[User] Please transcribe this text

[Assistant] Yeah, time is running out. The blue stew is an hour of five to seven minutes. Yeah, great. The oysters are raw, the snapper's raw, so as long as all my elements are done, then I know my cooking time should be quick. You gotta, you gotta go.


[User] Please transcribe this text

[Assistant] My tom yum is smelling amazing. It's now time to put my blue simmer crab and red claw in it to cook.


[User] Please transcribe this text

[Assistant] Today I'm doing a Thai-inspired seafood platter. It's smelling amazing. It's smelling bright and vibrant flavors of Thailand. Ten minutes to go. All my seafood elements are ready.


[User] Please transcribe this text

[Assistant] I've made my sauce as a numb jam and a tom yum mayo. But I've left the prawns to last. It's gonna be the prawns vs me. I need to make sure they're perfect. If this goes wrong, that's a double stuff up of prawns and I can't do it twice in a row.


[User] Please transcribe this text

[Assistant] I thought they came out nicely translucent on the top. Uh, it's all about resting time as well, which I...


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[Assistant] Completely forgot about last time and I think that's what really undid me, so I hope that the resting time still did it proud.


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[Assistant] It looks like it's cooked really nicely, but it's not as crispy as I would have liked. I get my fish out of the oil and onto the plate and I just realise...


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[Assistant] I can't believe it. The tail's fallen off my snapper. I haven't got the whole ingredient anymore. I don't know what to do.


[User] Please transcribe this text

[Assistant] I can't believe it. The tail's fallen off my snapper.


[User] Please transcribe this text

[Assistant] new, oh, new, new car.


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[Assistant] fast slow


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[Assistant] Hi. I'm Gill from engVid, and today we have a lesson about two verbs, to touch and to feel, and we're going to look at how they are used.


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[Assistant] They... Because they mean something very similar,


[User] Please transcribe this text

[Assistant] It's to do with the same sort of action of touching or feeling.


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[Assistant] It's very easy to get them confused. So sometimes you use touch, other times you use feel.


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[Assistant] So, I'm going to show a few examples just to illustrate how they are used. Okay? So, let's first have a look at the verb to touch, and it's an active verb. It's something you actively do physically. If you just touch, touch something like that, it can be quite a light, brief


[User] Please transcribe this text

[Assistant] A short time touching. It's not something that you hold onto. It's a short, usually, touch. Or if you just touch someone on the arm to get their attention, or on the shoulder.


[User] Please transcribe this text

[Assistant] Okay, so here's the first example then. Uhm, I touched the kettle.


[User] Please transcribe this text

[Assistant] To see if it was still hot, and if you're not sure what a kettle is, you boil water in the kettle.


[User] Please transcribe this text

[Assistant] To make a cup of tea or coffee, so you boil the water in an electric kettle or on the gas. So I touched, past tense, the kettle to see if it was still hot.


[User] Please transcribe this text

[Assistant] So touched. So with something that might be very hot, you don't want to hold your hand on it for too long because you could burn your hand, so you just touched it lightly, like that. So it's a short, quick touch to see if it's hot. Okay? And second example, uhm, if you touch the cat, she might scratch you.


[User] Please transcribe this text

[Assistant] If the cat doesn't like to be touched, some cats don't.


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[Assistant] Like people to touch them, especially if they're total strangers. Cats are very particular, I think. So if you touch the cat, be careful.


[User] Please transcribe this text

[Assistant] Again, if you were going to just stroke the cat like that, and no, don't stroke the cat. She doesn't like it. So if you touch the cat, she might scratch you. Be careful. Okay? So it's a sort of light, short time of contact. Okay. So moving on to feel.


[User] Please transcribe this text

[Assistant] For example, it's still making contact like this. Uhm, for example, this material, like on a blouse or a shirt, this material is so silky, kind of silk


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[Assistant] In the dark, so we're adding a preposition here to feel around in the dark. For example, if you're sleeping in a friend's house and you've never been there before, you wake up in the middle of the night, you know that you're not in your own home, it's completely


[User] Please transcribe this text

[Assistant] And you want to put the light on for some reason to see the time or whatever. So you get out of bed and you're not quite sure... You want to put the light on, you're not quite sure where it is, so you're


[User] Please transcribe this text

[Assistant] Doing this in the dark, feeling around for the wall.


[User] Please transcribe this text

[Assistant] Trying to find the switch on the wall or find a lamp, turn on the lamp.


[User] Please transcribe this text

[Assistant] You don't know the room, so you're having to feel around. So it's about stretching out your hand, making contact with things to find your way to where you're trying to get. So I'm feeling around in the dark. And then for people who shave, I luckily don't have to shave.


[User] Please transcribe this text

[Assistant] To see if it's rough or smooth. Okay? To see if you... If it's a good razor, a good sharp razor that you've used or an electric razor that goes oooooh, like that sort of sound. So you feel your face after shaving.


[User] Please transcribe this text

[Assistant] To see if it's nice and smooth. So again, making contact and for quite a long time, not just touching, touching would be like that, but feeling is more like that. Okay.


[User] Please transcribe this text

[Assistant] Okay, so that's touch and feel, and there's one other use of the verb to feel.


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[Assistant] A slightly different way of using it in a kind of more general way to do with how you feel.


[User] Please transcribe this text

[Assistant] Inside yourself, emotionally or in your head, how you're thinking, uhm, or physically. It can be physically as well. So, if you walk into a room and you say, it feels cold in here, okay.


[User] Please transcribe this text

[Assistant] Just the physical sensation is, oh, it's cold. We need to put some heating on. So that's the physical feeling.


[User] Please transcribe this text

[Assistant] That you're sort of receiving a signal that the temperature is low. But also, as I said, kind of in your mind or emotionally, you can say


[User] Please transcribe this text

[Assistant] If you're at a party and some people are behaving in a strange way, they may be having an argument or something, or they're about to have a fight.


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[Assistant] Okay, let's go home or let's go somewhere else. It doesn't feel right, and that's more the impression you're getting from the...


[User] Please transcribe this text

[Assistant] Atmosphere rather than a physical sensation.


[User] Please transcribe this text

[Assistant] Okay, so I hope those three groups of examples are helpful. If you'd like to test out your knowledge, please go to the quiz on www.engvid.com.


[User] Please transcribe this text

[Assistant] And if you'd like to subscribe to my YouTube channel, that would be great. And I hope to see you again soon. Okay? Bye for now.


[User] Please transcribe this text

[Assistant] We saw what the bat shoemaker did to you, friend.


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[Assistant] Lesson 23. Give me some glasses, please, Jane.


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[Assistant] No, not those. The ones on the shelf. These? Yes please.


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[Assistant] Lesson 23. Give me some glasses, please, Jane.


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[Assistant] No, not those. The ones on the shelf. These? Yes please.


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[Assistant] To be honest, nothing surprised me. When I go to shop, those are very regular items I would buy. The only thing that stood out was the soda water, but if Australia loves it, it's in the box.


[User] Please transcribe this text

[Assistant] Now I have to come up with something innovative to grab attention of the judges. I'm going to try something new. I reserved a bit of skin and I used soda water to make a tempura from the salmon skin.


[User] Please transcribe this text

[Assistant] I made confit salmon with crispy skin, tempura crisp up skin, strawberry vinaigrette with strawberry and tomato coriander salsa.


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[Assistant] My panna cotta didn't set. Oh, go on. I can't take it out of the mold like that.


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[Assistant] Half said Thanakota. Milo and Frangelico.


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[Assistant] As much as my heart doesn't want it, but I think my mind says that I should play the pin.


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[Assistant] What are you making, Jarrett? Miley Crimp hat. Nice.


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[Assistant] They actually don't look half bad. No, that's really good. Alright, let's get this show on the road.


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[Assistant] Yeah, no, not yet. They're gonna call.


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[Assistant] Ah, look, until you've opened one up, I can't be sure.


[User] Please transcribe this text

[Assistant] Mmm. Gee, they're good looking donuts. Are they better than your custard buns? Until you've opened one half, I can't be sure. Mate, he knows. He's beaming like a Cheshire cat. Look at him.


[User] Please transcribe this text

[Assistant] The best of the best week requires us to find someone to challenge you a little bit harder than usual. Someone who really has earned the moniker of being the best. In 2019, the chef's restaurant was named the best in Australia. Wow.


[User] Please transcribe this text

[Assistant] He's one of the guys leading the pack when it comes to creating a true Australian gastronomy.


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[Assistant] You're not a born here. What is it about Australian Indigenous food culture that so appeals to you?


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[Assistant] That's great that Jock's doing what he does.


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[Assistant] No surprise though that today's challenge is built around some of Jock's favourite indigenous ingredients. It's gonna work like this.


[User] Please transcribe this text

[Assistant] Well, I think it's pretty safe to say that if you went to any supermarket, you wouldn't see these ingredients there. They're so esoteric, they're so outside of the realm of where our amateur goods are coming from, but they're so delicious and they're so quintessentially Australian.


[User] Please transcribe this text

[Assistant] You've just got salt on salt and it's super salty. Chicken's nicely cooked. I like all the textures. I think it's a really good dish. It's just blown by the fact that it's amming with salt. Thanks fellas.


