- 1. The region is also the well-known home of natong also known as laing or pinangat (a pork or fish stew in taro leaves)
A) Cagayan
B) Bicol
C) Palawan
- 2. It is known for "inasal" which literally translates to "cooked over fire"
A) Bacolod City
B) Naga City
C) Roxas City
- 3. is synonymous with Inubarang Manok, chicken simmered in coconut milk, as well as Binakoe na Manok, chicken cooked in bamboo with lemongrass. Of particular interest is Tamilok (wood worms), which is either eaten raw or dipped in an acidic sauce such as vinegar or calamansi
A) Antique
B) Aklan
C) Zambales
- 4. home of the Batchoy, derived from "Ba-chui" meaning pieces of meat in Chinese
A) Iloilo
B) Aklan
C) Capiz
- 5. also famous for its two kadios or pigeon pea-based soups. The first is KBL or "Kadios Baboy Langka". As the name implies, the three main ingredients of this dish are kadyos, baboy (pork), and langka (unripe jackfruit is used here). Another one is KMU or "Kadios Manok Ubad".
A) Iloilo
B) Capiz
C) Antique
- 6. Well-known dishes from the region include Satti (satay) and ginataang manok (chicken cooked in spiced coconut milk). Certain parts of Mindanao are predominantly Muslim, where pork is rarely consumed.
A) Naga cuisine
B) Iloilo cuisine
C) Mindanawon cuisine
- 7. cooked in vinegar, oil, garlic and soy sauce.
A) Adobo
B) Binalot
C) Rendang
A) Daing/Dinaing/Padaing
B) Banli/Binanlian/Pabanli
C) Babad/Binabad/Ibinabad
A) Halabos/Hinalabos
B) Banli/Binanlian/Pabanli
C) Babad/Binabad/Ibinabad
- 10. cooked with fermented fish/shrimp paste bagoong
A) Inasinan
B) Bagoong/Binagoongan
C) Pinausukan
- 11. literally "wrapped." This generally refers to dishes wrapped in banana leaves, pandan leaves, or even aluminum foil. The wrapper is generally inedible (in contrast to lumpia - see below).
A) Halabalos
B) Binalot
C) Dinaing
- 12. marinated with garlic, vinegar, and black peppers.
Sometimes dried and usually fried before eating.
A) Daing/Dinaing/Padaing
B) Halabos/Hinalabos
C) Banli/Binanlian/Pabanli
- 13. cooked with coconut milk.
A) Babad/Binabad/Ibinabad
B) Guinataan/sa Gata"
C) Guisa/Guisado/Ginisa
- 14. sautéed with garlic, onions or tomatoes
A) Halabos/Hinalabos
B) Guisa/Guisado/Ginisa
C) Babad/Binabad/Ibinabad
- 15. mostly for shellfish. Steamed in their own juices and sometimes carbonated soda.
A) Binalot
B) Gata
C) Halabos/Hinalabos
- 16. unripe (for fruits and vegetables), raw (for meats). Also used for uncooked food in general (as in lumpiang sariwa)
A) Nilaga/Laga/Palaga
B) Ihaw/inihaw
C) Hilaw/Sariwa
- 17. baked in an oven or roasted.
A) Inihaw
B) Nilasing
C) Hinurno
A) Lechon/Litson/Nilechon
B) Ihaw/Inihaw
C) Hinurno
A) Nilasing
B) Pakbet
C) Nilaga/Laga/Palaga
- 20. cooked with an alcoholic beverage like wine or beer
A) Pangat/Pinangat
B) Nilasing
C) Kinilaw" or "Kilawin
- 21. fish or seafood marinated in vinegar or calamansi juice along with garlic, onions, ginger, tomato, peppers.
A) Nilaga
B) Ihaw/Inihaw
C) Kinilaw" or "Kilawin
- 22. to cook with vegetables usually with sitaw (yardlong beans), calabaza, talong (eggplant), and ampalaya (bitter melon) among others and bagoong.
A) Nilaga
B) Paksiw
C) Pinakbet
A) Nilasing
B) Paksiw
C) Inihaw
- 24. boiled in salted water with fruit such as tomatoes or ripe mangoes.
A) Relleno/Relyeno
B) Palaman/Pinalaman/Pinalamanan
C) Pangat/Pinangat
- 25. filled" as in siopao, though "palaman"
A) Palaman/Pinalaman/Pinalamanan
B) Relleno/Relyeno
C) Sarza/Sarciado
A) Pinaksiw
B) Nilaga
C) Pinakuloan
- 27. fried or deep fried. From the Spanish frito.
