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[Assistant] Hana wa kaze ni yureodoru youni, Ame wa gaichi wo uruosu youni, Kono sekai wa yorisoi ai ikiteru no ni, Naze hito wa kitsudzukeau no?


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[Assistant] Can you come? It's to help people, right? I don't mind helping out on stuff like that.


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[Assistant] Oh, another glorious day in Queensland. Welcome to King Street, the heart of Brisbane.


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[Assistant] And welcome Tannen Kellum. He's the chef and owner of Montreux, which is just behind us here. Thanks for joining us. Pleasure.


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[Assistant] I think that was a great challenge. I honestly thought, Shannon, that at least a couple of them were going to fall over. So you're pleased that you got four dishes that are pretty close?


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[Assistant] There's a lovely balance certainly in mind between the sponge, the chocolate hazelnut mousse and the passion fruit. So that's really, really good. I like it. Good flavour.


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[Assistant] The thing that stands out, I mean, he's missing the detail in the chocolate. The temper's really not...


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[Assistant] Wow, there was no doubt that today's challenge was going to be difficult. But can we tell you something? You did it, and we are honestly delighted.


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[Assistant] Congratulations Larissa. Steph, you did an amazing job too.


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[Assistant] It will be a week chock full of surprises. Please welcome, The One!


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[Assistant] Shannon starts the dish. He gets cracking on the sorbet first. So first we will start with the sorbet base. 225 grams of water. 75 grams of caster sugar.


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[Assistant] In the center. You want to be making one row of four, and you want to be picking your best one.


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[Assistant] So you're going to turn this out, frozen cocoa spray, and then you're going to put straight to your plate. We'll put that straight to the blast freezer. So next we're going to get onto our garnishes. The thinly sliced strawberries, dressed with the lime and the sugar. The fruit purées, the gels. I think now the chocolate garnish.


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[Assistant] You've got to plate your best one. I'm going to you now, you are going to make a mistake on your first one or two bars, and then make it really perfect on your next two, because then we're going to put that straight to the plate, alright? Don't touch it, because you'll make an imperfection from your finger. So, just hang onto the rack.


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[Assistant] Line it up to where you want, let the back edge stick to the plate, and just slide it out. Okay?


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[Assistant] Okay guys, I'll see you at the joinery. Best of luck. Okay, it's gonna be a tough test, so... Give it all you got, okay?


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[Assistant] What do you think Shannon? I think it's really again another fantastic effort. I'm really, really impressed.


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[Assistant] It's a great effort. Tim, she was really rushing.


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[Assistant] Today there was one dish that I would actually be happy to serve in my own restaurant.


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[Assistant] I might do a bit of cooking today. That's like a bit of carrot cake, right?


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[Assistant] Uh, almost got my cake in the oven. Then I'm gonna have a crack at doing a bit of a cream cheese ice cream. I've got a bit of time. I think.


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[Assistant] My dish is whiskey chocolate tart. The cereal I'm working with is Weedbix, classic Australian Weedbix.


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[Assistant] My ganache is cooling in a fridge. My tart base is cooking, now I'm gonna move on to my kumquats.


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[Assistant] The dish itself is quite dark and rich, but I know kumquats is gonna work beautifully with it.


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[Assistant] Keep going, Desi, mate. Come on. Keep going, Seymour. Yeah, mate. I'm with you.


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[Assistant] Now that I'm standing in front of the judges, I'm thinking should I tell them about the metal plate or should I just be quiet and hope for the best. I just don't know what to do.


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[Assistant] So what have we got here? Uh, we've got a whiskey chocolate tart and shots of whiskey. Then you use Weetbix, yea? I use Weetbix for the base. And that's in the


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[Assistant] Lena Myrtle Blue Eye with macadamia and summer veg.


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[Assistant] So you obviously got our letter this morning, we can see by the bags, you've been shopping. Let's see what you've got. Tessa, you're up first.


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[Assistant] Oyster blade steaks. Oyster blade. Very good. It's gonna take some time to cook with lots of flavour. Simon?


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[Assistant] Very nice beetroot, some beautiful leaves too. And happy!


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[Assistant] I think we said at the beginning of the week, this was the point where things changed and the food got better. And look at what you guys have put up just now. Brilliant stuff. So let's get started. First to shop, Ben.


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[Assistant] To be honest, you know, you've really struggled with your presentation and I think now that something's clicked and it's making sense.


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[Assistant] Your three ingredients were the beef, the shiitakes and the snow peas. So I'm going, why did you put the custard in?


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[Assistant] I think the thing is because you cut all the beetroots into small pieces and then wrapped it up in the salt pastry, then obviously that saltiness has just gone straight into it. If you bake a big one,


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[Assistant] Results different, because it can only penetrate so far.


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[Assistant] Behind us are two classic flavour pairings. Both of them hold a special place in all of our hearts. Tessa? Yes.


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[Assistant] You get to choose which flavour pair you both have to cook with.


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[Assistant] We'll be tasting your dishes in a blind tasting as usual, so Matt, George and I have no idea who's cooked which dishes. If Tessa scores higher than you, Jessie, she wins the pin.


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[Assistant] Tessa, you have 75 minutes. What's that? Jesse, saving things up because you're a professional, you get 60 minutes.


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[Assistant] So Jesse, time to head to the store room. Awesome. Tessa gets to pick what ingredients you're going to be cooking with.


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[Assistant] Well interesting, certainly a retake on onion soup, isn't it? I would think in a crusty bubbly top, but certainly crusty and bubbly on the top there, isn't it?


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[Assistant] Champions cheese, champions onions, there's no doubt about it.


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[Assistant] What I'm not getting is a lot of that slow cooking, you know, that sweetness, that depth of flavour, that cooking a great onion soup does. Obviously it's an Australian version, it's lighter.


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[Assistant] Alright Jesse, we'll score your dish first. You ready? Jesse, I scored your dish. Seven out of ten.


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[Assistant] Well Tessa, tell you what, that was like the greatest hits of cheese and onion. And we thought that was just absolutely delicious. So well done, great dish, you deserve the pin.


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[Assistant] Welcome back to Book Break. In this video we are hosting a little prize ceremony. So this time of year is always so exciting for book lovers. It is the season of the Booker Prize. Basically this is like the Oscar season of publishing. There is so much buzz about some of the best books of the year.


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[Assistant] I would love to hear more recommendations from you, so do leave comments below letting us know what your personal book along list might have been.


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[Assistant] But here we go, the Book Break Booker 2021 long list. Starting with Lustre by Raven Leilani. This was a debut novel that got so many people talking about it this year.


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[Assistant] It was long listed for the Women's Prize, but I really think it could have been Booker material as well. It's a novel about relationships, about youth, and about race. It's funny.


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[Assistant] But it's also pretty painful and brutal watching Edie, the main character, get caught up in this very tangled relationship with a white man who is in a semi-open marriage.


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[Assistant] So she is thrilled when another black woman joins the team, a woman called Hazel. But soon things start to go wrong, and Nella and Hazel start to be pitted against each other, with Hazel being the clear office favourite.


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[Assistant] And then this book becomes a thriller slash social commentary when Nella starts receiving threatening messages.


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[Assistant] The Lamplighters by Emma Stone X is a really unusual mystery based on a true story. So it's inspired by a story where three men went missing without a trace from a lighthouse.


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[Assistant] Emma Stonex takes those real events and then weaves her own fictional version of it. The book is told between two timelines,


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[Assistant] So all three characters struggle with their new roles they're going to take, deciding for reasons that are so complicated you will have to read the book to understand that they may want to raise this child together as a three parent unit.


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[Assistant] The book is simultaneously so accessible and so readable, but also so challenging in terms of its ideas. It really makes you scrap all of the assumptions that you had so far about gender and start again, and I think that is prize worthy in itself.


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[Assistant] The book is set on a small island where a young boy finds himself the sole survivor


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[Assistant] of a refugee journey when the overfilled and ill-equipped ship that he was travelling on sank.


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[Assistant] So this boy, Amir, meets a teenage girl living on the island, and the two form a very special and unlikely bond, despite the fact they don't even share a common language.


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[Assistant] This is a book that you hope will change people's hearts, and for that reason I would have put it on my long list. For something very different, my next suggestion is Mother for Dinner by Shalom Auslander. This is a book that is designed to shock you. It's a book about cannibalism.


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[Assistant] More than that, this book is a satire about identity, centred around a family of ancestral cannibals. So cannibalism is their heritage, and it's a heritage that our main protagonist wants absolutely nothing to do with at the start of the book.


