Abstract:
A method of preparing a food product comprising the steps of obtaining an amount of suitable baking dough; placing the dough on a flat surface and shaping it into a rectangle; placing a suitable amount of flavoured sauce on the top surface of the dough; preparing a food skewer and placing it on the sauce; placing grated cheese on top of the food skewer; folding the dough rectangle partially over the food skewer to form a folded assembled food product. The product can then be baked in an novel baking pan comprising three baking chambers or the product can be frozen for future consumption.

Description:
CROSS-REFERENCE TO RELATED APPLICATIONS 
       [0001]    Not applicable. 
       STATEMENT REGARDING FEDERAL SPONSORSHIP 
       [0002]    Not Applicable. 
       BACKGROUND 
       [0003]    1. Field of the Invention 
         [0004]    This invention relates to the field of food products and methods for their production and in particular a prepared food product, method of preparation and baking apparatus for preparing said food product. 
         [0005]    2. Description of the Prior Art 
         [0006]    The traditional disc shaped pizza has been a staple in the home and for restaurant industry for many decades. There are many examples of this type of food and methods of preparation. 
         [0007]    For example U.S. Pat. No. 5,256,432 issued to McDonald et al. discloses A Method of Making a Pizza with a Pizza Toppings Disc. The method comprises a standard pizza pan with a first layer of dough covered in pieces of vegetable and meat. This layer is further covered with a second layer of dough. 
         [0008]    In another example, U.S. Pat. No. 5,023,096 entitled Food Product and Method for Making the Same issued to Plochman discloses a combination of popcorn and cheese which can be prepared in the form of a pizza. 
         [0009]    Yet another example is U.S. Pat. No. 4,367,243 entitled Method for Cooking Pizza issued to Brummette et al. This patent describes a method for reducing the cooking time of a pizza. 
         [0010]    Within the food industry, and particularly the frozen food and restaurant industries there is always room for an innovative food product which will catch the imagination of both industry members and the consuming public. There is a continued need for a food product that can be easily assembled and cooked at home as well as a restaurant setting. 
       SUMMARY OF THE INVENTION 
       [0011]    In accordance with the present invention there is provided a method of preparing a food product comprising the following steps:
   a. obtaining an amount of suitable baking dough;   b. placing the amount of suitable baking dough on a flat surface;   c. shaping the amount of suitable baking dough into a dough rectangle having a length, a width, a thickness, a left side, a right side, a long axis and a top surface;   d. placing a suitable amount of flavoured sauce on the top surface of the dough rectangle to substantially cover the top surface;   e. preparing a food skewer having a long axis;   f. placing the food skewer on the suitable amount of flavoured sauce so that the food skewer long axis is co-axial with the dough rectangle long axis;   g. placing a predetermined amount of grated cheese product on top of the food skewer to form an assembled food product;   h. folding the left side and the right side of the dough rectangle so that the left side and right side of the dough rectangle are in contact with the food skewer to form a folded assembled food product;   i. placing the folded assembled food product into a baking apparatus; and,   j. baking the folded assembled food product within the baking apparatus for a first suitable amount of time at a first suitable temperature until a completely baked state is obtained.   
 
         [0022]    The step of shaping the amount of suitable baking dough into a dough rectangle includes the step of dimensioning the dough rectangle so that the dough rectangle length is approximately three times the dough rectangle width. 
         [0023]    The step of preparing said food skewer comprises the following steps:
       a. obtaining a wood skewer having a length slightly longer than the dough rectangle length; and,   b. placing, alternatively, pieces of vegetable and pieces of meat onto the skewer until it is substantially covered.       
 
