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