Jewish Food Quiz

In Jewish life, food takes on all sorts of roles–traditional, social, and spiritual. Jewish cuisine evolved over centuries, in dialogue with local cultures and conditions. How much do you know about Jewish foods and their history?

Question 1 of :

Qustion 1. "Jewish foods," such as bagels, knishes, and borscht originate from

Western Europe The Middle East The Americas Eastern Europe

Qustion 2. The ingredient most commonly associated with Moroccan Jewish food is

Wheat Rice Rye Bread Couscous Citrus fruit

Qustion 3. The Torah mentions seven special species of food native to the Land of Israel. Which of the following is not one of the seven?

Pomegranates Figs Oranges Wheat Barley

Qustion 4. The customary vacation area of New York Jews in the 20th century is nicknamed after which soup?

Matzah ball soup Lentil soup Broccoli cheese soup Schav Borscht

Qustion 5. For Turkish Jews, new recipes were developed around ingredients that were available and inexpensive, such as

Carp Eggplant Duck Rice

Qustion 6. Leeks and fennel

Are not kosher and never used in Jewish cuisine Are considered meat products for keeping kosher Were first used in Jewish cooking before spreading to non-Jewish areas Are considered dairy products for keeping kosher

Qustion 7. Which culture did NOT contribute to the formulation of Tunisian cuisine?

French Portuguese Italian English

Qustion 8. The main ingredients of hummus are

Chickpeas Red peppers Apples Chicken breasts Breadcrumbs

Qustion 9. What product is popularly used in Moroccan cooking?

Aromatic spices Dried fruit Nuts Harissa, a spicy condiment All of the above

Qustion 10. Sabich, a popular Israeli food made with eggplant, egg, and hummus, originated in

Iran Iraq Yemen China
View Printer Friendly Quiz » Return to Web Version