In the "kitchen terms" round there is a bug. When there is an animation going on (for instance when you click on a item and have to wait for the next cooking term to appear) you can pause the game. You must use the pause button in the MSN header because the one in the game window is locked. The timer stops, but the game continues to run. You can click on the kitchen equipment and if you clicked the correct one, you still get the points for it. But because the game is paused, you can't see which cooking term is on (there is a "game paused" window over it) so you have to guess. It is a very slow way of gaining points but if you really want that ML10, this will surely help you to get it.
| Word
| Category
| Definition
|
| butterfly | Chopping Board | To cut and open out the edges of meat like a book or the wings of a butterfly.
|
| chop | Chopping Board | To cut into irregular pieces.
|
| cube | Chopping Board | To cut into bite size cubes.
|
| cut | Chopping Board | To break up food into pieces, with a knife or scissors.
|
| dice | Chopping Board | To cut into small cubes.
|
| fillet | Chopping Board | To remove bones from fish or meat.
|
| julienne | Chopping Board | To cut into long thin matchstick size strips.
|
| mince | Chopping Board | To chop very fine.
|
| pare | Chopping Board | To cut away coverings of vegetables and fruits.
|
| shred | Chopping Board | To cut into fine strips.
|
| slice | Chopping Board | To cut into even slices, usually across the grain.
|
| sliver | Chopping Board | To cut a food into thin strips.
|
| shave | Chopping Board | To cut wide, paper-thin slices of food.
|
| beat | Mixing Bowl | To agitate a mixture with the goal of making it smooth and introducing as much air as possible into it.
|
| blend | Mixing Bowl | To combine so that the constituent parts are indistinguishable from one another.
|
| combine | Mixing Bowl | To mix various ingredients together.
|
| cream | Mixing Bowl | To stir a fat and sugar together rapidly until the mixture looks white, aerated, and somewhat stiff.
|
| cut in | Mixing Bowl | To mix shortening with dry ingredients using a knife or fork.
|
| emulsify | Mixing Bowl | To bind liquids that usually cannot blend smoothly, such as oil and water.
|
| fold in | Mixing Bowl | To incorporate an egg-white foam without deflating it, so it retains its full leavening power.
|
| mix | Mixing Bowl | To combine ingredients with the goal of blending them well and uniformly together.
|
| whip | Mixing Bowl | To beat a preparation with the goal of introducing air into it.
|
| whisk | Mixing Bowl | To beat ingredients with a whisk so as to incorporate air.
|
| etouffe | Frying Pan | To cook with little or no added liquid in a pan with a tight-fitting lid.
|
| fry | Frying Pan | To cook in a hot fat.
|
| frizzle | Frying Pan | To fry thin slices of meat or other food until the edges curl.
|
| flambe | Frying Pan | To pour a liquor over food and ignite it during the final seconds of cooking.
|
| pan-broil | Frying Pan | To cook, uncovered, on a hot surface, usually a pan or skillet.
|
| panfry | Frying Pan | Cooking pieces of meat or vegetables in a hot pan, turning once or twice.
|
| render | Frying Pan | To heat small pieces of meat fat, until fat is separated from connective tissues.
|
| saute | Frying Pan | To toss foods over high heat in a small amount of fat.
|
| sear | Frying Pan | To brown the surface of pieces of meats by submitting them to intense initial heat.
|
| stir-fry | Frying Pan | To cook in a small amount of fat over high heat, tossing and stirring continuously.
|
| sweat | Frying Pan | To cook foods over gentle heat, covered or partly covered, until they release their moisture.
|
| smother | Frying Pan | To cook in a covered pan with little liquid over low heat.
|
| al dente | Boiling Pot | Describes foods, especially pasta, cooked only until soft enough to eat, but not overdone.
|
| boil | Boiling Pot | To cook in water or other liquid heated until bubbling vigorously.
|
| blanch | Boiling Pot | A method of cooking in which foods are plunged into boiling water for a few seconds, removed from the water and refreshed under cold water to stop the cooking process.
|
| coddle | Boiling Pot | To cook slowly and gently in water just below the boiling point.
|
| drain | Boiling Pot | To draw off a liquid by a gradual process.
|
| parboil | Boiling Pot | To cook partially in boiling water.
|
| steam | Boiling Pot | To cook in steam by suspending foods over boiling water and covering with a lid.
|
| steep | Boiling Pot | To soak, in order to extract flavor or soften.
|
| stew | Boiling Pot | To cook food by boiling slowly or simmering.
|
| simmer | Boiling Pot | To maintain the temperature of a liquid just below boiling.
|
| bake | Oven | To cook in the oven.
|
| bain-marie | Oven | A pan of water that is used to help mixtures such as custards bake evenly and to protect them from the direct heat of the oven.
|
| baste | Oven | To moisten foods during cooking with drippings, water or seasoned sauce, to prevent drying or to add flavor.
|
| broil | Oven | To cook with a direct heat source, usually a gas flame or an electric coil, above the food.
|
| dehydrate | Oven | To remove moisture from food by drying it slowly in the oven.
|
| papillote | Oven | To bake food wrapped in foil in an oven where it will steam in its own moisture and retain flavor.
|
| roast | Oven | To create a golden brown crust and make sure the food properly cooks in the center.
|
| toast | Oven | To brown and dry the surface of foods with heat, such as bread and nuts.
|
| preheat | Oven | To heat oven to stated temperature before using.
|
| grease pan | Oven | To spread fat on a cooking utensil or pan to prevent food from sticking.
|
In the shopping round you might have to "buy" water, boiling water or cooked rice, or other things not sold in shops.
