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Questions and Answers
What is the process of browning the surface of food at high heat called?
Roasting requires tender cuts of meat.
True
What cooking method involves food being skewered and cooked over hot charcoal?
Spit-roasting
What method of cooking uses a moderate heat to fry food in oil, turning it once?
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Blanching involves cooking vegetables in ice water to stop the cooking process.
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What is the term for food that is submerged in salted water and cooked above 100C?
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Food cooked in a covered pan over high heat until just wilted is called _____
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What is the purpose of salting in food preservation?
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What are the primary utensils used in Filipino dining?
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Which ingredient is NOT commonly used in Filipino cuisine?
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What characteristic flavor combination is central to Filipino cuisine?
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Which of the following is a common method of food preservation in Filipino cuisine?
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Which cuisine is known for introducing ingredients like ginger and turmeric to Filipino food?
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Which group is NOT mentioned as an ethno-linguistic group contributing to Filipino cuisine?
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What is one unique characteristic of Filipino cuisine compared to other Southeast Asian cuisines?
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Which characteristic describes the evolution of Filipino cuisine?
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Which cooking method is notably less common in Filipino cuisine compared to Chinese cuisine?
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In which way did pre-colonial Filipino cuisine primarily connect to society?
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What type of fruits and ingredients are often used as souring agents in Filipino cuisine?
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What cooking technique is traditionally associated with preparing adobo in Filipino cuisine?
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Which ingredient is commonly used in the preparation of traditional Filipino dipping sauces?
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Which of these dishes illustrates the influence of Mexican cuisine on Filipino cooking?
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What dominant flavor profile is commonly found in Filipino dishes?
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What method has been influential on Filipino cuisine through trade influence from Japan?
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Study Notes
Filipino Cooking Methods
- Filipino cuisine utilizes two primary cooking methods: dry heat and moist heat.
- Dry heat methods involve cooking food with little to no moisture, using heat sources like fire, oil, or ovens.
- Moist heat methods involve cooking food with the use of liquids, such as water, broth, or steam.
Dry Heat Cooking Methods
- Grilling (inihaw, inasal, sugba) involves cooking over hot charcoal, imparting a smoky and charred flavor.
- Pan-frying/Shallow-frying (prito) uses oil to cook food at moderate heat, turning the food once.
- Deep-fat frying (prito) completely submerges food in oil at moderate heat.
- Searing (sangkutsa) browns the surface of food at high heat with little to no fat, developing flavor and creating "fond" (caramelized bits) at the bottom of the pan.
- Roasting (ihurno) cooks food gradually in an oven, often requiring basting to keep the meat moist.
- Spit-roasting (lechon) involves skewering food and cooking it over hot charcoal with basting and slow turning.
- Baking (ihurno) is similar to roasting but primarily used for fish, breads, and pastries.
- Toasting (tustado) involves browning grains, rice, flour, or nuts in a pan or oven at moderate heat, used for thickeners or flavor enhancers.
- Sauteing/Stir-frying (guisa/sangkutsa) cooks food in a small amount of oil using a shallow pan. "Guisa" often includes onions, garlic, and tomatoes for flavoring.
Moist Heat Cooking Methods
- Steaming (pasingaw) cooks foods using steam, preserving flavors, nutrients, and texture.
- Boiling (pinakulo) submerges food in salted water at high heat, maintaining a boiling point above 100°C (212°F).
- Blanching (banlian) partially cooks vegetables by submerging them in boiling water for a short time, then immediately chilling them in ice water to stop the cooking process.
- Braising (kinulob) slowly cooks tough cuts of meat or vegetables in a covered container with a small amount of stock or sauce.
- Stewing (pagpapakulo/pagpapalambot) is similar to braising but uses more liquid and smaller cuts of meat.
Filipino Food Preservation Methods
- Salting, Curing, & Smoking involves adding salt to meat or fish. The salt draws water out of the food, creating an environment that kills microbial cells and preserves the food.
Filipino Cuisine
- Filipino cuisine is a blend of influences from various cultures, including Austronesian, Indian, Chinese, Spanish, American, and Japanese.
- The majority of mainstream Filipino dishes are from different ethno-linguistic groups like the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano, and Maranao groups.
- Filipino cuisine emphasizes the combination of sweet, sour, and salty flavors, with spicy flavors prominent in certain regions.
- Preservation techniques like drying, smoking, and fermentation are commonly used.
Evolution of Filipino Cuisine
- Pre-colonial Filipino food was connected to rituals, social structures, and the environment.
- Key ingredients in pre-colonial times included rice, root crops, coconut, and native vegetables.
- Austronesian migration brought rice cultivation, coconut, spices, and steaming and boiling techniques.
- Indian and Indonesian influences introduced rice-based delicacies like bibingka, puto, and puto bumbong, as well as ingredients like ginger, turmeric, and lemongrass.
- Chinese influences brought soy sauce, black beans, tofu, noodles, and stir-frying techniques.
- Spanish colonization introduced sofrito, various New World produce, and stewed dishes like menudo, afritada, and caldereta.
- Adobo is one of the most popular Filipino dishes that resulted from Spanish influence.
- Mexican influences came through the Manila-Acapulco Galleon Trade, introducing ingredients like avocado, guava, chocolate, and tamales.
- American influences brought fast food, convenient foods, and modern cooking appliances and baking techniques.
- Japanese influences through the use of soy sauce emphasized rice dishes and influenced fusion dishes blending Filipino and Japanese culinary traditions.
Filipino Food & Culture
- Most Filipino dishes are named after cooking techniques rather than specific ingredients.
- Unlike other Southeast Asian cuisines, Filipino food is rarely spicy.
- Sour flavors play a significant role in Filipino cuisine and are derived from fruits, leaves, and fermentation.
- The Philippines has a wide variety of vinegars, including coconut, pineapple, sugar cane, and palm.
- Rice is a staple food in Filipino cuisine.
- Filipinos typically eat 5-7 times a day.
- Dipping sauces (sawsawan) like calamansi, soy sauce, vinegar, and patis are commonly used.
- Eating with hands (kamayan) is a traditional practice.
- Common condiments in Filipino cuisine include banana catsup, bagoong, and buro.
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Description
Test your knowledge on the various dry and moist heat cooking methods used in Filipino cuisine. This quiz covers techniques such as grilling, frying, and roasting, providing insights into the unique flavors and preparation styles of Filipino dishes. Explore the art of cooking that gives Filipino food its distinctive taste!
