25 Kanji SSW Restoran & Layanan Makanan (Gaishoku / 外食業) Wajib Lulus Ujian Jepang
Bidang Layanan Makanan & Restoran (外食業 / Gaishokugyō) adalah salah satu sektor Tokutei Ginou (SSW) dengan kuota rekrutmen terbesar di Jepang. Materi ujian Prometric Gaishoku terbagi menjadi 3 pilar utama: Manajemen Higienitas (衛生管理 / Eisei Kanri), Persiapan Makanan & Minuman (飲食物調理 / Inshokubutsu Chōri), dan Pelayanan Pelanggan (接客全般 / Sekkyaku Zenpan). Kuasai 25 Kanji wajib di bawah ini agar Anda mampu menjawab soal studi kasus suhu penyimpanan, tanggal kedaluwarsa, hingga kasir tanpa ragu!
Complete List of 25 Kanji, Readings & Example Vocabulary
Click the ✍️ Practice button on any row to launch interactive stroke-order handwriting practice on the canvas.
| No | Kanji | Onyomi / Kunyomi | Meaning | Example Vocabulary | Strokes | Practice |
|---|---|---|---|---|---|---|
| 1 | 食 | 音: ショク, ジキ 訓: た.べる, く.う | Eat, food, meal, dining | 外食業 / 食中毒 がいしょくぎょう (Gaishokugyō) / しょくちゅうどく (Shokuchūdoku) Industri restoran / Keracunan makanan | 9 | ✍️ Practice |
| 2 | 飲 | 音: イン 訓: の.む | Drink, beverage | 飲食物 いんしょくぶつ (Inshokubutsu) Makanan dan minuman | 12 | ✍️ Practice |
| 3 | 料 | 音: リョウ 訓: — | Ingredients, fee, material | 原材料 / 料理 げんざいりょう (Genzairyō) / りょうり (Ryōri) Bahan baku makanan / Masakan | 10 | ✍️ Practice |
| 4 | 理 | 音: リ 訓: — | Cooking preparation, logic, manage | 調理場 ちょうりば (Chōriba) Area dapur / Ruang memasak | 11 | ✍️ Practice |
| 5 | 衛 | 音: エイ 訓: — | Hygiene, sanitation, defense | 衛生管理 えいせいかんり (Eisei Kanri) Manajemen kebersihan & sanitasi | 16 | ✍️ Practice |
| 6 | 生 | 音: セイ, ショウ 訓: なま, い.きる | Raw, fresh, life (Critical in 衛生 hygiene & 生肉 raw meat) | 生肉 / 衛生 なまにく (Namaniku) / えいせい (Eisei) Daging mentah / Higienitas | 5 | ✍️ Practice |
| 7 | 消 | 音: ショウ 訓: き.える, け.す | Extinguish, disinfect, consume | アルコール消毒 アルコールしょうどく (Arukōru Shōdoku) Desinfeksi alkohol | 10 | ✍️ Practice |
| 8 | 毒 | 音: ドク 訓: — | Poison, toxin, germ | 食中毒予防 しょくちゅうどくよぼう (Shokuchūdoku Yobō) Pencegahan keracunan makanan | 8 | ✍️ Practice |
| 9 | 洗 | 音: セン 訓: あら.う | Wash, cleanse | 手洗い / 洗浄 てあらい (Tearai) / せんじょう (Senjō) Cuci tangan / Pencucian alat | 9 | ✍️ Practice |
| 10 | 浄 | 音: ジョウ 訓: きよ.い | Cleanse, purify, sanitize | 洗浄剤 せんじょうざい (Senjōzai) Cairan deterjen pencuci dapur | 9 | ✍️ Practice |
| 11 | 注 | 音: チュウ 訓: そそ.ぐ | Order, pour, caution | 注文 / 注意 ちゅうもん (Chūmon) / ちゅうい (Chūi) Pesanan menu / Perhatian | 8 | ✍️ Practice |
| 12 | 文 | 音: ブン, モン 訓: ふみ | Sentence, text, order slip | ご注文 ごちゅうもん (Gochūmon) Pesanan pelanggan (sopan) | 4 | ✍️ Practice |
| 13 | 会 | 音: カイ 訓: あ.う | Meet, bill settlement (Kaikei) | お会計 おかいけい (Okaikei) Pembayaran tagihan di kasir | 6 | ✍️ Practice |
| 14 | 計 | 音: ケイ 訓: はか.る | Measure, total, thermometer | 中心温度計 ちゅうしんおんどけい (Chūshin Ondokei) Termometer suhu inti makanan | 9 | ✍️ Practice |
| 15 | 予 | 音: ヨ 訓: あらかじ.め | In advance, reserve, prevent | 予約 / 予防 よやく (Yoyaku) / よぼう (Yobō) Reservasi meja / Pencegahan | 4 | ✍️ Practice |
| 16 | 約 | 音: ヤク 訓: — | Promise, reservation, approximately | 予約席 よやくせき (Yoyakuseki) Kursi yang sudah direservasi | 9 | ✍️ Practice |
