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Kotoba Pengolahan Makanan > Bab 2: 危害要因(faktor bahaya)-物理的(fisik) > Flashcards

Bab 2: 危害要因(faktor bahaya)-物理的(fisik) Flashcards

1
Q

危害要因

A

faktor bahaya

きがいよういん

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2
Q

物理的危害要因

A

faktor bahaya fisik

ぶつりてききがいよういん

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3
Q

物理的

A

fisik

ぶつりてき

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4
Q

物理

A

fisika, ilmu alam (IPA)

ぶつり

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5
Q

化学的危害要因

A

faktor bahaya kimia

かがくてききがいよういん

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6
Q

化学・化学的

A

kimia

かがく・かがくてき

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7
Q

生物的危害要因

A

faktor bahaya biologis

せいぶつてききがいよういん

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8
Q

生物的

A

biologis

せいぶつてき

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9
Q

生物学

A

biologi

せいぶつがく

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10
Q

生物

A

makhluk hidup

せいぶつ

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11
Q

食品製造

A

manufaktur/pengolahan/produksi makanan

しょくひんせいぞう

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12
Q

気をつけて

A

hati-hati

きをつけて

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13
Q

説明

A

penjelasan, menjelaskan

せつめい

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14
Q

中

A

dalam

なか

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15
Q

硬い

A

keras

かたい

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16
Q

歯

A

gigi

は

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17
Q

欠ける

A

pecah, rusak

かける

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18
Q

尖る

A

tajam, lancip

とがる

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19
Q

口

A

mulut

くち

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20
Q

傷

A

luka

きず

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21
Q

恐れ

A

ketakutan, kekhawatiran (bahaya)

おそれ

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22
Q

次

A

selanjutnya

つぎ

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23
Q

表

A

tabel, daftar, jadwal

ひょう

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24
Q

代表的

A

perwakilan

だいひょうてき

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25
Q

～片

A

bagian, potongan

へん

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26
Q

金属

A

logam

きんぞく

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27
Q

ガラス

A

kaca

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28
Q

プラスチック

A

plastik

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29
Q

原材料

A

bahan baku (raw)

げんざいりょう

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30
Q

入って

A

masuk

はいって

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31
Q

食品製造中

A

proses produksi makanan sedang berlangsung

しょくひんせいぞうちゅう

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32
Q

製造

A

manufaktur, pengolahan, produksi

せいぞう

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33
Q

食品

A

makanan

しょくひん

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34
Q

機械

A

mesin

きかい

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35
Q

石

A

batu (kecil)

いし

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36
Q

岩

A

batu (besar)

いわ

37
Q

取り除く

A

ambil dan buang (dihilangkan)

とりのぞく

38
Q

除く

A

membasmi, menghilangkan, mengecualikan

のぞく

39
Q

取る

A

mengambil

とる

40
Q

間

A

antara, selama(saat), selagi, sementara

あいだ

41
Q

異物

A

benda asing

いぶつ

42
Q

卵焼き

A

telur dadar

たまごやき

43
Q

焼き

A

panggang, bakar, goreng

やき

44
Q

卵

A

telur

たまご

45
Q

料理

A

masakan

りょうり

46
Q

殻

A

cangkang

から

47
Q

硬質異物

A

benda asing keras

こうしついぶつ

48
Q

硬質

A

keras

こうしつ

49
Q

混入

A

kontaminasi, pencemaran

こんにゅう

50
Q

防止

A

pencegahan

ぼうし

51
Q

土

A

tanah

つち

52
Q

小石

A

krikil

こいし

53
Q

ついて

A

ikut, mengikuti

54
Q

野菜

A

sayur

やさい

55
Q

洗浄

A

pencucian, pembersih

せんじょう

56
Q

選別

A

penyortiran, pemisahan

せんべつ

57
Q

下処理

A

proses, persiapan

したしょり

58
Q

根

59
Q

部分

A

bagian, sebagian

ぶぶん

60
Q

切る

A

memotong

きる

61
Q

貝

A

kerang

かい

62
Q

魚

A

ikan

さかな

63
Q

エラ

64
Q

骨

A

tulang

ほね

65
Q

終わった

A

selesai

おわった

66
Q

材料

A

bahan

ざいりょう

67
Q

調理

A

masak, masakan

ちょうり

68
Q

蓋

A

tutup

ふた

69
Q

虫

A

serangga

むし

70
Q

髪の毛

A

rambut (helai)

かみのけ

71
Q

髪

A

rambut

かみ

72
Q

紙片

A

potongan lembar kertas

しへん

73
Q

紙

A

kertas

かみ

74
Q

不潔

A

kotor

ふけつ

75
Q

不衛生

A

tidak bersih

ふえいせい

76
Q

思われ

A

dianggap

おもわれ

77
Q

苦情

A

keluhan, komplain

くじょう

78
Q

クレーム

79
Q

返品

A

pengembalian (kembali)

へんぴん

80
Q

発見

A

menemukan

はっけん

81
Q

すぐに

82
Q

作業

A

kerja, bekerja

さぎょう

83
Q

止める

A

berhenti

とめる

84
Q

責任者

A

orang yang bertanggung jawab

せきにんしゃ

85
Q

責任・責

A

tanggung jawab

せきにん・せき

86
Q

報告

A

melapor

ほうこく

87
Q

会社

A

perusahaan

かいしゃ

88
Q

信用

A

kredibilitas, kepercayaan

しんよう

89
Q

落とします

A

jatuh

おとします

Kotoba Pengolahan Makanan (21 decks)

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