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HPE 304 Philippine Regional Cuisine MIDTERM

Total questions: 75

Worksheet time: 21mins

Name
Class
Date
1.

What is considered by many as the unofficial national dish of the Philippines?

a)

Sinigang

b)

Lechon

c)

Adobo

d)

Kare-Kare

2.

Which of the following is a traditional souring agent used in Visayan cuisine?

a)

Kalamansi

b)

Tamarind

c)

Batuan

d)

Vinegar

3.

Which ingredient gives Kare-Kare its distinct orange color?

a)

Turmeric

b)

Annatto

c)

Chili

d)

Soy sauce

4.

The influence of Chinese cuisine in Filipino food is best seen in:

a)

Pancit and lumpia

b)

Adobo and sinigang

c)

Bibingka and puto

d)

Piyanggang manok and tiyula itum

5.

Which province is known for its dish called Pancit Cabagan?

a)

Ilocos Norte

b)

Isabela

c)

Pampanga

d)

Cebu

6.

What gives Filipino cuisine its distinct identity?

a)

Simplicity

b)

Minimal spice

c)

Contrasting flavors

d)

Raw preparation

7.

Which region is most known for spicy dishes in the Philippines?

a)

Tagalog Region

b)

Bicol Region

c)

Ilocos Region

d)

Visayas

8.

What is Tiyula Itum made with that gives it its black color?

a)

Burnt soy sauce

b)

Toasted coconut

c)

Black sesame

d)

Activated charcoal

9.

What is the Spanish-influenced dish known for being larded beef in tomato and soy sauce?

a)

Mechado

b)

Kaldereta

c)

Afritada

d)

Puchero

10.

What is the name of the Filipino-style chicken barbecue from Bacolod?

a)

Lechon Manok

b)

Chicken Inasal

c)

Hamonado

d)

Tinola

11.

Which region is famous for its dish Piaya?

a)

Bohol

b)

Cebu

c)

Bacolod

d)

Leyte

12.

What type of rice cake is associated with Calasiao, Pangasinan?

a)

Puto

b)

Kutsinta

c)

Bibingka

d)

Sapin-Sapin

13.

What dish is traditionally paired with champorado?

a)

Adobo

b)

Tuyo

c)

Dinuguan

d)

Pancit

14.

What cooking method is used in making lechon?

a)

Steamed

b)

Fried

c)

Grilled

d)

Roasted

15.

What native fruit is used as a souring agent and is part of the citrus family?

a)

Buko

b)

Kalamansi

c)

Langka

d)

Pili

16.

Which of the following is not a traditional Filipino dish?

a)

Afritada

b)

Kare-Kare

c)

Pizza

d)

Sinigang

17.

What is the Muslim dish made from spiced barbecued chicken and coconut milk called?

a)

Piyanggang Manok

b)

Rendang

c)

Adobo sa Gata

d)

Kinilaw

18.

What meat is commonly used in Crispy Pata?

a)

Chicken

b)

Goat

c)

Pork knuckle

d)

Beef

19.

What condiment is essential in Maranao cuisine and made from coconut, ginger, and chili?

a)

Palapa

b)

Bagoong

c)

Toyo

d)

Atchara

20.

Which dish is known for using pig's blood as one of the ingredients?

a)

Sinigang

b)

Dinuguan

c)

Kaldereta

d)

Pochero

21.

Baler Suman is distinct because it uses:

a)

White rice

b)

Black rice

c)

Cornmeal

d)

Cassava

22.

Ensaladang Pako features which ingredient?

a)

Taro root

b)

Fiddlehead fern

c)

Cassava leaves

d)

Banana blossom

23.

Yellowfin Tuna Kinilaw from Aurora is known for being:

a)

Fried in oil

b)

Cooked with coconut milk and vinegar

c)

Baked with vegetables

d)

Served with soy sauce

24.

Which unique dessert was invented in Nueva Ecija using fish?

a)

Tilapia ice cream

b)

Tuna sorbet

c)

Gabi ice cream

d)

Cassava gelato

25.

Batotay is a type of:

a)

Beef longganisa

b)

Pork adobo

c)

Chicken stew

d)

Cassava cake

26.

Chicken Binakol differs from Tinola because it uses:

a)

Papaya

b)

Young coconut and coconut water

c)

Pineapple juice

d)

Soy sauce

27.

