- 1. The style of cooking and the food associated with it have evolved over many centuries from their Austronesian origins to a mixed cuisine of Malay-Indonesian, Indian, Japanese, Chinese, Spanish, and American, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate
A) Philippine Cuisine
B) Philippine Delicacy
C) Phillipine Foods
- 2. The style of cooking and the food associated with it have evolved over many centuries from their ____origins to a mixed cuisine of Malay-Indonesian, Indian, Japanese, Chinese, Spanish, and American, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate
A) Australian
B) Austronesian
C) American
- 3. refers to a population group present in Southeast Asia or Oceania who speak, or had ancestors who spoke, one of the Austronesian languages. Apart from the Polynesian people of Oceania, the Austronesian people include: Taiwanese Aborigines, the majority ethnic groups of East Timor, Indonesia and Malaysia.
A) Austronesian
B) Malaysian
C) Filipino
- 4. Apart from the Polynesian people of Oceania
A) Chinese
B) Korean
C) Austronesian
- 5. include: Taiwanese Aborigines, the majority ethnic groups of East Timor, Indonesia and Malaysia
A) Filipino
B) Americano
C) Austronesian
- 6. During the pre-Hispanic era in the Philippines, the preferred Austronesian methods for food preparation were:
A) Boiling Steaming Roasting
B) Boiling, frying Roasting
C) Roasting, Steaming, frying
- 7. The ingredients for common dishes were obtained from
A) High-breed raised livestock.
B) Import raised livestock.
C) locally raised livestock.
- 8. kalabaw (water buffaloes/carabaos)
baka (cows)
manok (chickens)
baboy (pigs)
various kinds of fish and seafood
A) Locally Raised Livestock
B) Export Raised Livestock
C) Import Raised Livestock
- 9. In 3200 BCE, Austronesians from the southern China (Yunnan-Guizhou Plateau) and Taiwan settled in the region that is now called the
A) Australian
B) Austronesian
C) Philippines
- 10. In ___ Austronesians from the southern China (Yunnan-Guizhou Plateau) and Taiwan settled in the region that now called the Philippines
A) 3200 BCE
B) 3100 BCE
C) 3300 BCE
- 11. They brought with them knowledge of rice cultivation and other farming practices which increased the number and variety of edible dish ingredients available for cooking
A) American
B) Australian
C) Austronesian
- 12. Direct trade and cultural exchange with Hokkien China in the Philippines in the Song dynasty (960-1279 AD) with porcelain, ceramics, and silk being traded for spices and trepang (sea cucumber) in
A) Luzon
B) Visayas
C) Manila
- 13. introduced a number of staple food into Philippine cuisine, most notably
A) Australian
B) China
C) Austronesian
- 14. Toyo (soy sauce)
Tokwa (tofu)
Toge (bean sprout)
Patis (fish sauce)
A) Spain
B) America
C) China
- 15. Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok.
A) Boiling
B) Stir frying
C) Steaming
- 16. The Chinese food introduced during this period were food of the ___ and ___, which became a staple of the noodle shops (panciterias) and can be seen in dishes like;
arroz caldo (congee)
sinangag (fried rice)
chopsuey
A) Local and International
B) Importer and Exporter
C) Workers and Traders
A) Ketsup
B) Belacan
C) Katupit
A) Ketupat
B) Ketsyup
C) Belacan
A) spicy meat dish
B) spicy fish dish
C) spicy hot chicken dish
- 20. Through the trade with the Malay-Indonesian kingdoms, cuisine from as far away as India and Arabia enriched the palettes of the local Austronesians (particularly in the areas of southern Luzon, Mindanao, Sulu, Palawan, the Visayas and Bicol, where trade was strongest).
A) Yes
B) No
C) Maybe
- 21. Consisting of meat or vegetables braised with yogurt or cream, water or stock, and spices to produce a thick sauce or glaze
A) Biryani
B) Kurmah
C) Puto
- 22. is a dish of seasoned, skewered and grilled meat, served with a sauce
A) Satti
B) Biryani
C) Kurmah
- 23. It is generally made with spices, rice, and meat
A) Puto
B) Satti
C) Biryani
- 24. a type of steamed rice cake usually served as snack or as accompaniment to savory dishes such as dinuguan or pancit in Philippine cuisine
A) Kurmah
B) Puto biryani
- 25. Spanish colonizers and friars in the 16th century brought with them produce from the Americas
A) Ginger tomatoes corn potatoes the method of sautéing with onion and pepper
B) chili peppers Apples corn potatoes the method of sautéing with garlic and Banana
C) chili peppers tomatoes corn potatoes the method of sautéing with garlic and onions
- 26. Spanish (and Mexican) dishes were eventually incorporated into Philippine cuisine with the more complex dishes usually being prepared for special occasions
A) Yes
B) Maybe, not sure
C) No
- 27. Some dishes such as ___ remain largely the same in the Philippine context.
