Chapter 2-4 料理の作り方

Question 1

刻む

Answer 1

to finely cut

Question 2

（卵を）割る

Answer 2

to break, to crack (an egg)

Question 3

むく

Answer 3

to peel

Question 4

加える

Answer 4

to add

Question 5

少々

Answer 5

a little

Question 6

揚げる

Answer 6

to fry

Question 7

煮る

Answer 7

to cook, to stew

Question 8

ゆでる

Answer 8

to boil

Question 9

蒸す

Answer 9

to steam

Question 10

くるむ

Answer 10

to wrap

Question 11

にぎる

Answer 11

to squeeze with one’s hands, to grasp

Question 12

熱する

Answer 12

to heat

Question 13

こげる

Answer 13

to burn

Question 14

取り出す

Answer 14

to take out

Question 15

塗る

Answer 15

to spread

Question 16

温める

Answer 16

to warm, to heat (up)

Question 17

冷やす

Answer 17

to chill, to cool

Question 18

ぬるい

Answer 18

tepid, lukewarm

Question 19

水分

Answer 19

moisture, fluid

Question 20

沸かす

Answer 20

to boil (water)

Question 21

注ぐ

Answer 21

to pour

Question 22

味見〈する〉

Answer 22

to taste, to check by tasting (when cooking)

Question 23

手間

Answer 23

hassle

Question 24

手軽な

Answer 24

easy, convenient

Question 25

でき上がり

Answer 25

completion

Question 26

分ける

Answer 26

to split, to divide, to share

Question 27

つまむ

Answer 27

to pick up

Question 28

塩辛い

Answer 28

salty

Question 29

すっぱい

Answer 29

sour

Question 30

冷凍〈する〉

Answer 30

freezing