The Torah commands us to be kedoshim (holy, or set apart), requiring purity in what we eat, how we speak, what we wear, and how we behave. Tum'a is spiritual impurity generally resulting from transitions from life to death (even in a small measure; for instance—sleep or cutting nails). Tum'a inhibits or blocks us from achieving holiness.
Since we do not have a “red heifer” with which to make purifying water solutions, all people are considered to have some level of tum'a today.
Although there are three reasons to ritually wash hands--to add kedusha; to remove tum'a; and to remove dirt--tum'a normally has nothing to do with physical dirt. There are many types and levels of tum'a, with no exact progression. The following guideline is approximately in descending order from most impure to least:

Sources of the Different Levels of Tum'a

• Dead body (touching or being in same building with a dead body);
• Cemetery;
• Carcass of any dead animal not slaughtered by shechita;
• Women during and after menstruation or after childbirth (but before they immerse in a mikva);
• Sleep;
• Possibly a bathroom;
• Your hands' transferring tum'a to wet food;
• Your hands' transferring tum'a to bread;
• Food from under a bed on which someone slept;
• Intercourse or seminal emission;
• Having your beard, hair, or nails cut;
• Leather shoes;
• Touching body parts.

Depending on the level of tum'a, purifying may require:

• Washing your hands by the Three-Times Method.
• Washing your hands by the One-Time Method.
• Immersion in a mikva. OR
• Sprinkling with water that had been treated with ashes from a red heifer (which we do not have now).

Shabbat was the goal of Creation. Just as God completed the world's creation on the sixth day and ceased His work on the seventh, so Jews are supposed to imitate God and not do any creative work on the seventh day. Everything we need for living through Shabbat must be prepared ahead so that we do not do any creative activities on Shabbat.
Our observance of Shabbat thus testifies that God created the world. In the Shabbat kiddush, we mention the Exodus from Egypt, too, to testify to the world that God is continuously involved in our lives.
By ceasing our normal efforts to dominate the physical world, we can appreciate the spiritual aspects of our existence.
On Shabbat, all observant (shomer Shabbat) Jews receive an extra “soul.”

Zachor and Shamor

Remember (Zachor) the Sabbath day to make it holy—Exodus/Shmot 20:8
Observe (Shamor) the Sabbath day to make it holy—Deuteronomy/Devarim 5:12
Shabbat has two dimensions:

• Zachor  “Remember,” encompassing positive (“to do”) commandments, and
• Shamor  “Observe,” encompassing negative (“refrain from”) commandments.

Zachor:  Positive Shabbat Commandments
What Are Positive Shabbat Commandments
Positive Shabbat commandments include:

• Lighting candles,
• Making kiddush evening and morning,
• Making havdala,
• Honoring Shabbat (Kivod Shabbat), and
• Enjoying Shabbat (Oneg Shabbat), including eating three meals on Shabbat.

Honoring Shabbat: Special Food and Clothes
Honoring Shabbat includes eating tasty food and wearing nice clothes.

Shamor: Negative Shabbat Commandments
Shabbat Laws from the Torah (Shabbat D'Oraita)
What Are Melachot
On the Jewish day of rest, we refrain from 39 creative activities (melachot) that had been used to build the Tabernacle in the wilderness. These 39 melachot, prohibited by the Torah, are listed in the mishna of Shabbat and in later halacha books.

The word melacha is frequently mistranslated as “work,” but work has nothing to do with the Jewish concept of melacha. Some melachot are physically strenuous (plowing, grinding wheat, skinning an animal) and some are easy to do (drawing, baking). The defining point is whether the activity is one of the 39 creative, value-adding labors. Emptying your pockets before leaving an eruv (so you are not “carrying”) may seem confusing to someone who thinks that resting on Shabbat means refraining only from hard physical labor!

What Are Toldot
Toldot are variations of the 39 melachot. These types of melacha are also prohibited by the Torah.

Intention and Other Considerations
Most Torah (d'oraita) prohibitions of melacha on Shabbat are for cases in which you:
            1) Intend a permanent change.
                Often, actions that may be forbidden when they cause permanent change, will
                be permissible by Torah law if the result is only temporary. Or
            2) Intend or act for a specific purpose.
                Random or unintended actions are generally not prohibited by Torah law.
                (However, actions that are not prohibited by the Torah, may be prohibited
                by Chazal.)

Whether you may benefit from a melacha done on Shabbat depends on intention:

• A Jew who intentionally does a melacha on Shabbat may never benefit from that melacha.

            Note Any other Jew may benefit from that melacha as soon as Shabbat is over.

• A Jew who does melacha on Shabbat by mistake (shogeg) may benefit from that melacha immediately after Shabbat ends.

In order to violate a prohibited melacha d'oraita, the melacha must be done as follows. If any of these do not apply, then the melacha is forbidden d'rabanan but not d'oraita:

• K'darko--The action must be done in a normal way.
• Tzorech tikun—The action must be done for a constructive purpose.
• Tzricha l'gufa--You must need the normal result of that action.
• Asiya b'yachid—The action must be done by one individual (if commonly done by just one person).
• Mit'aseik--You must realize that you are doing a melacha.

 
Shabbat Laws from Chazal (Shabbat D'Rabanan)
Chazal instituted additional restrictions, such as:

• Activities that might lead directly to violating a Torah prohibition.
• Use of items not designated for Shabbat use (muktza). For a good explanation of muktza from the TorahTots website, please click here.
• Activities that might lead one to think that a prohibited activity is permissible (mar'it ayin--the appearance of the eye).
• Activities that are not appropriate for Shabbat, even though they are technically permissible according to the Torah (“uvda d'chol”).
• Tircha--Exerting a physical effort to accomplish a result that is not required for Shabbat.

Enjoying Shabbat/Oneg Shabbat
Chazal instituted laws to engender a positive Shabbat atmosphere and experience.  Beyond the actual halachot of shamor and zachor, we have a concept of enjoying Shabbat (oneg Shabbat)—of enhancing our experience of Shabbat by doing whatever each person finds to be enjoyable and relaxing--as long as it is neither destructive nor violates the laws of Shabbat. The criteria are subjective. To fulfill the idea of honoring Shabbat, do things you would not do just for yourself if it were not Shabbat. Take essential life activities such as eating and sleeping and do them more and better and make them especially enjoyable.

Meals as Oneg
On Shabbat, we eat better foods and more types of food than we would normally do on weekdays.
The main idea behind meals for Shabbat is enjoyment (oneg; by contrast, the main idea for Jewish festivals is joy--simcha), so on Shabbat you should eat bread and either fish, poultry, or meat (but only if you enjoy them).
In order to have a special appetite for our Shabbat evening meal, we don't eat a full meal with bread on Friday afternoon.

Special Shabbat Songs (Zmirot)
Special songs (zmirot) are sung at the various Shabbat meals. Some zmirot have an aspect of prayer to them.

Studying Torah
Studying Torah on Shabbat is another way of increasing our spiritual experience. It honors the Shabbat and should bring about enjoyment of Shabbat.

Shabbat and Muktza
For information on Shabbat and muktza, see section below, Shabbat: Muktza.

