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チーズプロフェッショナル資格認定試験 > | 第１回：文化史の語彙 > Flashcards

| 第１回：文化史の語彙 Flashcards

1
Q

採集

A

さいしゅう to collect, gather

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2
Q

農耕

A

のうこう agriculture

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3
Q

狩猟

A

しゅりょう hunting

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4
Q

野生動物

A

やせいどうぶつ wild animal

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5
Q

砂漠

A

さばく desert

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6
Q

反芻動物

A

はんすうどうぶつ ruminant animal

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7
Q

家畜化

A

かちくか domestication

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8
Q

諸要因

A

しょよういん various causes

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9
Q

搾乳（する）

A

さくにゅうする to milk (a cow, etc)

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10
Q

搾乳動物

A

さくにゅうどうぶつ milking animal

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11
Q

馴る

A

なれる to become tame

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12
Q

競合する

A

きょうごうする to compete

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13
Q

群

A

むれ group, herd

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14
Q

いずれも

A

Both

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15
Q

過程

A

かてい process, course

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16
Q

程度

A

ていど degree, approximate

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17
Q

効率

A

こうりつ efficiency

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18
Q

収集する

A

しゅうしゅうする to gather up

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19
Q

加工品

A

かこうひん processed goods

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20
Q

発酵させる

A

はっこうさせる to be fermented

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21
Q

乳脂肪

A

にゅうしぼう milk/butter fat

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22
Q

たんぱく質

A

たんぱくしつ protein

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23
Q

乳糖

A

にゅうとう lactose

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24
Q

乳酸

A

にゅうさん lactic acid

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25
Q

乳酸菌

A

にゅうさんきん lactic acid bacteria

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26
Q

塊

A

かたまり lump, mass

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27
Q

固める

A

かためる to harden, solidify

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28
Q

乳清

A

にゅうせい whey ホエイ

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29
Q

除去する

A

じょきょする to remove, get rid of

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30
Q

凝乳

A

ぎょうにゅう curd

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31
Q

酵素

A

こうそ enzyme

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32
Q

凝乳酵素

A

ぎょうにゅうこうそ rennet (curd enzyme) レンネット

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33
Q

栄養

A

えいよう nutrients

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34
Q

栄養成分

A

えいようせいぶん nutrient composition

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35
Q

静置する

A

せいちする to leave (for fermentation to occur, for curd to form)

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36
Q

脂肪粒

A

しぼうつぶ fat particles

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37
Q

成分

A

せいぶん ingredient

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38
Q

攪拌機

A

かくはんき curd mixer 攪拌する

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39
Q

遠心

A

えんしん centrifuge

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40
Q

分離する

A

ぶんりする to separate

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41
Q

遠心分離する

A

えんしんぶんりする to separate with a centrifuge

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42
Q

土器

A

どき earthenware

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43
Q

分析する

A

ぶんせきする to analyze 分析 analysis

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44
Q

推測する

A

すいそくする to guess

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45
Q

出土

A

しゅつど archeological excavation

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46
Q

楔型文字

A

くさびたもじ cuneiform writing

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47
Q

記録書

A

きろくしょ records, documents

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48
Q

叙事詩

A

じょじし epic poem

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49
Q

記述

A

きじゅつ description

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50
Q

経典

A

きょうてん Bible, sacred books

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51
Q

賛歌

A

さんか　hymn

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52
Q

旧約聖書

A

きゅうやくせいしょ Old Testament

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53
Q

水筒

A

すいとう canteen

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54
Q

加塩

A

かえん added salt, with salt

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55
Q

接種

A

せっしゅ inoculation, vaccination

to be innoculated with (flavor, etc)

