Ques: The filming was kind of a long process, but maybe it didn’t need to be? Or maybe it did? The first night of filming at the Thornbury Bowls Club was for a test shoot with mine and Rosie’s camera, to work out which one we wanted to use for her film. The second night of filming involved us getting establishing shots of the location. The third night of filming involved us mainly shooting Rosie’s script. And the fourth night of shooting involved us mainly shooting Bell’s script and getting any other shots we needed to get. Perhaps we didn’t need an entire night of filming just to get establishing shots and filler shots, but it certainly made it a lot easier having multiple shots to choose from. For the two nights of shooting we certainly didn’t get that much coverage, which meant in the edit we were somewhat stuck using certain shots because we didn’t have other options. This was mainly because of time limitations with actors and batteries on cameras dying and such. I’m so neurotic I would have happily spent two nights shooting establishing shots and filler shots and two nights on each shoot, but not everyone wants to rearrange the rest of their life to fit around such projects. I get a tad obsessive if I’m allowed, which can often benefit me, although I do become a giant pain in everyone else’s ass. The main thing I learnt from the filming process was that you can plan out exactly what you want to do, and how your going to do it, but once you get into the location with the actors this plan often changes – however, you are still much better of having the plan than none at all! As the neurotic freak I am, I had all the shots I wanted to use storyboarded. I had originally planned to shoot all the establishing shots, stick them in a timeline and then also shoot the other shots (with fill in actors) and add them to the timeline to see how it looked. Of course no one else was interested in spending an entire night shooting the film – but with them as stands in – just so I could complete my psychotic endeavour of... what does the  author say it pays to be a perfectionist when shooting a film? Pick the correct answer from the following options:  A. It depends....  B. not enough information  C. Hope to answer it later  D. Could be  if you play the shot sequence in your
Ans: D

Ques: When I was writing the manuscript for Florentine, I enlisted the help of an army of recipe testers — about 80 people from all over the world — to test every recipe thoroughly. Only one came back to me consistently with problems. From Minnesota to Melbourne, three testers wrote to me that their very first attempt at making Tuscan gnudi (ricotta and spinach balls that, rather than be encased in pasta like for ravioli, are simply dusted in flour) resulted in a pot of simmering water with “dissolved” gnudi. It reminded me of Pellegrino Artusi’s potato gnocchi recipe in his famous cookbook from 1891, where he interrupts the recipe instructions to mention a signora who, upon attempting to stir the gnocchi cooking in the pot, finds they have disappeared – O dove’erano andati? “Where did they go?” In the case of the gnocchi, there was too little flour used, according to Artusi. But in the case of the gnudi, I already had a hunch. I grilled all three testers on a number of various factors — was the water just simmering, not on a rolling boil (which can destroy delicate gnudi), did they drain the spinach very well, and equally the ricotta (one said she even drained it overnight)? Did they use “proper” ricotta? Aha. “Proper” ricotta. The kind that was only made a day or so earlier, the leftovers of the cheese-making process, the real deal. The kind that you can see in a deli counter, standing on its own, that gets cut into a big wedge and weighed when you order it. Not the kind you buy at the supermarket, in a tub, that so often is grainy, more like the consistency of yogurt, has no structure, and is full of unnecessary gums or additives. All my recipe testers had used the second kind — to be fair, some were new to the idea of buying ricotta and in their neighbourhood only had access to this. In that case, it would have probably been better to make your own, or choose another recipe. When is the proper ricotta made? Pick the correct answer from the following options:  A. not enough information  B. aged at least a month ago and with proper gums and additives  C. a day or so earlier  D. aged at least a month ago without  gums or additives
Ans: C

Ques: Cooking food is something we have done since the first caveman threw a mammoth steak on the fire. While it is true that cooking does cause chemical changes in food and a loss of some nutrients, it is a clear case of being alert and not alarmed. Every time we cook food, there is some degree of nutrient loss. Exposing food to heat, oxygen or light alters the nutrients found in food. It is not all bad news though because cooking food also has its advantages. Cooking food can increase its digestibility, meaning you will get more nutrients out of it. And even though there may be less of some nutrients from cooking, it is swings and roundabouts as the availability of certain phytonutrients increases. And of course, let’s not forget that heating food kills some of the nasty microbes that can cause food poisoning. The principle behind a raw food diet is that cooking food destroys the natural enzymes and nutrients that would otherwise give us optimal health and control body weight. A raw food diet is almost entirely plant-based and includes fruits, vegetables, nuts, seeds, grains, vegetable oils and juices in their natural uncooked state. Now on the pro side for a raw food diet, it means if you are currently eating a lot of processed food, then switching to raw food will be a clear nutritional win. So that gets a big tick. Unquestionably, there are many benefits to eating plenty of fruits and vegetables. These foods are high in nutrients and fibre and low in kilojoules. But is raw superior to cooked? A review of 28 research studies found eaters of both cooked and raw vegetables had a lower risk of cancer compared to people who did not eat many vegetables in the first place. Where the science gets murky is the claim that raw food is better because cooking destroys the enzymes found in plants. It is 100 percent correct that cooking will do this. But so too does digestion. Few enzymes survive their trip through the hydrochloric acid spa bath in the stomach. And those plant enzymes are essential only to the plants. The... After cooking vegetables, they are probably: Pick the correct answer from the following options:  A. less tasty  B. more healthy  C. not enough information  D. less healthy
Ans: