Patent Publication Number: US-8525087-B2

Title: Multi-purpose food preparation kit

Description:
CROSS-REFERENCE TO RELATED APPLICATIONS 
     This application is a divisional of prior application Ser. No. 11/069,818, filed Feb. 28, 2005, which claims the benefit of U.S. Provisional Patent Application Ser. No. 60/549,120, filed Mar. 1, 2004, the entire disclosures of which are hereby incorporated herein by reference. 
    
    
     BACKGROUND 
     Food preparation components, especially those used for packaging, and cooking, as well as browning and crisping food products, are disclosed. More particularly, components having susceptor portions for preparing foods which include dough, at least some of which is exposed (i.e., uncovered by other food stuff) for cooking, browning, crisping, and optionally, rising, are disclosed. 
     Heretofore, considerable effort has been expended to provide food products such as frozen pizzas for preparation by a consumer, utilizing conventional gas or electric heated ovens. More recently, with the increasing popularity of microwave ovens, attention has turned to providing consumers with kits and components for preparing dough-containing products such as frozen pizzas. As has been detailed in U.S. Pat. No. 5,416,304, microwave ovens exhibit their own unique challenges when preparing frozen food products. For example, microwave ovens exhibit substantial temperature gradients or non-uniform heating. In addition, frozen dough-containing products have been found to exhibit a nonuniform temperature response to microwave radiation throughout their volume, during a typical heating cycle. As a result, portions of the food item melt or thaw before other portions and this results in localized accelerated heating due to the preferential absorption of microwave energy by liquids being irradiated. As a result of these and other conditions, further improvements in the preparation and packaging of dough-containing food products are being sought. 
     SUMMARY 
     Improvements in the field of packaging which are suitable for cooking as well as transport, and in particular to such packaging suitable for use in consumer applications are disclosed. 
     A package suitable for transporting and thereafter cooking browning and crisping dough products, especially products containing a rising dough, is also disclosed. 
     Packaging suitable for transporting, cooking, browning and crisping frozen dough products which provides and automatic venting feature during cooking, to allow the escape of a predetermined amount of steam from the dough product is disclosed. It has been found important to allow a certain amount of steam from the dough product to remain in the immediate vicinity of the dough product to facilitate its rapid cooking. Automatic venting of steam from the dough product can be provided to achieve this and other beneficial results. 
     Food product kits are disclosed containing a ring susceptor for rising dough products, which limit the final stages of expansion of the dough products during cooking, preferably by confining the circumference of the dough products during a final portion of the cooking cycle. 
     In one aspect, a food product kit for cooking, browning and crisping a rising dough rim is disclosed. The rising dough rim has a first smaller uncooked sized and a second larger cooked size. The food product kit includes a support wall with a susceptor food support surface portion supporting the rising dough rim. There is a susceptor ring above the food support surface which has a susceptor surface facing the rising dough rim. The susceptor ring has a size larger than the first uncooked size of the rising dough rim, and which is approximately the same size as the second, larger, cooked size of the rising dough rim. The susceptor ring is freely supported above the rising dough rim in a manner in which, when the rising dough rim is cooked, it rises and contacts the susceptor surface and its circumference is subsequently confined in size by the susceptor ring surface. 
     A method is disclosed for microwave cooking, browning and crisping a rising dough rim which first has a smaller uncooked size and a second larger cooked size. The steps include providing a susceptor support for supporting the rising dough rim, and placing the rising dough rim on the susceptor support. A susceptor ring is provided with a larger size than the first size of the dough rim, approximately equal to the second size of said rising dough rim. The susceptor ring is placed over the rising dough rim and the susceptor support, susceptor ring and rising dough rim are heated in microwave oven. 
     If desired, the susceptor ring can be provided with a plurality of spaced apart tabs, with the susceptor support having complementary slots to guide the tabs and thereby orient the susceptor ring during initial lifting of the susceptor ring above the susceptor support. 
     The heating step continues so as to heat said susceptor ring so as to cause said rising dough rim to rise, growing in size approaching said second, larger cooked size. Microwave heating is continued until said rising dough rim contacts said susceptor ring, and further until said rising dough rim increases in size so as to conform to said susceptor ring. Microwave heating is further continued to cause said rising dough rim and so as to grow in height while maintaining the surface of rising dough rim to conform to the susceptor ring and so as to raise the susceptor ring above the susceptor support, so as to form a vent space between said susceptor ring and said susceptor support. 
     It is generally preferred that the susceptor ring be sized larger than the food product. As a result, when cooking is initiated, a substantial portion of the peripheral crust of the pizza is out of contact with susceptor ring  320 . With continued cooking, the susceptor ring is heated to a higher temperature than otherwise possible if the susceptor ring were in contact with the food product. Based upon the size difference between the susceptor ring and food product and rate of energy input of the oven, an average time delay can be calculated for the initial contact of the food product with the susceptor ring. Accordingly, an average temperature rise of the susceptor ring prior to contact with the food product can be predicted. Thus, an accurate cooking cycle for a particular susceptor ring and food product can be established to provide the desired consumer satisfaction by having a peripheral crust which is brown and crispy, without being dried. 
     Additional features and advantages are described herein, and will be apparent from the following Detailed Description and the figures. 
