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Panocha - Quiz
  • 1. What is panocha in the context of New Mexico and southern Colorado?
A) A fermented beverage
B) A pudding
C) A savory meat stew
D) A type of bread
  • 2. Which ingredients are used to make New Mexican panocha?
A) Rice flour and molasses
B) Ground sprouted wheat and piloncillo
C) Wheat flour and sugar
D) Cornmeal and honey
  • 3. During which season is panocha traditionally eaten in New Mexico and southern Colorado?
A) Easter
B) Christmas
C) Advent
D) Lent
  • 4. What is the sprouted-wheat flour used for the pudding called?
A) Piloncillo flour
B) Panocha flour
C) Sprout meal
D) Wheat dust
  • 5. In the Philippines, what is the alternative name for panocha or panutsa?
A) Jaggery-cake
B) Sangkaka
C) Piloncillo
D) Mani
  • 6. How is Philippine sangkaka traditionally shaped?
A) In halved coconut shells
B) In woven baskets
C) In rectangular molds
D) In round metal tins
  • 7. What kind of food is Philippine panocha (sangkaka)?
A) A wheat pudding
B) A dried fruit
C) A spicy candy
D) Native jaggery
  • 8. What is the specific term for the peanut brittle version of panocha in the Philippines?
A) Panocha nut
B) Panutsa brittle
C) Panocha mani
D) Sangkaka mani
  • 9. Which regions in the United States are associated with the pudding version of panocha?
A) California and Nevada
B) Texas and Arizona
C) New Mexico and southern Colorado
D) Florida and Louisiana
  • 10. Is the term 'panocha' used to refer to a dessert in both New Mexico and the Philippines?
A) Yes
B) No, it is only a pudding in New Mexico.
C) No, it is only a candy in the Philippines.
D) No, it is only a spice.
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