Patent Publication Number: US-2023159258-A1

Title: Cooking method and apparatus

Description:
CROSS-REFERENCE TO RELATED APPLICATIONS 
     This application is a continuation application of U.S. application Ser. No. 16/427,792 filed May 31, 2019, which is a continuation of U.S. application Ser. No. 15/351,718 filed Nov. 15, 2016, which is a continuation of U.S. application Ser. No. 13/614,426 filed Sep. 13, 2012, now U.S. Pat. No. 10,569,949, which is a continuation of U.S. application Ser. No. 11/903,732 filed Sep. 24, 2007, now U.S. Pat. No. 8,302,528, which is a continuation-in-part of U.S. patent application Ser. No. 11/703,066 filed Feb. 5, 2007, now U.S. Pat. No. 8,850,964, which is a continuation-in-part of U.S. patent application Ser. No. 11/423,259 filed Jun. 9, 2006, now U.S. Pat. No. 9,211,030, which claims priority from U.S. Provisional Application Ser. No. 60/728,468 filed Oct. 20, 2005. The complete disclosures of the aforementioned applications are incorporated herein by reference in their entirety. 
    
    
     BACKGROUND 
     Prepared foods, such as those appearing in supermarkets, take-out establishments, and the like, while appearing to be home cooked, may be typically expensive. Additionally, like fast food, these prepared foods lack nutritional value, and may be usually high in calories, salt, and fat. Accordingly, both fast food and prepared foods do not appeal to health conscious consumers. 
     To address some of the problems of intermixed frozen meals, a food container for use in a microwave with an internal separator dividing the container into upper and lower compartments were developed. The upper compartment may be configured for a food product and the lower for a water or water-containing medium. The separator may be a thin perforated sheet that may be designed to snap into place with evenly spaced internal lugs. When the food container may be placed in the microwave and heated the steam created by the water medium passes through the separator to steam the product. The problem with this food container may be that the separator may be configured to latch into place for use with the container, thereby inhibiting the availability of the water-containing medium after the food product may be steamed. 
     Therefore a need still exists for an ovenable cooking apparatus that facilitates improved cooking of a food product in microwave ovens, conventional ovens, combination ovens and all other typical cooking apparatuses which separates the food product from the sauce or liquid and allows the consumer to easily access the food product and sauce after cooking. 
     There exists a similar need for improvements in the food service industry. The food service industry currently prepares food in commercial settings using foodservice tray pans that include a mixture of food ingredients. Typically, the food comprises a frozen mass of ingredients such as starch, protein, vegetables, and sauce. To prepare and serve the food, the frozen foodservice tray may be heated in an oven, commercial oven, convection oven, combination oven, microwave oven, steam cooker, or the like. Because the food ingredients may be frozen in a large mass, the heating times can be from one to two hours or more. The quality of the food using this method may sometimes be undesirable, resulting in overcooked or undercooked ingredients, variation in food texture, or discoloration of the food ingredients. Further, consumers cannot plate their meals according to their individual tastes because all the ingredients may be mixed together. The current method may be also incompatible with breaded ingredients because they come out soggy and do not meet consumer approval. 
     Accordingly, it would be desirable to provide a method and apparatus for preparing food in the commercial food sector that may be more efficient and produces higher quality food products. 
     SUMMARY 
     An ovenable cooking apparatus may comprise one or more upper compartments and one or more lower compartments for food components wherein one or more of the upper compartments may be perforated. The compartments may be arranged such that a food component in an upper compartment may be cooked by steam generated by heating a food component in the lower compartment until at least a portion of the food component boils. The generated steam may enter the upper compartment through openings in the base and side walls of an upper compartment. 
     An ovenable cooking apparatus may include at least first and second substantially coplanar compartments wherein one or more solid food components and a liquid component may be maintained in spatial separation so as to avoid their commingling during storage or cooking. The apparatus may further comprise conduits between the coplanar compartments thereby permitting the transfer of steam generated from the liquid component so as to contact the solid food components. 
    
    
     
       BRIEF DESCRIPTION OF THE DRAWINGS 
       The numerous advantages of the apparatus may be better understood by those skilled in the art by reference to the accompanying figures in which: 
         FIG.  1 A  is a perspective view of a cooking apparatus. 
         FIGS.  1 B and  1 C  are side cross-sectional views of the cooking apparatus of  FIG.  1 A , taken along lines  1 B- 1 B and  1 C- 1 C, respectively. 
         FIG.  2 A  is a perspective view of a container of a cooking apparatus. 
         FIG.  2 B  is a top view of a container of a cooking apparatus. 
         FIG.  2 C  is a side view of a container of a cooking apparatus. 
         FIG.  3 A  is a perspective view of a basket of a cooking apparatus. 
         FIG.  3 B  is a top view of a basket of a cooking apparatus. 
         FIG.  3 C  is a side view of a basket of a cooking apparatus. 
         FIG.  4 A  is a perspective view of a basket of a cooking apparatus. 
         FIG.  4 B  is a top view of a basket of a cooking apparatus. 
         FIG.  4 C  is a side view of a basket of a cooking apparatus. 
         FIG.  5 A  is a perspective view of a cooking apparatus. 
         FIGS.  5 B and  5 C  are side cross-sectional views of the cooking apparatus of  FIG.  5 A , taken along lines  5 B- 5 B and  5 C- 5 C, respectively. 
         FIG.  6 A  is a perspective view of a container of a cooking apparatus. 
         FIG.  6 B  is a top view of a container of a cooking apparatus. 
         FIG.  6 C  is a side view of a container of a cooking apparatus. 
         FIG.  7 A  is a perspective view of a basket of a cooking apparatus. 
         FIG.  7 B  is a top view of a basket of a cooking apparatus. 
         FIG.  7 C  is a side view of a basket of a cooking apparatus. 
         FIG.  8 A  is a perspective view a basket of a cooking apparatus. 
         FIG.  8 B  is a top view of a basket of a cooking apparatus. 
         FIG.  8 C  is a side view of a basket of a cooking apparatus. 
         FIG.  9 A  is a perspective view of a basket of a cooking apparatus. 
         FIG.  9 B  is a top view of a basket of a cooking apparatus. 
         FIG.  9 C  is a side view of a basket of a cooking apparatus. 
         FIG.  10    is an illustration of an ovenable cooking apparatus. 
         FIG.  11    is an illustration of an ovenable cooking apparatus. 
         FIG.  12    is an illustration of a rolled edge of a container supporting a rolled edge of a basket. 
         FIG.  13    is an illustration of a basket containing a second food component removably received within a container of an ovenable cooking apparatus. 
         FIG.  14    is an illustration of a basket removably received in a container containing a first food component. 
         FIG.  15    is an illustration of a basket removably received in a container containing a first food component. 
         FIG.  16    is an illustration of a footed basket removably received within a container containing a first food component. 
         FIG.  17    is an illustration of a basket including indentations along the sidewalls of the basket. 
         FIG.  18    is an illustration of a basket including indentations removably received within a container. 
         FIG.  19    is an illustration of a basket including indentations along corners of the basket. 
         FIG.  20    is an illustration of a basket including indentations along corners of the basket removably received within a container. 
         FIG.  21    is an illustration of a basket containing a second food component removably received within a container containing a first food component. 
         FIG.  22    is an illustration of the basket containing a second food component removably received in a container containing a first food component. 
         FIG.  23    is an illustration of a basket containing a second food component removably received within a container containing a first food component. 
         FIG.  24    is an illustration of the basket containing a second food component removably received within a container with a containing a first food component. 
         FIG.  25    is an illustration of an oven bag containing a basket removably received in a container. 
         FIG.  26    is an illustration of a basket containing the second food component removably received in a container containing a first food component. 
         FIG.  27    is an illustration of a configuration for plated food components. 
         FIG.  28    is an illustration of a configuration for plated food components. 
         FIG.  29    is an illustration of basket-trays and non-perforated trays removably received within a base container. 
         FIG.  29 B  is an illustration of non-perforated trays removably received within a base container. 
         FIG.  30 A  is an illustration of basket-trays and non-perforated trays removably received within a base container. 
         FIG.  30 B  is an illustration of basket-trays and non-perforated trays removably received within a base container. 
         FIG.  30 C  is an illustration of basket-trays and non-perforated trays stacked atop a base container. 
         FIG.  30 D  is an illustration of basket-trays and non-perforated trays stacked atop a base container. 
         FIG.  31    is an illustration of a basket-trays and/or non-perforated trays removably received within a base container. 
         FIG.  32    is an illustration of a compartmentalized tray removably received within a base container. 
         FIG.  33    is an illustration of a compartmentalized tray removably received within a compartmentalized base container. 
         FIG.  34    is an illustration of a plurality of trays removably received within a plurality of base containers. 
         FIG.  35    is an illustration of a basket-tray removably received within a secondary tub container removably received within a base tray. 
         FIG.  36 A  is an illustration of a basket-tray removably received within a base container where the base container contains various formulations of a liquid component. 
         FIG.  36 B  is an illustration of solid food incorporated into a liquid component. 
         FIG.  37    is an illustration of a basket-tray removably received within a base container where a liquid component contained within the base container may be disposed within a pouch structure. 
         FIG.  38    is an illustration of a basket-tray removably received within a base container where a liquid component contained within the base container may be in a dehydrated, granulated or powdered formulation. 
         FIG.  39    is an illustration of a basket-tray removably received within a base container where a liquid component contained within the base container may be in a dehydrated, matrixed formulation. 
         FIG.  40    is an illustration of a basket-tray removably received within a base container where a liquid component contained within the base container may be in a partially dehydrated, gel or concentrate formulation. 
         FIG.  41    is an illustration of a basket-tray removably received within a base container where a liquid component contained within the base container may be in a dehydrated formulation and a rehydrating liquid may be included in a frozen form. 
         FIG.  42    is an illustration of a basket-tray removably received within a base container where a liquid component contained within the base container may be in a dehydrated formulation and a rehydrating liquid may be included in a frozen form as solid food component glaze. 
         FIG.  43    is an illustration of a basket-tray removably received within a base container where a liquid component contained within the base container may be in a dehydrated formulation and a rehydrating liquid may be included in a pouch construction. 
         FIG.  44    is an illustration of a basket-tray removably received within a base container where a liquid component contained within the base container may be in a dehydrated formulation and a rehydrating liquid may be included in a pouch construction. 
