Why are special cooking directions needed for food products at high altitudes?

Special cooking directions are necessary for food products at high altitudes primarily because air pressure affects cooking time and temperature. As altitude increases, atmospheric pressure decreases, which impacts the boiling point of water and other cooking processes.

At higher elevations, the boiling point of water drops below the standard 100 degrees Celsius (212 degrees Fahrenheit) at sea level. This means that when you boil water for cooking or baking, it actually gets to a lower temperature at higher altitudes, which can result in foods taking longer to cook or not cooking properly if standard instructions are followed.

This difference in air pressure necessitates adjustments to cooking times and temperatures. For example, recipes often require a longer cooking time for foods that normally rely on boiling because the water’s lower boiling point doesn't reach the temperatures needed for effective cooking. Similarly, baking can be affected, requiring modifications in ingredient quantities and baking times to ensure proper rises and textures in baked goods.

The other options do not accurately address the effects of altitude on cooking processes, making them less applicable in this context.