Question

In a pressure cooker , the food is cooked faster because

a) increased pressure lowers the boiling point.

b) increased pressure raises the boiling point .

c) decreased pressure raises the boiling point.

d) increased pressure lowers the melting point.
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Answer 1

Answer:

The steam transfers this thermal energy to the food that is being cooked. This heat is used up by the food to get cooked properly. Thus, in a pressure cooker since the boiling point increases, the steam has greater thermal energy which it can transfer to the food and hence the cooking is faster.

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Answer 2

Answer:

B) increase pressure raises the boiling point I hope this is the answer

Explanation:

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