PHASE CHANGE (HOMEWORK)

Critique Paper: “Will food cook faster at higher altitudes?”

Introduction: Food cooks faster at higher altitudes is a topic of
interest in both scientific and culinary fields. This critique paper aims
to explore the relationship between altitude and cooking times,
considering the impact of reduced air pressure on the cooking
process.

Scientific Background: At higher altitudes, the lower air pressure

affects the boiling point of water, leading to adjustments in cooking
times. Water boils at lower temperatures at higher altitudes due to
decreased atmospheric pressure, which can impact the cooking
process. The reduced boiling point requires longer cooking times for
food to reach the desired level of doneness.

Real Life Implications: Cooking at high altitudes presents challenges

such as longer cooking times for foods with high water content like
meat and poultry. Adjustments in time and moisture are crucial to
prevent drying out of leaner meats due to their susceptibility to
moisture loss during cooking. Additionally, foods cooked with moist
heat, such as vegetables and stews, require extended cooking
durations at higher elevations to reach the desired internal
temperature.

Practical Recommendations: To address the effects of altitude on

cooking, various adjustments can be made in the kitchen. These
include modifying oven temperatures, increasing baking times,
adjusting leavening agents in baked goods, and monitoring liquid
evaporation rates. Understanding these adjustments is essential for
achieving successful culinary outcomes at high altitudes and
preventing common issues like overly gummy brownies or
undercooked pastas.

Conclusion: the relationship between altitude and cooking times is a

multifaceted interplay influenced by atmospheric pressure and water
boiling points. By making informed adjustments in recipes and cooking
methods, individuals can navigate the challenges posed by high-
altitude cooking and ensure that food is cooked thoroughly and to
perfection.

Castillo, John Gabriel B. Ms. Jainiel Ariaga

STEM 202 B General Chemistry 2
 PHASE CHANGE (HOMEWORK)
Critique Paper: “Will food cook faster at higher altitudes?”
References:

FSIS USDA: High Altitude Cooking

https://www.fsis.usda.gov/food-safety/safe-food-handling-and-
preparation/food-safety-basics/high-altitude-cooking

NMSU: High-Altitude Cooking Guide

https://pubs.nmsu.edu/_e/E215/

ThermoWorks Blog: High Altitude Effects on Cooking

https://www.fsis.usda.gov/food-safety/safe-food-handling-and-
preparation/food-safety-basics/high-altitude-cooking

Visual Veggies: Cooking & Baking at High Altitudes

https://www.visualveggies.com/cooking-and-baking-at-high-altitudes/

Reddit r/askscience: Why Food Takes Longer to Cook at Higher

Altitudes

https://www.nytimes.com/2018/02/16/science/high-altitude-
cooking.html#:~:text=A.%20Some%20foods%20take%20longer%20to
%20cook%20by,factor%20is%20declining%20air%20pressure%20at
%20higher%20altitudes.

Castillo, John Gabriel B. Ms. Jainiel Ariaga

STEM 202 B General Chemistry 2