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本 Interchange - 中級 - ユニット 4 - パート 2
ここでは、「蒸す」、「大さじ」、「注ぐ」など、インターチェンジ中級コースブックのユニット 4 - パート 2 の語彙を見つけることができます。
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フラッシュカード
綴り
クイズ
to cook something, especially meat, over a fire or in an oven for an extended period
ローストする, 焼く
to cook using the steam of boiling water
蒸す（むす）, スチームする
an oval or round thing that is produced by a chicken and can be used for food
卵 (たまご), エッグ
the flesh of a chicken that we use as food
鶏肉, チキン
a round vegetable that grows beneath the ground, has light brown skin, and is used cooked or fried
ポテト, じゃがいも
a round vegetable with many layers and a strong smell and taste
玉ねぎ, オニオン
a long orange vegetable that grows beneath the ground and is eaten cooked or raw
にんじん, キャロット
a soft fruit that is long and curved and has hard yellow skin
バナナ, 香蕉
a spoon of a large size which is used for serving food
大さじ, スプーン
a state of having a higher than normal temperature
熱（ねつ）, 高温（こうおん）
to put something such as an ingredient, additional element, etc. together with something else
加える, 追加する
to move a spoon, etc. around in a liquid or other substance to completely mix it
かき混ぜる, 混ぜる
(of something in solid form) to turn into liquid form by being subjected to heat
溶ける, 融ける
to add spices or salt to food to make it taste better
味付けする, 調味する
before anything or anyone else in time, order, or importance
まず, 最初に
after the thing mentioned
その後, 次に
coming immediately after a person or thing in time, place, or rank
次の, 翌の
used to introduce the last event or item in a series of related things
最後に, ついに
a type of pasta in very long thin pieces that is cooked in boiling water
スパゲティ, スパゲッティ
a type of drop cookie with small chunks of chocolate
チョコレートチップクッキー, チョコチップクッキー
a spicy sauce made with chilis and tomatoes, widely used in Mexican cuisine
サルサ, サルサソース
a breakfast food that is made by putting slices of bread in a mixture of eggs and milk, and then frying them in a pan until they are golden brown
フレンチトースト, フレンチトーストパン
a type of snack made from a type of corn kernel that expands and puffs up when heated
ポップコーン, 膨らみコーン
to cut something into pieces using a knife, etc.
切る (きる), 刻む (きざむ)
to raise the temperature of something
加熱する (かねつする), 温める (あたためる)
to make a container's liquid flow out of it
注ぐ (そそぐ), 流し込む (ながしこむ)
to put something over something else in a way that hides or protects it
覆う（おおう）, カバーする
to make food with heat
料理する (りょうりする), 加熱する (かねつする)
to combine two or more distinct substances or elements to form a unified whole
混ぜる, ミックスする
to crush food into a soft mass
潰す (つぶす), マッシュする
a book that explains how a dish is cooked
料理本, クックブック
a bell-shaped tropical fruit with bright green flesh, dark skin and a big stony seed
アボカド, バターボール
a round green fruit with a sour taste
ライム, グリーンレモン
to cool or refrigerate food or beverages to a lower temperature
冷やす (ひやす), 冷却する (れいきゃくする)