         FIG.  45 A  is an illustration of a basket-tray removably received within a base container where a liquid component contained within the base container may be in a dehydrated formulation and a rehydrating liquid may be introduces from an external source. 
         FIG.  45 B  is an illustration of a cross-section of a basket-tray removably received within a base container where a liquid component contained within the base container may be in a dehydrated formulation and a rehydrating liquid may be introduced from an external source. 
         FIG.  46 A  is an illustration of a basket-tray removably received within a base container where the tray and container may be enclosed by a lid structure. 
         FIG.  46 B  is an illustration of a basket-tray removably received within a base container where the tray and container may be enclosed by a lid structure. 
         FIG.  46 C  is an illustration of a basket-tray removably received within a base container where the tray and container may be enclosed by a lid structure. 
         FIG.  47    is an illustration of a basket-tray removably received within a base container where the tray and container may be enclosed by a lid structure having a venting mechanism. 
         FIG.  48    is an illustration of a basket-tray removably received within a base container where the tray and container may be disposed within a non-venting film overwrap. 
         FIG.  49 A  is an illustration of a cooking apparatus having a partition maintained in spatial separation from the lid structure. 
         FIG.  49 B  is an illustration of a cooking apparatus having a screen with a plurality of perforations disposed between a first compartment and a second compartment. 
         FIG.  50    is an illustration of a cooking apparatus having a plurality of removably received trays, wherein the interior trays may be insulated from full exposure to cooking temperatures by a layer of a food component. 
     
    
    
     DETAILED DESCRIPTION 
     Reference will now be made in detail to the cooking apparatus and methods, examples of which may be illustrated in the accompanying drawings. Throughout this document there may be references to directions and positions. These directional and positional references may be to the apparatus in typical orientations. The references include upper, lower, top, bottom, above, below, and may be exemplary only. They may be not limiting in any way, as they may be for description and explanation purposes. The terms “cooking” and “heating,” and variations thereof, may be collectively known as “cooking.” 
     An ovenable cooking or heating apparatus may be suitable for use with conventional, convection, combination, or microwave ovens as well as steamers. The apparatus may have separate compartments for different foods or food components, such that the separateness and integrity of each food type may be maintained from processing (filling and packaging) through storage and cooking. 
     The second or upper compartment may be received by the first or lower compartment such that after the food product may be heated, the compartments may be easily separated. The apparatus may also include a sheet of barrier material sealing the combined compartments and food products. 
     As the apparatus may be heated, at least a portion of a first food component in the first or lower compartment boils producing steam. The first food component may comprise liquids, gels, partially liquid or gelatinous compositions, and mixtures thereof (hereinafter collectively referred to as “liquid components”). Examples of such liquid components may include sauces, gravies, solid food components in sauces or gravies, broths, juices, beer, wine, spirits, sodas, oils, water and the like as well as frozen, refrigerated or shelf-stable formulations thereof. Such liquid components may also be used in dehydrated or partially dehydrated formulations (hereinafter collectively referred to as dehydrated liquid components) which may or may not be subjected to rehydration. 
     The steam may be utilized to cook the second food component in the upper compartment. Further, the second compartment may be steam impermeable. The steam may rise into the second or upper compartment thereby steam cooking the second food component. The second or upper compartment may include a plurality of openings that allow the steam to pass from the first and lower compartment into the second or upper compartment. The sheet of barrier material ensures that the food product may be cooked uniformly by preventing the steam from escaping the compartments or dissipating into the atmosphere during cooking. Although, the apparatus may be designed such that the foods or food components in each of the compartments cook simultaneously, as the compartments may be easily separated, the consumer may choose to consume the steamed second food product by itself or in combination with the first food component. 
       FIGS.  1 A- 3 C  show an apparatus  20  for holding separate food components to maintain the separateness and integrity of the components during storage and cooking. The food components may be combined after cooking by the user. Apparatus  20  may also be of any general. Suitable shapes include circular, oval, rectangular, square, among others. As shown in  FIGS.  1 A- 3 C , the apparatus  20  may be of circular shape. The apparatus  20  may include a container  22  and a basket  24 , that may be separate pieces, with the basket  24  constructed to be received by the container  22 . 
     The container  22  holds a first food component. The basket  24 , may be received and held by the container  22 , and may be in coaxial alignment with the container  22 . The basket  24  typically holds a solid food component, such as starches and/or proteins, such as rice, grains, and pasta, vegetables, or other particulate foods, that may be typically steam cooked. Accordingly, the basket  24  may include openings  70  in its base  63  and its sidewalls  64  that allow steam, generated by the cooking of the first component, to enter the basket  24 , and cook the second food component. The openings  70  may be also dimensioned to allow liquids, such as water and the like, generated in the upper compartment during cooking, to drain into the container  22 . 
     As shown in detail in  FIGS.  2 A- 2 C , the container  22  may include a body  30  that may be circular in shape. The body  30  may include an inner side  30   a , and an outer side  30   b . The body  30  may include a cavity  32 , defining the inner side  30   a  of the body, a base  33 , and sidewalls  34 . The body  30  may be suitable for holding a first food component and receiving the basket  24  in a secure manner. 
     The container&#39;s  22  sidewalls  34  include a shelf portion  38  within its cavity  32 . The shelf portion  38  extends along the sidewall  34  and may be typically continuous. The sidewalls  34  typically include at least a portion that tapers outwardly, with the entire sidewall  34  typically tapering outwardly from the base  33  to a rim  36 , at the opening of cavity  32 . The shelf portion  38  provides support for the basket  24  and ensures that the base  63  of the basket  24  may be not in direct contact with the base  33  of the container  22  (as shown in  FIGS.  1 B and  1 C ). The shelf portion  38  coupled with the sidewalls  34  allow for the basket  24  to be removably received in the container  22  in a secure manner, with minimal movement or play. Alternatively, the container&#39;s  22  sidewall  34  may include at least one ledge or protrusion rather than a shelf portion  38  to provide support for the basket  24 . Optionally multiple ledges or protrusions may be included to support the basket  24 . 
     As shown in  FIG.  2 C , the outer side  30   b  of the body  30 , may include protrusion segments  44 . These protrusion segments  44  allow for ease in manually gripping the apparatus  20 . 
     As shown in detail in  FIGS.  3 A- 3 C , the basket  24  may include a body  60  that may be substantially circular in shape, to conform to the shape of the container  22 . The body  60  may include an inner side  60   a , and an outer side  60   b . The body  60  may include a cavity  62 , defining the inner side  60   a , a base  63 , and sidewalls  64 . The body  60  may be suitable for holding a second food component. 
     The sidewalls  64  typically include at least a portion that tapers outward, with the entire sidewall  64  typically tapering outward from the base  63 , to a rim  66 , at the opening of the cavity  62 . The sidewalls  64  and rim  66  typically include arcs  68  that may be typically rounded inward, into the cavity  62 . The arcs  68 , may be approximately oppositely disposed with respect to each other, and when the basket  24  sits in the container  22 , serve as vents for steam, generated in the cavity  32  of the container  22  during cooking. The arcs  68  also provide sufficient portions for manually gripping the basket  24 , for its removal from the container  22 . 
     The basket  24  may include a plurality of openings  70 . The openings  70  may be perforations or bores  72  that extend through the base  63  and through the sidewalls  64 . The bores  72  may be of any size or dimension so as to allow steam to pass from the cavity  32  of the container  22  into the basket  24 , in order to steam heat (or steam cook) the contents (e.g., the second food component) stored in the cavity  62  of the basket  24 , as well as allowing liquid (typically water) to pass from the basket  24  into the container  22 . Moreover, the openings  70  may be also dimensioned to keep particulate foods, such as rice and the like, including particles thereof, from dropping out of the basket  24  and into the cavity  32  of the container  22 . Suitable bore shapes include small, circular, rounded, or oval cylindrical bores, but may be not limited thereto. 
     The openings  70  at the base  63  and sidewalls  64  may be arranged in any desired pattern, provided sufficient amounts of steam may be able to reach the basket  24  and there may be sufficient openings  70  to allow for the passage of liquid from the basket  24  to the container  22 . The openings  70  at the base  63  may be arranged in a series of concentric circles. The openings  70  at the sidewalls  64  may be arranged in a line. Typically, one or more lines of openings  70  may be included in the sidewalls  64  of the basket  24 . If a second line of openings  70  may be arranged at the sidewalls  64 , the second line of openings  70  may be offset with the first line of openings, such that the cylindrical bores  72  of the second line may be not directly below the cylindrical bores  72  of the first line. 
     The body  60 , may be constructed, such that when the basket  24  may be removably received by the container  22 , there may be sufficient space in the cavity  32  of the container  22 , between the base  33  of the container  22  and the base  63  of the basket  24 , to accommodate a first food component in both dry or frozen (storage) and cooking (heated) states, without disrupting the seating of the basket  24  in the container  22 . Additionally, the body  60  may be such that the basket  24  may be adequately supported in the container by the shelf portions  38  ( FIG.  1 C ) and the indent  46  of the rim  36 , in order that it hold the second food component, without substantial bending and without allowing the first and second food components to contact one another during storage, prior to the cooking process, or during the cooking process. 
       FIGS.  4 A- 4 C  show an alternate basket  24 ′, similar in all aspects of construction and dimensions to the basket  24 . Accordingly similar components, as detailed above, may be numbered the same as above. Changed or different components may be detailed below. 
     The basket  24 ′, like basket  24 , may be substantially circular in shape, and designed to sit in the container  22 , as detailed above. The basket  24 ′ differs from basket  24 , in that the openings  70  may be slits  90 , rather than circular, rounded, or oval cylindrical bores  72  as in basket  24 . Like the cylindrical bores  72 , the slits  90  may be dimensioned to facilitate the passage of steam, generated by cooking of the first food component, to enter the basket  24 ′. The dimensioning of the slits  90  also facilitates the passage of a liquid from the basket  24 ′ to the container  22 . This dimensioning keeps particulate food, such as rice and the like, and particles thereof, from dropping out of the basket  24 ′ and into the cavity  32  of the container  22 . 
     The slits  90  may be typically rectangular in shape, and extend through the base  63 ′. They may be typically arranged in a parallel alignment with respect to each other. The slits  90  may be typically oriented perpendicular to the longitudinal axis MM of the base  63 ′. Alternatively, the slits  90  may also be oriented parallel to the longitudinal axis MM of the base  63 ′. 
