|
Orthodox Union Kosher
Orthodox Union Kosher, known as OU Kosher or OUK, is a kosher certification agency based in New York, New York. It was founded in 1923 by Abraham Goldstein. It is the certification agency of about 70% of kosher food worldwide, and is the largest of the “Big Five” major certification agencies, which include OK, Kof-K, Star-K, and CRC. Background OU Kosher was founded in 1923 by East Prussian chemist Abraham Goldstein as the first independent kosher certification agency. Goldstein established the kosher certification program under the Union of Orthodox Jewish Congregations. The certification’s symbol – the letter “U” inside of the letter “O” – was first placed on Heinz’s vegetarian baked beans, confirming that their food was certified kosher. In 1950, Rabbi Alexander S. Rosenberg joined the OU Kosher Division as rabbinic administrator. In his 22 years with the division, Rosenberg helped increase the number of employed mashgichim, or kosher supervisors, w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baked Beans
Baked beans is a dish traditionally containing white beans that are parboiled and then, in the US, baked in sauce at low temperature for a lengthy period. In the United Kingdom, the dish is sometimes baked, but usually stewed in sauce. Canned baked beans are not baked, but are cooked through a steam process. Baked beans occurred in Native American cuisine, and are made from beans indigenous to the Americas. It is thought that the dish was adopted and adapted by English colonists in New England in the 17th century and, through cookbooks published in the 19th century, spread to other regions of the United States and into Canada. However, the connection to Native American cuisine may be apocryphal, as legumes such as broad beans and lentils prepared in various sauces had been established in European cuisine long before the Middle Ages. Today, in the New England region of the United States, a variety of indigenous legumes are used in restaurants or in the home, such as Jacob's ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hechsher
A hechsher (; he, הֶכְשֵׁר "prior approval"; plural: ''hechsherim'') is a rabbinical product certification, qualifying items (usually foods) that conform to the requirements of halakha. Forms A hechsher may be a printed and signed certificate displayed at a commercial venue or on a media advertisement advising the consumer that the subjected product is kosher. Such certificates usually display the name of the rabbinical court issuing the hechsher, the name of the business or product, date of issue, expiry date and stamp of rabbi who issued the certificate. It may also be a certification marking on individual retail packaging of items which have been certified as Kosher. This marking is usually a basic stamp or emblem indicating the issuing rabbinical court. Modern hechsherim display sophisticated holograms and seals which are hard to forge. Types A hechsher is typically issued for food products, and is also issued on non-food items which come in contact with foods, suc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mashgiach
A mashgiach ( he, משגיח, "supervisor"; , ''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, butchers, groceries, or cooperatives. Mashgichim usually work as on-site supervisors and inspectors, representing a kosher certification agency or a local rabbi, who actually makes the policy decisions for what is or is not acceptably kosher. Sometimes certifying rabbis (, ''Rav Hamachshir''; pl., ''Rav Hamachshirim'') act as their own mashgichim; such is the case in many small communities. Requirements The requirements for becoming a mashgiach/mashgicha are being Jewish, being Sabbath-observant ('' shomer Shabbat''), being Torah-observant (''shomer mitzvot''), and personally fulfilling the laws of ''kashrut'' (''shomer kashrut''). According to Rabbi Matisya ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kashrut
(also or , ) is a set of dietary laws dealing with the foods that Jewish people are permitted to eat and how those foods must be prepared according to Jewish law. Food that may be consumed is deemed kosher ( in English, yi, כּשר), from the Ashkenazic pronunciation (KUHsher) of the Hebrew (), meaning "fit" (in this context: "fit for consumption"). Although the details of the laws of are numerous and complex, they rest on a few basic principles: * Only certain types of mammals, birds and fish meeting specific criteria are kosher; the consumption of the flesh of any animals that do not meet these criteria, such as pork, frogs, and shellfish, is forbidden. * Kosher mammals and birds must be slaughtered according to a process known as ; blood may never be consumed and must be removed from meat by a process of salting and soaking in water for the meat to be permissible for use. * Meat and meat derivatives may never be mixed with milk and milk derivatives: separate equ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kosher Foods
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. Furthermore, kosher mammals and birds must be slaughtered according to a process known as and their blood may never be consumed and must be removed from the meat by a process of salting and soaking in water for the meat to be permissible for use. All plant-based products, including fruits, vegetables, grains, herbs and spices, are intrinsically kosher, although certain produce grown in the Land of Israel is subjected to other requirements, such as tithing, before it may be consumed. Kosher food also distinguishes between meat and dairy products. Meat products are those that comprise or contain kosher meat, such as beef, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kosher For Passover
