PTE Reading

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Pearson Test of English — TestDayTwin Practice

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Read the passage and select ALL correct options. Wrong selections lose points.

Cooking at high altitude poses a challenge many recipe writers overlook: water boils at a lower temperature as air pressure drops, so food simmered or boiled takes noticeably longer to cook through. A pot of beans that softens in ninety minutes at sea level may need well over two hours in a mountain town. Bakers face the opposite complication: with less atmospheric pressure pushing down, cakes and breads rise faster and can collapse before their structure sets, so many high-altitude cooks reduce leavening agents and raise oven temperatures slightly to firm the crust sooner. Interestingly, roasting and frying are barely affected, since these methods do not rely on water's boiling point. Local cookbooks in mountain regions therefore often include separate instructions, though few urban cookbooks bother with such adjustments.

According to the passage, which TWO statements are correct? (select all that apply)

Boiled foods generally take longer to cook at high altitude than at sea level.Frying is significantly slowed down at high altitude in the same way boiling is.Baked goods can collapse at high altitude because they rise too quickly before setting.Most urban cookbooks include detailed high-altitude adjustments.Water boils at a higher temperature at high altitude due to increased air pressure.