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Listening Test Task 1 - Contenido educativo

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Subido el 20 de octubre de 2022 por Rebeca G.

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Now turn to part 3. 00:00:00
You will hear a radio interview with a chef about the process of eating. 00:00:07
For questions 15 to 20, choose the answer A, B, C or D which fits best according to what you hear. 00:00:13
You now have 70 seconds to look at part 3. 00:00:25
You have 30 seconds to look at part 3. 00:01:00
I'm talking to chef Heston Blumenthal. 00:01:30
Now Heston, most of us think that the business of eating is pretty simple, don't we? 00:01:45
We eat things and we like the taste of them or we don't. 00:01:49
But you reckon it's more complicated than that, don't you? 00:01:53
Yes, eating is a process that involves all the senses. 00:01:56
Any notion that food is simply about taste is misguided. 00:02:00
Try eating a beautifully cooked piece of fish off a paper plate with a plastic knife and fork. 00:02:04
It is not the same. 00:02:10
So how does taste operate then? 00:02:11
The sense of taste can be broken down into five basic categories. 00:02:14
All of which happen in the mouth and nowhere else. 00:02:18
These categories are salt, sweet, sour, bitter and umami, the most recently identified taste. 00:02:22
There is a current theory that fat is a taste but this has yet to be proved. 00:02:30
We have up to 10,000 taste buds on the tongue and in the mouth. 00:02:35
These regenerate so the receptors we use today will not be the same as were used a couple of days ago. 00:02:40
When we eat, taste buds on our tongue pick up taste but not flavour. 00:02:47
The molecules in food that provide flavour pass up into the olfactory bulb situated between the eyes at the front of the brain. 00:02:52
It contains hundreds of receptors that register molecules contained in everything that we eat and smell. 00:03:00
This is where the flavour of the food is registered. 00:03:06
OK, so our sense of smell is connected with flavour rather than taste? Is that what you're saying? 00:03:09
That's right. Smell and taste are registered in different parts of the head. 00:03:15
There is a simple but effective and enjoyable way of demonstrating this. 00:03:20
Have ready some table salt and biscuits, fruits or anything easy to eat. 00:03:24
Squeeze your nostrils tightly enough to prevent breathing through them but not so tight as to hurt. 00:03:30
Take a good bite of biscuit or fruit and start chomping, making sure the nostrils remain clenched. 00:03:35
You will notice that it is impossible to perceive the flavour or smell of the food being eaten. 00:03:42
Now, with nostrils still squeezed and food still in the mouth, lick some salt. 00:03:47
Although it was impossible to detect the flavour of the food that was being eaten with clenched nostrils, the taste of the salt is unhindered. 00:03:53
Finally, let go of your nostrils and notice the flavour of the food come rushing into your headspace. 00:04:02
I'll definitely try that sometime. So what you're saying is that all the senses can affect your experience when you eat? 00:04:09
Yes. The brain has to process information given to it by other senses while we are eating, sometimes with surprising results. 00:04:16
Here's another example. A few years ago at a sommelier school in France, 00:04:23
trainee wine waiters were put through a routine wine tasting. 00:04:28
Unknown to them, a white wine that they had just tasted had been dyed red with a non-flavoured food dye, then brought back out to taste and evaluate. 00:04:31
Something very interesting happened. They all made notes on the assumption that the wine was what it looked like – red. 00:04:39
In this case, the eyes totally influenced taste perception. 00:04:46
OK, so it's not just about taste. All the senses are coming into play in different ways. 00:04:50
Yes. And as well as allowing us to enjoy food, the senses act as warning systems, 00:04:56
taste being the last of the sensory barriers and bitterness the last of the taste barriers. 00:05:02
A natural aversion to bitterness can prevent us from eating foods that could be harmful, 00:05:08
although it appears that we have the ability to modify such basic likes and dislikes. 00:05:13
For example, we generally grow to like bitter foods such as tea, coffee and beer as we grow older. 00:05:20
What got you interested in this business of the role played by various senses in the experience of eating? 00:05:26
Or was it just professional curiosity? 00:05:33
Well, I began thinking about this whole subject a couple of years ago when I noticed that more and more customers at my restaurant 00:05:36
were commenting on the fact that the red cabbage with grain mustard ice cream served as an appetizer just got better each time they ate it. 00:05:43
This was the only dish on the menu whose recipe had not changed over the past year. 00:05:51
It seemed that the barrier being presented with this dish was the vivid purple colour of the cabbage, 00:05:57
a colour not normally associated with food. 00:06:03
To some diners, the initial difficulty of accepting this colour interfered with the appreciation of the dish, 00:06:06
but as they got used to it, they lost their inhibition and simply enjoyed its flavour. 00:06:12
