HNF 102 EXAM TEST BANK WITH
COMPLETE SOLUTIONS (ALREADY
GRADED A+)
The most popular dish in the Philippines, said to be Mexican in origin by Carmen
Guerrero-Nakpil; is a preparation of either pork or poultry or fish cooked in vinegar,
garlic and fat, it is allowed to be tender over a low flame and finally browned in its own
fat. - Answer- Adobo
A dish which has all the ingredients of the adobo; the only difference is in the final
process; in making this, the meat and the garlic are allowed to brown and then some
broth and vinegar are added. It has little sauce and not the liquid is allowed to
evaporate. - Answer- Adobado
Similar to sinuam except that cubed pork spleen, heart, kidney, liver and clotted blood
into pieces are used. Misua (wheat string) is added before removing from the fire. -
Answer- Batchoy
● Vegetables used are squash tops, sitaw, upo, malunggay leaves and similar
vegetables used in dinengdeng. Other ingredients are: onions, tomatoes, bagoong, rice
washing. Method of cooking - boiling served with broth ● A variation may have broiled
fish added; bangus (milk fish) is preferred. - Answer- Bulanglang
Prepared from ground rice, coconut milk, brown sugar which has been allowed to cook
until thick, is one of our best delicacies. - Answer- Calamay
a fish dish; the method of preparation is similar to that of sarciado except that beaten
eggs are added a few minutes before removing from the fire - Answer- Cardillo
a preparation made of pork shanks or hog's head cut to desired pieces seasoned with
salt and pepper and fried in deep fat until brown; it is cooked in vinegar, whole garlic,
gin, sugar and spices until tender - Answer- Estofado
a dish made of fried pork or chicken or fish cooked with plenty of guisado tomatoes,
potatoes, and green and red sweet pepper. Bread crumbs are used as a thickening
agent. - Answer- Fritada
cooking food in coconut milk. Fish, chicken, vegetables and pork are cooked in coconut
milk. Garlic and vinegar are the principal ingredients besides coconut milk in tinuto,
tinagan and guinataan adobo. - Answer- Guinatan
,In the Western Visayas Region, the dishes with gata are called - Answer- nilubihan.
a very popular dish; the cuts of meat used are beef shank, tail, tripe, intestines, gilagid.
These cuts may be used at one time. The meat must be soft. It is sautéed with garlic,
onions and vegetables. Ground toasted rice and peanuts are added to thicken the
sauce. Achuete (annatto) is used for coloring. The dish is served with guisado alamang
and pork adobo. - Answer- Kari-kari
a preparation of boiled pork or internal organs, with vinegar, garlic, onions, with or
without sugar, radish is sometimes added; in pork kilawin, soy sauce is used instead of
salt, mixed with vinegar, raw garlic and raw onions. - Answer- Kilawin
a specialty dish in the Visayan region made from raw fish flesh and marinated in
vinegar, salt and pepper or green onions or shallots. - Answer- Kinilaw
a Tagalog term, which means ten thousand. This dish consists of assorted vegetables,
fruit vegetables, shrimps, pork and sotanghon. It has leafy vegetables, fruit vegetables
and legumes. The vegetables commonly used are banana bud, kalabasa fruit and
leaves, seguidillas, bataw, sitaw pods, patani and eggplant. - Answer- Laksa
a dish cooked with diced pork meats and liver or beef, sausage and potatoes as well as
garbanzos; it is sautéed in tomato sauce. - Answer- Menudo
similar to kari-kari. Either beef or pork or chicken may be used instead of the cheap cuts
of meat in kari-kari. - Answer- Mole or Pipian
a combination of chicken, pork or beef, or fish and vegetables like cabbage or pechay,
snap beans (abitsuwelas) potato, saba, spices used are leeks and pepper corn. Method
of cooking - boiling; served with broth. - Answer- Nilaga
a process of cooking meat or fish with vinegar, salt, garlic, ginger with or without sugar.
- Answer- Paksiw
a combination dish of chicken or fish (preferably dalag or mud fish) and vegetables like
cabbage, pechay and potatoes, rice washing use or broth; spices used are onions,
peppercorns, ginger and green onions or leeks. Methods of cooking - sautéing and
boiling. Served with misu-tomato sauce. - Answer- Pesa
cooking fish with a little vinegar and salt in a native pot and the liquid is allowed to
evaporate over a low heat. - Answer- Pinangat
boiled beef with a piece of Chinese ham, chorizo de bilbao and vegetables. Vegetables
used are potatoes, saba, cabbage, pechay, and stringbeans and sometimes sweet
potatoes instead of potatoes; served with highly seasoned eggplant sauce. - Answer-
Pochero
, a dish which is similar to fritada except that there are no potatoes and sweet peppers.
There is pork sarciado, fish sarciado, beef sarciado and others. - Answer- Sarciado
one of the most popular native dishes; is a preparation of meat, fish or shrimps cooked
with sour fruit, tomatoes, vegetables and water; the liquid of buro vegetables such as
mustasa and green mango may be used instead of the sour fruits. - Answer- Sinigang
a process of cooking either meat or poultry or fish or clams by sautéing the pounded
garlic in a little amount of fat until light brown. It is seasoned with patis and ginger is
added for flavoring. Young leaves of pepper are used. - Answer- Sinuam
a fish dish. It is cooked with coconut milk, vinegar, juice of yellow ginger, garlic and
vegetables. Kalabasa tops and eggplants are the most common vegetables used; is
served with patis. Any fish will o for this dish, but in Laguna, "kanduli" is the fish used in
tinagan. - Answer- Tinagan
also similar to sinuam except that vegetables like unripe papaya are always present.
Either chicken or pork or fish may be used - Answer- Tinola
a dish made of gabi leaves cooked with coconut milk, vinegar, garlic and ginger. Salt or
bagoong alamang is used to season the dish - Answer- Tinuto
main agricultural crop ( suited to hot climate) in region 1. - Answer- tobacco
fermented fish sauce; turns wildest of greens into interesting dishes - Answer- bagoong
region where it has the simplest cuisine. Staple items in their meals are fishes,
bagoong, seaweeds and vegetables. - Answer- region 1
leafy and some fruits, vegetables boiled with dried fish; the characteristic saluyot is one
of the leafy vegetables used. - Answer- Dinengdeng
sautéed pork organ meats - Answer- Dinaldalem
a dish of goat's meat and internal organs cooked without removing its content, thus a
bitter flavor is produced. A favorite "pulutan". - Answer- Pinapaitan
boiled goat's spareribs and liver with ginger, rice washing and local vegetables. -
Answer- Sinanglaw
vegetables boiled with plenty of tomatoes, pork cracklings or pork and bagoong juice;
vegetables used are eggplant, sitao, ampalaya and other local vegetables. - Answer-
Pinakbet
Vegetable filling - Answer- Empanada
