Kosher foods are those prescribed by Jewish law as fit to eat by observant Jews. In addition to defining how you can prepare food, the Kashrut, or laws of keeping kosher, specify what foods are acceptable. While some foods, such as pork, rabbit and shellfish, are forbidden under any circumstances, other foods are allowed if they are slaughtered or prepared in specific ways. Certain kosher foods, such as meat and poultry, may not be prepared or served with dairy products.
Proteins
Meats must be slaughtered by a Jew known as a Shochet using Kashrut procedures, including draining the blood, removing fat and the sciatic nerve, and salting to draw out the blood. Kosher meats are often labeled as such to help consumers identify them in grocery stores and at butcher shops. Kosher animals chew their own cud and have cloven hooves. These include cows, sheep and goats; beef and lamb are staples of a kosher diet. Kosher fowl include chicken, turkey, duck and goose. Eggs must come from kosher birds. Kosher fish must also meet certain Kashrut guidelines. The website Kashrut.com lists most fish as kosher, but more than 40 types, such as catfish, freshwater cod, eel and shark are considered non-kosher.
Dairy
Milk that comes from non-kosher animals is not considered kosher, and any products, such as cheese or yogurt made from this milk is not kosher. Cheese must be made from vegetable, not animal enzymes. As previously stated, dairy products, even if they are kosher, may not be served on the same dishes or prepared with the same utensils that touch meat. Putting kosher Bernaise sauce on a kosher steak is an example of breaking the Kashrut guidelines.
Carbohydrates
Fruits, vegetables and whole grains are considered pareve kosher foods, meaning they do not fall into the categories with animal foods. Grains must be unprocessed and fruits and vegetables must be examined and cleaned. This is to ensure that you do not eat any insects. Only grape products made by Jews qualify as kosher. This primarily affects wine.
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