Personal Trainer: Cooking

Regional DifferencesYes, believe me, there are enough to warrant a separate page.

Unused Recipe#

To do: Find other remnants. Find the rest of the text/photographs from this recipe. Possibly find a way to place the recipe back into the game.

Brik Recipe#

While this recipe is never seen in the European and American releases, it can be unlocked in the Japanese version after making at least one recipe from each country.

To do: The Chinese characters are owed to a decoding error in the software used to read the text and must be fixed ASAP

This needs some investigation. Discuss ideas and findings on the talk page. Specifically: This is pure speculation. Based on this unused recipe, the text for all recipes is split into four parts: the recipe description, the short steps found in the "Steps" menu, the full recipe instructions and a repeat of the instructions but slightly re-worded. This could be the "script" that the voice actor for the Chef read for every step, as it appears on par with what is often said in the game.

n142_af02_brick_e (European Recipe)

Exquisitely tasting
soft boiled egg 
and fried mince.

Chop the onions.
Chop the peppers.
Chop the garlic.
Cut the potatoes.
Pre-boil the potatoes.
Prepare the flour paste.
Fry the onions.
Fry the pork mince.
Fry the potatoes.
Put ingredients on pastry.
Put an egg on ingredients.
Fold in half and seal.
Deep fry the brik.
Serve.
Peel.
Chop finely.
Remove stalk & seeds.
Chop finely.
Peel.
Chop finely.
Peel.
Cut 1cm squares.
Boil.
Drain off the water.
Mix flour in water.
Heat vegetable oil.
Fry onions etc.
Add the pork mince.
Add the peppers.
Add the potato.
Add salt & pepper.
Break the egg.
Spread out the paste.
Put on ingredients.
Make a well.
Put the egg in.
Fold in half.
Seal the pastry.
Prepare a plate.
Heat the oil.
Put the brik in.
Deep fry both sides.
Drain off excess oil.
Place on a plate.
倀爀攀瀀愀爀攀㨀ᨀࠀ
First, 攀攀氀ᨀࠀ
椀渀攀氀礀 挀栀漀瀀ᨀࠀ
Cut off the stalks
of the small bell
peppers and then
攀猀攀攀搀 琀栀攀洀ᨀࠀ
椀渀攀氀礀 挀栀漀瀀ᨀࠀ
Next, 攀攀氀ᨀࠀ
椀渀攀氀礀 挀栀漀瀀ᨀࠀ
攀攀氀ᨀࠀ
Dice the peeled 
potatoes into 
1cm cubes.
倀爀攀瀀愀爀攀㨀ᨀࠀ
Put water and the 
potatoes in the 
saucepan, place it
on the heat and
boil for 戀漀甀琀 ਀䀀㘀 洀椀渀甀琀攀猀ᨀࠀ�؀ᨀࠀ
Drain off the
water from the
boiled potatoes
using the strainer
or colander.
倀爀攀瀀愀爀攀㨀ᨀࠀ
Put 漀昀 ਀昀氀漀甀爀 愀渀搀 ᨀࠀȀఀ ਀漀昀 眀愀琀攀爀 椀渀 琀栀攀 ਀搀椀猀栀 愀渀搀 洀椀砀 琀栀攀洀 ਀琀漀最攀琀栀攀爀 眀攀氀氀⸀
倀爀攀瀀愀爀攀㨀ᨀࠀ
Put 漀昀 ਀挀漀漀欀椀渀最 漀椀氀 椀渀਀琀栀攀 瀀愀渀 愀渀搀 栀攀愀琀਀椀琀 漀瘀攀爀 愀 ᨀࠀ
Add the onions,
garlic and a 椀渀挀栀ᨀࠀ
Add the mince and
stir to break it up.
Fry until the meat
is brown.
Once the mince
has been broken
up, add the
peppers, stirring 
them while frying.
Add the potatoes 
and fry until
their surface is
transparent.
Sprinkle on a
漀搀攀爀愀琀攀 愀洀漀甀渀琀ᨀࠀ
倀爀攀瀀愀爀攀㨀ᨀࠀ
Break each egg 
into a separate 
small bowl.
Spread plenty of
the flour and water
paste along the
edges of each
sheet of pastry.
Put one portion of 
the filling you just 
prepared onto the 
pastry and spread 
it out as far as
the flour and water
mix at the edges.
Make a well in the 
centre of the filling.
Put an egg in the
well.
Holding both sides 
of the pastry, fold 
and bring both 
sides together to 
make a half-moon
shape.
Firmly press the
edges together so
the paste acts as
an adhesive,
holding the brik
together.
倀爀攀瀀愀爀攀㨀ᨀࠀ
Lay sheets of
kitchen roll in
the dish.
Add the 攀焀甀椀爀攀搀਀愀洀漀甀渀琀ᨀࠀ
Gently lower each 
brik into the 
cooking oil and 
deep-fry them one
