Kosher food is food that is prepared to "kashrut," or the dietary standards set by Jewish law. The laws that constitute kosher restaurant guidelines are established from the Torah (the five books of Moses), and have been added to over the years by some rabbinic interpretations.
Geography
Kosher restaurants may be found anywhere there is a Jewish community. New York City has the most kosher restaurants in the United States.
Function
Kosher dining establishments are meant to provide opportunities for Jewish residents, who keep kosher, to eat out. Kosher restaurants allow people to eat and socialize with family and friends without worrying about whether the food they are consuming adheres to kosher regulations. A kosher restaurant does not necessarily have to serve traditional Jewish cuisine; any type of restaurant can call itself "kosher" as long as it abides by Jewish law.
Meat, Poultry and Fish Products
Certain mammals are not considered kosher, and cannot be served at kosher restaurants. Pig and rabbit are not kosher, while "cloven-hoofed" and "cud-chewing" mammals--such as goats, cows, sheep and deer--are considered appropriate to eat.
Ducks, geese, turkeys and chickens are all considered kosher, provided they are properly slaughtered.
In order for fish or seafood to be served at a kosher restaurant, it must be finned and have scales that can be easily removed. Most fish are considered kosher, but must be prepared by a kosher fishmonger. Shellfish cannot be served.
Identification
Identifying a restaurant that serves kosher food entails confirming that a restaurant has the proper certification. Certification for kosher restaurants is acquired from a reputable Orthodox Rabbinic council or authority. The certification process involves a thorough inspection of the ingredients in the restaurant's kitchen used to make the dishes, and an examination of the techniques used to prepare and cook the food.
Food Processing
Any processed foods that are used in a kosher restaurant must have been originally prepared in the presence of a rabbi, or in a facility approved by a rabbi, and have kosher certification. Certified kosher products have symbols on the packaging, usually including the letter K. Kosher restaurants must use meat that adheres to "shechita," the guidelines used in slaughtering animals for consumption. Specially trained kosher technicians carry out the slaughtering of animals, and an expert then must approve that the animal died without illness or any impurities. Most of the fat, all of the blood and nerves are removed from the body. Rabbinic councils that certify a restaurant as kosher may also periodically check these processing facilities.
Features
Since kosher restaurants must keep certain ingredients separate from each other, restaurant kitchens must also have separate areas to clean different sets of utensils, pots, pans, and dishes. If a restaurant serves both dairy and meat, there must be separate sets of utensils, cookware and dishes for each. Utensils and dishes used for dairy and meat cannot be washed together in the same sink, and they must be dried with separate towels and on different dish racks. Fish and meat cannot be served or prepared together in a kosher restaurant. Dairy and meat cannot be prepared or served together, although dairy products and fish can be served together. Often restaurants will only serve dairy foods or meat foods, but some restaurants and delicatessens serve both by keeping the products in separate areas of the kitchen.
Warning
Some restaurants will advertise themselves as serving "kosher-style" food. While this implies that the restaurant serves traditional Ashkenazic Jewish foods, such as blintzes, matzah ball soup and knishes, it does not necessarily mean that the food is kosher. Certification from an Orthodox Rabbinical group is the only way to know that the food in a restaurant has been completely prepared according to Jewish law.
Tags: kosher restaurant, cannot served, considered kosher, meat cannot, does necessarily, have been, kosher restaurant must
