Referred to as kashrut, the rules about foods that a Jew may or may not eat, a status determined both by the nature of the foodstuff and the manner in which it is prepared. Food that is permissible is referred to as “kosher,” meaning “fit” or “proper;” what is impermissible is called treif, literally “torn” or “unfit.” The rules of kashrut derive from the Torah, which permits for consumption only fish that have fins and scales and animals that part the hoof and chew the cud (e.g., sheep, cows, but not camels, pigs) (Leviticus 11:3). To yield permissible meat, animals must be slaughtered according to a fixed, humane method (Hebrew: sheitah), which is accompanied by a blessing on the part of the specially trained slaughterer (shoet). The Torah furthermore prohibits shellfish, worms, snails, flesh torn from a living animal, etc.
Blood may not be consumed and so must be drained from meat before the meat may be eaten (Leviticus 17:10) . Any mixture of meat and milk is forbidden, whether the items are actually cooked together or simply served together at the same meal; after eating meat, one may not eat dairy products for a period of time (one to six hours, depending on custom). Fish and what is neither dairy nor meat products are considered neutral (pareve) and may be prepared and eaten with either meat or dairy foods. In order to prevent the mixing of meat and dairy products, observant Jews maintain separate dishes and utensils for preparing and serving meat and milk meals. See also BASAR BEALAB, SHEITAH.
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itah), which is accompanied by a blessing on the part of the specially trained slaughterer (sho
ALAB
