My Jewish Learning

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. According to food historian Jennifer Berg, throughout the 20th century Jewish holiday meals and catered affairs such as Bar Mitzvahs and weddings were "all about quantity." This means:
 That the variety of food represents numerous different cultures
 The portions are much larger than they used to be
 It's all about how many food sculptures you have at one event
 Events have as many Jewish produced foods at one event as possible

 

Question 2. True of False: Most shtetl Jews had private cooking facilities.
 True
 False

 

Question 3. 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

 

Question 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

 

Question 5. Truth or False: Polish Jewish food tends to be sweeter than Russian Jewish food, which tends to have pepper as a main spice.
 True
 False

 

Question 6. On Lag B'Omer, it is traditional to serve food that is
 Fried
 Roasted
 Grilled
 Baked
 Broiled

 

Question 7. Which culture did NOT contribute to the formulation of Tunisian cuisine?
 French
 Portuguese
 Italian
 English