A) Smoking food for preservation.
B) Heating water without metal pots.
C) Creating a makeshift sauna.
D) Cooking food directly over a fire.

A) Dense, non-porous igneous rocks.
B) Rocks with visible cracks.
C) Any stones found near the water source.
D) Lightweight sedimentary rocks.

A) They don't retain heat well.
B) They make the water taste bad.
C) They can explode when heated.
D) They sink to the bottom of the pit.

A) Cleaning them thoroughly.
B) Burying them in the ground.
C) Heating them in a small fire.
D) Dousing them in water.

A) Extremely hot, glowing embers.
B) Warm to the touch.
C) Slightly hotter than the water.
D) Just before they start to smoke.

A) Wearing thick gloves.
B) Throwing them into the pit from a distance.
C) Using tongs or a sturdy stick.
D) Dipping them in water before moving them.

A) Sand.
B) Gravel.
C) Grass.
D) Clay.

A) To insulate the pit and keep the water hot longer.
B) To add minerals to the water.
C) To protect the rocks from breaking.
D) To prevent water from seeping into the ground.

A) Directly in the boiling pit before adding water.
B) In an oven.
C) In a separate fire pit next to the boiling pit.
D) Over a campfire.

A) Paper towels.
B) Plastic bags.
C) Metal mesh.
D) Woven plant fibers.

A) About 1 hour.
B) Exactly 5 minutes.
C) It varies depending on stone size and water volume.
D) Almost instantly.

A) The pit begins to smell like smoke.
B) The water turns a different color.
C) Visible steam and bubbles.
D) The stones start to glow brighter.

A) The pit collapsing.
B) The water becoming poisonous.
C) Steam burns.
D) Food poisoning from overcooked food.

A) It feels heavy.
B) It's a dark color.
C) It's perfectly round.
D) It has layers or visible cracks.

A) Leave it whole.
B) Wrap it in leaves.
C) Season it heavily.
D) Cut it into small pieces.

A) Hardwoods.
B) Any wood that is dry.
C) Softwoods.
D) Green wood.

A) Immediately quench them in water.
B) Leave them in the fire to burn out.
C) Let them cool completely before handling.
D) Bury them near the pit.

A) Building shelters.
B) Starting fires.
C) Making tools.
D) Sterilizing water.

A) Areas where pottery was unavailable.
B) Areas with abundant clay.
C) Dessert regions.
D) Volcanic regions.

A) Continue using the pit as normal.
B) Pour water on the remaining stones.
C) Try to pick up the pieces.
D) Move away from the fire immediately.

A) Suitable stones.
B) A fire pit.
C) A water source.
D) A metal container.

A) Preservation of the water.
B) Flavor to the food.
C) Neutralization of any toxins in the water.
D) Increased boiling temperature.

A) The fire wasn't hot enough.
B) It's normal, indicating rapid heat transfer.
C) The water is contaminated.
D) The stones are about to explode.

A) They are often porous and waterlogged.
B) They are too difficult to move.
C) They are always the wrong type of rock.
D) They are considered sacred in some cultures.

A) They will attract animals to the area.
B) They become more efficient at retaining heat.
C) They become smoother and easier to handle.
D) They can weaken and eventually crumble.

A) To prevent carbon monoxide poisoning.
B) To allow the smoke to escape.
C) To keep the stones hot longer.
D) To make the fire burn brighter.

A) Soups and stews.
B) Bread.
C) Fried foods.
D) Roasted meats.

A) Based on the volume of water you need to boil.
B) By the size of the fire pit.
C) By the type of food you are cooking.
D) Based on how many people you are feeding.

A) Gathering stones from already disturbed areas.
B) Taking all the stones from one location.
C) Quarrying stones from a protected area.
D) Breaking large rocks into smaller pieces.

A) Rapidly adding stones to the water.
B) Maintaining a consistent and high stone temperature.
C) Using very large stones.
D) Boiling large amounts of water at once.