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[Assistant] So as the story goes on, he finds himself starting to connect with his family's traditions. It's bizarre, it's funny, it's gross, but it also dives into themes of history and its weight on individuals. So a book worthy of recognition. Then there's Transcendent Kingdom by Yajiasi.


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[Assistant] So just like Jessie's first book Homegoing, this is a sweeping story that spans continents and generations. Our main character, Gifty, has always been fascinated by her family's journey, her parents' immigration from Ghana to the US.


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[Assistant] And in tracing her history, Ifty finds that the roots of her family's shared trauma reach back further than she ever imagined.


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[Assistant] Of Women and Salt by Gabriella Garcia is another sweeping novel. This one spans five generations of Latina women, following them from 19th century Cuba to present day Miami.


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[Assistant] Again, this one is about family and shared family trauma, and the stories that pass between these different women, each fierce and brave in a different way. It also explores structural and systemic violence against women, all told through these interlooking stories.


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[Assistant] Then there's The Pull of the Stars by Emma Donoghue. I would have put this one on the list for the mirror that it held up to the world. So this was a book about a pandemic, but not the current pandemic we're in. This is set 100 years ago, it's set in Dublin, in a hospital, and it just spans three days.


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[Assistant] So very different from the last few sweeping novels I've been recommending. This one is just three days on a maternity ward.


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[Assistant] The women there are being quarantined because of the flu, and so it is this terrifying and claustrophobic and brave story of the women there to give birth


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[Assistant] And also three women working at the hospital, a nurse, a doctor and a volunteer.


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[Assistant] It's sad and it's intense but it's also really hopeful, and it's a story about bravery in the hardest of times. Assembly by Natasha Brown is a really short book, at just 100 pages. It would have been the shortest book ever to win the Booker if it had


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[Assistant] Then there's Harlem Shuffle by Colson Whitehead. Colson Whitehead has been long listed for the Booker before, in 2017 for the Underground Railroad, and a few of you submitted this as another book worthy of the same recognition.


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[Assistant] Harlem Shuffle is a thriller set in 1960s Harlem, following a small time crook who becomes embroiled in a heist.


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[Assistant] And every book that you get from Colson Whitehead does something a little different. A crime novel is a departure for him, but once again, just like with all of his previous books,


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[Assistant] Whitehead manages to expand the usual genre categorisations. And finally, the most popular one sent in from you was The Prophet by Robert Jones Jr.


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[Assistant] This book is a love story set in an extremely bleak landscape. It's set on a plantation and it follows the romance between two enslaved men, Isaiah and Samuel.


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[Assistant] They are the focus of the story, but you also hear from so many secondary characters who are each given a voice, a personality. Jones creates this incredible universe filled with characters that feel completely real.


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[Assistant] Hi, I'm Gill from www.engvid.com.


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[Assistant] And feelings, which are all the same thing, really. So there you are. You've learnt three words that all mean the same thing. Mood, emotion, feeling.


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[Assistant] They're all pretty much the same meaning. Okay? And we're looking at positive words for good, good emotions, and some negative words for


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[Assistant] Not so happy emotions. Okay. Right, so let's have a look. Most people are going to use happy


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[Assistant] And sad, those are probably the first words you learn.


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[Assistant] When you want to describe emotions, but sometimes I hear people talking and having a conversation, and they just keep using the same happy, sad, and there's


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[Assistant] To have a broader vocabulary is good, especially if you're going to be using it in the IELTS, for example, in the speaking tests.


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[Assistant] Or in some essay writing or any exams you're doing, whether they're written or spoken, it's good to have a wider range of vocabulary. So, I've got some for you here, so look no further.


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[Assistant] Oh, I'm so glad if your friend tells you that they've just got a new job and they're really


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[Assistant] Enjoying it. You can say, Oh, I'm so glad to hear that.


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[Assistant] So those are all happy, glad, pleased, they're all pretty much the same sort of meaning, sort of generally positive and happy.


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[Assistant] Then we come to some words that are a little bit more intense. They're stronger. Stronger words.


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[Assistant] Delighted, if your friend has this new job and you say, Oh, I'm delighted.


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[Assistant] That's his three syllables for one thing, so that makes it delighted. That makes it more...


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[Assistant] Stronger, but also it's a nice word to know. Also, if you get an invitation to a party,


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[Assistant] And you say, Oh, I'd be delighted to come. Thank you.


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[Assistant] Or an invitation anywhere. Oh, delighted. Unless, of course, you want to play it cool and not be too, you know.


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[Assistant] Okay, so you can use delighted in writing and in speaking. Okay.


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[Assistant] The same with this word, thrilled. There's the word thrill, which is the noun.


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[Assistant] What a thrill. And you can practice your...


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[Assistant] Thruh, thruh. It's difficult to say because it's not just the th, which is hard for some people, but there's an r as well, so it's thrilled. It's quite hard to say if you're not used to that kind of pronunciation. Thrill and thrilled. I'd be thrilled. Okay? To go to the party.


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[Assistant] And here's another, this is a very sophisticated word, elated. It's not the sort of word perhaps that you would use in


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[Assistant] Uhm, and a sort of informal casual conversation.


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[Assistant] But it's not used in sort of everyday life. Okay.


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[Assistant] You've probably heard of the noun, ecstasy. Okay?


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[Assistant] Does see, which unfortunately is also now...


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[Assistant] Linked with a drug, which is probably unfortunate, but there we are. But that's the drug ecstasy


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[Assistant] Produces a result of feeling ecstasy. So, ecstatic, but please don't try it. Not a good idea.


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[Assistant] So, ecstatic, it's a very extreme, extreme kind of word. Again, extreme.


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[Assistant] Delirious is another. Sometimes this is used in a medical sense by doctors. If someone is delirious, they may have a high temperature if the doctor takes their temperature.


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[Assistant] And it's way up, and maybe they've got a cold or a fever.


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[Assistant] Delirious. You can be deliriously happy.


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[Assistant] That doesn't mean you have a temperature and a cold, it just means you're really, really, really happy.


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[Assistant] Too exciting. We're back down to earth. If you say you're in a good mood, that's sort of normal.


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[Assistant] It's like saying happy, glad, pleased, in a good mood. Oh, we can relax a bit. Okay.


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[Assistant] It's just a nice, happy mood in a good mood. Okay? But oh, we're going up again now. Over the moon, that's right up into the... Leaving the planet.


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[Assistant] If you're over the moon, you're really, really, really happy again. Okay?


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[Assistant] Because you're going right up into space, so that's obviously an... What we call an idiom.


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[Assistant] Idiom, because it's not literally true. You don't actually go up in a rocket and go over the moon.


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[Assistant] But that's the sort of feeling of extreme elation. Okay? Over the moon.


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[Assistant] On cloud nine, if you think of the clouds in the sky, there's a cloud up there.


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[Assistant] Number nine for some reason, and you're on that cloud, so that's sort of up, feeling happy up in the sky.


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[Assistant] Okay, so, ah, walking on air. We're coming back down to earth a little bit now because if you're walking on air, it's like your feet


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[Assistant] Are just a few inches above the ground. You can't feel your feet touching the ground because you're happy about something.


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[Assistant] So that's walking on air, another idiom. And finally, in the positive section,


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[Assistant] A happy bunny, if you say, oh, I'm a happy bunny, or a very happy bunny sometimes. Bunny,


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[Assistant] I don't know if you know this word. It's another word for rabbit.


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[Assistant] Okay, a rabbit, a little pet that people have, or they're wild rabbits as well.


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[Assistant] Children call them bunnies, bunny rabbit. They often say both words, bunny rabbit. But a happy bunny... I don't know where this came from. It's... I think it's fairly recent, maybe in the past ten years.


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[Assistant] But if you're happy, funny, it's a sort of a joke, jokey kind of thing to say. But that means you're happy, very happy. Okay.


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[Assistant] Okay, so let's move on now to that we're going to get really depressed now. I hope not, but anyway, here are all the negative ones. So, sad,


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[Assistant] It's probably the one you know best.


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[Assistant] The first word you learn for negative feelings, sad, unhappy. So we've got happy and


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[Assistant] The un is just the negative prefix, so unhappy. Okay.


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[Assistant] And now we're going a little bit extreme again with miserable. The noun, misery,


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[Assistant] The condition of being miserable. Misery.


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[Assistant] Or you can even call somebody a misery.


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[Assistant] Oh, that woman, she is a misery. You can say that, but misery as the noun is the state of being miserable.


