Abstract: A method and apparatus is provided for the monitoring of the doneness of a baked product without invasively contacting the baked product. An impact is directed against a side of the baked product, and the resulting flex distance due to the propagation of the impact through the baked product is measured. Both the impact and the resulting flex are preferably performed without direct physical contact with the baked product. The flex response time from the impact is compared to a pre-stored threshold, and if the flex response time is less than the threshold, a doneness signal is generated. The doneness signal may be used, for example, to control the baking process, and can be used for the automated monitoring of baked products in a commercial baking environment. The doneness signal can further be used, for example, to control either the baking dwell time, the oven temperature, or both, or to control other baking variables.

Abstract: The present invention relates to a device for removing dampness form a cooking space (3) of a steam cooking device or a pressure cooker (1). The cooking space is at least partially filled with steam. The steam or the mixture of hot air and steam, respectively, is circulated in the cooking space (3) by means of a ventilating wheel (9) or a radial fan. The gas mixture to be circulated is sucked in substantially axially in the central area (10) of the ventilating wheel (9) and is drawn off to the outside substantially radially, with superfluous steam or superfluous mixture of hot air and steam, respectively, being removed from the cooking space (3) through a waste air opening (11) and dry fresh air being supplied from the outside for removing dampness. The dry fresh air is supplied at the rear, is sucked in through an opening (27) provided in the rear front end (25) of the ventilating wheel (9) and is deflected to the outside of the ventilating wheel (9) by way of a deflecting device (29).

Abstract: An electronic chef's fork is provided which displays indicia such as food type and degree of doneness for a selected food type and temperature and which includes control areas by which the user of the electronic chef's fork selects the meat type. The operational circuitry of the device allows the user to select among an array of food type options and to thereby designate a degree of doneness for the selected type of food. A prompt message is provided to indicate the degree of doneness attained for the selected food type when the device is inserted into the food.

Abstract: An automatic bread producing apparatus has a baking chamber. A temperature sensor is operative for detecting a temperature within the baking chamber. A first device is operative for detecting a room temperature. A second device is operative for determining a corrective value in response to the room temperature detected by the first device. A third device is operative for correcting a first control temperature into a second control temperature in response to the corrective value determined by the second device. A fourth device is operative for controlling a bread producing process in response to the temperature detected by the temperature sensor and the second control temperature provided by the third device.

Abstract: A vacuum pot capable of showing the vacuum status comprises a container and a cover body. The cover body comprises a seat, a top lid, an air-pumping unit, and an indicating unit. The top lid connects with the seat. A groove is installed on the top edge of the top lid. The air-pumping unit is installed between the seat and the top lid to draw out the air inside the container unidirectionally by the pressing and releasing of an air-pumping button. The indicating unit has a retractable pump. One end of the retractable pump connects with the seat. The retractable pump connects with the inside of the container. The other end of the retractable pump connects with a rack. The rack is meshed with a gear. The gear is pivotably installed on the seat. The gear fixedly joins a pointer installed in the groove of the top lid. A scale is installed on the groove. Thereby articles can be superposed on the cover body, the vacuum degree of the vacuum pot can be known exactly, and the user can operate using only one hand.

Abstract: This is an apparatus for producing prepared food by electrical conduction automatically as disclosed. A control circuit senses the rate of change of current conducted through food as a function of its cooked condition, stops the current to the electrodes in response to a decline in current value through the food as measured against a predetermined value, and automatically retracts the cooking electrodes and any hot plates which may be used in the cooking process by pneumatic means.

Abstract: An electronic chef's fork is provided which displays indicia such as food type and degree of doneness for a selected food type and temperature and which includes control areas by which the user of the electronic chef's fork selects the meat type. The operational circuitry of the device allows the user to select among an array of food type options and to thereby designate a degree of doneness for the selected type of food. A prompt message is provided to indicate the degree of doneness attained for the selected food type when the device is inserted into the food.

Abstract: A system for maintaining foods warm including an exterior container with a lower generally horizontal flat support surface and upstanding side wall with an open top, the open top having a receipt area including a generally annular flat surface. Also included is an interior container that is adapted to receive food and which has a lower generally horizontal flat surface and an upstanding side wall receivable within the exterior container. The interior container has an outwardly extending flange with its upper extent receivable in the receipt area. A thermal retention region is provided between the interior and exterior containers and includes a generally flat horizontal circular region between the lower surfaces of the interior and exterior containers and extends upwardly between the side walls of the interior and exterior containers. The thermal retention region has an essentially common thickness throughout its entire extent.

