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Kosher foods are foods that conform to the Jewish dietary regulations of kashrut (dietary law).The laws of kashrut apply to food derived from living creatures and kosher foods are restricted to certain types of mammals, birds and fish meeting specific criteria; the flesh of any animals that do not meet these criteria is forbidden by the dietary laws.
Muslims, Hindus, and people with allergies to dairy foods often consider the kosher-pareve designation as an assurance that a food contains no animal-derived ingredients, including milk and all of its derivatives. [119] However, since kosher-pareve foods may contain honey, eggs, or fish, vegans cannot rely on the certification. [120] [121]
Kosher style refers to foods commonly associated with Jewish cuisine but which may or may not actually be kosher. It is a stylistic designation rather than one based on the laws of kashrut. In some U.S. states, the use of this term in advertising is illegal as a misleading term under consumer protection laws.
The laws of keeping kosher (kashrut) have influenced Jewish cooking by prescribing what foods are permitted and how food must be prepared. The word kosher is usually translated as "proper". The word kosher is usually translated as "proper".
Kosher restaurant. Until its last branch closed in summer 2010, Bloom's restaurant was the longest-standing kosher restaurant in England. A kosher restaurant or kosher deli is an establishment that serves food that complies with Jewish dietary laws ( kashrut ). These businesses, which also include diners, cafés, pizzerias, fast food, and ...
Kosher by ingredient is an approach to observing the laws of kashrut that determines whether a food is kosher or not based on ingredient, rather than by the presence of a hechsher. This approach has fallen out of favor with Orthodox Jews, but is practiced by many Conservative Jews as well as by some Reform Jews and Reconstructionist Jews .
A mashgiach ( Hebrew: משגיח, lit. "supervisor"; pl. משגיחים , mashgichim) or mashgicha (pl. mashgichot) is a Jew who supervises the kashrut status of a kosher establishment. Mashgichim may supervise any type of food service establishment, including slaughterhouses, food manufacturers, hotels, caterers, nursing homes, restaurants ...
Coarse edible salt is a kitchen staple, but its name varies widely in various cultures and countries. The term kosher salt gained common usage in the United States and refers to its use in the Jewish religious practice of dry brining meats, known as kashering, and not to the salt itself being manufactured under any religious guidelines.