Kosher Glossary
Chalav Yisrael
Refers to milk and any dairy product that is produced under
constant rabbinical supervision from milking through packaging
stages.
Chalav Stam
Milk which meets the USDA set requirements, whose controls are
considered sufficient to prevent any mixing of cow's milk with milk
from a non-Kosher animal, and therefore considered kosher.
”Chalav Stam” milk production is not supervised by a rabbi.
Fleishig
Meaning "of meat" in Yiddish. Used to identify meat products,
utensils and equipment.
Glatt Kosher
Refers to the status of meat which is determined to be in
accordance with the highest standards of Kashrut. Kosher animals
which have been properly slaughtered, whose lungs are free of
questionable lesions, and whose Kashrut status has never been
doubted can be referred to as glatt. Glatt Kosher applies to Meat
from animals, not to poultry or any other food product.
Hechsher
Kosher supervision. Also, the copyrighted symbol that appears
on a products, attesting to its Kosher status. Each mark indicates
the endorsing rabbinical authority. Currently there are nearly four
hundred rabbinical supervision authorities that provide “hechsher”
services.
Kashrut / Kashrus
General reference to the subject of Kosher food and Kosher
supervision.
Kosher / Kasher / Kascher
Meaning is "proper" or "fit" for use, particularly applying
to food.
Kosher For Passover
In addition to meeting the year round requirements for
Kosher, foods must also meet the Passover dietary laws, which
prohibit the use of any fermented grain products (Chametz), during
the entire Passover holiday. Many of the products that are Kosher
all year, require additional supervision for Passover.
Kosher Style
PLEASE NOTE: Kosher style catered affairs, restaurant and
takeout food outlets are NOT certified kosher. "Kosher Style"
is a misleading designation given to traditional Jewish Food
sold in, among others, Delis (Delicatessens) such as Gefilte
Fish, Chopped Liver, and stuffed cabbage to name a few.
These Jewish dishes are not inherently kosher. If consuming kosher
is important to you, be sure to verify whether the food provided to
you or purchased by you is actually kosher, that is prepared from
kosher ingredients and supervised by a mashgiach.
Koshering
To make something (food, utensil, equipment) kosher by using
proper procedures prescribed by Jewish Law.
Mashgiach
The person that supervises, inspects, and monitors the
production of kosher food.
Milchig
Meaning "of milk" in Yiddish; used to identify any dairy
product, utensil and equipment.
Pareve
or Parve
Refers to “neutral” - a status of Kosher food which is not
considered either meat, poultry, or dairy, and is prepared on or
with “neutral” equipment.
Taref / Treif /
Treifah
That which is not kosher.
