Survey Questionnaire

Part I: This part will assess the demographic profile of the respondents. Put a check
(✔) on the space provided that corresponds to your answer. Below is a scale in rating
your answers.
1. Age
ロ 18-24 ロ 42-48
ロ 24-30 ロ 48-54
ロ 30-36 ロ 54-60
2. ロ 36-42
3. Sex

ロ Male ロ Female
Part II: Please indicate your answer by putting a check (✔) on the space provided.
Below is the scale in rating your answer.

5 - Strongly agree (SA) 4 - Agree (A) 3 – moderately agree (N)

2 - Disagree (D) 1 - Strongly disagree (SD)

MAPPING (Culinary Heritage) 5 4 3 2 1

1. Serving authentic products such as
paco and other salads.
2. Serving beef and chicken only as a
meat to promote and respect
culinary cultures (Islam).
3. Serving authentic products such as
beef kare-kare, beef caldereta,
and other main course
4. Serving panghimagas(dessert)
such as suman, leche flan, ube
halaya, pastillas de leche and
other dessert
5. Food as a tourist attraction

PRESERVING 5 4 3 2 1
1. Provide essential support
sectors to preserve culinary
heritage
2. Promote and maintain
Philippine cuisine, customs, and
heirloom
3. Secure to continue culinary
heritage in the next generation
4. Promote traditional variety of
fruits and vegetable
5. Promote traditional variety of
meats

GASTRONOMY 5 4 3 2 1
1. Innovation of food.
2. Transformation of steps,
procedure, or cooking method
used
3. Influenced by the cuisine of its
different colonizers.
4. using original/ natural resources
for packaging
5. Using new technology/
machineries to make foods

RECIPE 5 4 3 2 1
1. Serving traditional food based
on the regional recipe
2. Putting recipe on the book
3. Using authentic recipe
4. Passing the recipe to the next
generations
5. Using digital devices to save
recipe

PRACTICES 5 4 3 2 1
1. Original source of the
ingredients
2. Using alternative ingredients
3. Traditional cooking techniques
4. Using natural resources as an
ingredients
5. Using coal/pot as a way of
cooking