- 1. described as travel experiences focused on culinary arts.
A) Culinary industry
B) Heritage Tourism
C) Culinary Tourism
- 2. involves the act of traveling, whether locally or internationally, along with food consumption.
A) Lying Tourism
B) Tour Tourism
C) Food Tourism
- 3. are a major component of food tourism.
A) Gastronomical components
B) Gastronomic Tourism
C) Tourism Enhances
- 4. studying food production processes,
buying groceries,
and taking cooking classes.
A) Activities related to culinary tourism (beyond mere consumption) include
B) Maybe
C) So far
- 5. The primary motivation for travelers to connect with a destination is
A) Local people
B) Local Food
C) Local Destination
- 6. Gastronomic tourism emphasizes tasting regional cuisines, focusing on local ingredients, and engaging in food production. A key characteristic is the
A) by the local people assuring the produce is from that particular region.
B) eagerness to know about the region's culture.
C) motivation for travelers to connect with a destination is Local Food
- 7. The experience of culinary tourism can be enhanced through
A) the local people assuring the produce is from that particular region.
B) participation in local food festivals
C) eagerness to know about the region's culture.
- 8. Culinary tourists often look for
A) travel experiences focused on culinary arts
B) overall destination brand building.
C) a host to increase their sense of experience in that region.
- 9. Authenticity in gastronomic tourism is brought by
A) increase their sense of experience in that region.
B) studying food production processes, buying groceries, and taking cooking classes.
C) the local people assuring the produce is from that particular region.
- 10. Role in Destination Building:
Gastronomic tourism helps in
A) preserve food and prevent spoilage.
B) participation in local food festivals.
C) overall destination brand building.
- 11. stimulates job creation in the local economy, helps preserve culinary traditions, and promotes sustainable agriculture.
A) Motivation Tourism
B) Gastronomy Tourism
C) Gastoria Tourism
- 12. Gastronomy Tourism
It helps to increase the overall food knowledge of tourists and aids in cultural understanding by helping to find out new cultures and religions
A) Yes
B) I don't know
C) No
- 13. is considered one of the most important physical needs in the context of the tourism industry.
A) Food
B) Gas
C) Water
- 14. is the staple food in Filipino cuisine.
A) Banana
B) Rice
C) Chicharon
- 15. The Filipino flavor preference is characterized by
A) Sweet, spicy and sour.
B) Sweet, spicy and acidic.
C) Sweet, salty and acidic.
- 16. Ancestors cooked food with sugar, salt, and acid primarily
A) to preserve food and prevent spoilage.
B) to condiments food and prevent spoilage.
C) to stay fresh the food and prevent spoilage.
- 17. The ancient cooking methods used by Filipinos—which includes boiling, grilling, roasting and steaming—are known as
A) Siakol
B) Sukutil
C) Siktol
- 18. Food grown in its native region is considered of
A) higher quality
B) Boost resistance
C) Highly recommend
- 19. Used to wrap and cook food.
A) Pandan Leaves
B) Banana Leaves
C) Coconut Leaves
- 20. Common ingredients used in Filipino, Malaysia, and Singaporean desserts include Sago, Gula Melaka, and
A) Buko soup
B) Coconut Milk
C) Banana Soup
- 21. Characterized by Rich stews
A) Chinese Influence
B) Malay Influence
C) Spanish Influence
- 22. Dishes like Lumpia and Siomai are of Chinese influence (but Leche Flan and Halo-halo are not).
A) Spanish Influence
B) Chinese Influence
C) Mexican Influence
- 23. The purpose of smelling food before eating in the Filipino culture is
A) To smell the food
B) food before eating in the Filipino culture is to appreciate the aroma of the dish.
C) To appreciate the chef
- 24. Famous for Bagoong (fermented fish paste) and the delicacy Puto Calasiao.
A) Cavite
B) Pangasinan
C) Pampanga
- 25. Known for Chichacorn (a crunchy deep-fried snack made from dried rice and peanuts).
A) Ilocos Sur
B) Laoag (Ilocos Norte)
C) Cavite
- 26. Usually filled with Egg, Ground Pork, and Green Papaya.
A) Inabraw
B) Ilocano Empanada
C) Dinakdakan
- 27. The unique twist of the Ilocos version is that it Uses fermented fish paste.
A) Inabraw
B) Poqui-poqui
C) Pinakbet
- 28. An exotic delicacy in Ilocos, referring to mountain ant eggs.
A) Inabraw
B) Dinakdakan
C) Abuos
- 29. Boiled pork face, cheeks, and other parts chopped and marinated in vinegar.
A) Abuos
B) Inabraw
C) Dinakdakan
- 30. A bagoong-based vegetable stew topped with grilled fish
A) Abuos
B) Pakbet
C) Inabraw
- 31. An Ilocano version of ensaladang talong (eggplant salad).
A) Inabraw
B) Abuos
C) Poqui-poqui
- 32. A unique noodle dish served with a poached egg and topped with sautéed ground meat and vegetables.
A) Pancit Cabagan (Isabela)
B) Pancit Batil Patung (Tuguegarao)
C) Pancit Malabon
A) Pancit Malabon
B) Pancit Batil Patung (Tuguegarao)
C) Pancit Cabagan (Isabela)
- 34. Glutinous rice cooked with coconut milk and served during celebrations. It is a local sweet treat wrapped in banana leaves in Cagayan Valley.
