kashrut observance
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Kashrut Jewish Laws
Kashrut
Kashrut is the body of Jewish law dealing with what foods Jews can and cannot eat and how those foods must be prepared and eaten. "Kashrut" comes from the Hebrew root Kaf-Shin-Reish, meaning fit, proper or correct.
Kosher
Kashrut is the same root as the more
commonly known word "kosher,"
which describes food that meets
these standards. The word "kosher"
can also be used, and often is used,
to describe ritual objects that are
made in accordance with Jewish law
and are fit for ritual use.
It is difficult to know
what ingredients are in
one’s food and how they
were processed, so it is
helpful to have a rabbi
examine the food and its
processing and assure
kosher consumers that
the food is kosher.
Kosher ‘Animals with
split hoof and chew cud.’
(Lev. 11:3; Deut. 14:6)
Cow
Lamb
Chicken
Duck
Turkey
Goat
Deer
Kosher
‘Fish with fins and scales.’’ (Lev. 11:3; Deut. 14:6)
• Herring • Tuna • Salmon
• Cod • Trout • Plaice
Shechitah
Method of killing animals to make them kosher.
Shochet is the man who kills the animal.
Razor sharp knife cuts through neck in one stroke.
Shochet inspects meat for any defects.
All blood is drained.
“Blood is sacred, blood is life.” Therefore it cannot be eaten.
Meat is salted to remove as much blood as possible.
Sciatic nerve and fats are removed.
Treyf (Forbidden) Camel
Eel
Birds of Prey
Shellfish
Pig
Lobsters/Crayfish Rabbit
Reptiles
‘Do not boil a goat in its mother’s milk’. (Exodus 23:19; Exodus 34:26; Deut. 14:21)
Do not mix meat and dairy foods at the same meal.
Dairy puddings cannot follow meat main courses.
Jews must allow 6 hours between eating meat and dairy and 1 hour between dairy and meat.
No cheese burgers.
No Yorkshire pudding with beef.
Ice-cream cannot follow a meat dinner.
This law is stated three times in the Torah.
Kitchen layout
Two sides to the kitchen, one to prepare dairy the other to prepare meat.
Colour coded cutlery and crockery, pots and pans can often be used; usually red for meat, blue for dairy.
Separate sinks or washing up bowls.
Separate fridges.
Cross-contamination is avoided.
Parve
Food which is
neutral and can be
eaten with meat or
dairy
Fruit and vegetables
with no insect
marks.
Alcohol Orthodox Jews only
drink wine made from grapes grown on vines that are over 4 years old.
Only Jewish men can harvest the grapes.
After it has been bottled it must still only be handled by Jews to remain kosher.
Reform Jews are less strict once it has left the vineyard.
Why do Jews keep these laws?
They set them apart as G-d's chosen people.
They give Jews discipline.
The meal table becomes a sanctified place. The Talmud - “A man's table is like an altar.”
They are commanded to by G-d in the Torah.
They eat to live, not live to eat.
Difficulties keeping the laws
Most kosher food has to be imported from Israel.
Eating out in restaurants is difficult.
Children attending non Jewish schools cannot use canteen, also may not be able to eat in Gentile friends’ homes.
Holiday destinations have to be chosen carefully.
Finding kosher food in small towns is very difficult.
Questions
1. Describe and explain the dietary laws in Judaism.
2. What are the foundational texts for the origin of
these laws?
3. Explain how Jewish households are organised and
run in order to keep kashrut.
4. Describe the main elements of kashrut observance.
5. What are parve foods?
6. Can Jews drink alcohol?