A chef combines solid and liquid ingredients in a pan to make a sauce. The chef wants to remove the solid pieces and then thicken the sauce by removing some of the water. Which processes should the chef use?(1 point)

Question

Responses

filtration and distillation
filtration and distillation

chromatography and evaporation
chromatography and evaporation

filtration and evaporation
filtration and evaporation

evaporation and distillation

Answer 1

The correct processes the chef should use are filtration and evaporation.

• Filtration is used to remove the solid pieces from the sauce.
• Evaporation is used to thicken the sauce by removing some of the water.

So the best choice is filtration and evaporation.