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A fork with timer for providing a cue to a user after an elapsed period of time for indicating that another bite of food using the fork may be taken.
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| Number | Title | Issue Date |
| 5286229 | Method of making a food product from the wing of a bird and food product made in accordance with the method A method of making a food product from the wing of a bird comprising a middle section, a tip section and an end section involves cutting through a first joint to separate and remove the tip section. Skin extending between the middle section and the end se... | 02/15/1994 |
| 5284669 | Method of dressing a thigh cut of poultry A method of dressing a thigh cut of poultry having an upper surface, a lower surface and an elongated thigh bone having an axis. The thigh bone is positioned between the upper and lower surfaces. A first cut is made generally perpendicular to the upper su... | 02/08/1994 |
| 5273483 | Dressed thigh cut of poultry and method of dressing the same A method of dressing a thigh cut of poultry having an upper surface, a lower surface and an elongated thigh bone having an axis. The thigh bone is positioned between the upper and lower surfaces. A first cut is made generally perpendicular to the upper su... | 12/28/1993 |
| 5250309 | Dressed thigh cut of poultry A thigh cut of poultry prepared by a method of dressing a thigh cut of poultry having an upper surface, a lower surface and an elongated thigh bone having an axis. The thigh bone is positioned between the upper and lower surfaces. A first cut is made gene... | 10/05/1993 |
