Abstract: A food package kit including a plurality of trays having a bottom, a sidewall extending upwardly from the bottom and terminating at a top end, and a flange extending from the sidewall opposite the bottom, the flange includes a rim section configured to receive a sealing film, and a recessed section extending from the rim section, wherein each of the opposed longitudinal edges intersect with a lateral edge at a corner, wherein the kit also includes a sleeve adapted to contain the trays completely therein, the sleeve including a sleeve top, a first depending sleeve side, and a second depending sleeve side and a sleeve bottom, wherein the tray is completely disposed within the sleeve by frictional force between the tray and the sleeve.

Abstract: A pet food mixture, pet food processing system, and process for making the pet food are disclosed. The pet food includes meat pieces formed from a mixture of meat and at least one vegetable, wherein the meat pieces are cooked and coated with a first liquid and color changed to obtain color coated meat pieces, the coated meat pieces providing a balanced nutrition for a pet. The process for making pet food includes forming slugs of a meat mixture, cooking the slugs of meat mixture to form cooked meat pieces, cooling the cooked meat pieces, packaging the meat pieces, and maintaining the meat pieces refrigerated to achive a refrigerated shelf life between approximately 8 weeks and approximately 30 weeks.

Abstract: A susceptor includes a flexible substrate and a metallic material provided on at least one surface of the substrate. A first plurality of ventilation apertures are formed in the substrate and the metallic material, and the first plurality of ventilation apertures are configured to permit a fluid to pass through the substrate and the metallic material.

Abstract: A method of cooking a food item is disclosed. The food item is placed in a microwave cavity and exposed to a microwave generated plasma. In such fashion, the food item is cooked very quickly while maintaining flavor, texture, appearance, smell, and taste.

Abstract: A reheatable container for food items includes an annular body portion having a large, centrally positioned, opening surrounded by a generally planar flange. A generally circular disk covers the opening and is supported by the planar flange. The upper edge structure of the body portion includes a generally planar sealing surface to which a transparent quadrilateral cover film is sealed. The body portion is preferably fabricated from CPET. The food item may be heated in the container at the time of preparation, shipped in the container, stored in the container, and reheated in the container. Removal of the circular disk simultaneously removes the food item from the body portion.

Abstract: Various constructs are provided for heating a plurality of different food items to their respective desired serving temperatures in a microwave oven in about the same amount of time.

Abstract: A food package kit including a plurality of trays having a bottom, a sidewall extending upwardly from the bottom and terminating at a top end, and a flange extending from the sidewall opposite the bottom, the flange includes a rim section configured to receive a sealing film, and a recessed section extending from the rim section, wherein each of the opposed longitudinal edges intersect with a lateral edge at a corner, wherein the kit also includes a sleeve adapted to contain the trays completely therein, the sleeve including a sleeve top, a first depending sleeve side, and a second depending sleeve side and a sleeve bottom, wherein the tray is completely disposed within the sleeve by frictional force between the tray and the sleeve.

Abstract: A platter for use in a forced air/microwave combination oven, the platter comprising an upper surface and a lower surface and incorporating a plurality of apertures passing through the thickness of the platter; wherein one or both of the surfaces of the platter incorporate a recess substantially surrounding at least one of the apertures. The invention also provides a platter incorporating an indentation shaped to receive an item of cookware, the indentation being positioned to align the cookware with microwave radiation in the oven in use. Additionally, the invention provides a platter incorporating apertures distributed over substantially the entire surface area of the platter, and also a platter comprising a central region substantially devoid of apertures, and one or more apertures at substantially the edge of the platter. Preferably the platter is made of a polymer material, particularly preferably a liquid crystal polymer resin such as DuPont (RTM) Zenite (RTM) 7130.

Abstract: A frozen microwavable dough product is disclosed which can be placed from the frozen state directly into a baking oven, such as a microwave oven, without “slack time,” producing a baked bread product that is acceptable to consumers. Some embodiments can contain a partially or fully enrobed portion containing various food components, resulting in, for example, a frozen microwavable sandwich or pizza. Methods of making the frozen microwavable dough products are also disclosed, including a step of quick freezing of the products for frozen storage following proofing.

