Kosher food is incorporated into the traditional Jewish dietetic laws or Kashrut. Any food that is prepared according to Kashrut is kosher food. The word Kosher means proper or fit in Hebrew.
The name Kosher stands not only for food, but for everything that follow the Jewish legal principles also. The laws incorporating the making of kosher food are difficult to follow and are enriched by both biblical and rabbinic explanations.
Torah, the Old Testament, says cud-chewing animals like sheep, goat and deer are kosher, except for pigs and rabbits. In birds, only duck, goose, chicken and turkey have the in the status of kosher among American Jews. Among seafood, soft-scaled fishes are kosher. Fishes such as carp, tuna and herring make kosher list only if they are incorporated cut by an angler, without removing the fins and scales.
According to the system of kosher, fish and meat are not dished up together. Schita is the guideline for butchering animals without causing them pain. This requires meticulous effort and only trained butchers are allowed to slaughter kosher animals. Kosher requires complete removal of fat contents, blood and nerves from animal meet.
Kosher kitchens are supposed to keep different utensils for different purposes and the dishes need to be washed separately. As such, an ideal kosher needs to have two sinks.