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 15 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 180 degrees with a standard deviation of 4 degrees. Meat cooked precisely to 175 degrees is what your cook is supposed to do.
A) Which of the following is true about a hypothesis test for the claim that your employee is capable (meaning he doesn't over-fry the meat) at the 90% confidence level?
Group of answer choices:
O Reject the null with a test statistic value of 1.83
O Reject the null with a test statistic value of 2.17
O Fail to reject the null with a test statistic value of 1.59
O Fail to the null with a test statistic value of 1.47
O None of the above are true