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French cuisine

Chapter 11 Test written for Practice of Statistics (Yates, Starnes and Moore) 4th edition

Subject: 
Statistics
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Food and drink
British cuisine
French cuisine
Dairy products
Desserts
Confectionery
Ice cream cone
Ice cream
Scoop
Yogurt

Honors Statistics: Chapter 11 Test name___________________ Multiple Choice 1. From experience, the owner of an ice-cream shop has found that 60% of all sales of ice-cream cones are for one-scoop cones, 30% are for two-scoop cones, and the remaining 10% are for three-scoop cones. Recently, the shop added frozen-yogurt cones to its menu. A random sample of 250 sales of frozen-yogurt cones revealed the following distribution: The owner wishes to know whether the pattern of sales for frozen-yogurt cones differs from that of ice-cream cones. In a goodness-of-fit test based on the ?2 distribution, the expected count for "number of two-scoop frozen-yogurt cone sales" would be A. 84. B. 75. C. 83.33.

Bent Shape of Molecules in Covalent Bonds

Subject: 
Chemistry
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Measurement
Food and drink
Customary units in the United States
Imperial units
French cuisine
Ham
Sandwiches
Cup
Gruyère
Croque-monsieur
Nutmeg
Tablespoon
Hospitality
Tags: 
Chemistry
Molecular Shape
Covalent Bonding
molecules
molecular geometry

Croque Monsieur 2004, Barefoot in Paris, All Rights Reserved Prep Time: 5 min Cook Time: 25 min Serves: 4 to 8 servings Ingredients 2 tablespoons unsalted butter 3 tablespoons all-purpose flour 2 cups hot milk 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Pinch nutmeg 12 ounces Gruyere cheese, grated (5 cups) 1/2 cup freshly grated Parmesan 16 slices white sandwich bread Dijon mustard 8 ounces baked Virginia ham, sliced Directions Preheat the oven to 400 degrees F.
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