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EQUAL TIME: This is what is allowed in kosher food. “Kosher food” refers to
food items that conform to the Jewish Dietary Restrictions outlined in the Torah.

Allowed Foods (Permitted Categories)

Meat (Fleishig): Mammals that chew their cud and have split hooves; cows, sheep, goats, and deer.

Poultry: Permitted birds that are not birds of prey or
scavengers, primarily chicken, turkey, duck, and goose.

Seafood: Only fish that possess both visible fins
and scales (e.g., salmon, tuna, tilapia, herring).

Pareve (Neutral): Foods that are neither meat nor dairy, including grains, fruits, vegetables, pasta, coffee, eggs (from kosher fowl), and kosher fish. Pareve items can be eaten with either meat or dairy.

Core Rules and Prohibitions:

Separation of Meat and Dairy: Meat and dairy products cannot be cooked or eaten together. Utensils and cookware must also be kept strictly separate for meat and dairy.

Forbidden Animals: Pork, rabbit, camel, rodents, reptiles, insects, and shellfish (like shrimp, crab, and lobster) are completely prohibited.

Slaughter and Blood: Permitted mammals and birds must undergo a specific ritual slaughter process (shechita), and all blood must be completely drained before preparation.

Produce: Fresh fruits and vegetables are naturally
kosher, but must be carefully inspected for insects.