When cooking frozen cheese ravioli, the directions say to put the 255 grams of filled pasta into 3 quarts of boiling water. why should you use 3 quarts when 1 quart would easily cover them all? suppose they are in the freezer at - 40 °c. you may consider the ravioli to have a specific heat of 0.4 cal/gam-°c both when frozen and when in water.

a. by how much does the temperature of the 3 quarts of water drop when you add the frozen ravioli?
b. how much would the water temperature drop if you used only 1 quart? why do they ask for 3 quarts?