10. The rice is cooked more quickly in a pressure cooker because A.It is covered. B.Less quantity of water is used. C.None of these D.Water boils at a higher temperature under pressure.
Option D Solution: Food is cooked more quickly in a pressure cooker because at the higher pressure (1 bar/15 psi), the boiling point of water rises from 100°C (212°F) to 121°C (250°F). The hotter steam is able to transmit its thermal energy to the food at around 4 times the rate of conventional boiling.
