The document is a quiz about national cuisines that asks questions about foods and cooking traditions in Bulgaria, Lithuania, Poland, Greece, and other countries. It discusses the history and origins of various dishes, traditional ingredients used in different regions, and healthy aspects of traditional diets. The quiz covers topics like the earliest traces of Bulgarian cuisine, common grocery items in 17th century Lithuania, iconic dishes in each country, and influences various cultures have had on one another through sharing of recipes.
Στα πλαίσια του etwinnig 2015-16 οι μαθητές της Β΄1 τάξης του Γυμνασίου Νέου Σκοπού, Γιώργος και Χρυσοβαλάντης Μπεχτσής παρουσιάζουν τα παραδοσιακά φαγητά της Ελλάδας.
Romanian Food:sarmale, tocanite, salata boeuf, ciorba de burta, poal-n brau, papanasi, lapte de pasare, tuica, vin, palinca, afanata, etc.
With romanian music (Orchestra Botgros) after download.
Στα πλαίσια του etwinnig 2015-16 οι μαθητές της Β΄1 τάξης του Γυμνασίου Νέου Σκοπού, Γιώργος και Χρυσοβαλάντης Μπεχτσής παρουσιάζουν τα παραδοσιακά φαγητά της Ελλάδας.
Romanian Food:sarmale, tocanite, salata boeuf, ciorba de burta, poal-n brau, papanasi, lapte de pasare, tuica, vin, palinca, afanata, etc.
With romanian music (Orchestra Botgros) after download.
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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 ?
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.
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.
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?
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.
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 ?
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.
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.
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.
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)
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?
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)