Abstract: An integrated circuit constructed to provide control functions to a toaster oven cooking appliance. The control functions including compensation for input voltage fluctuations, compensation for residual heat due to recycling, audible signal generation, multiple mode selection, safety shut off and others. The integrated circuit also provides flexibility to accommodate multiple models of an appliance in a product line.

Abstract: A sensor for measuring the temperature of the utensil is an infrared sensor arranged at a location of the utensil such that it can receive the infrared radiation emitted by the heating surface, the sensor being connected to an electronic circuit capable of converting the variation in the infrared radiation caused by the heating of the utensil into an electrical signal.

Abstract: A method of generating a residence time measurement of a particulate-containing food product while passing the product as a continuous stream through a thermal processing apparatus is described. The method includes the steps of inserting at least one detectable particle, and preferably many detectable particles, tagged with at least one magnetic implant into the stream at pre-selected intervals; detecting the at least one implant using at least one sensor located at a detection point downstream from a location of the inserting of the at least one detectable particle; determining a time of passage of the at least one detectable particle in the stream using output from the at least one sensor; and generating a residence time measurement for the stream using the time of passage for the at least one detectable particle. The method also includes the use of multiple sensors for detecting the implants. A suitable system and detectable particle for carrying the method are also described.

Abstract: A double boiler for domestic use includes a heating vessel for receiving water and a filtering device containing food, the vessel having a lid on the top; a main case having a reception hollow and a heater at one side so that the heating vessel is mounted and heated; a steam condenser incorporated in the top end of the main case so that steam produced from the heating vessel is collected; steam cooling device for circulating cooling water along the inner and outer circumferential surfaces of the steam condenser so that the steam collected in the steam condenser becomes cooled; and a condensed water collecting device for receiving the heating vessel to the hollow of the main case and at the same time connecting the heating vessel and steam condenser so that the condensed water condensed in the steam condenser is gathered into the heating vessel.

Abstract: An automatic circuit controller for cooking food interposed between electrodes connected with a source of AC by electrical resistance in which the resistance increases until the food is cooked and rapidly declines is formed by a current switching element in series in one wire of the AC source and a current sensing element in series in another wire of the AC source. The sensed current is rectified, reduced in voltage, converted from analog to digital and applied to a microprocessor connected with the switching element for controlling the current applied to the food by delaying the time into every half cycle in response to current measuring circuitry and a zero crossing detector for triggering the switching element on. The microprocessor detects the current peak of electrical resistance of the food and stops the cooking action when the current declines to a predetermined percent of the peak.

Abstract: A cooking spit including a heat transfer arrangement for the cooking or roasting of foods, especially such as fowl or other types of meats, wherein the cooking spit is adapted to be rotated as a component of a rotisserie. More particularly, there is provided a heat transfer fluid medium incorporated into the hollow interior of the cooking spit and which is adapted to provide a source of convective heat for assisting in internally cooking the food, and also a coolant upon cooling of the spit.

Abstract: The invention relates to a dual-function filter type pot cover, comprising an outside plate, an inside plate, a diverting cover, a filter element and a switching knob, wherein the outside plate, the inside plate and the diverting cover are combined as one, while the switching knob can rotate in relation to the diverting cover, on the inside plate are air vents, on the diverting cover is a separating plate that divide it into a first space with a filter element and a cover plate and a second space with steam holes and an arched guide groove, while on the inner rim of the switching knob is a protruded obstructing plate that is located in the guide groove, so that by rotating the switching knob, when the obstructing plate is away from the steam holes, the steam in the pot will escape without obstruction from the air vent on the inside cover to the first space and out of the steam holes, suitable for cooking food with water, or on the other hand, in case the cooking involves frying with oil, the obstructing plate

Abstract: Cookers working with an increasing internal pressure require a pressure indicator which can also adjust the internal pressure to a certain extent and, especially in the event of excessively high internal pressure, to release it by pressure equalization with the environment. Such pressure indicators consist of many parts and are complicated and not easily handlable for cleaning purposes. The invention proposes a pressure indicator which may consist of only a single component (2) besides the pressure indicator pin (1), being made of an elastic material and is multifunctional.