       FIGS.  5 A- 9 C  show an apparatus  120  of similar construction and materials to apparatus  20  detailed above. Components in apparatus  120  that may be similar to those in apparatus  20 ,  FIGS.  1 A- 3 C , may be numbered so as to be increased by “100.” The components increased by “100” that may be not described below, function similarly to the corresponding components for apparatus  20 . Different components, including components that function differently, may be described below. 
     As stated above, the apparatus may be of any desired shape. As shown in  FIG.  5 A , the apparatus  120  may be such that it may be of an oval shape. The apparatus  120  may be formed of a container  122  that may be oval in shape, and a basket  124 , for sitting in the container  122 , in a secure manner, as detailed above, for the container  22  and basket  24 ,  24 ′ of apparatus  20 . 
     As shown in  FIGS.  6 A- 6 C , the container  122  may include shelf portions  138 , at an intermediate height along the sidewalls  134  that may be typically discontinuous from each other. Dividing portions  140  that extend inward into the cavity  132 , separate the shelf portions  138  from each other. The dividing portions  140  extend from the base  133  to ledges  142 , proximate to the rim  136 . The shelf portions  138  and the dividing portions  140  may be typically symmetric and oppositely disposed with respect to each other. The shelf portions  138  provide support for the basket  124  (as shown in  FIGS.  5 B and  5 C ). The dividing portions  140  may be such that they provide rigidity to the container  122 . The rim  136  of the container  122  also may include an indent  146 , similar to the indent  46 , along the inner periphery of the rim  136 . The rim serves in maintaining a secure fit of the basket  124  in the container  122 . 
     As shown in  FIGS.  7 A- 7 C , the basket  124  may be of a substantial oval shape, but may include arcs  168 , similar to the arcs  68 , to allow for venting of steam as well as ease of gripping, by fingers. The basket  124  may include openings  170  of cylindrical bores  172 , arranged in lines. The cylindrical bores  172  may also be staggered. Alternatively, other arrangements of the openings  170  may be also permissible, such as concentric circles. The openings  170  (formed of cylindrical bores  172 ) function similarly to the openings  70  (formed of cylindrical bores  72 ) of the basket  24 , as detailed above. 
     The outer side  160   b  of the body  160  may include protrusion segments  174 . These protrusion segments  174  allow for ease of use in manually gripping the basket  124 . 
       FIGS.  8 A- 8 C  show an alternate basket  124 ′, similar in all aspects of construction to basket  124 , except where indicated. The basket  124 ′, like basket  124 , may be substantially oval in shape, and designed to sit in the container  122 , as detailed above. The basket  124 ′ differs from the basket  124 , in that the body  160 ′ may be divided into two cavities  162   a ′,  162   b ′, for holding separate food components. Additionally, the base  163   a ′ of the first cavity  162   a ′ may include openings  170  cylindrical bores  172 , as detailed above. The base  163   b ′ of the second cavity  162   b  may be solid, whereby the food component therein may be primarily heated by the heating source. 
       FIGS.  9 A- 9 C  show another alternate basket  124 ″, similar in all aspects of construction and dimensions to the basket  124 . Accordingly similar components, as detailed above, may be numbered the same as above. Changed or different components may be detailed below. 
     The basket  124 ″, like basket  124 , may be substantially oval in shape, and designed to sit in the container  122 , as detailed above. The basket  124 ″ differs from basket  124 , in that the openings  170  may be slits  190 . 
     The slits  190  may be similar in construction and function to the slits  90  of the basket  24 , as detailed above. The slits  190  may be cut into and extend through the base  163 ″ of the body  160 ″. They may be typically arranged in a parallel alignment with respect to each other. The slits  190  may be typically oriented perpendicular to the longitudinal axis LL of the base  163 ″. Alternatively, the slits  90  may also be oriented parallel to the longitudinal axis LL of the base  163 ″. 
     The containers  22 , 122  and baskets  24 ,  24 ′, 124 ,  124 ′,  124 ″ may be made of polymers, such as Polypropylene (PP) (e.g., Co-polymer Polypropylene), Crystallized Polyethylene Terepthalate (CPET), or any other microwave and food safe non-toxic material. The containers  22 , 122  and baskets  24 ,  24 ′,  124 ,  124 ′,  124 ″ may be formed by conventional polymer forming and working techniques. Suitable forming and working techniques include injection molding, rotational molding, and the like, as well as thermoforming. The containers  22 ,  122  and baskets  24 ,  24 ′,  124 ,  124 ′,  124 ″ may be suitable for refrigerated storage, freezer storage, and subsequent heating without substantial deformation. 
     The apparatuses  20 , 120 , in particular, the containers  22 , 122  and baskets  24 ,  24 ′,  124 ,  124 ′,  124 ″ may be typically of dimensions to ensure that during the cooking process the second food component may be uniformly steam cooked. In addition, the apparatuses  20 ,  120 , in particular, the containers  22 , 122  and baskets  24 ,  24 ′,  124 ,  124 ′,  124 ″ may be of dimensions to fit within a typical consumer, or alternatively, food service microwave oven, with sufficient space remaining. The containers  22  and  122  may be of circular shape and with a diameter of from about 4 to about 12 inches. Alternatively, the containers  22  and  122  may be of rectangular shape, with dimensions of from about 3 to about 6 inches in width to about 7 to about 12 inches in length. In addition, the containers  22  and  122  may include 1 to 6 servings, preferably 2 to 4 servings. Other dimensioning and/or shapes for the apparatuses  20 , 120 , containers  22 ,  122  and baskets  24 ,  24 ′,  124 ,  124 ′,  124 ″ may be also possible, to accommodate different packages, cartons, or sleeves, that hold the apparatus prior to its use, as well as the internal cooking chambers of microwave ovens, high energy cooking apparatus, and the like. Similarly, other serving sizes may be also possible to accommodate consumer demand. 
     The apparatuses  20 , 120  may be such that they may be covered by a sheet of barrier material (e.g., transparent, translucent, or opaque) continuously sealed to the rim  36  of the containers  22  and  122 , but also could be sealed to the rim  66 ,  166  of the baskets  24 ,  24 , 124 ,  124 ′,  124 ″. This sheet of barrier material may be made of a material that may be suitable to withstand oven temperatures during cooking and may be moisture-impervious. Suitable materials include polymers, such as polypropylene and polyethylene, among others. The sheet of barrier material may be sealed to the rim using any method generally known in the art The sheet of barrier material may be sealed to the rim to prevent substantial bulging or expansion of the sheet material during the cooking process. In particular, the seal may be such as to allow the release of some pressure build up inside the container while maintaining uniform heating and cooking of the food products therein. 
     The ovenable cooking apparatus  220  may be suitable for use in commercial foodservice applications.  FIGS.  10  through  26    show an ovenable cooking apparatus  220  suitable for foodservice applications. The ovenable cooking apparatus  220  may include a basket  222  and a container  224  that may be dimensioned to allow the basket  222  to nest inside the container  224 . The container  224  may be used for containing the first food component  234  and receiving the basket  222 , which holds the second food component  236 . Use of the ovenable cooking apparatus  220  may result in a higher quality food product as compared to current methods in foodservice applications without requiring significant changes to current equipment and procedures. Use of the basket  222  and the container  224  allows separation of the sauce or liquid components of the meal from the vegetable, starch, or protein components. This separation leads to improvements in vegetable, protein, and starch integrity. The separation of food ingredients also allows for the preparation of breaded ingredients, which have typically been avoided using conventional methods because the soggy breaded items do not meet consumer standards. Use of the ovenable cooking apparatus  220  may result in breaded items, such as chicken parmesan, that meet consumer approval and may be not soggy. 
     The ovenable cooking apparatus  220  may include a passage for providing airflow and steamflow for cooking the second food component  236 . These passages may be defined by the basket  222  and the container  224 , and allow an area through which steam may pass to transfer heat and/or steam to the second food component  236 . The passage may be defined between the bottom or base  240  of the basket  222  and the top surface of the second food component  236 . Cooking the liquid-based second food component  236  generates steam, which may travel across this passage to contact the basket  222  and heat or steam the second food component  236 . In the methods illustrated in  FIGS.  12 ,  13 , and  15   , the passage may be a rectangular prism. However, it will be appreciated that the prism may be shaped differently, such as in a concave shape for increasing the surface area of the basket  222  adjacent to the passage (as depicted in  FIG.  21   ). The passages may also take the form of openings  238  that may be located at the base  240  of the basket  222 . The openings  238  may include apertures such as perforations, pores, holes, slits, outlets, slots, vents, gaps, pricks, or the like to facilitate steaming when steaming may be desired. The basket may also be solid to prevent steam from passing (for instance, when cooking breaded items). 
       FIGS.  11  through  13    depict the basket  222  that may be suitable for foodservice applications. The basket  222  may include openings  238  that extend through the base  240  of the basket  222 . The basket  222  may also include openings  238  along the sidewalls  250  of the basket  222 . The basket  222  may also include a rolled edge  226  along the rim  228  of the basket  222  to allow the stacking of the rim  228  of the basket  222  along the rolled edge  230  of the container  224 . As previously discussed, the body of the basket  222  may take any shape. The basket  222  may be of a rectangular shape with dimensions that may range from 4″ to 18″ in length, 3″ to 12″ in width, and 1″ to 8″ in depth. The basket  222  allows the second food component  236  to be cooked separately from the first food component  234 . 
       FIGS.  10  through  13    show the container  224  that may be suitable for foodservice applications. The container  224  may include a rolled edge  230  along the rim  232  of the container  224  to allow stacking of the basket  222  within the container  224 . The container  224  may be dimensioned to allow nesting of the basket  222  within the container  224 . The dimensions of the container  224  may range from 4″ to 18″ in length, 3″ to 12″ in width, and 1″ to 8″ in depth. The container  224  allows the first food component  234  to the cooked separately from the second food component  236 . 
       FIGS.  3  through  6    demonstrate how the basket  222  may be removably received within the container  224  when food may be loaded into the ovenable cooking apparatus  220 . The basket  222  may be stacked in the container  224  and the first food component  234  may be filled to a level to provide airspace between the base  240  of the basket  222  and the first food component  234 . As presented in  FIG.  14   , the basket  222  may be stacked in the container  224  and the first food component  234  may be filled to a level to limit or eliminate the airspace to provide partial or complete contact between the base  258  of the container  224  and the first food component  234 . Either configuration may be selected depending on the type of food components, required cook times, thermodynamic properties of the cooking method and the food components, etc. The dimensions of the basket  222  and container  224  may vary to provide a greater or lesser amount of airspace. Similarly, the amount of the first food component  234  that may be loaded into the container  224  may vary to provide the appropriate amount of airspace. By controlling air space, water, and the like, cooking times and food attributes can be controlled. 
