Sautéing (sauter)

Concept map · Cooking methods · 3 of 14

Sautéing (sauter)

Start: small, tender pieces in a little fat in an open pan, kept moving. Medium: fat · conduction. 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.

STARTsmall, tender pieces in a little fat in an open pan, kept movingunit 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)
    - LEAFsautermethod
    - LEAFfaire sauterpractice
    - LEAFcuire en plusieurs foispractice
    - LEAFsaisirtechnique
  - BRANCHSauces and jus
    - LEAFdéglacertechnique
    - LEAFmonter au beurretechnique
  - BRANCHMatériel (equipment)
    - LEAFsauteuseartifact
    - LEAFsautoirartifact
    - LEAFpoêleartifact

2. Category tree

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

STARTUnit of flowsmall, tender pieces in a little fat in an open pan, kept moving
- 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: methodsauter
    - LEAFTerm: practicefaire sauter
    - LEAFTerm: practicecuire en plusieurs fois
    - LEAFTerm: techniquesaisir
  - BRANCHKnowledge areaSauces and jus
    - LEAFTerm: techniquedéglacer
    - LEAFTerm: techniquemonter au beurre
  - BRANCHKnowledge areaMatériel (equipment)
    - LEAFTerm: artifactsauteuse
    - LEAFTerm: artifactsautoir
    - LEAFTerm: artifactpoêle

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 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	METHODSautéingsauter	Illustrative example Mushrooms tossed in butter.	Cooking small, tender pieces fast in a little fat in an open pan, moving them often.	Chooses the medium, the heat and the time of the change.
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	CONCEPTEvaporationno term yet	Illustrative example A puddle dries on a warm day.	Water that turns into vapour and leaves the food or the pan.	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	PRINCIPLESmall pieces cook fast	Illustrative example Diced chicken cooks in minutes; a whole bird takes an hour.	Cut food small to cook it quickly, because the heat has a short way to the centre.	Sets a rule that the method obeys to control the change.
is applied as	PRINCIPLEDo not crowd the pan	Illustrative example Mushrooms in a full pan go grey and wet.	Leave space between pieces, so that water leaves fast and the food browns instead of steaming.	Sets a rule that the method obeys to control the change.
is applied as	PRACTICETossingfaire sauter	Illustrative example A cook flips vegetables in a wok.	Moving the food in the pan with a flick of the wrist.	Makes the method repeat the same way each time.
is applied as	PRACTICECooking in batchescuire en plusieurs fois	Illustrative example Browning meat in three batches.	Cooking a large amount in several small lots.	Makes the method repeat the same way each time.
is applied as	TECHNIQUESearingsaisir	Illustrative example Brown cubes of beef in a hot pan.	Browning the surface of food quickly at high heat.	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	TECHNIQUEFinishing with buttermonter au beurre	Illustrative example Butter swirled into a pan sauce.	Whisking cold butter into a hot sauce at the end, to make it smooth and shiny.	Carries out one step of the method.
is applied as	ARTIFACTSauteusesauteuse	Illustrative example A small saucepan with sloped sides.	A pan with sloped sides for tossing food.	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	ARTIFACTFrying panpoêle	Illustrative example The everyday pan for eggs.	A flat pan with low sides.	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 sautéing 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
    - PRINCIPLESmall pieces cook fastown wording
      - METHODSautéing (sauter)applies the principle
    - TERMsaisirapplies it: technique
  - CONCEPTEvaporationused by this method · not checked
    - PRINCIPLEDo not crowd the panown wording
      - METHODSautéing (sauter)applies the principle
    - TERMcuire en plusieurs foisapplies 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
      - METHODSautéing (sauter)applies the principle
    - TERMcolorationnames the concept
    - TERMdéglacerapplies it: technique

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
sauter	METHOD	sauter · to sauté	Escoffier, Le Guide culinaire · not checked	trap: a sauté de veau is a stew
coloration	CONCEPT	coloration · browning	Référentiel CAP Cuisine · not checked	the kitchen word for the visible result of the Maillard reaction
faire sauter	PRACTICE	faire sauter · to toss	Larousse gastronomique · not checked
cuire en plusieurs fois	PRACTICE	ours		a description of a practice
saisir	TECHNIQUE	saisir · to sear	Escoffier, Le Guide culinaire · not checked
déglacer	TECHNIQUE	déglacer · to deglaze	Escoffier, Le Guide culinaire · not checked
monter au beurre	TECHNIQUE	monter au beurre · to mount with butter	Escoffier, Le Guide culinaire · not checked
sauteuse	ARTIFACT	sauteuse	Référentiel CAP Cuisine · not checked
sautoir	ARTIFACT	sautoir	Référentiel CAP Cuisine · not checked
poêle	ARTIFACT	poêle · frying pan	Référentiel CAP Cuisine · not checked	trap: not the pot of poêler

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.