What cutting boards in restaurants. Cutting boards: Selection and care rules. Combination with weights for maximum accuracy

No kitchen - nor home, nor commercial - does not cost without cutting boards. With this simple device, it is convenient to part products, keeping the surface of the table from scratches and contaminants. Cutting can be transferred to the plate, not afraid to scatter on the road. Since ancient times, people used that were drank from different breeds of a tree. But technology development led to the fact that these kitchen attributes are now made from a wide variety of materials. Plastic, stone, glass - all this is used in production. The question, from which material there is a cutting board, every mistress is set before buying.

Variety of materials

Today, modern manufacturers offer different composition and prices. Including chopping boards. What better to choose to serve longer, were safe for health, did not stupid knives and corresponded to the cost declared on the price tag? Each material has its pros and cons. They need to be considered by choosing for the kitchen. What better is to solve the hostess.

Classic - wooden plank

Traditional and most common material - wood. Such devices are universal - suitable for cutting vegetables, fruits, meat, fish, bread and other products. When running, the board does not slide on the table, and the cuts are not chopped over the surface. This aspect reduces the risk of cuts and injuries. In addition wooden surface It takes care of knives carefully, not blunting them sharpening. This allows for longer to serve kitchen inventory. But a lot, and what tree is better for a cutting board depends on the properties of the material. On the package it should be indicated, one or another kitchen utensil is made from what kind of variety.

Oak - the most durable and solid tree. It does not crack, not deforming, does not absorb smells. It has long been used in shipbuilding, because it is not afraid of moisture. This is one of better options Wooden cutting boards. But this attribute in the kitchen will be pretty heavy, and the price of such products will not be low.

Acacia is solid, does not absorb odors, resistant to moisture. But it is also quite expensive.

GEVEY, or rubber tree recognized in the world material for cutting boards. They are dense, resistant to water and smells. Yes, and their price is quite democratic.

Pine and birch - common wood breeds, but for kitchen accessories they are too soft. They absorb smells, crumble under the sharp blade and deform to such an extent that they can crack. This option is inexpensive, but also short-lived.

Bamboo - material from which you make beautiful and practical cutting boards, which better look in the kitchen, because it is great decorative decoration. They have a number of benefits: resistant to abrasion, practically do not scratch, do not absorb moisture and smells. But there is one substantial minus. Bamboo - the plant is herbal and does not have solid wood. Boards are made of thin strips glued together. And on the quality of the adhesive depends the suitability of material to use in the kitchen. If the formaldehyde-based composition was used, then such a product is better not even to buy, because this substance falling into the body causes severe poisoning. In addition, it can accumulate in organs and tissues. The composition of the glue on the package, unfortunately, is not specified.

Wooden boards care

Regardless of the selected material, it is necessary to care for the skid, so that it serves as long as possible. After purchase, it is advisable to lubricate it with mineral or linen oil. Repeat this procedure several times during the day. Then you need to rinse and dry. For disinfection, they can be watched with lemon juice or vinegar once a week. And also: wooden boards are better stored in air, and not in the closed box.

Plastic

Plastic boards flooded stores stores. And it is not surprising. They are light, comfortable, beautiful. Manufacturers produce their various shapes and colors. But are they so good? Before buying, you need to make sure that they are made of polyethylene or propylene. These materials are suitable for contact with food and do not harm human health. If the board is from the other or not specified, it is better to refrain from buying.

The smooth surface of the plastic can slide for what is not very convenient when cutting products. They can not be placed and fermented hot dishes. Over time, cracks are formed on plastic, in which bacteria accumulate and multiply, therefore there are unpleasant odors. Such a product must be thrown away.

Now flexible plastic boards are available. They are convenient to use, inexpensive. But their service life is limited. They quickly come into disrepair.

To extend the service life of plastic, manufacturers produce multilayer boards. When the upper layer comes into disrepair, it can be posed with an acute subject and remove. The board will again be as new. The thickness of the layers is about 2 mm, while the entire plate is about 5 cm.

Wood or plastic?

Employees from the American laboratory conducted a study, which cutting board is better: wooden or plastic. As a result, it turned out that when the surface is smooth, both options are sufficiently hygienic and suitable for use. But the appearance of the smallest cracks significantly changed the picture. In wooden samples, the microbes died after processing and drying. But in the plastic, they did not pour out anything and continued to multiply. With scratches such boards are becoming dangerous to health. By the way, in American public catering establishments it is forbidden to use plastic boards regardless of the composition.

