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Mix the Old with the New - Comprehen
Name:
Date:
What do chefs change with many dishes they serve?
A the properties, structure, and state of matter of food
B. the bulbs in fluorescent lights and neon signs
C. the chemical composition of sodium alginate and calcium chloride
D. the amount of time they allow their pots and pans to dry after washing
2. What does the passage describe?
A. The passage describes how to cook beef brisket and fried eggs.
B. The passage describes molecular gastronomy and changes in food.