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[Assistant] As voice artists, we're often given parameters like this. We are asked to say a script in a certain way. So first of all, the harsh way. It really is a lovely day today. This chocolate is really smooth. That hair does make you look beautiful. It really is a lovely day today.


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[Assistant] This chocolate is really smooth. That hair does make you look beautiful.


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[Assistant] So can you hear the difference between the harsh and the smooth way? I'm sure you can. Pause the video, have a go at saying these words in the smoothest way possible. I mean the word smooth itself has to be said in a smooth way and not a harsh way. Think smooth.


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[Assistant] Now when I was reading those three sentences, you noticed I wasn't slowing down for the smooth versions. It just sounded that they were slow, but they weren't. It's an aural illusion. They were exactly the same speed.


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[Assistant] So identify what it is that makes words smooth. It's being more legato.


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[Assistant] Words running into another one but still keeping the clarity, rather than being staccato like that.


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[Assistant] As well as lowering the pitch a little bit as well.


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[Assistant] So think smooth. Have a go at the words on the screen.


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[Assistant] Secondly today, I want to revisit the breathing exercise we started the whole of this course with, called 142.


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[Assistant] This is the ratio of breathing in, holding the breath and then exhaling.


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[Assistant] This particular ratio is extremely useful to controlling your breath. Remember you're breathing in through your nose and exhaling through your mouth. And as long as you weren't breathless last time.


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[Assistant] In other words, I want you to use your stopwatch or just think if you're good at thinking seconds in your head.


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[Assistant] Breathe in fully, taking three seconds to completely, underline to completely fill your lungs from the diaphragm. Alright? Maybe it's best to do that first if you feel a bit nervous about it. Three seconds to completely fill your lungs.


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[Assistant] Hold your breath for 12 seconds, keeping calm, keeping confident, and then when it's time to exhale, take a full 6 seconds to exhale no more, no less. See if you can do it, alright? I'll try it for you first if you want. Ready?


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[Assistant] 3, 12, 6, okay? There or about. Have a go and see how you can really, really control your breath, okay?


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[Assistant] It's time for the third item today. I want to talk about other exercise that you may be doing. I don't know how physically fit you are or even able to do things, but let me assume that you can do something which gets you puffed.


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[Assistant] If you go out for a jog, even if it's just round the block,


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[Assistant] You're not going to do your shallow breathing. Your body simply will not allow it.


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[Assistant] Shallow breathing, particularly where your shoulders go up, you know, and you breathe just from the chest area, is simply a habit some people get into. But when they're out for a run,


[User] Please transcribe this text

[Assistant] or doing any cardiovascular exercise, that's when the body insists on more fuel for the work it's been asked to do. So today or the next time you do any exercise like this,


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[Assistant] Please try to imagine breathing the way you have to doing this exercise in everyday life, okay? So you're not running anymore, you breathe as if you are running.


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[Assistant] Just think about how efficient it is to get that much air in, deep breaths, and to use it efficiently.


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[Assistant] Depending on how fit you are, you may even like to try some low humming while you are doing the exercise. It makes use of the time more efficiently as well.


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[Assistant] I go to my local gym every other day, uh, when I use the cross trainer or the bicycle or whatever. That's the best time to do my low resonant humming. And it means I walk away from the gym with a really good physical workout as well as a vocal workout. So please keep that in mind today.


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[Assistant] And finally, time to do a bit more acting. I don't know how you got on with what I offered you before, and you may absolutely hate being out of your comfort zone, but look, please, persevere.


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[Assistant] Here's a quite well-known love poem. I want you to look at the words, try to understand the meanings.


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[Assistant] And then imagine you're sat down, stately whole, crackling, log fire, after a good meal, glass of port or brandy in your hand, opposite you as someone that you really love.


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[Assistant] Okay, you may not have anyone like that in your life at this moment, and you may not have access to a stately home, but imagine, okay? Imagine someone who you could really have a deep relationship with. Getting into a frame of mind is so important for your brain to get into the correct voice. Many people find it easy, but if you don't,


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[Assistant] Using a visualization technique, like I've told you about, will really help you to click into this type of voice. So, try to make your voice deep, luxurious, dripping with emotion. Okay? And keep that eye contact with your imaginary person.


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[Assistant] Because you'll be reading the words off the screen, you will of course have that eye contact. So imagine it's somebody's face you're looking at, that person that you're really in love with.


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[Assistant] If you like this one, pause the video now and have a go at this please. She Walks in Beauty by Lord Byron.


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[Assistant] Everyone will have a different interpretation and here is the way I would read it. She walks in beauty like the night of cloudless climbs and starry skies.


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[Assistant] That half impaired the nameless grace, Which waves in every raven tress, Or softly lightens o'er her face.


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[Assistant] Thank you very much for your time today. I look forward to seeing you tomorrow.


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[Assistant] You all look wonderful with that blue sea behind you. Ah.


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[Assistant] It doesn't get any better than this, does it? Nice. Welcome to Rottnest Island. How beautiful is this? I mean, you can see Perth from where we are. It's only 30 minute ferry ride.


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[Assistant] And I think you'd agree that Western Australian Week has been pretty amazing. When we kicked off with the Optus Stadium, we took a road trip up to the Swan Valley and cooked up a storm in Margaret River and we finish off here. What a perfect finish to the week. Welcome, Karl Wolf.


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[Assistant] Thanks guys. Here's the executive chef here at Discovery, right on Peakey's beach. So Carl is going to be showing you a recipe


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[Assistant] Lovely. And I think everything I've cooked this year has been spicy. You know, we've had curries and lab and all the rest of this. I'm going back to my roots. I'm going to do you a classic French dish with some beautiful local ingredients. So.


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[Assistant] Matt's gonna kick things off, good luck Matt, can't wait to see what you do with the pumpkin, and we'll see you soon.


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[Assistant] We're gonna put some lovely smoky bacon on the breast.


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[Assistant] That is close to perfection. Truffle on the ready.


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[Assistant] So, we found some beautiful local pheasant, so I thought, yes! And manged him up truffle, because of course, they're famous in Western Australia. So, pheasant, truffle, a pomegranate, which is like a fine potato puree. I'm gonna make a little ball of cabbage with the legs. So we'll get stuck in.


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[Assistant] First up, the sauce that goes with this, essentially what it is, is lots of mushrooms. Dried and fresh, little bit of onion, some aromatics and some alcohols to make that really special. So let's kick off. Bit of oil, in with the onions. So we had a couple of bay leaves, some thyme.


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[Assistant] And quite heavy with the garlic. So really all you're doing is releasing the aromas from that. Softening the onion a little bit so it's sweet. And then we're going to chuck in some alcohols. So Brandy Port Madeira is like classic peregrine sauce. So I'm chucking those in.


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[Assistant] In with the fresh mushrooms, and plenty of them. And then in here, mixed dried mushrooms. Things like bocini, always gonna add lots of flavour. So I soaked those for about 45 minutes to an hour in warm water.


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[Assistant] So that's all the mushroom juice and already lots of flavour. And then up to you, stock or water? Stock for me.


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[Assistant] Enough to cover plus, bring to the boil, 45 minutes, you can take it off, let it just sit there for another hour, then strain it off, squeeze the mushrooms, and then you start reducing it down. Here's one I prepared earlier.


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[Assistant] Yep. And this is liquid gold. Come back to that later when I reheat it.


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[Assistant] So, you're probably looking at this and going, mmm, not sure about this. So these are pheasant, and they're local pheasant from Wajan, and that's one of my favourite ingredients. All I've done, taken the legs off, but I've been very careful when I to preserve the skin on the breast. And if you're going to do this with chicken, it's the same technique.


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[Assistant] All we're gonna do now is we're gonna put some lovely smoky bacon on the breast.


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[Assistant] Gonna tie it on, and it's gonna protect the meat whilst it's cooking, alright? And I probably won't even use this in the dish, it will become what's called a chef's snack.


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[Assistant] And I'll have myself a bacon sandwich afterwards, we'll see how we go. So what I want to do is a slightly diagonal tie. I'm just going to put it in a hot pan, alright. So, so we're going to pop those in the oven.


[User] Please transcribe this text

[Assistant] And we're going to give them about 25 minutes and then we're going to check the temperature right on the plumpest part of the breast. All right. In she goes. All right.


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[Assistant] So we're gonna use this leg that we had from our pheasant.


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[Assistant] That's just cabbage with some carrots, some onions, some garlic. Put a bay leaf in, bit of thyme. Cooked it quickly.


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[Assistant] And then Baby Savoy, just another beautiful local ingredient too, came from down the road in Albany.


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[Assistant] So what I wanna do is I'm gonna just trim the stalk back. So I blanch the leaves quickly and boil in solid water. And then what I wanna do, I wanna mix the leg with the cabbage, plenty of it. Bit of pepper.