Abstract: A device to improve microwave cooking is described. The device (10) comprises a plurality of containers (12, 22) that include a venting mechanism (15, 25) on each container (12, 22). On of the containers (12) defines a first volume (14) for holding food. Another container (22) defines a second volume (24) and is operatively coupled to the first container (12). During microwaving of the food, steam is released into the first volume (14) defined by one of the containers (12). Pressure builds up creating a first pressure treatment for the food until the venting mechanism (15) is activated. Steam exits the first volume (14) through the venting mechanism (15) and enters the second volume (24). Again, pressure builds up to create a second pressure treatment for the food until the venting mechanism (25) for the container (22) is activated.

Abstract: A frozen microwavable bakery product having an open grain structure including from about 40 to about 58% by weight of a cereal grain flour having high protein content. The bakery product has a yeast leavened bread dough matrix including from about 4 to about 8 weight percent of a blend of sweeteners including water activity reducing agents effective to bind water within the bakery product to reduce the amount of free moisture in the bread dough matrix and minimize sublimation of moisture in frozen storage. Preferred embodiments can contain an enrobed portion containing a food or foods. Methods of making the frozen microwavable bakery products are also disclosed including a step of freezing the products for frozen storage following proofing the products to a rise of about 30 to about 35% of the actual projected leavening capacity.

Abstract: The invention is directed to a process for the preparation of an encased snack comprising in this order the steps of (1) providing crumb material, (2) forming the crumb material under pressure to produce a shell, (3) introducing a filling into the shell, (4) forming a cover of crumb material on the filling in the shell under pressure, and (5) optionally baking the thus formed assembly. The invention is also directed to the encased snack obtainable by the process and to a mould comprising a lower die and first and second upper dies for use in the process.

Abstract: A method for safe and uniform microwave cooking of food articles in a container, comprising providing a microwave permeable container, wherein a portion of said container is covered with a microwave reflective surface to deflect microwaves away from a predefined body of liquid within said container; loading bacon within said container; and exposing said container to microwaves for a predetermined time period.

Abstract: A bread maker including a main body having an oven compartment with a front opening, a door to open and close the front opening of the oven compartment, a pair of kneading drums spaced apart from each other inside the oven compartment and winding a mixing bag filled with ingredients for bread thereon, a drum driver driving the kneading drums to rotate, a heater heating the inside of the oven compartment, and a heater driver driving the heater to operate. The bread maker includes a door sensor sensing whether the door is open or closed; and a controller controlling the drum driver and the heater driver to suspend the kneading drum and the heater, respectively, when the door sensor senses that the door is open. With this configuration, the bread maker and a method of controlling the same, suspends heaters and kneading drums when a door is open while the bread maker operates, thereby increasing safety and decreasing loss of heat and electrical energy.

Abstract: Indentation patterns in microwave packaging materials can enhance the baking and browning effects of the microwave packaging materials on food. The indentation patterns can provide venting to either channel moisture from one area of the food product to another, trap moisture in a certain area to prevent it from escaping, or channel the moisture completely away from the food product. The indentation patterns can cause the microwave packaging material underneath a food product to be slightly elevated above the cooking platform in the base of a microwave. The indentation patterns can lessen the heat sinking effect of the cooking platform by providing an air gap for insulation. Elevating the base of the microwave packaging material further allows more incident microwave radiation to propagate underneath the microwave packaging material to be absorbed by the food product or by microwave interactive materials in the microwave packaging material that augment the heating process.

Abstract: A continuous oven for heating a food product having an outer surface and an interior includes an enclosure with a first heating zone and a second heating zone. A conveyor is configured to convey the product from the first heating zone to the second heating zone. At least one surface-browning infrared emitter is adjacent the first heating zone of the conveyor and is configured to provide a first electromagnetic radiation profile to the product in the first heating zone that is adapted to evaporate surface moisture to produce a crust matrix on the outer surface of the product. At least one interior-heating infrared emitter is adjacent the second heating zone of the conveyor and is configured to provide a second electromagnetic radiation profile to the product in the second heating zone that is different from the first electromagnetic radiation profile. The second electromagnetic radiation profile is adapted to heat the interior of the product.

