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General rules for Kashrut |
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The information on this page is based on Judaism
101 www.jewfaq.org/kashrut.htm Kashrut is the Jewish law indicating
what foods can and cannot be consumed as well as the way they must be prepared
and eaten. Kashrut comes from the Hebrew Kaf-Shin-Resh, meaning fit,
proper or correct. It is also known as kosher, and this term is widely
used to describe food that meets these standards. Although
the details of kashrut
are very extensive, the laws all derive from a few simple rules:
Very generally, the basic rules are: no mixing of dairy products and meat; no pork or pork product; no shellfish.
There is however no
such thing as kosher-style food. Kosher is not a style of cooking.
Chinese food can also be kosher if it is prepared according to Jewish law while
traditional Ashkenazi (East -European Jewish) cuisine can be non-kosher if not
prepared in agreement with Jewish law. Thus, a ‘kosher-style restaurant’
usually serves traditional Jewish food but it may well not be kosher. Non-kosher food is commonly referred to as treyf
(lit. torn) - from the religious rule not to eat animals that have been killed
or wounded. By generalization, it also means any other disallowed food.
For more
information visit:
Teacher’s note: To test your
students’ knowledge of Jewish vocabulary try the matching exercise and follow it up with the crossword Return to Kosher Food homepage
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