TABLE OF CONTENTS


CHAPTER 1
Eating Out and Shopping: Appliances and Utensils.

1 Drinking coffee in a non-kosher restaurant.
2,3 Eating in a vegetarian restaurant.
4Buying fish in non-kosher fish stores.
5,6 Buying fruit and juice in non-kosher stores.
7-10 Laws pertaining to a dishwasher.
11-13 Laws pertaining to a stove top.
14-17 Laws pertaining to an oven.
18-20 Laws pertaining to microwave ovens.
21-22 Laws concerning Cholov Yisroel.
23-25 Bread baked by Jews and non-Jews.
26 Using and kashering a toaster.
27 Cheese made by non-Jews.
28-30 Food cooked by non-Jews.
31 A non-Jew working in the kitchen.
32-35 Kashering utensils.
36-39 Laws concerning dipping utensils in a mikveh.
40-41 Laws concerning buying kosher meat.
42-43 Foods requiring Rabbinic supervision.
44 Definition of 'glatt kosher',
45 Laws concerning old and new flour.
Keeping Kosher


CHAPTER 2
Meat and Milk

pot.
46 Basic laws of meat and milk.
47-48 Ordering non-kosher food for an employer.
49-50 Taking cookery classes.
51 Buying pet food.
52-53 Separate dishes for meat and milk.
53 Using non-kosher vessels.
54 Marking dairy plates.
55 Separate tablecloths for dairy and meat.
56 Bread eaten at a meal.
57 Dairy or meat bread.
58-62 Waiting between meat and dairy and vice versa.
63-64 Two that eat at the same table.
65 Meat and dairy in a refrigerator.
66-69 Milk spilling on meat.
70 Hot food falling on cold food.
71 Hot food falling in a sink.
72 Cold food falling on hot food.
73 Cold food falling on cold food.
74-75 Salty meat that touches cheese.
76 Cooking milk in a meat pot.
77-78 Cooking kosher food in a non-kosher pot.
79 Cutting cheese with a meat knife.
80 Cutting a cucumber with a meat knife.
81 Milk that splashes near a hot meat pot.
82 If a drop of milk falls on the outside of a hot meat pot.
83 A drop of milk that falls on the outside of a hot pareve
84-86 A dairy lid that’s placed on a meat pot.
87 If a pot of meat is placed above a pan of milk that is being heated.
88 When a bird flies into a pot of hot milk.
89 Drinking milk from a live animal.
90-91 Eating eggs.
92 First, Second, and Third vessels.
93-94 A dairy spoon in a meat pot.
95 If a dairy knife cuts hot meat.
96-98 Non-kosher food that falls into kosher food.
99-100 Deliberately nullifying non-kosher food.
101 Coffee with milk that falls into chicken soup.
102-104 Chometz (leavened bread on Passover).
105-106 Finding insects in a pot.
107-109 Using glass utensils.
110 Definition of nat bar nat.
110-111 Cooking kosher food in a non-kosher pot.
112-113 Cooking potatoes in a clean meat pot.
114 Eating fish and meat together.
115 Cooking fish in a meat pot.
116 Cooking pareve food in a meat pot and recooking it in a different pot.
117 Eating fish and milk together.
118-119 Cooking spicy food in a clean meat pot.
120 Cooking pareve food in a meat pot and stirring it with a dairy spoon.
121 Kosher food cooked in a non-kosher pot and recooked in a kosher pot.
122-125 Washing meat and dairy dishes in the same sink.
126 A dairy spoon that becomes mixed with meat spoons in a drawer.
127-131 Slicing and grounding sharp food.
132 If a cold clean non-kosher spoon is placed in horseradish.
133 If cold meat falls into horseradish.
134 Separate salt shakers.
135-137 Milk that is cooked in a meat pot.
138-139 Meat and cheese that touch.
140 Hot pots that touch each other.
141 If non-kosher chicken gets mixed in with kosher chicken.
142 Non-kosher chicken or meat that’s mixed together with kosher meat or chicken.
143 A non-kosher pot that becomes mixed together with kosher pots.
144 Checking eggs for blood spots.


CHAPTER 3
Kashering Meat

145 Cooking meat without kashering it.
146 Salting meat.
147 Kashering meat in a non-kosher house.
148 The basin that catches the blood.
149 Soaking before salting.
150 Salting without soaking.
151 Cutting up meat before and after kashering it.
152-153 Salting one side of meat.
154 Forgetting to wash off the salt.
155 Kashering in a hurry.
156 Salted meat that falls on the floor.
157-158 Washing meat within three days.
159 Frozen meat.
160 Broiled meat after three days.
161 Stacking salted meat together.
162 Placing kashered meat in hot water.
163-167 Broiling meat and liver.
168 Washing liver within three days.
169 Broiling by electricity.
170 Finding unkashered liver in a chicken.
171 Raw meat.
172 If you’re on a salt-free diet.


CHAPTER 4
Terumos and Ma ‘asros

(see Glossary)
173 Not sure if Terumos and Ma‘asros were separated on oranges or tomatoes grown in in Israel.