Boiling (bouillir)
Concept map · Cooking methods · 7 of 14
Boiling (bouillir)
Start: food in boiling salted water. Medium: water at 100 °C. Classical group: depends on the start temperature. The centre is French cuisine. Practices and techniques, and the parent of each, are the agent's own placement. Names, dates and French terms are not checked until the term audit.
1. Term tree
From the unit of flow, the roots the work borrows from, with the applied method of each, and the trunk: French cuisine, its knowledge areas and the terms of the work.
- STARTfood in boiling salted waterunit of flow
- ROOTHeat transfer (physics)outside the field
- APPLIEDChoose the medium and its temperature
- ROOTFood chemistryoutside the field
- APPLIEDHold the temperature that causes the change you want
- TRUNKFrench cuisinethe centre
- BRANCHCuissons (cooking methods)
- LEAFbouillirmethod
- LEAFcuire à l'anglaisetype
- LEAFdépart à froidtype
- LEAFsaler l'eaupractice
- LEAFcuire à grande eaupractice
- LEAFblanchirtechnique
- LEAFrafraîchirtechnique
- LEAFeau de cuissonproduct
- BRANCHMatériel (equipment)
- LEAFmarmiteartifact
- LEAFpassoireartifact
- BRANCHCuissons (cooking methods)
- ROOTHeat transfer (physics)outside the field
2. Category tree
The same tree, with each element named by its category.
- STARTUnit of flowfood in boiling salted water
- ROOTBorrowed disciplineHeat transfer (physics)
- APPLIEDApplied method of the rootChoose the medium and its temperature
- ROOTBorrowed disciplineFood chemistry
- APPLIEDApplied method of the rootHold the temperature that causes the change you want
- TRUNKDiscipline at the centreFrench cuisine
- BRANCHKnowledge areaCuissons (cooking methods)
- LEAFTerm: methodbouillir
- LEAFTerm: typecuire à l'anglaise
- LEAFTerm: typedépart à froid
- LEAFTerm: practicesaler l'eau
- LEAFTerm: practicecuire à grande eau
- LEAFTerm: techniqueblanchir
- LEAFTerm: techniquerafraîchir
- LEAFTerm: producteau de cuisson
- BRANCHKnowledge areaMatériel (equipment)
- LEAFTerm: artifactmarmite
- LEAFTerm: artifactpassoire
- BRANCHKnowledge areaCuissons (cooking methods)
- ROOTBorrowed disciplineHeat transfer (physics)
3. Containment
4. Containment and application
5. Glossary
One row per element. Each example is illustrative: it shows the idea, not its scope.
| Relation | Element | Example | Definition | Function within the paradigm |
|---|---|---|---|---|
| part of | DOMAINApplied arts and sciences | Illustrative example Cooking, building and medicine. | The broad area of knowledge that uses science and craft to make things for daily life. | Holds the field. |
| part of | FIELDCulinary arts | Illustrative example A cooking school teaches this field. | The field of knowledge about preparing, cooking and serving food. | Holds the discipline. |
| part of | DISCIPLINEFrench cuisine | Illustrative example The names béchamel, entrée and sauté come from it. | The codified body of knowledge about how food is cooked, served and judged in France. | Is the centre: names and codifies the work. |
| part of | KNOWLEDGE AREACuissons (cooking methods) | Illustrative example A culinary school module called 'les cuissons'. | The knowledge area of French cuisine that names and teaches the ways to apply heat to food. | Groups the terms of one part of the work. |
| part of | KNOWLEDGE AREAMatériel (equipment) | Illustrative example Choosing a heavy pot for a stew. | The knowledge area of the pots, tools and machines of the kitchen. | Groups the terms of one part of the work. |
| is applied as | METHODBoilingbouillir | Illustrative example Pasta in boiling water. | Cooking food in water at the boil. | Chooses the medium, the heat and the time of the change. |
| type of | TYPEEnglish-style boilingcuire à l'anglaise | Illustrative example Boiled peas with butter. | Boiling in much salted water, then serving plain. | Narrows the method to one medium or one direction of heat. |
| type of | TYPEBoiling from colddépart à froid | Illustrative example Bones for a stock. | Starting the food in cold water. | Narrows the method to one medium or one direction of heat. |
| is applied as | CONCEPTBoiling pointno term yet | Illustrative example Water in a mountain hut boils at a lower temperature. | The temperature at which water turns into steam: 100 °C at sea level. | Names a change that heat causes in the food. |
| is applied as | CONCEPTConvectionno term yet | Illustrative example A fan oven cooks faster because the air moves. | Heat moved by a flowing fluid: air, water or fat. | Names a change that heat causes in the food. |
| is applied as | CONCEPTChlorophyll changeno term yet | Illustrative example Old, overcooked broccoli turns grey-green. | The change of the green pigment of vegetables with long heat or acid, from bright green to olive. | Names a change that heat causes in the food. |
| is applied as | CONCEPTStarch gelatinisationno term yet | Illustrative example Rice becomes soft as it cooks. | The swelling of starch grains in hot water, which makes food soft or thick. | Names a change that heat causes in the food. |
| is applied as | PRINCIPLECook green vegetables fast in much boiling water | Illustrative example Green beans boiled for four minutes and then cooled. | Cook green vegetables quickly in a lot of boiling salted water, so that they stay bright green. | Sets a rule that the method obeys to control the change. |
