Knowledge areas

The parts of French cuisine that a cook works in, each mapped as a concept system: its roots, its terms, and the concepts, principles, practices and artifacts behind them.

• Cuissons (cooking methods): fourteen methods, from roasting to sous vide, one concept map each.
• Mise en place: preparing and placing every item before cooking and service.
• Sauces and jus: stocks, sauces, jus, emulsions, thickening and finishing.
• Matériel (equipment): choosing, using and keeping the pots, knives, tools and machines.