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