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Below is Mazon L'Kol Nefashot's Simple Guide to Working in the Shul Kitchen.
Mazon L'Kol Nefashot's
in the Shul Kitchen
Onegs, Chaggim and Simchot
An easy way to remember is : Fleishig sounds like "flesh", Milchig sounds
like "milk". These are Yiddish words
which are commonly used.
- Pesach and Yom Kippur
Safety and Prevention of Food-Borne Illnesses
1) Any kashering that needs to be done should not
be done on Shabbat.
2) Knives that need sharpening should be done on
Tuesday or Thursday, not on Shabbat.
3) Only basic dish washing and cleanup should be done
on the Shabbat.
Serve food in/on lovely glass or ceramic
plates/bowls. At times it isn't possible
to avoid metal (like when you take a quiche out of the oven), but don't use a
metal mixing bowl to serve salad.
Serve food in a dish/bowl/etc... in a vessel that is
not the color of the food - this provides contrast and appeal.
Try to arrange the food in order of bread,
appetizers, soup, entrée, salad and dessert last. Keep the drinks separate - this helps with
the flow of the line.
As well as appearances, make sure the food is
accessible with the right utensils to pick it up and serve.
Display the food creatively - it makes the oneg
the Purpose of Mazon L'Kol Nefashot
title of our kitchen group literally means "Food for All Souls". We are responsible for feeding not just
people, but souls. Our hospitality does
make a difference. Every oneg, with the right spirit in preparation and
attention to detail, can be a special time and memorable to those who we serve.
Here are some guidelines to food that
is acceptable for use in our kitchen.
These guidelines encompass not only kosher eating, but also healthy
eating. Not only are we feeding souls,
but bodies too.
1) All food
must have a hechsher or valid kosher symbol on
the outside packaging of the food product.
Obviously, most produce does not need this. Frozen foods - yes. If it doesn't have a kosher symbol, it can't
be in our kitchen.
2) Foods that
we buy should be safe for our consumers and our souls. Check spoilage dates to make sure they are
far enough out that we aren't going to run into problems. This goes for fridge as well as pantry
3) Foods need
to be healthy. Foods with unhealthy
ingredients not only indicate more processing than we might like, but also a
lower quality of ingredients and pose a health risk.
that we do not want:
healthy foods costs a little more, but it is worth it. The people we feed are
people we care about - they deserve a lunch that will benefit their health and not introduce harmful
fats or ingredients into their diets.
Being economical is important, but more so is kosher, organic and natural.
1) Mexican Oneg:
challah, 4 bricks kosher cheese
shredded, tofu meat (6 bags), crunchy or soft tortillas, corn, homemade refried
beans (Safeway sells great quantities of pinto beans in their Hispanic section
- huge cans for $5.99), salsa, green chilies, rice, corn/bean/pepper mixture,
4-Layered Cake So Simple: 2 Four-Layered Salad Cakes (recipe on
www.makormiriam.com), soup of choice (3
cartons of TJ soups), salad, dessert, challah
Penne Alfredo with Salmon - add a salad of choice,
soup, dessert, challah.
Tilapia Oneg - Buy large box of Tilapia at Tukwila
trading post and make your favorite recipe - cook for about 30 minutes, salad,
rice, soup, dessert, challah.
Simple Fare - Egg Salad, Tuna Salad (can be with
cream cheese and almonds in food processor with some lemon, garlic and onion
powder), vegetables a la carte, hummus, ranch dip, cheeses, crackers, soup,
Chili Bonanza - tofu meat chili, Mexican style
salad, chips, dessert, challah.
Quiche - feta quiche, tomato soup, appetizers,
salad, dessert, challah..