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reading|visokij-riven|food-visokij-riven|
Читання|Високий рівень|Food|
Прочитайте текст та виберіть правильну відповідь. Read the text and choose the correct answer.
New taste
Since ancient times, people have recognized four basic tastes. One is sour, like a lemon. Another is salty, like potato chips. The third is sweet, like sugar. The fourth taste is bitter, like coffee or unsweetened chocolate. It wasn’t until the late 1800s in Paris that a famous chef, Auguste Escoffier, made a new discovery about taste. First, he fried beef in a pan at a very high heat until it was brown. Then he added a liquid and scraped the browned meat from the bottom of the pan. The taste of the browned meat stock wasn’t sweet, salty, bitter, or sour. Escoffier was a chef, not a scientist, but he was sure he had found a fifth taste. He used his discovery to create some of his famous sauces. About 20 years later in Japan, Kikunae Ikeda was eating a bowl of soup. As he ate, he tried to decide what made the soup so delicious. His wife told him how she made it. The basic ingredient was dashi, a stock made with kelp, or dried seaweed. Suddenly, it occurred to him, too: there weren’t four tastes. There was a fifth taste, and this was it – the deep, full taste in the stock! Ikeda was a food chemist. He decided to use his knowledge and skills as a chemist. He wanted to know exactly what this fifth taste was. He went to work in his laboratory and found the answer –glutamate. Glutamate is an amino acid that is produced when living things begin to die. For example, the production of glutamate happens when cheese ages or meat cooks.
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New taste
Since ancient times, people have recognized four basic tastes. One is sour, like a lemon. Another is salty, like potato chips. The third is sweet, like sugar. The fourth taste is bitter, like coffee or unsweetened chocolate. It wasn’t until the late 1800s in Paris that a famous chef, Auguste Escoffier, made a new discovery about taste. First, he fried beef in a pan at a very high heat until it was brown. Then he added a liquid and scraped the browned meat from the bottom of the pan. The taste of the browned meat stock wasn’t sweet, salty, bitter, or sour. Escoffier was a chef, not a scientist, but he was sure he had found a fifth taste. He used his discovery to create some of his famous sauces. About 20 years later in Japan, Kikunae Ikeda was eating a bowl of soup. As he ate, he tried to decide what made the soup so delicious. His wife told him how she made it. The basic ingredient was dashi, a stock made with kelp, or dried seaweed. Suddenly, it occurred to him, too: there weren’t four tastes. There was a fifth taste, and this was it – the deep, full taste in the stock! Ikeda was a food chemist. He decided to use his knowledge and skills as a chemist. He wanted to know exactly what this fifth taste was. He went to work in his laboratory and found the answer –glutamate. Glutamate is an amino acid that is produced when living things begin to die. For example, the production of glutamate happens when cheese ages or meat cooks.
Виберіть, речення правильне чи ні. Сhoose whether the sentences are true or false.
People can distinctly differ several tastes.
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Bitter taste is associated with something spicy and hot.
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It is scientifically proved that Auguste Escoffier has invented the fifth taste.
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Auguste Escoffier received a mixture of tastes after he added some water to the steak.
Виберіть, речення правильне чи ні. Сhoose whether the sentences are true or false.
Ikeda was a food chemist.
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His discovery inspired Auguste Escoffier to create his delicious sauces.
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The soup, Kikunae Ikeda was trying, contained some crops that grow in the sea.
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After eating some soup Kikunae Ikeda realized that there existed the fifth taste.
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Kikunae Ikeda was restaurant chef.
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Kikunae Ikeda discovered that the fifth taste contains the amino acid.
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Mainly acid is produced after the death of a substance.
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