| Job Title |
Confectionery Cooker |
| Job Description |
Controls Open-fire Or Steam-jacketed Kettles Or Batch Or
Continuous Pressure Cookers To Cook Candy, Gum, Or Other
Confectionery Ingredients According To Formula: Weighs Or
Measures Ingredients, Such As Sugar, Corn Syrup, Butter, And Gum
Base, And Adds Them To Cooking Utensil. Starts Agitators To Mix
Ingredients. Turns Valve To Admit Steam And Sets Pressure Gauge
And Thermostat To Cook Ingredients At Specified Temperature.
Feels Batch For Specified Consistency And Verifies Percentage Of
Sugar In Syrup, Using Refractometer Or Hydrometer. Adjusts Steam
Valve And Heating Element Accordingly. Opens Discharge Valve And
Starts Pump Or Tilts Cooker Or Kettle To Pour Or Dump Confection
Into Beaters Or Onto Cooling Belts Or Tables. May Partially Cook
Batch In Open Kettle And Pump It Into Pressure Cooker. May Beat
Or Knead Confection To Attain Specified Consistency, As
Determined By Color And Texture. May Shovel Fondant Into Remelt
Kettles And Add Measured Amounts Of Flavoring And Coloring. May
Be Designated According To Type Of Confectionery Cooked As
Bonbon-cream Warmer (sugar & Conf.); Crystal-syrup Maker (sugar
& Conf.); Coconut Cooker (sugar & Conf.); Fondant Cooker (sugar
& Conf.); Gum Maker (sugar & Conf.); Or Equipment Used As
Vacuum-cooker Operator (sugar & Conf.). May Be Designated: Icing
Maker (sugar & Conf.); King Maker (sugar & Conf.); Marshmallow
Maker (sugar & Conf.).
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