(Question)
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. How experienced are the testers in making Italian food? Pick the correct answer from the following options: A. not enough information B. expert professional cooks C. beginning cooks D. previously cooked some Italian food based on other recipes
(Answer)
A

(Question)
The filming was kind of a long process, but maybe it didn't need to be? Or maybe it did? The first night of filming at the Thornbury Bowls Club was for a test shoot with mine and Rosie's camera, to work out which one we wanted to use for her film. The second night of filming involved us getting establishing shots of the location. The third night of filming involved us mainly shooting Rosie's script. And the fourth night of shooting involved us mainly shooting Bell's script and getting any other shots we needed to get. Perhaps we didn't need an entire night of filming just to get establishing shots and filler shots, but it certainly made it a lot easier having multiple shots to choose from. For the two nights of shooting we certainly didn't get that much coverage, which meant in the edit we were somewhat stuck using certain shots because we didn't have other options. This was mainly because of time limitations with actors and batteries on cameras dying and such. I'm so neurotic I would have happily spent two nights shooting establishing shots and filler shots and two nights on each shoot, but not everyone wants to rearrange the rest of their life to fit around such projects. I get a tad obsessive if I'm allowed, which can often benefit me, although I do become a giant pain in everyone else's ass. The main thing I learnt from the filming process was that you can plan out exactly what you want to do, and how your going to do it, but once you get into the location with the actors this plan often changes however, you are still much better of having the plan than none at all! As the neurotic freak I am, I had all the shots I wanted to use storyboarded. I had originally planned to shoot all the establishing shots, stick them in a timeline and then also shoot the other shots (with fill in actors) and add them to the timeline to see how it looked. Of course no one else was interested in spending an entire night shooting the film but with them as stands in just so I could complete my psychotic endeavour of... After the end of this story, the narrator is probably: Pick the correct answer from the following options: A. annoyed at the actors B. not enough information C. discouraged with the extras D. happy with the actors
(Answer)
A

(Question)
Weight gain is a complex issue. But there is little doubt that the current food environment in Western countries heavy in highly processed salty, sugary, and fatty food has a big role to play. Most of the salt eaten in our diet has been added to food in the manufacturing process. This is in contrast to the small amount of salt naturally present in most foods or what is added at the table or at home in cooking. Salt can be a desirable taste, increasing the palatability of foods in addition to helping preserve it; that's why it is commonly added in processed foods. Combining salt and fat together is thought to be a potent combination in helping to promote passive over-consumption foods. Just think of how moreish salty chips can be. Having a greater liking for salty and fatty foods is associated with eating more kilojoules overall, uncontrolled eating, and overweight in children. This link between overconsumption of food and its degree of saltiness is considered stronger than having a liking for sweet and fatty foods. Teasing out further how salt may influence the over-consumption of fatty foods, sensory researchers from Deakin University recruited 48 healthy adults to take part in a tasting panel. Over four lunchtime sessions (following on from a standardised breakfast that morning), each person ate a meal of macaroni and cheese where the fat and salt content had been manipulated. The four meal combinations were low-fat/low-salt, low-fat/high-salt, high-fat/low-salt and high-fat/high-salt. Participants were encouraged to eat as much as they wished until feeling full. Eating rate, meal agreeability, and subjective ratings of hunger and fullness were also taken. Salt promotes over-eating Eleven percent more kilojoules were consumed when the meals eaten were high in salt. And this was irrespective of if the fat content was high or low. The fat content of the meal didn't result in people eating more food by weight, but because of its greater energy density, that meant more kilojoules were eaten. When were people MOST likely to overeat processed food due to a certain quality? Pick the correct answer from the following options: A. After not consuming salt for more than 48 hours. B. not enough information C. When high amounts of salt were added during processing. D. When sweet and fatty foods were offered at breakfast.
(Answer)
C