because of this change, some seismic waves can bounce off this boundary and be detected by seismometers. Now, interpreting these reflections is complex.


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[Assistant] But basically, if the boundary in the mantle is smooth, the waves will bounce off it and strike the seismometer at the same time. But if the boundary is rough, the reflections will be scattered.


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[Assistant] And they'll strike the seismometer at slightly different times. So in a 2019 study, researchers used reflected seismic waves to piece together what the lower mantle boundary looked like. Using data from 13 earthquakes, they mapped the top of the lower mantle and realized that it isn't smooth at all.


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[Assistant] It's full of huge mountains, like 30 to 40 kilometers high. Mount Everest is only 9 kilometers tall. Now, big features like this


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[Assistant] And this can't be explained by temperature differences, because fluctuations that small should even out over time. Instead, scientists believe that these bumps likely mark a chemical change.


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[Assistant] They hypothesize that these mountains could be ancient slabs of oceanic crust from the surface that have subducted and sunk down. And instead of fully melting and mixing back into the mantle, they're just


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[Assistant] If this is true, these slabs would block the circulation between the parts of the mantle, and possibly form a treasure trove of Earth's hidden elements.


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[Assistant] Locked away since our planet's early days. And even if the missing elements turn out to be somewhere else,


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[Assistant] This is a reminder that the Earth is never as neat and tidy as it seems. And that's really a theme with everything out there. Like, the mantle also has some gigantic blobs in it, further disproving the idea that Earth is made of neat, concentric circles. If you want to learn more about what those blobs are and what they're doing, you can watch our episode about it right after this.


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[Assistant] Salty taste, that's gonna be beautiful, so hopefully the judges like it as much as we do.


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[Assistant] My toasted rice ice cream is ready, and my fish sauce caramel is tasting great. I'm a bit stressed, but I think it's gonna be okay.


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[Assistant] To plate this dish, we're going to have a small drizzle of the fish sauce caramel on the bottom, a drizzle of half black rice, two cornells of toasted rice ice cream topped with some black rice dust, and lastly with some brick pastry on each side.


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[Assistant] That's massive, I think like all of us here have given up so much, our jobs, our family. It just gives us the confidence that we're going in the right direction.


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[Assistant] It's a bit stressful having to use all the ingredients. I'm trying to concentrate, but the thought of that check that we got earlier is still in the back of my mind. I'm pretty stoked about that. I just need to try and figure it out first.


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[Assistant] I'm gonna try and hero the callets today. I think they're quite interesting. I'm trying to do like a play on like kale and grain salad. I have some fascia today.


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[Assistant] So today I really want to prove to them that that choice they made to bring me back in was the right one.


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[Assistant] We're gonna do like a play on a bouillabaisse with um, poached lobster, confit fennel, a bouillabaisse sauce.


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[Assistant] It's all about the flavour for the bouillabaisse sauce and I need to get it on as soon as I can so the flavours develop whilst it's cooking. I want to show the judges that I can make a dish that's fit for a king and that if I make perfectly will knock their socks off.


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[Assistant] The boobest sauce is crucial to making sure this dish is perfect. It has to have hints of like seafood. It's gotta be tomatoey and it's gotta be kind of levelled out with the spice. I kind of feel like I need to prove to the judges why I'm here.


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[Assistant] And I'm in top 10 now, so if I get through to that immunity challenge, I'm kind of proving that to them.


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[Assistant] This sauce is crucial to making sure I get through to the immunity challenge. I mean, the dish is very simple, there's three elements. There's fennel, lobster, and a bouillabaisse sauce, so it has to be perfect.


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[Assistant] I'm looking for a bright color in the sauce. Like kind of like a bright orange.


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[Assistant] Butter poached lobster, confit fennel, and a bouillabaisse sauce.


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[Assistant] Let's now take a look at the three different ways of declaring variables in JavaScript.


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[Assistant] So up until this point, we have always used the let keyword to declare variables. However, there are also const and var.


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[Assistant] Now, let and const were introduced in ES6, and so they are modern JavaScript, while the var keyword is the old way of declaring variables. So let's learn how they are different and which one to use in which situations.


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[Assistant] And let's again start by getting rid of this code.


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[Assistant] Actually, all I will do is move this to the end.


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[Assistant] And in the future I will just do this before recording the next video.


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[Assistant] Anyway, we used the let keyword to declare variables that can change later. So basically during the execution of our program. And that's exactly what we did here. So we used let to declare JavaScript is fun, and then we changed that later from true to yes. Right? For example,


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[Assistant] Another example I would say is, let's set the age to 30 at one point of the program and then in another point of the program we can change it to something else. For example, when the person turns 31.


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[Assistant] And then the age, of course, changes from 30 to 31. And so it's perfectly okay to declare a variable with let at one point in the program and then later assign a new value to it.


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[Assistant] In technical terms, we call this reassigning a value to a variable, or also we say that we mutate the age variable in this case.


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[Assistant] So it was 30 and now it's 31. And so we mutated the variable. Okay. So that's a term that you will hear all the time in the JavaScript world.


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[Assistant] So when we need to mutate a variable, that's the perfect use case for using let. And that also counts for the case that we want to declare empty variables. So for example, as we did here,


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[Assistant] Where we declared an empty year and then later reassigned that variable to 1991.


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[Assistant] And sometimes we actually do this in practice. For example, when we want to declare all the variables at the top of a file, but only assign actual values to them later in the program, for example, based on some condition.


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[Assistant] Now, on the other hand, we use the const keyword to declare variables that are not supposed to change at any point in the future. So the value in a const variable cannot be changed.


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[Assistant] For example, let's say the birth year.