[User] Please transcribe this text

[Assistant] I think it's delicious and I can imagine a long, slow lunch with a plate of that and a big berossa red and I'd be really, really happy.


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[Assistant] Derek, today's all about the best dish. Luckily for you, it's not about the worst.


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[Assistant] That was the toughest. Don't beat yourself up about it. You know, today's about trying, it's about pushing, it's about experimenting. You've done that and next time you have it, we have a long yam challenge. You, my friend, will be boxy.


[User] Please transcribe this text

[Assistant] You today have played with a catalog of ingredients that have been available but ignored for generations. So that made this really hard to work out how to use those ingredients in a coherent


[User] Please transcribe this text

[Assistant] But also, more importantly, a delicious way. We've been really impressed by how many of you understood the intrinsic beauty of each of those ingredients and brought it to your dish. But there was one dish that stood out. One of you joins Nicole and Simon in this week's immunity challenge. Jock, do the honours. What was the best dish?


[User] Please transcribe this text

[Assistant] Come on, pick up the pace! It's like Willy Wonka gone mad. Who will be the first to top ten?


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[Assistant] I feel like I'm eating one dish here. Are we twice?


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[Assistant] Not gonna mess around chatting this morning. It's the best of the best week. So, we've invited 40 of the best diners you'll ever cook for.


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[Assistant] Right, listen up. Yellow team, you have to get desserts out. Yep. Alright?


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[Assistant] Alright, Derek, you take the last two. Yellow team, you have to get desserts out.


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[Assistant] Some of the best ingredients in the country and best of all, your family's.


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[Assistant] It will be a weak chunk full of surprises. Please welcome, the one, the only, kicking off with the cream of the crop.


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[Assistant] Brings you in and wraps you up. Look at that delicacy.


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[Assistant] For others, this sweet week will take a sour turn. Are you ready to fall down the rabbit hole?


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[Assistant] To put up a great vegetarian dish today, it's definitely going to put us out of our comfort zone.


[User] Please transcribe this text

[Assistant] Our feature ingredient. I'm excited by eggplants. In terms of vegetarian dishes, it's nice and meaty. But I don't cook with it a lot, so I'm really gonna have to rack my brain to come up with a great idea today.


[User] Please transcribe this text

[Assistant] We're gonna have a practice run and work out how long it's gonna take. Okay, so I'm gonna bang it in.


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[Assistant] Getting these eggs in the water bath is taking way too long.


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[Assistant] This is going to take about 45 minutes to cook all together. While the eggs are going, then we can just focus on everything else. I'm only just getting my last egg in the water. I wonder if we can just carry the whole sous vide machine on board. This is going to be touch and go.


[User] Please transcribe this text

[Assistant] Looking at the eggs in the water bath and these guys are way off being cooked. We realised that we need to up the temperature a little bit if they're going to be cooked in time. So we up the temperature of the water to 65 degrees.


[User] Please transcribe this text

[Assistant] Yeah, absolutely. I'm frying my eggplant chips and all of a sudden...


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[Assistant] I'm feeling pretty good after I cook, worried about the eggs, but hopefully there's enough on there to keep us safe today.


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[Assistant] I'm in elimination tomorrow. Well done guys. Tough challenge, but well done. Only the strongest three will survive.


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[Assistant] And I'm up against some really, really strong cooks in Simon, Derek and Tessa. It's uhm, it's gonna be a big day.


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[Assistant] Tonight, bring us a dish inspired by a moment in time.


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[Assistant] But each one is a little bundle of joy, and you've chosen the bundle when you walked in. Because today, we're gonna take a trip down memory lane.


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[Assistant] Each of you is standing behind a different mystery box. Each of them are a mystery box that you've all cooked with before.


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[Assistant] So, one of you's behind the dumpling box. Derek is hoping it's him. One of you's behind the everything box. Tim's praying it's not him.


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[Assistant] The concept of the two ice creams, but I'd love you to just concentrate on doing one. Oh yeaah, I totally agree. The way you served it, those two ice creams have also started to mix together.


[User] Please transcribe this text

[Assistant] We've been round, we've looked at all your dishes and we are loving it, me and Gaz. We reckon any of you could win at this point. You've just got to pull it together.


[User] Please transcribe this text

[Assistant] Not the last day. Yeah, I think it does too. Beautiful. So after you go.


[User] Please transcribe this text

[Assistant] And great texture as well. The right ratios, like every spoon you have, there's enough crab to carry everything else. It never gets too sweet, it never gets too fruity.


[User] Please transcribe this text

[Assistant] Gee, in this kitchen we have kind of grades of sauce, we have kind of, you know.


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[Assistant] I look across the nine of you and I think every one of you could have easily been in that tasting. But the three dishes we tasted were fundamentally


[User] Please transcribe this text

[Assistant] Perfect. We don't use that word very often, but fundamentally perfect. Larissa, Derek and Simon. And impossible to split because there was this mix of technique, delicious flavors, wonderful textures and creativity across all three dishes. But we felt one dish just by the barest of margins nudge their head above the parapet, above the other two.


[User] Please transcribe this text

[Assistant] Right, the rest of you, lucky people, invention test. Today we're gonna take you back into the world of memory. We want you to bring us a dish inspired by a moment in time.


[User] Please transcribe this text

[Assistant] It could be Sunday dinner with a family. It could be an amazing restaurant experience. It could be a first date. It could be that how you felt when Richmond won the premiership. Anything. All we want you to do


[User] Please transcribe this text

[Assistant] So, when are we gonna see this all come together?


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[Assistant] You know how we're gonna taste this, don't you? Yeah, please do it. Just like that. Just give me a bit smoochy.


[User] Please transcribe this text

[Assistant] Yeah, delicious. Definitely getting your own style, and I love that. In fact, I love everything about the dish. I like the asparagus, I love the smoked mussels, I love mussels cream. The only thing I've found a little bit uncomfortable is watching Gary eat.


[User] Please transcribe this text

[Assistant] Liars. I don't think you thought when you sat there, you thought, I'll make a spring onion pancake, I'll make five-spaced duck and I'll make a sauce. Yeah. I don't think you really thought.


[User] Please transcribe this text

[Assistant] And once you've been to the pantry, how long do you have left? About 45 minutes?


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[Assistant] It is golden. Certainly californ. It's not quite... There's certainly some stuff there.


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[Assistant] Uhm, I think he's a little pedestrian.


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[Assistant] The missed opportunity is saying, well, let's make an amazing seafood payout. Let's minimise the amount of rice. On the positive, prawns beautifully cooked, rice lovely, light, fluffy, separate, that's really good. Uhm, so...


[User] Please transcribe this text

[Assistant] I like it because you bring us a story about a peach farm and you give us a flavour of peach. You give us really strong flavours of peach in the syrup and a really lovely sorbet. It's a hard flavour to get out but you take a spoonful of that and you're in Peach Town and that's fantastic.


[User] Please transcribe this text

[Assistant] We asked you to bring us a dish inspired by a moment in time. It's not an easy challenge. You only had 60 minutes.


[User] Please transcribe this text

[Assistant] Three of you will be joining Derek in this week's immunity challenge. If I call your name, please step forward.


[User] Please transcribe this text

[Assistant] And finally, the last person joining Derek, Simon and Larissa in this week's immunity challenge is...


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[Assistant] Simon, Alyssa, Christina, congratulations. Join Derek.


[User] Please transcribe this text

[Assistant] Popular research and studies over the years suggest that the tail position and wagging direction represent different feelings or moods of dogs.


[User] Please transcribe this text

[Assistant] When the tail is hung down in its natural position, it means that the dog is calm and is not worried. If the tail is curled in between its legs, it indicates that the dog is scared or anxious.


[User] Please transcribe this text

[Assistant] How do dolphins sleep? By covering their face with fins. No. Like humans, dolphins are mammals.


[User] Please transcribe this text

[Assistant] Just like security guards, right? Oh, just listen. Each eye of a dolphin is directly connected to the opposite hemisphere of the brain.


[User] Please transcribe this text

[Assistant] Now, while sleeping, a dolphin shuts down one hemisphere and the opposite eye. In the meantime, the other active hemisphere keeps track of internal bodily functions like breathing, and the open eye looks out for predators.


[User] Please transcribe this text

[Assistant] After two to four hours, the dolphin swaps the sleeping task. It awakens the closed eye and resting hemisphere and shuts down the active hemisphere and the open eye.


[User] Please transcribe this text

[Assistant] Absolutely. However, in the last few years, honeybees have started to disappear.


[User] Please transcribe this text

[Assistant] This condition is known as Colony Collapse Disorder or CCD. According to a prevailing research, a number of reasons are responsible for this disorder. One of them is pesticides like neonicotinoids. They kill crop eating insects and pests.


[User] Please transcribe this text

[Assistant] Hunt? Animals also yawn? Absolutely.


[User] Please transcribe this text

[Assistant] During yawning, which is also called oscillation, we take a deep breath of air. Hence, a theory suggested that it helps our body bring in more oxygen and give out carbon dioxide.


