A) Heating water without metal pots.
B) Cooking food directly over a fire.
C) Creating a makeshift sauna.
D) Smoking food for preservation.

A) Lightweight sedimentary rocks.
B) Dense, non-porous igneous rocks.
C) Any stones found near the water source.
D) Rocks with visible cracks.

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.

A) Cleaning them thoroughly.
B) Heating them in a small fire.
C) Burying them in the ground.
D) Dousing them in water.

A) Just before they start to smoke.
B) Warm to the touch.
C) Extremely hot, glowing embers.
D) Slightly hotter than the water.

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.

A) Clay.
B) Gravel.
C) Grass.
D) Sand.

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.

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.

A) Metal mesh.
B) Plastic bags.
C) Paper towels.
D) Woven plant fibers.

A) Almost instantly.
B) Exactly 5 minutes.
C) It varies depending on stone size and water volume.
D) About 1 hour.

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.

A) The water becoming poisonous.
B) Food poisoning from overcooked food.
C) Steam burns.
D) The pit collapsing.

A) It's perfectly round.
B) It's a dark color.
C) It has layers or visible cracks.
D) It feels heavy.

A) Leave it whole.
B) Wrap it in leaves.
C) Cut it into small pieces.
D) Season it heavily.

A) Green wood.
B) Hardwoods.
C) Softwoods.
D) Any wood that is dry.

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.

A) Making tools.
B) Building shelters.
C) Starting fires.
D) Sterilizing water.

A) Areas where pottery was unavailable.
B) Volcanic regions.
C) Dessert regions.
D) Areas with abundant clay.

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.

A) Suitable stones.
B) A water source.
C) A metal container.
D) A fire pit.

A) Flavor to the food.
B) Preservation of the water.
C) Increased boiling temperature.
D) Neutralization of any toxins in 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.

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 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.

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.

A) Fried foods.
B) Bread.
C) Soups and stews.
D) Roasted meats.

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.

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) 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.