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c7
Student: ___________________________________________________________________________
1. What are the different types of information?
A. Levels, forms, granularities

B. Levels, forms, data
C. Levels, formats, granularities
D. Data, formats, granularities
2. Which of the following represents the different information levels?
A. Detail, summary, aggregate

B. Document, presentation, spreadsheet, database
C. Individual, department, enterprise
D. None of the above
3. Which of the following represents the different information formats?

4. Which of the following represents the different information granularities?

5. Which of the following is the characteristic of quality information?
A. Accuracy
B. Completeness
C. Consistency
D. All of the above
6. Which of the following is not one of the five characteristics common to high quality information?
A. Accuracy
B. Completeness
C. Quantity
D. Consistency
7. Which of the following implies that aggregate or summary information is in agreement with
detailed information?
A. Uniqueness
B. Completeness
C. Consistency
D. Accuracy
8. Which of the following implies that information is current with respect to the business
requirement?
A. Uniqueness
B. Accuracy
C. Consistency
D. Timeliness
9. What is it called when each transaction, entity, and event is represented only once in the
information?
A. Uniqueness
B. Accuracy
C. Consistency
D. Timeliness
10. Which of the following can a database maintain information on?
A. Inventory
B. Transactions
C. Employees
D. All of the above
11. Which of the following database structures stores information in a tree-like structure that allows
repeating information using parent/child relationships, in such a way that it cannot have too many
relationships?
A. Hierarchical database
B. Network database
C. Relational database model
D. All of the above
12. Which of the following database structures offers a flexible way of representing objects and their
relationships?
B. Network database
D. All of the above
13. In the relational database model, what is a person, place, thing, transaction, or event about which
information is stored?
A. Entity
B. Entity class
C. Attribute
D. Attribute class
14. In the relational database model, what is a collection of similar entities?
A. Entity
B. Entity class
C. Attribute
D. Attribute class
15. In the relational database model, what are characteristics or properties of an entity class?
A. Entity
B. Entity class
C. Attribute
D. Attribute class
16. What are characteristics or properties of an entity class called?
A. Attributes
B. Fields
C. Columns
D. All of the above
17. Why do relational databases use primary keys and foreign keys?
A. To create a database
B. To create physical relationships
C. To create logical relationships
D. All of the above
18. What is a primary key?
A. A field (or group of fields) that uniquely identifies a given entity in a table
B. A primary key of one table that appears as an attribute in another table and acts to provide a
logical relationship among the two tables
C. Characteristics or properties of an entity class
D. A field (or group of fields) that uniquely identifies a given attribute in a table
19. What is a foreign key?
B. A primary key of one table that appears as an attribute in another table and acts to provide a
logical relationship among the two tables
20. All of the following are advantages of database-stored information, except:
A. Increased flexibility
B. Increased performance
C. Increased information redundancy
D. Increased information integrity
21. Which of the following is incorrect in reference to a database?
A. Can be relational or network

B. Information is accessed by logical structure
C. Information is accessed by physical structure
D. Users can access different views of information
22. What is the physical view of information?
A. Deals with the physical storage of information on a storage device such as a hard disk
B. Deals with the logical storage of information on a storage device such as a hard disk
C. Focuses on how users logically access information to meet their particular business needs
D. Focuses on how users physically access information to meet their particular business needs
23. Which of the following is correct in reference to a database?
A. A database can support only one logical view

B. A database can support many physical views
C. A database can support many logical views
D. A database can support up to 3 logical views
24. What refers to how well a system can adapt to increased demands?
A. Scalability
B. Performance
C. Redundancy
D. Information integrity
25. Which of the following measures how quickly a system performs a certain process or
transaction?
A. Scalability
B. Performance
C. Redundancy
26. What is information redundancy?
A. Duplication of information
B. Storing the same information in multiple places
C. Storing duplicate information in multiple places
D. All of the above
27. What is the primary problem with redundant information?
A. It is difficult to determine which values are the most current

B. It is often inconsistent
C. It is difficult to determine which values are the most accurate
D. All of the above
28. Which of the following is true in regards to the elimination of redundant information?
A. Uses additional hard disk space

B. Makes performing information updates harder
C. Improves information quality
D. All of the above
29. What are the rules that help ensure the quality of information?
A. Information integrity
B. Integrity constraints
C. Relational integrity constraints
D. Business-critical integrity constraints
30. What are rules that enforce basic and fundamental information-based constraints?
B. Integrity constraint
C. Business-critical integrity constraint
D. Relational integrity constraint
31. Which of the following is a valid type of integrity constraint?
A. Performance integrity constraint

B. Scalability integrity constraint
C. Physical integrity constraint
D. Business-critical integrity constraint
32. What type of integrity constraint does not allow someone to create an order for a nonexistent
customer?
A. Relational integrity constraint

B. Business-critical integrity constraint
C. Information-critical integrity constraint
33. All of the following are relational integrity constraints, except
A. System will not allow an entry for an order for a nonexistent customer
B. System will not allow returns of fresh produce after 15 days past delivery
C. System will not allow shipping a product to a customer who does not have a valid address
D. Systems will not allow shipping of a nonexistent product to a customer
34. Which of the following uses a DBMS to interact with a database?
A. Users of accounting programs

B. Users of human resource programs
C. Users of marketing programs
D. All of the above
35. What directly accesses a database?
A. Accounting system users

B. DBMS
C. Finance system users
D. All of the above
36. When Wal-Mart receives inventory to an individual store, this would be an example of using
__________________?
A. Analytical information
B. Transactional data
C. Real-time data
D. Real-time information
37. When Wal-Mart reviews their monthly sales totals and profits by province, this would be an
example of using __________________?
C. Real-time data
38. When the Royal Bank immediately updates your bank deposit of $500 into your account, this
would be an example of __________________?
C. Real-time data
39. What is the time duration to make transactional data ready for analysis, and loading the
summarized, aggregated, cleansed data into a data warehouse?
A. Data latency
B. Analysis latency
C. Decision latency
40. What is the time from which the analytical information is made available to the time when analysis
is complete?
A. Data latency
B. Analysis latency
C. Decision latency
41. What is the time it takes a human to comprehend the analytic result and determine an appropriate
action?
A. Data latency
B. Analysis latency
C. Decision latency
42. What benefits include working time saved in producing reports, selling information to suppliers,
and so on?
A. Direct quantifiable benefits

B. Indirect quantifiable benefits
C. Unpredictable benefits
D. Intangible benefits
43. What benefits can be evaluated through indirect evidence—improved customer service means
new business from the same customer, and differentiated service brings new customers?

44. What benefits are the result of discoveries made by creative users?

45. What benefits include improved communication throughout the enterprise, improved job
satisfaction of empowered users, and improved knowledge sharing?

46. What is a forward integration?
A. Takes information entered into a given system and sends it to the application generation
component
B. Takes information entered into a given system and sends it automatically to all downstream
systems and processes
C. Takes information entered into a given system and sends it automatically to all upstream
D. Takes information entered into a given system and sends it to the DBMS
47. What is a backward integration?
component
48. What is an integration?
A. Allows separate systems to communicate directly with each other

B. Takes information entered into a given system and sends it to the database
C. Takes information entered into a given system and sends it to other processes
49. A data warehouse is a _________ collection of information-gathered from many different

___________ databases-that supports business analysis activities and decision-making tasks.
A. Physical; transactional
B. Physical; operational
C. Logical; transactional
D. Logical; operational
50. All of the following are reasons why operational systems are not appropriate for business
analysis, except:
A. Does not include information from other operational applications

B. Operational systems are integrated
C. Operational information is mainly current
D. Operational information frequently has quality issues
51. Bill Inmon, known as the "Father of Data Warehousing" described a Data Warehouse as a
collection of data that is:
A. subject-oriented
B. integrated and time-variant
C. non-volatile
D. All of the above
52. Which of the following describes ETL?
A. A process that extracts information from internal and external databases

B. A process that transforms information using a common set of enterprise definitions
C. A process that loads information into a data warehouse
D. All of the above
53. What is data mining?
A. The common term for the representation of multidimensional information

B. A particular attribute of information
C. Uses a variety of techniques to find patterns and relationships in large volumes of information
and infer rules from them that predict future behaviour and guide decision making
D. Process of analyzing data to extract information not offered by the raw data alone
54. What does the Data Warehousing Institute estimate that low-quality information costs U.S.
businesses annually?
A. $500 million
B. $60 billion
C. hundred of billions of dollars
D. It is impossible to determine
55. When does information cleansing occur in the data warehouse?
A. During the ETL process

B. On the information, once it is in the data warehouse
C. During the ETL process and once it is in the data warehouse
D. During the ETL process and before it is in the data warehouse
56. Which of the following statements is true regarding customer information?
A. Customer information can exist in several operational systems

B. Customer information in each operational system could change
C. Customer information in each operational system can be different
D. All of the above
57. Which of the following occurs during data cleansing?
A. Clean missing records

B. Clean redundant records
C. Clean inaccurate data
D. All of the above
58. Which of the following statements is true?
A. The more complete an organization wants to get its information, the less it costs
B. The more accurate an organization wants to get its information, the less it costs
C. The less accurate an organization wants to get its information, the more it costs
D. The more complete and accurate an organization wants to get its information, the more it costs
59. What is information that people use to support their decision-making efforts?
A. Information cleansing and scrubbing

