- Settore: Government; Labor
- Number of terms: 77176
- Number of blossaries: 0
- Company Profile:
A professional who controls open-fire or steam-jacketed kettles or batch or continuous pressure cookers to cook candy, gum, or other confectionery ingredients according to formula. Respnsibilities include:
* Weighs or measures ingredients, such as sugar, corn syrup, butter, and gum base, and adds them to cooking utensil.
* Starts agitators to mix ingredients.
* Turns valve to admit steam and sets pressure gauge and thermostat to cook ingredients at specified temperature.
* Feels batch for specified consistency and verifies percentage of sugar in syrup, using refractometer or hydrometer.
* Adjusts steam valve and heating element accordingly.
* Opens discharge valve and starts pump or tilts cooker or kettle to pour or dump confection into beaters or onto cooling belts or tables.
* May partially cook batch in open kettle and pump it into pressure cooker.
* May beat or knead confection to attain specified consistency, as determined by color and texture.
* May shovel fondant into remelt kettles and add measured amounts of flavoring and coloring.
* May be designated according to type of confectionery cooked as bonbon-cream warmer; crystal-syrup maker; coconut cooker; fondant cooker; gum maker; or equipment used as vacuum-cooker operator.
* May be designated: icing maker; king maker; marshmallow maker. تصليح طباخات
Industry:Professional careers
A professional who controls converter to change starch into glucose or corn syrup, and tests products to verify purity (specified dextrose content). Respnsibilities include:
* Turns valves to admit steam and water into converter.
* Introduces starch into converter so that cooking occurs as starch is added.
* Detects from sound of cooking process formation of paste, and adds acid, as necessary, to reduce viscosity.
* Closes converter and turns valve to attain specified pressure.
* Draws off samples, and makes standard iodine and alcohol titration tests.
* Turns valves to blow syrup into tank when tests indicate conversion is complete.
Industry:Professional careers
A professional who controls equipment to cook liquid sugar to produce caramel coloring or molasses. Respnsibilities include:
* Turns valves to fill vessels with liquid sugar and adds specified amounts of salts or caustic solution.
* Observes thermometers and gauges and turns valves to regulate steam pressure and cooking temperature in vessels.
* Draws samples of material and performs standard tests to ascertain acid content and specific gravity, and to verify color, using pH meter, hydrometer, and colorimeter.
* Records test results.
* Turns valves or starts pumps to transfer material to evaporator feed tanks, filter supply tanks, or to storage or tank cars.
* May tend filters to remove undesirable solids from caramel coloring.
Industry:Professional careers
A professional who operates steam oven to parboil tuna fish loins preparatory to canning. Respnsibilities include:
* Pushes racks of fish loins into oven chamber, and spaces racks to ensure free circulation of heat throughout oven.
* Closes oven doors and turns handwheel to secure and seal doors.
* Turns valves to admit steam into oven, observes temperature and pressure gauges, and adjusts valve settings to maintain temperature and pressure for specified time.
* Turns off heat, opens oven, and pulls racks of fish to cooling area.
Industry:Professional careers
A professional who tends kettles and separating machines that cook mash and separate resulting liquid (wort). Respnsibilities include:
* Assembles piping and starts pump or turns valve to start flow of mash from grinder to kettles.
* Places time and temperature chart in automatic recorder.
* Starts sweep to stir mash.
* Turns valve to admit steam into cooking kettle, observes pressure gauge, thermometer, and clock, and cooks mash for specified time at specified temperature.
* Drops iodine on mash sample and observes resulting color to determine if mash is sufficiently cooked.
* Records time and number of batches run.
* Turns valves to pump mash through centrifuge and vibrating filter to remove wort.
* Turns sparging valve to spray water over spent grain to recover remaining wort.
* Observes ammeter, thermometer, water and mash flowmeters and adjusts valves and pump pressure to prevent overloading of separating machines.
* Cleans kettles, piping, centrifuges, filters, and clarifiers.
* May pump spent grain through roller press to remove wort.
