What kind of changes (chemical or physical) do chefs use make to food?

Physical changes don't destroy your sample or make it into something new. Physical changes change the shape, size or phase of a substance. Crumpling paper, getting a haircut, dissolving salt...

Mass is always conserved in a chemical change, which process involves involves the rearrangement of atoms and molecules. Of course most physical changes also conserve mass: when $10*g$ of liquid...

Physical changes are largely changes of state: solid to liquid to gas, etc. Chemical change involves the formation of new substances and the making and breaking of strong chemical bonds....

Different combinations of atoms have different physical properties. For instance, when iron rusts, its melting point lowers.

........involve the making and breaking of strong chemical bonds, and the formation of new substances. Physical changes do not fall under this umbrella, because while strongish bonds may be broken...

On the other hand, physical changes are largely , i.e. solid to liquid to gas, where chemical bonds are not explicitly broken. Note that both chemical change and physical change...

Physical changes are largely changes of state: gas to liquid; liquid to gas, etc. Chemical change is characterized by the formation of new substances, and the making and breaking of...

Since 8x3=24 and since 12x3=36 you need to add 6oz of chemical B to have 24oz of chemical A and 36oz of chemical B. Take 1/3 of the total mixture...

...i.e.. solid to liquid, liquid to gas...and vice versa. And certainly, , mass per unit volume, changes markedly upon a phase change between a condensed phase, solid or liquid, and...

Physical changes are changes in the formation or state of molecules and atoms. The arrangement of the molecules and atoms is different after the change but the chemical composition of...