         [0026]    In another embodiment of the invention, after the food skewer is prepared, there is a further step of freezing the prepared food skewer the result being that a plurality of prepared food skewers can be stored in a frozen state for subsequent use. This is particularly advantageous for domestic and industrial restaurant settings. 
         [0027]    In yet another embodiment of the invention, after folded food product has been made there is a further step of adding strips of a second suitable cheese product to the top of the folded assembled food product. 
         [0028]    In still another embodiment of the invention, after the folded assembled food product is prepared there is an additional step of freezing it, the result being that a plurality of folded assembled food product can be stored in frozen for subsequent use. 
         [0029]    In another embodiment of the invention after the folded food product is placed within a baking apparatus there is a further step of placing the baking apparatus with the assembled food product contained therein in a freezer, the result being that a combined baking apparatus and assembled food product can be stored for subsequent use and conveniently thawed as a unit. 
         [0030]    In yet another embodiment of the invention, after the folded food product has been placed within the baking apparatus the folded food product is baked apparatus for a suitable amount of time at a suitable temperature until completely baked. 
         [0031]    In yet another embodiment of the invention, after the folded food product has been placed within the baking apparatus the folded food product is baked for a second suitable amount of time at a second suitable temperature until only partially baked. In this way, the partially baked food product can be frozen and then, at another time, completely baked in a shorter amount of time. 
         [0032]    In another embodiment of the invention there is a method of preparing a second type of food product comprising the following steps:
       a. obtaining an first amount of suitable baking dough;   b. placing the first amount of suitable baking dough on a flat surface;   c. shaping the first amount of suitable baking dough into a first dough rectangle having a length, a width, a thickness, a left side, a right side, a first end, a second end, a long axis and a top surface;   d. placing a suitable amount of flavoured sauce on said top surface of the first dough rectangle to substantially cover the top surface;   e. preparing a food skewer having a first end, a second end and a long axis;   f. placing the food skewer on the suitable amount of flavoured sauce so that said food skewer long axis is co-axial with said first dough rectangle long axis;   g. placing a predetermined amount of grated cheese product on top of the food skewer to form an assembled food product;   h. folding the left side and the right side of the first dough rectangle so that the left side and right side of the first dough rectangle are in contact with the food skewer;   i. folding the first dough rectangle first end over the food skewer first end and folding the first dough rectangle second end over the food skewer second end so that the food skewer first and second ends are covered by the first dough rectangle and so that the assembled food product has an open top surface;   j. obtaining an second amount of suitable baking dough;   k. placing the second amount of suitable baking dough on a flat surface;   l. shaping the second amount of suitable baking dough into a second dough rectangle;   m. placing the second dough rectangle onto the open top surface of the assembled food product thereby forming a closed food product;   n. placing the closed food product into a baking apparatus; and,   o. baking the closed food product within said baking apparatus for a first suitable amount of time at a first suitable temperature until a completely baked state is obtained.       
 
         [0048]    The present invention also includes a method for manufacturing a baking apparatus for cooking a food products described above, comprising the following steps:
       a. obtaining a first rectangular sheet of a suitable metal having a left side, a right side, a length, a width, a front, a back and a long axis;   b. press forming the first rectangular sheet so that there is within the first rectangular sheet, along the long axis from said left side to said right side, the following features:
           i. a first flat surface followed by;   ii. a first generally perpendicular surface depending from the first flat surface followed by;   iii. a second flat surface followed by;   iv. a second generally perpendicular surface depending from the second flat surface followed by;   v. a plurality of parallel and adjacent arcuate baking chambers separated by ridges followed by;   vi. a third generally perpendicular surface followed by;   vii. a third flat surface followed by;   viii. a fourth generally perpendicular surface followed by;   ix. a fourth flat surface.   
               
 
         [0060]    In each of the baking chambers there is pressed a plurality of holes. 
         [0061]    There is also a second metallic member generally equal in length to the length of the first rectangular sheet. The second metallic member is formed with a flat surface and a perpendicular surface. Then it is fixing between said left and right sides of the back side of the first rectangular sheet, so that each of the plurality of baking chambers has an open front end and an open rear end. 
         [0062]    In one embodiment of the baking apparatus there is fixed a first handle to the first flat surface and the step of fixing a second handle to the fourth flat surface. 
     