at a time.
When the brik has 
started to become
firm, turn over
in the pan and
fry for 戀漀甀琀 ਀䀀㈀ 洀椀渀甀琀攀猀ᨀࠀ�Ȁᨀࠀ
Remove the fried 
briks and place 
them in the dish 
so the kitchen roll
can absorb the
excess oil.
Place each brik
on a plate, garnish
them with a wedge
of lemon and some
flatleaf parsley
and they're ready
to serve!
The first step is to prepare the ingredients.
You'll need a chopping board and a kitchen knife.
First, peel the onion.
Finely chop the peeled onion.
Next, cut off the stalks of the small bell
peppers and then deseed them.
Finely chop the deseeded peppers.
Next, peel the garlic.
Finely chop the peeled garlic.
Peel the potatoes.
Dice the peeled potatoes into 1cm cubes.
The next step is to boil the potatoes.
You'll need a saucepan and a strainer or colander.
Put the potatoes in the  pan and add water before
place it over the heat and boiling the potatoes for
around 6 minutes.
Drain off the water from the boiled potatoes
using the strainer or colander.
It's now time to prepare the flour and water paste.
You'll need a small bowl for this.
Put the flour and water in the dish and
mix them together well.
The next step is to make the filling for the briks.
You'll need a frying pan.
Heat some oil in the frying pan over a moderate heat.
Add the onions, garlic, and salt and fry
them until they are soft.
Add the mince meat and stir to break up the mince.
Fry it until the mince is browned.
Once the pork mince has been broken up, add
the peppers, stirring them while they fry.
Add the potatoes and fry until their surface is transparent.
Sprinkle salt and pepper over the mince
and vegetables and then turn off the heat.
Divide it into the number of portions you
require and allow it to cool.
Now it's time to make the briks by wrapping them
around the filling one by one. You'll need a pastry
brush and some small bowls for this.
First, break each egg into a separate small bowl.
Spread plenty of the flour and water paste
along the edges of each sheet of pastry with
the pastry brush.
Put one portion of the filling you just
prepared onto each sheet of pastry and
spread it out as far as the flour and
water mix at the edges.
Next, make a well in the centre of the filling.
Carefully, put an egg in the well.
To make a brik, hold both sides of the sheet of pastry
and then fold and bring both sides together to make a
half-moon shape. If the flour and water paste dries out,
the brik won't hold together, so apply more of the paste
as required.
Firmly press the edges together so the paste acts as
an adhesive, holding the brik together. Repeat for the
number of briks you want to make.
The next step is to deep-fry the briks.
You'll need a pan for deep-frying, a dish
and some kitchen roll.
First, lay sheets of kitchen roll in
the dish.
Add enough cooking oil suitable for deep-frying
to the pan to fully cover the brik and heat it to
160‰.
Deep-fry the briks one at a time, gently
lowering them into the cooking oil.
When the brik has started to become firm,
turn it over in the pan and fry for about
2 minutes until the egg is partially set.
Remove each fried brik from the pan
and place them in the dish so the
kitchen roll can absorb the excess oil.
Place each brik on a plate, garnish
them with a wedge of lemon and some
flatleaf parsley and they're ready
to serve. Enjoy!

n142_af02_brick_u (American Recipe)

Exquisitely tasting
soft boiled egg 
and fried mince.

