MOV:A Guide to Keeping Kosher

   Fundamental Practices of the Jewish Dietary Laws

   Why Keep Kosher

   In seeking a rationale behind any commandment, one must understand
that the essence of a mitzvah is its emanation from G-d: a holy Divine
decree designed to elevate the Jew in both body and spirit. Whatever
reasons we discover to explain and heighten the importance of keeping
kosher are merely theories, not meant to supersede the ultimate value
of kashrut - the establishment of a bond between G-d and His people.

   Eating is a basic function, common to all human life. We spend a
good deal of our time with food: buying it, cooking it, eating it. No
fewer than 50 of the 613 Biblical commandments deal with food. A Jew
must approach this universal need in a spiritual as well as a physical
manner, and elevate it to a holy act. by asking, "Is it kosher?", by
shaping our diet to conform to G-d's dictates, we sanctify our tables,
and ourselves.

   Keeping kosher, a way of life not nearly as difficult as it at first
seems, carries with it imminse rewards and satisfactions. It makes a
home a Jewish home; it gives our meals a unique, traditional quality;
it forges a link in the grand chain of Judaism now more than 3, 000
years young. Above all, it creates a special feeling in that man,
woman, boy, or girl, who is making his or her life a little bit more
divine.

   How Do I Know It's Kosher?

   The word "kosher" means fit for use according to Jewish law.
Although the Torah does list the signs identifying kosher animals and
fish, the intricacies of food processing today require a strict
supervision by a qualified Mashgiach (kashrut supervisor). For all
processed foods, it is absolutely impossible to determine the kashrut
of a product strictly by examining the ingredients on a package.
Federal law does not require the listing of all ingredients. A product
may contain kosher ingredients but be prepared in an unkosher fashion
(i.e., pans greased with animal fat); an ingredient may in itself
require supervision (i.e., mono and diglycerides). Therefore, an
essential part of kashrut is the symbol accompanying the product which
informs the consumer that every aspect of kashrut has been observed
regarding this product.

   There are many kashrut symbols. The most widely accepted of these
are the Circle-U (OU), Circle-K (OK), Chof-K, and the Triangle-cRc.
Other symbols should be checked out with a competent orthodox Rabbi as
to the level of qualified supervision. A "K" alone on a product does
not assure its kashrut, since the "K" cannot be copyrighted and anyone
may put a "K" on a product, kosher or not. The words "Kosher", "Parve",
or "Kosher-style" do not assure kashrut, again for the above-mentioned
resons. Both products and establishments (butcher shops, restaurants,
etc.) need proper supervision by a competent orthodox Rabbinical
authority or organization.

   Setting Up a Kosher Kitchen

   For those ready to embrace the mitzvah of Kashrut, there are several
steps invilved in setting up a kosher kitchen.

   1) Consult your rabbi to determine what foods, utensils, appliances,
and kitchen paraphernalia are kosher or may be made kosher. 2) Make a
list of the utensils and dishes for meat and dairy meals. 3) Tour a
supermarket with a kashrut-observing friend to familiarize yourself
with kosher products. 4) Designate specific areas of your kitchen for
meat and daury. 5) Color-coordinate your meat and dairy utensils and
dishes. 6) Designate and label baking utensils as pareve, and store
them in a parve area. 7) Designate one sink (or one side of the sink)
as meat and the other as dairy. Each should have its own dish rack,
sponge, and mat. 8) Prepare a brief description of your kitchen's
kashrut setup (such as where you keep your meat and dairy dishes and
silverware) for baby sitters and house guests. 9) There are several
organizations which provide subsidies for those converting a home to
kosher. Up to 50% of the cost of your new dishes may subsidized.
Contact your rabbi for details. 10) In the event of a mix-up in your
kitchen, set aside the dish or utensil and contact your rabbi.

   Separate Dishes and Utensils

   The kosher kitchen has separate sets of dishes, pots, silverware,
trays, and sugar and salt containers. It is advisable to have different
colors or patterns for meat and dairy utensils, so as to avoid their
accidentally being mixed together. Utensils should be differently
designed or properly labeled "M" or "D", if possible, and kept in
separate cabinets.