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[Assistant] So, assignment to constant variable. And so that's exactly what the const keyword does. It creates a variable that we cannot reassign. Or in technical terms, an immutable variable.


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[Assistant] So a variable that cannot be mutated. Okay? And the birth year is a perfect example for that. Because in fact, the birth year of a person can never change. While the age, of course, can change. And so that's why we used let for the age and const for the birth year. Okay? That makes sense?


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[Assistant] Now, the fact that variables created with const are immutable also means that we cannot declare empty const variables. For example, this is not legal.


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[Assistant] So let's comment out this one here again with command or control slash so that it doesn't get in our way here.


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[Assistant] And then reload. And then we get an error. Missing initializer in const declaration. And so this error message means that when using const, we need basically an initial value. Alright? So just like here.


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[Assistant] Now with these two different ways of declaring variables, you will probably ask, should I use let or should I use const to declare a new variable?


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[Assistant] Well, as a best practice for writing clean code, I always recommend to use const by default and let only when you are really sure that the variable needs to change at some point in the future.


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[Assistant] For example, when you have a variable that's really never supposed to change, like this birth year, you should always use const.


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[Assistant] Also, if you are sure that the age variable is never changing inside your program, you should declare it using const as well.


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[Assistant] The reason for this is that it's a good practice to have as little variable mutations or variable changes as possible. Because changing variables introduces a potential to create bugs. So basically errors in your code.


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[Assistant] So again, by default, always just use const. And let when you're sure that the value of the variable needs to change at some point in your code. And so from now on, I will probably use the const way of declaring variables as much as possible.


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[Assistant] Now, there's also a third way in JavaScript of declaring variables, which is the var keyword. But this one should actually be completely avoided. Okay?


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[Assistant] However, we should still know how it works for legacy reasons. Because you will see this maybe in older code bases or some older tutorials that you find online. So let's take a look at how it works.


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[Assistant] So, var is basically the old way of defining variables prior to ES6. And at first sight, it works actually pretty much the same as let.


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[Assistant] Let's take this one out and let's just reload.


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[Assistant] And we didn't get any errors, which means that it's basically allowed to mutate this job variable when we use var, right?


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[Assistant] Now, although it looks like Var and Let are very similar, below the surface they're actually pretty different.


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[Assistant] And actually there are also many differences between let const and var. So between all three of them. And you will learn all about these differences later in section seven, because this is actually really important stuff.


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[Assistant] And I know that I keep saying that you will learn some topics later in the course, but the truth is that learning is really not linear. It cannot happen in a linear way.


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[Assistant] So you sometimes need more advanced things right now, even without understanding them. But that's no problem, because you will understand them eventually.


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[Assistant] So right now it would really not be useful for you to know that let is block scoped and that var is function scoped, right? Because you don't even know what a block or what a function really is. And so we will learn about these differences in section seven.


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[Assistant] For now, what matters is that you should basically never use var. Okay?


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[Assistant] Now just to finish, some people will probably point out that we actually don't even have to declare variables at all. Because it's actually not mandatory. We can just write something like this. Last name equals Schmetman in my case.


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[Assistant] And then we can just use this variable name, in this case by logging it to the console, and JavaScript will happily execute this script even without us declaring the variable. Right? We didn't use let nor const nor var in this case, but it still worked.


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[Assistant] However, this is actually a pretty terrible idea, because this doesn't create the variable in the current so-called scope. Instead, JavaScript will create a property on the global object.


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[Assistant] And once again, you'll understand a little bit later what all of this means. But what matters is that you should always properly declare variables. Okay? Never just write a variable like this without really declaring it.


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[Assistant] Great. You're doing great progress here. Even though our code doesn't really do anything yet and we're not really writing any real applications yet, right?


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[Assistant] But we still need to get some fundamentals down before we can do that. And so that's really important and that's why I'm stressing all the little details about everything here. And I hope you, you see how important that is for your progress.


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[Assistant] And don't worry, we will get to the cool stuff even a bit later in this first section.


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[Assistant] But for now in the next video, let's talk about operators in JavaScript.


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[Assistant] Well, uh, prospect theory is written by two psychologists and not economists, uh, Daniel Kahneman and Amos Tversky over 30 years ago.


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[Assistant] Overturning, yeaah, a, uh, a key assumption of much economics that represents people as rational and calculating in a sensible way. So what Koudelman and Tversky said is that people


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[Assistant] Maybe that's a little bit rational, but it looks a little screwy what people do actually. And what they did is a number of experiments that show


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[Assistant] About decisions under uncertainty that show funny behavior of individuals. Uh, so uhm,


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[Assistant] How to present the, the thing that it takes off from is the


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[Assistant] Economists idea that people...


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[Assistant] Our maximizers, you know, we're all calculating, we're all out there figuring out, now to some extent we are, but what is it that we maximize? So economists say, utility.


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[Assistant] And then they also have to recognize that people, utility is happiness or something like that.


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[Assistant] But they also recognize that you don't know the outcome before you make your decision. So it's random. So we have to say expected utility. This is traditional economists. I know what I want and I'm very consistent in pursuing that under uncertainty. But Kahneman and Tversky said, well, you know, people don't always do that.


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[Assistant] Let's talk, okay, let's talk about flipping a coin. I'm going to propose to you, let's toss a coin, if it comes up heads, I will pay you $200.


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[Assistant] If it comes up tails, you pay me $100.


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[Assistant] Wanna do it? Yeah, I'm a little hesitant. But it's a positive expected value because it's equally likely the two outcomes and one of them might pay you $200.


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[Assistant] But you only pay me 100 if it goes the other way.


