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