Abstract:
A cutting board is elevated by way of a pair of leg stands, configured as longitudinal arc-shaped rod handles secured into the cutting board. Inverted, the handles receive and support various sizes of serving dishes and cooking pans in an inclined configuration and thereby functions as a device for separating liquids from foods, such as water and liquefied fats.

Description:
CROSS-REFERENCES TO RELATED APPLICATIONS 
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     STATEMENT REGARDING FEDERALLY-SPONSORED RESEARCH AND DEVELOPMENT 
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     REFERENCE TO AN APPENDIX 
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     BACKGROUND OF THE INVENTION 
     1. Field of the Invention 
     This invention generally relates to the field of food preparation, and more specifically to an elevated cutting board apparatus for reducing the fat content of pan-cooked foods. 
     2. Description of the Related Art 
     Fatty foods are generally understood to cause weight gain, high cholesterol, heart disease, and various other health complications in humans. The fatty drippings of meat rendered during pan cooking are retained in the pan. The benefits of a low fat diet are well known, and the removal of fats from the food is highly desired. 
     Ground beef is a food ingredient often used daily in many households. The usual method of preparation is usually provided on the product label, specifically, cooking the beef until it is browned and then draining off the excess liquefied fat. However, there is no method provided for draining the fat. 
     One method typically used by consumers is to use a colander. The cooked ground beef and excess liquefied fat are all poured together into a colander, and the fat is allowed to drain out the bottom. The difficulty is that some of the beef particles slip through the colander holes. Moreover, this is also known to be a particularly messy practice, because the liquefied fat droplets drain, traveling a distance along the semi-spherical surface along the underside of the colander, and the droplets cool. The cooled fats turn solid on the colander, thereby clogging some of the colander holes. Generally, this is also considered a messy, undesirable method. 
     One prior art invention, U.S. Pat. No. 5,850,779 by Zimmerman is entitled ‘Pan Tilting Apparatus’. This invention is a structure adapted to rest upon a surface surrounding a conventional stovetop burner. A pan of cooking food remains on the burner. Gravity causes the fats to accumulate in a resulting lower side of the pan, while the food contents is cooked on the pan surface at an area higher along the gradient caused by the invention. The problem with this invention is that the entire amount of the fat accumulates deep and splatters on or around the nearby burners, thereby risking flashovers and grease fires. 
     Another reference, U.S. Patent Application Publication No. US 2011/0036797 A1, Pub. Feb. 17, 2011, describes an inclined pan holder apparatus which holds a pan of a cooked food at an incline for fat removal, but is, not built with stabilized rod bars, allowing for use as a multiple purpose cutting board. 
     Another method is to tilt the cooking vessel, thereby allowing gravity to separate the fats from the meat. The meat is then spooned out of the vessel, with care to avoid the pooled liquid fat. However, this method is awkward and dangerous. The meat particles often slide or roll into the pooled fats, causing splashing of fat droplets onto the surrounding area. This method is also difficult because the user cannot determine an extent to which the cooking vessel should be inclined, often relying on the slope of a raised stovetop burner to provide a gradient to drain the fats. Alternatively, the user may hold a handle of the cooking vessel, such as a pan, and tilt the pan so the fats drain away. These methods are awkward and inefficient, and may be fire hazards, because they promote grease splatter near a stovetop. 
     There is a need for an invention that supports a cooking vessel, such as a frying pan, off and away from the stove top, for the purpose of safely draining the hot liquefied fats. The present invention is such a device with a solid heat-resistant base, such as a cutting board made of tempered wood, granite, or steel, and a means to support the vessel securely and firmly in an inclined orientation so that gravity can be used to separate liquids from food. 
     BRIEF SUMMARY OF THE INVENTION 
     An elevated cutting board has a major surface for use as a cutting surface, and an opposite minor surface underneath. Arc-shaped rod handles are secured into the minor surface as a support means to elevate the cutting board. Inverted, the rod handles project upwardly from the minor surface and function to support a pan in a secured and inclined configuration that facilitates separation of liquids from food. 
    
    
     
       BRIEF DESCRIPTION OF THE SEVERAL VIEWS OF THE DRAWINGS 
         FIG. 1  is view in perspective of the cutting board apparatus invention. 
         FIG. 2  is a view in perspective of the invention retaining and, supporting a frying pan. 
         FIG. 3  is a top view in perspective of the invention retaining a frying pan with liquid fats separated from the cooked food. 
         FIG. 4  is a side view demonstrating the cutting board major surface exposed as a cutting surface with the rod handles as supporting legs. 
         FIG. 5  is a top view in perspective of an embodiment of a cutting board apparatus with multiple apertures for adjustable rod handles. 
     
