A) Convection using forced air. B) Microwave radiation. C) Direct flame cooking. D) Trapping and utilizing retained heat.
A) Natural gas B) Wood C) Propane D) Electricity
A) Cardboard B) Aluminum foil C) Plastic D) Rocks
A) To test for leaks B) To heat the thermal mass C) To season the rocks D) To sanitize the oven
A) Mud and sod B) Cardboard boxes C) Plastic wrap D) Aluminum foil
A) Energy inefficiency B) Limited food capacity C) Difficult temperature control D) Food contamination
A) Boiled pasta B) Soufflés and pastries C) Fried foods D) Root vegetables and meats
A) To prevent heat loss B) To add flavor C) To provide structural support D) To create a non-stick surface
A) Visibility from the house B) Aesthetic appeal C) Proximity to a power outlet D) Soil stability and drainage
A) Using a laser temperature gun B) Using a digital thermometer C) Experience and observation D) Using an oven timer
A) It adds flavor to the food. B) It prevents the food from burning. C) Steam cooks the food. D) It cools the oven down.
A) Carefully excavate and retrieve. B) Dig a new hole. C) Use a crane. D) Leave the food to cool overnight.
A) Wearing sunscreen. B) Using a fire extinguisher. C) Drinking plenty of water. D) Supervision during firing.
A) Chopsticks B) Shovel C) Spoon D) Fork
A) Smoothness and texture B) Density and heat retention C) Color and shape D) Size and weight
A) Silty soil B) Peat soil C) Clay rich soil D) Sandy soil
A) Moisture content of the food B) Cooking time of the food C) Density of the food D) Color of the food
A) Drying it out slowly B) Smoking food C) Adding herbs D) Burying the oven
A) Taking a college course B) Watching TV C) Reading a cookbook D) Experimentation and practice
A) They can explode B) They can melt C) They can become magnetic D) They can shrink
A) To optimize cooking times. B) To improve appearance. C) To make cleaning easier. D) To separate flavors.
A) Flavoring B) Aeration C) Decoration D) Insulation
A) The ground is dry. B) The rocks are uniformly heated. C) The mud seal has hardened. D) Smoke is no longer visible.
A) Incorrect layering of food. B) Lack of ventilation. C) Using the wrong type of wood. D) Uneven distribution of heat.
A) Mirrors B) Styrofoam C) Plastic bottles D) Clay bricks
A) To add flavor to the rocks. B) To ensure complete combustion. C) To dry the mud faster. D) To keep the oven cool.
A) Higher altitudes require shorter times. B) Higher altitudes require longer times. C) Altitude has no impact. D) Altitude impacts the flavor.
A) Plastic Wrap B) Leaves C) Tin Foil D) Cardboard
A) Earth ovens are smaller; tandoors are larger. B) Earth ovens cook slower; tandoors cook faster. C) Earth ovens are underground; tandoors are above ground. D) Earth ovens use gas; tandoors use wood.
A) Add more air vents B) Don't burn wood C) Use a layer of wet leaves or cloth over the food D) Cook at a higher temperature |