Abstract: An apparatus for collecting, storing, and transferring waste cooking oil from commercial fryers. The present device includes a holding tank having a sloped bottom wall, an input conduit for connection to a supply of waste grease or oil, and an output conduit for transferring the oil to a disposal facility. The holding tank includes a pump having an internal grinder for pulverizing solids such as chicken parts or french fries, and the pump is operated by a drive motor having limiting timer which prevents the motor and/or pump from being destroyed if inadvertently left on. A system of float switches mounted within the holding tank monitor the level of waste oil in the chamber, and trigger an internal heating element which prevents the oil form solidifying. The float switches also activate external warning lights which alert the operator when the tank is ar or near capacity, and also interrupt the pump operation to prevent overfill.

Abstract: A weight measuring device for an appliance which has a heating portion configured for receiving and heating a container having food products contained therein. A housing is attached to the cooking appliance. A resilient support is connected to the housing for resiliently supporting in a position above the heating portion the container and the food products contained within the container, wherein the supporting means is displaced from the housing an amount proportional to the weight supported by the supporting means. A meter indicates, from the magnitude of the displacement of the supporting means from the housing, the weight of the food products.

Abstract: An improved toaster includes a user control panel for receiving and displaying user selections corresponding to a desired toast darkness setting. A toaster shade display displays a user selected toast darkness setting and includes a linear array of LEDs (LED bar), horizontally arranged on an exterior portion of the toaster body. The LEDs are sequentially turned on and off to indicate the user selected toast darkness setting, lighter or darker toast. The user control panel also contains preprogrammed custom settings for one-slice, two-slice, bagel, defrost and reheat mode of operation. A user can select a custom setting or any combination of custom settings thereof.

Abstract: A new Multiple-Doughnut Fryer System for deep frying a plurality of doughnuts simultaneously and uniformly within one convenient deep fryer. The inventive device includes a housing having a top opening, a fry tank within the housing, three wire mesh baskets removably positioned within the fry tank, and an elongated heating element near the fry tank for heating cooking oil within the fry tank. The wire mesh baskets include a vertical member secured near a looped handle, wherein an aperture and a slot project into the vertical member for removably catching upon a support pin secured to the fry tank for supporting the wire mesh basket within the fry tank.

Abstract: The potato, peeled, cut and refrigerated, is supplied by means of an endless worm to a displaceable carriage arranged on and adjustable beam balance and is passed to a single or double dose frier, falls on a separate tray by means of a double endless worm with truncated extremities, further receives the selected sauce and the salt, which have been previously dosed by dosers, and passes to another delivery carriage.

Abstract: A deep fat fryer system includes a vat for holding a quantity of cooking medium. A tube or conduit is disposed between a position in the vat corresponding to a lower desired level of cooking medium in the vat and a blower for creating a vacuum in the tube. A pressure sensitive switch is disposed for sensing differences in pressure between the inside of the conduit and the outside of the conduit. The pressure sensitive switch provides an electrically detectable indication of when the difference in pressure between the inside of the conduit and the outside of the conduit is in excess of a predetermined difference in pressure indicative of cooking medium covering the end of the tube disposed in the vat.

Abstract: A highly reliable, accurate humidity measuring device which detects differences in humidity between datum air and measuring air as a time or a phase difference in the propagation velocity of sonic waves, using sonic wave generating and receiving means, and processes this difference using circuitry to provide the humidity condition in the air being tested. Also an oven or heating cooker is disclosed equipped with the humidity measuring device so that it can detect the cooking condition of food by measuring temperature changes due to the steam generated from the food and then using the humidity measuring device to determine when to shut off the heat source of the oven.

Abstract: A lid with a timer includes a circular recess defined in a substantial center of the lid. A plurality of equidistant ear portions protrude from an inner wall of the circular recess and each define a notch. A tubular cap has a circular plate with a central hole and a plurality of apertures and a downward extending edge defining a threaded periphery. A plurality of flats facing the ear portions so as to be marginally received within the circular recess. The tubular cap further defines a groove facing the notches of the ear portions, and a cylindrical chamber for receiving the timer. An adjusting pole extends through the central hole and a corresponding plurality of screws of the timer extending through the apertures. A `C`-clip is received within the groove and biased within the notches as to secured the tubular cap onto the lid. A knob is coupled with the adjusting pole of the timer.

