Is Your Kitchen Restaurant-Quality?
No, I don't mean that you make meals that could be served on Iron Chef or have the really fancy Electrolux induction cooktop, but that you're following proper food handling guidelines to make sure nobody picks up a bug. The Los Angeles County Department of Health has a quiz up so you can self-grade your own kitchen and see if you could serve up haute cuisine or be relegated to the land of filthy taco trucks (which, in my opinion, offer the best-tasting Mexican fare this side of the Rio Grande). Go take the quiz and see how you stack up.
Amazingly, our sink full of undone dishes only knocks us down to a 90, still an A grade. Go figure.
Jesse
Shauna
I got 86, not bad. When I prepare large portions of food I don’t stick them in icewater. They just go right into the freezer. (I do separate them and everything, but ice bath). I had NO idea you should even do that!! Good quiz!
I got an 89, and mainly for the same reason as Kristi…I had no idea about the ice bath thing….
I didn’t know about the ice bath either, and I don’t disinfect my sponge daily (I try to do it about 3 times a week though).
The big thing for me though was that my fridge died this weekend (fridge currently is at about 60 degrees and the freezer is at 20) – all of that took me down to a C.
I got a 93! I know I was docked for the ice bath thing. I know about it… but I rarely prepare things like that, and I usually just stick it in the fridge.
I didn’t know about the ice bath thing. I rely on our fridge’s TurboCool setting for leftovers. It makes sure that the temperature in the fridge won’t drop at all when you put hot leftovers directly into it.