Meat and Milk

The book is about laws of kashrut of meat and dairy food. The material is stated in exclusively simple and clear form. Presentation is provided with an abundance of figures and tables. Construction of the book is those, that it is possible to study each chapter separately. In the end of each chapter are control questions (and in the end of the book - right answers), allowing to check up, how the given theme is acquired. The book suits for studying by people of all levels of readiness, both for beginners, and for those who wishes to deepen the knowledge.

TABLE OF CONTENTS

from the Editor
Chapter 1. Basics ban cooking and mixing meat and milk
Chapter 2. Soaking dishes taste
Chapter 3. Cancellation of the impact of the taste of meat caught in milk
Chapter 4. Dipping a spoon to eat
Chapter 5. Position the knife
Chapter 6. Meat, which fell into the hot milk
Chapter 7. Milk spilled into the hot meat
Glvav 8. Pickling in liquids
Chapter 9. Pickling in critical fluids
Chapter 10. Giving a taste of the second order
Chapter 11. salting
Chapter 12. Contact of meat and cheese
Chapter 13. Position the knife that cut cool product
Chapter 14. Status knife which cut
cold spicy product
Chapter 15. How far apart can put meat and dairy products
Chapter 16. Break honey milk and meat meal times
applications:
  1.Sootnoshenie between the walls of the pan and its capacity
  2.Mnenie Maarshalya relatively dishes, giving a taste of
  3.Otvety to "Test Yourself"
  4.Prakticheskie laws adopted in communities of immigrants from Eastern countries