''Chametz'' (also ''chometz'', ', ''ḥameṣ'', ''ḥameç'' and other spellings transliterated from he, חָמֵץ / חמץ; ) are foods with leavening agents that are forbidden on the Jewish holiday of Passover. According to halakha, Jews may not own, eat or benefit from ''chametz'' during Passover. This law appears several times in the Torah; the punishment for eating ''chametz'' on Passover is the divine punishment of ''kareth'' (cutting off). ''Chametz'' is a product that is both made from one of five types of grain and has been combined with water and left to stand raw for longer than eighteen minutes (according to most opinions) and becomes leavened. Etymology The adjective ''chametz'' is derived from the common Semitic root '' Ḥ''-'' M''-'' Ṣ'', relating to bread, leavening, and baking. The related noun ''chimutz'' is the process of leavening or fermenting. It is cognate to the Aramaic , "to ferment, leaven" and the Arabic ''ḥamḍ'', "acid", ''ḥamuḍa'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kitniyot
''Kitniyot'' ( he, קִטְנִיּוֹת, ''qitniyyot'') is a Hebrew word meaning legumes. During the Passover holiday, however, the word ''kitniyot'' (or ''kitniyos'' in some dialects) takes on a broader meaning to include grains and seeds such as rice, corn, sunflower seeds, and sesame seeds, in addition to legumes such as beans, peas, and lentils. The Torah prohibits Jews from eating '' chametz'' during Passover. ''Chametz'' is defined as leaven made from the " five species of grain" (wheat, barley, and three similar grains). Food made from any other species is not considered ''chametz''. However, among Orthodox Ashkenazi and some Sephardic customs, the custom ('' minhag'') during Passover is to refrain from not only products of the five grains but also other grains and legumes, known as ''kitniyot'', even though they are not ''chametz''. Definition Traditions of what is considered kitniyot vary from community to community but generally include maize (American corn), as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chalav Yisrael
''Chalav Yisrael'', also pronounced ''cholov Yisroel'', refers to kosher milk whose milking was observed by an observant Jew. The ''halakha'' of ''chalav Yisrael'', which originates in the Mishnah and Talmud, was instituted to ensure that no non-Jew would mix milk of a non-kosher animal with the kosher milk. Today, many kosher-keeping Jews rely on the ruling of Rav Moshe Feinstein, who argues that since countries such as the United States have strict laws against mixing milks, it can be assumed that the milk is kosher. Background According to Jewish law (''halakha''), milk is only considered kosher if it derives from a kosher species of animal—in regards to milk, this primarily covers cows, goats, and sheep. Milk from a non-kosher species, such as horses and camels, is inherently non-kosher. Institution of ''chalav Yisrael'' requirement By the time of the rabbis of the Mishnah (''Tannaim''), (Mishnah 6) Chazal (the Jewish sages) instituted an injunction against any milk ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Passover
Passover, also called Pesach (; ), is a major Jewish holiday that celebrates the Biblical story of the Israelites escape from slavery in Egypt, which occurs on the 15th day of the Hebrew month of Nisan, the first month of Aviv, or spring. The word ''Pesach'' or ''Passover'' can also refer to the Korban Pesach, the paschal lamb that was offered when the Temple in Jerusalem stood; to the Passover Seder, the ritual meal on Passover night; or to the Feast of Unleavened Bread. One of the biblically ordained Three Pilgrimage Festivals, Passover is traditionally celebrated in the Land of Israel for seven days and for eight days among many Jews in the Diaspora, based on the concept of . In the Bible, the seven-day holiday is known as Chag HaMatzot, the feast of unleavened bread ( matzo). According to the Book of Exodus, God commanded Moses to tell the Israelites to mark a lamb's blood above their doors in order that the Angel of Death would pass over them (i.e., that they ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dairy
A dairy is a business enterprise established for the harvesting or processing (or both) of animal milk – mostly from cows or buffaloes, but also from goats, sheep, horses, or camels – for human consumption. A dairy is typically located on a dedicated dairy farm and milk or in a section of a multi-purpose farm (mixed farm) that is concerned with the harvesting of milk. As an attributive, the word ''dairy'' refers to milk-based products, derivatives and processes, and the animals and workers involved in their production: for example dairy cattle, dairy goat. A dairy farm produces milk and a dairy factory processes it into a variety of dairy products. These establishments constitute the global dairy industry, part of the food industry. Terminology Terminology differs between countries. In the United States, for example, an entire dairy farm is commonly called a "dairy". The building or farm area where milk is harvested from the cow is often called a "milking parlor" or "p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cookbooks
A cookbook or cookery book is a kitchen reference containing recipes. Cookbooks may be general, or may specialize in a particular cuisine or category of food. Recipes in cookbooks are organized in various ways: by course (appetizer, first course, main course, dessert), by main ingredient, by cooking technique, alphabetically, by region or country, and so on. They may include illustrations of finished dishes and preparation steps; discussions of cooking techniques, advice on kitchen equipment, ingredients, and substitutions; historical and cultural notes; and so on. Cookbooks may be written by individual authors, who may be chefs, cooking teachers, or other food writers; they may be written by collectives; or they may be anonymous. They may be addressed to home cooks, to professional restaurant cooks, to institutional cooks, or to more specialized audiences. Some cookbooks are didactic, with detailed recipes addressed to beginners or people learning to cook particular dishes or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