A) Puto
B) arroz a la valenciana
C) Pancit
- 28. ingredients are rice and a fried egg) served in the Philippines usually includes ground beef picadillo.
A) Arrozcaldo
B) Arroz a la cubana
C) arroz a la valenciana
- 29. despite its name is more akin to chorizo than Spanish longaniza (are long thin that differ from chorizo in that they substitute black pepper for paprika and may have different spices like nutmeg) (in Visayan regions, it is still known as chorizo).
A) Philippine Tocino
B) Philippine skinless
C) Philippine longganisa
- 30. Visayan regions, it is still known as chorizo?
A) skinless
B) longganisa
C) Footlong
- 31. likely to refer to a beef roulade dish not the bulbous specialty Spanish sausage.
A) Chorizo
B) Longganisa
C) Morcon
- 32. continues to evolve as new techniques, styles of cooking, and ingredients find their way into the country.
A) Philippine Cuisine
B) Philippine Cooking Style
C) Philippine Hospitality
- 33. Philippine cuisine originated from its Austronesian roots and was later influenced by:
A) Russian, Italian, Mexican, Turkish
B) British, Dutch, Greek, Vietnamese
C) French, German, Thai, Korean
D) Indian, Japanese, Chinese, Spanish, American
- 34. The Austronesian people first arrived in the Philippines around:
A) 1500 CE
B) 1898 CE
C) 3200 BCE
D) 960 CE
- 35. Which were the preferred Austronesian food preparation methods in the pre-Hispanic era?
A) Boiling, Steaming, Roasting
B) Baking, Frying, Grilling
C) Fermenting, Pickling, Smoking
D) Sautéing, Stir-frying, Toasting
- 36. Early Filipino livestock included all * of the following EXCEPT:
A) Chickens (manok)
B) Sheep (tupa)
C) Pigs (baboy)
D) Carabao (kalabaw)
- 37. Which Chinese ingredients became staples of Philippine cuisine?
A) Cheese and butter
B) Olive oil and wine
C) Soy sauce, tofu, bean sprouts, fish sauce
D) Curry and yogurt
- 38. Chinese cooking introduced which * important technique?
A) Smoking
B) Baking
C) Pressure cooking
D) Stir-frying
- 39. Which of the following dishes is of * Chinese influence?
A) Pancit
B) Kare kare
C) Bicol Express
D) Rendang
- 40. The Malay-Indonesian influence brought bagoong into Philippine cuisine. What is bagoong?
A) Rice porridge with cocoa
B) Fermented rice cake
C) Pickled papaya relish
D) Fermented fish/shrimp paste
- 41. Which Indian-influenced dish is made of skewered and grilled meat served with sauce?
A) Biryani
B) Kurmah
C) Puto
D) Satti
- 42. Spanish colonizers introduced which cooking method?
A) Sautéing with garlic and onions
B) Smoking fish
C) Grilling over coals
D) Fermentation
- 43. Which American-introduced crop became essential to Philippine cuisine?
A) Coconut
B) Chili peppers
C) Rice
D) Soy beans
- 44. Which dish pairs sweet porridge with salty dried fish
A) Kare-kare with bagoong
B) Pancit with lumpia
C) Champorado with tuyo
D) Dinuguan with puto
- 45. Which ingredient is essential in adobo that helps preserve it for days?
A) Coconut milk
B) Soy sauce
C) Vinegar
D) Salt
- 46. The Filipino traditional communal way of eating with hands is called:
A) Patis
B) Kamayan
C) Pinangat
D) Tostado
- 47. Which citrus fruit is uniquely Filipino and often used for sourness in dishes?
A) Orange
B) Grapefruit
C) Kalamansi
D) Lemon
- 48. Tabon-tabon fruit was used in pre-colonial times as:
A) Anti-bacterial for kinilaw
B) Oil substitute
C) Sweetener
D) Coloring ingredient
- 49. Which nut is uniquely exported from the Philippines?
