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Cupcake Fancier: A superlative cupcake is distinguished from an averag

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Cupcake Fancier: A superlative cupcake is distinguished from an averag  [#permalink]

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New post 19 Sep 2014, 22:14
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Question Stats:

67% (02:11) correct 33% (02:24) wrong based on 504 sessions

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Cupcake Fancier: A superlative cupcake is distinguished from an average one by the flavor of its cakey base, not, as many assume, by the taste of its frosting or the extravagant toppings thereon, though the base is far from the most important part of the cupcake. In fact, a number of excellent cupcakeries have begun to sell ‘cupcake tops’, popular variations on cupcakes where the base is discarded after the baking process.

Which of the following, if true, would best explain the paradox in the cupcake fancier’s advocacy of the base as the standard by which to evaluate a cupcake?

A) A cupcake’s base is the hardest part of a cupcake to make flavorful, so a cupcake maker who can add great flavor to a cupcake’s base is likely to fare equally well with the other dimensions of the cupcake.

B) Cupcake tops fare much better in nationwide taste tests than do traditional cupcakes.

C) Cupcake frostings and toppings are so rich in sugar and fat that they are almost universally considered delicious, regardless of preparation.

D) A cupcake is not properly a cupcake if it does not feature a cakey base.

E) No cupcake can be considered superlative without a remarkable cakey base.

As per my analysis answer is B - I believe the paradox can be resolved by stating some facts about the popularity of Cupcake tops. In such a scenario a large population would prefer a cupcake tops over a cupcake base even though the latter is the true measure of the quality of the cupcake and is also tough to achieve.
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Re: Cupcake Fancier: A superlative cupcake is distinguished from an averag  [#permalink]

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New post 19 Sep 2014, 22:41
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A seems best: A cupcake’s base is the hardest part of a cupcake to make flavorful, so a cupcake maker who can add great flavor to a cupcake’s base is likely to fare equally well with the other dimensions of the cupcake.

reasoning: we have to explain the paradox as why cupcake Fancier is advocating so much in favor of "cupcake base" when there is so much evidence in favor of "frosting or the extravagant toppings". A does this as it explain as why the flavor of base should be used to evaluate a cupcake
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Re: Cupcake Fancier: A superlative cupcake is distinguished from an averag  [#permalink]

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New post 19 Sep 2014, 22:46
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Hello solitaryreaper

The paradox is:
A superlative cupcake must have good base
BUT
A lot of excellent cupcakeries have begun to sell ‘cupcake tops’ that has the base discarded.

Pre-thinking: the base may be the most difficult part to make. If a cupcake has a better base, it also has a better cupcake top. Clearly, those who can make cupcakes that have good bases, they definitely can make far better cupcake tops.

Option A indicates the same logic and is correct answer.

How about B: Cupcake tops fare much better in nationwide taste tests than do traditional cupcakes.

Option B just compares cupcake tops with traditional cupcakes. They are in different category. --> It's not a valid comparison. What we want to compare is quality of cupcake top of normal cupcake and that of excellent cupcake (that has good base).

Hope it helps.
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Re: Cupcake Fancier: A superlative cupcake is distinguished from an averag  [#permalink]

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New post 19 Sep 2014, 23:31
pqhai wrote:
Hello solitaryreaper

The paradox is:
A superlative cupcake must have good base
BUT
A lot of excellent cupcakeries have begun to sell ‘cupcake tops’ that has the base discarded.

Pre-thinking: the base may be the most difficult part to make. If a cupcake has a better base, it also has a better cupcake top. Clearly, those who can make cupcakes that have good bases, they definitely can make far better cupcake tops.

Option A indicates the same logic and is correct answer.

How about B: Cupcake tops fare much better in nationwide taste tests than do traditional cupcakes.

Option B just compares cupcake tops with traditional cupcakes. They are in different category. --> It's not a valid comparison. What we want to compare is quality of cupcake top of normal cupcake and that of excellent cupcake (that has good base).

Hope it helps.


Thanks pqhai for the nice explanation.But I still have doubts in A.

I did actually misunderstand the meaning of question stem - 'Which of the following, if true, would best explain the paradox in the cupcake fancier’s advocacy of the base as the standard by which to evaluate a cupcake?'