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[Assistant] So, you have an expected gain of $50. So, uh,


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[Assistant] Yeah, you said you were a little hesitant. Since I'm a grad student. You're not going to say no because you know what the right answer, the rational answer is. Right. The rational answer from expected utility theory is of course I'll take it because I'm


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[Assistant] It's, it has positive expected value. I will take lots of those bets and they'll all average out to a gain. Uh, and so, uh, you should take it.


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[Assistant] Unless there's something very unusual about your utility. So what Kahneman and Tversky said is that people have a value function. So I'll draw a curve here. Won't be a curve. This is uhm,


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[Assistant] Uh, this is, uh, gains on this axis. And this is, uh, they call it value, but it's, uh, happiness or utility. Uh, and it's, the, the curve is, is kinked like this.


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[Assistant] Alright, this is where we are now. Right. The reference point. Uh, this is, uh,


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[Assistant] This is minus 100. Right? So you're looking at your


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[Assistant] But losing 100 gives me a lot of unhappiness. So I, uh, I won't, you won't do it. Uh, this, this kink here represents


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[Assistant] This is where we are now. In prospect theory, there's always a kink where you are now. You could make $10,000 more.


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[Assistant] In your work, let's say, and it push you way over here. The kink moves with you. It's always there. So at any point of time, you're always worrying about losses.


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[Assistant] Relative to where you are now. Yes, relative to where you are now. But this is irrational. Because you should, anytime anyone offers this bet to you, you should always take it.


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[Assistant] And, you know, if you do it many times, you'll come out ahead on average.


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[Assistant] Uh, but people don't. That represents an irrational behavior that Kahneman and Tversky


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[Assistant] Uh, called loss aversion. We, we worry so much about losing money. We don't have the idea that on average I'll be fine. I just don't, but you don't feel that way. Anytime that you make a loss,


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[Assistant] You kick yourself and you feel bad, so you don't want to, you don't want to take that chance.


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[Assistant] And that's irrational behavior. And it's demonstrated that people behave this way.


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[Assistant] You're always worried about little losses today.


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[Assistant] This week's mystery box is a little bit different. In each of those mini mystery boxes is a surprise ingredient. They are all different.


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[Assistant] You're feeling good about your mini mystery box? Do you want to maybe do a little swap? You can if you want. You're happy.


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[Assistant] Alright. Now guys, you must use your ingredient in your Mini Mystery Box in the dish that you cook today. And as you probably guessed,


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[Assistant] We don't just want one plate of food, we want three identical plates of food, yeah?


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[Assistant] One for each of us. And be consistently cooked. Guys, you ready to find out what's inside your mini teeny mystery boxes?


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[Assistant] Excellent, Jess? I think it's porcini. Dried porcini, which are delicious. Ben, what did you get, man? Peas. Happy with that? Yep. Great. Samira? Miso paste. Reese?


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[Assistant] They have flavors that, you know, you know and love. Creme fraiche.


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[Assistant] Raw peas are delicious sitting on the couch popping them, but you could be doing more with them on a plate. Uhm, and then you've just lost all essence of those delicious prawns with that milky stuff. Okay.


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[Assistant] Tasty dish. Fish is cooked perfectly. Love that flavour of that paste. And that's some of the best fish crackle we've had in a long time. Absolutely. Cheers. Well done mate.


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[Assistant] That little lovely fragrant vanilla flavour in the background. Those plums are cooked beautifully. And that rosemary chard adds this lovely texture but flavour as well. It's a wonderful dessert.


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[Assistant] Fantastic. Do you cook with porcini often?


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[Assistant] Time for this week's invention test. You ready?


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[Assistant] Today's invention test is about using three ingredients every home cook and every chef use every day. Everyone has them in their pantry.


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[Assistant] Every one of you has them on your bench every single time you cook. That's right. Oil, salt and pepper.


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[Assistant] With either oil, salt or pepper used in a significant way.


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[Assistant] You can salt bake. You can confit. You can use them as a flavouring. There's lots of opportunities here.


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[Assistant] The garden is in play and you know it's full of awesome stuff. We'll be tasting every single dish. Whoever cooks the least impressive dish.


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[Assistant] We'll join Ben in this week's elimination. Have you got it? Yes, George.


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[Assistant] Some cracking, cracking cooking. And in that invention test, you had to focus in on the simple things, oil, salt or pepper. Five of you did an awesome job. A really, a great job.


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[Assistant] Unfortunately, two of you didn't quite hit the mark.


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[Assistant] Straight up to the both of you, your dishes weren't disasters, but we just get to this point in the competition where it's all about the little things and Khan, you focused in on salt, you did a great job on the lamb, but just everything else was disjointed.


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[Assistant] Kristen, again, you know, great idea using olive oil, making olive oil ice cream, but your dish was just too creamy.


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[Assistant] You're gonna have some time now to think about things.


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[Assistant] There'll be only one of you standing at the end of this week getting that huge, massive, amazing prize.


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[Assistant] Right, to the rest of you, great start to the week, but it's just going to get harder and harder. We're ramping it up because you guys are amazing. Yeah. You set the bar. We just keep pushing it up a little bit more every single day. See you guys.


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[Assistant] They're going to reveal these pantries one by one. It's choose. Dairy. Or lose. What do you want more? Ingredients or do you want time? The longer they wait. Time is ticking.


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[Assistant] Today is all about making the right decision under pressure. Underneath these four cloths are four different pantries.


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[Assistant] We are going to reveal these pantries one by one every 15 minutes. If you love the first one, you'll have 75 minutes to cook with that pantry and those staples.


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[Assistant] Think you need more ingredients? You can wait.


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[Assistant] 15 minutes for the second pantry. You get to use ingredients from both pantries, but you'll only have 60 minutes on the clock. Wait all the way to the end, you'll have all four pantries, but only 30 minutes to cook with.


