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Yora daiya 118.1 יין ובשר וחתיכת דג שאין בו סימן שהפקיד או שלח ביד עובד כוכבים צריך שני חותמות אבל יין מבושל ושכר או יין שעירבו בו דברים אחרים כגון דבש וכן החומץ וחלב ומורייס ופת וגבינה וכל שאיסורו מדברי סופרים שהפקידו ביד עובד כוכבים מותר בחותם אחד Says that things that a not kosher substitute of will be forbidden from the torah (ie wine ,meat, or ...


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As @DoubleAA hinted, once a packaged product is open, and esp. if opened in a non-Jew's kitchen, many questions regarding kashrut arise. A bag of sugar can pose a big problem. What utensils went into that bag? Was it a non-kosher utensil? In baking, perhaps, the person had his hands in a non-kosher baked mix and stuck his hand in the sugar bag? Essentially, ...


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There are a few interesting points to address here. I am not going to go into a long discussion on all of the halachot of kashrut here because those can be found in depth around this site and elsewhere. The fact of the matter is, if you are a grunt in the kitchen of a kosher restaurant, the ingredients and utensils provided to you will be kosher and you ...


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I'm going to assume that you are talking about just cooking and not managing a restaurant or other food business. The kosher Chinese restaurant in my neighborhood is supervised by the local Va'ad Harabbanim (Rabbinical board.) Nearly all the chefs are non-Jewish Chinese, though I think one might be Jewish (He does speak Hebrew well but with a Chinese ...


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You need to be Jewish, or you need to have a Jewish supervisor, who will make sure that the law is followed and who will light the flames..Kosher laws are very complex, chef must be very proficient with those. For start, it seems you are not aware you will need two separate kitchens. And even if you learn it all, it does not matter, you will still need a ...



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