Chapter 3-3 料理～作る

Question 1

材料

Answer 1

(ざいりょう)

ingredient

Question 2

半分

Answer 2

(はんぶん)

half

Question 3

はかる

Answer 3

to measure

Question 4

まぜる

Answer 4

to mix

Question 5

道具

Answer 5

(どうぐ)

tool

Question 6

なべ

Answer 6

pot

Question 7

ふた

Answer 7

lid

Question 8

【お】皿

Answer 8

(おさら)

plate

Question 9

ちゃわん

Answer 9

bowl

Question 10

用意〈する〉

Answer 10

(よういする)

preparations

Question 11

並ぶ

Answer 11

(ならぶ)

to line up

Question 12

並べる

Answer 12

(ならべる)

to put in a line, to line up

Question 13

火

Answer 13

(ひ)

heat, fire

Question 14

焼く

Answer 14

(やく)

to cook, to bake

Question 15

焼ける

Answer 15

(やける)

to be cooked, to be baked

Question 16

やかん

Answer 16

kettle

Question 17

わかす

Answer 17

to boil

Question 18

温める

Answer 18

(あたためる)

to heat up

Question 19

冷やす

Answer 19

(ひやす)

to chill, to cool

Question 20

（お茶を）入れる

Answer 20

(おちゃを いれる)

to make tea

Question 21

くさる

Answer 21

to go bad, to spoil/(rot, decompose)

Question 22

すてる

Answer 22

to throw away

Question 23

【お】米

Answer 23

(おこめ)

rice

Question 24

【お】べんとう

Answer 24

boxed lunch

Question 25

おかず

Answer 25

side dish

Question 26

インスタント食品

Answer 26

(インスタントしょくひん) | instant food

Question 27

かんづめ

Answer 27

canned food

Question 28

家事

Answer 28

(かじ) | house chore

Question 29

強火

Answer 29

(つよび) | high heat

Question 30

中火

Answer 30

(ちゅうび) | medium heat

Question 31

弱火

Answer 31

(よわび) | low heat

Question 32

（〜が）わく

Answer 32

to come to a boil, to boil

Question 33

（〜が）温まる

Answer 33

(〜が あたたまる) | to be heat up

Question 34

麦

Answer 34

(むぎ) | barley