The question asks why the base of cupcake is standard to determine the quality of cupcake instead of the popular opinion that taste of its frosting or the extravagant toppings determine its quality.
A tries to resolve this paradox by stating that achieving a good quality of base is tougher job(between base and toppings). So cupcake maker who achieves this feat is likely to fare well with other dimensions of cake like toppings.
So in A is he equating the improvement (efforts one cupcake maker puts) achieved in base(being the tougher job) with the likely efforts the same person can put on toppings(which in turn will result in the best quality of toppings)?
How can we compare two different skills(creating the best base and creating the best toppings)? A cup cake maker who is creating the best base might be good(or interested) at creating the base so he puts lot of efforts in it. But he might not be interested (or skilled) in creating the best toppings, therefore he might not put efforts in making the best toppings. Paradox doesn't get resolved then.
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Re: Cupcake Fancier: A superlative cupcake is distinguished from an averag  [#permalink]

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New post 20 Sep 2014, 03:07
[quote="solitaryreaper"]Cupcake Fancier: A superlative cupcake is distinguished from an average one by the flavor of its cakey base, not, as many assume, by the taste of its frosting or the extravagant toppings thereon, though the base is far from the most important part of the cupcake. In fact, a number of excellent cupcakeries have begun to sell ‘cupcake tops’, popular variations on cupcakes where the base is discarded after the baking process.

Which of the following, if true, would best explain the paradox in the cupcake fancier’s advocacy of the base as the standard by which to evaluate a cupcake?

A) A cupcake’s base is the hardest part of a cupcake to make flavorful, so a cupcake maker who can add great flavor to a cupcake’s base is likely to fare equally well with the other dimensions of the cupcake.
B) Cupcake tops fare much better in nationwide taste tests than do traditional cupcakes.
C) Cupcake frostings and toppings are so rich in sugar and fat that they are almost universally considered delicious, regardless of preparation.
D) A cupcake is not properly a cupcake if it does not feature a cakey base.
E) No cupcake can be considered superlative without a remarkable cakey base.


Can anyone explain why option C is wrong?
since the toppings are universally delicious, it is the taste of the base that becomes important in evaluating a cupcake.
What is wrong with this reasoning?
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Re: Cupcake Fancier: A superlative cupcake is distinguished from an averag  [#permalink]

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New post 20 Sep 2014, 03:24
Quote:
Can anyone explain why option C is wrong?
since the toppings are universally delicious, it is the taste of the base that becomes important in evaluating a cupcake.
What is wrong with this reasoning?


u know u r not 100 percent wrong . but out of A and C, A seems better.
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Re: Cupcake Fancier: A superlative cupcake is distinguished from an averag  [#permalink]

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New post 16 Nov 2014, 23:53
saggii27 wrote:
solitaryreaper wrote:
Cupcake Fancier: A superlative cupcake is distinguished from an average one by the flavor of its cakey base, not, as many assume, by the taste of its frosting or the extravagant toppings thereon, though the base is far from the most important part of the cupcake. In fact, a number of excellent cupcakeries have begun to sell ‘cupcake tops’, popular variations on cupcakes where the base is discarded after the baking process.

Which of the following, if true, would best explain the paradox in the cupcake fancier’s advocacy of the base as the standard by which to evaluate a cupcake?

A) A cupcake’s base is the hardest part of a cupcake to make flavorful, so a cupcake maker who can add great flavor to a cupcake’s base is likely to fare equally well with the other dimensions of the cupcake.
B) Cupcake tops fare much better in nationwide taste tests than do traditional cupcakes.
C) Cupcake frostings and toppings are so rich in sugar and fat that they are almost universally considered delicious, regardless of preparation.
D) A cupcake is not properly a cupcake if it does not feature a cakey base.
E) No cupcake can be considered superlative without a remarkable cakey base.


Can anyone explain why option C is wrong?
since the toppings are universally delicious, it is the taste of the base that becomes important in evaluating a cupcake.
What is wrong with this reasoning?


