Question

It is difficult to cook at high altitudes because ________.

• A. of high moisture content there
• B. there is less oxygen in air
• C. due to decrease in atmospheric pressure, the boiling point of water decreases
• D. due to falling temperature, more heat has to be given

Answer 1

Answer: (C)

due to decrease in atmospheric pressure, the boiling point of water decreases

Boiling point of a liquid increases with increase in external pressure and decrease at lower external pressure.

At high altitudes, atmospheric pressure is low, thus boiling point of water decreases.

So food cooks slowly, as water used for cooking do not attain higher temperature.