Sous vide (sous vide)

Concept map · Cooking methods · 14 of 14

Sous vide (sous vide)

Start: food sealed in a bag, in a water bath at a precise temperature. Medium: water · conduction. Classical group: modern, no classical group (own). 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 sealed in a bag, in a water bath at a precise temperatureunit 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
- ROOTFood microbiology and safetyoutside the field
  - APPLIEDReach a safe core temperature for a safe time
  - LEAFpasteurisationPasteurisation
- TRUNKFrench cuisinethe centre
  - BRANCHCuissons (cooking methods)
    - LEAFsous videmethod
    - LEAFsaisir après cuissonpractice
    - LEAFrefroidir rapidementpractice
  - BRANCHMise en place
    - LEAFmettre sous videtechnique
  - BRANCHMatériel (equipment)
    - LEAFthermoplongeurartifact
    - LEAFmachine sous videartifact
    - LEAFsachet sous videartifact

2. Category tree

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

STARTUnit of flowfood sealed in a bag, in a water bath at a precise temperature
- 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
- ROOTBorrowed disciplineFood microbiology and safety
  - APPLIEDApplied method of the rootReach a safe core temperature for a safe time
  - LEAFTerm: conceptpasteurisation
- TRUNKDiscipline at the centreFrench cuisine
  - BRANCHKnowledge areaCuissons (cooking methods)
    - LEAFTerm: methodsous vide
    - LEAFTerm: practicesaisir après cuisson
    - LEAFTerm: practicerefroidir rapidement
  - BRANCHKnowledge areaMise en place
    - LEAFTerm: techniquemettre sous vide
  - BRANCHKnowledge areaMatériel (equipment)
    - LEAFTerm: artifactthermoplongeur
    - LEAFTerm: artifactmachine sous vide
    - LEAFTerm: artifactsachet sous vide

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	METHODSous videsous vide	Illustrative example A steak that is pink from edge to edge.	Cooking food sealed in a bag, in a water bath held at an exact temperature.	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	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	CONCEPTPasteurisationpasteurisation	Illustrative example Pasteurised milk.	Heating food to a temperature and holding it for a time, so that most harmful microbes die.	Names a change that heat causes in the food.
is applied as	CONCEPTCollagen hydrolysisno term yet	Illustrative example A stew that is tough after one hour is soft after three.	The slow change of tough collagen in meat into soft gelatin, in moist heat over time.	Names a change that heat causes in the food.
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	PRINCIPLEThe bath temperature is the final core temperature	Illustrative example A steak in a 56 °C bath is medium-rare all through.	In a water bath, the food can never get hotter than the water, so the water sets the result.	Sets a rule that the method obeys to control the change.
is applied as	PRINCIPLEHold the core at temperature long enough to pasteurise	Illustrative example Chicken at 60 °C is safe after enough time.	Keep the centre of the food at the chosen temperature long enough to kill harmful microbes.	Sets a rule that the method obeys to control the change.
is applied as	PRACTICESearing after the bathsaisir après cuisson	Illustrative example A steak seared for one minute per side.	Browning the food in a hot pan after the water bath.	Makes the method repeat the same way each time.
is applied as	PRACTICEChilling fast when not servedrefroidir rapidement	Illustrative example Bags of chicken in ice water.	Cooling cooked food quickly in iced water if it is not eaten at once.	Makes the method repeat the same way each time.
is applied as	TECHNIQUEVacuum sealingmettre sous vide	Illustrative example A vacuum-packed steak.	Removing the air from a plastic bag and sealing it.	Carries out one step of the method.
is applied as	ARTIFACTImmersion circulatorthermoplongeur	Illustrative example A stick heater clipped to a pot.	A device that heats and moves water to keep it at an exact temperature.	Holds or measures the food and the heat.
is applied as	ARTIFACTVacuum sealermachine sous vide	Illustrative example A countertop bag sealer.	A machine that removes air from a bag and seals it.	Holds or measures the food and the heat.
is applied as	ARTIFACTVacuum bagsachet sous vide	Illustrative example A sealed bag with a steak inside.	A plastic bag made for vacuum sealing and cooking in water.	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 sous vide uses are shown, and only the sources they come from. Concepts that it uses but has no French term for: Collagen hydrolysis. 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
    - PRINCIPLEThe bath temperature is the final core temperatureown wording
      - METHODSous vide (sous vide)applies the principle
    - TERMmettre sous videapplies it: technique
- 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
      - METHODSous vide (sous vide)applies the principle
    - TERMthermoplongeurapplies it: artifact
  - CONCEPTCollagen hydrolysisused by this method · not checked
    - TERMno term yetthe work uses this concept but does not name it
- SOURCEFood microbiology and safetyroot of the work
  - THEORYThermal death time (D and z values)part of the source · not checked
  - CONCEPTPasteurisationused by this method · not checked
    - PRINCIPLEHold the core at temperature long enough to pasteurisefood safety, not checked
      - METHODSous vide (sous vide)applies the principle
    - TERMpasteurisationnames the concept
    - TERMrefroidir rapidementapplies it: practice

8. Term audit

8 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
sous vide	METHOD	cuisson sous vide · sous-vide cooking	Référentiel CAP Cuisine · not checked
pasteurisation	CONCEPT	pasteurisation · pasteurisation	Codex Alimentarius · not checked
saisir après cuisson	PRACTICE	ours		a description of a practice
refroidir rapidement	PRACTICE	refroidissement rapide · rapid chilling	Codex Alimentarius · not checked
mettre sous vide	TECHNIQUE	mise sous vide · vacuum packing	Référentiel CAP Cuisine · not checked
thermoplongeur	ARTIFACT	thermoplongeur · immersion circulator	trade name · not checked
machine sous vide	ARTIFACT	machine sous vide · vacuum sealer	trade name · not checked
sachet sous vide	ARTIFACT	sachet sous vide · vacuum bag	trade name · 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.