Beautiful glass

Comparatively recently, glass cutting boards for the kitchen appeared on the market. What better to choose options depends on the interior design. They look quite stylish and become decoration. In addition, they do not absorb smells and do not scratch. They are resistant to temperature and can be used as coasters under hot. Wash them easy. But they have more minuses than pluses. They are very stupid knives because of their hardness. In addition, the sound of metal on the glass literally "cuts" the nerves. This is a rather fragile subject that can crash when falling. Before buying, you need to see if there are rubber legs on the underside. If not, the board will slide and will be inconvenient to use.

Fake diamond

Acrylic stone boards are also a new market. They are withstanding high temperature, do not scratch, easy to handle. But the cutting on them is blown away any, even superostile knives. In addition, the cost of such an attribute will be not small.

What cutting boards are the best, decides everyone for yourself, because even a professional answer can not give a professional.

Cutting boards for the kitchen - what better? It also depends on what products are selected. The perfect option is somewhat different: for fish, for meat, for vegetables and for bread.

The size of the board depends on the preferences of the hostess. With too small, chopped products will crumble, and large are not very comfortable in circulation, heavy and cumbersome. What sizes must have cutting boards, what better to choose? Ideal parameters fluctuate in the range of 25x40 cm.

After use, they must be thoroughly washed and dried.

You need to regularly change the cracked specimens.

While you can not find the perfect cutting boards. What better? They should be chosen by the hostess depending on the financial capabilities and preferences.

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Decorative cutting board

The cutting board mainly serves to cut food in the process of their preparation, or immediately before serving on the table. There are also boards used exclusively for serving and feeding ready-made dishes on the table. Similar boards exist in the culture of Japanese cuisine. Sometimes cutting boards are used as coasters for hot frying pan, in which the dish is served. A separate group is decorative cutting boards, decorated with ornamental carvings, with drawings of both paints and burning patterns. Use such boards to cut food is not recommended, as paint particles, varnish coating can enter food. Cutting boards designed to destroy fresh meat, birds with the help of custody, sometimes called decks, although the latter are a separate object of utensils more often used in catering establishments, markets, meat stores or departments, etc.

Forms

The traditional cutting board has a rectangular shape. The dimensions of the cutting boards used in everyday life differ greatly, from 10 cm by 15 cm, up to 30 cm by 40 cm and more. The thickness of the cutting board rarely exceeds 2-3 cm. Cutting plastic boards are usually significantly thinner, 5-10 mm. Also there are round, oval, in the form of a silhouette of fish cutting boards, chalkboard complex geometric shape For example, for use in a set with a sink. Often the boards have handles for transfer and manipulations when washing, the types of the handles are different, from the protrusions from the board material, to metal or plastic elements, sometimes there are boards with podal deepends in the end. Most boards have holes for which they can be hung for storage. On the boards, some manufacturers apply grooves, 4-7 mm wide, and a depth of 2-4 mm, along the circuit of the board, it avoids the flow of fluid released from food when cutting, on the surface of the table. The board intended exclusively for cutting bread can have a significant number of grooves along the entire surface that prevent scattering crumbs. Sometimes a ceramic or glass container is included in the kit with a cutting board installed in a special recess on the board, and can be used as a place of temporary placement of sliced \u200b\u200bproducts, or waste cuts.

Food Separation

It is recommended to have several cutting boards for different food, labeled. This allows you to minimize the likelihood of infectious diseases associated with the contact of raw and ready-made foods. Exist sanitary and epidemiological requirements for public catering organizations, manufacturing and processability in them of food and food raw materials Of November 6, 2002, in which marking rules are installed:

"In order to prevent infectious diseases, the cutting inventory is assigned to each workshop and has a special labeling. Cutting boards and knives are marked in accordance with the product being processed on them: "cm" - raw meat, "Wed" - raw fish, "SO" - raw vegetables, "VM" - boiled meat, "BP" - boiled fish, " "- Boiled vegetables," mg "- meat gastronomy," greens "," Co "- sauer vegetables," Herring "," X "- bread," RG "- Fish gastronomy."

In addition, a number of food, such as fresh fish, has a pronounced smell, the presence of which on other products strongly reduces the taste characteristics of the cooked dish.

In the European Union adopted a color system for separating cutting boards for food. The standard is described in HACCP (from the English. Hazard Analysis and Critical Control Points - hazard analysis and critical checkpoints). White color Cutting board - for dairy products, green - vegetables, blue or blue - seafood, yellow - raw bird, red - raw meat. For a new board, a cross-cutting impregnation with natural wax dissolved in oil is desirable.

