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Updated on: 21 Jan 2017, 06:18
Originally posted by MartyTargetTestPrep on 20 Jan 2017, 00:40.
Last edited by MartyTargetTestPrep on 21 Jan 2017, 06:18, edited 4 times in total.
Last edited by MartyTargetTestPrep on 21 Jan 2017, 06:18, edited 4 times in total.
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D
Be sure to select an answer first to save it in the Error Log before revealing the correct answer (OA)!
Difficulty:
95%
(hard)
Question Stats:
37% (02:00) correct
63%
(01:57)
wrong
based on 687
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As is “ordinary” chocolate, which can be soft and sweet or dark and bitter, white chocolate contains most of the same ingredients, with the exception of cocoa solids, the darker, more flavorful parts of the cocoa mass.
(A) As is “ordinary” chocolate, which can be soft and sweet or dark and bitter, white chocolate contains most of the same ingredients, with the exception of
(B) Like the way in which “ordinary” chocolate, which can be soft and sweet or dark and bitter, is made, the way in which white chocolate is made is similar to it, except in that there is no use of
(C) Just as they are in “ordinary chocolate,” which can be soft and sweet or dark and bitter, the ingredients used in making white chocolate are mostly the same, the difference being the
(D) Used in the making of “ordinary” chocolate, which can be soft and sweet or dark and bitter, but not included among the ingredients of white chocolate are
(E) The making of “ordinary” chocolate, which can be soft and sweet or dark and bitter, is like white chocolate, and contains most of the same ingredients, containing also
Source: TTP Beta Testing
(A) As is “ordinary” chocolate, which can be soft and sweet or dark and bitter, white chocolate contains most of the same ingredients, with the exception of
(B) Like the way in which “ordinary” chocolate, which can be soft and sweet or dark and bitter, is made, the way in which white chocolate is made is similar to it, except in that there is no use of
(C) Just as they are in “ordinary chocolate,” which can be soft and sweet or dark and bitter, the ingredients used in making white chocolate are mostly the same, the difference being the
(D) Used in the making of “ordinary” chocolate, which can be soft and sweet or dark and bitter, but not included among the ingredients of white chocolate are
(E) The making of “ordinary” chocolate, which can be soft and sweet or dark and bitter, is like white chocolate, and contains most of the same ingredients, containing also
Source: TTP Beta Testing
20 Jan 2017, 06:57
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Edited A and B to address possible issues.
21 Jan 2017, 00:44
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To get this one right, you have to be careful to not get sucked in by the seeming correctness of some of the answer choices.
For instance, choice A seems to correctly compare '"ordinary" chocolate' with "white chocolate". However, "As is" does not match "contains".
Choice B seems to compare the ways in which the two types of chocolate are made, but actually is nonsensical.
'Like the way in which "ordinary" chocolate ... is made, the way in which white chocolate is similar to it ..."
Similar to what? Are the methods similar to each other? to something else?
So, there is plenty to catch in this question.
For instance, choice A seems to correctly compare '"ordinary" chocolate' with "white chocolate". However, "As is" does not match "contains".
Choice B seems to compare the ways in which the two types of chocolate are made, but actually is nonsensical.
'Like the way in which "ordinary" chocolate ... is made, the way in which white chocolate is similar to it ..."
Similar to what? Are the methods similar to each other? to something else?
So, there is plenty to catch in this question.
