Poaching (pocher)
Concept map · Cooking methods · 6 of 14
Poaching (pocher)
Start: food in liquid kept below the boil. Medium: liquid · convection. Classical group: expansion from cold, concentration from hot. 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 in liquid kept below the boilunit 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)
- LEAFpochermethod
- LEAFpocher départ à froidtype
- LEAFpocher départ à chaudtype
- LEAFfrémirpractice
- LEAFécumerpractice
- LEAFpocher au court-bouillontechnique
- LEAFpocher un œuftechnique
- BRANCHMatériel (equipment)
- LEAFcourt-bouillonartifact
- LEAFpoissonnièreartifact
- LEAFécumoireartifact
- BRANCHCuissons (cooking methods)
- ROOTHeat transfer (physics)outside the field
2. Category tree
The same tree, with each element named by its category.
- STARTUnit of flowfood in liquid kept below the boil
- 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: methodpocher
- LEAFTerm: typepocher départ à froid
- LEAFTerm: typepocher départ à chaud
- LEAFTerm: practicefrémir
- LEAFTerm: practiceécumer
- LEAFTerm: techniquepocher au court-bouillon
- LEAFTerm: techniquepocher un œuf
- BRANCHKnowledge areaMatériel (equipment)
- LEAFTerm: artifactcourt-bouillon
- LEAFTerm: artifactpoissonnière
- LEAFTerm: artifactécumoire
- 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 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 | METHODPoachingpocher | Illustrative example A poached egg on toast. | Cooking food gently in liquid kept just below the boil. | Chooses the medium, the heat and the time of the change. |
| type of | TYPEPoaching from coldpocher départ à froid | Illustrative example Potatoes started in cold water. | Starting the food in cold liquid and heating both. | Narrows the method to one medium or one direction of heat. |
| type of | TYPEPoaching from hotpocher départ à chaud | Illustrative example An egg into hot water. | Putting the food into liquid that is already hot. | 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 | CONCEPTProtein denaturationno term yet | Illustrative example Egg white turns from clear to white. | The change of shape of proteins under heat, which makes them set. | Names a change that heat causes in the food. |
| is applied as | CONCEPTDiffusionno term yet | Illustrative example A tea bag colours the water around it. | The movement of dissolved substances from where there is more of them to where there is less. | Names a change that heat causes in the food. |
| is applied as | PRINCIPLEStart cold to draw the taste out, hot to keep it in | Illustrative example Bones start in cold water for stock; pasta goes into boiling water. | Put food in cold liquid to move its taste into the liquid; put it in hot liquid to keep the taste in the food. | Sets a rule that the method obeys to control the change. |
| is applied as | PRINCIPLEKeep the liquid below the boil | Illustrative example A poached egg falls apart in fast-boiling water. | Keep poaching liquid just under the boil, so that delicate food stays whole and soft. | Sets a rule that the method obeys to control the change. |
| is applied as | PRINCIPLECook by temperature, not by time | Illustrative example An egg at 64 °C stays soft even after an hour. | The result depends on the temperature the food reaches more than on how long it cooks. | Sets a rule that the method obeys to control the change. |
| is applied as | PRACTICEKeeping the liquid at a shiverfrémir | Illustrative example A pot that only trembles. | Holding the liquid where only small bubbles rise. | Makes the method repeat the same way each time. |
| is applied as | PRACTICESkimmingécumer | Illustrative example Lifting the grey foam off a stock. | Removing the foam and impurities from the top of a liquid. | Makes the method repeat the same way each time. |
| is applied as | TECHNIQUEPoaching in court-bouillonpocher au court-bouillon | Illustrative example Salmon in a broth with lemon and herbs. | Cooking food in a short, flavoured broth of water, wine, vegetables and herbs. | Carries out one step of the method. |
| is applied as | TECHNIQUEPoaching an eggpocher un œuf | Illustrative example Eggs Benedict. | Cooking an egg out of its shell in liquid just below the boil. | Carries out one step of the method. |
| is applied as | ARTIFACTCourt-bouilloncourt-bouillon | Illustrative example Water with wine, carrot, onion and herbs. | A short, flavoured broth for poaching. | Holds or measures the food and the heat. |
| is applied as | ARTIFACTFish kettlepoissonnière | Illustrative example A pan shaped for a whole salmon. | A long, narrow pot with a rack, for poaching whole fish. | Holds or measures the food and the heat. |
| is applied as | ARTIFACTSkimmerécumoire | Illustrative example A slotted spoon. | A flat spoon with holes for removing foam. | 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 poaching 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 liquid below the boilown wording
- METHODPoaching (pocher)applies the principle
- TERMfrémirapplies it: practice
- PRINCIPLEKeep the liquid below the boilown wording
- SOURCEFood chemistryroot of the work
- THEORYReaction kinetics (Arrhenius)part of the source · not checked
- CONCEPTProtein denaturationused by this method · not checked
- PRINCIPLECook by temperature, not by timeBOK 8.6.1 (own generalisation)
- METHODPoaching (pocher)applies the principle
- TERMpocher un œufapplies it: technique
- PRINCIPLECook by temperature, not by timeBOK 8.6.1 (own generalisation)
- CONCEPTDiffusionused by this method · not checked
- PRINCIPLEStart cold to draw the taste out, hot to keep it inclassical teaching, not checked
- METHODPoaching (pocher)applies the principle
- TERMcourt-bouillonapplies it: artifact
- PRINCIPLEStart cold to draw the taste out, hot to keep it inclassical teaching, not checked
- SOURCEHeat transfer (physics)root of the work
8. Term audit
10 terms of the work. 0 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 |
|---|---|---|---|---|
| pocher | METHOD | pocher · to poach | Escoffier, Le Guide culinaire · not checked | |
| pocher départ à froid | TYPE | départ à froid · cold start | Référentiel CAP Cuisine · not checked | |
| pocher départ à chaud | TYPE | départ à chaud · hot start | Référentiel CAP Cuisine · not checked | |
| frémir | PRACTICE | frémissement · shiver | Larousse gastronomique · not checked | |
| écumer | PRACTICE | écumer · to skim | Escoffier, Le Guide culinaire · not checked | |
| pocher au court-bouillon | TECHNIQUE | court-bouillon | Escoffier, Le Guide culinaire · not checked | |
| pocher un œuf | TECHNIQUE | œuf poché · poached egg | Escoffier, Le Guide culinaire · not checked | |
| court-bouillon | ARTIFACT | court-bouillon | Escoffier, Le Guide culinaire · not checked | |
| poissonnière | ARTIFACT | poissonnière · fish kettle | Référentiel CAP Cuisine · not checked | |
| écumoire | ARTIFACT | écumoire · skimmer | 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.