The word Seder means order, indicating that all the commandments and rituals of this evening are to be performed in a specific order. In every Hagadah we find the traditional sequence of various steps of the Seder outlines by the terms Kadesh Urchatz etc.

There were fifteen steps leading to the Temple, corresponding to the fifteen Shir Ha’ma’alos (songs of Ascent) found in Psalms. Similarly, the Seder follows a fifteen stage-process of ascent.

The foods on the Seder Plate, and the other unusual foods that we eat during Passover, are all food for thought. They are symbols of different parts of the Passover story, and each has a special meaning.

Matzah: The cracker-like ‘bread’ that we eat on Passover, which is made of flour and water, but no yeast. The Israelites left Egypt so quickly; they did not have time to let their bread rise. We eat Matzah as a symbol of the holiday’s message of freedom. Matzah is also called poor man’s bread. Eating it reminds us to be humble, and to always remember those who have less. The Matzah can either be placed on or near the Seder plate.

Z’roah (Roasted Bone): A roasted lamb or chicken bone on the Seder plate is a symbol of the special sacrifice that was offered by the Jews on Passover at the Temple in Jerusalem many years ago. It was traditionally roasted and eaten as part of the meal on Seder night. Vegetarians can use a roasted or raw beet instead (because it looks like it’s “bleeding” when it’s cut). The Z’roah is not eaten or handled at the Seder.

Beitzah (Egg): A roasted, hard-boiled egg is a symbol of the holiday sacrifice that was offered on every holiday, including Passover, many years ago at the Temple in Jerusalem. The egg is also a symbol of mourning, and our sadness over the destruction of the Holy Temple. Because of its round shape, the egg represents the circle of life, reminding us that even in the most difficult times, there is always hope that things will get better. The Beitzah is not eaten or handled at the Seder, though many families have a tradition of eating hard-boiled eggs dipped in salt water before the meal.

Maror (Bitter Herbs) and Hazeret: The bitter herbs remind us of how bitter life was for the Israelite slaves in Egypt. Some families use sliced or grated horseradish, and others use Romaine lettuce. Not everyone agrees that both Maror and Hazeret are needed, but many Seder plates have a place for both, since the commandment in the Bible for eating Maror is written in the plural.

Charoset: This sweet mixture reminds of us of the cement used by the Israelite slaves to make bricks to build the Pharaoh’s cities and palaces. Some Jews make it by mixing together grated apples, sweet red wine, cinnamon and chopped nuts. Other recipes include dates and honey instead of apples.

Karpas (Green Vegetable): The Karpas is dipped in salt water or vinegar. We eat it to remember the tears, pain and sadness felt by the Israelites while they were slaves in Egypt. The Karpas, usually parsley, celery or potato, is also a symbol of spring. It is eaten directly after the Kiddush, instead of bread, which is what normally follows Kiddush at holiday and Sabbath meals. This unusual change is what makes us curious enough to ask the four questions: Why is this night different from all other nights?