Food Batchmaker Interview Questions

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Food Batchmaker Interview Questions And Answers

Interview Question #1:

What are the main job duties and responsibilities of "food batchmaker" employee?

Answer:

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

Interview Question #2:

What are the skills required from food batchmaker employee in order to success in his work?

Answer:

Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action, Controlling operations of equipment or systems, Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems, Watching gauges, dials, or other indicators to make sure a machine is working properly, Understanding written sentences and paragraphs in work related documents.

Interview Question #3:

Describe the abilities you have in order to work with us as food batchmaker?

Answer:

I have the ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations), see details at close range (within a few feet of the observer), listen to and understand information and ideas presented through spoken words and sentences, tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem, keep your hand and arm steady while moving your arm or while holding your arm and hand in one position.

Interview Question #4:

What are the knowledge elements you obtained from your education, training and work experience would support your food batchmaker career?

Answer:

The knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods, techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques, machines and tools, including their designs, uses, repair, and maintenance, relevant equipment, policies, procedures, and strategies to promote effective local, state, or national security operations for the protection of people, data, property, and institutions, arithmetic, algebra, geometry, calculus, statistics, and their applications.

Interview Question #5:

How would you describe (food batchmaker or your) needed work style?

Answer:

My work style matching exactlty what cashier job requires by: being reliable, responsible, and dependable, and fulfilling obligations, being careful about detail and thorough in completing work tasks, being pleasant with others on the job and displaying a good-natured, cooperative attitude, being honest and ethical, maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.

Other food batchmaker interview questions to expect:

Tell about yourself and why you think you are successful food batchmaker?

Why do you like to work as food batchmaker?

What could you do not like to work as food batchmaker?

What are your future steps after experience you'll gain from your food batchmaker job?

As food batchmaker, what training courses or extra education that you think will improve your work performance?

What salary do you expect you'll get from being food batchmaker employee?

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