National Pancake Day!

What better way to start your Monday morning then by stacking up a tower of golden, light, fluffy cakes. I’m not talking about stacking up Birthday cakes or cupcakes, nope not for breakfast. What I’m talking about are those good old fashioned flapjacks, griddlecakes, flannel cakes, hot cakes or any other name you’d like to call it, but yes I am talking about PANCAKES! Today is #NationalPancakeDay and its time to celebrate. What’s great about pancakes is the simple fact you can have them for any type of meal and even create different types of art, yes that’s right art. You can spell names and draw pictures among other things, but the best way to utilize a pancake is by simply being able to smother your tower of cake with anything you want! Fruit, whip cream, maple syrup, and chocolate basically anything your heart desires! Today we will list some great recipes that can help you celebrate #NationalPancakeDay. All recipes provided by Allrecipes.com.

Chunky Monkey Pancakes

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Maple Bacon Pancake

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Saturday Morning Blue Berry Pancakes

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Fluffy Pancakes

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National Pancake Day!

HACCP Hazard Analysis Critical Control Point Part 2

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Salmonella, E.coli, food allergies, dirty dining, Cross-Contamination, the list goes on. Food safety has become a major concern for everyone involved in the processing, manufacturing and preparation of the food for human consumption.  Your establishment reputation is critical to success, so food safety is not only vital, it is one of the most fundamental elements to success.

Food Safety Month is September, what better time to brush up on your HACCP (Hazard Analysis Critical Control Point) knowledge. Every county that implements HACCP follows seven principles.  Last week we covered principle one to three while this week we will finish off the two part series.

Principle four:

The fourth principle is creating a monitoring system for each critical control point. Implementing a monitoring system is essential to help ensure that the cooking process continues to operate safely and within the critical limits of each point. Procedures to help maintain your cooking process is simply following through on such things as taking the internal temperature of your food while cooking or keeping your kitchen utensils clean.

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Principle Five:

This principle is an important one to pay attention to. The fifth principle is being able to establish corrective actions when the production has fallen off track or if it has become close to a critical limit that can cause the food to be tainted and unfit for human consumption. Correcting a problem during the production or cooking process can be far more effective rather than waiting until the process is finished.

Principle Six:

The sixth principle is establishing methods, procedures, tests and other evaluations that can be done in order to determine whether the production and cooking process has been completed as intended. These are called verification procedures.

Principle Seven:

Last but not least the final principle: Record Keeping. This principle outlines all the records that must be kept by the company. These records are used to demonstrate if HACCP was effectively used and to assist with official verification.  An example of this principle in action would be for the chef or employee responsible for a cooking log that contains the date, start time, end time and final internal temperature of the food you cooked.

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That’s all folks! For more information of food safety check out our previous blogs HACCP! The Hazard Analysis Critical Control PointTemperatures: The Danger Zone and Why Use Color Coded Knives?. Next week we will have a little fun with the end of #FoodSafetyMonth by celebrating #NationalPancakeDay! Til next time!

 

HACCP Hazard Analysis Critical Control Point Part 2

HACCP! The Hazard Analysis Critical Control Point

 

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Salmonella, E.coli, food allergies, dirty dining, Cross-Contamination, the list goes on. Food safety has become a major concern for everyone involved in the processing, manufacturing and preparation of the food for human consumption.  Your establishment reputation is critical to success, so food safety is not only vital, it is one of the most fundamental elements to success.

Food Safety Month is September, what better time to brush up on your HACCP (Hazard Analysis Critical Control Point) knowledge.  Every county that implements HACCP follows seven principles.  Over the next two weeks the Discriminating Chef will go through each HACCP principle to help you avoid any possible food hazards!

Principle one:

This principle is Hazard Analysis.  Hazard Analysis will help identify all possible food safety hazards that may cause any product to be considered unsafe for human consumption.  Once you have identified the hazards that may exist in your kitchen, take the appropriate measures to eliminate those hazards. Hazards exist in the kitchen and can be eliminated by following through on proper cooking, proper storage or proper cleaning to name a few.

Principle two:

Principle 2 is for identifying critical control points. This is the point of the production process where you yourself can take action and prevent, eliminate or reduce a food safety hazard.  Things you can do to prevent hazards may be the proper cooking temperature of the chicken you may cook or the proper cleaning of the salad you are mixing together. Proper cleaning of lettuce is important. In 2015 the number one cause of food-borne illnesses in the U.S.A. was lettuce. Be sure to clean your veggies!

