Why does food generally cook faster in a pressure cooker compared to an ordinary open pot?
ABecause a pressure cooker uses significantly more electricity
BBecause pressure cookers always use higher flame settings
CBecause trapped steam increases internal pressure, which raises the boiling point of water and cooking temperature
DBecause a pressure cooker removes oxygen from the food
Explanation
A pressure cooker works by trapping steam inside a sealed pot, which increases the internal air pressure above normal atmospheric levels, and this increased pressure raises the boiling point of water well above the usual 100 degrees Celsius. Because food cooks in contact with water or steam at this higher temperature, cooking times can be significantly reduced compared to cooking at standard atmospheric pressure. Once cooking is complete, pressure must typically be released safely before the lid can be opened, since the contents remain under significant pressure. Explore more Everyday Science MCQs on mcqstutor to keep practicing.
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