Identify the structure in the following Passage When it comes to making ice-cream, you can do it the traditional way, by stirring it in a frozen container or you can use liquid nitrogen to
freeze your mixture. There are some advantages to using liquid nitrogen Since liquid nitrogen freezes the mixture faster, the crystal grains
are smaller, giving the ice-cream a creamier texture. The downside is that ice-crystals grow faster in ice-cream prepared using liquid
nitrogen, so it must be stored at much colder temperatures. Both methods produce a distinct texture, and both are delicious.

Answer Choices :

A. Compare/Contrast

B. Description

C. Sequence/Chronological

D. Cause/Effect