Kosher laws are an intricate part of Jewish tradition. Under kosher food laws, food must be slaughtered, prepared and eaten in certain ways. In addition, particular foods are not eaten during certain religious holidays. Prior to the mass production of food, foods made in a kosher kitchen were deemed to be safe to eat. Now, commercially produced kosher foods are marked with insignia to differentiate what kind of food it is, if the food is designated for Passover or whether the food is Orthodox.
Meat
Meat must come from an animal with split hooves or that chews its cud, including cows, sheep, goats and deer. Milk from these animals is also kosher.
Birds
Domesticated geese, chickens, turkeys and ducks and their eggs are considered kosher birds.
Slaughter
The slaughter and processing of kosher animals must be overseen and inspected by a rabbi.
Meat and Dairy
Meat and dairy products, even if they are kosher, must not be eaten together.
Preparation and Cooking
Kosher foods, such as meat and dairy, must not be prepared and cooked together. Separate storage containers, cooking and serving utensils, cutting and preparation boards and pots must be used to keep food kosher.
Passover
During Passover, foods that contain a leavening agent cannot be ingested including wheat, oats, barley, rye, spelt, breads, crackers and cakes.
Grapes and Wine
The production of wine and grape juice is supervised and only kosher wine and juices may be consumed.
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