B. Data-mining tools
C. Data mining
D. Business intelligence
60. Which of the following does not draw a parallel between the challenges in business and the
challenges of war?
A. Collecting information
B. Discerning patterns and meaning in the information
C. Accurate and complete information
D. Responding to the resultant information
61. Which company uses statistical analysis to automatically detect potential issues, provide quick
and easy access to reports, and perform multidimensional analysis on all warranty information?
A. Burlington Northern and Santa Fe Railroad

B. BostonCoach
C. Verizon Communications
D. Whirlpool
62. Why is Ben & Jerry's using business intelligence?
A. To improve quality
B. To create new flavours of ice cream
C. To improve financials
D. To manage distribution
63. What are forecasts?
A. Predictions made on the basis of time-series information

B. Time-stamped information collected at a particular frequency
C. Reveals the degree to which variables are related
D. All of the above
64. What is a technique used to divide an information set into mutually exclusive groups such that the
members of each group are as close together as possible to one another and the different groups
are as far apart as possible?
A. Association detection
B. Market basket analysis
C. Cluster analysis
D. Intelligent agent
65. What reveals the degree to which variables are related and the nature and frequency of these
relationships in the information?
C. Cluster analysis
66. Which of the following represents market basket analysis?
A. Analyzes Web site information

B. Analyzes checkout scanner information
C. Detects customers' buying behaviour
D. All of the above
67. What is time-series information?
A. Analyzes checkout scanner information

D. All of the above
68. Which of the following is a form of statistical analysis?
A. Forecasting
C. Cluster analysis
D. All of the above
69. Which of the following is data visualization?
A. Data in the form of Venn diagrams

B. Graphical representation of taxonomy of ideas representing the data
C. Schematic representation of data
D. All of the above
70. The data warehouse is a location for all of a business's information.
True False
71. Information are raw facts that describe the characteristics of an event.
True False
72. Transactional data encompasses all of the data contained within a single business process or unit
of work, and its primary purpose is to support the performing of daily operational tasks.
True False
73. Analytical information, on the other hand, encompasses all organizational information, and its
primary purpose is to support the performing of higher-level analysis tasks.
True False
74. High-quality data and information can significantly improve the chances of making a good
decision and directly increase an organization's bottom line.
True False
75. A key idea within data warehousing is to take data from multiple platforms/technologies and place
them in a common location that uses a common querying tool.
True False
76. Analysis latency is the time it takes a human to comprehend the analytic result and determine an
appropriate action.
True False
77. Data latency is the time from which the analytical information is made available to the time when
analysis is complete.
True False
78. Intangible benefits include improved communication throughout the enterprise, improved job
satisfaction of empowered users, and improved knowledge sharing.
True False
79. Organizational information comes at different levels and in different formats and granularities.
True False
80. Reports for each sales person, product, and part are examples of detail or fine information
granularities.
True False
81. A foreign key is a field (or group of fields) that uniquely identifies a given entity in a table.
True False
82. One of the advantages found in a relational database is increased information redundancy.
True False
83. Relational integrity constraints are rules that enforce basic and fundamental information-based
constraints.
True False
84. Ideally, an organization only wants to build forward integrations.
True False
85. The primary purpose of a data warehouse is to perform transactional processes.
True False
86. Extraction, transformation, and loading is a process that extracts information from internal
databases, transforms the information using a common set of enterprise definitions, and loads the
information into an external database.
True False
87. A dimension is a particular attribute of information.
True False
88. A cube is the common term for the representation of multi-dimensional information.
True False
89. Data visualization is a kind of information aesthetics.
True False
90. _______ are predictions made on the basis of time-series information.
________________________________________
91. ___________________ are raw facts that describe the characteristics of an event.
________________________________________
92. _____________________, on the other hand, encompasses all organizational information, and
its primary purpose is to support the performing of higher-level analysis tasks.
________________________________________
93. ________________ encompasses all of the data contained within a single business process or
unit of work, and its primary purpose is to support the performing of daily operational tasks.
________________________________________
94. __________________ data and information can significantly improve the chances of making a
good decision and directly increase an organization's bottom line.
________________________________________
95. A key idea within ________________________ is to take data from multiple

platforms/technologies and place them in a common location that uses a common querying tool.
________________________________________
96. ______________________ is the time it takes a human to comprehend the analytic result and
determine an appropriate action.
________________________________________
97. ________________________ is the time from which the analytical information is made available
to the time when analysis is complete.
________________________________________
98. __________________________________ benefits can be evaluated through indirect evidence—

improved customer service means new business from the same customer, and differentiated
service brings new customers.
________________________________________
99. Organizational information comes in different ___________, formats, and granularities.
________________________________________
100.Detail, summary, and _________ are the typical information granularities.
________________________________________
101.The ________ characteristic of high quality information ensures that all the values are correct.
________________________________________
102.The ________ characteristic of high quality information ensures that none of the values are
missing.
________________________________________
103.The ________ characteristic of high quality information ensures that each transaction, entity, and
event is represented only once.
________________________________________
104.The ________ characteristic of high quality information ensures that the information is current
with respect to the business requirement.
________________________________________
105.The ___________ database model is a type of database that stores its information in the form of
logically related two-dimensional tables.
________________________________________
106.An entity class (often called a __________) in the relational database model is a collection of
similar entities.
________________________________________
107.Customer ID, Customer Name, Contact Name, and Customer Phone are all types of
____________.
________________________________________
108.A(n) ___________ key in the relational database model is a primary key of one table that
appears as an attribute in another table.
________________________________________
109.A _______________ key is a field that uniquely identifies a given entity in a table.
________________________________________
110.The _________ view of information deals with the physical storage of information on a storage
device such as a hard disk.
________________________________________
111.The ________ view of information focuses on how users logically access information to meet
their particular business needs.
________________________________________
112.______________ is the duplication of information, or storing the same information in multiple

places.
________________________________________
113.______________ integrity constraints are rules that enforce business rules vital to an
organization's success.
________________________________________
114._________ integrity is a measure of the quality of information.
________________________________________
115.A data warehouse is a ___________ collection of information-gathered from many different

operational databases that supports business analysis activities and decision-making tasks.
________________________________________
116.A data __________ contains a subset of data warehouse information.
________________________________________
117.A(n) __________ is a particular attribute of information.
________________________________________
118.A(n) ___________ is the common term for the representation of multidimensional information.
________________________________________
119.Data Information in a data warehouse contains layers of columns and rows and this is known as
__________ databases.
________________________________________
120.Data _________ is the process of analyzing data to extract information not offered by the raw
data alone.
________________________________________
121._____________ cleansing or scrubbing is the process that weeds out and fixes or discards
inconsistent, incorrect, or incomplete information.
________________________________________
122.Data warehousing is about extending the transformation of data into _________.
________________________________________
123.Market __________ analysis analyzes such items as Web sites and checkout scanner
information to detect customers' buying behaviour and predicts future behaviour by identifying
affinities among customers' choices of products and services.
________________________________________
124.__________ analysis performs such functions as information correlations, distributions,

calculations, and variance analysis.
________________________________________
125.The best way to communicate information is via ______________.
________________________________________
126.Describe three types of data-mining analysis capabilities.

127.List and describe the various benefits an organization can expect to receive from BI
deployment?
128.Describe the broad levels, formats, and granularities of information.
129.List, describe, and provide an example of each of the five characteristics of high quality
information.
130.List the four primary sources of low quality information.

131.Assess the impact of low quality information on an organization and the benefits of high quality
information on an organization.
132.Evaluate the advantages of the relational database model.
133.Compare relational integrity constraints and business-critical integrity constraints.
134.Describe the role and purpose of a database management system.

135.Explain the primary difference between a database and a data warehouse.
136.Explain the multidimensional nature of data warehouses (and data marts) and the business value
gained from multidimensional analysis.
137.Identify the importance of ensuring the cleanliness of information throughout an organization.
138.Explain why an organization cannot achieve 100 percent accurate and complete information.
139.Explain the relationship between business intelligence and a data warehouse.
140.What is data visualization?

c7 Key
1. What are the different types of information?

(p. 201)
A. Levels, forms, granularities

B. Levels, forms, data
C. Levels, formats, granularities
D. Data, formats, granularities
Levels, formats, and granularities are the different types of information.
Chapter - Chapter 07 #1
Gradable: automatic
Learning Outcome: 7.1
Level: Easy
2. Which of the following represents the different information levels?

(p. 201)

The different information levels include individual, department, and enterprise.
Gradable: automatic
Level: Easy
3. Which of the following represents the different information formats?

(p. 201)

The different information formats include document, presentation, spreadsheet, and database.
Gradable: automatic
Level: Easy
4. Which of the following represents the different information granularities?
(p. 201)

The different information granularities include detail, summary, and aggregate.
Gradable: automatic
Level: Easy
5. Which of the following is the characteristic of quality information?

