Chelm.org's Kashrut Class 3 overview
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Lesson III - Lesson Overview
Lesson II covered the basic ground work of many of the basic
kashrut
laws about permissible meat, blood and slaughter. While a few of these
laws you can run into in day to day kitchen operation (bloodspots in
eggs, milk and cheese, etc.) most do not have everyday application.
Lesson III will cover the rest of these laws and these laws are the one
you need to know to work and live in a
kosher
kitchen.
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Last updated on Aug 1, 1999 at 10:01 PM
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copyright 1999 - Steven Ross Weintraub