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Kotoba Pengolahan Makanan > Bab 2: 危害要因(faktor bahaya)-化学的(kimia) > Flashcards

Bab 2: 危害要因(faktor bahaya)-化学的(kimia) 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

アレルギー

A

alergi

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16
Q

物質

A

bahan, materi, zat

ぶっしつ

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17
Q

ヒスタミン

A

histamin

terbentuk dari asam amino histidin yang terdapat secara alami dalam ikan

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18
Q

じゃが芋の芽

A

kecambah kentang

じゃがいものめ

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19
Q

じゃが芋

A

kentang

じゃがいも

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20
Q

芽

A

kecambah

め

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21
Q

含む

A

termasuk

ふくむ

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22
Q

ソラニン

A

solanin

racun glikosida yang terdapat pada berbagai tanaman, termasuk kentang, tomat, apel, paprika, ceri, dan bit gula

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23
Q

殺菌剤

A

disinfektan, fungisida, pestisida

さっきんざい

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24
Q

殺菌

A

sterilisasi

さっきん

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25
Q

菌

A

bakteri, jamur

きん

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26
Q

薬剤

A

obat-obatan

やくざい

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27
Q

薬

A

obat

くすり

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28
Q

化学物質

A

bahan kimia

かがくぶっしつ

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29
Q

アレルギー反応

A

reaksi alergi

アレルギーほんのう

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30
Q

反応

A

reaksi

ほんのう

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31
Q

原因

A

penyebab

げんいん

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32
Q

アレルゲン

A

alergen

Zat atau substansi yang memicu reaksi alergi

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33
Q

体

A

tubuh

からだ

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34
Q

入る

A

masuk

はいる

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35
Q

過剰

A

kelebihan

かじょう

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36
Q

症状

A

gejala

しょうじょう

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37
Q

出る

A

keluar

でる

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38
Q

痒み

A

gatal (gejala)

かゆみ

noun

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39
Q

痒い

A

gatal

かゆい

ks i

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40
Q

じんましん

A

biduran

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41
Q

唇

A

bibir

くちびる

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42
Q

瞼

A

kelopak mata

まぶた

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43
Q

腫れ

A

pembengkakan, bengkak

はれ

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44
Q

鼻水

A

ingus

はなみず

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45
Q

くしゃみ

A

bersin

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46
Q

止まる

A

berhenti

とまる

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47
Q

息

A

nafas

いき

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48
Q

吐き気

A

mual

はきけ

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49
Q

重い

A

berat

おもい

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50
Q

死ぬ

A

meninggal

しぬ

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51
Q

法律

A

hukum

ほうりつ

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52
Q

発症数

A

jumlah kasus

はっしょうすう

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53
Q

数

A

jumlah, bilangan, angka

かず

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54
Q

多い

A

banyak

おおい

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55
Q

発症

A

wabah penyakit

はっしょう

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56
Q

原材料

A

bahan baku (raw)

げんざいりょう

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57
Q

加工食品

A

makanan olahan

かこうしょくひん

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58
Q

使う

A

menggunakan

つかう

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59
Q

表示

A

label, menampilkan

ひょうじ

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60
Q

義務

A

wajib, kewajiban

ぎむ

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61
Q

特定原材料

A

bahan baku khusus/tertentu

とくていげんざいりょう

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62
Q

特定

A

khusus

とくてい

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63
Q

推奨

A

direkomendasikan, disarankan

すいしょう

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64
Q

準ずるもの

A

setara

じゅんずるもの

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65
Q

特定原材料に準ずるもの

A

bahan/barang yang setara dengan bahan baku khusus

とくていげんざいりょうにじゅんずるもの

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66
Q

表示義務

A

wajib dilabeli/diberi label

ひょうじぎむ

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67
Q

えび

A

udang

特定原材料（表示義務）= bahan baku khusus/tertentu (wajib dilabeli)

68
Q

かに

A

kepiting

特定原材料（表示義務）= bahan baku khusus/tertentu (wajib dilabeli)

69
Q

くるみ

A

kenari

特定原材料（表示義務）= bahan baku khusus/tertentu (wajib dilabeli).
sejak tahun 2023-03-09 dipindahkan ke bahan baku khusus dari bahan yang setara dengan bahan baku khusus

70
Q

小麦

A

gandum

こむぎ

特定原材料（表示義務）= bahan baku khusus/tertentu (wajib dilabeli).