Weekday Talk
Don't talk about subjects that are forbidden to do on Shabbat (weekday subjects); for example, don't talk about what you will do after Shabbat is over. There is no prohibition about discussing actions from the past as long as no planning is discussed.

The Torah forbids cooking on Shabbat.   “Cooking” means making food edible by heating it to above 120° F (49° C).
Cooking includes:

• You may not make a soft food hard (such as cooking an egg).
• You may not make a hard food soft (such as cooking meat).
• You may not, in any manner, heat (to 120° F or above ) liquids that you will drink or foods with liquids—such as sauces and gravies--whether fully cooked or not. 

According to the Torah, you may eat food on Shabbat that had been placed on the heat source Friday afternoon but was not completely cooked by sunset.
ReasonNo action is being taken and the cooking will be completed by itself.
 
According to Torah law, food is only considered to be cooked if it has been directly heated from the heat source, such as a kettle on a fire or a pot on a flame (even if that utensil has been removed from its heat source). This is called a kli rishon.
Once you pour water from a kli rishon into a glass, the glass is a kli sheni. Some foods, such as an egg or tea, get cooked in a kli sheni (kalei bishul--easily cooked). These foods are forbidden by Torah law to be put into a hot kli sheni on Shabbat.

• You must have taken it off with the intention of replacing it, and
• You may not put the utensil down onto a surface; you must continue to hold the food (or the utensil) in your hand.
• The heat source must be covered.

Sukkot means “huts.” The Jewish festival of Sukkot celebrates and commemorates the shelters in which the Israelites lived for 40 years after leaving Egypt.
 
Symbols
The main symbols associated with Sukkot are living in a sukka (eating and, when possible, sleeping in the sukka) and the lulav and etrog.
 
Sukkot is observed at fall harvest time.  When many Jews were feeling wealthy due to their produce, we were commanded to live in temporary shelters--in part, to ward off feelings of arrogance or pride in what we had accomplished in the material world. Instead of thinking or feeling that our hard work or great wisdom has made us wealthy, we are reminded that whatever we have comes from God, and that God will take care of us, even in a flimsy “house.”
 
The lulav and etrog have many meanings.  Here are two:
 
Likening to the Human Body
The four components are compared to four parts of the human body:

• Palm branch: Spine.
• Myrtle leaves: Human eyes.
• Willow leaves: Human lips.
• Etrog: Human heart.

When we hold the four parts of the lulav/etrog together, we are symbolically taking the various components of our bodies together to serve God.
 
Likening to Types of Jews
The four components are likened to four types of Jews:

• Etrog smells nice and tastes nice--like a tzadik who is knowledgeable in Torah and does mitzvot;
• Myrtle smells nice but does not have a good taste--like a person who does mitzvot but is not knowledgeable in Torah;
• Palm tree (date palm) has a nice tasting fruit but no scent--like someone who has knowledge but lacks mitzvot;
• Willow does not smell nice nor has a good taste--like a person who has neither.

By holding them together, we show that all types of Jews are to be consider as one nation.

Issues of boreir are almost always d'oraita, not d'rabanan, and therefore we are stringent in applying restrictions concerning boreir.
Unlike on Shabbat (when you must remove some good along with the bad so as not to violate the melacha of boreir), on Jewish festivals you may remove the bad from the good if it is easier to take the undesired food from the desired food.

You may select desired food from undesired (or inedible) substances if you follow these two rules:

• Food from other food, or
• Food from other substances.
  Note You may remove dirt from a carrot's surface by scraping the peel with a knife (a tool not specialized for separating food), but not by using a peeler.
  Exception As on Shabbat, an action necessary to eat a food normally (derech achila) does not violate the prohibition of boreir. So you may peel a food that is normally separated from its peel or shell in order to be eaten, as long as you do not use a specialized instrument to do so.

• You may peel an orange by hand, with or without a knife.
• You may remove the shells from peanuts by hand.
• You may remove the shell from a hard-boiled egg by hand.

• Remove fish bones from fish while you are eating the fish or just before eating it.
• Cut open a melon such as a cantaloupe and remove any seeds normally.

Shavuot (Yom HaBikurim in the Torah) celebrates and commemorates the giving of the Ten Commandments to the Israelites at Mt. Sinai.
Beginning with the second night of Passover, the Israelites who left Egypt underwent 49 days of spiritual improvement and purification until they were ready to receive the Torah from God (Shavuot ends this 49-day “omer” period).  We can undergo a similar process of spiritual development each year during these 49 days (how to do that is beyond the scope of this website). According to our tradition, the Israelites in Egypt had sunk to the 49^th level of spiritual impurity (tum'a). The Israelites had to raise themselves in 49 daily stages to be worthy of receiving the Torah.  Several books and siddurs portray the 49 days of the omer as corresponding to the Seven Sefirot embedded in the seven weeks.  This awareness can help us work on and maximize the power inherent in each day of the omer to fix that particular sefira in ourselves. We thus relive this transition from slavery to freedom and the service of God each year as we try to perfect our midot (personal characteristics) to again be worthy of receiving the Torah on Shavuot.

 
Symbolism of the Shavuot Offering
In the Temple in Jerusalem, the only communal sacrifice of leavened bread was on Shavuot. Leavening in dough is compared to arrogance in humans (people puff themselves up to look more important than they actually are). During Passover we destroy, and refrain from eating, leaven--just as we try to destroy/remove arrogance from our personalities. After Passover, we continue to work on our personal traits (midot) until we reach Shavuot, when we celebrate receiving the Torah.  At Shavuot, we Jews have a right to feel important, since we are spiritually elevated by virtue of having been given the Torah.
 
Shavuot: Universal Customs
The universal custom is to eat at least one dairy food during Shavuot.
Possible reason  At the time the Israelites received the Torah, they did not have any kosher meat (they had not been required to eat kosher until then) and so the only food they were permitted to eat was dairy food.
Another universal custom is to stay awake all night (if possible) studying Torah.
 
Shavuot: Symbols
Unlike other Jewish festivals, Shavuot has no concrete symbols and no specific unique commandments/mitzvot, other than sacrifices that were brought in the Temple in Jerusalem.

The International Dateline (IDL), which is 180 degrees away from Greenwich, England, crosses the Pacific ocean from north to south and divides a region of safek/doubt as to which day is Shabbat. This region's eastern boundary is a line 180 degrees east of Jerusalem, which lies between Hawaii and the US mainland; the western boundary is east of Shanghai. All countries in this region of IDL safek/doubt are island countries.
 
In a region of doubt, such as Tasmania, keep normal Shabbat (Shabbat d'rabanan) on local Saturday and keep Shabbat d'oraita on:

• West of mainland USA, but
• East of the IDL, and
• Not attached to the mainland.

• West of the IDL, but
• East of Shanghai, and
• Not attached to the mainland.

Note In all cases, you must still observe regular Shabbat on Friday night/Saturday.
Situation
You are in a place near the International Dateline (IDL) in which you are not sure which day of the week it is halachically: Shabbat or, if you are east or west of the IDL, Friday or Sunday.
What To Do
On the Friday or Sunday in question, there is no shvut (d'rabanan prohibitions, including muktza), so you may do all melacha d'rabanan WITHOUT a shinui. You may:

• Ask or tell a non-Jew to do anything, including a melacha d'rabanan or d'oraita.
• Ride in a cab or car driven by a non-Jew.

