combination of textures
The combination of textures for new recipes or products.
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.
Competences and skills
62 ESCO relationsEssential knowledge 5 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
4 competencesfood allergies
The types of food allergies within the sector, which substances trigger allergies, and how they can be replaced or eliminated (if possible).
food storage
The proper conditions and methods to store food to keep it from spoiling, taking into account humidity, light, temperature and other environmental factors.
functional properties of foods
Structure, quality, nutritional value and/or acceptability of a food product. A food functional property is determined by physical, chemical and/or organoleptic properties of a food. Examples of a functional property may include solubility, absorption, water retention, frothing ability, elasticity, and absorptive capacity for fats and foreign particles.
Cross-sector
1 competencecombination of flavours
The large range of combinations of flavours to develop new recipes or products.
Essential skills and competences 24 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
13 competencesadminister ingredients in food production
Ingredients to be added and the required amounts according to the recipe and the way those ingredients are to be administered.
analyse trends in the food and beverage industries
Investigate trends in foodstuffs related to consumers preferences. Examine key markets based on both product type and geography as well as technological improvements in the industry.
apply GMP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).
- Scope note
- There are countries that adopt their own national regulations such as the British standard and/or international ones as well: International Features Standards (IFS). In these cases, producers should comply with international standards also.
apply preservation treatments
Apply common treatments to preserve the characteristics of food products taking care of their appearance, smell and taste.
apply requirements concerning manufacturing of food and beverages
Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.
bake goods
Perform all tasks for baking such as oven preparation and product loading, until the baked goods are discharged from it.
blend food ingredients
Blend, mix or cultivate ingredients to make reagents or to manufacture food or beverage products and to carry the analysis that goes along with it.
handle kitchen equipment
Use a variety of kitchen instruments and equipment such as knives, paring tools or food cutting tools. Chose the right tool for the purpose and the raw material.
knead food products
Perform all kinds of kneading operations of raw materials, half-finished products and foodstuffs.
maintain food specifications
Preserve, review, and evaluate existing food specifications such as recipes.
operate mixing of food products
Perform all kinds of mixing operations of raw materials, half-finished products and foodstuffs.
research new cooking methods
Assess new cooking methods by undergoing research activities in order to develop or improve food technological processes.
research new food ingredients
Assess new food ingredients by undergoing research activities in order to develop or improve foodstuffs.
Cross-sector
11 competencesapply flame handling regulations
Apply the laws and organisation rules for the safe storage and use of flammables.
apply HACCP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
- Scope note
- There are countries that adopt their own national regulations such as the British standard and/or international ones as well: International Features Standards (IFS). In these cases, producers should comply with international standards also.
be at ease in unsafe environments
Be at ease in unsafe environments like being exposed to dust, rotating equipment, hot surfaces, sub-freezing and cold storage areas, noise, wet floors and moving lift equipment.
collect samples for analysis
Collect samples of materials or products for laboratory analysis.
- Scope note
- Follow the procedures required for the collection of materials and products for laboratory analysis.
ensure sanitation
Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.
examine production samples
Examine production samples visually or manually to verify properties such as clarity, cleanliness, consistency, humidity and texture.
follow hygienic procedures during food processing
Ensure a clean working space according to hygienic standards in the food processing industry.
keep inventory of goods in production
Keep inventory of goods whether they are goods in the front end (i.e. raw materials), intermediate, or back end (i.e. finished products). Count goods and store them for the following production and distribution activities.
maintain cutting equipment
Maintenance of the cutting equipment (knives, cutters, and other elements).
select adequate ingredients
Select adequate ingredients based in their technological function to execute ideas. Strive for consistent good quality of the ingredients and use them adequately to obtain a satisfactory final product.
- Scope note
- They might consider ingredients for the manufacturing of different products such as conventional, functional and organic foodstuffs as well as take certain diets or health issues into account.
work according to recipe
Perform tasks in food preparation according to recipe or specification in order to preserve the quality of ingredients and to ensure replication accuracy of the recipe. Select the appropriate materials to follow the recipe, taking into account the current situation.
- Scope note
- Select the adequate ingredients to execute the recipe. The quality of the ingredients, their properties, and the adequate use of them may yield different results that can be determinant for a satisfactory final product.
Optional knowledge 9 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
8 competencescultural customs on food preparation
Cultural or religious rules and traditions regarding the preparation of food.
fermentation processes of food
Conversion of carbohydrates into alcohol and carbon dioxide. This process happens using bacteria or yeasts, or a combination of the two under anaerobic conditions. Food fermentation is also involved in the process of leavening bread and the process of producing lactic acid in foods such as dry sausages, sauerkraut, yogurt, pickles, and kimchi.
