One of the main requirements of sanitation and hygiene in the kitchen – products which can be eaten without cooking (bread, vegetables and greens) are not allowed to cut on the same Board, which is cut up meat or fish.
The reason is quite simple: different bacteria present in the fish or meat, in the process of heat treatment are killed, making the finished dish is safe and healthy Bread or greens, sliced on the same (even thoroughly cleaned) the Board have all the chances to catch with it harmful bacteria, which together with raw food will inevitably get in the human body.
On this basis, your kitchen should be at least four boards: one small size – for bread, the second a bigger size – for vegetables and herbs, the third is for meat and poultry, the fourth is for cutting fish.
Size and shape of the boards
As for the shape, the most convenient is considered to be a rectangular Board with rounded edges or without.
The size of the Board, each owner chooses based on personal preferences and perceptions of convenience. However, the Board of bread, usually small in size, about the same as bread and a loaf, or less.
For slicing vegetables and greens should be considerably larger, not to collect from around the kitchen table trying to scatter the pieces of finely chopped onion and other vegetables.
The same applies to boards for meat and fish. Hardly anyone, it will be convenient to cut the fish or a piece of meat, constantly slipping with a small Board on the table.
The traditional material for chopping boards is wood. It is harmless and easy to clean. On a wooden Board products non-slip grip, these boards will not blunt knives, they are esthetic and durable. All these positive qualities of wooden cutting boards is inherent in them only if they are made of hard wood – birch, oak, elm, acacia, pear, beech or rubberwood.
A separate line among wooden cutting boards are end cutting boards, characterized by high strength and wear resistance. They are made of bricks, directed to the front side of the Board to its end portion. The knife slides easily on the surface without getting stuck in the fibers of the wood and not zataplivalo.
Plastic cutting boards, made of high quality polyethylene or polypropylene, combines excellent resistance to abrasion and wear, good elasticity and high chemical resistance.
Plastic provides endless opportunities for manufacturers, allowing us to produce boards of all shapes, colors and sizes. Such boards are stylish, comfortable and ergonomic. There are, however, they have disadvantages due to lack of durability, the surface will appear over time nicks and scratches from the knife that make worn cutting boards are unsanitary.
Boards made of tempered glass is the most durable of all types of chopping boards. Their lineup is extremely diverse, they are extremely beautiful and can fit into any kitchen interior. These cutting boards are resistant to high temperatures, moisture and chemicals, they are easily and quickly washed. And they have an extremely affordable price.
And the disadvantages? Boards made of tempered glass, blunt knives and when cutting or slicing foods emit unpleasant grating, which can withstand not every woman.
Choose cutting boards, but no matter what material the cutting Board, let dishes prepared with their use will be useful, flavorful and delicious!