A) Heated stones or clay balls B) Propane torch C) Microwave radiation D) Electric burner
A) River rock B) Basalt C) Porous rocks like shale or sandstone D) Granite
A) They are readily available in all environments B) They add flavor to the food C) Even heat distribution D) They are very lightweight
A) To add flavor to the stones B) To make them easier to handle C) To ensure even cooking temperature D) To clean the stones
A) Low heat (200-250°F/95-120°C) B) Extreme heat (500-600°F/260-315°C) C) Very low heat (100-150°F/40-65°C) D) Medium-high heat (350-450°F/175-230°C)
A) 1-2 minutes B) 5-10 minutes C) 2-3 hours D) 30-60 minutes
A) Thin cuts of meat B) Soups C) Cakes D) Casseroles
A) A cooking grate or pan B) Aluminum foil C) Sand D) Directly on the clay balls
A) Use heat-resistant gloves or tongs B) Wear open-toed shoes C) Pour water on them to cool them down quickly D) Use bare hands to feel the temperature
A) Try to glue the stone back together B) Allow it to cool completely and discard it C) Continue cooking with the broken stone D) Pour water on it to cool it quickly
A) Put them in the dishwasher B) Soak them in soapy water C) Use a harsh chemical cleaner D) Allow them to cool completely and brush off debris
A) An aluminum foil pan B) A cast iron dutch oven C) A cardboard box D) A plastic container
A) Porosity of the stone B) Size and shape of the stone C) Density of the stone D) Color of the stone
A) They can absorb moisture and explode when heated B) They conduct heat too quickly C) They release harmful chemicals when heated D) They are too heavy to handle
A) Lick the stone to taste for impurities B) Use any stone you find in your backyard C) Drop the stone from a high place to test its durability D) Research its composition and porosity
A) Frying B) Searing C) Boiling D) Steaming
A) It makes the meat bland and tasteless B) It makes the meat tough and dry C) It creates a crispy exterior and juicy interior D) It gives the meat a smoky flavor
A) It prevents the stones from cracking B) The stones add flavor, so it doesn't matter C) The simple cooking method highlights the flavor D) The heat masks the taste of poor ingredients
A) Stone searing B) Clay baking C) Thermal immersion D) Rock boiling
A) Avocado oil B) Oils with low smoke points like olive oil. C) Grapeseed oil D) Vegetable oil
A) Clay balls are easier to clean B) Clay balls are more expensive than stones C) Clay balls retain heat for too long D) Clay balls may crumble over time
A) Smaller stones provide more even heat B) Larger stones retain heat longer C) The size doesn't matter D) Larger stones cool down faster
A) Mirrored tiles B) Un glazed Ceramic tiles C) Metal tiles D) Glass tiles
A) Steak strips B) Large roasts C) Shrimp D) Scallops
A) Dropping the rock directly into the liquid B) Using a very thin rock C) Using tongs or a cradle to gently lower the rock D) Pre-heating the cooking vessel
A) It can increase smoke if food drips onto the hot surface. B) It significantly reduces smoke compared to grilling C) It eliminates smoke entirely D) It has no impact on smoke levels
A) Keeps bugs away from the food B) Prevents the food from getting burned C) Provides a cooking surface where open flame might be restricted D) Adds a smoky flavor
A) Fat drippings can cause flare-ups B) Fat is less likely to splatter. C) The stones absorb excess fat D) Fatty foods cook faster on stones
A) Yes, but it requires careful monitoring and oil to prevent sticking. B) Yes, eggs cook perfectly every time C) No, eggs will always stick D) No, the heat is too intense
A) Salt should not be added. B) Herbs or spices can be sprinkled on the food or the stones for aromatic flavor. C) Marinating isn't effective. D) Adding flavor is not recommended. |