skillfactor-pipeline/skills/kettle-tender/references/tasks.md

Tasks & work activities — kettle tender

Source: O*NET 30.3, occupation 51-3092.00 (Food Batchmakers).

Task statements

• [Core] Record production and test data for each food product batch, such as the ingredients used, temperature, test results, and time cycle.
• [Core] Observe gauges and thermometers to determine if the mixing chamber temperature is within specified limits, and turn valves to control the temperature.
• [Core] Clean and sterilize vats and factory processing areas.
• [Core] Press switches and turn knobs to start, adjust, and regulate equipment, such as beaters, extruders, discharge pipes, and salt pumps.
• [Core] Observe and listen to equipment to detect possible malfunctions, such as leaks or plugging, and report malfunctions or undesirable tastes to supervisors.
• [Core] Set up, operate, and tend equipment that cooks, mixes, blends, or processes ingredients in the manufacturing of food products, according to formulas or recipes.
• [Core] Mix or blend ingredients, according to recipes, using a paddle or an agitator, or by controlling vats that heat and mix ingredients.
• [Core] Follow recipes to produce food products of specified flavor, texture, clarity, bouquet, or color.
• [Core] Select and measure or weigh ingredients, using English or metric measures and balance scales.
• [Core] Turn valve controls to start equipment and to adjust operation to maintain product quality.
• [Core] Determine mixing sequences, based on knowledge of temperature effects and of the solubility of specific ingredients.
• [Core] Give directions to other workers who are assisting in the batchmaking process.
• [Core] Examine, feel, and taste product samples during production to evaluate quality, color, texture, flavor, and bouquet, and document the results.
• [Core] Modify cooking and forming operations based on the results of sampling processes, adjusting time cycles and ingredients to achieve desired qualities, such as firmness or texture.
• [Supplemental] Fill processing or cooking containers, such as kettles, rotating cookers, pressure cookers, or vats, with ingredients, by opening valves, by starting pumps or injectors, or by hand.
• [Supplemental] Homogenize or pasteurize material to prevent separation or to obtain prescribed butterfat content, using a homogenizing device.
• [Supplemental] Inspect vats after cleaning to ensure that fermentable residue has been removed.
• [Supplemental] Test food product samples for moisture content, acidity level, specific gravity, or butter-fat content, and continue processing until desired levels are reached.
• [Supplemental] Formulate or modify recipes for specific kinds of food products.
• [Supplemental] Inspect and pack the final product.
• [Supplemental] Grade food products according to government regulations or according to type, color, bouquet, and moisture content.
• [Supplemental] Cool food product batches on slabs or in water-cooled kettles.
• [Supplemental] Operate refining machines to reduce the particle size of cooked batches.
• [Supplemental] Place products on carts or conveyors to transfer them to the next stage of processing.
• [Supplemental] Manipulate products, by hand or using machines, to separate, spread, knead, spin, cast, cut, pull, or roll products.

Detailed work activities

• Adjust temperature controls of ovens or other heating equipment.
• Clean work areas.
• Determine food production methods.
• Direct operational or production activities.
• Evaluate quality of food ingredients or prepared foods.
• Inspect food products.
• Inspect production equipment.
• Load materials into production equipment.
• Measure ingredients or substances to be used in production processes.
• Monitor instruments to ensure proper production conditions.
• Move products, materials, or equipment between work areas.
• Notify others of equipment repair or maintenance needs.
• Operate cooking, baking, or other food preparation equipment.
• Operate mixing equipment.
• Operate pumping systems or equipment.
• Package products for storage or shipment.
• Record operational or production data.
• Select production input materials.
• Shape clay or dough to create products.
• Sterilize food cooking or processing equipment.
• Watch operating equipment to detect malfunctions.