Q750
The main reason why vegetables take longer to cook in boiling water at high altitudes is because:
A.
Water boils at a higher temperature with higher altitude
B.
The temperature of the boiling water decreases with increasing altitude
AnswerC.
There is less oxygen in the air at high altitude
D.
Saturation vapor pressure decreases with increasing altitude
Answer: Option B
Solution
Answer: Option B
Solution:
Because water boils at a lower temperature at higher elevations, foods that are prepared by boiling or simmering will cook at a lower temperature, and it will take longer to cook. High altitude areas are also prone to low humidity, which can cause the moisture in foods to evaporate more quickly during cooking.