Why should kitchen cutting boards be used separately?

Because Salmonella bacteria can be present in raw meat.

These pathogens contaminate cooked meat through vectors such as cutting boards and kitchen knives, and these pathogens can enter the body with the food we eat, causing food poisoning.

In severe cases, it can cause nausea, vomiting, diarrhea, etc., so be sure to use a cutting board and knives separately for raw food and cooked food in the kitchen.

So, how do we distinguish between raw and cooked food? Now, let's learn the specific method together.

1. Buy more props.

Kitchen cutting boards and utensils should be used separately and placed according to the type of food to be cut, and avoided.

Together, use different utensils for fruits, cooked foods, meats, and lettuce.

Choose the right cutting board

Common kitchen cutting boards on the market are made of solid wood cutting boards and bamboo.

Chopping boards, plastic cutting boards, they have their own advantages and disadvantages, we can choose the material of the cutting board according to the type of food.

Solid wood cutting board

Applicable ingredients: minced meat, chopped bones and relatively hard foods.

Basis: Solid wood cutting boards have high density, good toughness, and durability, and it is recommended to choose oak and walnut.

Ginkgo biloba, willow, soaphorn.

Wood, these kinds of hard and strong wood.

Disadvantages: Wooden cutting boards are highly absorbent and easy to mold and breed bacteria.

Bamboo cutting board

Applicable ingredients: Bamboo cutting boards cannot withstand heavy blows, and are suitable for cutting cooked foods and fruits and vegetables.

Basis: The cutting board made by the whole bamboo process has the characteristics of not easy to crack, wear-resistant, hard and tough, easy to air dry, and not easy to produce mold.

Disadvantages: The bamboo cutting board made of splicing is not very thick, not resistant to heavy blows, and is easy to crack and break after a long time.

Plastic cutting boards

Applicable ingredients: suitable for pastries.

Some light dishes such as making dumplings and sushi.

Basis: It is best to choose a cutting board with translucent color, good quality, uniform color, no impurities and odor for plastic cutting boards.

Disadvantages: Some inferior plastic cutting board materials on the market will release toxic gases when exposed to high temperatures.

Clean and air dry promptly

After use, be sure to clean it with 50 -60 hot water or detergent, and put it in a ventilated place to dry before standing up or hanging it to avoid mold on the other side.

Because there will be a lot of bacteria and dust in the kitchen, only by sorting and using it can we improve the life of the task.

Because the smell will be left on the cutting board, in order to avoid the smell of meat on the vegetables, meat and vegetables should be used separately.

Because it is easy to clean, it can improve the quality of life, can avoid bacterial infection, and will not affect the taste of food.

Two. One cuts some raw meat, and the other cuts some cooked food or vegetables, so that you can avoid some bacterial infections very well, which is better for the human body.

Personally, I think it's best to have two, one to cut the meat and the other to cut the vegetables, so that there will be no flavor when cooking.

Two. Raw and cooked things are used separately, which is better for the body and is not easy to cause some parasitic infections.

Generally bought in the market.

bai cheap bamboo.

Du case board, no distinction between the positive

On the reverse side, both sides are almost the same, which side of the dao.

Whichever side is smoother.

Well, the more expensive brand bamboo board is divided into positive and negative, the side with grooves around is the front, to face up, the smooth side without grooves is the reverse side, to face down, the groove is used to collect the juice of the cut food when cutting vegetables, to prevent the juice from flowing to the operating table, and then to the reverse side of the board, after a long time, the reverse side of the board will be damp, moldy and black! However, I personally prefer to use the smooth reverse side for chopping vegetables, because although the side with grooves can collect juice, when you draw the vegetables on the board into the basin by hand, there is always residual food in the grooves that cannot be drawn into the basin, which is particularly troublesome! So how to use the board is all up to personal habits!

The front of the Liflicon silicone cutting board has a sink so that the juice from chopping vegetables does not flow onto the countertop, staining the countertop, and the back of the cutting board has water ripples that can fit the countertop and not move when chopping.

1. Wooden cutting board.

Natural materials are relatively healthy, with high density, strong toughness and strong usability. They are suitable for cutting meat or slicing some hard food. There are many ways to do it:

Camphor wood, oak, ironwood, cypress, poplar, ginkwood, etc. However, wood cutting boards are prone to cracking after long-term use, which may produce wood residue and require regular maintenance. But some wooden cutting boards contain toxic substances and have an odor.

Cutting vegetables with them can contaminate the dish and cause vomiting, abdominal pain, and dizziness.

