Filipino Food and Cooking Methods Quiz

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17 Questions

What is the definition of gastronomical tourism?

A tourism activity linked with food experiences while traveling

How is gastronomy defined?

The study of what foods a group consumes

Which factor is NOT considered important in the practice of gastronomy?

Technological advancements

What does the Gastronomy Identity Model suggest influences gastronomic identity?

Cultural and environmental factors

What is the primary impact of geographical conditions and climate on gastronomy?

Limiting the types of foods that can be grown

What does the term 'gastronomical' break down into?

'Gastros' meaning stomach, 'Nomos' meaning knowledge or law

Which term describes the study of what we eat and how we eat it?

Gastronomy

What is the primary focus of gastronomical tourism?

Cultural enrichment

Which factor is NOT an importance of gastronomy?

Technological advancement

How does the Gastronomy Identity Model suggest gastronomic identity is influenced?

By cultural and environmental factors

What does the term 'gastronomy' primarily refer to?

Study of food and eating habits

Which type of experience is characteristic of gastronomical tourism?

Sampling local cuisines

What does the term 'gastronomical' break down into?

'Gastro' - Stomach, 'Nomos' - Knowledge or Law

What is the scientific study of what we eat and how we eat it called?

Gastronomy

Which aspect does the Gastronomy Identity Model suggest has a significant influence on gastronomic identity?

'Food cycle'

What is the practice of gastronomy primarily focused on?

'Cultural Identity'

'Indigenous' cuisine plays a significant role in which aspect of gastronomy?

'Broader Culinary Experience'

Study Notes

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.

Test your knowledge on Filipino food culture, unique condiments, and cooking methods including moist heat cooking, dry heat cooking, and combination cooking. Explore the significance of 'sawsawan' and 'kamayan' in Filipino cuisine.

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