Copyright © Philip M. Parker, INSEAD. Terms of Use.
| Domain | Definition |
Occupations | Tends jacketed kettles to temper chocolate used for coating baked products: Breaks slabs of prepared chocolate into pieces and dumps pieces into kettle. Turns valves to adjust kettle heat to specified temperature to melt chocolate. Starts agitator. Opens water valve to cool mixture to desired consistency. Opens valve to drain mixture into container and dumps chocolate into enrobing machine tank. May mix cocoa butter with melted chocolate for use as filling. May process grain to form gluten and be designated Premix Operator, Concentrate (grain-feed mills). (references) |
Source: compiled by the editor from various references; see credits. | |
Hexadecimal (or equivalents, 770AD-1900s) (references)43 48 4F 43 4F 4C 41 54 45 2D 4D 49 58 45 52 4F 50 45 52 41 54 4F 52 |
| Leonardo da Vinci (1452-1519; backwards) (references)
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Binary Code (1918-1938, probably earlier) (references)01000011 01001000 01001111 01000011 01001111 01001100 01000001 01010100 01000101 00101101 01001101 01001001 01011000 01000101 01010010 00100000 01001111 01010000 01000101 01010010 01000001 01010100 01001111 01010010 |
HTML Code (1990) (references)C H O C O L A T E - M I X E R   O P E R A T O R |
ISO 10646 (1991-1993) (references)0043 0048 004F 0043 004F 004C 0041 0054 0045 002D 004D 0049 0058 0045 0052 004F 0050 0045 0052 0041 0054 004F 0052 |
Encryption (beginner's substitution cypher): (references)37424937494635543915474358395224950395235544952 |
| 1. Orthography 2. Bibliography |
Copyright © Philip M. Parker, INSEAD. Terms of Use.
