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?



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:


Raspberry Lemon Meringue Pie:


Old Fashioned Lemon Meringue Pie:

old fashioned

Magic Lemon Pie:



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!



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.



To purchase…

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The Ultimate Baker Ruler

How Thermometers work: Temperature Scales


Thermometers are instrumental in the cooking process. A thermometer is a great way to know if your food is fully cooked, safe and ready to eat! Thermometers contain one very important aspect – a temperature scale. This is the fourth part of the “How Thermometers Work” series. We will breakdown the different temperature scales!

Researchers have gone to their graves trying to put together how exactly Mr. Fahrenheit invented his temperature scale.  There are several different stories about how the German physicist invented the scale. All of the stories seem to be very vague, as it is basically a guessing game when it comes to how, and why Daniel Fahrenheit invented the scale.  When it comes to the temperature scale, the freezing point is 32° and the boiling point is 212°.  Why did Daniel choose these numbers… to make math tests more difficult?  Were they just random? Both of those assumptions are wrong although between you and me, they did make math tests a little bit more difficult.  Some of the stories are compelling and others are just plain conspiracies, but there is one story that is believed to be correct.  Fahrenheit simply adopted Romer’s scale, and multiplied each value by four to eliminate the fractions and increase the granularity of the scale.  After this, he calibrated his scale between melting point of water and normal human body temperature. The melting point of ice was adjusted to 32°, so the 64 intervals would separate the two allowing him to mark degree lines on his instruments.


The Celsius scale is a little bit easier to explain than the Fahrenheit scale.  Celsius is a measurement between 0° (freezing point of water) and 100° (boiling point of water). It was Anders Celsius, a Swedish astronomer who developed the scale in 1742.  Along with developing the Celsius scale, he was also the first astronomer to measure the earth’s magnetic field.  Anders Celsius performed multiple experiments to develop his scale. According to his paper “Observations of two persistent degrees on a thermometer” his experiments consisted of latitude and atmospheric pressure finding that latitude and atmospheric pressure do have effect on the boiling point of water.

Pretty interesting isn’t it? Well folks we have come to the end of our “How Thermometers Work” series. Take a look back and check out series; Part 1: The Mercury Thermometer, Part 2: Dial Thermometers and Part 3:  Digital Thermometers.  Til next time!

How Thermometers work: Temperature Scales

How Thermometers Work: Digital Thermometers



Thermometers are instrumental to the cooking process.  A thermometer is a great tool to use to determine if your food is fully cooked, safe and ready to eat!  This is part 3 of the “How Thermometers Work” series and we will explain how to use a digital thermometer!

A digital thermometer has one big difference that a Digital thermometer has over a dial or mercury thermometer – it can provide an instant reading of temperature when inserted into food It’s actually quite interesting,  the way a digital thermometer works is completely different from the old school thermometers.  The hotter a piece of metal, the harder it will be for electric current to flow through the piece of metal.  A digital thermometer will send a tiny electric current through the metal probe,  the thermometer then measures how easy the current flows through the metal probe to measure how easy the current flow is.  The easier the flow is the cooler the food is,  and coincidentally the harder the current flow is,  the hotter the food is.


Using the digital thermometer is very similar to other thermometers.  You should insert the metal pointed stem 2 – 2 ½” deep into the thickest part of the food you are measuring.   It will instantly and accurately read the temperature of your food.  This thermometer is perfect for all types of food such as poultry, meat, casseroles and soups.  When measuring thin pieces of meat, be sure you insert the probe through the side of the cut of meat and not through the top.  Unlike the mechanical thermometers you can use some digital thermometers in the oven or barbecue, but before doing so read the instruction on the package to be sure that the thermometer you are using is oven and barbecue safe!

To calibrate the digital thermometer check out our previous blog Facts about Thermometers for all the information needed to calibrate!  I hope you enjoyed this blog.  To see our selection of Digital Thermometers check out the CCI Webpage for USA or Canada! Next in our series the Discriminating Chef will break down the different types of temperature scales being used.  Til next time!

How Thermometers Work: Digital Thermometers

A Guide to the tastiest Canada & Independence Day!


It’s that time of year again to celebrate the pride you have in your countries history and what better way to celebrate than by firing up the grill and making some delicious food to munch on while the fireworks go off! All recipes listed here can be found at Allrecipes.com.

The Jalapeno Garlic Onion Cheeseburgers

jalapeno burger

Grilled Chicken Salad with Seasonal Fruit


Scott Hibb’s Amazing Whisky Grilled Baby Back Ribs


Deliciously Sweet Salad with Maple, Nuts, Seeds, Blueberries and Goat Cheese.

blueberry salad

For more terrific recipes to celebrate your country’s national day check out Allrecipes.com! From all of us a CCI have a happy and safe Canada & Independence Day! Enjoy the fireworks!

A Guide to the tastiest Canada & Independence Day!

How Thermometers work: Dial Thermometers


Thermometers are instrumental in the cooking process. A thermometer is a great way to know if your food is fully cooked, safe and ready to eat! This is the second part of “How Thermometers Work” series and we will explain how to properly use a dial thermometer!


Dial thermometers are a circular device with two main components; the needle and the temperature sensor. There are multiple types of dial thermometers, but the Bimetal or Bimetallic dial thermometers are the most common. The bimetal thermometer has been used by humans for over 200 years and continues to be an accurate and reliable source to gauge the temperature of food or other materials. You can use a number of different metals to make this thermometer work, but it is important to be sure that one of the metals has low heat sensitivity and the other is high heat sensitivity. They are designed to bend and expand when heated. The hotter the temperature, the further to needle is pushed up the dial.

When using the dial thermometer insert the metal pointed stem 2 – 2 ½” deep into the thickest part of the food you are measuring.  It will take about 4-7 seconds to get an accurate temperature reading. This thermometer is perfect for all types of food such as poultry, meat, casseroles and soups. When measuring thin pieces of meat you must insert the probe through the side of the slice, and not on the top. One more tip that I should probably let you know is – DO NOT use the dial thermometer inside the oven or barbecue unless you enjoy a side of melted plastic with your dinner.


To learn how to properly calibrate your dial thermometer check out our previous blog Facts about thermometers ! To check out some of the CCI Dial Thermometers check out the CCI Canada or CCI USA. Next in our series – the Digital Thermometer! Til next time!

How Thermometers work: Dial Thermometers