Steaming (cuire à la vapeur)

Concept map · Cooking methods · 8 of 14

Steaming (cuire à la vapeur)

Start: food above boiling water, in steam. Medium: steam · condensation. 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.

STARTfood above boiling water, in steamunit 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)
    - LEAFcuire à la vapeurmethod
    - LEAFvapeur doucetype
    - LEAFvapeur sous pressiontype
    - LEAFne pas soulever le couverclepractice
    - LEAFassaisonner avantpractice
    - LEAFcuire à la vapeur doucetechnique
  - BRANCHMatériel (equipment)
    - LEAFpanier vapeurartifact
    - LEAFfour mixteartifact
    - LEAFautocuiseurartifact

2. Category tree

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

STARTUnit of flowfood above boiling water, in steam
- 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: methodcuire à la vapeur
    - LEAFTerm: typevapeur douce
    - LEAFTerm: typevapeur sous pression
    - LEAFTerm: practicene pas soulever le couvercle
    - LEAFTerm: practiceassaisonner avant
    - LEAFTerm: techniquecuire à la vapeur douce
  - BRANCHKnowledge areaMatériel (equipment)
    - LEAFTerm: artifactpanier vapeur
    - LEAFTerm: artifactfour mixte
    - LEAFTerm: artifactautocuiseur

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	METHODSteamingcuire à la vapeur	Illustrative example Dumplings in a bamboo basket.	Cooking food in the steam above boiling water.	Chooses the medium, the heat and the time of the change.
type of	TYPESteaming without pressurevapeur douce	Illustrative example A bamboo steamer.	Steaming at normal pressure, at 100 °C.	Narrows the method to one medium or one direction of heat.
type of	TYPESteaming under pressurevapeur sous pression	Illustrative example Beans in a pressure cooker.	Steaming in a sealed pot above 100 °C.	Narrows the method to one medium or one direction of heat.
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	CONCEPTLatent heatno term yet	Illustrative example Steam burns the hand more than hot air at the same temperature.	The large amount of heat that steam gives up when it becomes water again.	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	PRINCIPLESteam carries more heat than dry air at the same temperature	Illustrative example Vegetables steam in minutes but take longer to roast.	Steam gives up much heat when it condenses, so it cooks faster than air at the same temperature.	Sets a rule that the method obeys to control the change.
is applied as	PRINCIPLEFood keeps its shape when it does not touch the water	Illustrative example Steamed fish stays whole.	Food above the water does not move or soak, so it keeps its shape and taste.	Sets a rule that the method obeys to control the change.
is applied as	PRACTICEKeeping the lid onne pas soulever le couvercle	Illustrative example Not checking the dumplings too often.	Not opening the steamer, so that the steam stays in.	Makes the method repeat the same way each time.
is applied as	PRACTICESeasoning before steamingassaisonner avant	Illustrative example Ginger and salt on fish before it steams.	Salting and flavouring the food before it goes into the steamer.	Makes the method repeat the same way each time.
is applied as	TECHNIQUEGentle steamingcuire à la vapeur douce	Illustrative example Fish in a bamboo steamer.	Cooking in steam at normal pressure.	Carries out one step of the method.
is applied as	ARTIFACTSteamer basketpanier vapeur	Illustrative example A bamboo steamer.	A basket with holes that holds food above boiling water.	Holds or measures the food and the heat.
is applied as	ARTIFACTCombi steam ovenfour mixte	Illustrative example A restaurant combi oven.	An oven that cooks with dry heat, steam or both.	Holds or measures the food and the heat.
is applied as	ARTIFACTPressure cookerautocuiseur	Illustrative example A pressure cooker for beans.	A sealed pot in which steam reaches more than 100 °C.	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 steaming 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
  - CONCEPTCondensationused by this method · not checked
    - PRINCIPLEFood keeps its shape when it does not touch the waterown wording
      - METHODSteaming (cuire à la vapeur)applies the principle
    - TERMne pas soulever le couvercleapplies it: practice
  - CONCEPTLatent heatused by this method · not checked
    - PRINCIPLESteam carries more heat than dry air at the same temperatureown wording
      - METHODSteaming (cuire à la vapeur)applies the principle
    - TERMautocuiseurapplies it: artifact
- SOURCEFood chemistryroot of the work
  - THEORYReaction kinetics (Arrhenius)part of the source · not checked
  - CONCEPTProtein denaturationused by this method · not checked
    - TERMcuire à la vapeur douceapplies it: technique

8. Term audit

9 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
cuire à la vapeur	METHOD	cuisson à la vapeur · steaming	Référentiel CAP Cuisine · not checked
vapeur douce	TYPE	vapeur douce · low-pressure steaming	Larousse gastronomique · not checked
vapeur sous pression	TYPE	cuisson sous pression · pressure cooking	Référentiel CAP Cuisine · not checked
ne pas soulever le couvercle	PRACTICE	ours		a description of a practice
assaisonner avant	PRACTICE	ours		a description of a practice
cuire à la vapeur douce	TECHNIQUE	vapeur douce	Larousse gastronomique · not checked	same as the type vapeur douce: one term, two places
panier vapeur	ARTIFACT	panier vapeur · steamer basket	trade name · not checked
four mixte	ARTIFACT	four mixte · combi oven	Référentiel CAP Cuisine · not checked
autocuiseur	ARTIFACT	autocuiseur · pressure cooker	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.