Question

A pressure cooker is a vessel in which food is cooked in stream under pressure. It consist of dash(a) very strong vessel, made of aluminum alloy with dash(b) lid that fits tightly on dash(c) top dash(d) lid can be sealed on to dash(e) vessel by means of dash(f) rubber ring​
Complete the upper passage by filling the sutaible determiners

Answer 1

Explanation:

Pressure cooking is the process of cooking food under high pressure steam, employing water or a water-based cooking liquid, in a sealed vessel known as a pressure cooker. High pressure limits boiling, and permits cooking temperatures well above 100 °C (212 °F) to be reached.

A stovetop pressure cooker

The pressure cooker was invented in the seventeenth century by the physicist Denis Papin, and works by expelling air from the vessel, and trapping the steam produced from the boiling liquid inside. This raises the internal pressures and permits high cooking temperatures. This, together with high thermal heat transfer from the steam, cooks food far more quickly, often cooking in between half and a quarter the time for conventional boiling. After cooking, the steam pressure is lowered back to ambient atmospheric pressure, so that the vessel can be opened safely.

Answer 2

Answer:

A pressure cooker is based on the principle that boiling point of water increases with the increase in pressure. It works by capturing the steam that, as it builds up, increases the pressure in the vessel. The pressure increase in turn raises the boiling point of water, which normally limits the cooking temperature of wet foods to 100°C. Because the effective cooking temperature is higher in the pressure cooker—as high as 120°C —the cooking time can drop substantially.