(p. 204)
A. Accuracy
B. Completeness
C. Consistency
D. All of the above
Accuracy, completeness, consistency, uniqueness, and timeliness are the characteristics of

high quality information.
Gradable: automatic
Level: Easy
6. Which of the following is not one of the five characteristics common to high quality
(p. 204) information?
A. Accuracy
B. Completeness
C. Quantity
D. Consistency
Accuracy, completeness, consistency, uniqueness, and timeliness are the characteristics of

high quality information.
Gradable: automatic
Level: Easy
7. Which of the following implies that aggregate or summary information is in agreement with
(p. 204) detailed information?
A. Uniqueness
B. Completeness
C. Consistency
D. Accuracy
This is the definition of consistency as displayed in Figure 6.3.
Gradable: automatic
Level: Easy
8. Which of the following implies that information is current with respect to the business
(p. 204) requirement?
A. Uniqueness
B. Accuracy
C. Consistency
D. Timeliness
This is the definition of timeliness.
Gradable: automatic
Level: Easy
9. What is it called when each transaction, entity, and event is represented only once in the
(p. 204) information?
A. Uniqueness
B. Accuracy
C. Consistency
D. Timeliness
This is the definition of uniqueness.
Gradable: automatic
Level: Easy
10. Which of the following can a database maintain information on?
(p. 206)
A. Inventory
B. Transactions
C. Employees
D. All of the above
A database maintains information on inventory, transactions, and employees.

Gradable: automatic
Level: Easy
11. Which of the following database structures stores information in a tree-like structure that
(p. 206) allows repeating information using parent/child relationships, in such a way that it cannot have
too many relationships?
B. Network database
D. All of the above
This is the definition of hierarchical database.

Gradable: automatic
Level: Easy
12. Which of the following database structures offers a flexible way of representing objects and
(p. 206) their relationships?
B. Network database
D. All of the above
This is the definition of network database model.

Gradable: automatic
Level: Easy
13. In the relational database model, what is a person, place, thing, transaction, or event about
(p. 206) which information is stored?
A. Entity
B. Entity class
C. Attribute
D. Attribute class
This is the definition of entity.

Gradable: automatic
Level: Easy
14. In the relational database model, what is a collection of similar entities?

(p. 206)
A. Entity
B. Entity class
C. Attribute
D. Attribute class
This is the definition of entity class.

Gradable: automatic
Level: Easy
15. In the relational database model, what are characteristics or properties of an entity class?
(p. 206)
A. Entity
B. Entity class
C. Attribute
D. Attribute class
This is the definition of attribute.

Gradable: automatic
Level: Easy
16. What are characteristics or properties of an entity class called?
(p. 206)
A. Attributes
B. Fields
C. Columns
D. All of the above
Attributes are also called fields or columns.

Gradable: automatic
Level: Medium
17. Why do relational databases use primary keys and foreign keys?
(p. 206-
207)
A. To create a database
B. To create physical relationships
C. To create logical relationships
D. All of the above
Keys are used to create logical relationships.

Gradable: automatic
Level: Medium
18. What is a primary key?

(p. 206)
B. A primary key of one table that appears as an attribute in another table and acts to provide
a logical relationship among the two tables
This is the definition of primary key.

Gradable: automatic
Level: Easy
19. What is a foreign key?
(p. 207)
B. A primary key of one table that appears as an attribute in another table and acts to provide
a logical relationship among the two tables
This is the definition of foreign key.

Gradable: automatic
Level: Easy
20. All of the following are advantages of database-stored information, except:

(p. 208)
A. Increased flexibility
B. Increased performance
C. Increased information redundancy
D. Increased information integrity
Database-stored information reduces information redundancy.

Gradable: automatic
Level: Easy
21. Which of the following is incorrect in reference to a database?

(p. 208)
A. Can be relational or network

B. Information is accessed by logical structure
C. Information is accessed by physical structure
D. Users can access different views of information
A database accesses information by logical structure and stores information by physical

structure.

Gradable: automatic
Level: Medium
22. What is the physical view of information?
(p. 208)
A. Deals with the physical storage of information on a storage device such as a hard disk
B. Deals with the logical storage of information on a storage device such as a hard disk
C. Focuses on how users logically access information to meet their particular business needs
D. Focuses on how users physically access information to meet their particular business
needs
This is the definition of physical view.

Gradable: automatic
Level: Easy
23. Which of the following is correct in reference to a database?

(p. 208)
A. A database can support only one logical view

B. A database can support many physical views
C. A database can support many logical views
D. A database can support up to 3 logical views
A database can support many logical views.

Gradable: automatic
Level: Medium
24. What refers to how well a system can adapt to increased demands?
(p. 208)
A. Scalability
B. Performance
C. Redundancy
This is the definition of scalability.

Gradable: automatic
Level: Easy
25. Which of the following measures how quickly a system performs a certain process or
(p. 208) transaction?
A. Scalability
B. Performance
C. Redundancy
This is the definition of performance.

Gradable: automatic
Level: Easy
26. What is information redundancy?

(p. 208)
A. Duplication of information
B. Storing the same information in multiple places
C. Storing duplicate information in multiple places
D. All of the above
Redundancy is all of the above.

Gradable: automatic
Level: Medium
27. What is the primary problem with redundant information?

(p. 208)
A. It is difficult to determine which values are the most current

B. It is often inconsistent
C. It is difficult to determine which values are the most accurate
D. All of the above
All of the above are problems with redundant information.

Gradable: automatic
Level: Hard
28. Which of the following is true in regards to the elimination of redundant information?
(p. 208)
A. Uses additional hard disk space

B. Makes performing information updates harder
C. Improves information quality
D. All of the above
Eliminating redundant information improves the quality of the information, uses less hard disk
space, and makes performing updates easier.

Gradable: automatic
Level: Medium
29. What are the rules that help ensure the quality of information?
(p. 208)
B. Integrity constraints
C. Relational integrity constraints
D. Business-critical integrity constraints
This is the definition of integrity constraints.

Gradable: automatic
Level: Easy
30. What are rules that enforce basic and fundamental information-based constraints?
(p. 209)
B. Integrity constraint
C. Business-critical integrity constraint
D. Relational integrity constraint
This is the definition of relational integrity constraints.

Gradable: automatic
Level: Medium
31. Which of the following is a valid type of integrity constraint?
(p. 209)
A. Performance integrity constraint

B. Scalability integrity constraint
C. Physical integrity constraint
D. Business-critical integrity constraint
Business-critical integrity constraint is valid.

Gradable: automatic
Level: Easy
32. What type of integrity constraint does not allow someone to create an order for a nonexistent
(p. 209) customer?
A. Relational integrity constraint

B. Business-critical integrity constraint
C. Information-critical integrity constraint
This is an example of relational integrity constraints.

Gradable: automatic
Level: Easy
33. All of the following are relational integrity constraints, except

(p. 209)
A. System will not allow an entry for an order for a nonexistent customer
B. System will not allow returns of fresh produce after 15 days past delivery
C. System will not allow shipping a product to a customer who does not have a valid address
D. Systems will not allow shipping of a nonexistent product to a customer
Business-critical integrity constraint will not allow a return of fresh produce after 15 days. A
and C represent relational integrity constraints.

Gradable: automatic
Level: Medium
34. Which of the following uses a DBMS to interact with a database?
(p. 209)
A. Users of accounting programs

B. Users of human resource programs
C. Users of marketing programs
D. All of the above
Interacting directly and indirectly with a database through a DBMS figure displays these three
types of database interactions.

Gradable: automatic
Level: Easy
35. What directly accesses a database?

(p. 209)
A. Accounting system users

B. DBMS
C. Finance system users
D. All of the above
Only the DBMS can directly access a database, users access the DBMS.

Gradable: automatic
Level: Hard
36. When Wal-Mart receives inventory to an individual store, this would be an example of using
(p. 202) __________________?
C. Real-time data
Transactional data encompasses all of the data contained within a single business process or

Gradable: automatic
Level: Medium
37. When Wal-Mart reviews their monthly sales totals and profits by province, this would be an
(p. 202) example of using __________________?
C. Real-time data
Analytical information, on the other hand, encompasses all organizational information, and its

Gradable: automatic
Level: Medium
38. When the Royal Bank immediately updates your bank deposit of $500 into your account, this
(p. 203) would be an example of __________________?
C. Real-time data
Real-time data is immediate, up-to-date data

Gradable: automatic
Level: Medium
39. What is the time duration to make transactional data ready for analysis, and loading the
(p. 223) summarized, aggregated, cleansed data into a data warehouse?
A. Data latency
B. Analysis latency
C. Decision latency
Data latency is the time duration to make transactional data ready for, and loading the
summarized, aggregated, cleansed data into a data warehouse. All this can take time
depending on the state of the transactional data to begin with.

Gradable: automatic
Level: Medium
40. What is the time from which the analytical information is made available to the time when
(p. 223) analysis is complete?
A. Data latency
B. Analysis latency
C. Decision latency
Analysis latency is the time from which the analytical information is made available to the time
when analysis is complete.

Gradable: automatic
Level: Medium
41. What is the time it takes a human to comprehend the analytic result and determine an
(p. 223) appropriate action?
A. Data latency
B. Analysis latency
C. Decision latency
Decision latency is the time it takes a human to comprehend the analytic result and determine
an appropriate action.

