ב״ה
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Lesson 1 of 4

Organizing Cookware, Dishes, and Work Areas

In this lesson: Show how to designate meat and dairy cookware, utensils, dishes, cutting boards, and storage. Include practical setup choices for a small kitchen and where designated pareve tools can help.

  1. Step 1
    Everyday situation
  2. Step 2
    Rule and vocabulary
  3. Step 3
    Worked example
  4. Step 4
    Knowledge check

Content coming soon — this will be published after review by a rav experienced in practical kashrut.

Shopping for Wine and Grape JuiceNext lesson: Using Sinks, Counters, and Appliances