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[Assistant] Really what you're gonna need to do is decide what you want more. Do you want ingredients or do you want time?


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[Assistant] Think of all those 30 minute dishes you could do. 45 minute dishes you could do. And if you're after freshness then...


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[Assistant] This is what you could have had if you'd waited for the 30 minutes. Fourth pantry was...


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[Assistant] The lychee flavour's good. How's the sorbet gonna go with the hot custard? Just gonna leave that with you, that one.


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[Assistant] What's your central element? Beetroot. Have you got a roasted beetroot in the middle?


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[Assistant] Anchovies bring out the absolute worst in blue cheese.


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[Assistant] You lose the creaminess and you, it gets very, kind of, unpleasantly funky. Just hope you haven't used too much blue cheese.


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[Assistant] Anchovies bring out the absolute worst in blue cheese. Just hope you haven't used too much blue cheese.


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[Assistant] That's a nice crisp of parmesan. And you've obviously pressed out the edges of those ravioli to get them nice and thin, which is good.


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[Assistant] If you make it through this week, that might be something you want to think about addressing. We've designed these challenges to find the chinks in your armour. So be careful.


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[Assistant] You've got flavour, you've got texture, you've got great colour on the caramel, great saltiness in that coconut biscuit, beautiful colour on the pineapple, the custard kind of adds a creamy element which is great against the ice. Necessity is the mother of invention, and this is a very inventive dish. You've MacGyvered your way out of a tight corner here, and that's impressive.


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[Assistant] You know, it's your big concert and the band starts up before the star walks out and you go, oh that looks really good, that's exciting, I'm really excited.


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[Assistant] And then Robbie Williams never walks on stage, Taylor Swift never appears. It's a lot of accompaniment and no central element. And when you cook in this kitchen, no matter how hard, and that was a hard challenge, think of what the central element is and then build around it.


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[Assistant] Slice the raw, slice the pickled, and slice the roasted beetroot, and then decorate it with those elements. You could have got away with that. You're in trouble.


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[Assistant] Slice of raw, slice of pickled and slice of roasted beetroot and then decorate it with those elements. You could have got away with it. You're in trouble.


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[Assistant] Language is an essential part of our lives that we often take for granted. With it we can communicate our thoughts and feelings, lose ourselves in novels, send text messages, and greet friends.


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[Assistant] It's hard to imagine being unable to turn thoughts into words.


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[Assistant] But if the delicate web of language networks in your brain became disrupted by stroke, illness, or trauma, you could find yourself truly at a loss for words.


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[Assistant] People who have aphasia remain as intelligent as ever. They know what they want to say, but can't always get their words to come out correctly.


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[Assistant] They may unintentionally use substitutions called paraphasias, switching related words like saying dog for cat.


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[Assistant] or words that sound similar, such as house for horse. Sometimes their words may even be unrecognizable.


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[Assistant] There are several types of aphasia grouped into two categories, fluent or receptive aphasia and non-fluent or expressive aphasia.


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[Assistant] People with fluent aphasia may have normal vocal inflection, but use words that lack meaning.


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[Assistant] They have difficulty comprehending the speech of others and are frequently unable to recognize their own speech errors.


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[Assistant] People with non-fluent aphasia, on the other hand, may have good comprehension but will experience long hesitations between words and make grammatical errors.


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[Assistant] We all have that tip-of-the-tongue feeling from time to time when we can't think of a word.


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[Assistant] But having aphasia can make it hard to name simple everyday objects. Even reading and writing can be difficult and frustrating. So how does this language loss happen?


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[Assistant] We know this because in 1861, the physician Paul Broca studied a patient who lost the ability to use all but a single word, tan.


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[Assistant] During a post-mortem study of that patient's brain, Broca discovered a large lesion in the left hemisphere now known as Broca's area.


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[Assistant] Scientists today believe that Broca's area is responsible in part for naming objects and coordinating the muscles involved in speech.


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[Assistant] Behind Broca's area is Wernicke's area, near the auditory cortex. That's where the brain attaches meaning to speech sounds.


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[Assistant] Damage to Wernicke's area impairs the brain's ability to comprehend language.


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[Assistant] Aphasia is caused by injury to one or both of these specialized language areas.


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[Assistant] Fortunately, there are other areas of the brain which support these language centers and can assist with communication.


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[Assistant] Even brain areas that control movement are connected to language.


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[Assistant] FMRI studies found that when we hear action words like run or dance, parts of the brain responsible for movement light up, as if the body was actually running or dancing.


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[Assistant] Our other hemisphere contributes to language, too, enhancing the rhythm and intonation of our speech.


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[Assistant] These non language areas sometimes assist people with aphasia when communication is difficult.


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[Assistant] Approximately 1 million people in the US alone have it, with an estimated 80,000 new cases per year.


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[Assistant] About one-third of stroke survivors suffer from aphasia, making it more prevalent than Parkinson's disease or multiple sclerosis, yet less widely known.


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[Assistant] There is one rare form of aphasia called primary progressive aphasia, or PPA.


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[Assistant] Which is not caused by stroke or brain injury, but is actually a form of dementia in which language loss is the first symptom.


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[Assistant] The goal in treating PPA is to maintain language function for as long as possible before other symptoms of dementia eventually occur.


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[Assistant] However, when aphasia is acquired from a stroke or brain trauma, language improvement may be achieved through speech therapy.


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[Assistant] Our brains ability to repair itself, known as brain plasticity, permits areas surrounding a brain lesion to take over some functions during the recovery process.


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[Assistant] Scientists have been conducting experiments using new forms of technology, which they believe may encourage brain plasticity in people with aphasia.


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[Assistant] Meanwhile, many people with aphasia remain isolated, afraid that others won't understand them or give them extra time to speak.