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56
Q

微生物

A

びせいぶつ microbe, germ

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57
Q

遺伝子組換え

A

いでんしくみかえ GMO, genetically modified

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58
Q

全乳

A

ぜんにゅう whole milk

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59
Q

脱脂乳

A

だっしにゅう skim milk

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60
Q

クリーム添加乳

A

クリームてんかにゅう milk with added cream

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61
Q

無殺菌乳

A

むさっきんにゅう unpasteurized milk

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62
Q

殺菌乳

A

さっきんにゅう pasteurized milk

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63
Q

中温菌

A

ちゅうおんきん mesophilic bacteria

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64
Q

高温菌

A

こうおんきん thermophile, thermophilic bacteria

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65
Q

子牛の第四胃

A

こうしのだいよんい calf’s fourth stomach, abomasum

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66
Q

チョウセンアザミおしべ

A

Globe artichoke, cynara scolymus

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67
Q

主として

A

しゅとして mainly, for the most part

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68
Q

分離保存する

A

ぶんりほぞんする to separate and preserve/keep

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69
Q

旨味

A

うまみ umami

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70
Q

型詰め

A

かたつめ pack into molds

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71
Q

形を整える

A

かたちをととのえる to shape to fit

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72
Q

モールディング

A

molding

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73
Q

熟成

A

じゅくせい aging, maturing

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74
Q

乳化剤

A

にゅうかざい emulsifier

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75
Q

乳化剤参加

A

にゅうかざいさんか emulsifier additive

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76
Q

加熱溶融

A

かねつようゆう heating melting

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77
Q

殺菌

A

さっきん pasteurization, sterilization

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78
Q

型詰める

A

かたつめる to mold press

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79
Q

正確な

A

せいかくな exact

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80
Q

形成する

A

けいせいする to form

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81
Q

誕生

A

たんじょう birth, formation

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82
Q

したがって

A

therefore, consequently

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83
Q

脱水整形

A

だっすいせいけい evaporation formation

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84
Q

原理

A

げんり principle, theory

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85
Q

一部編集

A

いちぶへんしゅう to compile into one

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86
Q

混同する

A

こんどうする to confuse, mix up

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87
Q

論文

A

ろんぶん thesis, article

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88
Q

本書

A

ほんしょ text, this book

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89
Q

統一する

A

とういつする to unify, consolidate

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90
Q

直前

A

ちょくぜん just before

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91
Q

直後

A

ちょくご just after

92
Q

あるいは

A

Or, possibly

93
Q

諸説する

A

しょせつする to have various opinions, theories

94
Q

取り扱う

A

とりあつかう to handle, operate (machine)

95
Q

摂取する

A

せっしゅする to absorb

96
Q

共通する

A

きょうつうする to have in common

97
Q

消化機能

A

しょうかきのう digestion function

98
Q

未熟な

A

みじゅくな unripe, green

99
Q

胃腸

A

いちょう stomach, gastrointestine

100
Q

素通りする

A

すどおりする to pass without stopping

101
Q

満腹感

A

まんぷくかん feeling of a full stomach after eating

102
Q

安堵感

A

あんどかん sense of relief

103
Q

各種酵素

A

かくしゅこうそ all kind of enzymes

104
Q

ペプチド

A

Peptide

105
Q

アミノ酸

A

アミノさん amino acid

106
Q

等

A

など　etc

107
Q

徐々

A

じょじょ gradually, soon

108
Q

分解する

A

ぶんかいする to take apart, break down into 脂肪を分解する

109
Q

腸壁

A

ちょうへき intestinal wall

110
Q

吸収する

A

きゅうしゅうする to absorb (nutrients, etc)

111
Q

母牛

A

ぼぎゅう mother cow

112
Q

排出する

A

はいしゅつする　to expel, evacuate (ホエイを〜）

113
Q

消化吸収する

A

しょうかきゅうしゅうする to absorb through digestion

114
Q

熟成工程

A

じゅくせいこうてい maturation stage of process

115
Q

仕上がる

A

しあがる to be completed

116
Q

賞味

A

しょうみ appreciation

117
Q

賞味期限

A

しょうみきげん “Best before/expiration date” 賞味期間　Best before period

118
Q

酸凝固

A

さんぎょうこ acid coagulation

119
Q

酸性化

A

さんせいか acidification

120
Q

酸

A

さん acid

121
Q

緩やかな

A

ゆるやかな loose, gentle

122
Q

酢酸

A

すさん acetic acid

123
Q

有機酸

A

ゆうきさん organic acid

124
Q

クエン酸

A

クエンさん citric acid

125
Q

濾過する

A

ろかする to filter

126
Q

アジア地域全般

A

アジアちいきぜんぱん the whole Asian region

127
Q

普及

A

ふきゅう diffusion, spread

128
Q

抽出する

A

ちゅうしゅつする to extract, select (from a group)

ex: to choose the best, to be chosen at random

129
Q

性状

A

せいじょう characteristics

130
Q

青銅器

A

せいどうき Bronze Age

131
Q

発祥地

A

はっしょうち Cradle of Civilization 発祥 origin

132
Q

濾し器

A

こしき filter, strainer

133
Q

放出される

A

ほうしゅつされる

to be released, ejected; given off

ex: oil released from the rind of a cheese, oxygen is given off

134
Q

収縮する

A

しゅうしゅくする to shrink

135
Q

決め手にもなる

A

きめてにもなる to become the deciding factor

136
Q

掬って

A

すくって to scoop, ladle out

137
Q

直接水切り型

A

ちょくせつみずきりがた first water draining mold 穴の空いたモルド

138
Q

酸性化凝乳

A

さんせいかぎょうにゅう acid coagulated curds ヨーグルト

139
Q

乾燥固形化する

A

かんそうこけいかする to solidify by drying クルッとのイメージ

140
Q

さかのぼる

A

To trace back, date back to

141
Q

地層

A

ちそう layer (of soil)

142
Q

陶器

A

とうき porcelain

143
Q

破片

A

はへん fragment

144
Q

検出する

A

けんしゅつする to detect, sense

145
Q

脂質の痕跡

A

ししつのこんせき traces of fat

146
Q

遺物

A

いぶつ remains (archeological)

