Erasmus+ european cuisines

1. Quiz about “Our national
cuisines”
Meeting in Rhodes (for Istanbul), 25/4/2017
7th Junior High School

2. I. Our food history

3. In which part of Bulgaria do we
find the most ancient traces of its
cuisine?

4. ▪In the southern part covering
the area of Thrace.

5. What did a typical grocery store in
Vilnius (Lithuania) sell in the 17th c. ?
Name at least three products.

6. ▪A grocery store sold peppers,
cinamon, almonds, raisins,
dried oranges, mustard,
cloves, different kinds of
sugar.

7. How old is this dish from Poland,
which is called bigos? On which
occasion is it usually eaten?

8. ▪Bigos has its origin in the 15th
century.
▪18th century brought a full version
of this dish – fried meat, sausages,
cabbage, mushrooms, plums,
spices in one bowl.
▪It is usually eaten at Christmas

9. Which is the most characteristic
and ancient element of the greek
cuisine ?

10. ▪ Olive oil

11. Which dairy products are most
often eaten in Bulgaria?(Name two)

12. ▪Yoghurt
▪Bulgarian white cheese (mainly
from sheep’s milk) similar to
Greek feta

13. Which are the main traditional dishes in
Bulgaria? (Name at least three)

14. ▪Bread
▪Potatoes
▪Rice
▪Bulgur wheat
▪Dried beans
▪Lentils

15. During the period of the Grand Duchy of Lithuania
(XIII-XVII c.), Lithuanian cuisine was divided into
three types according to the social classes. Which
were they?

16. They were the cuisine of the:
▪ rulers and knights
▪ bourgeois
▪ peasants.

17. From which country is this soup?
How is it called? Do you remember
stories about this dish?

18. ▪It is from Poland. It is called czernina/blood soup
▪ Until the 19th century czernina/blood soup was
also a symbol in Polish culture. It was served to
the young men who asked the hand of their
beloved but their parents rejected their proposal.
▪It is also a plot element in
“Pan Tadeusz” – a famous Polish epic poem written
by Adam Mickiewic.

19. For which reasons wasn’t meat
an everyday dish for the
Byzantines?

20. ▪Because it was rather rare and
expensive.
▪ Because of the fasting
dictated by the christian
religion.

21. Which herbs and spices are most
often used in the Bulgarian cuisine?

22. ▪Paprika
▪Cumin

23. Which was in Ancient Greece the
most important meal of the day?

24. ▪ Dinner (δεῖπνον deipnon) was
the most important meal of the
day, generally taken at dusk.

25. Whose nations’ and regions’ culinary practices
did the Bulgarian cuisine incorporate in their own?

26. Bulgarian cuisine incorporated :
▪ Greek and Turkish culinary practices.
▪ Products from the New world such
potatoes and aubergines
▪ Mediterranean tastes like sweet peppers,
aubergines, garlic, courgettes and olives.
Other european foods such as pasta,
mayonnaise and cream gained popularity

27. On which occasion is it usually
served this freshwater fish, called
carp, in Poland?

28. ▪It is usually served on Christmas Eve
as one of the 12 dishes cooked on
that day.

29. Which domesticated crop
(legume) was among one of the
first to be introduced to Greece?

30. ▪Lentil
▪Lentil soup (φακῆ phakē)
was the workman's typical
dish.

31. When did the Bulgarians develop
their own distinct cuisine?

32. ▪In the 19th century.

33. Which fat is traditionally used in
Poland for cooking and eating ?

34. Lard, an animal kind of fat .

35. Which was the most popular sauce during the
Byzantine period? Which was the main element
of this sauce?

36. ▪“Garos“/ Garum which was
passed on by the Romans and
Greeks
▪ Garos was a fermented fish
sauce used as a condiment.

37. Name these four
most popular
dishes in
Lithuania today.

38. ▪Cepelinai (made of potato dough and
a filling of minced meat)
▪Cold beet soup with boiled hot
patatoes, (made of baked beet,
butter milk, cold boiled water, fresh
cucumbers, green onions, dill).
▪Potato pancakes
▪Pork chop

39. Rogale marcińskie, Saint Martin croissants are
famous croissants from Poland. Who was St.
Martin? What is the story of this croissant?

40. St. Martin was a Roman legionary.
The legend says that St. Martin was once
riding his horse through Poznań but lost a
horseshoe on the way. A local baker found
it and was delighted with its shape, so he
started baking croissants!

41. Bulgarian cooking tradition requires low heat.
This method ensures tasty, nutritious and tender
home-cooked food. What kind of kitchenware are used
for this purpose?

42. They use lidded brown crocks,
ceramic pots, called a “gyuvech”
which means “earthenware pot”.

43. This is one of the most famous
dishes in Poznań, Poland. When
was it traditionally eaten? Why?

44. ▪Potatoes with cottage cheese
is usually eaten on meatless Friday
dinners.
▪Originally it was eaten by poor
people because this dish was
cheap.

45. Which dish and which drink was adopted by the
Greeks from the Ottoman Turks, during the
Ottoman occupation of Greece?

46. ▪Rice (pilaf )
▪Coffee

47. II. Presentation ceremonies of our
traditional food. / Traditional dishes / The
effect of the geographical factor on our
countries’ cuisine.

48. From which country are these
traditional dishes ?

49. ▪They are from Poland.
▪Broth is a traditional Polish
chicken soup
▪Pork chop is one of the most
popular Polish dishes.