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[Assistant] Just a little bit of salt, don't want to put too much in. Gonna mix that around.


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[Assistant] Bring it together, and then just squeeze into a little ball.


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[Assistant] But it ends up on the plate, kinda looks quite cool. So, cabbage balls done. Got our finished sauce, our pheasant are in the oven. Alrighty, a pommes brusselines. So baked potatoes.


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[Assistant] Alright, you should be able to squeeze them, and they should be nice and soft in the middle.


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[Assistant] And the butter that I'm using is from Swan Valley. Let's do this. Look at that. You can taste that and go, yeah I know already that's gonna be good. But this is how I do it. I used to take a little pad, right.


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[Assistant] And just put it through the sieve. So push that potato through and


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[Assistant] What's important here is not developing the starch in the potato, right? It's gonna get gluey. That's why I pushed it through. Scrape the potato from underneath it, right?


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[Assistant] Keep it warm, otherwise you just won't get the same result.


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[Assistant] So in with the butter. We're gonna put a little bit of warm milk.


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[Assistant] Ooh. Delicious. And that smell, just checking it by hand, I want to feel the...


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[Assistant] Thickest part of the breast, right? And I reckon I'm okay with that. So now we're getting close to the end. We're going to put the cabbage balls into a steamer. You can pop them in the microwave if you want, but that's going to be cool for about four minutes. And then let's have a look at how our pheasant's gone. So string off.


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[Assistant] Bacon snacks for the chef. And then we're gonna take this off the bone. Like I said, this is as good as, at a lower temperature, cooking it sous vide. So see how it's a little bit under? You look under there, that is close to perfection.


[User] Please transcribe this text

[Assistant] I want some nice caramelization on that skin. I'm turning the heat down a little bit. I'm trusting that it's gonna draw through. Truffle on the ready. Microplane on the ready.


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[Assistant] Alrighty. So in with the butter.


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[Assistant] Finishing off, using some of that residual heat.


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[Assistant] In the pan, I don't want it too long on that skin underneath because already it's cooked.


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[Assistant] Got our pheasant, got our truffle, got our cabbage balls, got our potato, finally.


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[Assistant] Now for the sauce. Bit of mushroom essence in a pan.


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[Assistant] So delicious. So that's it. My pheasant, cabbage and mashed potato. French style. Beautiful.


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[Assistant] Might as well come up and have a little take. Get out of here. Pass around, have a little spare. There you go.


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[Assistant] How lucky are we? We have had the best week. Have we not? Yes, we have. Thank you, Western Australia, that's all we can say.


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[Assistant] It's lunchtime. Yeah, let's eat. I'm hungry.


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[Assistant] Just a minute, boys. First, I'd like to try out my new invention. I sure hope it has something to do with food.


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[Assistant] I think something is starting to happen.


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[Assistant] That was a close one. Indeed it was. We were lucky to escape so quickly. You missed a weed gimmick. My hair, I mean garden, is still growing. Let me see if I can wipe it off. And I still have a terrible headache.


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[Assistant] Thank you. And Grubby isn't green anymore.


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[Assistant] Precisely, but uncompressing a compressed sandwich requires internal combustion provided by the, uh, ingredients in this jar.


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[Assistant] No, no, Grubby. It's actually a special projectile powder. Now, I want you both to stand well back. This stuff is highly, uh, uh, combustible. Combustible? That means you should keep it away from an open flame.


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[Assistant] She got through it, she fought through it, got 27 out of 30. I think she did surprise herself, and she just keeps battling it out. I'm so proud of her.


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[Assistant] I just can't believe this. I just can't believe what she has achieved in such, she's just young and just starting out. She just taught herself everything really.


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[Assistant] She's got this drive in her and she has places to go.


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[Assistant] Here on Book Break we made a bunch of Nonfiction November themed videos last year, so I will link to those below. But I wanted to bring you something new. If you are taking part in Nonfiction November this year, and you want to see which books have come out in the last year that you might not have already got your hands on, this is the video for you.


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[Assistant] Starting with this chunky book here, this is God and Anatomy by Francesca Stavrakopoulou. This is a history of God and the way that God has been presented through centuries of religious beliefs. But what sets this book apart a little bit


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[Assistant] This book focuses on God's physical body, which he has at various times through religious history been believed to have.


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[Assistant] She's just fantastic, and also incredibly intelligent, and this book is so well researched. So you will learn so much if you make this your non-fiction November challenge.


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[Assistant] Crying in H Mart by Michelle Zahner has been getting a ton of hype across BookTube, so this one would be a great one to read in Nonfiction November so you can join in with some of those conversations. This book actually started life as an essay that went viral called Crying in H Mart, and she then expanded this into a full memoir.


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[Assistant] It's about grief, it's about her grieving her mother, it's about her getting in touch with her cultural heritage through making food, Korean food that she remembers her mother making. It's about her exploring her own identity as a Korean American woman. It's also about music.


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[Assistant] Michelle Zauner is herself an indie artist. You may know her as the artist Japanese Breakfast. So this is a really moving memoir that so many people are loving.


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[Assistant] Sister Sister by Candice Braithwaite is an essay collection full of essays about all the things that Candice Braithwaite wished someone had talked to her about when she was a young black girl growing up in London. So Candice Braithwaite is very straight talking but also really warm and funny and in this way she manages to navigate some really difficult conversations in this book.


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[Assistant] Broken Heartlands would be a really good one to pick up for anyone who's interested in politics. So you may have heard of the Red Wall, an area in the north of England and the Midlands which historically has always voted Labour, but in the 2019 election dramatically turned Conservative for the first time. So this is a road trip through 10 constituencies


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[Assistant] Swundive by Georgina Pascogin is one I've been particularly excited about. So this is a dark behind the scenes look at the world of ballet. The subtitle here is The Making of a Rogue Ballerina. Georgina Pascogin was the first Asian-American soloist with the New York City Ballet, an incredible achievement.


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[Assistant] And this book takes us through her story. It's a love letter to ballet, but it also exposes the darker side. It exposes the cutthroat mentality that exists in the world of ballet.


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[Assistant] And it also dives into the aftershocks of the Me Too movement. Georgina Pasko again remains one of the few ballerinas to be openly speaking up about sexual harassment. She also speaks openly about mental abuse and racism that in the past


[User] Please transcribe this text

[Assistant] Then there's Manifesto by Bernardine Evaristo. She is the author of Girl, Woman, Other.


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[Assistant] And she is the first black woman to have won the Booker Prize. So this is her manifesto about never giving up. Written by someone who has actually made history. I'm such a huge fan of Bernadine Evaristo's writing. Girl Woman Other, the Booker Prize winning book, is so, so worth picking up. I really recommend that.


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[Assistant] We're not talking about fiction today, we're talking about Manifesto, a really inspiring read.


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[Assistant] A book that is painfully relevant to all of us right now is Until Proven Safe. This is the history of quarantine. So this book looks back on quarantines that humans have imposed on themselves before.


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[Assistant] What the aftereffects of those have been and then looks into our future. What the world will look like for us post quarantine.


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[Assistant] I've got another memoir here, if that's your favourite type of non-fiction. This is Maybe I Don't Belong Here by David Harewood, which is a really powerful memoir about racism, mental health, breakdown, and ultimately recovery.


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[Assistant] In this book, David Howard looks back 30 years into his past.


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[Assistant] When he went through what he now understands to be a psychotic breakdown, and he looks at the intersection of racism and mental health treatment. But of course we know now that David Hurwood went on to become the successful actor that he is today, so we also know that we're going to follow his path of recovery.


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[Assistant] While we're on the topic of moving memoirs, I've got here Lily's Promise, which was written by Holocaust survivor along with her grandson.


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[Assistant] Lily's story went viral early this year when she set out on a social media mission assisted by her grandson to track down the American soldier who had liberated her from Auschwitz and given her a banknote on which he had wished her good luck and happiness. This search made headlines around the world and finally gave Lily the chance


[User] Please transcribe this text

[Assistant] To fulfil the promise that she had made herself back when she was still in Auschwitz. She had promised herself that if ever she was freed, she would tell the world her story.


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[Assistant] I recommend Scary Smart by Moe Gordat, which is all about the future of artificial intelligence. This book looks at the very very real threat that artificial intelligence poses to humanity, but it also looks at the solutions.


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[Assistant] And the best part is it puts those solutions in the hands of ordinary everyday readers like you and me.


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[Assistant] By 2049, there will be AI that is a billion times more intelligent than humans. But as scary as that sounds, machines are not the problem. This work gives us a blueprint for how we can save the future of humanity, protect those we love, and protect our planet.