• Use electricity--except for heat or light—including turning on a fan or air conditioner (heat and light are forbidden by the Torah).
• Use the telephone. (Using a cellphone may be permissible--ask a rabbi).

• Carry from a private domain (reshut ha'yachid) to another private domain, even through a public domain (reshut ha'rabim); but you may not stop walking in the public domain and you may not put the object down in the public domain unless you use a shinui.
• There is no practical way to light candles, even using a shinui, but a non-Jew may light them for you and and you may say the blessing on the candles.
• Swim, surf, scuba dive, climb, and play all games that do not use melacha. You may not wring out clothes and if you are swimming or scuba diving, your swimsuit or wetsuit must be clean.
• Walk any distance (there is no techum Shabbat d'oraita).
• Kinyan. You may acquire items.

• Fly, including check in and getting on plane if:
  • The pilot is non-Jewish, and
  • You don't do any melacha d'oraita (including any writing) without a shinui.
• Use a computer if it automatically goes to sleep after less than 24 hours of not being used.
• Shower. However:
  • You may not use an “instant on” hot water system in which the water is heated as you use it; you may only use the hot water if it has a holding tank.
  • You may use only liquid soap; hard soap is forbidden.
• Ingest medicine (but you may not smear it on skin).
• Use some make up, such as rouge, mascara, eye shadow. You may not use lipstick.
• Open a refrigerator with light (and all other psik reisha d'la neicha lei).

• You may buy necessities on Friday or Sunday as long as:
  • The store owner is not Jewish (or if he/she is Jewish, does not write or print a receipt),
  • You do not write, and
  • There is no reshut ha'rabim.

You may also do melacha d'oraita if:

• You use a shinui (non-normal way of doing that action--this is forbidden d'rabanan on Shabbat but is allowed on the Friday or Sunday in question), OR
• Two or more people do the melacha together.

 
D'oraita, you may not:

• Cook food.

• Turn on lights (but you may turn them off).
• Carry from domains.
• Boneh – building any permanent structure.
• Write two or more letters of the alphabet.
• Drive--there is no practical way to drive using a shinui.
• Shave--there is no practical way to shave using a shinui.
• Use toothpaste (but you may use tooth-cleaning powder).
• Use skin cream--you may dab it on without smearing it.

However, you may do these following actions with a shinui on the Friday or Sunday in question, as follows:

• Cook food. You must put food in the cooking utensil first, then turn on the heat with shinui. You may turn off the heat even without a shinui.
• Turn on lights (such as with your elbow).
• Stop along the way when carrying from a private domain (reshut ha'yachid) to another private domain, even through a public domain (reshut ha'rabim). As a shinui, you may carry the object in your mouth (as long as it is not food), etc.

Note Carrying something in your pocket is NOT a shinui.

• Tear paper (such as putting toilet paper across knees and moving the knees apart).
• Write (such as with the opposite hand).

Flying East From Australia on Sunday If You Cross IDL from Friday into Saturday

Introduction to Missed Amida/Tashlumim
If you accidentally miss any amida, you may make up for it (tashlumin)--unless you intentionally missed it.

Amida: Errors: Missed Amida/Tashlumin: Regular Days
Missed Ma'ariv Amida
If you accidentally did not say the amida for ma'ariv:

• Say the normal shacharit amida the next morning with the other men in the minyan.
• Say ashrei.
• When the leader begins his repetition of the amida, say the amida along with him, word for word, including kedusha.
• After saying ha'el ha'kadosh, finish your amida at your own pace.
• If you are not with a minyan, say ashrei and then repeat the shacharit amida.

Missed Shacharit Amida
If you accidentally did not say the amida for shacharit:

• Say the normal mincha amida with the other men in the minyan.
• Say ashrei.

• When the leader begins his repetition of the amida, say the amida along with him, word for word, including kedusha.
• After saying ha'el ha'kadosh, finish your amida at your own pace.
• If you are not with a minyan, say ashrei and then say the mincha amida a second time.

Missed Mincha Amida
If you accidentally did not say the amida for mincha:

• Say the normal ma'ariv amida with the other men in the minyan.
• Say ashrei.
• Say the ma'ariv amida a second time. Skip modim.
• If you are not with a minyan, say ashrei a second time and repeat the ma'ariv amida.

Note At the next prayer service, say whatever is the correct amida for that later prayer service, even if it is not the same amida that you missed.
If you miss mincha on Friday, say the ma'ariv service for Shabbat and repeat that amida again.
Note Once the time for the next amida has passed, you may not make up the missed amida.
Example
If you missed mincha on Thursday, you may only say tashlumin for mincha as long as you may still say ma'ariv, which is daybreak of Friday morning.

Amida: Errors: Missed Amida/Tashlumin: Shabbat/Jewish Festivals
Even if you forgot to say a prayer service on Shabbat and Jewish festivals, say the next prayer service amida and repeat THAT amida to make up (tashlumin) for the one you missed--even if it is no longer Shabbat or the Jewish festival.
Exception
There is no tashlumin for musaf. However, you may say musaf until sunset, even if you already said mincha.
Note If the time for mincha has arrived (½ hour after halachic midday), you must say mincha before saying musaf (but if you could join a mincha minyan later, you may say musaf now).
Situation
You miss Shabbat mincha.
What to Do
Say ata chonantanu in ma'ariv, but only for the first time you say the amida, not the second time (which is tashlumin).
Situation
You forget to say ma'ariv on Saturday night.
What to Do
Say ata chonantanu on Sunday morning in the second amida (which is tashlumin).

If Doubt about Whether You Said Amida
If you are not certain whether you said an amida:

• On a weekday, assume that you did not say the amida and say it anyway.  Intend that:
  • If you forgot the previous amida, this makes up for it, and
  • If you did say the previous amida, the second one is a nedava (free-will “offering”).
• On Shabbat and Jewish festivals, do not say the amida twice as tashlumin.

            Reason You may not say a voluntary prayer service (nedava) on these days.
Men who intentionally delayed saying shacharit past the fourth halachic hour of the day still say that amida until midday but if they did not say it by midday, they may not say tashlumin. See Minyan: Keeping Pace: Shacharit Minyan.

There are two main types of bowing during the prayer services: 

• Bowing just from the waist (with and without taking steps), and
• Bowing with the knees, plus two variations on Rosh Hashana and Yom Kippur (hands and knees on floor).

I. Waist-Bowing (Two Forms)

• Modim;
• Modim in reader's repetition of amida;
• Bar'chu;
• Lecha Dodi; and
• Alenu.

          To bow this way, keep your legs straight and bend forward from your waist.
    B.  Waist-Bowing/Take Steps, for:

• Amida, and
• Kaddish.

• Bow down from waist with your legs straight.
• Take three steps backward (left foot, right foot, left foot),
• Then:
  • Bow from your waist to the left and say, oseh shalom bi'mromav,
  • Bow from your waist to the right and say, hu ya'aseh shalom alenu, and
  • Bow from your waist to the front and say, ve'al kol yisrael v'imru amen.

