A food scientist wants to determine the optimal time and temperature for heating a frozen dinner. The scientist prepares 14 samples at various times and temperatures, and then has professional food tasters rate each sample for overall quality.
You can use this data to demonstrate Contour Plot, 3D Scatterplot, 3D Surface Plot, and other analyses that explore the relationship between three measurement variables.
|Operator||The taster who rated the sample: A or B|
|Temp||The temperature of the oven: 350, 375, 400, 425, 450, or 475|
|Time||The cooking time in increments of 2 minutes|
|Quality||The average quality score on a scale of 0 (poor) to 10 (excellent)|