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Take the Filipino Cuisine Trivia Quiz and Test Your Skills

Dive into trivia in Filipino and tackle Filipino trivia questions to see if you can ace this flavorful challenge!

Editorial: Review CompletedCreated By: Raymond S LapianUpdated Aug 27, 2025
Difficulty: Moderate
2-5mins
Learning OutcomesCheat Sheet
Paper art quiz covers Filipino cuisine with adobo bowl halo-halo dessert utensils and food icons on golden yellow background

Use this Filipino cuisine quiz to see how well you know adobo, sinigang, halo-halo, and the stories behind them. Play for quick practice and pick up a fun fact or two with each question. Want more after this round? Explore our Filipino trivia set or try the food quiz.

Which of these is considered the national dish of the Philippines?
Sinigang
Lechon
Adobo
Kare-kare
Adobo refers to a marinating and cooking process rather than a specific recipe, using vinegar, soy sauce, garlic, and spices. It's one of the most ubiquitous dishes across the Philippines. People often cite it as the national dish because of its popularity and regional variations.
What is the primary wrapper used for traditional lumpia?
Rice paper
Banana leaf
Wonton wrapper
Spring roll wrapper
Lumpia wrappers are thin crepe-like sheets made from flour and water and are rolled around savory fillings. They were introduced by Chinese immigrants as spring rolls, which is why they are commonly called spring roll wrappers. These wrappers crisp up nicely when fried to a golden brown.
Which soup dish is known for its sour tamarind base?
Sinigang
Mechado
Tinola
Bulalo
Sinigang is a sour soup that relies on tamarind for its distinctive tangy flavor. The tamarind pulp is boiled with meat or seafood to give the broth its characteristic sourness. This dish is a staple in many Filipino households and can be made with different souring agents.
What dessert is made with shaved ice, milk, and various sweet toppings?
Ice buko
Mais con hielo
Buko pandan
Halo-halo
Halo-halo, which means "mix-mix" in Tagalog, is a popular Filipino dessert made with shaved ice, evaporated milk, and a variety of toppings like sweet beans, fruits, and jellies. It's typically served in a tall glass or bowl, encouraging you to mix all the ingredients before eating. This refreshing treat is especially enjoyed in the hot summer months.
Which Filipino dish is a savory peanut stew often paired with shrimp paste?
Menudo
Kare-kare
Kaldereta
Beef mechado
Kare-kare is a rich Filipino stew made with oxtail, vegetables, and a savory peanut sauce. It is traditionally served with bagoong (fermented shrimp paste) on the side to enhance its flavor. Its peanut-based gravy distinguishes it from other Filipino stews.
What is sinangag commonly known as in English?
Rice pudding
Garlic rice
Steamed rice
Egg rice
Sinangag literally translates to "garlic-fried" in Tagalog and refers to fried rice flavored primarily with garlic. It is commonly served as a hearty side dish for breakfast alongside eggs, meat, or seafood. The simple preparation makes it a staple in Filipino homes.
During Filipino celebrations, which noodle dish is typically served to symbolize long life?
Mami
Bihon
Pancit
Sotanghon
Pancit is a generic term for Filipino noodle dishes, and it's traditionally served at celebrations to symbolize long life and good health. The noodles in pancit come in various forms, such as bihon (rice noodles) or canton (egg noodles). It's considered good luck to have pancit at birthdays and reunions.
What is suman traditionally wrapped in before steaming?
Banana leaf
Corn husk
Lotus leaf
Bamboo leaf
Suman is a type of Filipino rice cake made from glutinous rice, coconut milk, and sometimes sugar. Traditionally, the rice mixture is wrapped in banana leaves before steaming, which imparts a subtle aroma and flavor. This snack is often enjoyed during special occasions and festivals.
Which chili is used in Bicol Express to give its signature heat?
Siling haba
Jalapeño
Siling labuyo
Scotch bonnet
Bicol Express is a spicy Filipino stew made with pork, coconut milk, and chili peppers. It specifically uses siling labuyo, a small, fiery local chili, to achieve its signature heat. The dish originates from the Bicol Region, known for its love of spicy foods.
Which sweet cured pork dish is often served for breakfast in the Philippines?
Adobo
Tocino
Tapa
Longganisa
Tocino is a sweet cured pork dish often served as part of a Filipino breakfast. The pork is marinated in sugar, salt, and sometimes pineapple juice before being dried or air-dried. When fried, it caramelizes and develops a bright reddish hue.
What is the main filling in Filipino lumpiang Shanghai?
Chicken
Shrimp
Ground pork
Vegetables
Lumpiang Shanghai is the Filipino version of spring rolls distinguished by its filling of ground pork, garlic, onions, and spices. These rolls are tightly wrapped in thin crepes and deep-fried until golden and crispy. They are a favorite party appetizer in the Philippines.
Which dessert is made from coconut milk, tapioca pearls, and jackfruit?
