Cakes & Pies
•   While frozen, remove the protective collar which surrounds the cake. Slide a flat knife or spatula between the round cardboard platform and the bottom of the cake to separate the moist layer cake from the circular board.
•   Remove the paper dividers between the slices of cake or pie.
•   Lift out slice of cake/pie by gently sliding a cake server underneath, pulling the slice away from the whole cake/pie, and sliding it on to a plate.

Bars
•   While frozen, use a hot, wet, serrated knife to cut lines from one end of the bar to another. Cut to the edge, and slice through the edge with a downward motion. Be sure that you have cut through the bottom of the bar. Repeat this process while approximating the portion size for each serving.
•   Use a flexible plastic server to remove the slices by lifting straight up.
•   Plate the slice by gently sliding it off the server with the flat side of the knife.

Assorted Loaves
•   While slightly frozen, remove plastic wrap from the around the loaf. Determine approximate portion size, and using a French knife, slice bread using a downward motion. Be certain to slice completely through the bottom of the bread. Repeat process until entire loaf is sliced.
•   For continental breakfasts, we recommend cutting the bread a second time down the center, and plating the bread by the half slice on the platter.

Pan Tiramisu
•   While slightly frozen, remove plastic wrap from the plastic pan. Determine the approximate portion size, and using a French knife, cut a straight line from one end of the pan to the other. Be certain that cut goes through the entire cake. Cut to the edge, and turn knife at a 90 degree angle to cut against the side of the pan (repeat for other side). Repeat this process while approximating the portion size for each piece.
•   Slide flexible metal or plastic server underneath the first piece of cake, using the edge of the pan as your guide. To remove, lift straight up with the server
•   Plate the slice by gently sliding it off the server with the flat side of the knife.

Quiche
•   Allow product to thaw, reaching room temperature before handling or heating.
•   Quiche can be heated whole, or by the slice. If whole, heat the quiche at 300F convection, 325F conventional for approximately 25-30 minutes. If by the slice, heat the quiche for approximately 10-15 minutes. For best results, thaw the quiche overnight in refrigeration (if thawed, heating time is reduced to 15 – 20 minutes for whole quiche).
•   To cut the quiche, use a French knife. Cut the quiche starting at the center and move out to the edge using a sawing motion. Draw the knife through the bottom crust to maintain a clean separation of crust and filling. Cut to the outer crust, but not through it. Find the line at the end of your first cut that is perpendicular to the outer crust. Cut through the crust at this angle.
•   Determine the desired size of the slice you want to cut, and place the knife at the center of the quiche. The slice should be larger than the server you will be using to remove it. Be sure to cut all the way through the bottom crust.
•   Use a flexible plastic or metal server to remove slice by lifting straight up.
•   Plate slice by gently sliding it off the server with the flat side of the knife.

French Pastries
•   While frozen, remove the clear plastic wrap from the inner corrugate. Take out the tray dividers from the inner corrugate. Fold down the edges of the box, and slide a flexible plastic server underneath the individual pastries and lift straight up.
•   Plate pastry by gently sliding it off the server with the flat side of a knife.