In serving kosher food, it is important to remember that "kosher" (pure) is not a style or ethnic preference, but a concept that is based on dietary laws, also called "Kashrut" (proper, appropriate), laws which are derived first from the Torah (the first five books of the Bible), and secondarily discerned and expounded in the Rabbinic teachings of the Talmud. The basic interpretation of kosher essentials include: the separation of meat from dairy; the exclusion of all forbidden meat, no blood is allowed, and cookware and utensils must be exclusively set apart. Animals must be humanely slaughtered.
Instructions
Serving Kosher Food
1. Only appropriate meats allowed, as meat such as pork is never considered kosher. Generally, it is a safe bet that any vegetarian or especially vegan meal is within the boundaries of acceptable kosher guidelines, as there will be no mixing of meat and dairy.
2. Ensure that all platters and tableware are kosher. A kosher household maintains two sets of plates, with a distinct separation drawn between items used for working with dairy and meat products.
3. Meat and dairy at separate meals. For example, a kosher beef burger with kosher cheese would contain both dairy and meat and is therefore unacceptable. Generally, a period of four to six hours must pass between the consumption of either meat or dairy, to ensure that the two food types are not mixed in the digestive system.
4. Separate sinks should be used in the rinsing and cleaning of utensils designated as kosher. In dishwashers, separate racks must be used to hold the utensils, and a separate load should be run for either food type, meat or dairy, and loads should not be mixed when washing.
Tags: dairy meat, , meat dairy