A professional who cooks fruits, vegetables, meats, condiments, or fish products, preparatory to canning or extraction of byproducts, using cooking equipment. Respnsibilities include:

• Weighs or measures ingredients according to recipe, using scale or graduated container.
• Loads ingredients into kettle or pressure cooker.
• Observes thermometer and gauges, turns valve to admit steam to pressure cookers or lights gas burner to heat and cook contents of kettles.
• Stirs mixture in kettle to blend and prevent scorching of contents, using hand or power-driven paddles.
• Observes cooking process or tests batch liquor with viscosimeter or hydrometer to verify viscosity or specific gravity and to ascertain completeness of cooking process.
• Starts pump, opens valve, or tilts or scoops contents of kettle into container to unload cooked contents.
• May test batch for sugar content, using refractometer.
• May mix ingredients prior to cooking.
• May be designated according to material cooked as cook, fish eggs; cook, fruit; cook, jelly; cook, juice; cook, sauce; cook, starch.
• May be designated: cook, mayonnaise; cook, pickled meat; cook, preserve; cook, seafood; cook, spaghetti; cook, vegetable.