Alos Hashachar – dawn

Bar Mitzvah – a 13-year-old boy who is required to observe the commandments; also refers to the celebration commemorating the boy reaching that age

Bas Mitzvah – a 12-year-old girl who is required to observe the commandments; also refers to the celebration commemorating the girl reaching that age

Batul – nullified

Birkas Hamazon (“the Grace After Meals”) – blessing after a meal that included bread

Bishul Akum – food cooked by a Gentile

Bishul Yisroel – food prepared under the supervision of a mashgiach

Bris Milah – circumcision of a baby boy, usually when he is eight days old

Brachos – blessings

Charoses – a symbolic mixture of fruit, wine and nuts eaten at the Passover seder meal

Chatzos Halylah – midnight (halfway between sunset and sunrise)

Chatzos Hayom – midday (halfway between sunrise and sunset)

Chodosh (lit. “new”) – a grain from the “five species” (wheat, barley, oats, rye and spelt) that did not take root before Passover and is thus referred to as “new grain” (see also Yoshon)

Cholent (lit. “hot and slow”) – a traditional stew typically made of meat, potatoes and beans, cooked over a low flame from before the start of the Sabbath and served during the midday meal

Cholov Yisroel – all dairy productions, including cheese and non-fat dry milk powder, which have been under constant rabbinical supervision

Chometz – food products containing any grain (wheat, barley, rye, oats, or spelt) or grain derivative, not specially prepared for Passover use

Chometz Gamur (lit. “real chometz”) – products containing fermented grains, which are biblically forbidden on Passover

Chuppah – bridal canopy used in a Jewish wedding ceremony

(To) Daven | Davening – to pray | praying

Fleishchig – all meat and poultry products and their derivatives, as well as dishes/utensils used in their preparation

Gebrokst – foods containing matzah and liquid that some Jews refrain from eating on Passover

Gefilte Fish – a traditional dish made of ground fish that is shaped into a loaf, simmered in a simple stock with carrots and celery, and served with the Sabbath meals

Glatt – refers to beef from kosher-slaughtered animals whose lungs are free of adhesions

Halacha | Halachic – Jewish Law | referring to Jewish Law, the complete body of rules and practices that Jews are bound to follow, including biblical commandments, directives of the rabbis and binding customs

Halachic Hour –  ¹/₁₂ of the time from sunrise to sunset

Hallel – special prayer of thanks recited on holidays

Hashgacha – kosher supervision

Havdalah – prayer recited following the Sabbath

Hechsher – kosher certification of a product or ingredient by a rabbi or a kosher certifying agency

Kashrus –  the state of being kosher

Keilim – vessels or utensils (see also Kli Rishon, Kli Sheini, Kli Shlishi)

Kehilla – Jewish community

Kiddush – blessing recited over wine sanctifying the Sabbath or Yom Tov

Kitniyos | Kitniyot – legumes, such as rice, corn, peas, lentils, mustard seed, and the all beans (e.g., kidney, lima, garbanzo) that can be cooked/baked in a similar manner to chometz grains (e.g., corn meal) but are not considered chometz

Kli Rishon (lit. “the first utensil”) – a utensil used for cooking, baking or roasting food or liquid and contains that hot food or liquid

Kli Sheini (lit. “the second utensil”) – utensil into which hot food or liquid has been transferred from a kli rishon

Kli Shlishi (lit. “the third utensil”) – utensil into which hot food or liquid has been transferred from a kli sheini

Kosher  (lit. “fit or proper”) – foods whose ingredients and manufacturing processes comply with Jewish dietary laws

Kosher Certification – a rigorous process conducted by certifying agencies to guarantee that commercial food products are manufactured in compliance with Jewish law

Kosher for Passover – foods acceptable for use during Passover

Kosher Style – foods that mimic traditional Jewish foods (challah, deli, lox) but were not prepared according to Jewish dietary laws and so are not actually kosher

Kosherization – a high-temperature process used to change the status of equipment that had been used with non-kosher ingredients or products in order to produce kosher ingredients or products

Kugel – a popular pudding-like side dish made with either potatoes, noodles or ground vegetables, traditionally served on the Sabbath or Yom Tov

Latke – a fried potato pancake traditionally served on Chanuka

Maariv – the evening prayer

Matzah – specially prepared unleavened bread acceptable for Passover use

Mashgiach – one who is trained to supervise kosher food production

Mashgiach Temidi (lit. “constant supervision”) – a mashgiach who is on-site at all times during complex productions (e.g., of meat, fish, cheese, wine or Passover) and in factories that have both kosher and non-kosher raw materials or equipment which could inadvertently be swapped during a production; also, one who supervises food establishments

Melacha – work prohibited on the Sabbath

Mehadrin – the most stringent level of kosher supervision

Mevushal – wine that has been cooked

Mikvah (lit. “gathering”) – a ritualarium in which rain water is gathered for the purposes of immersion

Milchig – all dairy products and their derivatives, as well as dishes, utensils and equipment used in their preparation

Mincha Gedolah – earliest time for afternoon prayers – ½ halachic hour after chatzos hayom

Mincha – the afternoon prayer

Mitzvah | Mitzvos – commandment(s) Jews fulfill

Orla – the Torah commandment to wait three years before partaking of any fruit from fruit-bearing trees, during which time the fruit is forbidden

Pareve (lit. “neutral) – a product that contains no derivatives of poultry, meat or dairy ingredients and can be eaten with a meat, poultry or dairy meal

Pas Yisroel – items baked in an oven which was turned on by a mashgiach

Plag Hamincha – 1¼ halachic hours prior to sunset

Rav – rabbi

Sabbath | Shabbos – Jewish day of rest, beginning before sunset on Friday and ending when stars come out on Saturday night

Seder (lit. “order”) – a  ritual meal conducted as part of the observance of Passover, during which the Haggada is read

Seuda – a meal, particularly a festive or Shabbos meal

Shacharis – the morning prayer

Shechita – the Torah-prescribed manner of slaughtering an animal or fowl for kosher consumption

Shema – prayer recited in the morning and evening

Shemita – the agricultural cycle observed in Israel, in which every seventh year the land lies fallow

Shmura Matzah (lit. “guarded matzah”) – matzah that was specially supervised since before the wheat was cut so that it did not come in contact with chametz or water

Sof Zman Krias Shema – latest time for morning Shema

Sof Zman Tefilla – latest time for morning prayers

Sukkah – a temporary outdoor dwelling used during the holiday of Sukkos

Tallis – prayer shawl worn during morning prayers

Tefilla – prayer

Tefillin – phylacteries worn during morning prayers

Tevilas Keilim (lit. “dipping of utensils”) – the immersion of vessels, utensils, or dishes in a mikvah before their first use

Tovel – to immerse in a mikvah

Traiboring – the removal of forbidden fats and veins from meat to prepare it for the salting process

Treif | Treifah – food that is not kosher

Trumah and Maaser – various “gifts” or tithes that apply to Israeli- grown produce

Tzarich Iyun – a complicated issue that requires further research and discussion

Tzeis Hakochavim – when stars come out

Vaad Hakashrus – the rabbinic organization that is responsible for kosher standards in a community

Yom Tov – a holiday on the Jewish calendar that includes Rosh Hashana (September or October), Yom Kippur (September or October), Sukkos (September or October), Shmini Atzeres/Simchas Torah (September or October), Passover (March or April) and Shavuos (May or June)

Yoshon (lit. “old) – a grain from the “five species” (wheat, barley, oats, rye and spelt) that took root before Passover, even if it was harvested after Passover,  and is thus referred to as “old grain” (see also Chodosh)