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First I smell the chocolate and log its aroma. I also listen : if chocolate doesn't sound crisp when broken, it may be a sign it's old or was improperly stored. Then I place one inch bit in my mouth and leave it there for a few seconds. I press it against my palate and let it melt, recording the four basic tastes-sweet, sour, bitter and salty. Then I blow out short puffs of air through my nose. Certain sense receptors in the back of our head are stimulated by oxygen. They allow us to smell food when we chew. Exhaling sharply can bring out aromas like berry, mushroom, tea, citrus, beeswax, toast, cinnamon, and savoury spices that are sometimes too subtle for the nose to catch. I log these attributes, too, along with the texture.
Directions (Q. Nos. 121 to 150) : Read the passage given below and answer the questions that follow by selecting the correctèmost appropriate options.
Peoples' faces light up when I say I taste chocolate for a living, but it is not always delicious. I also have to taste defective chocolate, which might have a bitter or burnt flavour. I'm usually in a small room, not allowed to talk, and parked in front of a computer to log information. Sometimes the room has red lighting to disguise the appearance of the chocolate, so I can evaluate it only by taste, not appearance. I can sample as many as 30 chocolates per day, so as to keep my palate active, I spit the sweets back out. That's another not-so-glamorous part of the job. Between samples, I wait 30 seconds to let my senses rest, and I chew half an unsalted cracker biscuit and drink plain warm water, as carbonated water and ice numb one's senses. First I smell the chocolate and log its aroma. I also listen : if chocolate doesn't sound crisp when broken, it may be a sign it's old or was improperly stored. Then I place one inch bit in my mouth and leave it there for a few seconds. I press it against my palate and let it melt, recording the four basic tastes-sweet, sour, bitter and salty. Then I blow out short puffs of air through my nose. Certain sense receptors in the back of our head are stimulated by oxygen. They allow us to smell food when we chew. Exhaling sharply can bring out aromas like berry, mushroom, tea, citrus, beeswax, toast, cinnamon, and savoury spices that are sometimes too subtle for the nose to catch. I log these attributes, too, along with the texture.
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