Chop the onions.
Chop the peppers.
Chop the garlic.
Cut the potatoes.
Pre-boil the potatoes.
Prepare the flour paste.
Fry the onions.
Fry the pork mince.
Fry the potatoes.
Put ingredients on pastry.
Put an egg on ingredients.
Fold in half and seal.
Deep fry the brik.
Serve.
Peel.
Chop finely.
Remove stalk & seeds.
Chop finely.
Peel.
Chop finely.
Peel.
Cut 1cm squares.
Boil.
Drain off the water.
Mix flour in water.
Heat vegetable oil.
Fry onions etc.
Add the pork mince.
Add the peppers.
Add the potato.
Add salt & pepper.
Break the egg.
Spread out the paste.
Put on ingredients.
Make a well.
Put the egg in.
Fold in half.
Seal the pastry.
Prepare a plate.
Heat the oil.
Put the brik in.
Deep fry both sides.
Drain off excess oil.
Place on a plate.
倀爀攀瀀愀爀攀㨀ᨀࠀÿĀ਀ ⴀ 䌀栀漀瀀瀀椀渀最 䈀漀愀爀搀਀ ⴀ 䬀椀琀挀栀攀渀 䬀渀椀昀攀
First, 攀攀氀ᨀࠀÿĀ 琀栀攀਀漀渀椀漀渀⸀
椀渀攀氀礀 挀栀漀瀀ᨀࠀÿĀ 琀栀攀 ਀瀀攀攀氀攀搀 漀渀椀漀渀⸀
Cut off the stalks
of the small bell
peppers and then
攀猀攀攀搀 琀栀攀洀ᨀࠀÿĀ⸀
椀渀攀氀礀 挀栀漀瀀ᨀࠀÿĀ ਀琀栀攀 搀攀猀攀攀搀攀搀਀瀀攀瀀瀀攀爀猀⸀
Next, 攀攀氀ᨀࠀÿĀ 琀栀攀਀最愀爀氀椀挀⸀
椀渀攀氀礀 挀栀漀瀀ᨀࠀÿĀ ਀琀栀攀 瀀攀攀氀攀搀 最愀爀氀椀挀⸀
攀攀氀ᨀࠀÿĀ 琀栀攀 瀀漀琀愀琀漀攀猀⸀
Dice the peeled 
potatoes into 
1cm cubes.
倀爀攀瀀愀爀攀㨀ᨀࠀÿĀ਀ ⴀ 匀愀甀挀攀瀀愀渀਀ ⴀ 匀琀爀愀椀渀攀爀
Put water and the 
potatoes in the 
saucepan, place it
on the heat and
boil for 戀漀甀琀 ਀䀀㘀 洀椀渀甀琀攀猀ᨀࠀ�؀ᨀࠀÿĀ⸀
Drain off the
water from the
boiled potatoes
using the strainer
or colander.
倀爀攀瀀愀爀攀㨀ᨀࠀÿĀ਀ ⴀ 匀洀愀氀氀 䈀漀眀氀
Put 漀昀 ਀昀氀漀甀爀 愀渀搀 ᨀࠀȀఀ ਀漀昀 眀愀琀攀爀 椀渀 琀栀攀 ਀搀椀猀栀 愀渀搀 洀椀砀 琀栀攀洀 ਀琀漀最攀琀栀攀爀 眀攀氀氀⸀
倀爀攀瀀愀爀攀㨀ᨀࠀÿĀ਀ ⴀ 䘀爀礀椀渀最 倀愀渀
Put 漀昀 ਀挀漀漀欀椀渀最 漀椀氀 椀渀਀琀栀攀 瀀愀渀 愀渀搀 栀攀愀琀਀椀琀 漀瘀攀爀 愀 ᨀࠀÿ̀洀漀搀攀爀愀琀攀਀栀攀愀琀ᨀࠀÿĀ⸀
Add the onions,
garlic and a 椀渀挀栀ᨀࠀÿĀ ਀漀昀 猀愀氀琀 愀渀搀 昀爀礀 ਀甀渀琀椀氀ᨀࠀÿ̀猀漀昀琀ᨀࠀÿĀ⸀
Add the mince and
stir to break it up.
Fry until the meat
is brown.
Once the mince
has been broken
up, add the
peppers, stirring 
them while frying.
Add the potatoes 
and fry until
their surface is
transparent.
Sprinkle on a
漀搀攀爀愀琀攀 愀洀漀甀渀琀ᨀࠀÿĀ਀漀昀 猀愀氀琀 愀渀搀 瀀攀瀀瀀攀爀Ⰰ਀琀栀攀渀 琀甀爀渀 漀昀昀 琀栀攀਀栀攀愀琀⸀ 䐀椀瘀椀搀攀 椀渀琀漀਀琀栀攀 爀攀焀甀椀爀攀搀਀渀甀洀戀攀爀 漀昀 瀀漀爀琀椀漀渀猀਀愀渀搀 愀氀氀漀眀 琀漀 挀漀漀氀⸀
倀爀攀瀀愀爀攀㨀ᨀࠀÿĀ਀ ⴀ 倀愀猀琀爀礀 䈀爀甀猀栀਀ ⴀ 匀洀愀氀氀 䈀漀眀氀⠀猀⤀
Break each egg 
into a separate 
small bowl.
Spread plenty of
the flour and water
paste along the
edges of each
sheet of pastry.
Put one portion of 
the filling you just 
prepared onto the 
pastry and spread 
it out as far as
the flour and water
mix at the edges.
Make a well in the 
centre of the filling.
Put an egg in the
well.
Holding both sides 
of the pastry, fold 
and bring both 
sides together to 
make a half-moon
shape.
Firmly press the
edges together so
the paste acts as
an adhesive,
holding the brik
together.
倀爀攀瀀愀爀攀㨀ᨀࠀÿĀ਀ ⴀ 倀愀渀 昀漀爀 ਀   搀攀攀瀀ⴀ昀爀礀椀渀最਀ ⴀ 䐀椀猀栀਀ ⴀ 䬀椀琀挀栀攀渀 爀漀氀氀
Lay sheets of
kitchen roll in
the dish.
Add the 攀焀甀椀爀攀搀਀愀洀漀甀渀琀ᨀࠀÿĀ 漀昀 挀漀漀欀椀渀最਀漀椀氀 琀漀 琀栀攀 瀀愀渀 琀漀਀昀甀氀氀礀 挀漀瘀攀爀 琀栀攀 戀爀椀欀਀愀渀搀 栀攀愀琀 琀栀攀 漀椀氀 琀漀਀ᨀࠀÿ̀㄀㘀　　ᨠࠀÿĀ⸀
Gently lower each 
brik into the 
cooking oil and 
deep-fry them one
at a time.
When the brik has 
started to become
firm, turn over
in the pan and
fry for 戀漀甀琀 ਀䀀㈀ 洀椀渀甀琀攀猀ᨀࠀ�ȀᨀࠀÿĀ 甀渀琀椀氀 ਀琀栀攀 攀最最 椀猀 瀀愀爀琀椀愀氀氀礀਀猀攀琀⸀
Remove the fried 
briks and place 
them in the dish 
so the kitchen roll
can absorb the
excess oil.
Place each brik
on a plate, garnish
