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チーズプロフェッショナル資格認定試験 > | 第２回：語彙、質問 > Flashcards

| 第２回：語彙、質問 Flashcards

1
Q

冷却

A

れいきゃく refrigeration

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2
Q

抑える

A

おさえる to pin something down

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3
Q

ブライン法

A

ブラインほう brining method

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4
Q

残留

A

ざんりゅう residual ホエイ残留量 amnt of residual whey

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5
Q

穿孔

A

せんこう perforation

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6
Q

リネンス菌

A

Brevibacterium linens (washed cheeses)

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7
Q

箔

A

はく foil 箔で包む

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8
Q

モルジュ液

A

モルジュえき morging liquid

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9
Q

添加量

A

てんかりょう additional weight amount

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10
Q

カード裁断

A

カードさいだん cutting (the curd)

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11
Q

離水

A

りすい to takeoff

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12
Q

促す

A

うながす to urge, suggest 乳酸発酵を促す

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13
Q

布袋

A

ぬのぶくろ cloth bag

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14
Q

流し入れる

A

ながしいれる to submerge 布袋に流し入れる

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15
Q

乳酸発酵

A

にゅうさんはっこう lactic acid fermentation

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16
Q

脱水

A

だっすい　evaporation, dehydration

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17
Q

アンモニア

A

ammonia

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18
Q

アルカリ性

A

アルカリせい alkalinity

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19
Q

ペル・ア・ブリ

A

Curd ladling style with large saucer-sized ladle

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20
Q

薄く削る

A

うすくけずる to cut thinly, remove a little bit

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21
Q

簀子

A

すのこ draining board, floorboard

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22
Q

はずして反転

A

はずしてはんてん to undo and roll over *

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23
Q

熟成専門業者

A

じゅくせいせんもんぎょうしゃ affineur, speciality cheese ager

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24
Q

噴霧する

A

ふんむする to spray, mist

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25
Q

完熟する

A

かんじゅくする to completely mature

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26
Q

枯れる

A

かれれる to whither (plant), to die

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27
Q

軟化する

A

なんかする to soften, to weaken (market)

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28
Q

芯

A

しん center, core, stuffing

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29
Q

ルーシュ

A

rushes

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30
Q

均一な

A

きんいつな uniform, equal

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31
Q

ゆがめる

A

To bend, warp, disfigure

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32
Q

腐敗防止

A

ふはいぼうし antiseptic

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33
Q

均一にする

A

きんいつにする to make uniform, equal

34
Q

密着させる

A

みっちゃくさせる to be closely related to

35
Q

ホエイ排出

A

ホエイはいしゅつ emission of whey

36
Q

無殺菌

A

Au lait cru

37
Q

好気性

A

こうきせい aerobic 好気性の菌 aerobic bacteria

38
Q

緩い

A

ゆるい loose, soft, gentle (curve)

39
Q

結着させる

A

けっちゃくさせる to be concluded, ended ゆるく結着させる

40
Q

好塩性

A

こうえんせい halophilic

41
Q

好塩菌

A

こうえんきん halobacteria

42
Q

微弱

A

びじゃく weak, faint

43
Q

バラバラにする

A

To disperse, loosen into pieces

44
Q

やや硬め

A

ややかため semi-hard

45
Q

ぬるま湯

A

ぬるまゆ tepid water ぬるまな warm, comfortable

46
Q

金串

A

かなぐし metal skewer

47
Q

縦に

A

たてに vertically, straight

48
Q

突き刺す

A

つきさす to pierce, stab

49
Q

空気孔

A

くうきこう airhole, air pocket

50
Q

程よく

A

ほどよく just right, properly

51
Q

金属箔

A

きんぞくはく metal foil

52
Q

洗った表皮

A

あらったひょうひ Croûte lavée

53
Q

粘り気のある

A

ねばりけのある to have a stickiness

54
Q

デラクトザージュ

A

Délactosage - lactose removal

55
Q

行程中

A

こうていちゅう during the journey, process

56
Q

積み重ねる

A

つみかさねる to pile up, accumulate

57
Q

部分脱脂する

A

ぶぶんだっしする to partially remove the fat

58
Q

遠心分離機

A

えんしんぶんりき centrifuge separation machine

59
Q

浸漬

A

しんし to dip, soak, immerse

60
Q

クエン酸塩

A

クエンさんえん citrate

61
Q

リン酸塩

A

リンさんえん phosphate

62
Q

融かし練る

A

とかしねる to melt, thicken into paste by kneading

63
Q

予備熟成

A

よびじゅくせい preliminary aging

64
Q

引き渡す

A

ひきわたす to deliver, hand over to

65
Q

搬入

A

はんにゅう to bring in, be delivered

66
Q

胞子

A

ほうし spore

67
Q

およそ

A

roughly, approximately

68
Q

擦り込む

A

すりこむ to rub in, grind and mix 表面に塩を擦り込む

69
Q

洞窟

A

どうくつ cave, cave system

70
Q

拭き取る

A

ふきとる to wipe, wash with 塩水で洗ったり拭き取ったり

71
Q

置換

A

ちかん substitution, replacement

72
Q

上昇

A

じょうしょ rising, climbing, ascending 酸度を上昇した

73
Q

米粒

A

こめつぶ grain of rice

74
Q

詰め付け

A

つめつけ pressure, clamping, fastening

75
Q

圧搾

A

あっさく pressing, pressed

76
Q

雑菌

A

ざっきん microorganisms 雑菌を抑える

77
Q

抑える

A

おさえる to control, manage, stop 雑菌を抑える

78
Q

ホエイ分離何の意味がある？

A

カード中の水分の調整のと余分な乳糖を取り除くという意味がる。

79
Q

熟成前の加塩の理由として：

A

雑菌を繁殖を抑え、風味をよくし、乳酸発酵を促進することなど。

80
Q

主な加塩方法は：

A

乾塩法：ブリなどブライン法：コンテなどの大型

81
Q

白カビタイプのチーズが外側から内側に向かって熟成が進むのは：

A

白カビが成長する時に出すたんぱく質分離酵素がカードのたんぱく質（カゼイン）に働き、分解するからである。

82
Q

Matière Grasse Equation

A

g全重量 ー　g水分　＝　固形分重量固形分重量　x MG％　＝　脂肪重量Total weight - water weight = Solid massSolid mass x %total fat (matière grasse) = Fat mass

チーズプロフェッショナル資格認定試験 (19 decks)

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