| 17 | 客 | 音: キャク, カク 訓: — | Customer, guest, client | 接客 / お客様 せっきゃく (Sekkyaku) / おきゃくさま (Okyakusama) Pelayanan tamu / Pelanggan | 9 | ✍️ Practice |
| 18 | 席 | 音: セキ 訓: むしろ | Seat, table place | 客席 / 満席 きゃくせき (Kyakuseki) / まんせき (Manseki) Tempat duduk tamu / Kursi penuh | 10 | ✍️ Practice |
| 19 | 冷 | 音: レイ 訓: つめ.たい, ひ.やす, さ.める | Cold, chill, cool down | 冷却 れいきゃく (Reikyaku) Pendinginan cepat makanan matang | 7 | ✍️ Practice |
| 20 | 蔵 | 音: ゾウ 訓: くら | Storehouse, refrigerate | 冷蔵庫 れいぞうこ (Reizōko) Kulkas / Chiller (suhu di bawah 10°C) | 15 | ✍️ Practice |
| 21 | 凍 | 音: トウ 訓: こお.る, こご.える | Freeze, frozen storage | 冷凍庫 / 解凍 れいとうこ (Reitōko) / かいとう (Kaitō) Freezer (di bawah -15°C) / Pencairan | 10 | ✍️ Practice |
| 22 | 温 | 音: オン 訓: あたた.かい, あたた.める | Temperature, warm | 温度管理 おんどかんり (Ondo Kanri) Kontrol suhu penyimpanan | 12 | ✍️ Practice |
| 23 | 度 | 音: ド, ト 訓: たび | Degree, temperature, time | 75度で1分間以上 ななじゅうごど (75-do) Pemanasan inti 75°C minimal 1 menit | 9 | ✍️ Practice |
| 24 | 期 | 音: キ, ゴ 訓: — | Period, date, term | 賞味期限 しょうみきげん (Shōmi Kigen) Tanggal baik dikonsumsi sebelum (Best Before) | 12 | ✍️ Practice |
| 25 | 限 | 音: ゲン 訓: かぎ.る | Limit, expiration boundary | 消費期限 しょうひきげん (Shōhi Kigen) Batas aman konsumsi (Use By Date) | 9 | ✍️ Practice |
💡 Study Tips & Exam Strategy
- Hafalkan perbedaan krusial di ujian SSW Gaishoku antara 消費期限 (Shōhi Kigen = batas aman konsumsi untuk makanan cepat basi seperti bento/daging segar) dan 賞味期限 (Shōmi Kigen = batas cita rasa terbaik untuk makanan awet/kaleng).
- Ingat standar suhu wajib ujian SSW Restoran: 冷蔵庫 (Reizōko / Chiller) wajib di bawah 10°C, 冷凍庫 (Reitōko / Freezer) wajib di bawah -15°C, dan pemanasan inti daging umum adalah 75°C selama ≥ 1 menit (85°C–90°C selama ≥ 90 detik untuk kerang/Norovirus).
- Latih penulisan pasangan Kanji sanitasi 洗浄 (Senjō = mencuci dengan sabun) dan 消毒 (Shōdoku = mensterilkan dengan alkohol/hipoklorit) di kanvas interaktif https://kanji.aldianapps.com.
- Dapatkan akses selamanya ke seluruh dek SSW & JLPT N5–N1 hanya Rp 44.100 (diskon 10% dari Rp 49.000 dengan kode HEMAT10 via QRIS, atau $17.99 USD dari $19.99 USD dengan kode KANJI10).
Frequently Asked Questions (FAQ)
Apa perbedaan 消費期限 (Shōhi Kigen) dan 賞味期限 (Shōmi Kigen) dalam ujian SSW Restoran?
消費期限 (Shōhi Kigen) adalah batas tanggal aman konsumsi (jika lewat tidak boleh dimakan karena risiko keracunan), sedangkan 賞味期限 (Shōmi Kigen) adalah batas kualitas rasa terbaik untuk bahan makanan yang tahan lama.
Apa saja 3 materi utama dalam ujian SSW Gaishoku (外食業)?
Ujian SSW Gaishoku menguji: 1) 衛生管理 (Manajemen Higienitas & pencegahan keracunan makanan HACCP), 2) 飲食物調理 (Pengolahan makanan, minuman & peralatan dapur), serta 3) 接客全般 (Pelayanan pelanggan, reservasi, alergi makanan, dan kasir).
Bagaimana cara berlatih soal Kanji SSW Restoran dan mencetak lembar latihan PDF?
Anda dapat berlatih menulis 25 Kanji SSW Gaishoku secara gratis di https://kanji.aldianapps.com dan membuka seluruh 2.136 Kanji + cetak PDF Genkō Yōshi sepuasnya seharga Rp 44.100 sekali bayar seumur hidup (kode promo HEMAT10, harga normal Rp 49.000; atau $17.99 USD dengan kode KANJI10).
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