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[Assistant] So first up here I've got A Funny Life by Michael McIntyre. This is Michael McIntyre's second autobiography. The first one took readers up to the moment where he got his first


[User] Please transcribe this text

[Assistant] Big break. This book tells the story of Michael McIntyre navigating fame and success, the amazing achievements that he had along the way, and also some of the slightly embarrassing disasters. Of course it's written with Michael McIntyre's


[User] Please transcribe this text

[Assistant] Trademark hilarity, so this one will keep you laughing the whole way through. Or another suggestion for a funny non-fiction November title would be Theroux the Keyhole. So this is the latest book from Louis Theroux, and it is all about his life in lockdown, and it is surprisingly relatable. Louis Theroux is famous for interviewing some of the


[User] Please transcribe this text

[Assistant] Most unusual and eccentric characters that our world has to offer, but during lockdown, there was no one to investigate but himself.


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[Assistant] It makes me very excited because this wasn't around in my season. So it's just a really great opportunity for you guys to just go for it, you know, and cook without any inhibitions.


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[Assistant] Chicken is incredibly crispy, amazing. The crumb on it is beautiful. This dipping sauce, you expect to be a little bit too rich, but it's actually really cooling and refreshing. Very clever.


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[Assistant] I agree with Matt. I feel like if you're going to use something like a peach, you really want that perfume of the peach to shine. And I feel like that gets lost a little bit on the cooking.


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[Assistant] You had a little bit of sugar on the outside, which had a really nice kind of hit of sweetness, which I really liked, but I felt the sauce was a bit murky.


[User] Please transcribe this text

[Assistant] The crumb is impeccable. Like, yea, you could pour any amount of sauce over that and it will stay crunchy. It's like, amazing.


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[Assistant] So, I'm just wondering, Max, has she given you a few tips?


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[Assistant] You can choose anything you want from the pantry, but you both must agree what it's going to be.


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[Assistant] You have to choose wisely, because whatever you choose, Max is going to have to hear it as well.


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[Assistant] Max, Tessa and Derek got to choose any hero ingredient they wanted from the pantry. You have to hero the same ingredient.


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[Assistant] Okay Max, you're gonna be cooking with oranges, and your 60 minutes starts now.


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[Assistant] Max, do you think that doing a raw dish is more of a cop out?


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[Assistant] Ah, can I just throw a smile in the works? Just for you to think about.


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[Assistant] You should come and have a look at what the other guys are doing. They're actually applying heat.


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[Assistant] I'm gonna make a sweet and salty chicken with a sticky caramel sauce on the side. Yum.


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[Assistant] I'm just gonna use the Asian flavours that I'm really comfortable with and do a sugar and salt, uhm, over the, over the top which I always think is super yummy with something a bit more umami.


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[Assistant] I've broken down the chook, and now I'm gonna get some Asian flavours in there. Garlic, chilli, soy and sweet soy.


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[Assistant] I would be so stoked to cook for immunity. Uhm, it would really kind of show that uhm, I'm a contender.


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[Assistant] I'm making a sweet and salty chicken with sticky caramel sauce on the side. I've never cooked anything like this before, so it is a bit of an experiment.


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[Assistant] The sticky caramel sauce is looking good and my chicken's been marinating for a while now in a sweet and salty combination. So I think it's ready to fry.


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[Assistant] It's looking good. Looks like it's getting a little bit of colour onto it.


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[Assistant] There's two minutes to go and the chicken is taking a lot longer to cook than I thought.


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[Assistant] I might not have enough time to fry both batches of chicken. And I might only be serving two wings.


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[Assistant] Sweet and salty chicken with sticky caramel sauce on the side.


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[Assistant] Wow. First team challenge, I'm so excited. I can't wait to see what they've got in store for us today.


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[Assistant] Come on! I don't think I've ever prepped so many carrots in my life. You guys do things faster, please.


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[Assistant] What do you think? If these carrots don't work, then we don't have another side dish. We only have two. Come on. Don't drop the ball now. Time's ticking.


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[Assistant] If these carrots don't work we only have two side dishes.


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[Assistant] I'm just praying to God that it works. Go, go, go!


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[Assistant] They look really good, they're soft, they're caramelized, they look really yummy.


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[Assistant] The ancient Greeks knew its consumptive effects as thysus, the Incans called it chakionke, and the English called it tuberculosis.


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[Assistant] Today, tuberculosis, or TB, is still one of the world's biggest infectious killers, causing more deaths than malaria or even HIV and AIDS. But what exactly is this disease, and how has this pathogen persisted for so long?


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[Assistant] Typically, TB bacteria called mycobacterium tuberculosis are airborne. They travel into our airways and infect our lungs.


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[Assistant] Here, immune cells called macrophages rush to the infection site, attempting to absorb and break down the bacterial invaders.


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[Assistant] In many cases, this response is enough to remove the bacteria. But in individuals with other medical conditions, ranging from malnutrition and HIV to diabetes and pregnancy, the immune response may not be strong enough to destroy the intruder.


[User] Please transcribe this text

[Assistant] If so, mycobacterium tuberculosis will reproduce inside those macrophages and form colonies in the surrounding lung tissue. As they infect more cells, the bacteria employ cell-degrading enzymes that destroy the infected tissue.


[User] Please transcribe this text

[Assistant] From here, microbes can spread to the skeletal system, causing back pain and difficulty moving, to the kidneys and intestines causing abdominal pain, and to the brain, causing headaches and even impaired consciousness.


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[Assistant] These symptoms produce the classic image of TB— weight loss, a hacking bloody cough, and ashen skin.


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[Assistant] This ghostly appearance earned TB the title of the White Plague in Victorian-era England.


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[Assistant] During this period, tuberculosis was considered a romantic disease because it tended to affect poverty-stricken artists and poets, those with weaker immune systems. TB's outward symptoms even helped fuel the popular myth of vampirism.


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[Assistant] In spite of, or perhaps because of, these less than scientific concerns, this period also marked the first strides toward curing TB.


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[Assistant] In 1882, the German physician Robert Koch identified the disease's bacterial origins. Thirteen years later, physicist Wilhelm Wronken discovered the X-ray, enabling physicians to diagnose and track its progression through the body.


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[Assistant] These techniques allowed researchers to develop reliable and effective vaccines, first for smallpox and again in 1921, when scientists developed the BCG vaccine to battle TB.


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[Assistant] These developments laid the groundwork for the modern field of antibiotics, currently home to our most effective TB treatments. But, antibiotics fail to address a major diagnostic complication.


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[Assistant] This makes TB much harder to diagnose. And even when properly identified, traditional treatments can take up to nine months, requiring multiple drugs and a high potential for side effects.


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[Assistant] This discourages people from finishing the full course, and partial treatment enables bacteria to develop resistance to these drugs.


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[Assistant] Today, the disease is still prevalent in 30 countries, most of which face other health crises that exacerbate TB and trigger latent cases.


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[Assistant] Worse still, accessing treatment can be difficult in many of these countries, and the stigma towards TB can discourage people from getting the help they need.


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[Assistant] Health experts agree we need to develop better diagnostics, faster-acting antibiotics, and more effective vaccines. Researchers have already developed a urine test that yields results in 12 hours, as well as a new oral treatment that could cut treatment time by 75%.


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[Assistant] Hopefully, with advancements like these, we'll finally be able to make TB exclusively a thing of the past.


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[Assistant] How do vaccines work, and how do they help eradicate diseases? Check out this lesson to learn about the science behind vaccines or this lesson about how we conquered the deadly smallpox virus.


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[Assistant] Vax, Vax, Vax. This is brilliant. I love this. This is what I love doing. Spice.


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[Assistant] It's a great challenge today to be a part of. Uhm, we're getting to give back to people who have given so much. So yeaah, really stoked to be, you know, being able to feed these people.


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[Assistant] Unit 1. I have a pen.


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[Assistant] Hi everyone, I'm Sarah, an English teacher from the U.S.


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[Assistant] For each vocabulary word, I will teach you the pronunciation, definition, and how to use it in a sentence.


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[Assistant] I will provide you with a personal English learning experience.


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[Assistant] In this lesson, we are going to learn words


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[Assistant] Are you ready? Let's start!


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[Assistant] A pencil. A pencil is a tool used for writing. I have a pencil.


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[Assistant] An eraser is a tool used for erasing pencil marks.


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[Assistant] I have an eraser.


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[Assistant] Ray on crayon.


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[Assistant] A crayon is a stick of colored wax used for coloring or drawing. I have a crayon


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[Assistant] Ruler. Roo-ler. Ruler.


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[Assistant] A ruler is a tool used for measuring and making straight lines. I have a ruler.


