A) Treated lumber B) Any wood is fine C) Hardwoods like maple or oak D) Softwoods like pine or fir
A) To prevent contamination and improve heat transfer B) To make the vessel lighter C) It's purely aesthetic D) To attract animals
A) Charring the interior B) Applying glue C) Painting with lacquer D) Covering with plastic
A) It creates a carbon layer that resists water absorption B) It makes the wood more flammable C) It makes the wood lighter D) It adds flavor
A) Indirect heat, like hot stones or embers B) A microwave oven C) A blowtorch D) Direct flames
A) One inch B) Direct contact is fine C) It doesn't matter D) Several inches
A) Water-based foods like soups or stews B) Meat directly on the wood C) Dry foods like bread D) Oily foods for frying
A) Convection B) Radiation C) Osmosis D) Conduction
A) Set it on fire B) Shake it vigorously C) Fill it with water and observe D) Drop it from a height
A) Concrete B) Clay or plant fibers C) Super glue D) Metal staples
A) It's too hard to carve B) Resin can contaminate the food C) It's too heavy D) It burns too slowly
A) Coating with oil B) Storing in a plastic bag C) Thorough drying D) Leaving it soaking in water
A) Either side is fine B) The inner bark C) Doesn't matter if it's bark D) The outer bark
A) Making it stronger B) Making it taste better C) Nothing, charring is always good D) Weakening the structure
A) The wood is flame retardant B) The wood gets stronger when it is wet C) The water acts as a heat sink D) The flame toughens the wood up
A) Doesn't need to be monitored B) So the food doesn't overcook C) To make it taste better D) To prevent the vessel from burning
A) Burying it in the coals B) Using rocks or a tripod C) Holding it directly over the flames D) Hanging it with plastic rope
A) Asbestos B) Tin Foil C) Gasoline D) Clay
A) Cooking the food with no water in the vessel. B) Cooking the food for long periods of time. C) Cooking the food over high heat. D) Charring of the interior of the vessel.
A) The stones should be placed in a refrigerator. B) The stones should be doused with cooking oil. C) The stones should be rinsed to remove ash and soot D) The stones should be placed in a freezer.
A) Dark Brown B) White C) Red D) Green
A) Tongs B) Bare hands C) A piece of cloth D) A plastic bag
A) It repels the flames B) It ignites quickly C) It becomes waterproof. D) It hardens and becomes stronger
A) Yes, but monitor the vessel closely B) They will taste better than usual C) Only if the interior has been treated with chemicals D) No, they will corrode the wood
A) Putting it on the roots of the bark B) Weaving a basket out of bark C) Placing the food in a plastic bag. D) Placing the food on the outside of the bark
A) Taste the food as you cook. B) Keep the vessel away from flames and monitor the water level. C) Keep a close eye on the food. D) Cook over high heat.
A) Bury the vessel in the coals B) Coat the vessel with a layer of oil C) Coat the vessel with a layer of butter D) Ensure that the vessel isn't directly heated by the fire
A) Set the vessel on fire. B) Add more water to dilute the leaks. C) Continue cooking until the food is done. D) Remove it from the heat source and let it cool before patching it.
A) When the stones are cool B) Never C) When the stones are black D) When the stones are red hot
A) By burying them in the ground. B) By throwing them in the river. C) In the vessel D) Away from the cooking area and in a responsible manner. |