50. What is the name of the most
wellknown salad of Bulgaria?
Where does its name come from?

51. Shopska salata/salad
▪Ingredients: tomatoes, cucumbers,
peppers, onions, fresh parsley and grated
white cheese.
▪Its is named after a group of very frugal
people called Shopi who lived near Sofia.

52. The word meze (mezedes pl.) comes from the
East; it is a Turkish word. These appetizers
are offered in the traditional cafés (kafeneia) of
Greece. What kind of food can it contain? Name
at least three.

53. ▪slices of bread,
▪savoury cheeses,
▪fried eggs,
▪omelet with fried potatoes,
▪olives,
▪roasted chickpeas,
▪peanuts etc.

54. On Shrove Tuesday, during the Carnival, in
Lithuania, how many times people usually eat ?
Why?

55. Traditionally, you have to eat not
less than 12 times in order to be strong
and fit for the fast of Lent before Easter.

56. Name at least two ingredients of
the greek version of moussaka.

57. ▪Eggplant flasks or and
zucchini or and potatoes,
▪minced beef meat and
▪bechamel sauce on the top.

58. Name this bulgarian starter:

59. Zucchini/marrows with yoghurt

60. Name these typical Greek dishes:

61. ▪Stuffed vegetables
▪Souvlaki. (small pieces of meat and
sometimes vegetables grilled on a skewer).
The word souvlaki comes from the Medieval
Greek σούβλα souvla 'skewer', borrowed
from Latin subula.
▪Fasolada (White-Bean Soup)

62. In Lithuania, on Christmas eve dinner for
which purpose is there a plate with a
small candle on the table ?

63. ▪For the deceased family members

64. What is the name of the most well known
traditional pie (usually cheese pie) in Bulgaria?

65. ▪Banitsa
▪It is traditional pie with homemade
cheese and home-baked cake or filo
pastry. It can be filled with cheese, meat,
spinach, etc. Banitsa is one of the most
tasty dishes and definitely one of the
symbols of Bulgaria.

66. From which country is this dish?
How is it made?

67. ▪These are dumplings (pierogi) from
Poland.
▪At first dough is thinly rolled-out
and filled with a variety of fillings.
Then the dumplings are formed and
cooked.
▪ We can stuff dumplings with meat,
sauerkraut, mushrooms etc.

68. From which country does this dish
come? Which are the main
ingredients?

69. ▪Roasted duck with apples
is a traditional Polish dish.

70. What kind of dishes does a greek
fasting table include? Name three.

71. ▪Dishes without meat , dairy
products and fish.
▪Octopus
▪Shrimps
▪Stuffed vine leaves. Greek
dolmades
▪Baked giant beans
▪Fish roe dip (taramosalata)
▪Mixed pickled vegetables

72. From which country are these types
of cheese? How are they called?

73. ▪They are called “oscypek” and
“bundz” .
▪They come from Poland, from the
region of Podhale (They are made
of sheep milk. Highlanders produce
it)
▪Τhey have a certificate of the EU

74. This dish is common . All the countries cook it. It
is called balandeliai in Lithuania, giaprakia from the
turkish word yaprak (leaf) or dolmades in Greece,
“gołąbki”in Poland.
Name two main ingredients of this dish.

75. ▪boiled cabbage leaves
▪meat (beef/pork mince (or mixed)
▪rice

76. In Lithuania, on Christmas eve dinner
how many different dishes are there?
What is the main characteristic of them?

77. ▪There are 12 meatless dishes.

78. From which country are these
fish and shellfish dishes?
Herring with
mushrooms
Smoked eelGrilled octopus
Fried
herring
Grilled sardines
in lemon and oil
sauce
Stuffed carp

79. ▪Grilled octopus (Greece)
▪Smoked eel (Poland)
▪Herring with mushrooms (Lithuania)
▪Fried herring (Poland)
▪Grilled sardines in lemon and oil sauce
(Greece)
▪Stuffed carp (Bulgaria)

80. III. Healthy traditional
eating habits

81. What is name of these fruit
which are grown in the Lithuanian
forests?

82. ▪Berries
▪Granberries
▪Rasberries
▪Blueberries

83. A mish-mash is a type of a healthy dish that
usually Bulgarians prepare for lunch or dinner
mainly in summer. What are the ingredients of
this dish?

84. ▪Vegetables
▪Eggs
▪Cheese
▪Spices

85. These are some of the seasonal greek fruit. Why
must we eat fruit every day?

86. ▪Because they are very nutritious and
rich in fibre and vitamins.

87. Choose among the following dishes two much
healthier than the others. Justify your choice.
BigosLentil soup Pork chop with potatoes
Tomato soup Beetroot soup
Smoked
meat

88. ▪Tomato soup
▪Beetroot soup
▪Lentil soup
▪ They are made of vegetables
▪ Tomato soup contains lycopene and potassium. Lycopene reduces inflammation
and the risk and cancer. Potassium strengthens the heart and the whole
cardiovascular system.
▪ Beetroot soup has a cleansing effect, reduces blood pressure, lowers cholesterol.
▪ Legumes like lentil are a significant source of protein, dietary fiber, carbohydrates
and dietary minerals;
▪ Like other plant-based foods, pulses contain no cholesterol and little fat or
sodium.

89. Which of the following dishes are
healthy and we must consume them
more often? Why?

90. ▪Salad (source of vitamins)
▪Fish (it contains acid omega-3, vitamin A
and D).
▪Poultry/ Chicken (Contains significant
amounts of proteins that are absorbed very
well by organism. It is easy to digest).
▪Soups with vegetables (source of
probiotics, vitamins)

91. Thanks for participating in our
game!
☺