In mountain regions, food cooked in boiling water cooks slower than when cooked at sea level. If the temperature beneath the pot of boiling water is increased, the food will cook
A)faster.
B)slower still.
C)both of these
D)neither of these

Question

Quizplus · Accepted Answer

The boiling point of water decreases at higher altitudes due to lower atmospheric pressure, which is why food cooks slower. Increasing the temperature beneath the pot does not change the boiling point of water; it will still boil at the same temperature, so the cooking speed remains unaffected.

In Mountain Regions, Food Cooked in Boiling Water Cooks Slower