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[Assistant] So, miserable. This is getting more extreme than just sad. And melancholy as well.


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[Assistant] Is often something melancholy. Maybe it lasts a long time. People have a state of melancholy and it could go on.


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[Assistant] For days or weeks, it's not a very pleasant condition. If you have melancholy,


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[Assistant] I think you need to go to the doctor or have some counselling or something because it's not a good state to be in. Uh, melancholy, depression, go together. So, okay, there's another one. If we say,


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[Assistant] Depressed, that's the kind of word you would use if you go to the doctor and said, I feel really depressed. Okay? Useful word there.


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[Assistant] Down in the dumps. Okay, so where we had up over the moon, right up there in the space,


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[Assistant] Down in the dumps. I don't know what the dumps are, but it's a long way down. Somewhere not very nice. It's probably dark and horrible.


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[Assistant] So, down in the dumps. And because it has D, D, it's a bit poetic. It's a little bit like poetry where you sometimes get the same letter, D, D,


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[Assistant] Repeated, like a pattern. So, down in the dumps. It's a little, slightly jokey kind of way. Oh, I'm really down in the dumps today.


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[Assistant] And your friend might say, Oh, never mind, you'll feel better tomorrow. And it's sort of light, light-hearted.


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[Assistant] Okay, down in the dumps. Now, we had on cloud nine for the positive, and for the negative, we've got under a cloud, so it's like you have a cloud


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[Assistant] Over your head, and it's probably a grey cloud or a black cloud, and rain might be coming down from it, so you're looking very


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[Assistant] Under a cloud, you can just imagine it up there over your head. Okay? And then, the opposite of a happy bunny.


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[Assistant] You'll be surprised to hear. It's not a happy bunny. You won't be surprised to hear.


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[Assistant] You can just say, oh, I'm not a happy bunny today. Oh.


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[Assistant] And your friends will all be sympathetic and say, Oh, never mind. So, there we are. So, again, different types of words for negative feelings.


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[Assistant] So, I hope that's all been useful and helped you to, uh, increase your vocabulary and use words in different situations.


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[Assistant] There's a quiz there to test you on these, which I hope you'll go and do straight away.


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[Assistant] And maybe subscribe to my YouTube channel, and I hope to see you again soon. Okay? Bye for now.


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[Assistant] And we're following this protagonist named Jessica, who we just don't know if we can trust her. She just seems kinda shady and a little narcissistic, but she's one of the most fun characters to follow because you're just like,


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[Assistant] I thought this was a really well done thriller and especially because this one is a debut from this author, so I'm really excited to check out what this author is going to be writing in the future. Yeah, there you go, I mean I actually picked two decent


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[Assistant] And this book was just really fun. I will admit, I think this book is kind of easy to predict in a way, but it's also just like such a fun thriller. Like I just thought it was really fast paced, really interesting, and I don't know, again, I feel like I just love this in the thriller where we have reason to suspect


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[Assistant] Multiple different people in a book, and I just loved it. I thought it was a really great time, even though it is a little bit predictable, like I didn't really mind it, I just had a really fun time reading this.


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[Assistant] You'll have to let me know what you would prefer to see in October because I was planning on doing this video in October. So instead of a thriller recommendations video, let me know what you would like to see.


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[Assistant] If you have any thriller recommendations for me, let me know that as well. And thanks once again so much to Ana Luisa for sponsoring today's video, and don't forget to click the link in my description and use my discount code GABBYREADS10 for 10% off your order. Thanks again so much for watching as always, I will see you very soon with another video.


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[Assistant] Mom and dad have been camping, well they started camping on the beach here when they were like 17, 18. So every boxing day, pack up the car, make the 14 hour drive from Sydney and spend six weeks up here camping, fishing, uh, mud crabbing.


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[Assistant] Growing up, my parents would throw lots of dinner parties all the time. They would just cook some lamb and some veggies.


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[Assistant] The first thing I start prepping is my lamb. I get a knife and slice along the ribs to remove that loin piece and take off any sinew or excess fat. I'm adding rosemary salt to the lamb.


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[Assistant] Having it in this form will help build the dish up a little bit more.


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[Assistant] And then I'm smoking the puree because I want to bring a bit of smokiness into the dish. It's all the little touches that are gonna get me over the line and be in the running to get tasted.


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[Assistant] My lamb's in the oven and my parsnip and leek puree is done. I just need to move on to my Brussels sprout slaw.


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[Assistant] I'm the only one I think that is not cooking their Brussels sprouts. So it could be a little bit of a risk, but I want to stand out.


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[Assistant] Lamb loin with parsnip and leek puree, fresh Brussels sprout slaw and crispy parsnip chips.


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[Assistant] Being from Queensland, you know, we know that mud crabs are the king of the crab.


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[Assistant] I love quail, it's extra juicy and it's got so much flavour if cooked in the right way.


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[Assistant] I have, but I just wanna, you know, show a bit of technique. Yeah.


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[Assistant] I'm just second guessing whether this is the best way to showcase a whole ingredient challenge. Trust yourself, yeah? I think I might scrap it and do chilli crab. I don't know.


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[Assistant] I just keep thinking about that mud crab that I saw at the beginning and...


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[Assistant] If I don't make a decision right now on what I'm gonna do going forward in this cook, I'll definitely be in the bottom. 45 minutes to go. I'm gonna scrap it. Okay. Alright.


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[Assistant] I feel so much happier now that I have that mud crab. I'm wanting it to be super hot, super sweet, salty, sour, all the good things. And I'm hoping it gets me in those top three.


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[Assistant] I know that George is like a little bit more sensitive to the heat, but I even think I could probably add a little bit more in.


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[Assistant] I've used a lot of chilli. Uhm, I hope it's not too much for you guys. Uhm, but I just figure, you know, it's chilli crab, it's gotta be pretty punchy, so.


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[Assistant] I'm gonna do that now. We're almost halfway so I'm gonna start on the eggplant.


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[Assistant] It's a two-step chowing process. It's a chowdery plant.


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[Assistant] Being Captain is much harder than what it actually looks like, so it's just, yeaah, it's, yeaah, it's tough right now.


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[Assistant] Matt is a little bit firm. I just gotta take it on board and, you know, I need to take control of this team. Cause if I don't, we're going into elimination. Alright, come on guys, let's go, let's go! That's how it needs to be get done soon, yeah?


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[Assistant] Let's go send in. The plan of service is going to be a production line. So you're going to have the green mango papaya salad first, the eggplant, prawn, and the lamb. All on the same plate. It looks good. Service! Thank you.


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[Assistant] Simon and Derek are on fire today. Keep that focus.


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[Assistant] I know I'm a little bit behind. Come on guys, time's moving quickly. Be confident.


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[Assistant] She's really figured out how the machine works and she's done all the folds perfectly. She's just going for it.


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[Assistant] I'm on Simon. Go, go, go. Gotta move, mate. I'm on Simon. Push it, mate.


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[Assistant] It's the custom to let a sinner have an innocent last wish. I would like to have a bonfire.


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[Assistant] So I need to move on to my second one and make sure that it looks perfect. Otherwise, I'm going into round two.


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[Assistant] There's two minutes to go. I finally finished my bug tails. So I'm looking at my produce and I'm thinking that I need to get another bug tail out because my first one doesn't look very good. Try and start another one if I can.


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[Assistant] When I think of a seafood platter, I think of really simple food, but prepared really well. And that's the route that I'm going to go down today.


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[Assistant] The oysters are ready to go. I move onto my snapper. I don't have a lot of time at the moment, so I've really just gotta push.


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[Assistant] I wanna pan fry the snapper today. Get a really beautiful crispy skin on it. Make sure it's cooked perfectly. Keep it nice and simple, but hopefully delicious. I go to turn my snapper over.


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[Assistant] I've just ruined one of my elements and I'm absolutely gutted.


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[Assistant] But I'm looking at the snapper and I know it's not great. Hopefully it's cooked perfectly and still tastes okay.


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[Assistant] I'm not very happy today with my cook. Tell us why.


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[Assistant] Dishes I wanted to do, I tried to keep it simple and hope that that would keep me safe, but I feel like I haven't done enough.


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[Assistant] I wanna go out there, get work experience, learn about food, learn about different cuisines and start really exploring the food world.


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[Assistant] There's more. Oh my god! Look at all that! And that's what you want.


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[Assistant] Hi. I'm Gill at engVid, and today's lesson, we're looking at British money.


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[Assistant] The UK currency. Okay? And we're going to be looking at the present-day currency, the notes and coins, and then in the second part of the lesson, we'll be looking at the older currency, which we had some time in the past, which is a bit different.


