Given the background description of some cooking related query, summarize the question into a title

[Q]: I've heard that using a wooden chopping board for cutting meat is not very hygienic as it is a porous material. If that is the case, then what would a chopping board ideally be made out of when chopping meat?
[A]: Best chopping board material for meat

[Q]: Other forms of poultry are regarded as undercooked at the slightest sign of pink juices and yet it is common practice to cook duck so that it's medium rare. Is the risk of food poisoning significantly lower with duck meat than other birds?On the other hand, if we could be sure that a piece of chicken could was salmonella-free, would its texture and flavor be improved by not overcooking it? I expect the sight of pink would put most people off but if one could overcome that, could it actually taste better?
[A]: Is rare duck breast safe?

[Q]: I'm wondering if it matters whether you start from acid alone (lemon, vinegar or citric) vs something like acid + rennet. So the whey left over from making paneer, vs the whey left over from making mozzarella. Can you use either to extract the ricotta?
[A]:
Does method of coagulation matter when extracting ricotta from whey?