Anything that isn't certified kosher, that includes meat, poultry, seafood.

Yes, provided it doesn't contain and hasn't come in contact with non-kosher ingredients,

hasn't been processed or packaged on equipment that's also used for processing or

packaging non-kosher beverages, and doesn't go into containers previously used for

non-kosher beverages.

Cracker Barrel sliced cheese is considered to be kosher.

Modelo Especial is kosher, certified by OK laboratories (the heksher is an O with a k inside it). The classic German beer purity law is sufficiently strict that Jews have long accepted beer made under this or equivalent laws to be inherently kosher. This applies to all unflavored beers made in Belgium, Canada, England, Germany, Holland, Mexico, Norway, and the United States. Unflavored means nothing but hops, grain, malted grain, water and yeast went into it. This includes dark beers, lagers, IPAs and many others, but excludes beers with other flavoring elements. Of course, no beer is kosher for the week of Passover because beer is made from fermented (leavened) grain, and all levened grain products are forbidden on Passover.

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.

The diet of religiously observant Jews is made up of Kosher food. However, kosher food is not a style of cooking, it simply refers to food that is prepared and consumed according to 'kashrut'. "Kashrut", which is what Jewish dietary law is called, comes from the Hebrew root Kaf-Shin-Reish, meaning fit, proper or correct.

It is possible to list quotes about food preparation and consumption from the Torah, however, that wouldn't actually answer the question as to what the Jewish diet is. In truth, the diet of Jews is largely influenced by the country they are from. For example, the diet of Polish Jews was traditionally hugely different from the diet of Jews from countries such as Morocco, Italy, Yemen, India, etc. As such, it would be impossible to outline the diet of different Jewish communities in this forum.

A quick comparison would be that Eastern European Jewish diets would favour beef, chicken, and various types of dumplings while a Moroccan Jewish diet would favour lamb, chicken, fish, and a more complex use of spices, fruits, and vegetables.

Pretty much what it means to anybody else. White bread used to be a luxury food, eaten only by the rich, while poor people ate whole meal bread; so Jews ate white bread for the Sabbath, if they could. Now that white and whole meal bread cost the same, and white is no longer seen as a luxury, those who prefer whole meal have it on the Sabbath as well as during the week.

Matzoh is a very important food in Judaism. Eating it on the first night of Passover is a Divine commandment. Wine is a very important drink in Judaism; almost every sacred occasion on which God is praised must be marked with wine.

Assuming you are not allergic to either, yes. If you are asking from the perspective of Orthodox Judaism, check out the web link -- not all fish qualify. By the way, Jewish law prohibits eating fish with meat. I would assume it's therefore considered dairy.

Jews are only permitted to eat animals with split hooves and who chew their cud. Rabbits don't have split hooves or chew their cud. Jews also eat fish with only fins and scales and eat only certain birds that the Bible permits.

Oysters are one of those species that's never kosher, no matter what's done to it.

Yes, of course they do. There is a long tradition of cooking fish amongst European jews which continues to be seen today. Fried white fish,either in fine breadcrumbs or as fish balls, gefilte fish which is a marinated but uncooked flattened ball. and of course, smoked salmon. These continue to be staple protein sources within a Kosher diet, which also includes meats such as beef and chicken.

Pork

Shellfish

T-bone Steak (comes from the hind quarter of the cow)

Pepperoni pizza (meat and milk are combined)

Blood sausage

ANYTHING that isn't prepared in a kosher kitchen.

On the label, look for: 1. The kosher certification symbol and 2. If it is kosher , if it is kosher dairy or pareve. If pareve, and kosher, it can be eaten with meat.

_________

Miracle Whip is pareve so it's fine for meat. Although, NEVER serve corned beef, salami, roast beef, etc with anything other than mustard to a Jew. Anything else is blasphemy!

This is impossible to answer, but the salt content in all kosher meat is significant.

If its flesh is to be kosher, an animal must be killed in accordance with very strict laws known as shechita. These laws apply to all birds and mammals, including wild animals, which must be caught in a way that does not injure them and then killed according to shechita. As well as ensuring that the meat is in compliance with the laws of kashrut (the very strict commandments that govern which food is kosher, which is not kosher and which is neutral), shechita also places great emphasis on preventing suffering and as a result has been called the first ever set animal welfare laws by some.

