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4. An examiner of trainee chefs wanted to look at the underlying constructs of t

ID: 3246682 • Letter: 4

Question

4. An examiner of trainee chefs wanted to look at the underlying constructs of their 12 core culinary skills assessments. They ran a factor analysis with varimax rotation on the scores of the 12 assessments. Looking at the rotated factor matrix from their output below. What should be the most likely labels of the three factors in order (Factor-1, Factor-2, and Factor 3)?

Factor 1 2 3

Chopping chillies 0.7 0.1 0.2

Cake decorating 0.1 0.8 0.3

Slicing an onion 0.8 –0.1 0.2

Combining colours on a plate 0.3 0.9 0.1

Cleaning and disinfection 0.2 0.0 0.9

De-seeding tomatoes 0.7 –0.1 0.0

Development of own recipes –0.1 0.8 –0.1

Ability to combine flavours 0.1 0.5 0.3

Keeping work surfaces clean 0.2 0.3 0.8

Skinning peppers 0.9 0.1 0.1

Personal hygiene 0.2 0.0 0.9

Knife skills 0.5 0.0 0.0

a. ‘Preparation of fruit and vegetables’, ‘Creativity’, ‘Hygiene’

b. ‘Preparation of fruit and vegetables’, ‘Slicing and Seeding’, ‘Hygiene’

c. ‘Cleanliness’, ‘Preparation of fruit and vegetables’, ‘Culinary skills’

d. ‘Culinary skills’, Creativity’, ‘Slicing and Seeding’

Explanation / Answer

The answer is

a. ‘Preparation of fruit and vegetables’, ‘Creativity’, ‘Hygiene’

We see the factor-1 scores are higher for (greater than or equal to 0.5) for Chopping chillies (0.7), Slicing an onion (0.8), De-seeding tomatoes (0.7), Skinning peppers (0.9), Knife skills (0.5). These are categories fit in the factor as 'Preparation of fruit and vegetables'

We see the factor-2 scores are higher for (greater than 0.5) for Cake decorating (0.8), Combining colours on a plate (0.9), Development of own recipes (0.8), Ability to combine flavours (0.5). These are categories fit in the factor as 'Creativity'.

We see the factor-3 scores are higher for (greater than 0.5) for Cleaning and disinfection (0.9), Keeping work surfaces clean (0.8), Personal hygiene (0.9). These are categories fit in the factor as 'Hygiene'.

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