    
     
       BRIEF DESCRIPTION OF THE DRAWINGS 
         [0063]      FIG. 1  is a top view of one embodiment of a prepared food product by the method of the invention. 
           [0064]      FIGS. 2   a  to  2   f  are figures illustrating the assembly of the prepared food product of  FIG. 1 . 
           [0065]      FIG. 3  is a view of a second embodiment of a prepared food product by the method of the invention. 
           [0066]      FIGS. 4   a  to  4   f  are figures illustrating the assembly of the prepared food product of  FIG. 3 . 
           [0067]      FIG. 5  is a top view of a first embodiment of the baking apparatus of the invention. 
           [0068]      FIG. 6  is a bottom view of the baking apparatus of  FIG. 5 . 
           [0069]      FIG. 7  is a side view of the baking apparatus of  FIG. 5 . 
           [0070]      FIG. 8  is a front perspective view of a second embodiment of the baking apparatus of the invention. 
           [0071]      FIG. 9  is a side perspective view of the baking apparatus of  FIG. 8   
       
    
    
     DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS 
     First Embodiment 
       [0072]    Referring to  FIG. 1  there is shown a top view of a first embodiment of a prepared food product  10  of the present invention. The food product  10  is shown in its assembled and baked state ready for consumption. The food product  10  is assembled as described below. 
         [0073]    Referring to  FIGS. 2   a  to  2   f  there is shown an assembly diagram of the various constituents of the assembled food product  10  as illustrated in  FIG. 1 . 
         [0074]    Referring to  FIG. 2   a , there is shown a first layer of dough  12 . The dough is preferably a pizza dough but it could also be bread dough or another type of dough suitable for baking. The layer of dough  12  is laid upon a flat surface (not shown). The piece of dough is rectangular in shape and has a width  14 , a length  16  and a thickness  18 . The length  16  of the rectangular piece of dough  12  is approximately three times its width  14 . In one embodiment of the invention the rectangle piece of dough  12  is approximately 10 inches long by 3 inches wide by ¼ inch thick. These dimensions can vary. The dough rectangle  12  has a top surface  20  and a bottom surface  22 . The dough rectangle also has a long axis  21 . 
         [0075]    Referring now to  FIG. 2   b , there is illustrated a layer of a suitable sauce  24  which is placed upon the top surface  20  of the dough rectangle  12 . The sauce  24  may have any suitable flavour and constituency. For example the sauce may comprise a cheese sauce, a meat sauce or a sauce having a combination of spices. The sauce can be made to suit any taste. 
         [0076]    Referring now to  2   c  there is shown pieces of vegetable and meat  26  skewered onto a wooden skewer  28 . The pieces of vegetable may comprises onion  30 , mushroom  32  and tomato  34 . 
         [0077]    Between the vegetable pieces are placed meat products such as sausage  36  and bacon  38 . In other embodiments, the food skewered onto the skewer  28  can be all vegetable to suit a vegetarian diet, or fish or poultry. These food skewers  26  are easily prepared and can be frozen in both a domestic and industrial setting to facilitate the easy assembly of the final food product  10 . For assembly if the final food product  10 , the food skewers  26  can be removed from a freezer and left to thaw. Then, once thawed, they can be integrated into the food product. The next step is to place the food skewer  26  upon the sauce  24 . The food skewer includes a long axis  31 . 
         [0078]    Referring to  FIG. 2   d  there is represented a layer of a grated cheese product  40 . The cheese product can be any suitable cheese product such as mozzarella or cheddar cheese. The cheese product  40  is spread over the top surface of the food skewer  26  as illustrated in  FIG. 2   e.    
         [0079]    Referring now to  FIG. 2   e , there is shown an assembled food product  25 . The assembled food product  25  includes a rectangular base layer of suitable dough  12 , a layer of a suitable sauce  24 , a food skewer  26  placed onto the sauce, and a layer of grated cheese product  40  over the food skewer  26 . 
         [0080]    Now referring to  FIG. 2   f , the next step is to fold the length wise sides  42  and  44  of the dough rectangle  12  upwards as shown. The result is that the food skewer  26  is partially enclosed by the dough and in contact with the sauce  24 . The food product  25  is now ready to be placed in the baking apparatus of the invention which is more fully described below. 
         [0081]    The assembled food product  25  can be frozen in the state shown in  FIG. 2   e , that is, with the dough layer  12  flat. The frozen product  25  can then be removed from the freezer, thawed, and placed in the baking apparatus of the invention for baking. 