147
Q

陶製

A

とうせい ceramics

148
Q

住居池遺蹟

A

すまいちいせき residence area’s historic ruins

149
Q

編み籠

A

あみかご wicker basket

150
Q

光景

A

こうけい scene, sight

151
Q

描写される

A

びょうしゃされる to be portrayed, depicted

152
Q

語原

A

ごげん root word, etymology

153
Q

携行

A

けいこう carrying

154
Q

型枠

A

かたわく mold

155
Q

語感

A

ごかん sense of feeling from language or word

156
Q

本草書

A

ほんぞうしょ paper on study of plants

157
Q

乾酪

A

かんらく cheese

158
Q

多様化

A

たようか diversification

159
Q

伝播

A

でんぱ spread 伝播経路

160
Q

経路

A

けいろ route 伝播経路

161
Q

拡散伝播

A

かくさんでんぱ to scatter and spread

162
Q

融合

A

ゆうごう blend, fusion

163
Q

文明

A

ぶんめい civilization

164
Q

採取

A

さいしゅ to pick, harvest

165
Q

紀元前

A

きげんぜん B.C.

166
Q

ローマ皇帝

A

ローマこうてい Roman emperor

167
Q

侵入する

A

しんにゅうする to invade

168
Q

王朝

A

おうちょう dynasty

169
Q

やがて

A

Before long

170
Q

消滅する

A

しょうめつする to disappear

171
Q

インド亜大陸

A

いんどあたいりく Indian subcontinent

172
Q

特徴

A

とくちょう feature

173
Q

定着する

A

ていちゃくする to become established

174
Q

搾乳獣

A

さくにゅうじゅう milking animal 獣けもの beast, animal

175
Q

草原生育

A

そうげんせいいく grassland breeding/development

176
Q

経由する

A

けいゆする through, by way of

177
Q

〜系部族

A

〜けいぶぞく lineage of tribe

178
Q

遊牧民

A

ゆうぼくみん nomadic people, nomad

179
Q

寒冷地域

A

かんれいちいき cold region

180
Q

担い手

A

にないて person in charge

181
Q

山間部

A

さんかんぶ mountainous region

182
Q

居住する

A

きょじゅうする to reside, be settled in

183
Q

低水分

A

ていすいぶん low water moisture/humidity

184
Q

富む

A

とむ to be rich /abundant in

185
Q

博物誌

A

はくぶつし natural history

186
Q

長期保存

A

ちょうきほぞん long-term preservation

187
Q

半脂肪する

A

はんしぼうする to halve the fat

188
Q

世紀末

A

せいきまつ end of the century

189
Q

創案する

A

そうあんする to originate an idea

190
Q

伝説

A

でんせつ tradition, legend

191
Q

リネンス菌

A

リネンスきん　？

192
Q

繁殖する

A

はんしょくする to multiply by breeding

193
Q

助成

A

じょせい assistance, aid (grants, etc.)

194
Q

脂肪球

A

しぼうきゅう fat particles/balls

195
Q

主流

A

しゅりゅう mainstream

196
Q

パサパサする

A

To be dried out

197
Q

粘着性

A

ねんちゃくせい stickiness

198
Q

卓越食料

A

たくえつしょくりょう superior food

199
Q

おおむね

A

In general

200
Q

エネルギー源

A

エネルギーげん energy source

201
Q

神格

A

しんかく deified, divinity

202
Q

象徴的

A

しょうちょうてき symbolic

203
Q

精神性

A

せいしんせい spirituality

204
Q

宗教的行事

A

しゅうきょうてきぎょうじ religious function

205
Q

太鼓

A

たいこ drum

206
Q

民俗信仰

A

みんぞくしんこう ethnic beliefs

207
Q

精霊

A

しょうりょう spirit of deceased

208
Q

守護神の為

A

しゅごじんのため for the benefit of the guardian diety

209
Q

讃える

A

たたえる to give praise

210
Q

結合

A

けつごう combination

211
Q

洞窟

A

どうくつ cave system

212
Q

特許

A

とっきょ license, patent

213
Q

名称

A

めいしょう title, name

214
Q

不正行為

A

ふせいこうい malpractice, going against regulation/laws

215
Q

取り締まり

A

とりしまり control, supervise, crackdown

ex: by government, police,

216
Q

獲得

A

かくとく acquisition

217
Q

EU品質認証システム

A

EUひんしつにんしょうシステム EU quality authentication system ??

218
Q

変革する

A

へんかくする to reform, revolutionize

219
Q

遠心力利用

A

えんしんりょくりよう use of centrifugal force

220
Q

冷凍機発明

A

れいとうきはつめい discovery of refrigeration

221
Q

真空

A

しんくう vacuum, empty

222
Q

飛躍的

A

ひやくてき rapidly

223
Q

純粋培養する

A

じゅんすいばいようする to cultivate a pure culture

224
Q

低温殺菌法開発

A

ていおんさっきんほうかいはつ development of low-temperature pasteurization method

225
Q

食中毒原因菌

A

しょくちゅうどくげんいんきん food-poisoning causing microorganisms

226
Q

防除

A

ぼうじょ extermination

チーズプロフェッショナル資格認定試験 (19 decks)

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