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DIRECTIONS for the following three questions: Answer the questions on the basis of the information given below.
Five friends meet every morning at Sree Sagar restaurant for an idli-vada breakfast. Each consumes a different number of idlis and vadas. The number of idlis consumed are 1, 4, 5, 6, and 8, while the number of vadas consumed are 0, 1, 2, 4, and 6. Below are some more facts about who eats what and how much.
i. The number of vadas eaten by Ignesh is three times the number of vadas consumed by the person who eats four idlis.
ii. Three persons, including the one who eats four vadas eat without chutney.
iii. Sandeep does not take any chutney.
iv. The one who eats one idli a day does not eat any vadas or chutney. Further, he is not Mukesh.
v. Daljit eats idli with chutney and also eats vada.
vi. Mukesh, who does not take chutney, eats half as many vadas as the person who eats twice as many idlis as he does.
vii. Bimal eats two more idlis than Ignesh, but Ignesh eats two more vadas than Bimal.
Which of the following statements is true?
  • a)
    Mukesh eats 8 idlis and 4 vadas but no chutney.
  • b)
    The person who eats 5 idlis and 1 vada does not take chutney.
  • c)
    The person who eats equal number of vadas and idlis also takes chutney.
  • d)
    The person who eats 4 idlis and 2 vadas also takes chutney.
Correct answer is option 'C'. Can you explain this answer?
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olution
Considering (i), Ignesh has to eat 6 vadas, since 6 is the only multiple of 3.
Also, using the same information, we can say that a person consumes 2 vadas and 4 idlis.
Using (vii), Bimal eats 2 more idlis than Ignesh.
Possibilities:
Bimal - 8, Ignesh - 6
Bimal - 6, Ignesh - 4
But Ignesh cannot have 4 idlis because the person who eats 4 idlis eats 2 vadas.
Hence we take Bimal - 8 and Ignesh - 6.
Also, we get that Bimal eats 6 - 2 = 4 vadas.
So far, we get the following information.

Using (vi), there is a person who eats twice as many idlis as Mukesh. The only pair satisfying is 8, 4.
So, Mukesh eats 4 idlis. Plus the person who eats 4 idlis eats 2 vadas. Hence, we get

Daljit also eats Vada as per info (v), so we get the following

(iv) gives us the information that the one who eats 1idli does not have vada.

Considering the persons who had chutney and those who didn't, 3 persons do not have chutney. Bimal is one of them(the one eating 4 vadas).
Mukesh is the second one to not take chutney(last hint). Also, Sandip does not take chutney. Hence, we get this information as well.

Hence, Ignesh eating 6 vadas and 6 idlis eat Chutney.
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Understanding the Problem
To determine the distribution of idlis and vadas among the five friends, we analyze the clues provided.
Key Information from Clues
- Idlis consumed: 1, 4, 5, 6, 8
- Vadas consumed: 0, 1, 2, 4, 6
Analyzing the Clues
- Clue i: Ignesh's vadas = 3 * (vadas of the one who eats 4 idlis)
- Clue iv: The one who eats 1 idli has 0 vadas and is not Mukesh.
- Clue vi: Mukesh has half the vadas of the person who eats double his idlis.
Identifying Relationships
- From clue iv, the person eating 1 idli must be Daljit or Sandeep.
- Since Daljit eats idli with chutney (clue v), he cannot be the one with 1 idli. Hence, Sandeep eats 1 idli and 0 vadas.
- From clue ii, three people eat without chutney, confirming Sandeep’s status.
Solving Mukesh's Vadas
- If Mukesh eats x idlis, he consumes x/2 vadas. This means:
- If Mukesh eats 4 idlis, he has 2 vadas.
- If Mukesh eats 6 idlis, he has 3 vadas (not possible).
Conclusion for Each Friend
1. Sandeep: 1 idli, 0 vadas (no chutney)
2. Mukesh: 4 idlis, 2 vadas (no chutney)
3. Ignesh: 5 idlis, 6 vadas (3 times the vadas of 4 idli eater)
4. Daljit: 6 idlis, 4 vadas (with chutney)
5. Bimal: 8 idlis, 1 vada (with chutney)
True Statement Analysis
- Statement c: "The person who eats equal number of vadas and idlis also takes chutney."
