Observant Jews will only eat meat or poultry that is certified kosher: The meat must be slaughtered by a shochet (ritual slaughterer) in accordance with Jewish law and is entirely drained of blood. Before it is cooked, it is soaked in water for half an hour. Then it is placed on a perforated board, sprinkled with coarse salt, which draws out the blood, and left to sit for one hour. At the end of this time, the salt is washed off and the meat is ready for cooking. Meat and poultry may not be combined with dairy products. This necessitates the use of two sets of utensils. Therefore, Orthodox Jews divide their kitchens into two sections, one for meat and one for dairy.