Concept:Increasing the pressure inside a closed container raises the boiling point of water, allowing food to cook at a higher temperature and faster.
Explanation:In a pressure cooker, the steam produced from boiling water is trapped and cannot escape.
As more steam forms, the pressure inside the cooker rises above atmospheric pressure.
At higher pressure, water boils at a temperature greater than its normal boiling point of
100∘C (up to about
120∘C).
The higher cooking temperature speeds up the chemical reactions that soften and cook the food, reducing the required cooking time.
Answer:A. increasing the boiling point of water