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Admission Test Section One : Verbal Sample Questions:

1. PITH:

A) frivolity
B) digression
C) chasm
D) adornment
E) bore

2. The striking consistencies among the folk tales of any region, especially the tale plots of independent
origins, like those among a region's languages, are owing to the fact that folklore, like language, is a
collective property-a socialized aspect of the culture subject to stricter and more uniform laws than fields
in which individual creation prevails. Folk tales do contain certain variable elements-for example, the
distribution of points of emphasis and the nomenclature (vocation) and attributes of the dramatic
personae-through which the teller's own personality and inclinations may find expression. Also, the
teller's choice among the repertory of the available genres (for example, fairy tales and anecdotes) and
among the known tales within each genre often reflect the teller's preferred manner of execution, while
the teller narrator typically assumes whichever character most closely resembles the teller. Nevertheless,
whereas in written literature a creative personality is free to shape entirely new roles, including that of
narrator, in storytelling all characters are predetermined by the tale. Attempts at biographical
interpretation almost invariably fail to convince; the tale must come before the teller.
It can be inferred from the passage that the author would most probably agree with which of the following
statements about classic novels?

A) They often resemble folk tales insofar as they belie their author's own values and attitudes.
B) They are sometimes adapted from a culture's well known folk tales.
C) They use a culture's language in more imaginative ways than folk tales.
D) They place less emphasis on dramatic personae than fairy tales and anecdotes do.
E) They should not be considered part of the collective property of a culture.

3. LUMEN : BRIGHTNESS

A) density : darkness
B) candle : light
C) nickel : metal
D) color : hue
E) inches : length

4. Charles A. Lindbergh is remembered as the first person to make a nonstop solo flight across the Atlantic,
in 1927. This feat, when Lindbergh was only twenty-five years old, assured him a lifetime of fame and
public attention. Charles Augustus Lindbergh was more interested in flying airplanes than he was in
studying. He dropped out of the University of Wisconsin after two years to earn a living performing
daredevil airplane stunts at country fairs. Two years later, he joined the United States Army so that he
could go to the Army Air Service flight-training school. After completing his training, he was hired to fly
mail between St. Louis and Chicago. Then came the historic flight across the Atlantic. In 1919, a New
York City hotel owner offered a prize of $25,000 to the first pilot to fly nonstop from New York to Paris.
Nine St. Louis business leaders helped pay for the plane Lindbergh designed especially for the flight.
Lindbergh tested the plane by flying it from San Diego to New York, with an overnight stop in St. Louis.
The flight took only 20 hours and 21 minutes, a transcontinental record. Nine days later, on May 20,1927,
Lindbergh took off from Long Island, New York, at 7:52 A. M. He landed at Paris on May 21 at 10:21 P. M.
He had flown more than 3,600 miles in less than thirty four hours. His flight made news around the world.
He was given awards and parades everywhere he went. He was presented with the U. S. Congressional
Medal of Honor and the first Distinguished Flying Cross. For a long time, Lindbergh toured the world as a
U. S. goodwill ambassador. He met his future wife, Anne Morrow, in Mexico, where her father was the
United States ambassador. During the 1930s, Charles and Anne Lindbergh worked for various airline
companies, charting new commercial air routes. In 1931, for a major airline, they charted a new route from
the east coast of the United States to the Orient. The shortest, most efficient route was a great curve
across Canada, over Alaska, and down to China and Japan. Most pilots familiar with the Arctic did not
believe that such a route was possible. The Lindberghs took on the task of proving that it was. They
arranged for fuel and supplies to be set out along the route. On July 29, they took off from Long Island in a
specially equipped small seaplane. They flew by day and each night landed on a lake or a river and
camped. Near Nome, Alaska, they had their first serious emergency. Out of daylight and nearly out of fuel,
they were forced down in a small ocean inlet. In the next morning's light, they discovered they had landed
on barely three feet of water. On September 19, after two more emergency landings and numerous close
calls, they landed in China with the maps for a safe airline passenger route. Even while actively engaged
as a pioneering flier, Lindbergh was also working as an engineer.
In 1935, he and Dr. Alexis Carrel were given a patent for an artificial heart. During
World War I in the 1940s, Lindbergh served as a civilian technical advisor in aviation.
Although he was a civilian, he flew over fifty combat missions in the Pacific. In the
1 950s, Lindbergh helped design the famous 747 jet airliner. In the late 1960s, he spoke widely on
conservation issues. He died August 1974, having lived through aviation history from the time of the first
powered flight to the first steps on the moon and having influenced a big part of that history himself.
What happened immediately after Lindbergh crossed the Atlantic?

A) He attended the Army flight-training school.
B) He was given the Congressional Medal of Honor.
C) He married Anne Morrow.
D) He left college.
E) He flew the mail between St. Louis and Chicago.

5. Of the many kinds of vegetables grown all over the world, which remains the favorite of young and old
alike? Why, the potato, of course. Perhaps you know them as "taters," "spuds," or "Kennebees," or as
"chips," "Idahoes," or even "shoestrings." No matter, a potato by any other name is still a potato- the
world's most widely grown vegetable. As a matter of fact, if you are an average potato eater, you will put
away at least a hundred pounds of them each year. That's only a tiny portion of the amount grown every
year, however. Worldwide, the annual potato harvest is over six billion bags- each bag containing a
hundred pounds of spuds, some of them as large as four pounds each. Here in the United States, farmers
fill about four hundred million bags a year. That may seem like a lot of "taters," but it leaves us a distant
third among world potato growers. Polish farmers dig up just over 800 million bags a year, while the
Russians lead the world with nearly 1.5 billion bags. The first potatoes were grown by the Incas of South
America, more than four hundred years ago. Their descendants in Ecuador and Chile continue to grow
the vegetable as high as fourteen thousand feet up in the Andes Mountains. ( That's higher than any other
food will grow.) Early Spanish and English explorers shipped potatoes to Europe, and they found their
way to North America in the early 1600s. People eat potatoes in many ways-baked, mashed, and roasted,
to name just three. However, in the United States most potatoes are devoured in the form of French fries.
One fast-food chain alone sells more than $1 billion worth of fries each year. No wonder, then, that the
company pays particular attention to the way its fries are prepared. Before any fry makes it to the people
who eat at these popular restaurants, it must pass many separate tests. Fail any one and the spud is
rejected. To start with, only russet Burbank potatoes are used.
These Idaho potatoes have less water content than other kinds, which can have as much as eighty
percent water. Once cut into "shoestrings" shapes, the potatoes are partly fried in a secret blend of oils,
sprayed with liquid sugar to brown them, steam dried at high heat, then flash frozen for shipment to
individual restaurants. Before shipping, though, every shoestring is measured. Forty percent of a batch
must be between two and three inches long. Another forty percent has to be over three inches. What
about the twenty percent that are left in the batch? Well, a few short fries in a bag are okay, it seems. So,
now that you realize the enormous size and value of the potato crop, you can understand why most
people agree that this part of the food industry is no "small potatoes."
What is the main idea of this passage?

A) French fries are made from potatoes.
B) The average American eats 50 lbs of potatoes a year.
C) Potatoes from Ireland started the Potato Revolution.
D) Potatoes are a key vegetable in America.
E) The various terms for potatoes have a long history.

Solutions: