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