[User] Please transcribe this text

[Assistant] However, it is incorrect. A prevailing research suggests that yawning regulates our brain's temperature. Our brain works best at certain temperatures. But when we perform various activities throughout the day, our brain gets exhausted and sleep deprived.


[User] Please transcribe this text

[Assistant] Both exhaustion and sleep deprivation increase our brain's temperature.


[User] Please transcribe this text

[Assistant] Hence, to cool it down, we yawn. While yawning, we stretch our jaw and propel blood through blood vessels to the brain. Along with this, we inhale air through our mouth and nose. Air cools the blood going to the brain which in turn decreases our brains temperature.


[User] Please transcribe this text

[Assistant] Why do koalas hug trees? To look adorable. Not at all. Koalas are found in Australia.


[User] Please transcribe this text

[Assistant] Oh, just listen. These pictures revealed that the trunks are much cooler than the koalas and the surrounding air.


[User] Please transcribe this text

[Assistant] This might be because the trees suck water up through the roots for their use. So by hugging the trees, koalas transfer their body heat to the trees to stay cool.


[User] Please transcribe this text

[Assistant] Why do elephants have big ears? To fly.


[User] Please transcribe this text

[Assistant] Not at all. Ears basically help to hear. Besides this, big ears of an elephant also help it to regulate its body temperature. But how can ears help to regulate body temperature?


[User] Please transcribe this text

[Assistant] In living beings like elephants, blood supplies heat to all parts of the body. Thus helping it to maintain the body temperature.


[User] Please transcribe this text

[Assistant] Sometimes heat in the blood can increase, thus increasing the body temperature of the elephant.


[User] Please transcribe this text

[Assistant] Now, an elephant's big ears are filled with blood vessels which are very close to the surface of the skin. Hence, when blood having more amount of heat flows through the ears of the elephant, the heat from the blood escapes into the atmosphere, cooling the blood and in turn cooling the elephant.


[User] Please transcribe this text

[Assistant] I wanna have, uh, a bit of a Middle Eastern style, but then of course I don't have enough Middle Eastern, um, uh.


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[Assistant] But the sins I've committed for that goal, the sin of taking people's lives, that will never change.


[User] Please transcribe this text

[Assistant] I'm just concerned about Simon's dish. You've got honeycomb, sweetness from the figs, you've got a really sweet syrup. Just don't really get what his dish is at the moment.


[User] Please transcribe this text

[Assistant] I won't. My legs will become dirty. Why don't you listen?


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[Assistant] Well, I know all about cavity, but what's this new thing called density? Don't worry, I will explain.


[User] Please transcribe this text

[Assistant] Yes, you are absolutely correct. Smoke is lighter than air. As it is lighter, it rises up in the room and occupies the space at the top.


[User] Please transcribe this text

[Assistant] Hey, where are you going? It is not over yet. The air being heavier than smoke tends to remain below. Hence, if we crawl, we will get sufficient oxygen to breathe. And we can safely come out of the room without being suffocated. Topic, sublimation.


[User] Please transcribe this text

[Assistant] Yeah, yeah. I'd kept them a few months back below these clothes.


[User] Please transcribe this text

[Assistant] Hey, where did the mothballs go? I placed them right here.


[User] Please transcribe this text

[Assistant] Did you steal them? No, no. I haven't stolen anything. Mothballs disappear over time. Do you know why? It is because of a process called sublimation. During sublimation, a solid on heating converts directly into vapor without passing through the intermediate liquid state. Don't lie. How is that even possible?


[User] Please transcribe this text

[Assistant] See, I also hit a burger here many days ago. It did not disappear.


[User] Please transcribe this text

[Assistant] Not all substances sublimate. Mothballs are made up of naphthalene. Naphthalene has very weak intermolecular forces.


[User] Please transcribe this text

[Assistant] Because of these weak forces, the mothball which is made up of naphthalene sublimates. That is, it changes its state from solid to vapor. Now, this vapor is either absorbed by the fabric. Or it escapes into the atmosphere causing the mothballs to disappear over time.


[User] Please transcribe this text

[Assistant] No, a music system will make ordinary sound, so it is of no use. Don't fool me! I know that the music system is the right choice! Heh. Huh?


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[Assistant] Do you know how a sonar could locate the sunken ship? It was because of ultrasound. Ultrasounds are sounds having very high frequencies which start from 20,000 Hz.


[User] Please transcribe this text

[Assistant] Due to its high frequency, an ultrasound can penetrate to a greater depth. Thus helping us to locate the depth of the sea, sunken ships, etc.


[User] Please transcribe this text

[Assistant] But, I'm not able to hear the ultrasound.


[User] Please transcribe this text

[Assistant] It is because human beings can hear sound frequencies from 20 Hz to 20,000 Hz.


[User] Please transcribe this text

[Assistant] As ultrasounds have frequencies higher than 20,000 Hz, we cannot hear them.


[User] Please transcribe this text

[Assistant] Topic, refraction of light. Huh?


[User] Please transcribe this text

[Assistant] Why does a pencil look bent in water?


[User] Please transcribe this text

[Assistant] When the light rays coming from the tip of the magic wand pass from water to air, they change their direction, that is, they get refracted.


[User] Please transcribe this text

[Assistant] When these refracted rays reach our eyes, our eyes trace them backward as straight lines.


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[Assistant] Due to this, the rays appear to come from a point slightly above the original position. Hence, the magic wand appears to be bent in water.


[User] Please transcribe this text

[Assistant] Why do water lilies have stomata on the upper side of their leaves?


[User] Please transcribe this text

[Assistant] Woah, woah, woah. Don't immerse that plant completely in water. Oh, jeez. You don't have knowledge about anything! Water lily is an aquatic plant, so I'm keeping it totally underwater.


[User] Please transcribe this text

[Assistant] Yes, you are right. It is an aquatic plant, but it is not an underwater plant. Its leaves float on water. Don't lie to me! How can leaves float?


[User] Please transcribe this text

[Assistant] They help the leaves to take in carbon dioxide from the air, during the process of photosynthesis.


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[Assistant] So, shall I place the plan upside down?


[User] Please transcribe this text

[Assistant] No. We know that the leaves of water lilies float.


[User] Please transcribe this text

[Assistant] Hence, if the leaves of water lilies would have stomata on their lower side. Then they would have been pressed against the water surface. As a result, the stomata would not be able to take in carbon dioxide from air.


[User] Please transcribe this text

[Assistant] Why do women have shriller voices than men?


[User] Please transcribe this text

[Assistant] Hey, that door will open only with a woman's voice command. Huh? Shush. Don't try to fool me.


[User] Please transcribe this text

[Assistant] Oh no. Now how will I enter? Don't worry. Just trust me. A woman's voice is shriller. So, speak as a woman.


[User] Please transcribe this text

[Assistant] Gosh, explain it to me quickly, I can't wait. Alright, alright. In humans, sound is produced with the help of vocal cords. However, the length of vocal cords of women and men are different.


[User] Please transcribe this text

[Assistant] A woman's vocal cords are about 15mm long, while a man's vocal cords are about 20mm long.


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[Assistant] As the vocal cords of a man are comparatively longer, they vibrate less per second, producing sound having low frequency. However, the vocal cords of a woman being short vibrate more per second, thus producing sound having high frequency.


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[Assistant] Hey, looks like you have lost your way. No, I know the way. Fine, don't listen.


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[Assistant] There is a restaurant next to your house where hot sizzling food is available.


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[Assistant] When food gets cooked, it releases some aromatic gases into the air. The molecules of these gases spread and mix with air molecules.


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[Assistant] When this air reaches our nose, we get this smell of food.


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[Assistant] This process of spreading and mixing of a substance with another substance is called diffusion.


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[Assistant] But then, why couldn't I smell the food inside my house from a distance?


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[Assistant] On heating food, the molecules of its aromatic gases gain kinetic energy and start vibrating faster.


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[Assistant] They spread and mix easily into air, leading to an increased rate of diffusion.


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[Assistant] As the food gets cold, the temperature of the aromatic gases decreases.


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[Assistant] The rate of diffusion decreases and we cannot smell the food from a distance.


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[Assistant] Oh, looks like you are stuck in the middle of a huge sea.


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[Assistant] No, don't take the nail into water, it will sink. Take the nail into mercury, it will float and help you reach the shore.


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[Assistant] You were bluffing. How will the nail float in mercury?


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[Assistant] Please listen to me. Oh no.


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[Assistant] Density is the measure of mass present per unit volume.


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[Assistant] Lesser the density of the fluid, lesser will be the upward force exerted by the fluid on the object placed in it.


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[Assistant] In the first case, the iron nail sinks in water because the density of water is comparatively less than the iron nail. As water is less dense, the upward force exerted by it on the nail is less.


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[Assistant] Hence, the nail sinks in water. Ohhh.


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[Assistant] Nah, they are used for earthing. Earthing means digging the earth, right? No. Earthing is the process of transferring charge from a charged object to the earth. It is done with the help of this lightning rod.


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[Assistant] Why is oxalic acid used to remove rust stains?


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[Assistant] No, don't clean the rust stain with water. Instead, use this oxalic acid.


