Why it is hard to cook food on hilly aareas than on sea level
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The key factor is declining air pressure at higher altitudes. Falling air pressure lowers the boiling point of water by just under 1 degree Fahrenheit for each 500 feet of increased elevation. ... Any food prepared with moist-heat methods, like boiling or simmering, will take longer to become fully cooked.
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The key factor is declining air pressure at higher altitudes. Falling air pressure lowers the boiling point of water by just under 1 degree Fahrenheit for each 500 feet of increased elevation. ... Any food prepared with moist-heat methods, like boiling or simmering, will take longer to become fully cooked.
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