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TMPEO2 - Quiz
Contributed by: Cayupan
  • 1. Gastronomic tourism is best described as:
A) Travel focused on historical sites
B) Travel experiences centered on culinary arts
C) Adventure and outdoor activity travel
  • 2. What is a core component of food tourism beyond mere consumption?
A) Studying food production processes
B) Attending sports events
C) Visiting museums
  • 3. The primary motivation for travelers in gastronomic tourism is:
A) Local food
B) Luxury accommodations
C) Souvenir shopping
  • 4. What brings authenticity in gastronomic tourism?
A) The tourist
B) The local people assuring the produce is from that particular region
C) The chef
  • 5. An economic benefit of gastronomy tourism is:
A) Stimulates job creation in the local economy
B) Higher pollution levels
C) Increased traffic congestion
  • 6. Which activity enhances the experience of culinary tourism?
A) Visiting historical landmarks
B) Participating in local food festivals
C) Staying in luxury hotels
  • 7. Gastronomic tourism plays what role in destination building?
A) It helps in overall destination brand building
B) It only affects local restaurants
C) It has no impact on destination building
  • 8. What is a cultural benefit of gastronomy tourism?
A) It discourages cultural exchange
B) It helps preserve culinary traditions
C) It promotes fast-food consumption
  • 9. Gastronomic experiences are a major component of:
A) Medical tourism
B) Food tourism
C) Adventure tourism
  • 10. Culinary tourists often look for a __ to increase their sense of experience in that region.
A) Guide
B) Host
C) Driver
  • 11. The staple food in Filipino cuisine is:
A) Rice
B) Corn
C) Bread
  • 12. The staple food in Filipino cuisine is:
A) Savory, smoky, and umami
B) Sweet, salty, and acidic
C) Spicy, bitter, and sour
  • 13. Ancestors cooked food with sugar, salt, and acid primarily to:
A) Preserve food and prevent spoilage
B) Create unique dishes
C) Enhance the flavor
  • 14. Which cooking method is part of Sutukil?
A) Baking
B) Frying
C) Boiling
  • 15. Which ingredient is commonly used in Filipino, Malaysian, and Singaporean desserts?
A) Sago
B) Chia seeds
C) Quinoa
  • 16. What characterizes the Spanish influence on Filipino cuisine?
A) Light salads
B) Rich stews
C) Grilled meats
  • 17. Which of the following is NOT a Chinese influence in Filipino cuisine?
A) Lumpia
B) Leche Flan
C) Siomai
  • 18. What is the purpose of smelling food before eating in Filipino culture?
A) To check if the food is safe to eat
B) To show respect to the cook
C) To appreciate the aroma of the dish
  • 19. Food grown in its native region is considered of:
A) Lower quality
B) Higher quality
C) The same quality as imported food
  • 20. Banana leaves are used to:
A) Serve drinks
B) Decorate dishes
C) Wrap and cook food
  • 21. Pangasinan is famous for which delicacy?
A) Sisig
B) Bagoong
C) Laing
  • 22. What is the unique twist of the Ilocos version of Pinakbet?
A) It uses coconut milk
B) It uses fermented fish paste
C) It includes more meat
  • 23. What is Laoag, Ilocos Norte known for?
A) Chicken Inasal
B) Chichacorn
C) Pastillas de Leche
  • 24. What is Dinakdakan?
A) A sweet rice cake
B) Boiled pork face, cheeks, and other parts chopped and marinated in vinegar
C) A vegetable stew
  • 25. What is Tupig?
A) A type of noodle dish
B) Glutinous rice cooked with coconut milk and served during celebrations
C) A savory pork dish
  • 26. What noodle is used in Pancit Cabagan?
A) Canton Noodles
B) Sotanghon Noodles
C) Miki Noodles
  • 27. What is the main ingredient in Uved, a dish from Batanes (Ivatan)?
A) Fish
B) Seaweed
C) Banana stalk
  • 28. Pampanga is known as the:
A) "Seafood Capital of the PhilippinesSeafood Capital of the Philippines"
B) "Summer Capital of the Philippines"
C) "Culinary Capital of the Philippines"
  • 29. What is the primary ingredient in Tibuk-tibok?
A) Coconut milk
B) Carabao's milk
C) Cow's milk
  • 30. Bulacan is famous for:
A) Bicol Express
B) Pastillas de Leche
C) Sisig
  • 31. What is the main characteristic of Bicol Region cuisine?
A) Use of citrus fruits
B) Use of root crops
C) Use of coconut milk and chili peppers
  • 32. What is Pinangat made of?
A) Chicken cooked in bamboo
B) Fish or pork wrapped in taro leaf
C) Pork cooked in vinegar
  • 33. What gives Bicol Express its distinct flavor?
A) Ginger
B) Chili peppers
C) Garlic
  • 34. What is Batangas known for?
A) Bulalo and Kapeng Barako
B) a Paz Batchoy
C) Pastillas de Leche
  • 35. What is Lucban, Quezon known for?
A) Kinunot
B) Tamales
C) Pancit Habhab
  • 36. Tamales from Cavite has a distinct texture due to:
A) Rice flour
B) Potato flour
C) Corn flour
  • 37. The Western Visayas Region is composed of how many provinces?
A) 4
B) 9
C) 6
D) 8
E) 5
  • 38. Iloilo is famous for:
A) La Paz Batchoy
B) Kinilaw
C) Chicken Inasal
  • 39. What is Binakol?
A) A charcoal-grilled chicken
B) Chicken soup cooked in bamboo with coconut water
C) A type of rice cake
  • 40. What gives Chicken Inasal its distinctive orange color?
A) Turmeric
B) Annatto Seeds
C) Paprika
  • 41. Bacolod is famous for:
A) Sinigang
B) Laing
C) Chicken Inasal
  • 42. Piaya is filled with:
A) Ube Halaya
B) Coconut Jam
C) Muscovado Sugar
  • 43. What gives KBL its sour flavor?
A) Calamansi
B) Batwan
C) Vinegar
  • 44. Capiz is referred to as the:
A) "Textile Capital of the Philippines"
B) "Seafood Capital of the Philippines"
C) "Summer Capital of the Philippines"
  • 45. Which seafood is Capiz famous for?
A) Scallop
B) Tuna
C) Shrimp
  • 46. Guimaras is well-known for producing:
A) Strawberries
B) Mangoes
C) Grapes
  • 47. What festival does Sorsogon celebrate?
A) Lanzones Festival
B) Pili Festival
C) Mango Festival
  • 48. Lunis is a traditional Ivatan food wrapped in:
A) Banana Leaves
B) Alum Leaves
C) Palaspas (palm leaves)
  • 49. Patupat is made of:
A) Corn
B) Glutinous rice
C) Cassava
  • 50. Minatamis na Bao is made of:
A) Sweetened coconut meat and sugar
B) Sweetened banana and sugar
C) Sweetened mango and sugar
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