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[Assistant] Oxalic acid? You just don't want my lamp to be nice and shiny, do you?


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[Assistant] See, I had told you. Now will you use the oxalic acid?


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[Assistant] Rust is hydrated iron oxide. It is formed when iron reacts with oxygen and water.


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[Assistant] Rust is insoluble in water, hence it is quite difficult to remove rust stains.


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[Assistant] Absolutely not. Oxalic acid reacts with rust to form iron oxalate complex ion. Iron oxalate complex ion is soluble in water. Thus, it can easily be washed away, helping us remove the rust stains.


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[Assistant] Quack, quack to you, Mr Duck. I'm thinking of pairing Ridicchio with Duck. Which is really the hero.


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[Assistant] The first thing I get onto is preparing the duck. I'm gonna use the actual duck breast as a part of the dish today.


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[Assistant] Feeling really divided. The judges aren't happy with my choice as dark as my protein.


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[Assistant] Walking the dis to the judges. I really hope I've done enough. And if I haven't met the brief, that my flavors are there, so the judges will see that.


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[Assistant] I've cooked roast duck breast with radicchio two ways.


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[Assistant] Never forget Heston. Absolutely idle. One of the reasons I got into cooking. It's incredible.


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[Assistant] Really just motivated to get right into the food industry. Get into an internship and work as hard as I can.


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[Assistant] review grandfather


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[Assistant] The only option in the world where you don't bid with money, you bid with minutes. So, up for auction, our ingredients.


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[Assistant] Bring us the least impressive dish, and this will be your last day in the MasterChef kitchen.


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[Assistant] This auction is underway and our first lot. I know that Tim you'll have your eye on for sure. Pork belly.


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[Assistant] Tessa, I think you were marginally first. Five minutes to Tessa. Who'll give me ten?


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[Assistant] Okay, I'm gonna give you 15. Nice one, Tessa. 20 for Derek. 20 minutes.


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[Assistant] Well, give me 25. Tim, will you give me 25 minutes?


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[Assistant] Simon, fifteen minutes? How do you feel?


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[Assistant] Next up, the John Dory. Simon, Tessa, Tessa, Simon.


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[Assistant] Simon, what do you reckon? Simon, 30 minutes.


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[Assistant] It's okay, it'll give me five minutes. Oh, was that a bid Simon? Five minutes to Simon.


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[Assistant] Straight back at you, Tim. 25 minutes, Tim.


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[Assistant] You have it. I'm done. Derek, you have mid. Oh, wait a second!


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[Assistant] Tessa, could you be any more excited about your panel? Five minutes. Tim.


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[Assistant] Right, going to the final round of the auction. Simon, you've got 95 minutes. Tim, you've got 95 minutes. Derek, you've got 80. Tessa, 90 minutes. We're gonna start with fresh herbs. I reckon, out of all those things, the herbs are the best thing, aren't they?


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[Assistant] Tessa, the bids with you, you've gotta bid 40 minutes to get those herbs. 40 gives you 50 minutes. You don't wanna have that one ingredient that throws your dish.


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[Assistant] Tessa, the bids with you have got to be 40 minutes to get those herbs. Those delicious herbs, 40 gives you 50 minutes.


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[Assistant] 40 minutes to tesser. Simon, you've got to make 45 minutes to get those herbs.


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[Assistant] Diamond, you're out. Tessa, for 40 minutes, you have bought the herbs, they're not down to you.


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[Assistant] Right, Simon, Derek, Tim, you're the only free bidder still in. Next up, Spices.


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[Assistant] Who's gonna give me five minutes of the spices? Derek, five minutes. Simon, ten minutes.


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[Assistant] Ah, nicely all in. Welcome, Tim. 15 minutes. Derek. Simon.


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[Assistant] Next up, The Spreads. Derek, Tim, it's between the two of you.


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[Assistant] There's some good stuff here. A fair bit of honey, lots of sweetness here, that's for sure. Who is going to give me five minutes? Five to Tim.


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[Assistant] For Nicks, for nothing, for nil. You get that unbelievable box of sauces. Come and get em. You can get it.


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[Assistant] Right, Tessa you have 50 minutes to cook your dory, your citrus and your herbs. Tessa, you'll start last. Simon, 75 minutes for your lamb root vegetables and spices. You'll start third.


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[Assistant] Derek, 80 minutes with your sauces, alliums and eggs. You'll start second.


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[Assistant] Tim, you have the most time, so you will start first. You have 90 minutes to bring us an amazing dish. And your time starts now.


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[Assistant] Tessa, it's been a long wait, but your 50 minutes starts now!


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[Assistant] Wow. You may not have time to do it again.


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[Assistant] And the soup box of citrus, yea. This is the first time you've cooked in elimination.


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[Assistant] Much depends on that cooking of the fish, yea? Definitely. Are you happy it's perfect?


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[Assistant] Tim, Derek, it comes down to the two of you. Tim, your dish looked great, but it had problems.


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[Assistant] But we all asked ourselves why the duck yolk. And the onion sauce wasn't very nice at all.


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[Assistant] As pasta and ricotta does not a MasterChef dish make.


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[Assistant] We're sorry and it's with great sadness that Derek


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[Assistant] I kind of don't really want the eggs at this point. My eyes on that lamb rack.


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[Assistant] But that's okay, because I got them pretty cheap. And I've got plenty of time left.


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[Assistant] I want these alliums because I've got a dish in mind. I think that I can swing it towards more of a savoury dish. It's making sort of a pasta and I feel like the smoked eggs will work well with the alliums. I know I've got a bit of time on my sleeve and I really want them.


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[Assistant] Eggs. So I've got the eggs, the alliums, and the sauces. It's not exactly what I wanted, but I've got 80 minutes to cook a dish. I've got a dish in mind, but I've never done it before. Okay, let's cook some pasta.


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[Assistant] And I'm also thinking with what I've got in those sources, perhaps I can do a ricotta.


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[Assistant] I feel like a colleague needs to sit on something in the tortellini, so I'm gonna see if I can curdle some milk with the apple cider vinegar. I've never used apple cider vinegar to make ricotta before.


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[Assistant] And then I'm gonna put Quail Yokes in Tortellini. Wow. Ah, let's see what I can do with that.


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[Assistant] I've got six quail eggs to fill these tortellinis. That means I've got to be super careful. I can't afford to break any of these yolks. Oh my god, that's tiny. The judge is worried that I maybe shouldn't be doing egg yolk tortellini.


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[Assistant] I'm under so much pressure right now. I'm just so determined that this isn't the last time that I cook in the MasterChef kitchen. I need to think of something quick.


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[Assistant] So now I've decided I'm gonna make some fettuccine, I've got an onion sauce, I've got ricotta, and I've got a slow-cooked duck egg.


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[Assistant] When the judges eat the dish, I'm hoping that they kind of burst that dark egg yolk.


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[Assistant] But at this stage of the competition, you're either in the top or you're in the bottom. So I'm not gonna play it safe.


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[Assistant] Look, I took a risk, and it just, it didn't pay off. Go hard or go home. It's kind of my philosophy, right?


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[Assistant] Mrs. Sawyer usually stays at home in the morning, but this morning she is going to the shops.


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[Assistant] It is four o'clock. In the afternoon.


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[Assistant] Mrs. Sawyer usually drinks tea in the living room. But this afternoon, she is drinking tea in the garden.


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[Assistant] It is six o'clock. In the evening, the children usually do their homework. But this evening, they are not doing their homework. At the moment, they are playing in the garden.


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[Assistant] It is eight o'clock. The children go to school by car every day. But today, they're going to school on foot.


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[Assistant] Mrs. Sawyer usually drinks tea in the living room. But this afternoon, she is drinking tea in the garden.


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[Assistant] It is six o'clock. In the evening, the children usually do their homework. But this evening, they are not doing their homework. At the moment, they are playing in the garden.


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[Assistant] So today I'm not in familiar territory. But I'm gonna give it everything I've got and hopefully get into round two.


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[Assistant] For me, when I think of classical French, I think of a protein, a puree and a jus. So I'm just gonna make some little chicken roulade wrapped in some, uhm, prosciutto. I'm thinking maybe a cauliflower puree as well as a jus. They're all based on French. Oui oui.


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[Assistant] I put my puree on the plate. I'm going to have my jus on the side. I need to cut into my rillard now. I'm just hoping it's cooked to perfection.


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[Assistant] French was the cuisine I had today. For me, French, I just, like, thought roulade, puree, jus.


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[Assistant] Come on guys, you've still got two minutes. Two minutes? Yea.


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[Assistant] Anushka usually speaks like a little mouse, but today's not that day.


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[Assistant] All of a sudden Anushka's yelling, and I'm thinking, yes chef, yes, yes Anushka.


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[Assistant] This little pocket rocket, who knew Anushka could yell like this?


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[Assistant] Even though we want to blitz the praline into a crumb, we still need to make sure that the caramel is the same colour as each others.


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[Assistant] But at the same time Anushka's yelling out, get your twill out of the oven.


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[Assistant] So I look at my tool and I'm like, oh, it's done. And I'm just prying that it's the same size and thickness as a nushkuus.