A) Prito/Pinirito
B) Saute
C) Relleno
A) Pangat/Pinangat
B) Sarza
C) Relleno/Relyeno
- 29. Cooked with a thick sauce
A) Sarza/Sarciado
B) Relleno/Relyeno
C) Inihaw
A) Sinaag
B) Sinangag
C) Sinagang
- 31. boiled in a sour broth usually with a tamarind base. Other common souring agents include guava, raw mangoes, calamansi also
A) Sigang/sinigang
B) Prito/prinito
C) Paksiw/Pinaksiw
- 32. dried and smoked. Tapa refers to meat treated in this manner, mostly marinated and then dried and fried afterwards. Tinapa meanwhile is almost exclusively associated with smoked fish.
A) Bulad
B) Tapa
C) Pinausukan
- 33. to cook with eggs in the manner of an omelette.
A) Torta/Tinorta/Patorta
B) Turon
C) Tosta/Tinosta/Tostado
- 34. wrapped with an edible wrapper; dessert counterpart of lumpia.
A) Sizzling
B) Turon/Turrones
C) Relleno
- 35. fermented anchovy paste or shrimp paste, particularly popular in the dish kare-kare.
A) Bagoong
B) Kare-kare
C) Pinakbet
- 36. fermented rice which can be colored plain (Capampangan: balao-balao) or dark pink (Tagalog: buro) and sometimes with fish, mainly a condiment for steamed/boiled vegetables like okra, sweet potato leaves (talbos eggplant, etc
A) Pangat/Pinangat
B) Buro or Balao-Balao
C) Bulad/binilad
- 37. a sour sauce made of grilled eggplant, garlic and vinegar. Used in cocidos and as a side dish.
A) Banana sauce
B) Eggplant sauce
C) Coconut sauce
- 38. (Visayan usage only) a thick syrup made from coconut milk and sugar.
A) Sauce
B) Latik
C) Sizzling
- 39. also known as liver sauce or breadcrumb sauce made out of ground liver or liver pâté, vinegar, sugar, and spices. A sweet, tangy light-brown sauce used in roasts and the pork dish called lechon
A) Lechon sauce
B) Ketchup sauce
C) Banana sauce
- 40. Sometimes spiced with labuyo peppers, or kalamansi lime juice, in which case it is called patismansi
A) Patis
B) Toyo
C) Tomato sauce
- 41. green mango relish with tomatoes and onions.
A) Sinampalukang mangga
B) Ensaladang mangga
C) Kinamatisang mangga
- 42. skinned grilled eggplant with tomatoes and onions.
A) Ensalada
B) Ensaladang mangga
C) Ensaladang talong
- 43. cane or coconut vinegar spiced with labuyo peppers.
A) Sukang may sili
B) Sukang may toyo
C) Sukang may alak
- 44. cane or coconut vinegar with soy sauce. This may also contain the very hot labuyo peppers or onions. Sukang may toyo is used in the pork dish crispy pata.
A) Pinakuray
B) Sukang may toyo
C) Sarsa
- 45. (sometimes referred to simply as toyomansi) - soy sauce with kalamansi lime juice.
A) Toyot banana
B) Banana sauce
C) Toyot kalamansi
- 46. are dishes originally
from the Middle East, that were given a Mindanaoan touch and served on special occasions.
A) Satti (satay)
B) Adobo/inadobo
C) kiyoning (pilaf)
- 47. A popular Filipino dish made with chicken marinated in soy sauce, vinegar, garlic, and spices, then simmered until tender. It's savory and slightly tangy, often served with rice.
A) Chicken fry
B) Sinigang
C) Chicken Adobo
- 48. A rich and creamy stew made with oxtail, tripes, and sometimes pork, cooked in a peanut sauce. It's typically served with a side of shrimp paste for added flavor.
A) Adobo
B) Kare kare
C) Afritada
- 49. A classic Filipino breakfast combo of cured beef, garlic fried rice, and fried egg. It's savory, salty, and the perfect start to the day
A) Tinapa
B) Tocilog
C) Tapsilog
- 50. A traditional Filipino Christmas treat made of steamed purple rice, served with grated coconut, brown sugar, and sometimes cheese. It's sweet and chewy, typically enjoyed during the holiday season.
A) Halaya
B) Puto Bumbong
C) Biko
- 51. A sour soup or stew made with tamarind as the base, often cooked with pork, shrimp, or fish. It's filled with vegetables like kangkong, eggplant, and radish. The tangy flavor makes it a comforting and refreshing dish, perfect for
A) Sinigang
B) Paksiw
C) Adobo
- 52. A popular Filipino dessert made with crushed ice, sweet fruits, jellies, beans, and leche flan. It's topped with ube ice cream and milk, creating a refreshing and colorful treat perfect for hot days.
A) Ice candy
B) Ice cream
C) Halo-halo
- 53. Known as "Culinary Capital of the Philippines"?
A) Laguna
B) Cavite
C) Pampangga
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