    
    
     
       BRIEF DESCRIPTION OF THE FIGURES 
         FIG. 1  is a perspective view of a multi-purpose food preparation kit; 
         FIG. 2  is another perspective view thereof; 
         FIG. 3  is a perspective view of another multi-purpose food preparation kit; 
         FIG. 4  is a perspective view of another multi-purpose food preparation kit; 
         FIG. 5  is a perspective view showing the kit of  FIG. 4  with the ring component removed; 
         FIG. 6  is a perspective view of a multi-purpose food preparation kit; 
         FIG. 7  is a top perspective view of the ring component thereof; 
         FIG. 8  is a bottom perspective view of the ring component thereof; 
         FIG. 9  shows the ring component of  FIG. 4 ; 
         FIG. 10  shows another ring component; 
         FIG. 11  shows another ring component; 
         FIG. 12  shows a further embodiment of a ring component; 
         FIG. 13  is a perspective view of another multi-purpose food preparation kit; 
         FIG. 14  shows the kit of  FIG. 13  with the ring component removed and inverted; 
         FIG. 15  shows the kit and food product upon completion of a food preparation; 
         FIG. 16  is a bottom perspective view of the ring component thereof; 
         FIG. 17  is a bottom planned view of the ring component thereof, 
         FIG. 18  is a cross and sectional view taken along the line  18 - 18  of  FIG. 17 ; 
         FIG. 19  is a cross and sectional view showing multiple ring component cross sections; 
         FIG. 20  is a perspective view of another multi-purpose food preparation kit; 
         FIG. 21  shows the kit of  FIG. 20  with a ring component removed and inverted; 
         FIG. 22  is a perspective view showing the carton component thereof; 
         FIG. 23  is a plan view of the blank from which the carton of  FIG. 22  is prepared; 
         FIG. 24  is an exploded perspective view of another multipurpose food preparation kit; 
         FIGS. 25 and 26  are cross-sectional views showing another multipurpose food preparation kit; 
         FIGS. 27 and 28  are top plan views of a susceptor ring component; 
         FIG. 29  is a perspective view of a carton component; 
         FIG. 30  is a perspective view of another multi-purpose food preparation kit; 
         FIG. 31  is an exploded view thereof; 
         FIG. 32  is an exploded perspective view of another multi-purpose food preparation kit; 
         FIG. 33  is a cross-sectional view taken along the line  33 - 33  of  FIG. 32 ; 
         FIG. 34  is a perspective view of the susceptor ring component thereof; 
         FIG. 35  is cross-sectional view taken along the line  35 - 35  of  FIG. 34 ; 
         FIG. 36  is an elevational view of a multipurpose food receptacle; 
         FIG. 37  is a cross-sectional view taken along the line  37 - 37  of  FIG. 36   
         FIG. 38  shows another food receptacle; and 
         FIG. 39  is a perspective view of a susceptor ring component. 
     
    
    
     DETAILED DESCRIPTION 
     Multi-purpose food preparation components, and especially kits made from such components, are illustrated in  FIGS. 1-39 . As will be seen herein, the food preparation components are directed to the preparation, i.e., thawing, cooking, browning and crisping, of food items having a dough component. In addition to playing an active role in the food preparation, the kit components provide packaging for the food item throughout its transportation, stocking, sale, and related activities. While the food preparation components are is suitable for use with dough products in general, immediate commercial interest has been expressed for its use with frozen pizza food items of the type sold for consumer preparation using conventional microwave oven devices. 
     In microwave cooking, polar molecules such as water contained in the food product absorb microwave energy and release heat. Microwave energy typically penetrates further into the food than does heat generated in a conventional oven, such as radiant heat with the result that water molecules disperse throughout the food product are selectively more often more rapidly heated. Ideally, food products such as those in pizzas must properly dissipate the heated moisture in order to avoid the pizza crust becoming soggy. 
     The food product being prepared may be supported at an elevated position above the oven surface to allow a desirable portion of the moisture exiting the food product to become trapped in a determined volume so as to contribute controlled amounts of heat and moisture to the bottom of the pizza crust and to achieve a desirable brownness or crispness without becoming dried out, chewy or hard. The food product is supported at an elevated position above the oven surface to allow cooking energy, such as microwaves to be deflected underneath the food product, to reach the bottom portion of the food product. Thus, it can be preferable to achieve a proper ratio of moisture exiting the food product being prepared between a trapped portion used for heating of the food product and a released portion which is allowed to escape the food product to prevent its becoming soggy or chewy or otherwise undesirably moist. 
     Other problems associated with the use of microwave energy for the preparation of food products such as frozen pizza are also addressed. In general, certain instances of non-uniform heating can be associated with the preparation of food using microwave energy, such as electromagnetic radiation at a frequency of about 0.3 to 300 GHz. It can be important in order to achieve a cooked pizza of pleasing appearance and texture that the pizza be uniformly heated throughout the cooking. For example, pizzas are usually prepared having a circular outer shape with the outer periphery comprising an exposed dough which is uncovered, i.e., free of other food items such as tomato sauce or cheese. As is now generally accepted, power distribution in a microwave oven cavity can be non-uniform, giving rise to “hot spots” and “cold spots” about the environment of the food product being prepared. 
