A) Constant supervision and a fire extinguisher nearby B) Wearing flip-flops C) Using gasoline to start the fire D) Ignoring smoke signals
A) A cardboard box B) A cast iron skillet or wok C) A plastic container D) A glass bowl
A) 500-550°F (260-288°C) B) 400-450°F (200-232°C) C) 50-100°F (10-38°C) D) 300-350°F (150-175°C)
A) To make the seeds/nuts shiny B) To remove the shells before roasting C) To cool the coals down D) To prevent burning and ensure even roasting
A) Oak B) Treated or painted wood C) Maple D) Hickory
A) They are still soft and pale B) They are fragrant and lightly browned C) They are smoking heavily D) They are completely black
A) Stack them in a pile B) Spread them out to cool quickly C) Cover them tightly D) Place them back over the coals
A) Water B) Ice C) Bleach D) Salt, spices, or herbs
A) Pumpkin seeds B) Cherry seeds C) Apple seeds D) Tomato seeds
A) Water chestnuts B) Pine cones C) Acorns (without proper treatment) D) Almonds
A) To remove any flavor B) To make them softer after roasting C) To help them roast more evenly and prevent burning D) To add water content to the coals
A) Blow on the coals constantly B) Add more gasoline C) Adjust the distance between the coals and the cooking surface D) Put the container directly on the hottest part of the coals
A) 30 seconds B) Overnight C) 5-15 minutes, depending on the type and size D) 2 hours
A) Throw them in the trash can B) Douse them with water and stir the ashes C) Leave them to burn out on their own D) Cover them with dirt and forget about them
A) Turns them into a liquid B) Enhances flavor and makes them more crunchy C) Removes all nutritional value D) Makes them softer and less flavorful
A) A wooden spoon with a short handle B) A long-handled metal spoon or spatula C) Your bare hands D) A plastic fork
A) In a closed garage B) In a well-ventilated outdoor area C) In your living room D) In a forest during a dry season
A) Buried in the ground B) Uncovered in the freezer C) In an airtight container at room temperature or in the refrigerator D) In a paper bag in direct sunlight
A) A burnt or bitter taste B) A sweet and nutty aroma C) A soft and chewy texture D) A bright and shiny appearance
A) Briquettes soaked in lighter fluid B) Softwood charcoal C) Coal used for heating homes D) Hardwood charcoal or lump charcoal
A) Turning the nuts over consistently to ensure even roasting. B) Throwing the nuts in the air for fun. C) Adding more salt to the nuts. D) Discarding any broken nuts.
A) To make the coals burn brighter B) To show off your strength C) To clean the coals D) To avoid burns and injury
A) Sunflower seeds B) Sesame Seeds C) Flax Seeds D) Chia Seeds
A) To make them easier to eat immediately. B) To prevent condensation and mold growth. C) To ensure they are easier to burn later. D) To increase their nutritional value.
A) Sunglasses B) A bathing suit C) Heat-resistant gloves D) An apron made of paper
A) Cashews B) Pecans C) Walnuts D) Peanuts
A) Soak them in water for several hours. B) Paint the shells with oil. C) Remove the shells completely. D) Crack the shells slightly to allow heat to penetrate.
A) Has no effect on the shelf life B) Shortens the shelf life dramatically C) Extends the shelf life by reducing moisture content D) Makes them more prone to insect infestation
A) It prevents even roasting and causes steaming. B) It cools down the coals too quickly. C) It's more efficient to roast everything at once. D) It makes the nuts more flavorful.
A) Directly on the coals. B) Underneath the roasting pan. C) Near the surface of the nuts/seeds, without touching the pan. D) Inside the roasting pan, touching the bottom. |