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