A) Galapong B) Diket C) Pilit D) Malagkit
A) Pilit B) Malagkit C) Diket D) Kakanin
A) Malagkit B) Pilit C) Galapong D) Diket
A) Ground B) Sticky C) Fermented D) Sweet
A) Galapong B) Suman C) Puto D) Kakanin
A) Mortar and pestle B) Stone mills C) Blenders D) Metal grinders
A) Tubâ B) Wood ash lye C) Salt D) Coconut oil
A) Pirurutong B) Mochiko C) Tapol D) Malagkit
A) Puto B) Galapong C) Tapol D) Pirurutong
A) Galapong B) Kakanin C) Buchi D) Lugaw
A) Suman B) Biko C) Bibingka D) Puto
A) Bibingka B) Puto C) Sapin-sapin D) Palitaw
A) Buchi B) Moche C) Puto bumbong D) Arroz caldo
A) Bibingka B) Buchi C) Puso D) Moche
A) Suman B) Palitaw C) Puso D) Masi
A) Kakanin B) Lugaw C) Galapong D) Tapay
A) Ginataang mais B) Binignit C) Arroz caldo D) Champorado
A) Sugar B) Yeast C) Water D) Vinegar
A) Purple yam (ube) B) Coconut milk C) Wood ash D) Food coloring
A) Japanese mochiko B) Wheat flour C) Cassava flour D) Corn flour
A) Chalddeok B) Chapssal C) Khao niao D) Chalbap
A) Chapssal B) Chalgi C) Khao niao D) Chalddeok
A) Chapssal B) Khao niao C) Ddeok D) Chalbap
A) Nam Khao B) Or lam C) Larb D) Samgyetang
A) Glutinous rice B) Jasmine rice C) Brown rice D) Wheat flour
A) 7000 – 9000 years B) 4000 – 6000 years C) 200 – 500 years D) 1000 – 2000 years
A) 50 kg B) 171 kg C) 300 kg D) 100 kg
A) Khao niao B) Khao khoua C) Khao jee D) Khao lam
A) Sticky B) Bamboo C) Rice D) Basket
A) Larb B) Houat C) Khao lam D) Thip khao
A) Khao niao B) Khao jee C) Thip khao D) Houat
A) To add a nut-like flavour B) To wrap fruit C) To make whisky D) To stuff sausage
A) Bamboo tube B) Clay pot C) Metal steamer D) Banana leaf
A) Lao sausage B) Lao stew C) Lao rice whisky D) Laotian crispy rice salad
A) Fermented pork B) Peanuts and scallions C) Red or black beans D) Coconut milk and sliced fruits
A) Steaming in a bamboo basket B) Roasting in a bamboo tube C) Grilling over an open fire D) Deep-frying
A) Mango and durian B) Red beans and taro C) Jasmine rice and cilantro D) Lemongrass and fatty pork
A) A mildly spicy and tongue-numbing stew B) A fermented pork sausage C) A rice whisky D) A rice pancake
A) Laotian rice whisky B) Lao sticky rice pancakes C) Lao bamboo basket D) Lao crispy rice salad
A) Santan B) Pulut C) Nasi kuning D) Beras ketan or ketan
A) Ketan B) Beras C) Pulut D) Lemang
A) Lemang B) Onde-onde C) Dodol D) Klepon
A) Sesame seeds B) Coconut husks C) Banana leaves D) Palm leaves
A) Jus B) Tuak C) Kopi D) Teh
A) Mung bean paste B) Palm sugar C) Grated coconut D) Shredded meat
A) Coconut milk B) Turmeric C) Palm sugar D) Ginger
A) Shredded meat B) Sweetened mung bean paste C) Palm sugar D) Coconut milk
A) Filled with mung bean paste B) Coated with sesame seeds C) Smeared with palm sugar caramel D) Fried with meat
A) Getas B) Lupis C) Klepon D) Wajik
A) Makassar B) Java C) Sumatra D) Bali
A) Round B) Square C) Cone D) Triangle
A) Steamed B) Baked C) Boiled D) Fried
A) D-glucose units B) Fructose and sucrose C) Proteins and lipids D) Alpha-amino acids