| is applied as | PRINCIPLEStart cold to draw the taste out, hot to keep it in | Illustrative example Bones start in cold water for stock; pasta goes into boiling water. | Put food in cold liquid to move its taste into the liquid; put it in hot liquid to keep the taste in the food. | Sets a rule that the method obeys to control the change. |
| is applied as | PRINCIPLEDo not overcook | Illustrative example Pasta that is still a little firm. | Cook each food only until it is done, and keep its texture and colour. | Sets a rule that the method obeys to control the change. |
| is applied as | PRACTICESalting the watersaler l'eau | Illustrative example A handful of salt in the pasta pot. | Adding salt to the cooking water. | Makes the method repeat the same way each time. |
| is applied as | PRACTICECooking in much watercuire à grande eau | Illustrative example A big pot for green beans. | Using a large amount of water so that it stays at the boil when the food goes in. | Makes the method repeat the same way each time. |
| is applied as | TECHNIQUEBlanchingblanchir | Illustrative example Tomatoes in boiling water to peel them. | Cooking food briefly in boiling water. | Carries out one step of the method. |
| is applied as | TECHNIQUERefreshingrafraîchir | Illustrative example Green beans into ice water. | Putting cooked food into iced water to stop the cooking. | Carries out one step of the method. |
| is applied as | ARTIFACTStockpotmarmite | Illustrative example The big pot for pasta. | A tall, large pot for boiling and for stock. | Holds or measures the food and the heat. |
| is applied as | ARTIFACTColanderpassoire | Illustrative example Draining pasta in the sink. | A bowl with holes for draining. | Holds or measures the food and the heat. |
| is applied as | ARTIFACTCooking watereau de cuisson | Illustrative example Pasta water added to the sauce. | The water left after boiling, sometimes used again. | Is a result of the change. |
6. Mindmap
The centre is the method, as confirmed at checkpoint C. Ring 1 holds the knowledge areas it touches, ring 2 the concepts applied in each, each with the French term of the work that applies it. The pairing of each concept with a term, and so its area, is the agent's own.
7. Paradigm tree
From the paradigm through its sources, each with its theory and the concepts this method uses. Under each concept: the principles of this method that apply it, and the terms of the work. Only the concepts that boiling uses are shown, and only the sources they come from. Concepts that it uses but has no French term for: none. Each concept marked "no term yet" is a part of the system that this method does not name yet.
- PARADIGMControlled transformation of food: heat, medium and timeown placement
- SOURCEHeat transfer (physics)root of the work
- THEORYFourier's law of heat conductionpart of the source · not checked
- CONCEPTConvectionused by this method · not checked
- PRINCIPLEStart cold to draw the taste out, hot to keep it inclassical teaching, not checked
- METHODBoiling (bouillir)applies the principle
- TERMmarmiteapplies it: artifact
- PRINCIPLEStart cold to draw the taste out, hot to keep it inclassical teaching, not checked
- CONCEPTBoiling pointused by this method · not checked
- TERMcuire à grande eauapplies it: practice
- SOURCEFood chemistryroot of the work
- THEORYReaction kinetics (Arrhenius)part of the source · not checked
- CONCEPTStarch gelatinisationused by this method · not checked
- TERMeau de cuissonapplies it: artifact
- CONCEPTChlorophyll changeused by this method · not checked
- PRINCIPLECook green vegetables fast in much boiling waterown wording
- METHODBoiling (bouillir)applies the principle
- PRINCIPLEDo not overcookBOK 7.8.1
- METHODBoiling (bouillir)applies the principle
- TERMrafraîchirapplies it: technique
- PRINCIPLECook green vegetables fast in much boiling waterown wording
- SOURCEHeat transfer (physics)root of the work
8. Term audit
10 terms of the work. 2 are marked "ours": no standard vocabulary names them, and most of them describe a practice in plain words. Standard vocabularies used: Escoffier's Le Guide culinaire, the Larousse gastronomique, the French CAP Cuisine reference, and the Codex Alimentarius for food safety. Each source is named from memory and not checked.
| Term of the work | Level | Standard term | Source | Note |
|---|---|---|---|---|
| bouillir | METHOD | bouillir · to boil | Larousse gastronomique · not checked | |
| cuire à l'anglaise | TYPE | à l'anglaise · English-style | Escoffier, Le Guide culinaire · not checked | |
| départ à froid | TYPE | départ à froid · cold start | Référentiel CAP Cuisine · not checked | |
| saler l'eau | PRACTICE | ours | a description of a practice | |
| cuire à grande eau | PRACTICE | à grande eau · in much water | Larousse gastronomique · not checked | |
| blanchir | TECHNIQUE | blanchir · to blanch | Escoffier, Le Guide culinaire · not checked | |
| rafraîchir | TECHNIQUE | rafraîchir · to refresh | Escoffier, Le Guide culinaire · not checked | |
| marmite | ARTIFACT | marmite · stockpot | Référentiel CAP Cuisine · not checked | |
| passoire | ARTIFACT | passoire · colander | Référentiel CAP Cuisine · not checked | |
| eau de cuisson | ARTIFACT | ours | ours |
Method of this map: terminology work (ISO 704, ISO 1087), done for one field of work. The fields that border it are knowledge organization and ontology engineering.