2. Plastic cutting board.

Plastic cutting boards are mainly made of polypropylene, polyethylene, and other materials. Although they are lightweight and easy to carry, they are easily deformed and not resistant to high temperatures. They are not suitable for cutting fatty foods, or are not easy to clean.

Some rough plastic cutting boards are easy to cut out residues and foam, which can enter the body with food and cause damage to the liver and kidneys. Some dark-colored plastic cutting boards are mostly made of waste plastic and contain more harmful substances. Some cutting boards contain lead, cadmium, and other plasticizers that can even cause cancer if used for a long time. Therefore, it is best to choose a plastic cutting board with a translucent color, ***, uniform color, no impurities and pungent odor.

3. Bamboo cutting board.

Qualified bamboo cutting boards should be made from natural plants. It is relatively strong and does not crack or fall off easily. Dirt does not easily get stuck in crevices.

It is slightly lighter than wood and is not easy to counterfeit. The quality is relatively stable and easy to clean. Because bamboo cutting boards are easy to air dry, don't get moldy easily, and have an odor, it's a great choice.

The disadvantage is that the bamboo cutting board is not thick enough, and most of them are spliced. It can't withstand heavy blows when used, so it's best used for cutting vegetables or fruits, but not for meat.

4. a glass cutting board.

The advantage is that it is easy to clean, and it can be cleaned directly with water after use, without mildew; There is a non-slip design under the cutting board, which is not easy to move on the operating table; The cutting board will not ooze or absorb oil. It's good to cut fruit or make oil cakes. The disadvantages are also obvious:

The sound when chopping vegetables is not very pleasant, even a little harsh, but it is good to get used to it.

Expand the knowledge: how to clean different types of cutting boards

1. The plastic cutting board is suitable for removing grease or stains with food-grade baking soda powder or detergent, vegetable melon cloth and toothbrush.

2. Wood cutting boards are easy to cut and scratch, and they are also easy to absorb water. It is best to wash with sponge vegetables and melon cloth with food-grade baking soda. Wooden cutting boards are susceptible to moisture and mold. It must be wiped and ventilated to dry.

3. The bamboo cutting board is the same as the wooden cutting board. Wash with sponge vegetables, melon cloth and detergent. If they need to be sterilized, they can be sterilized with food-grade bleach.

4. The glass cutting board is the easiest to clean. It must be cleaned with detergent and hot water. When cleaning, be careful not to hit sharp objects to avoid bursting.

The above is today's sharing, I hope it can help you.

In ancient times, when people were cooking, they didn't have so many appliances and didn't have such good recipes. Simple coarse tea and light rice. Things that have appeared in the past, in fact, are also available in our modern times, but few people use them, such as kitchen cutting boards, and many young people don't know what they are and what they are used for.

Choosing a good cutting board also has a great impact on cooking, but in the face of many brands and types on the market, it is still time to choose Ming Zai. Then let's introduce to you what isKitchen cutting board, the material of the cutting board.

1. What is a kitchen cutting board.

1. The cutting board is made of selected natural oak splicing, which is moderately soft and hard, not easy to hurt the knife, not easy to deform, and not easy to burst; No wood chips are produced when used; Moisture-proof and mildew-proof; Natural sterilization, easy to clean; Tough and heavy; The shape is simple, beautiful and generous, durable, and it is a rare kitchen helper.

2. Different materials of cutting boards have their own characteristics, but wooden cutting boards are relatively safer, because they are natural and no other substances are added, so it is recommended that the public give priority to the use of natural wooden cutting boards.

3. In restaurants or hotels, the cutting board is also called a kind of position, which is responsible for cutting food, and it is also called "cutting piers". 緧板 is a Chinese word, Hanyu pinyin is zhēnbǎn, English name: cuttingboard; Choppingboard, which refers to the rock annihilation, is a utensil that is cushioned at the bottom when hammering, cutting, chopping, and smashing things, and is generally used in cooking.

Second, the material of the kitchen cutting board.

1. The bamboo cutting board is slightly lighter than wood, not easy to counterfeit, the quality is relatively stable, and it is safer to use, but its density is not as good as that of the wooden cutting board, and the thickness is not enough, and it is mostly spliced, so it cannot be hit hard when used. There are a small number of board surfaces on the market for the whole bamboo surface, the surface of this cutting board does not use chemical reagents, and it is not easy to crack, but it is slightly higher, which is a new choice for health and environmental protection.

2. Cutting boards of different materials have their own characteristics, but bamboo and wooden cutting boards are relatively safer, because they are natural and do not add other substances, so it is recommended that you give priority to the use of natural bamboo and wood cutting boards.

