Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

PHIL REG MIDTERMS > CHAPTERS 5-6 > Flashcards

CHAPTERS 5-6 Flashcards

(77 cards)

Start Studying
1
Q

a group of islands with no distinctive specialty for the whole region.

A

VISAYAS

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

is the capital of Negros Occidental

A

BACOLOD CITY

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Much of Bacolod City’s cuisine is shared with___, a neighboring city on the island of Panay

A

ILOILO CITY

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Bacolod is known for ____ which literally translates to ____

A

INASAL
COOKED OVER FIRE

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

a favorite dish by every Visayan which is a fresh fish or shellfish marinated in vinegar, lime, chilies, ginger, onion, spring onion, and garlic, eaten raw.

A

KINILAW

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

is a dumpling soup dish popular in Iloilo

A

PANCIT MOLO

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Pancit molo a dumpling soup dish contains___,___,___ cooked in a very tasty chicken broth.

A

minced chicken
ground pork
chopped prawn

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

a tasty chicken dish similar to tinolang manok, except that coconut milk and meat are used in this particular Bacolod dish,

A

BINAKOL

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

what makes the Visayan dish binakol is the use of ____ which is known to be more flavorful than the common poultry.

A

NATIVE CHICKEN

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Because native chicken are tougher, binakol cooking takes____ to make the meat tender and release all the flavors.

A

SEVERAL HOURS

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

______________ simply is chicken barbecue. what makes it unique is the use of spices for marinating and basting.

A

BACOLOD CHICKEN INASAL

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What gives the chicken it’s reddish color?

A

ACHUETE/ANNATTO SEEDS WITH OIL

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Bacolod is also famous for various delicacies such as ____,____, and ____

A

PIAYA
NAPOLEONS
& PINASUGBO

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

hard candied bananas sprinkled with sesame seeds

A

PINASUGBO

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

____ is synonymous with Inubarang Manok

A

AKLAN

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

it is chicken simmered in coconut milk

A

INUBARANG MANOK

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

chicken cooked in bamboo with lemongrass

A

BINAKOL NA MANOK

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

also know as woodworms. eaten either raw or dipped in an acidic sauce such as vinegar or calamansi

A

TAMILOK

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

there is a special prevalence of chicken and coconut milk (gata) in _______ _______.

A

AKEANON COOKING

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

refers to roasted suckling pig, served during special occasions and is popular throughout the country,

A

LECHON

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

The best tasting lechon in found in _____ as acknowledged by famous American TV chef

A

CEBU
ANTHONY BOURDAIN

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

is one of Iloilo’s best-known signature dishes and must try delicacy served in restaurants. It’s a noodle soup made with miki (round noodles), pork organs (liver, spleen, kidneys and heart), chicken stock, beef loin, shrimp stock, and garnished with chicharon (pork cracklings)

A

LA PAZ BATCHOY

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Batchoy stalls are also called?

A

BATCHOYAN

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

La Paz Batchoy originated in?

