Chapter 2-4 料理の作り方 Flashcards
1
Q
刻む
A
to finely cut
2
Q
（卵を）割る
A
to break, to crack (an egg)
3
Q
むく
A
to peel
4
Q
加える
A
to add
5
Q
少々
A
a little
6
Q
揚げる
A
to fry
7
Q
煮る
A
to cook, to stew
8
Q
ゆでる
A
to boil
9
Q
蒸す
A
to steam
10
Q
くるむ
A
to wrap
11
Q
にぎる
A
to squeeze with one’s hands, to grasp
12
Q
熱する
A
to heat
13
Q
こげる
A
to burn
14
Q
取り出す
A
to take out
15
Q
塗る
A
to spread
16
Q
温める
A
to warm, to heat (up)
17
Q
冷やす
A
to chill, to cool
18
Q
ぬるい
A
tepid, lukewarm
19
Q
水分
A
moisture, fluid
20
Q
沸かす
A
to boil (water)
21
Q
注ぐ
A
to pour
22
Q
味見〈する〉
A
to taste, to check by tasting (when cooking)
23
Q
手間
A
hassle
24
Q
手軽な
A
easy, convenient
25
Q
でき上がり
A
completion
26
Q
分ける
A
to split, to divide, to share
27
Q
つまむ
A
to pick up
28
Q
塩辛い
A
salty
29
Q
すっぱい
A
sour
30
Q
冷凍〈する〉
A
freezing
