A survey of culinary school graduates evaluated their expertise across three specialized culinary disciplines: Molecular Gastronomy (), Pastry Arts (), and Sous-Vide Cooking (). The survey gathered the following data:
- graduates have expertise in Molecular Gastronomy.
- graduates have expertise in Pastry Arts.
- graduates have expertise in Sous-Vide Cooking.
- graduates have expertise in both Molecular Gastronomy and Pastry Arts.
- graduates have expertise in both Pastry Arts and Sous-Vide Cooking.
- graduates have expertise in both Molecular Gastronomy and Sous-Vide Cooking.
- graduates have expertise in all three disciplines.
- graduates have expertise in none of the three disciplines.
Which of the following statements MUST be true? Select all that apply.
- Exactly graduates have expertise in Molecular Gastronomy only.Cevap
- BThe total number of graduates with expertise in exactly two disciplines is .
- The number of graduates who have expertise in Sous-Vide Cooking but not Molecular Gastronomy is .Cevap
- DMore than of all surveyed graduates have expertise in Pastry Arts only.
- EThe total number of graduates who have expertise in at least one of the three disciplines is .