Pot-roasting (poêler)

Concept map · Cooking methods · 4 of 14

Pot-roasting (poêler)

Start: a tender joint in a covered pot with butter and aromatics, in the oven. Medium: fat and 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.

STARTa tender joint in a covered pot with butter and aromatics, in the ovenunit 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)
    - LEAFpoêlermethod
    - LEAFarroser au beurrepractice
    - LEAFdécouvrir en fin de cuissonpractice
    - LEAFfond de poêlageproduct
  - BRANCHMise en place
    - LEAFbridertechnique
  - BRANCHSauces and jus
    - LEAFdéglacertechnique
  - BRANCHGarnitures
    - LEAFmatignontechnique
  - BRANCHMatériel (equipment)
    - LEAFcocotteartifact

2. Category tree

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

STARTUnit of flowa tender joint in a covered pot with butter and aromatics, in the oven
- 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: methodpoêler
    - LEAFTerm: practicearroser au beurre
    - LEAFTerm: practicedécouvrir en fin de cuisson
    - LEAFTerm: productfond de poêlage
  - BRANCHKnowledge areaMise en place
    - LEAFTerm: techniquebrider
  - BRANCHKnowledge areaSauces and jus
    - LEAFTerm: techniquedéglacer
  - BRANCHKnowledge areaGarnitures
    - LEAFTerm: techniquematignon
  - BRANCHKnowledge areaMatériel (equipment)
    - LEAFTerm: artifactcocotte

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 AREASauces and jus	Illustrative example Making gravy from the roasting tin.	The knowledge area of sauces, pan juices and how to finish them.	Groups the terms of one part of the work.
part of	KNOWLEDGE AREAGarnitures	Illustrative example The onions and carrots around a pot roast.	The knowledge area of the items cooked or served with the main 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	METHODPot-roastingpoêler	Illustrative example A chicken in a cocotte with butter and onions.	Cooking a tender joint slowly in a covered pot with butter and aromatic vegetables, in the oven.	Chooses the medium, the heat and the time of the change.
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	CONCEPTCondensationno term yet	Illustrative 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 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	PRINCIPLECook tender cuts gently in butter and their own steam	Illustrative example A chicken cooked in a closed pot with butter and onions.	Cook a tender joint slowly in a closed pot with butter, so that it stays moist.	Sets a rule that the method obeys to control the change.
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	PRACTICEBasting with butterarroser au beurre	Illustrative example Butter spooned over a chicken in a cocotte.	Spooning melted butter over the meat in the pot.	Makes the method repeat the same way each time.
is applied as	PRACTICEUncovering at the end to colourdécouvrir en fin de cuisson	Illustrative example Lid off for the last fifteen minutes.	Taking off the lid near the end so that the surface can brown.	Makes the method repeat the same way each time.
is applied as	TECHNIQUEMaking the aromatic bedmatignon	Illustrative example Onions and carrots under a pot-roast chicken.	Cooking cut vegetables and ham in butter as a bed for the meat.	Carries out one step of the method.
is applied as	TECHNIQUETrussingbrider	Illustrative example Tying the legs of a chicken.	Tying a bird or a joint with string so that it keeps its shape and cooks evenly.	Carries out one step of the method.
is applied as	TECHNIQUEDeglazingdéglacer	Illustrative example Stock poured into the pan after the steak.	Adding liquid to a pan to dissolve the browned juices.	Carries out one step of the method.
is applied as	ARTIFACTCasserole with lidcocotte	Illustrative example A cast-iron cocotte.	A heavy pot with a close lid, used on the burner and in the oven.	Holds or measures the food and the heat.
is applied as	ARTIFACTPot-roast juicesfond de poêlage	Illustrative example The liquid at the bottom of the pot.	The juices that the meat and the aromatic bed release in the closed pot.	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 pot-roasting uses are shown, and only the sources they come from. Concepts that it uses but has no French term for: Convection. 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
    - TERMno term yetthe work uses this concept but does not name it
  - CONCEPTCondensationused by this method · not checked
    - PRINCIPLECook tender cuts gently in butter and their own steamown wording
      - METHODPot-roasting (poêler)applies the principle
    - TERMcocotteapplies 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
      - METHODPot-roasting (poêler)applies the principle
    - TERMcolorationnames the concept
    - TERMdécouvrir en fin de cuissonapplies it: practice

8. Term audit

9 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
poêler	METHOD	poêler · to pot-roast	Escoffier, Le Guide culinaire · not checked	trap: not to pan-fry
coloration	CONCEPT	coloration · browning	Référentiel CAP Cuisine · not checked	the kitchen word for the visible result of the Maillard reaction
arroser au beurre	PRACTICE	arroser · to baste	Larousse gastronomique · not checked
découvrir en fin de cuisson	PRACTICE	ours		a description of a practice
matignon	TECHNIQUE	matignon	Escoffier, Le Guide culinaire · not checked
brider	TECHNIQUE	brider · to truss	Larousse gastronomique · not checked
déglacer	TECHNIQUE	déglacer · to deglaze	Escoffier, Le Guide culinaire · not checked
cocotte	ARTIFACT	cocotte · casserole	Référentiel CAP Cuisine · not checked
fond de poêlage	ARTIFACT	fond de poêlage · pot-roast juices	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.