Kashrut

Question 1

How to Kasher:
Utencils
Stove
Microwave Oven
Sink

Answer 1

1. Clean them thoroughly
2. Allow to dry for 24 hours
3. Kasher with boiling water:
   * Utencils: soak in boiling water
   * Microwave oven: heat bowl of water
   * Stove: pore hot water over the counter. Rails can be put into oven at 400 deg. Burners don’t need to be kashered.
   * Sink: pore hot water

Question 2

What is a Menakker?

Answer 2

The person who removes prohibited fats and the sciatic nerve from hind parts.
Sciatic nerve runs from the lower spine to the legs.

Background: After a kosher animal is properly slaughtered and inspected, it still may not be consumed until:

1. certain large blood vessels
2. chailev (prohibited fats known as tallow or suet
3. the gid hanasheh (the sciatic nerve) are removed

The removal process is called nikkur (traibering in Yiddish, porging in English).
The person who does it is called a menakker (or treiberer or porger).

Question 3

What does “Glatt” mean, and what is Glatt Kosher?

Answer 3

Glatt is Yiddish for smooth. Called “chalak” in Hebrew.

Animals clear of certain defects.
Examples: certain lesions, lacerations, broken limbs, missing or punctured organs, or the result of an attack by a larger animal.

Lungs with adhesions require inspections because they are more common.

Sephardim: required to eat only glatt meat.
Such meat is termed “glatt/chalak Beit Yosef.”

Ashkenazim: there is a tradition that a small, easily removable adhesion is defined as a lower class of adhesion (known as rir) and that the presence of up to two such small, easily removable adhesions still qualifies the animal as glatt.

It is technically inaccurate to label chicken, fish, lamb, or dairy products as glatt.

Torah Source:
Exodus 22:30 (“Do not eat meat from an animal torn [trefa] in the field”).

Question 4

What is Treifa?

Answer 4

Non-kosher meat.

Question 5

What is Nikkur?

Answer 5

The process of making an animal kosher by removing chelev (forbidden fats) and the gid hanasheh (sciatic nerve).

Question 6

What is Mevushal wine?

Answer 6

Mevushal means cooked.

Only Mevushal wine could be served to a Jew by a non-Jew.

Mevushal wines are flash-pasteurized to a temperature that meets rabbinic requirements. Idol worshippers wouldn’t drink “boiled wine”, because boiling wine removes much of the flavor.

Today, flash-pasteurized red wine gets up to a temperature of 180 degrees, and white wine slightly lower temperature, for less than a minute, and then is cooled down very quickly in order to limit the amount of damage the heat does to the flavor in the wine.

This procedure is based on a responsum from Rabbi Moshe Feinstein. Other rabbis have differed from this opinion.

Question 7

What is Stam Yeinam?

Answer 7

Stam Yeinam means “their wine”.
In halacha, it refers to wine owned by non-Jews.

Rabbinical prohibition, to prevent intermarriage, as wine brings people together. May affect interactions with non-Jewish blood relatives.

Question 8

Why does the wine have to be handled exclusively by observant Jews?

Answer 8

1. Rabbis wanted to make sure Jews never got a glass of wine that was associated with idolatrous offering (Yayin Nesech) from pagans.
2. Another concern was that it would increase the chance of mixed marriages.
   Note: even if Yayin Nesech is not prevalent today, because the concern of intermarriage remains, the prohibition survives.

According to traditional Jewish law (dating back to Talmudic times), once the grapes are picked, only Shabbat-observant Jews can be involved in making the wine. From crushing to bottling, kosher wine must be handled exclusively by observant Jews.

Question 9

What edible items don’t need Heschers?

Answer 9

Sugar
Salt
Whole fish
Fresh fruits and vegetables (check for bugs)
Plain rice (make sure to check for bugs)
Extra virgin olive oil
Unflavored domestic beers
Unflavored coffees
Raw grains
Plain flour (make sure to check for bugs)

• Medicine is generally fine: check ingredients so they don’t contain prohibited foods; e.g. some had shellfish
• Whole fish: ask chef to use separate knives

Question 10

Why don’t restaurants serve both meat and dairy?