IMO C should be the answer.
Since toppings are anyways going to be delicious the base becomes the differentiator.It helps to compare 2 cupcakes as in any case each of them will have equally delicious toppings making the base the decider.
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Re: Cupcake Fancier: A superlative cupcake is distinguished from an averag  [#permalink]

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New post 12 Jun 2016, 19:01
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This is the solution from Veritas:

Solution: A

This Explain the Paradox question is typical of the category: to answer it, we need some new piece of info explaining how a cupcake’s base is the best measure of that cupcake’s quality despite the fact that people generally prefer cupcake tops to cupcake bases and that cupcake makers spend more time on the tops. (A) gives us a reason why cupcake bases are indicative of the quality of the whole cupcake, so it is the most complete explanation of the paradox. (D and E merely credit the importance of the base without explaining why it typifies the entire cupcake.)

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Re: Cupcake Fancier: A superlative cupcake is distinguished from an averag  [#permalink]

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New post 19 Aug 2018, 23:16
solitaryreaper wrote:
Cupcake Fancier: A superlative cupcake is distinguished from an average one by the flavor of its cakey base, not, as many assume, by the taste of its frosting or the extravagant toppings thereon, though the base is far from the most important part of the cupcake. In fact, a number of excellent cupcakeries have begun to sell ‘cupcake tops’, popular variations on cupcakes where the base is discarded after the baking process.

Which of the following, if true, would best explain the paradox in the cupcake fancier’s advocacy of the base as the standard by which to evaluate a cupcake?

A) A cupcake’s base is the hardest part of a cupcake to make flavorful, so a cupcake maker who can add great flavor to a cupcake’s base is likely to fare equally well with the other dimensions of the cupcake.

B) Cupcake tops fare much better in nationwide taste tests than do traditional cupcakes.

C) Cupcake frostings and toppings are so rich in sugar and fat that they are almost universally considered delicious, regardless of preparation.

D) A cupcake is not properly a cupcake if it does not feature a cakey base.

E) No cupcake can be considered superlative without a remarkable cakey base.

As per my analysis answer is B - I believe the paradox can be resolved by stating some facts about the popularity of Cupcake tops. In such a scenario a large population would prefer a cupcake tops over a cupcake base even though the latter is the true measure of the quality of the cupcake and is also tough to achieve.
Thanks


MartyMurray

No doubt A is the correct answer, but C seems correct as well. I chose A because it sounded better than C. Didn't have any convincing reason to refute C. Could you please help?
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Cupcake Fancier: A superlative cupcake is distinguished from an averag  [#permalink]

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New post 20 Aug 2018, 01:13
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Hope you are doing well. The first step to solve paradox and resolve questions to rightly identify the paradox existing in the argument
The contradiction that exists in the argument reveals that the quality of a superlative cake is determined by the base however excellent cupcakeries sell cupcake tops where the base is discarded after the baking process.
The POE tools are
1. Eliminate choices which worsen the apparent contradiction
2. Eliminate answer choices which take into consideration only one aspect of the discussion.
3. Eliminate answer choices which are out of scope.
Let’s do POE
A- Correct as the choice suggests that the toughest part to form the best cupcake is to make best base and it is likely that if the cupcake’s base is good than other dimensions will be also effective.
B- Out of scope
C- Doesn’t help us resolve the paradox .This choice doesn’t deal with the base of the cupcake.
D- Addresses only one side of the conflict
E- Doesn’t help in resolving the conflict.
Hope it helps.
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Re: Cupcake Fancier: A superlative cupcake is distinguished from an averag  [#permalink]

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New post 20 Aug 2018, 05:45
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Prateek176 wrote:
MartyMurray

No doubt A is the correct answer, but C seems correct as well. I chose A because it sounded better than C. Didn't have any convincing reason to refute C. Could you please help?


C) Cupcake frostings and toppings are so rich in sugar and fat that they are almost universally considered delicious, regardless of preparation.

I tend to agree that choice (C) has some merit. At the same time, perhaps we can eliminate (C), or at least choose (A) over (C), because, while (C) gives us a reason not to use the cupcake top as a basis for rating cupcakes, it does not give us a reason for using the base. For all we know from what (C) says, the bases of the cupcakes could be "almost universally considered delicious" as well, in which case we would still have no reason for choosing to use quality of the base as the basis for rating cupcakes.

(A), on the other hand, does provide a reason for using the quality of the base.
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Re: Cupcake Fancier: A superlative cupcake is distinguished from an averag &nbs [#permalink] 20 Aug 2018, 05:45
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