Stewing (ragoût)
Concept map · Cooking methods · 10 of 14
Stewing (ragoût)
Start: pieces fully covered in a sauce, simmered. Medium: liquid. Classical group: mixed. 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.
- STARTpieces fully covered in a sauce, simmeredunit of flow
- ROOTFood chemistryoutside the field
- APPLIEDHold the temperature that causes the change you want
- LEAFcolorationMaillard reaction
- TRUNKFrench cuisinethe centre
- BRANCHCuissons (cooking methods)
- LEAFragoûtmethod
- LEAFragoût à bruntype
- LEAFragoût à blanctype
- LEAFmijoterpractice
- LEAFécumer, dégraisserpractice
- LEAFmouiller à hauteurtechnique
- BRANCHMise en place
- LEAFblanchirtechnique
- BRANCHSauces and jus
- LEAFsingertechnique
- LEAFlier à la crème et au jaunetechnique
- BRANCHMatériel (equipment)
- LEAFcocotteartifact
- LEAFbouquet garniartifact
- BRANCHCuissons (cooking methods)
- ROOTFood chemistryoutside the field
2. Category tree
The same tree, with each element named by its category.
- STARTUnit of flowpieces fully covered in a sauce, simmered
- 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: methodragoût
- LEAFTerm: typeragoût à brun
- LEAFTerm: typeragoût à blanc
- LEAFTerm: practicemijoter
- LEAFTerm: practiceécumer, dégraisser
- LEAFTerm: techniquemouiller à hauteur
- BRANCHKnowledge areaMise en place
- LEAFTerm: techniqueblanchir
- BRANCHKnowledge areaSauces and jus
- LEAFTerm: techniquesinger
- LEAFTerm: techniquelier à la crème et au jaune
- BRANCHKnowledge areaMatériel (equipment)
- LEAFTerm: artifactcocotte
- LEAFTerm: artifactbouquet garni
- BRANCHKnowledge areaCuissons (cooking methods)
- ROOTBorrowed disciplineFood chemistry
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 | METHODStewingragoût | Illustrative example Beef bourguignon. | Cooking pieces of meat or vegetables slowly, fully covered in a sauce. | Chooses the medium, the heat and the time of the change. |
| type of | TYPEBrown stewragoût à brun | Illustrative example Navarin of lamb. | A stew of browned meat in a brown sauce. | Narrows the method to one medium or one direction of heat. |
| type of | TYPEWhite stewragoût à blanc | Illustrative example Blanquette of veal. | A stew of meat that is not browned, in a white sauce. | Narrows the method to one medium or one direction of heat. |
| 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 | CONCEPTStarch gelatinisationno term yet | Illustrative example Rice becomes soft as it cooks. | The swelling of starch grains in hot water, which makes food soft or thick. | 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 | PRINCIPLEGive tough cuts long, gentle heat | Illustrative example Beef cheek after three hours in the oven. | Cook tough cuts for a long time at low heat, so that the collagen turns to gelatin. | Sets a rule that the method obeys to control the change. |
| is applied as | PRINCIPLECut pieces of one size so they cook evenly | Illustrative example Even cubes of lamb for a navarin. | Cut all pieces to the same size, so that they are done at the same time. | Sets a rule that the method obeys to control the change. |
| is applied as | PRACTICESimmeringmijoter | Illustrative example A soup on low heat. | Cooking just below the boil for a long time. | Makes the method repeat the same way each time. |
| is applied as | PRACTICESkimming and degreasingécumer, dégraisser | Illustrative example Spooning fat off a beef stew. | Removing the foam and the fat from the top of a stew. | Makes the method repeat the same way each time. |
| is applied as | TECHNIQUEDusting with floursinger | Illustrative example Flour over beef cubes for a stew. | Sprinkling flour on browned meat before adding the liquid. | Carries out one step of the method. |
| is applied as | TECHNIQUECovering with liquidmouiller à hauteur | Illustrative example Stock to the top of the lamb. | Adding liquid until it just covers the food. | Carries out one step of the method. |
| is applied as | TECHNIQUEBlanching the meatblanchir | Illustrative example Veal for blanquette, boiled and rinsed. | Bringing meat to the boil in water and draining it, to remove impurities before a white stew. | Carries out one step of the method. |
| is applied as | TECHNIQUEEgg-yolk and cream finishlier à la crème et au jaune | Illustrative example The creamy sauce of a blanquette. | Stirring egg yolks and cream into the sauce at the end, off the boil. | Carries out one step of the method. |
| is applied as | ARTIFACTStewpotcocotte | Illustrative example A cocotte on the stove. | A heavy pot for stews. | Holds or measures the food and the heat. |
| is applied as | ARTIFACTBouquet garnibouquet garni | Illustrative example Thyme, bay and parsley tied with string. | A bundle of herbs tied together, taken out before serving. | 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 stewing 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
- SOURCEFood chemistryroot of the work
- THEORYReaction kinetics (Arrhenius)part of the source · not checked
- CONCEPTMaillard reactionused by this method · not checked
- TERMcolorationnames the concept
- CONCEPTCollagen hydrolysisused by this method · not checked
- PRINCIPLEGive tough cuts long, gentle heatBOK 4.4.1
- METHODStewing (ragoût)applies the principle
- PRINCIPLECut pieces of one size so they cook evenlyown wording
- METHODStewing (ragoût)applies the principle
- TERMmijoterapplies it: practice
- PRINCIPLEGive tough cuts long, gentle heatBOK 4.4.1
- CONCEPTStarch gelatinisationused by this method · not checked
- TERMsingerapplies it: technique
- SOURCEFood chemistryroot of the work
8. Term audit
12 terms of the work. 0 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 |
|---|---|---|---|---|
| ragoût | METHOD | ragoût · stew | Escoffier, Le Guide culinaire · not checked | |
| ragoût à brun | TYPE | ragoût à brun | Escoffier, Le Guide culinaire · not checked | |
| ragoût à blanc | TYPE | ragoût à blanc | Escoffier, Le Guide culinaire · not checked | |
| coloration | CONCEPT | coloration · browning | Référentiel CAP Cuisine · not checked | the kitchen word for the visible result of the Maillard reaction |
| mijoter | PRACTICE | mijoter · to simmer | Larousse gastronomique · not checked | |
| écumer, dégraisser | PRACTICE | écumer, dégraisser · to skim, to degrease | Escoffier, Le Guide culinaire · not checked | |
| singer | TECHNIQUE | singer · to dust with flour | Escoffier, Le Guide culinaire · not checked | |
| mouiller à hauteur | TECHNIQUE | mouiller à hauteur · to cover with liquid | Référentiel CAP Cuisine · not checked | |
| blanchir | TECHNIQUE | blanchir · to blanch | Escoffier, Le Guide culinaire · not checked | |
| lier à la crème et au jaune | TECHNIQUE | liaison à la crème et au jaune | Escoffier, Le Guide culinaire · not checked | |
| cocotte | ARTIFACT | cocotte · casserole | Référentiel CAP Cuisine · not checked | |
| bouquet garni | ARTIFACT | bouquet garni | 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.