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[Assistant] Okay, so just looking, uhm, briefly at the present day, uhm, I'll be showing you in a minute some actual notes and coins. So, these are the main


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[Assistant] Numbers of notes and coins, the pounds and the pennies. Okay? And just to explain that penny is the singular.


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[Assistant] And there are two plural versions, pennies and pence. So you can talk about 20 pence, 50 pence, or 50 pennies. Most people say pence when they're giving the figure 10 pence.


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[Assistant] Five. Five pence, two pence, and then obviously one.


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[Assistant] Or one P. Sometimes people just say, uhm.


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[Assistant] P, just the letter P. 50p, 20p, so we use that as well.


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[Assistant] Okay, so let's have a look at some of the actual notes and crimes.


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[Assistant] Okay, so here are some examples of the notes and the coins. And starting at the top, we don't have a £50 note, unfortunately.


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[Assistant] Here is a £20 note in a nice mauve colour. They all have the Queen's head on one side. Queen Elizabeth II.


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[Assistant] On the other side, there's a portrait of a famous person who's made some big contribution to the national life. So, we've got here Adam Smith, the economist, going back to the 18th century. Okay, so that's a £20 note. Next one.


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[Assistant] Ten-pound note, again, the Queen's head. Now, there's a slang term for the ten-pound note, which is a tenor.


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[Assistant] T-e-n-n-n-e-r, tenor. Okay. So turning this one over, we have Charles Darwin, the scientist. Okay. Uh, 19th century.


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[Assistant] And then moving onto the five-pound note, and the slang term for this is a fiver, f-i-v-e-r, fiver.


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[Assistant] And there's the queen again, and on the back we have a woman this time. Token woman.


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[Assistant] Elizabeth Fry, who was a prison reformer in the early 19th century. Okay, so that's a fiver.


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[Assistant] Okay, and then, oh, moving down to here, this is... There is a two-pound coin.


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[Assistant] And the slang term for that is a quid, q-u-i-d. Okay? Then,


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[Assistant] Half of a pound is the 50, 50 pence piece, and this has this distinctive edge.


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[Assistant] That calls flat edges to it. Okay. And on the back, this is the back of the coin, Britannia, the sort of female figure who represents Britain. Britannia. Okay. And so that's 50p. Moving on to the 20p piece.


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[Assistant] Okay, the queen's head on the front, and another design on the back. That also has little flat edges.


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[Assistant] One pea, one pence or one penny. They used to be a half, half penny.


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[Assistant] They... They were taken out of the currency a few years ago because they were so worthless, really. Okay, so that's the current currency, and let's just go back now and have a look at a few more slang terms for money.


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[Assistant] Okay, so we've just looked at the slang terms for the notes, tenor, fiver, and quid, and then there are a few other terms.


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[Assistant] But people say they would like to be paid in cash, or do you have the cash? So this is the ready money, the readies, rather than paying by credit card or debit card or cheque.


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[Assistant] Folding stuff, that's the paper notes. It folds up, so it's called the folding stuff.


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[Assistant] There are two terms to do with food, bread and dough. The dough is what you put in the oven, and the bread is what you take out. Bread and dough. That's also a word for money.


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[Assistant] Loot, lolly, they're all sort of quite comical, humorous terms for money as well.


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[Assistant] Okay, so now let's have a look at the older currency before 1971.


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[Assistant] Some of these coins that we no longer use might be mentioned, like the shilling in particular. The shilling, maybe half crown, a florin, uh, the guinea.


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[Assistant] So uhm, I'll just run quickly through these and explain that we had to have this decimalization because we were joining the European community and


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[Assistant] We needed to have a simpler currency because all the other European countries had a currency based on units of 10 and 100.


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[Assistant] At this time, before 1971, we had 240 pennies in a pound, not 100 pennies.


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[Assistant] We had a shilling which came between the penny and the pound, so there were 12 pennies in a shilling, and 20 shillings in a pound. Okay?


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[Assistant] We had a coin called a half-crown, which I'll be showing you in a minute, which was worth two shillings and six pence, so that's two and a half shillings. A florin coin worth two shillings. This line here is how the shilling was shown, like that.


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[Assistant] We had a ten shelling note, so that was worth half a pound, and also we had a one pound note, whereas now we have a one pound coin.


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[Assistant] Uhm, the smaller coins, six pence, three pence, one penny.


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[Assistant] A half penny, and long before this, this was no longer used in the 70s, but...


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[Assistant] Okay, so just to show you what some of these coins look like, this is the half crown, two shillings and six pence. This is the florin, worth two shillings.


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[Assistant] This is the shilling, that's the shilling, worth 12 pennies. This is the sixpence, six pennies, half a shilling.


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[Assistant] These, uhm, these are three... Worth three pennies each. And this was the more recent one. This was a much older one, little silver three-penny pieces. Okay? These are the penny, which is quite big. This is the hapenny, half-penny. And this is the farthing, worth a quarter of a penny.


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[Assistant] Okay, so I hope you found that interesting little historical information that might be useful for you if you're reading older literature.


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[Assistant] And just to mention, the present currency, as I said, is the pound.


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[Assistant] We don't belong... Although we're part of Europe, the European Union, we don't have the euro currency.


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[Assistant] Most of the other European countries do, but in the UK, we're not part of the Euro currency. And I think most people don't want to be. We want to keep our pound currency. So, uhm, let's hope we do.


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[Assistant] Lesson 21. Give me a book, please, Jane.


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[Assistant] No, not that one, the red one.


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[Assistant] Lesson 21. Which book? Give me a book please, Jane.


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[Assistant] No, not that one, the red one.


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[Assistant] Oh, good morning, a bit of high energy and some smile. That makes a difference, even though you're dressed in black. That is what we love to see.


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[Assistant] The question is, which of you six are gonna be joining them?


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[Assistant] Each time you come into the kitchen, you have to want to win. Tessa, let's get straight down to business. Do you play the pin and stay safe? Guaranteed place in the top 10. Or, do you take your chances and keep that pin and go into the top 10 with? It's down to you.


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[Assistant] We certainly see their minds bending as we introduce the challenge. It's all of a sudden the traditional idea of desserts and making meringues and making cakes and pastries and things just go out the window, don't they? So now we're in a situation where we go, okay, we're gonna use natural sweetness and I'm loving the fact that they pick things like bananas and figs and pineapple and coconut cream, grapes.


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[Assistant] I love Tati's sticky rice, pineapple, which he's gonna roast, and coconut ice cream already. Don't add anything else, that's a great dessert. Sandy, rice pudding. Again, brilliant idea on paper, but bring some sophistication to it. You can make him really pretty really delicious, let's see what he does. What do you reckon Simon, these figs and...


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[Assistant] Yeah, imagine if he made like a little beetroot cake or a little biscuit to go with it. So I think that's missing, I think bits is what we're gonna get.


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[Assistant] You know what I'm looking for, to be perfectly honest from this challenge, is the fact that we all love a sweet treat, but we want a sweet treat that we feel slightly better about, and we've got some creative minds in that room, so I'm hoping what they've done is come up with some great ideas, but that also taste delicious without any of the refined sugar.


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[Assistant] But if we're gonna send you out of this kitchen on your way to great things, you need to stretch that brain a bit.


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[Assistant] It's got a nice texture. It's luscious, it's rich. Barks. It's not sweet enough.


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[Assistant] Lovely. Crisp. Delicious. Not overly sweet, which is nice. And they're very fresh. That orange syrup really brings them to life. It's really delicious.


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[Assistant] Well, what a way to end sweet week. Two outstanding dishes and a split decision.


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[Assistant] But, let's start with the good news. If I'll call your name, please step forward.


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[Assistant] Well that means, maybe, you wouldn't put it past your friend to do this thing. If you were talking about this with someone else, about your friend, and you were having this conversation and they were saying,


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[Assistant] You could respond and say, yeah, well, I wouldn't put it past him. Pronunciation. I wouldn't put it, put it past him.


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[Assistant] Did you hear that Fred cheated on his wife and now they're having a divorce? You could respond and say, well I wouldn't put it past him. Meaning,


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[Assistant] Pop. This is extremely British, so if you love British English, you're going to love this one.


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[Assistant] Pop. So firstly, in a literal sense, to pop something would usually mean, for example, if we have a balloon and we put a pin into the balloon, it will go


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[Assistant] And that simply means, I will come to your house tomorrow.


