1(3) 衣食住 料理

Question 1

衣食住

Answer 1

いしょくじゅう

the daily necessities

Question 2

余熱で蒸らす

Answer 2

よねつでむらす

steam using the remaining heat

Question 3

粗熱を取る

Answer 3

あらねつをとる

to let something cool

Question 4

レシピの分量を守る

Answer 4

レシピのぶんりょうをまもる

follow the quantities shown in the recipe

Question 5

布巾で水気を切る

Answer 5

ふきんでみずけをきる

to dry something with a dish towel

Question 6

鍋を火にかける

Answer 6

なべをひにかける

to put a pot on the stove

Question 7

弱火で煮る

Answer 7

よわびでにる

to simmer

Question 8

魚に切れ目を入れる

Answer 8

さかなにきれめをいれる

to score a fish

Question 9

塩分を控えめにする

Answer 9

えんぶんをひかえめにする

to cut down on one’s salt intake

Question 10

衛生管理が行き届いている

Answer 10

えいせいかんりがいきとどいている

hygiene is carefully maintained

Question 11

品質管理が徹底している

Answer 11

ひんしつかんりがてっていしている

quality control is thorough

Question 12

製法にこだわった食品

Answer 12

せいほうにこだわったしょくひん

food made with a particularly careful method

Question 13

本場の料理を味わう

Answer 13

ほんばのりょうりをあじわう

taste genuine cuisine

Question 14

地元の特産品を生かした料理

Answer 14

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

Question 15

鶏肉で牛肉の代用がきく

Answer 15

とりにくでぎゅうにくのだいようがきく

chicken can substitute for beef

Question 16

肉に下味を付ける

Answer 16

にくにしたあじをつける

season meat before cooking

Question 17

スープの灰汁を取る

Answer 17

スープのあくをとる

to remove scum from the surface of the soup

Question 18

料理を器に盛る／盛り付ける

Answer 18

りょうりをうつわにもる／もりつける

to arrange foods on a dish

Question 19

手料理が食卓を飾る

Answer 19

てりょうりがしょくたくをかざる

to adorn the table with home cooking

Question 20

手際がいい／悪い

Answer 20

てぎわがいい／わるい

efficient/inefficient

Question 21

料理の腕前を披露する

Answer 21

りょうりのうでまえをひろうする

to show one’s skill in cooking

Question 22

調理法のポイントを押さえる

Answer 22

ちょうりほうのポイントをおさえる

to grasp the essentials of cooking

Question 23

料理のこつ

Answer 23

りょうりのこつ

a knack for cooking

Question 24

熱い

Answer 24

あつい

hot (thing), passionate, enthusiastic

Question 25

熱湯

Answer 25

ねっとう | boiling water

Question 26

熱量

Answer 26

ねつりょう | quantity of heat, calorific value

Question 27

加熱

Answer 27

かねつ | application of heat

Question 28

余熱

Answer 28

よねつ | waste heat, remaining heat

Question 29

粗熱

Answer 29

あらねつ | the heat of food just after cooking

Question 30

分ける

Answer 30

わける | to divide, to split into

Question 31

分かる

Answer 31

わかる | to understand, to comprehend

Question 32

分量

Answer 32

ぶんりょう | amount, quantity

Question 33

水分

Answer 33

すいぶん | water, liquid, fluid

Question 34

塩分

Answer 34

えんぶん | salt content

Question 35

脂肪分

Answer 35

しぼうぶん | fat, grease, blubber

Question 36

鉄分

Answer 36

てつぶん | iron (content)

Question 37

食品成分

Answer 37

しょくひんせいぶん | food composition

Question 38

水気

Answer 38

みずけ | moisture, dampness

Question 39

塩気

Answer 39

しおけ | saltiness

Question 40

油気

Answer 40

あぶらけ | oiliness, greasiness

Question 41

粘り気

Answer 41

ねばりけ | stickiness

Question 42

湯気

Answer 42

ゆげ | steam, vapor

Question 43

火加減

Answer 43

ひかげん | condition of fire

Question 44

強火

Answer 44

つよび | strong fire

Question 45

中火

Answer 45

ちゅうび | medium fire

Question 46

弱火

Answer 46

よわび | weak fire

Question 47

とろ火

Answer 47

``` とろび low flame (heat, gas) ```

Question 48

直火

Answer 48

じかび | open fire, direct heat

Question 49

炭火

Answer 49

すみび | charcoal fire

Question 50

火力

Answer 50

かりょく | fire strength

Question 51

点火

Answer 51

てんか | ignition, lighting, set fire to

Question 52

切れ目

Answer 52

きれめ | break, pause, gap

Question 53

焦げ目

Answer 53

こげめ | burn mark, grilled surface

Question 54

さいの目切り

Answer 54

さいのめぎり | to cut into cubes

Question 55

濃い目

Answer 55

こいめ | strongish

Question 56

少な目

Answer 56

すくなめ | somewhat below, slightly below

Question 57

控え目

Answer 57

ひかえめ | moderate, reserved

Question 58

味が染みる

Answer 58

あじがしみる | to soak in the flavor

Question 59

一人旅

Answer 59

ひとりたび | traveling alone

Question 60

清潔な

Answer 60

せいけつな | clean, hygienic