71
Q

小麦粉

A

tepung

こむぎこ

特定原材料（表示義務）= bahan baku khusus/tertentu (wajib dilabeli).

72
Q

そば

A

soba

特定原材料（表示義務）= bahan baku khusus/tertentu (wajib dilabeli).

73
Q

卵

A

telur

たまご

特定原材料（表示義務）= bahan baku khusus/tertentu (wajib dilabeli).

74
Q

乳

A

susu

にゅう

特定原材料（表示義務）= bahan baku khusus/tertentu (wajib dilabeli).

75
Q

落花生（ピーナッツ）

A

kacang

らっかせい

特定原材料（表示義務）= bahan baku khusus/tertentu (wajib dilabeli).

76
Q

注

A

catatan, notes

ちゅう

77
Q

移されます

A

dipindah

うつされます

78
Q

表示を推奨

A

disarankan diberi label

ひょうじをすいしょう

79
Q

アーモンド

A

almond

特定原材料に準ずるもの（表示を推奨）= bahan yang setara dengan bahan baku khusus/tertentu (disarankan dilabeli).

80
Q

あわび

A

kerang abalon

特定原材料に準ずるもの（表示を推奨）= bahan yang setara dengan bahan baku khusus/tertentu (disarankan dilabeli).

81
Q

いか

A

cumi-cumi

特定原材料に準ずるもの（表示を推奨）= bahan yang setara dengan bahan baku khusus/tertentu (disarankan dilabeli).

82
Q

いくら

A

telur ikan salmon

特定原材料に準ずるもの（表示を推奨）= bahan yang setara dengan bahan baku khusus/tertentu (disarankan dilabeli).

83
Q

オレンジ

A

jeruk

特定原材料に準ずるもの（表示を推奨）= bahan yang setara dengan bahan baku khusus/tertentu (disarankan dilabeli).

84
Q

カシューナッツ

A

kacang mente/mede

特定原材料に準ずるもの（表示を推奨）= bahan yang setara dengan bahan baku khusus/tertentu (disarankan dilabeli).

85
Q

キウイフルーツ

A

buah kiwi

特定原材料に準ずるもの（表示を推奨）= bahan yang setara dengan bahan baku khusus/tertentu (disarankan dilabeli).

86
Q

牛肉

A

daging sapi

ぎゅうにく

特定原材料に準ずるもの（表示を推奨）= bahan yang setara dengan bahan baku khusus/tertentu (disarankan dilabeli).

87
Q

ごま

A

wijen

特定原材料に準ずるもの（表示を推奨）= bahan yang setara dengan bahan baku khusus/tertentu (disarankan dilabeli).

88
Q

さけ

A

ikan salmon

特定原材料に準ずるもの（表示を推奨）= bahan yang setara dengan bahan baku khusus/tertentu (disarankan dilabeli).

89
Q

さば

A

ikan kembung

特定原材料に準ずるもの（表示を推奨）= bahan yang setara dengan bahan baku khusus/tertentu (disarankan dilabeli).

90
Q

大豆

A

kedelai

だいず

特定原材料に準ずるもの（表示を推奨）= bahan yang setara dengan bahan baku khusus/tertentu (disarankan dilabeli).

91
Q

鶏肉

A

daging ayam

とりにく

特定原材料に準ずるもの（表示を推奨）= bahan yang setara dengan bahan baku khusus/tertentu (disarankan dilabeli).

92
Q

バナナ

A

pisang

特定原材料に準ずるもの（表示を推奨）= bahan yang setara dengan bahan baku khusus/tertentu (disarankan dilabeli).

93
Q

豚肉

A

daging babi

ぶたにく

特定原材料に準ずるもの（表示を推奨）= bahan yang setara dengan bahan baku khusus/tertentu (disarankan dilabeli).

94
Q

松茸

A

jamur pinus (matsutake)

まつたけ

特定原材料に準ずるもの（表示を推奨）= bahan yang setara dengan bahan baku khusus/tertentu (disarankan dilabeli).

95
Q

桃

A

persik

もも

特定原材料に準ずるもの（表示を推奨）= bahan yang setara dengan bahan baku khusus/tertentu (disarankan dilabeli).

