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