Materials

Configuous requirements are made to cutting boards, on the one hand, the material must be solid enough so that there are no traces of the cut, scratches in which particles of food can remain, on the other hand, the cutting board must be soft enough, so that the cutting edge is not blocked knife. Also a cutting board should not absorb moisture, smells. The most acceptable is a tree of solid rocks, such as Birosis, Oak, beech. Frequently use wood exotic tree species, such as Gevei, Acacia. Gevei practically does not absorb moisture, quite hard and has a very beautiful structure. For the manufacture of decorative cutting boards, the cedar, aspen, pine is used. Wooden boards can be made of solid boards, and can be closed from individual boards glued into a single package. The latter option provides economical consumption of material, and also partially prevents the deformation of the boards during wetting. There are boards made of drunk wood (eng. end Grain.), cut happens on the end. As a rule, it is a set of boards, from individual bars glued into a single package. Completed boards made of plastic, usually polypropylene. They are superior wooden hygienic requirementsBut significantly inferior in aesthetic plan. Also, plastic boards are too slippery, which complicates the processing of such products like fish, raw meat and the like. Boards made of glass, natural stone, ceramics can be used to feed the dishes on the table, but it is impractical to use them for cutting food, since the cutting edge of the knife is very strong, the knife is fast. However, there are some types of operations, for example, when processing fish, when the cut occurs in a horizontal plane, and the cutting edge of the knife does not touch the board, in this case the use of such boards is acceptable.

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We all know that for each type of products there should be their own board, but we do not always remember that the board material is also very important. We decided to figure it out a little.

• A flat stone served in the ancient times with a cutting board.
• Later, when humanity learned to easily process the tree, appeared from wood: pine, beech, oak, birch. Such boards were in every way all over the world until the end of the 20th century. They are environmentally friendly, but unfortunately, unsanitary. In the tree, no matter how so they are, a huge number of microbes accumulate.

• In the 40s of the 20th century, a silicone plastic was invented by the joint efforts of the Soviet Chemist of Andrianov and the German Chemist, after this event, the life of ordinary owners turned over. Because silicone plastic withstands hot temperatures, solvents, acids and feels well after constant washing. Silicone bacteria is not suitable as housing, and they die at the first serious washing board.
• Another relatively new type of cutting board is a glass board. She, like Siliconovoy, there is an important advantage - she does not put microbes, but the knife is quickly stupid and in the process cutting something is a terrible grinding.
• Remember that for each type of products you need your own board - raw products cannot be combined during cutting with ready-made, it can lead to product infection. In addition, such products like garlic and fish have such a resistant smell that it is better not to mix it with smells of other products.

• The European Union came up with a color division of food boards. White boards are designed for dairy products, blue and blue - for fish and seafood, vegetables cut on green, on red - raw meat, on yellow - raw bird.


• The ideal new board should be impregnated with natural wax, which was previously dissolved in oil.
• It is believed that the best are made of birch, oak, beech, gevent and acacia. In addition, Gevei is very beautiful and almost does not absorb moisture.
• So that the board serve you longer, anyone, to store it in a vertical position.
• To save the wooden board from the smell, you can first twist the board, then sprinkle with a large salt to it, hold for a few minutes and washed away in such a brine. If you do not like a large salt, then take the half of the lemon and a small salt and also soda the affected wooden board for a few minutes.
• Wooden board do not be covered in washing machine. So that she serves longer, try to impregnate it with flax oil. It will immediately become water repellent and most likely its material will become denser.
• After each use, generously water the wooden board with boiling water and wipe dry.
• Also, if you are the road your wooden board, then a couple of times a year it can be kept in a strong heatman solution, however, it will change its color, but most likely it will become more painful.
  

Ekaterina Roizman

From this list, only oak and bamboo are suitable for the manufacture of boards, while certain disadvantages have certain disadvantages. Everything else is not suitable from the list. Pine - because of the resin contained in the wood, all sliced \u200b\u200bwill smell a mustache. Beech (as well as Iva, Lipa, Alder) - Soft or unstable to rotten rocks, boards of them are short-lived. Birch has untidy appearance due to fading and large number bitch. The best trees breeds for wooden boards - This is Maple, Walnut, Paduk, Mahagon, Sapele, Tick and many others.

"In cutting wooden boards, dangerous bacteria accumulates due to the porosity of the material."

Porous wood really absorbs bacteria, but the effect is reverse. Wood is an extremely aggressive external environment for food bacteria, in contrast to synthetic materials. Scientists have proven that the top layer of a wooden cutting board (3 mm) has bright antiseptic properties, bacteria die in wood. In deeper layers of bacteria, they can really accumulate and survive, but they are buried forever there (can't get out).

