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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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