Matériel (equipment)

Concept map · Knowledge areas · 3 of 3

Matériel (equipment)

Start: heat goes from the source, through the vessel, into the food; and each tool goes through its life: chosen, used, cleaned, kept. Paradigm: controlled transformation of food: heat, medium and time, shared with the cooking-method maps (own placement). The centre is French cuisine. The methods, practices and techniques, the five categories of equipment, 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, the knowledge area of matériel, its terms and its five categories of equipment. Each tool that a cooking method or another knowledge area also uses names it as "also in": a second parent. The categories are a "type of" structure: the agent's own placement.

• STARTheat from the source, through the vessel, into the food; each tool chosen, used, cleaned, keptunit of flow
  • ROOTMaterials scienceoutside the field
    • APPLIEDChoose the material for the job: heat, reaction with food, weight
    • LEAFoxydationReactivity with acid food
    • LEAFculottageNon-stick surface
    • LEAFtranchantEdge sharpness
  • ROOTHeat transfer (physics)outside the field
    • APPLIEDMatch the vessel to the heat source and the food
    • LEAFconductivité thermiqueThermal conductivity
    • LEAFinertie thermiqueHeat capacity
  • ROOTErgonomicsoutside the field
    • APPLIEDChoose a handle, a weight and a grip that keep the hand safe
    • LEAFGrip and load: no term yet
  • ROOTHygiene and food-contact standardsoutside the field
    • APPLIEDUse surfaces that clean easily and materials safe for food
    • LEAFcontamination croiséeCross-contamination
    • LEAFCleanability: no term yet
  • ROOTCulinary artsinside the field
    • APPLIEDKeep one named tool for each task
    • LEAFbatterie de cuisinecategory name
  • TRUNKFrench cuisinethe centre
    • BRANCHMatériel (equipment)this map
      • LEAFchoix du matérielmethod
      • LEAFutilisation du matérielmethod
      • LEAFnettoyage et désinfectionmethod
      • LEAFentretien et rangementmethod
      • LEAFplongepractice
      • LEAFplan de nettoyagepractice
      • LEAFcode couleur des planchespractice
      • LEAFaffiler avant le servicepractice
      • LEAFentretien selon la matièrepractice
      • LEAFculottertechnique
      • LEAFaffûtertechnique
      • LEAFaffilertechnique
      • LEAFétamertechnique
      • CATEGORYBatterie de cuisinebatterie de cuisine · type of
        • LEAFcasseroleartifact
        • LEAFsautoirartifact · also in Glazing, Sautéing
        • LEAFsauteuseartifact · also in Sautéing
        • LEAFpoêleartifact · also in Sautéing
        • LEAFbraisièreartifact · also in Braising
        • LEAFmarmiteartifact · also in Boiling
        • LEAFcocotteartifact · also in Pot-roasting, Stewing
        • LEAFpoissonnièreartifact · also in Poaching
        • LEAFplaque à rôtirartifact · also in Roasting
        • LEAFgril en fonteartifact · also in Grilling
      • CATEGORYKnivescouteaux · type of
        • LEAFcouteau d'officeartifact · also in Mise en place
        • LEAFéminceurartifact · also in Mise en place
        • LEAFfilet de soleartifact · also in Mise en place
        • LEAFdésosseurartifact · also in Mise en place
        • LEAFfusilartifact
        • LEAFpierre à aiguiserartifact
      • CATEGORYSmall toolspetit matériel · type of
        • LEAFchinoisartifact · also in Sauces and jus
        • LEAFétamineartifact · also in Sauces and jus
        • LEAFfouetartifact
        • LEAFspatuleartifact
        • LEAFmandolineartifact · also in Mise en place
        • LEAFécumoireartifact · also in Poaching
        • LEAFaraignéeartifact · also in Deep-frying
        • LEAFpassoireartifact · also in Boiling
        • LEAFsondeartifact · also in Roasting
        • LEAFplanche à découperartifact · also in Mise en place
      • CATEGORYLarge equipmentgros matériel · type of
        • LEAFpianoartifact
        • LEAFfour mixteartifact · also in Steaming
        • LEAFsalamandreartifact · also in Grilling
        • LEAFfriteuseartifact · also in Deep-frying
        • LEAFcellule de refroidissementartifact
        • LEAFthermoplongeurartifact · also in Sous-vide
        • LEAFmachine sous videartifact · also in Sous-vide
        • LEAFautocuiseurartifact · also in Steaming
        • LEAFbrocheartifact · also in Roasting
      • CATEGORYMaterialsmatériaux · type of
        • LEAFcuivretype
        • LEAFfontetype
        • LEAFinoxtype
        • LEAFaluminiumtype
        • LEAFanti-adhésiftype
    • BRANCHCuissons (cooking methods)second parent of the tools it uses
      • LEAFboilinguses marmite, passoire
      • LEAFbraisinguses braisière
      • LEAFdeep-fryinguses araignée, friteuse
      • LEAFglazinguses sautoir
      • LEAFgrillinguses gril en fonte, salamandre
      • LEAFpoachinguses poissonnière, écumoire
      • LEAFpot-roastinguses cocotte
      • LEAFroastinguses plaque à rôtir, sonde, broche
      • LEAFsautéinguses sautoir, sauteuse, poêle
      • LEAFsous-videuses thermoplongeur, machine sous vide
      • LEAFsteaminguses four mixte, autocuiseur
      • LEAFstewinguses cocotte
    • BRANCHMise en placesecond parent of the tools it uses
      • LEAFplanche à découperartifact · first parent: Matériel
      • LEAFmandolineartifact · first parent: Matériel
      • LEAFcouteau d'officeartifact · first parent: Matériel
      • LEAFéminceurartifact · first parent: Matériel
      • LEAFfilet de soleartifact · first parent: Matériel
      • LEAFdésosseurartifact · first parent: Matériel
    • BRANCHSauces and jussecond parent of the tools it uses
      • LEAFchinoisartifact · first parent: Matériel
      • LEAFétamineartifact · first parent: Matériel

