PTE Reading

Multiple Choice, Multiple Answers

1 questions. Answer them all, then submit once for your section score.

Pearson Test of English — TestDayTwin Practice

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

Cooking instructions rarely account for altitude, yet the physics of boiling changes dramatically above a few thousand meters. As atmospheric pressure drops with elevation, water boils at a lower temperature, meaning food simmered in boiling water cooks more slowly and may require extended times to reach safe doneness. Bakers at high altitude also face challenges: lower air pressure allows cakes and breads to rise faster, but the reduced pressure can cause structures to collapse before they set, so recipes often call for slightly less leavening agent and slightly more liquid. Mountain communities have long adapted, favoring dense breads and slow-braised stews over delicate souffles. Some professional bakeries above 2,000 meters keep separate altitude-adjusted recipe cards, since a recipe perfected at sea level frequently fails without modification.

According to the passage, which of the following are true about cooking at high altitude? (select all that apply)

Water boils at a lower temperature than it does at sea levelBaked goods can rise faster due to lower air pressureRecipes typically require more leavening agent at high altitudeSimmered foods may need longer cooking times to become safe to eatSea-level recipes always work perfectly at high altitude without changes