- The only person satisfying this condition is Daljit (6 idlis, 4 vadas).
Thus, the correct answer is option C.
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Directions: Read the following information carefully and answer the given question.It may come as a surprise that some online restaurants do not have a traditional physical space where one can dine in. These restaurants, known as cloud kitchens or ghost kitchens, are merely commercial cooking spaces without a dine-in option. These are usually catering hubs for online pick-ups. Cloud kitchens were pegged to be one of the most lucrative business segments in the food-tech industry, as they received more funding than food delivery businesses in 2019. But the COVID pandemic upended several priors. The faith in the cloud kitchen has taken a hit. This begs the question: Do cloud kitchens still have the potential to disrupt the food-tech ecosystem?There are two cloud kitchen models. One, a food-tech partner offers retail kitchen space to chefs and restaurants. The kitchen space is to be shared by six to eight restaurants. The chefs are charged a membership fee covering rent, infrastructure, commercial equipment, and for added services like dishwashing and storing. Each restaurant/chef is responsible for handling their business. The food aggregator partners, in turn, prioritise these brands in their search metrics. This system allows food aggregators to control the supply of food and reduce their dependence on third-party restaurants.The second model is where one restaurant operator sets up a shared kitchen space where multiple cuisines under different brand names are prepared. This restaurant operator takes care of all the operational and promotional aspects of the business. Dubbed as the future of the eating-out industry, cloud kitchens have been sprouting across India. Located in low-rent areas, they maximise a restaurant's ability to service online orders while not causing inconvenience to diners in traditional sit-down restaurants. Typically, the initial investment for a cloud kitchen is around Rs. 10 lakh and could vary depending on the sophistication and area required. With an average order value of Rs. 300 and 750-800 orders/day, a cloud kitchen could break even in the first year.Though the cloud kitchen model looks lucrative on paper, it comes with its problems. While they have lower setup costs, their revenues are lower as well. Customers expect lower prices since there is no ambience to pay for, making it difficult for cloud kitchens to raise their prices easily. Because of the COVID pandemic, many consumers preferred to order online rather than visit a restaurant. Consumers prioritising health and hygiene prefer to order from a restaurant with a well-known brand name, good ratings, and reviews, even if it is slightly more expensive. It appears that physical visibility helps in building trust in the consumers' minds.Based on our conversation with food-tech investment professionals from venture capital firms, we find that they are no longer focused on cloud kitchens. As per the investors, cloud kitchens are challenging to build and scale. Building infrastructure/kitchen relies on capital arbitrage. Moreover, physical capital is not easy to scale. Next, finding the right quality workforce to deliver quality food consistently is not an easy task. Anyone can start a restaurant — that was the promise of a cloud kitchen. The novelty is gone since most restaurants are cloud kitchens today, as people are reluctant to eat out. Experts say that COVID-19 has been a blessing in disguise for the food-tech industry. The cloud kitchen, overall, has not proven to be profitable or easy to scale.Q. Which of the following best defines the concept of cloud kitchen?

