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Kotoba Pengolahan Makanan > Bab 2: 一般衛生管理 - 原材料・食品の衛生管理 > Flashcards

Bab 2: 一般衛生管理 - 原材料・食品の衛生管理 Flashcards

1
Q

原材料

A

bahan baku (raw)

げんざいりょう

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2
Q

食品

A

makanan

しょくひん

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3
Q

衛生管理

A

management kebersihan/keamanan

えいせいかんり

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4
Q

衛生

A

kebersihan, keamanan

えいせい

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5
Q

管理

A

management, pengelolaan

かんり

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6
Q

安全

A

keamanan, keselamatan

あんぜん

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7
Q

品質

A

kualitas produk

ひんしつ

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8
Q

良い

A

baik, bagus

よい

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9
Q

作る

A

membuat

つくる

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10
Q

使う

A

menggunakan

つかう

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11
Q

正しい

A

benar

ただしい

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12
Q

製造方法

A

cara/metode manufaktur

せいぞうほうほう

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13
Q

方法

A

cara, metode

ほうほう

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14
Q

製造

A

manufaktur, pengolahan, produksi

せいぞう

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15
Q

大切

A

penting

たいせつ

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16
Q

受け入れ

A

penerimaan, diterima

うけいれ

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17
Q

受ける

A

menerima, mendapatkan, mengalami

うける

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18
Q

入れる

A

memasukkan

いれる

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19
Q

保管

A

penyimpanan

ほかん

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20
Q

外・外部

A

luar

そと・がいぶ

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21
Q

注文

A

pesanan, memesan

ちゅうもん

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22
Q

書類

A

dokumen

しょるい

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23
Q

届く

A

sampai, menjangkau

とどく

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24
Q

照らし合わせて

A

sebagai perbandingan

てらしあわせて

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25
Q

合わせて

A

semua, semuanya

あわせて

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26
Q

合わせる

A

menyatukan (mempersatukan), mencocokan (menyesuaikan)

あわせる

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27
Q

照らす

A

menyinari, menerangi

てらす

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28
Q

確認

A

memastikan

かくにん

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29
Q

受け入れ検査

A

pemeriksaan penerimaan

うけいれけんさ

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30
Q

検査

A

pemeriksaan, inspeksi

けんさ

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31
Q

見た目

A

tampilan, penampilan

みため

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32
Q

臭い

A

bau

におい

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33
Q

規格

A

standar, spesifikasi

きかく

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34
Q

サイズ

A

ukuran (size)

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35
Q

入り数

A

kuantitas, jumlah

いりすう

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36
Q

数

A

jumlah, bilangan, angka

かず

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37
Q

包装

A

pembungkus, bungkusan (kemasan)

ほうそう

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38
Q

状態

A

kondisi, keadaan

じょうたい

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39
Q

包装状態

A

kondisi kemasan

ほうそうじょうたい

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40
Q

期限

A

batas/tenggat waktu

きげん

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41
Q

保存方法

A

cara penyimpanan

ほぞんほうほう

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42
Q

保存

A

penyimpanan, pengawetan

ほぞん

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43
Q

方法

A

cara, metode

ほうほう

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44
Q

表示

A

label, menampilkan

ひょうじ

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45
Q

品温

A

suhu (produk)

ひんおん

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46
Q

腐敗

A

busuk

ふはい

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47
Q

破れ

A

robek

やぶれ

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48
Q

消費期限

A

tanggal kadaluarsa (expired date)

しょうひきげん

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49
Q

消費

A

konsumsi, pemakaian, penggunaan

しょうひ

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50
Q

過ぎている

A

telah lewat

すぎている

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51
Q

適切

A

sesuai, tepat

てきせつ

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52
Q

責任者

A

orang yang bertanggung jawab

せきにんしゃ

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53
Q

報告

A

melapor

ほうこく

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54
Q

返品

A

pengembalian (barang)

へんぴん

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55
Q

交換

A

pertukaran, menukar, mengganti

こうかん

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56
Q

合格

A

lulus, lolos

ごうかく

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57
Q

冷蔵

A

dingin

れいぞう

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58
Q

冷凍

A

beku

れいとう

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59
Q

必要

A

dibutuhkan, diperlukan

ひつよう

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60
Q

長い

A

panjang

ながい

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61
Q

時間

A

jam, waktu

じかん

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62
Q

室温

A

suhu ruangan

しつおん

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63
Q

置きます

A

menaruh, meletakkan

おきます

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64
Q

種類

A

jenis, macam, tipe

しゅるい

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65
Q

異なります

A

berbeda

ことなります

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66
Q

決めます

A

ditentukan, diputuskan

きめます

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67
Q

温度

A

suhu

おんど

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68
Q

主な

A

utama

おもな

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69
Q

以下

A

dibawah

いか

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70
Q

以上

A

diatas

いじょう

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71
Q

米穀類

A

beras dan biji2an

べいこくるい

72
Q

米

A

beras

こめ

73
Q

穀類

A

biji-bijian

こくるい

74
Q

穀類加工品

A

produk olahan biji2an

こくるいかこうひん

75
Q

加工品

A

produk olahan

かこうひん

76
Q

小麦

A

gandum

こむぎ

77
Q

小麦粉

A

tepung

こむぎこ

78
Q

デンプン

A

pati

79
Q

注

A

catatan, notes

ちゅう

80
Q

調味料

A

bumbu, rempah

ちょうみりょう

81
Q

砂糖

A

gula

さとう

82
Q

食塩

A

garam

しょくえん

83
Q

味噌

A

miso

みそ

84
Q

醤油

A

kecap (asin)