       FIG.  12    depicts how the rolled edges of the basket  222  and the container  224  may be stacked to allow the basket  222  to nest within the container  224 . The container  224  and the basket  222  may be formed of aluminum. The rolled edges may be formed using a crimper using methods known in the art of foodservice tray formation. The stackability of the basket  222  within the container  224  may be provided using another method known in the art. 
     Referring to  FIG.  16    an ovenable cooking apparatus  220  may include a footed basket  244  and a container  224 . The footed basket  244  may further include a plurality of support members which rest on the base  258  of the container  224 . This provides airflow and separation between the base  240  of the basket and the base  258  of the container  224 . The passage may comprise a gap that exists between the base  240  of the basket  222  and the base  258  of the container  224 . This passage serves to facilitate and permit the flow of steam from the first food component to the basket  222 , and thus to the second food component  236 . It will be appreciated that the support structures will be designed to minimize obstruction of the passage. This may also be designed to work with no air gap between the footed basket  244  and the container  224 . 
     The footed basket  244  may be depicted in  FIG.  16   , and may include a basket with a plurality of support members, which may include ridges, contours, or foot members  246 . The foot members  246  protrude from the base  240  of the basket and contact the base  258  of the container  224 . The foot members  246  may be dimensioned to keep the base  240  of the basket  222  separate from the base  258  of the container  224 . The amount of the first food component  234  that may be loaded into the container  224  may vary to provide varying amounts of airspace. Similarly, the size of the foot members  246  may also vary to provide varying amounts of airspace, but may be generally sized so as not to obstruct the passage. The footed basket  244  may include openings  238  to allow steam to enter and drain from the basket and cook the second food component  236 . The foot members  246  may provide sufficient separability between the container  224  and the basket to provide the passage for steam and heat to cook the second food component  236 , and openings  238  may be not required. 
     Employment of the footed basket  244  may provide sufficient support to the basket  222  so that rolled edges  226 ,  230  may be not required suspend the basket  222  above the first food component  234 . This can provide certain manufacturing advantages, as modifications to the edge crimper which typically forms the rolled edges, would not be required. The footed basket  222  can be manufactured using a thermoform process, aluminum press, or other method known in the art. 
     Referring to  FIGS.  17  through  20    a cooking apparatus may comprise a container  224  and a basket  222  with indentations  248 . The basket  222  with the indentations  248  may be dimensioned to provide increased steam and airflow along the periphery of the basket  222 . The indentations  248  in the sidewalls  250  of the basket and the sidewalls of the container may serve to define the passage for steam to cook the second food component  236 . The form of the passage may be vertical. 
     The basket  222  may be steam impermeable. Suitable materials include polymers, such as polypropylene and polyethylene, among others. For example, the basket may be formed from one continuous material, such as a continuous sheet of metal or the like. The basket  222  may be utilized for cooking foods that need to be separated from the steam produced by the first food component. The basket  222  may be utilized for cooking a foodstuff such as bread, or the like. It will be appreciated that other foodstuffs may be cooked in the basket  222  and separated from steam generated by the first food. 
     The basket  222  may be of a generally rectangular shape as described previously and include indentations  248  in the side walls  250  of the basket  222 . The basket  222  may include two indented side walls along the length of the basket  222 . The basket  222  may include indentations  248  along both the length of the basket  222  and along the width of the basket  222 .  FIGS.  19  and  20    depict a generally rectangular basket  222  which may be removed to provide increased airflow and steam along the corner of the basket  222 . Other configurations of indentations  248  to the basket  222  may be also possible, and may include circular indentations, contoured indentations, or the like on any number of the basket&#39;s sidewalls  250 . The indentations  248  may result in a symmetrically shaped basket  222 , or an asymmetrically shaped basket  222 . 
     The ovenable cooking apparatus  220  may also include a container  224 . The container  224  may be dimensioned to define the passage and provide gaps  254  between the edge/rim of the container  224  and the rim/edge of the basket  222 . These gaps  254  provide steam flow and airflow to heat the second food component  236 . It will be appreciated that the lid  225  for the ovenable cooking apparatus  220  may be separated from the lip of the basket  222  to allow steam to move from the passage to the second food component  236 . 
     Referring to  FIGS.  17  through  20    the cooking apparatus  220  may also include a basket  222  with handles. The handles may include a protrusion segment or other means to allow manual gripping of the basket  222  for removal from the container  224 . The handles may be located on the indentations  248  at the opposing corners of the edge of the basket  222 . The handles may be located on opposing sides of the length-wise indentation of the basket  222 . Employment of the handles may eliminate the need for rolled edges on the basket  222  and the container  224 , thus providing ease in manufacturing. 
     Referring to  FIGS.  17  through  20   , a cooking apparatus  220  may provide sufficient steam flow and airflow to the basket  222  so that openings  238  may not be required. The basket  222  may not include openings  238 . The manufacturing process for forming a basket  222  with indentations  248  may be thus easier and cleaner because a secondary cut for the openings  238  may be not required. The basket  222  with indentations  248  can be formed using a thermoform process, aluminum press, or other method known in the art. 
     The ovenable cooking apparatus  220  described in  FIGS.  17  through  20    may also be compatible with the footed basket  244  depicted in  FIG.  16   . The basket  222  may include foot members  246  and indentations  248  along the length of the basket  222 . The foot members  246  and the indentations  248  provide steam flow and air flow to the periphery of the basket  222  to cook the second food component  236 . 
     Referring to  FIG.  21   , a cooking apparatus  220  may include a wok-shaped basket  256  and a container  224 . The basket  222  may be formed in a wok-like or bowl-like shape. The wok-like shape may provide enhanced thermodynamic and cooking properties for certain food components and heating devices. 
     The wok-shaped basket  256  may be depicted in  FIG.  21    and may include a rolled edge  226  to allow stacking of the basket  222  within the container  224 . The wok-shaped basket  256  may include openings  238  to provide increased steam flow and drainage. The wok-shaped basket  256  does not include openings  238  because the shape of the wok provides sufficient air flow and steam flow to heat the second food component  236 . For example, the curvature of the wok-shaped basket  256  may provide a larger air gap  242  along the periphery of the wok-shaped basket  256  so air and steam can cook the second food component  236 . In some instances, the second food component  236  may include breaded items for which steam contact may be not desired. In such an instance, the steam generated by the first food component  234  provides sufficient heat transfer to the basket  256  to heat the second food component  236 . 
     Referring to  FIG.  21   , the container  224  may be dimensioned to allow nesting of the wok-shaped basket  256  in the container  224 . The container  224  may include a rolled edge  230  to allow the basket to stack into the container  224 . The amount of the first food component  234 , as well as the dimensions of the wok-shaped basket  256  and the container  224 , may be varied to provide different sized air gaps. The container  224  and the wok-shaped basket  256  may be dimensioned such that a portion of the base  240  of wok-shaped basket  256  may contact a portion of the base  258  of the container  224 . Only a portion of the base  240  of the wok-shaped basket  256  contacts the base  258  of the container  224  or the first food component  234 , providing an air gap  242  along the edge/rim of the wok-shaped basket  256 . The base  240  of the wok-shaped basket  256  does not contact the first food component  234  or the base  258  of the container  224 , and instead may be supported by the rolled edges to provide a larger air gap  242 . 
     Referring to  FIG.  22   , a cooking apparatus  220  may include a basket  222  and a container  224  with a contoured base  260 . The container may include a contour  262  at the base  258  of the container, with the concavity of the contour  262  being oriented towards the basket  222 . Such a configuration may provide enhanced heat transfer to the food components. The base of the container  224  may be shaped to extend into the passage, in close proximity to the base of the basket  222 . This may facilitate heat transfer between the container  224  and the basket  222  by reducing the distance between them. 
     As depicted in  FIG.  22   , the container may include a contour  262  at the base  258  of the container. In some instances, the food components that may be located towards the center of the basket  222  and the container may be the most difficult to heat because they receive the least amount of heat transfer. Unlike the edges of the container, which may receive heat through the bottom and the sides of the container, the center of the base may only receive heat from one direction. The contour  262  may provide enhanced heat transfer because it reduces the thickness of this center area of the ovenable cooking apparatus  220  which may be difficult to heat. The size and concavity of the contour  262  may vary depending on the heat transfer desired and the type of food. Multiple contours  264  may also be included to provide enhanced heat transfer and cooking. Referring to  FIG.  24   , the container may include a plurality of contours  264  to provide a greater surface area to volume ratio on the tray. This may provide enhanced heat transfer because a greater surface area on the container provides a greater area for heat transfer to occur. Other textures may also be applied to the base  258  of the container to increase the surface area for heat transfer, including pyramidal textures, sinusoidal textures, wave patterns, or the like. 
     Referring to  FIG.  23   , the basket  222  may also include a contour  266  to provide enhanced heat transfer and cooking. The contour  262  of the container may be greater than the contour  266  of the basket  222  so that when the basket  222  may be removably received in the container the air gap may be minimized. 
     Referring to  FIG.  25    a cooking apparatus may include a basket  222 , container  224 , and an oven bag  268 . The oven bag  268  may be non-venting to increase the cooking pressures and decrease cooking time. To prepare the food, the basket  222  may be removably received within the container  224  and both may be cooked inside the oven bag  268 . For packaging, transport, and sale, the basket  222  and container  224  may be already packaged within the oven bag  268 , or the oven bag  268  may be included with the container  224  and basket  222  and the user puts the container  224  and basket  222  into the oven bag  268 . 
     Referring to  FIG.  26   , an ovenable cooking apparatus  220  may include a basket  222  that may be dimensioned to be smaller than the container  224 . The basket  222  may be less than half the size of the container  224 . Such a configuration may be used for food products that include a greater amount of a first food component  234  (such as sauce or sauce and vegetables) than a second food component  236  (such as starch, protein, or the like). The second food component  236  may be packaged in the basket  222 , which may be smaller and dimensioned to receive a smaller amount of food and the first food component  234  may be packaged in the container  224 . Multiple baskets may also be included in the container  224 . The container  224  and the baskets may be dimensioned to allow the container  224  to accommodate two or more baskets containing different food components. 
