Identify the Tools: The Chef's New Dish

A case from a Korean-cuisine chef. For weeks he went out into the dining room and watched the bowls after guests finished their meals, confirming that with soup dishes in particular the last few spoonfuls were left behind, gone cold. Then he arrived at the question: 'The dessert that caps off a course is small and rich—so why does the last mouthful of soup end up cold and bland?' He carried the structure of the dessert course (small portion, rich concentration, a separate vessel) over to the finish of the soup dish and created a new menu item: serving 'the last sip' rich and separate in a small cup.

Choose the most accurate combination of thinking tools this chef used. (13 tools: Observing, Imaging, Abstracting, Recognizing Patterns, Forming Patterns, Analogizing, Body Thinking, Empathizing, Dimensional Thinking, Modeling, Playing, Transforming, Synthesizing)