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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 doesn't 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 doesn't over-fry the meat) at the 90% confidence level. What is your critical value?

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 doesn't 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 doesn't over-fry the meat) at the 90% confidence level. What is your critical value?

Linear Algebra: A Modern Introduction
Linear Algebra: A Modern Introduction
4th Edition
ISBN:9781285463247
Author:David Poole
Publisher:David Poole
Chapter6: Vector Spaces
Section6.7: Applications
Problem 14EQ
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Question 12
 
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 doesn't 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 doesn't over-fry the meat) at the 90% confidence level. What is your critical value?
  
A) 1.645
  
B) 1.720
 
C) 1.796
  
D) 4.85
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