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[Assistant] We're down to the wire with this cook. We need to get this crumb cooked as soon as possible.


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[Assistant] Okay, thank you. I am over the moon.


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[Assistant] A goal of mine coming into this was to make the top 10. So yeaah, I've just got my fingers crossed that I'm on the winning team today.


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[Assistant] When I began studying humpback whales almost 50 years ago, there was very little funding for such research.


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[Assistant] Enabling a better future is what Pacific Life does.


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[Assistant] And their support of a healthy ocean benefits all of us, whales as well as people.


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[Assistant] I know where she has taken the princess! Bwaah! Quick! Take me there!


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[Assistant] Right guys, you'll have 60 minutes. An open pantry, the best two dishes in round one, then cook off against each other in round two.


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[Assistant] Bring us the very best dish in round one and then you'll win an advantage in round two. Win round two and guess what? You don't cook again this week. You can just chill man.


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[Assistant] Congratulations Tessa Nicole, great cooking. This is gonna be a ripping wreck.


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[Assistant] Congratulations, Tess. And this is how it's gonna work. Your advantage going into round two, it's pretty simple, but very powerful. You get to choose the ingredient that you have to hero in round two that both of you have to cook with.


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[Assistant] Go and have a little wander over there and pick something. You've got two minutes.


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[Assistant] It could come down to the little nuances. And I reckon it will because you're both cracking cooks. Perfect the cooking of that fish.


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[Assistant] Every four seconds, someone is diagnosed with Alzheimer's disease. It's the most common cause of dementia, affecting over 40 million people worldwide. And yet, finding a cure is something that still eludes researchers today.


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[Assistant] When the patient passed away, Alzheimer was able to do an autopsy and test his idea that perhaps her symptoms were caused by irregularities in the brain's structure.


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[Assistant] What he found beneath the microscope were visible differences in brain tissue in the form of misfolded proteins called plaques and neurofibrillary tangles.


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[Assistant] Plaques arise when another protein in the fatty membrane's surrounding nerve cells gets sliced up by a particular enzyme, resulting in beta amyloid proteins, which are sticky and have a tendency to clump together.


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[Assistant] That clumping is what forms the things we know as plaques. These clumps block signaling and therefore communication between cells, and also seem to trigger immune reactions that cause the destruction of disabled nerve cells. In Alzheimer's disease, neurofibrillary tangles are built from a protein known as tau,


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[Assistant] The brain's nerve cells contain a network of tubes that act like a highway for food molecules, among other things. Usually, the tau protein ensures that these tubes are straight, allowing molecules to pass through freely.


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[Assistant] The destructive pairing of plaques and tangles starts in a region called the hippocampus, which is responsible for forming memories. That's why short-term memory loss is usually the first symptom of Alzheimer's. The proteins then progressively invade other parts of the brain, creating unique changes that signal various stages of the disease.


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[Assistant] At the top of the brain, they cause paranoia and hallucinations. And once they reach the brain's rear, the plaques and tangles work together to erase the mind's deepest memories. Eventually the control centers governing heart rate and breathing are overpowered as well, resulting in death.


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[Assistant] The immensely destructive nature of this disease has inspired many researchers to look for a cure. But currently, they're focused on slowing its progression.


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[Assistant] One temporary treatment helps reduce the breakdown of acetylcholine, an important chemical messenger in the brain, which is decreased in Alzheimer's patients due to the death of the nerve cells that make it.


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[Assistant] Another possible solution is a vaccine that trains the body's immune system to attack beta-amyloid plaques before they can form clumps. But we still need to find an actual cure. Alzheimer's disease was discovered more than a century ago, and yet still, it is not well understood.


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[Assistant] Perhaps one day, we'll grasp the exact mechanisms at work behind this threat, and a solution will be unearthed.


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[Assistant] It's a stunning plot, isn't it? Yeah, it's nice. Today would normally be a pressure test after our Invention test, but there's five of us in chef whites and we're walking through the post-CVD. Feels good in white though, doesn't it?


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[Assistant] Oh my god. We're at Wildflower, one of the best restaurants in Australia.


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[Assistant] I feel even more nervous that I won't know what my ingredient is until I get into that kitchen. It could throw a really big curveball and I might find myself not knowing what to cook.


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[Assistant] Unreal. I love them. I'm really happy with marron. It's an amazing ingredient. It's synonymous to Western Australia. I can't wait to start cooking with it.


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[Assistant] Amazing. I'd love the idea of serving it with the shell, like, opening it up, making a dressing, making it in the head. Yeah, for sure. Yeah, using the coral in the head, yeah. Absolutely. That means I can utilise that flame a lot more.


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[Assistant] So I'm going to cut the marin down the middle and cook it shell side down on that wood fire to get that wonderful smoky flavour infused into that meat and serve the dish like that. I want to take the coral, which is basically the brains of the man, out of the head and make an emulsion out of that and serve that in the head along with some radishes and maybe some persimmon.


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[Assistant] There's heaps of pressure knowing that I've got to make a dish up to wildflower standards. This is one of the best restaurants in Australia, so that's that level that I'm trying to aim for.


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[Assistant] I've been prepping Marin for quite a while now. Uhm, I knew it was going to be the longest task out of all my jobs. Uhm, I'm definitely running out of time. It's taking forever to split these Marin. I knew it was going to be a hard job and a long tedious job, but I'm just worried that I won't have everything done in time. Keep going, keep going. Start how we need to move, mate.


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[Assistant] All my other elements still have to be started. I am cutting this so fine.


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[Assistant] It's taken me ages to break down all the marron. I'm under a huge amount of pressure to get this done. I know the marron is the star of this dish. I need to make sure it's perfect. But it's just taking too long. At this point I feel as though I'm not going to get everything on the plate.


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[Assistant] It's pretty hectic serving at a pass at a top restaurant, especially when I'm not happy with what I presented. It's not the same.


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[Assistant] I'm worried about that, Marin. It does look mucky and disjointed because it hasn't got that whole shell on it. But I hope my other elements will balance that out.


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[Assistant] First of all, we have to know what are our threats and then what are the behaviors associated with those threats. These are your bags.


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[Assistant] Behavior is more than just how a person acts. It's about their facial expressions, their body language. And it's something that we have to intuitively be able to evaluate in a split second here.


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[Assistant] We actively scam the public looking for something that is just not right.


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[Assistant] How they're dressed. How they're acting. Are they engaged? Are they disengaged? Are they zoned out? Are they wanting to avoid any kind of contact with other people? Are they trying not to be noticed?


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[Assistant] As long as we hire from the human race, there will always be threats to deal with.


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[Assistant] And I knew that I had 40,000 troops working here at this airport that I could use to help me with security.


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[Assistant] And we're just using the basic intuition in all of us to just kind of tweak it, refine it and give the employees that tool to be able to use it as they assist the passengers.


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[Assistant] You guys are most important assets in the war against not only terrorism, but criminal activity.


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[Assistant] There's thousands of cameras here at Miami International Airport.


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[Assistant] That's the marriage between behavior detection and technology. What's interesting is their clothing.


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[Assistant] End choice of clothing. Somebody's going to go to the Bahamas, they're not going to be wearing bulky clothing.


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[Assistant] We can look for a person's hands. Their hand movement is very important. We have to try to keep an eye on everybody's hands.


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[Assistant] The two suicide bombers in Brussels with the glove on their hands, that should have stood out as an anomaly.


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[Assistant] In amongst all the congratulations and the hugs, welcome back to the MasterChef kitchen. Welcome back from WA. What a fantastic week we had. And welcome to finals week.


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[Assistant] I don't know if you thought about this, but if you survive this week, you're only one cook away from the grand finale.


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[Assistant] Loving the concentration already and perfect ingredients for the perfect dishes. Forty-five minutes to go. Come on.


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[Assistant] So remember, we're looking for the winning dish and if you are the winner, then you get to sit out this week's pressure test. So worth cooking a great dish for. First one up.


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[Assistant] That looks very pretty, Tessa. Tell us what you've got going on.


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[Assistant] You know what's really interesting? It takes what could be quite harsh and bitter and turns it into something that's very soft and mellow and matched with the sweet parsnip


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[Assistant] It's really lovely. So when you close your eyes, you almost get roast beef undertones. It's really strange and utterly delicious. Texturally, wonderful. What a handsome dish.


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[Assistant] Now for the rest of you, what's gonna happen? In the mystery box, you have to cook with ingredients chosen by your loved ones.


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[Assistant] Look, I love the sound of it because we haven't seen this kind of cooking from Anoushka at any point in the competition. So this is exciting for me. And the kind of flavours we like, right? Beautiful flavours.


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[Assistant] It's been a great day of cooking and eating so far, gentlemen. And I think this one's gonna be no different.


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[Assistant] Cooking with ingredients that we picked for you from a little list of your favourites. So let's get this tasting underway. First up, Simon.


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[Assistant] Tessa, be careful, be careful, because you know what's happening here? You're setting yourself up for a... an inglorious and very hard career in the kitchen.