     The ovenable cooking apparatus  220  may include a container  224  with a first basket  222  and a second basket. The container  224  holds a first food component  234 , the first basket  222  holds a second food component  236  and the second basket may hold a second food component  236  or a third food component. The first basket  222  and the second basket may employ any of the features described previously, including openings  238 , handles, or foot members  246 . The first basket  222  and the second basket may have different characteristics, particularly if they may be used to hold different food components. For example, the first basket  222  may include openings  238  to provide extra drainage and steam flow to a second food component  236 , while the second basket may not include openings  238 . The container  224  and baskets may be dimensioned to allow several baskets to be removably received within a single container  224 . 
     The ovenable cooking apparatus  220  may be used according to a number of methods. In one method, the container  224  containing the first food component  234  and the basket  222  containing a second food component  236  may be packaged and sold together. The basket  222  and the container  224  may be packaged in a nested fashion for efficiency, but prepared separately. For instance, a user may be instructed to heat the container  224  and the basket  222  separately instead of in a nested fashion to prepare the food components. The ovenable cooking apparatus  220  may include a container  224  containing a first food component  234  and a basket  222  containing a second food component  236 , as well as a second basket containing a third food component. The first and second baskets may be removably received in the container  224  during transport and sale, and during preparation a user may separate the second basket and cook it separately while leaving the first basket and the container  224  to cook in a nested fashion. 
     The materials used to construct the basket  222  and the container  224  may depend on the cooking mechanism, the type of food, cost, and other factors. The materials may include all the aforementioned materials (PP, CPET, APET, Nylon, Aluminum, etc.), and others such as pressed paperboard, molded pulp, or the like. It may also be possible to construct the basket  222  from one material and the container  224  from another. For instance, the basket  222  may be constructed of polypropylene (PP) and the container  224  may be constructed of Crystallized Polyethylene Terepthalate (CPET). 
     An ovenable cooking apparatus  300  suitable for use in multi-serve or family style applications is presented.  FIGS.  29 - 35    show an ovenable cooking apparatus  300  suitable for such applications. The previously disclosed cooking apparatuses (as in  FIGS.  1  and  11   ) generally comprise a base container (which may hold a liquid component) and a basket (which typically holds a solid food component or components) which may be received and held by the container. 
     While this arrangement may be beneficial for single-serve or large-batch preparation (as for food service) where all solid food components of the product may be combined in a single compartment, in multi-serve, family-style configurations, alternate constructions may also be desired. The meal preparation needs of today&#39;s busy families require convenient mechanisms for providing a variety of food items to accommodate the varied tastes of multiple individuals. 
     For example, a first individual may desire that all components of a meal be combined in a single grouping as the individual prefers the combined flavors and textures of various combinations of components, as in  FIG.  27   . However, a second individual may not enjoy such a combination of flavors and textures of the components and may prefer for the components to remain spatially separate as in  FIG.  28   . 
     As such,  FIGS.  29 - 35    disclose multi-serve cooking apparatuses incorporating multiple food-types which may be physically separated and may be combined according to individual tastes. 
     In  FIG.  29   , a multi-serve cooking apparatus  300 A is presented. The apparatus  300  may comprise a base container  301 , perforated basket-type trays  302  and/or non-perforated trays  303  which may be removably received within the base container  301 . 
     As previously discussed, the base container  301  may hold a liquid component. A portion of this liquid component may be converted to a vapor phase upon heating, thereby facilitating the cooking of food items disposed in the trays  302 ,  303  removably received within the base  301 . 
     The number and type of removably received trays  302 ,  303  may be configured based on the nature of the food components which may be disposed therein. For example, food items which require more thermal energy to ensure adequate cooking, such as proteins, may be disposed in a first basket-tray  302 A which may be directly adjacent to the base  301 . Food components which require less thermal energy for cooking but still benefit from the steaming characteristics provided by a basket-type tray construction, such as fruits, vegetables, and certain starches may be disposed in a second basket  302 B. Further, components which require limited thermal energy or may be degraded by steaming, such as breads, may be disposed in a tray  303  having a base substantially or completely free of perforations so as to inhibit or prohibit the interaction between the vapor phase of the liquid component and the food components disposed within such perforation-free compartments. 
     Referring to  FIG.  29 B , a cooking apparatus  300 A′ is presented. The apparatus  300  may comprise a base container  301 , and one or more non-perforated trays  303  which may be removably received within the base container  301 . 
     Referring to  FIG.  30 A , a liquid component  304 , such as a sauce or broth, may be disposed in base container  301 . A second food component, such as a protein  305 , may be disposed within basket-tray  302 A. A third component, such as a vegetable or fruit  306 , may be disposed within basket-tray  302 B. A fourth component, such as a starch or grain  307 , may be disposed in basket-tray  3020 . A fifth component, such as a bread  308 , may be disposed within a non-perforated tray  303 . 
     Such a configuration may operate to create a gradient of vapor concentration as the components adjacent to the base container  305  will receive a greater level of steaming and flavoring from the liquid component  304  than will those at more distant levels  306 ,  307 ,  308 . 
     It should also be noted that in the nesting configuration of the cooking apparatuses  300 A-B, the flanged portion of each removably received tray rests upon the flanged portion of the tray beneath it. However, other nesting configurations are fully contemplated.  FIG.  30 B  presents a configuration where the walls of each of the removably received trays  326  may be dimensioned such that the interior surface of a lower tray  327  may be contacted with the exterior surface of an upper tray  328  so as to retain the upper tray  328  in an elevated position with respect to the lower tray  327 . 
     Referring to  FIG.  30 C , a base container  301 , basket trays  302 , and/or non-perforated trays  303  may be configured so as to sit atop one another in a stacked configuration such that no portion of a container or tray is received within another container or tray. The base container  301  and trays  302  and  303  may comprise rim portions and floor portions dimensioned such that a floor portion of a first container  301  or tray  302 ,  303  may contact a rim portion of a second container  301  or tray so as to support the first container  301  or tray  302 ,  303  above the second container  301  or tray  302 ,  303 . The base container  301  and trays  302 ,  303  may comprise support structures, such stilts, tabbed portions, or other supporting elements such that a first container  301  or tray  302 ,  303  may contact the support structure of a second container  301  or tray so as to support the first container  301  or tray  302 ,  303  above the second container  301  or tray  302 ,  303 . 
     The base container  301  and trays  302 ,  303  may be maintained in a stacked configuration through the use of an ovenwrap film  329 . The film overwrap may be constructed of plastics, polymers, heat sealable papers, cellophane, foils and the like. Referring to  FIG.  30 D , the base container  301  and trays  302 ,  303  may be maintained in a stacked configuration through the use of clips or fasteners  330  which cooperatively engage a portion of at least two of the base container  301  and the trays  302 ,  303 . 
     The level of interaction of the vapor phase of the liquid component with subsequent components may be regulated by the size and/or shape of the perforations of the basket-trays.  FIG.  31    provides a cooking apparatus  3000  comprising a base container  301  and basket-trays  302 . The basket-trays  302 A-C may comprise perforations  309 ,  310  and  311  having respective cross-sectional areas wherein perforations  309  may have a cross-sectional area greater than those of perforations  310 . Similarly, perforations  310  may have greater cross-sectional area than those of perforations  311 . Such varied cross-sectional areas provide a mechanism for controlling the amount of vapor which contacts a given food component, thereby further optimizing the cook characteristics of a particular food component. 
     It should be noted that the size and relative arrangement of the perforations of trays  302 A-C may be arbitrary and one skilled in the art would necessarily recognize that such parameters may be easily adjusted to obtain specified cooking characteristics for individual food components and/or combinations thereof. 
     Referring to  FIG.  32   , a cooking apparatus  300 D may comprise a base container  301  and a compartmentalized basket-tray  302 . The basket-tray  302  may include a plurality of compartments  310 , each containing one or more distinct food components. Each compartment  310  may include perforations  311  allowing the transfer of the vapor-phase of a liquid component disposed in the base container  301  into the individual compartments  310 . Such a configuration provides a mechanism whereby the food component disposed in each compartment  310  may be directly adjacent to the liquid component in the base tray and may receive the full effects of the vapor-phase interaction. 
     As previously described the size and shape of the perforations  311  may be adjusted so as to optimize the amount of interaction between the vapor-phase of the liquid component and the remaining food components disposed in the respective compartments  310 . It should also be noted that one or more of the compartments  310 E may be either substantially or completely free of perforations so as to inhibit or prohibit the interaction between the vapor phase of the liquid component and the food components disposed within such perforation-free compartments. 
     Referring to  FIG.  33   , a cooking apparatus  300 E may comprise a base container  312  having a plurality of compartments  313  and a plurality of basket trays  314  and non-perforated trays (not shown) which may be received within the compartments  313 . Such a configuration allows for the use of one or more liquid components which may be independently disposed within the various compartments  313 . As such, various solid food components  315  may be contacted with vapor-phases of distinct liquid components thereby providing for the optimization of the cooking and flavoring characteristics for each component  315 . Additionally, the final moisture content of a specific solid food component  315  may be specifically tailored by controlling the amount of liquid component. 
     Similarly,  FIG.  34    presents a cooking apparatus  300 F where distinct food components  316  and their associated liquid components may be maintained in separable containers  317 . Each separable container  317  may comprise a base container  318  and a basket-tray  319  or non-perforated tray  319  which may be received in the base container  318 . The apparatus  300  may also comprise means  320  for separating the separable containers  317 . Such means may include perforations, score lines, tear tabs, or any other such mechanism common to the art. Such a configuration provides the benefits of the multiple compartment/multiple liquid arrangement detailed with respect to  FIG.  33   . Additionally, the separable containers  317  may allow for the varied cooking characteristics of specific food types. The separable nature of the apparatus  300  allows for differing cook times to be realized for differing food types thereby optimizing the characteristics of the finally prepared food product  316 . The separable nature of the apparatus  300 F also provides a mechanism whereby a given liquid component disposed in a base container  318  may be further utilized as a component of the meal as it can be independently plated on or about a given food component  316  due to the ease of pouring or otherwise removing the liquid component from a base container  317 A which may have been individually separated from other base containers  317 B. 
