FUTURE TRENDS IN FOOD TECHNOLOGY
PERSONALIZED NUTRITION AND HEALTH
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Reduced cooking time is achieved when using a pressure cooker because
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steam is forced through the food
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steam is released through the vent
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boiling water is the cooking medium
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water boils faster in a pressure cooker
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Explanation:
Detailed explanation-1: -Food cooks faster in a pressure cooker. Its because the pressure increases inside the cooker, which also increases the boiling point of water. So, more heat is required to reach the boiling point and is sufficient to cook food in a reduced time.
Detailed explanation-2: -It works by capturing the steam that, as it builds up, increases the pressure in the vessel. The pressure increase in turn raises the boiling point of water, which normally limits the cooking temperature of wet foods to 100 °C / 212 °F (at sea level; the boiling point is slightly lower at higher elevations).
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