A food preparation system and method include: triggering image capturing of a camera to obtain one or more images of a food support platform while the food support platform supports a first food item; performing ingredient recognition for the first food item, including: classifying a feature tensor of a respective image in a general classifier to identify one or more first-level food ingredient categories corresponding to the first food item; and classifying the feature tensor of the respective image in a respective detailed classifier corresponding to each of the one or more first-level food ingredient categories to identify a corresponding second-level food ingredient category corresponding to the first food item, wherein the second-level food ingredient category is a sub-category of said each first-level food ingredient category; and, adjusting one or more heating units for heating the first food item in accordance with the ingredient recognition that has been performed.

An egg white cooking assembly for forming cooked, egg-shaped, egg white includes a shell, a dispenser, and a plug. The shell defines an interior space and comprises a first section and a second section. The first section is selectively and sealably couplable to the second section. A penetration, which is threaded, is positioned through the shell. The dispenser has an outlet that is dimensionally smaller than the penetration. The dispenser is configured to position and to selectively dispense, through the penetration into the shell, at least one portion of albumen that is volumetrically equivalent to the interior space. The plug is threadedly couplable to the shell to sealably close the penetration. The shell is configured to be heated to cook the albumen to form a product that is shaped complementarily to the shell. The first section is positioned to be decoupled from the second section to free the product.

An egg white cooking assembly for forming cooked, egg-shaped, egg white includes a shell, a dispenser, and a plug. The shell defines an interior space and comprises a first section and a second section. The first section is selectively and sealably couplable to the second section. A penetration, which is threaded, is positioned through the shell. The dispenser has an outlet that is dimensionally smaller than the penetration. The dispenser is configured to position and to selectively dispense, through the penetration into the shell, at least one portion of albumen that is volumetrically equivalent to the interior space. The plug is threadedly couplable to the shell to sealably close the penetration. The shell is configured to be heated to cook the albumen to form a product that is shaped complementarily to the shell. The first section is positioned to be decoupled from the second section to free the product.

The described Foldable Food Grade Cooking Surface and Method of Use provides cooks of average skill the means to cook soft and fragile items, such as eggs, omelets, crepes, etc., without breaking such items while cooking. The Foldable Food Grade Cooking Surface is made of flexible, thermally conductive, mechanically stable, food grade material such as silicone with or without reinforcing fillers. The preferred embodiment includes handles for manipulating fragile food items during cooking and serving, without the need for traditional cooking implements. Non-planar surface topology, such as ridges, on the cooking surface of the Foldable Food Grade Cooking Surface contain cooking foods within predefined areas, such as the perimeter, of the cooking surface, and can act as a mold for foods that begin in a state that can flow (e.g. liquids of varying viscosity).

The described Foldable Food Grade Cooking Surface and Method of Use provides cooks of average skill the means to cook soft and fragile items, such as eggs, omelets, crepes, etc., without breaking such items while cooking. The Foldable Food Grade Cooking Surface is made of flexible, thermally conductive, mechanically stable, food grade material such as silicone with or without reinforcing fillers. The preferred embodiment includes handles for manipulating fragile food items during cooking and serving, without the need for traditional cooking implements. Non-planar surface topology, such as ridges, on the cooking surface of the Foldable Food Grade Cooking Surface contain cooking foods within predefined areas, such as the perimeter, of the cooking surface, and can act as a mold for foods that begin in a state that can flow (e.g. liquids of varying viscosity).