The five-color chopping boards in western kitchens are red, yellow, blue, green and white respectively, and each color represents the following purposes:

1. The red chopping board is mainly used for cutting raw animal meat, such as cattle, sheep and pigs.

2. Yellow chopping board: mainly used for cutting raw poultry meat, such as chicken, duck, goose and pigeon.

3. Blue chopping board: mainly used for cutting and matching seafood, such as fish, shrimp, crab, etc.

4. Green chopping board: mainly used for cutting vegetables or fruits.

5. White chopping board: mainly used for cutting and matching ready-to-eat, cooked meat or dairy products.

From the perspective of ingredients list, the uses of five-color chopping boards are as follows:

1. Red chopping boards: mainly used to cut and match meat ingredients.

2. Yellow chopping board: mainly used to cut and match poultry ingredients.

3. Blue chopping board: mainly used for cutting seafood ingredients.

4. Green chopping board: mainly used for cutting vegetables and fruits.

5. White chopping board: mainly used for cutting ready-to-eat food, cooked meat and dairy products.

From the perspective of manufacturing steps, using chopping boards with different colors can better distinguish raw and cooked food, prevent different kinds of ingredients from being cross-flavored, reduce pollution and ensure food safety. In addition, this classification can also help chefs manage different kinds of ingredients more conveniently and improve work efficiency.