Gradable: automatic
Level: Medium
42. What benefits include working time saved in producing reports, selling information to suppliers,
(p. 228) and so on?

Direct quantifiable benefits include working time saved in producing reports, selling information
to suppliers, and so on.

Gradable: automatic
Level: Medium
43. What benefits can be evaluated through indirect evidence—improved customer service means
(p. 228) new business from the same customer, and differentiated service brings new customers?

Indirect quantifiable benefits can be evaluated through indirect evidence—improved customer

service means new business from the same customer, and differentiated service brings new
customers.

Gradable: automatic
Level: Medium
44. What benefits are the result of discoveries made by creative users?
(p. 228)

Unpredictable benefits are the result of discoveries made by creative users

Gradable: automatic
Level: Medium
45. What benefits include improved communication throughout the enterprise, improved job
(p. 228) satisfaction of empowered users, and improved knowledge sharing?

Intangible benefits include improved communication throughout the enterprise, improved job

Gradable: automatic
Level: Medium
46. What is a forward integration?

(p. 212)
component
This is the definition of forward integration.

Gradable: automatic
Level: Easy
47. What is a backward integration?
(p. 212)
component
This is the definition of backward integration.

Gradable: automatic
Level: Easy
48. What is an integration?

(p. 212)
A. Allows separate systems to communicate directly with each other

B. Takes information entered into a given system and sends it to the database
C. Takes information entered into a given system and sends it to other processes
This is the definition of integration.

Gradable: automatic
Level: Easy
49. A data warehouse is a _________ collection of information-gathered from many different

(p. 214) ___________ databases-that supports business analysis activities and decision-making
tasks.
A. Physical; transactional
B. Physical; operational
C. Logical; transactional
D. Logical; operational
This is the definition of data warehouse.

Gradable: automatic
Level: Medium
50. All of the following are reasons why operational systems are not appropriate for business
(p. 214) analysis, except:
A. Does not include information from other operational applications

B. Operational systems are integrated
C. Operational information is mainly current
D. Operational information frequently has quality issues
Operational systems are not integrated

Gradable: automatic
Level: Medium
51. Bill Inmon, known as the "Father of Data Warehousing" described a Data Warehouse as a
(p. 214) collection of data that is:
A. subject-oriented
B. integrated and time-variant
C. non-volatile
D. All of the above
A data warehouse is a subject-oriented, integrated, time-variant and non-volatile collection of

data.

Gradable: automatic
Level: Medium
52. Which of the following describes ETL?

(p. 215)
A. A process that extracts information from internal and external databases

B. A process that transforms information using a common set of enterprise definitions
C. A process that loads information into a data warehouse
D. All of the above
All of the above describe ETL.

Gradable: automatic
Level: Easy
53. What is data mining?
(p. 224)
A. The common term for the representation of multidimensional information

B. A particular attribute of information
C. Uses a variety of techniques to find patterns and relationships in large volumes of
information and infer rules from them that predict future behaviour and guide decision
making
D. Process of analyzing data to extract information not offered by the raw data alone
Data mining is the process of analyzing data to extract information not offered by the raw data
alone.

Gradable: automatic
Level: Medium
54. What does the Data Warehousing Institute estimate that low-quality information costs U.S.
(p. 217) businesses annually?
A. $500 million
B. $60 billion
C. hundred of billions of dollars
D. It is impossible to determine
The Data Warehousing Institute estimates that low-quality information costs U.S. businesses
hundreds of billions of dollars annually?

Gradable: automatic
Level: Medium
55. When does information cleansing occur in the data warehouse?

(p. 217)
A. During the ETL process

B. On the information, once it is in the data warehouse
C. During the ETL process and once it is in the data warehouse
D. During the ETL process and before it is in the data warehouse
Information cleansing occurs during the ETL process and on the information once it is in the
data warehouse.

Gradable: automatic
Level: Medium
56. Which of the following statements is true regarding customer information?

(p. 217)
A. Customer information can exist in several operational systems

B. Customer information in each operational system could change
C. Customer information in each operational system can be different
D. All of the above
All of the above are true in respect to customer information.

Gradable: automatic
Level: Medium
57. Which of the following occurs during data cleansing?

(p. 218)
A. Clean missing records

B. Clean redundant records
C. Clean inaccurate data
D. All of the above
The figure on information cleansing activities highlights the steps that occur during information
cleansing.

Gradable: automatic
Level: Medium
58. Which of the following statements is true?

(p. 218)
A. The more complete an organization wants to get its information, the less it costs
B. The more accurate an organization wants to get its information, the less it costs
C. The less accurate an organization wants to get its information, the more it costs
D. The more complete and accurate an organization wants to get its information, the more it
costs
The more complete and accurate an organization wants to get its information, the more it
costs.

Gradable: automatic
Level: Easy
59. What is information that people use to support their decision-making efforts?
(p. 219)
A. Information cleansing and scrubbing

B. Data-mining tools
C. Data mining
D. Business intelligence
This is the definition of business intelligence.

Gradable: automatic
Level: Easy
60. Which of the following does not draw a parallel between the challenges in business and the
(p. 219) challenges of war?
A. Collecting information
B. Discerning patterns and meaning in the information
C. Accurate and complete information
D. Responding to the resultant information
Accurate and complete information is not one of the parallels between the challenges in
business and those of war.

Gradable: automatic
Level: Easy
61. Which company uses statistical analysis to automatically detect potential issues, provide quick
(p. 225) and easy access to reports, and perform multidimensional analysis on all warranty
information?
A. Burlington Northern and Santa Fe Railroad

B. BostonCoach
C. Verizon Communications
D. Whirlpool
Whirlpool's warranty analysis tool uses statistical analysis to automatically detect potential
issues, provide quick and easy access to reports, and perform multi-dimensional analysis on
all warranty information.

Gradable: automatic
Level: Easy
62. Why is Ben & Jerry's using business intelligence?

(p. 229)
A. To improve quality
B. To create new flavours of ice cream
C. To improve financials
D. To manage distribution
The closing case discusses how Ben & Jerry's uses BI to track quality control.

Gradable: automatic
Level: Easy
63. What are forecasts?

(p. 226)
A. Predictions made on the basis of time-series information

D. All of the above
This is the definition of forecast.

Gradable: automatic
Level: Easy
64. What is a technique used to divide an information set into mutually exclusive groups such that
(p. 225) the members of each group are as close together as possible to one another and the different
groups are as far apart as possible?
C. Cluster analysis
This is the definition of cluster analysis.

Gradable: automatic
Level: Easy
65. What reveals the degree to which variables are related and the nature and frequency of these
(p. 225) relationships in the information?
C. Cluster analysis
This is the definition of association detection.

Gradable: automatic
Level: Easy
66. Which of the following represents market basket analysis?

(p. 226)
A. Analyzes Web site information

B. Analyzes checkout scanner information
C. Detects customers' buying behaviour
D. All of the above
This is the definition of market basket analysis.

Gradable: automatic
Level: Medium
67. What is time-series information?

(p. 226)
A. Analyzes checkout scanner information

D. All of the above
This is the definition of time-series information.

Gradable: automatic
Level: Easy
68. Which of the following is a form of statistical analysis?
(p. 226)
A. Forecasting
C. Cluster analysis
D. All of the above
Forecasting is a form of statistical analysis.

Gradable: automatic
Level: Hard
69. Which of the following is data visualization?

(p. 229)
A. Data in the form of Venn diagrams

B. Graphical representation of taxonomy of ideas representing the data
C. Schematic representation of data
D. All of the above
Visual representation of data.

Gradable: automatic
Level: Hard
70. The data warehouse is a location for all of a business's information.

(p. 214)
FALSE
The data warehouse is not a location for all of a business's information.

Gradable: automatic
Level: Easy
71. Information are raw facts that describe the characteristics of an event.
(p. 200)
FALSE
Data are raw facts that describe the characteristics of an event.

Gradable: automatic
Level: Medium
72. Transactional data encompasses all of the data contained within a single business process or
(p. 202) unit of work, and its primary purpose is to support the performing of daily operational tasks.
FALSE
Transactional data encompasses all of the data contained within a single business process or

Gradable: automatic
Level: Medium
73. Analytical information, on the other hand, encompasses all organizational information, and its
(p. 202) primary purpose is to support the performing of higher-level analysis tasks.
TRUE
Analytical information, on the other hand, encompasses all organizational information, and its

Gradable: automatic
Level: Easy
74. High-quality data and information can significantly improve the chances of making a good
(p. 203) decision and directly increase an organization's bottom line.
TRUE
High-quality data and information can significantly improve the chances of making a good
decision and directly increase an organization's bottom line.

Gradable: automatic
Level: Easy
75. A key idea within data warehousing is to take data from multiple platforms/technologies and
(p. 214) place them in a common location that uses a common querying tool.
TRUE
A key idea within data warehousing is to take data from multiple platforms/technologies and
place them in a common location that uses a common querying tool.

Gradable: automatic
Level: Medium
76. Analysis latency is the time it takes a human to comprehend the analytic result and determine
(p. 223) an appropriate action.
FALSE
Analysis latency is the time from which the analytical information is made available to the time
when analysis is complete.

