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Jews are required by the Torah to eat Kosher food. The Torah defines Kosher animals as those which have BOTH a completely split hoof (hoof print consists of two sides) and chew their cud. Non-kosher birds are listed, all others are kosher. In actuality some of these names have become obscure, therefore only birds that have a continuous history of being used such as chickens or pigeons may be used. Kosher animals and birds must specially slaughtered, soaked, and salted to be eaten so as to remove most of the blood. Liver must always be broiled. Fish must have fins and scales. Meat and diary cannot be cooked or consumed together. In the land of Israel, additional prohibitions apply to grain, fruit and vegetables, that may not be eaten before the proper tithing has taken place. There are additional rabbinic prohibitions such as the bread, cheese, or wine made by a non Jew. On Passover, the Torah prohibits leavened products. Because the Torah prohibits bugs and insects, with the exception of some species of grasshoppers (no longer familiar to most Jews,) many religious Jews will not eat vegetables none to be infested with small insects unless they are specially cleaned and inspected. The fruit from newly planted trees is also prohibited for the first four years. Aside from that, most other foods are permissible.
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