kosher

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kosher

Etymology: Heb, kasher, fit or proper
pertaining to the preparation and serving of foods according to Jewish dietary laws (e.g., keeping dairy and meat separate in cooking and ingesting). Kosher foods include common fruits, vegetables, and cereals, as well as tea and coffee. Foods that are not kosher include pork, birds of prey, and seafood that lacks fins and scales, such as lobster and eels. Most poultry and meat products, excluding pork, are kosher if properly processed.
Ethnic nutrition Referring to foods prepared in accordance with Jewish dietary law
Vox populi Kosher entered mainstream English in the mid-1920s, as a synonym for correct, genuine, or legitimate

ko·sher

(kō'shĕr)
Denotes a diet that follows the dietary laws required in observant Jews; it interdicts consumption of some food altogether and requires that dairy and meat items be consumed at different times and on different dishes. Kosher butchers prepare meats and poultry according to hygiene precepts more stringent than those observed by nonkosher butchers.

kosher

A rabbinic term derived from the Hebrew word for proper or fit and most commonly applied to the food authorized for orthodox Jews. Kosher foods include the meat of cattle, sheep, goats, chickens and fish with scales and fins. Animals must be killed in accordance with prescribed rules and carcasses inspected for disease. Meat must be immediately broiled or salted. Such observances are of significant hygienic value.