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Cutting Board Basics

Das: So, we have our two chicken breasts here, which we're going to cut into strips. Woman: Alright. Das: Now notice I have an orange cutting board here with a chicken. Woman: Right. Das: This is important. Cross contamination is the key. So in your home you need to have different colored cutting boards; one being for chicken, green being for vegetables, the red for beef, blue for fish. Woman: Okay. Das: You know, salmonella, if you take this and you cut this on a green cutting board, you cut it right next to your carrots or your onions, things that you're going to cook. Now you're cross contaminating the board. Woman: Okay. Das: A lot of people don't have these different color cutting boards. Woman: Right, me for example. I have never heard to have multiple cutting boards. Das: But these here are easy; they're at stores, they're plastic, you can wash them up really good. It's really important that you use these colored cutting boards as opposed to using real wood. Because what wood does is it holds a lot of contamination in it and you can't really clean that wooden cutting board. Woman: Okay, yeah. Das: So it's important that, you know, that we stay sanitary. You know, with raw product that's not cooked it's just important to keep in mind. Woman: Okay, good to know. Das: Got it? Woman: Yeah.
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