Directions: Read the following information carefully and answer the given question.It may come as a surprise that some online restaurants do not have a traditional physical space where one can dine in. These restaurants, known as cloud kitchens or ghost kitchens, are merely commercial cooking spaces without a dine-in option. These are usually catering hubs for online pick-ups. Cloud kitchens were pegged to be one of the most lucrative business segments in the food-tech industry, as they received more funding than food delivery businesses in 2019. But the COVID pandemic upended several priors. The faith in the cloud kitchen has taken a hit. This begs the question: Do cloud kitchens still have the potential to disrupt the food-tech ecosystem?There are two cloud kitchen models. One, a food-tech partner offers retail kitchen space to chefs and restaurants. The kitchen space is to be shared by six to eight restaurants. The chefs are charged a membership fee covering rent, infrastructure, commercial equipment, and for added services like dishwashing and storing. Each restaurant/chef is responsible for handling their business. The food aggregator partners, in turn, prioritise these brands in their search metrics. This system allows food aggregators to control the supply of food and reduce their dependence on third-party restaurants.The second model is where one restaurant operator sets up a shared kitchen space where multiple cuisines under different brand names are prepared. This restaurant operator takes care of all the operational and promotional aspects of the business. Dubbed as the future of the eating-out industry, cloud kitchens have been sprouting across India. Located in low-rent areas, they maximise a restaurant's ability to service online orders while not causing inconvenience to diners in traditional sit-down restaurants. Typically, the initial investment for a cloud kitchen is around Rs. 10 lakh and could vary depending on the sophistication and area required. With an average order value of Rs. 300 and 750-800 orders/day, a cloud kitchen could break even in the first year.Though the cloud kitchen model looks lucrative on paper, it comes with its problems. While they have lower setup costs, their revenues are lower as well. Customers expect lower prices since there is no ambience to pay for, making it difficult for cloud kitchens to raise their prices easily. Because of the COVID pandemic, many consumers preferred to order online rather than visit a restaurant. Consumers prioritising health and hygiene prefer to order from a restaurant with a well-known brand name, good ratings, and reviews, even if it is slightly more expensive. It appears that physical visibility helps in building trust in the consumers' minds.Based on our conversation with food-tech investment professionals from venture capital firms, we find that they are no longer focused on cloud kitchens. As per the investors, cloud kitchens are challenging to build and scale. Building infrastructure/kitchen relies on capital arbitrage. Moreover, physical capital is not easy to scale. Next, finding the right quality workforce to deliver quality food consistently is not an easy task. Anyone can start a restaurant — that was the promise of a cloud kitchen. The novelty is gone since most restaurants are cloud kitchens today, as people are reluctant to eat out. Experts say that COVID-19 has been a blessing in disguise for the food-tech industry. The cloud kitchen, overall, has not proven to be profitable or easy to scale.Q. Which of the following statements is NOT TRUE in context of the passage?

Directions: Read the following information carefully and answer the given question.It may come as a surprise that some online restaurants do not have a traditional physical space where one can dine in. These restaurants, known as cloud kitchens or ghost kitchens, are merely commercial cooking spaces without a dine-in option. These are usually catering hubs for online pick-ups. Cloud kitchens were pegged to be one of the most lucrative business segments in the food-tech industry, as they received more funding than food delivery businesses in 2019. But the COVID pandemic upended several priors. The faith in the cloud kitchen has taken a hit. This begs the question: Do cloud kitchens still have the potential to disrupt the food-tech ecosystem?There are two cloud kitchen models. One, a food-tech partner offers retail kitchen space to chefs and restaurants. The kitchen space is to be shared by six to eight restaurants. The chefs are charged a membership fee covering rent, infrastructure, commercial equipment, and for added services like dishwashing and storing. Each restaurant/chef is responsible for handling their business. The food aggregator partners, in turn, prioritise these brands in their search metrics. This system allows food aggregators to control the supply of food and reduce their dependence on third-party restaurants.The second model is where one restaurant operator sets up a shared kitchen space where multiple cuisines under different brand names are prepared. This restaurant operator takes care of all the operational and promotional aspects of the business. Dubbed as the future of the eating-out industry, cloud kitchens have been sprouting across India. Located in low-rent areas, they maximise a restaurant's ability to service online orders while not causing inconvenience to diners in traditional sit-down restaurants. Typically, the initial investment for a cloud kitchen is around Rs. 10 lakh and could vary depending on the sophistication and area required. With an average order value of Rs. 300 and 750-800 orders/day, a cloud kitchen could break even in the first year.Though the cloud kitchen model looks lucrative on paper, it comes with its problems. While they have lower setup costs, their revenues are lower as well. Customers expect lower prices since there is no ambience to pay for, making it difficult for cloud kitchens to raise their prices easily. Because of the COVID pandemic, many consumers preferred to order online rather than visit a restaurant. Consumers prioritising health and hygiene prefer to order from a restaurant with a well-known brand name, good ratings, and reviews, even if it is slightly more expensive. It appears that physical visibility helps in building trust in the consumers' minds.Based on our conversation with food-tech investment professionals from venture capital firms, we find that they are no longer focused on cloud kitchens. As per the investors, cloud kitchens are challenging to build and scale. Building infrastructure/kitchen relies on capital arbitrage. Moreover, physical capital is not easy to scale. Next, finding the right quality workforce to deliver quality food consistently is not an easy task. Anyone can start a restaurant — that was the promise of a cloud kitchen. The novelty is gone since most restaurants are cloud kitchens today, as people are reluctant to eat out. Experts say that COVID-19 has been a blessing in disguise for the food-tech industry. The cloud kitchen, overall, has not proven to be profitable or easy to scale.Q. Which of the following is NOT an accurate example of a cloud kitchen?