       FIG.  35    presents a cooking apparatus  300 G, similar to that presented in  FIG.  34   . Cooking apparatus  300 G may comprise a base container  321  having a plurality of compartments  322 , a plurality of secondary tub containers  323 , and a plurality of basket-trays  324 . The basket-trays  324  may be received in the secondary tub containers  323 , which may then be received within a given compartment  322  of the base container  321 . As with the separable base containers  317  of  FIG.  34   , the incorporation of the secondary tub containers  323  allows for the use of one or more distinct liquid components which may be independently disposed within the various secondary tub containers  323 . Such a product also provides a simplified mechanism for separating various food components  325  for independent preparation whereby the secondary tub container  323  and basket-tray  324  containing each food component may simply be removed from the base container  321 . Similarly, a basket-tray  324  may be omitted from a secondary tub container  323  so as to provide a simple tray container for food items for which steam cooking is not desired. 
     As previously described, the cooking apparatuses generally comprise base containers which may hold a liquid component, such as liquids, gels, partially liquid or gelatinous mixtures, and mixtures thereof as a single mass maintained in a frozen condition which, upon heating, generates a vapor-phase which facilitates the cooking and/or flavoring of various other solid food components. The cooking apparatus may also comprise additional formulations and structures for the liquid component. 
     Referring to  FIG.  36 A  a cooking apparatus may include a liquid component having a particulated formulation. Such particulates may include granules  401 , flakes or chips  402 , shavings  403 , or chunks or cubes  404 . The various particulate formulations provide numerous advantages including more efficient thawing and heating of the food components due to the increased surface-area:volume ratio and corresponding decrease in density. Such characteristics result in shorter cook times, thereby causing less thermal degradation of the food components due to heating. 
     The liquid component may be initially disposed in a frozen block or particulated  401 - 404  form atop the solid food components (not shown) such that, upon heating, the liquid component may melt and flow downward over the solid food items to create a braising effect for the solid food items. 
     As shown in  FIG.  36 B , solid food pieces  405  comprising portions of protein, vegetable, starch or other food types may be incorporated into the liquid component  406 . Such incorporation provides for more direct flavor transfer between the liquid component  406  and the solid food component pieces  405 . Also, such incorporation may remove the need for subsequent mixing steps for particular liquid component/solid component combinations which may be commonly preferred to be consumed together (e.g. pasta and sauce). Additionally, the disposition of solid food component pieces  405  which may be susceptible to freezer burn within the liquid component  406  may serve to reduce or eliminate such effects. 
     Referring to  FIG.  37   , a liquid component  501  may be disposed within pouch  502 . The pouch  502  may be frangible or dissolvable upon heating or may be removable such that a user may open the pouch so as to dispense some or all of the liquid component  501  into the base container  503  prior to, during or after cooking. Such a pouch would allow for the use of a liquid component in combination with frozen, refrigerated or shelf-stable solid food components while still providing the benefits of the vapor-phase cooking capabilities of the apparatus, as previously described. The pouch  502  may be constructed so as to rupture due to a buildup of pressure within the pouch  502 . Alternately, the pouch  502  may be dissolvable or edible and may be constructed from materials including starch, cellulose, or protein based components. Similarly, the base container  503  and/or the tray  504  may be constructed from edible materials including starch, cellulose, protein based components, food stuffs including tapioca, bamboo, potato, and pastries. The edible tray materials may further comprise various flavoring additives. 
     The liquid component may be formulated as a dehydrated or partially dehydrated composition, or as a powdered mix. Such formulations may provide numerous benefits. Maintaining the liquid component in a dehydrated or dry formulation may reduce or eliminate the need for full hermetic sealing of the cooking apparatus due to the shelf-stable or semi-shelf-stable nature of the dehydrated food component so that the cooking apparatus could be utilized in combination with refrigerated or shelf-stable solid food components. 
     Additionally, common practices in the art utilize blast freezing to freeze liquid components. Prior to its freezing, a liquid component may be introduced into a cooking apparatus at temperatures above its freezing point so that it may be conveniently poured into the apparatus. However, solid food components which may have already been individually quick frozen (IQF) and disposed within the apparatus may be partially thawed due to their exposure to the warmer liquid component. Such freezing and thawing may cause degradation of the cell structures of certain solid components resulting in negative taste and/or textural characteristics. Further such blast freezing steps may be both time and energy intensive. The use of dehydrated or partially dehydrated liquid components would eliminate the need for blast freezing steps in the production of components used in the cooking apparatus. The removal of moisture from the liquid component would also result in a lighter overall product thereby lowering production and shipping costs. 
     Referring to  FIG.  38   , a liquid component  601  may be formulated as a dehydrated powder or granular composition. Referring to  FIG.  39   , a liquid component may be formulated as a dehydrated matrix  602  where a binding agent may be incorporated to maintain the component in a singular complex which may be formed as strips, pieces or leathers. Such binding agents may include gums, starches or other binders known by those knowledgeable in the art. Referring to  FIG.  40   , a liquid component may be formulated as a partially hydrated composition  603 , such as a gel, concentrate or paste. Such a formulation may be desirable where rehydration of a fully dehydrated liquid component may be impractical due to timing considerations. 
     Should a dehydrated liquid component be incorporated into a cooking apparatus  600 , a mechanism for rehydrating the component would necessarily be required. Various rehydration mechanisms are presented in  FIGS.  41 - 46   . 
       FIG.  41    presents a cooking apparatus having a dehydrated liquid component  604  disposed within a base container  605 . A layer or block of frozen liquid  606  may be disposed along the floor of an upper basket-tray  607 . Upon heating, the frozen liquid  606  will melt and flow through the basket-tray perforations  608  and contact the dehydrated liquid component  604 , thereby allowing for the steam cooking of the solid food components  609  contained in the basket-tray  607  via a rehydrated liquid component  604 . 
     Similarly,  FIG.  42    presents a plurality of solid food components  610  on which a frozen liquid glaze  611  may have been disposed. Upon heating, the frozen liquid glaze  610  will melt and flow through the basket-tray perforations  608  and contact the dehydrated liquid component  604 , thereby allowing for the steam cooking of the solid food components  610  contained in the basket-tray  607  via the rehydrated liquid component  604 . 
       FIG.  43    presents a frangible or dissolvable liquid-containing pouch  612  which may be either adhered to a lid structure  613  which encloses the apparatus  600 F or simply disposed atop a plurality of solid food components  614 . Such a configuration allows a heated liquid to flow over the solid food components  614 , thereby permitting rapid initiation of the steaming process. The liquid may then flow through the apertures  615  in the basket-tray  616  to contact the dehydrated liquid component  617  disposed within the base container  618  thereby rehydrating the liquid component  617 . 
     Similarly,  FIG.  44    presents a similar configuration where the frangible or dissolvable liquid-containing pouch  612  may be disposed substantially adjacent to the underside of the basket-tray  616 . Such a configuration ensures that a desired amount of liquid  612  may be contacted with the dehydrated liquid component  617  and may be not entrained within the solid food components  614 . 
     It may also be desirable for the consumer or end-user to add the liquid required to rehydrate a dehydrated liquid component. Such a configuration may have several inherent benefits over frozen liquid components. For example, the cost of adding the liquid may be saved. Further, because less liquid may be contained in the food product, the overall weight of the food product may be reduced decreasing the cost of shipping the food product. Also, if the solid food components may be frozen, utilization of a dehydrated liquid component will decrease cooking time as the liquid component will not need to be thawed. Additionally, pre-heated liquids may be used as the rehydration medium so as to further reduce the cook time. Further, if the product may be to be frozen, the sauce will not have to be selected from sauces with lower freezing points so as to prevent the sauce from thawing prematurely and creeping into unintended areas. 
     Furthermore, partially dehydrated and fully dehydrated liquid components may not require pre-cooking as may be the case with hydrated liquid components. Therefore, the rehydrated liquid component will be fresher and taste better when it may be cooked for the first time by the consumer. 
     Also, the consumer or end-user may be permitted to vary the rehydrating liquid so as to customize the resulting liquid component to their particular tastes. The liquid may be any edible liquid, such as dairy based liquids (i.e. milk or cream), alcoholic beverages (i.e. beer or wine), meat stocks or broths, oils, sodas, waters, juices, and the like. 
     Referring to  FIGS.  45 A and  45 B  a cooking apparatus  700 A may comprise a base container  701  and a basket-tray  702 . The perimeter wall of the basket-tray  702  may comprise an indention  703  along one side. The indention  703 , together with the base container  701 , may provide a conduit  704  whereby a rehydrating liquid  705  may be transmitted into the interior of the base container  701 . Such a configuration provides for direct routing of the rehydrating liquid  705  to the dehydrated liquid component where the flowable characteristics of the rehydrating liquid  705  may serve to create a zone of turbulence thereby enhancing the rehydration process. 
     Referring to  FIG.  46 A , a cooking apparatus  700 B may comprise a base container  706  and a plurality of basket-trays  707  which may be removably received within the base container  706 . The base tray  706  may contain a dehydrated liquid component (not shown). In order to rehydrate the dehydrated liquid component, a rehydrating liquid  708  may be poured into the basket-trays  707 . The liquid  708  may interact with the solid food components  709  as it flows downward through basket-trays  707  and into the base container  706  where it may rehydrate the dehydrated liquid component. This interaction between the liquid  708  and the solid food components  709  may serve to initiate thawing or pre-cooking of the solid food components depending on the temperature of the liquid  708 . Such thawing or pre-cooking may serve to further shorten the cook time for the solid food components  709 . 
     A cooking apparatus  700 B, may comprise a resealable lid structure  710  having cooperating resealing means  711 . Such resealing means  711  may comprise a complementary tooth and grove system, a zipper seal, resealable adhesives, snap-on connections, and the like. Such configurations may be beneficial when a complete seal about the entirety of the apparatus  700 B may be desired. 
     Similarly, as presented in  FIG.  46 B , the cooking apparatus  700 C may comprise a sealed cover  712  having a releasable portion  713  which may be resealed by an interlocking tab  714  and slot  715 . Such a configuration may be used when complete resealing may be not required. Additionally, the sealed cover  712  (and releasable portion thereof  713 ) may further comprise venting apertures  716 . Such apertures  716  may allow for the release of a portion of the built up pressure within the apparatus  700 C during cooking so as to avoid displacing the cover  712 . Further, as presented in  FIG.  46 C , a resealable lid structure  717  may comprise a lip portion  718  which may cooperatively engage the flanged portions  719  of the base container and basket-trays  720 . 
     It may be desirable to provide a cooking apparatus  800  which may allow for the pressure generated by the heating of the food components (particularly the liquid component) to be either vented or maintained so as to optimize the cooking characteristics of the food components. 
