How to make and use stone boiling pits - Test
  • 1. What is the primary purpose of stone boiling?
A) Heating water without metal pots.
B) Cooking food directly over a fire.
C) Creating a makeshift sauna.
D) Smoking food for preservation.
  • 2. What type of stones are best for stone boiling?
A) Lightweight sedimentary rocks.
B) Dense, non-porous igneous rocks.
C) Any stones found near the water source.
D) Rocks with visible cracks.
  • 3. Why should porous rocks be avoided?
A) They make the water taste bad.
B) They can explode when heated.
C) They sink to the bottom of the pit.
D) They don't retain heat well.
  • 4. What is the first step in preparing stones for stone boiling?
A) Cleaning them thoroughly.
B) Heating them in a small fire.
C) Burying them in the ground.
D) Dousing them in water.
  • 5. How hot should the stones be before adding them to the water?
A) Just before they start to smoke.
B) Warm to the touch.
C) Extremely hot, glowing embers.
D) Slightly hotter than the water.
  • 6. What safety precaution is most important when handling hot stones?
A) Using tongs or a sturdy stick.
B) Wearing thick gloves.
C) Dipping them in water before moving them.
D) Throwing them into the pit from a distance.
  • 7. What material is best for the pit lining to prevent leaks?
A) Clay.
B) Gravel.
C) Grass.
D) Sand.
  • 8. Why is a clay lining important in a stone boiling pit?
A) To insulate the pit and keep the water hot longer.
B) To add minerals to the water.
C) To protect the rocks from breaking.
D) To prevent water from seeping into the ground.
  • 9. What is the best way to heat the stones?
A) Over a campfire.
B) In a separate fire pit next to the boiling pit.
C) In an oven.
D) Directly in the boiling pit before adding water.
  • 10. What can be used to create a basket to hold food in the water?
A) Metal mesh.
B) Plastic bags.
C) Paper towels.
D) Woven plant fibers.
  • 11. How long does it typically take to boil water using stone boiling?
A) Almost instantly.
B) Exactly 5 minutes.
C) It varies depending on stone size and water volume.
D) About 1 hour.
  • 12. What is a good way to tell if the water is boiling?
A) The stones start to glow brighter.
B) Visible steam and bubbles.
C) The pit begins to smell like smoke.
D) The water turns a different color.
  • 13. What is a potential hazard of stone boiling?
A) The water becoming poisonous.
B) Food poisoning from overcooked food.
C) Steam burns.
D) The pit collapsing.
  • 14. What is a sign that a rock is unsuitable for stone boiling?
A) It's perfectly round.
B) It's a dark color.
C) It has layers or visible cracks.
D) It feels heavy.
  • 15. What is the best way to prepare meat for stone boiling?
A) Leave it whole.
B) Wrap it in leaves.
C) Cut it into small pieces.
D) Season it heavily.
  • 16. What type of wood is best for heating the stones?
A) Green wood.
B) Hardwoods.
C) Softwoods.
D) Any wood that is dry.
  • 17. After use, what should you do with the stones?
A) Leave them in the fire to burn out.
B) Let them cool completely before handling.
C) Bury them near the pit.
D) Immediately quench them in water.
  • 18. Besides cooking, what else can stone boiling be used for?
A) Making tools.
B) Building shelters.
C) Starting fires.
D) Sterilizing water.
  • 19. Where are stone boiling pits most commonly found historically?
A) Areas where pottery was unavailable.
B) Volcanic regions.
C) Dessert regions.
D) Areas with abundant clay.
  • 20. What should you do if a stone cracks or explodes during heating?
A) Pour water on the remaining stones.
B) Continue using the pit as normal.
C) Move away from the fire immediately.
D) Try to pick up the pieces.
  • 21. Which of the following is NOT a crucial element for building a stone boiling pit?
A) Suitable stones.
B) A water source.
C) A metal container.
D) A fire pit.
  • 22. What benefit does adding herbs and spices to the water provide?
A) Flavor to the food.
B) Preservation of the water.
C) Increased boiling temperature.
D) Neutralization of any toxins in the water.
  • 23. What does it mean if the stones produce a hissing sound when added to the water?
A) The stones are about to explode.
B) The fire wasn't hot enough.
C) It's normal, indicating rapid heat transfer.
D) The water is contaminated.
  • 24. Why should you avoid stones found in or near rivers?
A) They are always the wrong type of rock.
B) They are considered sacred in some cultures.
C) They are often porous and waterlogged.
D) They are too difficult to move.
  • 25. What is a long-term concern about continually using the same stones?
A) They can weaken and eventually crumble.
B) They become more efficient at retaining heat.
C) They become smoother and easier to handle.
D) They will attract animals to the area.
  • 26. Why is ventilation important when stone boiling in an enclosed space (not recommended)?
A) To make the fire burn brighter.
B) To allow the smoke to escape.
C) To prevent carbon monoxide poisoning.
D) To keep the stones hot longer.
  • 27. Which of these foods is best suited for cooking in a stone boiling pit?
A) Fried foods.
B) Bread.
C) Soups and stews.
D) Roasted meats.
  • 28. How can you best estimate the number of stones needed?
A) By the type of food you are cooking.
B) Based on the volume of water you need to boil.
C) Based on how many people you are feeding.
D) By the size of the fire pit.
  • 29. What's a sustainable practice to consider when gathering stones?
A) Quarrying stones from a protected area.
B) Taking all the stones from one location.
C) Gathering stones from already disturbed areas.
D) Breaking large rocks into smaller pieces.
  • 30. Which factor is most important for efficient stone boiling?
A) Rapidly adding stones to the water.
B) Using very large stones.
C) Maintaining a consistent and high stone temperature.
D) Boiling large amounts of water at once.
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