No, a rabbi doesn't have to be involved in the preparation of kosher food whatsoever. What makes food kosher is that the ingredients are kosher and the preparation follows the rules of kashrut.
No. The Rabbinical certification of food to make it kosher, involves the ascertaining
that the food has no ingredients or processes forbidden by Jewish law.
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To address a few widespread misconceptions on this subject:
-- Nothing that anybody can do or say, including a rabbi, can make non-kosher food kosher.
-- An edible item or preparation is inherently, in and of itself, either kosher or not. It's
often obvious, but just as often, it's not obvious, because the laws that distinguish
one status from the other are complex. In those cases, an individual educated and
trained in the law, and familiar with it, can express an opinion. Note that his opinion
is not what makes it kosher, and it's quite common that some people accept his
opinion while others don't.
-- When the food comes from the supermarket shelf, and not straight off the farm
in full view of the consumer, there is the question of how it was prepared, and
what it came in contact with during processing, cooking, and packaging ... simply
because there were many steps in there that the consumer didn't see. That's
the reason for the organizations that monitor the process, from the farm to the
packaged product, and allow their mark or icon to be printed on the package,
certifying that the product is kosher to the level of the standards of that particular
orgaization. Again, for each organization, there are kosher consumers who accept
the standards of that particular one, and others who don't.
Whether or not a food of any kind is kosher has nothing to do with being blessed by a Rabbi. By default, all salt is kosher unless something is added to it to render it not kosher, additives that are non-kosher are usually flavourings.
Because the rules of food preparation (kashrut) as originated in the Torah were followed.
Kosher food have been produced under the supervision or a Jewish Rabbi, whereas non kosher foods have not. _________ Correction: Kosher food does not require a Rabbi's involvement. When talking about commercially prepared food, the kitchen has to be supervised by a 'mashgiach'. Any orthodox Jew can be a mashgiach. Kosher food is prepared with kosher ingredients following the laws of kashrut.
Kosher food. Kosher animal species are called Tahor (ritually pure) in the Torah.
Lobster is not considered kosher. It is unable to be blessed by a Jewish rabbi. Only sea creatures with fins and scales can be kosher.
Only if they like beets. There is no particular custom, obligation or prohibition in the matter.
Because it is a requirement of living life as a Jew as set out in the Torah.
If you are looking at a menu with only kosher food items, then you use it like a normal menu. If you are preparing a menu with only kosher food items, you will want to consult a Rabbi.
"Kosher" is what the Jewish people call those types of food that the Torah permits. The Torah was given during the lifetime of Moses, from God, in the Sinai wilderness.See also:More about the laws of keeping kosher
It means the food was inspected by an authorized Orthodox rabbi and given his seal of approval. _______ Kosher food preparation doesn't require the presence of a rabbi. Any Orthodox observant Jew can supervise commercial food production, these supervisors are called a 'mashgiach'. The term 'kosher certified' means that the food in question is under the supervision of one of the many organisations that are in charge of making sure commercially produced food is kosher.
No. In order to be kosher, foods must be permitted according to the Torah. See Deuteronomy 14. See also the Related Link.What foods are kosher
Any store. You just have to look for a kosher symbol like an o with a u in it. That means a Rabbi made sure no non-kosher ingredients went into the product. Many Wal-marts and Shoprite carry Kosher food.