GB2511179A

GB2511179A - Cooking and supply apparatus and method

Info

Publication number: GB2511179A
Application number: GB201322338A
Authority: GB
Inventors: Israel Lwanga
Original assignee: TRI CONTINENTAL Ltd
Current assignee: TRI CONTINENTAL Ltd
Priority date: 2012-12-17
Filing date: 2013-12-17
Publication date: 2014-08-27
Also published as: GB201222741D0; GB201322338D0

Abstract

A cooker 10 comprises an un-pressurized cooking volume 16 enclosed between a cooker body 12 and a removable cooker lid 14. A processor 30 employs a temperature sensor 26 to control the temperature attained by the cooker body 14 from heat generated by a heating element 34 (46). A steam sensor 28 detects steam expelled from the cooking volume 16. Whenever the cooking volume is open, detected by the absence of expelled steam, the controller 30 causes the temperature of the cooker body to become elevated above cooking temperature to compensate for the cooling effect of the absence of the cooker lid 14. The controller 30 obtains details of the content of food pack where items can have different cooking times. The controller 30 reduces the body 12 temperature to a cooking temperature when a first food item is added, starts timer for the cooking time of that item, and prompts the user to add subsequent food items as each food item 18 becomes due for addition to the cooking process. The cooker 10 can be driven by gas or electricity. The content of food packs are selected by participants providing food item preferences in response to poll and food packs bearing regional preferences being provided in the areas or regions of polled individuals.

Description

Cooking and supply apparatus and method The present invention relates to a method and apparatus for cooking food. The present invention also relates to a supply method for providing customer preferred food packs for such cooking.

For a first part, the present invention relates to a low energy, waterless cooking apparatus and method.

For a second part the present invention relates to a method for selecting the content of food packs intended to be cooked using the apparatus.

Various attempts to achieve rapid and low energy usage cooking have been the subject of patent applications in the past.

French Patent FH2931648 (Al) discloses a pressure cooker employing wireless communication having a weight regulator to release steam when pressure inside the cooker attains a threshold value. A measurement unit includes a pressure sensor and a temperature sensor for delivering information representative of pressure and temperature in the cooker. A processor associated to an autonomous local energy source e.g. battery, generates a signal representative of an operation state of the cooker based on the information. A transmitter i.e. radio coupler, transmits a signal to a receiver formed of a portable module and a heat regulator via a wireless connection. The present invention seeks to provide improvement there over by avoiding the need for use of a closed pressure vessel, the vessel in the present invention being un-pressurized.

Chinese Utility Model Application CN201641574 (U) discloses an electric pressure cooker with waterless baking function, which includes a pressure limiting valve, a valve seat, an exhaust pipe, a sealed ring, a cooker lid, an inner pan, an outer pan, a heating plate and a thermostat, wherein the pressure-limiting valve is fastened on the valve seat, the valve seat is provided on the cooker lid, the exhausting pipe is provided on the cooker lid, the sealed ring is located between the cooker lid and the inner pan, the inner pan is located inside the outer pan and is close to the heating plate, and the thermostat is located on the outer pan and is close to the inner pan.

The pressure-limiting valve is adjusted to the waterless baking status, the electric pressure cooker is powered for continuous heating, the temperature inside the cooker is continuously increased, large amount of steam is formed between 110-135 S DEG C to perform omni-direction heating to food. The utility model uses the better sealability of the electric pressure cooker, to achieve the objective of using two methods, steaming and baking to cook food. Once again the present invention seeks to avoid the limitations imposed by use of a sealed pressure vessel for cooking by providing an un-pressurized cooking vessel.

United Kingdom Patent GBSO19OS (A) discloses a waterless cooker that has its body formed with a trough-like circular flange in which the edge of its dished lid is adapted to rest. Condensed steam collects in the trough to form a water seal. The lid has a vent that is lightly closed and the body stands on a heavy base plate or, preferably, is formed with a heavy base. Handles are fitted to the lid 10 and the body. While allowing use of a removable lid, the present invention provides improvement there over by allowing different foods to be cooked for different times with less energy input required.

There are many other patent applications for cooking apparatus all of which lack the adaptability and energy saving improvements offered by the present invention.

According to a first aspect, the present invention consists in a cooking apparatus having an un-pressurized enclosed cooking volume, openable to add ingredients, comprising: a steam sensor to sense steam within the cooking volume; a temperature controlled body; a controller operable to perform a timing operation; where the controller is operable to select a temperature for the body dependent upon on, one the other or both of: elapsed cooking time; and whether or not the cooking volume is open.