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[Assistant] By offering them the time and flexibility to communicate in whatever way they can, you can help open the door to language again, moving beyond the limitations of aphasia.


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[Assistant] This competition has been a marathon so far and any little bit of help to get us through the finish line at the end would be so appreciated.


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[Assistant] I think seeing my sister right now is definitely what I needed. It's just giving me that little extra push to perform really well today and for the rest of the week and for the rest of the competition.


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[Assistant] That is insane. That is the best prize ever. I won it bad. I need to win the mystery box today.


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[Assistant] My sauce is looking delicious. I've put my crushed up bug shells into my wok with more of the paste and I can really smell flavours from the ocean. I can smell all the aromats, the lemongrass, the chilli and the coriander all singing.


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[Assistant] I definitely think I've done enough to make my little sister proud. Uhm, the dish that I made today is based on a dish that mum makes for us all the time. And if Amy tasted it, she would know exactly that.


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[Assistant] The dish that I'm thinking about is gonna be a play on autumn flavour, so I'll be having the pine mushrooms and chestnuts and beetroots and duck.


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[Assistant] Working as a DJ, my life is a lot of late night parties. So I try to keep my life really balanced.


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[Assistant] I like to go hiking and so that kind of led me into foraging, looking for mushrooms, looking for herbs, looking for native ingredients. It's not a sight of me that people get to see very often.


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[Assistant] I wait until two or three days after the rain and I go looking for these pine mushrooms.


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[Assistant] I want to show the judges this personal connection with this dish that I never thought I would have with food and it's just really intense.


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[Assistant] Hey Khan, what are you doing here? Hi, so uhm, the idea behind my dish is basically autumn duck. So I've used, these were the highlights for me, uhm, they're pine mushrooms or saffron tops. I'm obsessed with them, the texture is beautiful. I don't want to cook them too much, I just want them charred so that they keep their like integrity, like they're delicious.


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[Assistant] You know what I love? I love your energy.


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[Assistant] The texture of them, they're just amazing.


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[Assistant] Matt and Shannon came over and they were talking about how much I'm in love with these mushrooms. So I might use a duck breath, but I won't have it as the star element. It will be kind of hidden away, I think under the, uhm, layers. Cause with these mushrooms, they actually grow under pine needles, so they'll be covered. So maybe if I play on that, oh my God, I'm going to do that.


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[Assistant] I'm gonna try and cover them with a couple of layers of like, rubble, because that's how these are formed. Maybe have some of the beetroot sitting on top of it because it's like, it kind of is like leaves, and the duck will be underneath.


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[Assistant] This cook feels different to me than any of my other cooks because I have a real connection with this and it's literally everything that is me here in front of them so I really want them to like it.


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[Assistant] I'm really happy with my mushrooms. I'm loving my duck. The sauce is tasting so good. I'm really proud of the puree. Everything's just really working today. Today's cook felt really amazing. We're all amateur cooks, but one of us has just made a dish.


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[Assistant] Going to this competition and it's all about food so you're trying to make all this food that will impress the judges and I kind of gone the opposite today and it's a dish that I love and that I want to make and I want to serve and it's kind of scary that I'm putting my heart on this plate and the judges are now going to judge that.


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[Assistant] Uhm. What's the dish? 7am, two days after the rain.


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[Assistant] So uhm, pine mushrooms in two ways, some was raw, some was just quickly sauteed with uhm, some butter and thyme. I've got some roasted beetroot and then some crispy elements of like beetroot leaves, leaves that I found of the purple kale outside, yeaah.


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[Assistant] Having my wife here is both nervous. At the same time, I'm also very happy to see her. It's gonna be both encouragement and nerve. She's my best friend, so it feels like, uh...


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[Assistant] I'm making a pasta with duck jus and, uh, pan sear duck. I'm trying a bit of fusion today. I'm gonna try to infuse, uh, Asian flavors into continental, French, Italian kind of cooking. Uhm, hopefully I'm making the right choice.


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[Assistant] From my mystery box, I'm using lemongrass, chili, coriander and duck.


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[Assistant] My wife had picked lemongrass, it's a must to use. The lemongrass is gonna give a nice aromatic flavor to the dish. The lemongrass is definitely going into the jus, so I'm gonna give some acidity and spiciness to the jus.


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[Assistant] Yeah, I'm happy with the lemongrass. And I'm also happy with the chili and coriander that comes along with others. So I'm making a duck, uh, jus with pan seared duck and fettuccine.


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[Assistant] So I'm making a duck, uh, jus with fennel seed duck and fettuccine.


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[Assistant] Gary and George, they are not buying the idea of me infusing Asian flavors into a continental dish. That's a lot of steak. My wife is here. Need to make her proud. I need to revisit my whole idea of the dish.


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[Assistant] Pretty much, I'm using all the Asian ingredients, so I'm going to go with my strength.


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[Assistant] I'm changing this to a duck noodle with duck sauce.


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[Assistant] Change my pasta dish to a noodle dish. I'm making aromatic blend to go on top of my duck and I'm also gonna knead my dough.


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[Assistant] Further to have a noodle kind of stretchiness, I really need to focus to get it done.


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[Assistant] I've changed my dish from a continental dish to an Asian dish, which has flavors that are very close to my heart.


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[Assistant] Yes, cooked perfectly. It looks beautiful. I got a nice golden brown on the skin. I'm very happy with my duck.


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[Assistant] I'm very happy with what I've made. My choice of changing it to an Asian dish, I think it played off well.


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[Assistant] I'm very happy with what I've made. Flavors has come in very well. I just hope that my choice of changing it from a continental dish to an Asian dish was the right decision.