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[Assistant] A pencil box is a container used for holding writing materials. Open your pencil box


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[Assistant] A book is a set of written, printed, or blank sheets bound together between a front and back cover. Open your book. Close your book.


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[Assistant] Bag, uh, ah, guh, bag.


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[Assistant] A bag is a flexible container that may be closed or holding or carrying something. Open your bag.


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[Assistant] School bag. School bag.


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[Assistant] A school bag is a bag specifically for carrying school books and school supplies. Open your school bag.


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[Assistant] I have plus a and.


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[Assistant] I have a pen. I have a pen.


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[Assistant] I have a pencil. I have a pencil.


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[Assistant] I have an eraser. I have an eraser.


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[Assistant] I have a crayon. I have a crayon.


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[Assistant] I have a ruler. I have a ruler.


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[Assistant] I have a pen. I have a pencil.


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[Assistant] I have an eraser.


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[Assistant] I have a crayon.


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[Assistant] I have a ruler.


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[Assistant] Pen, pencil, eraser, crayon, ruler, pencil box, book, bag, school bag,


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[Assistant] I have plus a and.


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[Assistant] And now you're standing here, just an everyday guy doing his thing, now an absolute superstar. Got your own restaurant?


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[Assistant] I'm sure being on MasterChef has changed your life. Is there any advice you can give these guys?


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[Assistant] MasterChef is pretty simple. You know, there's this incredible place. This is where dreams are made.


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[Assistant] We're just there to help you, guide you along the way.


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[Assistant] And there's only really one thing we ask from you.


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[Assistant] And that is cook us food that makes, number one, you happy.


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[Assistant] Cause in turn it will make us extremely happy. Be honest. Enjoy it. Have fun. Work hard. We're simple guys. All we want.


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[Assistant] Do you know what? This moment that you're having right now, remember it. Because you're in the competition. This is your home now. And remember this moment because your honesty and who you are as a cook is what will make you win this competition.


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[Assistant] Uh, my dad. Do you wanna go and grab your dad? Cause I wanna have a chat with the boys. Yep.


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[Assistant] Good on you, that's wonderful. So what have you cooked?


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[Assistant] I actually like the texture of the peach here. I love that sort of meaty bite to it. It's really yum. But what I'm getting is this sort of raw tomato-iness. I'm gonna say no. Well done on coming in and giving this a crack.


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[Assistant] I've got a feeling within myself that there's something within you that is capable.


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[Assistant] Food is not just about what you put in your mouth. Exactly. It's the feeling and you took us to the place. I love it. So it's a yes? It's a yes? Yes.


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[Assistant] The World Wide Web, where you're likely watching this video, is used by millions of people every day, for everything from checking the weather, ordering food, and chatting with friends, to raising funds, sharing news, or starting revolutions.


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[Assistant] We use it from our computers, our phones, even our cars. It's just there all around us all the time. But what is it exactly?


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[Assistant] Think of the web as a bunch of skyscrapers, each representing a web server, a computer always connected to the internet, specifically designed to store information and share it. When someone starts a website, they are renting a room in this skyscraper.


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[Assistant] There's another part to having a website without which we would be lost in the city with no way of finding what we need. This is the website address, which consists of domain names. Just like with a real life address, a website address lets you get where you want to go.


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[Assistant] The information stored in the websites is in web languages such as HTML and JavaScript. When we find the website we're looking for, our web browser is able to take all the code on the site and turn it into words, graphics, and videos. We don't need to know any special computer languages because the web browser creates a graphic interface for us.


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[Assistant] So in a lot of ways, the World Wide Web is a big virtual city where we communicate with each other in web languages, with browsers acting as our translators. And just like no one owns a city, no one owns the web. It belongs to all of us. Anyone can move in and set up shop.


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[Assistant] In a book or newspaper article, each sentence was read from beginning to end, page by page, in a straight line until you reached the end. But that isn't how our brains actually work. Each of our thoughts is linked to other thoughts, memories, and emotions in a loose interconnected network, like a web.


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[Assistant] And the web accomplishes this through hyperlinks. By linking several pages within a website or even redirecting you to other websites to expand on information or ideas immediately as you encounter them, hyperlinks allow the web to operate along the same lines as our thought patterns.


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[Assistant] The web is so much a part of our lives because in content and structure, it reflects both the wider society and our individual minds.


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[Assistant] On a bed of coriander noodles with a lemongrass and coconut broth.


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[Assistant] And what do you do? I am a cocktail bartender. Okay, so you should know your flavours. My dream is to open up a smokehouse. But only vegetables.


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[Assistant] I'm pan fried broccoli stem and then a cream of pine nuts and Jerusalem artichoke and poached cod in butter.


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[Assistant] Oh my god. What's your name? Walid. This is my modern twist on a buckler bar. Wow. I'm a corporate guy.


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[Assistant] Nigella's probably as beautiful as she looks on TV and got a cheeky, cheeky hug, which was cool. Yeah.


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[Assistant] I think my teammates have done an amazing job so far. So we've got a pomegranate syrup, we've got a crumb and a pistachio ice cream. I feel like we might just be missing one element just to tie the whole dish together. I'm gonna try and make a, a praline. A pistachio praline. Just to give a bit of extra crunch to the dish.


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[Assistant] Some rules. You've got 75 minutes to bring us a delicious dish using at least one of those ingredients on the mystery box. You of course have your staples under the bench and we're looking for the top five dishes in this challenge. If you win,


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[Assistant] You will go straight through to the immunity challenge. And of course, the chance to win a pin. Nigella, any final words of advice?


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[Assistant] Lot of pressure with Nigella in the kitchen, so let's hope all your brilliant ideas come together. 20 minutes to go. Come on guys, come on, come on, come on.


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[Assistant] Now remember we're only tasting the five most impressive dishes.


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[Assistant] Best dish sends its maker straight through to this week's immunity challenge. Avoiding today's invention test and therefore safe from tomorrow's pressure test. So a lot riding on it. First dish we'd like to taste belongs to


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[Assistant] Thank goodness you didn't put the plum on. That's all I can say.


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[Assistant] And what I love about, you know, a pastry and a pilot in this with a lattice is it's gotta be crumbly and delicious. You know, when you talk grandmother's kind of pie, all of a sudden, that's what I've got in my head. And the pastry's brilliant.


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[Assistant] It's beautifully cooked, it's really soft and tender and crumbly and delicious.


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[Assistant] So this is how it's going to work. You're cooking teams of five. Each team has 75 minutes to cook one plate of food. There are five rounds, which means each one of you is going to cook for 15 minutes. Exciting.


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[Assistant] Worst dish however, will send its team into tomorrow's pressure test. And from there, someone is going home.


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[Assistant] Now remember what you're fighting for. Winning team joins Jess up on the balcony for that chance at winning the immunity pin.


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[Assistant] The worst team, however, will find themselves in a pressure test tomorrow.


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[Assistant] I think for 75 minutes and five of you, uhm, it's pretty average.


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[Assistant] You know the ice cream's a bit eggy as far as I'm concerned. It's sweet. It's an orange vanilla dessert with a sprinkle of pistachios.


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[Assistant] Hello, this is day 28. Now we're almost at the end of the course.


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[Assistant] We finished a few days ago doing a roller coaster exercise. Remember that? A great way of understanding how to use pitch. The best places to determine where the voice goes up or it goes down to help to emphasize what you're saying or to make your speech a little bit more interesting.


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[Assistant] The other way you can make your speech interesting is by using speed. So I'm going to put up on the screen some sentences. Now I'm going to read it afterwards. You're welcome to pause the video and read it yourself in the way that I'm about to.


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[Assistant] The point of the exercise is to show how important sections of your speech can be slowed down subtly but importantly.


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[Assistant] To make sure people understand what you're saying a little clearer.


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[Assistant] Whereas on the obvious parts of sentences you can speak normally.


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[Assistant] Using speed together with pitch and also emphasis really makes any monotone voice come to life. Alright, here we go.


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[Assistant] I want to welcome you to the conference. Thank you very much for attending. Speeches will continue until coffee time at 11 o'clock today and then the senior presentations will start. I want to start off by talking about something that is very important.


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[Assistant] The fact that we all have a very important decision to make about the future of our company. We have until the 23rd of this month


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[Assistant] We are asking for three million extra dollars as a booster and sweetener for the deal and also for them.


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[Assistant] To take on our considerable pension fund debts.


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[Assistant] I would like you to think very carefully about the document that you were given last night. I want you to read it and come back to us when you have made a decision.


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[Assistant] I'll send an email to you, your advisors, and your assistants as well, along with details of the deadline that's looming.


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[Assistant] The next part of the conference is about to start. Please make sure your phones are off.


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[Assistant] The next presentation will begin in about five minutes.


