Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

GASTRONOMY > PRELIM COVERAGE > Flashcards

PRELIM COVERAGE Flashcards

1
Q
  • for pesto
  • controls BP
  • rich in antioxidants
A

BASIL

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

different kinds of basil are:

A
  • CINNAMON BASIL
  • SWEET BASIL
  • HOLY BASIL
  • THAI BASIL
  • LEMON BASIL
  • DARK OPAL BASIL
  • LARGE LEAF ITALLIAN BASIL
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

popular around the world as herb and has distinctive flavor and fragrance.

A

BAYLEAF

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

alternative for parsley. also for garnish.

A

CHIVES

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

related to onions and garlic in that they are members of the allium family. But unlike onions and garlic, they don’t have an edible bulb.

A

CHIVES

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

is much sharp, spicy and peppery than chives

A

SCALLION/GREEN ONION

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

can be eaten raw and cooked. it is a very young onions harvested before the bulb has had a chance to swell. (medyo may pagkasweet)

A

SPRING ONION

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

wansoy in tagalog

A

CILANTRO/CORIANDER LEAF

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

_____ refers to the leaves and stems of the plant in United States then ____ refers to the dried seeds

A

CILANTRO
CORIANDER

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

_____ refers to the leaves and stems of the plant in UK then ____ refers to the dried seeds

A

CORIANDER
CORIANDER SEEDS

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

feathery, also for garnish but more on western flavor

A

DILL

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

very popular especially in drinks, for sauce as well and the most commonly used ingredients in the world.

A

MINT

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q
  • can be a refreshing lemon iced tea
  • used as stuffing for poultry and used in thailand and indonesian cuisine.
A

LEMON GRASS

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

for medication and usually put into pasta. popular in italian and mexican cuisine such as pizza, tomato sauce and pasta

A

OREGANO

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

more on garnishing than flavoring.

A

PARSLEY

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

more on seasoning ingredients for fatty ingredients like sausages and pork and also for stuffing poultry

A

SAGE

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

for garnishy but also good at roast salmon, potato, garlic, and mostly in steaks

A

THYME

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

for hollandaise sauce

A

TARRAGON

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

for baking and making stews and pickle

A

ALL SPICE

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q
  • meridian fennel and persian cumin
A

CARAWAY

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

popular for dishes with sausage, bread, and soup

A

CARAWAY

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q
  • hot chilli pepper
  • name for the city of cayene in french vina
  • powderized
A

CHILI POWDER

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

a blend of ground red chilis (sometimes including cayenne) and savory spices such as cumin, paprika, garlic and onion powder, Mexican oregano and salt.

A

CHILI POWDER

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

a fragrant spice made from the dried flowers

A

CLOVES

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

more on indian cuisines because of its aromatic spice

A

CUMIN

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

root of a plant and most popular in asian foods

A

GINGER

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

spice in the nutmeg tree and located in indonesian islands

A

NUTMEG

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

if you want hot in your dish, you can use this powder instead of chili powder

A

PAPRIKA POWDER

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

white (😭)

A

PEPPERCORN

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

poppy flower used for salad dressing and baking

A

POPPY SEEDS

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q
  • most expensive flower because it is handpicked
  • most expensive spice
A

SAFFRON

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

what is the scientific name of vanilla

A

VANILLA PLANIFOLIA

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

Is a plant or part of a plant that is used as medicine or to give flavor to food.

A

HERBS

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

any seed, fruit, root, bark, or other plant substance in a form primarily used for flavoring or coloring food.

A

SPICE

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

part of plant where spice came from

A

roots, rhizomes, stems, leaves, bark, flowers, fruits, and seeds.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

other term for gastronomy

A

GASTRONOME & GASTRONOMIST

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

is the exploration of food as the
purpose of tourism. It is now
considered a vital component of
the tourism experience

A

CULINARY/FOOD TOURISM

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

is composed of the cuisines of more than a hundred distinct ethno-linguistic groups found throughout the Philippine archipelago.

A

FILIPINO CUISINE

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

TRUE OR FALSE

The style of food making and the food associated with it have evolved over many centuries from their Austronesian origins (shared with Malaysian and Indonesian cuisines) to a mixed cuisine of Indian, Chinese, Spanish and American influences, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate.

A

TRUE

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

TRUE OR FALSE

Filipino cuisine centers on the combination of sweet (tamis), sour (asim), and salty (alat), although in Bicol, the Cordilleras and among Muslim Filipinos, spicy (anghang) is a base of cooking flavor.

