You Design a New Test Intended to Measure Culinary Ability

Multiple Choice

You design a new test intended to measure culinary ability (i.e. how good of a chef you are) . You find that the really good chefs who were trained in North America receive high scores on your test, indicating a high degree of culinary skills. Other chefs who trained in other countries, who you know are fantastic chefs, (strangely) receive low scores. What is the most likely explanation for why your new test seems to be accurately measuring the North American chefs' skills but not the ones from elsewhere?

A) an outcome bias
B) both an outcome bias and a predictive bias
C) a predictive bias
D) the anti-Ramsay bias
E) a higher than expected degree of content validity