Directions: Read the following information carefully and answer the given question.It may come as a surprise that some online restaurants do not have a traditional physical space where one can dine in. These restaurants, known as cloud kitchens or ghost kitchens, are merely commercial cooking spaces without a dine-in option. These are usually catering hubs for online pick-ups. Cloud kitchens were pegged to be one of the most lucrative business segments in the food-tech industry, as they received more funding than food delivery businesses in 2019. But the COVID pandemic upended several priors. The faith in the cloud kitchen has taken a hit. This begs the question: Do cloud kitchens still have the potential to disrupt the food-tech ecosystem?There are two cloud kitchen models. One, a food-tech partner offers retail kitchen space to chefs and restaurants. The kitchen space is to be shared by six to eight restaurants. The chefs are charged a membership fee covering rent, infrastructure, commercial equipment, and for added services like dishwashing and storing. Each restaurant/chef is responsible for handling their business. The food aggregator partners, in turn, prioritise these brands in their search metrics. This system allows food aggregators to control the supply of food and reduce their dependence on third-party restaurants.The second model is where one restaurant operator sets up a shared kitchen space where multiple cuisines under different brand names are prepared. This restaurant operator takes care of all the operational and promotional aspects of the business. Dubbed as the future of the eating-out industry, cloud kitchens have been sprouting across India. Located in low-rent areas, they maximise a restaurant's ability to service online orders while not causing inconvenience to diners in traditional sit-down restaurants. Typically, the initial investment for a cloud kitchen is around Rs. 10 lakh and could vary depending on the sophistication and area required. With an average order value of Rs. 300 and 750-800 orders/day, a cloud kitchen could break even in the first year.Though the cloud kitchen model looks lucrative on paper, it comes with its problems. While they have lower setup costs, their revenues are lower as well. Customers expect lower prices since there is no ambience to pay for, making it difficult for cloud kitchens to raise their prices easily. Because of the COVID pandemic, many consumers preferred to order online rather than visit a restaurant. Consumers prioritising health and hygiene prefer to order from a restaurant with a well-known brand name, good ratings, and reviews, even if it is slightly more expensive. It appears that physical visibility helps in building trust in the consumers' minds.Based on our conversation with food-tech investment professionals from venture capital firms, we find that they are no longer focused on cloud kitchens. As per the investors, cloud kitchens are challenging to build and scale. Building infrastructure/kitchen relies on capital arbitrage. Moreover, physical capital is not easy to scale. Next, finding the right quality workforce to deliver quality food consistently is not an easy task. Anyone can start a restaurant — that was the promise of a cloud kitchen. The novelty is gone since most restaurants are cloud kitchens today, as people are reluctant to eat out. Experts say that COVID-19 has been a blessing in disguise for the food-tech industry. The cloud kitchen, overall, has not proven to be profitable or easy to scale.Q. 'The novelty is gone since most restaurants are cloud kitchens today.' What is the author trying to imply from this statement?