Answer 10

Very tricky to manage and supervise.

Question 11

Why does cheese need to be kosher?

Answer 11

Because of the emulsifier that goes into cheese to keep it from spoiling, could be taken from animal fat.

Question 12

What is Tevilat Keilim?

Answer 12

Tevilat Keilim (“immersion of vessels”) refers to dipping of utensils or dishes in the mikvah before their first use. Torah law. This is to purify something made by non-Jews that could have been associated with idol worshiping.

Conditions:

1. New utensils and pots and pans have to go into the mikvah.
2. If a Jewish company makes dishes, don’t need to immerse in mikvah.

Torah law required toveling metal objects (gold, silver, copper, iron, tin, and lead).

In addition, rabbinic law required:

• Glass
• Corelle

Not required:

• Wood
• Plastic
• Stone
• Ceramic

Procedure:

1. Place items in a basket.
2. Wetting own hands with mikva water.
3. Brachah: “…asher kiddeshanu b’miyzvotav v’tzivanu al tevilat keilim”
4. Drop the basket in the mikvah.

Question 13

What is appropriate to eat at a non-kosher restaurant during traveling, e.g. business trips?

Answer 13

Fresh fruit and vegetables without any dressing. Perhaps raw salmon?
Stay away from cooked or processed foods as much as possible.
Can drink cold water or soda in glasses provided by the restaurant.

Question 14

What is Yayin Nesech?

Answer 14

Yayin Nesech refers to wine that was actually used for idolatrous wine libations. Torah prohibition.

Question 15

What is Maga Akum?

Answer 15

Jewish wine touched by a non-Jew.

Rabbinical prohibition, because there’s a chance that it was used or moved by the non-Jew with intent to pour for his idol.

Question 16

What is Cholov Yisroel?

Answer 16

Cholov Yisroel (“milk Israel”) = milk (and all dairy production including cheese and non-fat dry milk powder) under Jewish supervision.

Milk lacking Jewish supervision is called either Cholov Akum (“milk gentile”) or Cholov Stam (“regular milk”).

In order to prevent the mixture of milk from non-kosher animals into kosher milk (i.e. cow milk or milk from other kosher species), Chazal prohibited us to consume “milk which was milked by a gentile without a Jew supervising”. Even if a gentile farmer has no non-kosher species of animals present when he milks his cows, his milk is nevertheless prohibited by this (rabbinic prohibition) unless there is Jewish supervision to assure that milk from non-kosher animals was not mixed in.

Exclusively cholov Yisroel farms have full-time mashgichim who literally live at the farms.

Non-cholov Yisroel farms which schedule special cholov Yisroel productions dedicate specific days for cholov Yisroel production with a kashrus agency.

Modern and advanced technology has afforded cholov Yisroel supervision some innovative benefits. Rather than having mashgichim on-site, many farms outside of the US utilize full-time video screening, in which video cameras are installed in the milking parlors from all angles so that someone at the office of the kashrus agency involved can see exactly what is happening at any given instant.

Question 17

What is a Mashgichim / Mashgiach?

Answer 17

Mashgiach (Mahsh-GEE-ahkh) is Hebrew for “supervisor.”

A mashgiach can refer to either:

1) the agent of a kosher supervising organization, who ensures that food is produced according to the kosher requirements
2) the rabbi who is responsible for the performance and wellbeing of yeshivah students.

Question 18

What is Hashgacha?

Answer 18

Hashgacha means “private supervision”, generally refers to kosher supervision.

Question 19

What is Cholov Akum and Cholov Stam?

Answer 19

Milk lacking Jewish supervision is called either Cholov Akum (“milk gentile”) or Cholov Stam (“regular milk”).

Question 20

What is Bishul Akum?

