Braising (braiser)

Concept map · Cooking methods · 9 of 14

Braising (braiser)

Start: seared meat partly covered in liquid, cooked slowly under a lid. Medium: liquid and air. Classical group: mixed. 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.

STARTseared meat partly covered in liquid, cooked slowly under a lidunit of flow
- ROOTHeat transfer (physics)outside the field
  - APPLIEDChoose the medium and its temperature
  - LEAFréductionReduction
- ROOTFood chemistryoutside the field
  - APPLIEDHold the temperature that causes the change you want
  - LEAFcolorationMaillard reaction
- TRUNKFrench cuisinethe centre
  - BRANCHCuissons (cooking methods)
    - LEAFbraisermethod
    - LEAFbraiser à bruntype
    - LEAFbraiser à blanctype
    - LEAFbraiser au four à couvertpractice
    - LEAFglacer en fin de cuissonpractice
    - LEAFsaisirtechnique
    - LEAFpincertechnique
    - LEAFmouiller à mi-hauteurtechnique
  - BRANCHMise en place
    - LEAFlardertechnique
  - BRANCHSauces and jus
    - LEAFliertechnique
  - BRANCHMatériel (equipment)
    - LEAFbraisièreartifact
    - LEAFgarniture aromatiqueartifact
    - LEAFfond brunartifact

2. Category tree

The same tree, with each element named by its category.

STARTUnit of flowseared meat partly covered in liquid, cooked slowly under a lid
- ROOTBorrowed disciplineHeat transfer (physics)
  - APPLIEDApplied method of the rootChoose the medium and its temperature
  - LEAFTerm: conceptréduction
- ROOTBorrowed disciplineFood chemistry
  - APPLIEDApplied method of the rootHold the temperature that causes the change you want
  - LEAFTerm: conceptcoloration
- TRUNKDiscipline at the centreFrench cuisine
  - BRANCHKnowledge areaCuissons (cooking methods)
    - LEAFTerm: methodbraiser
    - LEAFTerm: typebraiser à brun
    - LEAFTerm: typebraiser à blanc
    - LEAFTerm: practicebraiser au four à couvert
    - LEAFTerm: practiceglacer en fin de cuisson
    - LEAFTerm: techniquesaisir
    - LEAFTerm: techniquepincer
    - LEAFTerm: techniquemouiller à mi-hauteur
  - BRANCHKnowledge areaMise en place
    - LEAFTerm: techniquelarder
  - BRANCHKnowledge areaSauces and jus
    - LEAFTerm: techniquelier
  - BRANCHKnowledge areaMatériel (equipment)
    - LEAFTerm: artifactbraisière
    - LEAFTerm: artifactgarniture aromatique
    - LEAFTerm: artifactfond brun