Directions: Read the following information carefully and answer the given question.It may come as a surprise that some online restaurants do not have a traditional physical space where one can dine in. These restaurants, known as cloud kitchens or ghost kitchens, are merely commercial cooking spaces without a dine-in option. These are usually catering hubs for online pick-ups. Cloud kitchens were pegged to be one of the most lucrative business segments in the food-tech industry, as they received more funding than food delivery businesses in 2019. But the COVID pandemic upended several priors. The faith in the cloud kitchen has taken a hit. This begs the question: Do cloud kitchens still have the potential to disrupt the food-tech ecosystem?There are two cloud kitchen models. One, a food-tech partner offers retail kitchen space to chefs and restaurants. The kitchen space is to be shared by six to eight restaurants. The chefs are charged a membership fee covering rent, infrastructure, commercial equipment, and for added services like dishwashing and storing. Each restaurant/chef is responsible for handling their business. The food aggregator partners, in turn, prioritise these brands in their search metrics. This system allows food aggregators to control the supply of food and reduce their dependence on third-party restaurants.The second model is where one restaurant operator sets up a shared kitchen space where multiple cuisines under different brand names are prepared. This restaurant operator takes care of all the operational and promotional aspects of the business. Dubbed as the future of the eating-out industry, cloud kitchens have been sprouting across India. Located in low-rent areas, they maximise a restaurant's ability to service online orders while not causing inconvenience to diners in traditional sit-down restaurants. Typically, the initial investment for a cloud kitchen is around Rs. 10 lakh and could vary depending on the sophistication and area required. With an average order value of Rs. 300 and 750-800 orders/day, a cloud kitchen could break even in the first year.Though the cloud kitchen model looks lucrative on paper, it comes with its problems. While they have lower setup costs, their revenues are lower as well. Customers expect lower prices since there is no ambience to pay for, making it difficult for cloud kitchens to raise their prices easily. Because of the COVID pandemic, many consumers preferred to order online rather than visit a restaurant. Consumers prioritising health and hygiene prefer to order from a restaurant with a well-known brand name, good ratings, and reviews, even if it is slightly more expensive. It appears that physical visibility helps in building trust in the consumers' minds.Based on our conversation with food-tech investment professionals from venture capital firms, we find that they are no longer focused on cloud kitchens. As per the investors, cloud kitchens are challenging to build and scale. Building infrastructure/kitchen relies on capital arbitrage. Moreover, physical capital is not easy to scale. Next, finding the right quality workforce to deliver quality food consistently is not an easy task. Anyone can start a restaurant — that was the promise of a cloud kitchen. The novelty is gone since most restaurants are cloud kitchens today, as people are reluctant to eat out. Experts say that COVID-19 has been a blessing in disguise for the food-tech industry. The cloud kitchen, overall, has not proven to be profitable or easy to scale.Q. Each of the following can act as a limitation of cloud kitchens, EXCEPT

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DIRECTIONS for the following three questions: Answer the questions on the basis of the information given below.Five friends meet every morning at Sree Sagar restaurant for an idli-vada breakfast. Each consumes a different number of idlis and vadas. The number of idlis consumed are 1, 4, 5, 6, and 8, while the number of vadas consumed are 0, 1, 2, 4, and 6. Below are some more facts about who eats what and how much.i. The number of vadas eaten by Ignesh is three times the number of vadas consumed by the person who eats four idlis.ii. Three persons, including the one who eats four vadas eat without chutney.iii. Sandeep does not take any chutney.iv. The one who eats one idli a day does not eat any vadas or chutney. Further, he is not Mukesh.v. Daljit eats idli with chutney and also eats vada.vi. Mukesh, who does not take chutney, eats half as many vadas as the person who eats twice as many idlis as he does.vii. Bimal eats two more idlis than Ignesh, but Ignesh eats two more vadas than Bimal.Which of the following statements is true?a)Mukesh eats 8 idlis and 4 vadas but no chutney.b)The person who eats 5 idlis and 1 vada does not take chutney.c)The person who eats equal number of vadas and idlis also takes chutney.d)The person who eats 4 idlis and 2 vadas also takes chutney.Correct answer is option 'C'. Can you explain this answer?
