What do chefs change with many dishes they serve?

• the properties, structure, and state of matter of food

• the bulbs in fluorescent lights and neon signs

• the chemical composition of sodium alginate and calcium chloride

• the amount of time they allow their pots and pans to dry after washing them

What does the passage describe?

• The passage describes how to cook beef brisket and fried eggs.

• The passage describes molecular gastronomy and changes in food.

• The passage describes the average day of someone who works for a chef.

• The passage describes what molecular gastronomy chefs like to eat.

A change in the state of matter of something is an example of a physical change. Solid, liquid, gas, and plasma are states of matter. What can be concluded from this information?

• Changing water from liquid to solid is an example of a physical change.

• Changing water from liquid to solid is an example of a chemical change.

• Frying an egg and grilling a fish are both examples of physical changes.

• Changing water from liquid to gas is an example of both a physical change and a chemical change.

What kind of changes do chefs make to food?

• Chefs make chemical changes only.

• Chefs make physical changes only.

• Chefs make chemical and physical changes.

• Chefs never make any changes to food.

What is this passage mostly about?

• the chemical change that occurs when dishes do not dry

• the physical change that occurs when water is boiled

• a cooking method called sous-vide

• chefs, cooking, and changes in food

Read these sentences: "When you put an ice tray filled with water in a freezer, the temperature of the water in that ice tray lowers. The freezer makes a physical change of state to the water by turning it from a liquid to solid." What does the word "liquid" mean above?

• a large amount of money

• a loud explosion that causes a lot of damage

• a fluid, or something that flows

• a gas, or something that floats in the air

Choose the answer that best completes the sentence below. Chopping up a fish is an example of a physical change; grilling a fish is an example of a chemical change.

• as a result

• for instance

• including

• on the other hand

Is knowing about the physical and chemical changes of food important for a molecular gastronomy chef? Explain why or why not, using evidence from the passage.

Is knowing about the physical and chemical changes of food important for a

molecular gastronomy chef? Explain why or why not, using evidence from the

passage.