A food item is prepared by depositing food (14) as lanes in the form of rows of discrete patterns (14a) on strips (16a-16c) of support material (16) defined by fold lines defined by perforations (62a, 62b). In a strip sheeter (12), the first roller (18) is heated and is smooth for abutting with the support material (16). The outer periphery of the second roller (20) including depressions (24) forming the patterns (14a) is formed of material to which food (14) has less tendency to stick to than the support material (16), with the patterns (14a) arranged to create tensional removal. An edible, liquid release agent can be sprayed upon the second roller (20). Perforations (62a, 62b) are cut by rotary knives (62). The first strip (16a) is folded to overlie the first lane of food (14) on the second strip (16b), and the third strip (16c) is folded to abut the second lane of food (14) thereon and opposite to the second strip (16b).