CHAPTER 3

Question 1

The _____ that developed yielded a particular landscape and in turn gave the place local ingredients

Answer 1

Biota

Question 2

Fruit that belongs to the genus citrus; mostly used due to the sourness it gives to a dish

Answer 2

Kalamansi

Question 3

Filipinos draw sour flavors from 3 main sources, which are?

Answer 3

Fruits
Leaves
Fermentation

Question 4

Philippines is the only known edible exporter of this nut

Answer 4

Pili nut

Question 5

Refers to the technique of stewing in vinegar with peppercorns and bay leaf

Answer 5

Adobo

Question 6

A type of rock salt made only in Guimaras

Answer 6

Tultul

Question 7

Varieties of vinegar in the Philippines

Answer 7

Coconut sap
Pineapple
Sugarcane
Palm
Banana and more

Question 8

Filipinos could eat as much as _____ a day. _____ is small bites while drinking beer/hard liquor

Answer 8

5-7 times
Pulutan

Question 9

______ catsup was developed in light of the unavailability of tomatoes

Answer 9

Banana

Question 10

Fermented shrimp or fish paste

Answer 10

Bagoong

Question 11

Rice fermented with shrimp/fish and is a great complement to fried fish/raw greens like mustard leaves

Answer 11

Buro

Question 12

Culinary capital of the Philippines

Answer 12

Pampanga

Question 13

_____ region is known for spicy foods that infuse coconut milk

Answer 13

Bicol

Question 14

Soup soured by a sour fruit or leaf. Can be pork, beef, salmon or shrimp cooked in a broth with vegetables

Answer 14

Sinigang

Question 15

This dish originated in Pampanga. A dish of pig’s ears and face with liver, onions, chilis all marinated in vinegar. “Matua” meaning old in Pampanga

Answer 15

Sisig

Question 16

“munch on something sour”

Answer 16

Sisigan

Question 17

Refers to noodles and is one of the many dishes influenced by the trades with the Chinese

Answer 17

Pancit

Question 18

Vegetable stew that usually consists of eggplant, string beans, okra, bitter melon and squash and is usually flavored with bagoong

Answer 18

Pinakbet/Pakbet

Question 19

Egg noodles stir fried with vegetables and meat, flavored with soy sauce/oyster sauce and most common type of Pancit

Answer 19

Pancit canton

Question 20

Stewed taro leaves cooked with pork, shrimp, chilies and coconut milk

Answer 20

Laing

Question 21

Filipino dessert that is mix of preserved and sweetened fruits, legumes and gels served with crushed ice

Answer 21

Halo-halo

Question 22

Method of cooking meat on a spit over an open flame

Answer 22

Lechon

Question 23

Most popular noodle soup dishes that features egg noodles, beef and pork meat, liver, marrow and intestines

Answer 23

Batchoy

Question 24

Bacolod is the ultimate place for inasal lovers as they even have a row of inasal restaurants called?

Answer 24

Manukan Country

Question 25

Three dishes that are usually enjoyed together. "Su" or "Sugba" - grilled and it's usually a grilled whole fish "To" or "Tola/Tinola" - ginger soup "Kil" or "Kilawin/kinilaw" - raw seafood marinated in citrus

Answer 25

SuToKil

Question 26

Grilled tuna collars. Staple in Mindanao

Answer 26

Inihaw na Panga

Question 27

Chicken stewed with blackened coconut meat and a condiment called palapa (ginger, chilies, and sakurab) until tender and then grilled

Answer 27

Piyanggang Manok

Question 28

Combination of grilled pork and raw marinated fish (kinilaw)

Answer 28

Sinuglaw (grilled pork)