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