Abstract: A menu selection device for a cooking device is provided which is constructed such that a single display device may be divided into a menu guide unit and a menu selection unit. The menu guide unit is used to display a variety of menus, whereas the menu selection unit is constructed in the form of a touch screen which allows for selection of a particular menu from among the menus displayed on the menu guide unit. Use of a menu guide unit and a menu selection unit within a single display device makes a greater variety of cooking alternatives available to a user, while decreasing the size of the touch screen portion of the menu selection device and decreasing production costs.

Abstract: An article that indirectly browns and/or flavors foodstuff, a method of indirectly browning and/or flavoring foodstuff, and a browned and/or flavored foodstuff, provided by the article are disclosed. More specifically, the articles and processes to brown and/or flavor foodstuffs utilize a heated susceptor, such as plastic film, metal foil, cardboard, or paper, treated with a browning and/or flavoring composition, such as a composition containing hydroxyacetaldehyde.

Abstract: Coextruded easy-opening film structures having at least three layers for use as a packaging film or as a component thereof suitable for storing and/or cooking food items contained therein. The first film layer includes a material selected from the group consisting of ethylene/?-olefin copolymer, propylene/ethylene copolymer and blends thereof, the second film layer comprises a first modified or unmodified polyolefin and a second modified or unmodified polyolefin which is immiscible in the first modified or unmodified polyolefin; wherein the second layer is disposed between said first layer and said third layer. The third layer includes a material selected from the group consisting of polyethylene, anhydride-modified polyolefin; ethylene/vinyl alcohol copolymer, polyamide and blends thereof. The multilayer coextruded frangible films are thermoformable and exhibit a heat seal strength of between 1000-2500 g/in. (393.7-984.3 g/cm) after being submerged in water at 100° C.

Abstract: An apparatus and a method automatically cook food, for example, a hulled grain such as buckwheat, thereby conveniently providing the uniform and optimal cooking quality of the food to a user. The cooking apparatus includes a cooking cavity that contains food to be cooked and water therein, and a heating unit that heats the food and the water. The cooking apparatus further includes a control unit operated in such a way as to heat the food and the water at a preset initial output of the heating unit, first to reduce the output of the heating unit to a first reduced output and allow the heated high temperature water to be absorbed into the food after a first preset time has elapsed, and second, to reduce the output of the heating unit to a second reduced output and cook an inside of the food using the high temperature water absorbed into the food after the water has simmered.

Abstract: The present invention provides a high-frequency heating apparatus which can heat the inside of the subject to be heated by high-frequency heating, and can apply scorch onto the surface of the subject to be heated. The high-frequency heating apparatus comprises a heating room for storing therein a subject to be heated, a heating unit that is provided at the upper portion of the heating room and performs heater heating, a high-frequency generating unit that is provided at the bottom of the heating room and generates a high-frequency wave to perform high-frequency heating, a high-frequency heating element having a high-frequency heat generating film on its rear surface, and a saucer for placing thereon the subject to be heated, in which a gap is provided between the high-frequency heating element and the saucer. Hereby, scorch can be applied onto a surface of the subject to be heated.

Abstract: The installation includes a microwave heater station (14) having a microwave applicator, and a support (10) suitable for supporting the receptacles (12) in the heater station. The support (10) has at least one receptacle zone (20) which is defined by the surface (10A) of the support and by a metal band (24A, 24B) fixed to the support. The zone (20) serves to support a receptacle (12) whose bottom stands on the surface (10A) of the support and whose side wall (12B) is surrounded by the band. The support can be a conveyor bringing the receptacles into the heater station.

Abstract: A microwave cooking tray comprises a base having at least two compartments. Each compartment of the base has a bottom surface defining a pattern, the bottom surface of one of the compartments defining a first pattern and a bottom surface of a second of the compartments defining a second pattern. The first and second patterns are distinct and each is designed for optimal cooking of a particular type of food product.

Abstract: A purpose of the present invention is to provide a cooker for high-frequency heating apparatus which can heat the inside of the subject to be heated by high-frequency heating, and can apply the scorch onto the surface of the subject to be heated. In the present invention, the cooker for high-frequency heating apparatus includes a high-frequency heating element and a saucer made of metal. In the cooker, the saucer is made of metal and is placed on the high-frequency heating element. Furthermore, a gap is provided between the high-frequency heating element and the saucer. Hereby, the inside of a subject to be heated is heated by high-frequency heating, and scorch can be applied onto a surface of the subject to be heated.

