A cook calibrates a thermometer by the boiling-point method at sea level. What reading should it show?
a.180°F in a pot of vigorously boiling water
b.190°F in a pot of vigorously boiling water
c.200°F in a pot of vigorously boiling water
d.212°F in a pot of vigorously boiling water
Explanation
Water boils at 212°F at sea level, so the dial is adjusted to that reading. The boiling point drops about one degree for every 550 feet of elevation, which is why the ice-point method is the more reliable choice for a kitchen in the mountains.
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