* May operate centrifuge to remove nonsoluble solids from wort.
* May push control panel button that automatically sets temperature.
Industry:Professional careers
A professional who tends kettles and separating machines that cook mash and separate resulting liquid (wort). Respnsibilities include:
* Assembles piping and starts pump or turns valve to start flow of mash from grinder to kettles.
* Places time and temperature chart in automatic recorder.
* Starts sweep to stir mash.
* Turns valve to admit steam into cooking kettle, observes pressure gauge, thermometer, and clock, and cooks mash for specified time at specified temperature.
* Drops iodine on mash sample and observes resulting color to determine if mash is sufficiently cooked.
* Records time and number of batches run.
* Turns valves to pump mash through centrifuge and vibrating filter to remove wort.
* Turns sparging valve to spray water over spent grain to recover remaining wort.
* Observes ammeter, thermometer, water and mash flowmeters and adjusts valves and pump pressure to prevent overloading of separating machines.
* Cleans kettles, piping, centrifuges, filters, and clarifiers.
* May pump spent grain through roller press to remove wort.
* May operate centrifuge to remove nonsoluble solids from wort.
* May push control panel button that automatically sets temperature.
Industry:Professional careers
A professional who tends ovens and related equipment that toast cereal products, such as flakes, biscuits, and pellets. Respnsibilities include:
* Lights gas burners and moves control levers to attain specified temperature in ovens.
* Starts conveyors that move cereal through oven.
* Inspects and feels cereal emerging from oven to determine whether specified color, blister, and consistency is maintained.
* Adjusts gas control lever, speed of conveyors, and opens or closes doors on side of oven.
* Pushes lever to direct unsuitable cereal into feed bin.
* Records bulk and production rate of product, noting time it takes to fill container, and weight of container.
Industry:Professional careers
A professional who tends ovens and related equipment that toast cereal products, such as flakes, biscuits, and pellets. Respnsibilities include:
* Lights gas burners and moves control levers to attain specified temperature in ovens.
* Starts conveyors that move cereal through oven.
* Inspects and feels cereal emerging from oven to determine whether specified color, blister, and consistency is maintained.
* Adjusts gas control lever, speed of conveyors, and opens or closes doors on side of oven.
* Pushes lever to direct unsuitable cereal into feed bin.
* Records bulk and production rate of product, noting time it takes to fill container, and weight of container.
Industry:Professional careers
A professional who tends vat to cook blended cheeses or cheese curd and other ingredients to make process cheese. Respnsibilities include:
* Starts agitator and signals for cheese to be dropped into vat.
* Turns steam valve and observes thermometer to heat vat to specified temperature.
* Measures or weighs out prescribed ingredients, such as sodium citrate, disodium phosphate, and cream, using scale and measuring glass.
* Dumps ingredients into vat.
* Cooks mixture at specified temperature for specified time or observes consistency of mixture to determine when it is cooked to specifications.
* Pulls lever to drain cheese into hopper or bucket.
* May pump cheese through viscolizer to achieve finer texture.
* May mix unheated cheese or cheese curd and other ingredients to make cold pack cheese or creamed cheese and be designated Cream-Cheese Maker.
Industry:Professional careers
A professional who tends vat to cook blended cheeses or cheese curd and other ingredients to make process cheese. Respnsibilities include:
* Starts agitator and signals for cheese to be dropped into vat.
* Turns steam valve and observes thermometer to heat vat to specified temperature.
* Measures or weighs out prescribed ingredients, such as sodium citrate, disodium phosphate, and cream, using scale and measuring glass.
* Dumps ingredients into vat.
* Cooks mixture at specified temperature for specified time or observes consistency of mixture to determine when it is cooked to specifications.
* Pulls lever to drain cheese into hopper or bucket.
* May pump cheese through viscolizer to achieve finer texture.
* May mix unheated cheese or cheese curd and other ingredients to make cold pack cheese or creamed cheese and be designated Cream-Cheese Maker.
Industry:Professional careers