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[Assistant] Uhm, I've made a duck noodle with broth. Little different prescription. Yes. I start with a pasta, a bit more like a French kind of a dish.


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[Assistant] But, uh, as I was cooking, I went back to my strength. Uh, I'm good with Asian food and Indian.


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[Assistant] It's a reduction of, uh, duck and a bit of lemongrass and chilli and a little bit of butter to just bring them all together.


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[Assistant] Judges love my dish. I'm very happy. I'm sure I made my wife very proud.


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[Assistant] The back of your knife and knock. Yep. On the other side. Other side? Yep, there.


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[Assistant] Happy about that one? I'm really happy, but I'm also so petrified right now.


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[Assistant] This is a huge deal to me right now. I'm so close to the end. But Sashi is an incredible cook. He knows how to use herbs and spices so well. He just pounds things full of flavour. So he's a huge competition.


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[Assistant] As soon as time starts, I'm running around the garden and I see all of this beautiful citrus. I can see mandarins, I can see lemons, I can see finger limes. So I have this awesome idea for a citrus dessert.


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[Assistant] I want this so badly, I just want to be in finals week already. What do you got mate? The dish that I'm making today is Australian citrus.


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[Assistant] The first thing I need to do is get started with my sorbet. So I juice some lemons, melt my sugar with the water and also add some lemon verbena leaves into it to infuse. I'm really nervous right now.


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[Assistant] My lemon and verbena sorbet is infused now, so I strain it off, cool it down in an ice bath, and put it into the churner.


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[Assistant] Rosella flowers taste really tart. They've got this floral taste to them. Tiny bit like hibiscus. But I'm really worried.


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[Assistant] I don't know how to get the flavour out of it, I don't know how to get the colour out of the flowers. I try to put the rosella flowers into a juicer and try and get juice out of it.


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[Assistant] So I've got a lemon, the bean, uh, and milk sorbet going. Right. I'm gonna do, um, meringues. Hopefully I can get some colour out of these ringed aloe flowers. And a little bit of the hibiscus tangy. Alright.


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[Assistant] So I decide I'm gonna cook some of the rosella flowers down in sugar and dust some sugar onto other rosella flowers and bake them.


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[Assistant] I was just gonna make meringue shards today, but looking at that creamy texture and the amazing colour of the meringue, I'm gonna keep some of it fresh and pipe it on for my dish as well. Colour looks amazing, Khan.


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[Assistant] There's only 20 minutes left. I need to get started on my twill. And that consists of flour, egg whites, sugar, melted butter, and lemon verbena leaves.


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[Assistant] I, with all the ingredients up to make my tuile, spread it really thin on a silpat mat and pop it in the oven.


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[Assistant] As I'm putting my trill into the oven, I see these beautiful candied rosella flowers and I pull them out of the oven and I taste one. It's delicious. Am I well?


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[Assistant] This was just to try and get the color out, but uhm, it's kind of yummy because it's bitter but you can still taste it.


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[Assistant] I've accidentally made a really delicious element that can go on my dish. You're flying, Tan. You're really flying.


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[Assistant] So, I run back to the garden and grab some lemon and vanilla flowers. Where's it going?


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[Assistant] Did not think I would ever be using you buddy, but here we are.


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[Assistant] What did you cook? Um, rosella and citrus fruit. Components? A lemon verbena milk sorbet with a lemon verbena twill meringue with rosella syrup and some dehydrated candied rosella.


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[Assistant] I can't believe I just won and on a dessert as well. I'm just so happy right now. Really proud of myself.


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[Assistant] I'm up against two of the biggest names in MasterChef history. They've both done so well and I'm just petrified. It's gonna be really hard.


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[Assistant] Uhm, it was gonna have to be Matt and Savory.


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[Assistant] Shannon seems unsure about my dish I just don't like the dim sum gone wrong presentation.


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[Assistant] He thinks that it's going to be too hard to achieve something that's beautiful. I'm starting to stay out of myself. I don't know what to do.


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[Assistant] Today I'll be making stuffed Chinese cabbage with a chicken and mushroom broth. So they'll be like little cabbage dumplings.


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[Assistant] Shannon seems unsure about my dish. I just don't like the dim sum gone wrong presentation.


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[Assistant] He thinks that it's going to be too hard to achieve something that's beautiful. Has to be absolutely perfect to be able to do it that way. I reckon he's right, so I'm going to think of something else.


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[Assistant] I see this beautiful red emperor. I love red emperor. I'm gonna cook the red emperor.


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[Assistant] Thank you. I'm changing my dish. I think it might be a little bit crazy but I've gotta do it. My dish is now Red Emperor with a mushroom and radish crust in a mushroom chicken broth with prawn head chilli oil.


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[Assistant] Some Shaoxing wine, sesame oil, some grated lime with a little bit of extra grated ginger.


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[Assistant] I need to make sure that this rempah is cooked perfectly. It can dry out really easily and it also gets a little bit rubbery if it's overcooked. So I need to make sure that that cooking is on point.


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[Assistant] It is a chocolate and peanut butter mousse with a raspberry and rosemary jelly insert and some dehydrated chocolate.


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[Assistant] There are couple of theories which explain why yawning is contagious. One of them suggests that it is a sign of empathy.


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[Assistant] Empathy is the ability to understand and share others' feelings. For example, when people around us are happy and smiling. They make a positive impact on us. Hence, we also feel good and begin to smile. Moreover, the closer we are to someone such as our parents or friends. The more likely we are to catch their yawn. Dude, that's awesome.


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[Assistant] Another theory suggests that mirror neurons present in our brain. Make us copy or mimic the actions performed by someone else. Hence, when we see people around us yawn, our mirror neurons get activated. Thus making us mimic their yawn. We may have evolved such characteristic to promote social bonding.


