cutting board


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Synonyms for cutting board

a wooden board where meats or vegetables can be cut

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References in periodicals archive ?
Cutting Boards The right cutting board should last for decades neither warping nor splitting.
This includes cutting boards, kitchen scissors, open stock knives, sets and sharpeners.
Users can place cheese on the cutting board with crackers surrounding it or remove the board and fill the center with dips and salsas.
The cutting board should either be flush to the existing surface or no more than one-eighth inch above the surface.
The Concave Cutting Board, meanwhile, turns the traditional carving board inside out, with a design that features a concave center to hold juices in place and Gripper technology to hold the board still.
Clean a cutting board with hot, soapy water, followed by a rinse in clean water and patting dry with a clean towel.
Roll a third piece of pastry out on a floured cutting board.
The debate over which is healthier -- a wooden or a plastic cutting board -- seems never to get resolved one way or the other.
Samples of cutting board material were either rinsed and immediately prepared for microbial analysis, or rinsed and allowed to air-dry for 24 hours at 25 C.
Architec Housewares has introduced the EcoSmart Poly-Flax cutting board made from recycled plastics blended with flax husk.
Sadly still a concept, Nardo Design's digital cutting board features a builtin flexible LCD display that shows cooking instructions for the recipe of your choice and you can even download recipes as and when you require it.
A sharp knife hangs from the cutting board, which the dove fears will be used to cut it in half.
In this book, Janse and her collaborator Charles Gerba use (sometimes badly misplaced) humor to alert us to the risks we run from everyday items like our kitchen cutting board ("If you have a choice between licking a cutting board or a toilet seat .
But Cantu's sushi often contains no fish, and it is prepared on a Canon i560 inkjet printer rather than a cutting board.
In addition, the USDA Food Safety Inspection Service recommends that one cutting board be reserved for raw meats, poultry, and seafood and a separate one be used for fresh produce.