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Kapampangan Cuisine Quiz
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Kapampangan Cuisine Quiz

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Questions and Answers

What is Balut known for in the National Capital Region?

  • Being a dish served only at formal events
  • Being a popular street food and believed to be an aphrodisiac (correct)
  • Being a luxurious dessert
  • Being a protein-rich snack

    • Which dish is a deep-fried pork leg invented in Manila?

  • Crispy Pata (correct)
  • Sinigang na Baboy
  • Leche Flan
  • Arroz Caldo

    • Which dish is adapted from Japanese kakigōri and considered a mixed shaved ice dessert?

  • Pancit Malabon
  • Halo-halo (correct)
  • Okoy
  • Bibingka

    • What type of cuisine does the National Capital Region predominantly feature?

    <p>Fusion of regional and international cuisines</p> Signup and view all the answers

    Which dish is a traditional Bicolano seafood dish made with stingray or shark in coconut milk?

    <p>Kinunot</p> Signup and view all the answers

    Which dish is a rice porridge influenced by Chinese cuisine and popular in Manila?

    <p>Arroz Caldo</p> Signup and view all the answers

    What key ingredient is commonly used in many Bicolano desserts?

    <p>Pili nuts</p> Signup and view all the answers

    What cooking method is used for Binulo, a traditional Mangyan dish?

    <p>Bamboo cooking</p> Signup and view all the answers

    Which dish serves as a local breakfast specialty made with smoked fish?

    <p>Tinapa Rice</p> Signup and view all the answers

    What does 'inasal' mean in the Hiligaynon language?

    <p>To roast</p> Signup and view all the answers

    Which ingredient is used in La Paz Batchoy, a noodle soup from Western Visayas?

    <p>Kadyos beans</p> Signup and view all the answers

    What is the flavor profile typical of dishes from the Bicol region?

    <p>Spicy and creamy</p> Signup and view all the answers

    What signature dish is known for its combination of young jackfruit in coconut milk?

    <p>Ginataang Langka</p> Signup and view all the answers

    What is the main component that requires caution in the dish Bringhe due to spoilage risks?

    <p>Coconut milk</p> Signup and view all the answers

    What dish is known as a signature food item from the province of Quezon in Region IV-A?

    <p>Lucban Longganisa</p> Signup and view all the answers

    Which dish is traditionally dried and commonly associated with the home of Tocino?

    <p>Pindang Damulag</p> Signup and view all the answers

    What ingredient is a key component of Lomi, the signature dish of Batangas?

    <p>Noodles</p> Signup and view all the answers

    What is the flavor profile of dishes from the CALABARZON region?

    <p>Hearty and comforting with a mix of sweet and tangy</p> Signup and view all the answers

    Which dish from Region IV-B is an indigenous seafood salad?

    <p>Lato</p> Signup and view all the answers

    What is the characteristic shape of Lucban Longganisa?

    <p>Horse's tail</p> Signup and view all the answers

    Which beverage is known as coconut wine and is notable in the Quezon province?

    <p>Lambanog</p> Signup and view all the answers

    What is the main ingredient used in the Ilonggo dish Kansi?

    <p>Beef shanks</p> Signup and view all the answers

    Which dish is known as a traditional Ilonggo snack made from caramelized bananas?

    <p>Pinasugbo</p> Signup and view all the answers

    Which dish is primarily made with vegetables and is the Ilonggo equivalent of Ilocano dinengdeng?

    <p>Laswa</p> Signup and view all the answers

    What is the primary flavor profile of dishes in Central Visayas region?

    <p>Savory with emphasis on grilling</p> Signup and view all the answers

    What techniques does the name 'Sutukil' derive from?

    <p>Grilling, Stewing, Eating raw</p> Signup and view all the answers

    Which dish is characterized as a noodle soup from La Paz, Iloilo City?

    <p>La Paz Batchoy</p> Signup and view all the answers

    Which dish features chicken soup cooked in coconut water?

    <p>Binakol</p> Signup and view all the answers

    What type of food is Bitcho-Bitcho in Ilonggo cuisine?

    <p>Deep-fried dough balls</p> Signup and view all the answers

    What distinguishes the knickerbocker from the traditional halo-halo dessert?

    <p>It is made with fresh fruits.</p> Signup and view all the answers

    Which of the following dishes is traditionally served with a mixture of grilled and raw flavors?

    <p>Sinuglaw</p> Signup and view all the answers

    What is the main purpose of the tabon-tabon fruit in kinilaw dishes?

    <p>To eliminate the fishy smell and taste.</p> Signup and view all the answers

    Which seafood dish is known for being almost exclusive to Zamboanga waters?

    <p>Curacha</p> Signup and view all the answers

    What type of cooking technique is used in the preparation of sinuglaw?

