Abstract: A convenience food product comprising a microwavable pasta packaged in a container which facilitates even cooking in a microwave oven. The product can further comprise an improved hydratable sauce in the form of granules which tend not to form clumps upon the addition of water or milk and requires minimal stirring.

Abstract: A container for microwave cooking having geometric features which improve the efficiency and uniformity of microwave cooking of food products containing liquids and which enhance boiling uniformity while preventing boilover of the contents. The container has a bottom portion and a side panel wherein the bottom portion contains a central segment in the shape of a section of a sphere. The side panel is tapered outwardly as it extends from the bottom portion to an end opening. Sharp corners are avoided within the container. As the result of the geometry of the container, a more uniform distribution of heat within the contents of the container is attained during cooking and the combination of uniform heating, the lack of sharp corners and the tapered side panel causes boiling of the contents without bumping, thereby minimizing the risk of boil over.

Abstract: Food is prepared by placing selected food items in pre-determined locations on food trays, placing the trays on shelves of a rack in a food and beverage cabinet with the food and beverage cabinet being inserted in a first environmental control unit which circulates chilled air over the trays and then removing the food and beverage cabinet and placing it at a second environmental control unit which additionally heats selected food items.

Abstract: A portable cart with access doors has serving trays supported on heater shelves which trays support the food items to be served to the patient. Chilled air for the cart is provided by an air chilling device to a plenum chamber which chamber when coupled continuously circulates chilled air from the chilled air device into and through the cart and then back through the plenum chamber to the chilled air device in a continuous closed loop pattern. The circulating air passes through mating vents and inlets of the plenum chamber and the cart which automatically open when the cart is coupled with the plenum chamber. The heating for each food item to be served hot is initiated, time controlled and terminated by a programmed computer which separately controls the operation of the individual heater plates mounted on the heater shelves supporting the trays.