- Scope note
- Occasionally, the term fermentation may also include the chemical conversion of sugars into ethanol. This process is used to make beer, wine, and cider.
food and beverage industry
The respective industry and the processes involved in the food and beverage industry, such as raw material selection, processing, packaging, and storage.
food canning production line
Steps in the canning process line from washing, conditioning and weighing food products, washing and preparing cans, filling cans, as well as other operations in order to obtain the end product.
food homogenisation
The procedures, machines and reciped used to mix different foodstuffs and solutions by transforming them through high pressure and acceleration processes into an uniform fluid or product.
- Scope note
- Includes the homogenised food preparations such as infant and dietetic food.
food science
The study of the physical, biological, and chemical makeup of food and the scientific concepts underlying food processing and nutrition.
ingredient threats
Ingredients and potential risks which could damage humans, the flora and the fauna. Functions in ingredient formulas.
green
origin of dietary fats and oils
The distinction between dietary fats that come from animals and oils derived from vegetables.
- Scope note
- Know animal fats, including butter, ghee, lard, tallow, and any other fatty substance rendered from animal flesh. Know vegetable fats and oils, including those from soy, canola, corn, cottonseed, sunflower, safflower, peanut.
Cross-sector
1 competencetemperature scales
Celsius and Fahrenheit temperature scales.
Optional skills and competences 24 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
18 competencesanalyse characteristics of food products at reception
Analyse characteristics, composition, and other properties of food products at reception.
- Scope note
- For instance, dairy for butter-making will have to be sampled for butterfat analysis and its payments would be based on the butterfat content of the milk.
apply different dehydration processes of fruits and vegetables
Differentiate and apply different dehydration processes of fruits and vegetables according to product characteristics. The processes include drying, concentration, etc.
apply food technology principles
Apply food science methods and technology for the processing, preservation and packaging of food, taking into account safety standards and quality control procedures.
check quality of products on the production line
Check products for quality on the production line and remove defective items before and after packaging.
coat food products
Cover the surface of the food product with a coating: a preparation based on sugar, chocolate, or any other product.
develop new food products
Conduct experiments, produce sample products, and perform research as part of new food product development (NPD).
dispose food waste
Dispose or collect food waste with the purpose of recycling or throwing away from the production process. Follow established procedures for their disposal taking care of the environment and the safety matters according to legislations.
green
ensure compliance with environmental legislation in food production
Make sure to comply with environmental legislation in food production. Understand the legislation related to environmental matters in food manufacturing and apply it in practice.
green
execute chilling processes to food products
Carry out chilling, freezing and cooling operation processes to food products such as fruit and vegetables, fish, meat, catering food. Prepare food products for extended periods of storage or half prepared food. Ensure safety and nutrition qualities of frozen goods and preserve products in accordance with specified temperatures.
label foodstuffs
Uses adequate equipment to place label on food goods.
label samples
Label raw material/product samples for laboratory checks, according to implemented quality system.
maintain industrial ovens
Maintaining industrial ovens in order to ensure effective and correct operation.
monitor temperature in farinaceous processes
Monitor and control the temperature in the different phases of farinaceous processes such as fermentation, proofing, and baking. Adhere to specifications or recipes.
operate a heat treatment process
Apply heat treatment aimed at preparing and preserving half-finished or finished food products.
- Scope note
- It sometimes involves controlling the heat treatment process as well.
participate in the development of new food products
Participate in the development of new food products together within a cross-functional team. Bring technical knowledge and perspective to the development of new products. Perform research. Interpret results for food product development.
produce meat-based jelly preparations
Making gelée preparations with salted, and heated materials. Boil added ingredients in gelée and fill bowels or forms (aspic).
select adequate packaging for food products
Choose the appropriate packages for food products taking into account attractiveness and suitability of the package. Use proper packaging for sending it safely and at a reasonable cost. Have awareness that packaging can also influence the product characteristics such as shape, weight or solidity. Balance out various aspects such as cost, attractivity and compliance with regulations and environment protection.
green
watch food product trends
Examine findings and behaviours as to understand trends, features, or qualitative wishes of customers. Use that information for product development, for product improvement, and for packaging requirements.
Cross-sector
6 competencescare for food aesthetic
Convey presentation and aesthetic elements into the production of food. Cut products properly, manage right quantities into the product, care for the attractiveness of the product.
create new recipes
Combine innovative and creative ideas to come up with new recipes and preparations to extend the product of range of a company. Make modifications to recipes in order to enhance taste, reach productivity goals, develop and improve products.
- Scope note
- Establish food specifications for the production of the new recipe.
identify market niches
Analyse the composition of the markets, segment these into groups, and highlight the opportunities that each one of these niches represent in terms of new products.
identify nutritional properties of food
Identify the nutritional value of food, including proportion of fats, carbohydrates, sugars, vitamins. Label products appropriately if required.
make artistic food creations
Use ingredients, mixes and instruments to create artistic food preparations e.g. cakes. Be imaginative and resourceful, and combine colours and shapes to good effect. Turn designs into reality, caring for aesthetic and presentation.
perform sensory evaluation of food products
Evaluate the quality of a given type of food or beverage based on its appearance, smell, taste, aroma, and others. Suggest possible improvements and comparisons with other products.