Read the following context and choose the correct option to answer the question. Context: Last month we spent a few wonderful days visiting our friends Rosa and Massimo who live just outside of Trento. It was our third visit to the area (on one of them I snapped up this recipe for persimmon cake), so I feel it's about time to share some our favourite things that we've been shown by locals. Trento is only a four hour drive from Florence passing Bologna and Verona on the way, which could make very good pit stops if you feel the need to, FYI yet it feels a world away in terms of the landscape and the food, from the golden, rolling hills of Tuscany. Cue towering mountains harbouring mushrooms and berries, lush valleys and turquoise lakes, vines grown on pergolas, enormous plates of sauerkraut and polenta in abundant portions, delicious wines and rustic cakes with German names. Trento is the capital of Trentino, an unusual region of Italy because its official languages are Italian and German and it is actually made up of two self-governing provinces and is known as Trentino-Alto Adige or Trentino-Sudtirol. Confused? Since the eighth century, it has been part of the Austro-Hungarian Empire and only a century ago did it become Italian. It is squeezed between Lombardy and the Veneto to the west and southeast and to the north lies Austria and Switzerland. So it is no surprise that many of the food influences come from its neighbours particularly the northern ones. Eating in the region means eating heartily, even in the summer sunshine, we enjoyed abundant portions of canederli (large rustic dumplings made of bread, herbs and meat, ham or cheese in broth), masses of soft, creamy polenta with thinly sliced roast pork or sausage ragu and slow-cooked beans or thick venison steaks, sauerkraut and gnocchi (sometimes made of out of polenta). I think one waiter was highly disappointed that we weren't able to finish our gargantuan plates one hot day on a mountain with a view of the Dolomites. Somehow there was always room for dessert, though adopted from German and Austrian specialties, you can find cakes... Question: When did the author last visit Trento? Options: A. four hours ago B. Last month C. a few days ago D. not enough information
B

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Read the following context and choose the correct option to answer the question. Context: The sudden burst of spring produce in the market after a long, monotonous winter of cavolo nero and bright oranges is one of the things that constantly reminds me why I love living and eating in Italy. A wander through the market like any other becomes, in spring time, a new experience. I feel like a fresh arrival, like it's my first time walking through my local market. There are long, twisty fava bean pods, waiting to be podded and munched on with bitey pecorino cheese to tame the bitterness of the raw beans. Thin, long-stemmed asparagus. A lovely array of greens, including radishes with leaves so happy that they become the main ingredient, fluffy-fronded fresh herbs and fresh garlic. Artichokes of many different kinds, but especially the pointed purple ones that are either local, from Tuscany's Maremma, or sometimes from Puglia or Sicily. Rarely the rounded globe artichokes you find spilling out of crates in Rome, or the tiny, delicate Venetian ones, the so-called castraure (though they often aren't the real deal, how you can tell is by the price) that you can find in the shadow of the Rialto. And then there are thick bunches of agretti (salsola soda), looking more like mermaid's hair than a monk's beard, their English namesake. A few years ago, this wasn't such a common sight at the market in Florence. It still isn't, in that you won't get them by the crateful like you do fava beans and artichokes, though they're not particularly difficult to find now. They're just one of those special things that don't last long. Blink and you'll miss them, or come late to the market and they could easily be sold out. It's worth getting up and out of the house a little earlier for these (a note to myself, of course). If you've never tasted agretti before, it's worth seeking out if you're in the right place at the right time and find a bunch or see it on a menu. Frances Mayes likens it to spinach, but notes that it is so much more, "While agretti has the mineral sharpness of spinach, it tastes livelier, full of the energy... Question: Who says agretti is like spinach? Options: A. The narrator B. The market vendor C. not enough information D. Frances Mayes
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D

Read the following context and choose the correct option to answer the question. Context: While I was in training, my class was 2 months out from graduation. We were in class, reviewing skills such as antenna theory, radios and map reading. Our instructor walks in and pulls a candidate, we'll leave nameless, aside. He walks him out of the classroom. I never really thought anything of it as instructors would often pull guys aside for reviews, specific instructions or taskings. I don't know how much time passed but the candidate walked back in. He gathered his things and left the room. Guys asked if everything was cool but he didn't say a word. The instructor came in and sat on the desk at the front of the room. We asked if everything was alright, and he told us that the day prior, the The candidate's wife had gone into labor however there were complications with the baby but the complications were unknown. He was reporting to the commander to let him know whether he wanted to stay in training or leave because the military does not consider a spouse's pregnancy to be an emergency even though the complication should be. If he were to leave he would have to drop from the TACP pipeline with a possibility of either starting it over from the beginning of quitting all together. The instructor shook his head and I could honestly see it was a difficult task for him to tell the candidate. It's rare to see an instructor be emotional but it was something that brought reality into the room for us. The candidate was given 24 hours to call the hospital, talk to his wife, learn more of the situation and make a decision. He ended up staying in the pipeline and graduated. His child was born with minor complications but is healthy to this day. It may not be an exact teacher to a student scenario, but it hits pretty damn close to those of us who went through military training. Question: How many students were in the class? Options: A. 30 B. 20 C. not enough information D. 25
C