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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 2 > Flashcards

Bab 2: 一般衛生管理 - 原材料・食品の衛生管理 2 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

開封

A

pembukaan, membuka

かいふう

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17
Q

下処理

A

proses, persiapan

したしょり

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18
Q

段ボール

A

karton/kardus

だんボール

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19
Q

箱

A

kotak

はこ

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20
Q

クラフト紙

A

kertas kraft

クラフトし

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21
Q

紙

A

kertas

かみ

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22
Q

野菜

A

sayuran

やさい

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23
Q

入ります

A

masuk

はいります

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24
Q

バスケット

A

keranjang (basket)

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25
Q

冷凍

A

beku

れいとう

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26
Q

肉

A

daging

にく

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27
Q

包む

A

membungkus

つつむ

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28
Q

袋

A

kantong (tas)

ふくろ

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29
Q

包装材料

A

bahan kemasan

ほうそうさいりょう

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30
Q

包装

A

Pembungkus, bungkusan (kemasan)

ほうそう

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31
Q

材料

A

bahan

ざいりょう

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32
Q

製品

A

produk

せいひん

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33
Q

誤る

A

salah, kesalahan

あやまる

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34
Q

注意

A

perhatian, peringatan, hati-hati

ちゅうい

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35
Q

容器

A

wadah

ようき

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36
Q

切れ端

A

potongan

きれはし

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37
Q

切る

A

memotong

きる

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38
Q

端

A

ujung, tepi, sisi

はし

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39
Q

混入

A

terkontaminasi, tercemar

こんにゅう

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40
Q

工夫

A

tindakan, upaya

くふう

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41
Q

同じ

A

sama

おなじ

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42
Q

場所

A

tempat

ばしょ

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43
Q

２回

A

2 kali

にかい

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44
Q

以上

A

diatas

いじょう

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45
Q

切れ口

A

ujung (potongan)

きれくち

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46
Q

口

A

mulut

くち

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47
Q

合う

A

cocok, sesuai, pas

あう

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48
Q

確認

A

memastikan

かくにん

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49
Q

数

A

jumlah, bilangan, angka

かず

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50
Q

解凍

A

pencairan

かいとう

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51
Q

加温

A

pemanasan

かおん

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52
Q

室温

A

suhu kamar

しつおん

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53
Q

場合

A

hal, keadaan, kasus (jika)

ばあい

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54
Q

自然解凍

A

pencairan alami

しぜんかいとう

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55
Q

自然

A

alami

しぜん

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56
Q

冷蔵庫

A

kulkas, lemari es

れいぞうこ

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57
Q

冷凍庫

A

freezer

れいとうこ

58
Q

冷蔵

A

dingin

れいぞう

59
Q

冷蔵庫解凍

A

pencairan kulkas

れいぞうこかいとう

60
Q

水道

A

keran (air)

すいどう

61
Q

流れる水

A

air mengalir

ながれるみず

62
Q

流す

A

mengalir

ながす

63
Q

水

A

air

みず

64
Q

流水

A

air mengalir

りゅうすい

65
Q

流水解凍

A

pencairan air mengalir

りゅうすいかいとう

66
Q

魚

A

ikan

さかな

67
Q

出てくる汁

A

cairan yang keluar

でてくるしる

68
Q

汁

A

jus

しる

69
Q

ドリップ

A

tetesan, menetes

70
Q

他

A

yang lain, lainnya

ほか

71
Q

トレー

A

nampan (tray)

72
Q

入れる

A

dimasukkan, memasukan

いれる

73
Q

網目トレー

A

nampan jaring

あみめトレー

74
Q

網

A

jaring

あみ

75
Q

載せる

A

menempatkan, meletakkan (barang/muatan)

のせる

76
Q

解凍用

A

untuk pencairan

かいとうよう

77
Q

ラック

78
Q

排水

A

pembuangan/saluran air (drainase)

はいすい

79
Q

直接流す

A

mengalir langsung

ちょくせつながす

80
Q

直接

A

secara langsung

ちょくせつ

81
Q

前

A

depan, sebelum

まえ

82
Q

密閉

A

tertutup, tersegel

みっぺい

83
Q

穴

A

lubang

あな

84
Q

破れる

A

robek

やぶれる

85
Q

一部

A

sebagian

いちぶ

86
Q

出す

A

keluar

だす

87
Q

別

A

terpisah, lain

べつ

88
Q

移す

A

memindahkan

うつす

89
Q

替える

A

mengganti

かえる

90
Q

固形

A

padat

こけい

91
Q

脂

A

lemak

あぶら

92
Q

油

A

minyak

あぶら

93
Q

硬い

A

keras

かたい

94
Q

ペースト状

A

seperti pasta

ペーストじょう

95
Q

柔らかい

A

lembut

やわらかい

96
Q

必要

A

dibutuhkan, diperlukan

ひつよう

97
Q

劣化

A

kemerosotan, menurun/memburuk

れっか

98
Q

洗浄

A

pencucian, pembersih

せんじょう

99
Q

多い

A

banyak

おおい

100
Q

異物

A

benda asing

いぶつ

101
Q

汚れる

A

kotor

よごれる

102
Q

色

A

warna

いろ

103
Q

臭い

A

bau

におい

104
Q

違う

A

beda, berbeda

ちがう

105
Q

根

106
Q

芽

A

kecambah, tunas

め

107
Q

皮

A

kulit

かわ

108
Q

うろこ

109
Q

ヒレ

110
Q

取り除く

A

ambil dan buang (dihilangkan)

とりのぞく

111
Q

取る

A

mengambil

とる

112
Q

除く

A

membasmi, menghilangkan, mengecualikan

のぞく

113
Q

部分

A

bagian, sebagian

ぶぶん

114
Q

確実

A

pasti, pastikan

かくじつ

115
Q

廃棄

A

membuang

はいき

116
Q

食品製造

A

manufaktur makanan

しょくひんせいぞう

117
Q

魚介藻類

A

makanan laut dan alga/ganggang

ぎょかいそうるい

118
Q

藻類

A

alga, ganggang

そうるい

119
Q

類・種類

A

macam, jenis, tipe

るい・しゅるい

120
Q

適正

A

sesuai

てきせい

121
Q

濃度

A

konsentrasi (larutan)

のうど

122
Q

食塩水

A

air garam

しょくえんすい

123
Q

食塩

A

garam

しょくえん

124
Q

加熱工程

A

proses pemanasan

かねつこうてい

125
Q

加熱

A

panas, pemanasan

かねつ

126
Q

工程

A

proses

こうてい

127
Q

薬剤

A

obat-obatan, bahan kimia

やくざい

128
Q

殺菌

A

sterilisasi

さっきん

129
Q

選別

A

sortir, penyortiran

せんべつ

130
Q

分別

A

pengelompokan

ぶんべつ

131
Q

裁断

A

pemotongan

さいだん

132
Q

生の肉

A

daging mentah

なまのにく

133
Q

生

A

mentah

なま

134
Q

肉

A

daging

にく

135
Q

x 線異物検出機

A

detektor benda asing sinar x

ｘ　せんいぶつけんしゅつき

136
Q

中

A

dalam

なか

137
Q

骨

A

tulang

ほね

138
Q

残る

A

tersisa, tertinggal

のこる

139
Q

調べる

A

memeriksa, menyelidiki

しらべる

140
Q

見つかった

A

menemukan

みつかった

Kotoba Pengolahan Makanan (21 decks)

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