Abstract: A container for cooking pasta in a microwave oven is composed of a body manufactured in a material compatible with microwave ovens, and has therein a compartment to contain the pasta cooking water and a stirrer for the pasta during cooking.

Abstract: A microwave dry-fry cooking process includes the steps of providing a food product in or on a microwave cooking vessel and exposing the food product in or on the microwave cooking vessel to microwave energy in a microwave oven. The food product includes a food load and a coating composition coated on the food load, where the coating composition comprises at least one microwave-absorbing oil or fat.

Abstract: A method and apparatus for preparing cooked particulate meat products, such as bacon bits or other bacon seasonings and toppings. The raw meat is ground to a first size in a first grinder, mixing with dry cure and water to form a raw meat mixture, cooled and stored. The raw meat mixture is then diced to a second size in a first dicer, evenly spread onto a cooking belt, cooked in one or more continuous cooking ovens to form a cooked meat mixture and diced again to a third size in a second dicer.

Abstract: A bacon cooker and method for microwave cooking of bacon. The bacon cooker includes an outer container, an inner container, a rack, and a lid. The lid is releasably attached to the container via a plurality of cam locks that which engage the container and rim and force the rim into the engagement with the underside of the lid. Lever arms with clasps specifically dimensioned to securely engage the outside wall of the lid when the cam locks in are the locked position. The rack is dimensioned to fit inside the container and consists of a plurality of radially extending vanes over which bacon is hung for cooking. The rack includes a upwardly extending stem with alternate vanes dimensioned to fit within a centrally located bore on the lid for securing the container to the lid. A microwave reflective surface is positioned between vacuum sealed outer and inner containers.

Abstract: A method and system for producing a casingless sausage product. An emulsion, such as a meat emulsion, is heated by a first heating element, such as conductive element, such as a heat exchanger or a direct heating element, from a first temperature to an initial heating temperature. The initial heating forms a warm emulsion. After the first heating stage, the warmed emulsion is heated again during a second stage with a second heating element from the initial heating temperature to a higher, second heating temperature. Other numbers of heating elements can be utilized as necessary. The second heating element can be a rapid heating element, such as a microwave or radio frequency (RF). The second heating produces a casingless sausage. The casingless sausage is subsequently cooled or chilled to produce the casingless sausage product. The product can be cut to a length and packaged in a container or can.

Abstract: Indentation patterns are scored in microwave packaging materials to enhance the baking and browning effects of the microwave packaging materials on food products. The indentation patterns provide venting to either channel moisture from one area of the food product to another, trap moisture in a certain area to prevent it from escaping, or channel the moisture completely away from the food product. The indentation patterns cause the microwave packaging material underneath a food product to be slightly elevated above the cooking platform in the base of a microwave. The indentation patterns lessen the heat sinking effect of the cooking platform by providing an air gap for insulation. Elevating the base of the microwave packaging material further allows more incident microwave radiation to propagate underneath the microwave packaging material to be absorbed by the food product or by microwave interactive materials in the microwave packaging material that augment the heating process.

Abstract: This invention relates to a coextruded biaxially stretched tubular film for the durable and crease-free covering of goods packaged in the liquid or pasty state, in particular foodstuffs such as sausage-meat for boiling or cooking or soft cheese, which are heated during and/or after they are packaged.

Abstract: A method for controlling a rice cooking operation in a microwave oven including setting up at least one rice cooking operation in the microwave oven based upon the amount of rice and water mixture; heating the rice and the water in a cooking chamber using a magnetron; computing the amount of the rice and the water by measuring a vapor concentration within the cooking chamber; and cooking the rice according to a cooking operation corresponding to the computed amount of rice and water. Further, the present invention provides a microwave oven having at least one rice cooking operation and a method of controlling the same, in which rice is cooked by automatically sensing the amount of rice and water content using the method.

Abstract: An article that indirectly browns and/or flavors foodstuffs, a method of indirectly browning and/or flavoring foodstuffs, and a browned and/or flavored foodstuff provided by the article are disclosed. More specifically, the articles and processes to brown and/or flavor foodstuffs utilize a heated susceptor, such as a plastic film, metal foil, cardboard, or paper, treated with a browning and/or flavoring composition, such as a composition containing hydroxyacetaldehyde.

