Can you forgive a noob question, but what is CRI? What does it stand for and how does it affect things and how does it work with respect to color temperature?
Here's a link for CRI: http://en.wikipedia.org/wiki/Color_rendering_index
My pedestrian understanding is that the CRI measures the amount of true color (or the amount of the full spectrum) that the light source will provide (setting aside white balance). The higher the number, the more true the color representation. The lower the number, the worse. My mental model for low CRI is a light in a parking garage in which everything under it only looks green or blue-green, or a street light in which everything only looks orange. The same applies to many household or office fluoros (and CFLs) that seem to muddy the colors, even to the naked eye. This was my caution against common household CFLs, especially warm ones. My experience is that they make getting appealing color out of your recordings fairly difficult, even if you have white-balanced and temperature-matched the lighting sources. My concern is especially keen here since you are shooting food, in which color perception affects people's perception of how well it is prepared or how fresh it is.
I've seen some suggest that you can get away with having the high CRI source as primary source of light, and the CRI of fill and accent lights is not as critical. I'm personally skeptical of that.
I'm with Paul. There is a science here (not that I fully understand it).
I try to follow the advice that we spend a lot of money on cameras and lenses, and we should spend what is needed in time and money on lighting to get the most out of the camera and lenses.