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[Assistant] Give me a thumbs up if you enjoyed the video and don't forget to hit subscribe if you love this channel. Thank you very much for watching. I will see you next week. Cheers guys.


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[Assistant] What if electricity could travel forever without being diminished? What if a computer could run exponentially faster with perfect accuracy?


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[Assistant] What technology could those abilities build?


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[Assistant] We may be able to find out, thanks to the work of the three scientists who won the Nobel Prize in Physics in 2016.


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[Assistant] David Thouless, Duncan Haldane, and Michael Kosterlitz won the award for discovering that even microscopic matter at the smallest scale can exhibit macroscopic properties and phases that are topological. But what does that mean?


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[Assistant] First of all, topology is a branch of mathematics that focuses on fundamental properties of objects.


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[Assistant] Topological properties don't change when an object is gradually stretched or bent.


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[Assistant] The object has to be torn or attached in new places.


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[Assistant] A donut and a coffee cup look the same to a topologist because they both have one hole.


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[Assistant] You could reshape a donut into a coffee cup, and it would still have just one. That topological property is stable.


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[Assistant] On the other hand, a pretzel has three holes. There are no smooth incremental changes that will turn a doughnut into a pretzel. You'd have to tear two new holes.


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[Assistant] For a long time, it wasn't clear whether topology was useful for describing the behaviors of subatomic particles.


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[Assistant] That's because particles, like electrons and photons, are subject to the strange laws of quantum physics, which involve a great deal of uncertainty that we don't see at the scale of coffee cups.


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[Assistant] But the Nobel laureates discovered that topological properties do exist at the quantum level. And that discovery may revolutionize materials science, electronic engineering, and computer science.


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[Assistant] That's because these properties lend surprising stability and remarkable characteristics to some exotic phases of matter in the delicate quantum world.


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[Assistant] One example is called a topological insulator. Imagine a film of electrons. If a strong enough magnetic field passes through them, each electron will start traveling in a circle, which is called a closed orbit.


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[Assistant] Because the electrons are stuck in these loops, they're not conducting electricity.


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[Assistant] But at the edge of the material, the orbits become open, connected, and they all point in the same direction.


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[Assistant] So electrons can jump from one orbit to the next and travel all the way around the edge.


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[Assistant] This means that the material conducts electricity around the edge, but not in the middle. Here's where topology comes in.


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[Assistant] This conductivity isn't affected by small changes in the material, like impurities or imperfections.


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[Assistant] That's just like how the hole in the coffee cup isn't changed by stretching it out.


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[Assistant] The edge of such a topological insulator has perfect electron transport. No electrons travel backward, no energy is lost as heat, and the number of conducting pathways can even be controlled.


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[Assistant] The electronics of the future could be built to use this perfectly efficient electron highway.


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[Assistant] The topological properties of subatomic particles could also transform quantum computing.


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[Assistant] Quantum computers take advantage of the fact that subatomic particles can be in different states at the same time to store information in something called qubits.


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[Assistant] These qubits can solve problems exponentially faster than classical digital computers.


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[Assistant] The problem is that this data is so delicate that interaction with the environment can destroy it. But in some exotic topological phases, the subatomic particles can become protected.


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[Assistant] In other words, the qubits formed by them can't be changed by small or local disturbances.


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[Assistant] These topological qubits would be more stable, leading to more accurate computation and a better quantum computer.


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[Assistant] Topology was originally studied as a branch of purely abstract mathematics.


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[Assistant] Thanks to the pioneering work of Thouless, Haldane, and Kosterlitz, we now know it can be used to understand the riddles of nature and to revolutionize the future of technologies.


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[Assistant] Check out this playlist for mind-bending videos about math and physics. And thanks for your support.


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[Assistant] If there's any elimination that I'm in, I'm happy for it to be one with Maggie here. She's just a beautiful woman, so warm, so happy, and I just really hope I impress her today and don't have a repeat of yesterday.


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[Assistant] How's the pastry, Tina? My dish is peach and lavender with pastry as well as a lavender on glaze.


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[Assistant] I'm in the bottom three, through to round two. To beat Abby and Larissa today, I'm gonna need to absolutely bring it. They are two of the best cooks in this competition and I'm definitely scared.


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[Assistant] So I'm gonna do some Thai style turmeric mussels with turmeric flatbread.


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[Assistant] But you have to just get back up and keep going and just use that to push yourself harder.


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[Assistant] My muscles are clean. My dough is resting and the next thing I need to do is get onto this curry paste.


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[Assistant] I'm making a turmeric curry, uh, Thai-inspired. I'm making my spice mix at the moment. I'll get the chillies into that as well. I've toasted my coriander and cumin. I got fresh turmeric.


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[Assistant] I really want this curry paste to be just beautiful and vibrant and pungent.


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[Assistant] The reason for doing a flatbread today with the mussels is for it to soak up all that beautiful curry sauce. So I just can't have them too thin today, they need a bit of body to them.


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[Assistant] I'm looking at my flatbreads. They've puffed up a little bit more than I expected.


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[Assistant] If this is my last cook, I cannot serve bad dense flatbread.


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[Assistant] Yeah, I did feel confident doing this dish today. Uhm, this is something I'll regularly eat at home. I love Thai cooking, so it just was a happy cook. Thanks, Christina.


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[Assistant] I will twist that into a, a chili and black pepper, uh, crab. So, I love black pepper, so.


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[Assistant] Normally, either you have a chili crab or black peppercorn crab and today I combine both of them. I'm gonna use prawn head and prawn shell to basically make the broth. Once the broth is strained, I'm going to add this into the sauce.


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[Assistant] I have to be careful because I always cook a super duper spicy and it was not a great week for me last week with the sweet week.


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[Assistant] It's just cooked beautifully. I just wanna eat it. Looks good, Tati.


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[Assistant] I'm gonna put the sauce on the side so that I can give a more factor when I present it to the judges. Chachi!


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[Assistant] Just hoping that the spiciness of the food and the sourness really have the balance.


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[Assistant] Chili pepper corn crab in brown broth and tomato sauce.


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[Assistant] Tonight, the best of the best just keeps getting better.


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[Assistant] I taste the broth and it's not as punchy as I would like it. So I'm gonna remove some of the liquid and reduce the rest and make sure that I get that concentrated punchy flavour that I want.


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[Assistant] Best of the best week. It's definitely delivered on its name. It's been epic. Let's see what we're in store for today.


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[Assistant] I'm cooking for some of the best diners we've ever cooked for. I'm thinking maybe they're past contestants or maybe they're some famous chefs. I dunno, the pressure's on.


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[Assistant] I know Gary's being really tough on me with this shoe, but in a restaurant setting, perfection is key and Gary knows what he's talking about.


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[Assistant] Because this wagyu beef is so fatty, you really need to cook it to render out that fat. It's not like an eye fillet where you can cook it rare. You almost need to cook it to medium.


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[Assistant] Now I need to let it rest and just hope that the inside is beautiful and pink. And get all our elements together ready for service.


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[Assistant] Now it's all hands on deck to plate up my dish. We've got a bit of a production line going. We've got the puree on the plate with the wagyu on top and the beetroot two ways and the jus has turned out really well. Out they go to the garden. It's go time.


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[Assistant] While a knight fights a giant snail, and a naked man blows a trumpet with his rear end.


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[Assistant] Painted with squirrel hairbrushes on vellum or parchment by monks, nuns, and urban crafts people, these bizarre images populate the margins of the most prized books from the Middle Ages.


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[Assistant] Their illustrations often tell a second story as rich as the text itself.


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[Assistant] Some images appear in many different illuminated manuscripts, and often reinforce the religious content of the books they decorated. For example,


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[Assistant] A porcupine picking up fruit on its spines could represent the devil stealing the fruits of faith, or Christ taking up the sins of mankind.


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[Assistant] When it lay its horn in the lap of a virgin. So a unicorn could symbolize either sexual temptation or Christ being captured by his enemies.


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[Assistant] Rabbits, meanwhile, could represent humans' lustful natures and could redeem themselves through attempts to make sacred music despite their failings.


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[Assistant] All of these references would have been familiar to medieval Europeans from other art forms and oral tradition, though some have grown more mysterious over the century.


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[Assistant] Today, no one can say for sure what the common motive of a knight fighting a snail means, or why the knight so often appears to be losing.


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[Assistant] The snail might be a symbol of the inevitability of death which defeats even the strongest knights, or it could represent humility and a knight's need to vanquish his own pride.


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[Assistant] Many illuminated manuscripts were copies of religious or classical texts, and the bookmakers incorporated their own ideas and opinions in illustrations.


