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U.S. Department of Labor
Industry: 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
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