WERE BOTH FOODS LESS THAN 120° F?
YES

ARE BOTH FOODS SOLID?
YES
Status If you can separate them (there are no cracks in the meat), both foods are kosher.  Consult a rabbi.
What to Do

• If one or both of the foods were already cooked, separate them and wash with soap and water (if possible).
• If it is not possible to separate them, just cut off the thinnest slice possible from each surface of each food which had been in contact with the opposite gender food and you may use the food.

NO
SOLID FOOD FALLS INTO LIQUID FOOD OR LIQUID FOOD FALLS ONTO SOLID FOOD
Status If both foods are cold and you can separate them (there are no cracks in the meat), they MAY be kosher.  Consult a rabbi.
 

• Both foods are non-kosher if they cannot be separated.
• If you can separate them enough that one becomes less than 1/60th the volume of the other:
  • The larger food is kosher.
  • The lesser one is non-kosher. 

What To Do

• Once the two foods are separated, wash or otherwise remove the smaller food from the larger one.
• If not possible, cut off the thinnest slice possible and you may eat the remaining food.

Note If there are cracks in raw or cooked meat, and if you can clean off enough of the dairy spill so that the remainder is less than 1/60th, it may be kosher--ask a rabbi.
 
LIQUID FOOD FALLS INTO LIQUID FOOD
Status Both liquid foods are non-kosher.
Exception If one liquid food is less than 1/60th the volume of the other one, the mixture is kosher.
Note If non-kosher wine is involved, see below.
 
SOLID FOODS, ONE OR BOTH ARE HOT
Status If one (or both) of the foods is hotter than 120° F, both foods are non-kosher.
Exception If one food is less than 1/60th of the volume of the other:

• The larger-volume food may be kosher (consult a rabbi).
• The smaller-volume food remains not kosher.

Possible Exception  If the food on the bottom is cold and thick, consult a rabbi.

If either food is spicy, see above.
If any combination (solid and liquid; solid and solid which are in any liquid; or liquid and liquid) of dairy and meat were soaked together for 24 hours or more, even if cold, they are all not kosher.
Exception In any of these three cases, in which one is less than 1/60th the volume of the other:

• The larger food is kosher.
• The lesser one is non-kosher.

Note You must remove the smaller food from the larger one and wash off the larger one, if possible. If you don't know how long the foods soaked together but it may have been less than 24 hours, you may use the foods.
 

L'chatchila, you should not bake uncovered dairy and meat foods in the same oven at the same time, even if both pans:

• Are non-liquid, AND
• Do not touch each other.

B'di'avad, both uncovered pans remain kosher—even if they touch each other, if both pans:

• Are non-liquid,
• Are clean and dry (on the outside), AND
• Do not contain spicy/charif food.

You may eat any and all frozen vegetables and you do not need to soak them first or check them for bugs since the manufacturer washes the vegetables to remove bugs before cooking. If, however, you do find bugs, don't eat the vegetables. Kosher supervision is recommended.

Situation Two uncovered pans of food—one dairy, one meat—are baked at the same time in an oven. The contents of both pans are liquid (liquid before AND after cooking; even if not spicy).
Status They are both non-kosher, even if one pan is covered (but consult a rabbi for possible leniencies).


Situation Two pans—one dairy, one meat—bake at same time in same oven:

• One is covered and contains liquid (even if not spicy);
• One is not covered and contains solid food.

Status They are both kosher.


Situation Two pans—one dairy, one meat—bake at same time in same oven:

• One is covered and contains solid food.
• One is not covered and contains liquid (even if not spicy).

Status They are both non-kosher.

Chalav Yisrael is milk or milk products for which the milking was supervised by a religious Jew. Chalav Yisrael applies to milk, cream, and milk solids/dried milk. The only milk derivatives that are not subject to restrictions of chalav Yisrael are whey and cheese. But they must still be kosher.

Note Cooking kosher, non-chalav Yisrael dairy foods does not render the utensil non-kosher, even for someone who only eats chalav Yisrael.

 

Jews thank God for His blessings by giving Him the “first” (reishit) of various products (as well as a tenth/ma'aser of agricultural and other wealth). 
“First” applies to:

• First-Born/Petter Rechem
  • First-born male children/petter rechem (redeemed with money; see Introduction to Pidyon HaBein).
  • First-born male kosher domestic animals (calf, lamb, kid)/petter rechem (in Temple times: sacrificed on altar; now, permanent holy status--see Selling Mother Animal before Birth of Petter Rechem.
  • First-born male donkeys/petter rechem chamor (redeemed with sheep/goat; holiness of both the donkey and the sheep or goat then disappears).
• Dough/Challa

• First Fruits/Bikurim

• First Shearing/Reishit HaGeiz

A non-Jew or non-shomer Shabbat Jew may not handle wine (or grape juice) once the juice has been separated from the lees (the remaining solid parts of the grapes).

A hot (120° F--49° C--or more) lid or utensil (such as a spoon, fork, or ladle) containing food is put on a stovetop surface. Consider:

• Temperature of stovetop;
• Volume of food on lid or fork/spoon;
• Timing--Was the stovetop used at 120° F or more within 24 hours? (If not and if it is clean, everything is kosher b'di'avad.)

• Utensil: Dry.

• Utensil: Dry or wet.

• Utensil: Wet.

• Utensil: Dry or wet.

Status of Blood in Meat
Blood is generally forbidden to be eaten. However:

• Blood that has not moved from where it was in the animal before the animal was killed may be eaten--but only if eaten raw.
• Blood in veins and arteries may not be eaten.  If meat is cooked with this blood still inside the meat, the meat is non-kosher. (During kosher butchering, the main veins and arteries are removed.)
• Capillary blood is permitted once the animal is dead. 
• After meat has been salted, even if pink liquid comes out, the meat is still kosher.

Kashering Meat by Broiling after Three Days
Normally, meat must be soaked and salted within three days of being slaughtered.
REASON The blood may have solidified by then and will not be completely removed by salting. If you were to cook such meat, the blood would move and the meat would become non-kosher.
But, even after three days, you may broil or grill and then EAT the meat, as broiling forces out any blood that will come out. But you may not then COOK it afterward.