Deep frying (frire)

Concept map · Cooking methods · 5 of 14

Deep frying (frire)

Start: food under hot fat. Medium: fat · convection. Classical group: concentration. 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 under hot fatunit 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
  - LEAFcolorationMaillard reaction
  - LEAFpoint de fuméeSmoke point
- TRUNKFrench cuisinethe centre
  - BRANCHCuissons (cooking methods)
    - LEAFfriremethod
    - LEAFfriture simpletype
    - LEAFdouble cuissontype
    - LEAFfrire par petites quantitéspractice
    - LEAFégoutter et salerpractice
    - LEAFchanger l'huilepractice
    - LEAFblanchir à l'huiletechnique
  - BRANCHMise en place
    - LEAFpaner à l'anglaisetechnique
    - LEAFenrober de pâte à friretechnique
  - BRANCHMatériel (equipment)
    - LEAFfriteuseartifact
    - LEAFaraignéeartifact
    - LEAFpâte à frireartifact

2. Category tree

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

STARTUnit of flowfood under hot fat
- 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
  - LEAFTerm: conceptcoloration
  - LEAFTerm: conceptpoint de fumée
- TRUNKDiscipline at the centreFrench cuisine
  - BRANCHKnowledge areaCuissons (cooking methods)
    - LEAFTerm: methodfrire
    - LEAFTerm: typefriture simple
    - LEAFTerm: typedouble cuisson
    - LEAFTerm: practicefrire par petites quantités
    - LEAFTerm: practiceégoutter et saler
    - LEAFTerm: practicechanger l'huile
    - LEAFTerm: techniqueblanchir à l'huile
  - BRANCHKnowledge areaMise en place
    - LEAFTerm: techniquepaner à l'anglaise
    - LEAFTerm: techniqueenrober de pâte à frire
  - BRANCHKnowledge areaMatériel (equipment)
    - LEAFTerm: artifactfriteuse
    - LEAFTerm: artifactaraignée
    - LEAFTerm: artifactpâte à frire

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	METHODDeep fryingfrire	Illustrative example Fish and chips.	Cooking food under hot fat until the outside is crisp and brown.	Chooses the medium, the heat and the time of the change.
type of	TYPESingle fryingfriture simple	Illustrative example Fried fish.	Frying one time, at one temperature.	Narrows the method to one medium or one direction of heat.
type of	TYPEDouble fryingdouble cuisson	Illustrative example Belgian frites.	Frying two times: first lower, then hotter.	Narrows the method to one medium or one direction of heat.
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	CONCEPTEvaporationno term yet	Illustrative example A puddle dries on a warm day.	Water that turns into vapour and leaves the food or the pan.	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	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	CONCEPTSmoke pointpoint de fumée	Illustrative example Butter burns in a hot pan before sunflower oil does.	The temperature at which a fat starts to smoke and break down.	Names a change that heat causes in the food.
is applied as	PRINCIPLEThe fat must set the surface before it soaks in	Illustrative example Chips in cool oil come out soft and greasy.	The fat must be hot enough to dry and set the surface at once, or the food absorbs fat.	Sets a rule that the method obeys to control the change.
is applied as	PRINCIPLEKeep the fat temperature stable	Illustrative example A whole bag of frozen chips drops the oil temperature.	Add food in small amounts, so that the fat stays hot.	Sets a rule that the method obeys to control the change.
is applied as	PRINCIPLEFry twice for crisp chips	Illustrative example Belgian frites are fried twice.	Fry first at a lower heat to cook the inside, then at a higher heat to make the outside crisp.	Sets a rule that the method obeys to control the change.
is applied as	PRACTICEFrying in small batchesfrire par petites quantités	Illustrative example Six pieces of fish at a time.	Putting only a little food in the fat at a time.	Makes the method repeat the same way each time.
is applied as	PRACTICEDraining and salting at onceégoutter et saler	Illustrative example Salt on chips straight from the fryer.	Taking food out of the fat, draining it and salting it while it is still hot.	Makes the method repeat the same way each time.
is applied as	PRACTICEChanging the oilchanger l'huile	Illustrative example Fresh oil each week in a chip shop.	Replacing the frying fat when it gets dark or smells.	Makes the method repeat the same way each time.
is applied as	TECHNIQUEBreadingpaner à l'anglaise	Illustrative example A schnitzel coating.	Coating food in flour, egg and breadcrumbs.	Carries out one step of the method.
is applied as	TECHNIQUEBatteringenrober de pâte à frire	Illustrative example Battered fish.	Coating food in a liquid batter.	Carries out one step of the method.
is applied as	TECHNIQUEFirst fryingblanchir à l'huile	Illustrative example The first fry of chips.	Frying once at a lower heat to cook the inside, before the final frying.	Carries out one step of the method.
is applied as	ARTIFACTDeep fryerfriteuse	Illustrative example An electric fryer.	A deep pot or machine that holds hot fat at a set temperature.	Holds or measures the food and the heat.
is applied as	ARTIFACTSpider skimmeraraignée	Illustrative example The wire spoon for lifting chips.	A wide, flat wire spoon for lifting food out of fat or water.	Holds or measures the food and the heat.
is applied as	ARTIFACTBatterpâte à frire	Illustrative example Tempura batter.	A liquid of flour and liquid that coats food before frying.	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 deep frying 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
    - PRINCIPLEKeep the fat temperature stableown wording
      - METHODDeep frying (frire)applies the principle
    - TERMfriteuseapplies it: artifact
  - CONCEPTEvaporationused by this method · not checked
    - PRINCIPLEThe fat must set the surface before it soaks inown wording
      - METHODDeep frying (frire)applies the principle
    - TERMfrire par petites quantitésapplies it: practice
- SOURCEFood chemistryroot of the work
  - THEORYReaction kinetics (Arrhenius)part of the source · not checked
  - CONCEPTMaillard reactionused by this method · not checked
    - TERMcolorationnames the concept
    - TERMenrober de pâte à frireapplies it: technique
  - CONCEPTStarch gelatinisationused by this method · not checked
    - PRINCIPLEFry twice for crisp chipsnot checked
      - METHODDeep frying (frire)applies the principle
    - TERMblanchir à l'huileapplies it: technique
  - CONCEPTSmoke pointused by this method · not checked
    - TERMpoint de fuméenames the concept
    - TERMchanger l'huileapplies it: practice

8. Term audit

14 terms of the work. 5 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
frire	METHOD	frire · to deep-fry	Escoffier, Le Guide culinaire · not checked
friture simple	TYPE	ours		ours
double cuisson	TYPE	double cuisson · double frying	Larousse gastronomique · not checked
coloration	CONCEPT	coloration · browning	Référentiel CAP Cuisine · not checked	the kitchen word for the visible result of the Maillard reaction
point de fumée	CONCEPT	point de fumée · smoke point	food science · not checked
frire par petites quantités	PRACTICE	ours		a description of a practice
égoutter et saler	PRACTICE	ours		a description of a practice
changer l'huile	PRACTICE	ours		a description of a practice
paner à l'anglaise	TECHNIQUE	paner à l'anglaise · to bread	Escoffier, Le Guide culinaire · not checked
enrober de pâte à frire	TECHNIQUE	ours		standard: pâte à frire (E); the phrase is ours
blanchir à l'huile	TECHNIQUE	blanchir à l'huile · first frying	Référentiel CAP Cuisine · not checked
friteuse	ARTIFACT	friteuse · deep fryer	Référentiel CAP Cuisine · not checked
araignée	ARTIFACT	araignée · spider skimmer	Référentiel CAP Cuisine · not checked
pâte à frire	ARTIFACT	pâte à frire · batter	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.