The Seder Plate is essentially a giant plate with bowls of specific food on it that are eaten throughout the Seder. Each food represents a different part of the story of the Jews leaving Egypt. The following foods are displayed on the Seder Plate listed with both their Hebrew and English names: Zeroa/Shank Bone- During the times of the Temple, a lamb was given as a Passover sacrifice. To remember this, we include a shank bone on the plate. Beitzah/Egg- before given the Zeroa, a smaller sacrifice was given before Passover. For this, people generally use a hardboiled egg and char the shell to make it look like a sacrifice. Maror and Chazeret/Bitter Herbs- These bitter herbs are used to remember the bitter times the Jews had as slaves in Egypt. The bitter herbs are used twice during the Seder which is why there are two bitter herbs listed. For Maror horseradish is used and for Chazeret people use Romain lettuce. Charoset/Apple Paste or Spread- Charoset is used to remember the mortar used when the Jewish people were slaves in Egypt. Charoset is generally sweet, often made of a combination of apples, pears, dates, nuts and wine. Karpas/Vegetable- Generally a potato or onion, we dip this vegetable into salt water to remember the tears of the back-breaking work done as slaves in Egypt.