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

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

A) They make the water taste bad.
B) They sink to the bottom of the pit.
C) They don't retain heat well.
D) They can explode when heated.

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

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

A) Wearing thick gloves.
B) Using tongs or a sturdy stick.
C) Throwing them into the pit from a distance.
D) Dipping them in water before moving them.

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

A) To prevent water from seeping into the ground.
B) To protect the rocks from breaking.
C) To insulate the pit and keep the water hot longer.
D) To add minerals to the water.

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

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

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

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

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

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

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

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

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

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

A) Try to pick up the pieces.
B) Move away from the fire immediately.
C) Continue using the pit as normal.
D) Pour water on the remaining stones.

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

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

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

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

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

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

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

A) Based on how many people you are feeding.
B) Based on the volume of water you need to boil.
C) By the size of the fire pit.
D) By the type of food you are cooking.

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