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Glossary of Kashrut Terminology
by Rabbi Dovid Bendory
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'dieved — a 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 — A utensil. This could be a pot, fork,
tray, tongs, bowl, cup, saucer... any utensil, dish, or cooking item in the
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'chatchila — a 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
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