         [0082]    In another embodiment, the assembled product  25  can be placed in the baking apparatus of the invention and then frozen so that it takes the form of the baking apparatus. Then the frozen product can be taken from the product and placed directly into the baking apparatus without waiting for it to thaw prior to folding it. 
         [0083]    Referring back to  FIG. 1 , there is illustrated an assembled and baked food product  10 . The dough rectangle  12  has been folded to take the form of the baking apparatus and is baked for a suitable period of time at a suitable temperature until the dough is a brown colour as illustrated by the shaded colour of the dough. The cheese product  40  has melted over the top of the cooked food product. The skewer  28  remains in place and is made from a suitable wood product that can withstand the baking temperatures necessary to bake the food product. Alternatively additional slices of cheese  50  maybe placed across the top of the food product  10 . The additional cheese product  50  maybe of a different type of cheese than cheese product  40 . For example, cheese product may be mozzarella and cheese product  50  may be cheddar. 
         [0084]    The assembled food product  10  illustrated in  FIG. 1  may also be partially cooked and then frozen so that it is baked in a shorter time period. This is advantageous in both a domestic setting and industrial restaurant setting. 
       Second Embodiment 
       [0085]    Referring to  FIG. 3  there is illustrated a second embodiment of a food product  60 . Referring to  FIGS. 4   a  to  4   f  there are illustrated the various steps to the assembly of the food product  60 . 
         [0086]    Referring to  FIG. 4   a  there is shown a second rectangle of dough  61  having a top surface  64 . The length  63 , width  65  and thickness  67  of the dough are similar to those of rectangle  12  in  FIG. 2   a.    
         [0087]    Referring to  FIG. 4   b  a suitable layer of sauce product  66  is placed on the top surface  64  of the dough rectangle  61 . The sauce can be of any suitable taste and constituency. 
         [0088]    Referring to  FIG. 4   c , the a food skewer  68  is placed upon the layer of sauce  66 . The food skewer  68  is similar in make-up to food skewer  26 . 
         [0089]    Referring to  FIG. 4   d  a suitable cheese product  72  is then placed over the top of the food skewer  68 . 
         [0090]    Referring to  FIG. 4   e , the partially assembled second embodiment of the food product  74  is illustrated comprising the base layer of dough  61 , the layer of sauce  66 , the food skewer  68  and the cheese product  72 . 
         [0091]    Referring now to  FIG. 4   f , in this embodiment there is an additional step of folding the ends  76  and  78  of the dough rectangle over the ends of the food skewer  68  so that it is enclosed. Next, a second layer of dough  82  is placed upon the food product  74  to enclose the entirety of the food skewer  68 . In this assembled state the uncooked food product  84  maybe frozen in bulk for domestic and industrial restaurant use. 
         [0092]    Referring back to  FIG. 3   f , the uncooked frozen product  88  can be removed from a freezer and then placed in the baking apparatus of the invention which is described below. In the embodiment shown in  FIG. 3 , a further suitable cheese product  86  maybe placed over the food product  60  prior to baking. Once the food product is baked the cheese product  84  will melt and the baked product will appear similar to that illustrated in  FIG. 3 . 
         [0093]    The baked product in either embodiment can be served with a variety of foods such as spaghetti and lasagne. 
         [0094]    The Baking Apparatus 
         [0095]    The baking apparatus of the invention has been designed to bake the completed food products shown in  FIG. 2   f  and  FIG. 4   f.    
         [0096]    Referring now to  FIGS. 5 ,  6  and  7  there is shown a top view, bottom view and left side view of a preferred embodiment of the baking apparatus  90 . The apparatus  90  comprises a first piece  92  that is pressed from a single rectangular piece of suitable metal such as aluminum. The fact that the piece  92  is pressed from a single piece of rectangular metal means that manufacturing costs will be very low. A second piece of pressed metal  93  is fixed to the back end  100  of member  92 . Member  92  is pressed into the illustrated shape and comprises a left side  94  and right side  96  and a front end  98  and a back end  100 . Member  92  further comprises on the left side  94  a top flat surface  102  a generally perpendicular surface  104  depending downwards from the top surface  102  and a second flat surface  106  extending horizontally from the bottom of perpendicular surface  104 . A second generally perpendicular surface  108  depends downward from second flat surface  106  until it meets the apertured baking chamber  114 . 
