Keeping Kosher
Chapter 2
Which Foods Can Be Kosher?
Chapter goal: Recognize when a food’s species, preparation, or inspection determines its kosher status.
- 1Permitted Animals and BirdsTeach the signs for permitted land animals and the role of established tradition in identifying kosher birds. Use familiar examples and prepare students for the distinction between a permitted species and meat prepared according to halacha.Coming soon
- 2Buying Kosher Meat and PoultryIntroduce shechitah, inspection, and blood removal. Explain what students should verify when buying meat or poultry. Define glatt and Beit Yosef in the context of meat standards and distinguish the technical terms from broader marketplace usage.Coming soon
- 3Identifying Kosher Fish and Checking EggsTeach fins and halachically recognized scales. Explain why identification can matter for skinless fillets and why preparation at a fish counter can raise a separate question. Cover eggs from kosher birds and how to check for blood spots.Coming soon
- 4Checking Fruits and VegetablesExplain why insect-prone produce needs attention. Teach students to consult a produce-specific checking guide and walk through one reviewed example using a leafy vegetable. Explain why the appropriate method can vary by item and source.Coming soon
Practice exercise
Build a shopping checklist for chicken, a skinless fish fillet, eggs, lettuce, and berries.
Content coming soon — this will be published after review by a rav experienced in practical kashrut.
Chapter quiz
Ask students to identify the relevant check for each food and apply it to a realistic shopping or prep scenario.
Content coming soon — this will be published after review by a rav experienced in practical kashrut.