     Another problem in many practical applications arises from the fact that a food product such as a frozen pizza typically does not exhibit desirably uniform temperature response to microwave radiation throughout its volume, during a typical heating cycle. For example, a frozen pizza when initially subjected to microwave radiation, undergoes local melting or thawing in certain portions of the pizza, with remaining portions of the pizza remaining frozen. This problem is accelerated in that thawed portions of a pizza will preferentially absorb greater amounts of microwave energy than the surrounding frozen portions. A further understanding of difficulties encountered in preparing dough-containing food products such as frozen pizza may be found in U.S. Pat. No. 5,416,304, the disclosure of which is herein incorporated by reference as fully set forth herein. It is important therefore that initial thawing of the pizza product be made as uniform as possible throughout the pizza product and that the energy absorption throughout the remainder of the cooking cycle remain uniform. A number of different features of multi-purpose food preparation kits and their individual components disclosed herein provide improved control of dough-containing food products, throughout the cooking cycle. The various components described herein may be arranged in different combinations, other than those specific kit combinations described herein. 
     Preferred embodiments of a multi-purpose food preparation kit as illustrated herein are shown as having a circular or multi-sided polygonal form. Other forms such as ovals and other irregular rounded shapes may also be used for the susceptor, supporting component and other parts of multi-purpose food preparation kits disclosed herein. For example, in  FIGS. 30 and 31  a modified oval or rounded rectangle form is shown for the base  302  and susceptor ring  304  of multi-purpose food preparation kit  300 . As can be seen in  FIG. 31 , kit components this elongated shape allow preparation of elongated food products such as the frozen pizza food product  306 . If desired, the kit components can take on a shape more closely resembling a rounded rectangle than an oval, with the radius of the rounded corners having a minimal small size so as to avoid overheating the corners of the food product being prepared. It is generally preferred that extremely sharp corners in the kit components, and especially the susceptor ring be avoided because of localized heat build up which may occur. However, with local variations of susceptor coatings in a susceptor ring and other design modifications corners of relatively sharp radius may be employed. Except for the change in shape, various components of kit  300  function in the manner described above with kits having components with a more rounded or circular shape. 
     The components and methods disclosed herein are particularly suitable for use with food products containing raw dough which is continuously processed during a cooking cycle to expanded dough which is at least partly exposed, with the exposed portions being cooked, browned, and crisped. Raw or unproofed dough used in frozen pizzas tends to exhibit considerable volume expansion during a cooking cycle, especially during the initial phase of the cooking cycle. For example, frozen pizzas using raw or unproofed dough haying a 6 in. diameter have been found to exhibit a ¼ inch increase in diameter and a doubling of the height of the outer peripheral raised crust or crust rim portion. The components and methods disclosed herein provide improved adaptation of microwave susceptor materials which surround the peripheral crust rim portion throughout the dough expansion and other portions of the overall cooking cycle. Adaptation of susceptor materials can result in a greater uniformity of heating of food products such as frozen pizzas. 
     Referring now to the drawings, a number of multi-purpose food preparation kits and individual kits components will be described. Referring initially to  FIGS. 1-3 , a multi-purpose food preparation kit is generally indicated at  10 . Kit  10  is especially adapted for preparing frozen pizza food products of the type containing a dough base, tomato sauce, and topped with condiments including cheese. Kit  10  includes a pan  12 , a support  14  (See  FIGS. 2-3 ) and a ring component  16 . The kit components  12 - 16  are preferably made of paper board susceptor material that is folded or pressed to assume the desired shape. For example, support  14  has a generally cylindrical shape and defines a series of cut outs or openings. The openings  18  are preferably located in the mid portion of the support but could also be located at its top or bottom edge, if desired. The support  14  cooperates with a support surface  20  and the bottom wall  22  of pan  12  to form a substantially enclosed cavity beneath the food product disposed in pan  12 . Preferably, support  14  raises the bottom wall  22  an elevation sufficient to allow for microwaves to reflect off of the sidewalls and bottom wall of a microwave and be directed to the underside bottom wall  22  to provide for heating of the bottom of the pizza or other product, such as 0.25 to 1.25 inches above surface  20  for a frozen pizza product having a diameter of approximately 6 inches. 
     Pan  12  includes an upstanding sidewall  26  preferably of frusconical shape, but optionally of any conventional shape desired. Pan  12  further includes an upper outwardly extending lip  28 . The frozen pizza food product disposed with pan  12  preferably includes an outer crust rim which extends adjacent the lip  28 . As can be seen in the figures, a series of holes  30  are formed in bottom wall  22  to allow steam vapor exiting the food product during the cooking cycle to enter the cavity below pan  12  defined in part by support  14  and surface  20 . Excess amounts of steam, or water vapor beyond that desired, is allowed to exit the cavity through openings  18 . A defined amount of steam is thus trapped beneath pan  12  to provide an amount of additional heating to the food product as well as maintaining moisture control of the food product environment during the cooking cycle. 
