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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 grades honey according to type, color, bouquet, and moisture content, and blends various grades to obtain uniform product. Respnsibilities include: * Compares samples of liquid honey lots with standard samples for color and bouquet, and ascertains moisture content, using refractometer. * Calculates amount of various types of honey for mixing to produce product of uniform color, clarity, and bouquet. * Directs other workers in dumping and blending of various honey lots in warming chamber. * May grade and mark honeycomb sections according to government regulations.
Industry:Professional careers
A professional who controls equipment in bulk sugar plant to load and unload sugar and to blend sugar syrups according to formula. Respnsibilities include: * Signals drivers or engineers by hand to give directions in positioning trucks and railroad cars for unloading. * Positions conveyors and attaches unloading hoses and pipes to truck and railroad cars. * Opens conveyor gate and pipe valves and starts pumps, blowers, and conveyors to unload sugar from vehicle and to transport it to storage bins. * Starts pumps and agitators to transport and mix specified amounts of water, corn syrup, and sugar in blending tanks. * Dumps bags of diatomaceous earth into blend and pumps mixture through filter to remove impurities. * Tests syrup to measure acid, yeast, and soluble sugar content, using pH meter and refractometer. * Keeps records of test results, weight of sugar received and shipped, amount and type of syrup blended, and percentage of wasted materials. * May weigh truck before and after loading. * May tend steam boiler to supply steampower to plant equipment.
Industry:Professional careers
A professional who operates machines and equipment to mix cornstarch blends. Respnsibilities include: * Signals starch-treating assistant to admit starch suspension into mixing and storage tanks, and to dump measured amount of chemicals into mixing tanks to prepare chemical solutions. * Reads meters and turns valves to admit chemical solutions into blending tank. * Manipulates switches and turns valves to regulate heaters and agitators that mix solutions, and to pump starch mixtures into blending and filter tanks. * Receives or draws samples of product and performs standard tests to ascertain if acidity, alkalinity, and viscosity conform to specifications, using hydrometer and other test equipment. * Records quantity and kind of chemicals used. * Inspects equipment and observes gauges, thermometers, and meters to maintain efficient production. * May direct workers engaged in regulating filters, shakers, centrifugal driers, and related equipment to produce dry starch products.
Industry:Professional careers
A professional who controls regauging equipment from panelboard to reduce proof of newly distilled liquor in cistern tank before barreling. Respnsibilities include: * Reads charts to ascertain proof of liquor to be regauged, number of gallons to be regauged, and number of gallons of deionized water required to produce liquor of specified proof. * Pumps specified number of gallons of liquor and deionized water into cistern tank. * Opens valves to admit compressed air and agitate mixture. * Reads thermometer and alcohol-proof hydrometer during process and compares readings with standard gauging manual to determine final proof of liquor. * Pumps liquor into filling tanks for barreling or into railroad tank cars for shipment.
Industry:Professional careers
A professional who controls equipment to blend granulated sugar and water to produce liquid sucrose of specified concentration. Respnsibilities include: * Reads job order to ascertain type and amount of liquid sucrose specified. * Opens water and steam valves to fill tank and heat water to specified temperature. * Reads chart to ascertain amount of sugar required for producing liquid sucrose of specified concentration. * Starts pneumatic conveyors and opens valves to fill hopper with specified amount of sugar. * Opens hopper gate to feed sugar into heated water. * Starts agitators to mix liquid sucrose in tank for specified period. * Closes steam valve and allows liquid to cool. * Pumps liquid sucrose from mixing tank to specified storage tank. * Records operating data in station log. * Takes samples of liquid sucrose produced for laboratory analysis.
Industry:Professional careers
A professional who forms dough for bread, buns, and other bakery products. Respnsibilities include: * Rolls dough to desired thickness with rolling pin or guides dough through rolling machine. * Sprinkles flour on dough and workbench to prevent dough from sticking. * Kneads dough to eliminate gases formed by yeast. * Cuts dough into pieces with knife or handcutter. * Adds spices, fruits, or seeds when making special rolls or breads. * Weighs pieces on scales and keeps record of production. * Places dough in baking pans. * May cut dough into bun divisions by machine. * May form dough into special shapes and add fillings or flavorings.
Industry:Professional careers
A professional who tends machines that mix and blend ingredients to make whipped topping for use on desserts. Respnsibilities include: * Weighs prescribed amounts of raw materials, such as oil, water, sugar, and caustics. * Adjusts thermostat for specified temperature in mixers and pumps or dumps ingredients into tank of mixer. * Admits prescribed quantities of water and other ingredients into mixing tank at specified intervals. * Tests solution for specified acidity, using pH meter. * Pumps mixture into blending tank and adds flavoring prior to pasteurization.
Industry:Professional careers
A professional who controls semiautomatic equipment, from control panel, to blend ingredients for bread and deposit specified quantity of dough in baking pans. Respnsibilities include: * Notifies other workers to admit broth into feedlines and to start loading specified size pans onto conveyor. * Turns handwheel to adjust conveyor guides to size of pans. * Starts flour sifter, premixer that blends ingredients, and developer that kneads dough, working from remote control panel. * Observes dials and recording instruments to verify temperature of broth, viscosity of dough, and speed of mixing units. * Feels dough emerging from developer to ascertain that consistency meets plant standard. * Turns developer speed control to specified setting and starts divider blades that pinch off and drop dough into pans passing on conveyor. * Turns handwheel and control bar to adjust discharge aperture above divider blades so that dough is uniformly shaped and deposited in center of pan. * Weighs sample pieces of dough and turns divider speed handle to regulate amount of dough deposited in pans. * Records temperatures, viscosity, and feed rate from instrument readings.
Industry:Professional careers
A professional who controls semiautomatic equipment, from control panel, to blend ingredients for bread and deposit specified quantity of dough in baking pans. Respnsibilities include: * Notifies other workers to admit broth into feedlines and to start loading specified size pans onto conveyor. * Turns handwheel to adjust conveyor guides to size of pans. * Starts flour sifter, premixer that blends ingredients, and developer that kneads dough, working from remote control panel. * Observes dials and recording instruments to verify temperature of broth, viscosity of dough, and speed of mixing units. * Feels dough emerging from developer to ascertain that consistency meets plant standard. * Turns developer speed control to specified setting and starts divider blades that pinch off and drop dough into pans passing on conveyor. * Turns handwheel and control bar to adjust discharge aperture above divider blades so that dough is uniformly shaped and deposited in center of pan. * Weighs sample pieces of dough and turns divider speed handle to regulate amount of dough deposited in pans. * Records temperatures, viscosity, and feed rate from instrument readings.
Industry:Professional careers
A professional who tends machine that mixes flour and ingredients, such as buttermilk solids, phosphate, salt, soda, and sugar, to produce self-rising or other premixed flour. Respnsibilities include: * Dumps specified amount of flour into mixer or turns dial to convey measured amount into mixer. * Weighs and dumps other ingredients, such as buttermilk solids, phosphate, soda, and sugar, according to formula, and starts machine. * May record amount of ingredients in each batch. * May be designated according to type of flour mixed as Self-Rising-Flour Mixer.
Industry:Professional careers