NURSING ANM AND GNM

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: -A pressure cooker is a sealed chamber that traps the steam generated as its contents are heated. As steam builds, pressure increases, driving the boiling point of water past 212°F. In general, this higher temperature shortens cooking times and, due to a lack of evaporation, extracts flavor more efficiently from foods.

Detailed explanation-3: -The cooker uses steam in a secure sealed pot to cook food. When you heat the pot the liquid boils and turns to steam, when it’s trapped in a sealed pot the pressure begins to build. The high pressure cooks the food by transferring heat energy from the steam into the food.