     The cooking ring  16  is shown as having a frusconical shape with a series of holes  32  disposed about its body. In operation, ring  16  is disposed about the outer peripheral crust rim portion of the pizza product so as to provide additional heat energy to the peripheral crust rim portion for browning, crisping and formation of surface crust by conductive heat which is desirable for products of this type. The optional holes  32  in ring  16  allow for moisture venting and may be employed to prevent the food product from becoming soggy, as needed. Preferably, ring  16  is free to ride along with the crust rim portion of the food product, especially during the proofing stage when the dough increases dramatically in size as it rises. Due to the frusconical shape, the ring  16  self centers about the food product, despite shape and size transformations during the cooking cycle. After baking, the ring  16  is easily removed from the top of the food product crust, leaving a desirable crisp, brown edge. The susceptor coating on the inner face of ring  16  maybe of any desirable composition and may be the same or different from the susceptor coating on the upper surface of the bottom wall  22  of pan  12 . Preferably, the susceptor ring  16  with side openings  32  allows for expansion of the dough during baking. If desired, the susceptor ring  16  can have unjoined overlapping ends so as to be freely expandable with the crust as it rises during microwave baking. 
     Turning now to  FIGS. 4-8 , a multi-purpose food preparation kit is generally indicated at  40 . Kit  40  includes a combined pan and support  42  or base, such as described in U.S. Patent Application Publication US 2004/0234653 A1, the disclosure of which is incorporated herein by reference as if fully set forth herein. The base  42  has a generally frusticonical wall  44  with holes  46  and an upper lip  48 . Base  42  further includes a support wall  52  disposed beneath upper lip  48  but above the support surface  54  so as to form a cavity of predetermined dimension beneath the support wall  52 . The food product is disposed partially within base  42  as can be seen in  FIG. 5 . 
     A susceptor ring  56  is disposed generally above wall  44 , surrounding and resting upon the outer periphery of the frozen pizza food product  58  as can be seen  FIG. 6 . The susceptor ring  56  has an upper wall  62  with an outer polygonal or multi-faceted edge and a central circular opening. The side walls of the susceptor ring are upwardly and inwardly inclined in pyramidal-type fashion. The central circular opening of the susceptor ring is dimensioned so as to extend across the top of the peripheral crust rim portion of the frozen pizza food product. Preferably, the inner edge of the circular opening remains out of contact with the cheese topping of the food product. If desired, the susceptor ring  56  can initially rest on the upper rim  48  of component  44 . However, upon the initial phase of the cooking cycle dough expansion will cause the upper surface of the crust rim portion of the dough to come into contact with the underside of susceptor ring top wall  62 . Preferably, susceptor ring  56  is unconnected, and thus can freely ascend with the peripheral dough portion throughout the cooking cycle to provide a desired intimate contact for conductive heating with the dough which is important in certain instances to achieve the desired amount of browning and crispness of the outer crust of the exposed portion of the crust rim of the food product. 
     As shown in  FIG. 4 , the side walls of the susceptor ring are solid, and sufficient moisture venting occurs through the gap between the susceptor ring and component  44 . If desired, additional venting can be provided in the susceptor ring as shown in  FIG. 6  where holes are formed in the top wall  62  and side walls  64  of the susceptor ring  56 . The shaped number of holes in the susceptor ring can be varied as desired as can holes  46  in the base  42 .  FIGS. 7-8  show the perforated susceptor ring  56  in greater detail. 
     Referring now to  FIGS. 9-12 , additional optional susceptor rings are illustrated. In  FIG. 9 , a susceptor ring  70  is similar to susceptor ring  56  includes tabs  72  which fit in corresponding slots in upper rim  48  (not shown in  FIG. 9 ) to provide alignment with the combined support and pan member  42 . (See  FIG. 24 ) If desired, tabs  72  can be elongated so as to freely travel in slots formed in upper rim  48  during dough expansion.  FIG. 10  shows a susceptor ring having a frusticonical side wall  76 , a lower outwardly expanded lip  78  and an upper inwardly expanding lip  80 . Inwardly expanding lip  80  has a relative short radial inward dimension which provides additional hoop strength and exhibits little if any inward contact with the food product dough surface.  FIG. 11  shows a susceptor ring  90  having a generally curved or concave side wall  82 , while  FIG. 12  shows a susceptor  84  of generally flat, annular configuration. 
     Turning now to  FIGS. 13-15  a multi-purpose food preparation kit is generally indicated at  90 . Kit  90  includes the base  42  described above with reference to  FIGS. 4-6 , and a susceptor ring  92 . Ring  92  has a curved generally concave wall facing inward toward the frozen pizza food product  58 . The inner surface  94 , shown for example in  FIG. 14  is coated with a suitable susceptor material. Preferably, ring  92  is formed of paper board material which is folded or worked in a press to assume the desired shape. Ring  92  has a bottom edge  96  and an inner, preferably circular edge  98 . 
     Ring  92 , as with the preceding susceptor rings, allows for browning and crisping of the outer pizza crust rim  100  of food product  58  (See  FIG. 14 ). The inner surface portion of ring  92  adjacent central opening  98  either initially or during the cooking cycle contacts the crust rim  100 . Referring briefly to  FIG. 19 , the crust rim portion  100  of the food product has a generally rounded or convex outer surface. Reference numeral  102  indicates the approximate edge of the tomato sauce and cheese topping customarily applied to the pizza dough. The upper portion and central edge  98  of ring  92 , as can be seen in  FIG. 19 , is spaced outwardly beyond edge  102  in order to avoid contact of the susceptor surface with non-dough components, i.e., toppings applied to the frozen pizza dough. As indicated in  FIG. 19 , ring  92  is shaped to generally conform to the outer surface of the crust rim. 