     Referring to  FIG.  47   , a cooking apparatus  800  having a pressure release mechanism is presented. A cooking apparatus  800  may comprise a base container  801  and a basket-tray  802 . A lid structure  803  may be disposed about the top of the apparatus  800  so as to enclose the food components  804  contained within. The lid structure  803  may be sealed about the flanged portions  805  of the base container  801  and the basket-tray  802  via mechanical or adhesive means. Additionally, substantially unsealed portions  806  may be disposed about the perimeter of the lid structure  803 . The substantially unsealed portions  806  may provide a conduit for some or all of the expanding vapor generated by the heating of the food components  804  to be released into the atmosphere. The size and shape of the substantially unsealed portions  806  may be configured so as to regulate the amount of pressure which may be released so that overpressures may be maintained without risk of rupture. 
     The substantially unsealed portion  806  may comprise sufficient sealing strength so as to maintain a complete seal for a period of time, thereby enabling pressure cooking of the food components  804 , but which will vent at a given time, temperature or internal pressure so as to provide for further vented cooking. 
     The apparatus  800  may comprise one-way or two-way valves or vents (not shown) as the pressure release mechanism. Such mechanisms may allow for more precise maintenance of the pressure levels within the apparatus. Other self-venting or controlled venting mechanisms which may be commonly known in the art may also be incorporated in the cooking apparatus  800 . 
     A sealable cooking apparatus  800  may be vacuum sealed or flushed with non-oxidative gasses, such as nitrogen, so as to prevent the oxidation and/or degradation of the food components, thereby extending the shelf-life of the food components  804 . 
     Furthermore, any of the cooking apparatuses described herein may be disposed within a film overwrap, such as those disclosed in U.S. patent application Ser. No. 11/636,260, herein incorporated by reference. Referring to  FIG.  48   , a cooking apparatus  900  may comprise a base container  901  and one or more basket-trays  902  disposed within a non-venting film overwrap  903 . The film overwrap  903  may comprise a nylon blend, polymers, heat sealable papers, cellophane, foils and the like, having selected physical properties such that it may maintain a closed cooking environment in both microwave and radiant-heat cooking environments. In order to be non-venting, the film overwrap  903  may be capable of maintaining an internal cooking environment that remains separated from the ambient environment during the cooking process. 
     The non-venting film overwrap  903  may have one or more of the following properties:
         Heat deflection temperature (66 psi): at least 400° F.   Heat deflection temperature (264 psi): at least 160° F.   Melting point: at least 420° F.   Elongation fail percentage: 150-170%
 
Such film overwraps may include those produced by the KNF Corporation.
       

     Such properties may enable the film overwrap  903  to expand to a certain degree under heating while maintaining its structural integrity and avoiding rupture. This allows the cooking apparatus  900  to maintain the sealed, non-venting environment in which the temperature and pressure can be increased during the cooking process. Such capabilities may provide for the pressure cooking of the food items  904 . Because water&#39;s boiling point increases as the surrounding air pressure increases, the pressure built up inside the food packaging allows the liquid in the packaging to rise to a temperature higher than 212° F. before boiling, thereby providing elevated cooking temperatures resulting in reduced cook times. 
     The film overwrap  903  may be a heat-releasable or pressure-releasable film overwrap where the interior of the overwrap remains sealed until heating begins. The film overwrap may be constructed of plastics, polymers, heat sealable papers, cellophane, foils and the like. 
     Similarly, one or more individual food components disposed within various basket trays or tray compartments may also be enclosed within separate venting or non-venting cooking bags so as to produce specified cook characteristics such as pressure cooking, steam cooking, and the like. The material of the cooking bags may comprise nylon; Polyethylene Terepthalate (PET); PP; EVOH; polyurethane; formed, opened, or closed cellulose structures; combinations, blends or laminations thereof, and the like. 
     Referring to  FIGS.  49 A and  49 B , a cooking apparatus  1000  may include at least first  1002  and second  1004  substantially coplanar compartments wherein food components and a liquid component may be maintained in spatial separation so as to avoid their commingling during storage or cooking. The cooking apparatus  1000  may comprise a base container  1001  having at least a first compartment  1002  containing a liquid food component  1003  and a second compartment  1004  containing at least one solid food component  1005 . 
     Referring to  FIG.  49 A , the cooking apparatus  1000 A may further comprise a partition maintained in spatial separation  1007  from a lid structure  1008 . The spatial separation  1007  may provide a pathway for the transfer of the vapor-phase portion of the liquid component  1003  into the second compartment  1004  to facilitate the steam cooking and flavoring of the solid food components  1005 , as has been previously discussed. Additionally, a removable or collapsible partition portion, such as a tear away strip or hinged projection (not shown) may be incorporated so as to completely separate the first compartment  1002  and the second compartment  1003  during shipping and storage so as to prevent the commingling of the liquid component  1003  and the solid components  1005  until the cooking apparatus  1000 A may be ready for use. 
     Additionally, the apparatus  1000 A may comprise a condensation absorption mechanism. Particularly, the second compartment may comprise a liquid absorbing insert  1011  constructed of or coated with a moisture absorbing coating, such as polypropylene, cellulose, silica or foam based materials so as to prevent the solid food components  1005  from sitting in any condensate generated during cooking. Alternately, the portion of the base container  1001  comprising the second compartment  1004  may, itself, be constructed of like moisture absorbing materials. 
     Referring to  FIG.  49 B , a cooking apparatus  1000 B may comprise a screen  1009  having a plurality of perforations  1010  which may be disposed between the first compartment  1002  and the second compartment  1004  thereby permitting the transfer of steam or other vapor-phase components between the respective compartments. 
     Additionally, the cooking apparatus  1000 B may comprise a second compartment  1004  having an inclined floor  1014  so as to direct any condensed liquid back through the screen  1009  and into the liquid component  1003 . The inclined floor  1014  may include channels (not shown) directed down the slope of the incline or a plurality of raised knobs (not shown) thereon to elevate the solid food components  1005  above the flow paths for any condensed liquid so as to facilitate the transfer of the condensed liquid from the second compartment  1004  back to the first compartment  1002 . Such a configuration ensures that any nutrients which may leach out of the solid food components  1005  during cooking may be retained within the liquid food component  1003  so that the consumption of the solid food components  1005  and the liquid component  1003  ensures that all nutrients present in the original components may be preserved. 
     Additionally, there may be currently a limited number of materials that may be viable for dual ovenable cooking (i.e. suitable for use in both conventional ovens and microwave ovens). Such materials include crystalline polyethylene terephthalate (CPET), amorphous polyethylene terephthalate (APET)/CPET composites, and nylon/CPET composites. These materials may be acceptable for dual ovenability due to their high melting point and glass transition points. 
     However, certain limitations exist with respect to these materials. Typically, these materials must to be thermoformed and may be not capable of being formed through injection molding. This limits the size and variety of shapes available. Additionally, perforations cannot be created in these materials in a tray format without adding a secondary cutting operation, which adds potential quality and food safety may be used (e.g. hangers, slivers, missed punches, etc). Containers constructed from these materials may also have highly crystalline structures making them fragile and prone to breakage upon forceful contact. It may also difficult to create and maintain hermetic seals to these materials. 
     Conversely, in dual-ovenable constructions, other traditional packaging materials, such as polypropylene (PP), high-density polyethylene (HDPE), and low-density (LDPE), may be not capable of withstanding the high temperatures of ovens due to their lower melting and glass transition points. For example, PP melts at roughly 350° F. However, these traditional materials may be capable of accounting for the shortcomings of CPET, APET/CPET, and nylon with respect to their thermoforming, perforation, and durability may be used. 
     Currently, foods packaged in a trays may be generally single-tray configurations (for all frozen, refrigerated, and shelf stable products) which requires that the single-tray must be able to withstand the full temperature of the oven. A solution to solving this may be to utilize food components disposed within progressively removably received trays thereby providing thermal insulation for the internal trays. 
     Referring to  FIG.  50   , an outer base container  1101  may be manufactured from current dual ovenable materials (e.g. CPET, nylon, CPET/APET, etc). The base container  1101  may contain a food component  1102  which may be either a liquid component or a solid component. At least one inner basket-tray  1103  may be disposed within the base container  1101  and contain additional food components  1104 . The full free spaces defined by the base container  1101  and basket-trays  1103  would be filled with food components  1102 ,  1104  including the vertically directed portions defined by the side walls of the base container  1101  and basket-trays  1103 . As such, the food components  1102 ,  1104  may act as insulating layers around the entirety of each basket-tray  1103 . 
     Typical finished cook temperatures of most food products may be approximately 165-185° F., with a fail-safe at 212° F. when the water in a water-containing component  1102 ,  1104  would begin to boil, thereby maintaining that temperature until the water was fully evaporated. 
     In such a configuration, the basket-trays  1103  could be manufactured from materials which can withstand temperatures of approximately 212° F. As such, numerous other material including PP (melting point at 348.5 deg F.), polyethylene (melting point of 278 deg F.), Poly(l-butene) (melting point of 270 deg F.), and others may be utilized in dual-ovenable constructions. Use of these materials would allow the basket-trays  1103  to be injection molded, allowing for a greater variety of shapes and features (including perforations or holes that may be made in-mold), greater shock resistance, and a much lower cost for the inner tray than if previously made from standard dual ovenable materials. 
     The presently disclosed cooking apparatus may have numerous advantages over the prior art by separating the different types of food components. This separation leads to significant improvements in food quality, including improvements in texture, hold life, color, and flavor. 
     First, the separate cooking produces a food product that may be plateable. Plateability allows the consumer to choose between different food items and/or sauces that may be cooked simultaneously. Therefore, an individual may plate, assemble, and customize their meal according to his or her preferences and tastes. Moreover, plateability allows food to be placed on a plate or tray in different visually appealing configurations. Further, if an individual may be allowed to plate his or her own meal, the cooking apparatus allows each individual to sort out unhealthy items if desired. 
     Second, the cooking apparatus provides several thermodynamic advantages in cooking by separating the different types of food components to create a more appetizing and higher quality food product. Separating the food components increases the surface area of the food components by total volume. The increased surface area increases the surface area to which heat may be transferred resulting in greater efficiency in cooking. Further, the thickness of the food components may be decreased, allowing for shorter cooking times and more even cooking. 