"The tree absorbs the juice of vegetables, blood sliced \u200b\u200bmeat."

A tree is a very delicate material that is afraid of water. It is enough to care for its cutting board, from time to time processing it with mineral oil or ointment. This will create protection for moisture, and therefore for the juice of vegetables, blood and everything else.

"In the kitchen you need to have a minimum of 6 cutting boards for each product type: fish, meat, vegetables and fruits, bread, oil, cheese, eggs, etc."

The need to have 6 cutting boards is a very controversial question. The source of this recommendation - Gosta times Soviet Union. We must admit that the Soviet sanitary standards were really harsh and good. So good that the existing standards of Sainpin are based on Soviet standards. And they have a requirement to have 6 cutting boards on restaurant kitchens. But restaurant standards are one thing, and your kitchen is completely different. If you begin to comply with Sanpina's requirements in relation to your kitchen - you will have to be disadvantaged (you have to get a separate sink for washing eggs, and the countertop and kitchen furniture Make stainless steel). There are regulations in other countries, and here it becomes interesting. Requirements for restaurants and recommendations for buyers There are others: 2 Cutting boards. One for ready-to-eat food, the second - for raw. In our opinion, such a recommendation is the most correct for home conditions.

"Hygienic properties in plastic boards are better than wooden."

It's a delusion. We know that the plastic does not absorb water, and the tree absorbs, and intuitively believe that it makes plastic cutting boards safe, and wooden - dangerous. Plastic boards were the only allowed for use in the US and USSR and the USSR, and no research on this topic was carried out. Only in the 90s, the experiments have shown that wooden boards (both old and new) kill bacteria, and plastic boards are hygienic only while there are no scratches on them. Scratches appear - and they become a focus of reproduction of bacteria, which no wash will help. Since these studies were scientifically substantiated, the United States began to recommend wooden boards on a par with plastic. Alas, Russian standards still require the use of plastic in the publication.

"Cutting board should be placed in the sink. The end board is too big. "

If you think about, the requirement to put a cutting board in the sink is ridiculous. You are not trying to put in the sink kitchen table? (I would like to see it!) You just wipe it with a sponge, cloth or paper towel. The massive cutting board is no different. You wipe it as a kitchen table or worktop. Believe me, there is nothing terrible in it!

"In the end boards there are glue seams on the working surface, as a result of which the adhesive particles can get into the food."

This is generally true. Seams are really located on the working surface. And particles of glue really fall into food. Everything that the knife touches, is in food (knife particles by the way too). If you cut on a plastic board, microscopic grades of plastic fall into the food. If on a wooden - grapple tree and glue. Therefore, in the production of wooden boards, it is very important to use safe wood, safe oil for prevention, and safe glue. And dare to assure you, this glue is absolutely safe for health. Most end boards (at least in our assortment) are made using Titebond adhesive allowed in all countries of the world for the production of products in contact with food.

"The end board will last long, since it is constantly contacting with water and exposed to the physical exposure to the knife and chop hammer, gradually starts to give cracks in the places of gluing bars."

If there is no respect to the end board, do not care for her, pouring water on it, chopping the bones with a meat hatch on it, then she will probably crack or split. But not in places of gluing bars! The adhesive used is monstrously durable, and the end board can split anywhere, but not in places of gluing.

"Wooden board must be soaked with sunflower oil."

Soak oil - yes. Sunflower - in no case. Sunflower (and olive) oil is spoiled with time regardless of the degree of cleaning. A cutting board impregnated with such an oil, after 1-2 years, becomes an unpleasant smell of violated spoiled oil. It is impossible to get rid of this smell, and the board will have to be thrown away. It is best for the prevention to use mineral oil, or a special ointment.

"Cutting board must have a waste chute on the edge of the working surface."

The chute at first glance seems an attractive idea. It delayed juice from meat, fruits and vegetables, and does not spread throughout the table. But there are plenty of minuses. First, it will interfere with the brightness of the sliced \u200b\u200bproducts and garbage. Secondly, moisture will accumulate in it, which can be a problem with microbes. (Hard-to-reach wet place - oh, the microbes will be happy!) There is nothing wrong to start a separate board for cutting the grill or pineapple snapping. But the main board should still be without such a gutter.

"Wooden boards lose plastic, as the tree has the ability to absorb odors."

Wood ability to absorb odors exaggerated. To remove the smell of garlic, bow or fish, there are three simple way: Lemon, large salt and soda. Sattail with something one surface of the board, wait a few minutes, make the remnants, slide and dry the board.

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