When formulating a new recipe, food scientists take detailed notes of their procedures and record carefully measured amounts of the ingredients. Different scientists will then follow the steps in the recipe and compare the final products. Why is it important for other food scientists to review new recipes before they are sold to the public?

Possible answers:

To ensure that the results can be duplicatedTo inspect the final product(s) for anything harmful or unexpected outcomes(such as causing the wrong kind of chemical reaction during the cooking process)To test the best way to cook or heat up the product is(microwave, oven, ect.)To ensure that the serving size is not too large or too small for the target consumer(child-size vs adult-size servings)

C.25-28.. . .