Most stocks are cooked in tall pots to a. increase heat infusion b. accommodate the bones c. create a convection effect d. minimize the evaporation rate

D. Minimize the evaporation rate

Explanation:

In the boiling (passage of the liquid phase to gaseous), when receiving heat, the liquid has its volume increased. As for a given pressure each substance has its boiling temperature (water boils under a pressure of 1 atm at a temperature of 100 ° C), increasing the pressure on a liquid will cause an increase in its boiling temperature, so makes it more difficult for the substance to evaporate, that is, to pass from the liquid to the gaseous state.

This is used in the pressure cookers, in which the vapors formed by virtue of heating the water can not escape from inside and thus press the surface of the water. As we have seen above, an increase in pressure leads to an increase in the boiling temperature and in this way the water supports temperatures in excess of 100 ° C, causing the foods to be cooked faster than in a standard pan.