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[Assistant] You all should by now have completed your lunch choice forms and returned them to the team at the back desk. Thank you.


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[Assistant] Well, you may think that exercise is a bit crazy. You know, what I've just said about slowing down for important stuff, it's sort of obvious, isn't it?


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[Assistant] But look, I've gone to work as a presenter or trainer at many conferences and seminars from really big companies, alright? The people on stage were really big cheeses.


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[Assistant] And I've heard people drone on and on at the same speed all the time, as well as virtually the same tone of voice, with hardly any inflection, no particular emphasis on words or any passion, or even understanding at all of what they were talking about. Even though to my mind, the subject matter actually seemed sort of important. But god, were they boring, these people.


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[Assistant] Look, if you want to communicate with people well, to be really efficient at getting across what you have to say to people who are listening, not just in a business conference kind of environment, but in everyday life with people that you're trying to get off with, with friends, family, you know, you need to be able to use everything in your arsenal of skills.


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[Assistant] In the second section, let me summarize all the different things that we can do to kill the enemy of monotone speech. Monotone means, of course, on the same tone or note. So variation in tone is good. But what you've got to realize is that what sounds good going up, huh? And what sounds good going down.


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[Assistant] This comes from understanding what you're talking about. And understanding is reinforced when you have passion about what you're talking about.


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[Assistant] Then you'll be able to understand when to slow down your speech on the important parts and when to get back to a normal speaking voice on parts of what you're saying that most people will have a full understanding of already or already know.


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[Assistant] And then you will put emphasis on words that are very important as well. Or on new words or people's names that are unfamiliar to your audience.


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[Assistant] Then you can sprinkle the whole of your speech, if appropriate, with onomatopoeia, the magic stardust of wonderment words, so you would say certain adjectives in a colourful and attractive way to make your speech come alive, if appropriate.


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[Assistant] And the final thing I would say, particularly if you are about to give a speech or a presentation, maybe in a business context, is to remember the rule of three. Three is a very powerful number.


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[Assistant] In art and graphics, the rule of thirds, heard about that one? Look it up. Rule of thirds, very important. As to how things are laid out and are framed.


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[Assistant] Number three, in telling jokes, the laugh usually comes on the third element.


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[Assistant] And also in speeches where you say three things and particularly at the end of the sections of words after the third one people get a good reaction and they all applaud all that stuff. Next time there's a party political conference on.


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[Assistant] Listen carefully to the political speeches. You'll see many people using the power of the rule of three in their script writing.


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[Assistant] Okay, one more quick confidence tip for you.


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[Assistant] Confident people don't give a damn what other people think about them.


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[Assistant] Now if you're an unconfident person, you will worry all about the sorts of things. Not in just what you say, but the way you say it, the way you dress, the things you enjoy. You worry about this all the time. Be confident in the fact.


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[Assistant] Most of the time, most other people, look, they've got their own lives, their own likes, their dislikes, and mostly they won't care about you at all. And even if they did, you shouldn't worry about it anyway.


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[Assistant] So look, wear what you like, listen to whatever music you like, turned up loud in your car, enjoy the hobbies and activities that give you pleasure, and de-gad about anyone else.


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[Assistant] Finally today, I'd like you to look at and read a poem by Carl Sanpo. Carl was a famous American poet, and probably one of his most well-known poems is called I Am the People, the Mob. It's not a long poem.


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[Assistant] Very powerful. It's been used in so many poetry festivals and competitions around the world for many years. And after you had a look at it, try to interpret how you will read it.


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[Assistant] Go onto YouTube if you like, you'll find many people giving their own interpretations of this famous poem. See if you agree with the way they interpret it.


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[Assistant] As with all poetry, you really need to be able to determine


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[Assistant] What it is it's trying to say, also where you would put the pauses and how long those pauses should be.


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[Assistant] How much thinking time sounds right, yeah? If you're enjoying the poetry, and we're doing quite a few on these, uh, these courses, there are plenty of clubs and poetry societies that would no doubt welcome you, and there are many resources on the internet as well. Anyway, for now,


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[Assistant] I'll put this poem up on the screen, so please interpret it and record it, and then play it back to analyse your performance.


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[Assistant] I have eaten my mum's chicken curry a million times and I really love it. I still love it. The saltiness, the sweetness, the sourness, the bitterness, all the flavours combined together so that you won't get sick of it. You want to eat more and more.


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[Assistant] My mum will normally take two hours to get everything together, but I've only got 75 minutes to get through. It is quite a bit to do, so I've been really, really pushing for time.


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[Assistant] It's really hard challenge, but I will try and make my mom proud.


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[Assistant] It's simmering away, it's nearly ready. The chicken is really cooked well and it falls off the bone. I just need to do the finishing touches.


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[Assistant] I'm really proud that I've made it so close to my mom's curry. So I hope the judges will like it.


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[Assistant] Dal and coconut sambol with coconut roti.


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[Assistant] An immunity pin in the first week, it's never happened before. And to think that I'm one of the people that's actually going for this pin, you know, my head's spinning.


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[Assistant] He puts them on the stove, he's talking about pickles, he's talking about a reduction. There's so many things going on already and we've just started. It just makes a tough challenge even tougher.


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[Assistant] The butchering task is so important because if you leave some sinew on that meat, you can just picture the judges and Curtis trying to pull it out of their teeth.


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[Assistant] That piece of beef looked like a piece of butter in his hands. He just calmly slices through.


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[Assistant] I make Bernays quite regularly. Bernays is this beautiful creamy sauce, but with all this lovely sour taste too.


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[Assistant] I need to make sure my plate looks just like Curtis'.


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[Assistant] Looking at the dish I think I did okay. You know, getting the pin at this stage is such huge validation that you're meant to be here.


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[Assistant] I'm really proud of what I've played it up. I'm proud that I finished. I'm proud that I got every element on the plate. What does it taste like? All together? Every component? That's in the hands of the judges.


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[Assistant] The things that are basic that you know you do, they just went out the window. Completely out the window. Why?


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[Assistant] Incredibly stressed and, you know, certainly in my house it's not every day that Curtis pops over to cook steak. Uh, so you're just overwhelmed.


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[Assistant] First thing I move onto is the lamp, like seared it and put the crust on it. I need to get that in the oven.


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[Assistant] I'm thinking about the dish in my head and I think we need a fresh element. I'm thinking continue on the fennel line and do a fresh fennel salad.


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[Assistant] And we'll put some, um, roasted, uh, uh, pistachio through that as well. How long do we have? Five minutes for the


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[Assistant] Are you ready or do you need me to slow down? Slow down. Wrong answer. Let's keep going.


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[Assistant] Yesterday was a big day. The surprise elimination wasn't a good surprise for us all. And now it's a pressure test today. There is a possibility of going home. I'm nervous. I don't know what's coming.


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[Assistant] I usually keep myself calm by praying, by trying to get my thoughts together and calming myself. I'm trying to be focused, trying to be positive.


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[Assistant] Pretty well, but I haven't been in this kind of pressure before. I'm hoping to stay focused and positive the whole way.


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[Assistant] There's so many elements in this dish, every element has to be perfectly done. Techniques, techniques, techniques, that's all I'm thinking.


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[Assistant] I'm a pharmacist, so yeaah, this is like no-brainness for me.


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[Assistant] Being a pharmacist, I think with the scientific background, I'm always paying attention to little details. I'm really good at following recipes, getting the temperature right, getting the weighing right. I think this is going to be an advantage for me today.


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[Assistant] I think also following my intuition will be very important in recreating Darren's dish.


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[Assistant] As soon as this color of the caramel is right, I'm mixing in the cream.


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[Assistant] So I add my salt and then start on my anglaise to mix with the caramel. The mixture needs to be nice and smooth texture before it goes into the churner. So it's very important to get the amount of stabiliser correct. Yes, cool, calm and collected. The ice cream takes so long to prepare, I want to get this right the first time.


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[Assistant] And then my ice cream, I need to put it in the churner as soon as possible.


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[Assistant] But first, for the egg yolks to be cooked properly, I need to get it up to 85 degrees.


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[Assistant] So I see Nicole tempering the chocolate and I know this is so time consuming and very technical.


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[Assistant] I think to myself, how important is it to temper the chocolate? I think I have a shortcut.


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[Assistant] So I decided to cut the chocolate with a knife before I add it to the ice cream.


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[Assistant] I'm feeling good. I'm feeling the support from my friends up there in the gantry.


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[Assistant] Now what I need to do is to construct my ice cream center just like Darren's dessert and get it inside the chiller as soon as possible so that it sets in time. I check on my ice cream in the churner.


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[Assistant] Darren is telling me that my ice cream is amazing. Oh my god. I'm so relieved. I get my chocolate shavings and add it to the ice cream.


