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A pressure cooker reduces cooking time for food because

1. boiling point of water involved in cooking is increased
2. the higher pressure inside the cooker crushes the food material
3. cooking involves chemical changes helped by a rise in temperature
4. heat is more evenly distributed in the cooking space

Correct answer: boiling point of water involved in cooking is increased

Solution

Inside a pressure cooker the increased pressure raises the boiling point of water above 100 C, so food cooks at a higher temperature and therefore faster. The crushing/even-distribution options are not the mechanism.

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