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[Assistant] When dogs lick, they apply saliva on their wounds. This saliva has antiviral and antibacterial compounds like an enzyme called lysozyme.


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[Assistant] Lysazime destroys cell walls of certain bacteria and helps kill them, thus preventing infection. The saliva also contains a protein called tissue factor which promotes blood clotting and thus, stops bleeding.


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[Assistant] No. Excess licking is not beneficial. This is because a dog's saliva can also contain harmful pathogens. They could aggravate the wound and make it more painful. Hence, nowadays, dogs are made to wear an Elizabethan collar to prevent them from licking. What is sleep paralysis? No idea.


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[Assistant] It can usually occur when we suddenly wake up during REM sleep. Basically, there are four stages of sleep.


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[Assistant] Researchers suggest that when we enter REM sleep, two chemicals, glycine and GABA switch off the activity of cells in the brain that allow our muscles to move. Oh no, this is so bad.


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[Assistant] No. It is actually beneficial because paralyzed muscles. Prevent us from enacting our dreams in reality and getting hurt.


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[Assistant] But if glycine and GABA are still active, we are temporarily unable to move. Even though we are conscious. This is called sleep paralysis.


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[Assistant] Asthma is a lung disease. A person with asthma has red and swollen bronchial tubes with a lot of mucus.


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[Assistant] As a result, the bronchial tubes get narrower than normal, thus making it hard to breathe. Besides this, the bronchial tubes are highly sensitive to irritants like pollen, tobacco smoke, dust, etc.


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[Assistant] When an asthmatic person inhales an irritant, the tubes become much more swollen and more mucus is produced. This causes further narrowing of the tubes.


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[Assistant] This narrowing makes exhalation harder than inhalation. Hence, carbon dioxide rich air gets trapped in the person's body. And he does not get sufficient supply of fresh oxygen.


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[Assistant] Why does Saturn have rings? Because it has got engaged!


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[Assistant] No. Scientists don't exactly know why Saturn has rings. But they think that it is related to Roche Limit.


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[Assistant] Roche limit is the distance from the planet at which objects in orbit around the planet tend to be ripped apart by the planet's gravitational pull.


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[Assistant] Hence, its side facing the Saturn was pulled more strongly as compared to the side facing away.


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[Assistant] So, this inconsistent gravitational pull may have ripped apart the celestial body into pieces. Finally, these pieces may have started revolving around Saturn, forming its beautiful rings.


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[Assistant] He'll never see Matt, but I think he's got this down pat. I've got to admit that the nerves have started to subside a little bit.


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[Assistant] There's usually a lot of speculation going around with what's happening for an elimination, but today everyone's a bit on the worried side. It's pretty crazy that we get through today, we're in top five.


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[Assistant] The opportunities are endless and to think I could have a career in food, uhm, after this is something I never thought of.


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[Assistant] There's definitely fruit in this tagine. I'm sure that this is a pear.


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[Assistant] I'm gutted. My worst nightmare's come true. I've gotta go into round two.


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[Assistant] I know for sure what this is. It's chocolate


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[Assistant] It'd be bloody un-Australian to get this one wrong. Avocado. Mmm, how do you like it?


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[Assistant] Made it into the top five, oh. Who'd have thunk it? I'm joking. Thanks bro.


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[Assistant] Reese is doing a savoury dish and I'm not sure what his thought process is but he's the king of desserts and doing a savoury for the last place in finals week, I hope it pays off for him. Put up some good food.


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[Assistant] Come on, Rhys. Rhys looks like he's getting a little bit more frantic, making decisions on the fly. He needs to focus at this point.


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[Assistant] Keep going, Jesse. Make the plate look beautiful.


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[Assistant] I'm in trouble. With the three contestants still in the running. Quick! Feeling the pressure.


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[Assistant] But it was Samira who joined the others in Elimination. Anchovies bring out the absolute worst in Blue Cheese. Leaving Chloe and Sashi to battle it out for the superpower.


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[Assistant] I'm gonna die. I'm completely petrified. It's a crash test that will have them shaking in their boots.


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[Assistant] Yeah, that's super impressive. But for those who lose their footing, This is a little bit of a problem. It could be a slippery slope to the bottom.


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[Assistant] Hi and welcome back. Again, my name is Paul Gruber and this is the Pronunciation Workshop's ninth training session. I hope things have been going well. Today we will be addressing the O and the A vowel sounds.


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[Assistant] Also, most foreign speakers do not know how to correctly pronounce the 50 American states. In fact, many times when non-native speakers try to name the states, they are not even close to how they are supposed to sound.


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[Assistant] Therefore, in today's session, I'm going to show you how to correctly pronounce all 50 of the United States. Hopefully this will come in very handy.


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[Assistant] Let's get started. Let's begin with the American O sound.


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[Assistant] Many foreign speakers do not pronounce the American O correctly, and very often the O sounds like an ah.


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[Assistant] So for example, the word open sounds like oppen and there's no such word and people may not understand you. So let me teach you how to properly pronounce the O.


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[Assistant] First thing that I'd like to talk about is what I call the hidden W. I have found this to be the best way to teach foreign speakers how to pronounce the O sound correctly.


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[Assistant] When an American speaker makes an O, we end the vowel with a small W sound. Watch this.


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[Assistant] Ohhhh, whoa, whoa, whoa. Oh, oh, oh. You notice how my lips are all the way forward and the front of my lips are opening and closing like the front of a trumpet.


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[Assistant] Oh, whoa, whoa, oh. And you hear that little W sound in there, like wuh, wuh, wuh. That's what you need to make a good O sound. Oh, whoa, whoa, whoa. There's a little hidden W at the very end.