   The Sink

   Separate sinks for washing dishes and preparing foods are
preferable. If there is only one sink, dishes and silverware should not
be placed directly in the sink. Separate dish pans or slightly elevated
racks should be placed in the sink, and the meat or dairy dishes placed
on them.

   The sink accessories, such as dish towels, sponges, scouring pads,
and draining boards, should be separate for meat and dairy, The same
tablecloth, unless washed in between, should not be used
interchangeably for meat and dairy. Kosher detergents and soaps must be
used.

   The Refrigerator and Freezer

   Meat and dairy products may be placed in the same refrigerator or
freezer; however, care should be taken to prevent spilling or leaking
from one shelf to another. It is advisable to designate different
shelves for meat and dairy products.

   The Dishwasher

   It is preferable that a dishwasher be used for either meat or dairy
only, but not both.

   Small Appliances

   A mixmaster, blender, food processor, grinder, etc. does not require
a separate motor in order to be used for meat and dairy products.
However, one must use separate attachments to the appliance (blades,
dough hooks, glass bowls, etc.) which come into direct contact with
food. Even when using separate attachements, the machine should be
cleaned thoroughly after each use.

   The Oven and Stove

   It is preferable to have separate ranges and ovens for meat and
dairy products. For those who do not, meat and dairy products should
not be baked or broiled in the same oven at the same time, even in
separate and closed bakeware. One should also see that dairy products
baked in an oven which is also used for meat do not absorb the
splatterings of meat which may drip from the top or sides of the oven.

   Meat and dairy products may be cooked separately on the same stove,
but care should be taken to avoid splattering or boiling over from one
pot to another.

   Microwave Oven

   Again, it is preferable to have seperate ovens for meat and dairy
products. For those who don't, both meat and dairy food may be cooked
in the same microwave oven, though not at the same time. However,
separate dishes for holding food should be used for meat and dairy.

   Meat

   The Bible identifies kosher meat as that which comes from an animal
which both chews its cud and has split hooves, and is slaughtered
according to Jewish law (Lev. 11:1-43). The abundance of laws and the
necessity of skill involved in shechita (kosher sloughtering) has
created regional centers where slaughtering is performed by a trained,
observant Shochet with the meat then shipped to local butchers. Cattle
and sheep are the most frequently used sources of kosher meat.

   In addition to kosher meat markets (which, like all food, must be
under proper Rabbinical supervision), most major supermarkets have a
kosher frozen foods section and carry several varieties of pre-wrapped
kosher meat.

   Only the forequarters of a kosher animal may be eaten. The
hindquarters contain the sciatic nerve and fats forbidden by the Torah,
and may not be eaten. Therefore, because of the difficulty of removing
the nerve and fat, real sirloin or T-bone steaks are not available.

   Fowl - Poultry

   Physical characteristics are not relied upon as a means of kosher
identification of fowl species. Only fowl having a tradition of being a
kosher species may be used. These include: Capon, chicken, turkey,
pigeon, tame duck, tame goose, tame dove. Wild birds such as wild hen,
wild duck, wild goose, and birds of prey are not kosher. Fowl and
poultry, like meat, must be ritually slaughtered by a qualified shochet.

   Except for Yeminite Jews, who have a tradition of which insects are
kosher (as per Lev. 11:21-22), all manner of insects are forbidden.
Foods, especially vegetables, should be checked to be free of insects
and worms.

   Kashering of Meat

   The Torah explicitly forbids the eating of blood (Lev. 17:11) for
"the life of the flesh is the blood". Therefore, after an animal is
properly slaughtered, the blood must be removed. Though this is usually
done by the butcher, or processing plant, one must inquire so as to be
absolutely certain that the meat has been properly kashered. If the
meat has not been kashered, there are two methods of removing the
blood: salting or broiling.