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[Assistant] And a top kitchen somewhere, much like Kylie Miller, you know, who went off to Mugarritz, did a couple of seasons, worked for Ben Shuri Attica, and she is loving, loving what she's doing. You know, we consider her probably one of the best young chefs in this country. So careful, because that's where you're heading. Because that is rock solid cooking.


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[Assistant] What you guys just found out is that the Mystery Box and the Invention Test


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[Assistant] They just don't get any easier, whether it's week one or whether you're in the top six. But at this stage in the competition, the rewards are so much greater. There were two great dishes.


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[Assistant] One creative and delicious, the other even better. Simon Tessa, well done, great cooking, please join Larissa. Top 5 of Season 11.


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[Assistant] For god's sake, let the child come and let's get on with it!


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[Assistant] Na-na-na-na-hoo-hoo-hoo-hoo-hoo-hoo-hoo-hoo-hoo-hoo-hoo-hoo-hoo-hoo-hoo-hoo-hoo-hoo-hoo-hoo-hoo-hoo-hoo-hoo-hoo-hoo-hoo-hoo-hoo-hoo-hoo-hoo-hoo-hoo


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[Assistant] Just got my thyme twill in the oven. I've got my grapes macerating in some white wine and sugar.


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[Assistant] Gary kind of said to me that he thinks all the surprise should be inside the Angalotti. But everyone's gonna pull out all the stops today and I just need to make sure that I do too.


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[Assistant] This is the dish that is supposed to keep me safe from the pressure test. Come on Nicole, work fast. I am so stressed. I can't believe I'm doing this with five minutes to go.


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[Assistant] I chose to cook Morton Bay Bug ravioli with a bisque made from the shells of Morton Bay Bug and prawns.


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[Assistant] But first of all I want to talk about something called clumsiness or to be clumsy because this is really related to the story I'm going to tell you.


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[Assistant] To be clumsy, essentially, is to be the sort of person who has a lot of accidents. Let's say you're, let me give you another true story. Let's say I'm sat at a restaurant. As always, in the restaurant, I've got a lovely glass of wine next to me. Uh, red wine, that's my chosen alcoholic beverage.


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[Assistant] In the middle of conversation, the red wine is all over the white tablecloth, everything is red now, and I have ruined my date, let's say, or my, uh, whatever it is that I'm doing my meal.


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[Assistant] We might smash things, imagine a glass, drop it on the floor, smashed.


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[Assistant] Also, we, I'm not very good with my legs, so I might fall over quite a lot, hit my knee on a door or, or walk into the bed or hit my head on something. Okay. So this is what clumsiness is and this is me. I want to tell you a little story about when I was, uh, about 14. I was in year eight in school and it was a very hot summer day.


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[Assistant] Okay, very hot summer day and it was lunchtime, break time, some people call it, where we, uhm, have time out from lessons and we relax.


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[Assistant] There was a place where all of my friends, where we used to sit and chill out, uhm, relax, talk, catch up with each other.


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[Assistant] And me, being the person I was when I was a teenager, all I wanted to do was kind of impress the, impress the girls. Make them think I'm, I'm really cool, which I'm not. And I decided to climb a tree. So I climbed to the top of this tree. Took me a while.


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[Assistant] And that, that was that. My, my wrists hit the ground. One wrist went like that. One wrist went like that. And they were completely out of shape. Not the way they should be. Quite obviously they were broken because I'd fallen quite a high distance.


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[Assistant] Not only that, but I also landed flat on my nose and it was broken and there was blood everywhere. I was knocked out, okay? To be knocked out means to be unconscious. So yes, I hit my head, my face so hard that I was knocked out.


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[Assistant] And the next thing I knew, I was woken up in hospital, uh, with two broken wrists and a flat nose. And that's probably why my nose is such a funny shape now.


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[Assistant] And uhm, my mum had to wash me in the bath because I couldn't have a bath on my own. My mum had to wash me. Even worse, my parents had to use the toilet paper on my bottom.


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[Assistant] Yes, that's right, my parents had to wipe my ass for me.


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[Assistant] I never thought I would tell anyone this and now I'm telling 20,000 people that my parents have had to wipe my bottom when I was a teenager, which is really embarrassing, but this is what happens. One thing I'd also like to tell you, I want to teach you a bit of vocabulary in this. Comptiness runs in my family.


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[Assistant] What that means is that it's something that kind of maybe happens to my dad. He's always knocking glasses over at the table. He's always smashing plates by accident, dropping things. So, same as me.


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[Assistant] And, uh, I, I actually think it's quite an endearing thing. Endearing. It's something that's quite interesting about a person. It's, it's something different. It's unique. And I embrace it. Now I make, I laugh about any incidents that happen to me.


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[Assistant] Do you have any really interesting stories that you want to tell me about your clumsy experiences? Or are you a perfect person who never makes mistakes? Because I know there are some of you out there who are just very lucky and not clumsy at all.


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[Assistant] Feel free to go down below in the description box and book a Skype lesson with me. The first lesson is just £2. It's been a pleasure telling you this story. Please do tell me if you enjoy these listening practices and I will do more along with the lessons also.


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[Assistant] But yes, thank you very much for watching, guys. You're all great. There's 20,000 of you now. I could not be happier. Let's make it 100,000. Come on, let's do it. Tell all your friends about ETJ English. Help them become a fluent British English speaker.


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[Assistant] The team that does the best job is in to finals week.


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[Assistant] It's really, really simple. We just want you to create a three course menu. That's entree, main, dessert, for 50 diners, 25 each.


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[Assistant] And to help you succeed, we've put together the most unbelievable pantry.


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[Assistant] The Black Barley won the award for best new produce in delicious produce awards last year. It's a delicious product. And there's more. There's something else we want to put over the top of this. We want you to look around where you are and look at this amazing forest we're in.


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[Assistant] Lemon, myrtle, bush tomatoes and so on and so on. We want you to combine all these ingredients to create a menu that celebrates the forest.


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[Assistant] You're gonna have two and a half hours before your first course leaves the pass.


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[Assistant] The four of us will be tasting your food along with your guests. And remember what's at stake. The team that does the best job is in to finals week. Straight away joining the cold. It's a beautiful prize. Least impressive team into tomorrow's elimination. The one of you will go home.


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[Assistant] That's a show-stopping plate of food, isn't it? And how much difference does that watercress oil make?


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[Assistant] Yeah, some reservations about the yellow team's main course. Right, let's get the green team's main course in.


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[Assistant] So here's the green team's dessert. Waddle seed milk cookie, smoked ice cream and lily-pilly syrup.


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[Assistant] Yellow team, congratulations. Green team, tomorrow, elimination, one of you will go home.


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[Assistant] And today, we're having a lesson on the use of the word,


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[Assistant] We've already given you a lesson on the word back in different parts of speech, so do have a look for that if you haven't already seen it.


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[Assistant] That runs down the back of your body, and it sort of holds you upright. So if you think literally someone has no backbone,


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[Assistant] They're going to go over like that, but this is used in a metaphorical sense, not a literal sense. So if you describe someone as having no backbone, it means they're not a very strong person. You can easily


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[Assistant] Make them do things or stop them doing things. They don't sort of have a mind of their own. They don't have a strong will.


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[Assistant] You can push them around, that sort of thing. They're a bit weak, so no backbone is quite a bad criticism of anybody. Okay.


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[Assistant] Second example, if you're applying for a job, usually...


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[Assistant] Your job application will require the backing of two referees, meaning


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[Assistant] People who will give you a reference, maybe people you have worked with before who will say how well you did your job, what sort of person you are. Hopefully they will say nice things, otherwise you wouldn't choose them.


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[Assistant] To give you references. So when you fill in an application form, you often have to put the name and address and job title of two referees. Okay? So the backing of referees means the support, the,


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[Assistant] Telling the new company about you and helping you to get the new job. Okay.


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[Assistant] Right, uhm, another business-related one.


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[Assistant] Uhm, if you want to find out more information about a company.


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[Assistant] You can ask somebody, could you give me some background information?


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[Assistant] On the company. So information tells you really what it means. Background means just general information about maybe when the company was started,


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[Assistant] What does the company do? What is their business? How many people work there?


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[Assistant] Do they have one building in one city or several buildings in different cities? All the sort of backgrounds may be a bit historical. What has happened in the past? Are they on the stock market? That sort of thing, background information. Okay.


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[Assistant] Next example, uh, sometimes when a government decide to do something new, a new policy,


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[Assistant] Sometimes people don't like it very much, and it can cause demonstrations, riots, all sorts of things. It can cause bad things to happen.


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[Assistant] People react to the new policy. So if you say the government's new policy could result in a backlash


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[Assistant] The whip, which does a lash. You lash something with a whip. If it comes back at you and hits you, that is a back lash.


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[Assistant] So the government is doing this, and it comes back at them and something bad.


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[Assistant] Happens. A bad result, basically. A backlash is a bad result from something. Okay. And finally, in this first half of the lesson,


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[Assistant] If I have been on holiday for two weeks and I come back and my desk has got lots of papers,


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[Assistant] Mounted up, lots of emails on the computer, lots of work to do because I've been away. I have a huge backlog of work


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[Assistant] It means just lots of work.