         [0097]    On the right side  96  of member  92  there is pressed a mirror image of the features of the left side  94 . The right side  96  comprises a first top surface  111 , a generally perpendicular surface  112  depending down from the first top surface  111 , a second flat surface  113  and a second generally perpendicular surface  115  depending down from second flat surface  113  until it meets the apertured baking chamber  118 . 
         [0098]    In this embodiment of the baking apparatus three baking chambers  114 ,  116 , and  118  are illustrated. A previously described, the assembled food product of the first and second embodiments can be placed into the baking chambers for freezing so that their frozen shapes will agree with the shape of the baking chambers. The assembled food products can also be placed uncooked into the baking chambers for baking. 
         [0099]    The baking chambers  114 ,  116  and  118  comprise a semi-circular baking surface  120 ,  122  and  124 . The baking chambers are adjacent and parallel to each other and are pressed from a single rectangular piece of metal  92 . The result is that the adjacent and parallel chambers are integral at their ends forming mid ridges  124  and  126 . Each of the baking chambers  114 ,  116  and  118  comprise a plurality of perforations  128  across their entire surface. These perforations permit an even heat distribution along the bottom surfaces of the food product placed in the baking chambers. While the embodiment shown in  FIGS. 5 ,  6  and  7  comprise three baking chambers more or fewer chambers can be used. In the embodiment shown in  FIG. 5  three baking chambers may be suitable for a domestic setting however in an industrial setting the baking apparatus may comprise more than three baking chambers. 
         [0100]    Referring now to  FIG. 6  there is shown a bottom view of the baking apparatus  90  illustrated in  FIG. 5 . Member  92  is shown comprising the three arcuate baking chambers  114 ,  116  and  118  which in the bottom view appear as having vaulted or barrel shapes. The apertures  128  are illustrated and show that the almost entirety of the food product will have its bottom surface exposed to heat and so evenly cooked by an even heat distribution. 
         [0101]    Second piece  93  is shown in  FIG. 5  and  FIG. 6 . It comprises a simple pressed piece that is fixed to piece  92  at its back end  100  by means such as welding. 
         [0102]    Referring to  FIG. 7  there is shown a left side  94  view of the baking apparatus  90  showing the near perpendicular surface  104  and the side of baking chamber  114  having a plurality of perforations  128  distributed evenly across its surface area. 
         [0103]    Referring now to  FIG. 8  there is illustrated a second embodiment of the baking apparatus  140 . In this second embodiment a first handle  142  is fixed to the left side  143  top surface  144 . The top surface  144  bends over and downward to form a perpendicular surface  146 . A second flat horizontal surface  148  is pressed into the apparatus. On the right side  150  a second handle  151  is fixed to top surface  152 . Top surface  152  is pressed downwards to form near perpendicular surface  154  and then further pressed to form a second flat horizontal surface  156 . Three baking chambers  158 ,  160  and  162  are showing having open front ends and open rear ends  164 ,  166  and  168 . A second piece  170  is fixed at the back end  172  of the baking apparatus  170  to stiffen the baking apparatus. 
         [0104]    Referring to  FIG. 9  the second embodiment of the baking apparatus  140  is illustrated from a left side  143  perspective view. Second piece  170  is illustrated with top surface  173  and a curved surface  174  depending downwards from top surface  173 . The ends  164 ,  166  and  168  of the baking chambers  158 ,  160  and  162  are open.  FIGS. 8 and 9  illustrate how the baking apparatus is pressed from a single sheet of rectangular metal  167 . The three baking chambers  158 ,  160  and  162  are pressed into the sheet of metal  167  forming apex  184  and  186  as an integral boundary between the three baking chambers. 
         [0105]    Although this specification sets forth a detailed description of numerous different embodiments, it should be understood that the legal scope of the description is defined by the words of the claims set forth herein. The detailed description is to be construed as exemplary only and does not describe every embodiment.