A Kosher chef ensures that food preparation, food products and food storage adhere to Jewish dietary laws or the regulations of the Jewish Halakhist Laws. A Rabbi is required to approve the Kosher chef’s food before it can be used in the Temple. This includes all dairy, poultry, fish and meat. Kosher certification is required of all kitchens in the temple where food preparation takes place, including the kitchens where bridal showers are held. The brides will not eat on a Kosher kitchen table, so they require the Kosher kitchen to be sealed off.
Kosher certification is also required of kosher meats, vegetables, fruit and dairy products. The most important type of Kosher food is fish and poultry. It is important that Kosher certified chicken and kosher chicken are kept separate from other breeds. A Kosher chef also prepares Kosher meat at the Jewish temple. Kosher chefs are required to make sure the chicken and meat they prepare are kosher before they are served to the public. When Kosher certified poultry and fish are not ready for purchase, they are sent to a lab for testing and then released back into the market. The test results are then returned to the market and the Kosher chef is then paid for the Kosher certification testing that was performed.
Kosher fruit and vegetable produce is also tested before being sold to the public. Kosher fruit and vegetable produce is tested for contamination and the result of this testing is returned to the Kosher chef to be approved by a Rabbinic official. A Kosher chef will also have the responsibility of purchasing Kosher produce for distribution to the public in the temple.
Kosher food storage is very important to the Temple. Kosher food storage includes refrigeration and drying to control spoilage. Kosher food storage should be used to protect the Temple’s holy food, not for personal consumption. Kosher refrigerators and drying machines should be cleaned at least once each month to keep the foods fresh and kosher as they are needed.
Kosher food should also be kept dry and in plastic containers to prevent the growth of mold. To remove the moisture from the Kosher foods, Kosher chefs will often spray the foods with water.
Kosher food is cooked in a Kosher oven to kill any bacteria that may have been present in the food while it was on the shelf. Kosher ovens have to be kept clean and sanitized at all times. Kosher chefs must test the ovens on a regular basis to see if the oven is working properly and to see if the temperatures and time required for the baking are correct. Kosher cooking is very time consuming and is a complex process that involves many different aspects of the cooking process such as time and temperature, timing, cooking times, temperature and so on.