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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 3 > Flashcards

Bab 2: 一般衛生管理 - 原材料・食品の衛生管理 3 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

製造工程

A

proses manufaktur

せいぞうこうてい

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17
Q

工程

A

proses

こうてい

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18
Q

製造設備

A

fasilitas/peralatan manufaktur

せいぞうせつび

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19
Q

設備

A

fasilitas, peralatan

せつび

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20
Q

洗浄

A

pencucian, pembersih

せんじょう

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21
Q

裁断

A

pemotongan

さいだん

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22
Q

混合

A

pencampuran

こんごう

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23
Q

加熱

A

pemanasan

かねつ

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24
Q

成型

A

pembentukan, cetakan

せいけい

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25
Q

清潔

A

rawat, bersih

せいけつ

26
Q

繋がる

A

terhubung

つながる

27
Q

配管

A

pipa, perpipaan

はいかん

28
Q

お湯

A

air panas

おゆ

29
Q

アレルギー物質

A

alergen

アレルギーぶっしつ

30
Q

丁寧

A

sopan, hati-hati

ていねい

31
Q

加熱殺菌

A

sterilisasi panas

かねつさっきん

32
Q

殺菌

A

sterilisasi

さっきん

33
Q

消化

A

pencernaan,dicerna

しょうか

34
Q

適切・適正

A

sesuai, tepat

てきせつ・てきせい

35
Q

芽胞菌

A

Bakteri pembentuk spora

がほうきん

36
Q

芽胞

A

spora

がほう

37
Q

設定

A

pengaturan, diatur

せってい

38
Q

中心温度

A

suhu inti

ちゅうしんおんど

39
Q

確かめる

A

memastikan, meyakinkan, menentukan

たしかめる

40
Q

冷却

A

pendinginan

れいきゃく

41
Q

冷える

A

mendingin

ひえる

42
Q

冷やす

A

mendinginkan

ひやす

43
Q

具体的

A

nyata, konkret (khususnya)

ぐたいてき

44
Q

風

A

angin

かぜ

45
Q

当てて

A

dengan

あてて

46
Q

風冷

A

pendinginan angin (angin dingin)

ふうれい

47
Q

水冷

A

pendinginan air (air dingin)

すいれい

48
Q

損う

A

merusak, merugikan

そこなう

49
Q

次亜塩素酸ナトリウム溶液

A

larutan natrium hipoklorit

じあえんそさんナトリウムようえき

50
Q

溶液

A

larutan

ようえき

51
Q

次亜塩素酸

A

asam hipoklorit

じあえんそさん

52
Q

保存性を高める

A

meningkatkan umur simpan

ほぞんせいをたかめる

53
Q

保存性

A

penyimpanan, pengawetan

ほぞんせい

54
Q

生鮮

A

segar

せいせん

55
Q

凍らせる・凍結される

A

membekukan, pembekuan

こおらせる・とうけつされる

56
Q

弾力

A

elastisitas

だんりょく

57
Q

食感

A

tekstur

しょっかん

58
Q

風味

A

rasa

ふうみ

59
Q

短時間

A

waktu pendek (cepat)

たんじかん

60
Q

急速

A

cepat, dengan cepat

きゅうそく

Kotoba Pengolahan Makanan (21 decks)

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