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Culinary Arts & Cooking vocabulary · Kitchen Equipment

Cutting board

Meaning in culinary arts & cooking, with examples

/ˈkʌtɪŋ bɔːrd/nounCore term

In culinary arts & cooking, cutting board means: A flat board made of plastic or wood on which food is cut. Professional kitchens often use boards of different colours for different types of food.

In Turkish: kesme tahtası, doğrama tahtası

How it is used

Cutting board is more American; British kitchens usually say chopping board. Colour-coded boards help prevent cross-contamination; a common UK system is red for raw meat, blue for raw fish, yellow for cooked meat, green for salad and fruit, brown for vegetables and white for bakery and dairy.

Example sentences

  1. Never cut raw chicken on the green cutting board.

  2. Put a damp cloth under your cutting board so it doesn't slide.

Common collocations

  • colour-coded cutting boards
  • chopping board
  • wooden cutting board
  • sanitize the cutting board
  • cross-contaminationThe spread of harmful bacteria or allergens from one food, surface, tool or person to another, for example from raw meat to a salad.
  • chef's knifeA large all-purpose kitchen knife with a broad, slightly curved blade, usually 20 to 25 cm long, used for most chopping, slicing and dicing.
  • sanitizeTo reduce the number of germs on a clean surface or piece of equipment to a safe level, using heat or a chemical product called a sanitizer.
  • stationAn area of the kitchen where one cook or a small team prepares one type of food, such as the grill, fry, sauce or garnish station.

More terms: Kitchen Equipment

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