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Below is Mazon L'Kol Nefashot's Simple Guide to Working in the Shul Kitchen.

Mazon L'Kol Nefashot's

 Simple Guide

to Working

in the Shul  Kitchen

 Onegs, Chaggim and Simchot

• Every weekend there will be an Oneg Shabbat after Shabbat morning services. This will include Kiddush, Challah and a sufficient meal with balanced protein, carbs, etc...
• Chaggim such as Rosh Hashana, Yom Kippur Fast Break, Chanukah, Purim, Pesach and Shavuot have different foods and fare associated with each of them:
  • Rosh Hashana: apples, honey, pomegranates, honey cake, tzimmes, kiddush
  • Yom Kippur Fast Break: chicken soup with matzah balls, bagels, pareve dessert
  • Chanukah: latkes, sofganiyot (doughnuts), gelt, applesauce and sour cream for toppings, other dessert of choice
  • Purim: spice cake, other food and drink for the festivity
  • Pesach: full seder meal (usually chicken and beef entrée with vegetarian option, side dishes and pareve dessert, matzah ball soup
  • Shavuot: long challot, dairy desserts (cheesecake, ice cream, tiramisu, etc...), kiddush
• Other simchot (celebrations) will require food as desired by the sponsor (bar/bat mitzvot/avraham, birthdays/anniversaries, weddings, etc....)

 Basic Kitchen 101

• The kitchen has been completely separated into three general areas: Pesach, Meat and Dairy.

• "Milchig" = Dairy "Fleishig" = Meat

An easy way to remember is :  Fleishig sounds like "flesh", Milchig sounds like "milk".  These are Yiddish words which are commonly used.

•   "Pesach" = Passover All dishes in these cupboards must be used exclusively for Passover only. They have never seen hot chametz (leaven) on them and are special for the holiday preparations.

Dairy Luncheons

• If the status of the sink is in question, like after Yom Kippur or Pesach, kasher the sinks before using them. Begin by pouring boiling water over them. Immediately after pouring the hot water, spray the sink with cold water. Thoroughly clean the sink with cleanser and rinse. The sink has now been kashered and is ready for use.

• All food for dairy luncheons will be supplied by the synagogue or occasionally by those who are in keeping with kitchen halachah in their homes (cooking in separate pans, dishes, etc...). Please do not bring food unless specifically asked and do not let people bring food in unsolicited.

• All food prepared on will be done in the kitchen on dairy ware. The plates, bowls, etc... can be found in areas that house dairy dishes, utensils, etc..

• Use only Milchig/Dairy plates, knives, silverware, utensils, bowls, pans, etc.. for dairy luncheon preparation. Also, please use Milchig dishrags and towels for cleansing and wiping. Don't worry - all Passover and meat linens have been tucked away in their areas so this should be easy.

• Use only the Dairy side of the refrigerator (left side) for storing items.

Meat Meals - Pesach and Yom Kippur

• Before using the sinks, be sure they have sat unused for 24 hours. Begin the kashering process by pouring boiling water over all the sinks and then immediately spraying the sinks with cold water. Clean the sink with cleanser and rinse well. The sink has now been kashered and is ready for use.

• All food prepared will be done in the kitchen on meat ware. The plates, bowls, etc... can be found in areas with red labels saying "Fleishig" or "Meat".

• Use only Fleishig plates, knives, silverware, utensils, bowls, pans, etc... for meat luncheon preparation. Also, please use Fleishig dishrags and towels for cleaning and wiping.

• Use only the Meat side of the refrigerator for storing items.

• Be diligent about handwashing when handling meat and do not come near any produce with meat products. Use separate areas for preparing meat and produce.

Blech, Oven and Stovetop

• The orange handle on the wall near the stove controls the gas to the stove/oven. Up = gas on, Horizontal = gas off. Gas must be shut off, or handle in the horizontal position, when the stove is not being used. Check before you leave at night to avoid costly accidents.
• This is a large sheet of metal which sits behind the stove. This is called the blech. When put on the burners, it serves as a large warming plate for keeping food warm on Shabbat. Burners should be lit (2 of them) at opposite corners and on low. Be careful when setting the blech down not to blow out flame.

• The blech and/or oven must be lit before Shabbat if it is necessary for use on Shabbat.
• The kitchen light must be left on to operate the kitchen fan. The fan must always be used when the oven or burners are on.
• The blech and/or the oven must not be turned off on Shabbat - this would violate the Shabbat by extinguishing a flame. Please plan to have someone turn off the flame and fan after Shabbat.
• The left oven is the dairy oven and the right is the meat oven.
• If you wish to change the status of any oven, the oven must be put on the highest setting and let to run for 2 hours.
• If the burners have been used for meat, turn the burners for a few minutes on high before using a dairy pot on the stove, and vice versa.
• Clean any spills on the stovetop when you are finished cooking and it has cooled.

 Sinks

• Most of the year, except for 2 occasions - Yom Kippur and Pesach - the kitchen operates on a Dairy (Milchig) basis.
• If the sinks need to be kashered in order to change their status, be sure they have sat unused for 24 hours. Begin the koshering process by pouring boiling water over all the sinks and then immediately spraying the sinks with cold water. Clean the sink with cleanser and rinse well. The sink has now been kashered and is ready for use.
• The shallow sink is for produce/food rinsing only. Wash hands in the 3 basin sink. Clean sinks before using and rinse liberally.
• The disposal is for waste - be careful in putting waste down this sink as not to splatter. No egg shells, celery, or hard items that can get jammed.
• Use the designated sink plunger for the kitchen only to clear sink clogs.

