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KOSHER BASICS A GUIDE FOR THE KOSHER HOME EMPLOYEE

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Title: KOSHER BASICS A GUIDE FOR THE KOSHER HOME EMPLOYEE


1
KOSHER BASICSA GUIDE FOR THE KOSHER HOME
EMPLOYEE
  • Presented by Star-K Certification

2
Well over one million Jewish consumers keep a
kosher home--observing Jewish dietary laws that
have been passed down over thousands of years.
3
Keeping kosher is an important part of the daily
life of a Jew. Understanding the kosher basics
will help you assure your observant employers or
clients that their kosher practices will continue.
4
Kosher means fit and proper. It does not mean
food blessed by a rabbi. Although kosher rules
might seem very complicated at first, putting
them into practice is like anything else that
takes getting used to----such as learning to
drive a car.
5
THE BIG THREEFoods can be grouped into three
broad categories
  • Always acceptable as kosher. Includes raw fruits
    vegetables that have not been further processed.
  • Kosher supervised. These foods may be kosher when
    produced under the authority of a rabbi or kosher
    certification agency to ensure ingredients food
    processing procedures meet kosher dietary
    requirements.
  • Never kosher. The Bible prohibits certain foods
    for Jews, including shellfish, fish without both
    fins scales, pork.

6
In kosher products, all of the component
ingredients are certified kosher, including any
processing aids that contact the food. The
production equipment must be kosher, too.
Processed foods must be prepared under rabbinical
supervision. To help the kosher consumer identify
kosher foods, many certification agencies have
put their trademarked symbols on their supervised
products. These symbols include
7
THE BIG FOURAll kosher foods can be grouped into
four further categories, as well.
  • MEAT Meat, fowl, and their byproducts (e.g.
    soup, bones, or gravy) are referred to as
    fleishig or basar. Kosher fowl and meat (from
    animals that chew their cud and have split
    hooves), must come from a kosher species, and be
    slaughtered by specially trained ritual
    slaughterers. Cows, sheep, goats, and chicken are
    in this category.

8
DAIRY This includes all foods derived from or
containing milk, such as milk, butter, yogurt,
and cheese. Even milk derivatives, such as casein
and whey, are considered dairy when used in
kosher foods. These foods are referred to as
milchig or chalav. All dairy products require
reliable kosher supervision.
9
FISH Kosher fish must have fins and easily
removable scales.
10
PAREVE These neutral foods contain neither meat
nor dairy, or their derivatives. They must also
not have been prepared or processed with meat or
dairy equipment. These include fresh fruits and
vegetables, grains, pasta, soft drinks, fish and
eggs.
11
Speaking of eggs, eggs must be checked for blood
spots, prior to cooking them, by breaking them
one at a time, into a glass. According to kosher
laws, an egg containing a blood spot may not be
eaten. Only boiled eggs are allowed to be eaten
without checking for blood spots.
12
Certain fruits, vegetables and grains must also
be checked for the presence of small insects and
larvae which would render them non-kosher. These
include Strawberries, raspberries, lettuce,
cabbage, spinach, broccoli, cauliflower, dill,
and parsley. In addition, Israeli produce is
subject to special kosher rules.
13
More on the subject of pareve
  • Pareve foods can generally be served with either
    meat or dairy meals.
  • If a pareve food is cooked in a meat pot, it
    should only be served on meat dishes with meat
    serving utensils cutlery.
  • If a pareve food is cooked in a dairy pot, it
    should only be served on dairy dishes with dairy
    serving utensils and cutlery.
  • If you cut a sharp spicy pareve food (e.g.,
    onions, garlic, lemons, and pickles) with a meat
    knife, it is considered as having a meat status
    and may not be used with dairy foods, and vice
    versa when it comes to cutting one of these
    pareve foods with a dairy knife.

14
OTHER KOSHER RULES
  • Dairy meat cannot be served together during the
    same meal.
  • There is a waiting period (between 1-6 hours,
    according to custom) after eating meat before
    eating dairy, and after eating hard cheese before
    eating meat.
  • Even though fish is pareve may be eaten at both
    meat dairy meals, at a meat meal it must be
    prepared and served with separate utensils.
  • Fish may be eaten either before or after meat.

