The most common reasons for under or overcooked food are: – Insufficient water in the recipe leading to undercooking – Pieces of food larger/smaller than what the recipe calls for – Doing a NPR when the recipe calls for QPR or a QPR when the recipe calls for a NPR as the food continues to cook during this time.

The most common reasons for burning are: – Insufficient water in the recipe – Substituting ingredients that absorb water (e.g., potatoes, pasta, rice, grains, beans and legumes) for ingredients that release water (e.g., most meats and vegetables) – Food stuck to the bottom of the pot while Sautéing – Thick liquids being used to bring the pot to pressure, such as tomato sauces, thick cream soups etc. – Inadequately sealed causing the water from the recipe to evaporate.