"CULINARY CONCEPTS & EVOLUTION OF PHILIPPINE GASTRONOMY"

1. Question No. 7 -Philippine cuisine is influenced principally by China, Spain, and the integrated into the pre-colonial indigenous Filipino cooking practices.[1] When restaurants were established in the 19th century, Chinese food became a staple of the pansiterias, with the food given Spanish names. The "comida China" (Chinese food) includes arroz caldo (rice and chicken gruel), and morisqueta tostada (fried rice). When the Spaniards came, the food influences they brought were from both Spain and Mexico, as it was through the vice-royalty of New Spain that the Philippines were governed.

2. Question No. 6 -Cuisines evolve continually, and new cuisines are created by innovation and cultural interaction. One recent example is fusion cuisine, which combines elements of various culinary traditions while not being categorized per any one cuisine style, and generally refers to the innovations in many contemporary restaurant cuisines since the 1970s. Nouvelle cuisine (New cuisine) is an approach to cooking and food presentation in French cuisine that was popularized in the 1960s by the food critics Henri Gault, who invented the phrase, and his colleagues André Gayot and Christian Millau in a new restaurant guide, the Gault-Millau, or Le Nouveau Guide.

3. Question No. 5 -During the pre-Hispanic era in the Philippines, the preferred Austronesian methods for food preparation were boiling, steaming and roasting. The ingredients for common dishes were obtained from locally raised livestock. Direct trade and cultural exchange with Hokkien China in the Philippines in the Song dynasty (960-1279 AD) with porcelain, ceramics, and silk being traded for spices and trepang in Luzon Trade with the various neighboring kingdoms of Malacca and Srivijaya in Malaya and Java brought with it foods and cooking methods which are still commonly used in the Philippines today, such as Bagoong (Malay: Belacan), Patis, Puso (Malay: Ketupat), Rendang, Kare-kare and the infusion of coconut milk in condiments, such as laing and Ginataang Manok (chicken stewed in coconut milk). Spanish colonizers and friars in the 16th century brought with them produce from the Americas like chili peppers, tomatoes, corn, potatoes, and the method of sautéing with garlic and onions.

4. Question No. 3 - Most people know good nutrition and physical activity can help maintain a healthy weight. But the benefits of good nutrition go beyond weight & can help improve your well-being. Good nutrition means your body gets all the nutrients, vitamins, and minerals it needs to work its best. Plan your meals and snacks to include nutrient-dense foods that are also low in calories.

5. Question No. 4 -The three types of cooking methods are dry heat cooking, moist heat cooking, and combination cooking. Each of these methods uses heat to affect foods in a different way. All cooking techniques, from grilling to steaming, can be grouped under one of these three methods. Understanding and mastering the different types of cooking methods is essential to becoming a great chef or home cook. Includes the following. . *Broiling *Poaching *Stewing *Grilling *Simmering *Steaming *Roasting *Boiling *Steaming *Baking *Sauteing

6. Question No. 2 -Al dente ,Bake ,Baste ,Beat ,Braise ,Broil ,Brown,Caramelize,Chop,Cream,Cube,Dash ,Dice,Dollop, Dredge, Dress, Drizzle, Dust, Fillet, Flambé, Fold , Grate , Grease ,Julienne ,Knead ,Marinate ,Mince ,Pan Fry ,Parboil ,Poach ,Purée ,Roast ,Sauté ,Scald ,Sear,Shred ,Simmer ,Skim ,Slice ,Smidgen ,Steam ,Steep ,Stew ,Whip ,Whisk & Zest.

7. Question No. 1 -Culinary arts refer to the art of preparing, cooking, presenting and serving food. This may often be in the form of meals in a restaurant, but culinary arts can refer to all professions that involve preparing, cooking and presenting food.