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[Assistant] The butt tuber, for example, is likely shorthand to express disapproval with, or add an ironic spin to, the action in the text.


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[Assistant] Illuminations could also be used to make subversive political commentary. The text of the Smithfield Decretals details the Church's laws and punishments for lawbreakers. But the margins show a fox being hanged by geese, a possible allusion to the common people turning on their powerful oppressors. In the Chronica Maiora,


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[Assistant] Matthew Parris summarized a scandal of his day.


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[Assistant] He added his own take in the margins, which show the prince falling to his death while trying to escape on a rope made of bedsheets.


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[Assistant] The Luttrell Psalter, a book of Psalms and prayers commissioned by Sir Geoffrey Luttrell, shows a young woman having her hair done, while a young man catches a bird in a net. The shaved patch on his head is growing out, indicating that he is a clergyman, neglecting his duties.


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[Assistant] This alludes to a family scandal where a young cleric ran away with Sir Geoffrey's daughter, Elizabeth.


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[Assistant] The family's personal spiritual advisor likely painted it into the book to remind his clients of their failings and encourage their spiritual development.


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[Assistant] Some artists even painted themselves into the manuscripts. The opening image of Christine de Pizan's collected works shows de Pizan presenting the book to the Queen of France.


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[Assistant] The Queen was so impressed by de Pizan's previous work that she commissioned her own copy.


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[Assistant] Such royal patronage enabled her to establish her own publishing house in Paris.


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[Assistant] The tradition of illuminated manuscripts lasted for over a thousand years. The books were created by individuals or teams for uses as wide-ranging as private prayer aids, service books in churches, textbooks, and protective talismans to take into bat.


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[Assistant] Across all this variation, those tricky little drawings in the margins are a unique window into the minds of medieval artists.


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[Assistant] If you enjoy illuminated manuscripts, you'll love the strange story of the world's most mysterious book. Check out this video to learn more.


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[Assistant] I pull out the number four. It's four courses. Dessert.


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[Assistant] We are on the fourth course and I'm with Derek and we're on dessert.


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[Assistant] And then we'll pour that off and let it cool, yea, in the fridge.


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[Assistant] This carriage is tiny and Derek with his massive muscles is struggling to fit in between the walls.


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[Assistant] I'm smiling because I love that cook. Derek's smiling because he loved that cook. That was just a fun cook. It's what food is meant to be.


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[Assistant] Right now, I think it's really a 50-50 situation because the bottom two teams are going to elimination. So the top two is where I want to be.


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[Assistant] I know that I can't go back, but hopefully the dish works really well.


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[Assistant] Three poached apples, some walnut crumb on top of that, a sprinkling of fresh apple, and then a drizzle of the sauce.


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[Assistant] There is a cup on the table, the cup is clean.


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[Assistant] There is a box on the floor. The box is large.


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[Assistant] There is a fork on the tin, the fork is dirty.


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[Assistant] There is a fork on the team, the fork is dirty.


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[Assistant] There is a bottle in the refrigerator. The bottle is full.


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[Assistant] There is a bottle in the refrigerator. The bottle is full.


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[Assistant] There is a spoon in the cup. The spoon is small.


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[Assistant] There is a spoon in the cup. The spoon is small.


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[Assistant] I'm gonna do sticky chicken, so I'm gonna deep fry, uhm, some brined baby chicken, and then I'm gonna do a sticky tamarind sauce and like a mango salsa.


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[Assistant] I used to be a really fussy eater and, uh, my dad had a business meeting at a Peking duck restaurant and I couldn't be rude and not eat it. Uhm, and the first time I ate it I just like fell in love with it.


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[Assistant] I don't want these pancakes to be too thick because they will puff up a little bit in the pan, but I want them to have a little bit of bite. They will be good. These pancakes, they need to be perfect. I think this one's a little bit more done.


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[Assistant] Colonel! What's taking you so long?


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[Assistant] I'm feeling really nervous today. I have a lack of experience in sweets. At this point I am thinking my dish is going to be roast figs and a beetroot and black grape molasses. But outside of that, that's kind of where my ideas start. Simon!


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[Assistant] The beetroot molasses is reducing. A check on the honeycomb.


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[Assistant] But I still haven't really got this dish coming together at all. And I'm freaking out.


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[Assistant] It's just a chewy mess and it's not something I could serve. Keep fighting mate. I think right now, it's just pure panic. I know that I'm gonna use figs and I'm gonna use molasses. But as a dish, I'm unhappy.


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[Assistant] The only option I have in my mind at the moment is to make a twill.


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[Assistant] Far out. The twill is looking too blonde. It's not looking great. I'm just gonna have to use it. I'm gonna try and cut the edges off which are crispy and just use that as my textural element and hopefully that'll work.


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[Assistant] Lack of cohesiveness in this dish just shows in the plating up.


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[Assistant] But did you make an effort to try to understand the kernel in return?


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[Assistant] To hear the story about what Massimo is doing to help the community to feed the hunger people.


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[Assistant] I can see those four ingredients. Milk, banana, bread and lettuce.


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[Assistant] Right now I'm a little bit overwhelmed. I finally decided to use the bread.


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[Assistant] Everyone else is busy in the kitchen and I haven't even started.


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[Assistant] I know, you're exactly right. I was in this when you taught me about your project.


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[Assistant] The dish will be gado-gado. Normally in Indonesia we use a lot of different veggies to make gado-gado. And I'm gonna incorporate this so that I can make use of the, uh, bread.


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[Assistant] Yeah, I'm trying to use everything so that I don't waste them because that's the purpose of today.


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[Assistant] I basically pickle it with, uhm, apple cider vinegar, sugar, and a bit of salt.


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[Assistant] I was a bit overwhelmed at the beginning. Having Massimo here, liking my ideas, it really boosts my spirit.


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[Assistant] Thank you, sweetheart. Gado gado is Indonesian style salad.


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[Assistant] My bread crumb is in the oven, and my radicchio is pickling, so now I'm going to start working on the peanut sauce.


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[Assistant] I blend up the chili, garlic, peanuts, copied limes.


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[Assistant] How can I actually use all these ingredients in one dish without having to waste them too much?


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[Assistant] I don't want to throw away half of my mushroom, so I chop it and put it in the oven as a nice and soft ingredient. And then I look at the, uhm, crusty bread and I'm thinking, let's make them crunchy and spicy with a bit of oil in it and then it will be really nice and tasty.


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[Assistant] And also with the lettuce, I'm just gonna use the outside layer part because they are still beautiful and we can make something out of it.


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[Assistant] Only five minutes left and Carrie asked me if I'm going to make banana chips from the green banana and I thought, I really don't have time.


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[Assistant] I run to get the green banana and then I slice them and then fry them.


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[Assistant] Walking my distance to the judges, I feel I'm so proud of myself today that I have


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[Assistant] For many of us, people watching is endlessly fascinating.


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[Assistant] Body language is an innate part of what it means to be alive. And it turns out that actions do speak louder than words.


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[Assistant] Why else would we talk with our hands when the person we're speaking to can't even see us?


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[Assistant] Understanding nonverbal communication has become a valuable tool in the justice system, a high-tech commodity in the world of marketing.


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[Assistant] And a potential treatment for post traumatic stress.


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[Assistant] More than ever, it's important to know what is our body language really saying.


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[Assistant] When I give a particularly fiery speech, my arms start waving for emphasis. It shows how strongly I feel about what I'm saying.


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[Assistant] Body language is trusted as an authentic primal form of communication. Researchers are now analyzing the sending and receiving of body messaging from head to toe.


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[Assistant] This is a place where stories are told. Not just with words, but with images.


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[Assistant] One of the essential skills here is an intimate knowledge of the human face, how it's constructed.


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[Assistant] How it works, and most importantly, how it moves.


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[Assistant] These facial expressions are hardwired to our brains and common to every human being on the planet. Why is that?


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[Assistant] The answer goes back to the very beginnings of humankind.


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[Assistant] Our faces communicate fear involuntarily. Take this couple out for a drive in the country.


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[Assistant] Both of them lived to tell the tale, but the look of fear etched on the woman's face would be recognized anywhere on the planet.


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[Assistant] Her body is reacting this way for specific reasons.


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[Assistant] His specialty was reading body language. By the time he retired, he'd earned the nickname, The Spy Catcher.


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[Assistant] Navarro's success at catching criminals is rooted in looking at things that most of us wouldn't think of.


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[Assistant] Our limbic system is a bit like software running in the background. And whether we like it or not, it affects the way we move our bodies.


