Assignment:
In past studies, a fast-food franchise has found the standard deviation of weights for quarter-pound hamburgers to be approximately 0.28 ounces after cooking. A consultant has suggested a new procedure for hamburger preparation and cooking that she believes will reduce the variability in the cooked weight of the hamburgers. In a test of the new method, 61 hamburgers are prepared, cooked, and weighed, with the resulting cooked weights. At the 0.05 level, and assuming a normal distribution for the weights, examine the possibility that the new procedure is actually no better than the old one.
Provide complete and step by step solution for the question and show calculations and use formulas.