     Referring again to  FIG. 19 , ring  92  includes a stiffener portion or raised rim  106  extending from a point  108  to the central edge  98 . Preferably, the raised rim portion  106  is formed so as to depart from, i.e., rise above the top surface of the raised rim  100 . The remaining portion of the susceptor ring  92 , i.e., that portion extending between point  108  and bottom edge  96  is preferably in intimate contact with or spaced very close to the outer surface of crust rim  100  so as to provide the desired crisping and browning to the crust surface. The raised rim  106  comprises a secondary structural feature that provides added hoop strength, but does not come into contact with the cheese and other toppings on the pizza. 
     As mentioned, the susceptor ring  92  has a shape which is conformed to the outer surface of the crust rim  100  as is shown in  FIG. 19 , illustrating a cross section of a fully prepared pizza food product. If the pizza dough being prepared is previously proofed, prior to preparation, the crust rim portion will have a size and shape more closely approximating the finished result shown in  FIG. 19 . However, as mentioned, the components disclosed herein are preferably employed with dough which is provided in a raw or unproofed form and which undergoes considerably expansion during the cooking cycle. As mentioned, for a 6 inch pizza food product, during the cooking cycle the diameter of the dough increases approximately ¼ inch and the height of the crust rim approximately doubles in size. Accordingly, the susceptor ring  92  is sized slightly larger than the original, frozen food product profile. The components disclosed herein could also be used with dough that does not rise during cooking. 
     Preferably, the susceptor ring  92  is sized and shaped so as to contact the crust rim portion before or during the dough expansion phase of the cooking cycle. The susceptor ring  92  may act as a forming device that restricts the circumference of the pizza rise to a predicted size and shape profile. This restriction also promotes a maximum amount of susceptor-to-product contact which, as mentioned, is beneficial for browning and crisping of the outer crust. Using different thicknesses of paper board for the susceptor ring body will vary the flexibility of the ring, allowing for more or less conforming with the shape of the pizza crust. Thus, in the preferred embodiment, susceptor ring  92 , in addition to providing crisping and browning, acts as a mold which defines the final shape of the prepared food product. 
     It is generally preferred that the mold function of the susceptor ring  92  occurs over the lower majority of a ring profile (e.g., below  108  in  FIG. 19 , as shown for one embodiment). If desired, the secondary raised rim  106  can be omitted. Referring to  FIG. 15 , a fully prepared pizza food product is shown with a profile line  108   a  corresponding to the upper extent of the mold confinement of susceptor ring  92 . 
     Referring now to  FIG. 16 , further details concerning of the shape of susceptor ring  92  will now be described with reference to an alternative embodiment of ring  92 : Susceptor ring  92  is shown with a series of tabs  114  located at the bottom edge  96 . Ring  92  shown in  FIG. 16  is preferably employed with a pan member  42  shown for example in  FIGS. 13-15 . The tabs  114  are received in slots formed at or adjacent the upper rim  48  of component  42 . The ring of  FIG. 16  shows optional vent holes  94 . If desired slots or slits could also be used for venting. Cooperation of the tabs and slits formed in pan  42  ensure that ring  92  is placed properly when used. As mentioned, ring  92  preferably performs a molding function for the expanding dough and it has been found important in certain instances to provide added alignment of ring  92  about the food product based on component  42 . As shown in  FIGS. 17 and 18 , a number of concentric circular portions are formed into the preferred embodiment of ring  92 . As mentioned, the ring is preferably made of paper board material and a suitable susceptor coating is applied to its inner surface in order to achieve the desired shape and structure indicated in  FIGS. 16-18 . The paper board base of ring  92  is preferably formed in a press using conventional techniques. 
     Referring now to  FIGS. 20-23 , a multi-purpose food preparation kit is generally indicated at  120 . Kit  120  includes the ring  92  described above and a multipurpose carton  122  which provides packaging, cooking, browning and crisping for the frozen pizza food product  58 . Preferably, carton  122  is used for shipping the food product without requiring an overwrap or other materials.  FIG. 21  shows the kit  120  with ring  92  removed, while  FIG. 22  shows the carton  122 , separate from the ring and food product. Carton  122  includes front and rear walls  128 ,  130  and side walls  132 . The carton  122  also includes a floor  134  and an interior wall  136 . Interior wall  136  includes a central portion  138  coated with a suitable susceptor material. As shown in  FIG. 22 , central portion  138  is also perforated with a series of holes  140 . A series of optional vent cut outs  142  are formed at the corners of interior wall  136 . 