 Menu Planning

• Oneg planning should include enough food to feed 50 people on a regular Shabbat.
• Achieving a balance of protein, carbs, and roughage is essential in meal planning, as well as dessert for the Shabbat-goer.
• Around $110 is the average expense for an oneg. Please plan to spend around that much for a meal that includes: entrée, soup/salad, dessert, beverages, crackers, cheese, etc...
• Rotation of menus is vital in keeping an exciting balance of food. By establishing a menu that is varied and healthy, you ensure that each oneg is truly a delight and something to look forward to each week.
• Learn from menu planning mistakes and be sure when there isn't enough food why that is. Make alterations and notes to ensure enough food in all areas each week.

 Food Safety and Prevention of Food-Borne Illnesses

• Before touching anything in the kitchen, please use the 3 basin sink for thorough handwashing before handling any food, dishes, pans, etc...
• Please make sure that food that is supposed to be hot stays at at least 175 degrees Fahrenheit, and food that is supposed to be cool is at 39 degrees Fahrenheit or lower (no lower than 34 degrees). This prevents food-borne illnesses and keeps us in the clear.
• The hotplate on high and the crockpots are vital tools to keep food at their proper temperature. Stir the food once before service ends to ensure the food is warmed throughout.
• The Beit HaShofar kitchen has had a long standing record of no food related illnesses: let's keep our shem tov.

Cleanup

• Just as important as serving food is cleanup. Sufficient hot water for cleaning dishes (not lukewarm) and soap is necessary to sanitize dishes. When the water gets old and isn't hot, refresh the sink with new water and soap. Do not use bleach to clean dishes in the sink.
• Rinse all dishes/utensils/pans/ etc... before washing with soap. This maximizes cleanliness on all levels.
• All counters must be wiped using kitchen spray and the rag must be rinsed often.
• All tables must be sprayed with cleaner and wiped down as well. Rinse the rag often.
• All leftover food needs to be packaged and sent home with people. Only things like butter, margarine, juices, etc.... and foods that can be used in the following weeks can be retained . All prepared food for the oneg must leave that Shabbat and not be stored for future consumption.

Weekly  Maintenance

• Check food spoilage dates often.
• Verify hechshers on foods often.
• Clean refrigerator at regular intervals - remove expired items.
• Keep an eye on wine/grape juice stock, as well as staples (Stash and Tazo teas, bags, foil, saran wrap, spices, mayonnaise, relishes). Maggie buys plates, cups and napkins and keeps track of that stock.
• Better safe than sorry - when in doubt, throw it out!
• All water bottles from the sanctuary must be sanitized. Load them in the dishwasher, with caps separate and wash. This is best done on a Tuesday night after Torah study so that the dishwasher is full with coffee cups and bottles.

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.

Keeping Up Appearances

1)       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. 

2)    Serve food in a dish/bowl/etc... in a vessel that is not the color of the food - this provides contrast and appeal.

3)    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.

4)    As well as appearances, make sure the food is accessible with the right utensils to pick it up and serve.

5)    Display the food creatively - it makes the oneg more special.

Achoooooo!

• Sick? Scratchy throat? Newly feverish or achy? This is not a time to be in the kitchen. Call someone who is on the next week's schedule and trade days. Sickness from you can only bring sickness to others when you are handling food in the kitchen and exhaling germs.

Kitchen Accidents

• In the event of a burn, cut, etc..., there is a first aid kit located on the top of the cupboard in the pantry.
• If you have cut yourself, please wash your cut and bandage it IN THE BATHROOM. Do not allow blood to flow in the kitchen sink.
• If you have cut your hand, please wear plastic/latex gloves over your hands for the remainder of your session in the kitchen. No dishwashing please!

• No untrained help is allowed in the kitchen.
• Politely tell those who wish to help of our policy and refer them to the sign posted outside of the kitchen. This is not only because of kashrut, but also because of basic kitchen training necessary when serving food to the public.

• If guests visiting the shul arrive with a dish they have made from their pots/dishes at home (and there is no certainty that they keep a kosher kitchen), please turn the dish away gently informing them of the synagogue glatt kosher standards.
• If food is packaged, unopened, and has a valid hechsher, this food can be served gladly.
• If food does not have a hechsher or is a poor rate food (as outlined in the other document regarding food guidelines), please gently refuse the food.
• If people suggest purchasing food for the pantry on a regular basis, please direct them to give freely to support onegs ($100 per oneg) in the form of money. This helps us control meal planning, and purchase hechshered food on a reliable basis.

• Going on vacation? Going out of town? It is your job to swap with another member of the kitchen so that the kitchen help isn't short on your scheduled days.
• Can't manage Thursday nights or helping on Saturday? Notify Rebbetzin Malkah of permanent changes so the schedule can be amended.

Remember the Purpose of Mazon L'Kol Nefashot

The 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.

Food Guidelines

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 products.

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.

Foods that we do not want:

• Any food that contains Partially Hydrogenated Oils . These are better known as Trans Fats and are bad for your health. We will not serve foods with this ingredient. Check the ingredients labels until you are familiar with foods that do not contain this. Salad dressings, crackers, cake mixes and chips are some common offenders. Check ingredients often.

• Foods with Monosodium Glutamate.

Shopping for 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.

Sample Menus

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, dessert.

2)    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

3)    Penne Alfredo with Salmon - add a salad of choice, soup, dessert, challah.

4)    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.

5)    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, dessert, challah.

6)    Chili Bonanza - tofu meat chili, Mexican style salad, chips, dessert, challah.

7)     Quiche - feta quiche, tomato soup, appetizers, salad, dessert, challah..

• Don't forget the beverages with the meals!!!