Abstract: A cooking tool is disclosed which is a combination of a spatula for handling food and a boom-mounted probe having an indicator for checking temperature or doneness attained during cooking. The disclosure includes both a home and a fast-food restaurant embodiment of the tool. In both embodiments, the tool has a probe for measuring temperature mounted on a manually retractable boom, which probe is extendable over various sites of the food being checked. The boom is pivotally attached to the elongated arm of a spatula and by a scissor-like action is raised out of and lowered into the food. In the home model, the tool is provided with a temperature indicator in the form of a digital readout. In the fast-food restaurant model, the indicator provided is a GO/NO GO gauge and the probe and indicator fit in a quick-disconnect receptacle. In the latter model, a different gauge, when required for a specific application, may be substituted.

Abstract: A low cost, disposable temperature sensor comprising a non-porous rigid substrate having a colored patch of a contrasting color, covered by a thermochromic material which obscures the colored patch. The thermochromic material, which has a color in the visual range which completely obscures the underlying colored patch, is selected to have a melting or solidus point such that when the material is exposed to a predetermined temperature, the thermochromic material permanently changes to a relatively transparent color whereby the colored patch on the substrate is rendered visible through the thermochromic material. A transparent cover or film encapsulates the thermochromic material place on the substrate. In a preferred embodiment of the invention, the substrate comprises a paperboard product, and includes printed indicia for making a permanent record.

Abstract: Measurement and display of the temperature of a cooking surface of a cooking utensil is provided by a temperature sensor, such as a thermocouple in thermal contact either directly with the cooking surface or through a clamp on the side of the cooking utensil in close proximity to the cooking surface, and a temperature measuring and display electrically connected to the temperature sensor and located on the handle of the cooking utensil or on the upper end of the clamp for convenient viewing of the temperature of the cooking surface at a location away from the temperature sensor.

Abstract: In a cooking apparatus such as a fryer or the like for frying food having an oil tank filled therein with cooking oil to be maintained in heated condition, a humidity detector is provided to detect an amount of vapor rising from the food after the food has been thrown into the heated cooking oil. An electric circuit is provided to decide frying completion of the food when the detected amount of vapor becomes smaller than a predetermined amount of vapor after maintained larger than the predetermined amount of vapor.

Abstract: The present invention relates to a system to warn of early removal of food from a cooking medium. The system is a combination of a frypot, a basket sensor and an alarm where the frypot is a container holding a cooking medium such as oil or shortening. Food items to be cooked are placed in a control zone in the cooking medium and held by a basket that holds the food submersed in the cooking medium. The basket sensor is installed to detect the presence of a basket in the container. The basket sensor is monitored by a cooking computer that controls the alarm, activating the alarm if there is no basket in the frypot when a cook cycle is initiated or when the basket is removed before the cook cycle is completed. The cooking computer monitors the cooking cycle by using a preprogrammed cook time and adjusting the time based on variations measured in the cooking medium temperature or other factors.

Abstract: An oven occupancy warning apparatus for domestic cooking ovens which senses the presence of an object within the oven and provides a warning of such presence. Except for the subject apparatus, the oven is of conventional construction and thus has a heating chamber and a food rack supported in the chamber. The apparatus supports the rack for slight pivoting or rocking movement about a horizontal axis in response to the presence of an object resting on the rack, regardless of where on the rack the object is located. An alarm activator associated with the rack is activated when the rack pivots in response to the presence of an object thereon, and an alarm is activated by the alarm activator to alert a user of the oven that an object is in the oven. The apparatus is useful with both gas and electrically heated ovens and is especially useful to alert a user of an object in the oven before preheating the oven, an action frequently taken without opening the oven.

Abstract: An indicator is disclosed for providing an indication that a food item has attained a predetermined temperature. The indicator comprises a barrel having a cavity wherein a plunger is disposed in a retracted position using a retaining material. The retaining material melts when a predetermined temperature is reached releasing the plunger towards an extended position. The retaining material comprises (1) a fatty ketone and (2) at least one other organic compound selected from the group consisting of fatty amides and fatty anilides.

Abstract: A food-temperature control system includes apparatus for controlling the temperature of the food in a cooking vat and for providing an output signal representative of the status of the food. A holding station for the food is disposed remotely from the apparatus, A remote status indicator adjacent the holding station is coupled to the apparatus for indicating the status of the food at the holding station.

Abstract: Equipment for cooking a plurality of containers of food has parallel rails for defining positions for each container in the cooking chamber, has a sensor arrangement for determining the presence of a container at a position, a timer for receiving the output of the sensor arrangement to start timing of the cooking duration and creating an output signal at the end of the cooking duration which is applied to a display to indicate the completion of the cooking of the particular container in that position.