First of all, the animal must be a kosher species. Pigs are the best known non-kosher animal, but many others are also forbidden such as whales, dolphins, camels, any fish that does not have both fins and scales (such as the lamprey and shark), insects, shellfish, birds of prey and others. Hunting is not permitted if the animal is killed in any way other than by the method below as the meat will be rendered non-kosher. Wild animals must be caught in a way that does not harm them and then slaughtered in compliance with Jewish law. Prior to being shekhted (slaughtered), the animal will be closely examined for any sign of diseases that cause lesions on the lungs which would make the flesh unsuitable for consumption by Jews.

The animal must only be killed by a shochet, a highly-trained slaughterman who in many cases may also be a rabbi. He must be a very pious Jew and must consider the animal's life and well-being as he slits the throat with a very sharp blade known to Ashkenazi Jews as a hallaf and to Sephardim as a sakin. The blade must have a perfect edge, without any nicks or blemishes, and be able to bring about rapid death when pressed against the throat - hacking or slicing renders the meat treif (non-kosher). In addition to being intended to bring about rapid loss of consciousness, the process is also designed to ensure the removal of as much blood as possible from the carcass. Whether or not this is preferable to modern secular slaughtering techniques is debatable - many people, both Jewish and gentile, argue that shechita causes no more distress than slaughter with a captive bolt gun and that the process can be preferable due to the greater emphasis placed upon the animal's life and prevention of suffering. Others claim that it results in more suffering - it is worth knowing that kosher slaughterhouses find themselves subject to animal abuse charges far less frequently than non-kosher facilities which tend to be geared up to the undustrial production of meat on a massive scale which, in all too many cases, leads to corners being cut and standards being ignored. Note that those kosher slaughterhouses that have been charged with abuse have often been those that attempt to industrialise the process, such was the case with Spencer Foods of Spencer in Iowa, now defunct - animal handling expert Temple Grandin referred to it as "the plant from hell" and vowed to shut it down. However, speaking on shechita in general, he said that when done "done correctly, the animal appears not to feel it. From an animal welfare standpoint, the major concern during ritual slaughter are the stressful and cruel methods of restraint (holding) that are used in some plants" (http://en.wikipedia.org/wiki/Shechita#Animal_welfare_controversies). Nevertheless, the debate has led many Jews to avoid meat altogether and adopt vegetarian/vegan diets.

Following slaughter, the flesh is once again examined in process known as bedikah for evidence of internal injury that would render it treif. Internal organs are once again checked for lesions - there is debate about whether lesions always make meat treif or not, with some Jews believing that if the lungs remain airtight following removal of the scarred section then the meat is kosher. Glatt kosher refers to meat that has been shekted in strict accordance with shechita and in which no lesions have been discovered.

Next, the carcass is porged. The kidneys, intestines and certain fats in the case of domestic animals, known as chelev, as removed (chelev does not appy to wild animals). The gid hanasheh, or sciatic nerve, must also be removed. Removal of chelev and gid hanasheh is a labour-intensive and very difficult task which requires a highly-skilled butcher - one of the reasons that a shochet must undergo far more training that a non-kosher butcher. Since the Totah forbids the consumption of blood, this too must be removed - large blood vessels are stripped out and the meat is kashered - soaked for around half an hour and then covered in salt which absorbs the last traces of blood prior to being rinsed off. This must be done within three days of slaughter and prior to freezing, otherwise the blood is considered to have set within the meat and it is treif.

Mixing meat and dairy, and shellfish and pork are NOT considered healthy.

Ordinary Sweet 'n Low is not kosher for Passover, but they make a special run that is. Look for it in kosher supermarkets before the holiday, or ask your local supermarket to order it for you.

Sodium nitrite is actually the chemical added in hot dogs, not sodium nitrATE. Sodium nitrite is added to pork and other meat products as a preservative to allow it to remain fairly pathogen-free on its way to distant markets. Not all kosher hot dogs are nitrite-free, so you have to look at the ingredients. Most hot dogs have sodium nitrite, though.

The problem with nitrites is that they are converted to nitrosamines in the body...and nitrosamines are very carcinogenic. The simple reason why we don't get cancer after eating a hot dog is because we have DNA repair and regulation mechanisms in our cells that prevent cancers and DNA damage. However, over time, as damage accumulates, those repair mechanisms break down and become less effective, leading to increased probability of cancer.

A kosher menu refers to a menu that consists of only kosher foods in a combination that meets the requirements of kashrut. Kashrut is the term for the Jewish dietary food laws. There are no specific foods that make up a kosher menu as kosher isn't a style of cooking, it's simply the rules for food preparation and consumption.