15
SEPARATE BUT EQUAL
  • The kosher home has at least 2 sets of dishes,
    silverware, pots, pans, and utensilsone for
    meat, one for dairy.
  • They are kept in separate cabinets drawers,
    marked meat and dairy.
  • There is often a color scheme in the kosher
    kitchene.g., red for meat, blue for dairyto
    more easily tell all the meat dairy items apart.

16
Since meat dairy must be kept separate
throughout the kosher kitchen, this also applies
to the sink, tables, countertops, refrigerators
and freezers, the stove top, the oven and
broiler, portable electric broilers, small
appliances, and dishwashers. Many kosher homes
also have some separate pareve dishes,
silverware, pots, pans, and utensils.
17
THE KITCHEN SINK IN THE KOSHER HOME
  • The ideal situation in the kosher home is to have
    2 separate sinksone for meat, one for
    dairysince these dishes utensils cannot be
    washed together.
  • If there is only one sink in which both meat
    dairy dishes are washed, the inside of the sink
    is considered treif (non-kosher). Therefore, one
    set of dishes should be washed at a time, using
    separate dish pans atop slightly elevated meat
    dairy racks.
  • The sink should be scrubbed clean between washing
    each set of dishes.
  • NO FOOD OR DISHES SHOULD BE PUT DIRECTLY INTO A
    SINK THAT IS USED TO WASH BOTH MEAT DAIRY
    DISHES.

18
Additional kitchen rules
  • Dishes utensils must be dried using separate
    racks or dishtowels.
  • Separate meat dairy sponges, scouring pads
    (which require certification if they contain
    soap), and draining boards must be used.
  • Sponges scouring pads used to clean a single
    sink must not be used on the dishes, silverware,
    pots, pans utensils.

19
The Kosher Table
  • A table can be used at different times for meat
    and dairy if different meat and dairy tablecloths
    or placemats are used.

20
The Kosher Countertop
  • Different countertops or work areas are used for
    meat and dairy. Separate coverings must be used,
    if one area must be used for both.

21
Refrigerators and Freezers
  • Both meat and dairy foods may be kept in
    refrigerators and freezers, but care should be
    taken to keep them in separate areas to avoid
    spillage.
  • It is a good idea to mark the food put in the
    freezer to avoid meat-dairy mix-ups when it is
    defrosted.

22
The Stove Top
  • Burners can be used for both meat and dairy,
    however, it is wise to avoid cooking meat and
    dairy foods at the same time since splattering
    can occur and hot steam can escape from one food
    to the other causing serious kashrus problems.

23
The Oven and Broiler
  • Meat dairy foods are never baked or broiled in
    the same oven or broiler at the same time.
  • The kosher oven is designated for main
    usageeither meat or dairyand the non-designated
    food is covered, when cooked/heated in it.
  • Separate meat dairy potholders are used to
    remove the food from inside the oven.
  • Fish meat also cannot be prepared at the same
    time in the oven or in pots.

24
Toaster Ovens
  • Toaster ovens must be used for either meat or
    dairy, exclusively.

25
Microwaves
  • The kosher microwave is designated for either
    meat or dairy and the non-designated type is
    double-wrapped before it is cooked/heated in the
    microwave.

26
Deep Fryers
  • The same deep fryer cannot be used for both fish
    and meat.

27
Small Appliances
  • Small appliances are designated for either meat,
    dairy, or pareve food preparation.

28
The Kosher Dishwasher
  • Dishwashers must be used for either washing meat
    or dairy dishes and utensils, exclusively.

29
WHAT SHOULD YOU DO IF YOU HAVE A QUESTION ABOUT A
UTENSIL, APPLIANCE, OR FOOD THAT MIGHT HAVE
BECOME TREIF (NON-KOSHER)?
  • DO NOT PUT IT BACK IN THE CUPBOARD IF IT IS A
    DISH OR UTENSIL.
  • DO NOT USE IT FURTHER IF IT IS AN APPLIANCE.
  • DO NOT SERVE IT IF IT IS A FOOD.
  • MOST IMPORTANTLY, DONT BE AFRAID TO TELL YOUR
    KOSHER EMPLOYERS OR CLIENTS ABOUT A KOSHER
    MIX-UPTHEY WILL PROBABLY THANK YOU FOR BRINGING
    IT TO THEIR ATTENTION!

