Confit (confire)
Concept map · Cooking methods · 13 of 14
Confit (confire)
Start: salted meat cooked slowly under fat, below frying temperature. Medium: fat at about 80–90 °C. Classical group: no classical group (own). 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.
- STARTsalted meat cooked slowly under fat, below frying temperatureunit of flow
- ROOTFood chemistryoutside the field
- APPLIEDHold the temperature that causes the change you want
- ROOTFood microbiology and safetyoutside the field
- APPLIEDReach a safe core temperature for a safe time
- TRUNKFrench cuisinethe centre
- BRANCHCuissons (cooking methods)
- LEAFconfiremethod
- LEAFconfit à la graissetype
- LEAFconfit au sucretype
- LEAFsaler la veillepractice
- LEAFconserver dans la graissepractice
- LEAFmettre en pottechnique
- LEAFconfit de canardproduct
- BRANCHMise en place
- LEAFsaler au gros seltechnique
- BRANCHMatériel (equipment)
- LEAFgraisse de canardartifact
- LEAFpot de grèsartifact
- BRANCHCuissons (cooking methods)
- ROOTFood chemistryoutside the field
2. Category tree
The same tree, with each element named by its category.
- STARTUnit of flowsalted meat cooked slowly under fat, below frying temperature
- ROOTBorrowed disciplineFood chemistry
- APPLIEDApplied method of the rootHold the temperature that causes the change you want
- ROOTBorrowed disciplineFood microbiology and safety
- APPLIEDApplied method of the rootReach a safe core temperature for a safe time
- TRUNKDiscipline at the centreFrench cuisine
- BRANCHKnowledge areaCuissons (cooking methods)
- LEAFTerm: methodconfire
- LEAFTerm: typeconfit à la graisse
- LEAFTerm: typeconfit au sucre
- LEAFTerm: practicesaler la veille
- LEAFTerm: practiceconserver dans la graisse
- LEAFTerm: techniquemettre en pot
- LEAFTerm: productconfit de canard
- BRANCHKnowledge areaMise en place
- LEAFTerm: techniquesaler au gros sel
- BRANCHKnowledge areaMatériel (equipment)
- LEAFTerm: artifactgraisse de canard
- LEAFTerm: artifactpot de grès
- BRANCHKnowledge areaCuissons (cooking methods)
- ROOTBorrowed disciplineFood chemistry
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 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 | METHODConfitconfire | Illustrative example Duck legs with crisp potatoes. | Cooking salted meat slowly under fat, below frying temperature, and keeping it in that fat. | Chooses the medium, the heat and the time of the change. |
| type of | TYPEConfit in fatconfit à la graisse | Illustrative example Duck confit. | Confit of meat cooked and kept in fat. | Narrows the method to one medium or one direction of heat. |
| type of | TYPEConfit in sugarconfit au sucre | Illustrative example Candied orange peel. | Confit of fruit cooked and kept in sugar syrup. | Narrows the method to one medium or one direction of heat. |
| is applied as | CONCEPTOsmosisno term yet | Illustrative example Salted cucumber gives off water. | The movement of water through a membrane toward the side with more salt or sugar. | Names a change that heat causes in the food. |
| 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 | CONCEPTOxygen barrierno term yet | Illustrative example Oil poured over pesto in a jar. | A layer that keeps air away from food, so that microbes and fat damage slow down. | 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 | PRINCIPLESalt first, to draw out water and season deep | Illustrative example Duck legs salted the night before. | Salt the meat hours before cooking, so that the salt goes in and water comes out. | Sets a rule that the method obeys to control the change. |
| is applied as | PRINCIPLEFat below frying temperature cooks without browning | Illustrative example Garlic cloves cooked slowly in oil. | Cook in fat that is warm but not hot, so that the food becomes soft but not brown. | Sets a rule that the method obeys to control the change. |
| is applied as | PRACTICESalting the night beforesaler la veille | Illustrative example Duck legs in salt in the fridge overnight. | Salting the meat the day before cooking it. | Makes the method repeat the same way each time. |
| is applied as | PRACTICEKeeping the meat covered in its fatconserver dans la graisse | Illustrative example A jar of duck legs under white fat. | Storing the cooked meat under its fat. | Makes the method repeat the same way each time. |
| is applied as | TECHNIQUEDry saltingsaler au gros sel | Illustrative example Duck legs packed in salt. | Covering food in coarse salt. | Carries out one step of the method. |
| is applied as | TECHNIQUEPottingmettre en pot | Illustrative example Duck legs in a stoneware pot. | Putting the cooked food in a pot and covering it with its fat. | Carries out one step of the method. |
| is applied as | ARTIFACTDuck fatgraisse de canard | Illustrative example A jar of white fat. | The fat rendered from a duck. | Holds or measures the food and the heat. |
| is applied as | ARTIFACTStoneware potpot de grès | Illustrative example A grey clay jar. | A heavy pot of glazed clay for storing preserved food. | Holds or measures the food and the heat. |
| is applied as | ARTIFACTDuck confitconfit de canard | Illustrative example Crisp duck legs with potatoes. | Duck legs salted, cooked slowly in their fat and kept in it. | 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 confit uses are shown, and only the sources they come from. Concepts that it uses but has no French term for: Collagen hydrolysis. 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
- SOURCEFood chemistryroot of the work
- THEORYReaction kinetics (Arrhenius)part of the source · not checked
- CONCEPTCollagen hydrolysisused by this method · not checked
- PRINCIPLEGive tough cuts long, gentle heatBOK 4.4.1
- METHODConfit (confire)applies the principle
- PRINCIPLEFat below frying temperature cooks without browningown wording
- METHODConfit (confire)applies the principle
- TERMno term yetthe work uses this concept but does not name it
- PRINCIPLEGive tough cuts long, gentle heatBOK 4.4.1
- CONCEPTOsmosisused by this method · not checked
- PRINCIPLESalt first, to draw out water and season deepown wording
- METHODConfit (confire)applies the principle
- TERMsaler au gros selapplies it: technique
- PRINCIPLESalt first, to draw out water and season deepown wording
- SOURCEFood microbiology and safetyroot of the work
- THEORYThermal death time (D and z values)part of the source · not checked
- CONCEPTOxygen barrierused by this method · not checked
- TERMconserver dans la graisseapplies it: practice
- SOURCEFood chemistryroot of the work
8. Term audit
10 terms of the work. 3 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 |
|---|---|---|---|---|
| confire | METHOD | confire · to confit | Larousse gastronomique · not checked | |
| confit à la graisse | TYPE | confit | Larousse gastronomique · not checked | |
| confit au sucre | TYPE | fruits confits · candied fruit | Larousse gastronomique · not checked | |
| saler la veille | PRACTICE | ours | a description of a practice | |
| conserver dans la graisse | PRACTICE | ours | a description of a practice | |
| saler au gros sel | TECHNIQUE | salage · dry salting | Référentiel CAP Cuisine · not checked | |
| mettre en pot | TECHNIQUE | ours | ours | |
| graisse de canard | ARTIFACT | graisse de canard · duck fat | Larousse gastronomique · not checked | |
| pot de grès | ARTIFACT | pot de grès · stoneware pot | Larousse gastronomique · not checked | |
| confit de canard | ARTIFACT | confit de canard · duck confit | Larousse gastronomique · 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.