VISUAL ARTS AND CRAFTS

Question 1

(also known as the alpajor
and alakdan) – flat necklace chain
of the 18th century.

Answer 1

Agrimon

Question 2

the intricate golden
bead necklace of the 19th century.

Answer 2

Tamborin

Question 3

Today, this tradition of earthenware making is preserved
mainly by

Answer 3

women in Bigajo Norte in Libmanan, Camarines
Sur, and in Bolo and Baybay in Tiwi, Albay.

Question 5

specimens dug up in
Masbate have 15
different patterns
combining triangles
and scallops among
other designs.

Answer 5

The Kalanay pottery

Question 6

pivoted turntable.

Answer 6

Gayangan

Question 7

cylindrical tin mold used in forming slabs for jar bodies.

Answer 7

Hurnahan

Question 8

the paddles

Answer 8

Pambikal

Question 9

the anvil stone

Answer 9

Gapu

Question 10

the top part of a broken jar
wrapped in a mat or sack.

Answer 10

Hapin

Question 11

novelties and toys

Answer 11

Kawatan

Question 12

cooking pot

Answer 12

Koron

Question 13

unit faucet water jars

Answer 13

Gripo

Question 14

kettlelike pots

Answer 14

Kaldero

Question 14

pitchers

Answer 14

Golgoreta

Question 15

charcoal burning stoves

Answer 15

Pugon sa uling

Question 16

flower pots

Answer 16

Masetera

Question 17

The abaca industry is intertwined with the history of Camalig. Since the
Spanish times until about the 1970s,

Answer 17

Camalig was identified with abaca
home industries, from abaca slippers, placemats, sinamay to quality abaca
fibers. Abaca contributed much to the prosperity of the town. And the town
had just the right topography, climate, soil and farmers for healthy abaca
cultivation.

Question 17

The art of abaca weaving has been

long developed in

Answer 17

Albay and
Camarines Sur.

Question 17

Bikol has always excelled in the

Answer 17

carving of religious statues.Known masters of the craft are Barcenas of Naga, Neglerio of Nabua in
Camarines Sur, and Castro Vibar and his sons, although there seems to
be a sculptor of religious images in every town. Favorite subjects are
the Virgin, San Antonio, San Isidro Labrador, the Santo Niño, and Christ
on the Cross.

Question 18

LATIK

Answer 18

a traditional rice cake delicacy made from glutinous rice that is
soaked overnight and then mixed with coconut milk and sugar. They are soft, slightly sweet, and have a distinct coconut flavor,
making them a popular treat in Catanduanes and a delightful
dessert for locals and visitors alike.

Question 19

PANCIT

DINUGUAN

Question 19

LONGGANISA

DE

GUINOBATAN

Answer 19

a Filipino sausage from Guinobatan in the province of Albay, Philippines. It is made from
ground pork seasoned with a unique blend of spices, including garlic, vinegar, salt, pepper, and
other local herbs. The dish has a distinct sweet and savory flavor and is often characterized by
its slightly reddish color, and it is usually enjoyed as a breakfast dish or as an accompaniment
to rice or bread.

Question 20

MARCASOTES

Question 21

RICE PUTO MACAPUNO

Question 22

KAMOTE PIE

Answer 22

a very simple pie dessert made from sweet potatoes. Crafted with love and care, the pie's essence lies in its ability to highlight sweet potatoes' rich flavors and earthy undertones, creating a delightful treat that captivates taste buds with every heavenly bite.

Question 23

BINIRIBID

Answer 23

also referred to as "pilipit, " which consists of coconut milk and rice flour, then deep-fried and coated with either white or brown sugar glaze.

Question 24

BADUYA WITH CHEESE

Question 25

BADUYA WITH CHEESE

Question 26

a delicacy for pasalubong found in local pili candy stores in Sorsogon, Albay, and other areas of the Bicol Region. It is made of muscovado sugar and pili nut wrapped in Hamilig Leaves, which adds a distinctive taste and aroma to the conserva.

Answer 26

CONSERVA DE PILI

Question 27

a pen shell found mostly in rocks or shallow ocean bottoms. It can be used as a versatile dish such as fried, adobo, or cooked in coconut milk with many chilies or one of Bicol’s well-known dishes, the Bicol Express.

Answer 27

BALUKO

Question 28

RICE PUTO MACAPUNO

Answer 28

steamed cake made of rice flour stuffed with fruit jam.

Question 29

FORMOSA PINEAPPLES

Answer 29

known as the "Queen Pineapple" and is recognized as the Philippines' sweetest pineapple, with its sucrose content higher than varieties commonly grown in the country. It has also made Camarines Norte one of the major pineapple exporters in the Philippines.

Question 30

Pili nuts can be eaten raw, or roasted before coating in brown and refined sugar, thus called

Answer 30

PILI NUT CANDIES

Question 31

BINUTONG

Answer 31

made up of glutinous rice and coconut cream wrapped in banana leaves. This delicacy is commonly served as breakfast or "meryenda" and goes well with hot chocolate or coffee.

Question 32

also known as "sangkaka, " which refers to a thick, sweet, syrupy stuff made from fresh coconut milk cooked with brown sugar until it becomes a spreadable consistency.

Answer 32

KALAMAY

Question 33

SILI ICE CREAM

Question 34

a local delicacy that originates from the town of Gubat. It combines grated cassava, brown sugar, eggs, and coconut milk, topped with pili nuts, and cooked in the slow and old way using firewood.

Answer 34

TIMITIM

Question 35

a delicacy made from 100% pure cacao beans known for their rich and distinct flavor, showcasing the natural essence of cacao without any additives. This can make traditional champorado (chocolate hot porridge) and other cacao-based treats.

Answer 35

TABLEA/CACAO

Question 36

one of the renowned delicacies which is made out of glutinous rice, peanuts, raw sugar, and coconut oil. The mixture is placed on a bed of banana leaves and steamed to perfection.

Answer 36

ANGKO

Question 37

one of Bicol's well-known dishes traditionally made with pork, coconut milk, shrimp paste, and various chili peppers. Its savory, creamy, and zingy taste creates a satisfying and spicy culinary experience.

Answer 37

BICOL EXPRESS

Question 38

SMOKED FISH OUT OF HELL of LOLA Sayong Eco-SurFarm

Question 39

small breads with pili nuts and a yema-like filling, great for snacks and perfect to pair with coffee or tea.

Answer 39

PANDECILLOS

Question 40

one of the popular dishes known for its flavorful combination of coconut milk and chili peppers, which consists of fresh taro leaves, shredded young coconut, and various seafood like fish or shrimp. The ingredients are simmered together in a mixture of coconut milk, ginger, garlic, and spices, creating a rich and creamy stew with a hint of spiciness.

Answer 40

PINANGAT

Question 41

IHAW NA TALABA

Question 42

dish made from dried taro leaves cooked in coconut milk, shrimp paste (bagoong), chili peppers, and often includes pieces of meat or seafood for added flavor. The dish is known for its creamy texture, rich coconut flavor, and a subtle spiciness from the chili peppers.

Answer 42

LAING

Question 43

a unique warm beverage made by roasting and grinding rice grains, which are then brewed to produce a rich and aromatic coffee-like drink, creating a harmony of rich aroma, velvety smoothness, and a hint of island mystique.

Answer 43

CATANDUANES RICE COFFEE

Question 44

PILI TART

Question 45

a milk candy traditionally made of carabao's milk, and sugar

Answer 45

CARMELADO