Keeping kosher is an intrinsic part of the daily life of a Jew. Understanding the fundamentals of
kashrut is basic to the functioning of the Jewish home.
Kosher foods are divided into three categories: meat, dairy and pareve.
One of the basic
principles of kashrut is the total separation of meat and dairy products. Meat and dairy may
not be cooked or eaten together.
To ensure this, the kosher kitchen contains separate sets of
dishes, utensils, cookware, and separate preparation areas for meat and dairy. A third category,
pareve, is comprised of foods which are neither meat nor dairy and may therefore be eaten
The following section gives a detailed description of meat, dairy, and pareve foods, and offers
practical guidelines for cooking and serving the foods within each category according to kosher