     Moreover, the density of the food components may be decreased allowing the heating apparatus (e.g., microwave oven, convection oven, and the like) greater access to the center of the food component for better and faster cooking times. Additionally, the food components may be not as densely packed, allowing the food component to be more effectively heated with better heat transfer also helping to shorten cooking times. Typically, the less cooking time utilized, the less heat degradation of the food product. 
     Furthermore, the cooking apparatus may be compartmentalized to allow food components that require that require varying amounts of thermal energy for cooking to be properly heated so as to prevent undercooking and/or overcooking of a food component. Individual compartments may comprise varying degrees of insulation so as to provide appropriate levels thermal energy transfer to a given food component. 
     Third, the cooking apparatus provides several storage advantages by separating the different types of food components to produce a more appetizing and higher quality food product. The separation of food components may help to prevent degradation and discoloration during storage from the interaction of differing types of food components. Further, separation of food components in multiple compartments may help to prevent freezer burn when the cooking apparatus may be stored in a freezer. 
     Fourth, the cooking apparatus provides several processing advantages by separating the different types of food components to produce a more appetizing and higher quality food product. The separate trays or compartments allow different types of food components to be manufactured, frozen, and/or processed, separately. Differing types of food components may require different processing, manufacturing, and freezing conditions and the conditions required for one food component may have negative effects on the quality of another food component by effecting texture, color, and the flavor of the food component. Therefore, by separating the differing types of food components, each type of foodstuff may get the exact amount of freezing, processing, and manufacturing required producing a better tasting and higher quality food product. 
     Fifth, the separation of the different types of food components also provides decreased freeze times for products that may be freezer stored. The reduced density and increased surface area of the food components provided by the separation of the different types of food components makes the food components freeze faster. The decrease in freeze time reduces overall processing requirements and increases the efficiency of producing the product. An increase of efficiency reduces the cost of making the freezer stored product. 
     It may be believed that the above description may be further understood by the following examples, which may be not limiting in any way. 
     Example 1: Chicken Primavera 
     Two samples of Chicken Primavera were prepared under the same conditions to look for improvement in food quality and cook times. The first sample was prepared according to current methods using an aluminum tray and a frozen block of the Chicken Primavera with all ingredients mixed together. The second sample was prepared using a foodservice compatible ovenable cooking apparatus  220 , which included an aluminum basket  222  with openings  238  removably received within an aluminum container  224 . The container  224  included a medium depth tray pan and contained sauce. The basket  222  was a shallow tray pan with between 20 and 40 oval shaped openings  238  approximately 1″ long. The basket  222  was removably received within the container  224  and contained vegetables and proteins. The size of the basket  222 , container  224 , and the amount of sauce allowed for an air gap between the base  240  of the basket  222  and the sauce. 
     Significant improvements were observed in comparisons between the conventional method and the ovenable cooking apparatus  220 . The sample prepared using the ovenable cooking apparatus  220  resulted in huge improvements in product quality, including improved sauce color and improved vegetable texture, color, and flavor. 
     Example 2: Beef Stew 
     Two samples of Beef Stew were prepared under the same conditions to look for improvement in food quality and hold life. The first sample was prepared according to current methods using an aluminum tray and a frozen block of the Beef Stew with all ingredients mixed together. The second sample was prepared using a foodservice compatible ovenable cooking apparatus  220 , which included an aluminum basket  222  with openings  238  removably received within an aluminum container  224 . The container  224  included a medium depth tray pan and contained sauce. The basket  222  was a shallow tray pan with between 20 and 40 oval shaped openings  238  approximately 1″ long. The basket  222  was removably received within the container  224  and contained vegetables and proteins. The size of the basket  222 , container  224 , and the amount of sauce allowed for an air gap between the base  240  of the basket  222  and the sauce. The products were sampled after preparation, 30 minutes later, 60 minutes later, and 90 minutes later to compare their quality under conditions where they may be kept warm for serving after being cooked (their hold life). 
     Significant improvements were observed in comparisons between the conventional method and the ovenable cooking apparatus  220 . The sample prepared using the ovenable cooking apparatus  220  resulted in huge improvements in product quality, including improved sauce color and improved vegetable texture, color, and flavor. The potatoes and carrots prepared using the ovenable cooking apparatus  220  were significantly better than the potatoes and carrots prepared using conventional methods. The beef also showed superior quality over time compared to the beef that was prepared conventionally. 
     Example 3: Chicken Parmigiana 
     A first sample of chicken parmigiana was prepared according to the conventional method, which included a frozen block of all ingredients in a foodservice tray. A second sample of chicken parmigiana was prepared using the ovenable cooking apparatus. The sauce was placed in the container and the chicken parmigiana and pasta were placed in the basket and cooked. The basket did not include openings for steam to enter the basket. 
     There were significant improvements in the sample prepared using the ovenable cooking apparatus. The chicken from the first sample was soggy and did not meet consumer standards. The chicken from the ovenable cooking apparatus had the appropriate crispy texture. The pasta also had improved texture and flavor. 
     Example 4: Tandoori Chicken 
     Tandoori Chicken was prepared using the ovenable cooking apparatus  220 , which included an aluminum basket  222  removably received within an aluminum container  224 . The basket  222  did not include perforations. The basket  222  contained 30 ounces of minted couscous with garbanzo beans. The container  224  contained 25 ounces of curry sauce and 30 ounces of Tandoori chicken breast in 1″ chunks. 
     Significant improvements were observed compared to Tandoori Chicken prepared using a single tray and a frozen block of all Tandoori Chicken ingredients mixed together. There were particular improvements to sauce color and vegetable texture, color, and flavor. 
     Example 5: Jerk Chicken 
     Jerk Chicken was prepared using the ovenable cooking apparatus  220 , which included an aluminum basket  222  removably received within an aluminum container  224 . The basket  222  did not include perforations. The basket  222  contained 30 ounces of protein and 30 ounces of white rice. The container  224  contained 40 ounces of black beans and sauce. 
     Significant improvements were observed compared to Jerk Chicken prepared using a single tray and a frozen block of all the Jerk Chicken ingredients mixed together. There were particular improvements to sauce color and vegetable texture, color, and flavor. 
     Example 6: Chicken Milanese 
     Chicken Milanese was prepared using the ovenable cooking apparatus  220 , which included an aluminum basket  222  and an aluminum container  224 . The basket  222  did not include perforations. The basket  222  contained 20 ounces of Chicken Milanese, which included 10 chicken breast tenders. The container  224  contained 20 ounces of broccoli rabe and 30 ounces of mushroom risotto. The container  224  was covered and steamed for 1 hour. The chicken Milanese in the basket was reheated in a 350 degree oven for 15 minutes. 
     Significant improvements were observed compared to chicken Milanese prepared using a single tray and a frozen block of all the chicken milanese ingredients mixed together. There were particular improvements to sauce color and vegetable texture, color, and flavor. 
     Example 7: Vegetarian Pad Thai 
     Vegetarian Pad Thai was prepared using the ovenable cooking apparatus  220 , which included an aluminum basket  222  and an aluminum container  224 . The basket  222  did not include perforations. The basket  222  contained 30 ounces of rice flour vermicelli and 12 ounces of vegetables, including julienne carrots, bean sprouts, and green onions. The container  224  contained 30 ounces of sietan (wheat gluten) and 25 ounces of Pad Thai sauce. The container  224  was covered and steamed for 1 hour. The basket was covered and steamed for 20 minutes. 
     Significant improvements were observed compared to Vegetarian Pad Thai prepared using a single tray and a frozen block without separating the ingredients. There were particular improvements to vegetable texture, color, and flavor, as well as sauce color. 
     Example 8: Dim Sum Party Pack 
     A Dim Sum Party Pack was prepared using the ovenable cooking apparatus  220 , which included an aluminum basket  222  and an aluminum container  224 . The basket  222  did not include perforations. The basket  222  contained 6 boa buns with asian barbeque pork, 6 LaChoy Chicken Potstickers, and 6 steamed vegetable spring rolls. The container  224  contained 12 ounces of teriyaki sauce. The container  224  was heated for 15 minutes in a 350 degree oven while covered. The basket was steamed uncovered for 10 minutes. 
     The Dim Sum Party Pack was not compared to a Dim Sum Party Pack prepared using the conventional single tray method because this type of meal may be cannot be prepared according to traditional methods due to the breaded ingredients. However, use of the ovenable cooking apparatus  220  to prepare the Dim Sum Party Pack resulted in a very high quality result, with no sogginess in the breaded ingredients. 
     The presently disclosed apparatus and methods provides numerous advantages over prior art. First, use of the container to hold the liquid component and the basket to hold the second food component provides separation of the food ingredients during cooking. This may lead to significant improvements in food quality, including improvement in texture, hold life, color, and flavor. Separation of the food ingredients also provides enhanced control of the moisture levels and ultimately, the quality of the food ingredients. Individually quick frozen (IQF) foods may be placed in the basket and may be separated from other food ingredients. As the IQF foods thaw, moisture can drain from the basket into the container. This keeps the IQF foods from becoming soggy from excess moisture, and also ensures that the other food ingredients in the container do not dry out. 
     Second, the apparatus and methods may allow the introduction of new food items into the foodservice industry. Currently, breaded items may not meet consumer standards when prepared in foodservice trays that do not provide separation of ingredients. By placing breaded items in the basket of the ovenable cooking apparatus, they may come out crispy instead of soggy. This will open up a plethora of new food items for the foodservice industry without excessive changes to current methods. 
     Third, apparatus and method may also provide significant thermodynamic and heat transfer advantages. Separating the food ingredients increases the surface area to volume ratio, which increases the surface area to which heat may be transferred. This may result in greater efficiency in cooking. 
     Fourth, the apparatus may be largely compatible with existing methods of meal preparation in the foodservice industry. By nesting the basket in the container during packaging and cooking, there may be no need for additional oven space to prepare the meal. 
     Last, the ovenable cooking apparatus may allow users to plate, assemble, and customize their meal according to their preferences and taste. The presentation of the meal may be more attractive and appealing when consumers can choose how to place each component and how much of each food ingredient they would like to put on their plate. By keeping the food components separate during cooking, the ingredients don&#39;t intermix and consumers can customize their meals with varying amounts of ingredients. 
     It may be believed that cooking apparatuses and methods and many of their attendant advantages will be understood by the foregoing description, and it will be apparent that various changes may be made in the form, construction and arrangement of the components thereof without departing from the scope and spirit of the above description or without sacrificing all of its material advantages. The form herein before described being merely an explanatory representation thereof, it may be the intention of the following claims to encompass and include such changes.