The Kosher Kitchen is a course designed to help in the intricacies of what goes into the making and upkeep of a kosher kitchen. This course is for you, whether you do, or don’t, have a background in kosher living.
Topics to be covered include: Koshering Treif Utensils, Koshering Ovens, Sinks, Appliances and Tabletops, Tevilas Kalim (Immersion of vessels), Pas Akum / Pas Palter (Non-Jewish bread, bakery bread), Bishul Akum (Food cooked by a non-Jew / Maids, Introd. to Mixtures of Meat and Milk / Types of Cooking / Chanukah candles, Maris Ayin (Appearance of sin) / Pareve Eggs/ Cheese / Gelatin, Serving Meat and Milk/ Waiting Between Meat and Milk, Eating on non-Kosher plates /non-Kosher Restaurant, Food Flying Around the Kitchen, Splashes During Cooking, Using the Wrong Spoon at the Wrong Time, Separating Meat and Milk, Washing Dishes/ Dishwasher Problems
- Taught by: Rabbi Yaakov Rich
- When: Tuesdays, 8 PM (Starting January 15, 2008)
- Course Length: Approximately 25 Weeks
- Location: Congregation Toras Chaim, 17912 Hillcrest Rd., Dallas, TX 75252
- Prerequisites: None. No background in Hebrew reading or translation required.
- Cost: Your commitment of one hour per week, but free of charge
