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 conclusion?

Group of answer choices

Reject the null hypothesis, accept the alternative hypothesis

Fail to reject the null hypothesis

Reject the null hypothesis, reject the alternative hypothesis

Fail to reject the null hypothesis, fail to reject the null hypothesis

Fail to reject the null hypothesis, reject the alternative hypothesis