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DIRECTIONS for the following three questions: Answer the questions on the basis of the information given below.Five friends meet every morning at Sree Sagar restaurant for an idli-vada breakfast. Each consumes a different number of idlis and vadas. The number of idlis consumed are 1, 4, 5, 6, and 8, while the number of vadas consumed are 0, 1, 2, 4, and 6. Below are some more facts about who eats what and how much.i. The number of vadas eaten by Ignesh is three times the number of vadas consumed by the person who eats four idlis.ii. Three persons, including the one who eats four vadas eat without chutney.iii. Sandeep does not take any chutney.iv. The one who eats one idli a day does not eat any vadas or chutney. Further, he is not Mukesh.v. Daljit eats idli with chutney and also eats vada.vi. Mukesh, who does not take chutney, eats half as many vadas as the person who eats twice as many idlis as he does.vii. Bimal eats two more idlis than Ignesh, but Ignesh eats two more vadas than Bimal.Which of the following statements is true?a)Mukesh eats 8 idlis and 4 vadas but no chutney.b)The person who eats 5 idlis and 1 vada does not take chutney.c)The person who eats equal number of vadas and idlis also takes chutney.d)The person who eats 4 idlis and 2 vadas also takes chutney.Correct answer is option 'C'. Can you explain this answer? for CAT 2025 is part of CAT preparation. The Question and answers have been prepared according to the CAT exam syllabus. Information about DIRECTIONS for the following three questions: Answer the questions on the basis of the information given below.Five friends meet every morning at Sree Sagar restaurant for an idli-vada breakfast. Each consumes a different number of idlis and vadas. The number of idlis consumed are 1, 4, 5, 6, and 8, while the number of vadas consumed are 0, 1, 2, 4, and 6. Below are some more facts about who eats what and how much.i. The number of vadas eaten by Ignesh is three times the number of vadas consumed by the person who eats four idlis.ii. Three persons, including the one who eats four vadas eat without chutney.iii. Sandeep does not take any chutney.iv. The one who eats one idli a day does not eat any vadas or chutney. Further, he is not Mukesh.v. Daljit eats idli with chutney and also eats vada.vi. Mukesh, who does not take chutney, eats half as many vadas as the person who eats twice as many idlis as he does.vii. Bimal eats two more idlis than Ignesh, but Ignesh eats two more vadas than Bimal.Which of the following statements is true?a)Mukesh eats 8 idlis and 4 vadas but no chutney.b)The person who eats 5 idlis and 1 vada does not take chutney.c)The person who eats equal number of vadas and idlis also takes chutney.d)The person who eats 4 idlis and 2 vadas also takes chutney.Correct answer is option 'C'. Can you explain this answer? covers all topics & solutions for CAT 2025 Exam. Find important definitions, questions, meanings, examples, exercises and tests below for DIRECTIONS for the following three questions: Answer the questions on the basis of the information given below.Five friends meet every morning at Sree Sagar restaurant for an idli-vada breakfast. Each consumes a different number of idlis and vadas. The number of idlis consumed are 1, 4, 5, 6, and 8, while the number of vadas consumed are 0, 1, 2, 4, and 6. Below are some more facts about who eats what and how much.i. The number of vadas eaten by Ignesh is three times the number of vadas consumed by the person who eats four idlis.ii. Three persons, including the one who eats four vadas eat without chutney.iii. Sandeep does not take any chutney.iv. The one who eats one idli a day does not eat any vadas or chutney. Further, he is not Mukesh.v. Daljit eats idli with chutney and also eats vada.vi. Mukesh, who does not take chutney, eats half as many vadas as the person who eats twice as many idlis as he does.vii. Bimal eats two more idlis than Ignesh, but Ignesh eats two more vadas than Bimal.Which of the following statements is true?a)Mukesh eats 8 idlis and 4 vadas but no chutney.b)The person who eats 5 idlis and 1 vada does not take chutney.c)The person who eats equal number of vadas and idlis also takes chutney.d)The person who eats 4 idlis and 2 vadas also takes chutney.Correct answer is option 'C'. Can you explain this answer?.