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[Assistant] Why did I bother going on holiday? I've got all this extra work to do now. A back log. So it's best to avoid a back log if you can.


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[Assistant] So you're travelling very light, and you're just getting buses, you're walking.


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[Assistant] You're maybe getting rides in cars and lorries.


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[Assistant] Okay, and next sentence. Now, this is a little bit rude, so sometimes I hear people saying this word,


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[Assistant] Because they've put back and side together.


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[Assistant] And because English is not their first language, they don't realize that back, side as one word has a very specific meaning. Okay?


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[Assistant] And it's actually your bottom. Right?


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[Assistant] You don't generally use it in polite society, so you have to be careful who you are with when you use it. If you're with friends, it's probably okay. So, here, she fell down on her backside. Could be painful. Okay?


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[Assistant] That's what it means. She fell down on her bottom.


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[Assistant] Posterior, but it's a bit of a jokey word as well, so okay. All these different words. Backside, be careful how you use it.


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[Assistant] Right. Now, next one. If someone is trying to explain something to you that's really complicated, and you have to concentrate very hard, and then at some point you think,


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[Assistant] I don't understand this. I need this person to start again from the beginning and see if I understand it next time. So you can say,


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[Assistant] I've lost the thread of your explanation. Uh, the thread, it's like a piece of cotton.


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[Assistant] Uhm, that you sew with, and as they're explaining, you have this sort of idea of a thread. But if you sort of lose your concentration, you can say, I've lost the thread of your explanation. Can we backtrack, please? Meaning, can we go back?


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[Assistant] Uh, tracks are like a train is on tracks, so if you backtrack, you're going back along some tracks.


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[Assistant] Back to the beginning of the explanation and try again to understand, so to backtrack


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[Assistant] Right now, if there is an incident, people on the street fighting or somebody stealing something from a shop,


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[Assistant] For support, for more policemen to come and police women, maybe. Why not?


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[Assistant] To come and help because it's too much for one person to deal with. So to call for backup


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[Assistant] Is to call for extra people to come and help.


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[Assistant] Okay, and then finally, if you imagine you're doing a building project, maybe it's an old house that you have bought and you want to modernize it, but as you start working, you find that you have to


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[Assistant] You get rid of a lot of things. You have to take the plaster off the walls. There are all sorts of problems. It's as if you're almost demolishing the house before you can rebuild it. So, you can say, I think we're going backwards rather than forwards.


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[Assistant] With this building project, we're having to go backwards. Take it back.


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[Assistant] So, I hope these examples have been useful for you. If you'd like to do a quiz, please go to the website www.engvid.com. And if you'd like to subscribe to my YouTube channel, that would be great. And I hope to see you again very soon. Okay. Bye for now.


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[Assistant] A piece of cheese A loaf of bread A bar of soap A bar of chocolate A bottle of milk A pound of sugar Half a pound of coffee A quarter of a pound of tea And a tin of tobacco


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[Assistant] A piece of cheese A loaf of bread A bar of soap A bar of chocolate A bottle of milk A pound of sugar Half a pound of coffee A quarter of a pound of tea And a tin of tobacco


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[Assistant] Once upon a time, there was a lady and she lived by herself.


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[Assistant] She planted the seed in the pot. She kept the pot in front of the window for enough sunlight.


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[Assistant] It quickly grew into a fine large flower, which looked very much like a tulip.


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[Assistant] The woman nourished it with love and watered it each day.


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[Assistant] Inside sat a very delicate and graceful little maiden girl.


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[Assistant] The flower had given her the daughter that she had dreamed of.


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[Assistant] She had a walnut shell that served as her cradle. Violet petals for her mattress.


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[Assistant] And she pulled up a rose petal as her blanket.


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[Assistant] One night, she laid fast asleep in her walnut shell.


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[Assistant] And put Thumbelina on a water lily leaf in the middle of the pond.


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[Assistant] Left all alone on the green leaf, Thumbelina sat down and cried.


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[Assistant] And she didn't want to have the frog's horrible son for her husband.


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[Assistant] Mother tried to find Thumbelina in every corner of the house, but she couldn't find her.


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[Assistant] They felt very sorry so they decided to help her. Meanwhile, the frog and her son were busy making the wedding plans.


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[Assistant] Thumbelina sailed past many a place where the little birds saw her and they sang, what a pretty girl. As darkness grew,


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[Assistant] But the next morning she woke up at a place where the sun struck the water and it looked like shining gold. She was heading towards the end of the stream.


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[Assistant] Immediately, he fastened his claws around her and took her away to a far far place.


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[Assistant] After a while, when they reached the bug's house,


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[Assistant] All the other bugs who lived in the tree came to see who had come.


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[Assistant] Friends, look at this pretty girl. I am going to marry her.


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[Assistant] Mr. Bug came to agree with them and finally, in anger, left her somewhere deep in the woods. The winters approached. Snow began to fall.


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[Assistant] And the poor girl shivered with cold. It was terribly cold for her.


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[Assistant] She walked and walked, finding food and shelter.


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[Assistant] No sooner did she come across a little cottage. She went to the huge door of the cottage and knocked out came a field mouse who lived in the cottage.


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[Assistant] Thumbelina came inside. The cottage was warm and cozy.


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[Assistant] With a whole storeroom of grain and a kitchen with a pantry.


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[Assistant] The mouse was so fascinated by Thumbelina's beauty that she wanted her to stay with her forever.


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[Assistant] The mole heard her voice and fell in love with her sweet voice.


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[Assistant] He decided to marry her. So he went to the mouse and said I shall give you all my food and my house.


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[Assistant] Only if you get me married to this pretty girl.


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[Assistant] Alright, I shall start the preparations then.


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[Assistant] So the next morning she decided to run away while wandering in the woods.


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[Assistant] She came upon an injured sparrow lying in the forest.


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[Assistant] As she went closer, she saw the sparrow was alive. He was just injured.


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[Assistant] Thumbelina decided to help the little bird and got some bandages and medicine for the sparrow.


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[Assistant] The little sparrow could fly just as she applied bandages.


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[Assistant] Soon she saw the mouse and the mole approaching and calling out her name. Oh Thumbelina, where are you?


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[Assistant] As Thumbelina heard their voice, she told the sparrow,


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[Assistant] The mole and mouse were startled as they saw Thumbelina flying away. The sparrow took her to a flower land.


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[Assistant] No sooner did she remember her real home. How her mother grew her up with her love.


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[Assistant] She felt very sad and wanted to go home now.


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[Assistant] I am the king of Flowerland. And you are the prettiest girl I've ever seen. Will you marry me and be my wife?


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[Assistant] I will make you the queen of Flowerland! Thumbelina thought for a minute.


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[Assistant] The best gift of all was a pair of wings that had belonged to a large silver fly. When these were made fast to her back, she too could fly from flower to flower.


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[Assistant] After the marriage, the king and Thumbelina flew away and found the mother's home.


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[Assistant] Mother welcomed both of them, and they lived happily ever after.


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[Assistant] Well, I'm just sort of inspecting them from top to bottom, really. First thing, have I got the hat on? Is it in good repair?


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[Assistant] And then just work their way down. Is their blower smart? Is their top button done up? You need to put your hats on, gentlemen, before you part me. It's probably three miles away. Where's your hat? Get some polish on your shoes, shall we? Come on.


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[Assistant] I think it's probably my military background, 23 years in the Welsh Guards and been inspected every day and then as I got senior in my rank, you know, inspecting other people.


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[Assistant] I mean it just comes naturally to just check them over as soon as they come by. I'll have him for a dirty boot.


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[Assistant] Um, I'm making a goat's cheese gnocchi here at the moment with some of this beautiful goat's cheese. Okay, so when you say gnocchi, you're- I'm making a choux pastry base. Right.


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[Assistant] I've made this type a couple of times and it's turned out really, really nicely. So it's a tried and tested recipe? Yeah! My wife really enjoys it, so I'm just hoping that you guys do as well.


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[Assistant] I'm happy. It's what I had envisioned in my head. I just hope I'm up there.


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[Assistant] I'm happy with how my dish looks on the plate, but uhm, I'm really worried about this lamb because I won't know if it's perfectly cooked until the judge has cut into it.


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[Assistant] We're gonna do seed scallops, an apple puree, pork crackle, some earl grey infused grapes, and some shallot dust.


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[Assistant] I need to get my scallops cooked perfectly. And then this puree needs a real apple flavour. So I'm gonna add some seasoning with some apples in a pan.


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[Assistant] I've considered what the judges have said. I've pared things back to focus on three things.


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[Assistant] My apple puree definitely has that strong, robust apple flavour.


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[Assistant] Now I need to turn my attention to these beautiful scallops.


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[Assistant] To cook the perfect scallop, they need to be cooked very very briefly.


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[Assistant] My elements are done. I've got to try and get everything on the plate and make it look beautiful.


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[Assistant] I sprinkle my pork crackle. Get on some of the fresh apple slices. I want to show the judges that I'm working really hard. I'm trying to get a bit more finesse with my plating.