A

TRUE

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

is a common ingredient in the Filipino cuisine

A

VINEGAR

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

TRUE OR FALSE

the native ingredients are:
- kalamansi
- tabon-tabon
- landang
- tutul
- pili nut
- batuan

A

TRUE

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

refers to a group of Filipino dishes that are traditionally served for breakfast. The name is an abbreviation for sinangang at itlog, meaning fried garlic rice and eggs. The difference between each of these dishes is in the additional component that’s served with the garlic rice and eggs, such as tapa (sliced meat), longganisa sausages, tocino bacon, bangus milkfish belly, chorizo, hot dogs, pork chops, Spam, fried chicken, or beefsteak, among others.

A

SILOG

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
44
Q

is a traditional Filipino stew consisting of meat such as tripe, pork leg, ox tail, goat or chicken, vegetables, and a thick, savory peanut sauce flavored with annatto seeds. Shrimp paste (bagoong) is often served on the side in order to enhance the flavors of the dish.

A

KARE-KARE

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
45
Q

is a Filipino meat stew that is traditionally served with a side of white rice. Although any kind of meat can be used in the stew, beef and
goat are the preferred options. The dish is influenced by three centuries of Spanish colonization, and the word kaldereta is derived from the Spanish
caldereta, meaning cooking pot or cauldron

A

KALDERETA

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
46
Q

is a popular Filipino dish consisting of an omelet filled with ground meat and vegetables such as diced potatoes. Savory and extremely satisfying, the dish is usually served as a main course, preferably over rice. It is recommended to pair with condiments such as banana ketchup.

A

TORTA

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
47
Q

is a sour Filipino soup consisting of sampalok (fruits of the tamarind tree), water spinach, hot peppers, cabbage, broccoli, eggplant, diced tomatoes, sliced onions, ginger, garlic, green beans, fish sauce, and salt. The basic broth usually consists of rice washing, with the addition of a
souring agent.

A

SINIGANG

48
Q

popular Filipino dish made by boiling, chopping, and grilling parts of pig’s head such as ears, cheeks, and jowls, which are then seasoned with salt, pepper, and vinegar. The meat is combined with fried onions, sili, and chicken livers, and the whole concoction is traditionally topped with a raw egg.

A

SISIG

49
Q

is a simple and flavourful Filipino finger food that evolved from the Chinese spring rolls. Each consists of a rice or flour dough wrap that is stuffed with meat (most often ground pork or beef) and vegetables such as cabbage, carrots, onions, and garlic.

A

LUMPIA

50
Q

closest thing to a national dish in the Philippines, consisting of seared and browned chunks of meat, seafood, fruit, or vegetables mixed
with white vinegar or soy sauce (or both), bay leaves, garlic, salt, sugar, oil, and black pepper.

A

ADOBO

51
Q

derived from a Spanish word for roasted suckling pig is one of the most popular dishes in the Philippines.

A

LECHON

52
Q

cooking slowly and browning like kare-kare

A

BRAISING

53
Q

small to medium high heat
example: ginisang hipon

A

SAUTEING

54
Q

cooking just below the boiling point

A

SIMMERING

55
Q

occurs when a liquid is heated to its boiling point, so that the vapour pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmosphere.

A

BOILING

56
Q

cooking in a traditional fire

A

BUSAL

57
Q

fish in vinegar; salt and pepper

A

DINAING

58
Q

baked in oven (fish)

A

HINURNO

59
Q

fruits in sugar syrup

A

MINATAMIS

60
Q

marinated in alcohol

A

NILASING

61
Q

marinated in vinegar and garlic

A

PINAKSIWAN

62
Q

anchovy sauce is what in tagalog?

A

bagoong isda

63
Q

purple yam powder is what in tagalog?

A

UBE

64
Q

taro is what in tagalog?

A

GABI

65
Q

water spinach in tagalog is called?

