| 摘要 |
A cutting board assembly comprises a rigid base member and a selectively removable surface layer. Both the base member and the surface layer are composed of a material suited for food service. The base has a flat level upper surface. The selectively removable skin layer is received over the base to provide a replaceable cutting surface thereto. The surface includes a downwardly extending skirt to provide a snug fit about the perimeter of the base. A curb extends upwardly from the cutting surface adjacent an outer edge thereof to provide a trap for inhibiting food or juices from sliding off the cutting surface. At least a portion of the cutting surface outer edge is free of the curb to enable the sliding transfer of food to and from the surface.
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