Describe a cooking method used by molecular gastronomy chefs.

Molecular gastronomy chefs look at how ingredients are changed by different cooking methods. These cooking methods affect the eventual flavor and texture of food ingredients. One method is called direct spherification. This is the process of turning a liquid into little caviar- like balls.

Explanation:

the answer is; comparing the frequency of collisions with and without the device

this makes the anti-collision system an independent variable and the collisions a dependent variable. if there are fewer collisions with an anti-collision system that without, then it can be stated that the system is a success. essentially, collisions under an anti-collision system are compared with the frequency of collisions by cars with the human drivers.

[ answer ]

foliated

[ explanation ]

foliation forms in a rock when pressure squeezes the rock together. the rock then has a design of many different color little lines. there are three types of foliated rock. the types are slate, schist, and gneiss. each type of foliated rock is different based on grain size and foliation characteristics. the lines appear when the rock has been under pressure.

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