A) Inabraw
B) Tupig
C) Intata
- 35. A local sweet treat made of glutinous rice and wrapped in banana leaves.
A) Tibuk-tibok
B) Binalay
C) Patupat
A) Abuos
B) Inabraw
C) Intata
A) Banana Stalk
B) Tibuk-tibok
C) Banana Leaves
- 38. is a traditional Ivatan food wrapped in palaspas (palm leaves).
A) Lunis
B) Palaspas
C) Galaspas
- 39. Known as the "Culinary Capital of the Philippines" (specifically Angeles City).
A) Pangasinan
B) Bataan
C) Pampanga
- 40. Famous for Sisig (made from chopped pig's face, ears, and liver, often served on a sizzling plate).
A) Ilocos Norte
B) Batanggas
C) Pampanga
- 41. A creamy pudding made of Carabao's milk.
A) Inabraw
B) Tusok-tusok
C) Tibuk-tibok
- 42. Famous for Pastillas de Leche, a sweet treat made from carabao's milk.
A) Davao
B) Batanes
C) Bulacan
- 43. Known for Patupat (glutinous rice wrapped in coconut leaves
A) Tuguegarao
B) Pampanga
C) Tarlac
- 44. Cuisine is known for its use of coconut milk and chili peppers.
A) Davao Region
B) Bataan Region
C) Bicol Region
- 45. Made with pork, chili, and coconut milk. Its distinct spicy flavor comes from Chili peppers.
A) Kinilaw
B) Dinakdakan
C) Bicol express
- 46. A staple Bicol cuisine dish
A) Pinangat
B) Laing
C) Udag
- 47. Made with fish or pork wrapped in Taro Leaf
A) Pinakbet
B) Laing
C) Pinangat
- 48. Made from either shark or Stingray.
A) Pinakuluan
B) Kinilaw
C) Kinunot
- 49. Unique because It uses a local variety of noodle.
A) Pancit Batil Patung (Tuguegarao)
B) Pancit Bato (Camarines Norte)
C) Pancit Cabagan (Isabela)
- 50. Traditional dessert is
A) Banana jam
B) Coconut jam
C) Minatamis na Bao (sweetened coconut meat and sugar).
- 51. Pili Festival celebrates of
A) Samar
B) Sorsogon
C) Dipulog
- 52. The province of Albay is home to the iconic
A) Taal Lake
B) Mayon Volcano
C) Mt. Makiling
- 53. Known for its version of Bulalo (main ingredient: Beef shank and bone marrow) and the iconic strong drink Kapeng Barako.
A) Iloilo
B) Batangas
C) Negros
- 54. Famous for Sinukmani (a coconut-based dessert made from sticky rice, coconut milk, and caramelized coconut cream)
A) Bataan
B) Quezon
C) Cavite
- 55. known for the fried noodle dish Pancit Habhab, often served with vinegar
A) Bohol
B) Ilocos Norte
C) Lucban, Quezon
- 56. has a distinct texture due to Rice flour.
A) Tamalet
B) Tamales
C) Tambis
A) Cavite
B) Cagayan
C) Tuguegarao
- 58. The Western Visayas Region is composed of
A) 6 provinces
B) 5 provinces
C) 4 provinces
- 59. Famous soup is La paz Batchoy (made with pork, beef organs, noodles, and a rich broth).
A) Aklan
B) Iloilo
C) Capiz
- 60. (chicken soup cooked in bamboo with coconut water) is a specialty of iloilo
A) Binakol
B) Inabraw
C) Usaos
- 61. Charcoal-grilled, marinated chicken. Its distinctive orange color comes from Annatto Seeds.
A) Pinangat
B) Chicken Inasal
C) Letchon
- 62. A flat pastry filled with Muscovado Sugar
A) Pastillas
B) Pahiya
C) Piaya
- 63. Gets its sour flavor from Batwan.
A) LKB
B) KABEBE
C) KBL
- 64. A Visayan rice cake filled with sweet coconut
A) But-ong
B) Bug-at
C) Bugas
- 65. Referred to as the "Seafood Capital of the Philippines
A) Sarangani
B) Bagacay
C) Capiz
A) Aklan
B) Capiz
C) Iloilo
- 67. The Pasayan dish features Hipon (shrimp).
A) Cavite
B) Capiz
C) Ilocos
- 68. Well-known for producing Mango.
A) Guimaras
B) Aklan
C) Bagacay
A) Daing
B) Kinilaw
C) Bagong
- 70. a crunchy deep-fried snack made from dried rice and peanuts
A) Chicharon
B) Prito
C) Inabraw
- 71. made from chopped pig's face, ears, and liver, often served on a sizzling plate
A) Dinakdakan
B) Sisig
C) Kinilaw
- 72. glutinous rice wrapped in coconut leaves).
A) Ketupat
B) Patupat
C) Ketsup
- 73. sweetened coconut meat and sugar
A) Minatamis na kamote
B) Minatamis na Bao
C) Minatamis na saging
- 74. main ingredient: Beef shank and bone marrow
A) Beef laga
B) Beef steak
C) Bulalo
- 75. a coconut-based dessert made from sticky rice, coconut milk, and caramelized coconut cream
A) Suman
B) Sukan
C) Sinukmani
- 76. made with pork, beef organs, noodles, and a rich broth
A) La paz Batchoy
B) Sotanghon
C) Pancit cabagan
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