II.    Knee-Bowing (Three Times during Amida)

• Beginning of amida's first blessing,
• End of amida's first blessing, and
• Next-to-last amida blessing: ha'tov shimcha.

• Bend knees (at baruch),
• Bow forward (at ata), and
• Straighten up (before God's name).

III.  Knee-Bowing to Floor (Two Forms)
       A.  Knee-Bowing to Floor--Hands and Knees Only

• Kneel (with your back straight up) (at “hayu kor'im”), and
• Bow down with hands and knees on floor (at “u'mishtachavim u'modim”), but
• You are not required to touch your forehead to ground.
  Note You should still bow from your waist (but not to the floor) on Rosh Hashana--even if you are praying alone and even if there is no Torah present.

• Kneel (with your back straight up) (at “hayu kor'im”),
• Bow down with hands and knees on floor (at “u'mishtachavim u'modim”),
• Touch forehead to floor (at v'noflim al pneihem).

Tevila is the Hebrew word for immersion.  You must tovel (immerse in a mikva or other halachically purifying water) new utensils made of metal or other materials that require tevila unless you know that they were:

• Made by a Jew,
• Sold by a Jew, and
• Not owned by a non-Jew in between.

Toveling: Utensils: How To Tovel
To tovel a utensil, you may go to any kosher natural mikva (see section on natural mikvas) or to a mikvat keilim (a small mikva for utensils, often attached to the outside of a regular mikva building). To tovel several items, some of which require a blessing and some on which there is doubt whether a blessing is necessary, say the blessing over the item that requires the blessing and have in mind that the blessing will cover all the rest of your items.
Remember to remove all stickers, rust, etc., before you begin. Nail polish remover may help with stubborn stickers. Say the blessing al tevilat keilim and then let the item free fall through the water. Unlike with hagala, during which the item may be immersed in sections, when you tovel a utensil, the entire item must be in contact with the water at the same time, even if only for an instant.

Toveling: Utensils: What Gets Toveled?
The below chart is copied with permission from the Star-K (www.star-k.org):
 
 

Utensil	Tevila Guideline		Utensil	Tevila Guideline
Aluminum Pans, Disposable if intended to be used more than once	Tevila with Brocha		Meat Tenderizer Hammer, Metal	No Tevila
Aluminum Pans, Disposable to be used only once	Tevila w/o Brocha		Melamine	No Tevila
Blech	No Tevila		Metal Cutlery	Tevila with Brocha
Blender with metal blade on bottom	Tevila with Brocha		Metal Flour and Sugar Storage Canisters	Tevila w/o Brocha
Bone	No Tevila		Metal Pots Coated with Teflon, Enamel or Plastic	Tevila w/o Brocha
Brush, Pastry	No Tevila		Metal Spoon Specifically for Medicine	Tevila w/o Brocha
Brush for Grill, Metal	No Tevila		Microwave Turntable, Glass	Tevila w/o Brocha
Can Opener	No Tevila		Mixer Beaters	Tevila w/o Brocha
Cans, Reusable Empty if opened by a Yehudi	No Tevila		Paper	No Tevila
China, Bone	Tevila w/o Brocha		Peeler, Vegetable	Tevila with Brocha
China, Glazed	Tevila w/o Brocha		Plastic	No Tevila
Colander, Metal	Tevila with Brocha		Porcelain Enamel	Tevila w/o Brocha
Cookie Cutters, Metal	No Tevila		Racks, Cooling	Tevila w/o Brocha
Cookie Sheets, Metal	Tevila with Brocha		Racks, Oven	No Tevila
Cork Screw	No Tevila		Rolling Pins Metal or Wood	No Tevila
Corningware	Tevila w/o Brocha		Sandwich Maker	Tevila with Brocha
Crockpot Ceramic Insert	Tevila w/o Brocha		Silicone	No Tevila
Crockpot Glass Lid	Tevila w/o Brocha		Sink Racks, Stainless Steel	No Tevila
Crockpot Outside Metal Shell	No Tevila		Spatula, Metal	Tevila with Brocha
Dish Rack, Metal	No Tevila		Stoneware	Tevila w/o Brocha
Dishes, Ceramic	Tevila w/o Brocha		Stoneware, Non-Glazed	No Tevila
Earthenware, Non-Glazed Dull Finish, e.g. Flower Pot	No Tevila		Storage Utensils, Glass not brought to the table	No Tevila
George Foreman Grill	Tevila w/o Brocha		Styrofoam	No Tevila
Glass (including Pyrex, Duralex & Corelle)	Tevila with Brocha		Tea Kettle, Corelle	Tevila with Brocha
Grater, Metal used for foods that are ready to eat, eg, apples, onions	Tevila with Brocha		Toaster which will not break	Tevila w/o Brocha
Grater, Metal used only for foods that need further cooking,eg potatos	Tevila w/o Brocha		Toaster Oven rack & tray only	Tevila with Brocha
Hamburger Maker	Tevila with Brocha		Trivet, Metal	No Tevila
Hot Air Popcorn Maker, Metal	Tevila with Brocha		Waffle Iron	Tevila with Brocha
Hot Water Urn, Metal	Tevila with Brocha		Warming Tray	No Tevila
Knife, Arts & Crafts	No Tevila		Wood	No Tevila
Knife Sharpener	No Tevila		Wooden Cask with Metal Straps	Tevila w/o Brocha
Meat Thermometer	No Tevila

By Sara-Malka (Diane) Laderman

Kosher (Hebrew for “fitting” or “suitable”) means foods that comply with certain laws. Kosher rules could be summed up like this:

• The food must start out kosher. 
• The food must stay kosher during processing.

Starting Out Kosher
The Food's Natural State

Rule #1

Plants
All Plants, Raw, Are Inherently Kosher

All raw, unprocessed plants are kosher. However, restrictions on produce grown in Eretz Yisrael may apply (teruma, ma'aser, shmita), and orla may apply to produce grown anywhere in the world.

• For laws about eating perennial fruits, see appropriate listings under Agriculture. 
• For laws regarding bugs in plant produce, see below.

Rule #2

Mammals
All Mammals that Chew Their Cud and
Have Split Hooves Are Inherently Kosher

Kosher mammals are all cud-chewing, split-hooved animals (Leviticus/Vayikra 11:1-8 and Deuteronomy/Devarim 14:3-8). Included are both domestic ("beheimot"--goat, sheep, and cow families ) and wild ("chayot"--deer, giraffe, and wild goat and sheep families) mammals. There are two (sometimes) practical differences between the two groups:

• You may eat the cheilev (a type of fat) from a wild kosher mammal, and
• After slaughtering, you must cover the blood from a wild kosher mammal but not a domesticated kosher mammal.

Below is a sampling of kosher mammals:

Hooves

Q: How can you tell if an animal has split hooves?

A:
1)  Split Hooves Must Be Hooves

Hooves must be made of hoof material--a hard substance similar to your fingernails—not fleshy feet.

2)  Split Hooves Must Be Split

Hooves must be split all the way through from front to back.

Cud-Chewing

Q:  How can you tell if an animal chews its cud?

A:  Watch for the sliding ball.