A) Amylose is branched, while amylopectin is linear B) Amylose contains more D-glucose than amylopectin C) Amylose is linear, while amylopectin is branched D) Amylose has more alpha-1,6-glycosidic bonds
A) 30% B) 50% C) 70% D) Nearly 100%
A) Around every 22 D-glucose units B) Around every 10 D-glucose units C) Around every 5 D-glucose units D) Around every 50 D-glucose units
A) Yellow B) Blue C) Red D) Green
A) Red B) Blue C) Clear D) Purple
A) Cinnamaldehyde B) Penta-iodide C) Sucrose D) Ethanol
A) Amylopectin is more hygroscopic than amylose B) It lacks glucose units C) It contains more proteins D) It has higher amylose content
A) Cold B) Acidity C) Salt D) Heat
A) The amylose gene B) The glucose gene C) The waxy gene D) The starch synthase gene
A) It decreases B) It doubles C) It increases D) It remains exactly the same
A) Glucose B) Iodide C) Ethyl acetate D) Sucrose
A) 50–60% B) 10–30% C) 80–90% D) 0–5%
A) Wheat B) Barley C) Maize D) Sorghum
A) Yes B) Only in the bran C) Only in the starch D) No
A) The presence of gluten B) The Latin word for glue-like C) The harvesting method D) The region of origin
A) Southern Europe B) Mainland Southeast Asia C) Northern Africa D) South America
A) 50% B) 85% C) 25% D) 95%
A) FAO B) WHO C) UNICEF D) IRRI
A) 13,500 B) 6,530 C) 1,000 D) 3,200
A) The bran B) The soil type C) The starch D) Added dyes
A) Wild rice B) Indica C) Temperate japonica D) Tropical japonica
A) Translucent B) Fully opaque C) Greenish D) Yellowish
A) Genetic modification B) Toxic dyes C) High gluten content D) Pesticide residue
A) Binni dhan B) Nuòmǐ C) Binni bhat D) Binni chal
A) Khoi B) Binni dhan C) Binni bhat D) Binni chal
A) Bread making B) Thickening soups C) Desserts D) Breakfast stews
A) Meat and vegetables B) Sweet fillings C) Dried seafood D) Spiced tofu
A) Lantern Festival B) Dragon Boat Festival C) Mid-Autumn Festival D) Chinese New Year
A) Cífàntuán B) Lo mai gai C) Bābǎofàn D) Zīfàn'gāo
A) Barbecued pork B) Chinese sausage C) Youtiao D) Red bean paste
A) Bamboo leaf B) Rice paper C) Banana leaf D) Lotus leaf
A) Lotus leaf B) Ai grass C) Matcha D) Spinach
A) Caibao B) Aiban C) Bantiao D) Ziba
A) Mountain terraces B) Large industrial plantations C) Floating gardens D) Homestead farms
A) Mochigome B) Mochiko C) Okowa D) Sekihan
A) Yeast B) Green tea C) Banana D) Roseapple
A) Indonesian B) Korean C) Japanese D) Chinese
A) Tapai ketan B) Brem C) Rengginang D) Ohagi
A) Water chestnuts B) Yeast C) Rice flour D) Banana leaves
A) Jaggery B) Turmeric C) Yeast D) Santan
A) Dodol B) Tapai C) Kochi D) Lemang
A) Peranakan B) Melaka C) East Malaysia D) Sarawak
A) Kao hnyin B) Pulut C) Tapai D) Kochi
A) Kao hnyin baung B) Si htamin C) Hkaw bouk D) Kao hynin ngacheik
A) Htamanè pwè B) New Year C) Thingyan D) Dabodwè
A) They are cooked in bamboo B) They are fried in peanut oil C) They are wrapped in pandan leaves D) They are boiled until they resurface
A) Htoe mont B) Paung din C) Si htamin D) Kao hnyin baung |