Abstract: A device for sectioning baked products, such as bagels or donuts, so that those baked products are partitioned into bite size pieces which remain partially attached to each other so that the baked product substantially maintains its original pre-sectioned shape. The device includes a housing with a wall and a plunger-activated blade that travels within the housing interiorly of said wall. The blade slides through a slotted plate disposed inwardly of a lower edge of the housing. When the plunger is pushed toward the housing, the blade slides through the slotted plate and cuts into the baked product. The sectioning device includes a limiting mechanism which prevents the cutting edge of the blade from cutting entirely through the baked product. When the plunger is released, the slotted plate causes the sectioned baked product to release from the blade as it is withdrawn through the slot.

Abstract: A removable heat shield for creating a replica of a design on a baked product as it is toasted in a toaster. The heat shield comprises a single L-shaped panel being a body with a flange extending outwardly from a front surface of the body and substantially at ninety degrees thereto. The body includes a decorative design formed by one or more continuous areas being decoratively arranged with one or more apertured areas. The heat shield is removably inserted into the slot of a toaster so that the flange rests on the movable carriage and the baked product is inserted into the toaster and rests on the flange. When the toaster heats up, the continuous areas of the shield prevent radiated heat from reaching those portions of the baked product immediate adjacent to the continuous areas and substantially prevent them from toasting. The apertured areas of the shield allow heat to radiate through to those portions of the baked product adjacent the apertured areas and these portions of the product become toasted.

Abstract: An impressioning plate useful for creating aesthetically pleasing impressions in previously-cooked products; a process for creating the impressions and an improved previously-cooked product formed thereby. The impressioning plate includes a plurality of ridges which extend outwardly from the front face of the plate. The ridges are laid out with respect to each other and are separated by spaces so that they form a design which extends outwardly from the front face of the plate. The plate is pushed into contact with a cut outer surface of the previously-cooked product and the outwardly extending ridges compress portions of the outer surface and form recesses in the outer surface of the product. The recesses are configured in the mirror image of the design of the ridges in the plate. The compressed portions can then be filled with edible substances such as peanut butter, jelly or cream cheese. The impressioning plate may be hand-held or mechanized.