When a cud-chewing animal starts to eat, you will see it bolting down its food into its first stomach, like a hungry 9th grade boy (much like humans racing to throw groceries into their shopping carts), in case a lion or bear is coming to eat him or her.

Next, it will find a safe place to more leisurely bring up its cud and chew its stash. During cud-chewing time, especially for goats (sheep are usually too woolly to make out shapes), you will distinctly see:

• Racketball shape popping up the goat's throat, 
• Goat's cheeks ballooning out and its lower jaw chewing in a horizontal figure-eight pattern, and, a little later,
• Racketball shape sliding down the throat again.  

You will soon see the shape of a new racketball pop up the throat.

By contrast, a non-kosher animal will chew slowly and well the first time—it will not have another chance to chew its food later, like the kosher animals do.  

Imposters

Animals in the camel family (camel, llama, alpaca, vicunya, etc.) appear to have split hooves when seen from the front.  These are actually just two long toenails in front of a padded, fleshy, incompletely split foot, which you can easily distinguish as a whole foot when looking from the back.

One non-kosher animal has great-looking split hooves but doesn't chew its cud—animals from the pig family.

Insight from Masechet Chullin

All kosher mammals inherently have horns; all non-kosher animals are hornless.  Bottom line:  If you find a horned animal, it's definitely kosher.

But horns are not a halachic requirement from the Torah like split hooves and cud chewing are, which is a good thing, since some breeds of goats, sheep, and cows are naturally “polled” (born hornless) or their horn buds were removed when they were young to prevent damage later.

Rule #3

Fowl
All Fowl That Have “Masoret” Are Inherently Kosher

Not everyone's agreed as to what the Torah means by a “netz” or a “yanshuf.”  So when Leviticus/VaYikra 11:13-19 lists the 20 non-kosher flying species—allowing us to eat anything NOT on the list—we ignore the list and just eat what we know our ancestors traditionally ate as kosher.  This tradition is known as masoret.

In the US, we eat all breeds of chickens and--in most circles--turkey, all breeds of goose except those whose beak is black (such as the Canadian goose) or whose beak does not go straight back to its forehead (like the Chinese goose), and Peking duck (we don't eat mallard or Muscovy ducks or their close relatives).

In Israel, additional birds eaten as kosher include mallard and Muscovy ducks, guinea fowl, Couternix quail, pigeons, and turtle doves.

Note Some Jewish families originating in Germany, Iran, and other places maintain their masoret on eating pheasant, and you may be able to receive masoret on various species from researchers such as “The Aris”--Dr. Ari Greenspan and Rabbi Dr. Ari Zivotofsky, both Jewish ritual slaughterers (shochtim) who have spent the last 20 years interviewing and videotaping elderly European and Sefardi immigrants to Israel as to what birds they ate as kosher in their home countries. You can google their work or read some of Dr. Zivotofsky's articles on www.kashrut.com.

Zivchei Cohen, a book written and published by a Jewish ritual slaughterer (shochet) in Italy, shows colored illustrations of 29 species known to be kosher, including peacock, pheasant, Couternix quail, mallard duck, and numerous songbirds.  Maor L'Masechet Chullin U'Vechorot (vol. 2, Feldheim, pp. 29-33) reproduces these colorful illustrations and names each bird in five languages, noting that the 29 were listed to acquaint students of Jewish ritual slaughter (shechita) only with rarer birds' identities and that the well-known kosher species were not included in the 29!

Chazal noted that kosher birds share certain characteristics:

• They sit on a branch with three toes in front and one in back.  Non-kosher birds usually sit two and two, as they need equal strength on both sides of their feet for killing and carrying off food, except for:
  • Owls, whose feet are flexible and can move their toes to the side, forward, or back, and 
  • Vultures, who need balance walking instead of gripping, since they walk on the ground to eat food that is already dead.
• They lay eggs that are not entirely round or oval but are, well, egg-shaped, with kad v'chad—a rounded end and a pointed end. Not all egg-shaped eggs are kosher, but all totally round eggs, if from fowl, are not kosher (fish eggs from kosher fish, which are perfectly round, are of course kosher). There are some eggs, including from doves, that seem perfectly oval but are actually kosher.

Rule #4

Fish
All Fish That Have Fins and Scales Are Inherently Kosher

This excludes most eels (some conger eels that have kosher scales are kosher!) and all shellfish, catfish, sharks, swordfish, sea urchins, jellyfish, sea slugs, and many other sea creatures.

In addition to commonly eaten kosher fish such as salmon and tuna, some unexpected fish are also kosher, including barracuda, goldfish, and many other pet and tropical fish.

Rule #5

Grasshoppers

All other creatures, except the four kosher locusts, are not kosher. Rule #6

Kosher from Kosher
Whatever Food Substances Come Out of a Kosher Animal Are Inherently Kosher…

except for some fats (cheilev), blood, and the sciatic nerve (gid ha'nashe).

Milk from a cow (a kosher animal) is kosher. Milk from a pig (a non-kosher animal) is not. An egg from a kosher bird is kosher; an egg from a non-kosher bird is not kosher.
Exception

Q:  Since bees are not kosher, how can we eat honey? 

A:  Honey is not produced from bee parts, but rather from flower parts.

Rule #7

Animal Blood
May Not Be Eaten in Any Form.

Note Fish blood is not forbidden.

Preparing Kosher
Harvest and Kitchen

Plants

What To Check

• Remove bugs (see Why Bugs May Not Be Eaten)
• Select fruits and vegetables that have no harvest-related problems such as orla (and in Eretz Yisrael, kilayim, shmita, etc.); separate out teruma and ma'aser from any Israeli-grown produce that requires it (see Teruma/Ma'aser: Ownership: What Is Hefkeir Produce)
• Make sure that any liquid grape product to be handled by a non-Jew for a Jew has been cooked or pasteurized before being handled.  Cooking turns the wine into an inferior product disqualified for use in idolatrous practices.

Animals

Mammals

Slaughter/Shechita

Kosher mammals must be slaughtered in the quickest and most humane manner possible, according to halacha.  A highly trained ritual slaughterer (shochet) must perform the slaughtering (“shechita”).  He checks the knife before the slaughtering to ensure there are no burrs to catch on the animal's throat.  He says the blessing “al ha'shchita” and then cuts the windpipe and the esophagus as well as the neck arteries.  After slaughtering, he checks the knife again for burrs (if he finds one, the animal is not kosher) and checks the animal's lungs to make sure the animal wasn't about to die of lung perforation in the near future.  

Certain types of adhesions may be found on the animal's lungs. If they can be removed (by peeling) without perforating the lungs, the meat is kosher. If there are only small and easily removed lesions, the meat is glatt (“smooth”). If there are no lesions at all, the meat is classified as “Beit Yosef.”

Kosher lamb and goat are always glatt/chalak kosher.

Actually, there are 18 organic or physical defects that may make meat non-kosher but, as a practical matter, we only check for lesions in the lungs and also in the second stomach. 

If the animal proves to have been healthy, it is sometimes hung upside down to allow the arterial blood to drain out. (It is possible to hang the animals before being slaughtered but this is not the usual method). 

Skinning and Traiboring

The animal is skinned.