しょうゆ

85
Q

油

A

minyak

あぶら

86
Q

ソース

A

saus

87
Q

食酢

A

cuka

しょくす

88
Q

食肉

A

daging

しょくにく

89
Q

製品

A

produk

せいひん

90
Q

湯

A

air panas

ゆ

91
Q

ゆで

A

rebus

92
Q

タコ・だこ

A

gurita

93
Q

魚介類

A

makanan laut

ぎょかいるい

94
Q

生鮮

A

segar

せいせん

95
Q

水産物

A

makanan/produk laut

すいさんぶつ

96
Q

液状

A

cair, cairan

えきじょう

97
Q

油脂

A

lemak dan minyak

ゆし

98
Q

固形

A

padat

こけい

99
Q

ラード

A

lemak babi

100
Q

マーガリン

A

margarin

101
Q

ショートニング

A

mentega (putih)

102
Q

殻付き卵

A

telur dengan cangkang

からつきたまご

103
Q

殻

A

cangkang

から

104
Q

卵

A

telur

たまご

105
Q

液卵

A

telur cair

えきらん

106
Q

凍結卵

A

telur beku

とうけつらん

107
Q

果実

A

buah

かじつ

108
Q

野菜

A

sayur

やさい

109
Q

10℃前後

A

sekitar 10℃

～ぜんご

110
Q

乳

A

susu

にゅう

111
Q

濃縮乳

A

susu evaporasi (kental)

のうしゅくにゅう

112
Q

脱脂乳

A

susu skim (rendah lemak)

だっしにゅう

113
Q

練乳

A

susu kental

れんにゅう

114
Q

乾燥

A

pengeringan, kering

かんそう

115
Q

場所

A

tempat

ばしょ

116
Q

容器

A

wadah

ようき

117
Q

中

A

dalam

なか

118
Q

指定

A

penamaan, sebutan / ditentukan (shimasu)

してい

119
Q

場合

A

hal, keadaan, kasus

ばあい

120
Q

冷蔵庫

A

kulkas, lemari es

れいぞうこ

121
Q

冷凍庫

A

freezer

れいとうこ

122
Q

隙間

A

celah

すきま

123
Q

詰め込んで

A

rapat2, penuh

つめこんで

124
Q

詰めます

A

mengemas

つめます

125
Q

内全体

A

didalam (keseluruhan)

ないぜんたい

126
Q

全体

A

seluruh

ぜんたい

127
Q

回る

A

berputar, mengelilingi

まわる

128
Q

十分

A

cukup, memadai

じゅうぶん

129
Q

冷やす

A

mendinginkan, didinginkan

ひやす

130
Q

割り

A

rasio, persentase, proprosi

わり

131
Q

互い

A

saling, satu sama lain

たがい

132
Q

合う

A

cocok, sesuai, pas

あう

133
Q

節電

A

hemat energi (listrik)

せつでん

134
Q

開ける

A

dibuka, membuka

あける

135
Q

低温

A

suhu rendah

ていおん

136
Q

保つ

A

menjaga, memelihara

たもつ

137
Q

毎日

A

setiap hari

まいにち

138
Q

定期的

A

secara teratur

ていきてき

139
Q

測定

A

pengukuran

そくてい

140
Q

結果

A

hasil

けっか

141
Q

記録

A

dicatat, catatan

きろく

142
Q

食品衛生法

A

undang-undang sanitasi pangan

しょくひんえいせいほう

143
Q

法

A

hukum, undang2

ほう

144
Q

棚

A

rak

たな

145
Q

床

A

lantai

ゆか

146
Q

清掃

A

resik, menghilangkan kotoran

せいそう

147
Q

清潔

A

Rawat, bersih

せいけつ

148
Q

使用

A

penggunaan, pengaplikasian

しよう

149
Q

使用期限

A

gunakan sebelum (used by date)

しようきげん

150
Q

賞味期限

A

baik sebelum (best before date)

しょうみきげん

151
Q

賞味

A

mencicipi

しょうみ

152
Q

期間

A

jangka/masa waktu

きかん

153
Q

最後

A

terakhir

さいご

154
Q

日

A

hari

ひ

155
Q

食品製造工場

A

pabrik manufaktur makanan

しょくひんせいぞうこうじょう

156
Q

袋

A

kantong (tas)

ふくろ

157
Q

加工食品

A

makanan olahan

かこうしょくひん

158
Q

企業

A

perusahaan

きぎょう

159
Q

未開封

A

belum dibuka

みかいふう

160
Q

条件

A

syarat, kondisi

じょうけん

161
Q

状態

A

keadaan, kondisi

じょうたい

162
Q

状況

A

situasi, keadaan

じょうきょう

163
Q

美味しい

A

enak

おいしい

164
Q

食べる

A

makan

たべる

165
Q

一般的

A

umum, pada umumnya

いっぱんてき

166
Q

食中毒

A

keracunan makanan

しょくちゅうどく

167
Q

毒

A

racun

どく

168
Q

原因

A

penyebab

げんいん

169
Q

可能性

A

kemungkinan, berpotensi

かのうせい

170
Q

高い

A

tinggi

たかい

171
Q

絶対

A

mutlak, pasti

ぜったい

172
Q

納品

A

pengiriman

のうひん

173
Q

先

A

tadi, sebelumnya

さき

174
Q

先入れ

A

masuk pertama

さきいれ

175
Q

先出し

A

keluar pertama

さきだし

176
Q

来る

A

datang

くる

Kotoba Pengolahan Makanan (36 decks)

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