Abstract: The present invention is directed to a sponge cake premix that can be cooked easily with a microwave oven to prepare a sponge cake. A batter prepared by adding a thermocoagulation protein to a sponge cake premix containing as a main ingredient a cereal powder consisting of starch and a pregelatinized starch is cooked under heat with a microwave oven to obtain a sponge cake that permits eliminating the gum-like hard texture inherent in conventional sponge cakes of this type and exhibits a light and soft texture. The obtained sponge cake is free from bake shrinkage and exhibits a good-looking voluminous appearance.

Abstract: Fast food product such as hot dogs or hamburgers, buns or rolls which are adapted for heating together with a cooked meat product inserted therein are produced from a dough containing hard white wheat flour as at least part of the starting wheat flour, rice koji and vitamin C. The dough contains a effective amount of yeast and appropriate amounts of conventional additives such as sodium chloride, sugar, oil and fats, milk powder and the like. The dough is free from yeast food, potassium bromate and an emulsifier. The fast food products are packaged with a microwave heatable packaging material in a cooled or refrigerated or frozen state for storage or shipping.

Abstract: An apparatus, method and system is described for catching juices dripping from food being cooked in an infrared cooking apparatus, while still allowing infrared radiation to directly irradiate the food. A drip pan has base plate with an outer perimeter and an outer sidewall extending therefrom. The base plate has one or more apertures, each with an inner sidewall extending from its edges. The drip pan can hold a liquid, and the aperture and inner sidewall form a passage for infrared radiation through the liquid. The amount of drippings falling from the food being cooked through the passage may be reduced by covering the passage with a perforated cover, or by angling the inner sides defining the passage to overhang the aperture in the base plate. An adjustable solid cover may be mounted to the drip pan to allow the amount of infrared radiation reaching the food to be controlled.

Abstract: An automated cooking system (10) cooks food (12) accompanied by machine-readable indicia, such as a bar code (16) read by a reader (18). Cooking data, including function coefficients, are accessed from an Internet server (20) based on the information in the bar code. An oven (40) cooks the food in phases in response to the cooking data and one or more monitored food parameters of humidity, temperature and weight. The cooking is controlled by functions in which one or more food parameters are multiplied by coefficients that vary according to food type.

Abstract: Aroma generating apparatus and method is provided in a cooking apparatus having a main body formed with a cooking compartment and a cooker driver to cook a food within the cooking compartment. The aroma generating apparatus includes an aroma diffuser diffusing at least one food aroma corresponding to a cooking menu or an aroma to remove the food aroma, a keyboard providing a selection of the cooking menu, and a control part controlling the aroma generator so as to produce the food aroma or the deodorizer corresponding to the cooking menu selected by a user and release the food aroma or the deodorizer inside or outside the cooking apparatus.

Abstract: A method for the cooking and vacuum packing of food includes placing food that is to be cooked and vacuum packed inside a container; passing the container into a microwave tunnel which is suitable for the application of microwave energy to the container and food for the heating and cooking of the food inside the container; subjecting the container containing the food to microwave energy to heat the food; and ceasing the application of microwave energy such that the venting opening closes and, as the container cools, steam therein condenses, whereupon a vacuum arises inside the container. The cooking and vacuum packing take place in the same operation in the container and the container is flexible such that it molds itself to its contents when a vacuum arises in the container.

Abstract: A round paper towel made of the conventional fiber paper, flexible, absorbent and measuring 11 inches in diameter as shown in FIG. 1A. It can be used to cover food that has been put on a dinner plate measuring 10 inches in diameter as shown in FIG. 2A, prior to heating in a microwave oven not shown.

Abstract: A method of performing a simmer cooking operation in a microwave oven is based on detected levels of humidity from a sensor and an algorithm automatically calculating a cooking time such that a desired cooking operation is optimally performed. A third heating operation is performed at about 30% of the maximum power level of the microwave oven. The third heating operation is performed for an amount of time equal to a sum of an amount of time during which first and second heating operations are performed adjusted by a predetermined constant. The total heating time is calculated and controlled by adding the amount of time during which the third heating operation is performed to the time during which the first and second heating operations are performed.

