| 摘要 |
A method of cutting a food product in a pan having a base and upstanding sidewalls includes providing a cutting guide which is substantially rigid and placing the same in overlying relationship with the pan with a cutting guide flange engaging a sidewall of the pan. A plurality of first markings are provided adjacent the guide to establish references for cutting in a first direction. The cutting guide is then positioned in an orientation generally perpendicular to the first orientation with a series of cutting reference marks being established in the food product. The cutting guide is then employed to effect cutting along the reference marks in the first direction and subsequently in a second direction thereby facilitating removal of the cut food product portions from the pan. The cutting guide preferably has a plurality of reference marks to facilitate precise determination of the position at which cuts will be made. The method may be employed directly with a food product not in pan. The cutting guide is preferably substantially rigid and has a downwardly depending flange which engages a pan sidewall to facilitate the desired orientation and stability of the cutting guide when the marks are made in the food product.
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