According to a second aspect, the present invention consists in a method of cooking employing an un-pressurized enclosed cooking volume, openable to add ingredients, comprising the steps of: employing a steam sensor to sense steam within the cooking volume; controlling the temperature of a temperature controlled body; and S controlling a timing operation; where the step of controlling the temperature includes a step of selecting a temperature for the body dependent upon on, one the other or both of: elapsed cooking time; and whether or not the cooking volume is open.

According to a third aspect, the present invention consists in a method of selecting ingredients to be included in a food pack containing plural ingredients, the method including the steps of: polling participants to learn their location; accepting participants choices made from among selectable food ingredients; and making participants choices available to food pack suppliers in the areas in which the participants are located.

The invention further provides that the controller can be operable to cause the body to have a higher temperature than a cooking temperature when the cooking volume is open.

The invention also provides that the apparatus can be operable to detect the cooking volume being open in response to the steam sensor failing to detect the presence of steam.

The invention yet further provides that the controller can be operable to initialise the apparatus prior to addition of a first ingredient by maintaining the body at an elevated temperature until steam is detected in the closed cooking volume from water introduced into the cooking volume.

The invention further provides that the controller can be operable to maintain the body at an elevated temperature whenever the cooking volume is open.

The invention further provides that the controller can be operable to S commence timing of cooking after an ingredient has been added and the cooking volume is once again closed.

The invention yet further provides that the controller can be operable to pause timing of cooking as each ingredient becomes due to be added until that ingredient is added and the cooking volume is once again detected as being closed..

The invention further provides that the apparatus can be for use where ingredients are provided in packs each comprising a plurality of different ingredients with different cooking time, each ingredient being added at a different time indicated by the controller.

The invention further provides that the content of and the type of ingredients in packs supplied is chosen for supply to outlets in a geographical area by gathering of preferences from online poll participants according to the participant geographical area.

The invention also provides for allowing participants access to the poll via a social network site.

The invention further provides that selectable food items can have different cooking times.

The invention also provides that a food pack can comprise plural compartments and that selected food items can be individually sealed within a respective one of plural compartments within a common food pack.

The invention also provides that each common food pack can comprise ingredients for a meal for one or more individuals.

The invention further provides that participants can be offered good and valuable consideration in return for their participation.

The invention is further described, by way of examples, by the following description S to be road in conjunction the appended drawings, in which: Figure 1 shows a side view of an exemplary electric main powered cooking apparatus.

Figure 2 shows a cross sectional view of the apparatus shown in Figure 1.

Figure 3 is a flow chart giving an example of how the controller can co-operate with the various parts of the cooker to cook a meal.

Figure 4, shows a cross sectional view of an alternative exemplary gas powered embodiment of the cooker.

Figure 5 is an illustration of an exemplary food pack container that can be used with the present invention.

Figure 6 showing an exemplary schematic diagram of a network where in ingredient selection for food packs can be selected by popular demand.

Figure 7 is an exemplary flow chart illustrating one way in which the selection of the content of food packs can be made.

Attention is first drawn to Figures 1 and 2.

Figure 1 shows a side view of an exemplary electric main powered cooking apparatus and Figure 2 shows a cross sectional view of the apparatus shown in Figure 1.

An exemplary cooker 10 comprises a cooker body 12 having a removable cooker cover 14 capable of retaining steam within a closed cooking volume 16 for food

S

items l8to cook upon the bottom of the cooker body 12 in a mixture of steam and heating from beneath. The closed cooking volume 16, when the cover 14 is in place is not pressurized with respect to the ambient air pressure in the surrounding air, and cooking proceeds in response to heat provided by a heating element 34 S (described hereafter) at steam temperatures consistent with or below steam at ambient air pressure.

The cooker 10 also comprises a handle 20 allowing connection of a power cable 22 and supporting a selection switch allowing the cooker 10 to be switched on and off and also to select a cooking program.

The cooker body 12 provides a temperature sensor 26 operable to sense the temperature of the cooking volume 16 and a steam sensor 28 operable to sense the presence of steam within the cooking volume 16. The handle 20 comprises a processor 30 receiving input from the switch 24, the temperature sensor 26 and the steam sensor 28, and providing controlling input to a control device 32 which be, I was not limited to, a mechanical or electronic relay, or a Silicon Controlled Rectifier SCR) operable to control power input to a heating element 34 inside the body 12 of the cooker 10 from the power cable 22. The processor 30 also drives a display screen 36 and a sounding device to a user to necessary actions for and conditions of the cooker 10.

