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There are many materials used in making lightweight cutting boards. Some popular materials include plastic, silicone and bamboo. Additional materials may include oak, or glass.

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Q: What are lightweight chopping boards made of?
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Related questions

What are chopping boards used for?

Chopping


How long do chopping boards last?

There are many materials used in making lightweight cutting boards. Some popular materials include plastic, silicone and bamboo. Additional materials may include oak, or glass.


What are wooden glass and plastic chopping boards used for?

chopping


What food is used on blue chopping board?

The food which is cut on blue chopping boards is Fish


Why are white chopping boards used in restaurants?

White chopping boards are usually used for Bakery and Dairy products, to avoid cross-contamination from other foods.


What is a collage of existing chopping boards?

work it out yourself!!


What is a green chopping boards for?

Fruit and vegetables only


What should blue chopping boards and knived be used for?

fish


Why do you have different coloured chopping boards?

coc upmy arce


Does the chopping board meet health and safety standards?

Some chopping boards meet health and safety standards, and some do not.


What is the use of a chopping board?

White chopping boards are usually used for Bakery and Dairy products. Many restaurants use color coded chopping boards to avoid cross contamination. Certain colored boards are used for specific food items such as red meat, poultry, fruit and veggies. Using different colored boards does no good if they are not washed regularly. ANY board whether wood or plastic, should be washed after every usage.


What is the legislation for coloured chopping boards?

There is typically no specific legislation for colored chopping boards. However, in commercial kitchens, different colored chopping boards are often used to prevent cross-contamination between different food types. For example, red boards may be used for raw meat, green for fruits and vegetables, and white for cooked foods. These color-coding systems are usually based on best practices and guidelines rather than specific laws.