A drainage apparatus and a reinforced cutting board system that resists warping and is adapted to collect, store, and manage fluids, liquids, or juices resulting from the use of a cutting board without reducing an effective cutting area of the cutting board's cutting surface, and an associated method for making the same. The drainage apparatus generally featuring a continuous lateral member, which can define a fluid channel. The drainage apparatus being capable of effectively collecting, storing, and managing fluids, liquids, or juices through the use of the fluid channel. The reinforced cutting board system generally featuring a cutting board body, a drainage apparatus, and a reinforcing system. The reinforcing system being capable of effectively resisting warping. The method of making the cutting board system generally comprising providing suitable material, forming a desired shape, and providing a drainage apparatus.

A method of chopping or cutting a food item on a cutting board which involves configuring and holding a flexible cutting board in a U-shaped configuration and chopping or cutting a food item in the bottom of the U-shaped configuration. Particles of the food item that would otherwise traject off a flat cutting board are contained between the side walls of the U-shaped configuration of the flexible cutting board and un-chopped and un-cut pieces of the food item fall downward into the bottom of the U-shaped configuration of the flexible cutting board. Also provided is the combination of a flexible cutting board and a cutting board holder that receives and holds a flexible cutting board in the U-shaped configuration.

A workstation sink includes a bi-level ledge for supporting food preparation accessories at different elevations. Foods being prepared at an accessory such as a chopping board supported from an upper level of the ledge can be easily transferred to a further accessory, such as a colander or rack, supported from a lower level of the ledge. Further, rinsing or washing accessories on the upper level reduces splashing because the rinse water descends to the drain at the lower level.

A cooking pan includes guidelines configured to aid in precisely cutting a food product into slices with desired shapes. The cooking pan includes a flat base, at least one raised wall surrounding the flat base, and a rim at a top of the raised wall. The pan further includes a plurality of the guidelines formed upon the pan, each guideline comprising a depressed groove, wherein each guideline extends contiguously from the flat base, up the raised wall, and onto the rim.

A cutting board has a cutting surface and two other laterally adjacent that may be positioned on either side for either left or right-handed users. An ergonomically designed gripping stop on one lateral side has a stop upper surface raised above the cutting surface to engage a food item to be cut. The raised stop element has a specific holder portion with plural ridged teeth and a cutting guide portion to guide free hand knife usage. A second feature is a recessed, downward sloping trough built into in the cutting board to receive cut food items to be measured using a pre-marked scale formed in the cutting board trough. A removable gate member prevents cut food items from leaving the channel until accrued to a desired measurement amount, and when removed, allows measured food items to be discharged through a lower mouth.

Disclosed are a scratch-proof TPU (thermoplastic polyurethane) cutting board having increased wear resistance and no toxicity and a method of manufacturing the same, the method according to a preferred embodiment including (1) weighing 72 wt % of TPU, 25 wt % of magnesium sulfate, and 3 wt % of a dispersant, (2) placing the materials weighed in step (1) in a mixing tank and performing mixing with stirring for 40 min, (3) placing the mixed materials in a dryer and performing drying at 80° C. for 3 hr, and (4) placing the dried materials in an injection-molding machine and performing injection molding, whereby the molecular cohesion of TPU and magnesium sulfate is enhanced, whereby the final TPU cutting board has greatly increased wear resistance and friction resistance and is non-toxic, and surface scratches do not occur due to a cutting process when using the cutting board, thereby preventing discoloration of the surface of the cutting board.

An improved food preparation system includes a base with a top portion, side portion and bottom portion. Attached to the side portion is an arm assembly, which in one embodiment includes a first and second arm. The base includes a channel, the arm assembly connected thereto and slidable therein. Based on sliding within the channel, the arm assembly is adjustable between a storage position and an open position. The system includes a hinging element connecting the arm assembly to the base and a locking mechanism locking the arm assembly in the extended position. While in the extended position, the dual-arm assembly can transition between an engaged position and a disengaged position. While in the extended position, a bag is held open by the arms of the arm assembly for receiving food scraps. During non-use, the bag is removed, the arm assembly is returned to the closed position.

Surfaces suitable for cutting boards, cheese boards or other food preparation activities. In certain embodiments, the surfaces are wood that has been subjected to torrefaction. In certain embodiments, the surfaces are substantially planar, and include one or more pegs that have antimicrobial activity.

Various embodiments are directed to a cutting board tray for capturing foodstuffs removed from the cutting board. The cutting board tray comprises a a planar base portion configured to be positioned between a bottom surface of a cutting board and a support surface on which both the cutting board and tray are positioned; at least one raised edge extending perpendicular from the base portion; and at least one open edge. In various embodiments, the planar base portion is sufficiently thin that the cutting board remains stable when a contact portion of the bottom surface of the cutting board is positioned on the base portion.

A comestible cutting/chopping board which enables a user to align and cut or chop comestibles, preferably seed-to-egg sized, the board including side walls defining a longitudinal trough of V-shape or U-shape or half-pipe shape, the side walls preferably providing uneven surfaces, and the cutting/chopping board including structure traversing the side walls, most preferably end structures, providing a slot for penetration of a longitudinally oriented knife and providing for retaining at least some comestibles in the trough, the cutting/chopping board having a base for stabilizing the trough upon a horizontal surface.