In this task, you are given a context and four options. Each option is a suggested ending for the context. You should read the context and pick the best ending for the context. Please answer with "A", "B", "C", and "D". 

Wraps are shown on a plate. a man <sep> (A) rips the wrapping paper and shows a container. (B) is then seen laying out pieces of paper using a spool. (C) spreads food out onto a wrap. (D) is waxing and cutting a ski.
C

[header] How to involve a dog in pet therapy work [title] Consider your dog's temperament. [step] The main requirement for a therapy dog is that they must be incredibly calm, emotionally secure, and comfortable around all types of people. If your dog is nervous, shy, aggressive, or has any other qualities that cause him to behave in standoffish or threatening ways around people, then he would not be a good fit for therapy work. <sep> (A) Decide what you will be doing with your dog before giving it time to develop socialization skills. [substeps] Common characteristics of a therapy dog include a poor attitude, lowered behavior, and aggression. (B) A therapy dog needs to be calm and comfortable when : [substeps] He is approached by or surrounded by many people (children or adults). He is roughly touched or hugged by someone. (C) [substeps] This is especially true if he is a tense, unpredictable, and impolite dog. [title] If your dog is at a loss for words, help him learn some helpful skills. (D) [substeps] Dogs with a history of trauma and anxiety are less likely to engage in therapy. Anxiety, fear, or mistrust issues can cause a good experience for a therapist with a pet.
B

[header] How to prepare salmon skin [title] Prepare salmon skins without the flesh in the oven. [substeps] Preheat the oven to 375 degrees fahrenheit (191 degrees celsius). Skin the salmon fillet with a sharp knife. <sep> (A) Cut the outer flesh off the fish using a sharp knife. Wash all the fillets in cold water with a mild soap. (B) Release the fat and preserve the bones intact, if possible. Removed flesh should be stored in the refrigerator in an airtight container. (C) De-scale the skin with a fish scaler. Rinse the salmon under cool running water and pat dry. (D) The tip of the knife, of which there should be a blade on top, should be pointy. Take the salmon flesh up to the bone on the bottom of the fish.

C