Abstract: A cooking utensil having three layer member includes a thermal retaining space between the intermediate member and the outer member, an air passage formed vertically in a part of the circumference between the side walls of the outer member and the intermediate member, and which is communicated with the heat retaining space, and a thermal retaining activator mounted on the exit of the air passage, and which selectively communicates the space with the atmosphere or not. Air in the heat retaining space is heated by heat transmitted from the outer member and the intermediate member made of material having high thermal conductively is indirectly heated by heat transmitted from the air in the space. Therefore heat energy of the intermediate member is uniformly spread out throughout the whole surface thereof so that heat is not focused at any part of the intermediate member and the food in the inner member which is closedly contacted with the intermediate member is not scorched or burned.

Abstract: In a cooking apparatus such as a fryer or the like for frying food having an oil tank filled therein with cooking oil to be maintained in heated condition, a humidity detector is provided to detect an amount of vapor rising from the food after the food has been thrown into the heated cooking oil. An electric circuit is provided to decide frying completion of the food when the detected amount of vapor becomes smaller than a predetermined amount of vapor after maintained larger than the predetermined amount of vapor.

Abstract: A method and an oven are disclosed which provide reduced baking times for pizza. The method includes the step of impinging the toppings portion of the pizza with jets of heated air. These jets of heated air have a velocity at the point of contact with the pizza sufficient to cause temporary displacement within the toppings portion. As a result, the time needed to properly bake the pizza is reduced. The oven includes means for impinging the toppings portion with jets of heated air at a velocity sufficient to cause temporary displacement within the toppings portion. The oven also preferably includes means for moving the pizza in relation to the jets of heated air. Preferably, the method is practiced and the oven is provided by modifying a commercially available pizza impingement/conveyor oven to produce the requisite heated air velocities.

Abstract: Measurement and display of the temperature of a cooking surface of a cooking utensil is provided by a temperature sensor, such as a thermocouple, in thermal contact either directly with the cooking surface or through a clamp on the side of the cooking utensil in close proximity to the cooking surface, and a temperature measuring and display electrically connected to the sensor at a location on the handle of the cooking utensil or on the upper end of the clamp for convenient viewing of the temperature of the cooking surface at a location away from the temperature sensor.

Abstract: An electric circuit operating on a single-phase power supply system for controlling the heat output of at least two heating resistances which are electrically connected in parallel and are installed in electric household appliances, particularly toasters, wherein the control is being effected in compliance with flicker standards and without feeding interference back into the power supply system. A switch is connected in series with each heating resistance, wherein the switches are activated by an electronic energizing arrangement. During a heating phase, the switches of the circuit are repetitively asymmetrically cycled in such a way that always only one switch is closed and all other switches are open, wherein the switch which is closed at a given time exclusively permits the through-passage of full waves from the power supply system.

Abstract: A control process and apparatus enable operation of a pressurized continuous cereal cooker and discharge auger with decreased steam utilization. An electric motor advances the cooked cereal mass through a pressurized zone comprising a quick-opening valve, preferably a butterfly valve. The current drawn by the electric motor is monitored to sense the accumulation of cooked cereal mass at the valve. A process signal, representative of the current drawn by the motor, is compared to a reference signal, representative of a selected value representative of a current higher than that required to turn an empty auger. A control signal based on the comparison of the first signal and the reference signal is then generated to open or close the valve in response to the control signal. When the process signal drops below the reference signal, the valve is closed.

Abstract: A programmable cooking system has a programming mode for reading an identifying code on a food product and for storing a user selected recipe as a function of the code. The system also has a cooking mode for reading an identifying code on a food product and for recalling and implementing a recipe stored for the code during the programming mode. The system includes an optical code reader for reading the code. A keypad is used by the operator to input recipes during the programming mode and to input cooking variables during the cooking mode. A microprocessor stores and recalls the identifying codes and recipes in a compressed format and controls the operation of a cooking device, such as a microwave oven.

Abstract: A brewing container particularly for use in the making of beer, wherein the container includes a container lid received upon an uppermost end of the container, having an annular flange, with the annular flange including securement rods arranged for reception through the flange for fixed securement of the lid to the flange. An outlet valve mounted in adjacency to the floor of the container permits selective flow of fluid from within the container subsequent to brewing procedure.