30
Examples of the types of mistakes that can occur
in a kosher kitchen
  • If you stir a pot of chicken soup with a dairy or
    pareve spoon.
  • If you cut a piece of cheese with a meat or
    pareve knife.
  • If a drop of milk spills into a pot of hot dogs
    cooking on the stove.
  • If you topped a hamburger with cheese.
  • If you heated up a piece of chicken in a dairy
    toaster oven.

31
If a mistake is made, your employer/client will
need to consult a rabbi as soon as possible about
what action must be taken on the pots, baking
pans, and utensils, for advice about clearing up
the issue.
  • Put the questionable items aside, remember the
    circumstances details of the mistake
  • What type(s) of food, utensils, dishes or pots
    were involved?
  • How was the food prepared?
  • What was the approximate temperature of the food
    utensils involved?
  • When was the utensil in question last used prior
    to the mix-up?
  • What was the amount of food involved?

32
REMEMBER Although the ingredients may be
entirely kosher, if they are cooked in the wrong
type of pots or appliances, or stirred with the
wrong type of utensils, they lose their kosher
status. Similarly, if they are cooked in
non-kosher pots pans or in a non-kosher oven,
or produced on machinery previously used for
non-kosher food, the food loses its kosher status.
33
Kosher cooking must be initiated by your kosher
employer/client. He or she must ignite the flame
or turn on the electricity used to cook or heat
up food you are preparing, whether it is through
boiling, baking, frying, deep frying, or
roasting. Microwaving is not included in this
kosher law.
34
SPECIAL DAYS ON THE JEWISH CALENDAR
  • THE SABBATH (a.k.a. Shabbos or Shabbat)
  • The Jewish Sabbath begins at sundown on Friday
    night lasts until one hour after sundown on
    Saturday night.
  • All Sabbath cooking must be done before Sabbath
    candle lighting time.
  • These candles, over which prayers are said,
    should be left to burn out themselves.
  • A festive meal is served on the Sabbath on a
    specially set table, as on Jewish holidays.

35
PASSOVER
  • An 8-day Spring holiday commemorating the Exodus
    of the Jewish people from slavery in ancient
    Egypt to freedom nationhood, that has unique
    kosher laws.
  • Certain grain products their derivatives may
    not be eaten on Passover, although they are
    kosher year round.
  • Many communities do not eat legumes or their
    derivatives on Passover.

36
This means no bread or bread products, pizza,
pasta, cereal, etc. are eaten or brought into the
kosher house during the 8 days of Passover.
  • Actually, once the kosher kitchen has changed
    over to a Kosher for Passover status (sometimes
    days before the Passover holiday), one should not
    bring in or eat non-Kosher for Passover food in
    the house until the kitchen has been changed back
    to a non-Passover status after the holiday.

37
ADDITIONAL KOSHER FOR PASSOVER RULES
  • The equipment with which Kosher for Passover
    foods are prepared must also be Kosher for
    Passover, to be considered acceptable for eating
    on Passover.
  • All processed packaged foods must bear a
    reputable kosher symbol, as well as the letter
    P following the symbol, or the words, Kosher
    for Passover.

38
THE KOSHER KITCHEN UNDERGOES AN EXTREME
(CLEANING KOSHERING) MAKEOVER TO PREPARE IT
FOR KOSHER FOR PASSOVER STATUS.
  • All dishes utensils used year round are stored
    away.
  • Only special Passover dishes, silverware,
    cookware, which were stored away throughout the
    rest of the year, are used each year during the
    holiday. They are stored in cabinets that were
    emptied cleaned for Passover.

39
IN CONCLUSION, REMEMBER THESE RULES
  • If you are asked to shop for your
    employer/client, buy only in stores he or she
    chooses, and only those products, brands, and
    kosher certifications he or she prefers. Do not
    make changes without asking!
  • Keep the kitchen set up the way your
    employer/client has set it up.
  • Keep the kitchen utensils organized the way your
    employer/client has them organized.
  • Kosher cooking must be initiated by your kosher
    employer/client. He or she must ignite the
    flame/turn on the electricity used to cook or
    heat up food you are preparing, whether it is
    through boiling, broiling, baking, frying, deep
    frying, or roasting. Microwaving is not included
    in this kosher law.
  • When you clean up after the meal, keep in mind
    meat and dairy separation.
  • If you are unclear about any of the kosher rules,
    ask your employer/client to explain them to you.
  • Dont be afraid to let your employer/client know
    if there has been a kosher mix-up.
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