Most people do not know what these really are. There is a lot that goes into preparing kosher meals and here some of these points are noted and looked at. There is a whole process involved from shechting an animal, if meat is served to preparing it and even how to wash up the utensils used.
For example, only animals that chew the cud and have cloven hooves are permissible by Torah standards to be kosher. This is the Five books of Moses and there is definite reference in them as to what may be consumed by a Jew and what may not. Then there is the process of obtaining the food and these laws abound and are put into practice when preparing foods of this kind.
For example, a Shochet or slaughterer is employed to do all the slaughtering for the community and is a highly qualified individual and well versed and learned in all the laws pertaining to this field of study. It takes years to qualify and besides this, he must be a practicing Jew as well and keep all the laws that govern this religion. These include being Shomrei Shabbos or Shabbat observant too as well as the many other practices that are kept by Religious Jews throughout the world.
Kashrut or Kosher laws are extensive and these include finding their place in the home as well. The kitchen must be cleaned and surfaces demarcated for both meat and milk separately. Only certain foods are rendered kosher by law such as meat which must chew the cud and have cloven hooves.
Laws of Kashrut extend to the kitchen too where surfaces must be kept separate when preparing both meat and milk dishes. These must definitely not be mixed as stated in the Torah or Bible. So it would therefore be uncommon to find a fully fledged practicing Jew or Jewess eating a cheeseburger for example.
At home these laws extend to the kitchen where two separate zincs are used for washing up purposes. There must be two sets of dishes one for meat and one for milk and these must be cleaned and kept separate at all times. Apart from this, separate working surfaces are used to prepare for these two differing meals and there is strict code involved not to let the two mix at all.
It is about keeping the body clean and holy and not to consume anything that has negated any of these laws and more. A mashgiach is also well versed in the laws incorporating this and is used to ensure that preparation of food meets the right criteria. Apart from this foods that are not in their raw state must present a label that it has been approved for consumption by a Beth Din or rabbinical authority.
It is a vast subject and one that is studied throughout a lifetime. It is relatively easy to do as these laws are incorporated into the daily lives of many Jews living on the planet. It is wise however, if uncertain whether any foodstuffs are kosher or not, to check with the local Beth Din to ensure that one does not make a mistake.
For example, only animals that chew the cud and have cloven hooves are permissible by Torah standards to be kosher. This is the Five books of Moses and there is definite reference in them as to what may be consumed by a Jew and what may not. Then there is the process of obtaining the food and these laws abound and are put into practice when preparing foods of this kind.
For example, a Shochet or slaughterer is employed to do all the slaughtering for the community and is a highly qualified individual and well versed and learned in all the laws pertaining to this field of study. It takes years to qualify and besides this, he must be a practicing Jew as well and keep all the laws that govern this religion. These include being Shomrei Shabbos or Shabbat observant too as well as the many other practices that are kept by Religious Jews throughout the world.
Kashrut or Kosher laws are extensive and these include finding their place in the home as well. The kitchen must be cleaned and surfaces demarcated for both meat and milk separately. Only certain foods are rendered kosher by law such as meat which must chew the cud and have cloven hooves.
Laws of Kashrut extend to the kitchen too where surfaces must be kept separate when preparing both meat and milk dishes. These must definitely not be mixed as stated in the Torah or Bible. So it would therefore be uncommon to find a fully fledged practicing Jew or Jewess eating a cheeseburger for example.
At home these laws extend to the kitchen where two separate zincs are used for washing up purposes. There must be two sets of dishes one for meat and one for milk and these must be cleaned and kept separate at all times. Apart from this, separate working surfaces are used to prepare for these two differing meals and there is strict code involved not to let the two mix at all.
It is about keeping the body clean and holy and not to consume anything that has negated any of these laws and more. A mashgiach is also well versed in the laws incorporating this and is used to ensure that preparation of food meets the right criteria. Apart from this foods that are not in their raw state must present a label that it has been approved for consumption by a Beth Din or rabbinical authority.
It is a vast subject and one that is studied throughout a lifetime. It is relatively easy to do as these laws are incorporated into the daily lives of many Jews living on the planet. It is wise however, if uncertain whether any foodstuffs are kosher or not, to check with the local Beth Din to ensure that one does not make a mistake.
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