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Re: Test question, normal assumptions

There are several different types of pans besides the
shallow frying-pans. A sauce-pan between 4 and seven
inches deep is very common here in New York City.

Herb



On Wed, 04 Jun 2003 09:38:44 -0500 Rodney Dunning
<rdunning@BSC.EDU> writes:

Herb,

How many pans are deep enough to allow complete submergence of a
plastic cup?

All of the pans in my kitchen at home are deep enough. I assume
that many such pans are generally available in the rest of the
country also.

Herb

When I read the word "pan" I think of cooking utensils generally 1
to 3 inches deep, or those saucer-like dishes used to separate gold
from
gravel and dirt- those are probably 1 to 3 inches deep. I fry eggs
in a
pan that is probably about 2 inches deep (I don't have it in front
of
me). I can imagine a small plastic cup containing small blocks of
wood
(the size of ice-cubes) floating in such a pan, but not completely
sinking in it. Perhaps the test-writers had the same thing in mind.
Apparently, you're thinking of a much deeper container?

--
Rodney Dunning
Birmingham-Southern College
rdunning@bsc.edu
http://panther.bsc.edu/~rdunning