Kosher Cooking -
Jewish Cooking Terms
Jewish Cooking Terms
Bench - Give Thanks to G-d for the Food
we have eaten. This comes after the meal
is a traditional Jewish
bread eaten on Shabbat
and Jewish holidays (except
Passover, when leavened
bread is not allowed).
This association with
Judaism is most prevalent
in the United States,
challah is also a
traditional bread in numerous
European countries, such
as Hungary, among local
non-Jewish peasant populations
Drupe is an
indehiscent fruit in which
an outer fleshy part
surrounds a shell of
hardened endocarp with a
seed (kernel) inside.
Milk and Dairy
- Jewish Law does not permit the mixing of
Milk and Meat. You must wait a period of 2
to 6 hours after eating meat before you may
a diary product. Consult your Rabbi on
Kosher Glatt Meat
Parve - neither Dairy or Meat
Batul - to
nullify. Batul refers to a situation when a
small amount of one food is accidentally
mixed into a larger amount of a different
food. When the ratio is one part to 60 parts
or less, the smaller ingredient is generally
considered to be null and void.
to the preparation of certain foods for
which it is necessary for the Mashgiach to
light the fire.
Dalquist, whose fledgling Scandinavian cookware company developed
its most famous product, the Nordic Ware Bundt pan, with Jewish
immigrant cooks, Died Janauary 6, 2005 of heart failure at his home
in Edina -
literally, new, refers to the grain (wheat,
barley, oats, rye, and spelt) that has not
taken root before Passover. It is called
"new grain." Its consumption may be
restricted until the following Passover.
to all dairy productions, including cheese
and non-fat dry milk powder, which have been
under constant Rabbinical supervision.
Fleishig - meat,
denotes meat and poultry products, as well
as dishes and utensils used in their
cut" green beans, simply means the beans
are split in half lengthwise. Tips on
how to "french" your green beans
Glatt Kosher Glatt is the
Yiddish word meaning smooth, and refers to
beef from kosher slaughtered animals whose
lungs are free of adhesions. Kosher
consumers who are very stringent in
accepting only high standards of kosher,
demand that all meat products be "glatt."
The term is often mistakenly used to
differentiate food items which have higher
standards of kashruth from those which have
a more relaxed level of kosher
literally, the path that one walks. It
refers to Jewish Law, the complete body of
rules and practices that Jews are bound to
follow, including biblical commandments,
directives of the Rabbis, and binding
literally, supervision, generally refers to
High altitude cooking: is the opposite
of pressure cooking in that the boiling
point of water is lower at higher altitudes
due to the decreased air pressure. This may
require an increase in cooking times or
temperature and alterations of recipe
ingredients. For home cooking, this effect
becomes relevant at altitudes above
approximately 2000 feet (600 m). At that
altitude, water boils at approximately 208ºF
(98ºC) and adjustments sometimes need to be
made to compensate for the reduced air
pressure/water boiling point.
to the certification of a kosher product or
ingredient, given by a Rabbi or a kosher supervisory
Kasher to make
kosher, usually applied to the salting and
soaking procedures used in the production of
kosher meat and poultry. The term is also
used to describe the kosherization procedure
of a non-kosher facility or utensil, so that
it may be used in the preparation of kosher
state of being kosher.
vessels or utensils.
Kli Rishon, Kli Sheni, Kli Shlishi
Kli rishon, literally the first utensil,
refers to a utensil that is used for
cooking, baking or roasting food or liquid,
and contains that hot food or liquid. When
hot food or liquid is transferred from the
kli rishon into a second utensil, this
utensil is called a kli sheni. A kli shlishi
is the third utensil into which hot food or
liquid is transferred.
Kosher is the
Hebrew word meaning fit or proper,
designating foods whose ingredients and
manufacturing procedures comply with Jewish
- the process of changing the status of
equipment which had been used with
non-kosher ingredients or products, to use
with kosher ingredients or products.
List of Kosher
Meat and Poultry
one who is trained to supervise kosher food
Mehadrin - to
the most stringent level of kosher
literally, gathering, refers to a structure,
a ritualarium, in which water is gathered
for purposes of immersion.
dairy, refers to dairy products as well as
dishes, utensils, and equipment used in
refers to wine which has been cooked.
Orla - the
Torah commandment to wait for three years
before partaking of any fruit from
fruit-bearing trees. The forbidden fruit of
this period is known as orla.
neutral, indicates a product which contains
no derivatives of poultry, meat, or dairy
ingredients and can therefore be eaten with
either a meat, poultry or dairy meal. Pareve
items include all fruits, vegetables,
legumes, grains, eggs, kosher fish, etc.
baked goods prepared in ovens which are
turned on by the mashgiach.
Shechita - the
Torah prescribed manner of slaughtering an
animal or fowl for consumption.
Shochet - one
who is specially trained to slaughter kosher
meat and poultry according to the Jewish
agricultural cycle observed in Israel, in
which every seventh year the land lies
meaning dipping of utensils, refers to the
immersion of vessels, utensils, or dishes in
a ritualarium (mikvah) before their first
Tovel To dip
or immerse in a ritualarium (mikvah).
process of removing forbidden fats and veins
from meat in order to be prepared for the
next stage of kashering, namely, the salting
Treifah - food that is not kosher. The term
is generally used to refer to all foods,
vessels, and utensils that are not kosher.
Literally, it means an animal whose flesh
was torn or ripped.
literally, old, refers to the grain that has
taken root before Pesach, even if it is
harvested after Pesach. It is called "old
grain." It is permitted to be eaten without
restriction. When a product is yoshon, it
means that yoshon grains, including wheat,
barley, oats, rye, spelt, were used in its
Water Blech: (from
the German by way of Yiddish word for tin or
sheet metal) is a metal sheet used by many
observant Jews to cover stovetop burners
(and for some, the cooker's knobs and dials)
on Shabbat (the Jewish Sabbath), as part of
the precautions taken to avoid violating the
halachic prohibition against cooking on the
Other Related Jewish Terms
- blessing of the food, commonly referred to
as Grace After Meals. The recitation of
birkas hamazon is called "bentsching" in
sanctification. Kiddush is the prayer
recited over wine sanctifying Shabbos or a
"Seder" in Passover Terms.
Seuda - a
meal, specifically a festive or Shabbos
Shabbos is the
seventh day of the week, which in the Jewish
calendar begins at sunset on Friday and ends
after dark on Saturday night.
Yom Tov refers
to the holidays on the Jewish calendar.
These include: Rosh Hashana (September or
October), Yom Kippur (September or October),
Succos (October), Chanukah (December), Tu
B'Shvat (January or February), Purim
(February or March), Passover (March or
April), Shavuot (May or June) Tisha B'Av
(July or August).