them with a wedge
of lemon and some
flatleaf parsley
and they're ready
to serve!
The first step is to prepare the ingredients.
You'll need a chopping board and a kitchen knife.
First, peel the onion.
Finely chop the peeled onion.
Next, cut off the stalks of the small bell
peppers and then deseed them.
Finely chop the deseeded peppers.
Next, peel the garlic.
Finely chop the peeled garlic.
Peel the potatoes.
Dice the peeled potatoes into 1cm cubes.
The next step is to boil the potatoes.
You'll need a saucepan and a strainer or colander.
Put the potatoes in the  pan and add water before
place it over the heat and boiling the potatoes for
around 6 minutes.
Drain off the water from the boiled potatoes
using the strainer or colander.
It's now time to prepare the flour and water paste.
You'll need a small bowl for this.
Put the flour and water in the dish and
mix them together well.
The next step is to make the filling for the briks.
You'll need a frying pan.
Heat some oil in the frying pan over a moderate heat.
Add the onions, garlic, and salt and fry
them until they are soft.
Add the mince meat and stir to break up the mince.
Fry it until the mince is browned.
Once the pork mince has been broken up, add
the peppers, stirring them while they fry.
Add the potatoes and fry until their surface is transparent.
Sprinkle salt and pepper over the mince
and vegetables and then turn off the heat.
Divide it into the number of portions you
require and allow it to cool.
Now it's time to make the briks by wrapping them
around the filling one by one. You'll need a pastry
brush and some small bowls for this.
First, break each egg into a separate small bowl.
Spread plenty of the flour and water paste
along the edges of each sheet of pastry with
the pastry brush.
Put one portion of the filling you just
prepared onto each sheet of pastry and
spread it out as far as the flour and
water mix at the edges.
Next, make a well in the centre of the filling.
Carefully, put an egg in the well.
To make a brik, hold both sides of the sheet of pastry
and then fold and bring both sides together to make a
half-moon shape. If the flour and water paste dries out,
the brik won't hold together, so apply more of the paste
as required.
Firmly press the edges together so the paste acts as
an adhesive, holding the brik together. Repeat for the
number of briks you want to make.
The next step is to deep-fry the briks.
You'll need a pan for deep-frying, a dish
and some kitchen roll.
First, lay sheets of kitchen roll in
the dish.
Add enough cooking oil suitable for deep-frying
to the pan to fully cover the brik and heat it to
160‰.
Deep-fry the briks one at a time, gently
lowering them into the cooking oil.
When the brik has started to become firm,
turn it over in the pan and fry for about
2 minutes until the egg is partially set.
Remove each fried brik from the pan
and place them in the dish so the
kitchen roll can absorb the excess oil.
Place each brik on a plate, garnish
them with a wedge of lemon and some
flatleaf parsley and they're ready
to serve. Enjoy!

