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Following a Technical Explanation is a free printable Grade 3 English worksheet on holding a chain of causes together while reading, aligned to Common Core standard RI.3.10. It prints 2 questions with an answer key on its own sheet of paper, in 25 versions that each ask different questions, so no two pupils in the class work from the same page. Print it from the browser or download it as a PDF — no account, no email.

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Following a Technical Explanation

RI.3.10

NameDate

Read the text, then answer the questions.

1.Read the text, then answer the questions.

Turning Milk into Cheese

Cheese begins as an accident that people learned to repeat. Milk is mostly water with fat and protein in it. To make cheese, the protein has to be separated out. A starter culture of bacteria is added first. The bacteria turn some of the milk sugar into acid, and the acid begins to make the protein clump together. Then rennet is added, which finishes the job. The milk splits into solid curds and watery whey. The whey is drained off. The curds are pressed, salted, and left to age. Time does the rest: a cheese aged for two years tastes nothing like the same cheese at two weeks.

  1. 1. Put these in order: the whey is drained, rennet is added, the curds are pressed.
  2. 2. Explain the cause and effect between the acid and the curds.
  3. 3. Why must the whey be drained off?
2.Read the text, then answer the questions.

Why Bread Rises

Yeast is alive. It is a fungus, and each grain of dried yeast holds millions of cells waiting for water. Add warm water and the cells wake up. They begin to feed on the sugars in the flour. As they feed, they give off carbon dioxide gas. The gas cannot escape, because kneading the dough has built a stretchy web of gluten that traps it. Thousands of tiny bubbles form, and the dough swells. In the oven, two things happen. The trapped gas expands in the heat, so the loaf rises further. Then the heat kills the yeast and sets the gluten, and the bubbles are locked in place. That is why bread has holes in it.

  1. 1. Explain the cause and effect between kneading and the holes in bread.
  2. 2. What would happen to dough with no gluten in it?
  3. 3. Put these in order: the gluten sets, the yeast feeds, the gas expands.

LessonPrint · RI.3.10 · Set 20 · free to copy for classroom use

Answer key — Following a Technical Explanation

Set 20. Prints on its own sheet.

  1. 1.1. Rennet is added, the whey is drained, the curds are pressed. 2. The acid makes the protein clump together, and rennet finishes it, so the milk splits into curds and whey. 3. Because cheese is made from the solid curds, and the whey is the watery part left over.
  2. 2.1. Kneading builds the gluten web, which traps the gas in bubbles, and the heat locks those bubbles in as holes. 2. The gas would escape, so the dough would not swell and the bread would be flat. 3. The yeast feeds, the gas expands, the gluten sets.

Last reviewed 2026-09-05. Aligned to RI.3.10 of the Common Core State Standards for English language arts.