Grilling (griller)

Concept map · Cooking methods · 2 of 14

Grilling (griller)

Start: a piece of meat, fish or vegetable over or under direct heat. Medium: radiation and contact. 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.

STARTa piece of meat, fish or vegetable over or under direct heatunit 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
- TRUNKFrench cuisinethe centre
  - BRANCHCuissons (cooking methods)
    - LEAFgrillermethod
    - LEAFgriller sur le griltype
    - LEAFgriller à la salamandretype
    - LEAFchauffer le grilpractice
    - LEAFretourner une foispractice
    - LEAFquadrillertechnique
    - LEAFquadrillageproduct
  - BRANCHMise en place
    - LEAFhuilertechnique
  - BRANCHMatériel (equipment)
    - LEAFgril en fonteartifact
    - LEAFsalamandreartifact

2. Category tree

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

STARTUnit of flowa piece of meat, fish or vegetable over or under direct heat
- 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
- TRUNKDiscipline at the centreFrench cuisine
  - BRANCHKnowledge areaCuissons (cooking methods)
    - LEAFTerm: methodgriller
    - LEAFTerm: typegriller sur le gril
    - LEAFTerm: typegriller à la salamandre
    - LEAFTerm: practicechauffer le gril
    - LEAFTerm: practiceretourner une fois
    - LEAFTerm: techniquequadriller
    - LEAFTerm: productquadrillage
  - BRANCHKnowledge areaMise en place
    - LEAFTerm: techniquehuiler
  - BRANCHKnowledge areaMatériel (equipment)
    - LEAFTerm: artifactgril en fonte
    - LEAFTerm: artifactsalamandre

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	METHODGrillinggriller	Illustrative example Burgers on a barbecue.	Cooking food by strong direct heat from below or above.	Chooses the medium, the heat and the time of the change.
type of	TYPEGrilling from belowgriller sur le gril	Illustrative example A barbecue.	Grilling on bars above the heat.	Narrows the method to one medium or one direction of heat.
type of	TYPEGrilling from abovegriller à la salamandre	Illustrative example Cheese toast under the oven grill.	Grilling under a heat source above the food.	Narrows the method to one medium or one direction of heat.
is applied as	CONCEPTRadiationno term yet	Illustrative example You feel the heat of a fire on your face from a distance.	Heat moved by infrared rays, with no contact.	Names a change that heat causes in the food.
is applied as	CONCEPTConductionno term yet	Illustrative example A pan handle gets hot.	Heat moved through direct contact, from hot to cold material.	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	PRINCIPLEBrowning needs dry heat above the boiling point	Illustrative example Pat chicken skin dry before you roast it.	To brown food, keep its surface dry and hotter than boiling water.	Sets a rule that the method obeys to control the change.
is applied as	PRINCIPLEThin pieces for high direct heat	Illustrative example Thin burgers on a hot grill, thick roasts in the oven.	Use thin pieces under strong direct heat, so that the centre cooks before the outside burns.	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	PRACTICEPreheating the grillchauffer le gril	Illustrative example Waiting for the coals to turn white.	Heating the grill fully before the food goes on.	Makes the method repeat the same way each time.
is applied as	PRACTICETurning onceretourner une fois	Illustrative example Flipping a burger once.	Turning the food only one time during grilling.	Makes the method repeat the same way each time.
is applied as	TECHNIQUECross-markingquadriller	Illustrative example Diamond marks on a steak.	Turning the food a quarter turn on the grill to make a grid of marks.	Carries out one step of the method.
is applied as	TECHNIQUEOiling the foodhuiler	Illustrative example Oil on fish before grilling.	Brushing oil on the food, not on the grill.	Carries out one step of the method.
is applied as	ARTIFACTCast-iron grillgril en fonte	Illustrative example A ridged grill pan.	A heavy ridged pan or grate of cast iron.	Holds or measures the food and the heat.
is applied as	ARTIFACTOverhead grillsalamandre	Illustrative example The grill in the top of an oven.	A grill that heats from above.	Holds or measures the food and the heat.
is applied as	ARTIFACTGrill marksquadrillage	Illustrative example Lines on a grilled vegetable.	The brown lines that the hot bars leave on the food.	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 grilling 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
  - CONCEPTConductionused by this method · not checked
    - PRINCIPLEThin pieces for high direct heatown wording
      - METHODGrilling (griller)applies the principle
    - TERMquadrillerapplies it: technique
  - CONCEPTRadiationused by this method · not checked
    - TERMsalamandreapplies it: artifact
- SOURCEFood chemistryroot of the work
  - THEORYReaction kinetics (Arrhenius)part of the source · not checked
  - CONCEPTMaillard reactionused by this method · not checked
    - PRINCIPLEBrowning needs dry heat above the boiling pointBOK 8.4.1
      - METHODGrilling (griller)applies the principle
    - PRINCIPLESearing does not seal in the juicesBOK 8.1.2
      - METHODGrilling (griller)applies the principle
    - TERMcolorationnames the concept
    - TERMchauffer le grilapplies it: practice

8. Term audit

11 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
griller	METHOD	griller · to grill	Escoffier, Le Guide culinaire · not checked
griller sur le gril	TYPE	ours		ours: the classical text says only griller
griller à la salamandre	TYPE	gratiner, glacer à la salamandre	Escoffier, Le Guide culinaire · not checked	the classical text uses the salamander mostly to brown, not to grill
coloration	CONCEPT	coloration · browning	Référentiel CAP Cuisine · not checked	the kitchen word for the visible result of the Maillard reaction
chauffer le gril	PRACTICE	ours		a description of a practice
retourner une fois	PRACTICE	ours		a description of a practice
quadriller	TECHNIQUE	quadriller · to cross-mark	Référentiel CAP Cuisine · not checked
huiler	TECHNIQUE	huiler · to oil	Larousse gastronomique · not checked
gril en fonte	ARTIFACT	gril · grill	Référentiel CAP Cuisine · not checked
salamandre	ARTIFACT	salamandre · salamander	Escoffier, Le Guide culinaire · not checked
quadrillage	ARTIFACT	quadrillage · grill marks	Référentiel CAP Cuisine · 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.