GASTRO - Lesson 2

Question 1

Filipino are strongly individualistic and diverse by nature. Our culture’s standards are highly tailored and personalized; in reality, variety and diversity are the norm. This can be seen in the various variations of our favorite comfort foods that are served depending on which household prepares the meal.

Answer 1

Filipino Food

Question 2

is a basic quality of many food dishes and the most adaptable source of taste in our cuisine - it’s the star flavor profile of adobo, sinigang, paksiw, and kilawin, and it’s also present in traditional dipping sauces, condiments, and relishes.

Answer 2

Sourness

Question 3

which means “deep and complex.”

Answer 3

Linamnam

Question 4

Souring Agents

Answer 4

Vinegar
Fruit and Leaves

Question 5

This is also known as sugar palm trees. The sap from this tree is only taken from male flowering stalks and its vinegar is milder than that of the coconut or nipa.

Answer 5

Kaong

Question 6

This palm grows in brackish water, so its vinegar is slightly salty but sweeter than coconut vinegar. Its high iron content turns the vinegar blackish after a while.

Answer 6

Nipa

Question 7

acidic and can be sour

Answer 7

Coconut Vinegar

Question 8

most common source of vinegar due to the high yield of raw juice per cubic meter of cane. It is sweeter than palm vinegars (Kaong, Nipa and Coconut)

Answer 8

Sugarcane

Question 9

is stewed with fish to make pinangat na isda, used for sinigang with miso, or added to other dishes in raw slices

Answer 9

Kamias

Question 10

are important souring agents that enhance the taste of many Filipino dishes, and are often served alongside them.

Answer 10

Calamansi and Dayap

Question 11

is eaten in slices or chopped into small cubes and tossed into salads. As a souring agent for soup, it is boiled then mashed.

Answer 11

Green mango

Question 12

is used as a good substitute to many souring fruits.

Answer 12

Green pineapple, pinya

Question 13

SAUCES AND CONDIMENTS

Answer 13

1. Pickled small green mango (burong pajo)
2. Soy sauce (toyo)
3. Shrimp paste (bagoong alamang)
4. Fish sauce (patis)
5. White vinegar (sukang puti)
6. Fish paste (bagoong isda)
7. Green mango (manggang hilaw)
8. Black pepper (paminta)
9. Salted duck egg (itlog na maalat)
10. Chopped tomatoes (tinadtad na kamatis)
11. Coarse sea salt (asin dagat)
12. Kamias
13. Coriander Leaves (wansuy)
14. Fermented rice and fish (buro or balo-balo/balawbalaw)
15. Native chilies (siling labuyo)
16. Chopped onion (tinadtad na sibuyas)
17. Tamarind puree extract (pinigang Sampaloc)
18. Calamansi lime
19. Pickled papaya
20. Dayap lime.

Question 14

is often transformed in a variety of ways – it can be flavored, made into wine, made into a dessert, fermented or treated in a medicinal way.

Answer 14

Rice

Question 15

Purchasing standards should be applied so suppliers and consumers can demand better quality products.

Answer 15

Start with quality ingredients.

Question 16

Great knife skills provide better control and evenness in cooking. This leads to less waste and better presentation.

Answer 16

Think presentation in preparation and service.

Question 17

Vegetables should be cooked in such a way that they are crisp and vivid when served. It’s important to know how long each vegetable should cook and when it should be combined with other foods so that none
of the ingredients be overcooked.

Answer 17

Green, green, green and color.

Question 18

Planning the last stages of cooking to converge just before serving requires careful organization.

Answer 18

Serve food freshly cooked and piping hot.

Question 19

Since Filipino food is often served “family style,” with all of the dishes served on one plate, the cook must try to envision what will be left on the plate after the meal is finished in order to minimize debris.

Answer 19

Leave clean plates.

Question 20

There are different cooking methods and different applications to Filipino Cuisine. The cooking methods may be divided into two major groups: dry heat and moist heat.

Answer 20

Learn the cooking methods applied in Filipino Cuisine.

Question 21

GLOBALIZATION OF FILIPINO FOOD

Answer 21

1. Start with quality ingredients.
2. Think presentation in preparation and service.
3. Green, green, green and color.
4. Serve food freshly cooked and piping hot.
5. Leave clean plates.
6. Learn the cooking methods applied in Filipino Cuisine.
7. Apply basic sanitation and food handling guidelines.

Question 22

This type of cooking is characterized by the omission of water or liquid as a cooking medium.