96
Q

山芋

A

ubi jalar

やまいも

特定原材料に準ずるもの（表示を推奨）= bahan yang setara dengan bahan baku khusus/tertentu (disarankan dilabeli).

97
Q

りんご

A

apel

特定原材料に準ずるもの（表示を推奨）= bahan yang setara dengan bahan baku khusus/tertentu (disarankan dilabeli).

98
Q

ゼラチン

A

gelatin

特定原材料に準ずるもの（表示を推奨）= bahan yang setara dengan bahan baku khusus/tertentu (disarankan dilabeli).

99
Q

機械

A

mesin

きかい

100
Q

器具

A

peralatan

きぐ

101
Q

次

A

selanjutnya

つぎ

102
Q

調理

A

masak, masakan

ちょうり

103
Q

作る

A

membuat

つくる

104
Q

必ず

A

pasti, tentu, selalu

かならず

105
Q

洗浄

A

pencucian, mencuci, pembersih

せんじょう

106
Q

まな板

A

talenan

まないた

107
Q

板

A

papan

いた

108
Q

包丁

A

pisau dapur

ほうちょう

109
Q

別

A

terpisah

べつ

110
Q

区別

A

perbedaan, membedakan

くべつ

111
Q

置く

A

meletakkan, menaruh

おく

112
Q

大切

A

penting

たいせつ

113
Q

例えば

A

misalnya, contohnya

たとえば

114
Q

ゆで卵

A

telur rebus

ゆでたまご

115
Q

切る

A

memotong

きる

116
Q

他

A

lainnya, yang lain

ほか

117
Q

つくこと

A

masuk, terkena

118
Q

防ぐ

A

mencegah

ふせぐ

119
Q

洗浄剤

A

bahan pembersih

せんじょうざい

120
Q

残る

A

tersisa, tertinggal

のこる

121
Q

水

A

air

みず

122
Q

水で洗い流します

A

mencuci dengan air mengalir

みずであらいながします

123
Q

洗い

A

mencuci

あらい

124
Q

流す

A

mengalir

ながす

125
Q

魚

A

ikan

さかな

126
Q

獲った

A

menangkap (ikan)

とった

127
Q

すぐに

128
Q

冷蔵

A

didinginkan

れいぞう

129
Q

または

130
Q

冷凍

A

dibekukan

れいとう

131
Q

悪い

A

buruk

わるい

132
Q

条件

A

syarat, kondisi

じょうけん

133
Q

保存

A

penyimpanan, pengawetan

ほぞん

134
Q

特に

A

terutama, khususnya

とくに

135
Q

マグロ

136
Q

アジ

A

makarel kuda

137
Q

イワシ

138
Q

サバ

A

ikan kembung

139
Q

赤身魚

A

ikan merah

あかみさかな

140
Q

場合

A

hal, keadaan, kasus

ばあい

141
Q

料理

A

masakan

りょうり

142
Q

食べる

A

makan

たべる

143
Q

似ている

A

mirip

にている

144
Q

起こります

A

terjadi

おこります

145
Q

食中毒

A

keracunan makanan

しょくちゅうどく

146
Q

毒

A

racun

どく

147
Q

状態

A

keadaan, situasi

じょうたい

148
Q

増える

A

meningkat

ふえる

149
Q

として

150
Q

受け入れる

A

penerimaan, diterima

うけいれる

151
Q

受ける

A

menerima, mendapatkan, mengalami

うける

152
Q

必要

A

diperlukan, dibutuhkan

ひつよう

153
Q

ソラニン

A

solanin

racun yang terdapat pada tanaman dari famili Solanaceae, seperti kentang, terung, dan Solanum nigrum

154
Q

緑色

A

warna hijau

みどりいろ

155
Q

緑

A

hijau

みどり

156
Q

色

A

warna

いろ

157
Q

皮

A

kulit

かわ

158
Q

嘔吐

A

muntah

おうと

159
Q

下痢

A

diare

げり

160
Q

腹痛・腹痛い

A

sakit perut

ふくつう・はらいたい

161
Q

頭痛

A

sakit kepala

ずつう

162
Q

部分

A

bagian, sebagian

ぶぶん

163
Q

取り除く

A

ambil dan buang (dihilangkan)

とりのぞく

164
Q

除く

A

membasmi, menghilangkan, mengecualikan

のぞく

165
Q

取る

A

mengambil

とる

Kotoba Pengolahan Makanan (21 decks)

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