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[Assistant] I couldn't be happier now. I mean, it's probably the most beautiful dish that I've managed to put up so far in this competition. I'm over the moon. I can't wait for him to try it. I'm excited. I just want to do a few laps of the oval. Yay!


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[Assistant] He apprenticed until he was 17 or 18 and he learned all the techniques typical of the Florentine tradition.


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[Assistant] It was discovered in November 2012 and it surprised the world of architecture.


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[Assistant] I was immediately excited about it because having recognized the presence of the herringbone, I immediately connected it to Brunelleschi's technique.


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[Assistant] Hurry up, Sam! The kettle's boiling!


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[Assistant] There are some in the cupboard. Can you find them?


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[Assistant] Hurry up, Sam! The kettle's boiling!


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[Assistant] I've never felt that I am here as a servant or as a skivvy.


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[Assistant] Today we'll probably do about 3,000 shirts.


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[Assistant] And I have, couldn't tell you how much of the clothing we have at the time, but we wash about 86,000 garments a week. So quite a considerable amount of laundry.


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[Assistant] Because tail shirts and cuffs normally have answers on them. But we never, we never, we never tell. We never kiss and tell.


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[Assistant] I've never felt that I am here as a servant or as a skivvy.


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[Assistant] We do get some boys that have been on Custos Parade that have been naughty that will come and work here as a punishment.


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[Assistant] For one, they're a great help to us. But they have to have life skills as well. You can't just educate them well. They have to know how to be able to look after themselves in the real world. Because this isn't the real world. This is Harrow School. They've got to step out of here at the age of 18. Time for a cup of tea? It is, I think. Good idea.


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[Assistant] So if Brunelleschi had built the wall in the simple way you see here, you would have layers of brick and layers of mortar.


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[Assistant] And the layers of brick and layer of mortar are very simply separated by one another. And the layers of mortar represent planes of weakness through the wall. What we see here is that the wall is leaning in. Gravity is pulling it in towards me.


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[Assistant] And so a crack could form in one of the layers of mortar. The mortar is weaker than the brick and the whole thing could rotate and all of this brick could fall in.


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[Assistant] So we're here looking at the corner of Massimo's dome. And what we can see behind the corners, we see the start of the bedding of the masonry. And as we go up, we can see the bricks in the Spina Pesce pattern.


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[Assistant] And if you watch carefully, you can see that they start here and they wrap up around behind the corner and continue uninterrupted from one face of the dome to the other face of the dome.


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[Assistant] Once upon a time, there lived a poor peasant with his wife and children.


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[Assistant] They all worked hard in the fields to earn the little bread they had. All of them worked hard.


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[Assistant] To Do would lie in bed all day and showed no interest in troubling himself with any work, no matter how much his family nagged him. If the nagging became too much, To Do would retire to the forest.


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[Assistant] He decided to go to the famed land of Kungla It was said that every family in Kungla


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[Assistant] Toodoo packed his treasures and his pipes and went to a ship that went to Kungla. But Toodoo refused to buy the ticket.


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[Assistant] In a month, To Do had earned ten times more than he would have earned in a year. But the more money To Do got, the more he wanted.


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[Assistant] He had become so greedy and miserly that he stopped buying new clothes such that his old ones were worn out and torn. One day his master saw that.


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[Assistant] When Tiddu heard his master admonish him thus, his heart became miserable.


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[Assistant] He sought to soothe his ailing heart near the lake of the town. As he was sitting, staring into the water, a familiar face reflected in it. To do looked up.


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[Assistant] It was the same man who had advised him to start playing music.


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[Assistant] To do hurriedly took the money and rushed out of there, lest the cook try a bite of an apple himself.


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[Assistant] To Do heard this, made a powder of the nuts, and disguised himself as a doctor. He went to the palace with the nuts.


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[Assistant] But of course, the royal family got rid of their long noses.


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[Assistant] Built a mansion on it, and lived there happily ever after with his family, playing on his pipes.


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[Assistant] He shared his wealth with the needy and was never again lazy or greedy. Riches and beauty can perish, but talent and hard work will never leave you.


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[Assistant] How to find balance throughout this entire process. How to not get burnt out, basically. So we're going to talk about self care, how to build healthy habits for yourself to keep this lifestyle sustainable, because that's the point. You want to be able to last long. So in order to last long, you can't just get stressed out and burnt out really quickly in the process. You have to make sure this is something you can do happy,


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[Assistant] Healthfully and in balance for the long run. So the first thing that I have to talk about is, nobody is perfect and I'm not even sure that a person


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[Assistant] Perfect work-life balance exists. Sometimes times feel good and things feel imbalanced, and then sometimes something comes up and everything gets thrown out of balance, and that's just the way life is. But I think the point is to not be so hard on yourself, is to learn to let it go easily. Self-forgiveness, again, is really important.


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[Assistant] This is one thing that I want to share, and this is one thing that I always try to tell myself too when I'm not being as productive as I want to be, is success at the speed of balance.


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[Assistant] I honestly don't remember where I first heard that quote, but it really resonated with me because it's not a race. Life is not about


[User] Please transcribe this text

[Assistant] We just have a lot of things going on in our lives. Like, you gotta forgive yourself for not going as fast as you want because, you know, you gotta focus on your family for a while and focus on your health and make sure that everything in your life is taken care of.


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[Assistant] Like I said, remembering that it's not a race, it's not a competition, making sure that you're just enjoying the process rather than trying to get to the end goal ASAP.


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[Assistant] So as you're building your dream life, self care is so important. I would say it's one of the top priorities that you should focus on in your everyday life is to remember to take care of yourself, give love back to yourself.


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[Assistant] Only when your own cup is full can you go out there and give your love and energy for others and create good work.


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[Assistant] It's like the most basic thing. Take care of yourself in order to function properly and then be able to do things for others. So self care could be as simple as getting enough sleep.


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[Assistant] Drinking enough water. It really is like the basics of like,


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[Assistant] Personally, I love to journal and meditate because that's how I stay grounded. That's how I feel at peace. It's different for everybody. Ask yourself, what are the things that you really enjoy doing? Things that make you feel like you're filling up your cup. What makes you feel pampered? What makes you feel at peace?


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[Assistant] And make time to do more of those things. Make time to put that into your routine, whether it's daily, weekly, or monthly. So I made this worksheet to go with today's video. It's on self care and ideal habits, just designing your routines for self care and just


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[Assistant] Ideal healthy habits in general. And down here, I broke it down into morning, evening, and weekly habits. So if you're part of the email series, then check your email to download this worksheet. And if you're not signed up already, you can sign up down below. All the info is down there.


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[Assistant] Aside from those fundamental healthy habits like getting enough sleep or drinking enough water, the next big habit that I recommend everybody try is meditation. Try to meditate at least like


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[Assistant] One habit that I recommend everyone try to start doing, it is meditation. So I have this meditation app called ZenFriend that I use pretty often, and it always has quotes at the end of your meditation. So one that stuck out to me is, half an hour's meditation every day is essential.


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[Assistant] Unless you're busy, then a full hour is needed. So basically, the busier you are, the more you should meditate because meditation really helps clear your mind, calm your mind, de-stress, helps you just


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[Assistant] Center yourself, be able to control your emotions a little bit more. It just makes you feel in control of your life if you make it like a daily habit. It's not easy to make it a daily habit. Let me tell you that. It's something that I've been working on for years, but I do notice that when I am in a good, consistent flow with meditation,


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[Assistant] I just feel so much better. I feel so much more at peace. Another thing I like to implement are called catch-up days. So it's like scheduling once a week or every other week an open day for you to just catch up with everything in life. So I usually find myself busy and I don't have time to do the dishes or the laundry and my house becomes a mess.


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[Assistant] It's just important to give ourselves that time because so often we focus on the most important things we have to get done or the most immediate things to give our attention to, and we sweep a lot to the side. I don't know about you, but I'm sure there's a lot of items on your to-do list that you've just pushed back and pushed back just because it's not super important, but it's something you should do.


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[Assistant] Done your whole life, so you just have to. So you know how habits work like that. They don't take much.


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[Assistant] Create healthy habits in your life so that you're basically doing healthy things on autopilot, things that will help you and support you to become better. One way to build habits is called habit stacking. And all that it is, is just stacking a new habit on top of a current habit that you have. So whether you stack it before or after, it doesn't matter.


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[Assistant] So say you brush your teeth every day. You want to stack drinking water after that or journaling after that. So you start to look at the habits that you already do in your life.


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[Assistant] It's important to at least do this habit that you want to do for 21 days. Literally, check it off your calendar every single day in order to build that habit. In the beginning, you're going to have to force yourself to remember and keep track with it.


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[Assistant] But hopefully after 21 days or 90 days or even longer of getting on this habit, it will become something that's


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[Assistant] It comes easily and naturally to you so that you're building your dream life.


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[Assistant] That's all you can do, so don't make yourself feel bad over it. Don't be hard on yourself over it. We're all just doing our best. And don't forget, success at the speed of balance. I hope you liked today's video. Let me know your thoughts down below. And here are some of my favorite posts from you guys.


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[Assistant] It's completely different. Techniques are definitely, definitely way different than what we're used to. This system is pretty amazing, really.