What are two examples of a chef making a physical change to food and how these examples demonstrate a physical change?

The chef cuts the steak into two halves, it is a physical change, because the color and/or odor do not change, in which change in smell and odor is characterized as chemical change.

the chef melts the ice on the vegetables by leaving it outside in the kitchen in normal temperature, (assuming the kitchen is around 20+ celsius degrees).
it is physical change because only the shape changes, the color and/or odor do not change.