2. Category tree

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

• STARTUnit of flowheat from the source, through the vessel, into the food; each tool chosen, used, cleaned, kept
  • ROOTBorrowed disciplineMaterials science
    • APPLIEDApplied method of the rootChoose the material for the job: heat, reaction with food, weight
    • LEAFTerm: conceptoxydation
    • LEAFTerm: conceptculottage
    • LEAFTerm: concepttranchant
  • ROOTBorrowed disciplineHeat transfer (physics)
    • APPLIEDApplied method of the rootMatch the vessel to the heat source and the food
    • LEAFTerm: conceptconductivité thermique
    • LEAFTerm: conceptinertie thermique
  • ROOTBorrowed disciplineErgonomics
    • APPLIEDApplied method of the rootChoose a handle, a weight and a grip that keep the hand safe
    • LEAFConcept: no term yetGrip and load
  • ROOTBorrowed disciplineHygiene and food-contact standards
    • APPLIEDApplied method of the rootUse surfaces that clean easily and materials safe for food
    • LEAFTerm: conceptcontamination croisée
    • LEAFConcept: no term yetCleanability
  • ROOTBorrowed disciplineCulinary arts
    • APPLIEDApplied method of the rootKeep one named tool for each task
    • LEAFTerm: conceptbatterie de cuisine
  • TRUNKDiscipline at the centreFrench cuisine
    • BRANCHKnowledge areaMatériel (equipment)
      • LEAFTerm: methodchoix du matériel
      • LEAFTerm: methodutilisation du matériel
      • LEAFTerm: methodnettoyage et désinfection
      • LEAFTerm: methodentretien et rangement
      • LEAFTerm: practiceplonge
      • LEAFTerm: practiceplan de nettoyage
      • LEAFTerm: practicecode couleur des planches
      • LEAFTerm: practiceaffiler avant le service
      • LEAFTerm: practiceentretien selon la matière
      • LEAFTerm: techniqueculotter
      • LEAFTerm: techniqueaffûter
      • LEAFTerm: techniqueaffiler
      • LEAFTerm: techniqueétamer
      • CATEGORYCategory of equipmentBatterie de cuisine
        • LEAFTerm: artifactcasserole
        • LEAFTerm: artifactsautoir
        • LEAFTerm: artifactsauteuse
        • LEAFTerm: artifactpoêle
        • LEAFTerm: artifactbraisière
        • LEAFTerm: artifactmarmite
        • LEAFTerm: artifactcocotte
        • LEAFTerm: artifactpoissonnière
        • LEAFTerm: artifactplaque à rôtir
        • LEAFTerm: artifactgril en fonte
      • CATEGORYCategory of equipmentKnives
        • LEAFTerm: artifactcouteau d'office
        • LEAFTerm: artifactéminceur
        • LEAFTerm: artifactfilet de sole
        • LEAFTerm: artifactdésosseur
        • LEAFTerm: artifactfusil
        • LEAFTerm: artifactpierre à aiguiser
      • CATEGORYCategory of equipmentSmall tools
        • LEAFTerm: artifactchinois
        • LEAFTerm: artifactétamine
        • LEAFTerm: artifactfouet
        • LEAFTerm: artifactspatule
        • LEAFTerm: artifactmandoline
        • LEAFTerm: artifactécumoire
        • LEAFTerm: artifactaraignée
        • LEAFTerm: artifactpassoire
        • LEAFTerm: artifactsonde
        • LEAFTerm: artifactplanche à découper
      • CATEGORYCategory of equipmentLarge equipment
        • LEAFTerm: artifactpiano
        • LEAFTerm: artifactfour mixte
        • LEAFTerm: artifactsalamandre
        • LEAFTerm: artifactfriteuse
        • LEAFTerm: artifactcellule de refroidissement
        • LEAFTerm: artifactthermoplongeur
        • LEAFTerm: artifactmachine sous vide
        • LEAFTerm: artifactautocuiseur
        • LEAFTerm: artifactbroche
      • CATEGORYCategory of equipmentMaterials
        • LEAFTerm: typecuivre
        • LEAFTerm: typefonte
        • LEAFTerm: typeinox
        • LEAFTerm: typealuminium
        • LEAFTerm: typeanti-adhésif
    • BRANCHKnowledge areaCuissons (cooking methods)
      • LEAFTerm: methodboiling
      • LEAFTerm: methodbraising
      • LEAFTerm: methoddeep-frying
      • LEAFTerm: methodglazing
      • LEAFTerm: methodgrilling
      • LEAFTerm: methodpoaching
      • LEAFTerm: methodpot-roasting
      • LEAFTerm: methodroasting
      • LEAFTerm: methodsautéing
      • LEAFTerm: methodsous-vide
      • LEAFTerm: methodsteaming
      • LEAFTerm: methodstewing
    • BRANCHKnowledge areaMise en place
      • LEAFTerm: artifactplanche à découper
      • LEAFTerm: artifactmandoline
      • LEAFTerm: artifactcouteau d'office
      • LEAFTerm: artifactéminceur
      • LEAFTerm: artifactfilet de sole
      • LEAFTerm: artifactdésosseur
    • BRANCHKnowledge areaSauces and jus
      • LEAFTerm: artifactchinois
      • LEAFTerm: artifactétamine

