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Kosher Cooking -
Jewish Cooking Terms
Jewish Cooking Terms
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Bench - Give Thanks to G-d for the Food
we have eaten. This comes after the meal
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Challah
- Braid
Bread: Challah
or hallah
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,
as
challah is also a
traditional bread in numerous
European countries, such
as Hungary, among local
non-Jewish peasant populations
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Milk and Dairy
Products
- 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
waiting periods.
Also see:
Kosher Glatt Meat
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Parve - neither Dairy or Meat
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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.
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Bishul Yisroel
to the preparation of certain foods for
which it is necessary for the Mashgiach to
light the fire.
-
Bundt Pan
H. David
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 -
Read more...
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Chodosh
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.
-
Cholov Yisroel
to all dairy productions, including cheese
and non-fat dry milk powder, which have been
under constant Rabbinical supervision.
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Fleishig - meat,
denotes meat and poultry products, as well
as dishes and utensils used in their
preparation.
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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
certification.
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Halacha
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
customs.
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Hashgacha
literally, supervision, generally refers to
kosher supervision.
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Hechsher
to the certification of a kosher product or
ingredient, given by a Rabbi or a kosher supervisory
agency.
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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
food.
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Kashruth the
state of being kosher.
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Keilim -
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.
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Kosher is the
Hebrew word meaning fit or proper,
designating foods whose ingredients and
manufacturing procedures comply with Jewish
dietary laws.
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Kosherization
- 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.
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Mashgiach -
one who is trained to supervise kosher food
production.
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Mehadrin - to
the most stringent level of kosher
supervision.
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Mikvah -
literally, gathering, refers to a structure,
a ritualarium, in which water is gathered
for purposes of immersion.
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Milchig -
dairy, refers to dairy products as well as
dishes, utensils, and equipment used in
their preparation.
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Mevushal
refers to wine which has been cooked.
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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.
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Pareve -
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.
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Pas Yisroel
baked goods prepared in ovens which are
turned on by the mashgiach.
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Shechita - the
Torah prescribed manner of slaughtering an
animal or fowl for consumption.
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Shochet - one
who is specially trained to slaughter kosher
meat and poultry according to the Jewish
tradition.
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Shmitta the
agricultural cycle observed in Israel, in
which every seventh year the land lies
fallow.
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Tevilas Keilim
meaning dipping of utensils, refers to the
immersion of vessels, utensils, or dishes in
a ritualarium (mikvah) before their first
use.
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Tovel To dip
or immerse in a ritualarium (mikvah).
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Traiboring the
process of removing forbidden fats and veins
from meat in order to be prepared for the
next stage of kashering, namely, the salting
process.
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Treif /
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.
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Yoshon,
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
preparation.
Other Related Jewish Terms
-
Birkas HaMazon
- blessing of the food, commonly referred to
as Grace After Meals. The recitation of
birkas hamazon is called "bentsching" in
Yiddish.
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Kiddush -
sanctification. Kiddush is the prayer
recited over wine sanctifying Shabbos or a
Yom Tov.
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See
"Seder" in Passover Terms.
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Seuda - a
meal, specifically a festive or Shabbos
meal.
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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.
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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).
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