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[Assistant] My egg whites? Oh my god, they're overbeating.


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[Assistant] My egg whites for the meringue, they're obviously over beating. I have to start my egg whites all over again.


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[Assistant] If I don't get this meringue on the ice cream in time...


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[Assistant] I'm not serving bomb Alaska. I'm just serving ice cream on a brownie.


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[Assistant] This could be the reason why I go home today.


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[Assistant] I've got a dessert on the plate. Quite confident the flavors are all there, but I had to rush this.


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[Assistant] I didn't temper the chocolate shavings and I'm worried about the meringue. This could be the end of MasterChef for me.


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[Assistant] Yes, it just took me back 15 years ago when I was, you know, in the lab and


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[Assistant] Doing my exams in pharmacy, the pressure going up and then trying to get focused and then at the end I had to start my egg whites again and that was very worrying.


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[Assistant] But I'm so happy that, you know, I got something on the plate and I'm, yeaah.


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[Assistant] Today, walking into this kitchen, I felt honored to have been given this opportunity. I know a lot of people would love to be in my position. I had to remind myself why I'm doing this.


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[Assistant] MasterChef Kitchen is a great opportunity for me and my two kids.


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[Assistant] They are the reason why I'm here, and I know they're watching now, and I know they're very proud of me, and uhm, I think we talk a lot to our kids, but we don't actually set examples, so being here on MasterChef, I want to set a good example for them, so.


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[Assistant] I think Curtis is being pretty smart today. He's making a kohlrabi puree and I think that's gonna pair pretty nicely with that fish.


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[Assistant] With the power supply from the dam, Las Vegas soon exploded with vibrant displays.


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[Assistant] The source of these dazzling lights was electrified neon gas.


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[Assistant] There are two tricky obstacles to making lighted signs out of this naturally clear odorless gas, capturing it and making it glow.


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[Assistant] French inventor Georges Claude came up with techniques to do both. In 1902, he developed a way of liquefying and separating specific gases from the air, producing neon on an industrial scale for the first time.


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[Assistant] By 1910, he had come up with a way to trap the gas in a glass tube with a special electrode at either end, and neon lighting was born.


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[Assistant] In workshops like clothes, artisans known as tube benders made neon signs by hand. The tube benders heated small sections of a long hollow glass tube and quickly bent them into shape.


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[Assistant] After the glass cooled, they attached electrodes to each end and removed the air with a vacuum pump.


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[Assistant] Then they passed a high voltage current through the tube to remove any impurities on the inside of the glass.


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[Assistant] Finally, they pumped the neon gas in and sealed off the electrodes.


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[Assistant] When a neon sign is turned on, the electric current causes some of the neon atom's electrons to accelerate and break free of their orbits, leaving behind positively charged ions.


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[Assistant] As these free electrons rush from one electrode to the other, they collide with more neon atoms, causing them to ionize as well.


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[Assistant] Though it's common to call any gas-filled sign a neon sign, there are actually five different gases used in production. Each gas emits photons of a different wavelength when electrified, which correspond to different colors of light.


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[Assistant] These five gases can be combined with color-coded tubing to create an electrified rainbow of text and images.


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[Assistant] Signs with humor, personality, and intricate designs proliferate, no two exactly alike.


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[Assistant] But by the end of World War II, plastics had become widely available and inexpensive, and plastic signs supplanted neon as messengers of modernity.


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[Assistant] Today, neon sign production is only a fraction of what it was at its peak.


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[Assistant] But the craft of tube bending lives on relatively unchanged.


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[Assistant] New creations handcrafted by local artisans join survivors from the heyday of Neon, hiding in plain sight in city streets around the world.


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[Assistant] I really, really want it. It's gonna be hard work. I'm going against some big competitors, but it should be a good fight.


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[Assistant] The first thing I do is get straight onto my base for the creme brulee. So I'm going to get my chilli and the chocolate simmering on the stove. You've got to make sure that you get custard right. Nigella will be the pickiest of people of custard, so I've got to make sure I do it justice.


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[Assistant] Nigella says that I potentially have too many elements. Good luck. Thank you.


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[Assistant] There's a slight concern in my mind now that I do have too many elements, but I think I need to go with my gut.


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[Assistant] I take my brulees out of the oven and I'm wobbling them. They look quite a bit wobbly. Usually I have them a little bit more firm than they currently are. Can I put them back in for a bit?


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[Assistant] I just don't know whether I should be putting them back for a minute or two or just put them straight in the chiller and they might firm up.


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[Assistant] Uhm, I just, yeaah. You're over thinking her, aren't you? Yeah, I'm just stressing, I know.


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[Assistant] Two minutes to go and I grabbed my brulee out of the chiller, looks exactly how I wanted it to look, and I'm gonna blow torch it.


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[Assistant] That was awesome. I don't cook sweets that often. So getting a dish up that I'm so proud of, I loved that cook. That was really cool.


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[Assistant] I've made a chilli chocolate creme brulee with a pistachio and ginger sable biscuit.


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[Assistant] Amen to those custard angels. I am so thankful for them.


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[Assistant] It'd be love custody in our house, particularly my son Noah. It's something that I can whip up in about five minutes, so too easy.


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[Assistant] For my custard, I'm going to separate my eggs. I'm going to measure out my coconut cream, chop up my palm sugar, heat it up on the stove so it's a bit warmer and it won't take as long to cook in the oven. You've got this. Thanks Noshi.


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[Assistant] I would love an immunity pin. I would just love the freedom to be able to come here and cook without the stress of having to go through elimination. That would just mean so much today.


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[Assistant] So I mix in the egg yolks to try and combine it all together.


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[Assistant] Customs at Peter's, so of course that was a bit that I had to, had to, uhm, stuff up today, wasn't it?


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[Assistant] If I pull that custard out of the oven, it's not set.


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[Assistant] So my heart sinks a little bit, and then I have a little taste.


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[Assistant] It's really caramelized in the oven. So I strained the custard into the jug and served that to the judges.


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[Assistant] I've made a coconut custard with a black sticky rice and a mango salsa.


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[Assistant] Simon's taken the lid off his peas and it's split. It looks like he's over-whipped the cream.


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[Assistant] Steak for two? It looks, it looks a little like, uhm, it was a stressful plate up.


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[Assistant] Love the bernays on this plate. This bernays might be better than mine. It's delicious.


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[Assistant] It's nicely caramelised on the outside, it is a little uneven. The beef is not cooked the way


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[Assistant] I agree, I think I've got a favourite dish too. Should we go tell them? Let's do it.


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[Assistant] Hamburger, Hanbaobao, H-A-N-B-U-R-G-E-R.


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[Assistant] Hamburger, ham, ham.


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[Assistant] Bur, 燃烧的意思


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[Assistant] So uhm,


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[Assistant] So, hamburger means hamburger. H-A-N-B-U-R-G-E-R.


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[Assistant] Burger.


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[Assistant] B-U-R-G-E-R 这两处很多人都会写错 B-U-R 大家如果不认识 B-U-R-N 笨这个单词的话也可以想象 B-U 是不的拼音


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[Assistant] So, uh, uh, uh, uh, uh,


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[Assistant] French fries. F R E N C H F R I E S


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[Assistant] French is French. Fry is fried. Why is french fries called french fries?


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[Assistant] FRENCH FRENCH FRENCH


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[Assistant] Chicken C-H-I-C-K-E-N


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[Assistant] Pinyin法, CHI 是吃的拼音字母, C 是餐的拼手字母。


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[Assistant] C-H-I-N.


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[Assistant] C-K-E-N. Chicken. C-H-I-C-K-E-N.


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[Assistant] So, coke means c-o-k-e.


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[Assistant] Hard Dog. Hot Dog. H O T D O G.


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[Assistant] HOT means hot.


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[Assistant] d-o-g dog is dog's meaning, hot plus dog, combined is hot dog, so hot dog means hot dog. h-o-t d-o-g


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[Assistant] Pizza.


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[Assistant] Pisa means pizza. P-i-z-a.


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[Assistant] Salad, salad, s-a-l-a-d.


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[Assistant] S-A-L-A-D.


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[Assistant] So, salad means s-a-l-a-d.


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[Assistant] Sandwich. Sandwich. S A N D W I C H.


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[Assistant] S-A-N-D, sound, W-I-C-H, which


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[Assistant] S-A-N-D-W-I-C-H


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[Assistant] Bread, b-r-e-a-d, read.


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[Assistant] Bread. B-r-e-a-d.


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[Assistant] Donut. Donut.


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[Assistant] N-U-T-NOT.


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[Assistant] Cake, c a k e


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[Assistant] C A K E CAKE C A K E CAKE


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[Assistant] It's a piece of cake.


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[Assistant] ICS means ice.


