Kosher Jewish Cuisine

15 Points Per Correct Answer - No time limit  

1. You are serving roast chicken for dinner. The first course is borsht (beet soup). What will you use to garnish the soup? None of the above Sour cream A small boiled potato Chopped herring

2. What is fish yuck? The eyes on a whole baked fish Herring milt The gelled broth on gefilte fish The inside of the fish head on the Rosh Hashana table

3. What would you serve chrain with? Blintzes Noodle kugel Latkes Gefilte fish

4. Why is potato kugel a popular choice for Friday night Shabbos dinner? Because it is light and delicate - not too filling All of the above It is actually a religious requirement to serve it at that meal Because it doesn't contain milk

5. Sometimes you can see the word "pareve" next to a kosher symbol. If food is pareve, what does it mean? It contains neither dairy nor meat products. It contains fish and/or eggs. It may not be served with dairy foods. It may be used on Passover.

6. Which one of these might be kosher? Eggs Benedict Veal Parmesan Chicken Kiev Avgolemono Soup

7. Which vegetable is probably the least popular for the kosher cook? Broccoli Cucumber Carrot Radish

8. Which is not a blintze you would be served in a kosher home? Cheese with raisins Ground beef with onions Potato Jam and powdered sugar

9. Which one of the following is not schmaltz? Chicken fat A Shabbos afternoon nap Something corny A very salty preparation of herring

10. What is the possibly lethal and well-loved (go figure) mix of overcooked beans, brisket, potatoes, carrots ( I must stop now) that is served on Saturday called? Kishke Pot roast Cholent Holishkes