What is your favorite holiday pie (cake or other dessert recipe)? Ever try to make a pie without measuring the ingredients?
There is a lot of cooking that can be done eye-balling it, estimating, truly winging it. Desserts typically are not that way, especially not baked goods. Pastry chefs are often more like chemists than they are like the proverbial Grandma in the kitchen with a pinch of this and a dab of that.
So??? What relevance to the bar exam? Well, let’s just say you cannot wing it! In cooking terms, it’s a bit more like a fancy layer cake than a forgiving soup or stew (where you can throw together a mess of vegies, meats, water, turn up the heat long enough and something good will emerge.). No! You must put in all the right ingredients (use reliable materials from a trustworthy bar review). You must measure them carefully and prepare them precisely (studying actively to learn from every mistake, honing and refining until you get just the right passing recipe!).
PASS Bar Review. www.passlaw.com/register.htm, email@example.com, or
Bar Exam "personal trainer" — www.californiabarcoach.com
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