Tortang Cabanatueño is made with eggs and:

a)

Cassava

b)

Batotay longganisa

c)

Chicken binakol meat

d)

Fish flakes

28.

Ginataang Kuhol from Bataan is made with:

a)

Freshwater shrimps

b)

Native snails

c)

Pork intestines

d)

Banana blossoms

29.

Which Bataan ice cream flavor is made from taro root?

a)

Cassava

b)

Gabi

c)

Sweet potato

d)

Yam

30.

Hamon Bulakenya is traditionally served during:

a)

Harvest season

b)

Christmas and fiestas

c)

Weddings only

d)

Graduation ceremonies

31.

Pampanga's most famous dish is:

a)

Sisig

b)

Bulalo

c)

Pinakbet

d)

Inatata

32.

Which Kapampangan delicacy is fried pork mesentery shaped like a flower?

a)

Bagnet

b)

Chicharong Bulaklak

c)

Pochero

d)

Minasa

33.

Pancit Puso from Cavite uses which unusual souring ingredient?

a)

Calamansi

b)

Banana blossom in vinegar

c)

Tamarind

d)

Kamias

34.

Bibingkoy combines bibingka, buchi, and:

a)

Latik

b)

Ginataan sauce

c)

Sapin-sapin

d)

Suman

35.

Which Cavite delicacy is sugar-coated fried dough twists?

a)

Tamales

b)

Bichokoy

c)

Bibingkoy

d)

Espasol

36.

Tamales Caviteño includes what unique ingredient?

a)

Rice flour and peanuts

b)

Pork blood

c)

Banana blossoms

d)

Duck eggs

37.

Bibingkang Abnoy from Laguna is made from:

a)

Cassava

b)

Abnoy duck eggs

c)

Ube

d)

Banana flour

38.

Bibingka de Macapuno is special because it uses:

a)

Ube halaya

b)

Macapuno coconut

c)

Rice flour only

d)

Cornmeal

39.

Laguna's cassava cake is topped with:

a)

Coconut sugar

b)

Egg custard

c)

Shredded cheese

d)

Macapuno jam

40.

Batangas is best known for:

a)

Bulalo

b)

Sinigang na Hipon

c)

Lechon Kawali

d)

Lomi

41.

Which Batangas dish is spicier and often uses goat meat?

a)

Kaldereta

b)

Menudo

c)

Afritada

d)

Adobo

42.

Tapang Taal is cured using:

a)

Salt only

b)

Soy sauce, garlic, vinegar

c)

Brown sugar syrup

d)

Coconut vinegar and honey

43.

Kapeng Barako comes from which coffee variety?

a)

Arabica

b)

Robusta

c)

Liberica

d)

Excelsa

44.

A Quezon noodle dish eaten from banana leaves without utensils is:

a)

Pancit Cabagan

b)

Pancit Malabon

c)

Pancit Habhab

d)

Pancit Puso

45.

Which Occidental Mindoro dish features mature octopus?

a)

Adobong Pugita

b)

Crispy Hipon

c)

Tinola

d)

Lumpia

46.

Crispy Hipon is made of:

a)

Small squids

b)

Small shrimps fried crispy

c)

Crab fritters

d)

Pork rinds

47.

Native Tinola from Mindoro uses which leaves?

a)

Kamote tops

b)

Malunggay

c)

Spinach

d)

Mustasa

48.

Lumpiang Ubod is filled with:

a)

Banana heart

b)

Palm heart (ubod)

c)

Coconut shoots

d)

Cassava

49.

Ginataang Puso ng Saging uses what main vegetable?

a)

Banana blossom

b)

Ube

c)

Malunggay

d)

Cassava

50.

Suman sa Lihiya from Oriental Mindoro uses what to soften the rice?

a)

Coconut oil

b)

Lye water

c)

Vinegar

d)

Brown sugar

51.

Which pasalubong is famous in Oriental Mindoro?

a)

Ube jam

b)

Banana chips

c)

Arrowroot cookies

d)

Pastillas

52.

Bibingkang Lalake from Marinduque is fermented with:

a)

Yeast

b)

Tuba (coconut wine)

c)

Salted eggs

d)

Ginger

53.

Uraro cookies from Marinduque are made from:

a)

Cassava flour

b)

Arrowroot flour

c)

Cornmeal

d)

Coconut flour

54.