   A. Broiling

   Proper broiling of meat extracts all blood. Prior to broilint, the
meat should be rinsed in cold water and lightly sprinkled with coarse
salt. The meat is then immediately placed over an open flame or
electric grid on a perforated tray, and broiled until at least
half-done, on each side. The drippings and the pan used to collect the
drippings are not kosher, and should not come into contact with the
meat. The meat is then rinsed after broiling. Separate knives and forks
should be set aside for use with unkoshered meat being broiled.

   B. Salting

   Meat must be salted within 72 hours of being slaughtered, unless the
meat has been thoroughly rinsed within that time. One needs four
objects for salting: 1) coarse "Kosher" salt, 2) cold water, 3) a deep
tub for soaking, and 4) an inclined perforated board.

   The meat is rinsed and submerged in cold water in the tub for one
half-hour. The meat is then drained and placed on the inclined
perforated board so that the blood will be able to drain away from the
meat. The meat is then salted on both sides with a fine covering of
coarse salt. The salt will extract the blood from the meat. The meat
should then remain on the board, covered by the salt for one hour. The
meat should then be thoroughly rinsed three times.

   Liver

   Because it contains an abundance of blood, liver can be kashered
ONLY through broiling. A special pan used exclusively for broiling
liver should have a top or grid with regularly spaced holes, allowing
the blood to drip into the pan while the meat broils. The liver may not
be broiled in its own blood. The utensils used for broiling liver
should be set aside and not be used for any other purpose. The liver,
after being sprinkled lightly with coarse salt, should be broiled on
both sides until edible, or at least until a crust is formed. After
rinsing the liver, it may be cooked in any way desired.

   ONE SHOULD BE CAREFUL TO REMOVE THE PACKAGED LIVER FROM CHICKENS AND
TURKEYS BEFORE COOKING. If one did inadvertently cook with the liver
inside the fowl, an orthodox Rabbi should be consulted.

   Salt-Free Diets

   People on an absolutely salt-free diet, may broil their meat on a
grid to remove the blood before eating. Again, meat which is soaked for
two hours after salting does become dietetically salt-free, but a
doctor should be consulted.

   Eggs

   Only eggs of kosher fowl are permissible to be eaten; eggs of
non-kosher birds or fowl are not kosher.

   A blood spot found on the white or yolk of an egg renders the entire
egg not kosher. Each egg should be examined individually after cracking
to determine whether there are any blood spots. In making an omelet,
for example, each egg should be examined by itself before being
combined with the other eggs. When boiling eggs, one should always boil
a minimum of three eggs, so as to render any possible blood spotted egg
in the minority.

   Eggs are a basic ingredient in many food items, including such
products as noodles, mayonnaise, and salad dressings. Therefore, all
products containing eggs or egg albumen require kashrut supervision.

   Fish

   Only fish with both fins and scales may be eaten. While all fish
which have scales have fins as well, many fish which have fins do not
have scales and are therefore not kosher.

   There is no prohibition regarding the eating of blood from fish, nor
is any ritual slaughter necessary.

   Fish are considered pareve (neither meat or dairy) and may be eaten
together with milk or meat meals. However, fish should not be cooked or
eaten together with meat, and one should use separate utensils for
eating fish and meat.

   A partial list of kosher fish includes: anchovies, bass, bluefish,
carp, cod, flounder, haddock, halibut, herring, mackerel, pike, red
snapper, salmon, sardines, shad, smelt, sole, trout, tuna, whitefish.
Among the non-kosher fish are catfish, eel, porpoise, shark, sturgeon,
and swordfish.

   Crustaceans: All shellfish, such as clams, crabs, lobsters, oysters,
scallops, and shrimp are not kosher.

   Caviar: The eggs of non-kosher fish such as lumpfish or sturgeon are
forbidden, as is caviar made from it. The roe (eggs) of salmon and
other kosher fish is permissible, but would require kosher
certification.

   Fresh Fish: When buying fresh fish which is filleted, one must be
sure that the fish was not filleted with the same knife or on a board
used for filleting non-kosher fish. It is preferable to either fillet
the fish yourself, or purchase fish from a store which sells only
kosher fish.

