A) Adventure and outdoor activity travel B) Travel experiences centered on culinary arts C) Travel focused on historical sites
A) Visiting museums B) Attending sports events C) Studying food production processes
A) Luxury accommodations B) Souvenir shopping C) Local food
A) The chef B) The tourist C) The local people assuring the produce is from that particular region
A) Higher pollution levels B) Increased traffic congestion C) Stimulates job creation in the local economy
A) Participating in local food festivals B) Visiting historical landmarks 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) Medical tourism B) Food tourism C) Adventure tourism
A) Guide B) Host C) Driver
A) Rice B) Corn C) Bread
A) Sweet, salty, and acidic B) Spicy, bitter, and sour C) Savory, smoky, and umami
A) Preserve food and prevent spoilage B) Create unique dishes C) Enhance the flavor
A) Frying B) Boiling C) Baking
A) Sago B) Quinoa C) Chia seeds
A) Light salads B) Grilled meats C) Rich stews
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) Lower quality B) The same quality as imported food C) Higher quality
A) Serve drinks B) Wrap and cook food C) Decorate dishes
A) Bagoong B) Laing C) Sisig
A) It uses coconut milk B) It uses fermented fish paste C) It includes more meat
A) Pastillas de Leche B) Chichacorn C) Chicken Inasal
A) A sweet rice cake B) A vegetable stew C) Boiled pork face, cheeks, and other parts chopped and marinated in vinegar
A) Glutinous rice cooked with coconut milk and served during celebrations B) A savory pork dish C) A type of noodle dish
A) Canton Noodles B) Sotanghon Noodles C) Miki 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) Coconut milk B) Carabao's milk C) Cow's milk
A) Pastillas de Leche B) Bicol Express C) Sisig
A) Use of coconut milk and chili peppers B) Use of root crops C) Use of citrus fruits
A) Chicken cooked in bamboo B) Pork cooked in vinegar C) Fish or pork wrapped in taro leaf
A) Chili peppers B) Ginger C) Garlic
A) a Paz Batchoy B) Pastillas de Leche C) Bulalo and Kapeng Barako
A) Tamales B) Pancit Habhab C) Kinunot
A) Rice flour B) Corn flour C) Potato flour
A) 5 B) 8 C) 4 D) 9 E) 6
A) La Paz Batchoy B) Chicken Inasal C) Kinilaw
A) A charcoal-grilled chicken B) A type of rice cake C) Chicken soup cooked in bamboo with coconut water
A) Annatto Seeds B) Paprika C) Turmeric
A) Sinigang B) Chicken Inasal C) Laing
A) Muscovado Sugar B) Ube Halaya C) Coconut Jam
A) Vinegar B) Calamansi C) Batwan
A) "Textile Capital of the Philippines" B) "Summer Capital of the Philippines" C) "Seafood Capital of the Philippines"
A) Scallop B) Shrimp C) Tuna
A) Mangoes B) Grapes C) Strawberries
A) Pili Festival B) Mango Festival C) Lanzones Festival
A) Alum Leaves B) Banana Leaves C) Palaspas (palm leaves)
A) Cassava B) Glutinous rice C) Corn
A) Sweetened banana and sugar B) Sweetened mango and sugar C) Sweetened coconut meat and sugar |