Kashrut certification is when a company that produces food gets certified by a recognized Rabbinic organization that monitors the preparation to confirm that all ingredients and processes follow the rules of kashrut.
kasrut are the laws of what a Jew can eat and what not. kasher/kosher is permitted and the rest is forbidden.
Answer:
In order to be kosher, food has to be prepared according to the kosher-laws (see Deuteronomy ch.14).
* Meat must be from those land animals which have split hooves and chew their cud (such as beef and mutton)
* Fish have to have scales and fins. The kosher diet excludes shellfish.
* Birds cannot be amongst those listed as forbidden in the Torah (Deuteronomy ch.14) and cannot be hunters/scavengers. In actual practice, today we eat only poultry-species concerning which we have a tradition that they're permitted, such as chicken and turkey.
* Animals must be slaughtered in the manner specified by Jewish law and must be free of all disease. In actual practice, those who keep kosher purchase meat which is certified as kosher.
* As much blood as possible must be removed from meat before cooking, since consumption of blood is forbidden (Leviticus ch.17). This is done by the kosher butcher.
* Dairy and meat cannot be combined in the same meal and there's a waiting period between eating one and then the other. After dairy: 1/2 hour. After meat: 6 hours for most Jewish communities.
* Fruits and vegetables should be checked to be sure they're free of bugs. Some Jews avoid cauliflower, asparagus, and the like, because of the difficulty in checking them.
*Additionally, food must be prepared and handled following kashrut-laws and with kosher ingredients only. Any food that does not meet these requirements cannot be eaten by those who are religiously observant. Foods which are purchased should be labeled as having had kosher supervision during their processing.
The letter K in a random place on a food package is not certification of kashrut as the letter K cannot be trademarked. You would need to check the package for kashrut certification as there are kosher products that do contain gelatin.
I think you mean a practicing Jew. It refers to a Jew who practices their religion by observing the laws of kashrut and shabbat, among others.
See the attached link.
No, but pareve is a part of kashrut. Within the laws of kashrut, foods fall into one of three categories: dairy, meat, pareve. Pareve refers to neutral foods that do not contain any meat or dairy, this includes: vegetables, fruits, all edible plants, eggs, and fish.
Bacalhau can be kosher if it's made following the rules of kashrut. If it's commercially made, it would have to be certified kosher by a recognized kashrut organization.
Kashrut, the Jewish dietary laws, govern the preparation and consumption of food for Jew. There is no conflict between kashrut and preparing food for diabetics.
Mehadrin/mahadrin is a strict certification of kashrut.
Garlic doesn't have anything specific to do with kashrut.
kashrut (כשרות)
Today, a lot of people believe that many aspects of kashrut were based on health, however, Jewish records don't support this claim. The types of food that can and can't be eaten according to kashrut doesn't support this claim either. In truth, the laws of kashrut delineate our relationship with food. Kashrut doesn't only specify what we eat, but also how we eat, and when we eat or don't eat. Please see the related link for a detailed explanation.
Yes. The basic laws of Kashrut (keeping kosher) are in the Torah (see Deuteronomy ch.14), which according to tradition was given in 1312 BCE. Many of the finer details of kashrut are in the Talmud (especially tractate Hullin), which was handed down orally, and finally put in writing 1500 years ago.
They were designed to preserve health standards.