Cooking is fast in a pressure cooker, because
(a) food particles are effectively smashed
(b) water boils at higher temperature inside the pressure cooker
(c) food is cooked at constant volume
(d) loss of heat due to radiation is minimum
Answers
Answered by
1
b is the correct answer
MedhanshJain:
b is not correct as water cannot exceed 100°c
it would always boil at 100°c only it cannot exceed it at any cost
At that pressure, the boiling point of water is increased from 212°F to 250°F. This higher temperature is what cooks food faster.
thanks for information my friend
any doubt
Answered by
0
Option b is correct because there is no way for water vapour to escape out of the cooker
so it cooks faster
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