Kosher glossary

Bishul Yisroel refers to the preparation of certain foods for which it is necessary for the Mashgiach to light the fire.

Chodosh, literally, new, refers to the grain (wheat, barley, oats, rye, and spelt) that has not taken root before Passover. It is called "new grain." Its consumption may be restricted until the following Passover.

Cholov Yisroel refers to all dairy productions, including cheese and non-fat dry milk powder, which have been under constant Rabbinical supervision.

Kasher - to make kosher, usually applied to the salting and soaking procedures used in the production of kosher meat and poultry. The term is also used to describe the kosherization procedure of a non-kosher facility or utensil, so that it may be used in the preparation of kosher food.

Kosher is the Hebrew word meaning fit or proper, designating foods whose ingredients and manufacturing procedures comply with Jewish dietary laws.

Kosherization - the process of changing the status of equipment which had been used with non-kosher ingredients or products, to use with kosher ingredients or products.

Mashgiach - one who is trained to supervise kosher food production.

Mehadrin refers to the most stringent level of kosher supervision.

Pareve - neutral, indicates a product which contains no derivatives of poultry, meat, or dairy ingredients and can therefore be eaten with either a meat, poultry or dairy meal. Pareve items include all fruits, vegetables, legumes, grains, eggs, kosher fish, etc.

Pas Yisroel refers to baked goods prepared in ovens which are turned on by the mashgiach.

Shechita - the Torah prescribed manner of slaughtering an animal or fowl for consumption.

Shmitta refers to the agricultural cycle observed in Israel, in which every seventh year the land lies fallow.

Treifah refers to food that is not kosher. The term is generally used to refer to all foods, vessels, and utensils that are not kosher. Literally, it means an animal whose flesh was torn or ripped.