A) Convection using forced air. B) Direct flame cooking. C) Microwave radiation. D) Trapping and utilizing retained heat.
A) Electricity B) Wood C) Natural gas D) Propane
A) Cardboard B) Rocks C) Plastic D) Aluminum foil
A) To season the rocks B) To sanitize the oven C) To test for leaks D) To heat the thermal mass
A) Aluminum foil B) Cardboard boxes C) Mud and sod D) Plastic wrap
A) Energy inefficiency B) Limited food capacity C) Difficult temperature control D) Food contamination
A) Soufflés and pastries B) Fried foods C) Root vegetables and meats D) Boiled pasta
A) To add flavor B) To prevent heat loss C) To create a non-stick surface D) To provide structural support
A) Proximity to a power outlet B) Soil stability and drainage C) Visibility from the house D) Aesthetic appeal
A) Using a digital thermometer B) Experience and observation C) Using an oven timer D) Using a laser temperature gun
A) It cools the oven down. B) Steam cooks the food. C) It prevents the food from burning. D) It adds flavor to the food.
A) Use a crane. B) Carefully excavate and retrieve. C) Leave the food to cool overnight. D) Dig a new hole.
A) Drinking plenty of water. B) Using a fire extinguisher. C) Wearing sunscreen. D) Supervision during firing.
A) Spoon B) Fork C) Shovel D) Chopsticks
A) Size and weight B) Density and heat retention C) Color and shape D) Smoothness and texture
A) Silty soil B) Peat soil C) Sandy soil D) Clay rich soil
A) Color of the food B) Moisture content of the food C) Density of the food D) Cooking time of the food
A) Smoking food B) Adding herbs C) Burying the oven D) Drying it out slowly
A) Taking a college course B) Experimentation and practice C) Watching TV D) Reading a cookbook
A) They can melt B) They can explode C) They can shrink D) They can become magnetic
A) To optimize cooking times. B) To separate flavors. C) To improve appearance. D) To make cleaning easier.
A) Aeration B) Decoration C) Insulation D) Flavoring
A) Smoke is no longer visible. B) The ground is dry. C) The mud seal has hardened. D) The rocks are uniformly heated.
A) Lack of ventilation. B) Incorrect layering of food. C) Uneven distribution of heat. D) Using the wrong type of wood.
A) Clay bricks B) Plastic bottles C) Styrofoam D) Mirrors
A) To keep the oven cool. B) To ensure complete combustion. C) To add flavor to the rocks. D) To dry the mud faster.
A) Altitude has no impact. B) Higher altitudes require longer times. C) Altitude impacts the flavor. D) Higher altitudes require shorter times.
A) Plastic Wrap B) Cardboard C) Tin Foil D) Leaves
A) Earth ovens use gas; tandoors use wood. B) Earth ovens cook slower; tandoors cook faster. C) Earth ovens are underground; tandoors are above ground. D) Earth ovens are smaller; tandoors are larger.
A) Cook at a higher temperature B) Don't burn wood C) Use a layer of wet leaves or cloth over the food D) Add more air vents |