SHAWR-tuh-ning
/ˈʃɔɹtənɪŋ/
shortening is pronounced SHAWR-tuh-ning (/ˈʃɔɹtənɪŋ/). Shortening refers to the act or process of making something shorter, or a substance used in food preparation that slows down or reverses the rising of dough. In linguistics, it denotes a phonetic or phonological reduction of duration or a devoiced vowel. The term often appears in contexts like sewing, cooking, and grammar, or in construction and material science when shortening actions or materials are involved.
Shortening refers to the act or process of making something shorter, or a substance used in food preparation that slows down or reverses the rising of dough. In linguistics, it denotes a phonetic or phonological reduction of duration or a devoiced vowel. The term often appears in contexts like sewing, cooking, and grammar, or in construction and material science when shortening actions or materials are involved.
- You may flatten the vowel in the first syllable, making it sound like /ʃɔːt/ instead of /ˈʃɔːrt/. Ensure you maintain the /ɔːr/ sequence with the rhotic quality (US) or the extended /ɔː/ without rhoticity (UK/AU). - The /t/ in “shortening” can be over-aspirated or released too strongly, causing an extra syllable or delay before /n/. Focus on a clean release into /n/. - In rapid speech, speakers often insert an extra vowel between /t/ and /n/ (e.g., /tərnɪŋ/). Keep the /t/ closed and directly followed by /n/; use a light, quick transition into /n/. - The final /ɪŋ/ can become /ɪn/ in quick speech; keep the -ing as a nasalized /ɪŋ/ with the tongue trailing softly to the velum. - Practice with intent: slow your rate, then gradually speed up while maintaining clarity.
"The tailor used a shortening technique to adjust the hem without affecting the overall fit."
"She relied on shortening to make the dough rise more slowly during proofing."
"The contractor ordered additional shortening to cover the pipeline sections."
Pronounce as /ˈʃɔːrt.nɪŋ/ (US) or /ˈʃɔːt.nɪŋ/ (UK/AU) with primary stress on the first syllable. The first syllable uses the open-mid back vowel like 'aw' in 'saw', followed by an /ɔː/ or /ɒ/ depending on accent; the second syllable reduces to /nɪŋ/ with a clear 'n' and 'ŋ'. The /t/ is released, but in rapid speech it can be softened or assimilate to a light /d/ or be barely audible before the nasal. Visualize: SHOR-tn-ing, the 'short' part carries weight, then a quick -ening. IPA: US /ˈʃɔːrt.nɪŋ/, UK/AU /ˈʃɔːt.nɪŋ/.” ,
Common errors include flattening the /ɔː/ to a quick /ɒ/ or /ɔ/ in the first syllable, producing /ˈʃɔːrtənɪŋ/ with a schwa in the second syllable, and over-releasing the /t/ as a full stop sound in fast speech. To correct: keep a steady /ɔː/ vowel in the first syllable, avoid inserting extra vowels in the middle, and use a clean, soft /t/ followed quickly by /n/ and /ɪŋ/ without inserting a vowel between /t/ and /n/. Practicing with minimal pairs can help you stabilize the /t/ and /n/ sequence.”},{
In US English, the first syllable often has a more rhotacized or rounded /ɔːr/ sequence, with a clear /t/ release before /nɪŋ/. UK and AU varieties tend to have a shorter, tenser /ɔː/ and may reduce the /rt/ cluster slightly, yielding /ˈʃɔːtnɪŋ/ without the rhotic color. Australians typically maintain the /ɔː/ vowel length but may speed up the transition between /t/ and /n/, giving a crisper /tn/ cluster. Across all, the primary stress remains on the first syllable; the difference lies in vowel length and rhoticity, with US often preserving a subtle rhotic element in connected speech.”},{
The challenge lies in correctly articulating the /ʃ/ onset, the /ɔː/ vowel quality, and the /t/–/n/ cluster without inserting a vowel between them, especially in fast speech. The sequence /t.n/ can easily assimilate or glide to /tən/ or /tənɪŋ/ if you over-pronounce the /t/. Also, different accents alter vowel length and rhyming with /ɪŋ/ in the final syllable. Practice keeping the syllables distinct yet fluid, and practice the /t/ release before the nasal onset to avoid a mis-timed or elided consonant.”},{
A unique point is the potential contact of the /t/ with the following /n/ in rapid speech, which can create a slight alveolar flap sensation in some speakers if they connect the /t/ and /n/ too quickly. Paying attention to the precise release of /t/ and keeping the /n/ as a distinct nasal onset helps preserve the correct syllable boundary: SHOR-tn-ing. The first syllable bears primary stress; the secondary positions are relatively lighter, especially in careful pronunciation.”}],
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- US: tend to retain a rhotic quality, so you may hear a small /r/ coloring in the first syllable’s vowel before /t/. Keep the /r/ light or absent depending on word phonotactics, avoid inserting an extra rhotic vowel. - UK: less rhotic influence; the /r/ is non-rhotic; keep the /ɔː/ long and tense, avoid projecting extra vowel sounds after /t/. - AU: similar to UK for rhoticity, but may show a slightly more compact vowel duration; maintain crisp /t/ release before /n/. Use IPA awareness: US /ˈʃɔːrt.nɪŋ/, UK/AU /ˈʃɔːt.nɪŋ/. - Vowel quality differences: practice pairing /ɔː/ with a rounded lip posture, ensuring you’re not producing a shifted /ɜː/ or /ɪ/ across contexts. - Consonant clarity: produce a precise /ʃ/ onset, avoid frication into the vowel. - Rhythm: maintain strong first syllable stress, then a quick, light second syllable."
The word shortening comes from the gerund of shorten, from Old English shortened (past participle) or shorten (to make shorter). The root shorten traces to Proto-Germanic *skurtaz, meaning 'made small' or 'cut down,' related to Dutch kort and German kurz. The modern form long predates the modern sense in many domains and consolidates multiple specialized meanings: culinary shortening (a fat used in baking), mechanical shortening (reduction of length), and linguistic shortening (phonetic reduction in speech). By Middle English, shorten referred to making something shorter in length, and by the 19th century, the culinary term shortening emerged to describe solid fats used in baking that create a crumbly texture. The term’s semantic expansion into construction, linguistics, and food science reflects the broad human need to describe processes that reduce length or duration, with earliest written attestations appearing in trade and craft texts that describe fat-based baking ingredients and mechanical processes.
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Words that rhyme with "shortening"
-ing sounds
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