GASTROT

Question 1

2 SOURING AGENT

Answer 1

VINEGAR
FRUIT AND LEAVES

Question 2

4 VINEGAR

Answer 2

KAONG
NIPA
COCONUT VINEGAR
SUGAR CANE

Question 3

10 FRUIT AND LEAVES

Answer 3

ALIBANGBANG AND LIBAS LEAVES
KAMATIS
STAR FRUIT
PINYA
GREEN MANGO
GUAVA
KAMIAS
SANTOL
CALAMANSI AND DAYAP
BATUAN

Question 4

5 Types of Filipino Sauces and Condiments

Answer 4

1. Pickled small green mango (burong pajo)
2. Soy sauce (toyo)
3. Shrimp paste (bagoong alamang)
4. Fish sauce (patis)
5. White vinegar (sukang puti)

Question 5

often transformed in a variety of ways – it can be flavored, made into wine, made into a dessert, fermented or
treated in a medicinal way

Answer 5

Rice

Question 6

5 TYPES OF RICE IN PHILIPPINES

Answer 6

1. Organic Red Sticky Rice
2. Red Bran
3. Kamuros
4. Combination of 1-3
5. Black Rice

Question 7

Globalization of filipino food

What best practices could we apply to Filipino food to make it first class?

Answer 7

• Start with quality ingredients
• Think presentation in preparation and service
• Green, green, green and color
• Serve food freshly cooked and piping hot
• Leave clean plates
• Learn the cooking methods applied in Filipino Cuisine