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Casa PianuluiFrench cuisine

En papillote (en papillote)

Concept map · Cooking methods · 12 of 14

En papillote (en papillote)

Start: food sealed in paper, cooked in its own steam. Medium: trapped steam. Classical group: concentration (own placement). 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 sealed in paper, cooked in its own steamunit 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)
        • LEAFen papillotemethod
        • LEAFouvrir à tablepractice
        • LEAFpapilloteproduct
      • BRANCHMise en place
        • LEAFplier et scellertechnique
      • BRANCHMatériel (equipment)
        • LEAFpapier sulfuriséartifact

2. Category tree

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

  • STARTUnit of flowfood sealed in paper, cooked in its own steam
    • 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: methoden papillote
        • LEAFTerm: practiceouvrir à table
        • LEAFTerm: productpapillote
      • BRANCHKnowledge areaMise en place
        • LEAFTerm: techniqueplier et sceller
      • BRANCHKnowledge areaMatériel (equipment)
        • LEAFTerm: artifactpapier sulfurisé

3. Containment

Containment of en papillote Ladder of containment: Applied arts and sciences, Culinary arts, French cuisine, and the 3 knowledge areas that the method uses. Each item has one parent. PART OF PART OF DOMAINApplied arts and sciences FIELDCulinary arts DISCIPLINEFrench cuisine KNOWLEDGE AREACuissons (cooking methods) KNOWLEDGE AREAMise en place KNOWLEDGE AREAMatériel (equipment) LEGEND Knowledge area that holds the method part of: one parent each

4. Containment and application

Containment and application of en papillote The containment levels from domain to the knowledge area as nested boxes, and the application chain of en papillote from its concepts through its principles, the method, its practices and techniques to its artifacts, under the paradigm of controlled transformation of food: heat, medium and time. PARADIGM · WHYControlled transformation of food: heat, medium and time (own placement) DOMAINApplied arts and sciences FIELDCulinary arts DISCIPLINEFrench cuisine KNOWLEDGE AREACuissons (cooking methods) CONTAINMENT · WHEREpart of, one parent each the method is applied in thehighlighted knowledge area CONCEPTwhat PRINCIPLEwhy METHODhow PRACTICEwho · when TECHNIQUEhow ARTIFACTwhat Condensation Diffusion of aromas Sealed cooking keeps the aromas in Things should taste of what they are En papillote Opening the parcel at the table Folding and sealing the parcel Baking paper Parcel product of the method LEGEND is applied as: first parent second parent concept with no term of the work yet the method

5. Glossary

One row per element. Each example is illustrative: it shows the idea, not its scope.

RelationElementExampleDefinitionFunction within the paradigm
part ofDOMAINApplied arts and sciencesIllustrative 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 ofFIELDCulinary artsIllustrative example A cooking school teaches this field.The field of knowledge about preparing, cooking and serving food.Holds the discipline.
part ofDISCIPLINEFrench cuisineIllustrative 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 ofKNOWLEDGE 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 ofKNOWLEDGE AREAMise en placeIllustrative 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 ofKNOWLEDGE 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 asMETHODEn papilloteen papilloteIllustrative example Salmon in a foil parcel.Cooking food sealed in a paper or foil parcel, in its own steam.Chooses the medium, the heat and the time of the change.
is applied asCONCEPTCondensationno term yetIllustrative example Drops on a bathroom mirror after a shower.Steam that turns back into water on a cooler surface and gives up its heat.Names a change that heat causes in the food.
is applied asCONCEPTDiffusion of aromasno term yetIllustrative example The smell of a curry fills the house.The movement of aroma compounds out of the food into the air or liquid around it.Names a change that heat causes in the food.
is applied asPRINCIPLESealed cooking keeps the aromas inIllustrative example The smell when you open a foil parcel of fish.Close the food in a parcel, so that the aromas stay with it until it is opened.Sets a rule that the method obeys to control the change.
is applied asPRINCIPLEThings should taste of what they areIllustrative example Fish with only lemon and herbs.Use seasoning to show the taste of the food, not to hide it.Sets a rule that the method obeys to control the change.
is applied asPRACTICEOpening the parcel at the tableouvrir à tableIllustrative example Fish in paper opened at the table.Serving the parcel closed, so that the guest opens it.Makes the method repeat the same way each time.
is applied asTECHNIQUEFolding and sealing the parcelplier et scellerIllustrative example Crimped paper around fish.Folding and crimping the paper around the food so that no steam leaves.Carries out one step of the method.
is applied asARTIFACTBaking paperpapier sulfuriséIllustrative example The paper under cookies.Paper that does not stick and resists oven heat.Holds or measures the food and the heat.
is applied asARTIFACTParcelpapilloteIllustrative example A foil parcel of fish.The sealed paper or foil package with the food inside.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.

Mindmap of en papillote Mindmap with en papillote at the centre, the knowledge areas it touches as ring 1, and the concepts applied in each area as ring 2, each with the French term of the work that applies it. METHOD · CENTREEn papilloteen papillote KNOWLEDGE AREACuissons (cooking methods) Diffusion of aromas · ouvrir à table KNOWLEDGE AREAMise en place Condensation · plier et sceller RING 1knowledge areasRING 2concept · French term that applies it LEGEND the method, at the centre concept with no term of the work that applies it

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 en papillote 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
      • CONCEPTCondensationused by this method · not checked
        • TERMplier et scellerapplies it: technique
    • SOURCEFood chemistryroot of the work
      • THEORYReaction kinetics (Arrhenius)part of the source · not checked
      • CONCEPTDiffusion of aromasused by this method · not checked
        • PRINCIPLESealed cooking keeps the aromas inown wording
          • METHODEn papillote (en papillote)applies the principle
        • PRINCIPLEThings should taste of what they areBOK 1.7.1
          • METHODEn papillote (en papillote)applies the principle
        • TERMouvrir à tableapplies it: practice

8. Term audit

5 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 workLevelStandard termSourceNote
en papilloteMETHODen papilloteEscoffier, Le Guide culinaire · not checked
ouvrir à tablePRACTICEoursa description of a practice
plier et scellerTECHNIQUEoursa description of a technique
papier sulfuriséARTIFACTpapier sulfurisé · baking papertrade name · not checked
papilloteARTIFACTpapillote · parcelLarousse 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.

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