   Processed Fish: Fried fish, fish sticks, or fish patties need proper
kashrut supervision, so as to be sure that the fish, oil, and other
ingredients are kosher, as is the preparation of the fish.

   Smoked Fish: Kashrut certification is needed for smoked fish
products, even if the fish is whole and not filleted. Many companies
which produce both kosher smoked fish (sable, salmon, whitefish) also
produce non-kosher varieties (eel, sturgeon) and use the same utensils
and smoke house for both. Also, smoked salmon is often sliced and
packed in oil which must be certified as kosher.

   Herring: Herring products must be certified as kosher. Pickled
herring contains several spice blends which are often prepared with
mono- and di-glycerides which need certification. Vinegar must be of
kosher origin. Wine vinegar requires certification. Sour cream used in
herring must also be certified. Chopped herring may contain bread
crumbs, spices, and dressings, all of which need supervision. Some
varieties of Matjes herring are made with wine and are not kosher.
Schmaltz herring, while inherently kosher, must be sliced and prepared
in a kosher manner, separate from non-kosher products.

   Dairy Products

   Dairy products should not be assumed to be kosher merely because
they are dairy. Numerous dairy products may be non-kosher unless
properly supervised.

   Cheese: All varieties of cheese require Kosher certification,
including hard cheeses (American, Swiss, Cheddar, Muenster, etc.).
Cheeses are often processed with rennet, which is derived from the
stomach lining of animals, usually, calves. Kosher cheese requires that
the rennet used be from kosher animals properly slaughtered. Some
cottage cheeses and yogurts are also made with rennet and therefore
need proper supervision.

   Whey: Cheese by-products may be used only when the rennet used in
the cheese manufacture is kosher. Whey is derived from the watery part
of milk which is separated from the curd in cheese-making. It is used
widely in ice cream and baked goods and therefore they require
supervision.

   Ice Cream: Contrary to popular opinion, ice cream must be supervised
for kashrut. It contains a variety of emulsifiers, stabilizers, and
flavorings which require supervision. Even when the ice cream itself is
certified as kosher, one must be sure that the toppings - both
flavorings and whipped cream, as well as the cones and cookies served
with it, are kosher.

   "Non-Dairy" Products

   Very often products such as margarine, coffee creamer, or imitation
sour cream are labeled as "non-dairy". This may indicate only that the
product is not a NATURAL dairy food product. It may, however, contain
dairy ingredients (such as whey, sodium caseinate, etc.) and therefore
is to be considered dairy. One should examine the kosher symbol and
look for a "D" (for dairy) next to it or the word Pareve.

   Sherbert: Government regulations require that any products labeled
as "sherbert" contain milk. Even water ices should not be assumed to be
pareve, nor should they be assumed to be kosher unless so certified,
because of the flavorings and stabilizers involved.

   Fruits, Vegetables, and Canned Goods

   All fresh fruits and vegetables are kosher. Processed fruits and
vegetables, when in sauce, need proper supervision. Frozen vegetables
without sauce are kosher. Canned fruits, because they are processed
seasonally in canneries dealing only with fruits, are kosher. However,
tomato juice, ketchup, canned soups, sauces, or beans (other than
stringsbeans) must be kosher endorsed. They are usually processed in
plants producing similar varieties of products that contain meat,
cheese, and other non-kosher food.

   Pure frozen or fresh juice (other than grape juice) is permissible.
Blended juice drinks and fruit punch , however, need kosher
certification, as they may contain grape juice, flavorings and
stabilizers of non-kosher origin.

   Baby Foods

   All baby foods - vegetables, fruits, cereals, and puddings - must be
certified kosher, since baby foods are produced in plants which also
produce baby food meats, using the same equipmint. Most baby cereals
contain mono- and di-glycerides, which are kosher only if manufactured
under supervision.

   If your baby has a dietary need involving a product not under
supervision, a competent orthodox Rabbi should be consulted.