3. Containment

4. Containment and application

5. Glossary

One row per element. Each example is illustrative: it shows the idea, not its scope. "Also in" names a second parent: a cooking method or another knowledge area that uses the tool.

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 AREAMatériel (equipment)matériel	Illustrative example Choosing a heavy pot for a stew.	The knowledge area of the pots, knives, tools and machines of the kitchen: how to choose, use, clean and keep them.	Holds the medium and the tools that carry out the transformation.
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.
is applied as	CONCEPTThermal conductivityconductivité thermique	Illustrative example A copper pan heats evenly; a thin steel pan gets hot spots.	How quickly a material moves heat from a hot area to a cold area.	Names how the vessel carries the heat to the food.
is applied as	CONCEPTHeat capacityinertie thermique	Illustrative example A cast-iron cocotte stays hot when you add cold meat.	The quantity of heat that a vessel holds. A high heat capacity keeps the temperature stable when food goes in.	Names how the vessel holds the heat for the food.
is applied as	CONCEPTReactivity with acid foodoxydation	Illustrative example Tomato sauce in a bare aluminium pan tastes of metal and turns grey.	A chemical reaction between a bare metal and acid or salty food. It changes the taste and the colour of the food.	Names a change that the vessel causes in the food.
is applied as	CONCEPTNon-stick surfaceculottage	Illustrative example An egg slides in a well-seasoned crêpe pan.	A surface that food does not stick to. It comes from a coating or from a layer of baked-on fat.	Names how the vessel touches the food.
is applied as	CONCEPTEdge sharpnesstranchant	Illustrative example A sharp knife cuts a tomato without pressure.	How thin and straight the edge of a blade is. It sets the force that you need to cut.	Names how the tool changes the shape of the food.
is applied as	CONCEPTCleanabilityno term yet	Illustrative example A smooth stainless-steel table is easy to clean; a cracked wooden board is not.	How easily you can remove all food and microbes from a surface.	Names how the tool keeps the food safe.
is applied as	CONCEPTCross-contaminationcontamination croisée	Illustrative example Raw chicken on a board, then salad on the same board.	The movement of microbes from one food to another through a tool, a surface or a hand.	Names a change in the food that the work must prevent.
is applied as	CONCEPTGrip and loadno term yet	Illustrative example A heavy braisière has two handles.	How the shape and the weight of a tool fit the hand and the body of the cook during long work.	Names how the tool lets the cook control the change.
is applied as	PRINCIPLEChoose a thick base for even heat	Illustrative example A heavy-based casserole for a béchamel.	Use a vessel with a thick base of a metal that conducts heat well, so that the heat spreads and the food does not burn at one point.	Sets a rule that the work obeys to control the change.
is applied as	PRINCIPLEKeep acid food away from bare reactive metal	Illustrative example A copper pan with a tin or steel lining.	Cook and keep acid food in stainless steel, enamel or lined copper, not in bare copper or aluminium.	Sets a rule that the work obeys to control the change.
is applied as	PRINCIPLESize the pan to the quantity of food	Illustrative example Too much meat in a small pan boils in its juice and does not brown.	Use a pan that holds the food in one layer, so that the heat of the pan stays high.	Sets a rule that the work obeys to control the change.
is applied as	PRINCIPLEA sharp knife is safer than a blunt one	Illustrative example A blunt knife slips on an onion skin.	Keep the blade sharp, because a blunt blade needs more force and slips more.	Sets a rule that the work obeys to control the change.
is applied as	PRINCIPLEProtect the cooking surface	Illustrative example A wooden spatula in a non-stick pan.	Do not scratch a non-stick coating with metal tools, and do not wash a seasoned pan with soap, so that the surface stays non-stick.	Sets a rule that the work obeys to control the change.
