- Industry: Government; Labor
- Number of terms: 77176
- Number of blossaries: 0
- Company Profile:
A professional who trains and directs workers in methods of processing fish roe. Respnsibilities include:
* Teaches fish roe processor characteristics, such as color, maturity, and outer appearance of membrane, of egg skeins (membrane-enclosed ovaries, tissue, and fish roe) to enable worker to recognize skeins of different species, appearance of unacceptable skeins, and commercial grades of skeins.
* Demonstrates packing procedures, such as method of lining boxes, placement patterns of processed skeins in boxes, and amount of salt to apply to each layer.
* Directs workers to change brine solution used to preserve skeins and sets timer that controls processing times of skeins in brining vats.
* Retrains workers as necessary.
* Sorts, salts, grades, and packs skeins of fish roe.
* Tests processed egg skeins for nitrate content, using prepared chemical kit, comparison charts, and following kit instructions.
* May direct activities of other workers.
Industry:Professional careers
A professional who controls equipment to prepare mixture of mash and yeast for use in manufacture of distilled liquors. Respnsibilities include:
* Weighs specified quantities of rye and malt meal, depending upon amount of yeast required, and dumps them into yeast tub (cooker) filled with specified amount of water.
* Opens valves to admit steam that circulates through coil pipes in tub and cooks mixture.
* Starts revolving blades in tub to agitate mixture as it cooks.
* Observes temperature gauges and increases or decreases steam pressure to maintain constant temperature as mash cooks.
* Pours yeast culture into cooked mash and mixes mash with revolving blades.
* Stops revolving blades when mash and yeast are thoroughly mixed.
* Tests mash to determine temperature and specific gravity (proof), using thermometer and hydrometer, and records results.
* Observes gauges and increases or decreases steam to ensure that mash ferments at constant temperature.
* Notifies fermentation operator when mash is ready to be pumped into fermentation tank.
* Removes sample of mash for laboratory analysis.
Industry:Professional careers
A professional who controls equipment to prepare mixture of mash and yeast for use in manufacture of distilled liquors. Respnsibilities include:
* Weighs specified quantities of rye and malt meal, depending upon amount of yeast required, and dumps them into yeast tub (cooker) filled with specified amount of water.
* Opens valves to admit steam that circulates through coil pipes in tub and cooks mixture.
* Starts revolving blades in tub to agitate mixture as it cooks.
* Observes temperature gauges and increases or decreases steam pressure to maintain constant temperature as mash cooks.
* Pours yeast culture into cooked mash and mixes mash with revolving blades.
* Stops revolving blades when mash and yeast are thoroughly mixed.
* Tests mash to determine temperature and specific gravity (proof), using thermometer and hydrometer, and records results.
* Observes gauges and increases or decreases steam to ensure that mash ferments at constant temperature.
* Notifies fermentation operator when mash is ready to be pumped into fermentation tank.
* Removes sample of mash for laboratory analysis.
Industry:Professional careers
A professional who controls equipment to make cottage cheese from milk. Respnsibilities include:
* Washes cheese vat and tools with sterilizing solution and rinse water.
* Turns valves and observes meters to convey specified amounts of milk and culture into vat.
* May add rennet to coagulate milk, and dye to tint curd.
* Turns steam and water valves and observes thermometer and clock to heat milk for specified time and at specified temperature to incubate culture.
* Starts agitator in vat and stirs ingredients, using paddle.
* Tests sample of whey for acidity and cuts curd with knife to allow seepage of whey.
* Observes thermometer and adjusts steam and water valves to cook curd at slowly increasing temperature.
* Feels and breaks sample of curd to determine when it is sufficiently cooked.
* Turns cold water and drain valves or sprays curd with chlorinated water to wash curd and remove whey.
* When making baker's cheese, drains uncooked whole curd from vat into porous bags to remove whey and dumps curd into blending machine to distribute residual moisture.
* When making creamed cottage cheese, adds cream and stirs with paddle or starts agitator.
* Records processing steps.
* May taste cheese for salt and acid content.
* May pasteurize milk.
* May make culture.
Industry:Professional careers
A professional who controls fermentation process of sweet or sour mash inoculated with yeast to produce fermented mash for use in distillation of distilled liquors. Respnsibilities include:
* Pumps specified number of gallons of cooked mash and yeast into fermentation tank, simultaneously, to ensure that mash and yeast are thoroughly mixed together.
* Opens valves to admit specified number of gallons of water into mixture, according to formula.
* Opens valves to circulate steam through coil pipes in tank to heat mixture to prescribed temperature.
* Turns valves to admit and control air pressure that agitates mixture as it ferments or to accelerate chemical reaction of yeast.
* Observes gauges or dials to ascertain that prescribed temperature and gas pressure are remaining constant in tank.