     Carton  122  also includes an outer top wall  144  which extends between sidewalls  132  a front and rear walls  128 ,  130  and overlies interior wall  136 . Top wall  144  is divided by the end user into three parts including the strip-like parts  146  and a central lid part  148 . If desired lid part  148  could be made removable. Preferably, top wall  144  is formed as a continuous-one piece panel which is divided by lines of weakness  150 , preferably in the form of conventional tear strip portions. As shown in  FIG. 22 , with the tear strip portions removed, lid  148  is free to open to expose interior wall  136 . Preferably, lid  148  is hinged at  152  to rear wall  130 . In use, the end user frees lid  148 , exposing the susceptor-coated portion of interior wall  136 . The food product shipped within the interior of the container is removed along with the susceptor ring also shipped within the carton. The kit is then prepared for a cooking cycle as illustrated in  FIG. 20 . If desired, the hinge  152  connecting lid  148  to the carton can be weakened with a tear line to allow removal of lid  148  prior to the cooking cycle. The food product and associated cooking components of kit  20 , such as the susceptor ring  92 , maybe readied for shipment to an end user utilizing the carton  122  as an outer shipping container without requiring additional packaging. 
     As mentioned, it is important that moisture from the food product be allowed to exit through holes  140 , so as to reside within the hollow interior cavity of carton  122 . A certain amount of steam or moisture vapor is retained within the carton interior to heat the underside of the food product and excess moisture is allowed to vent through openings  142 . If desired, front wall  128  can be opened to provide further venting of moisture, if desired. In other embodiments all vents and openings in the carton can be omitted. This may be particularly useful for smaller food items. 
     Referring now to  FIG. 23 , a carton blank  154  used to construct carton  122  is shown. Carton blank  154  is preferably formed from a single unitary sheet of paper board material and is divided by hinge lines to form various panels and flaps required for the carton construction. The outer surfaces of the carton panels and flaps are shown in  FIG. 23 , so as to render visible the susceptor coatings and adhesive strips applied to the paper board substrate. Carton blank  154  includes a central column generally indicated at  156  disposed between side columns  158 ,  160 . As indicated in  FIG. 23 , the columns  156 - 160  are non-coterminous, for optimizing carton blank material in a carton blank from a single unitary sheet of paper board. 
     As can be seen in  FIG. 23 , central column  156  comprises a serial succession of hingedly joined panels. A side panel  132   b  is located at the top of blank  154  and is joined to intermediate wall panel  136 . Side portions  186  of panel  136  are coated with strips of adhesive  180 . Next, side panel  132   a  is joined to bottom panel  134  which in turn is connected to another side panel  132   b . A top cover panel  150  is located at the bottom panel of the carton blank and includes a central lid panel  148  flanked by strip portions  146 . 
     Referring to the right hand portion of  FIG. 23 , column  160  includes end flaps  168  followed by end wall panel  128   a  having a tab-receiving slit  153 . Next, end flap  170  is followed by end wall panel  128   b  which contains a tear strip  182  and a strip of adhesive  180 . 
     Referring to the left hand portion of  FIG. 23 , end flap  168  is followed by end wall panel  130  a which includes a strip of adhesive  180 . End flap  170  is then followed by end wall panel  130   b.    
     Carton blank  154  is folded along the indicated fold or hinge lines, which are shown as dashed lines in  FIG. 23 . The intermediate wall  136 , side wall  132   a  and bottom wall  134  are folded at right angles so as to bring the two side wall panels  132   b  into overlying relationship with one another. The top panel  150  is then folded over intermediate wall panel  136  so as to bring the adhesive strips  180  of panel  136  into contact with strip portions  146  of top wall  150 . Next, the rear end wall panel  130   b  is folded over panel  13   a  four adhesive joinder with the strip  180  carried on panel  130   a . Front wall panel  128   a  is then the joined to the adhesive strip  180  carried on panel  128   b . As mentioned above with respect to  FIG. 22 , an end user grasps the front end of lid  148 , tearing of the lid free of side strips  146 , and swinging the lid  148  about hinge line  152 , to expose the central susceptor coated portion  138  of panel  136 . 
     Turning now to  FIG. 24 , a multi-purpose food preparation kit  190  includes a base  192  and a susceptor ring  194 . Base  192  is substantially identical to the base  42  described above except for the addition of slits or notches  196  formed in the upper rim  48 . Susceptor ring  194  is substantially identical susceptor ring  92  described above except for the addition of tabs  202  downwardly depending from bottom edge  96 . As indicated in  FIG. 24 , tabs  202  are received in notches  196  to provide alignment of ring  194  with respect to base  192 . Susceptor ring  194  further includes an x-shaped handle extending from the central edge  98  of the ring. Edge  98  is formed at the upper extent of raised rim portion  106  of the ring, exposed above the food product. Accordingly, handle  204  is elevated above the top of the food product and can be readily grasped after a cooking cycle to facilitate removal of the ring  194  after the cooking cycle is completed. 
