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Kosher foods are prepared according to Jewish dietary laws. There are four types of kosher dishes: meat, dairy, pareve, and Passover kosher. Cookware and utensils must also be kosher. Traditional Jewish households have at least three sets of kosher dishes. Convenience foods that do not contain meat or dairy are considered pareve. Special holiday foods are prepared for Hanukkah, Shavuot, Rosh Hashana, Tu B’Shevat, and other Jewish holidays.
Kosher foods are those that are considered fit for human consumption and prepared according to the laws of kashrut, the Jewish dietary laws. The laws of Kashrut are extensive and complex, but the basics of preparing kosher dishes are relatively simple. There are four main types of kosher dishes: meat, dairy, pareve, and Easter kosher. Special holiday foods are prepared on Hanukkah, Shavuot, Rosh Hashana, Tu B’Shevat, Shabbat, and other Jewish holidays. In addition to the type of food and methods of preparation, the cookware and utensils used to cook and serve food must also be kosher.
Traditional Jewish households that keep their cooking and cooking kosher have a minimum of three complete sets of kosher dishes, including separate cooking utensils and dishes, and those used for cooking and serving. The three sets of kosher dishes include one set for meat dishes, one set for dairy dishes, and another set used only during Passover. Some families keep a fourth set of kosher dishes and sarong dishware.
In regards to food dishes, pareve kosher refers to all foods and dishes that do not contain meat or dairy. Convenience foods include all fruits and vegetables; kosher egg types, such as chicken, duck, and turkey eggs; cereals and legumes; and types of kosher fish. These include fish with both fins and scales easily removed.
Convenience foods that are cooked with meat or dairy utensils and skillets are considered meat or dairy products, even if they are prepared without meat or dairy ingredients. Meat dishes include any meal prepared with kosher meat products, including poultry, beef, lamb, or other kosher animals that chew cud, have cloven hooves, and were slaughtered under kashrut laws. In kosher dishes, pareve foods may be made with meat or dairy, but meat and dairy cannot be combined. Dairy dishes include all dishes made with milk and dairy products, such as cheese, yoghurt and butter. Kosher Passover dishes have additional guidelines regarding chametz, or foods prohibited during Passover, and often include special Passover cakes, cookies, macaroons, butterflies, and kugels made with matzah flour and matzah.
Other holiday specials follow the same laws regarding meat, dairy, and pareve, and are generally only eaten on specific holidays. Challah is a special braided loaf of bread made every week just before Shabbat, the Sabbath. Special Hanukkah latkes, or potato pancakes and sufganiyot, or donuts, fried in olive oil are eaten during the week of Hanukkah.
On Rosh Hashana, the Jewish New Year, dishes made with apples and honey are customary, as is a round Challah. Shavuot is a holiday in which many Jewish families abstain from eating meat and rich dairy dishes – especially cheesecakes – are customary. Tu B’Shevat is the Jewish New Year for trees, and kosher meals generally revolve around fruits and nuts during this holiday.
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