    <p>Grilling and curing</p> Signup and view all the answers

    Which of the following is NOT typically a key ingredient in the famous dishes from the Davao Region?

    <p>Coconut</p> Signup and view all the answers

    What is the primary flavor profile of the dishes from Region X, particularly in kinilaw na malasugi?

    <p>Fresh and tangy</p> Signup and view all the answers

    Which dessert is characterized by a combination of fruits and various flavored ice creams?

    <p>Knickerbocker</p> Signup and view all the answers

    Study Notes

    Kapampangan Cuisine

    • Bringhe is a localized version of Spanish paella, originating from Pampanga, often served at special occasions with dishes like sipo egg and tibok-tibok.
    • Food safety tip: Do not leave Bringhe at room temperature for over 2 hours due to the presence of coconut milk, which spoils quickly in hot weather.
    • Pindang, meaning dried folded meat, is part of Pampanga's famous tocino, a sweet cured pork invented by Lolita Hizon in 1967.

    CALABARZON Region (IV-A)

    • Known for Lucban Longganisa (pork sausage) and Bulalo (bone marrow soup), with Lomi (thick noodle soup) as a signature dish.
    • Flavor profile is hearty and comforting, with predominant sweet and tangy notes.
    • Key ingredients include coconut, lanzones fruit, beef, and noodles.
    • Lucban Longganisa has a distinctive horse's tail shape and is often hung to dry.
    • Lomi’s name is derived from the Chinese dish "lo mein."

    MIMAROPA Region (IV-B)

    • Known for Tamilok (woodworm) and Danggit (dried rabbitfish), with Lato (seaweed salad) as the signature dish.
    • Flavor profile is fresh and light, emphasizing seafood.
    • Key ingredients include seaweed, coconut, cashews, and various fish.
    • Tamilok is an indigenous delicacy from Palawan, while Lato represents local seafood preparation.

    Bicol Region (V)

    • Famous for Bicol Express (spicy pork stew) and Laing (taro leaves in coconut milk), with Ginataang Langka (young jackfruit in coconut milk) as a prominent dish.
    • Flavor profile includes spiciness and creaminess, heavily featuring coconut milk.
    • Key ingredients encompass chili peppers, coconut milk, pili nuts, and gabi leaves.
    • The use of spice in Bicolano cuisine is believed to combat tropical heat.

    Western Visayas (Region VI)

    • Key dishes include Inasal (grilled chicken), Kadyos Baboy Langka (pork, pigeon peas, and jackfruit soup), and La Paz Batchoy (noodle soup).
    • Inasal is marinated in vinegar, calamansi juice, garlic, lemongrass, and annatto oil, then grilled.
    • La Paz Batchoy was created in Iloilo City around 1938 and is a rich, hearty noodle dish.

    Central Visayas (Region VII)

    • Known for Lechon (roasted pig) and Sutukil (grilled, stewed, raw fish), with Balbacua (beef stew) as a signature dish.
    • Flavor profile is savory with an emphasis on grilling.
    • Sutukil combines three cooking methods: Sugba (grilling), Tuwa (stewing), and Kilaw (cooking raw fish with vinegar).

    Zamboanga Region

    • Famous dishes include Lokot-lokot (rolled rice snack) and various seafood adaptations.
    • Knickerbocker, a fruit and ice cream dessert, is a local variation of halo-halo, made with fresh fruits and healthier ingredients.
    • Curacha, or "spanner crab," is native to Zamboanga and can be prepared in various ways.

    Northern Mindanao (Region X)

    • Known for Sinuglaw (grilled pork and fish ceviche) and Pinakbet sa Gata.
    • Kinilaw na Malasugi (marlin ceviche) showcases fresh, tangy flavors utilizing local seafood and ingredients.

    Davao Region (Region XI)

    • Renowned for Kinilaw na Tuna and various durian products, including Sinugba na Panga (grilled tuna jaw).
    • Davao holds the title of the "Durian Capital of the Philippines," featuring various durian-based culinary creations.

    National Capital Region (NCR)

    • Characterized by diverse and innovative fusion cuisines, with Balut (fertilized duck egg) as a street food staple.
    • Signature dishes reflect influences from various regions, including Crispy Pata and Sinigang na Baboy.

    Activities

    • Taste Bud Trivia: Engage pairs of students in guessing the origin of regional dishes, enhancing interactive learning about culinary specialties.
    • Regional Gastronomy Project: Assign students to research a region's cuisine for a multimedia presentation, fostering deeper exploration of Filipino culinary heritage.

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    Related Documents

    chapter-2-gastro.pptx.pdf

    Description

    Test your knowledge of traditional Kapampangan dishes, focusing on bringhe and pindang damulag. Learn about their origins, ingredients, and cultural significance in Filipino celebrations. Discover how these delicious meals are integral to community gatherings.

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