About Kosher Food
Observant Jews follow strict dietary laws dating back to biblical times. The word "kosher" means "clean" or "fit to eat." Providing kosher food for guests might seem daunting, but it is not that difficult. Start by becoming familiar with the basic rules.
Types
Every food falls into one of four categories: milchig (dairy), fleishig (meat), pareve (neither dairy nor meat) or tref (not kosher).
Considerations
Meat and milk can not be eaten at the same meal. Separate dishes, utensils and pots must be used for each. Pareve products can be eaten with meat or with milk, on either set of dishes.
Meat and Fish
To be kosher, an animal must have cloven hooves and chew its own cud. Cows and sheep are in. Pigs, horses and rabbits are out. Seafood fins and scales, so salmon and tuna are in, clams and lobsters are out.
Pareve
Vegetables, fruit, grains, nuts, eggs and fish are pareve.
Processing
Kosher animals become tref if they are not slaughtered according to the laws of kashrut. A food that starts out kosher becomes tref if it comes into contact with tref foods or is prepared or served using non-kosher implements.
Identification
Every kosher packaged food displays a symbol called a hechsher (see photo above for a partial display). The symbol certifies that the processing meets standards of kashrut (kosher laws) according to the agency issuing the hechsher.
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