    
    
     In describing the preferred embodiment of the invention which is illustrated in the drawings, specific terminology will be resorted to for the sake of clarity. However, it is not intended that the invention be limited to the specific term so selected and it is to be understood that each specific term includes all technical equivalents which operate in a similar manner to accomplish a similar purpose. 
     DETAILED DESCRIPTION OF THE INVENTION 
     The present invention includes many aspects and features. Looking at  FIG. 1 , a cutting board assembly  100  includes a cutting board  110  with a minor surface  114  of the cutting board having a pair of rod handles  200  secured thereon. A major surface  112  of the cutting board  110  is exposed for use as a cutting surface and is opposite the minor surface  114 . The rod handles  200  serve as opposing leg stands which elevate the cutting board  110 . 
     The rod handles  200  have a rod body  210  and rod posts  220 . The rod posts are formed substantially perpendicular to the rod bodies  210 , and in the preferred embodiment, the rod posts  220  are contiguous portions of the rod bodies  210 . The rod posts  220  project outwardly from, and substantially perpendicular to, the minor surface  114  of the cutting board  110 . In the preferred embodiment, the rod bodies  210  are formed in an arc shape and are spaced about 1 to 1 and ¼ inches from the minor surface  114 . 
     Each respective end of the rod bodies  210  connects with the respective ends of the rod posts  220 , in order to support the rod bodies  210  above the minor surface  114  of the cutting board  110 . The rod bodies  210  extend longitudinally, substantially planar to each other, so that they may serve as stable elevating leg supports for the major surface  112  to be used as a cutting surface. 
     Each end of the rod posts  220  is inserted into a respective accommodating aperture formed in the cutting board  110 . The rod posts  220  are secured into the cutting board  110  by friction fit, which rigidly secures the rod posts  220  therein but allows removal when a user grasps and pulls the handle  210 . 
     Looking at  FIG. 2 , inverting the cutting board  110  allows the rod handles  200  to perform the dual purposes of receiving and retaining a food vessel  240  in multiple configurations. A food vessel  240  includes a cooking vessel, such as a frying pan and a food serving dish, such as a casserole dish. 
       FIG. 3  demonstrates how the cutting board apparatus  100  separates liquefied fats  260  form a cooked food  275 . The arc shape of the rod bodies  210  accommodates the circular shape of standard household cooking pots and pans. AS seen in  FIG. 3 , the rod bodies  210  primarily function to stabilize the food vessel  250  in an inclined configuration in order to separate undesired liquids  260  from a cooked food  275 . The pan  250  is placed in the apparatus so that an outer surface of a sidewall of the pan  250  abuts an inner side of the longitudinal rod body  210 . A bottom area of the pan  250  is received by an area on the minor surface  114  of the cutting board  110  adjacent to the inward facing portion of the rod body  210 . In the preferred embodiment, the rod bodies  210  are curved to the radius of a standard household 12-inch frying pan, because it is most commonly used in household food preparation. 
     As demonstrated in  FIG. 3 , the pan  250  rests in a secured inclined configuration atop the opposing rod body  210  and a gradient is formed. Gravity causes liquids  260  to accumulate in a lower area of the pan  250  as the user gathers the cooked food  275  toward the upper area of the pan  250 . Typically, the user would use a spatula or a large spoon to do this task. The primary use of the invention is to separate liquefied fats from cooked hamburger, but the invention can also be useful, for example, to separate water from cooked vegetables 
     As seen in  FIG. 4 , the rod handles  200  serve to suspend and to support the cutting board  110  for use of the major surface  112  as a cutting surface. The rod bodies  210  have a rubber coating that provides friction on a surface such as a kitchen countertop. The coating on the handles  200  create friction to prohibit sliding along the countertop surface as a user applies pressure while chopping food on the major surface  112  of the cutting board  110 . Additionally, the invention can even be used as a food vessel trivet, in order to support the vessel on a tabletop for serving the food. 
     In another embodiment, seen in  FIG. 5 , the opposing pair of rod handles  700  are attached to a minor surface  714  of an adjustable on the cutting board  710 . Multiple apertures  300  allow the rod posts  720  to be made removable from the apertures. In this way, the rod handles  720  may be adjustably set into the respective apertures  300  in order to accommodate various sizes of food vessels. 
     While certain preferred embodiments of the present invention have been disclosed in detail, it is to be understood that various modifications may be adopted without departing from the spirit of the invention or scope of the following claims.