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 AREAMise en place	Illustrative example Cutting all the vegetables before you start the stew.	The knowledge area of the preparation done before cooking: cutting, trussing, coating.	Groups the terms of one part of the work.
part of	KNOWLEDGE AREASauces and jus	Illustrative example Making gravy from the roasting tin.	The knowledge area of sauces, pan juices and how to finish them.	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	METHODBraisingbraiser	Illustrative example Beef cheeks in red wine.	Cooking seared meat slowly in a closed pot with liquid to about half its height.	Chooses the medium, the heat and the time of the change.
type of	TYPEBrown braisingbraiser à brun	Illustrative example Beef in red wine.	Braising seared red meat in brown stock.	Narrows the method to one medium or one direction of heat.
type of	TYPEWhite braisingbraiser à blanc	Illustrative example Braised leeks.	Braising white meat or vegetables without browning.	Narrows the method to one medium or one direction of heat.
is applied as	CONCEPTCollagen hydrolysisno term yet	Illustrative example A stew that is tough after one hour is soft after three.	The slow change of tough collagen in meat into soft gelatin, in moist heat over time.	Names a change that heat causes in the food.
is applied as	CONCEPTMaillard reactioncoloration	Illustrative example The brown crust of toast.	A reaction between sugars and amino acids at high heat that browns food and makes roasted tastes.	Names a change that heat causes in the food.
is applied as	CONCEPTReductionréduction	Illustrative example A sauce that gets thicker the longer it boils.	Boiling a liquid to remove water, so that its taste becomes stronger and it becomes thicker.	Names a change that heat causes in the food.
is applied as	PRINCIPLEGive tough cuts long, gentle heat	Illustrative example Beef cheek after three hours in the oven.	Cook tough cuts for a long time at low heat, so that the collagen turns to gelatin.	Sets a rule that the method obeys to control the change.
is applied as	PRINCIPLESear before adding liquid	Illustrative example Brown the beef before you add the wine.	Brown the meat first in dry heat, because it cannot brown once it is in the liquid.	Sets a rule that the method obeys to control the change.
is applied as	PRINCIPLESearing does not seal in the juices	Illustrative example A seared steak still leaves juice on the plate.	A brown crust does not keep the juices in; it adds taste.	Sets a rule that the method obeys to control the change.
is applied as	PRACTICEBraising covered in the ovenbraiser au four à couvert	Illustrative example A pot of beef in the oven all afternoon.	Cooking the braise in a closed pot in the oven, not on the burner.	Makes the method repeat the same way each time.
is applied as	PRACTICEGlazing the meat at the endglacer en fin de cuisson	Illustrative example A shiny lamb shank.	Basting the meat with the reduced liquid at the end, until it shines.	Makes the method repeat the same way each time.
is applied as	TECHNIQUESearingsaisir	Illustrative example Brown cubes of beef in a hot pan.	Browning the surface of food quickly at high heat.	Carries out one step of the method.
is applied as	TECHNIQUEBrowning the tomato pastepincer	Illustrative example Tomato paste stirred into the pot until brick red.	Cooking tomato paste and vegetables in the fat until they darken.	Carries out one step of the method.
is applied as	TECHNIQUEAdding liquid halfwaymouiller à mi-hauteur	Illustrative example Wine to the middle of the beef.	Adding liquid to half the height of the meat.	Carries out one step of the method.
is applied as	TECHNIQUELardinglarder	Illustrative example Fat threaded through a beef roast.	Pushing strips of fat into lean meat with a needle.	Carries out one step of the method.
is applied as	TECHNIQUEThickening the liquidlier	Illustrative example A spoon of cornflour in the gravy.	Making the cooking liquid thicker with starch, butter or reduction.	Carries out one step of the method.
is applied as	ARTIFACTBraising panbraisière	Illustrative example A wide cast-iron pot.	A heavy, low pot with a lid, made for braising.	Holds or measures the food and the heat.
is applied as	ARTIFACTAromatic garnishgarniture aromatique	Illustrative example Onion, carrot and celery.	Cut vegetables and herbs that give taste to the cooking liquid.	Holds or measures the food and the heat.
is applied as	ARTIFACTBrown stockfond brun	Illustrative example Dark beef stock.	Stock made from roasted bones and vegetables.	Holds or measures the food and the heat.

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 braising 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
  - CONCEPTReductionused by this method · not checked
    - TERMréductionnames the concept
    - TERMglacer en fin de cuissonapplies it: practice
- SOURCEFood chemistryroot of the work
  - THEORYReaction kinetics (Arrhenius)part of the source · not checked
  - CONCEPTMaillard reactionused by this method · not checked
    - PRINCIPLESear before adding liquidown placement
      - METHODBraising (braiser)applies the principle
    - PRINCIPLESearing does not seal in the juicesBOK 8.1.2
      - METHODBraising (braiser)applies the principle
    - TERMcolorationnames the concept
    - TERMsaisirapplies it: technique
  - CONCEPTCollagen hydrolysisused by this method · not checked
    - PRINCIPLEGive tough cuts long, gentle heatBOK 4.4.1
      - METHODBraising (braiser)applies the principle
    - TERMbraiser au four à couvertapplies it: practice

8. Term audit

15 terms of the work. 1 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
braiser	METHOD	braiser · to braise	Escoffier, Le Guide culinaire · not checked
braiser à brun	TYPE	braiser à brun · brown braising	Escoffier, Le Guide culinaire · not checked
braiser à blanc	TYPE	braiser à blanc · white braising	Escoffier, Le Guide culinaire · not checked
coloration	CONCEPT	coloration · browning	Référentiel CAP Cuisine · not checked	the kitchen word for the visible result of the Maillard reaction
réduction	CONCEPT	réduction · reduction	Escoffier, Le Guide culinaire · not checked
braiser au four à couvert	PRACTICE	ours		a description of a practice
glacer en fin de cuisson	PRACTICE	glacer · to glaze	Escoffier, Le Guide culinaire · not checked
saisir	TECHNIQUE	saisir · to sear	Escoffier, Le Guide culinaire · not checked
pincer	TECHNIQUE	pincer	Escoffier, Le Guide culinaire · not checked
mouiller à mi-hauteur	TECHNIQUE	mouiller · to add liquid	Escoffier, Le Guide culinaire · not checked
larder	TECHNIQUE	larder · to lard	Escoffier, Le Guide culinaire · not checked
lier	TECHNIQUE	lier · to thicken	Escoffier, Le Guide culinaire · not checked
braisière	ARTIFACT	braisière · braising pan	Référentiel CAP Cuisine · not checked
garniture aromatique	ARTIFACT	garniture aromatique · aromatic garnish	Référentiel CAP Cuisine · not checked
fond brun	ARTIFACT	fond brun · brown stock	Escoffier, Le Guide culinaire · not checked

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.