A) Propane torch B) Heated stones or clay balls C) Electric burner D) Microwave radiation
A) Granite B) Basalt C) River rock D) Porous rocks like shale or sandstone
A) Even heat distribution B) They add flavor to the food C) They are very lightweight D) They are readily available in all environments
A) To make them easier to handle B) To ensure even cooking temperature C) To clean the stones D) To add flavor to the stones
A) Very low heat (100-150°F/40-65°C) B) Low heat (200-250°F/95-120°C) C) Medium-high heat (350-450°F/175-230°C) D) Extreme heat (500-600°F/260-315°C)
A) 1-2 minutes B) 5-10 minutes C) 30-60 minutes D) 2-3 hours
A) Cakes B) Casseroles C) Thin cuts of meat D) Soups
A) Aluminum foil B) Sand C) Directly on the clay balls D) A cooking grate or pan
A) Pour water on them to cool them down quickly B) Use heat-resistant gloves or tongs C) Use bare hands to feel the temperature D) Wear open-toed shoes
A) Allow it to cool completely and discard it B) Pour water on it to cool it quickly C) Continue cooking with the broken stone D) Try to glue the stone back together
A) Use a harsh chemical cleaner B) Soak them in soapy water C) Allow them to cool completely and brush off debris D) Put them in the dishwasher
A) An aluminum foil pan B) A plastic container C) A cast iron dutch oven D) A cardboard box
A) Color of the stone B) Porosity of the stone C) Size and shape of the stone D) Density of the stone
A) They can absorb moisture and explode when heated B) They release harmful chemicals when heated C) They conduct heat too quickly D) They are too heavy to handle
A) Drop the stone from a high place to test its durability B) Lick the stone to taste for impurities C) Research its composition and porosity D) Use any stone you find in your backyard
A) Frying B) Boiling C) Steaming D) Searing
A) It gives the meat a smoky flavor B) It makes the meat bland and tasteless C) It makes the meat tough and dry D) It creates a crispy exterior and juicy interior
A) The heat masks the taste of poor ingredients B) The simple cooking method highlights the flavor C) The stones add flavor, so it doesn't matter D) It prevents the stones from cracking
A) Thermal immersion B) Rock boiling C) Stone searing D) Clay baking
A) Grapeseed oil B) Avocado oil C) Vegetable oil D) Oils with low smoke points like olive oil.
A) Clay balls are easier to clean B) Clay balls are more expensive than stones C) Clay balls retain heat for too long D) Clay balls may crumble over time
A) The size doesn't matter B) Smaller stones provide more even heat C) Larger stones retain heat longer D) Larger stones cool down faster
A) Glass tiles B) Metal tiles C) Un glazed Ceramic tiles D) Mirrored tiles
A) Large roasts B) Scallops C) Shrimp D) Steak strips
A) Pre-heating the cooking vessel B) Using tongs or a cradle to gently lower the rock C) Using a very thin rock D) Dropping the rock directly into the liquid
A) It significantly reduces smoke compared to grilling B) It has no impact on smoke levels C) It eliminates smoke entirely D) It can increase smoke if food drips onto the hot surface.
A) Keeps bugs away from the food B) Adds a smoky flavor C) Prevents the food from getting burned D) Provides a cooking surface where open flame might be restricted
A) The stones absorb excess fat B) Fatty foods cook faster on stones C) Fat drippings can cause flare-ups D) Fat is less likely to splatter.
A) Yes, eggs cook perfectly every time B) No, the heat is too intense C) Yes, but it requires careful monitoring and oil to prevent sticking. D) No, eggs will always stick
A) Adding flavor is not recommended. B) Herbs or spices can be sprinkled on the food or the stones for aromatic flavor. C) Marinating isn't effective. D) Salt should not be added. |