Question

Why cooking in pressure cooker is done faster compared to other conventional methods?
1. Increase of boiling point of water inside the cooker enables faster cooking
2. Decrease of boiling point of water inside the cooker enables faster cooking
3. High pressure and low boiling point inside the cooker enables faster cooking
4. No change in boiling point but high steam inside the cooker enables faster cooking

Answer 1

Correct Answer - Option 1 : Increase of boiling point of water inside the cooker enables faster cooking

The correct answer is Increase of boiling point of water inside the cooker enables faster cooking.

• A pressure cooker increases the boiling point of water inside the cooker which enables faster cooking.
• Cooking in any conventional method lot of heat escapes and the boiling point can only reach up to 212^o Fahrenheit.
• When cooked in a pressure cooker the heat can not escape and as a result, raises the boiling point can reach up to 250^o Fahrenheit.
• With the inability of heat in a pressure cooker to escape the pressure in the pots rises increasing the boiling point.
• A high-pressure environment in the cooker enables the food to cook faster.