is applied as	PRINCIPLEClean, then disinfect, then dry	Illustrative example Wash a board, then spray it, then let it dry on a rack.	Remove the dirt first, then kill the microbes, then dry the tool. A disinfectant does not work on dirt, and microbes grow on wet tools.	Sets a rule that the work obeys to control the change.
is applied as	PRINCIPLEKeep tools for raw and cooked food apart	Illustrative example A red board for raw meat and a green board for vegetables.	Use different tools for raw food and for food that is ready to eat, so that microbes cannot move between them.	Sets a rule that the work obeys to control the change.
is applied as	METHODChoosing equipmentchoix du matériel	Illustrative example Buy a thick copper sauteuse for sauces.	Selecting the tool, its size and its material for the task, the heat source and the quantity of food.	Sets the medium that carries the heat to the food.
is applied as	METHODUsing equipmentutilisation du matériel	Illustrative example Heat the poêle before you add the oil.	Operating each tool for the task it is made for, at the correct heat and load.	Controls the heat, the medium and the time at the tool.
is applied as	METHODCleaning and disinfectingnettoyage et désinfection	Illustrative example Wash the board, spray it with disinfectant, let it dry.	Removing food, fat and microbes from a tool after use, in a set sequence.	Keeps the medium safe for the next transformation.
is applied as	METHODUpkeep and storageentretien et rangement	Illustrative example Oil a cast-iron pan and hang it up.	Keeping each tool in good condition and in its correct place between uses.	Keeps the tool able to control heat and to cut cleanly.
is applied as	PRACTICEWashing up after each serviceplonge	Illustrative example The plongeur washes the pots while the cooks clean their stations.	Washing all pots and tools in the dish area after each service. The plongeur does this work.	Makes the method repeat the same way each time.
is applied as	PRACTICEFollowing the cleaning planplan de nettoyage	Illustrative example A chart on the wall says who cleans the fryer each week.	Cleaning each piece of equipment at the time, with the product and by the person that a written plan sets.	Makes the method repeat the same way each time.
is applied as	PRACTICEColour-coded boardscode couleur des planches	Illustrative example A blue board for fish.	Using one colour of board and knife handle for each type of raw food.	Makes the method repeat the same way each time.
is applied as	PRACTICEKeeping knives sharp every dayaffiler avant le service	Illustrative example A cook passes the knife along the steel before service.	Honing each knife on a steel every day, and sharpening it on a stone when honing is not sufficient.	Makes the method repeat the same way each time.
is applied as	PRACTICECaring for each pan by its materialentretien selon la matière	Illustrative example No soap on a seasoned black-steel pan.	Cleaning and storing each pan in the way that its material needs.	Makes the method repeat the same way each time.
is applied as	TECHNIQUESeasoning a panculotter	Illustrative example Heat oil in a new black-steel pan until it smokes, then wipe it.	Heating a thin layer of fat in a new steel or cast-iron pan until it makes a hard, dark, non-stick layer.	Carries out one step of the method.
is applied as	TECHNIQUESharpening on a stoneaffûter	Illustrative example Draw the blade across a wet whetstone.	Grinding metal off the blade on a stone to make a new edge.	Carries out one step of the method.
is applied as	TECHNIQUEHoning on a steelaffiler	Illustrative example Six strokes on each side on the fusil.	Making the edge of the blade straight again on a steel, without removing much metal.	Carries out one step of the method.
is applied as	TECHNIQUERe-tinning copperétamer	Illustrative example A tinsmith puts a new lining in an old copper pan.	Putting a new layer of tin inside a copper pan when the old layer is worn.	Carries out one step of the method.
type of	CATEGORYBatterie de cuisinebatterie de cuisine	Illustrative example The pots on the shelf above the stove.	The set of pots and pans of a kitchen.	Holds the food and carries the heat into it.
