Epiglottis closes the laryngeal inlet as larynx elevated by the surrounding muscles whilst foods/fluid being pushed backward by tongue movements during second stage of swallowing. This act is involuntary and very important in preventing aspiration. The epiglottis is made from hyaline cartilage and never calcifies thus enable its mouldability upon squeezing by the pharyngeal muscles. In practice, coloured purees or dye mixed with semisolid food being used to test this phase of swallowing with the aid of a flexibe scope pass through the nose. Presence of foods residual, frequency of swallowing to completely clear the test material, and the presence of panetration were determined. This video shows the epiglottis activity during second phase of swallowing as the patient swallows his own saliva during a laryngeal examination. The epiglottis swissrolling and infolding followed by actual act swallowing.