KOSHER
Term used to describe foods that meet the requirements of Jewish
dietary laws.
KASHRUT
The body of law dealing with food that is and is not kosher.
Comes from the Hebrew root "Kaf-Shin-Resh" which means
fit, proper or correct |
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GLATT KOSHER
Glatt is Yiddish for smooth, and in the context of kashrut it means
that the lungs of the animal were smooth, without any adhesions that
could potentially prohibit the animal as a treifa, an issue only applicable
to animals, not fowl or non-meat products.
KASHER
The act of making a kitchen, utensils or other items kosher.
KOSHER MEAT
A kosher animal must meet the following specification: it must have
split hooves and chew its cud (e.g. cow, goat, lamb, deer, etc.).
Non-kosher animals do not meet the above specifications (e.g. pig,
rabbit, camel, etc). Kosher fowl include chicken, turkey, certain
ducks and geese.
PARVE
Neutral foods that can be eaten with both meat or dairy foods.
FRUIT & GRAINS
Raw fruits and vegetables are approved kosher - providing they are
cleaned and inspected by a Rabbi for insects (non-kosher).
APPROVED KOSHER SYMBOL
All Kosher products must have approved kosher symbol (check with your
local Rabbinic Administrator). Example of and approved symbol - "OU"
is the abbreviation for Orthodox Union.
CHOMETZ
Products containing wheat, oats, barley, spelt or rye which are not
kosher for Passover.
HASHGACHA
Rabbinic supervision or kosher supervising agency.
VAAD
The rabbinic board; in terms of kashrut, that supervises kosher food.
MASHGIACH
The person who supervises or inspects food preparation to insure that
it is kosher. Usually an Orthodox Jew trained in these areas to assist
a Rabbi.
PAS YISROEL
Bread or pastry products that a rabbi has assisted with by lighting
the fire or adding heat to the fire.
SHECHITAH
The ritual slaughter of animals for food, which allows for the rapid
draining of blood.
SHOCHET
The person who performs the ritual slaughter of animals. |
