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No Glossary Terms Found For This Letter
Bishul Yisroel: A food is classified
as Bishul Yisroel when the Rabbi has taken part in the cooking
process of the food (by lighting the fire, putting the food
on the fire, or adding heat to the fire). Kosher law requires
this status for many foods (generally higher end foods that
are inedible raw i.e. meat, poultry).
Challah:
Bread - This term is typically
used to refer to the braided egg breads that are traditionally
used on Sabbath. Tithes - The
requirement to remove tithes from many types of dough owned
by a Jewish person before the dough is kosher to eat. In an
industrial setting, the company producing the dough will authorize
the KOF-K to separate this tithe from a special box of Tevel
Matzos that have been put into the facility for this
purpose. (See Tevel Matzos)
Chodosh: This
refers to products made from any of the five grains (wheat,
barley, spelt, rye and oats) that have not grown, or at least
taken root, prior to the preceding Passover. Most kosher certifying
agencies will certify products that are Chodosh. Some kosher
consumers will only purchase products that are not Chodosh
(in kosher terms, Yoshon). The certifying agency will offer
an addition Yoshon Certification to satisfy the demands of
those consumers. (see Yoshon)
Cholov Yisroel / Cholov Stam:
Cholov Yisroel refers to milk or dairy products that have
been under constant Rabbinic supervision from the time of
milking the cows until the completion of production and packaging
the product. In countries where there is strong government
oversight of the dairy industry, most Kosher certifying agencies
will certify dairy products without constant Rabbinic Supervision.
This is permitted by many Rabbinic authorities (Cholov Stam).
Some kosher consumers will only eat, or prefer, dairy products
that conform to the higher Cholov Yisroel standard. Kosher
certifying agencies will provide this certification as an
addition to standard kosher dairy certification. Products
certified as kosher are assumed to be Cholov Stam unless specifically
labeled as Cholov Yisroel.
Chometz: Derivatives
or products containing any of the five grains (wheat, oats,
barley, spelt, or Rye) that have not been prepared in a special
kosher for Passover manner. These may not been eaten or OWNED
by a Jewish person over Passover. If these items have Jewish
ownership over Passover, they are rendered non-kosher even
after Passover (See Kitniyos)
No Glossary Terms Found For This Letter
No Glossary Terms Found For This Letter
Fleishig:
Yiddish word used to indicate meat designation and any product
which contains meat ingredients. (Note: Kosher law does not
allow meat and dairy to be mixed.)
Glatt Kosher: "Glatt"
means "smooth" Technically, this refers to the lungs
of a kosher slaughtered animal being free of any adhesions
and thus on higher kosher level. It has come to be used in
the vernacular to refer to any kosher item that is of a "higher
standard."
Halacha / Halachic: Jewish law.
All issues regarding kosher food production are governed by
Halacha.
Hashgacha: Supervision. Commonly
used to refer to Rabbinic supervision or a kosher supervising
agency.
No Glossary Terms Found For This Letter
No Glossary Terms Found For This Letter
Kasher / Kashering: Kosherization: The
process by which utensils are made fit for kosher use. This
also refers to the salting of meat to remove its blood or
the various forms of cleansing and purging to make food production
equipment kosher.
Kashrus: Term related to aspects
of food preparation according to Jewish law
Kosher: Term used to describe
foods that meet the requirements of the Jewish dietary laws
Kitniyos: Various
beans and legumes that are not eaten on Passover by a large
percentage of the Jewish population, those of East European
descent, as they resemble the five grains which are chometz
. Some certifying agencies will certify products specifically
for those segments of the kosher market that can eat kitniyos
on Passover (those of Sephardic and Middle Eastern descent).
For all segments of the kosher market, there is no problem
with owning Kitniyos on Passover. (See Chometz).
No Glossary Terms Found For This Letter
Mashgiach: The supervising /
inspecting Rabbi. The mashgiach supervises food production
to ensure that the food is kosher.
Mashgiach Temidi: A supervising
Rabbi who is on the premises at all times of production and
operation
Matzos Tevel: Same as Tevel
Matzos
Mehadrin: Of a higher quality.
Sometimes the term is used to refer to a supervision that
has more stringent kosher requirements.
Minhag(im): Custom(s)
Mevushal: Cooked. Most often
relevant to cooked (pasteurized) grape juice and wine which
has fewer restrictions than non-pasturized. Also has relevance
for cooked food for Shabbos (Saturday).
Milchig: Yiddish
word used to indicate dairy designation and any product which
contains dairy ingredients. (Note: Kosher law does not allow
meat and dairy to be mixed.)
No Glossary Terms Found For This Letter
No Glossary Terms Found For This Letter
Parve: Yiddish - meaning neutral,
containing neither dairy nor meat ingredients. Refers to items
that have a neutral status and may be prepared and/or served
with meat or dairy. (See Fleishig
and Milchig above)
Pas Yisroel:
Bread or pastry products that a Rabbi has assisted
in baking either by lighting the fire, putting the food on
the fire, or adding heat to the fire.
Pas Palter: Bread or pastry that
has been baked without the involvement of a Rabbi in the baking
process. Pas Palter is kosher and items will be certified
as such without a specific designation. Many kosher consumers
prefer Pas Yisroel products (see Pas
Yisroel) and kosher certifying agencies will offer it
as an additional certification. Products certified as kosher
should be assumed as Pas Palter unless specifically marked
as Pas Yisroel on packaging.
Pesach: Hebrew for Passover
Posek: The Rabbi who interprets
Jewish law for application to specific circumstances
No Glossary Terms Found For This Letter
Rabbonim: Rabbis
Rav: Hebrew - Rabbi
Simcha: Festive occasions
Shabbos: The Sabbath
Shechita:
Slaughtering animals in the kosher approved manner (see Shochet)
Shochet:
A Rabbi who is trained to do Shechita (see Shechita).
Shmita: Applies to Israel only.
Every seventh year many forms of planting and harvesting of
crops is forbidden. Crops grown in contravention of these
laws are non-kosher, another complication in the certification
of Israeli products.
Teruma and Maaser: Special tithes
that must be take from Israeli grown produce. The produce
is not "kosher" until the tithes have been taken.
Ingredients that are otherwise innocuous from a kosher standpoint
can be highly problematic when coming from Israel.
Tevel Matzos:
Matzos from which the tithe called "Challah"
has not been separated. These can be used to separate "challah"
from current production. (See Challah)
Torah: The Five Books of Moses.
The Bible
Treif, Treifa: Literally refers
to an animal that has been rendered non-kosher because its
limbs or organs have been broken or "torn." Colloquially,
it is used to refer to anything which is not kosher.
No Glossary Terms Found For This Letter
Vaad Halacha: Rabbinic board
No Glossary Terms Found For This Letter
No Glossary Terms Found For This Letter
Yoshon: Products
made form any of the five grains that have grown or, at least
taken root, prior to the preceding Passover. (See Chodosh)
No Glossary Terms Found For This Letter
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