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

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) Cleaning them thoroughly.
B) Burying them in the ground.
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) 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 prevent water from seeping into the ground.
C) To protect the rocks from breaking.
D) To add minerals to the water.

A) In an oven.
B) Over a campfire.
C) Directly in the boiling pit before adding water.
D) In a separate fire pit next to the boiling pit.

A) Paper towels.
B) Metal mesh.
C) Woven plant fibers.
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 water turns a different color.
B) The stones start to glow brighter.
C) Visible steam and bubbles.
D) The pit begins to smell like smoke.

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

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

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

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

A) Leave them in the fire to burn out.
B) Immediately quench them in water.
C) Bury them near the pit.
D) Let them cool completely before handling.

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

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

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

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

A) The water is contaminated.
B) The stones are about to explode.
C) The fire wasn't hot enough.
D) It's normal, indicating rapid heat transfer.

A) They are always the wrong type of rock.
B) They are considered sacred in some cultures.
C) They are too difficult to move.
D) They are often porous and waterlogged.

A) They become more efficient at retaining heat.
B) They will attract animals to the area.
C) They become smoother and easier to handle.
D) They can weaken and eventually crumble.

A) To prevent carbon monoxide poisoning.
B) To keep the stones hot longer.
C) To make the fire burn brighter.
D) To allow the smoke to escape.

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

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) Breaking large rocks into smaller pieces.
B) Quarrying stones from a protected area.
C) Gathering stones from already disturbed areas.
D) Taking all the stones from one location.

A) Boiling large amounts of water at once.
B) Maintaining a consistent and high stone temperature.
C) Rapidly adding stones to the water.
D) Using very large stones.