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 with either.

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 specifications.