Course Curriculum


Chapter One: What is Kosher? The Three T’s


Lesson 1) “Rabbi, what makes something kosher?” 
In this lesson we will answer that question as well as lay down the basics of keeping kosher – Temperature, Time and Taste.


Chapter Two: Koshering Treif (Non-Kosher) Utensils and Immersing Kitchen Utensils in a Mikva


Lesson 2) “Rabbi, how do I kosher my whole kitchen?”
If a kitchen is to be changed over from treif to Kosher the first step is to determine which utensils need to be koshered and how they should be Koshered. Some utensils must be immersed in boiling water. Some utensils must be heated directly by fire. Some cannot be koshered at all. Some need no Koshering.


Lesson 3) “What about my oven?” “How do I Kosher my sinks and countertops?”


Lesson 4) Do you know that if a kitchen utensil is bought from a gentile that it needs immersion in a Mikvah? But this is not true of all utensils. You have to know the rules.


Lesson 5) “Rabbi, so now that you told me this, do I have to take apart my thermos?   What about my electric toaster?  Also, please give me guidelines of how to do the immersion.”


Chapter Three: Bread or Food Made by a Gentile


Lesson 7) “Rabbi, what does pas palter mean?  Is there anything wrong with bread baked by a non-Jew?”


Lesson 8) Even if it has no treif ingredients, food is not kosher if a Jew did not help in some way to make it. This is one reason food needs to be certified as Kosher. “Does this mean that my gentile maid can treif up my kitchen if I do not help her cook even though she is using only Kosher ingredients?” The answer is yes, and the pot she cooks in is treif too.  You can avoid this problem by knowing some basic laws that apply to both the home and the restaurant.


Chapter Four: Mixtures of Milk and Meat


Lesson 9) “I understand, Rabbi, that I cannot cook milk and meat together, but how far does this apply? Can I put milk and meat in the same garbage disposal? How about the same garbage can in my kitchen?” Knowing the fundamentals can save you from throwing away food and needlessly koshering your utensils. By the way, do you know it is forbidden from the Torah to give your dog a cheeseburger? 


Lesson 10) “My son’s friend wants to work at a treif fast food restaurant. Is there a problem with that?” This depends on how much we need to worry about what others learn from us. For example; did you know that at one time the Rabbis forbade cooking meat with almond milk because perhaps your neighbor would think that you are cooking meat and milk? And while we’re on the subject, why are eggs parve?  Why do milk and cheese need a certification? What’s the problem with gelatin?


Lesson 11) Whether it is permissible to eat milk /meat while meat/milk is on the same table. If forbidden food is on the table must I remove it before eating my meal?


Lesson 12) How long must one wait between eating milk after meat. Do the same laws apply if one eats a potato cooked with meat?


Lesson 13) If meat and milk come in contact with each other or with other food do they become forbidden? What can be done to save the food?  “Am I correct in assuming I can eat off of treif plates if everything is cold? If so, sometimes my business meetings are in a treif restaurant. Can I eat a salad there?”


Lesson 14) A drop of milk that splashes into a meat soup will render your entire pot of food forbidden if you do not act quickly. Learn what to do in the case of an emergency. An even more common problem is the problem of cooking milk in a meat pot or vise-versa.


Lesson 15) “Rabbi, I accidentally used the wrong spoon while cooking… I accidentally used the wrong knife for cutting an onion…” If parve food was cooked in a meat pot can it be eaten with milk?


Lesson 16) If I cook noodles in my meat pot can I add cheese to it afterwards?


Lesson 17) Can dishes be washed in one sink? Can dishwashers be used for milk and meat?


Lesson 18) What are the issues with cutting onions or other sharp foods?


Chapter Five: Forbidden Mixtures


Lesson 19) “I’m confused, Rabbi. Why is the food forbidden if the treif doesn’t give taste?” How much is needed to negate the treif. Is one not allowed to mix treif on purpose if it doesn’t give taste? What if it happens by accident?


Lesson 20) An ant crawled into my cholent, what should I do?


Lesson 21) What are we checking for? How to check.


Lesson 22) Bad tastes –if no one would eat it is it considered treif? How should I remove a fly from the soup.


Lesson 23) “I only have one oven. Can I bake meat in it if I use it for baking pizza?” Making challah in a meat oven to eat with milk.


Lesson 24) “Am I allowed to use a treif microwave to heat food?” How about for milk and meat?


Chapter Six: Eggs


Lesson 25) What is called a bloodspot and why is it forbidden? What if the spotted egg is cooked?


Chapter Seven: Extracting Blood from Meat


Lesson 26) Why is blood forbidden? How it can be removed from meat.


Chapter Eight: Israeli grown Produce.


Lesson 27) The laws of produce grown in Israel.