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[Assistant] Dr. Lillian Glass is taking a stroll on the Santa Monica Pier.


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[Assistant] She's a body language and communications expert. Here to do some people watching.


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[Assistant] While our instincts help us interpret other people's body language, what we do with our own bodies can often happen for reasons beyond our control.


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[Assistant] So, how can we decode the body language of other people in a more systematic way?


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[Assistant] The most obvious place to begin is the face.


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[Assistant] In the past 40 years, all of the movements our face muscles can make have been meticulously studied, analyzed, and codified. It's a system known as FACTS.


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[Assistant] His passion for the sport took him to the 2004 Olympic Games in Athens.


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[Assistant] There, he conducted an experiment, photographing the faces of the judo competitors.


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[Assistant] When we come back, a closer look at what grief really looks like.


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[Assistant] Even though it's as plain as the nose on their faces, people will very often try to disguise the emotion they are experiencing. We do it sometimes when we're trying to be polite. Or, we could be trying to deceive someone.


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[Assistant] Detecting deception is where an investigator's expertise comes in handy.


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[Assistant] Discomfort can also trigger our face muscles to move in ways that are difficult to spot and even harder to control. They are known as micro-expressions.


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[Assistant] Miami International Airport is one of the busiest in the United States.


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[Assistant] Every year, some 45 million passengers come and go.


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[Assistant] Travelers and their luggage are screened in a variety of ways, but an airport is a place where you can be sure your body language is being watched.


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[Assistant] Today, the woman in charge of airport public safety and security is walking the terminal.


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[Assistant] Ten years ago, Stover had a radical idea.


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[Assistant] What if everyone who worked at the airports, no matter what job they did, was trained in behavior detection?


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[Assistant] And so now all the airport employees, check-in staff, mechanics, baggage handlers,


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[Assistant] In sessions like this one, Miami airport workers receive basic training in behavior recognition.


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[Assistant] The airport workers are instructed to observe people in the terminal. To look out for anything outside the range of normal behavior. Is anyone loitering?


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[Assistant] Airports typically try to stop passengers from taking dangerous items onto airplanes. The focus here is different, to stop potentially dangerous people from getting onto planes.


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[Assistant] Developing and sharing the ability to read people.


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[Assistant] Here at the University of British Columbia, there's a small research group focused on deception and body language.


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[Assistant] The research is led by forensic psychologist, Dr. Stephen Porter.


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[Assistant] His team studies the way people interact and the different ways we try to deceive each other.


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[Assistant] Reporter shared his team's insights with police investigators. The police then switched the focus of their investigation to Penny Boudreaux herself.


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[Assistant] When we come back, it's not just our faces that reveal our inner thoughts. You can tell a lot about a person just from the way they walk.


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[Assistant] The way we walk can say a lot. It can reveal our intentions, our state of mind and our physical health.


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[Assistant] At Queen's University in Kingston, Ontario, they are studying biological motion.


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[Assistant] The research is led by Dr. Nicholas Troje. He's interested in how the human brain instinctively interprets the way people move.


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[Assistant] This is one of the most watched TED Talks of all time, with more than 36 million online views. The speaker is American social psychologist Amy Cuddy.


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[Assistant] Cuddy is on the teaching staff at the Harvard Business School.


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[Assistant] She's renowned for her work on so-called power poses. The idea that we can actually make ourselves feel more powerful simply by the way we carry ourselves.


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[Assistant] Some of the most expressive examples of body language happen in the world of dance.


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[Assistant] All of us face challenging situations in our daily lives. How they affect us can be revealed by our bodies.


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[Assistant] When we come back, how computers are being taught to understand human facial expressions and why.


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[Assistant] In the heart of Amsterdam, you'll find the Nemo Science Centre.


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[Assistant] One of the displays is designed to help children learn about the meaning behind different facial expressions.


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[Assistant] Roberto Valenti and his colleagues helped design the Science Center display.


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[Assistant] Their company is working on a special project with the University of Amsterdam.


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[Assistant] Valenti's company promises fast, accurate analysis of facial expressions.


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[Assistant] Currently, the application is all about market research.


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[Assistant] How to measure a consumer's reaction to an advertisement, positive or negative.


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[Assistant] What this means is that not only are we looking at the ad, the ad is looking at us. And it can adapt itself, depending on who's looking.


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[Assistant] But there's no stopping the machines.


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[Assistant] We see them more and more in our daily lives.


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[Assistant] Fingerprint scanners. Iris recognition software. It's all becoming routine.


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[Assistant] And while gate recognition is not yet a reality, it's surely coming.


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[Assistant] When I was last eliminated, I was lucky enough to get that comeback cook and get my way back in the competition. But if I go home now, there's no second chances. I'll be going home for good.


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[Assistant] Pork belly, here we go. I'm pretty familiar with pork belly. I cook it a lot at home. And my audition dish was pork belly. So if I got that today, I'd be confident in putting up a great dish.


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[Assistant] Now the big question you ask yourself is, do you spend up big on time and get the ingredients that you really want? Or do you cut your losses and work with something else but have as much time as you can?


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[Assistant] 25. But I want that pork belly. So, gonna go for it.


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[Assistant] Well done, Beth. There's two categories still to go. And with pork belly it needs a while to cook, so I'm a bit restricted in how much I can bit to make sure I leave myself with enough time.


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[Assistant] The citrus comes up and there's lots in that box that'll go with the pork belly.


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[Assistant] But I need to make sure I've got enough time to get that pork belly cooked.


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[Assistant] I know Tess is after it, so I'm gonna leave that one alone. I'm out.


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[Assistant] I'm gonna let her have it. Otherwise, I don't think I'm gonna have enough time to get it all done.


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[Assistant] Yeah, that's not bad. I had to spend up big on my pork belly. So, I'm happy.


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[Assistant] The ingredients that I'm cooking with are the pork belly, the nightshades and the spreads.


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[Assistant] So for the pork belly, I cut off a nice portion. Salt and oil it.


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[Assistant] Get it into the hot oven to get that crackle started. The perfect pork belly should be crispy on top, have that nice crackle, and the meat should still be nice and juicy.


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[Assistant] And then I need to work out what I can do with the night shades, just how to use them and what I want to put on the plate.


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[Assistant] Today I'm doing pork two ways. I've got crispy pork belly.


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[Assistant] And my glazed pork ribs, they're done in the pressure cooker.


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[Assistant] They're smelling great. I need to get them charring on the hibachi grill.


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[Assistant] My pork's cooked, but it hasn't crackled up, so I've got the grill on.


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[Assistant] So I get it under a hot grill to try and just crackle up the top. It's super important to get this right.


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[Assistant] My glazed pork ribs are smelling great and they're nice and sticky and beautiful.


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[Assistant] Time to check on the cork belly. I've got the grill on as high as it goes, just trying to get that perfect crackle, but...


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[Assistant] This pork belly is giving me grief. The skin hasn't got that beautiful hard crackle.


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[Assistant] Lots riding on this dish. And I just couldn't get that crackle.


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[Assistant] So, walking my plate up to the judges. I don't think I've ever been so nervous in this competition. Gentlemen. If it's not good enough, I'm going home.


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[Assistant] There are some tickets on the shelf, they are in that handbag.


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[Assistant] There are some tickets on the shelf, they are in that handbag.


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[Assistant] There are some bottles on the cupboard. They are near those tins.


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[Assistant] There are some bottles on the cupboard. They are near those tins.


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[Assistant] There are some knives on the table. They are in that box.


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[Assistant] There are some knives on the table. They are in that box.


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[Assistant] There are some folks on the shelf. They are near those spoons.


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[Assistant] There are some folks on the shelf. They are near those spoons.


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[Assistant] There are some shoes on the floor. They are near the bed.


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[Assistant] There are some shoes on the floor. They are near the bed.


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[Assistant] There are some bottles in the refrigerator. They are empty.


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[Assistant] There are some bottles in the refrigerator. They are empty.


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[Assistant] There are some trousers on the bed. They are near that shirt.


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[Assistant] There are some trousers on the bed. They are near that shirt. There are some plates.


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[Assistant] That I see written in the comments section below. Loads of you seem to be...


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[Assistant] Engineer. The next one that I see very often in the comments section is an accountant. A-countant. So we start with a schwa sound.


