1. A method of using a plurality of devices for repetitively practicing a billiard shot with a set of a plurality of billiard balls on a surface of a billiard table, the method comprising:
defining a position for each particular one billiard ball within the plurality of billiard balls on the surface of the billiard table, each of the billiard balls in the set of billiard balls having a predefined first position on the surface of the billiard table, the defining including positioning a plurality of devices about each billiard ball on the surface of the billiard table, each device having an upper planar surface, a lower planar surface for flat placement on the surface of the billiard table with the lower planar surface being substantially parallel to the upper surface, an outer edge defining an outer diameter and a cavity defining an inner edge having an inner diameter, wherein the inner diameter is slightly greater than an outer diameter of a standard billiard ball and wherein the lower and upper planar surfaces are defined between the inner and outer diameters and wherein positioning each device about each billiard ball on the surface of the billiard table includes positioning each ball within the cavity of a corresponding one of the devices, each device having a thickness between the upper planar surface and the lower planar surface that is substantially minute wherein each device has a substantially planar profile defined between the upper planar surface and the lower planar surface and the thickness of the device provides no more than a minimal impact to a travel of the billiard ball over the upper planar surface of the device and across the surface of the billiard table after the device is positioned about the billiard ball and flat on the billiard table surface;
selectively securing each device to the surface of the billiard table with each ball within the cavity of the corresponding device in its first position by attaching an adhesive material from the entire lower planar surface of the device to the surface of the billiard table;
taking a first billiard shot including the two or more of the billiard balls while each billiard ball is within the cavity of each corresponding device in their first position, the taking including a first movement for each of two or more of the billiard balls about the surface of the billiard table from their first position and to a second position for each of the two or more billiard ball with the second position being outside of the cavity of the corresponding device;
replacing each of the two or more billiard balls to their first position on the surface of the billiard table and within the cavity of each corresponding device; and
taking a second billiard shot including the replaced two or more billiard balls, the taking of the second billiard shot including a second movement for each of the two or more billiard balls about the surface of the billiard table from their first position and to a third position outside of the device cavity, wherein the third position of each of the two or more billiard balls is different than the second position thereof.
2. The method of claim 1 wherein defining a position for each particular one billiard ball includes positioning a first device about a first billiard ball having a first assigned number indicator and a first color, wherein the first device includes first printed indicia on its upper planar surface including the first assigned number indicator and first color, and positioning a second device about a second billiard ball having a second assigned number indicator and a second color, wherein the second device includes second printed indicia on its upper planar surface including the second assigned number indicator and second color, wherein the second assigned number is different than the first assigned number and the second color is different than the first color.
3. The method of claim 1 wherein each device includes a gap between the outer edge and the inner edge providing an opening to the cavity and wherein positioning a plurality of devices about each billiard ball includes aligning the gap in the device with an expected direction of movement of the billiard ball.
4. The method of claim 1, further comprising removing each of the different bodies from a stack of devices prior to the positioning on the surface of the billiard table for defining the position.
5. The method of claim 1, further comprising removing each of the different devices from a stack of devices prior to the positioning on the surface for defining the position.
6. The method of claim 1, further comprising removing one or more of the plurality of devices that are selectively secured to the surface of the billiard table in a first position and selectively securing each removed device on the surface of the billiard table in a second position on the surface of the billiard table.
The claims below are in addition to those above.
All refrences to claim(s) which appear below refer to the numbering after this setence.
1. A frozen dessert capable of being heated in a microwave, comprising:
a frozen confectionery core;
a semi-fluid coating at least partially or completely surrounding the core to inhibit or prevent microwaves from heating the core;
a biscuit supporting the core and coating, the coating and the biscuit being arranged such that the core is completely surrounded thereby; and
a sauce poured over the core, coating, and biscuit so that the sauce absorbs microwaves.
2. The dessert of claim 1, wherein the sauce is liquefied so that the dessert is ready to be consumed.
3. The dessert of claim 1, wherein the core is placed at the geometric center of the dessert, the sauce is placed upon a tray in a microwave oven, and the biscuit has a thickness of 5 to 10 mm to keep the core above and away from the tray.
4. The dessert of claim 1, wherein the core comprises 30% to 42% by weight dry matter, the coating comprises 42% to 50% by weight dry matter, and the sauce comprises 35% to 70% by weight dry matter.
5. The dessert of claim 1, wherein the core comprises one or more of an ice cream, a milk ice, a water ice, a sherbet, or a frozen fermented dairy product.
6. The dessert of claim 1, wherein the coating is aerated and comprises one or more of an egg-based cream, a Bavarian cream, flan, or a beaten egg white.
7. The dessert of claim 1, wherein the biscuit also provides insulation from microwaves and has a dry matter content of 70% to 90% by weight.
8. The dessert of claim 1, wherein the biscuit comprises a wafer, puff dough, or reconstituted biscuit material.
9. The dessert of claim 1, wherein the sauce comprises one or more of a fruit puree, syrup, or a milk and egg-based pastry cream.
10. The dessert of claim 1, wherein the coating comprises at least 50% protein and carbohydrate materials.
11. The dessert of claim 1, wherein the coating is overrun by 100% to 300% by volume.
12. The dessert of claim 1, wherein the sauce includes a higher water content than the coating on the biscuit, so as to absorb more microwaves during warming.
13. A process for the manufacture of a frozen dessert, comprising:
filling an open mold with a semi-fluid composition and with a frozen confection, such that the semi-fluid composition at least partially surrounds the frozen confection which forms a core;
placing a biscuit into the mold, wherein the biscuit has a sufficient size and composition to absorb microwaves;
pouring a liquid sauce into the mold; and
freezing the mold.
14. The process of claim 13, wherein the core is placed within the semi-fluid composition, thereby displacing a part of the semi-fluid composition.
15. The process of claim 13, wherein the core is disposed at the geometric center of the mold and the semi-fluid composition completely surrounds the core.
16. The process of claim 13, which further comprises:
removing the dessert from the mold;
packaging the dessert in a plurality of packets or blister packs; and
packing the packets or blister packs in boxes.
17. The process of claim 13, which further comprises:
closing the mold with a lid; and
packaging the mold in an external package.
18. The process of claim 13, wherein the mold comprises a hemispherical cup, having an embossed side wall and festoons arranged radially from its summit to provide the mold with a decorative appearance and to stiffen the mold, the cup further having a depression or concavity to facilitate removing the dessert from the mold, and the mold also having a track to maintain the sauce separated from the coating composition until the mold has been frozen.
19. The process of claim 18, wherein the side wall of the mold includes gadroons with a crest line, the gadroons being reinforced or grooved on the crest line, and wherein the mold further comprises a flat edge serving as a base for a closing lid, the flat edge being split so as to constitute an opening initiator.
20. A method for heating a frozen confectionery product including a sauce, a coating, and a biscuit, while inhibiting melting of a frozen core therein, which comprises:
disposing the product on a tray in a microwave so that the biscuit and the coating completely surround the core and so that the core is above and away from the tray; and
heating the product with microwaves while inhibiting or avoiding melting of the frozen core.