Filipino Food and Cooking Methods Quiz

Overview to Gastronomical Tourism

• Gastronomical tourism is a type of tourism activity that involves a visitor's experience linked with food and other related products and activities while traveling.
• Gastronomy is the scientific study of what we eat and how we eat it, encompassing cultural identity, indigenous foods, economic potential, promotion, and the food cycle.

Importance of Gastronomy

• Cultural Enrichment
• Economic Stability
• Community Development
• Employment and Income
• Restoration and Preservation
• Innovations
• Social Understanding
• Spread of Tourism
• Broader Culinary Experience
• Higher demand for varied styles of cuisines for food service operators

Filipino Cuisine

• Filipino food is referred to as one of the world's "First fusion cuisines".
• Filipino cuisine is highly regional and local, with dishes often created using available ingredients.
• Foreign influences on Filipino cuisine include Chinese, Spanish, American, Japanese, and British cuisines.

Characteristics of Filipino Cuisines

• Most Filipino dishes are named for cooking techniques.
• Rarely spicy.
• Sourness is a prevalent flavor, sourced from fruits, leaves, and fermentation.
• Has one of the most varied selections of vinegar in the world.
• Rice is a staple.
• Filipinos could eat as much as 5-7 times a day.
• Excessive use of "Sawsawan" or dipping sauce.
• Unique condiments like banana catsup, bagoong, or buro.
• Food is a big part of Filipino culture.

Cooking Methods

• Moist Heat Cooking:
  • Sous Vide
  • Poaching
  • Simmering
  • Steaming
  • Boiling
• Dry Heat Cooking:
  • Baking
  • Grilling
  • Roasting
  • Sautéing
  • Frying
  • Broiling
• Combination Cooking:
  • Braising
  • Stewing

Cooking Terms

• Al Dente: describes pasta that is firm and slightly undercooked.
• Fillet: to cut a portion of meat or fish.
• Flambe: to cover food in a flammable liquid and briefly ignite it.
• Barbecue: to roast or broil meat on a rack or rotating spit.
• Fold: to incorporate an ingredient with a careful motion that retains air.
• Baste: to pour juices or liquid fat over meat while it cooks.
• Blanch: to scald food in boiling water for a quick moment.
• Julienne: to cut foods into long thin strips and then place it in cold water to stop the cooking process.
• Meuniere: a method of cooking, usually used with fish, where the food is lightly dusted with flour and sautéed in butter.
• Brunoise: to cut foods into a 1/8" size dice.
• Caramelize: to heat sugars until they brown.
• Chiffonade: to roll up leafy greens or herbs and cut into long, thin slices.
• Parboil: to precook foods by boiling for a short time.
• Reduce: to thicken a liquid mixture by boiling or simmering.
• Clarify: to melt butter and separate the solids from the butterfat.
• Scald: to heat a liquid just to the boiling point.
• Cure: to preserve foods by adding salt and drawing out moisture.
• Sear: to expose food, usually meat, to a high temperature to brown the exterior.
• Deglaze: to dissolve browned food residue in a hot pan with liquid.
• Spatchcock: to split open a whole chicken or turkey for easy grilling.
• Dredge: to coat moist foods with a dry ingredient, like flour.
• Emulsify: to blend two liquids, like oil and water.