Interesting - Home Kitchen Self-Inspection Site ---- I got a B

Geez, yes. And I thought I was confusing. I know our sushi chef serves the hiro maguro (white tuna

from frozen now, and he's a bit embarrassed about it. It's always my first choice though and it still tastes divine to me.

Thanks Curious

 
I do the same with meatloaf and stuffed cabbage. The difference from my experience is

the sticking the finger in the soup/sauce, etc...tasting for spices, adding the necessary spices, then re-sticking your finger in the soup/sauce. Same technique with re-using a spoon. As for Paula, I think she is a position to set an example....I don't know if she double dipped her finger, but it did not look professional~
just my thoughts,
Regards,
Barb

 
I got 100%, but in all fairness....

my kitchen in London was certified as commercial and passed inpection several times, so I knew all the little tricks, like paper towels and no cloth towels, etc etc... I still have the multi-coloured boards and stuff...

 
LOL! Me too...I just wasn't going to say it. It's just me! I remember a short

time after I started at this job from hell that I hate so much and my super guy was trying so hard to help me out....(wait, I need a breath here) I told him he was going to kill us! I'm very aware of contamination and spoilage and all that other stuff. I guess that started when I started catering. I'm trying to lighten up and realize I'm not in control of everything anymore. 8o)

 
I agree as well! I mostly cook for myself

as I live alone. I will actually use clean utensils for subsequent taste tests simply to avoid cross-contamination including using any type of condiments such as mayo or mustard. I'm always mindful of washing my hands when required.

This pernikity practice of mine also affords me peace of mind when making dishes for friends or bringing leftovers to work where someone might just want a taste...

 
Yea, I know. Just pull up her post and in the address bar take out the

% (percent sign). It only seems to be a problem in the subject line. If you just remove it you can then click on it again.

 
did you backspace over the "percent sign" and then hit "Go" in the address bar?

this is after you open the post and have the bad page open, just ignore it and go up and fix the address and then hit "go"

 
Now I can't open it either - I didn't know!

I wanted to edit out the percent but can't...

I had no idea percent was a problem?

Anyway, what I was basically saying is that in London I had to have my kitchen passed by the council to do commercial catering out of it, and I kow all the tricks to getting a clean slate during inspections, i.e. no cloth towels, different coloured cutting boards, etc...

that's it

 
Here's the rest of Sandra's post:

Posted to Thread #10838 at 6:22 pm on May 29, 2008

my kitchen in London was certified as commercial and passed inpection several times, so I knew all the little tricks, like paper towels and no cloth towels, etc etc... I still have the multi-coloured boards and stuff...

 
Make sure you have ADDRESS field open at the top of your page

Sometimes it closes up and gets pushed over to the side. If it looks like that has happened, just put your cursor on it and drag it to the left below the rest of the icons. The field will open up and you can see the address.

Then, just put your cursor over th % mark in the middle of the address and backspace (or delete) to remove it. Hit ENTER key or the green GO arrow to refresh the link.

Worked for me.

 
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