Next, the animal is traibored. Traiboring removes certain nerves, sinews, blood vessels, and fats that we don't eat, including the sciatic nerve damaged when our forefather Jacob wrestled with the angel at the Jabbok stream.  

In the US, only the forequarters are traibored and eaten, and the hind portion is sold to the non-Jewish consumer. In Israel, the hind portion is traibored too and eaten as kosher.

May you traibor meat once it's cooked?  And if not, how did Jews traibor more than 1 million Passover lamb offerings that had to be slaughtered and prepared between midday and evening (and it takes 2-3 hours to traibor one lamb!). The Jewish commentator The Raavad says the Passover lamb was traibored before roasting; Rambam disagrees, since the lamb had to be roasted whole. Rambam opines that the sinew, unlike fat, does not impart its flavor to the meat and that people would just traibor the Passover offering meat on their plates.

Removing Blood

The next steps involve removing blood (“kashering”) and can be done at the butcher's or at your home.  The meat is cut, rinsed, soaked for at least 30 minutes, put on a slanted board to allow the blood to run off, and covered with kosher (a coarse) salt for one hour.  After being rinsed three more times, the meat is now kashered.

Preparing the Liver

The liver is cut halfway through several times and covered with kosher salt top and bottom.  You can oven broil the liver on a rack reserved for that purpose. The blood must be able to drain away from the liver 

You can instead broil the liver over a fire outdoors.  Grilling outside will give the liver a delicious smoky flavor that even children like--but do NOT allow the neighborhood cats to steal your livers off the grill!  

Fowl

Covering Blood

Kosher fowl is slaughtered and, when it stops flapping, is usually hung upside down to allow the arterial blood to run out and onto the earth. Cover all the blood with dirt (a mitzva from the Torah--mitzva d'oraita) and say the blessing “al kisuy dam b'afar.”

Defeathering

Rinse with water and remove the feathers. Defeathering can take a while for chickens and up to two hours for one small duck, especially if you are saving the down!  

Removing Internal Organs

Rinse the bird. Usually, a circle of flesh surrounding the anus is cut out.  Start pulling out the digestive system.  Recognizable items such as the liver, heart, and giblets will come out and eventually you will be able to stick in your hand and pull out the lungs.  This is not as cold and unpleasant as it sounds because the bird will be warm for quite a while.

Salting

Once the bird is defeathered and the internal organs have been removed, rinse and salt with kosher salt inside and out and put it on a slanting board for an hour. Rinse three more times and cook!

Preparing the Giblets

Cut off the hard coating at one end of the giblets and rinse out the fine sand within. Remove the yellow internal lining.  Salt and kasher with the rest of the bird.

Preparing the Liver

To kasher the liver, see Preparing the Liver, above, for meat liver.

Fish

Buying Fish

Kosher fish bought from a store in which non-kosher fish are also sold should have any cut surfaces scraped and should be rinsed before using. Ideally, the knife that cuts the fish should be washed with soap and water beforehand. 

Grasshoppers

Chagav Grasshoppers

Not much preparation needed here. Many Yemenites just twist off their heads and eat. B'tei'avon!

Substances from Animals

Milk

Dairy must be kept separate from meat, with a separate set of pots, pans, servers, scrubbers, and dishpans each for dairy and meat. See Kashrut: Dairy/Meat Combinations.

Eggs

Eggs must be checked for blood spots.  Throw out a fertilized egg with a blood spot. You may remove the blood in the white of the egg and eat the rest of an unfertilized egg, but the custom is to not eat the egg at all.

Unwanted Additives

Manufacturing Aids

In the US, food manufacturers are allowed to add “manufacturing aids”--even more than 1/60th of the volume of the other ingredients--without listing them. Some foods therefore need special supervision to ensure non-kosher substances have not been added.

Examples

• Kosher oils may be deodorized by heating them in vats that previously contained non-kosher oil, which renders the formerly kosher oil non-kosher. Or they may be put into tankers previously used for non-kosher liquids.
• Food colorings may come from the cochineal insect, which is non-kosher, and flavorings may be derived from the musk of non-kosher animals.
• Cheeses may have non-kosher rennet or pig milk added. Also, the rabbis of thousands of years ago made an injunction that even where the ingredients are kosher, cheese still requires kosher supervision.
• Maple syrup in the vat may be stirred with bacon (which is non-kosher) to reduce the froth produced by boiling.  
• Candy may include non-kosher oil that is put into the molds so the candy does not stick.
• Kosher meat might not be kosher for Passover.

Transference of Taste (Ta'am)

Sometimes dairy will spatter onto a meat utensil, or someone will set a hot pot of kosher food into a non-kosher sink.  Or someone will cut a lemon or onion with a dairy knife and then put the lemon into a pot used for meat.  What happens next depends on whether the offending substance was:

1. Charif (spicy/sour/strong) enough to transfer the taste to the new item.
2. Hotter than yad soledet bo (too hot to hold your hand in it for a few seconds—about 120° F, or 49° C).
3. More than 1/60th of the total volume.

See following halachot for what to do next.

Kitchen Set Up

A hungry Martian landing in a modern kosher kitchen must assume earthlings eat in binary: Ideally, two sinks. Two dish towels.  Two sponges.  Two dishpans. Two cutting boards.  Even, if the owner is fortunate, two dishwashers.

And what about those strange markings on the pots, pans, and servers?  Perhaps he'll find a bright splotch of red paint or an “F” (for fleishig--Yiddish for “meat”) lettered in nail polish on utensils in the left cabinets.  Blue paint or nail polish, or an “M” (for milchig--Yiddish for milk) on utensils in the right cabinets. The plates, bowls, and silverware in left cabinets do not in any way match those in the right cabinets. Somewhere in a central cabinet, pots, pans, and servers are painted with a white dot, marked with a “P” for pareve, or left unmarked.

Opening the pantry, little symbols jump out from canned and packaged goods.  Star-K, O-U, O-K, KOF K…..  Only the dried beans and grains seem symbol-less.  And the freezer?  Well stocked but no frozen bacon, pepperoni pizza, and shellfish TV dinners.…

How do these people eat?

The Great Divide

Separating Dairy and Meat

Welcome to the world of dairy and meat. Most kashrut problems in the kitchen involve the transfer of milk or meat flavor to the other gender by means of heat or, less commonly, by hot/spiciness.

It's easy to be jealous of vegetarians, or people who only eat plants and dairy products or who only eat plants and meat products!  They never confuse their pots and serving utensils or deal with spatters of hot dairy foods onto meat utensils or vice versa.  Large institutions and kosher cafeterias, similarly, may not have these mix-ups, since they can usually devote a whole room to a dairy or a meat kitchen.

Here's how the rest of us live:

Countertops

If you can, designate some countertops for dairy and some for meat.  This will help you stay organized spatially.  If you have only one sink, you may need to use the counter to the left for one dishrack (dairy or meat) and the counter to the right for your other dishrack. 

Some countertop materials, such as granite, can be kashered by pouring boiling water over them.  This will make the counters kosher and pareve (neutral--not dairy or meat).  Once you have kashered your counter(s), you will be able to set down hot utensils, pots, and pans directly onto the counter (dairy utensils on your designated dairy counter; meat utensils on your designated meat counter). 