When the cover 14 is in place, it does not form a pressurized seal with the cooker body 12. but has sufficient leakage between inside and outside of the body 12 and cover 14 that the pressure within the cooking volime iSis substantially equal with the pressure of the ambient air surrounding the cooker 10. Use of such sensors as the steam sensor 28 and other perforations can permit steam pressure leakage between inside and outside or the cooper body 12 and closed cover 14. In particular, the cover 14 merely sits upon the body 12 under the force of gravity, thereby ensuring sufficient leakage from the closed" cooking volume to avoid its becoming pressurized.

Lack of pressurization of the closed volume 16 permits for relative energy saving by avoiding elevated cooking temperatures necessary in pressurized cookers such as pressure cookers of all kinds. Elevated temperatures result in additional heat loss, and this is avoided by the invention.

Food items 18 are provided in uncooked but otherwise pre-prepared meal sized S packs containing, in separate compartments, and sealed off to prevent cross contamination. Different varieties of food are provided, such as, but not limited to, meat, vegetables, fruit fish, dairy products and indeed any other form to cookable food. The food items 18 are provided in a physical size and condition adapted to cook in a predetermined overall time within the cooker. Packs are sold to the public in, for example, supermarket outlets supplied by pre-preparations suppliers. It is preferred that a food pack should provide a meal for one person, or a predetermined plural number of persons. However, it is to be understood food items to be cooked in the apparatus need not be provided in a pack.

Attention is next drawn to figure 3, a flow chart giving an example of how the controller co-operates with the various parts of the cooker 10 to cook a meal.

A from a start Si initiated by switch on, a first operation S2 receives details of what cooking operation is required.

In use, when the cooker is plugged in and switched on, a cooking program prompts the user to input the following information: weight of food package and types of food items. Depending upon this information, the program sets the temperature, the overall cooking time, instructs the user to load the apparatus with the items requiring the longest cooking times, say potatoes, & subsequent times at which to introduce the food items requiring shorter cooking times, say fish.

As an alternative, the food pack can be marked with an identity code that can be entered by a user or can be read by an optical scanner (not shown) that can automatically select a predetermined one from a plurality of stored cooking programs in response to the particular identity code. The invention also provides that the identity codes can be entered onto or scanned by a mobile telephone device and transferred to the cooker by electronic means such as, but not limited to, email, near field radio, acoustic, ultraviolet and infrared signals. The invention also provides that an identity code can be characterised and selected by entering a pack name that automatically calls up the appropriate identity code for transfer.

For example, potatoes take a relatively long time to cook, even when pre-sliced for S fast cooking. Meat can take a lesser amount of time. Green vegetable can take relatively little time to cook. The cooker 10 allows food items 18 from a pack to be added at progressively later times so that the entire meal becomes fully cooked at the same time.

A second operation S3 then has the processor 30 loads a time/temperature profile for the selected program, the processor then being committed to and adhere to the selected profile.

A third operation 64 then has the user load the first ingredient (or plural first ingredients if the food pack so indicates) into the cooker 10 and place the cooker cover 14 over the cooker 10 to close the cooker 10 thereby commencing the cooking operation. To achieve waterless cooking, the apparatus 10 has to draw the internal water from the food and turn it into steam, and to keep it in close tolerances to prevent burning. This task is managed by the processor 30. which instructs the user to put the contents into the cooker body 12 and the cooker cover 14 to be put in place to close the cooking volume 16.

A fourth operation Sb then raises the temperature of the cooker 10 until a first test 66 the steam sensor 28 detects that steam has been produced, at which time the temperature of the cooker 10 is reduced to normal cooking temperature. This is achieved by the controller 30 selecting a high temperature for the cooker body 12 to reach a temperature higher than the normal cooking temperature (as detected by the temperature sensor 26) which is maintained until the steam sensor 28 detects steam within the cooking volume 16, at which point the selected temperature is reduced to a cooking temperature and warning and screen 36 indication given to the user to add a first food item 18. The warning can be made by sounding of an acoustic sounder (not shown), by a light or LED display, or by any other suitable means, singly or in combination.