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[Assistant] C-R-E-A-M. Ice cream. ICE CREAM.


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[Assistant] What would you like to eat? What would you like to drink?


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[Assistant] What would you like to eat?


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[Assistant] 我想吃一个甜甜圈,一个热狗和一个汉堡。


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[Assistant] Thank you.


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[Assistant] Would you like?


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[Assistant] Test time!


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[Assistant] Welcome, good morning. We'll start with the good stuff.


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[Assistant] Both teams just seemed to know what they were doing. In fact, George and I normally are walking around going, don't do that, don't do that, fix that. There was very little of that kind of attention from us. Absolutely fabulous. And now, the tough bit.


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[Assistant] Today, one of you is going home. But before we get to the challenge, Tessa, you have a very important decision to make. The question is, do you play the pin?


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[Assistant] Or do you take your chances and cook in the elimination? So what are you going to do?


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[Assistant] So here's some rules. You have 60 minutes in round one to bring us a dish featuring your chosen ingredient. You have an


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[Assistant] Remember, we're looking for the six most delicious dishes.


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[Assistant] The rest of you will go into round two and from there one of you will be going home. Are you ready? Your time starts now.


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[Assistant] It's a very, very good dish and you are obviously a very, very, very, very, very good baker.


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[Assistant] But, who knows what's gonna happen. Next.


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[Assistant] What an interesting cook, Simon. Safe already with that brilliant rib dish.


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[Assistant] And it's going to be interesting to see after cooking with your favourite or your least favourites, which four of you are going to end up in the second round.


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[Assistant] So you're happy with that. So the main part of the dish you're pleased with. Who do you cook for, ehm?


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[Assistant] Yeah, me too. Absolutely. Look, I'm not keen on the presentation. The eggplant looks a bit kind of oily, but the fish is cooked nicely.


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[Assistant] Gee compared to that first sauce, this is like a hundred times better.


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[Assistant] It's got flavours of turmeric, it's got flavours of chilli in there, I'm quite enjoying. Little hinted by the spices. And the snapper's cooked beautifully.


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[Assistant] She could have put a lot more thought into this and I think it's a risky proposition this.


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[Assistant] Our other tasting really has to be bad. Oh yeaah. To save Yostra.


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[Assistant] So you got your fingers crossed? Yep. Alright. All taste now. Off you go.


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[Assistant] I love it. You know what it is? It's delicious and comfortable and it should remind everybody of going, oh I don't think I like okra. To maybe have a go at this recipe because it reminds you that it's a delicious vegetable.


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[Assistant] I don't think there's really too much to talk about. There's a standout dish that is not at the top, but right at the bottom. For one person? At home last?


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[Assistant] Waleed cooked an amazing dish that he watched his mother cook 30 years ago.


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[Assistant] Kyle came back from the brink and managed to turn a dish around in 20 minutes. And Christina?


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[Assistant] Isn't it fantastic when you've got a clear idea at the start of a challenge?


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[Assistant] And then you bring it to us with a smile on your face. However, it wasn't all good news. Yosra, it wasn't your favourite ingredient and it wasn't our favourite dish.


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[Assistant] What? It also has a medical term. Indeed, bruxism can be caused due to stress, anxiety, medications, etc. However, according to a research, bruxism is also common in people who snore.


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[Assistant] I am feeling very nervous. I've never done this before. It's challenging, so I'm seriously looking forward.


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[Assistant] I am very actually happy to see all these ingredients. We use lots of bay leaves in Turkey and Turkish cooking. When I see the bay leaves, I'm like, yes, that's good.


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[Assistant] Yes, I'm probably going to make the duck breast, just cooked and pan-fried. And cook the peas with bay leaves and the onion. It's Turkish style, cooked everything in olive oil.


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[Assistant] Yes, and then cook them in the oil, pan fried.


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[Assistant] What I want to do with the duck is take the skin out and then mince it like minced meat.


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[Assistant] And then just cook it on the stove to give extra flavor and crunchiness.


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[Assistant] My dish is duck breast with pea puree and the bay leaves.


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[Assistant] I'm going two kind of peas. The second one is exactly like my mum used to cook for us, which is lots of olive oil, onion and garlic, and then peas in with the bay leaves.


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[Assistant] Whatever I do at Tulum, it's, it's her recipes.


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[Assistant] When I was a boy, I was following her, whatever she's doing in the kitchen. So, you know, she's inspired me.


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[Assistant] I just want to finish the duck breast with the butter.


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[Assistant] These experiences mean to me a lot. Good to be representing the Turkish community in this country. I'm grateful.


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[Assistant] All I can say, Simon, if he loves cooking, if he loves food, he will be very successful.


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[Assistant] Hello, I'm Gill from engVid, and today's lesson is about the little word,


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[Assistant] And how to say it, how to pronounce it. You might think, what? I know how to pronounce that word, but there are two different ways of pronouncing it, and this lesson is designed to show you how


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[Assistant] To work out which way to say it. Okay, so the simple rule is before a consonant you say


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[Assistant] But before a vowel sound, you say zee, so it's either the...


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[Assistant] So, let me just go through some examples to show you how that works. So, before a consonant sound, the, the banana, the dog.


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[Assistant] Uh, but then we get our first exception, which is confusing because this word begins with an e, which is a vowel, letter, but the way it's pronounced, it has a y at the beginning. European, European. So, we say the European. Okay?


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[Assistant] So that's a slight confusion to be aware of.


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[Assistant] Continuing on, the flowers, the house, the man, the people, another exception again because


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[Assistant] Word begins with a u, which is a vowel letter, but the actual sound when you say this word is a yuh.


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[Assistant] University, university. It's not university, it's university. So, the university. Okay? And finally, the woman, the woman. So, that's the before a consonant sound. So, let's have a look at the other column.


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[Assistant] Before the vowel sound, we say the.


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[Assistant] So, the apple, the elephant, the ice cream, the orange.


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[Assistant] The umbrella. You can see here, umbrella also begins with a U, just like university.


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[Assistant] But it's not pronounced y-umbrella.


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[Assistant] It's pronounced umbrella, so the umbrella, the umbrella. Okay. And finally, here's another funny one.


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[Assistant] It begins with an H, so you might think, well, that's a consonant, but uhm, it is actually


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[Assistant] Which we had in another lesson about using uh and an.


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[Assistant] Uhm, the air is usually, well, male and the air is female, but often the word air is used for female as well nowadays, uhm, for reasons of equality. So, but the air is


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[Assistant] So, it's an eh-er-ess, so that's a vowel sound, so the-er-ess, okay? So, that's another one to remember along with the y sound here. So, it's purely the way you say it which decides whether it's the or the.


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[Assistant] Okay, so now we'll move on to a second screen and we'll do some sentences, uh, for you to work out how to pronounce each time the word the or the appears, so.


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[Assistant] Okay, so what I should have said at the end of the last section was the word air and air-ess. I didn't explain what they meant, so if you hadn't seen the other lesson, you wouldn't... You might not know that, so...


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[Assistant] An heir or an heiress is someone who inherits something, often money or property.


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[Assistant] Uhm, something like that. So, okay.


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[Assistant] Right, so here is the test for you of how to pronounce the word t-h-e, the or zee.


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[Assistant] Uhm, and as you can see, we have some sentences here, and every time the word appears, I've underlined it in red just to help you to see it. So, first sentence.


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[Assistant] Mm, ferry, crossed, mm, Irish sea. So, how would you pronounce the word there?


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[Assistant] Okay, so the goes before a consonant sound, so f is a consonant, so the ferry, the ferry, crossed. And what about this one?


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[Assistant] I is a vowel sound, so it's the Irish Sea. The Irish Sea. So, the ferry crossed the Irish Sea. Okay? Next one.


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[Assistant] Right way is only way. Okay, so how would you pronounce those two?


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[Assistant] So, R is a consonant, so the right way, the right way is only, that begins with an O, which is a vowel, only, so


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[Assistant] Next one. We have three examples in this sentence. So, mm answer,


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[Assistant] So, what would you do there? Answer? Back?


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[Assistant] Book. So, answer begins with an a, which is a vowel, so it's the answer. The answer is at


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[Assistant] Fire begins with an f, so that's a consonant. So, the fire, the fire hasn't reached upper, begins with u, which is a vowel sound.


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[Assistant] So it's the upper floor. The fire hasn't reached the upper floor. Okay. Right, next one.


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[Assistant] So, if you feel at home, you feel comfortable, you like your surroundings.


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[Assistant] Begins with g, which is a consonant, so the girl, the girl felt at home in. Empty begins with e, which is a vowel.


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[Assistant] So, the empty house. The girl felt at home in the empty house. Okay.


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[Assistant] I will join, mm, union in, mm, morning. So, union is to do with your profession.