   Wines, Liqueurs, and Grape Products

   Wines and wine products, such as champagne, vermouth, brandy, and
cognac must be prepared under strict Rabbinical supervision. Grape
juice and wine vinegar are considered as wine and must also be
certified as kosher.

   Many alcoholic beverages have a grape base and require supervision.
These include fruit liqueurs, cordials, Sangrias, and coolers. All
products whose ingredients include grapes or grape flavor require
Rabbinical supervision.

   Vitamins

   Vitamins, or the capsules in which they are contained, often contain
stearates, gelatin, animal by-products, or coatings of non-kosher
origin. Kosher-certified vitamins are widely available. In cases where
a medical need is involved, a proper rabbinical authority should be
consulted.

   Bakeries, Baked Goods, and Breads

   The manufacture of bread, pastries, and other baked products by a
bakery requires proper Rabbinical supervision to resolve many
questions. Is the shortening kosher? Are the pans greased with a kosher
grease? Are the fillings, cremes, or chocolates being used certified as
kosher? Because of these and other questions, one should buy baked
products from a supervised bakery or supervised packaged goods. A wide
variety of kosher pastries and breads is today available at
supermarkets.

   The Taking of Challah

   The Torah requires that a portion of the dough used for baking be
set aside and given to the Kohanim (priests). Since the destruction of
the Temple, this mitzvah is fulfilled by removing a small piece from
the dough and burning it. The word "challah", in fact, means dough and
refers to the piece which has been separated.

   Only breads made from wheat, barley, rye, oats, or spelt need
challah separation. If one prepares baked goods using more than 4 lbs.
15 & 1/3 ozs. of flour, the following blessing is to be recited:

   BARUCH ATA ADONAI ELOHAYNU MELECH HA'OLAM ASHER KIDSHANU B'MITZVOSAV
V'TZIVANU L'HAFRISH CHALLAH.

   Blesses art thou, L-rd our G-d, King of the universe, who hast
sanctified us with thy commandments, and commanded us to separate
challah.

   Using less than the above amount, one separates challah without a
blessing.

   If one has neglected to separate the portion of dough before baking,
a piece may be broken off afterwards and discarded.

   Kosher bakeries separate challah as a routine practice.

   Separation of Meat and Milk

   The Torah strictly forbids the mixing of meat and dairy products, as
manifested in three categories:

   1) Eating: not to eat any meat and dairy foods, or their derivatives
together. 2) Cooking: not to cook, bake, roast, or fry meat and dairy
products together, even for a purpose other than eating. 3) Having
benefit: not to benefit from meat and dairy cooked together, such as
selling them, doing business with them or gifting them.

   In order to safeguard these essential laws, our Rabbis have enacted
regulations to completely separate all forms of milk and meat.

   The Interval Between Meat and Dairy

   Although there are different customs regarding the interval between
eating meat and dairy foods, unless one has another established
tradition, one should wait six hours after the eating of meat or meat
products. If one tastes food, but does not chew or swallow it, no
waiting period is necessary. Pareve food which is cooked in meat
utensils but contains no meat product, should not be mixed or eaten
with dairy food. One may eat dairy food directly after eating pareve
food. Similarly, pareve food which is cooked in dairy utensils but
contains no dairy product, should not be mixed or eaten with meat.

   Meat may be eaten after dairy meals following a brief interval,
although som authorities require the rinsing of one's mouth, the eating
of bread, the recitation of a blessing, or a half-hour wait. Ones's
rabbi should be consulted as to the prevailing practice.

   Pareve Food

   Pareve foods are those which contain neither meat nor dairy
ingredients. Foods such as eggs, fish, juice, soft drinks, cereal (some
cereals may have dairy ingredients), bread, fruit, vegetables, and
grains, may be served with either meat or dairy (with the exception of
fish, which may not be served with meat). Pareve foods may be prepared
in meat or dairy pots, but should be served on the type of dish in
which it was prepared (i.e., meat on meat, dairy on dairy). However,
one need not wait six hours after eating pareve food prepared in a meat
pot.