Answer 20

Bishul Akum, a Hebrew term meaning, “cooked by a gentile,” i.e. foods that are not kosher. Some foods are kosher when cooked by a Gentile, and some are not.

Foods that generally come under the category of bishul akum are:

1) Foods that cannot be eaten raw, such as meat or grains. (This excludes foods that can be eaten either cooked or raw, such as apples or carrots.)
2) Foods that are considered important, “fit to set upon a king’s table.” There are various opinions regarding what are considered “royal foods.”

If a Jew has supervised and assisted in the cooking of these foods, such as by lighting the fire of the oven or stirring the food, such food is considered bishul Yisrael and is permitted.

Question 21

What is Bishul Yisroel?

Answer 21

Bishul Yisroel refers to the preparation of certain foods for which it is necessary for the Mashgiach to light the fire.

Question 22

What are the “Big Four” Hechshers?

Answer 22

The “Big Four” are the largest kosher supervision establishments in the country. These include:

1. “the OK”: Organized Kashrut Laboratories
2. OU: the Orthodox Union, one of the oldest and largest Orthodox Jewish organizations in America
3. Kof-K, the first kashrus organization to introduce computer technology to the complexities of kashrus supervision/management
4. Star-K, which originally served the Baltimore Jewish community exclusively.

Question 23

What is Pas Yisroel?

Answer 23

Pas Yisroel refers to baked goods prepared in ovens which are turned on by the mashgiach.

Question 24

What is Shechita?

Answer 24

The Torah prescribed humane manner of slaughtering an animal or fowl for consumption. Shechita is performed by a highly trained shochet.

Question 25

What is Shochet?

Answer 25

One who is specially trained to slaughter kosher meat and poultry according to the Jewish tradition.

Question 26

What is Shmitta?

Answer 26

Shmitta refers to the agricultural cycle observed in Israel, in which every seventh year the land lies fallow.

Question 27

What is Tovel?

Answer 27

To dip or immerse in a ritualarium (mikvah).

Question 28

How long does one need to wait between Meat and Dairy?

Answer 28

After eating dairy and before eating meat:
1. Eat something pareve which does not stick to the palate.
2. Then rinse your mouth, or take a drink (not needed if poultry was eaten)
3. Wash hands.
In addition, many have the custom of waiting a certain period of time—a half hour or an hour. After eating certain hard cheeses, a six-hour waiting period is required.

After eating meat foods:
Ashkenazi Jews wait six full hours before eating any dairy.
German Jews wait three hours.
Dutch Jews wait one hour.

Background:
Torah law: “You shall not cook a kid in its mother’s milk” (Shemot 23:19).
Rambam explains that meat tends to get stuck in one’s teeth, and if one consumes dairy shortly after eating meat, the two may mix in his mouth. Rashi maintains that since meat leaves fatty residue and an aftertaste, time is needed to allow them to dissipate. While these reasons do not apply to poultry, waiting was mandated on all types of meat, be it fowl, livestock or wild beasts.

Question 29

What are the restrictions on eating meat together with fish, and dairy together with fish?

Answer 29

Fish and meat:
Fish and meat may not be cooked or eaten together. Fish and meat may be eaten at the same meal as separate courses. Silverware and plates which have been used for fish may only be used for meat after they have been washed. Between the fish and meat courses, one should eat something that does not stick to the palate and take a drink (preferably other than water). Some people also rinse their hands slightly between courses.

Fish and dairy:
Customs vary regarding the use of fish and dairy. Most communities permit the combination of fish and butter.
In certain communities, fish is not combined with milk or cheese. Fish and dairy may be served at the same meal with separate plates and silverware.

Question 30

Are we allowed to feed a pet food containing mixtures of meat and dairy?

Answer 30

No. Rabbinic prohibition of deriving benefit from mixing meat and dairy.

Question 31

What happens in the event of an accidental mixing of meat and dairy?

Answer 31

Generally, the result of a kashrus mishap in the kitchen is mitigated when the surface of the offending utensil is clean and the contact was made below the temperature of yad soledos bo (at least 120oF).