* Tests mash at prescribed intervals to determine temperature and specific gravity (proof), using thermometer and alcohol-proof hydrometer.
* Compares test results with standard charts to determine when mixture is fully cooked.
* Regulates steam, air, and gas pressure in tank to ensure that chemical reaction of yeast and fermentation process is taking place, according to formula.
* Pumps sour mash into cistern tank, preparatory to distilling.
* Cleans tanks by rinsing them with water.
Industry:Professional careers
A professional who controls equipment to regauge, filter, rectify, blend, and verify proof of whiskeys and other distilled liquors, preparatory to bottling. Respnsibilities include:
* Pumps specified number of gallons of whiskey and deionized water into regauging tanks (reducing tanks) and agitates mixture with compressed air to reduce proof of barreled whiskey.
* Measures temperature, using thermometer, and specific gravity, using alcohol-proof hydrometer, and compares readings with tables from standard gauging manuals to determine proof of mixture.
* Pumps regauged whiskey into cooling tank and opens valves to circulate cold water through coil pipes in tank to reduce whiskey to specified temperature before filtering.
* Starts filter press to remove impurities from distilled liquor, and adjusts valves to control vacuum pressure in press and to regulate flow of liquor through press.
* Observes dials and gauges to ascertain that temperature and pressure remain constant during filtering process.
* Pumps different proofs of whiskeys into agitating tank, adds specified amount of deionized water, and agitates mixture to blend whiskeys.
* Mixes flavorings and other ingredients, according to formula, into mixing tank with specified number of gallons of spirits, such as gin or vodka, and adjusts valves to control temperature and compressed air to produce brandies, cordials, and fortified beverages.
* May specialize in one phase of processing and be designated according to duties performed as Rectifying Attendant; Whiskey Filterer; Whiskey-Proof Reader; Whiskey-Regauger.
Industry:Professional careers
A professional who controls equipment to cook grain meal to prepare mash for fermentation process prior to distillation into alcohol, gin, or whiskey. Respnsibilities include:
* Fills cooker with water and opens valves to admit steam that circulates through pipes in vat and heats water to specified temperature.
* Pumps ground meal from meal tank into hopper, balanced on scale, to weigh specified amount and turns handwheels to regulate flow of meal into cooker.
* Starts revolving blades in cooker to agitate mixture as it cooks.
* Observes temperature gauges to ascertain temperature of mixture in cooker and turns valves to increase or decrease temperature.
* Cooks mash for specified time and pumps cooked mash into cooling tub.
* Pumps cooled mash into fermenting tank.
* Opens valves to admit compressed air, through perforated pipes at bottom of fermenting tank, to keep meal in suspension as it flows from cooling tub into fermenting tank.
Industry:Professional careers
A professional who controls equipment to cook grain meal to prepare mash for fermentation process prior to distillation into alcohol, gin, or whiskey. Respnsibilities include:
* Fills cooker with water and opens valves to admit steam that circulates through pipes in vat and heats water to specified temperature.
* Pumps ground meal from meal tank into hopper, balanced on scale, to weigh specified amount and turns handwheels to regulate flow of meal into cooker.
* Starts revolving blades in cooker to agitate mixture as it cooks.
* Observes temperature gauges to ascertain temperature of mixture in cooker and turns valves to increase or decrease temperature.
* Cooks mash for specified time and pumps cooked mash into cooling tub.
* Pumps cooled mash into fermenting tank.
* Opens valves to admit compressed air, through perforated pipes at bottom of fermenting tank, to keep meal in suspension as it flows from cooling tub into fermenting tank.تصليح طباخات
Industry:Professional careers
A professional who controls still from central control board, to distill brandy, gin, vodka, or whiskey. Respnsibilities include:
* Adjusts valves to control temperature and rate of flow of distilling materials through still and auxiliary equipment, such as stripping column, rectifier, condenser, and tribox. Observes gauges, dials, and charts to ensure that temperature and rate of flow of distillants are maintained according to formula, so that specified proof of distilled liquor is obtained.
* Ascertains temperature and specific gravity of liquor, using thermometer and hydrometer, and compares readings with standard gauging manual to determine proof of distilled liquor.
* Draws sample of distilled liquor for laboratory analysis.
* Pumps distilled liquor from tribox into cistern tank to be regauged. May be designated according to type of liquor distilled as Still Operator, Brandy; Still Operator, Gin; Still Operator, Whiskey.
Industry:Professional careers
A professional who controls still that produces high-proof alcohol from fermented wine. Respnsibilities include:
* Records temperature, pressure, flow gauge and meter readings.
* Sets and adjusts controls to regulate and maintain specified temperature and pressure of unit.
* Turns valves to regulate flow of alcohol through unit and into storage tanks.
* Records amount of time consumed during distilling process.
* Collects alcohol samples for laboratory analysis.
Industry:Professional careers