Gradable: automatic
Level: Medium
77. Data latency is the time from which the analytical information is made available to the time
(p. 223) when analysis is complete.
FALSE
Data latency is the time duration to make transactional data ready for analysis, and loading the
summarized, aggregated, cleansed data into a data warehouse.

Gradable: automatic
Level: Medium
78. Intangible benefits include improved communication throughout the enterprise, improved job
(p. 228) satisfaction of empowered users, and improved knowledge sharing.
TRUE

Gradable: automatic
Level: Medium
79. Organizational information comes at different levels and in different formats and granularities.
(p. 201)
TRUE
Employees must be able to correlate the different formats, levels, and granularities of
information.

Gradable: automatic
Level: Easy
80. Reports for each sales person, product, and part are examples of detail or fine information
(p. 201) granularities.
TRUE
Information granularities include detailed (or fine) information such as reports for each sales
person, product, or parts.

Gradable: automatic
Level: Medium
81. A foreign key is a field (or group of fields) that uniquely identifies a given entity in a table.
(p. 207)
FALSE
A primary key is a field (or group of fields) that uniquely identifies a given entity in a table.

Gradable: automatic
Level: Easy
82. One of the advantages found in a relational database is increased information redundancy.
(p. 208)
FALSE
Relational databases reduce information redundancy, not increase information redundancy.

Gradable: automatic
Level: Easy
83. Relational integrity constraints are rules that enforce basic and fundamental information-based
(p. 209) constraints.
TRUE
This is the definition of relational integrity constraints.

Gradable: automatic
Level: Easy
84. Ideally, an organization only wants to build forward integrations.

(p. 212)
FALSE
Ideally, an organization wants to build both forward and backward integrations.

Gradable: automatic
Level: Medium
85. The primary purpose of a data warehouse is to perform transactional processes.

(p. 215)
FALSE
The primary purpose of a data warehouse is to perform analytical process.

Gradable: automatic
Level: Easy
86. Extraction, transformation, and loading is a process that extracts information from internal
(p. 215) databases, transforms the information using a common set of enterprise definitions, and loads
the information into an external database.
FALSE
Extraction, transformation, and loading is a process that extracts information from internal and
external databases, transforms the information using a common set of enterprise definitions,
and loads the information into a data warehouse.

Gradable: automatic
Level: Medium
87. A dimension is a particular attribute of information.
(p. 215)
TRUE
This is the definition of dimension.

Gradable: automatic
Level: Easy
88. A cube is the common term for the representation of multi-dimensional information.
(p. 215)
TRUE
This is the definition of cube.

Gradable: automatic
Level: Easy
89. Data visualization is a kind of information aesthetics.

(p. 229)
TRUE
This is the definition of data visualization.

Gradable: automatic
Level: Easy
90. _______ are predictions made on the basis of time-series information.

(p. 226)
Forecasts
Gradable: automatic
Level: Easy
91. ___________________ are raw facts that describe the characteristics of an event.
(p. 200)
Data
Gradable: automatic
Level: Medium
92. _____________________, on the other hand, encompasses all organizational information,
(p. 202) and its primary purpose is to support the performing of higher-level analysis tasks.
Analytical information
Gradable: automatic
Level: Medium
93. ________________ encompasses all of the data contained within a single business process
(p. 202) or unit of work, and its primary purpose is to support the performing of daily operational tasks.
Transactional data
Gradable: automatic
Level: Medium
94. __________________ data and information can significantly improve the chances of making a
(p. 203) good decision and directly increase an organization's bottom line.
High-quality
Gradable: automatic
Level: Medium
95. A key idea within ________________________ is to take data from multiple

(p. 214) platforms/technologies and place them in a common location that uses a common querying
tool.
data warehousing
Gradable: automatic
Level: Medium
96. ______________________ is the time it takes a human to comprehend the analytic result and
(p. 223) determine an appropriate action.
Decision latency
Gradable: automatic
Level: Medium
97. ________________________ is the time from which the analytical information is made
(p. 223) available to the time when analysis is complete.
Analysis latency
Gradable: automatic
Level: Medium
98. __________________________________ benefits can be evaluated through indirect

(p. 228) evidence—improved customer service means new business from the same customer, and
differentiated service brings new customers.
Indirect quantifiable
Gradable: automatic
Level: Medium
99. Organizational information comes in different ___________, formats, and granularities.

(p. 201)
Levels
Gradable: automatic
Level: Easy
100. Detail, summary, and _________ are the typical information granularities.
(p. 201)
Aggregate
Gradable: automatic
Level: Easy
101. The ________ characteristic of high quality information ensures that all the values are correct.
(p. 204)
Accuracy
Gradable: automatic
Level: Easy
102. The ________ characteristic of high quality information ensures that none of the values are
(p. 204) missing.
Completeness
Gradable: automatic
Level: Easy
103. The ________ characteristic of high quality information ensures that each transaction, entity,
(p. 204) and event is represented only once.
Uniqueness
Gradable: automatic
Level: Easy
104. The ________ characteristic of high quality information ensures that the information is current
(p. 204) with respect to the business requirement.
Timeliness
Gradable: automatic
Level: Easy
105. The ___________ database model is a type of database that stores its information in the form
(p. 206) of logically related two-dimensional tables.
Relational
Gradable: automatic
Level: Easy
106. An entity class (often called a __________) in the relational database model is a collection of
(p. 206) similar entities.
Table
Gradable: automatic
Level: Easy
107. Customer ID, Customer Name, Contact Name, and Customer Phone are all types of
(p. 206) ____________.
Attributes
Gradable: automatic
Level: Easy
108. A(n) ___________ key in the relational database model is a primary key of one table that
(p. 207) appears as an attribute in another table.
Foreign
Gradable: automatic
Level: Easy
109. A _______________ key is a field that uniquely identifies a given entity in a table.
(p. 207)
Primary
Gradable: automatic
Level: Easy
110. The _________ view of information deals with the physical storage of information on a storage
(p. 208) device such as a hard disk.
Physical
Gradable: automatic
Level: Easy
111. The ________ view of information focuses on how users logically access information to meet
(p. 208) their particular business needs.
Logical
Gradable: automatic
Level: Easy
112. ______________ is the duplication of information, or storing the same information in multiple
(p. 208) places.
Redundancy
Gradable: automatic
Level: Easy
113. ______________ integrity constraints are rules that enforce business rules vital to an
(p. 209) organization's success.
Business-critical
Gradable: automatic
Level: Easy
114. _________ integrity is a measure of the quality of information.

(p. 208-
209)
Information
Gradable: automatic
Level: Easy
115. A data warehouse is a ___________ collection of information-gathered from many different

(p. 214) operational databases that supports business analysis activities and decision-making tasks.
Logical
Gradable: automatic
Level: Easy
116. A data __________ contains a subset of data warehouse information.

(p. 215)
Mart
Gradable: automatic
Level: Easy
117. A(n) __________ is a particular attribute of information.

(p. 216)
Dimension
Gradable: automatic
Level: Easy
118. A(n) ___________ is the common term for the representation of multidimensional information.
(p. 216)
Cube
Gradable: automatic
Level: Easy
119. Data Information in a data warehouse contains layers of columns and rows and this is known
(p. 216) as __________ databases.
Multidimensional
Gradable: automatic
Level: Easy
120. Data _________ is the process of analyzing data to extract information not offered by the raw
(p. 224) data alone.
Mining
Gradable: automatic
Level: Easy
121. _____________ cleansing or scrubbing is the process that weeds out and fixes or discards
(p. 217) inconsistent, incorrect, or incomplete information.
Information
Gradable: automatic
Level: Easy
122. Data warehousing is about extending the transformation of data into _________.
(p. 217)
Information
Gradable: automatic
Level: Easy
123. Market __________ analysis analyzes such items as Web sites and checkout scanner
(p. 226) information to detect customers' buying behaviour and predicts future behaviour by identifying
affinities among customers' choices of products and services.
Basket
Gradable: automatic
Level: Easy
124. __________ analysis performs such functions as information correlations, distributions,

(p. 226) calculations, and variance analysis.
Statistical
Gradable: automatic
Level: Easy
125. The best way to communicate information is via ______________.

(p. 229)
Data Visualization
Gradable: automatic
Level: Hard
126. Describe three types of data-mining analysis capabilities.

(p. 224-
227)
(1) Cluster analysis is a technique used to divide an information set into mutually exclusive
groups such that the members of each group are as close together as possible to one another
and the different groups are as far apart as possible. (2) Association detection reveals the
degree to which variables are related and the nature and frequency of these relationships in
the information. (3) Statistical analysis performs such functions as information correlations,
distributions, calculations, and variance analysis.

Gradable: manual
Level: Medium
127. List and describe the various benefits an organization can expect to receive from BI
(p. 227) deployment?
Direct quantifiable benefits include working time saved in producing reports, selling information
to suppliers, and so on.
Indirect quantifiable benefits can be evaluated through indirect evidence—improved customer
service means new business from the same customer, and differentiated service brings new
customers.
Unpredictable benefits are the result of discoveries made by creative users.

Gradable: manual
Level: Medium
128. Describe the broad levels, formats, and granularities of information.

