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Glossary of Kashrut Terminology

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  • Aino ben yomo — A meat (dairy) pot that has not been used to cook meat (dairy) in the last 24 hours is an aino ben yomo pot. Any absorbed tastes are lifgam.
  • B'dieveda posteriori. Refers to an acceptable halachic position but one that is short of ideal. B'dieved pareve food that was prepared in a meat pot that was mixed with dairy may be eaten.
  • Ben yomo — A meat (dairy) pot that has been used to cook meat (dairy) in the last 24 hours is a ben yomo pot. Any absorbed tastes are lishvach.
  • Irui — pouring. Usually used in conjunction with the kind of kli from which the pouring occurs. For example, irui kli rishon refers to pouring from a kli rishon into a kli sheini.
  • Kli — A utensil. This could be a pot, fork, tray, tongs, bowl, cup, saucer... any utensil, dish, or cooking item in the kitchen.
  • Kli Rishon — A cooking pot heated on the stove. Literally "a primary vessel." For example, a soup pot.
  • Kli Sheini — A vessel into which food is poured from a kli rishon. Literally "a secondary vessel". For example, a large serving bowl into which soup is poured and then carried to the table.
  • Kli Shlishi — A vessel into which food is poured from a kli sheini. Literally "a tertiary vessel". For example, a soup bowl in which soup is eaten after being served from a serving bowl.
  • L'chatchilaa priori. Refers to the ideal halachic condition. L'chatchila we don't prepare pareve food in a meat pot if we intend to eat the food with milk.
  • Lifgam — spoiled. A lifgam food gives a spoiled taste.
  • Lishvach — the opposite of lifgam.
  • Yad soledet bo — hot. Literally, hot enough that if you touch it your reflex is to pull your hand away. This is the minimal temperature at which cooking occurs for kashrut purposes and is generally accepted as about 43oC or 110oF.
 
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