If your countertop is not kosher or kasherable, you will need to cover the countertop before setting down hot (above 120° F) utensils, pots, and pans. Trivets work fine but so does a simple piece of corrugated cardboard in a pinch.  

Dishes and Flatware

If feasible, select different patterns of dishes and flatware for dairy and meat so you can tell them apart.  It is helpful to store the dairy and meat dishes in separate locations, preferably close to the counter of its gender. Porous dishes (stoneware, china, ...) cannot be kashered once used for hot non-kosher food and cannot be changed from one gender to the other. Metal dishes generally can be kashered. Glass only assumes a gender if it is placed directly on a fire or other heat source (to at least boiling temperature) or into a hot oven, so even if you pour boiling water or hot food into a glass bowl, such as hot pasta, and add cheese or other dairy food, the bowl remains pareve (or whichever gender it was previously).

Sinks and Dishracks

If you don't have two sinks--one for dairy and one for meat--and must use the same sink for both, try to choose different colors for your dairy, meat, and pareve dishpans, dishracks, and sponges/scrubbers (or sponge holders). If not, distinguish your dairy dishpans, dishracks, and sponges/scrubbers (or sponge holders) from your meat ones by placing them on opposite sides of the sink. Neutral, or pareve, dishes/cookware require a third sponge and dishpan. In a pinch, you can wash dishes, pots, and utensils by holding them in the air or placing them on a counter (whether either kashered or not) next to the sink as long as the dishware, pots, etc., do not reach 120° F.  

Drawers

You can designate one drawer for dairy flatware and a second drawer for meat (and a third drawer for pareve). Color-coding or purchasing “dairy” and “meat” stickers to place on the outsides of cabinets and drawers can be especially helpful if anyone else will be cooking/washing dishes in your house and doesn't know your kitchen well.  

Cooking Utensils/Food Processors

Distinguish your cooking utensils (your choice of colors) for dairy, meat, or pareve by using paint or nail polish, using different patterns, or even different shapes (one person uses round baking dishes for dairy and rectangular ones for meat!). If you lack drawer space, hang utensils from the wall or overhead rack or put them on your counter in jars color-coded for dairy, meat, or pareve. In a pinch, colored electrical tape can be used temporarily to mark dairy or meat servers or serving pieces (until it falls off during washing or turns black in the oven…).

You will only need one blender, blending stick, bread machine, mixer, food processor, etc., if you always keep them pareve.  Otherwise, you may need duplicates of these items. Color-code them as well.

Stove Burners

To kasher a non-kosher stove burner, clean off any hard deposits on the grate, cover the burner with a sheet of metal (to hold the heat on the grate), and heat it full-blast for 45 minutes. (See halachot below for kashering burners by putting them in the oven.) 

Stovetop

A stainless steel stovetop can be kashered, but a ceramic one (due to porousness) might not be kasherable-consult a rabbi.  When cooking, place an appropriate spoon rest or bowl nearby (for dairy or meat, depending on what you are cooking) to hold your hot stirring spoon or spatula. This way, you won't need to set down your hot stirring utensil onto a non-kosher countertop or stovetop, or place a hot dairy stirrer where you previously set down a hot meat spatula.  

Oven

You can kasher a non-kosher oven by cleaning off any accumulation of old food (whether burned on or not, it must be removed) and turning up the oven full blast for 40 minutes.  You may use the same oven for dairy and meat foods if you always keep either the dairy or meat covered. Consider the oven to be one gender and always cover liquid foods of the opposite gender (dry foods do not require a cover).

Cutting Board

If you only have one cutting board for fruits and vegetables and one knife, you may want to keep them pareve. The main kosher problems with knives and cutting boards happen when cutting a fruit or vegetable with a strong-spicy taste that can transfer the milk or meat status of one utensil or food to another.  Such items are garlic, lemon, onion, and sour apples, and sour grapefruits.

Examples

• Garlic was chopped with meat knife on a dairy cutting board (rendering the garlic, the knife, and cutting board non-kosher), or
• Onions cut with a dairy knife were tossed into a boiling meat pot (rendering the pot and contents non-kosher unless the onions were less than 1/60th the volume of the pot's food). 

TABLE'S SET

Glasses, washed, can be used for a dairy or meat meal. You can use the same salt and pepper shakers and clean glasses for dairy and meat; however, it is recommended to use separate salt and pepper shakers since you might have food of one gender on your hands when you use the shakers of the opposite gender. If you typically use a table for serving either dairy or meat, and want to serve the opposite without switching tablecloths, lift the tablecloth and use the original table surface or cover the tablecloth with placemats. If one person wants to eat dairy and another wants to eat meat at the same time on the same table, place a reminder to remind them not to mix the foods (different placemats or tablecloths, physical barrier between the people's dishes, etc.).

COOKING FOR RELIGIOUS JEWISH FRIENDS

Let's say you don't keep kosher and want to have your kosher-observant friend over. What to serve?

As long as your utensils are clean, you chose kosher foods (see Going Shopping, below) or fresh fruits and vegetables, nothing gets 120° F or above, there is no involvement of anything spicy (charif), and you don't mix dairy and meat (don't offer a kosher bologna sandwich with kosher Swiss cheese!), everything should be OK. Some people will prefer if you serve them using disposable plates, bowls, flatware, and cups; if you are Jewish, you should only serve on disposables. Some will prefer to be in the kitchen during food preparation. Don't be offended; it's hard to keep track of everything to remember even in a kitchen set up for being kosher!

You might want to keep the wrappers or containers from any processed food so that the kosher guest can see what you actually are serving and check for the ingredients or for a kosher supervision symbol.

GOING SHOPPING

Major towns usually have at least one kosher supermarket, but you can find plenty of kosher food in regular supermarkets too. (Even in Salt Lake City, home of the Mormons, a major supermarket chain sells Empire Kosher Chickens!) Here are some tips:

• You may consider all fresh and uncut fruits and vegetables to be kosher. Sharp-flavored fruits and vegetables such as garlic, when cut, must be cut with a kosher utensil.
• Look for a kosher symbol (“hechsher”) on prepared foods (except those foods that do not need a hechsher—see When Hechsher Needed  and When Hechsher NOT Needed).

For more information on kosher symbols and on what goes into certifying a prepared food as kosher, see this link: http://kosherquest.org/symbols.php

WHY EAT ONLY KOSHER?

The basic reason that Jews only eat kosher food is because God commanded us to do so. There are many explanations of how eating kosher benefits us. One approach is that kosher food enhances the spiritual well being of the Jewish people. That holiness is blocked when we eat non-kosher.

While kosher food raises us up spiritually, we raise it up too. When we say the correct blessing before or after we eat, we acknowledge that God is the food's true source. When we use food's resulting health and strength to perform God's commandments, we reunite our food and ourselves with our higher purposes, “rectifying the world.” That brings spiritual and physical blessing down to us and to the world.

You don't want a rapacious spirit?  Don't eat predators. You don't want to think like a bottom-feeder? Don't eat scavengers—whether catfish or vultures or pigs—or reptiles, amphibians, or bugs (except kosher grasshoppers!). You don't want to be callous? Don't eat the life-blood of a bird or mammal—or even the bloodspot of an egg. You don't want to be cruel? Make sure the animals you eat were slaughtered quickly and humanely. Don't want to separate yourself from worshipping the Only One? Don't drink wine or grape juice that could have been used for idol worship.