Abstract: A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.

Abstract: The invention relates to a device and method for ensuring more uniform heating of food by microwaves. The method includes providing food in a portion having a predetermined size and shape; and providing a container adapted for receiving and reheating the portion of food in a microwave oven. The container forms a supporting cavity having peripheral sides and a bottom side, with the portion of food placed within the supporting cavity. The peripheral sides of the container are circumferentially shielded by a microwave reflective material that forms a circumference having axial and transverse distances that are determined so as to change the wavelength of resonant modes inside the food thereby resulting in a more uniform heating food pattern.

Abstract: An apparatus for preparing a boned pork product includes a searing oven at a high temperature cooking station for braising and charring the boned pork product using radiant heat. The apparatus also includes a dual box, spiral steam cooker at a low temperature cooking station for cooking the boned pork product using steam to yield a fully-cooked, boned pork product. The apparatus further includes a freezer at a freezer station for freezing the fully-cooked, boned pork product. A first conveyor belt is disposed between the searing oven and the steam cooker and serves to mechanically transport the boned pork product from the high temperature cooking station to the low temperature cooking station. A second conveyor belt is disposed between the steam cooker and the freezer and serves to mechanically transport the fully-cooked, boned pork product from said low temperature cooking station to said freezer station.

Abstract: A flexible paper microwave package in the form of an easily expandable, nontrapping bag (18) is disclosed including a bottom wall (20) and a top wall (22) interconnected together adjacent their circular outer peripheries (20a, 22a) by first and second interconnection portions (26a, 26b). In one preferred form, the top wall (22) is formed from a first portion (22d) having an oval shaped access opening closed by an oval shaped closure portion (22e) interconnected by a seal (40) to the first portion (22d). The bottom and top walls (20, 22) expand into an opposing double domed shape as the food product is being popped, puffed, or expanded in the microwave oven. This domed shape of the bottom wall (22) keeps the food product huddled closer together and enhances the bag (18) to rock to maximize gravimetric separation.

Abstract: A method and apparatus for preparing cooked particulate meat products, such as bacon bits or other bacon seasonings and toppings. The raw meat is ground to a first size in a first grinder, mixing with dry cure and water to form a raw meat mixture, cooled and stored. The raw meat mixture is then diced to a second size in a first dicer, evenly spread onto a cooking belt, cooked in one or more continuous cooking ovens to form a cooked meat mixture and diced again to a third size in a second dicer.

Abstract: A container has a patterned susceptor region in the bottom, a fold region between the bottom and the sidewall of the container, a sidewall region, and a flange region that forms a flange or lip of the container. The patterned susceptor region includes arrangements of microwave-interactive features disposed generally along respective close plane curves, which reduces overheating and increases the filling temperature of the food product. The fold region contains microwave transparent features that minimize de-lamination of the container in the folded region, and also create a generally transmissive area in the vicinity of the heel of the food product to improve the cooking thereof. The sidewall region shields the periphery of the food product so that it is not overcooked while promoting an appropriate degree of pie dough shell browning. The flange area is transmissive to promote an appropriate degree of cooking of the food product crust.

Abstract: A method for the microwave irradiation of a vegetable to cook the same and to brown the exterior thereof includes the steps of applying a microwave activated browning agent to the surface of the vegetable; prior to irradiation, positioning a shielding material adjacent to the vegetable in a location such that, during irradiation, adjacent portions of the vegetable are shielded from microwave radiation; and irradiating the vegetable with microwave radiation to cook and brown the same.

Abstract: Methods of curing and processing pork bellies into fully-cooked bacon have been developed that eliminates both injecting the whole pork belly with pickle solution and smokehouse treatment thereafter. The method of the present invention immerses individual pork slices into a pickle solution sufficient for each slice to absorb 110%-120% of green weight and employs a single heating step that fully-cooks the slices to achieve the necessary weight reduction to meet the regulatory product definition for cooked bacon.

Abstract: A package is provided for shipping first and second food product components, and for dispensing the second food product component over the first food product component during heating. Food package includes a bowl having fluted portions cooperating with fluted portions of a cap. The cap includes a plurality of protrusions pointed toward the bowl which guide the second food product component for uniform dispersion.