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TMPEO2
Contributed by: Cayupan
  • 1. Gastronomic tourism is best described as:
A) Travel focused on historical sites
B) Travel experiences centered on culinary arts
C) Adventure and outdoor activity travel
  • 2. What is a core component of food tourism beyond mere consumption?
A) Visiting museums
B) Attending sports events
C) Studying food production processes
  • 3. The primary motivation for travelers in gastronomic tourism is:
A) Souvenir shopping
B) Luxury accommodations
C) Local food
  • 4. What brings authenticity in gastronomic tourism?
A) The tourist
B) The chef
C) The local people assuring the produce is from that particular region
  • 5. An economic benefit of gastronomy tourism is:
A) Increased traffic congestion
B) Higher pollution levels
C) Stimulates job creation in the local economy
  • 6. Which activity enhances the experience of culinary tourism?
A) Staying in luxury hotels
B) Participating in local food festivals
C) Visiting historical landmarks
  • 7. Gastronomic tourism plays what role in destination building?
A) It only affects local restaurants
B) It helps in overall destination brand building
C) It has no impact on destination building
  • 8. What is a cultural benefit of gastronomy tourism?
A) It promotes fast-food consumption
B) It helps preserve culinary traditions
C) It discourages cultural exchange
  • 9. Gastronomic experiences are a major component of:
A) Food tourism
B) Adventure tourism
C) Medical tourism
  • 10. Culinary tourists often look for a __ to increase their sense of experience in that region.
A) Driver
B) Host
C) Guide
  • 11. The staple food in Filipino cuisine is:
A) Bread
B) Corn
C) Rice
  • 12. The staple food in Filipino cuisine is:
A) Savory, smoky, and umami
B) Spicy, bitter, and sour
C) Sweet, salty, and acidic
  • 13. Ancestors cooked food with sugar, salt, and acid primarily to:
A) Create unique dishes
B) Enhance the flavor
C) Preserve food and prevent spoilage
  • 14. Which cooking method is part of Sutukil?
A) Boiling
B) Baking
C) Frying
  • 15. Which ingredient is commonly used in Filipino, Malaysian, and Singaporean desserts?
A) Quinoa
B) Sago
C) Chia seeds
  • 16. What characterizes the Spanish influence on Filipino cuisine?
A) Rich stews
B) Light salads
C) Grilled meats
  • 17. Which of the following is NOT a Chinese influence in Filipino cuisine?
A) Siomai
B) Leche Flan
C) Lumpia
  • 18. What is the purpose of smelling food before eating in Filipino culture?
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
  • 19. Food grown in its native region is considered of:
A) Higher quality
B) The same quality as imported food
C) Lower quality
  • 20. Banana leaves are used to:
A) Wrap and cook food
B) Serve drinks
C) Decorate dishes
  • 21. Pangasinan is famous for which delicacy?
A) Sisig
B) Laing
C) Bagoong
  • 22. What is the unique twist of the Ilocos version of Pinakbet?
A) It uses coconut milk
B) It includes more meat
C) It uses fermented fish paste
  • 23. What is Laoag, Ilocos Norte known for?
A) Pastillas de Leche
B) Chicken Inasal
C) Chichacorn
  • 24. What is Dinakdakan?
A) Boiled pork face, cheeks, and other parts chopped and marinated in vinegar
B) A sweet rice cake
C) A vegetable stew
  • 25. What is Tupig?
A) A type of noodle dish
B) Glutinous rice cooked with coconut milk and served during celebrations
C) A savory pork dish
  • 26. What noodle is used in Pancit Cabagan?
A) Miki Noodles
B) Sotanghon Noodles
C) Canton Noodles
  • 27. What is the main ingredient in Uved, a dish from Batanes (Ivatan)?
A) Fish
B) Banana stalk
C) Seaweed
  • 28. Pampanga is known as the:
A) "Seafood Capital of the PhilippinesSeafood Capital of the Philippines"
B) "Culinary Capital of the Philippines"
C) "Summer Capital of the Philippines"
  • 29. What is the primary ingredient in Tibuk-tibok?
A) Carabao's milk
B) Coconut milk
C) Cow's milk
  • 30. Bulacan is famous for:
A) Pastillas de Leche
B) Bicol Express
C) Sisig
  • 31. What is the main characteristic of Bicol Region cuisine?
A) Use of root crops
B) Use of coconut milk and chili peppers
C) Use of citrus fruits
  • 32. What is Pinangat made of?
A) Pork cooked in vinegar
B) Fish or pork wrapped in taro leaf
C) Chicken cooked in bamboo
  • 33. What gives Bicol Express its distinct flavor?
A) Chili peppers
B) Garlic
C) Ginger
  • 34. What is Batangas known for?
A) Pastillas de Leche
B) a Paz Batchoy
C) Bulalo and Kapeng Barako
  • 35. What is Lucban, Quezon known for?
A) Tamales
B) Pancit Habhab
C) Kinunot
  • 36. Tamales from Cavite has a distinct texture due to:
A) Potato flour
B) Corn flour
C) Rice flour
  • 37. The Western Visayas Region is composed of how many provinces?
A) 6
B) 9
C) 4
D) 8
E) 5
  • 38. Iloilo is famous for:
A) La Paz Batchoy
B) Kinilaw
C) Chicken Inasal
  • 39. What is Binakol?
A) A type of rice cake
B) A charcoal-grilled chicken
C) Chicken soup cooked in bamboo with coconut water
  • 40. What gives Chicken Inasal its distinctive orange color?
A) Annatto Seeds
B) Paprika
C) Turmeric
  • 41. Bacolod is famous for:
A) Laing
B) Chicken Inasal
C) Sinigang
  • 42. Piaya is filled with:
A) Coconut Jam
B) Ube Halaya
C) Muscovado Sugar
  • 43. What gives KBL its sour flavor?
A) Vinegar
B) Batwan
C) Calamansi
  • 44. Capiz is referred to as the:
A) "Summer Capital of the Philippines"
B) "Textile Capital of the Philippines"
C) "Seafood Capital of the Philippines"
  • 45. Which seafood is Capiz famous for?
A) Tuna
B) Scallop
C) Shrimp
  • 46. Guimaras is well-known for producing:
A) Grapes
B) Strawberries
C) Mangoes
  • 47. What festival does Sorsogon celebrate?
A) Pili Festival
B) Mango Festival
C) Lanzones Festival
  • 48. Lunis is a traditional Ivatan food wrapped in:
A) Palaspas (palm leaves)
B) Alum Leaves
C) Banana Leaves
  • 49. Patupat is made of:
A) Cassava
B) Glutinous rice
C) Corn
  • 50. Minatamis na Bao is made of:
A) Sweetened mango and sugar
B) Sweetened coconut meat and sugar
C) Sweetened banana and sugar
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