     Turning now to  FIGS. 25-26 , a multi-purpose food preparation kit  210  includes a base  212  and a susceptor ring  214 . Susceptor ring  214  includes an upper portion  216  substantially identical to susceptor ring  92  and a lower generally cylindrical or frustoconical extension portion  218  which in effect extends the bottom edge of the ring  92  downwardly adjacent and outer rim  222 . With reference to  FIG. 25 , it is generally preferred that susceptor ring  216  initially is out of contact with the crust rim of food product  58 . The bottom portion of susceptor ring  214  may contact ring  222  or be spaced slightly above the rim. In  FIG. 25 , food product  58  is shown midway through a cooking cycle and comprises a frozen pizza having a peripheral exposed dough rim or crust rim. The dough rim in the preferred embodiment is formed of raw or proofed dough. Referring to  FIG. 26 , food product  58  is shown at the end of the cooking cycle, after the dough expansion phase. As mentioned above, a 6 inch pizza made with raw dough undergoes a doubling of height at its crust rim. The height increase causes the susceptor ring  214  to elevate, causing a substantial gap  224  between the bottom edge of the susceptor ring and rim  222 . In the preferred embodiment, base  212  is identical to base  42  described above which includes aperatures or vent holes in its side wall. Moisture entering cavity  226  is vented through holes in the wall, passing through gap  224 . The gap  224  increases from an initial minimum value indicated in  FIG. 25  to a maximum value indicated in  FIG. 26 . As the cooking cycle progresses, the gap size continuously increases as the dough rises. Thus, the kit  210  provides a dynamic venting during the cooking cycle which optimizes the rate of moisture escape during the cooking cycle. 
     Turning now to  FIGS. 27-28 , a susceptor ring  23  has a substantially cylindrical configuration except for an overlapping pleat portion  238 . As pizza dough within ring  236  rises and expands, the pleat portion  238  is opened to provide an automatic size increase, for the susceptor ring so as to avoid undue constriction of the rising dough. In  FIG. 28 , susceptor ring  236  is expanded to conform to the enlarged size of the food product. 
     Referring now to  FIG. 29 , a carton for use with a multi-preparation kit is generally indicated at  250 . Carton  250  is preferably employed with susceptor ring  92  in an arrangement similar to that illustrated in  FIG. 20 . By comparison with carton  122 , vents are located in the sides of the carton  250 , midway between its front and rear ends. As will be seen herein, the vents are formed by an adhesive joined of overlying top wall and an underlying interior wall during shipment. This allows the package to have a relatively tight seal at the package mid portion. And shown in  FIG. 29 , a top wall  252  is hingedly adjoined at  254  to a rear wall  256  of the carton. Top wall  252  includes a central lid portion  260  joined by tear lines  266  to strip portions  262 . 
     An intermediate wall  270  contains a susceptor coating  272  ventilated by optional holes  274 . The vent holes  280  are defined by lines of weakness in intermediate wall  270 . Material removed from intermediate wall  270  appears as strips  282  adhered to top wall  252  by adhesive, not shown. Initially, strips  282  are received in vent holes  280  and form part of intermediate wall  270 . A user grasps the central lid portion  260 , tearing it from strip portions  262  which are secured to intermediate wall  270  by adhesive, not shown. Adhesive applied to top wall  252  joins the top wall to strips  282 , which are removed along with the lid portion  260 . In this manner, vent holes are automatically provided in preparation for a cooking cycle. If desired the vent holes  280  can be omitted. 
     Turning now to  FIGS. 32-35  a multi-purpose food preparation kit is shown, employing the same support  42  or susceptor base described above, with reference to  FIGS. 4-6 , for example. Support  42  is shipped in an inverted position as shown in  FIGS. 32 and 33 . In use, support  42  is removed from a shipping carton  304  and inverted to an operational position, as explained above. Shipping carton  304  has generally rectangular walls, and includes a tear strip opening  306 , at one end, as illustrated in  FIG. 32 . As shown in  FIGS. 32 and 33 , kit  300  also includes a sealed internal package  310 . Package  310  includes a bottom-rigid plastic tub or tray  312  having an upper peripheral sealing lip. Package  310  further includes an upper flexible sheet  316  having an outwardly protruding pull tab  318  to allow easy separation of flexible sheet  316  from tray  312 . It is generally preferred that the upper flexible film  316  and lower tray  312  be joined together using conventional peel seal technology. Use of the plastic over wrapping around the food product and susceptor ring allows conventional air displacing technologies such as nitrogen flushing to increase shelf life and if necessary, to maintain desired properties of the susceptor material. 
     Referring to  FIGS. 32 and 33 , internal package  310  is received within the inverted support  42  for a compact fit within carton  304 . Included within internal package  310  is the frozen pizza food product  58  and a susceptor ring component  320  shown in greater detail in  FIGS. 34 and 35 . On removal of the internal package  310  from carton  304 , the internal package is opened by pulling tab  318 , separating flexible sheet  314  from lower tray  312 . As shown in  FIG. 33 , it is generally preferred that upper sheet  314  and lower tray  312  be extended throughout the length of tab  318 , with a bifurcated or unsealed opening  322  at the tip of tab  318  to facilitate an easy start for the opening process. 
     Turning now to  FIGS. 34 and 35 , susceptor ring  320  has a continuously curved concave lower wall portion  330  terminating in a lower flange  332 . Susceptor ring  320  further includes an upper wall portion  336  of substantially smaller size than the lower wall portion  330 , and can have either a concave continuously curved shape or a frustoconical shape. It is generally desirable to form the susceptor ring  320  from thin gauge molded plastic material, so thin as to require reinforcing features such as creases to reduce buckling or other deformation. Accordingly, it is generally preferred that the bottom of the susceptor ring include an outwardly extending flange  332  and at the upper part an inwardly extending flange  340 . It is generally preferred that the central opening  346  at the upper end of the susceptor ring  320  be formed by cutting or blanking material from the molded plastic product  320  to provide the central opening indicated in the figures, and could have vent openings if desired. 
