- Industry: Government; Labor
- Number of terms: 77176
- Number of blossaries: 0
- Company Profile:
A professional who supervises and coordinates activities of workers engaged in cooking, blending, screening, and drying instant potato granules. Respnsibilities include:
* Reviews shift specifications with supervisor to determine production goals, additives to be mixed with potato granules, and schedule for cleaning machinery.
* Reviews shift logs to ascertain production delays encountered, such as machinery breakdown, production lines involved, and action taken.
* Completes shift reports, and submits reports to management.
* Instructs workers to fill storage tanks with instant potato granules according to type of granules produced, type of additives mixed with granules, and tank capacity.
* Approves employee requests for vacation and forwards leave forms to personnel department.
* Requests personnel department to provide substitute workers when regular workers are absent.
* Performs other duties as described under supervisor master title.
Industry:Professional careers
A professional who supervises and coordinates activities of workers engaged in processing raw ingredients into chewing gum. Respnsibilities include:
* Coordinates washing, melting, blending, mixing, and cooking of ingredients; rolling and scoring of gum into sheets; and coating of sheets with powdered sugar.
* Trains new workers in operation of equipment.
* Maintains inventory records and requisitions ingredients as necessary to meet production schedules.
* Inspects and weighs ingredients to maintain establishment standards.
* Confers with supervisor to coordinate activities between departments.
* Performs other duties as described under supervisor master title.
Industry:Professional careers
A professional who coordinates flow of materials through departments of citrus-fruit processing plant.
* Observes processing procedures and informs workers to speed up, slow down, or temporarily cease operations to maintain even flow of fruit through plant.
Industry:Professional careers
A professional who coordinates flow of materials through departments of citrus-fruit processing plant.
* Observes processing procedures and informs workers to speed up, slow down, or temporarily cease operations to maintain even flow of fruit through plant.
Industry:Professional careers
A professional who tastes samples of food or beverages to determine palatability of product or to prepare blending formulas. Respnsibilities include:
* Cooks or brews small lots of beverages or other food products and tastes product to determine grade, approximate market value, or acceptability to consumer tastes.
* Writes blending formulas for guidance of workers who prepare food products in commercial quantities.
* May purchase food products.
* May be designated according to product tasted as Coffee Taster; Tea Taster.
Industry:Professional careers
A professional who mixes and cooks blanched, ground, and refined almonds with sugar solution to make marzipan (almond paste) for candy centers.
* Dumps ingredients into steam-jacketed rotating cooker.
* Transfers cooked batch to water-cooled kettle.
* May operate refining machine to reduce particle size of cooked batch.
Industry:Professional careers
A professional who mixes and cooks blanched, ground, and refined almonds with sugar solution to make marzipan (almond paste) for candy centers.
* Dumps ingredients into steam-jacketed rotating cooker.
* Transfers cooked batch to water-cooled kettle.
* May operate refining machine to reduce particle size of cooked batch.
Industry:Professional careers
A professional who mixes and cooks candy ingredients by following, modifying, or formulating recipes to produce product of specified flavor, texture, and color. Respnsibilities include:
* Cooks ingredients at specified temperatures in open-fire or steam-jacketed kettles or in batch or continuous pressure cookers.
* Casts candy by hand, using molds and funnel, or tends machine that casts candy in starch or rubber molds.
* Spreads candy onto cooling and heating slabs.
* Kneads and machine-pulls candy.
* Spins or rolls candy into strips ready for cutting.
* Examines, feels, and tastes product to evaluate color, texture, and flavor.
* Adds ingredients or modifies cooking and forming operations as needed.
* May direct candy-maker helpers.
* May be designated according to type of candy produced as Caramel-Candy Maker; Coconut-Candy Maker; Fudge-Candy Maker; Hard-Candy Maker; Nougat-Candy Maker; Taffy-Candy Maker.
Industry:Professional careers
A professional who cooks milk and specified ingredients to make cheese, according to formula. Respnsibilities include:
* Pasteurizes and separates milk to obtain prescribed butterfat content.
* Turns valves to fill vat with milk and heat milk to specified temperature.
* Dumps measured amounts of dye and starter into milk.
* Starts agitator to mix ingredients.
* Tests sample of milk for acidity and allows agitator to mix ingredients until specified level of acidity is reached.
* Dumps and mixes measured amount of rennet into milk.
* Stops agitator to allow milk to coagulate into curd.
* Pulls curd knives through curd or separates curd with hand scoop to release whey.
* Observes thermometer, adjusts steam valve, and starts agitator to stir and cook curd at prescribed temperature for specified time.
* Squeezes and stretches sample of curd with fingers and extends cooking time to achieve desired firmness or texture.
* Gives directions to cheesemaker helper or other workers to make curd, drain whey from curd, add ingredients, such as seasonings, or mold, pack, cut, pile, mill, dump, and press curd into specified shapes.
* Directs other workers who immerse cheese in brine or roll cheese in dry salt, pierce or smear cheese with cultured wash to develop mold growth, and place or turn cheese blocks on shelves to cure cheese.
* Tastes, smells, feels, and observes sample plug of cheese for quality.
* Records amounts of ingredients used, test results, and time cycles.
* Makes variations in time cycles and ingredients used for succeeding batches.
* Dumps specified culture into milk or whey in pasteurizer to make bulk starter.
* May be required to hold state cheesemaker's license.
Industry:Professional careers
A professional who cooks milk and specified ingredients to make cheese, according to formula. Respnsibilities include:
* Pasteurizes and separates milk to obtain prescribed butterfat content.
* Turns valves to fill vat with milk and heat milk to specified temperature.
* Dumps measured amounts of dye and starter into milk.
* Starts agitator to mix ingredients.
* Tests sample of milk for acidity and allows agitator to mix ingredients until specified level of acidity is reached.
* Dumps and mixes measured amount of rennet into milk.
* Stops agitator to allow milk to coagulate into curd.
* Pulls curd knives through curd or separates curd with hand scoop to release whey.
* Observes thermometer, adjusts steam valve, and starts agitator to stir and cook curd at prescribed temperature for specified time.
* Squeezes and stretches sample of curd with fingers and extends cooking time to achieve desired firmness or texture.
* Gives directions to cheesemaker helper or other workers to make curd, drain whey from curd, add ingredients, such as seasonings, or mold, pack, cut, pile, mill, dump, and press curd into specified shapes.
* Directs other workers who immerse cheese in brine or roll cheese in dry salt, pierce or smear cheese with cultured wash to develop mold growth, and place or turn cheese blocks on shelves to cure cheese.
* Tastes, smells, feels, and observes sample plug of cheese for quality.
* Records amounts of ingredients used, test results, and time cycles.
* Makes variations in time cycles and ingredients used for succeeding batches.
* Dumps specified culture into milk or whey in pasteurizer to make bulk starter.
* May be required to hold state cheesemaker's license.
Industry:Professional careers