A

KANGKONG

66
Q

a French cooking technique that involves cooking food in a vacuum-sealed bag in a water bath at a precise temperature

A

SOUS VIDE

67
Q

frothy mass of bubbles

A

FOAMS

68
Q

edible spheres made from liquids that are transformed using a culinary technique called spherification

A

SPHERES

69
Q

LONGGANISA FESTIVAL

A

VIGAN

70
Q

SUMAN FESTIVAL

A

BALER, AURORA (FEB 19)

71
Q

KESONG PUTI FESTIVAL

A

STA CRUZ, LAGUNA (APRIL 10-12)

72
Q

MANGGAHAN FESTIVAL

A

GUIMARAS

73
Q

LANZONES FESTIVAL

A

CAMIGUIN

74
Q

BALUT FESTIVAL

A

PATEROS

75
Q

ITIK FESTIVAL

A

VICTORIA LAGUNA

76
Q

LECHON FESTIVAL

A

BALAYAN, BATANGAS (JUNE 24)

77
Q

ALIMANGO FESTIVAL

A

CALAUAG, QUEZON

78
Q

TUNA FESTIVAL

A

GENSAN

79
Q

DINAGAT-BAKASI FESTIVAL

A

CORDOVA, CEBU

80
Q

BAWANG FESTIVAL

A

SINAT, ILOCOS SUR

81
Q

KAPENG BARAKO FESTIVAL

A

LIPA, BATANGAS

82
Q

PAHIYAS FESTIVAL

A

LUCBAN, QUEZON

83
Q

BANGUS FESTIVAL

A

DAGUPAN, PANGASINAN

84
Q

TINAPAY FESTIVAL

A

CUENCA, BATANGAS

85
Q

TINAPA FESTIVAL

A

ROSARIO, CAVITE

86
Q

basil that has a purple stem

A

THAI BASIL

87
Q

is a member of the mint family and is native to India.

A

HOLY BASIL

88
Q

queen of basil

A

HOLY BASIL

89
Q

another term of holy basil in hindu and thai

A

TULSI & KAPHRAO

90
Q

another name of holy basil

A

BRUSH-LEAF TEA AND THAI BASIL

91
Q

scientific name of holy basil

A

OCIMUM TENUIFLORUM

92
Q

onion like flavor in herbs

A

CHIVES

93
Q

what is tamarind in tagalog

A

SAMPALOK

94
Q

The leaves and stems of the coriander plant

A

CILANTRO

95
Q

The dried seeds of the coriander plant

A

CORIANDER

96
Q

the art of selecting, preparing, serving, and enjoying fine food.

A

GASTRONOMY

97
Q

Gastro or gastér means “_______”, while nómos (γαστήρ and νόμος) means ______ or _____.

A

STOMACH
KNOWLEDGE / LAW

98
Q

Focuses on the practical aspects of cooking and food preparation, including the technical and creative aspects.

A

CULINARY

99
Q

unique condiments in fil cuisine

A
  • BAGOONG (shrimp paste)
  • BURO
  • FISH SAUCE (patis)
  • TOYO
  • BANANA KETCHUP
  • TOYOMANSI
  • ATCHARA
  • SUKA
100
Q

adobo in english

A

MARINADE

101
Q

where did cloves come from?

A

MALUKU ISLANDS/MOLUCCAS IN INDONESIA

102
Q

tend to have a deeper, spicier flavor than fresh herbs

A

DRY HERBS

103
Q

have a more vibrant and pronounced flavor compared to dried herbs.

A

FRESH HERBS

104
Q

herb known in itallian cuisine

A

BASIL (?)

105
Q

filipino dessert soup that has gluconose rice and coconut milk

A

GINATAANG BILO-BILO

106
Q

Well known as the secret ingredient of the local dish “Kinilaw” (Philippine ceviche) of Northern Mindanao. This fruit helps to remove the fishy smell and taste of a raw fish. This also gives a subtle flavor that will surely make your appetite boosts.

A

TABON-TABON

107
Q

type of rock salt used in Filipino cuisine as a side dish for cooked rice.

A

TULTUL

108
Q

ingredient made from buri or buli

A

LANDANG (?)

109
Q

believes that Filipino food is defined by our “panlasa,” the
tastes we look for in our food—sour, salty, sweet, bitter—which when
savored separately or combined create balance and that “yumminess”
we call “linamnam.”

A

CHEF CLAUDE

110
Q

Philippine known for exporter at what nut?

A

PILI NUT

111
Q

Herb in Italian cuisine known for strong and pungent flavor

A

OREGANO

112
Q

Spice comes from dried and powdered berries of a tropical evergreen tree

A

ALLSPICE

113
Q

slightly sweet, warming flavour with a nutty element / a strong nutty, earthy, and spicy flavor

A

CUMIN

114
Q

it is a herb use from mexican cuisine

A

CILANTRO

115
Q

How many times does Filipinos eat a day

A

5 times a day

116
Q

How to release herbs’ flavor?

A

Dry, heat and moist

117
Q

while the flat leaf or ____________ are more on for cooking.

A

ITALLIAN PARSLEY

GASTRONOMY (2 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions