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Panocha - Quiz
  • 1. What is panocha in the context of New Mexico and southern Colorado?
A) A fermented beverage
B) A savory meat stew
C) A pudding
D) A type of bread
  • 2. Which ingredients are used to make New Mexican panocha?
A) Wheat flour and sugar
B) Rice flour and molasses
C) Ground sprouted wheat and piloncillo
D) Cornmeal and honey
  • 3. During which season is panocha traditionally eaten in New Mexico and southern Colorado?
A) Easter
B) Lent
C) Advent
D) Christmas
  • 4. What is the sprouted-wheat flour used for the pudding called?
A) Panocha flour
B) Piloncillo flour
C) Wheat dust
D) Sprout meal
  • 5. In the Philippines, what is the alternative name for panocha or panutsa?
A) Jaggery-cake
B) Sangkaka
C) Piloncillo
D) Mani
  • 6. How is Philippine sangkaka traditionally shaped?
A) In woven baskets
B) In halved coconut shells
C) In rectangular molds
D) In round metal tins
  • 7. What kind of food is Philippine panocha (sangkaka)?
A) A spicy candy
B) A wheat pudding
C) Native jaggery
D) A dried fruit
  • 8. What is the specific term for the peanut brittle version of panocha in the Philippines?
A) Panocha nut
B) Panutsa brittle
C) Sangkaka mani
D) Panocha mani
  • 9. Which regions in the United States are associated with the pudding version of panocha?
A) New Mexico and southern Colorado
B) Florida and Louisiana
C) California and Nevada
D) Texas and Arizona
  • 10. Is the term 'panocha' used to refer to a dessert in both New Mexico and the Philippines?
A) Yes
B) No, it is only a pudding in New Mexico.
C) No, it is only a candy in the Philippines.
D) No, it is only a spice.
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