CHAPTERS 7-8

Question 1

Filipino food is one of varied complexity with it’s varied origins such as

Answer 1

MALAY, CHINESE, AND SPANISH

Question 2

The 4 cooking methods that support the foundation of Filipino cookery are?

Answer 2

BOILING (NILAGA)
GRILLING (IHAW)
ROASTING
STEAMING (HALABOS)

Question 3

this cooking method the arrival of tha Spanish that the method of ______ was “Filipinized” and introduced to the Filipino Kitchen adding the basic forms of Filipino cookery.

Answer 3

SAUTEEING (GUISADO)

Question 4

traditionally just cooked in vinegar and garlic, but after the Chinese came soy sauce was introduced

Answer 4

ADOBO

Question 5

anything blanched

Answer 5

BINANLIAN

Question 6

cooked with a fermented fish or shrimp paste called bagoong

Answer 6

BINAGOONGAN

Question 7

method of wrapping in banana leaves, pandan leaves, palm leaves, parchment paper or even aluminum foil, similar to the French “en papillote”

Answer 7

BINALOT

Question 8

fermented or pickled

Answer 8

BINURO

Question 9

toasted with garlic and oil

Answer 9

BUSAL

Question 10

dried and deep fried

Answer 10

CHICHARON

Question 11

marinated with garlic, vinegar, and black peppers then dried ad fried

Answer 11

DINAING

Question 12

cooked with coconut milk and/or cream

Answer 12

GUINATAAN

Question 13

sauteed with garlic and onions, sometimes with ginger and/or tomatoes

Answer 13

GINISA

Question 14

cooking methods where meats like seafood are steamed in their own juices, sometimes with a bit of help from soda, stock or just plain water

Answer 14

HALABOS

Question 15

food served uncooked

Answer 15

SARIWA

Question 16

baked or roasted in an oven

Answer 16

HINURNO/HURNO

Question 17

grilled over charcoal

Answer 17

INIHAW

Question 18

cooked in a an acidic liquid such as vinegar or citrus juice

Answer 18

KINILAW

Question 19

roasted on a spit

Answer 19

LECHON/NILECHON

Question 20

wrapped in a spring roll wrapper or something similar, lumpia for savour and turon for sweets

Answer 20

LUMPIA/TURON

Question 21

cooked in sugar

Answer 21

MINATAMIS

Question 22

simple method of boiling food

Answer 22

NILAGA

Question 23

cooked with spirits or liquor like beer, gin or wine

Answer 23

NILASING

Question 24

to cook with vegetables like long beans, squash, eggplant, and okra

Answer 24

PINAKBET

Question 25

cooked using fish sauce as it's main flavor

Answer 25

PINATISAN

Question 26

stewed in vinegar

Answer 26

PAKSIW/PINAKSIW

Question 27

boiled in salted water with vegetables and/or fruit

Answer 27

PINANGAT

Question 28

a very brutal way of preparing meats where live animal is beaten with a stick to death before butchering and cooking. This method bruises the animal and it gives different texture and flavor to the skin

Answer 28

PINIKPIKAN

Question 29

anything fried

Answer 29

PINIRITO

Question 30

anything stuffed

Answer 30

RELLENO

Question 31

cooked with a thick sauce, usually with tomatoes

Answer 31

SARCIADO

Question 32

pan-fried with lots pf garlic

Answer 32

SINANGAG

Question 33

method of cooking meats and vegetables in soup using sour fruits like tamarind, calamansi, etc.

Answer 33

SINIGANG

Question 34

sun dried or smoke dried

Answer 34

TAPA/TINAPA

Question 35

soup dish cooked with ginger and garlic

Answer 35

TINOLA

Question 36

method where food is toasted to crispy state

Answer 36

TOSTADO

Question 37

ingredients are mixed with beaten eggs

Answer 37

TORTA

Question 38

cooked with fermented black beans

Answer 38

TOTSO

Question 39

wrapped in an edible wrapper; dessert counterpart of Lumpia

Answer 39

TURON/TURRONES

Question 40

filipino food traditions and coking styles came from what countries?

