In order to carry out a hypothesis test you need to know a test statistic and compare it to a(n) O Random number O Critical Value O T-stat O Rejection Criteria O More than one of the aboveSuppose 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? O 1.645 1.720 O 1.796 O 4.85 O None of the aboveSuppose you own a restaurant and have a cook whose ability and attitude you are suspicious of. lDne 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 17'5 degrees. This is a time consuming and monotonous process, but one that results in excellent meat that you sell for a large markup. 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 136 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% condence level. What is your null hypothesis? 0 u=1T5 0 \"ins Q u=182 O ui182 0 None of the above Suppose you own a restaurant and have a cook whose ability and attitude you are suspicious of. lDne of the dishes on the menu is duck cassoulet, which uses duck legs that have been sloyyr fried overa 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 meatthat you sell for a large markup. You suspect your cook is lazy and doesn't properly monitor and maintain the oil temperature. You take a random sample of12 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 1?5 degrees is what your cook is supposed to do. Test the claim that your employee is capable {meaning he doesn't overfry the meat] at the 90% condence level. What is your conclusion? 0 Reject the null hypothesis. accept the alternative hypothesis CI Fail to reject the null hypothesis 0 Reject the null hypothesis. reject the alternative hypothesis 0 Fail to reject the null hypothesis. fail to reject the null hypothesis CI Fail to reject the null hypothesis. reject the alternative hypothesis As you increase your confidence level: O The probability of a type 1 error goes up The probability of a type 1 error goes down O The probability of a type 2 error goes up O (b) and (c) are true O None of the above are true