(p. 201)
Information levels include individual, department, and enterprise. Information format include
document, presentation, spreadsheet, and database. Information granularities include detail,
summary, and aggregate.

Gradable: manual
Level: Easy
129. List, describe, and provide an example of each of the five characteristics of high quality
(p. 203- information.
204)
Accuracy determines if all values are correct. Example-is the name spelled correctly?
Completeness determines if any values are missing. Example-is the address complete?
Consistency ensures that aggregate or summary information is in agreement with detailed
information. Example-do totals equal the true total of the individual fields? Uniqueness
ensures that each transaction, entity, and event is represented only once in the information.
Example-are there any duplicate customers? Timeliness determines if the information is
current with respect to the business requirement. Example-is the information updated weekly?

Gradable: manual
Level: Easy
130. List the four primary sources of low quality information.
(p. 204)
(1) Online customers intentionally enter inaccurate information to protect their privacy. (2)
Information from different systems that have different information entry standards and formats.
(3) Call center operators enter abbreviated or erroneous information by accident or to save
time. (4) Third party and external information contains inconsistencies, inaccuracies, and
errors.

Gradable: manual
Level: Medium
131. Assess the impact of low quality information on an organization and the benefits of high quality
(p. 204) information on an organization.
Using the wrong information can lead to making the wrong decision. Making the wrong
decision can cost time, money, and even reputations. Business decisions are only as good as
the information used to make the decision. Low quality information leads to low quality
business decisions. High quality information can significantly improve the chances of making a
good business decision and directly effect an organization's bottom line.

Gradable: manual
Level: Medium
132. Evaluate the advantages of the relational database model.

(p. 208)
Database advantages from a business perspective include increased flexibility, increased

scalability and performance, reduced information redundancy, increased information integrity
(quality), and increased information security.

Gradable: manual
Level: Easy
133. Compare relational integrity constraints and business-critical integrity constraints.
(p. 209)
Relational integrity constraints are rules that enforce basic and fundamental information-based
constraints. Business-critical integrity constraints are rules that enforce business rules vital to
an organization's success and often require more insight and knowledge than operational
integrity constraints

Gradable: manual
Level: Easy
134. Describe the role and purpose of a database management system.

(p. 209-
210)
A database management system (DBMS) is software through which users and application
programs interact with a database. The user sends requests to the DBMS and the DBMS
performs the actual manipulation of the information in the database. There are two primary
ways that users can interact with a DBMS, directly and indirectly.

Gradable: manual
Level: Easy
135. Explain the primary difference between a database and a data warehouse.
(p. 214-
215)
The primary difference between a database and a data warehouse is that a database stores
information for a single application, whereas a data warehouse stores information from
multiple databases, or multiple applications, and external information such as industry
information. This enables cross-functional analysis, industry analysis, market analysis, etc. all
from a single repository. Data warehouses support only analytical processing (OLAP).

Gradable: manual
Level: Easy
136. Explain the multidimensional nature of data warehouses (and data marts) and the business
(p. 211) value gained from multidimensional analysis.
Databases contain information in a series of two-dimensional tables, which means that you
can only ever view two dimensions of information at one time. In a data warehouse and data
mart, information is multidimensional, it contains layers of columns and rows. Each layer in a
data warehouse or data mart represents information according to an additional dimension.
Dimensions could include such things as products, promotions, stores, category, region, stock
price, date, time, and even the weather. The ability to look at information from different
dimensions can add tremendous business insight.

Gradable: manual
Level: Easy
137. Identify the importance of ensuring the cleanliness of information throughout an organization.
(p. 217)
An organization must maintain high quality information in the data warehouse. Information
cleansing and scrubbing is a process that weeds out and fixes or discards inconsistent,
incorrect, or incomplete information. Without high quality information the organization will be
unable to make good business decisions.

Gradable: manual
Level: Easy
138. Explain why an organization cannot achieve 100 percent accurate and complete information.
(p. 218)
Achieving perfect information is almost impossible. The more complete and accurate an
organization wants to get its information, the more it costs. The tradeoff between perfect
information lies in accuracy verses completeness. Accurate information means it is correct,
while complete information means there are no blanks. Most organizations determine a
percentage high enough to make good decisions at a reasonable cost, such as 85% accurate
and 65% complete.

Gradable: manual
Level: Easy
139. Explain the relationship between business intelligence and a data warehouse.
(p. 220)
A data warehouse is an enabler of business intelligence. The purpose of a data warehouse is

to pull all kinds of disparate information into a single location where it is cleansed and
scrubbed for analysis.

Gradable: manual
Level: Easy
140. What is data visualization?

(p. 229)
In recent years, data visualization (information aesthetics), has developed. There are a
number of different ways that people define data visualization, from a formal definition as the
visual representation of "information which has been abstracted in some schematic form,
including attributes or variables for the units of information" to simpler definitions like that of
Vital Friedman who defines the main goal of data visualization as the ability to visualize data
so that information can be communicated clearly and effectively. More recently there have
been a number of authors that have tried to define data visualization with Venn-diagrams and
other graphical approaches.

Gradable: manual
Level: Easy
c7 Summary
Category # of Questions
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BENGAL CURRIE POWDER.
No. 1.
Mix thoroughly the following ingredients after they have been
separately reduced to the finest powder and passed through a fine
hair or lawn sieve:—
6 oz. coriander seed.

3 oz. black pepper.
1 oz. cummin-seed.
1-1/2 oz. fenugreek-seed.
3/4 oz. cayenne pepper.
3 oz. best pale turmeric.
Set the powder before the fire to dry, and turn it often; then
withdraw it, let it become cold, and bottle it immediately. Keep it
closely corked.
Obs.—We cannot think a large proportion of black pepper a
desirable addition to currie powder, as it gives a strong coarse
flavour: but as it may be liked by persons who are accustomed to it,
we give the preceding and the following receipt without varying
either: the second appears to us the best.
Coriander- 8 oz.
seed
Chinese 4 oz.
turmeric
Black 2 oz.
pepper
Cassia 1/2
oz.
White ginger 1 oz.
Cayenne 1/2
pepper oz.
RISOTTO À LA MILANAISE.
Slice a large onion very thin, and divide it into shreds; then fry it
slowly until it is equally but not too deeply browned; take it out and
strain the butter, and fry in it about three ounces of rice for every
person who is to partake of it. As the grain easily burns, it should be
put into the butter when it begins to simmer, and be very gently
coloured to a bright yellow tint over a slow fire. Add it to some good
boiling broth lightly tinged with saffron, and stew it softly in a copper
pan for fifteen or twenty minutes. Stir to it two or three ounces of
butter mixed with a small portion of flour, a moderate seasoning of
pepper or cayenne, and as much grated Parmesan cheese as will
flavour it thoroughly. Boil the whole gently for ten minutes, and serve
it very hot, at the commencement of dinner as a potage.
Obs.—The reader should bear in mind what we have so often
repeated in this volume, that rice should always be perfectly cooked,
and that it will not become tender with less than three times its bulk
of liquid.
STUFATO.
(A Neapolitan Receipt.)
“Take about six pounds of the silver side of the round, and make
several deep incisions in the inside, nearly through to the skin; stuff
these with all kinds of savoury herbs, a good slice of lean ham, and
half a small clove of garlic, all finely minced, and well mingled
together; then bind and tie the meat closely round, so that the
stuffing may not escape. Put four pounds of butter into a stewpan
sufficiently large to contain something more than that quantity, and
the beef in addition; so soon as it boils lay in the meat, let it just
simmer for five or six hours, and turn it every half hour at least, that it
may be equally done. Boil for twenty-five minutes three pounds of
pipe maccaroni, drain it perfectly dry, and mix it with the gravy of the
beef, without the butter, half a pint of very pure salad oil, and a pot of
paste tomatas; mix these to amalgamation, without breaking the
maccaroni; before serving up, sprinkle Parmesan cheese thickly on
the maccaroni.”
We insert this receipt exactly as it was given to us by a friend, at
whose table the dish was served with great success to some Italian
diplomatists. From our own slight experience of it, we should
suppose that the excellence of the beef is quite a secondary
consideration, as all its juices are drawn out by the mode of cooking,
and appropriated to the maccaroni, of which we must observe that
three pounds would make too gigantic a dish to enter well, on
ordinary occasions, into an English service.
We have somewhere seen directions for making the stufato with
the upper part of the sirloin, thickly larded with large, well-seasoned
lardoons of bacon, and then stewed in equal parts of rich gravy, and
of red or of white wine.
BROILED EELS WITH SAGE. (ENTRÉE.)
(German Receipt.) Good.

