Soaking dried beans overnight before cooking them reduces cooking time. ████████ ███████ ███████ ██████████ ██████ ███████ ██████ ██████████ ████ █ ████ ██████ ███████ ██ ████ █████████ ████ ███ ████ ██ ████ ████ ████ ████████ █████ ██████ ███ ██ ██████████
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.
Which one of the following ██ ██ ██████████ ████████ ██ ███ █████████
Plumper beans enhance ███ ███████ ██ █ █████
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.
There are no ██████ █████ ███████ ████████ ████ ██████ ████████
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.
A dish's appearance ██ ██ █████████ ██ ███ ██████
We are not discussing appearance. Irrelevant.
None of the █████ ███████████ ██ ███ ████ ████ ██ ██ ██████████
We are not concerned with the other ingredients. The argument is only about beans.
The plumper the █████ ███ ██████ ██ ███████
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.
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