Suppose you own a restaurant and have a cook whose ability and attitude you are suspicious of. One of the dishes on the menu is duck cassoulet, which uses duck legs that have been slow fried over a couple of hours in oil that does not exceed a temperature of 175 degrees. This is a time consuming and monotonous process, but one that results in excellent meat that you sell for a large mark-up. You suspect your cook is lazy and doesnít properly monitor and maintain the oil temperature. You take a random sample of 12 duck legs and take them to a forensics lab where you are able to discover the maximum temperature the meat has reached. Within your sample the mean maximum temperature of the duck legs is 182 degrees with a standard deviation of 5 degrees. Meat cooked precisely to 175 degrees is what your cook is supposed to do. Test the claim that your employee is capable (meaning he doesnít over-fry the meat) at the 90% conÖdence level.
Suppose you own a restaurant and have a cook whose ability and attitude you are suspicious of. One of
the dishes on the menu is duck cassoulet, which uses duck legs that have been slow fried over a couple of hours
in oil that does not exceed a temperature of 175 degrees. This is a time consuming and monotonous process,
but one that results in excellent meat that you sell for a large mark-up. You suspect your cook is lazy and
doesnít properly monitor and maintain the oil temperature. You take a random sample of 12 duck legs and
take them to a forensics lab where you are able to discover the maximum temperature the meat has reached.
Within your sample the
of 5 degrees. Meat cooked precisely to 175 degrees is what your cook is supposed to do. Test the claim that
your employee is capable (meaning he doesnít over-fry the meat) at the 90% conÖdence level.
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