The American recipe appears to be the same as the European one. However, the American recipe has different unrecognizable text.

Audio

This needs some investigation. Discuss ideas and findings on the talk page. Specifically: Despite the game's release date, the sound is closer to MKWii. Could this be from the DS SDK or a "leak" between devs?

Discuss: Under this assumption, should the audio be placed here, or a separate "placeholder" section? Or both?

Apparently, this recipe did not make it very far into development in international releases, as there are no recorded lines from the Chef for it. Rather, every segment of audio that was intended to be replaced by vocal lines features a totally out of place, low-quality recording of the beginning of a Mario Kart race, either from Mario Kart: Double Dash!! or Mario Kart Wii. It can be safely assumed that this was a placeholder and appeared across all recipes before recordings for them were made.

Recipe Oddity#

The recipe "Mussels in White Wine" has the code name "n120_nt01_mussel" in the game files, unlike the other Belgian recipe "Sugar Tart", which is referred to as "n126_be01_tarte". This likely indicates that initally these two recipes were intended to be in separate countries: The Netherlands and Belgium respectively, but were ultimately both added as Belgian recipes, therefore excluding The Netherlands from the "roster" of countries this game offers dishes from.

Unused Graphics#

To do: I tried, but I can't get the timing on the animations right so help is appreciated.

Remnants of The Netherlands#

As mentioned, there was an intention to have one Dutch recipe in the game, which was fused with the one other Belgian recipe. That decision was made far enough into development that there exist a few remnants of The Netherlands' existence.

Flag
The Dutch flag in various sizes, depending on where it was supposed to appear.

Would appear on the calendar, under the condition that more than one recipe has been completed in one day	Would appear on the country select screen, below the arrow that takes you from country to country.	Would appear on the country select screen, after having selected that specific country.

Alternative View All Button (navi_top_dwn_c_viewall02)#

Used	Unused

An older (earlier?) form of the "view all" button that is for some reason missing its drop shadow at the bottom.

Black and White Sprites#

This needs some investigation. Discuss ideas and findings on the talk page. Specifically: Every button used or otherwise, appears to have an unused sprite during which it turns black and white instead of its color just fading upon being pressed. If that is true, there are plenty more graphics to be added.