Skin, open, and cleanse one fine eel (or more), cut it into finger-
lengths, rub it with a mixed seasoning of salt and white pepper, and
leave it for half an hour. Wipe it dry, wrap each length in sage leaves,
fasten them round it with coarse thread, roll the eel in good salad oil
or clarified butter, lay it on the gridiron, squeeze lemon-juice over,
and broil it gently until it is browned in every part. Send it to table
with a sauce made of two or three ounces of butter, a tablespoonful
of chili, tarragon, or common vinegar, and one of water, with a little
salt; to keep this smooth, proceed as for the Norfolk sauce of
Chapter V. Broiled fish is frequently served without any sauce. A
quite simple one may supply the place of that which we have
indicated above: eels being of so rich a nature, require no other.
A SWISS MAYONNAISE.
Beat half a pound of butter to a cream, and then add it very

gradually to the hard-boiled yolks of six fresh eggs which have been
cut into quarters, separated carefully from the whites, and pounded
to a perfect paste; when these are blended into a smooth sauce add,
a few drops at a time, some of the finest salad oil that can be
procured, and work the mixture in the same manner as the
mayonnaise of Chapter VI. until no particle of it remains visible: a
small quantity of salt also must be thrown in, and sufficient good
vinegar in very small portions, to give an agreeable acidity to the
preparation. (Fresh lemon-juice might be substituted in part for this,
and a little fine cayenne used with it; but though we suggest this, we
adhere to our original Swiss receipt for this excellent dish, even
when we think it might be slightly improved in flavour.)
Carve very neatly two delicate boiled fowls, and trim the joints into
handsome form. Lay the inferior parts upon a large plate, and spread
a portion of the sauce, which should be very thick, upon them;
arrange them in a flat layer in the dish in which they are to be
served; then sauce in the same way more of the joints, and arrange
them symmetrically over the others. Proceed thus to build a sort of
pyramid with the whole; and decorate it with the whites of the eggs,
and the hearts of small lettuces cut in halves. Place these last round
the base alternately with whole bantams’ or plovers’ eggs, boiled
hard, a small slice must be cut from the large end of each of these to
admit of their being placed upright. A slight branch of parsley, or
other foliage, may be stuck in the tops. Roast chickens divested
entirely of the skin, can always be substituted for boiled ones in a
mayonnaise: they should all be separated into single joints with the
exception of the wings. The quite inferior parts need not be used at
all.
The same sauce rather highly flavoured with cayenne, and other
condiments, and more or less, to the taste, with essence of
anchovies or anchovy butter, and coloured with lobster-coral, will
make an excellent fish-salad, with alternate slices of lobster,—cut
obliquely to increase their size,—and of cold turbot or large soles.
These can be raised into a high border or chain round a dish when
more convenient, and the centre filled with young fresh salad,
sauced at the instant it is sent to table.
A French mayonnaise does not vary much from the preceding,
except in the composition of the sauce, for which see Chapter VI. It
should always be kept very thick. A little rich cold white sauce is
sometimes mixed with it.
TENDRONS DE VEAU.
The tendrons (or gristles) which lie under the flesh of the brisket of
a breast of veal are much used in foreign countries, and frequently
now in this, to supply a variety of the dishes called entrées. When
long stewed they become perfectly tender, and yield a large amount
of gelatine; but they are quite devoid of flavour, and require therefore
to be cooked and served with such additions as shall render them
palatable.
With a very sharp knife detach the flesh from them without
separating it from the joint, and turn it back, so as to allow the
gristles to be divided easily from the long bones. Cut away the chine-
bone from their outer edge, and then proceed first to soak them, that
they may be very white, and to boil them gently for several hours,
[191] either quite simply, in good broth, or with additions of bacon,
spice, and vegetables. Foreign cooks braise them somewhat
expensively, and then serve them in many different forms; but as
they make, after all, but a rather unpretending entrée, some
economy in their preparation would generally be desirable. They
may be divided at the joints, and cut obliquely into thin slices before
they are stewed, when they will require but four hours simmering; or
they may be left entire and braised, when they will require, while still
warm, to be pressed between two dishes with a heavy weight on the
top, to bring them into good shape before they are divided for table.
They are then sometimes dipped into egg and bread-crumbs, and
fried in thin slices of uniform size; or stewed tender, then well
drained, and glazed, dished in a circle, and served with peas à la
Française in the centre, or with a thick purée of tomatas, or of other
vegetables. They are also often used to fill vol-au-vents, for which
purpose they must be kept very white, and mixed with a good
béchamel-sauce. We recommend their being highly curried, either in
conjunction with plenty of vegetables, or with a portion of other meat,
after they have been baked or stewed as tender as possible.
191. We think that in the pasted jar which we have described in Chapter IX., in the
section of Baking, they might be well and easily cooked, but we have not
tried it.
POITRINE DE VEAU GLACÉE.
(Breast of Veal Stewed and Glazed.)

When the gristles have been removed from a breast of veal, the
joint will still make an excellent roast, or serve to stew or braise. Take
out the long-bones,[192] beat the veal with the flat side of a cleaver,
or with a cutlet-bat, and when it is quite even, cut it square, and
sprinkle over it a moderate seasoning of fine salt, cayenne, and
mace. Make some forcemeat by either of the receipts Nos. 1, 2, 3, or
7, of Chapter VIII., but increase the ingredients to three or four times
the quantity, according to the size of the joint. Lay over the veal, or
not, as is most convenient, thin slices of half-boiled bacon, or of
ham; press the forcemeat into the form of a short compact rouleau
and lay it in the centre of one side of the breast; then roll it up and
skewer the ends closely with small skewers, and bind the joint firmly
into good form with tape or twine. When thus prepared, it may be
slowly stewed in very good veal stock until it is tender quite through,
and which should be hot when it is laid in; or embedded in the usual
ingredients for braising (see Chapter IX., page 180), and sent to
table glazed, sauced with an Espagnole, or other rich gravy, and
garnished with carrots à la Windsor (see page 335), or with
sweetbread cutlets, also glazed.
192. This is very easily done by cutting through the skin down the centre of each.
BREAST OF VEAL. SIMPLY STEWED.[193]
193. We give here the English receipt of an excellent practical cook for “Stewed
Breast of veal,” as it may be acceptable to some of our readers, After it has
been boned, flattened, and trimmed, season it well, and let it lie for an hour
or two (this, we do not consider essential); then prepare some good veal
forcemeat, to which let a little minced shalot be added, and spread it over the
veal If you have any cold tongue or lean of ham, cut it in square strips, and
lay them the short way of the meat that they may be shewn when it is carved.
Roll it up very tight, and keep it in good shape; enclose it in a cloth as you
would a jam-pudding, and lace it up well, then lay it into a braising-pan with
three onions, as many large carrots thickly sliced, some spice, sweet herbs,
and sufficient fresh second-stock or strong veal broth to more than half cover
it, and stew it very gently over a slow fire for three hours: turn it occasionally
without disturbing the braise which surrounds it. Glaze it before it is sent to
table, and serve it with Spanish sauce, or with rich English brown gravy,
flavoured with a glass of sherry; and garnish it with stewed mushrooms in
small heaps, and fried forcemeat balls.
Omit the forcemeat from the preceding receipt, and stew the joint
tender in good veal broth, or shin of beef stock. Drain, and dish it.
Pour a little rich gravy round it, and garnish it with nicely fried balls of
the forcemeat No. 1, Chapter VIII., or with mushroom-forcemeat (No.
7). Mushroom-sauce is always an excellent accompaniment to a joint
of veal. The liquor in which the breast is stewed or braised is too fat
to serve as sauce until it has been cooled and cleared. The veal can
be cooked without boning, but will have but an indifferent
appearance. It should in that case be slowly brought to boil, and very
gently simmered: about two hours and a half will stew it tender. The
sweetbread, after being scalded, may be stewed with it for half the
time, and served upon it.
Obs.—The breast without the gristles, boned and filled with
forcemeat, makes a superior roast. It may also be boiled on
occasion, and served with balls of oyster-forcemeat in the dish; or
with white mushroom-sauce instead.
COMPOTE DE PIGEONS (STEWED PIGEONS.)
The French in much of their cookery use more bacon than would
generally be suited to a very delicate taste, we think. This bacon,
from being cured without saltpetre, and from not being smoked,
rather resembles salt pork in flavour: we explain this that the reader
may, when so disposed, adapt the receipts we give here to an
English table by omitting it. Cut into dice from half to three quarters
of a pound of streaked bacon, and fry it gently in a large stewpan
with a morsel of butter until it is very lightly browned; lift it out, and
put in three or four young pigeons trussed as for boiling. When they
have become firm, and lightly coloured, lift them out, and stir a large
tablespoonful of flour to the fat. When this thickening (roux) is also
slightly browned, add gradually to it a pint, or something more, of
boiling veal-stock or strong broth; put back the birds and the bacon,
with a few small button-onions when their flavour is liked, and stew
the whole very gently for three quarters of an hour. Dish the pigeons
neatly with the bacon and onions laid between them; skim all the fat
from the sauce, reduce it quickly, and strain it over them. The birds
should be laid into the stewpan with the breasts downwards.
The third, or half of a pottle of small mushrooms is sometimes
added to this dish. It may be converted into a compote aux petits
pois by adding to the pigeons when the broth, in which they are laid,
first begins to boil, a pint and a half of young peas. For these, a pint
and a quarter, at the least, of liquid will be required, and a full hour’s
stewing. The economist can substitute water for the broth. When the
birds can be had at little cost, one, two, or more, according to
circumstances, should be stewed down to make broth or sauce for
the others.
Obs.—Pigeons are excellent filled with the mushrooms au beurre,
of page 329, and either roasted or stewed. To broil them proceed as
directed for a partridge (French receipt), page 290.
MAI TRANK (MAY-DRINK).
(German.)
Put into a large deep jug one pint of light
white wine to two of red, and dissolve in it
sufficient sugar to sweeten it agreeably.
Wipe a sound China orange, cut it in rather
thick slices, without paring it, and add it to
the wine; then throw in some small bunches
or faggots of the fragrant little plant called
woodruff; cover the jug closely to exclude
the air and leave it until the following day.
Serve it to all May-day visitors. One orange
will be sufficient for three pints of wine. The
woodruff should be washed and well
drained before it is thrown into the jug; and
the quantity of it used should not be very
large, or the flavour of the beverage will be
rather injured than improved by it. We have
tried this receipt on a small scale with
lemon-rind instead of oranges, and the
mixture was very agreeable. Rhenish wine should properly be used
for it; but this is expensive in England. The woodruff is more odorous
when dried gradually in the shade than when it is fresh gathered,
and imparts a pleasant fragrance to linen, as lavender does. It grows
wild in Kent, Surrey, and other parts of England, and flourishes in
many suburban gardens in the neighbourhood of London.
A VIENNESE SOUFFLÉ-PUDDING, CALLED SALZBURGER
NOCKERL.
At the moment of going to press, we have received direct from

