CAT Question of the Day Answer the following questions based on the information given below.
The problem many scientists and academics have when they write for a broad audience is that they condescend; they assume that their target audience isn't too bright, consists of truck drivers, chicken pluckers and grannies knitting dollies, and so they write in motherese, they talk down. You should assume your readers are as smart as you are, as curious as you are, but they don't know what you know and you're thereto tell them what they don't know.
Who is the author addressing in this paragraph?
| OPTIONS | | |  | 1) | Mothers or Grandmothers | | | 2) | A scientist or an academician | | | 3) | Smart laymen | | | 4) | A general reader |
Tip of the Day DI calculations can get tedious. Learn to round off the value to the nearest integer before working on the next step. Last year's Question of the day (25-Feb-12) Garlic is a fundamental component in many or most dishes of various regions, including eastern Asia, South Asia, Southeast Asia, the Middle East, northern Africa, southern Europe, and parts of South and Central America. The flavour varies in intensity and aroma with the different cooking methods. It is often paired with onion, tomato, or ginger. The parchment-like skin is much like the skin of an onion, and is typically removed before using in raw or cooked form. An alternative is to cut the top off the bulb, coat the cloves by dribbling olive oil (or other oil-based seasoning) over them, and roast them in an oven. Garlic softens and can be extracted from the cloves by squeezing the (root) end of the bulb, or individually by squeezing one end of the clove. In Korea, heads of garlic are fermented at high temperature; the resulting product, called black garlic, is sweet and syrupy, and is now being sold in the United States, United Kingdom and Australia.
How many different ways can garlic be cooked in, as per the passage?
| OPTIONS | | | | | 1) | Five | | | 2) | Three | | | 3) | None | | | 4) | It is unclear | | | 5) | Four |
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