   It is not necessary to have a complete set of pareve dishes. One
should, however, clearly label pareve utensils as such, and be careful
not to use them for meat or dairy foods. Pareve foods cut with a meat
or dairy knife do not necessarily become meat or dairy; however, pareve
foods cut with a sharp taste such as onion, garlic, or pickles are
considered meat or dairy when cut with such a knife. As such, they
should not be used with foods of the opposite type.

   Glassware

   There are three categories that apply to Ashkenazic (European
ancestry) Jews only and not to Sefardic (Middle Eastern & Spanish
ancestry) Jews. They are:

   (1) Drinking glasses should preferably be used only for either meat
or dairy (2) Glass dishes must be separate for meat or dairy if ever
used with hot foods (3) Glassware used for cooking or baking must be
used only for meat or dairy.

   Airlines, Ships, Trains, and Hotels - "Kosher" Vacationing

   Keeping kosher while on a vacation is easier than one may assume.
Airlines, ships, trains, and many hotel chains provide frozen kosher
meals if requested in advance. As long as the outside wrapper of the
meal is sealed and intact, it may be heated in the local oven. It is
advisable when planning a trip, to consult your rabbi who can provide
you with information on kosher facilities the world over or you may
consult The Jewish Traveler's Guide, available at most Jewish
bookstores. One should be careful of "local" supervision of food
products by individuals or organizations not generally known. These
local agencies are only as reliable as their Mashgichim (supervisors)
and the excellence of their Kashrut standards. Most local kashrut
agencies are known to the rabbis of the community who should be
consulted of any question arises.

   Weddings, Bar Mitzvahs, and Kosher Functions

   The meal accompanying a religious ceremony such as a Bar-Mitzvah or
Bas-Mitzvah, Bris, wedding, etc., is a Seudas Mitzvah, i.e., the meal
itself becomes a religious occasion. As such, it is most appropriate
that the meal conform to the highest standards of Kashrut observance.
The availability of kosher caterers, kosher carryouts, and kosher
eating establishments has greatly facilitated this need. The caterer
and the entire function should be under proper Rabbinic supervision.

   Hospitals

   Most hospitals offer frozen kosher meals as a service to their
kosher-keeping patients. These meals may be heated in hospital ovens
provided the outside wrapper is sealed and intact. In addition, to
these meals, many hospitals will allow meals to be brought from home
and kept in hospital refrigerators.

   Patients on a special diet should advise their doctor or dietician
that they "keep kosher". Although most special diets are compatible
with kashrut, in the event of a conflict a competent orthodox Rabbi
should be consulted.

   Restaurants, Ice Cream Parlors, and "Eating Out"

   Proper Rabbinic supervision is indispensible to keeping kosher. This
applies not only to food products, but also to establishments serving
food. Restaurants and stores which label themselves "kosher" are
acceptable only if they are under proper supervision. Pre-packaged
certified Kosher foods sold in an establishment that is not supervised
may be purchased only in their original packaged form. Even restaurants
which do not serve meat require proper supervision.

   Ice cream parlors may carry a kosher brand of ice cream, but one
should be sure that the accompanying items such as cones, toppings,
cake, and whipped cream are also kosher.

   In general, eating out carries with it a host of real and potential
kashrut problems. It is therefore necessary to eat out only in
restaurants under orthodox Rabbinic supervision.

   Ritual Immersiom of Utensils

   Utensils made of glass or metal that are used for preparing and
eating food should be immersed in a mikvah (ritualarium). This act
denotes the new status of the utensils, which will now be used in
making the act of eating a spiritual experience. Earthenware, wood,
rubber, or plastic items do not require this immersion, although there
are some opinions that say that these items should be immersed without
a blessing. Most mikvaot have special facilities for the immersion of
utensils. The blessing upon immersion is:

   BARUCH ATA ADONAI ELOHAYNU MELECH HAOLAM ASHER KIDSHANU B'MITZVOSAV
V'TZIVANU AL T'VILAS KAYLIM.

