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What Each Text Adds is a free printable Grade 3 English worksheet on finding what one text gives that the other does not, aligned to Common Core standard RI.3.9. It prints 2 questions with an answer key on its own sheet of paper, in 25 versions, 23 of them with 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.

Set 15 of 25 · the same problems every time you open this link.

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Set 1 has all 25 in a single PDF. 23 of these 25 sets ask different questions — this skill does not have 25 questions to give. The rest reorder them, so no two pupils have the same paper in front of them.

What Each Text Adds

RI.3.9

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. How is cheesemaking different from breadmaking?
  2. 2. How is cheesemaking like breadmaking?
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. How is bread rising like a balloon inflating?
  2. 2. How is it different from a balloon?

LessonPrint · RI.3.9 · Set 15 · free to copy for classroom use

Answer key — What Each Text Adds

Set 15. Prints on its own sheet.

  1. 1.1. Cheese is made by separating and pressing; bread is made by trapping gas and baking. 2. Both use living things — bacteria or yeast — to change a food, then set the result.
  2. 2.1. In both, gas is trapped inside something stretchy and pushes it outwards. 2. The gas in bread is made by living yeast, and the heat sets the holes permanently.

Last reviewed 2026-09-05. Aligned to RI.3.9 of the Common Core State Standards for English language arts.