Sapin-sapin
Buko pandan
Ginataang halo-halo
Maja blanca
Ginataang halo-halo is a warm Filipino dessert made from a mixture of root crops, tapioca pearls, jackfruit, and coconut milk. Unlike cold halo-halo, this version is cooked on the stove. The coconut milk gives it a creamy texture and rich flavor.
What is the key ingredient in the Filipino dish "Dinuguan"?
Pork blood
Chicken broth
Soy sauce
Coconut milk
Dinuguan, often called "chocolate meat," is a savory Filipino stew made with pork and pig's blood. The blood gives the dish its dark color and rich taste, balanced by vinegar and spices. It is commonly served with rice or puto (steamed rice cakes).
Which fruit is traditionally dipped in bagoong (fermented shrimp paste) as a snack?
Papaya
Green mango
Banana
Pineapple
Green mangoes are unripe mangoes that are traditionally dipped in bagoong, a salty fermented shrimp paste. The combination of sour fruit and savory paste creates a popular Filipino snack. This practice highlights the Filipino palate's love for contrasting flavors.
Maruya is the Filipino term for which popular snack?
Fish balls
Cheese bread
Banana fritters
Sweet potato chips
Maruya are Filipino banana fritters made by dipping sliced bananas in a batter of flour, sugar, and sometimes egg, then frying until golden. They are a sweet, chewy snack commonly sold by street vendors. The name maruya comes from the Spanish word "merienda," meaning snack.
What is bagoong made from?
Soybeans
Fermented rice
Dried shrimp
Fermented fish
Bagoong is a fermented condiment made primarily from fish (often anchovies) and salt. It undergoes a fermentation process that can last weeks to months, resulting in its strong aroma and taste. It is used as a flavor enhancer in many Filipino dishes.
The term "lechon" comes from which language?
Spanish
Malay
Chinese
Tagalog
The word "lechon" comes from the Spanish word "lechón," meaning "milk-fed pig." This term refers to the Filipino tradition of roasting a whole pig over charcoal. The Spanish colonial period introduced the name and the cooking style to the Philippines.
Ube is the Filipino name for which root vegetable?
Purple yam
Sweet potato
Cassava
Taro
Ube is the Tagalog term for purple yam, a root vegetable prized for its vibrant color and mildly sweet taste. It is commonly used in desserts like ube halaya, ice cream, and cakes. Ube's nutritional profile includes fiber, vitamins, and antioxidants.
Laing is a dish made from which part of the taro plant?
Flowers
Stems
Leaves
Roots
Laing is a spicy dish from the Bicol Region made from taro leaves cooked in coconut milk and chili peppers. The leaves are dried or fresh and simmered until tender and infused with rich coconut flavors. It is often served with rice or as a side to grilled meats.
What gives kare-kare its rich orange color?
Annatto seeds
Tomato paste
Saffron
Turmeric
Kare-kare's signature orange hue comes from annatto seeds (also called atsuete) that are soaked in water or oil to release their color. The oil infused with annatto turns the peanut sauce vibrant. This natural coloring agent also adds a subtle, earthy flavor.
What is the Filipino beverage "sago't gulaman" primarily made with?
Tapioca pearls and jelly
Rice and milk
Tea and tapioca
Coffee and beans
Sago't gulaman is a popular Filipino refreshment made from sago pearls (similar to tapioca) and gulaman (agar-agar jelly). The drink is sweetened with caramelized brown sugar syrup and served chilled. It's a common street drink during hot days.
Traditional Filipino adobo is often made with which type of vinegar?
Cane vinegar
Rice vinegar
Apple cider vinegar
White vinegar
Traditional Filipino adobo is often made with cane vinegar, which provides a deeper, sweeter flavor compared to distilled white vinegar. The vinegar combines with soy sauce, garlic, and spices to create adobo's signature tangy taste. Different regions may use coconut or palm vinegar as well.
What is the primary difference between balut and penoy?
Both are the same dish, just different names
Balut contains a fertilized, developing duck embryo while penoy is an unfertilized egg without an embryo
Balut is made from chicken eggs, penoy from duck eggs
Penoy is a fried duck egg, balut is boiled
The primary difference is that balut contains a fertilized, developing duck embryo, whereas penoy is made from unfertilized or undeveloped eggs without an embryo. Both are boiled and eaten as snacks, but the presence of the embryo distinguishes balut. Penoy has a texture similar to hard-boiled eggs without the embryonic features.
Kinilaw is similar to ceviche and is made using which main marinade ingredient?
Soy sauce
Calamansi juice
Coconut milk
Vinegar
Kinilaw is the Filipino equivalent of ceviche that uses vinegar as its main curing agent to "cook" raw seafood. The acetic acid in vinegar denatures the proteins, causing the fish to firm up and change color. Additional ingredients often include calamansi juice, ginger, and onions.
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Study Outcomes

