Problem:OPTIONS:
- It needs to not have a solid consistency when being used for this recipe
- It needs to have the right structure with the right additives
- It needs to have the right structure with no additives
- not enough information

When I was writing the manuscript for Florentine, I enlisted the help of an army of recipe testers about 80 people from all over the world to test every recipe thoroughly. Only one came back to me consistently with problems. From Minnesota to Melbourne, three testers wrote to me that their very first attempt at making Tuscan gnudi (ricotta and spinach balls that, rather than be encased in pasta like for ravioli, are simply dusted in flour) resulted in a pot of simmering water with "dissolved" gnudi. It reminded me of Pellegrino Artusi's potato gnocchi recipe in his famous cookbook from 1891, where he interrupts the recipe instructions to mention a signora who, upon attempting to stir the gnocchi cooking in the pot, finds they have disappeared O dove'erano andati? "Where did they go?" In the case of the gnocchi, there was too little flour used, according to Artusi. But in the case of the gnudi, I already had a hunch. I grilled all three testers on a number of various factors was the water just simmering, not on a rolling boil (which can destroy delicate gnudi), did they drain the spinach very well, and equally the ricotta (one said she even drained it overnight)? Did they use "proper" ricotta? Aha. "Proper" ricotta. The kind that was only made a day or so earlier, the leftovers of the cheese-making process, the real deal. The kind that you can see in a deli counter, standing on its own, that gets cut into a big wedge and weighed when you order it. Not the kind you buy at the supermarket, in a tub, that so often is grainy, more like the consistency of yogurt, has no structure, and is full of unnecessary gums or additives. All my recipe testers had used the second kind to be fair, some were new to the idea of buying ricotta and in their neighbourhood only had access to this. In that case, it would have probably been better to make your own, or choose another recipe. According to the above context, answer the following question. Why is the right type of ricotta necessary when making gnudi?
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A: It needs to have the right structure with no additives

Problem:OPTIONS:
- Sympathizes with Chloe about how much work they have to do
- Offers to make lunch for the both of them
- not enough information
- Yells at Chloe for complaining too much

The classic Key West-style house just off Fleming looked much like the rest of the residences on the block - two-story wooden frame walls and peaked roofs with shallow porches nearly butting up against the sidewalk. Chloe's rusting blue Vespa was tucked away beside the house, in the narrow space separating it from the neighbors. To anyone walking by outside, everything looked quiet and peaceful. Inside, Chloe was pissed. Everything had been going great and then those stupid fuckers had decided to show up a week early, forcing her to scramble to pack a week's work into a single day. She wore a black bandana wrapped around her head, covering her buzz cut pink hair. Numerous smudges of dirt on her cheeks and the tip of her nose testified to the heavy-duty cleaning she'd been doing for the past five hours. She wore loose fitting shorts and a tight-fitting tank top that had once been white. In her bare feet she pushed a mop across the hardwood floors, grumbling to herself. She heard the door open and looked up to see Paul standing in the doorway. Even though it wasn't his fault, she glared at him as he came in. As much as Chloe liked a clean house, she hated housework, and this wasn't even her house. This particular space was sparsely decorated with just a few worn pieces of furniture and some bad condo art on the walls. After six months of being sealed up tight with the air conditioner off, it smelled of dust and mildew and needed a good airing out. "What are you doing?" asked Paul, closing the door behind him. "Mopping," she said, her voice flat. "Right. But why are you mopping here? Whose house is this anyway?" "It's one we just added to the roster last week. The cleaning service hasn't had a chance to get in here yet." "I see that," said Paul. "So why're you cleaning it tonight?" "We're cleaning it tonight because the Guidarizzi's decided to make a surprise visit to their winter home in Key West. They're coming in tomorrow afternoon. Every other decent place is filled up, so we have to use this one instead." According to the above context, answer the following question. After this section of the story, Paul:
****
A: Sympathizes with Chloe about how much work they have to do

Problem:OPTIONS:
- Cheese
- Veggie
- Meat lovers
- not enough information

For a month, anything I consumed would result in me rushing to the wash room and throwing up. When this started, I thought it's something to do with what I had previously eaten which was stale and was having a reaction to bad food. When the problem persisted for a week where I was barely able to keep my food from coming out, I went to visit my doctor. He asked me questions and gave me some vitamins and pills before and after food to stop the vomiting. They didn't work. Even though I was not sexually active, I got my self a pregnancy test which showed negitive. I tried to eat healthy, but to no avail. 15 mins was the max my food was inside my stomach. I was becoming weak from all the throwing up and rapidly loosing weight. I went to my doctor again and he said I was stressed. Wrote me some more pills. Nothing worked. My Mom got paranoid and took me to another doctor for a second opinion. The doctor asked me to write down everything I ate with the number of times I threw up for the next 2 days and return to his clinic. Only then, were they able to diagnose that I was lactose intolerant!! Milk, milk products, cheese, butter, cream, nothing seems to agree with my stomach anymore. Surprisingly this is what I used to eat - cereals with milk, eggs with butter, pizza, pasta, lasagne, cheese with bread, tall long glasses of iced coffee, frappes and bam, my body would reject them within 15 minutes. It was terrible switching from coffee with milk to black coffee, until I started developing a taste for it. Pizza's are something I still can't eat. I need to remove the cheese from the slice and unfortunately my body is able to only take one slice of Pizza. Pasta, white sauce is a strict no no unless I want to feel bloated and throw up. So yep. My doctor was unable to diagnose me. Thankfully I did take a second opinion. According to the above context, answer the following question. What was her favorite pizza?
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A:
not enough information