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Hummus Elite
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Sunday - Thursday: 11:30 AM - 10:00 PM /
Friday: 10:00 AM - 4:00 PM /
Saturday: Closed / 201.569.5600
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A
Brief Overview of Kosher Food
Jewish laws called the Kashrut provide instructions
regarding what foods are acceptable to include in a
Jewish diet as well as how to prepare these foods according
to the Kashrut. Food cannot be made kosher by having
a rabbi simply bless the food. Instead, meats, fruits
and vegetables have to be grown or prepared a certain
way and remain clean of contaminating elements, such
as insects and blood.
Some general instructions derived from the Kashrut concerning
kosher and not kosher foods are:
| • |
Poultry and
beef must have all blood broiled or drained out
of the meat before being eaten |
| • |
Fresh vegetables and fruits
are acceptable but must be examined for insects,
which are not kosher |
| • |
Dairy products such as
cheese and milk cannot be consumed with meat.
However, eggs, grains, fruits and vegetables can
be eaten with dairy or meat. |
| • |
Animals providing beef
and poultry must be slaughtered according to Jewish
law before being consumed |
| • |
According to passages in
Deuteronomy and Leviticus, unclean animals that
are not kosher include the camel, rabbit, pig
and hyrax due to either lacking cloven hooves
or being hoofed and even-toed without cloven hooves.
In addition, the internal organs, milk or eggs
of any of these animals cannot be eaten. |
| • |
Any type of grape products
prepared by non-Jewish individuals is not considered
kosher |
| • |
Cooking pots and pans as
well as utensils that have touched meat cannot
be used with dairy foods. However, this law applies
only when the cookware made contact with hot,
non-kosher food. Sterilization is required when
utensils have been contaminated. |
Kosher Meat
Slaughtering sheep and cattle is performed by the "shochet",
a butcher who is trained to know all aspects of Jewish
dietary laws. First, he must drain all of the blood
from the animal before removing the arteries and veins.
Next, the meat is placed in cold water, allowed to soak
and then salted. The meat is not considered kosher until
it has been washed every three days following the butchering.
Meat that has not been made kosher after 13 days is
technically and irreversibly non-kosher.
Certifying a Food as Kosher
Companies producing kosher food must receive certification
from an organization like the Orthodox Union before
its food is considered viably kosher. A Rabbinic Field
Representative is assigned to investigate the company's
processes in order to authenticate its procedural standards.
Moreover, all ingredients used in the foods must be
on a list of 200,000 pre-approved ingredients before
the "OU" symbol is allowed to be stamped on
the company's packages. This symbol indicates that the
food has been certified "pareve" and does
not contain any dairy or meat products. A symbol of
"OU-D" means that the food contains dairy
while an "OU-P" shows that the food remains
kosher throughout the year as well as Passover. |
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