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