Answer 22

Dry-heat

Question 23

is a high heat cooking method over hot charcoal. While the food cooks, the fat drips down onto the coals, imparting a smoky, charred flavor to the food.

Answer 23

Grilling

Question 24

A moderate-heat (180 – 190 degrees C | 350 – 375 degrees F) cooking method in which food is fried in oil. The food is turned once during the cooking process.

Answer 24

Pan-frying | Shallow Frying | prito

Question 25

A moderate heat (180 – 190 degrees C | 350 – 375 degrees F) cooking method in which food is completely submerged in oil to fry.

Answer 25

Deep Fat Frying

Question 26

Food is cooked in a small amount of oil in a shallow saute pan. Guisa implies a traditional flavoring base of onions, garlic, and tomatoes.

Answer 26

Sauteing | Stir-Frying Guisa | Sankutsa

Question 27

is when meat or poultry is browned without this flavoring.

Answer 27

Sankutsa

Question 28

Food is cooked gradually in an oven. Roasting requires tender cuts of meat. Basting keeps the meat moist. If roasting a lean cut of meat, one might lay thin pieces of fat atop the meat as it cooks, allowing it to melt and gradually baste the meat.

Answer 28

Roasting Ihurno

Question 29

Food is skewered and cooked over hot charcoal, basted and turned slowly for even cooking. A pan set below the food will catch the dripppings and prevent flare-ups.

Answer 29

Spit-roasting Lechon | Barbecue

Question 30

Similar to roasting, except it is used mostly for fish, breads, and pastries.

Answer 30

Baking|Ihurno

Question 31

A moderate-heat method, using a pan over a fire or in an oven to brown grains, uncooked rice (bigas), flour, or nuts to be used as thickener for sauces or flavor enhancers

Answer 31

Toasting | Tustado

Question 32

This type of cooking uses water or liquid as medium for cooking. This method is enough to tenderize even the toughest cuts of meat.

Answer 32

Moist heat

Question 32

Leafy vegetables such as spinach or camote tops, still moist from rinsing, are put in a covered pan over high heat for a few minutes until just wilted but still green.

Answer 32

Pan-steaming |Pasingaw

Question 33

Cooking in a steamer or on a rack over boiling water preserves the flavor, nutrients, shape and texture of food better than poaching or boiling

Answer 33

Steaming | Pasingaw

Question 34

Food wrapped in banana leaves (or papter) and baked or grilled.

Answer 34

En Papillote | pinais

Question 35

Tough cuts of meat or stringy vegetables are cooked slowly in a small amount of stock or sauce, in a covered container in the oven or stovetop. Generally for larger cuts of meat.

Answer 35

Braising

Question 36

Similar to braising but using more liquid and, usually, smaller, tough cuts of meat. These are slowly simmered in liquid for a long period to tenderize and allow the flavors to meld.

Answer 36

Stewing

Question 37

Instead of stock or sauce, the cooking liquid used is principally vinegar

Answer 37

Braising | Stewing in Vinegar Adobo

Question 38

Food is cooked gently (below boiling point – not exceeding 82 degrees C | 180 degrees F) in water or stock to just cover. In a simmer, the bubbles rise slowly to the surface.

Answer 38

Simmering Ininin / pananukan

Question 39

Vegetables are submerged in salted boiling water for one or two minutes, to partially cook. The vegetables are then removed and immediately submerged in iced water to stop the cooking. They are then dried on towels and usually reserved for later use.

Answer 39

Boiling |Banlian

Question 40

The food is submerged in vinegar and cooked until done

Answer 40

Stewing in Vinegar |Paksiw

Question 41

Browning (caramelizing) the surface of the food at high heat with little to no fat – this brings out the flavors and creates a fond (caramelization/ brown bits) at the bottom of the pan used to make sauces.

Answer 41

Searing Sankutsa

Question 42

Pathogens can live in extreme temperatures. The temperature danger zone is the range within which pathogens can grow. This range is between 4 to 60 degrees C or 39 to 180 degrees F.

Answer 42

Temperature

Question 43

Pathogens need time to reproduce and grow. The time danger zone – four hours – is the minimum amount of time needed for pathogens to grow rapidly to dangerous levels.

Answer 43

Time

Question 44

COURSES OF A FILIPINO MEAL

Answer 44

Pulutan, Sabaw, Gulay at Ensalada, Ulam, Adobo, Pancit, Merienda, Minatamis