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