industrial cook

Description

Industrial cooks create new food designs and recipes. They prepare, measure and mix ingredients to prepare foodstuff products. They control and regulate temperatures, monitor cooking process, assign specific baking tasks, and direct workers in task performance.

EssentialOptional

Theoretical Knowledge

functional properties of foods food allergies food storage combination of flavours combination of textures fermentation processes of food food homogenisation ingredient threats cultural customs on food preparation food canning production line origin of dietary fats and oils temperature scales food and beverage industry food science

Practical Skills

apply requirements concerning manufacturing of food and beverages bake goods be at ease in unsafe environments apply HACCP operate mixing of food products maintain food specifications examine production samples analyse trends in the food and beverage industries work according to recipe apply preservation treatments collect samples for analysis handle kitchen equipment maintain cutting equipment administer ingredients in food production research new food ingredients knead food products ensure sanitation apply GMP select adequate ingredients apply flame handling regulations research new cooking methods blend food ingredients follow hygienic procedures during food processing keep inventory of goods in production maintain industrial ovens monitor temperature in farinaceous processes participate in the development of new food products identify nutritional properties of food watch food product trends coat food products create new recipes apply food technology principles label foodstuffs care for food aesthetic perform sensory evaluation of food products ensure compliance with environmental legislation in food production dispose food waste execute chilling processes to food products apply different dehydration processes of fruits and vegetables check quality of products on the production line operate a heat treatment process select adequate packaging for food products develop new food products label samples identify market niches analyse characteristics of food products at reception produce meat-based jelly preparations make artistic food creations