1(3) 衣食住 料理 Flashcards

1
Q

衣食住

A

いしょくじゅう

the daily necessities

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2
Q

余熱で蒸らす

A

よねつでむらす

steam using the remaining heat

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3
Q

粗熱を取る

A

あらねつをとる

to let something cool

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4
Q

レシピの分量を守る

A

レシピのぶんりょうをまもる

follow the quantities shown in the recipe

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5
Q

布巾で水気を切る

A

ふきんでみずけをきる

to dry something with a dish towel

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6
Q

鍋を火にかける

A

なべをひにかける

to put a pot on the stove

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7
Q

弱火で煮る

A

よわびでにる

to simmer

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8
Q

魚に切れ目を入れる

A

さかなにきれめをいれる

to score a fish

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9
Q

塩分を控えめにする

A

えんぶんをひかえめにする

to cut down on one’s salt intake

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10
Q

衛生管理が行き届いている

A

えいせいかんりがいきとどいている

hygiene is carefully maintained

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11
Q

品質管理が徹底している

A

ひんしつかんりがてっていしている

quality control is thorough

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12
Q

製法にこだわった食品

A

せいほうにこだわったしょくひん

food made with a particularly careful method

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13
Q

本場の料理を味わう

A

ほんばのりょうりをあじわう

taste genuine cuisine

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14
Q

地元の特産品を生かした料理

A

じもとのとくさんひんをいかしたりょうり

cuisine making full use of local speciality products

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15
Q

鶏肉で牛肉の代用がきく

A

とりにくでぎゅうにくのだいようがきく

chicken can substitute for beef

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16
Q

肉に下味を付ける

A

にくにしたあじをつける

season meat before cooking

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17
Q

スープの灰汁を取る

A

スープのあくをとる

to remove scum from the surface of the soup

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18
Q

料理を器に盛る/盛り付ける

A

りょうりをうつわにもる/もりつける

to arrange foods on a dish

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19
Q

手料理が食卓を飾る

A

てりょうりがしょくたくをかざる

to adorn the table with home cooking

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20
Q

手際がいい/悪い

A

てぎわがいい/わるい

efficient/inefficient

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21
Q

料理の腕前を披露する

A

りょうりのうでまえをひろうする

to show one’s skill in cooking

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22
Q

調理法のポイントを押さえる

A

ちょうりほうのポイントをおさえる

to grasp the essentials of cooking

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23
Q

料理のこつ

A

りょうりのこつ

a knack for cooking

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24
Q

熱い

A

あつい

hot (thing), passionate, enthusiastic

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25
Q

熱湯

A

ねっとう

boiling water

26
Q

熱量

A

ねつりょう

quantity of heat, calorific value

27
Q

加熱

A

かねつ

application of heat

28
Q

余熱

A

よねつ

waste heat, remaining heat

29
Q

粗熱

A

あらねつ

the heat of food just after cooking

30
Q

分ける

A

わける

to divide, to split into

31
Q

分かる

A

わかる

to understand, to comprehend

32
Q

分量

A

ぶんりょう

amount, quantity

33
Q

水分

A

すいぶん

water, liquid, fluid

34
Q

塩分

A

えんぶん

salt content

35
Q

脂肪分

A

しぼうぶん

fat, grease, blubber

36
Q

鉄分

A

てつぶん

iron (content)

37
Q

食品成分

A

しょくひんせいぶん

food composition

38
Q

水気

A

みずけ

moisture, dampness

39
Q

塩気

A

しおけ

saltiness

40
Q

油気

A

あぶらけ

oiliness, greasiness

41
Q

粘り気

A

ねばりけ

stickiness

42
Q

湯気

A

ゆげ

steam, vapor

43
Q

火加減

A

ひかげん

condition of fire

44
Q

強火

A

つよび

strong fire

45
Q

中火

A

ちゅうび

medium fire

46
Q

弱火

A

よわび

weak fire

47
Q

とろ火

A
とろび
low flame (heat, gas)
48
Q

直火

A

じかび

open fire, direct heat

49
Q

炭火

A

すみび

charcoal fire

50
Q

火力

A

かりょく

fire strength

51
Q

点火

A

てんか

ignition, lighting, set fire to

52
Q

切れ目

A

きれめ

break, pause, gap

53
Q

焦げ目

A

こげめ

burn mark, grilled surface

54
Q

さいの目切り

A

さいのめぎり

to cut into cubes

55
Q

濃い目

A

こいめ

strongish

56
Q

少な目

A

すくなめ

somewhat below, slightly below

57
Q

控え目

A

ひかえめ

moderate, reserved

58
Q

味が染みる

A

あじがしみる

to soak in the flavor

59
Q

一人旅

A

ひとりたび

traveling alone

60
Q

清潔な

A

せいけつな

clean, hygienic