Home-Made Category#

For each recipe you complete, which belongs to a certain category (e.g. Salads, Meat and Side Dishes), the corresponding icon will appear in the calendar. However, despite having the ability to favorite "Home-Made" ingredients, they are not counted as dishes and therefore do not appear on the calendar once completed. This could also be a leftover from the online mode that was never implemented in international releases.


In the same vein, you cannot search for Home-Made recipes, and therefore the icon intended for them in the search menu goes unused.

International Variants (cover_dwn_othercountry)#

Only present in the files of the European version is an unused button that would have been put in place of the "substitute ingredients" menu, as they share the same folder. It must have barely been implemented or retracted very early on, as it lacks a proper palette to go along with it.

Placeholders#

To do: there's also a dummy image hidden behind a .bin archive

Dummy Recipe (dummy_up_00, dummy_up_01 & dummy_dwn_00)



This art and the background below it would have been used wherever the preview image, name and description of a recipe had not yet been programmed, and would be displayed on the top and bottom screens of the DS respectively

Dummy Picture (food_dummy)

This image is used whenever an image for a recipe step is either non-existent or unavailable.

Unused Music#

Notes#

The music used in the games' Memo Pad, which is only accessible in the Japanese version, is present in the files of both international versions, and is not used.

Alternative Audio#

To do: All these files are .wav files, because they were converted using an application called "ahx2wav". As far as I know, there is no .ahx to .ogg converter. If you could replace them, that would be awesome.

The European version contains alternative recordings of some of the Chef's lines, none of which are heard in-game.

Interestingly, the higher quality alternative versions of "voice_uk_system_22" and "voice_uk_system_26" also go unused.

Unused Audio#

AHX Files#

Chef Lines#

"See you again soon."

After completing a recipe, the Chef in either version says one of two lines while making a bowing motion: "Well done!" or "Nice work!". Afterwards however, the Chefs were also supposed to wave at the user and say the line heard above. This would make it to the Japanese version, as well as the successor America's Test Kitchen: Let's Get Cooking.

To do: Does the wave animation exist in international versions?

Other Files#

Alternative Starts#

To do: reduce the amount of text and spread the information to the individual sound files

During special occasions, different jingles are used when starting out a recipe. In the files, these alternative jingles are labeled "BOY", "GIRL", "NEWYEAR", "XMAS" and one exclusive to Japan: "7JULY" meant for the annual Star Festival or Tanabata. "BOY" and "GIRL" were likely meant to be used if the cook was male or female, indicating that there would have been an option to select your gender; this option would later make it to America's Test Kitchen: Let's Get Cooking with the introduction of profiles, however the sounds would not make an appearance there either. Oddly, "GIRL" is used in place of "NEWYEAR" in international versions, only making it unused in the Japanese version.

SEQ_SE_NAVI_START_BOY

SEQ_SE_NAVI_START_NEWYEAR

SEQ_SE_NAVI_START_GIRL Peter please add details

Remnants from the First Game#

This game is a direct successor to Shaberu! DS Oryōri Navi, and unsurprisingly uses the same engine, leading to some leftovers from the original.

SEQ_BGM_TITLE The song that plays in the original game's title screen.

SEQ_BGM_RECIPE_WESTERN

A song that was used for western recipes in the original. Like most other songs heard during cooking, the sequence file has multiple instruments that fade in and out, depending on which stage of cooking you are on.

Online Remnants#

To do: Look for other remnants, there are probably some graphics too.

Sound Effects#

Sound effects from the now-defunct online play. As it was only ever available in Japan, these sound effects go entirely unused in international versions, but are still present in the files. Also, the Japanese files start with the prefix "WIFI", while the international ones start with "ACCESS".

Unused Instruments in Settings Music#

When the sequence file for the settings music is played directly from the games files, it sounds like two songs playing at the same time, because there are. The first song is the regular settings music and the second is a leftover from Shaberu! DS Oryouri Navi, the predecessor to Personal Trainer: Cooking, which had a sub-menu in the settings for recipe distribution via Download Play.