Solutions for DIRECTIONS for the following three questions: Answer the questions on the basis of the information given below.Five friends meet every morning at Sree Sagar restaurant for an idli-vada breakfast. Each consumes a different number of idlis and vadas. The number of idlis consumed are 1, 4, 5, 6, and 8, while the number of vadas consumed are 0, 1, 2, 4, and 6. Below are some more facts about who eats what and how much.i. The number of vadas eaten by Ignesh is three times the number of vadas consumed by the person who eats four idlis.ii. Three persons, including the one who eats four vadas eat without chutney.iii. Sandeep does not take any chutney.iv. The one who eats one idli a day does not eat any vadas or chutney. Further, he is not Mukesh.v. Daljit eats idli with chutney and also eats vada.vi. Mukesh, who does not take chutney, eats half as many vadas as the person who eats twice as many idlis as he does.vii. Bimal eats two more idlis than Ignesh, but Ignesh eats two more vadas than Bimal.Which of the following statements is true?a)Mukesh eats 8 idlis and 4 vadas but no chutney.b)The person who eats 5 idlis and 1 vada does not take chutney.c)The person who eats equal number of vadas and idlis also takes chutney.d)The person who eats 4 idlis and 2 vadas also takes chutney.Correct answer is option 'C'. Can you explain this answer? in English & in Hindi are available as part of our courses for CAT. Download more important topics, notes, lectures and mock test series for CAT Exam by signing up for free.
Here you can find the meaning of DIRECTIONS for the following three questions: Answer the questions on the basis of the information given below.Five friends meet every morning at Sree Sagar restaurant for an idli-vada breakfast. Each consumes a different number of idlis and vadas. The number of idlis consumed are 1, 4, 5, 6, and 8, while the number of vadas consumed are 0, 1, 2, 4, and 6. Below are some more facts about who eats what and how much.i. The number of vadas eaten by Ignesh is three times the number of vadas consumed by the person who eats four idlis.ii. Three persons, including the one who eats four vadas eat without chutney.iii. Sandeep does not take any chutney.iv. The one who eats one idli a day does not eat any vadas or chutney. Further, he is not Mukesh.v. Daljit eats idli with chutney and also eats vada.vi. Mukesh, who does not take chutney, eats half as many vadas as the person who eats twice as many idlis as he does.vii. Bimal eats two more idlis than Ignesh, but Ignesh eats two more vadas than Bimal.Which of the following statements is true?a)Mukesh eats 8 idlis and 4 vadas but no chutney.b)The person who eats 5 idlis and 1 vada does not take chutney.c)The person who eats equal number of vadas and idlis also takes chutney.d)The person who eats 4 idlis and 2 vadas also takes chutney.Correct answer is option 'C'. Can you explain this answer? defined & explained in the simplest way possible. Besides giving the explanation of DIRECTIONS for the following three questions: Answer the questions on the basis of the information given below.Five friends meet every morning at Sree Sagar restaurant for an idli-vada breakfast. Each consumes a different number of idlis and vadas. The number of idlis consumed are 1, 4, 5, 6, and 8, while the number of vadas consumed are 0, 1, 2, 4, and 6. Below are some more facts about who eats what and how much.i. The number of vadas eaten by Ignesh is three times the number of vadas consumed by the person who eats four idlis.ii. Three persons, including the one who eats four vadas eat without chutney.iii. Sandeep does not take any chutney.iv. The one who eats one idli a day does not eat any vadas or chutney. Further, he is not Mukesh.v. Daljit eats idli with chutney and also eats vada.vi. Mukesh, who does not take chutney, eats half as many vadas as the person who eats twice as many idlis as he does.vii. Bimal eats two more idlis than Ignesh, but Ignesh eats two more vadas than Bimal.Which of the following statements is true?a)Mukesh eats 8 idlis and 4 vadas but no chutney.b)The person who eats 5 idlis and 1 vada does not take chutney.c)The person who eats equal number of vadas and idlis also takes chutney.d)The person who eats 4 idlis and 2 vadas also takes chutney.Correct answer is