     If desired, the wall portion  336  can be relied upon to provide stiffening of the upper portion of the susceptor ring such that inwardly extending flange  340  can be eliminated. As mentioned, upper and lower wall portions  336 ,  330  are blended together, as indicated in the cross-sectional view of  FIG. 35 . Regardless of whether the upper wall portion  336  is formed with a concave shape or a frustoconical shape, a discontinuity, crease, or corner  342  is formed between the upper and lower wall portions  336 ,  330  to provide rigidity to the susceptor ring, allowing the susceptor ring component to be formed as a relatively thin plastic molding. The susceptor ring component is then coated with a conventional susceptor material. 
     If desired, materials other than plastic can be used for susceptor ring  320 . Virtually any conventional material can be used, such as molded paper or paperboard of the type used to make conventional paper plates with stiffening agents such as starch or other material if desired. As a further example, the susceptor ring can be made of ceramic material or other material of mineral composition and can be prepared from homogenous material or layered materials formed into a final sheet product or a sheet product which is coated after molding. 
     It is generally preferred that the susceptor rings, including susceptor ring  320  be sized larger than the frozen pizza food product as explained in other embodiments, above. As a result, when cooking is initiated, a substantial portion of the peripheral crust of the pizza is out of contact with susceptor ring  320 . With continued cooking, the susceptor ring  320  is heated to a higher temperature than otherwise possible if the susceptor ring were in contact with the food product. Based upon the size difference between the susceptor ring and food product and rate of energy input of the oven, an average time delay can be calculated for the initial contact of the food product with the susceptor ring. Accordingly, an average temperature rise of the susceptor ring prior to contact with the food product can be predicted. Thus, an accurate cooking cycle for a particular susceptor ring and food product can be established to provide the desired consumer satisfaction by having a peripheral crust which is brown and crispy, without being dried. If desired, the height of the susceptor ring can be chosen to remain in contact with the upper rim  48  with support  42  (see for example  FIGS. 13 and 14 ) throughout the cooking cycle. Alternatively, the height of the susceptor ring can be chosen such that the bottom edge of  332  of the susceptor ring is lifted above the upper rim  48  of support  42  at a predetermined time during the cooking cycle, so as to achieve a final desired separation distance. When provided, the separation distance between the susceptor ring and the support  42  provides a controlled, defined venting of steam emanating from food product. Thus, any excess moisture contained in the food product can be released in a controlled manner to provide a cooked food product which meets the customer&#39;s expectations. 
     As with the preceding embodiments, it is generally preferred that the upper opening of the susceptor ring remain out of contact with the pizza toppings of the food product. Thus, the susceptor ring does not directly control cooking of the central portion of the food product, but can be effectively employed to match the rate of cooking of the outer periphery to central portions of the food product, so as to provide a cooked product having portions of different composition prepared according to the consumer&#39;s expectations, without requiring consumer intervention during the baking process. 
     Referring now to  FIGS. 36 and 37  a receptacle is shown for transporting and cooking a food product such as a frozen pizza. The receptacle  400  generally resembles the support based  42  described above and is constructed in a similar fashion. However, receptacle  400  has a recessed center portion which is dimensioned deep enough to receive the fully cooked food product  402  as can be appreciated, receptacle  400  is particularly attracted for deep dish pizza and food products having a substantial height. As with the support  42 , the bottom wall  404  of receptacle  400  is elevated above a table surface which allows cooking energy, such as microwaves to penetrate the sides of the receptacle, reflect off of the oven surface and contact the bottom of the food product. 
     Referring to  FIG. 38  a receptacle  410  is similar in construction to receptacle  400  but lacks the outer frustoconical wall which raises the food product above the oven service, during cooking. Instead, receptacle  410  has a series of legs  412  which are struck out of the bottom wall  414 . Preferably, legs  412  are spaces apart from one another. 
     Preferably, receptacle  410  is made of the same materials and constructed using the same techniques as support  42 , described above. 
     Referring to  FIG. 39  a susceptor ring  430  is substantially to identical to susceptor ring  92  described above, except that the susceptor coating located on the interior of the susceptor ring  430  does not completely cover the interior surface of the susceptor ring. As shown in  FIG. 39 , the susceptor coating  432  is formed as a series of portions spaced apart at there lower ends. In this manner, the susceptor coating cover  430  is grated or graduated to provide desirable cooking results. As shown in  FIG. 39 , less heating is experienced at the bottom edge  436  then at the upper end  438 . By graduating the amount of susceptor coating over heating of certain portions of the food product can be avoided during cooking. For example, the outer dough rim of a frozen pizza food product will be spared any drying out, over crisping, or other over cooking. Virtually any pattern of susceptor coating on the interior surface of the ring can be employed. For example, the susceptor material can be coated as a series of space-apart diagonal stripes or can comprise an array of dots or other shapes which are grated in size and spacing from the top to the bottom of the susceptor ring. 
     The drawings and the foregoing descriptions are not intended to represent the only forms of the components and kits in regard to the details of construction and manner of operation. Changes in form and in the proportion of parts, as well as the substitution of equivalents, are contemplated as circumstances may suggest or render expedient; and although specific terms have been employed, they are intended in a generic and descriptive sense only and not for the purposes of limitation.