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[Assistant] Union begins with a u, which is a vowel sound, so ah, no, hang on.


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[Assistant] This is one of those exceptions. Union. So, I nearly caught myself out there. It's a


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[Assistant] Sound. So, the union.


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[Assistant] It's not the onion, because onion is a different word altogether.


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[Assistant] Oh, an onion is a vegetable. So, this is the union.


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[Assistant] Okay, so I will join the union in...


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[Assistant] M consonant, the morning, the morning. Okay, so that's a funny little exception there.


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[Assistant] Next one, say you're in a big department store with lots of floors, and they have escalators going up and down, and you can't decide which department to go to first. So, you're with a friend, you might say, shall we take up escalator or down escalator? Okay.


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[Assistant] So, which one would you use? The or the? So, before up, up,


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[Assistant] Letter u is a vowel sound, up, so it's the up, the up. Shall we take the up escalator?


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[Assistant] And then before down, D is a consonant, so


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[Assistant] Zuh, zuh, down, escalator. Okay? And then finally...


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[Assistant] Here's another one, a little exception because there's an H here.


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[Assistant] Which is not pronounced. So, the word honour, honourable, it sounds like an o.


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[Assistant] We don't pronounce the H. So, it's uhm, honourable thing to do. Which... Which would you use there?


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[Assistant] Okay, so it's the honourable, this one, the honourable thing to do.


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[Assistant] So, do go to that and try that, see how many points you can get.


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[Assistant] And, uh, see you again soon. Okay, bye for now.


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[Assistant] So far on MasterChef Australia. From across the country they came.


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[Assistant] Cracks will appear. That will send one contestant...


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[Assistant] When taken in, nicotine enters the bloodstream and quickly travels to the brain. Releasing feel-good chemicals and removing unpleasant feelings. This helps adult smokers to cope with stress and stay focused.


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[Assistant] Shortly after completing the cigarette, a smoker starts feeling irritated and anxious. He starts feeling a mild nicotine withdrawal.


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[Assistant] On smoking the next cigarette, nicotine reaches the brain in less than 10 seconds. Instantly giving a pleasant feeling and sense of calmness. This makes it very difficult to stop as the person starts becoming emotionally and mentally dependent on nicotine. This leads to many people becoming chain smokers, needing multiple cigarettes a day. How are smartphones changing us? Ha! No one can change the one and only umsum.


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[Assistant] And it can eventually lead to serious consequences. Also, at night, when we stare at our smartphones, the light emitted from their screens makes our brain think it is still daytime.


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[Assistant] So, our brain does not produce the sleep hormone melatonin. Causing us to stay awake for long hours and thus. Disturbing our circadian rhythm which regulates our everyday bodily functions.


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[Assistant] This can lead to obesity, diabetes, cancer, etc. An interesting fact is that smartphone addiction has given rise to a new phobia called nomophobia. Short for no mobile phone phobia. It is basically the fear or anxiety of being without our phone.


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[Assistant] This state is known as primary flaccidity. Also, the body begins to slowly lose heat and the body temperature begins to drop until it matches with the surrounding. This is known as a death chill.


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[Assistant] As the heart has stopped pumping, within minutes, the blood begins to settle in the lower parts of the body. Making those parts of the skin appear bluish purple or purplish red.


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[Assistant] Within three to six hours, the muscles start to contract.


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[Assistant] This is known as your Uyghur Mortis. It can last from 24 hours up to 84 hours. After which the muscles again begin to relax. This state is known as secondary flaccidity.


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[Assistant] Since the blood circulation and respiration has stopped, the body can neither receive oxygen nor remove toxic byproducts like carbon dioxide.


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[Assistant] Moreover, we have different microorganisms in our gut, on our skin, etc.


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[Assistant] As there is no immune system anymore to control these microorganisms, they travel to different parts of the body and begin to break down the tissues and organs, releasing various gases.


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[Assistant] These gases attract insects like flies, maggots, etc. which also eat and break down the tissues. Eventually, the time comes when only the skeleton is left.


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[Assistant] However, over time the skeleton also decomposes.


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[Assistant] Noooo, cuz whenever I eat sugar, I get sweet dreams. Alright, now listen.


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[Assistant] If we consume a lot of sugar, then it can lead to serious health problems.


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[Assistant] For example, a hormone called leptin tells our brain when to stop eating. However,


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[Assistant] A condition in which our brain does not respond to leptin.


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[Assistant] Hence, we overeat, resulting in obesity.


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[Assistant] Moreover, excess sugar is converted into a type of fat called triglycerides. Triglycerides can enter the bloodstream and form fatty deposits or plaques in blood vessels.


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[Assistant] Excess sugar can even bind to collagen and elastin in our skin, damaging them and thus making our skin saggy and wrinkly.


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[Assistant] Yes, Sings believes, knows, understands, is afraid, is sorry, is sure, that he is, feels, has got, needs, wants, can, must, will.


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[Assistant] It's a fierce, tired, thirsty, cold year.


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[Assistant] Has have got a cold a headache an earache a toothache.


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[Assistant] Has have got a cold, a headache, an earache, a toothache. Needs wants a haircut, a license and x-ray, some money.


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[Assistant] Needs wants a haircut, a license, an x-ray, some money. Can must, will, wait, catch, repair, sell.


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[Assistant] CanMaster will wait to cash repair sale.


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[Assistant] Two years since you were here. It was lovely having you last time. What have you been doing since then? You've been a wee bit busy.


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[Assistant] Where are you eating and where do you find your inspiration? It's not always in fancy fine dining restaurants, is it?


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[Assistant] We obviously love eating street food as well. No surprise then, that today's team challenge is all about street food.


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[Assistant] One more chef. Opened a great little place. Last year's winner, Sashi. First thing he did...


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[Assistant] Let's go there and open his pop-up. And even Reynolds did a sellout stint there, so you've got some pretty big shoes to fill.


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[Assistant] I love the smokiness of the mayo. Goes so well with the char on the corn.


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[Assistant] On the upside, love the char on the chicken, and the chicken is still quite juicy. I think the chicken is good, but the sauces are massive miss.


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[Assistant] That yoghurt is, it's not really a tanziki and it's not really a raita.


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[Assistant] Yellow team, absolutely fantastic job, well done.


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[Assistant] Blue Team, you gave us one of the best dishes. Those prawns were amazing. Well done.


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[Assistant] We love the way you cook the proteins, the chicken and the blue eye, but all your dishes were missing something.


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[Assistant] And worse, no rides for the carry. That's why we're sorry Green Team, you're going to elimination tomorrow.


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[Assistant] Yes, I'll do that. I'm sorry about that.


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[Assistant] Well, Eid's got a really good chili con carne recipe that he's got up his sleeve. We're thinking a pulled lamb quesadilla. Kyle's starting to get onto those tortillas. We need a tortilla on the top and the bottom.


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[Assistant] And for our third dish, we're kind of thinking let's just keep it super simple. What would you expect walking down the streets of Mexico and we just think charred corn.


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[Assistant] I think that we need to rethink our whole idea of Konkani. What can we do? Less of that. Less of the sada? Yeah, okay.


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[Assistant] We need to make sure we pack it with chili, pack it with Mexican flavors and really get it beautiful, crispy and caramelized.


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[Assistant] I'm really hoping that the diners and the judges feel like they're getting an authentic Mexican street food experience.


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[Assistant] There's a bit of a process to making tortillas. Not only do you have to make the dough, portion it out.


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[Assistant] You gotta press them into the right shape and size. And then to make them beautiful, you really cook them twice on each side so that they end up puffing up a little bit.


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[Assistant] Got about 35 minutes left, uhm, and I'm only about halfway through just rolling the tortillas.


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[Assistant] I kind of thought that Derek would already be helping me. Derek's got to work on the ceiling. Derek, is there going to be enough time to get all that done?


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[Assistant] Freak out that often, but if we don't get the tortillas done, then we only get two dishes up and that's us in the elimination. I need help.


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[Assistant] Kind of stuck in my little tortilla bubble at the moment. And the diners are here. We actually have to feed these people the food that we've been making for the last hour and a half. So yea, it makes it all real.


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[Assistant] The lamb's come out of the pressure cooker and it looks delicious. I'm really stoked with how this taco's gonna come together.


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[Assistant] I absolutely love the energy in the kitchen today. There is so much going on.


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[Assistant] I just hope Tweek doesn't see him. Sometimes my brilliance astounds even me.


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[Assistant] Tragic news! It seems that every drop of rainbow water disappeared from Grundo years ago! It was a national tragedy!


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[Assistant] Hmm, the crystalline structure is similar. I can see how you might have made that mistake, Grubby. I'm afraid this is quite worthless.