Vienna the following receipt, which we cannot resist offering to the
reader for trial, as we are assured that the dish is one of the most
delicate and delicious soufflé-puddings that can be made.
(A) Take butter, four ounces; sugar in powder, three ounces; fine
flour, one ounce and a half or two ounces; and the yellow of eight
eggs; beat these together in a convenient sized basin till the mixture
gets frothy. (The butter should probably first be beaten to cream.)
(B) Beat to snow the whites of the eight eggs.
(C) Take three pounds (or pints) of new milk, put it in an open
stewpan over a gentle fire, and let it boil.
(D) Next, prepare a china casserole (enamelled stewpan—a
copper one will do) by greasing its internal surface.
As soon as the milk boils, mix gently A and B together, and with a
small spoon take portions of this shape and size and lay them over
the surface of the boiling milk till it is entirely covered with them. Let
them boil for four or five minutes to cook them; then put them in
convenient order on the ground of the greased casserole (stewpan).
Go on putting in the same manner small portions of the mixture on
the surface of the boiling milk, and when cooked, place a new layer
of them in the stewpan over the first; and continue the same
operation until the mixture is all consumed. Take now the remainder
of the milk, and add it to the beaten yellow (yolks) of two eggs, some
sugar, and some powdered vanilla. Pour this over the cooked pastry
in the stewpan, and set it into a gently heated oven. Leave it there
until it gets brown; then powder it with vanilla-sugar, and send it to
the table.
Author’s Note.—The preceding directions were written by a
physician of Vienna, at whose table the dish was served. It was
turned out of the casserole, and served with the greatest expedition;
but we think it would perhaps answer more generally here, to bake it
in a soufflé dish, and to leave it undisturbed. We would also suggest,
that the yolk of a third egg might sometimes be needed to bind the
mixture well together. A good and experienced cook would easily
ascertain the best mode of ensuring the success of the preparation.
We must observe, that the form of the enamelled stewpans made
commonly in this country prevents their being well adapted for use in
the present receipt: those of copper are better suited to it.
Half the proportion of the ingredients might, by way of experiment,
be prepared and baked in a tart-dish, as our puddings frequently are;
or in a small round cake mould, with a band of writing paper fastened
round the top.
The vanilla sugar is prepared by cutting the bean up small, and
pounding it with some sugar in a mortar, and then passing it through
a very fine sieve.
The “cooked portions” of which the soufflé is principally composed
are the shape, and about half the size of the inside of an egg-spoon.
If somewhat larger, they would possibly answer as well.
INDEX.
Acton gingerbread, 552

Albert’s, Prince, pudding, 411
Almond, cake, 545
candy, 566
cream, for blamange, 478
macaroons, 544
paste, 367
paste, fairy fancies of, 368
paste, tartlets of, 367
pudding, 425
pudding, Jewish, 608
shamrocks (very good and very pretty), 574
Almonds to blanch, 542
chocolate, 568
to colour for cakes or pastry, 542
in cheese-cakes, 361
to pound, 542
in soups, 21
to reduce to paste, the quickest and easiest way, 542
Alose, or Shad, to cook, 79
American oven, 178
Anchovies, to fillet, 389
fried in batter, 84
potted, 306
curried toasts with, 389
Anchovy, butter, 138
sauce, 115
Appel krapfen (German receipt), 373
Apple cake, 362
calf’s-feet jelly, 464
Charlotte, or Charlotte de Pommes, 486
marmalade for Charlotte de Pommes, 487
custards, 482
dumplings, fashionable, 420
fritters, 384
hedgehog, or Suédoise, 480
jelly, 522
jelly, exceedingly fine, 523
juice, prepared, 456
pudding, 408
pudding, common, 409
sauce, 124
sauce, baked, 124
sauce, brown, 125
soup, 21
snow-balls, 421
tart, 363
young green, tart, 364
creamed tart, 364
Apples, baked compote of (our little lady’s receipt), 572
buttered, or Pommes au beurre, 488
Apricots, compote of green, 457
Apricots dried, French receipt for, 517
to dry, a quick and easy method, 517
Apricot blamange, 479
fritters, 384
marmalade, 516
Arabian, or Turkish Piláw, Mr. Lane’s receipt for, 614
Artichokes, Jerusalem, à la Reine, 338
to boil, 326
en salade, 326
to remove the chokes from, 326
Jerusalem, to boil, 337
Jerusalem, to fry, 338
Jerusalem, mashed, 338
soup of, 19
Asparagus, to boil, 319
to serve cold (observation), 319
points, dressed like peas (entremets), 319
Aspic, or clear savoury jelly, 104
Arocē Docēe, or sweet rice à la Portugaise, 489
Arrow-root, to thicken sauces with, 106
to thicken soup with, 2, 4
Potato, 154
sauce (clear), 403
Bacon, to boil, 259
broiled or fried, 259
Cobbett’s receipt for, 252
dressed rashers of, 259
French, for larding, 254
lardoons of, 181
to pickle cheeks of, 254
genuine Yorkshire receipt for curing, 253
super-excellent, 256
Bain-marie, use of, 105
Baked apple-pudding, or custard, 437
apple-pudding, the lady’s or invalid’s, new, 608
apple-pudding, a common, 409
compote of apples, 572
minced beef, 207
round of spiced beef, 199
beet-root, 339
bread-puddings, 429, 430
calf’s feet and head, 178
custard, 483
haddocks, 73
ham, 258
joints, with potatoes, 179
mackerel, 70
marrow bones, 208
mullet, 76
ox-cheek, 208
pike, 81
potatoes, 312
raisin puddings, 441, 442
salmon, 60, 179
smelts, 78
soles (or soles au plat), 66
soup, 178
sucking-pig, 250
whitings, à la Française, 68
Baking, directions for, or oven cookery, 178
Banbury cakes, 549
Bantam’s eggs, to boil or poach, 446, 449
Barberries, to pickle,
in bunches, to preserve, 526
stewed, for rice-crust, 459
Barberry jam, a good receipt for, 526
jam, another receipt for, 527
superior jelly and marmalade, 527
and rice pudding,
tart, 364

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1. What are the different types of information?

A. Levels, forms, granularities

2. Which of the following represents the different information levels?

A. Detail, summary, aggregate

3. Which of the following represents the different information formats?

A. Detail, summary, aggregate

4. Which of the following represents the different information granularities?

A. Detail, summary, aggregate

5. Which of the following is the characteristic of quality information?

10. Which of the following can a database maintain information on?

14. In the relational database model, what is a collection of similar entities?

18. What is a primary key?

19. What is a foreign key?

20. All of the following are advantages of database-stored information, except:

A. Can be relational or network

22. What is the physical view of information?

23. Which of the following is correct in reference to a database?

A. A database can support only one logical view

27. What is the primary problem with redundant information?

A. It is difficult to determine which values are the most current

A. Uses additional hard disk space

31. Which of the following is a valid type of integrity constraint?

A. Performance integrity constraint

A. Relational integrity constraint

33. All of the following are relational integrity constraints, except

34. Which of the following uses a DBMS to interact with a database?

A. Users of accounting programs

35. What directly accesses a database?

A. Accounting system users

A. Direct quantifiable benefits

A. Direct quantifiable benefits

A. Direct quantifiable benefits

A. Direct quantifiable benefits

46. What is a forward integration?

48. What is an integration?

A. Allows separate systems to communicate directly with each other

49. A data warehouse is a _________ collection of information-gathered from many different

A. Does not include information from other operational applications

A. A process that extracts information from internal and external databases

53. What is data mining?

A. The common term for the representation of multidimensional information

55. When does information cleansing occur in the data warehouse?

A. During the ETL process

56. Which of the following statements is true regarding customer information?

A. Customer information can exist in several operational systems

A. Clean missing records

58. Which of the following statements is true?

A. Information cleansing and scrubbing

A. Burlington Northern and Santa Fe Railroad