Achievement of steam within the cooking volume 16 starts a cooking timing operation which a second test 57 monitors for completion.

Once the cooking time is complete, a third test S8 that has been keeping track of the S added ingredients to the cooking process checks to see if the last-added ingredient was the final ingredient to be added. If it was not, and further cooking time is required, the third test SB passes control back to the third operation 54 for the processor 30 to prompt the user to add the next ingredient. The user lifts the cooker cover 12 and adds the next item of food, as instructed by the processor 30. In this manner, when a predetermined cooking time or the added food ingredient has elapsed, the processor 30 pauses timing, indicates to a user that addition of a second or subsequent item of food 1 B is to be added, and waits for the user to add the second or subsequent item of food 18. Once the second or subsequent item of food 18 has been added, the cooking cover 14 replaced, and steam once again detected in the cooking volume 16, timing is recommenced.

If the third test S8 finds that the last-added ingredient was the final ingredient that required to be added to complete cooking of a meal for the particular food pack, cooking is deemed to be completed. The third test SB then passes control to a termination S9 where the processor 30 turns down the cooking temperature sufficiently to maintain warmth in the food and indicates by indication on the display and possible optical and audible signals to the user that cooking is ended and the food is ready to be removed from the cooker 10. Thus, when all food items 18 in a pack have been added to the cooker 10 and each of their predetermined periods of time have elapsed while cooking, the meal is ready with all cooking time ending together and the meal can be served.

It is a natural behaviour during cooking for a user to check the food from time to time to ensure that nothing is going wrong. To accommodate this behaviour, a temperature control loop involving a fourth test 510 and a fifth operation 511 operates independently of cooking activities as described here above to detect whenever the cooker cover 14 is open because of absence of steam detection by the steam sensor 28 and to elevate the temperature over normal cooking temperature until such time as steam is once more detected by the steam sensor 28.

Thus, whenever the cooker cover 14 is off, as indicated by the absence of steam within the cooking volume the controller 30 increases the selected temperature above cooking temperature to maintain warmth/cooking of food items already in the body 12 of the cooker 10. When the first food item 18 has been added and/or the S cooker cover 14 has been replaced and steam is again detected, a cooking timer commences or resumes timing.

In this manner cooking is achieved in the shortest possible time thereby ensuring least use of energy. A cooking operation is also automatically achieved whereby each of the ingredients is ready at the same instant. This is a result which many otherwise competent chefs and cooks find difficult to achieve.

The inventor estimates that, by a combination of steam and flat bed sequential cooking of different food items 18 in a pre-prepared but uncooked meal pack, cooking times for a complete meat and two or more vegetables" can be reduced to as low as ten minutes with an electricity consumption reduced to around 10% of consumption found in regular cooking, with similar fuel reduction for gas-powered cooking as described here under.

Attention is next drawn to Figure 4, showing a cross sectional view of an alternative exemplary gas powered embodiment of the cooker 10.

Like elements in figures 1, 2 and 4 have liked names and like numbers. Except where required, they are explained no further but it is to be understood that their function is the same as described in Figures 1 and 2.

Instead of being provided with energy by means of a power cable 22 as shown in Figures 1 and 2, a rigid and/or flexible gas supply pipe 38 couples the cooker 10 to a gas supplied 30. The arrangement shown in Figure 4 is suitable for use in portable applications and for situations where an electricity supply is not available. It is to be understood that the gas supply 40 may also be a mains gas supply, permanently connected to the cooker 10.

A battery pack 42 powers mechanical actuation within a gas control valve 44 as well as powering the processor 30. The battery pack 42 can be as simple as one or more replaceable cells, or can include such additional measures as rechargeability using, for example, solar power. The battery pack 42 can also be assisted by or replaced S by a power source driven from an electrical power main or a generator.

One or more gas heating elements 46 replace the electrical heating element 34 of Figures 1 and 2, together with air access events 48 to permit air to enter the cooker when gas is burnt and to allow fumes to escape.

It is to be understood that the control device 32 and the gas control valve 44 can be either an on/off device whereby the heating effect is either fully applied or not (sometimes known as bang-bang control) or can be a continuously adjustable device allowing the heating effect to be increased or decreased proportionally to the deviation from the selected temperature.

Attention is next drawn to Figure 5, illustrating an exemplary food pack container that can be used with the present invention.