I see. Now, of course, the sense of smell must come into play. 00:06:17
Now you will hear part three again. 00:06:31
I'm talking to chef Heston Blumenthal. 00:06:37
Now, Heston, most of us think that the business of eating is pretty simple, don't we? 00:06:41
We eat things and we like the taste of them or we don't. 00:06:46
But you reckon it's more complicated than that, don't you? 00:06:49
Yes. Eating is a process that involves all the senses. 00:06:52
Any notion that food is simply about taste is misguided. 00:06:56
Try eating a beautifully cooked piece of fish off a paper plate with a plastic knife and fork. 00:07:01
It is not the same. 00:07:06
So how does taste operate then? 00:07:08
The sense of taste can be broken down into five basic categories, 00:07:11
all of which happen in the mouth and nowhere else. 00:07:15
These categories are salt, sweet, sour, bitter and umami, the most recently identified taste. 00:07:18
There is a current theory that fat is a taste, but this has yet to be proved. 00:07:26
We have up to 10,000 taste buds on the tongue and in the mouth. 00:07:31
These regenerate, so the receptors we use today will not be the same as we used a couple of days ago. 00:07:36
When we eat, taste buds on our tongue pick up taste but not flavour. 00:07:43
The molecules in food that provide flavour pass up into the olfactory bulb 00:07:48
situated between the eyes at the front of the brain. 00:07:53
It contains hundreds of receptors that register molecules contained in everything that we eat and smell. 00:07:56
This is where the flavour of the food is registered. 00:08:02
OK, so our sense of smell is connected with flavour rather than taste? Is that what you're saying? 00:08:05
That's right. Smell and taste are registered in different parts of the head. 00:08:11
There is a simple but effective and enjoyable way of demonstrating this. 00:08:16
Have ready some table salt and biscuits, fruit or anything easy to eat. 00:08:20
Squeeze your nostrils tightly enough to prevent breathing through them, but not so tight as to hurt. 00:08:26
Take a good bite of biscuit or fruit and start chomping, making sure the nostrils remain clenched. 00:08:31
You will notice that it is impossible to perceive the flavour or smell of the food being eaten. 00:08:38
Now, with nostrils still squeezed and food still in the mouth, lick some salt. 00:08:44
Although it was impossible to detect the flavour of the food that was being eaten with clenched nostrils, 00:08:49
the taste of the salt is unhindered. 00:08:55
Finally, let go of your nostrils and notice the flavour of the food come rushing into your headspace. 00:08:58
I'll definitely try that sometime. 00:09:04
So what you're saying is that all the senses can affect your experience when you eat? 00:09:07
Yes. The brain has to process information given to it by other senses while we are eating, 00:09:12
sometimes with surprising results. 00:09:17
Here's another example. 00:09:19
A few years ago at a sommelier school in France, 00:09:21
trainee wine waiters were put through a routine wine tasting. 00:09:24
Unknown to them, a white wine that they had just tasted had been dyed red with a non-flavoured food dye, 00:09:27
then brought back out to taste and evaluate. 00:09:33
Something very interesting happened. 00:09:35
They all made notes on the assumption that the wine was what it looked like, red. 00:09:37
In this case, the eyes totally influenced taste perception. 00:09:42
OK. So it's not just about taste. 00:09:46
All the senses are coming into play in different ways. 00:09:49
Yes. And as well as allowing us to enjoy food, the senses act as warning systems, 00:09:52
taste being the last of the sensory barriers and bitterness the last of the taste barriers. 00:09:58
A natural aversion to bitterness can prevent us from eating foods that could be harmful, 00:10:04
although it appears that we have the ability to modify such basic likes and dislikes. 00:10:10
For example, we generally grow to like bitter foods such as tea, coffee and beer as we grow older. 00:10:16
What got you interested in this business of the role played by various senses in the experience of eating? 00:10:23
Or was it just professional curiosity? 00:10:30
Well, I began thinking about this whole subject a couple of years ago 00:10:33
when I noticed that more and more customers at my restaurant were commenting on the fact that the red cabbage 00:10:37
with grain mustard ice cream served as an appetizer just got better each time they ate it. 00:10:42
This was the only dish on the menu whose recipe had not changed over the past year. 00:10:48
It seemed that the barrier being presented with this dish was the vivid purple colour of the cabbage, 00:10:54
a colour not normally associated with food. 00:11:00
To some diners, the initial difficulty of accepting this colour interfered with the appreciation of the dish, 00:11:03
but as they got used to it, they lost their inhibition and simply enjoyed its flavour. 00:11:09
I see. Now, of course, the sense of smell must come into play. 00:11:14
That is the end of part three. 00:11:24
Subido por:
Rebeca G.
Licencia:
Reconocimiento
Visualizaciones:
19
Fecha:
20 de octubre de 2022 - 23:58
Visibilidad:
Público
Centro:
EOI E.O.I. DE COSLADA-SAN FERNANDO
Duración:
11′ 28″
Relación de aspecto:
1.78:1
Resolución:
1366x768 píxeles
Tamaño:
11.35 MBytes

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