Boknoy Siopao from Romblon has sauce:

a)

Served separately

b)

Inside the filling

c)

Spread on top

d)

Brushed on bread

55.

Tamilok from Palawan is often mistaken as a worm but is actually a:

a)

Shellfish

b)

Saltwater clam

c)

Sea cucumber

d)

Squid

56.

Crocodile Sisig from Palawan is similar in taste to:

a)

Chicken sisig

b)

Pork sisig

c)

Fish kinilaw

d)

Beef tapa

57.

Pinikpikan is a Cordillera dish made from:

a)

Fish in vinegar

b)

Chicken with special preparation

c)

Pork blood stew

d)

Glutinous rice cake

58.

Etag is known as:

a)

Smoked and preserved pork

b)

Beef jerky

c)

Fish paste

d)

Chicken adobo

59.

Patupat is a kakanin wrapped in:

a)

Banana leaves

b)

Coconut leaves

c)

Bamboo shoots

d)

Corn husks

60.

Binungor from Kalinga is a spicy dish made of:

a)

River snails and vegetables

b)

Goat meat and chili

c)

Corn and malunggay

d)

Rice and peanut sauce

61.

TRUE OR FALSE: The Filipino cuisine comes normally in pairing of something sweet with something salty.

a)

TRUE

b)

FALSE

62.

TRUE OR FALSE: Cooking and eating in the Philippines has traditionally been a formal and communal affair centered around the family kitchen.

a)

TRUE

b)

FALSE

63.

TRUE OR FALSE: The Filipino cuisine style of food preparation and the food associated with it have evolved over many centuries.

a)

TRUE

b)

FALSE

64.

TRUE OR FALSE: During the pre-Hispanic era in the Philippines, the preferred Austronesian method for food preparation were boiling, frying, and grilling.

a)

TRUE

b)

FALSE

65.

TRUE OR FALSE : Direct influences if India to the Philippines can be noted in some rice delicacies.

a)

TRUE

b)

FALSE

66.

What condiment is essential in Maranao cuisine and made from coconut, ginger, and chili?

a)

Palapa

b)

Bagoong

c)

Toyo

d)

Atchara

67.

I t is a Filipino dish from Ilocos region known for its crispy belly with a unique preparation that combines boiling and frying to achieve a super crispy skin .

(a)  

68.

A distinct Filipino pastry, filled with a mix of ingredients like shredded green papaya, longganisa (a local shredded green papaya, longganisa (a local sausage), and egg. It's known for its crispy, sausage), and egg. It's known for its crispy, orange-tinged crust made from rice flour and orange-tinged crust made from rice flour and annatto, and its unique half-moon shape.

(a)  

69.

A Filipino vegetable stew originating from the Ilocos region, known for its savory and pungent flavor profile. It features a medley of vegetables like , eggplant, okra, string beans, bitter melon, and squash, cooked with bagoong, and often includes pork or other meats for added richness.

(a)  

70.

A traditional Ilocano soup made from goat or beef innards, flavored with ginger, chili, and vinegar, and given its distinct bitter taste a from bile (apdo). Its name comes from the from bile (apdo). Served hot, it’s a favorite comfort food and pulutan in Ilocos Region.

(a)  

71.

A fusion dish that combines the elements of Ilocos Empanada and Lumpia (spring rolls). It typically uses lumpia wrappers instead of the traditional empanada dough, filled with a mixture of Ilocos longganisa, vegetables like shredded cabbage and carrots, and sometimes a quail egg.

(a)  

72.

It likely refers to pork chops, as the Spanish word for pork chops in La Union being known for its diverse culinary scene various dishes,

(a)  

73.

It is a traditional Ilocano dish, originating from the Ilocos region, known for its grilled pork parts, especially the face, ears, and sometimes brain, parts, especially the face, ears, and sometimes brain, mixed with a flavorful dressing.

(a)  

74.

A traditional Filipino delicacy from Pangasinan made from roasted young glutinous rice, coconut milk, and sugar. The rice, is roasted until black, then pounded and cooked with coconut milk and sugar, sometimes with added young coconut strips or lesser yam. It's a popular dish, especially during the All Saints' Day .

(a)  

75.

A local delicacy from Ilocos region. It's characterized by the use of live freshwater shrimp, often served with a combination of vinegar and calamansi, the shrimp are to be eaten while still moving.

(a)  

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