Chapter 7 Vocab

Question 1

あじ (味)

Answer 1

taste, あじをみる check the taste

Question 2

いちご (苺)

Answer 2

strawberry

Question 3

おおさじ (大さじ)

Answer 3

tablespoon

Question 4

オーベン

Answer 4

oven

Question 5

えび / エビ (海老)

Answer 5

shrimp, えびだんご shrimp dumplings

Question 6

カップ

Answer 6

cup, けいりょうカップ measuring cup

Question 7

かに / カニ (蟹)

Answer 7

crab

Question 8

キャベジ

Answer 8

cabbage

Question 9

ぎゅうにく (牛肉)

Answer 9

beef

Question 10

きゅうり

Answer 10

cucumber

Question 11

グラム

Answer 11

gram

Question 12

こさじ (小さじ)

Answer 12

teaspoon

Question 13

こしょう

Answer 13

pepper (spice)

Question 14

こめ / おこめ （(お) 米)

Answer 14

uncooked rice

Question 15

コーンスターチ

Answer 15

cornstarch

Question 16

こむぎこ (小麦粉)

Answer 16

flour

Question 17

ざいりょう (材料)

Answer 17

material(s), ingredient(s)

Question 18

さとう (砂糖)

Answer 18

sugar

Question 19

さら / おさら (お皿)

Answer 19

plate

Question 20

サラダゆ / サラダあぶら (サラダ油)

Answer 20

vegetable oil (lit. salad oil)

Question 21

しお (塩)

Answer 21

salt

Question 22

じゃがいも

Answer 22

potato

Question 23

ジャム

Answer 23

jam

Question 24

しょうゆ (しょう油)

Answer 24

soy sauce

Question 25

す (酢)

Answer 25

vinegar

Question 26

すいはんき (炊飯器)

Answer 26

rice cooker

Question 27

スプーン

Answer 27

spoon

Question 28

ソース

Answer 28

sauce

Question 29

だし (出汁)

Answer 29

broth

Question 30

たまねぎ (玉ねぎ)

Answer 30

onion

Question 31

ちゃわん (茶碗)

Answer 31

rice bowl, (お) ちゃわん rice bowl (polite)

Question 32

でんしレンジ (電子レンジ)

Answer 32

microwave oven

Question 33

とりにく (鶏肉 / 鳥肉)

Answer 33

chicken (meat)

Question 34

ドレッシング

Answer 34

(salad) dressing

Question 35

ナイフ

Answer 35

knife

Question 36

ねぎ

Answer 36

green onion

Question 37

のり (海苔)

Answer 37

seaweed

Question 38

なべ (鍋)

Answer 38

pot

Question 39

(お) はし (箸)

Answer 39

chopstick(s)

Question 40

バター

Answer 40

butter

Question 41

ひ (火)

Answer 41

fire

Question 42

フォーク

Answer 42

fork

Question 43

ぶたにく (豚肉)

Answer 43

pork

Question 44

フライパン

Answer 44

frying pan, skillet

Question 45

ボウル

Answer 45

mixing bowl

Question 46

ほうちょう (包丁)

Answer 46

butcher knife, kitchen knife

Question 47

ほうれんそう (ほうれん草)

Answer 47

spinach

Question 48

マヨネーズ

Answer 48

mayonnaise

Question 49

ミキサー

Answer 49

(electric) mixer

Question 50

みそ (味噌)

Answer 50

soybean paste

Question 51

あらう (洗う)

Answer 51

to wash

Question 52

さます (冷ます)

Answer 52

to let something cool down, おゆをさます to let hot water cool down

Question 53

たく (炊く)

Answer 53

to cook, ごはんをたく to cook rice

Question 54

たす (足す)

Answer 54

to add, to make up (for a deficit)

Question 55

やく (焼く)

Answer 55

to bake, to fry, to grill

Question 56

やる

Answer 56

to do

Question 57

むす (蒸す)

Answer 57

to steam

Question 58

あげる (揚げる)

Answer 58

to deep-fry

Question 59

あたためる (温める)

Answer 59

to heat up

Question 60

いためる (炒める)

Answer 60

to stir-fry, to sauté (cooking)

Question 61

かける

Answer 61

to pour

Question 62

くわえる (加える)

Answer 62

to add (an ingredient)

Question 63

つける (漬ける / 浸ける)

Answer 63

to dip, to soak, to pickle

Question 64

にる (煮る)

Answer 64

to boil, to stew

Question 65

のせる

Answer 65

to put on, ごはんにのりをのせる to put seaweed on rice

Question 66

まぜる (混ぜる)

Answer 66

to mix

Question 67

ゆでる (茹でる)

Answer 67

to boil, to poach

Question 68

うすい (薄い)

Answer 68

thin, あじがうすい to have little taste

Question 69

こい (濃い)

Answer 69

thick, あじがこい to have a strong taste

Question 70

てきとう (な) (適当(な))

Answer 70

appropriate

Question 71

すこしずつ (少しずつ)

Answer 71

little by little

Question 72

さいごに (最後に)

Answer 72

lastly, at last, finally

Question 73

みずをきる (水を切る)

Answer 73

to drain