3. The wooden cutting board has high density, strong toughness, and is very firm to use, but because there are many types of wooden cutting boards, it is not easy to choose, and some wooden cutting boards (such as black cedar wood) contain toxic substances and have peculiar smells, and cutting vegetables with it will pollute the dishes, and it is easy to cause vomiting, abdominal pain, and dizziness. There are also some loose wood cutting boards, such as poplar cutting boards, which are not hard enough, easy to crack, and their surface is prone to knife marks.

The above article is to provide you with what is a kitchen cutting board and the material of the cutting board. I think you have also understood. What material is good for cutting boards, after reading the introduction, people know that different materials are a little different, and people should buy them according to their own needs.

Hope the provision is helpful to you.

Cutting boards are indispensable in our kitchens, and we use them to cut vegetables, meat, and fruits. Next, let's take a look at how to use the cutting board, what is the best material for the cutting board.

First, the use of the cutting board.

1.Before using the cutting board, rinse it with clean water to wash the dust off the cutting board.

2.Rinse the cutting board again after use, wipe it clean with a rag, hang the cutting board on the wall or use a tripod to dry it upright to avoid discoloration or mildew due to moisture.

3.Do not use detergent as the cleaning solution will penetrate into the cutting board, which will cause mold and rot in the long run, which will be unhygienic for handling food.

4.If the cutting board has been processed with heavy oily food, it can be continuously brushed with hot water to quickly remove the oil (remember not to use a pan brush).

5.If there is a fishy or other peculiar smell from the cutting board, you can use lemon and coarse salt to clean it. When the cutting board cracks or shows black spots, it's time to discard it.

6.Note that the cutting board should not be placed in direct sunlight to avoid excessive drying and cracking.

7.If you spend a lot of time in the kitchen, it is recommended to buy two cutting boards and use raw and cooked meat separately to reduce the cross-breeding of food bacteria.

Tips for preventing cracking on cutting boards: After buying a new cutting board, it should be coated with cooking oil immediately. The method is to apply cooking oil on the upper and lower sides of the cutting board and around it, and then apply it after the oil is absorbed, and apply it three or four times.

The periphery of the cutting board is easy to crack, so it can be reapplied several times and can be used after the oil is dry. With this treatment, the cutting board is less prone to cracks.

Second, the best material for cutting boards.

The best material for cutting boards is clam wood (excetrodendronhsiemvu (chunethow), also known as fire wood, linden family tiliaceae, evergreen large tree, endangered species. It is distributed in the tropical limestone mountain monsoon forests of Guangxi and Yunnan at an altitude of 700 to 900 meters. The distribution center of this species is in the southern part of Guangxi, extends westward to the limestone area of southeastern Yunnan, and gradually disappears as an occasional species when it crosses the Tropic of Cancer to the north.

In the Yuanjiang River, it is already the northern edge of the distribution of this species, and it is occasionally seen. Young trees are shade-tolerant and need full light when they are over 10 years old. It blooms in March and ripens in June, with fruiting intervals of 2 to 3 years.

It is one of the founding species of the native limestone seasonal rainforest in the northern tropics, and is an endemic plant of tropical limestone, which has important research value. Its wood is strong and has excellent mechanical properties, which is a precious material for machinery, special construction, shipbuilding, and high-end furniture, and is also a good material for cutting boards.

Summary. Hello, to help you query the results, the easy to use cutting board is as follows:1

Wooden cutting boards: Wooden cutting boards are the most common type of cutting board because they are relatively inexpensive and easy to use and maintain. Wooden cutting boards won't damage the blades because they are soft, but they need to be taken care of often, otherwise they can breed bacteria and mold.

Common wooden cutting board materials include oak, maple, and bamboo. 2.Plastic cutting boards

Plastic cutting boards are an inexpensive, lightweight, easy-to-clean, and durable option. They do not absorb moisture or bacteria.

Hello, to help you query the results, the easy to use cutting board is as follows:1Wooden cutting board:

Wooden cutting boards are the most common type of anvil board because they are relatively inexpensive and easy to use and maintain. Wooden cutting boards won't damage the blades because they are soft, but they need to be taken care of often, otherwise they can breed bacteria and mold. Common wooden cutting board materials include oak, maple, and bamboo.

2.Plastic cutting boards: Plastic cutting boards are an inexpensive, lightweight, easy-to-clean, and durable option.

They do not absorb moisture or bacteria. Sakura book.

3.Stone Cutting Boards: Stone cutting boards are the strongest type of cutting board clump hunger type because they are not damaged by the blades.

They are also easy to clean, but they are heavier and more expensive than other cutting board types. 4.Glass cutting board: