A) Travel focused on historical sites B) Travel experiences centered on culinary arts C) Adventure and outdoor activity travel
A) Visiting museums B) Studying food production processes C) Attending sports events
A) Luxury accommodations B) Local food C) Souvenir shopping
A) The tourist B) The local people assuring the produce is from that particular region C) The chef
A) Higher pollution levels B) Stimulates job creation in the local economy C) Increased traffic congestion
A) Visiting historical landmarks B) Participating in local food festivals C) Staying in luxury hotels
A) It helps in overall destination brand building B) It only affects local restaurants C) It has no impact on destination building
A) It helps preserve culinary traditions B) It promotes fast-food consumption C) It discourages cultural exchange
A) Adventure tourism B) Food tourism C) Medical tourism
A) Driver B) Guide C) Host
A) Rice B) Corn C) Bread
A) Sweet, salty, and acidic B) Spicy, bitter, and sour C) Savory, smoky, and umami
A) Enhance the flavor B) Create unique dishes C) Preserve food and prevent spoilage
A) Boiling B) Baking C) Frying
A) Chia seeds B) Sago C) Quinoa
A) Grilled meats B) Rich stews C) Light salads
A) Lumpia B) Siomai C) Leche Flan
A) To appreciate the aroma of the dish B) To check if the food is safe to eat C) To show respect to the cook
A) The same quality as imported food B) Lower quality C) Higher quality
A) Decorate dishes B) Wrap and cook food C) Serve drinks
A) Laing B) Bagoong C) Sisig
A) It includes more meat B) It uses fermented fish paste C) It uses coconut milk
A) Pastillas de Leche B) Chichacorn C) Chicken Inasal
A) A vegetable stew B) Boiled pork face, cheeks, and other parts chopped and marinated in vinegar C) A sweet rice cake
A) A savory pork dish B) Glutinous rice cooked with coconut milk and served during celebrations C) A type of noodle dish
A) Miki Noodles B) Sotanghon Noodles C) Canton Noodles
A) Banana stalk B) Seaweed C) Fish
A) "Culinary Capital of the Philippines" B) "Summer Capital of the Philippines" C) "Seafood Capital of the PhilippinesSeafood Capital of the Philippines"
A) Carabao's milk B) Coconut milk C) Cow's milk
A) Sisig B) Bicol Express C) Pastillas de Leche
A) Use of root crops B) Use of coconut milk and chili peppers C) Use of citrus fruits
A) Fish or pork wrapped in taro leaf B) Chicken cooked in bamboo C) Pork cooked in vinegar
A) Garlic B) Chili peppers C) Ginger
A) Pastillas de Leche B) a Paz Batchoy C) Bulalo and Kapeng Barako
A) Pancit Habhab B) Kinunot C) Tamales
A) Rice flour B) Corn flour C) Potato flour
A) 5 B) 6 C) 8 D) 4 E) 9
A) La Paz Batchoy B) Kinilaw C) Chicken Inasal
A) Chicken soup cooked in bamboo with coconut water B) A charcoal-grilled chicken C) A type of rice cake
A) Annatto Seeds B) Paprika C) Turmeric
A) Laing B) Chicken Inasal C) Sinigang
A) Muscovado Sugar B) Coconut Jam C) Ube Halaya
A) Vinegar B) Calamansi C) Batwan
A) "Seafood Capital of the Philippines" B) "Summer Capital of the Philippines" C) "Textile Capital of the Philippines"
A) Tuna B) Shrimp C) Scallop
A) Mangoes B) Grapes C) Strawberries
A) Lanzones Festival B) Pili Festival C) Mango Festival
A) Banana Leaves B) Palaspas (palm leaves) C) Alum Leaves
A) Cassava B) Corn C) Glutinous rice
A) Sweetened banana and sugar B) Sweetened coconut meat and sugar C) Sweetened mango and sugar |