Roasting (rôtir)
Concept map · Cooking methods · 1 of 14
Roasting (rôtir)
Start: a joint or a whole bird, in dry hot air. Medium: air · convection and radiation. 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 joint or a whole bird, in dry hot airunit 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)
- LEAFrôtirmethod
- LEAFrôtir au fourtype
- LEAFrôtir à la brochetype
- LEAFarroserpractice
- LEAFlaisser reposerpractice
- LEAFsaisir puis baisserpractice
- LEAFpiquer à la sondetechnique
- LEAFjus de rôtiproduct
- BRANCHMise en place
- LEAFbridertechnique
- LEAFbardertechnique
- BRANCHSauces and jus
- LEAFdéglacertechnique
- BRANCHMatériel (equipment)
- LEAFplaque à rôtirartifact
- LEAFbrocheartifact
- LEAFsondeartifact
- BRANCHCuissons (cooking methods)
- ROOTHeat transfer (physics)outside the field
2. Category tree
The same tree, with each element named by its category.
- STARTUnit of flowa joint or a whole bird, in dry hot air
- 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: methodrôtir
- LEAFTerm: typerôtir au four
- LEAFTerm: typerôtir à la broche
- LEAFTerm: practicearroser
- LEAFTerm: practicelaisser reposer
- LEAFTerm: practicesaisir puis baisser
- LEAFTerm: techniquepiquer à la sonde
- LEAFTerm: productjus de rôti
- BRANCHKnowledge areaMise en place
- LEAFTerm: techniquebrider
- LEAFTerm: techniquebarder
- BRANCHKnowledge areaSauces and jus
- LEAFTerm: techniquedéglacer
- BRANCHKnowledge areaMatériel (equipment)
- LEAFTerm: artifactplaque à rôtir
- LEAFTerm: artifactbroche
- LEAFTerm: artifactsonde
- 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 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 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 | METHODRoastingrôtir | Illustrative example The Sunday roast chicken. | Cooking a joint or a whole bird in dry, hot air, in an oven or on a spit, until the outside browns. | Chooses the medium, the heat and the time of the change. |
| type of | TYPEOven roastingrôtir au four | Illustrative example A roast in the oven. | Roasting in the closed hot air of an oven. | Narrows the method to one medium or one direction of heat. |
| type of | TYPESpit roastingrôtir à la broche | Illustrative example A rotisserie chicken. | Roasting on a turning spit in front of an open heat. | 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 | 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 | 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 | 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 | CONCEPTCarry-over cookingno term yet | Illustrative example A steak that is rare in the pan is medium after five minutes on the plate. | The rise in the core temperature of food after it leaves the heat, because the hot outside still heats the centre. | 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 | PRINCIPLECook to a core temperature | Illustrative example A probe shows 57 °C for a pink lamb leg. | Decide that food is done from the temperature at its centre, not from the time. | 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 | PRACTICEBastingarroser | Illustrative example Spooning fat over a roast turkey. | Spooning the cooking fat or juices over the food while it cooks. | Makes the method repeat the same way each time. |
| is applied as | PRACTICEResting the roastlaisser reposer | Illustrative example A roast chicken under foil for ten minutes. | Leaving cooked meat to stand before carving. | Makes the method repeat the same way each time. |
| is applied as | PRACTICEStart hot, then lower the heatsaisir puis baisser | Illustrative example Twenty minutes at 220 °C, then 180 °C. | Starting a roast in a very hot oven and then turning the heat down. | Makes the method repeat the same way each time. |
| 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 | TECHNIQUEBardingbarder | Illustrative example Bacon over a pheasant. | Covering lean meat with thin sheets of fat. | Carries out one step of the method. |
| is applied as | TECHNIQUEDeglazing for the jusdéglacer | Illustrative example Wine in the tin to make gravy. | Adding liquid to the roasting tin to dissolve the browned juices for the jus. | Carries out one step of the method. |
| is applied as | TECHNIQUEProbingpiquer à la sonde | Illustrative example A thermometer in a turkey thigh. | Pushing a thermometer into the thickest part to read the core temperature. | Carries out one step of the method. |
| is applied as | ARTIFACTRoasting tinplaque à rôtir | Illustrative example The tray under the Sunday chicken. | A low metal tray for roasting. | Holds or measures the food and the heat. |
| is applied as | ARTIFACTSpitbroche | Illustrative example A rotisserie chicken in a shop. | A long rod that turns the food in front of the heat. | Holds or measures the food and the heat. |
| is applied as | ARTIFACTProbe thermometersonde | Illustrative example A digital meat thermometer. | A thermometer with a metal point that reads the core temperature. | Holds or measures the food and the heat. |
| is applied as | ARTIFACTRoast jusjus de rôti | Illustrative example Gravy from the roasting tin. | The juices of the roast, deglazed and reduced. | 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 roasting 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
- TERMsaisir puis baisserapplies it: practice
- CONCEPTRadiationused by this method · not checked
- TERMbrocheapplies it: artifact
- CONCEPTCarry-over cookingused by this method · not checked
- TERMlaisser reposerapplies it: practice
- 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
- METHODRoasting (rôtir)applies the principle
- PRINCIPLESearing does not seal in the juicesBOK 8.1.2
- METHODRoasting (rôtir)applies the principle
- TERMcolorationnames the concept
- TERMdéglacerapplies it: technique
- PRINCIPLEBrowning needs dry heat above the boiling pointBOK 8.4.1
- CONCEPTProtein denaturationused by this method · not checked
- PRINCIPLECook to a core temperatureown wording
- METHODRoasting (rôtir)applies the principle
- TERMpiquer à la sondeapplies it: technique
- PRINCIPLECook to a core temperatureown wording
- SOURCEHeat transfer (physics)root of the work
8. Term audit
15 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 work | Level | Standard term | Source | Note |
|---|---|---|---|---|
| rôtir | METHOD | rôtir · to roast | Escoffier, Le Guide culinaire · not checked | |
| rôtir au four | TYPE | rôtir au four · oven roasting | Larousse gastronomique · not checked | |
| rôtir à la broche | TYPE | rôtir à la broche · spit roasting | Larousse gastronomique · not checked | |
| coloration | CONCEPT | coloration · browning | Référentiel CAP Cuisine · not checked | the kitchen word for the visible result of the Maillard reaction |
| arroser | PRACTICE | arroser · to baste | Larousse gastronomique · not checked | |
| laisser reposer | PRACTICE | repos · resting | Référentiel CAP Cuisine · not checked | |
| saisir puis baisser | PRACTICE | ours | a description of a practice, not a term | |
| brider | TECHNIQUE | brider · to truss | Larousse gastronomique · not checked | |
| barder | TECHNIQUE | barder · to bard | Larousse gastronomique · not checked | |
| déglacer | TECHNIQUE | déglacer · to deglaze | Escoffier, Le Guide culinaire · not checked | |
| piquer à la sonde | TECHNIQUE | ours | standard: sonde de température (CAP); the verb phrase is ours | |
| plaque à rôtir | ARTIFACT | plaque à rôtir · roasting tray | Référentiel CAP Cuisine · not checked | |
| broche | ARTIFACT | broche · spit | Larousse gastronomique · not checked | |
| sonde | ARTIFACT | sonde de température · probe thermometer | Référentiel CAP Cuisine · not checked | |
| jus de rôti | ARTIFACT | jus de rôti · roast gravy | 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.