  www.melode.com videoKosher
Glossary
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foods that the Torah declares fit to eat, but also to the ways in which food is
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prepared according to Jewish religious law. M-Audio TransitDairy
& Meat
Kosher food can be divided into three categories: meat, dairy
and pareve. Meat and dairy foods are never eaten, cooked or washed together, but
pareve foods may be eaten with either meat or dairy. One of the basic principles
of Kosher is the total separation of meat and dairy products. A very practical
and wide spread practice in Jewish homes is to plan the different sets of meat
and dairy utensils around a color scheme. A traditional example is red for meat
and blue for dairy.
Pareve
Foods that are neither
meat nor dairy (such as vegetables, eggs, grains, spices) are called Pareve. They
may be eaten with meat or dairy but to retain their pareve status they must be
cooked in designated pareve labeled utensils. A traditional color for pareve is
green.
Toiveling / Dipping
Before dishes and
utensils can be used in the Kosher kitchen, they must acquire an additional measure
of Koshering, which is conferred through the ritual immersion in a mikvah. A mikvah
is a specially constructed ritual pool connected to a source of pure rainwater.
The procedure of immersion is known as toiveling. Preparation for immersion consists
of the removal of any substances that would intervene between the water of the
mikvah and the surface of the utensil, such as dirt, rust, stickers, glue, and
price markings. Steel wool or acetone (nail polisher remover) is sometimes needed
to remove all traces of surface markings. Dishes that need to dipped are; items
that are made of metal or glass or ceramics that come in direct contact with foods.
Items that don't require toiveling are; things that made of wood and plastic.
When toiveling you may say the blessing;
BA-RUCH A-TAH
ADO-NOI- ELO-HAI-NU ME-LECH HA-O-LAM A-SHER KID-SHA-NU B'-MITZ-VO-TAV V'TZI-VA-NU
AL TE-VI-LAT KE-LI
