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05 Mar 2020, 12:52
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Difficulty:
15%
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Question Stats:
80% (01:09) correct
20%
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wrong
based on 725
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Soaking dried beans overnight before cooking them reduces cooking time. However, cooking without presoaking yields plumper beans. Therefore, when a bean dish’s quality is more important than the need to cook that dish quickly, beans should not be presoaked.
Which one of the following is an assumption required by the argument?
(A) Plumper beans enhance the quality of a dish.
(B) There are no dishes whose quality improves with faster cooking.
(C) A dish’s appearance is as important as its taste.
(D) None of the other ingredients in the dish need to be presoaked.
(E) The plumper the bean, the better it tastes.
Which one of the following is an assumption required by the argument?
(A) Plumper beans enhance the quality of a dish.
(B) There are no dishes whose quality improves with faster cooking.
(C) A dish’s appearance is as important as its taste.
(D) None of the other ingredients in the dish need to be presoaked.
(E) The plumper the bean, the better it tastes.
shameekv1989
GMAT 3: 720 Q50 V38
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17 Mar 2020, 15:47
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Akela
Premise :- Soaking beans reduces cooking time
Premise :- Cooking without soaking yields plumper beans.
Conclusion :- Presoak when one needs the dish quickly; don't presoak when the quality is important
Gap :- Quality of the dish with plumper beans when the beans are not presoaked.
A) Directly fills the gap by saying Quality is enhanced by plumper beans - Correct
B) We are dealing only with "Beans" and not other dishes. Moreover, this doesn't fill the gap of soaked and non-soaked beans and thereby plumper beans doesn't come into picture
C) Appearance is not a focus of the argument
D) Again, other ingredients are not focus of the argument
E) Quality is not equal to taste. Hence whether it tastes better doesn't fill the gap of "the quality"
Answer - A
sampriya
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18 Mar 2020, 04:22
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Soaking dried beans overnight before cooking them reduces cooking time. However, cooking without presoaking yields plumper beans. Therefore, when a bean dish’s quality is more important than the need to cook that dish quickly, beans should not be presoaked.
Which one of the following is an assumption required by the argument?
this is a classic assumption supporter question wherein the assumption needs to support the conclusion of the argument. we know its a supporter because the evidence included a "new word" i.e, "quality" the assumptions job is to connect quality with the conclusion to make the argument stronger!
the conclusion is : Therefore beans should not be presoaked.
the evidence is : when a bean dish’s quality is more important than the need to cook that dish quickly,
in short the author is assuming: (pre-thought)
quality = do not cook fast; plump beans= good quality
(A) Plumper beans enhance the quality of a dish.- as per our pre thought
(B) There are no dishes whose quality improves with faster cooking.- we do not care about other dishes and the statement does not support the fact that "not fast cooking = quality"-- we cannot assume things!
(C) A dish’s appearance is as important as its taste.-- nowhere in the argument has the other spoke either about the appearance of the dish or its taste (p.s. : the dish could look very revolting and taste just as bad but if the beans are plump then the dish is still a good quality dish)
(D) None of the other ingredients in the dish need to be presoaked.-other ingredients is out of scope
(E) The plumper the bean, the better it tastes.-- as discussed in option C there is no relation mentioned between taste and quality in the argument by the author--- out of scope!
Which one of the following is an assumption required by the argument?
this is a classic assumption supporter question wherein the assumption needs to support the conclusion of the argument. we know its a supporter because the evidence included a "new word" i.e, "quality" the assumptions job is to connect quality with the conclusion to make the argument stronger!
the conclusion is : Therefore beans should not be presoaked.
the evidence is : when a bean dish’s quality is more important than the need to cook that dish quickly,
in short the author is assuming: (pre-thought)
quality = do not cook fast; plump beans= good quality
(A) Plumper beans enhance the quality of a dish.- as per our pre thought
(B) There are no dishes whose quality improves with faster cooking.- we do not care about other dishes and the statement does not support the fact that "not fast cooking = quality"-- we cannot assume things!
(C) A dish’s appearance is as important as its taste.-- nowhere in the argument has the other spoke either about the appearance of the dish or its taste (p.s. : the dish could look very revolting and taste just as bad but if the beans are plump then the dish is still a good quality dish)
(D) None of the other ingredients in the dish need to be presoaked.-other ingredients is out of scope
(E) The plumper the bean, the better it tastes.-- as discussed in option C there is no relation mentioned between taste and quality in the argument by the author--- out of scope!