   Blessed art thou, L-rd our G-d, King of the universe, who has
sanctified us with thy commandments, and commanded us concerning the
immersion of utensils.

   Kashering

   In every kosher kitchen mistakes are invariably made. Kashering is
the process by which utensils made non-kosher may be restored to a
kosher status. Most metal utensils CAN be kashered, and one should not
assume that they have become non-kosher unless an orthodox Rabbi so
declares them.

   A Rabbi should always be consulted whenever there is a mix-up in the
kitchen involving kashrut. The need to consult a competent Rabbinic
authority whenever a problem or potential problem arised cannot be
emphasized strongly enough.

   Passover

   Passover, the Festival of Freedom, carries with it a unique set of
dietary requirements. In commemoration of the Jews' deliverance from
Egypt, only non-leavened products are eaten, and the house is
completely cleansed of leaven (chametz). This necessitates a thorough
removal of all leavened foods, as well as the use of
kosher-for-Passover dishes, silverware, pots, pans, and the like.

   Brachos - Blessings

   The process of keeping kosher serves to remind the individual that
eating, though basic to human survival, is regulated by Divine laws.
The act of eating, when done in accordance with spiritual guidelines,
becomes a religious and holy experience. The table becomes an alter,
and the food a means of glorifying G-d by our blessings. Each of the
blessings has the came opening words.

   BARUCH ATA ADONAI ELOHAYNU MELECH HAOLAM

   Blessed art thou, L-rd our G-d, King of the universe, This is
followed by:

   1. Bread HAMOTZI LECHEM MIN HA'ARETZ who bringest forth bread from
the earth. 2. Wine BORAY PRI HAGAFEN who createst the fruit of the
vine. 3. Cake BORAY MINAY MEZONOS who createst various kinds of food.
4. Fruit BORAY PRI HA'AITZ who createst the fruit of the tree. 5.
Vegetables BORAY PRI HA'ADAMAH who createst the fruit of the earth. 6.
Shehakol SHEHAKOL NEEYEH BIDVARO by whose word all things come into
being.

   Before eating bread, the hands are washed from a cup in a prescribed
manner, and the following blessing is recited immediately before the
Hamotzi:

   BARUCH ATA ADONAI ELOHAYNU MELECH HAOLAM ASHER KIDSHANU B'MITZVOSAV
VTIVANU AL N'TILAS YADAYIM.

   Blessed art thou, L-rd our G-d, King of the universe who hast
sanctified us with thy commandments and commanded us concerning the
washing of hands.

   Laws Concerning Blessings (Brachos):

   1. All foods require a bracha before eating or drinking. Medications
do not require a bracha. 2. Conversion between the recital of the
blessing and the first bite of food s prohibited. 3. Upon hearing
another's blessing, one should answer "Amen".

   Amen is not usually said after one's own blessing.

   4. When one has washed his or her hands and recited the bracha,
Hamotzi, no other blessing need be recited at the meal other than for a
fruit dessert or wine. 5. When bread is not eaten, the various foods
have their own bracha as given in the above swquence. 6. When one is in
doubt as to the proper bracha over a particular food, the bracha
"Shehakol" should be recited. 7. When a dish contains more than one
type of food (i.e., banana split) and one can separate them, a separate
bracha should be recited over each. 8. For baked items (pies, cakes)
the bracha Mezonos is said regardless of the filling or topping. 9.
Blessings are to be recited at the conclusion of any snack or meal. One
should consult a Siddur (prayer book) for the full text of these
blessings (Bracha Achronah and Birkas Hamazon).

   Kashrus Information

   In conclusion, one should bear in mind that the laws of Kashrut are
the subject of much study and scholarship, and as the number of food
products on the market increases, so does the need to "keep up" on the
latest Kashrut information. Various Kashrut magazines and bulletins are
issued, as well as local circulars describing local products.

   The single greatest source of Kashrut information can be derived
from your Rabbi, who is both trained and eager to promote the important
Mitzvah of keeping kosher. May your pursuance of this Divine decree be
met with sucess and satisfaction.

   J.A.Co.B.B.S.
