A pressure cooker reduces cooking time because:
a) Heat is more evenly distributed
b) The high pressure tenderises the food
c) The boiling point of water inside the cooker is elevated
d) The boiling point of water inside the cooker is depressed.
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no.c is the correct answer please mark me as a brainlist
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Answer:
Because under pressure, the heat builds faster and maintains temperature better, so cooking time is reduced. ... The increased pressure inside the cooker increases the boiling point of water above 1000C so more cooking is done before the water actually starts to boil. So ultimately food is cooked faster.
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hope it helps you...
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