You Design a New Test Intended to Measure Culinary Ability

question 250

Multiple Choice

You design a new test intended to measure culinary ability (i.e. how good of a chef you are) . You find that the really good chefs who were trained in North America receive high scores on your test, indicating a high degree of culinary skills. Other chefs who trained in other countries, who you know are fantastic chefs, (strangely) receive low scores. What is the most likely explanation for why your new test seems to be accurately measuring the North American chefs' skills but not the ones from elsewhere?

• A)an outcome bias
• B)both an outcome bias and a predictive bias
• C)a predictive bias
• D)the anti-Ramsay bias
• E)a higher than expected degree of content validity

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Definitions:

Triassic

The first period of the Mesozoic Era, occurring approximately 252 to 201 million years ago, noted for the rise of reptiles and the first dinosaurs.

Carboniferous

A geologic period and system that spans 60 million years from the end of the Devonian Period about 358.9 million years ago to the beginning of the Permian Period, known for its vast coal beds.

Ordovician

A period in the Earth's geologic timescale that occurred about 488 to 443 million years ago, distinguished by significant biological diversification.

Cretaceous

The geological period between 145 and 66 million years ago, noted for the dominance of dinosaurs and the appearance of flowering plants.