It takes longer to cook meat on mountainous regions. Why?
Correct answer: B. The boiling point of water is lower at higher altitudes.
- A. Meat from mountainous animals is stronger than animals on the ground level.
- B. The boiling point of water is lower at higher altitudes.
- C. Pathogens and pollutants in urban cities cause the meat to rot a bit before we begin to cook it.
- D. None of the above
Explanation
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
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Scientific reasoning evaluates hypotheses through observations, variables, controls, measurements and experimental results. Questions involve identifying independent and dependent variables, recognising a fair test, interpreting tables or graphs, distinguishing evidence from opinion, and deciding whether data supports, rejects or leaves a hypothesis unresolved.
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