Quiz 4: Jewish food

Lokshen and knaidlach, what else lives in Bubbie’s larder? The ultimate brain teaser…test your knowledge of Jewish food!

1. What dish is also referred to as "Jewish penicillin"?

A. Brisket

B. Challah bread

C. Pickled herrings

D. Chicken soup

Answer: D
In the words of celebrity chef Jamie Oliver, every Jewish family has its own version of this absolutely classic feel better soup. A large family sized pot of soup, made by slow boiling chicken for several hours, also usually contains a large onion or two, three or four celery sticks and diced carrots, together with the usual soup seasonings. Matzo balls are traditionally added to the soup to make it even more wonderful.  

2. After the Golan Heights were annexed in 1967 following the Six Day War, which two fruits were planted and cultivated in this formerly untapped natural resource?

A. Grapes and dates

B. Kiwis and apples

C. Olives and dates

D. Apples and grapes

Answer: D
The grape vineyards and apple orchards are grown on volcanic soil that is irrigated with rainwater so as not to disturb the water table in the Golan catchment area.

3. The main ingredient of hummus is...

A. Chickpeas

B. Apples

C. Chicken breasts

D. Breadcrumbs

Answer: A
Chickpeas, also called garbanzo beans, are the main ingredient in hummus. A rich source of fibre and protein, chickpeas also contain numerous vitamins and minerals including folic acid, magnesium and zinc. The chickpeas are usually puréed together with lemon juice or vinegar, garlic, tahini (sesame seed butter) and olive oil to make hummus.

4. Mixing milk and meat in a single meal is prohibited under Jewish dietary laws because...

A. it was thought to taste acrid and cause digestive problems.

B. of biblical laws relating to food consumption.

C. milk soured more quickly than meat in biblical times.

D. meat made milk turn red, which was too closely associated with blood.

Answer: B
This is based on a verse in the Book of Exodus (the second book of Moses in the Old Testament) and Torah (the Jewish Scroll of the Law) which states that one should not "boil a kid goat in its mother's milk".

5. Which of the following foods is kosher and thus may be eaten by Jewish people?

A. Pork

B. Catfish

C. Shellfish

D. Beef

Answer: D
Rabbit, eagle, owl, sturgeon, reptiles and insects, together with pork, swan, pelican, vulture, stork, catfish, lobster and shellfish (filter feeders) are considered non-kosher. Acceptable meats are cattle and game that have split hooves and which also chew the cud. To be kosher, these animals must be slaughtered painlessly in a prescribed manner and under the supervision of a ritual slaughterer, with certain veins and fats removed. Only fish with fins and scales may be eaten. Many kosher dietary laws stem from ancient biblical hygiene practices, but these laws also tend to avoid foods that might have spoiled or made people sick during times when there were no fridges. Kosher laws also prohibit foods that were simply deemed unnecessary to eat (for example, food that crawled or slithered when alive).

6. The oranges grown in northern Israel are referred to as...

A. Cape oranges

B. Seville oranges

C. Jaffa oranges

D. Sunkist oranges

Answer: C
The Jaffa orange, sometimes referred to as the Shamouti orange, is a sweet and almost seedless orange variety with a tough skin that makes it particularly suitable for maintaining its quality when exported. It takes its name from the city of Jaffa where it was first produced for export. Its main features are its rather oval shape and deep orange peel, which is normally very easy to remove.

7. The small, baked, dough bread that has become very popular worldwide, especially when topped with smoked salmon and cream cheese, is called a...

A. challah

B. pretzel

C. bagel

D. flatbread

Answer: C
A bagel (also spelt beigel) is a bread product made from yeasted wheat dough and traditionally shaped by hand into the form of a ring. It is first boiled in water for a short time and then baked. This produces a dense, chewy, doughy interior while the exterior is usually browned and sometimes crisp. Other than creating a more even cooking and baking surface, the hole in the middle is hundreds of years old and was used to provide easier handling and transportation methods and to make more attractive seller displays.

8. Borscht, now commonly found on sale in Polish and other east European shops and supermarkets in the UK is...

A. an egg omelette topped with spinach and smoked salmon

B. the sound a matzo ball makes when it is dropped into chicken soup

C. cold beet soup

D. the Jewish name for a beef cutlet

Answer: C
Borscht is a soup of Ukrainian origin, usually served cold, that is very popular in many Eastern and Central European countries. It has now also become very popular in Western Europe. It is usually made with beetroot as the main ingredient, but sometimes and in some countries, tomato is the main ingredient (and beetroot is added to give it the distinct deep pink to ruby colour). Raw chopped vegetables, such as radishes or cucumbers, are sometimes added, and the soup can be garnished and flavoured with parsley, dill or a generous sprinkling of freshly ground pepper.

9. Pastrami on rye is...

A. a brand of flavoured crisp bread favoured by people on a diet

B. a sandwich of Turkish origin

C. a chicken curing process

D. a thin, soup-like stew containing strips of beef and a mixture of beans and pulses

Answer: B
While the word pastrami was borrowed from the Turkish word spelt the same way, traditional westernised pastrami (typically eaten as a sandwich on rye bread) originated in New York. It is made from the navel end of the brisket. It is usually cured in brine (a heavily salted water) and coated with a delicate mix of spices such as garlic, black pepper, paprika, coriander, cloves, allspice and mustard seed and then smoked.

10. An Israeli salad is...

A. the national salad dish of Israel

B. a euphemism for sliced beef tomatoes in balsamic vinegar

C. made from everything except salad ingredients

D. made from fresh fruit

Answer: A
It is a salad made from finely diced tomatoes, cucumbers and sometimes peppers (also known as "TCP"). Its main feature is the manner with which the tomatoes and cucumbers are diced—extremely small. It is the most well-known national dish of Israel.

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