Jewish Cooking Terms

  • Bench – Give Thanks to G-d for the Food we have eaten. This comes after the meal
  • Challah – Braid Bread: Challah is a traditional Jewish bread eaten on Shabbat and Jewish holidays (except Passover, when leavened bread is not allowed).
  • Milchig – Milk and Dairy Products, Jewish Law does not permit the mixing of Milk and Meat. You must wait a period of 2 to 6 hours after eating meat before you may a diary product.
  • Parve – neither Dairy or Meat, neutral, indicates a product which contains no derivatives of poultry, meat, or dairy ingredients and can therefore be eaten with either a meat, poultry or dairy meal. Pareve items include all fruits, vegetables, legumes, grains, eggs, kosher fish, etc.
  • Batul – to nullify. Batul refers to a situation when a small amount of one food is accidentally mixed into a larger amount of a different food. When the ratio is one part to 60 parts or less, the smaller ingredient is generally considered to be null and void.
  • Bishul Yisroel to the preparation of certain foods for which it is necessary for the Mashgiach to light the fire.
  • Cholov Yisroel – to all dairy productions, including cheese and non-fat dry milk powder, which have been under constant Rabbinical supervision.
  • Fleishig – meat, denotes meat and poultry products, as well as dishes and utensils used in their preparation.
  • Hechsher – to the certification of a kosher product or ingredient, given by a Rabbi or a kosher supervisory agency.
  • Kasher – to make kosher, usually applied to the salting and soaking procedures used in the production of kosher meat and poultry. The term is also used to describe the kosherization procedure of a non-kosher facility or utensil, so that it may be used in the preparation of kosher food.
  • Kashruth – the state of being kosher.
  • Keilim – vessels or utensils.
  • Treif – food that is not kosher. The term is generally used to refer to all foods, vessels, and utensils that are not kosher. Literally, it means an animal whose flesh was torn or ripped.

*source for the information above: http://www.jewishrecipes.org