A

LA PAZ MARKET

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Iloilo is the home of the batchoy derived from ______ meaning pieces of meat in Chinese.
BACHUI
26
What does the authentic batchoy contain?
Fresh egg noodles (miki) buto-buto broth (slow cooked for hours) beef pork bulalo with guinamos (shrimp paste)
27
Topping of the authentic batchoy?
Fried garlic crushed chicharon scallions slices of pork intestines and liver
28
an adaptation of wonton soup and is a specialty in the town of Molo (a well known district in Iloilo)
PANCIT MOLO
29
unlike other pancit, pancit molo is not dry but _____ and it does not make use of long, thin noodles bit instead ________ made from ______
SOUPY WONTON WRAPPERS RICE FLOUR
30
in Iloilo KBL means?
KADIOS BABOY LANGKA
31
Iloilo is also famous for it's two kadios or ______
PIGEON PEA-BASED SOUPS
32
Iloilo's KMU means?
KADIOS MANOK UBAD
33
is composed mainly of kadyos, manok (free range chicken called Bisayan nga Manok), and ubad (thinly cut white core of the banana stalk/trunk).
KADIOS MANOK UBAD
34
an ilongo ingredient used as a souring agent, a fruit closely related to mangosteen popular in Western Visayas generally unknown to other parts of the Philippines.
BATWAN/GARCINIA BINUCAO
35
Native peanut is a staple product in San Joaquin, it's the town's native delicacy
BANDI/PEANUT BRITTLE
36
a popular treat not only for kids but all those with a sweet tooth, it's made with peanuts or cashews and caramelized sugar
BANDI/PEANUT BRITTLE
37
a savory, fatty and moist boneless pork roast of italian culinary tradition.
CEBUCHON
38
The pig's body is gutted, deboned, arranged carefully with layers of stuffing, meat, fat, and skin, and then rolled, spitted, and roasted traditionally over wood.
CEBUCHON
39
is usually heavily salted addition to being stuffed with, garlic, rosemary, fennel, or other herbs, often wild.
PORCHETTA
40
selected by the Italian Ministero delle Politiche Agricole
PORCHETTA
41
Philippine stew complemented with a thoc savory peanut sauce.
KARE-KARE
42
Kare-kare is made out of what types of meat?
oxtail pork hocks calves feet pig feet beef stew meat offal or tripe
43
Kare-kare can also be made with what type of protein?
SEAFOOD (PRAWNS, SQUID, MUSSELS)
44
Vegetables found in Kare-kare?
eggplant chinese cabbage (or other greens) daikon green beans okra asparagus beans
45
Kare-kare's stew is flavored using?
ground roasted peanuts or peanut butter onions garlic annatto (coloring) toasted or plain ground rice (thickener)
46
condiments for kare-kare?
bagoong (shrimp paste) bagoong guisado (spiced and sauteed shrimp paste) chili calamansi juice
47
The Seafood Capital of the Philippines?
ROXAS CITY
48
in Mindanao, the southern part of Palawan Island, Sulu, and Tawi-Tawi dishes are richly flavored with the spices common in southeast asia like:
turmeric coriander lemon grass cumin chilies
49
Filipino food in Luzon are heavily influenced by?
SPANISH CUISINE
50
Mindanao cuisine is closer to that of ____ neighbors in terms of taste because of the use of different exotic spices, they also incorporate local produce to their cuisine
MALAY (Malaysia, Indonesia, Brunei, Thailand)
51
Is the second largest island, in the country, rich in natural resources
MINDANAO
52
Mindanao is predominantly _____, pork dishes are rare
MUSLIM REGION
53
Main commodities of Mindanao
rice corn banana pineapple
54
is top contributor to the country's fishing production
MINDANAO
55
a popular breakfast food in Mindanao particularly Zamboanga, 3 small bites of meat (beef and chicken liver) grilled in a stick, served along rice ball in a sweet spicy sauce
SATTI
56
Spicy beef curry originating from Minangkabau people of Sumatra
RENDANG
57
dishes originally from the Middle East, given a Mindanaoan touch and served on special occasions
BIRYANI & KIYONING (pilaf)
58
prepared by crushing spices before frying and cooking it with the beef and coconut milk
MARANAO'S RENDANG
59
can also be described as caramelized curry
MARANAO'S RENDANG
60
dishes from Mindanao are known for their use of?
coconut milk chili onion ginger
61
a Tausug dish similar to chicken barbecue, black not because it's burnt
PYANGGANG
62
one of it;s ingredients is coconut meat burnt before grounded, then combined with other spices to make a paste or marinade sauce for the chicken
PYANGGANG
63
is famous in Mindanao (Zamboanga), a spanner crab or red frog crab, a crustacean hybrid native to the waters of Zamboanga and Sulu, can be cooked with a sauce or steamed
CURACHA
64
gets its name from two popular cooking methods sugba (to grill) kinilaw (cook by soaking in vinegar)
SINUGLAW
65
a cooking method that means "to grill"
SUGBA
66
a cooking method that soaks raw meat in vinegar
KINILAW
67
Tausug dish that consists of chicken stewed with blackened coconut milk and the Maranao condiment called Palapa till tender then grilled
CHICKEN PIYANGGANG
68
contents of Palapa
ginger chilies sakurab
69
an exotic dish from Sulu, takes it's name from Tiyula which means soup or stew and Itum which means black
TIYULAH ITUM
70
The black soup of slow-cooked beef or chicken in burnt coconut broth served on special occasions like Muslim weddings and served to royalties
TIYULAH ITUM
71
72
Tuna Capital of the Philippines
GENERAL SANTOS CITY (GENSAN)
73
aside from fresh tuna, the city of Gensan is known to serve these dishes made from tuna-based products
Tuna Hotdog Tuna Longganisa Tuna Tocino Tuna Chicharon
74
75
Davao's famous for this exotic fruit and delicacies
DURIAN & DURIAN-DELICACIES
76
examples of durian delicacies found in coffee shops and souvenir shops
durian flavored coffee, cheesecake, and ice cream Durian candy bars, sticks, cubes and preserves
77

PHIL REG MIDTERMS (3 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions