Preparation Process Vocabulary Notes

Preparation Process Vocabulary

1. 下処理 (したしょり) - Preparation (Pre-cooking)

  • Meaning: Refers to the preliminary steps taken before the main cooking process.
  • Details: Includes tasks like washing, cutting, and pre-seasoning ingredients to prepare them for cooking.

2. 調理 (ちょうり) - Cooking

  • Meaning: The process of preparing food by applying heat or other methods.
  • Details: Encompasses various cooking techniques such as boiling, frying, steaming, and baking to transform raw ingredients into edible dishes.

3. 準備作業 (じゅんびさぎょう) - Preparatory Tasks

  • Meaning: Tasks done in advance to facilitate the cooking process.
  • Details: This may involve gathering ingredients, setting up equipment, and organizing the workspace to ensure a smooth cooking operation.

4. 原材料 (げんざいりょう) - Raw Ingredients

  • Meaning: The basic components used in cooking.
  • Details: Refers to unprocessed or minimally processed items such as vegetables, meats, grains, and spices.

5. 下味 (したあじ) - Pre-seasoning

  • Meaning: Seasoning ingredients before cooking.
  • Details: Involves adding salt, pepper, marinades, or other flavorings to enhance the taste of the final dish.

6. 調味料 (ちょうみりょう) - Seasonings

  • Meaning: Substances used to enhance the flavor of food.
  • Details: Includes items like salt, sugar, soy sauce, vinegar, and spices used to adjust the taste of dishes.

7. 盛付け (もりつけ) - Plating/Presentation

  • Meaning: The art of arranging food on a plate to make it visually appealing.
  • Details: Focuses on aesthetics, balance, and creating an attractive presentation to enhance the dining experience.

8. 作業台 (さぎょうだい) - Work Table

  • Meaning: A designated surface for preparing food.
  • Details: Provides a stable and clean area for chopping, mixing, and assembling ingredients.

9. 包丁 (ほうちょう) - Kitchen Knife

  • Meaning: A tool used for cutting and slicing food.

10. まな板 (まないた) - Cutting Board

  • Meaning: A protective surface for cutting food.

11. 用途 (ようと) - Purpose/Use

  • Meaning: The specific function or application of a tool or ingredient.

12. 洗浄 (せんじょう) - Washing/Cleaning

  • Meaning: The process of removing dirt, debris, and contaminants from food and equipment.

13. 殺菌 (さっきん) - Sanitizing/Sterilization

  • Meaning: Reducing or eliminating harmful microorganisms.

14. 冷蔵庫 (れいぞうこ) - Refrigerator

  • Meaning: An appliance for keeping food cold.

15. 冷凍庫 (れいとうこ) - Freezer

  • Meaning: An appliance for freezing food.

16. 解凍 (かいとう) - Thawing

  • Meaning: The process of defrosting frozen food.

17. 流水解凍 (りゅうすいかいとう) - Running Water Thawing

  • Meaning: Thawing food under cold running water.

18. 分量 (ぶんりょう) - Quantity

  • Meaning: Refers to the amount or proportion of ingredients needed in a recipe.

19. 細菌 (さいきん) - Bacteria

  • Meaning: Microscopic organisms, some of which can cause foodborne illnesses.

20. 異物 (いぶつ) - Foreign Object

  • Meaning: Any undesirable material that contaminates food.

21. 付着 (ふちゃく) - Adherence/Contamination

  • Meaning: The process of unwanted substances sticking to food or surfaces.

22. 二次汚染 (にじおせん) - Secondary Contamination

  • Meaning: The transfer of contaminants from one source to another.

23. 加熱 (かねつ) - Heating/Cooking

  • Meaning: Applying heat to food for cooking or pasteurization.

24. 食品 (しょくひん) - Food Product

  • Meaning: Any substance that can be consumed as food.

25. 手指 (ゆび) - Hands and Fingers

  • Meaning: Important for food handling and hygiene.

26. 害 (がい) - Harm/Danger

  • Meaning: Potential risks associated with improper food handling.

27. 注意事項 (ちゅういじこう) - Points of Caution

  • Meaning: Guidelines to prevent food safety hazards.

28. 計算 (けいさん) - Calculation

  • Meaning: Calculating measurements in food preparation.

29. 皮 (かわ) - Skin/Peel

30. 食べやすい (たべやすい) - Easy to Eat

  • Meaning: Making food easy to consume.