Fast Facts on Keeping Kosher

The Torah includes commandments about what Jews should and should not eat. No explanation for these commandments is given. Many have speculated that kosher eating is required of Jews because it encourages obedience and elevates the simple act of eating to a level of holiness. Kosher law requires Jews to be thoughtful about the supernatural and natural sources of their nourishment.

Kosher’s not Complicated!
Three simple rules:
No pork
No shellfish
No mixing dairy products with meat.

Well it’s actually not that simple...

Meat that is allowed:
Beef, Veal, Venison, Mutton and Lamb
Meat from the hindquarter is not eaten so no filet mignon, rump roast, sirloin steak, leg of lamb or London broil.

An animal that does not chew its cud and have a split hoof is not kosher.

Fowl and Poultry are considered to be meat.
Poultry and fowl that are allowed:
Turkey, chicken, quail, Cornish hens, doves, squab, goose, duck and pheasant

Fish that is allowed:
All fish that have both scales and fins are allowed.
So no catfish, monkfish or shark.

All fruits and vegetables are Kosher.

Pareve – refers to foods that are neither dairy or meat. For example, eggs, grains, vegetables, and fruits maybe eaten with either dairy or meat dishes.

In traditional Kosher homes, families use separate cooking utensils, cutlery, pots, pans and dinnerware for milk and meat.

Milk and meat dishes are not eaten together at the same meal.

Kosher Hints:
When using prepared or packaged foods – check the ingredients on the label.
For example, you may think tomato sauce is pareve, but it could contain cheese.

Try this link for more information on keeping Kosher: www.jewfaq.org/kashrut.htm