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