A food pack tray 50 is made from any suitable material such as but not limited to: vegetable fibre; paper; recycled paper; and plastics materials. While it is preferred that the food pack tray 50 is made from biodegradable and/or recycled material, it can be made, within the invention, from any suitable material. It is also acceptable within the invention that the food pack tray 50 can be returned for cleaning and re-use. The food pack tray 50 can also be moulded or construction separate parts.

Ingredient compartments 52 are defined by dividing walls 54 rising from a food tray base 56. In figure 5 only for ingredient compartments are shown. It is to be understood that as many or as few ingredient compartments 52 may be provided in each food pack tray 50.

A separate food item 18 is placed within each ingredient compartment 52. The nature of different food packs determines the nature of the food items 18. Selection of the food items is achieved by a process described here after.

A food pack identification label 58 can be provided in association with the food pack tray 50 for identification to be provided to the cooker 10 controller 30 as described above. The food pack identification label 58 can comprise visually readable S information and or machine readable information such as barcodes and REID tags to name only a few of the many possible options. The individual ingredient compartments can also each be provided with a compartment label 60 whereby the individual compartments are, for example, numbered in the order in which the ingredients contained there in are to be cooked.

When all of the ingredients 18 had been inserted into the food pack tray 50, the food pack tray is sealed and packaged and labelling applied.

The pack identification label 58 can also be applied to the packaging, as can the compartment labels 60, in association with their appropriate compartment 52.

Attention is next drawn to Eigure 6 showing an exemplary schematic diagram of a network where in ingredient selection for food packs 50 can be selected by popular demand.

A network 62, which can be for example the Internet, but can be any other mutually interconnecting network that allows communication, comprises a customer connection site 64. Eor preference the customer connection site 64 is a social networking site, such as, but not limited to, Eacebook (registered trademark) and any of the other numerous social websites currently available or yet to appear.

Whilst it is preferred that the customer connection site 64 is a social networking site, it is also within the invention that the customer connection site 64 can be any other site that the customer might use, including, for example, supermarket and survey sites.

A plurality of customer client devices 66 can access the customer connection site 64. The customer client device can be any device that has Internet connection capable ability and can include, but is not limited to: personal computers; laptop computers; desktop computers; tablets; 30 portable telephone devices; and 40 portable telephone devices.

Customers who access the customer connection site 64, as will be explained later, S can access a food pack supplier connection that poses a questionnaire to be filled in by the customer.

A food pack server 68 communicates with the customer connection site 64 to receive results of the customer surveys.

Various pack provider clients 70 used by food pack 50 providers and shippers can communicate with the food pack supplier server to learn the content of food packs form which regions they are preferred.

It is also within the invention, but not shown in Figures 6, that customer client devices 66 may also connect directly with the food pack server 68.

Attention is next drawn to Figure 7, an exemplary flow chart illustrating one way in which the selection of the content of food packs 50 can be made.

From a start Si 2 a fifth test Si 4 checks to see if a customer has made an approach in the customer connection site 64 to complete a food selection questionnaire. When an approach has been made, a sixth operation S16 acquires the questioners profile.

This can be done from the details stored in the customer connection site 64, retrieved from records that the customer may have left with the food pack server 68 on a previous occasion, or may be obtained from the customer directly if the customer has not previously provided the profile.

The profile will provide information concerning the customer's identity and the location from which the customer is making the approach.

After that a seventh operation 518 present state questionnaire to the customer and a sixth test S20 checks to see if the customer has done with filling in the questionnaire. Once the customer has completed the questionnaire, as indicated by the customer or by the questionnaire having been completely answered, or by no responses having been received for a predetermined time, an eighth operation 522 adds the gathered information to the statistics gathered from many customers. The statistics relate to parts of the world or country and time of year, as well as the S identity of ingredients for a food items 18 and possible combinations of food items 18 of a specified type of food to make a meal pack that can be cooked.

Once the eighth operation 522 has added to the statistical pile, a ninth operation 524 makes the information available to the pack provide clients 72 in able the food pack 50 providers to select food packs 50 that will prove popular and economic in their particular areas of distribution. For example, in vegetarian areas, such as South Asia, meat of any kind will not be a popular choice. In some areas rice will provide a popular carbohydrate item, and in other areas potatoes, couscous and other carbohydrate items will prevail. Similarly, types of vegetables can be a regional and national choice.

The content of the questionnaire and the geographical location of participants is recorded and passed to the suppliers who arrange that packs shipped to a particular location reflect the choices of participants from that location. Thus pack content can vary by place, season and fashion.

