When following a color-coded system, the blue board should be used for raw seafood, the yellow board should be used for raw poultry, the red board should be used for raw meat, the brown board should be used for cooked meat, the green board should be used for fruits and vegetables, and the white board should be used for …
One may also ask, can you cut raw chicken on a wooden cutting board?
According to the experts, chopping raw meat on a wooden cutting board is perfectly fine, but it is important to watch out for liquids. In the case of raw meat, there could be liquids or blood that come from the meat when cut, which if left to pool for long periods can be absorbed into the wood.
Accordingly, what are the 4 types of cutting boards?
When it comes to wood, there are three main types of cutting boards edge grain, face grain, and end grain.
- Face Grain Board. A face grain board is the simplest and quickest to make and therefore the most economical. …
- Edge Grain Board. (Like our Beyond Basic Board) …
- End Grain Board. (Like our Cobblestone Board)
What cutting board is best?
The best wood cutting board, according to Baraghani, is made of maple or walnut, because those are the softest and most beautiful.
Which Colour Chopping Board to use with which Food Groups?
- White chopping boards – bakery and dairy products.
- Yellow chopping boards – cooked meat.
- Brown chopping boards – root vegetables.
- Red chopping boards – raw meat.
- Blue chopping boards – raw fish.
- Green chopping boards – salad, fruit and fresh vegetables.
Top 5 Safest, Eco-friendly Cutting Board Picks Available
- John Boos Edge-grain Maple Cutting Board.
- John Boos End-grain Maple Wood Cutting Board.
- Sonder LA’s Walnut End-grain Cutting Board.
- Notrax Sani-Tuff Rubber Cutting Board.
- Greener Chef Organic Bamboo Cutting Board.
Which Kind of Cutting Board is the Best – Plastic or Wood?
- Plastic is said to be the most sanitary cutting board material.
- Wooden cutting board is a renewable resource and is more durable.
- More bacteria are recovered from a used plastic surface.
Hardwoods (like this maple cutting board from Boos) are better at resisting bacteria. “Hardwoods like maple are fine-grained, and the capillary action of those grains pulls down fluid, trapping the bacteria—which are killed off as the board dries after cleaning,” says Ben Chapman, a food safety researcher at NC State.
Wooden boards are best suited for cutting vegetables, fruits, loaves of bread, cheeses, and any other ready to eat foods. Wooden cutting boards can also be used for cutting raw meat or fish. It’s just necessary to give it a thorough clean once you’re done! Hardwoods like maple are best for wood cutting boards.
Cutting boards in particular can harbour potentially harmful bacteria, especially within the scratches, cracks or crevices caused by everyday use. By assigning a specific colour to each food group, you’ll greatly reduce the risk of spreading those germs between ingredients, as well as potentially dangerous allergens.