PT126.S1.Q2 > Question

SECTION 1 · lr

Question 1 Question 2 Question 3 Question 4 Question 5 Question 6 Question 7 Question 8 Question 9 Question 10 Question 11 Question 12 Question 13 Question 14 Question 15 Question 16 Question 17 Question 18 Question 19 Question 20 Question 21 Question 22 Question 23 Question 24 Question 25

SECTION 2 · rc

PASSAGE 1

Question 1 Question 2 Question 3 Question 4 Question 5 Question 6

PASSAGE 2

Question 7 Question 8 Question 9 Question 10 Question 11 Question 12 Question 13

PASSAGE 3

Question 14 Question 15 Question 16 Question 17 Question 18 Question 19 Question 20 Question 21

PASSAGE 4

Question 22 Question 23 Question 24 Question 25 Question 26 Question 27

SECTION 3 · lr

SECTION 4 · lr

If dish quality is top priority, then beans shouldn’t be presoaked because you will get plumper beans.

The author does not tell us why plumper beans is relevant to quality. We need to know that plumper beans raise the quality of the dish.

This must be true, and it is what we predicted. If negated, then plumpness doesn’t add to quality, and we have no reason to choose non-presoaked over presoaked.

If negated, (B) is “There are some dishes whose quality improves with faster cooking,” but we don’t know that this would apply to bean dishes, so the negation doesn’t destroy the argument.

We are not discussing appearance. Irrelevant.

We are not concerned with the other ingredients. The argument is only about beans.

This is not necessary. If negated, beans could still add to the quality of a dish. Taste is not the only way to do that.

PrepTest 126 - Section 1 - Question 2

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