Question 32

What is Batel B’shishim and when does it apply?

Answer 32

Batel = nullified
Shishim = sixty

The general rule of “shishim”: if there is 60 times more kosher than non-kosher the food may be eaten after any noticable non-kosher food has been removed.

It generally applies when kosher and non-kosher foods are accidentally mixed in.

Source:
The Rama says we know the non-kosher is batel if there is “shishim” – 60 times more kosher than non-kosher. The basis is as follows: The Gemara learns the halacha of “shishim” from the part of the karbon of the Nazir, referred to as the “z’roah b’shaila” – the foreleg of the ram after it had been cooked together with the ram. The ram was eaten by the Nazir, even though it was cooked together with the z’roah which only kohanim could eat. How could a non-kohen eat something cooked with the z’roah that was only fit for kohanim?

Question 33

What does Ben Yom’o and Aino Ben Yom’o mean?

Answer 33

Ben yomo (“son of the day”) - a ben yomo pot (and utensils) has been used for food of its given type within the past 24 hours. For example, a dairy pot that was last used to cook milk today at noon is ben yomo until tomorrow at noon. The absorbed tastes in a ben yomo pot are considered to be “fresh” — that is, they are not lifgam (spoiled).

Aino ben yomo (“not from that day”.) - an aino ben yomo pot (and utensils) has not been used for food of its given type within the past 24 hours. For example, a dairy pot that was last used to cook milk today at noon is aino ben yomo tomorrow at 12:00:01 pm. The absorbed tastes in an aino ben yomo pot are lifgam (spoiled). Note that the pot is only ben yomo if used to cook food of its given type, so if I cook milk today at noon and pareve pasta at 11:00 pm tonight, the pot is still aino ben yomo after noon tomorrow — there is no need to wait 24 hours from the pasta. In other words, the milk tastes are still lifgam after noon; they are not “refreshed” by cooking the pareve food in the interim.

Question 34

What is Noten Ta’am Lifgam?

Answer 34

Literally, “it gives a spoiled taste.”

After 24 hours, the absorbed tastes in the pot (and utensils) are lifgam (spoiled), and the item is noten ta’am lifgam.

Question 35

What happens if you used a “ben yomo” meat pot to cook a pot of oatmeal with milk?

Answer 35

The meat pot absorbed the dairy tastes of the milk in the oatmeal. These dairy tastes mix with the previously absorbed meat tastes in the pot. The meat pot is now permeated with both meat and dairy tastes; it can no longer be used to cook and must be kashered.

The oatmeal and milk have absorbed meat tastes from the pot, and since the pot is ben yomo these tastes are fresh. The food is now a mixture of milk and meat; it is not kosher and must be discarded.

Question 36

What happens if you used a “aino ben yomo” meat pot to cook a pot of oatmeal with milk?

Answer 36

Certainly the meat pot absorbed the dairy tastes of the milk in the oatmeal. While these dairy tastes mix with the previously absorbed meat tastes in the pot, those meat tastes were lifgam already, so there is technically no forbidden mixture in the pot. However, because the meat pot is now permeated with dairy tastes; it can no longer be used to cook and must be kashered.

The oatmeal and milk have absorbed meat tastes from the pot, but these tastes are noten ta’am lifgam (“it gives a spoiled taste”). The spoiled meat tastes do not render anything nonkosher, so the oatmeal and milk are permitted!

Question 37

Is a Non-Jewish housekeeper permitted to turn on the oven or stove?

Answer 37

The key is not so much that a non-Jew may not light the fire as that a Jew must light the fire or otherwise participate in the cooking in a meaningful way in order to render the food kosher.

The above follows the accepted custom of Ashkenazi Jewry relying on the ruling of the Rama who contends that symbolic participation in the cooking process such as lighting or adding to the fire is sufficient to render the food permissible.

On the other hand, Sephardim follow the ruling of the Beit Yosef who maintains that in the case of cooked foods a Jew must actually place the food on the fire.