Answer 40

MALAY CHINESE SPANISH and a hint of INDIAN and AMERICAN influences

Question 41

not the name of the dish but a popular cooking method where cooking in garlic, soy sauce, vinegar, and oil

Answer 41

ADOBO/INADOBO

Question 42

literally translates to wrap

Answer 42

BINALOT

Question 43

method of cooking produces a bit of sauce for the dish, or until the coconut milk dries out

Answer 43

GINATAAN

Question 44

Usually the beginning of most recipes, starts with a hot pan/wok, cooking oil, chopped onions and crushed garlic

Answer 44

GUISA/GUISADO

Question 45

the different types of adobo in the Philippines

Answer 45

CHICKEN PORK LIVER SQUID

Question 46

used for Filipino desserts, usually involving fruits, this method of cooking involves cutting fruits into portions and cook it in sugar, also a way of preserving fruits for longer consumption

Answer 46

MINATAMIS

Question 47

name of one of the popular dishes in the Philippines; a method of cooking where you produce a sour soup base, you may use kamias, green mangoes, bayabas, sampalok, calamansi and other sour fruits

Answer 47

SINIGANG

Question 48

the generic term for condiments in Filipino cuisine

Answer 48

SAWSAWAN (Philippine Spanish: Sarsa)

Question 49

a sweet pickled papaya dish, also used as a side dish

Answer 49

ATCHARA

Question 50

fermented anchovy paste or shrimp paste, particularly popular in the kare-kare

Answer 50

BAGOONG

Question 51

common condiments in the Philippines are?

Answer 51

VINEGAR SOY SAUCE CALAMANSI PATIS

Question 52

the most common type of sawsawan which is a mixture of soy sauce, calamansi, and native siling labuyo served with roasted meat dishes is called?

Answer 52

TOYOMANSI (toyo't kalamansi)

Question 53

sawsawans can also function as ______

Answer 53

MARINADES

Question 53

sauce used for fried street food appetizers also known as _______ made with flour/cornstarch, sugar, soy sauce, garlic, chilis, ground pepper, and muscavado or brown sugar

Answer 53

MANONG'S SAUCE

Question 54

another spicy condiment used for street foods made from minced chilis (siling labuyo) fried garlic some add powdered dried shrimp or finely minced meat to the sauce; it is usually consumed with siomai, spritzed with calamansi

Answer 54

CHILI GARLIC SAUCE

Question 54

a sweet red condiment made primarily with bananas

Answer 54

BANANA KETCHUP

Question 55

a condiment derived from crab roe or fat preserved in garlic and oil , calamansi, vinegar and others

Answer 55

ALIGUE (roe)

Question 56

fermented rice which can be colored plain in Capampangan its _____ and tagalog its _____

Answer 56

BALAO-BALAO BURO

Question 57

sour sauce made of grilled eggplant, garlic, and vinegar, used in cocidos and as a side dish

Answer 57

EGGPLANT SAUCE

Question 58

(visayan usage only) a thick syrup made from coconut milk and sugar

Answer 58

LATIK

Question 59

also known as liver sauce or breadcrumb sauce made out of ground liver or liver pate, vinegar, sugar, and spices. A sweet tangy light-brown sauce used in roasts and pork dish called lechon

Answer 59

LECHON SAUCE (liver sauce, breadcrumb sauce)

Question 60

patis sometimes spiced with labuyo peppers or kalamansi lime juice, in which case is called ____

Answer 60

PATISMANSI

Question 61

green mango relish with tomatoes and onions

Answer 61

ENSALADANG MANGGA

Question 62

skinned grilled eggplant with tomatoes and onions

Answer 62

ENSALADANG TALONG

Question 63

cane or coconut vinegar spiced with labuyo peppers

Answer 63

SUKANG MAY SILI

Question 64

cane or coconut vinegar with soy sauce, this may also contain the very hot labuyo peppers or onions, used in the pork dish crispy pata

Answer 64

SUKANG MAY TOYO

Question 65

used on fried meats and spring rolls

Answer 65

SWEET AND SOUR SAUCE