i) Why is cooking difficult at high altitude?ii) Why is cooking faster – InterviewSolution

1.

i) Why is cooking difficult at high altitude?ii) Why is cooking faster in pressure cooker?

Answer»

1.

At high altitude density of air is low which causes reduction in atmospheric pressure.
As pressure is less, boiling point of water lowers.
Water, at high altitude, starts boiling below 100°C.
As food is cooked mostly through the water boiling, cooking of food becomes difficult.

2.

Pressure cooker operates by expelling air within the cooker and trapping steam produced from the liquid. (mostly water) boiling inside.
Due to high internal pressure, boiling point of liquid increases and liquid boils at temperature higher than its boiling point.
The increased boiling point allows more absorption of heat by liquid and steam formed is superheated.
As a result, food gets cooked quickly.

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