option 'C'. Can you explain this answer?, a detailed solution for DIRECTIONS for the following three questions: Answer the questions on the basis of the information given below.Five friends meet every morning at Sree Sagar restaurant for an idli-vada breakfast. Each consumes a different number of idlis and vadas. The number of idlis consumed are 1, 4, 5, 6, and 8, while the number of vadas consumed are 0, 1, 2, 4, and 6. Below are some more facts about who eats what and how much.i. The number of vadas eaten by Ignesh is three times the number of vadas consumed by the person who eats four idlis.ii. Three persons, including the one who eats four vadas eat without chutney.iii. Sandeep does not take any chutney.iv. The one who eats one idli a day does not eat any vadas or chutney. Further, he is not Mukesh.v. Daljit eats idli with chutney and also eats vada.vi. Mukesh, who does not take chutney, eats half as many vadas as the person who eats twice as many idlis as he does.vii. Bimal eats two more idlis than Ignesh, but Ignesh eats two more vadas than Bimal.Which of the following statements is true?a)Mukesh eats 8 idlis and 4 vadas but no chutney.b)The person who eats 5 idlis and 1 vada does not take chutney.c)The person who eats equal number of vadas and idlis also takes chutney.d)The person who eats 4 idlis and 2 vadas also takes chutney.Correct answer is option 'C'. Can you explain this answer? has been provided alongside types of DIRECTIONS for the following three questions: Answer the questions on the basis of the information given below.Five friends meet every morning at Sree Sagar restaurant for an idli-vada breakfast. Each consumes a different number of idlis and vadas. The number of idlis consumed are 1, 4, 5, 6, and 8, while the number of vadas consumed are 0, 1, 2, 4, and 6. Below are some more facts about who eats what and how much.i. The number of vadas eaten by Ignesh is three times the number of vadas consumed by the person who eats four idlis.ii. Three persons, including the one who eats four vadas eat without chutney.iii. Sandeep does not take any chutney.iv. The one who eats one idli a day does not eat any vadas or chutney. Further, he is not Mukesh.v. Daljit eats idli with chutney and also eats vada.vi. Mukesh, who does not take chutney, eats half as many vadas as the person who eats twice as many idlis as he does.vii. Bimal eats two more idlis than Ignesh, but Ignesh eats two more vadas than Bimal.Which of the following statements is true?a)Mukesh eats 8 idlis and 4 vadas but no chutney.b)The person who eats 5 idlis and 1 vada does not take chutney.c)The person who eats equal number of vadas and idlis also takes chutney.d)The person who eats 4 idlis and 2 vadas also takes chutney.Correct answer is option 'C'. Can you explain this answer? theory, EduRev gives you an ample number of questions to practice DIRECTIONS for the following three questions: Answer the questions on the basis of the information given below.Five friends meet every morning at Sree Sagar restaurant for an idli-vada breakfast. Each consumes a different number of idlis and vadas. The number of idlis consumed are 1, 4, 5, 6, and 8, while the number of vadas consumed are 0, 1, 2, 4, and 6. Below are some more facts about who eats what and how much.i. The number of vadas eaten by Ignesh is three times the number of vadas consumed by the person who eats four idlis.ii. Three persons, including the one who eats four vadas eat without chutney.iii. Sandeep does not take any chutney.iv. The one who eats one idli a day does not eat any vadas or chutney. Further, he is not Mukesh.v. Daljit eats idli with chutney and also eats vada.vi. Mukesh, who does not take chutney, eats half as many vadas as the person who eats twice as many idlis as he does.vii. Bimal eats two more idlis than Ignesh, but Ignesh eats two more vadas than Bimal.Which of the following statements is true?a)Mukesh eats 8 idlis and 4 vadas but no chutney.b)The person who eats 5 idlis and 1 vada does not take chutney.c)The person who eats equal number of vadas and idlis also takes chutney.d)The person who eats 4 idlis and 2 vadas also takes chutney.Correct answer is option 'C'. Can you explain this answer? tests, examples and also practice CAT tests.
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