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Principle three:

The third principle is to establish critical limits for each critical point. This limit is the limit at which the hazard has become acceptable without compromising food safety.  The limits can be the time that it may take to cook the food of choice or cooking your food of choice at the appropriate temperature.

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For more information of food safety check out our previous blogs Colored handles and Temperatures: The Danger Zone. Next week we will go through the other four HACCP principles as food safety month continues. Help celebrate #FoodSafetyMonth by following through on all your food safety knowledge! Til next time!

HACCP! The Hazard Analysis Critical Control Point

Where Foodborne Illness Begins… and the New Federal Rules Designed to Help Prevent It. | FoodSafety.gov

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Food Safety Month is upon us! Schools across North America have re-opened their doors to students again! What better time to review all the germs that can grow on the food we consume on a daily basis. This week we have a guest blog brought to you by Howard Seltzer of the FDA Center for Food Safety and Applied Nutrition. Where Foodborne Illness Begins and the New Federal Rules Designed to Help Prevent It.

Where Foodborne Illness Begins… and the New Federal Rules Designed to Help Prevent It. | FoodSafety.gov

Where Foodborne Illness Begins… and the New Federal Rules Designed to Help Prevent It. | FoodSafety.gov

Why Use Color Coded Knives?

Food Safety month is just around the corner! September, schools across North America will be opening its doors to students again. There is not a better time to go over some important food safety facts including a good way to prevent cross contamination! Color Coded Handles. Enjoy this blast from the past!

Tools for The Discriminating Chef

Color coded knives are designed to help you implement food safety best practices in the kitchen! With different color handles for different types of food, this system helps teach employees to engage in safe food handling practices to prevent cross-contamination in the professional kitchen. Allergies have become such a norm in society today, which makes paying attention to these color coded handles in a kitchen (especially in a restaurant) more important than ever.

Here are CCI’s suggestions for what each color should be used for:

82009-250-(31132).png“Traditional Black”

This series is often selected for Culinary Program Kits as it is a durable learning and working tool. The black handle is a generic handle commonly used for every day cutting tasks.


82009-252 “Dairy White”

This series is commonly used for working with a variety of baking and dairy products, from butter, to hard and soft cheeses. This knife handle is commonly selected to be used…

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Why Use Color Coded Knives?

#NationalLemonMeringuePieDay

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National Lemon Meringue Pie Day is almost upon us!  The thought of this pie is enough to make anybody feel hungry and starved for the tart and rich lemon filling, the flaky crust and the soft and sweet meringue topping.  This pie will have your mouth watering in no time!  To celebrate, let’s take a look at some unbelievably delicious Lemon Meringue Pie Recipes!  All recipes provided by AllRecipes.com.

Grandmas Lemon Meringue Pie:

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Raspberry Lemon Meringue Pie:

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Old Fashioned Lemon Meringue Pie:

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Magic Lemon Pie:

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We all deserve a little sweetness in our lives sometimes so don’t forget National Lemon Meringue Pie Day is August 15th  celebrate and have a slice!  If you require culinary tools to make your favorite type of pie visit CCI Canada & CCI USA to browse all our baking and pastry items!  Til next time!

 

#NationalLemonMeringuePieDay

The Ultimate Baker Ruler

Blast from the Past! Take a look at our Ultimate Baker Ruler!

Tools for The Discriminating Chef

The Problem: You’re in your baking lab and you’re asked to caramelize your sugar. What do you bring the temperature to? You can’t seem to remember! What do you do next? Should you pull out your phone to Google it? Or get your textbook to look it up? Both these options seem unsanitary. WHAT DO YOU DO?

The Solution: The Ultimate Baker Ruler.

The Ultimate Baker Ruler (UBR)

The UBR is truly a baking student’s dream. Whether you’re in secondary or post-secondary school, this is the ULTIMATE learning tool. It provides the most comprehensive and useful information available and is European made to exacting standards with tempered stainless steel and non-toxic ink.

The UBR features useful facts and formulas, common measurements, unit abbreviations, weights, yeast conversions, custard and sugar temperatures, equivalents and much more! This ruler is considered the best on the market by Professional Bakers and Pastry Chefs.

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To purchase…

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The Ultimate Baker Ruler