Jewish (1)

Jewish (1) - Jewish Food Laws and Practices Click to edit...

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Click to edit Master subtitle style Jewish Food Laws and Practices
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Jewish Food terms Hekhnsher - a mark labeled on food deeming the food kosher
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Kashrut – kash root conveys what foods can/cannot be eaten by Jewish Law and how food should be prepared. Why follow these rules? Because the Torah instructs
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Kosher - objects that are fit for ritual use
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Pareve - par i veh food that is neutral, i.e. not dairy or meat
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Shechitah- ritual slaughter of an animal
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More: Shochet - person performing the slaughter Treifot - 70 categories of injuries, disease, and abnormalities that render and animal non-kosher .
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General Jewish Dietary Laws 1. Certain animals may not be eaten at all a. Land Mammals- kosher only if they have both qualities of cloven hooves and chewing its cud b. Aquatic Animals-has fins or scales c. Birds- birds of prey are forbidden d. Other forbidden animals: Insects Amphibians Reptiles Rodents
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Slaughter 2 . The animals that may be eaten must be killed in accordance to Jewish Law. v Only the shochet ( show het) may perform the Shechitah (sh’ k hee tuh) v The method of slaughter is a swift, deep stroke across the throat with a perfectly sharp blade; it is the most painless and humane procedure.
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Blood 3. All the blood must be drained or boiled
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Jewish (1) - Jewish Food Laws and Practices Click to edit...

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