Question: Chef Enrico Garbanzo, the head chef at Prescott’s most (in)famous Gino’s Italian Restaurant and Sushi Bar in downtown Prescott (" Just off the square ") has been worried about his pasta. Being a perfectionist, Enrico has been trying different pastas cooked at different times to find a pasta that does not feel starchy or hard, but yet firm when bitten into. Enrico has tried four American and Italian pastas that were cooked for either 4 or 8 minutes.

The weight of the cooked pasta is important because a pasta with a faster rate of water absorption provides a shorter time at which the pasta is " al dente ", thereby increasing the chance that it might be overcooked. Enrico started with 150 grams of uncooked pasta for each trial, then brought a pan with 6 quarts of unsalted water to the boil, then added the pasta for either 4 or 8 minutes. At the end of the trial Enrico strained the pasta and weighed it.

With this information ( and after you get a snack ) look at the results of Enrico’s trials found on the next slide, write the null and research hypotheses for this one-way ANOVA, and of course do the one-way ANOVA, and accept or reject the null hypothesis and explain you answer. HINT: Treat both pastas (American and Italian) as the same for this exercise, the difference is the cooking time – 4 or 8 minutes.

The results of Enrico’s pasta trials

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Solution: The downloadable solution consists of 2 pages
Deliverable: Word Document