To encourage active participation, periodic, such as weekly, raffles are conducted and winners are given, for example, free food packs delivered to their door steps or any other appropriate incentive of worth and value.

The invention has thus far been described in relation to several examples. It is to be appreciated that this skilled person would be aware of many variants and modifications that could be applied without deviating from the invention as claimed hereafter.

The invention is further clarified and is defined by the attached claims.

Claims

Claims: 1. A cooking apparatus having an enclosed un-pressurized cooking volume, openable to add ingredients, comprising: S a steam sensor to sense steam within the cooking volume; a temperature controlled body; a controller operable to perform a timing operation; where the controller is operable to select a temperature for the body dependent upon on, one the other or both of: elapsed cooking time; and whether or not the cooking volume is open.
2. The apparatus of Claim 1 where the controller is operable cause the body to have a higher temperature than a cooking temperature when the cooking volume is open.
3. The apparatus according to any of the preceding claims operable to detect the cooking volume being open in response to the steam sensor failing to detect the presence of steam.
4. The apparatus according to any of the preceding claims wherein the controller is operable to initialise the apparatus prior to addition of a first ingredient by maintaining the body at an elevated temperature until steam is detected in the closed cooking volume.
5. The apparatus according to any of the preceding claims wherein the controller is operable to maintain the body at an elevated temperature whenever the cooking volume is open.
6. The apparatus of claim 3 wherein, the controller is operable to commence timing of cooking after an ingredient has been added and the cooking volume is once again closed.
7. The apparatus of Claim 6 wherein the controller is operable to pause timing of cooking as each ingredient becomes due to be added until that ingredient is added and the cooking volume is once again detected as being closed..
8. The apparatus of according to any of the preceding claims for use where ingredients are provided in packs each comprising a plurality of different ingredients S with different cooking time, each ingredient being added at a different time indicated by the controller.
9. The apparatus according to Claim 8 wherein the content and the type of ingredients in packs supplied is chosen for supply to outlets in a geographical area by gathering of preferences from online poll participants according to the participant geographical area.
10. A method of cooking employing an unpressurized enclosed cooking volume, openable to add ingredients, comprising the stops of: employing a steam sensor to sense steam within the cooking volume; controlling the temperature of a temperature controlled body; and controlling a timing operation; where the step of controlling the temperature includes a step of selecting a temperature for the body dependent upon on, one the other or both of: elapsed cooking time; and whether or not the cooking volume is open.
11. The method of Claim 10 including a step of causing the body to have a higher temperature than a cooking temperature when the cooking volume is open.
12. The method according to any of claims 10 to 11 including a step of detecting that the cooking volume is open in response to the steam sensor failing to detect the presence of steam.
13. The method according to any of claims 10 to 12 including a step of initialising the apparatus prior to addition of a first ingredient by maintaining the body at an elevated temperature until steam is detected in the closed cooking volume.
14. The method according to any of claims 10 to 13 including a step of S maintaining the body at an elevated temperature whenever the cooking volume is open.
15. The method according to any of claims lOto 14 including a step of commencing timing of cooking after an ingredient has been added and the cooking volume is once again close.
16. The method of Claim 15 including a step of pausing timing of cooking as each ingredient becomes due to be added until that ingredient is added and the cooking volume is once again detected as being closed..
17. The method of according to any of claims 10 to 16 for use where ingredients are provided in packs each comprising a plurality of different ingredients with different cooking time, each ingredient being added at a different time indicated by the controller.
18. The method according to Claim 17 wherein the content of the type of ingredients in packs supplied is chosen for supply to outlets in a geographical area by gathering of preferences from online poll participants according to the participant geographical area.
19. A method of selecting ingredients to be included in a food pack containing plural ingredients, the method including the stops of: polling participants to learn their location; accepting participants choices made from among selectable food ingredients; and making participants choices available to food pack suppliers in the areas in which the participants are located.
20. The method according to claim 19 including the step of allowing participants access to the poll via a social network site.
21. The method according to claim 19 or claim 20 where in selectable food items S have different cooking times.
22. The method according to any one of claims 19 to 21 wherein food items are subsequently to individually sealed within a respective one of compartments within a common food pack.
23. The method according to claim 22 where in each common food pack comprises ingredients for a meal for one or more individuals.
24. The method according to any of claims 19 to 23 wherein participants are offered good and valuable consideration in return for their participation.