How does the structure of the how the science works section contribute to the overall understanding of the topic?
A. the authors contrast hot and cold items to clarify how much time is needed to cook food from its exterior to its interior.
B. the authors describe the relationship between energy and heat to recommend the best source of heat for cooking.
C. the authors explain the effects of heat on molecules to illustrate the flow of heat from the outside to the center of the food.
D. the authors convey sequentially how heat spreads to encourage people to follow proper procedures to cook food.
