| |
Preparing the Seder
The Seder Table
![[MATZAH]](/holiday/pesach/text1.gif) Three whole matzahs for the Seder plate, at least two per person preferably hand-made Shmurah matzah. |
![[WINE]](/holiday/pesach/text2.gif) Four cups per person, at least 3.5 oz. per cup. |
![[SALT WATER]](/holiday/pesach/text6.gif) in which to dip the Karpas and hard-boiled egg. |
The Seder Plate
![[BEITZA]](/holiday/pesach/text4.gif) A hard-boiled egg. Represents the sacrifice offered in the Holy Temple on Festivals. Also, a symbol of the birth of the Jewish nation. |
![[Z'ROA]](/holiday/pesach/text5.gif) A shankbone or chicken neck, roasted or boiled, with most of the meat removed. Symbolizes the Pascal sacrifice offered on the eve of the Exodus. |
![[MAROR]](/holiday/pesach/text3.gif) Bitter herbs; usually, horseradish and/or Romaine lettuce stalks. |
![[KARPAS]](/holiday/pesach/text7.gif) A vegetable; customarily, a piece of fresh parsley, raw onion, or boiled potato. |
![[CHAROSET]](/holiday/pesach/text8.gif) A finely blended mixture of apples, pears, walnuts, and a small amount of red wine; symbolic of the mortar used by Israelite bricklayers enslaved in Egypt. |
![[CHAZERET]](/holiday/pesach/text9.gif) More bitter herbs, to be used for the "sandwich" during the Seder. |

|