Kosher Mitzvah Badge

List of requirements

Step 1

1. Recite the Posuk V'hinei Hashem from the “12 Pesukim” and explain its connection to eating Kosher.
2. Explain the following:

   1. the meaning of the word Kosher;
   2. the connection of Kosher to Moshiach.
3. Do the following:

   1. Describe and explain the two signs that make an animal kosher;
   2. Describe 2 animals that only have one of those signs;
   3. Describe the two signs that make a fish kosher.
4. List five foods which are Pareve.
5. Collect kosher Symbols from 10 Food products showing a total of three different kosher certifications.
6. Tell how long we wait between eating meat and milk (and milk to meat ) and why.
7. Draw a layout of a Kosher kitchen. Be sure to mark the various areas as meat, milk, or pareve.
   

Step Two

Step Three

1. Describe the effect eating non-kosher has on a person.
2. Do the following:

   1. Show a source in the Chumash for the Issur (prohibition) of eating the Gid Hanoshe;
   2. Explain the process of removing the Gid Hanoshe from the animal.
3. Describe how liver is prepared for eating.
4. Tell two Halachos which are related to Yaain Nesech (wine handled by a non-Jew).
5. Tell two Halachos which are related to Botol B’Shishim (1/60 rule).
6. Describe the following mitzvos and their connection to keeping Kosher:

   1. Separation of bikurim (first fruits);
   2. Separation of terumah and ma'aser (tithes);
   3. Shemitah (sabbatical year);
   4. Orlah (the fruit of young trees).
7. Tell what is done when using metal, ceramic or glass utensils for the first time.
8. Describe how the following utensils are koshered (renewed):

   1. Pots and pans;
   2. Ceramic plates;
   3. Oven;
   4. Electric stove top;
   5. Gas stove top;
   6. Microwave;
   7. Sink.