A) Walnut
B) Cashew
C) Almond
D) Pili nuts
- 50. The rock salt from Guimaras sprinkled on rice is called:
A) Piaya
B) Pastillas
C) Latik
D) Tultul
- 51. Which Ilocano dish makes use of * bagoong and vegetables?
A) Batchoy
B) Sisig
C) Pinakbet
D) Kare-kare
- 52. Kapampangan cuisine is famous * for which sizzling dish?
A) Pancit molo
B) Inasal
C) Sisig
D) Bicol express
- 53. The Bicol region is famous for which spicy dish?
A) Inubarang Manok
B) Pancit Cabagan
C) Sundot-kulangot
D) Bicol Express
- 54. Bacolod is known for which grilled chicken specialty?
A) Lechon
B) Pochero
C) Inasal
D) Tinola
- 55. Iloilo's famous noodle soup topped with chicharon and garlic is:
A) Batchoy
B) Pancit molo
C) KBL
D) Sinigang
- 56. Roxas City is known as the:
A) Lechon Capital of the Philippines
B) Seafood Capital of the Philippines
C) Coffee Capital of the Philippines
D) Dessert Capital of the Philippines
- 57. Cebu's famous roasted pig is called:
A) Longganisa
B) Tinola
C) Lechon
D) Morcon
- 58. In Mindanao, dishes are richly flavored with:
A) Wine and butter
B) Ginger and sesame
C) Basil and oregano
D) Turmeric, cumin, lemongrass, chillies
- 59. Which Mindanao dish is a spicy beef curry from Sumatra?
A) Kiynoning
B) Rendang
C) Satti
D) Kurmah
- 60. The Filipino cooking method "guinataan" means cooking with:
A) Rice flour
B) Garlic
C) Coconut milk
D) Vinegar
- 61. Which condiment is made from pickled papaya?
A) Sukang may sili
B) Atchara
C) Toyomansi
D) Buro
- 62. The sweet, red banana-based condiment unique to Filipinos is:
A) Tomato ketchup
B) Atsuete
C) Soy sauce
D) Banana ketchup
- 63. Apart from the Polynesian people of Oceania, the Austronesian people include:
A) Taiwanese Aborigines, the majority ethnic groups of East Timor, yemen and Malaysia
B) Taiwanese Aborigines, the majority ethnic groups of East Timor, Indonesia and Philippines
C) Taiwanese Aborigines, the majority ethnic groups of East Timor, Indonesia and Malaysia
D) Taiwanese Aborigines, the majority ethnic groups of East Timor, india and singapore
- 64. Filipino cuisine centres around the combination of sweet (tamis), sour (asim), and salty (alat), although in Bicol, the Cordilleras and among Muslim Filipinos, spicy (anghang) is a base of cooking flavor.
A) Maybe
B) Yes
C) Not sure
D) No
- 65. is a feature in Philippine cuisine which normally comes in a pairing of something sweet with something salty, and results in surprisingly pleasing combinations
A) Incounter
B) Counterare
C) Counterpoint
- 66. a savory stew made of pig's blood and innards), paired with puto (sweet, steamed rice cakes
A) Champorado
B) Sinigang
C) Dinuguan
- 67. unripe fruits such as mangoes (which are only slightly sweet but very sour), are eaten dipped in
A) salt or sugar
B) salt or bagoong
C) Vinegar or bagoong
- 68. which is salty in sweetcakes (such as bibingka and puto), as well as an ice cream flavoring
A) Patty
B) cheese
C) Ham
D) Ketchup
- 69. is a smoke-cured fish while tuyo, daing, and dangit are corned, sun-dried fish popular because they can last for weeks without spoiling, even without refrigeration
A) Laing
B) Sinangag
C) Tinapa
D) Sinugba
- 70. a sweet cocoa rice porridge), being paired with tuyo (salted, sun-dried fish)
A) Biko
B) Dinuguan
C) Champorado
- 71. also called minandál or minindal
A) Agahan
B) meriénda
C) Tanghalian
- 72. Unlike many of their Asian counterparts Filipinos do not eat with
A) Chopsticks
B) Spoon
C) Fork
D) Knives
- 73. The traditional way of eating is with the hands, especially dry dishes such as
A) Inihaw or sinigang
B) Inihaw or prito
C) Sinigang or pinaksiw
- 74. that developed yielded a particular landscape and in turn gave the place local ingredients that enhanced flavors to the dishes
A) Lemon
B) Biota
C) Atsuete
- 75. the more known of those ingredients, it is a fruit that belongs to the genus citrus.
