A) Cooking food directly over a fire. B) Creating a makeshift sauna. C) Smoking food for preservation. D) Heating water without metal pots.
A) Rocks with visible cracks. B) Any stones found near the water source. C) Dense, non-porous igneous rocks. D) Lightweight sedimentary rocks.
A) They sink to the bottom of the pit. B) They can explode when heated. C) They make the water taste bad. D) They don't retain heat well.
A) Heating them in a small fire. B) Dousing them in water. C) Cleaning them thoroughly. D) Burying them in the ground.
A) Just before they start to smoke. B) Extremely hot, glowing embers. C) Warm to the touch. D) Slightly hotter than the water.
A) Using tongs or a sturdy stick. B) Wearing thick gloves. C) Throwing them into the pit from a distance. D) Dipping them in water before moving them.
A) Grass. B) Gravel. C) Sand. D) Clay.
A) To insulate the pit and keep the water hot longer. B) To add minerals to the water. C) To prevent water from seeping into the ground. D) To protect the rocks from breaking.
A) In a separate fire pit next to the boiling pit. B) In an oven. C) Over a campfire. D) Directly in the boiling pit before adding water.
A) Woven plant fibers. B) Paper towels. C) Metal mesh. D) Plastic bags.
A) About 1 hour. B) Exactly 5 minutes. C) It varies depending on stone size and water volume. D) Almost instantly.
A) The pit begins to smell like smoke. B) Visible steam and bubbles. C) The water turns a different color. D) The stones start to glow brighter.
A) The pit collapsing. B) The water becoming poisonous. C) Steam burns. D) Food poisoning from overcooked food.
A) It's a dark color. B) It has layers or visible cracks. C) It's perfectly round. D) It feels heavy.
A) Wrap it in leaves. B) Leave it whole. C) Cut it into small pieces. D) Season it heavily.
A) Any wood that is dry. B) Hardwoods. C) Green wood. D) Softwoods.
A) Bury them near the pit. B) Let them cool completely before handling. C) Leave them in the fire to burn out. D) Immediately quench them in water.
A) Building shelters. B) Making tools. C) Starting fires. D) Sterilizing water.
A) Areas with abundant clay. B) Areas where pottery was unavailable. C) Dessert regions. D) Volcanic regions.
A) Continue using the pit as normal. B) Pour water on the remaining stones. C) Try to pick up the pieces. D) Move away from the fire immediately.
A) A fire pit. B) A water source. C) Suitable stones. D) A metal container.
A) Increased boiling temperature. B) Neutralization of any toxins in the water. C) Flavor to the food. D) Preservation of the water.
A) The water is contaminated. B) The fire wasn't hot enough. C) It's normal, indicating rapid heat transfer. D) The stones are about to explode.
A) They are often porous and waterlogged. B) They are considered sacred in some cultures. C) They are always the wrong type of rock. D) They are too difficult to move.
A) They can weaken and eventually crumble. B) They become more efficient at retaining heat. C) They will attract animals to the area. D) They become smoother and easier to handle.
A) To make the fire burn brighter. B) To prevent carbon monoxide poisoning. C) To keep the stones hot longer. D) To allow the smoke to escape.
A) Bread. B) Fried foods. C) Soups and stews. D) Roasted meats.
A) By the type of food you are cooking. B) By the size of the fire pit. C) Based on how many people you are feeding. D) Based on the volume of water you need to boil.
A) Gathering stones from already disturbed areas. B) Breaking large rocks into smaller pieces. C) Quarrying stones from a protected area. D) Taking all the stones from one location.
A) Using very large stones. B) Boiling large amounts of water at once. C) Maintaining a consistent and high stone temperature. D) Rapidly adding stones to the water. |