Keeping Kosher
Chapter 7
Special Standards and Situations
Chapter goal: Understand the additional questions that come up with dairy, cooked foods, baked goods, and produce from Israel.
- 1Milk and Cheese StandardsDefine Chalav Yisrael and explain the supervision it refers to. Introduce the distinct rules for cheese, including the term Gevinat Yisrael. Teach students how to verify a product against the dairy standard they follow.Coming soon
- 2Who Takes Part in Cooking?Define Bishul Yisrael. Introduce the criteria that determine whether a food is subject to the rule and explain why the required form of participation can differ between Ashkenazi and Sephardi practice. Use an example involving restaurant or catering supervision.Coming soon
- 3Buying Kosher Bread and Baked GoodsExplain Pat Yisrael and pat palter. Cover how the applicable practice, the product, and the bakery or manufacturer affect what to verify. Connect the lesson to breads and pastries students actually buy.Coming soon
- 4Buying Produce from IsraelIntroduce terumot and ma’asrot, orlah, and shemitah. Teach students to check country of origin and know what to ask the supplier, certifier, or rabbi when buying Israeli produce.Coming soon
Practice exercise
Shop for a guest who keeps Chalav Yisrael and Pat Yisrael. Verify the milk and bread, then identify what you would check before buying fruit imported from Israel.
Content coming soon — this will be published after review by a rav experienced in practical kashrut.
Chapter quiz
Match each term to a practical decision and identify the information needed to make that decision.
Content coming soon — this will be published after review by a rav experienced in practical kashrut.