A) Kalamansi
B) Lemon
C) Orange
- 76. It is mostly used due to the sourness it gives to a dish
A) Kalamansi
B) Lemon
C) Orange
- 77. which the Philippines is the only known edible exporter of.
It is usually made as a merienda or is incorporated in other desserts to enhance the flavor due to the milky texture it gives off as it melts in the mouth
A) Pili nuts
B) Almond
C) Peanut
- 78. fermented fish that is often used instead of salt
A) Bagoong
B) Inasinan
C) Dayok
- 79. Ilocanos often season boiled vegetables with bagoong monamon (fermented anchovy paste) to produce
A) Pinakbet
B) Sinigang
C) Chopsuey
- 80. prefer roasted meats, particularly carabao meat, goat meat, and venison.
A) Ibatan
B) Palawan
C) Igorot
- 81. known for Pancit Cabagan of Cabagan, Inatata & Binallay of Ilagan City are rice cakes prepared year-round in the city and both famous delicacies specially during the lenten season
A) Cagayan
B) Batanes
C) Isabela
- 82. for its famous Carabao Milk Candy in the town
A) Cagayan
B) Isabela
C) Tuguegarao
- 83. Pancit Batil Patung and Buko Roll.
A) Tuguegarao City
B) Bataan
C) Pangasinan
- 84. known for its puto, a type of steamed rice cake.
A) town of Calasiao in Pangasinan
B) town of San Fernando in Pampanga
C) town of Rizal in Palawan
- 85. It is also known for a snack called sundot-kulangot which literally means "poke the booger.
A) Iloilo
B) Pampanga
C) Baguio
- 86. It's actually a sticky kind of sweet made from milled glutinous rice flour mixed with molasses, and served inside pitogo shells, and with a stick to "poke" its sticky substance with.
A) No
B) Yes
C) sundot-kulangot or poke the booger
D) All of the above
- 87. Due to its mild, sub-tropical climate, along with the outlying mountainous regions, is renowned for its produce. Temperate-zone fruits and vegetables (strawberries being a notable example) which would otherwise wilt in lower regions are grown there
A) Baguio
B) Tuguegarao
C) Calapan
- 88. Among the treats produced in Pampanga are longganisa (original sweet and spicy sausages), calderetang kambing (savory goat stew), and tocino (sweetened cured pork). Combining pork cheeks and offal, Kapampangans make sisig
A) Yes
B) No
C) Maybe
- 89. makes use of all the produce in the region available to the native cook
A) Baguio cuisine
B) Kapampangan cuisine
C) Cebu cuisine
- 90. popular for chicharon (pork rinds) and steamed rice and tube cakes like puto.
A) Naga City
B) Cavite
C) Bulacan
- 91. It is a center for panghimagas or desserts, like brown rice cake or kutsinta, sapin- sapin, suman, cassava cake, halaya ube and the king of sweets,
In SAN MIGUEL, BULACAN, the famous carabao milk candy pastillas de leche, with its pabalat wrapper
A) Tuguegarao
B) Metro Manila
C) Bulacan
- 92. is known for its Filipino rice cakes and puddings. These are usually topped with latik, a mixture of coconut milk and brown sugar, reduced to a dry crumbly texture. A more modern, and time saving alternative to latik are coconut flakes toasted in a frying pan.
A) Cainta, in Rizal province east of Manila
B) Antipolo City
C) Tuguegarao City
- 93. straddled mid-level in the mountainous regions of the Philippine Sierra Madre,
Is a town known for its suman and cashew products
A) Baguio City
B) Antipolo City
C) Naga City
- 94. known for buko pie (coconut pie) and panutsa (peanut brittle)
A) Laguna
B) Bulacan
C) Angeles
- 95. home to Taal Lake, a body of water that surrounds Taal Volcano. The lake is home to 75 species of freshwater fish. Among these, the maliputo and tawilis are two not commonly found elsewhere. These fish are delicious native delicacies.
A) Batangas
B) Pampanga
C) Bataan
- 96. known for its special coffee, kapeng barako
A) Bataan
B) Palawan
C) Batanggas
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