Glazing (glacer)
Concept map · Cooking methods · 11 of 14
Glazing (glacer)
Start: vegetables in a little water, butter and sugar until the liquid becomes a glaze. Medium: liquid that reduces. 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.
- STARTvegetables in a little water, butter and sugar until the liquid becomes a glazeunit 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
- TRUNKFrench cuisinethe centre
- BRANCHCuissons (cooking methods)
- LEAFglacermethod
- LEAFglacer à blanctype
- LEAFglacer à bruntype
- LEAFcartouchepractice
- LEAFrouler dans le glaçagepractice
- LEAFlégumes glacésproduct
- BRANCHMise en place
- LEAFtournertechnique
- BRANCHMatériel (equipment)
- LEAFcartoucheartifact
- LEAFsautoirartifact
- BRANCHCuissons (cooking methods)
- ROOTHeat transfer (physics)outside the field
2. Category tree
The same tree, with each element named by its category.
- STARTUnit of flowvegetables in a little water, butter and sugar until the liquid becomes a glaze
- 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
- TRUNKDiscipline at the centreFrench cuisine
- BRANCHKnowledge areaCuissons (cooking methods)
- LEAFTerm: methodglacer
- LEAFTerm: typeglacer à blanc
- LEAFTerm: typeglacer à brun
- LEAFTerm: practicecartouche
- LEAFTerm: practicerouler dans le glaçage
- LEAFTerm: productlégumes glacés
- BRANCHKnowledge areaMise en place
- LEAFTerm: techniquetourner
- BRANCHKnowledge areaMatériel (equipment)
- LEAFTerm: artifactcartouche
- LEAFTerm: artifactsautoir
- 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 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 | METHODGlazingglacer | Illustrative example Shiny carrots with a roast. | Cooking vegetables in a little water, butter and sugar until the liquid becomes a shiny coat. | Chooses the medium, the heat and the time of the change. |
| type of | TYPEWhite glazingglacer à blanc | Illustrative example Glazed pearl onions, pale. | Glazing without colour. | Narrows the method to one medium or one direction of heat. |
| type of | TYPEBrown glazingglacer à brun | Illustrative example Glazed onions, golden. | Glazing until the glaze turns a light caramel. | Narrows the method to one medium or one direction of heat. |
| 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 | CONCEPTCaramelisationno term yet | Illustrative example Sugar in a pan turns amber. | The browning of sugar alone at high heat. | Names a change that heat causes in the food. |
| is applied as | CONCEPTEmulsionno term yet | Illustrative example Butter and water whisked into a shiny glaze. | Drops of one liquid spread in another liquid that does not mix with it. | Names a change that heat causes in the food. |
| is applied as | PRINCIPLEUse only the liquid that cooking will boil off | Illustrative example Carrots with a spoon of water, butter and sugar. | Add just enough liquid so that it is gone when the vegetable is cooked, and only a glaze stays. | Sets a rule that the method obeys to control the change. |
| is applied as | PRACTICECovering with a paper lidcartouche | Illustrative example A paper disc on carrots in a pan. | Putting a disc of paper on the liquid to slow evaporation. | Makes the method repeat the same way each time. |
| is applied as | PRACTICERolling the vegetables in the glazerouler dans le glaçage | Illustrative example Shaking the pan of carrots at the end. | Moving the vegetables in the pan so that the glaze coats them. | Makes the method repeat the same way each time. |
| is applied as | TECHNIQUETurning vegetablestourner | Illustrative example Small barrel-shaped carrots. | Cutting vegetables into even barrel shapes so that they cook evenly and look neat. | Carries out one step of the method. |
| is applied as | ARTIFACTPaper lidcartouche | Illustrative example A paper disc with a hole in the middle. | A disc of baking paper put on the liquid. | Holds or measures the food and the heat. |
| is applied as | ARTIFACTSautoirsautoir | Illustrative example A deep frying pan with a lid. | A wide pan with straight sides. | Holds or measures the food and the heat. |
| is applied as | ARTIFACTGlazed vegetableslégumes glacés | Illustrative example Shiny carrots. | Vegetables coated in a shiny glaze of their reduced cooking liquid. | 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 glazing 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
- PRINCIPLEUse only the liquid that cooking will boil offown wording
- METHODGlazing (glacer)applies the principle
- TERMréductionnames the concept
- TERMcartoucheapplies it: practice
- PRINCIPLEUse only the liquid that cooking will boil offown wording
- SOURCEFood chemistryroot of the work
- THEORYReaction kinetics (Arrhenius)part of the source · not checked
- CONCEPTCaramelisationused by this method · not checked
- TERMrouler dans le glaçageapplies it: practice
- CONCEPTEmulsionused by this method · not checked
- TERMlégumes glacésapplies it: artifact
- SOURCEHeat transfer (physics)root of the work
8. Term audit
10 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 |
|---|---|---|---|---|
| glacer | METHOD | glacer · to glaze | Escoffier, Le Guide culinaire · not checked | |
| glacer à blanc | TYPE | glacer à blanc | Escoffier, Le Guide culinaire · not checked | |
| glacer à brun | TYPE | glacer à brun | Escoffier, Le Guide culinaire · not checked | |
| réduction | CONCEPT | réduction · reduction | Escoffier, Le Guide culinaire · not checked | |
| cartouche | PRACTICE | cartouche · paper lid | Référentiel CAP Cuisine · not checked | the name of the artifact, used here for the practice |
| rouler dans le glaçage | PRACTICE | ours | a description of a practice | |
| tourner | TECHNIQUE | tourner · to turn vegetables | Escoffier, Le Guide culinaire · not checked | |
| cartouche | ARTIFACT | cartouche · paper lid | Référentiel CAP Cuisine · not checked | the name of the artifact, used here for the practice |
| sautoir | ARTIFACT | sautoir | Référentiel CAP Cuisine · not checked | |
| légumes glacés | ARTIFACT | légumes glacés · glazed vegetables | 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.