Abstract: A food fryer and processor for solid food, such as potatoes, and having a rotatable blade and a rotatable paddle for cutting the food product into segments and ejecting the segments into an adjacent perforated basket within a receptacle having hot oil therein for frying the food product. Several types of interchangeable cutter blades can be used for slicing the food product.

Abstract: A food service tray assembly including a tray, a hot food dish, and an insulated dome. Hot food is served onto the dish, the dome is preheated, the food carrying dish is set on the tray, the preheated dome set over the dish, and the tray system delivered to the intended consumer. A thermochromic member disposed in a heat conductive sleeve is mounted in the lift knob of the dome. Thus, without lifting the dome, the server and/or the consumer can readily determine from the color of the member whether the covered food is still at a safe heating temperature.

Abstract: An apparatus for signalling an operating condition of a cooking vessel is provided to signal a user of the cooking vessel when a preset condition is reached in the cooking vessel, e.g. temperature or pressure. Cooking vessels are frequently provided with an operating condition display device, such as a thermometer or a pressure gauge, which have a measurement scale and an indicator element moving relative to the measurement scale to indicate the internal condition of the cooking vessel. The apparatus of the present invention provides a housing having therein a detector for detecting a change in the reflected surface light from the operating condition display device caused by the presence of the indicator element of the display device. When the detector detects the change in the reflected light due to the presence of the indicator element, a signalling device, such as an acoustical or optical signalling device, is activated to signal the user of the cooking vessel.

Abstract: A method and apparatus for monitoring the residence time of food particles in a continuous flow process utilizing simulated food particles, each including a transponder having a predetermined identifying signal, to be subjected to the process along with the actual food particles. The method and apparatus relates to a continuous pasta cooking process in which a transponder in a simulated product emits an identifying signal received at various stations along the process to indicate the time of passage between the stations.

Abstract: A double boiler container includes an interior wall spaced from an exterior wall having a fluid chamber therebetween accessed through a fill conduit through the outer side wall, with the fill conduit including a vent port. A modification of the invention includes the vent port arranged to include pressure relief structure positioned therewithin.

Abstract: A collapsible environmental chamber in which bread dough may be placed during rising, the chamber including umbrella-like ribs between which fabric panels are positioned, each fabric panel having a skirt depending beneath the straight line between adjacent leg ends whereby the chamber in its expanded condition will have a skirt portion lying loosely adjacent a supporting surface to prevent drafts from entering the interior of the chamber during the bread rising process.

Abstract: A reciprocally vacuumized and pressurized multipurpose food processing apparatus provided with a meshy basket in which all kinds of to-be-processed food can be received and that is plunged into the oil or other kinds of special fluid received in a frying pan for soakage or blanching especially applied to green vegetables or fruits; during the process a reciprocally applied pressure and vacuum are exerted thereto so as to make the soakage process faster and better; and in the meanwhile, the meshy basket can be moved in an up and down manner by a pneumatically operated cylinder and can be continually rotated in one direction for stirring purpose via a motor, making the soakage even. The soaked food is then fried with oil with the meshy basket moved up and down and turned continually under a vacuum state; afterward, the fried food is reciprocally subject to a pressure and vacuum state and de-oiled via a centrifuge.

Abstract: A food heating oven comprising a plurality of perforate food baskets removably mounted to respective prongs of a rotating rod in an oven chamber. Hot air is blown through the oven chamber to heat the food in the baskets. Each prong is color coded, and there are a plurality of individually operable timing devices, each being color coded to correspond to related prongs. Thus, the time that each basket is placed in the oven can be selectively determined, and each basket can at any time be inserted into, or removed from, the oven chamber. This enables a variety of food items having different heating time requirements to be simultaneously heated in the oven.

Abstract: The invention provides a heat actuated decorative device for a food product that is either cooked or to be cooked. The device includes a hollow decorator supporting body adapted to be submerged in the food near an exposed surface of the food, and a heat responsive expandable decorative display body concealed inside the support housing. Initially, the decorative display device is preferably compressed or folded up inside the housing. During heating of the food, the decorative display body is expelled upwardly from the housing to a location on the surface of the food and expands outwardly over the surface of the food to provide a visible decorative display which ornaments the food product. In one preferred form of the invention, the food is completely or almost completely cooked first. The decorative deivce is then installed. The food is taken to the table or other serving location where additonal heat is provided, as by means of a hot plate, alcohol burner, etc.