And non-Jews? Shouldn't they keep kosher too?

Non-Jews must keep only one kosher law--aver min ha'chai. This means non-Jews, like Jews, may not cut off and eat the limb of a live animal.

We can come up with numerous explanations for why keeping kosher is healthier, more pleasant, more logical, or more spiritual than eating non-kosher. But the bottom line is, we do it because God says to, we are here to serve Him, and we trust that God wants what is best for us!

Selecting Good from Bad and Bad from Good
Boreir Principle #1: You may eat anything in the manner in which it is normally eaten.
ExamplePeeling an orange.
 
Boreir Principle #2: You may not use a specialized tool.
 
Boreir Principle #3: You may not remove “bad” from “good.”
What To Do  Take good (edible or desired food) from the undesired (bad) components.
Note You may do this only when you are ready to eat it or when you are preparing the food to be eaten soon afterward.
 
Note Boreir is a complicated area of halacha. Because issues of boreir are almost always from the Torah (d'oraita, not d'rabanan), we are stringent in applying restrictions concerning boreir. Consult a rabbi for specific questions.
 
Selecting Undesired from Desired Food
On Shabbat, you may not usually separate totally undesired from totally desired food in a standard way, even without a specialized tool.
    NOTE As on Jewish festivals, an action needed to eat a food normally (derech achila) does not violate the prohibition of boreir on Shabbat. So you may peel a food that is normally separated from its peel or shell in order to be eaten, as long as you do not use a specialized instrument to do so. For example, on Shabbat, you may do the following by hand without a shinu'i:

• Peel an orange
• Remove the shell of a hard-boiled egg
• Separate peanuts from their shells.

NOTE If peanut shells are then put into a container that also has unshelled peanuts, you may not remove the empty shells from that mixture!
SITUATION You want remove dirt from a carrot's surface on a Shabbat.
WHAT TO DO You may remove the dirt with an altered method (shinu'i), such as scraping the peel with a knife (which is a tool not specialized for separating food)-- but not by using a peeler.
REASON The normal way to eat the carrot is to peel it.
 Selecting Desired from Undesired Food
 
While eating food (and some time before--within the amount of time you would normally need to prepare a meal), you may select desired food from undesired (or inedible) substances by hand or non-specialized tool. You may not use a specialized implement.
EXAMPLE You may remove fish from its skeleton even before eating it, but you may not remove the skeleton from the fish (because you have removed bad from good).
NOTE Once Shabbat has begun:

• You may remove fish bones from fish while you are eating the fish, but not before you are eating the fish.
• You may cut open a melon such as a cantaloupe and shake the seeds out (this is because some of the seeds remain), or take a bite of the melon and spit out the seeds. But you may not remove any remaining seeds using your hand or an implement.

EXCEPTION If you take undesired elements along with the desired food, it is not considered to be separating:  you may use a specialized tool and it does not have to be eaten soon (within the normal food-preparation time).

Categories of Batel/Nullification
Categories of nullification of non-kosher ingredients:

• Never batel.
• Batel b'shishim when the non-kosher substance is less than 1/60th of the total volume of the food.
• Batel barov when the non-kosher substance is less than 1/2 of the total volume of the food.

When Can a Non-Kosher Substance Be Nullified in a Mixture?
Whether a non-kosher substance can be nullified in a mixture depends on 3 factors:

• Whether the owner is Jewish;
• Whether the intended eaters are Jewish; and
• Whether the non-kosher substance was added intentionally as non-kosher.

If the answers to all three cases is yes, the food is never batel.

Food “Nullified in 60 Parts”:
Accidentally Adding Non-Kosher to Kosher Food 

• Less than 1/60 of the volume of the whole.
• Mixed in and not lying on the surface.
• Not intentionally added by a Jew.
• Not listed in “Foods that Never Become Nullified” (below).

Min b'Mino
Substances are only batel when they are similar (“min b'mino”). The substances must be the same type, have the same taste, and have the same appearance (the eater cannot identify them as being different).
Note In such situations, it would be batel barov from Torah (d'oraita) but batel b'shishim (1/60^th) by rabbinical order (d'rabanan).
Example A piece of non-kosher meat is mixed in with kosher meat of more than 60 times the volume of the non-kosher piece. The non-kosher meat is batel b'shishim.
Note As a practical matter, this can only apply to ground meat.
Counter Example Non-kosher chocolate syrup or a non-kosher flavored extract mixed into milk or other liquid or onto a solid would NOT be min b'mino even though both are liquids, since their appearances, flavors, and substance are different.

Too Thin To Make Non-Kosher

• Yayin Nesech
  Wine that has been offered to a pagan god or used for idolatrous purposes (yayin nesech) is forbidden in any amount!
• Mixtures of Milk and Meat
  Mixtures of milk and meat are not ever batel if they were cooked together.
  ExceptionBatel in 1/60^th if:
  • You cannot identify either substance AND
  • The mixture is liquid in liquid or solid mixed with solid.

Examples: Milk from a pig mixed with milk from a cow; ground kosher meat mixed in with ground non-kosher meat.

• Chametz

• Jew Intentionally Adding Non-Kosher Item

• Unflavored or Flavored Non-Kosher Ingredient
  
  Non-Jew Adds Unflavored Non-Kosher Ingredient
  

  Situation A non-Jew adds a non-kosher ingredient that has no flavor. 
  Status The non-kosher ingredient is nullified if less than 1/2 of the total (it does not need to be less than 1/60th--batel ba'shishim).

  
  Non-Jew Adds Flavored Non-Kosher Ingredient

  Situation A non-Jew adds a flavored non-kosher ingredient even if to impart flavor.
  Status The non-kosher ingredient is nullified in 60 parts (batel ba'shishim).
  

  Note If a Jew had told the non-Jew to add the ingredient, the mixture is non-kosher, just as if a Jew had added it. 
• Stam Yeinam Added to Water
  Situation A non-Jew adds—to water--stam yeinam (uncooked/non-mevushal) wine that has been handled while open by anyone other than a shomer-Shabbat Jew.  
  Status As long as the wine is less than 1/7th of the final volume, the mixture is kosher. 

  Note For mixtures with liquids other than water, consult a rabbi. 

• Essential Additives

• Food Bought by the Piece

• Important Food

• Permissible in Future (Davar SheYesh Lo Matirin)

• An egg laid on Shabbat will not be nullified by being mixed with eggs laid before Shabbat.
• Matza made of chadash flour will not be nullified by being mixed with matza made from yashan flour.

• Whole Insects

• Frozen or raw chopped or ground vegetables or spices may be considered kosher even without supervision.
  Reason We assume that any bugs in the food would have gotten partly chopped or disintegrated and therefore nullified.
• If a recipe calls for chopping or grinding herbs or vegetables, you may do so without first checking them for bugs.
  Note However, if you know there are bugs, you may not chop the food for the purpose of making the bugs nullified:  You must still check for insects before cooking or eating the food and if you see any bugs, you must remove them.