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 would be a good label for factor 2?

A. Slicing and seeding
B. Cleanliness
C. Culinary skills
D. Creativity


Answer: D

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