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. After the end of the story the candidate Pick the correct answer from the following options: A. saw his now healthy child B. divorced his wife C. not enough information D. decided not to have any more kids
A

(Question)
Since grade school we have known about the food pyramid, but the food pyramid I want to discuss today is quite different: The Mediterranean Food Pyramid. The pyramid is used by countless health organizations, clinics, doctors and many others to guide people to eat in a healthy manner. It is the standard to live by and health professionals unanimously agree that by following this diet pyramid, your health will benefit tremendously. The pyramid is a wonderful synopsis of what the Mediterranean Diet entails. It shows four different food groups and the optimal number of servings of each group that should be consumed. The pyramid was created based on research of the diet that the people in the Mediterranean countries consume. The area was selected as the model because of the low incidence of heart disease and high life expectancy found in the region. One of the primary reasons for the healthy results of the diet is that the people not only use fresh, unadulterated ingredients, they also cook their meals in very healthy ways. They are among the minority of the world's population that have not embraced the fast food culture that dominates the US and Australia. It should be noted that both countries are battling an obesity epidemic. There are no processed foods, colas, white flour products, pizzas or any unhealthy food in the food pyramid. There are only categories of fresh, healthy foods: fruits and vegetables, nuts and grains, beans, fish and seafood, and healthy oils (primarily olive oil) plus a little red wine. Your fat consumption should be moderate along with consumption of dairy products such as yogurt and cheese. Eggs can be consumed daily. Fish (seafood) is preferred over meat and should be consumed twice a week. Poultry is also preferred over red meat and should be consumed once a week. Red meat should only be consumed 3 to 4 times a month. The rest of the time, vegetables, legumes, and/or pasta should be the focal point of your meals. Fruit and vegetables (7 servings) should be consumed daily. After trying the Mediterranean diet, how does the author probably feel about the countries that inspired the diet? Pick the correct answer from the following options: A. They need to reevaluate their own diets B. They are very obese C. They are very smart D. not enough information
(Answer)
C

Ques: 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. Why did the gnudi dissolve into the water? Pick the correct answer from the following options: A. too little flour B. failure to drain the spinach C. not enough information D. using "improper" ricotta
Ans:
D