  1. Identify Iconic Filipino Dishes -

    Recall signature dishes like adobo, lumpia, and halo-halo by matching names, ingredients, and cooking styles.

  2. Understand Regional Variations -

    Differentiate how recipes and flavors change across Luzon, Visayas, and Mindanao regions.

  3. Recall Key Ingredients -

    Recognize core ingredients used in Filipino cuisine trivia and appreciate their role in traditional recipes.

  4. Analyze Cooking Techniques -

    Examine methods such as simmering, grilling, and fermenting to see how they influence taste and texture.

  5. Compare Flavor Profiles -

    Contrast sweet, sour, and savory elements across dishes to deepen your flavor knowledge.

  6. Appreciate Cultural Significance -

    Explore the history and cultural stories behind Filipino food to connect trivia facts with traditions.

Cheat Sheet

  1. Adobo's Balanced Marinade Ratio -

    Review the classic adobo marinade ratio of equal parts vinegar, soy sauce, garlic, and black peppercorns (1:1:1:1), a standard taught by the University of the Philippines Institute of Culinary Arts. Remember it easily with the "VSPG" mnemonic: Vinegar, Soy, Pepper, Garlic. This simple formula highlights how Filipino trivia questions often test on foundational cooking techniques that define Filipino cuisine.

  2. Tracing Lumpia's Chinese Roots -

    Understand how lumpia evolved from Jingjiang spring rolls introduced by Chinese traders in the 12th century, as detailed by the National Commission for Culture and the Arts. Filipino trivia often points out differences between Lumpiang Shanghai (deep-fried) and Lumpiang Sariwa (fresh wrap), so recall "Shanghai Crispy, Sariwa Fresh." Exploring these variations showcases culinary fusion in Philippine history.

  3. Regional Flavor Profiles Map -

    Memorize the five geographic clusters - Luzon, Visayas, Mindanao, Cordilleras, and Palawan - by pairing them with iconic dishes: sisig, kinilaw, durian specialties, etag, and tamilok respectively. Use the acronym "LSKED" (Luzon Sisig, Sorsogon Kinilaw, Kalinga Etag, Ect.) to cement the link. Many trivia in Filipino quizzes test localization, so mapping region-to-dish ensures you'll ace regional specialty questions.

  4. Sinigang's Sour Science -

    Learn the primary souring agents - tamarind (Tamarindus indica), green mango, and kamias - and how their citric and malic acids affect broth pH (3.5 - 4.5), per research from the Food and Nutrition Research Institute. A quick tip: taste-test as you go, aiming for a balanced tang that enhances ingredients, a common theme in Filipino trivia challenges. This technical insight helps in both cooking and quiz accuracy.

  5. Halo-Halo's Layer-by-Layer Craft -

    Remember the classic halo-halo assembly order: beans, coconut strips, gelatin, toasted rice, leche flan, ube halaya, then shaved ice topped with evaporated milk and ice cream, as outlined by the Department of Tourism. Use the mnemonic "Bring Cool Goodies Right, Load Up, Enjoy" to recall Beans, Coconut, Gelatin, Rice, Leche, Ube, Evaporated milk. Many Filipino trivia questions will test the iconic dessert's components and presentation style.

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