Chocolate biscuit

cover three large baking pans with paper that has been well oiled with washed butter. over these dredge powdered sugar. melt in a cup one ounce of walter baker & co.'s premium no. 1 chocolate. separate the whites and yolks of four eggs. add to the yolks a generous half cupful of powdered sugar, and beat until light and firm. add the melted chocolate, and beat a few minutes longer. beat the whites of the eggs to a stiff, dry froth. measure out three-fourths of a cupful of sifted flour, and stir it and the whites into the yolks. the whites and flour must be cut in as lightly as possible, and with very little stirring. drop the mixture in teaspoonfuls on the buttered paper. sprinkle powdered sugar over the cakes, and bake in a slow oven for about fourteen or fifteen minutes. the mixture can be shaped like lady fingers, if preferred.

read the passage above to answer the following questions:

19)
which method of development is used in this recipe?
a) illustration
b) spatial order
c) chronological order
d) division and classification