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