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[Assistant] The stress in this word is on count, accountants, right? So, because this first vowel is not stressed and usually when it's the letter A, it will be changed into a schwa sound, just like when we say about instead of about, so it would be


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[Assistant] So for example, I'm an accountant. Try and finish with the T, but you don't have to. Lots of British people will drop that T at the end of their words and they would say, I'm an accountant. Right? So we're not, we're kind of stopping the T in our throats at the end of that word. A bit like when we say a lot instead of a lot. Okay? So you could say accountant.


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[Assistant] We're finishing with a schwa sound because it finishes with er, words which finish with the er sound as an American would pronounce. We will pronounce with an uh, lawyer. Watch my mouth, lawyer. Okay, it's quite a nice word that.


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[Assistant] An American would call this, uhm, attorney. But we don't say that, we say lawyer.


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[Assistant] And of course, this is my job, lots of other people's jobs, lots of people that watch my videos are teachers. Tea-chuh. So we do this nice, a bit like tea-shuh, tea-chuh. Teacher. The stress, tea. Teacher.


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[Assistant] Translater. Lay. So, of course, again, lots of these job titles have diphthongs in them. These double vowel sounds that we have. Ay. So watch my mouth. Eh-ee. Ay. Ay. Translater.


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[Assistant] But that's still an er sound in American English, so we will pronounce it with a schwa, an uh. So it's not just for er, it's also for or. For example, my next one, doctor, doctor.


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[Assistant] Doctor. And of course, finish with uh.


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[Assistant] It's Japanese, I'm so happy about that. I eat Japanese all the time and I'm really comfortable with the flavours. What's under the cloche?


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[Assistant] I'm gonna do like a chicken yakitori and then soothing the chicken breast. Yakitori is any kind of skewer cooked over chargrills, has a lovely char in the meat, all the protein with a beautiful sticky glaze. Alright.


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[Assistant] I put the breast into a vac seal bag with all different aromats. I seal that. Oh yeah. And I add that to my water bath.


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[Assistant] I'm definitely taking a risk with this sous vide. I don't actually know how long it should take in the water bar.


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[Assistant] So I'm doing a sous vide chicken breast, so yakitori style.


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[Assistant] I know it's a very risky thing going against the judges advice, but I'm so determined to get through to round two.


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[Assistant] I've got a lot of elements going at the same time and I'm really pushing for time now. I'm still gonna cook my chicken and finish off all my elements. I take the chicken out of the bag. It looks like it's actually cooked through perfectly and now I just gotta sear it off in the pan.


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[Assistant] I know Gary's unsure of my dish, but I'm quite confident because I think the char of the chicken tastes like eating a chicken yakitori, like you would with a skewer on a market day. Fingers crossed.


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[Assistant] So I've done a yakitori style chicken with a bonito mayonnaise and a furaki key seasoning.


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[Assistant] Pastry is his weakness. I'm really hoping I can use that to my advantage today. That I might have a chance.


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[Assistant] I'm going to fight and do my absolute best to win today. If I can be strategic and give him ingredients that will completely throw him off, then I might have a chance at pin.


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[Assistant] Okay, there's no question in my mind that I'll be definitely doing a dessert today.


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[Assistant] Adam's cooked against three contestants in the past already and he has absolutely crushed them.


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[Assistant] My dish idea is to make a sweet corn panna cotta with a cornflake ice cream, fresh blackberry, a popcorn brittle and some deep fried curry leaves. Curry leaf? Yeah, don't ask.


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[Assistant] The first thing that you start on is my sweet corn panna cotta. Let's just do it. And my cornflake ice cream.


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[Assistant] There are both elements that have to set, so I have to work on them at the same time. Smart, very smart Larissa. Beautiful Larissa. I want this team so badly, especially at this time of the competition. It just means that I could potentially make it all the way to the finals, so I'm pushing myself to, you know, push against the boundaries, but also to play it smart as well.


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[Assistant] I taste the panna cotta, you can taste the corn, and it's not too sweet at all. Alright, I'll put it in the freezer to set.


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[Assistant] Good thinking Larissa. I'm going really well for time. I've got my ice cream churning and my panna cotta setting and I've got time to experiment. And I really want to do the deep fried kaya leaves.


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[Assistant] And I think it'll go really well with my dessert. So now I have to start straight onto my popcorn brittle.


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[Assistant] It's time to plate up. I'm quinelling my ice cream and I'm so happy with it. The texture is beautiful. It's silky and smooth. Oh, beautiful, eh? And I know the flavour is bang on.


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[Assistant] You know, he plates up beautiful, amazing food every day. I'm really taking that into consideration. So, I'm really pushing myself to make sure I present this dish the best way I can.


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[Assistant] At this point I'm most worried about those beautiful green domes on top. The shine and the evenness is really freaking me out.


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[Assistant] Super important that I'm working at my elite today. Everything has to be measured perfectly because there's no room for error. Take this time to read, Nushi.


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[Assistant] I'm trying to move so fast because there's no time to take it easy.


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[Assistant] The main pressure point with this shortbread is to get it the right thickness. If it's too thick, I won't be able to fit the rest of the layers of the apple pie in.


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[Assistant] Come on, rest that pastry. Once it's rolled out, I get it wrapped up in cling wrap, get it in the fridge to rest.


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[Assistant] Three mil. The tart shell is the base of the pie, like persons, it's gotta be perfectly given.


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[Assistant] While my shortbread pie base is baking, I start working on my salted caramel.


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[Assistant] I dry caramelise some sugar in a pot, then I bring some cream to the boil, get that mixed up, put some butter in and add the salt to make it a salted caramel. I just wanna get my caramel done.


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[Assistant] At this stage, I think I'm on track, but there's no time for complacency. I need to keep moving.


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[Assistant] I get my pie base out of the oven, remove the rice. Eww.


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[Assistant] My pie base sunk in the corner because I didn't pack my rice enough into the corners. There's a hole in one of the corners.


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[Assistant] I can't have that. If I've got holes in my pie base, the filling will just leak out.


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[Assistant] I've got some leftover dough, so I patch up the hole, blind bake it again in the oven, and hope for the best.


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[Assistant] The first layer in the pie is the beautiful sauteed apple. How about them apples? On top of that goes the green apple jelly.


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[Assistant] I put the dome mold into the pie shell so I know exactly where the dome will sit and I work my layers around that. Next I give the caramel layer and once it's nice and thick, vanilla cream on top.


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[Assistant] Fill two of the dome moulds to the top with sautéed apples and spoon the green jelly over.


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[Assistant] I'm feeling really flustered and confused. I don't know which dome goes with which. I didn't read the recipe right. I was supposed to fill these up with the apple and then put the jelly on top, but I've just filled them with jelly. So we'll start again.


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[Assistant] There's three different sized vanilla cream domes. There's a big one, which has a apple jelly dome inside of that one. And then there's a medium dome and then there's a small dome.


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[Assistant] Once my apple jellies are set, I pop them out of the moulds and put one of them into the big dome of the vanilla cream and that'll form the sphere that has the apple jelly on the inside. Get it in the blast chiller and move on to the crumble.


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[Assistant] I'm realising that I'm spending a lot of time on these little fiddly garnishes when I still haven't even sprayed the top for my crumble.


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[Assistant] For the chocolate spray, it's just cocoa butter, chocolate, and some red food colouring, combined in the microwave till melted. That goes into the spray gun, ready to go.


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[Assistant] Good start Timmy, come on mate, come on buddy. I run to the spray booth with my spray gun and my crumble top.


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[Assistant] Yeah, that was epic. I never thought I would be able to put up a dish to Kirsten Tibbles. We did it. I'm just amazed. In myself. Yeah, I'm really proud of myself.


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[Assistant] Walking my dish into the judges. I'm proud of what I've been able to achieve today with this dish. But I'm starting to question, have I done enough? It looks okay, but it doesn't look the best. I'm relying on my flavours to get me through.


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[Assistant] Push hard guys, time's gonna run out so quick. Go Sandy, get that gi on.


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


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


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


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


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


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


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


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[Assistant] You know, as you know, we have to get it right every day because the terrorists only need one shot.


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[Assistant] There's thousands of cameras here at Miami International Airport. That's the marriage between behavior detection and technology. What's interesting is their clothing and choice of clothing. Somebody's going to go to the Bahamas. They're not going to be wearing bulky clothing.


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


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


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[Assistant] Hi. I'm Gill at engVid, and the lesson we're having today is about similes. And just to explain what a simile is, it's when you compare


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[Assistant] Two different things, okay? Now, there's another lesson that we have about metaphors and


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[Assistant] At the beginning of that one, we explained the difference between metaphors and similes. So, I'm going to do the same again with this lesson. So, the simile is when you say A is like B. Okay?