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[Assistant] Now, another way you can approach this is to bring your lips forward, use a strong W, and say the word, wwweee, like that.


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[Assistant] Now, put an O in front of it and connect the two.


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[Assistant] Oh, wee. Now that you've done that, now just drop the e vowel. Oh. And you've got a perfect oh sound. Oh. So now, when you want to say this word,


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[Assistant] You're not saying oppen with an ah, you're using that hidden w, you're bringing your lips forward and you're saying oooopen, oooopen, like that.


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[Assistant] So let's practice some of these words with the O sound. Repeat after me. Let's start with open, oatmeal, blown, bold, owner, phone, cold,


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[Assistant] Robe. Remember to bring your lips forward on that R. Robe. Very good. Coat.


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[Assistant] Now, let's do some sentences. How did you know that?


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[Assistant] I don't know where the hole is on the coat.


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[Assistant] Does Joe know how to drive on the road?


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[Assistant] I need to blow my nose when I have a cold.


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[Assistant] Has it ever snowed in Rhode Island? Okay, now try this.


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[Assistant] Cold winds will slowly blow snow over most of Ohio.


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[Assistant] This low is no joke. So folks, don't go out without coats. Very good.


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[Assistant] Now I want to tell you about two words that you are probably saying wrong. And these words are woke.


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[Assistant] And won't. Most foreign speakers mispronounce these two words. Instead of saying woke, when they say it, it sounds like walk.


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[Assistant] So instead of saying I just woke up, it sounds like I just walk up. And that is not good.


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[Assistant] And instead of saying the word won't, it sounds like they're saying want.


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[Assistant] So instead of saying, I won't go, it sounds like they're saying, I want go.


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[Assistant] So it sounds like you wanna go when you're actually saying you won't go.


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[Assistant] So listen carefully because I'm about to give you great information on how to say these words correctly and you are not going to learn this anywhere else. Here we go.


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[Assistant] If you were riding a horse, and you want the horse to stop or to slow down, if you remember, we're taught to say, whoa, whoa, right? Now watch my mouth when I say that.


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[Assistant] Whoa! There's a W sound at the beginning of that, but there's also a hidden W sound at the end.


[User] Please transcribe this text

[Assistant] Whoa, whoa, whoa, whoa, whoa, whoa. That is exactly the sound you need to make to say the words woke and won't correctly. So here's what you do to say the word woke.


[User] Please transcribe this text

[Assistant] First, say, whoa, with the W sound at the beginning and at the end, and then you just add the K sound, kk, whoa, kk, like that. Put it together, and you've got, whoa, kk.


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[Assistant] Woke. I just woke up. Like that. Very good.


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[Assistant] Now won't. First say, whoa, with the W sound at the beginning and at the end, and then you add nt.


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[Assistant] Nt. Now you put it together. Won't. I won't go. Like that. Won't.


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[Assistant] Let's practice these exercises comparing the words want, woke, and won't.


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[Assistant] I want the ball. I won't give you the ball. She wants to sleep. She woke up.


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[Assistant] He wants to buy a car.


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[Assistant] He won't buy a car.


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[Assistant] They want to speak with you. He won't speak with you. Very good.


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[Assistant] Okay, now let's work on A sounds.


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[Assistant] If you listen carefully, you will hear that this sound is a combination of two vowel sounds. You start with an A and then you glide up to an E.


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[Assistant] Ayy. And notice it's not eh as in egg. It's not the eh sound. It's ayy. Ayy as in age. Think high. It's a high vowel. Okay, let's go over some of these words. Here we go. Age. Aide. Ate. Able. Chain. Date.


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[Assistant] Nation. Day. Paper. Angel. Basic. Face. Okay, now let's do these sentences.


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[Assistant] The ape gave the trainer a cane.


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[Assistant] The rainbow appeared when daylight changed.


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[Assistant] The baby snake lived in a painted cage.


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[Assistant] Take away the strain. Weigh the gains of a great break with lazy day vacations. Lines are open eight till late. They aim to make your day.


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[Assistant] Very good. You know, by improving your O and A vowel sounds, it will really make a huge difference in your speech and people will have a much easier time understanding you. Okay, now for something new.


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[Assistant] How to pronounce the names of the 50 American states.


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[Assistant] Many of my clients have often asked me to help them out and provide them with correct pronunciation. So I thought this may be helpful for you as well.


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[Assistant] The names of many states are difficult to pronounce, especially the ones with R and L sounds in them.


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[Assistant] When saying them, if you see an R, don't forget to use strong R sounds. And if you see an L, don't forget to use strong L sounds with your tongue tip rising up in the front, right behind your teeth.


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[Assistant] Like that, okay. You'll notice that there's a line under the syllable in each state which receives the most stress to make it a little bit easier for you to pronounce.


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[Assistant] Okay, let's go. These states are in alphabetical order. Repeat after me. Alabama Alaska Arizona


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[Assistant] Arkansas. The final S is silent. California. Colorado. Connecticut. Delaware. Florida. Georgia. Hawaii.


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[Assistant] Illinois. The final S is silent. Indiana. Iowa.


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[Assistant] Kentucky. Louisiana. Maine.


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[Assistant] Massachusetts. Michigan. Minnesota. Mississippi. Missouri. Montana. Nebraska. Nevada. New Hampshire.


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[Assistant] New Jersey. New Mexico. New York.


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[Assistant] Tennessee. Texas.


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[Assistant] Utah. Vermont. Virginia.


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[Assistant] Washington, West Virginia, Wisconsin, and Wyoming. Very good.


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[Assistant] Now as you know, the United States is a large country and each state is unique and has a lot to offer. If you haven't done much traveling yet in the United States, I hope someday you get to see how beautiful this country really is.