11. A commercial food lab compared recipes for chocolate chip cookies. They baked cookies with different...

 

Transcribed Image Text:

11. A commercial food lab compared recipes for chocolate chip cookies. They baked cookies with different kinds of chips (milk chocolate, dark chocolate, and semi-sweet). The study also compared the use of butter or margarine in the recipes. The design was balanced, with each combination of chip type and oil type tested. All other ingredients and amounts were the same. Ten trained tasters rated the cookies on a scale of 1 to 10. The cookies were presented to the tasters in a random order. Complete parts a through c. a) What were the factors and factor levels? Select all that apply. A. A factor is the taste tester, and its levels are the different testers. B. A factor is the chocolate chips, and the levels are the different amounts used. C. A factor is the rating scale, and its levels are the values 1 through 10. D. A factor is oil type, and its levels are butter and margarine. E. A factor is chip type, and its levels are milk chocolate, dark chocolate, and semi-sweet. F. A factor is the food lab, and its levels are the different locations. b) What were the treatments? Select all that apply. B. Milk chocolate and margarine D. Semi-sweet and margarine DF. Dark chocolate and margarine A. Taste tester and dark chocolate C. Food lab and dark chocolate E. Milk chocolate and butter G. Semi-sweet and butter O H. Taste tester and milk chocolate 1. Taste tester and margarine J. Dark chocolate and butter L. Food lab and milk chocolate K. Food lab and semi-sweet O M. Taste tester and semi-sweet ON. Taste tester and butter c) If an interaction was found to be significant, what would that mean? A. If an interaction was found to be significant, then the relative ratings of the chips were different for cookies baked at the different lab locations. OB. If an interaction was found to be significant, then the relative ratings of the chips were different for cookies baked with different amounts of chocolate chips. OC. If an interaction was found to be significant, then the relative ratings of the chips were different for cookies baked with butter than for cookies made with margarine. O D. If an interaction was found to be significant, then the relative ratings of the chips were different for the taste testers. 11. A commercial food lab compared recipes for chocolate chip cookies. They baked cookies with different kinds of chips (milk chocolate, dark chocolate, and semi-sweet). The study also compared the use of butter or margarine in the recipes. The design was balanced, with each combination of chip type and oil type tested. All other ingredients and amounts were the same. Ten trained tasters rated the cookies on a scale of 1 to 10. The cookies were presented to the tasters in a random order. Complete parts a through c. a) What were the factors and factor levels? Select all that apply. A. A factor is the taste tester, and its levels are the different testers. B. A factor is the chocolate chips, and the levels are the different amounts used. C. A factor is the rating scale, and its levels are the values 1 through 10. D. A factor is oil type, and its levels are butter and margarine. E. A factor is chip type, and its levels are milk chocolate, dark chocolate, and semi-sweet. F. A factor is the food lab, and its levels are the different locations. b) What were the treatments? Select all that apply. B. Milk chocolate and margarine D. Semi-sweet and margarine DF. Dark chocolate and margarine A. Taste tester and dark chocolate C. Food lab and dark chocolate E. Milk chocolate and butter G. Semi-sweet and butter O H. Taste tester and milk chocolate 1. Taste tester and margarine J. Dark chocolate and butter L. Food lab and milk chocolate K. Food lab and semi-sweet O M. Taste tester and semi-sweet ON. Taste tester and butter c) If an interaction was found to be significant, what would that mean? A. If an interaction was found to be significant, then the relative ratings of the chips were different for cookies baked at the different lab locations. OB. If an interaction was found to be significant, then the relative ratings of the chips were different for cookies baked with different amounts of chocolate chips. OC. If an interaction was found to be significant, then the relative ratings of the chips were different for cookies baked with butter than for cookies made with margarine. O D. If an interaction was found to be significant, then the relative ratings of the chips were different for the taste testers.

Answer rating: 100% (QA)

a Based on the information given we have 2 factors D A factor is oil type and its levels are butter ... View the full answer