Read the text.
Chefs everywhere must learn the delicate art of creating a soufflé—that light, airy egg dish that puffs up in the oven. It is an art that depends on a bit of science for success.
The chef must first carefully and completely separate the egg whites from the yolks. Whites are pure protein, while yolks contain both protein and fat. Beating the egg whites forms a thick foam with small air pockets, but even a tiny bit of fat prevents these essential pockets from forming.
When the mixture of egg whites and other ingredients is baked, the heat accelerates a key scientific process: the air in the beaten egg whites expand, causing the soufflé to rise. The perfect soufflé is removed from heat at the peak of its rise, when the volume has almost doubled.
Which author's purpose is suggested by the text?
A. to explain the process of beating egg whites into a thick foam
B. to inform readers about the science of soufflé making
C. to explain how difficult it is to make the perfect soufflé
D. to describe the ingredients needed to make a soufflé
B. to inform readers about the science of soufflé making