type of	ARTIFACTSaucepancasserole	Illustrative example Heating milk for a béchamel.	A round pot with straight sides and one long handle.	Holds the food and carries the heat into it.
type of	ARTIFACTStraight-sided sauté pansautoir · also in Glazing, Sautéing	Illustrative example Chicken finished in its sauce.	A wide, shallow pan with straight sides, for cooking food with a sauce.	Holds the food and carries the heat into it.
type of	ARTIFACTSloped-sided sauté pansauteuse · also in Sautéing	Illustrative example Reducing a sauce quickly.	A wide pan with sloped sides, so that you can toss the food.	Holds the food and carries the heat into it.
type of	ARTIFACTFrying panpoêle · also in Sautéing	Illustrative example Frying a steak.	A flat, shallow pan with low sloped sides, for frying.	Holds the food and carries the heat into it.
type of	ARTIFACTBraising panbraisière · also in Braising	Illustrative example A wide cast-iron pot.	A heavy, low pot with a lid, made for braising.	Holds the food and carries the heat into it.
type of	ARTIFACTStockpotmarmite · also in Boiling	Illustrative example A pot of veal stock.	A tall, large pot for stocks and for boiling.	Holds the food and carries the heat into it.
type of	ARTIFACTCasserole with lidcocotte · also in Pot-roasting, Stewing	Illustrative example A chicken cooked in a closed pot.	A heavy round or oval pot with a lid that closes tightly.	Holds the food and carries the heat into it.
type of	ARTIFACTFish kettlepoissonnière · also in Poaching	Illustrative example A whole salmon in court-bouillon.	A long pot with a rack, for poaching whole fish.	Holds the food and carries the heat into it.
type of	ARTIFACTRoasting tinplaque à rôtir · also in Roasting	Illustrative example A leg of lamb in the oven.	A flat metal tray with low sides, for roasting in the oven.	Holds the food and carries the heat into it.
type of	ARTIFACTCast-iron grill pangril en fonte · also in Grilling	Illustrative example Marks on a slice of courgette.	A ridged cast-iron plate that marks food with lines.	Holds the food and carries the heat into it.
type of	CATEGORYKnivescouteaux	Illustrative example The knife roll of a cook.	The blades that cut food, and the tools that keep them sharp.	Changes the shape and the size of the food before the heat.
type of	ARTIFACTParing knifecouteau d'office · also in Mise en place	Illustrative example Turning a potato.	A small knife for peeling and trimming.	Changes the shape and the size of the food before the heat.
type of	ARTIFACTChef's knifeéminceur · also in Mise en place	Illustrative example Slicing onions.	A large knife for slicing and chopping.	Changes the shape and the size of the food before the heat.
type of	ARTIFACTFilleting knifefilet de sole · also in Mise en place	Illustrative example Lifting the fillets of a sole.	A thin, flexible knife for removing fillets from fish.	Changes the shape and the size of the food before the heat.
type of	ARTIFACTBoning knifedésosseur · also in Mise en place	Illustrative example Boning a leg of lamb.	A short, stiff knife for removing bones from meat.	Changes the shape and the size of the food before the heat.
type of	ARTIFACTHoning steelfusil	Illustrative example A steel rod in the knife roll.	A steel rod that makes the edge of a knife straight again.	Changes the shape and the size of the food before the heat.
type of	ARTIFACTWhetstonepierre à aiguiser	Illustrative example A wet stone on a towel.	A stone that grinds a new edge on a knife.	Changes the shape and the size of the food before the heat.
type of	CATEGORYSmall toolspetit matériel	Illustrative example The tools in the drawer under the station.	Hand tools that stir, strain, lift, slice thin or measure food.	Moves, separates or measures the food during the change.
type of	ARTIFACTConical strainerchinois · also in Sauces and jus	Illustrative example Straining a stock.	A cone-shaped fine strainer for sauces and stocks.	Moves, separates or measures the food during the change.
type of	ARTIFACTStraining clothétamine · also in Sauces and jus	Illustrative example A very smooth sauce.	A fine cloth that strains a sauce until it is very smooth.	Moves, separates or measures the food during the change.
type of	ARTIFACTWhiskfouet	Illustrative example Beating egg whites.	A tool of wire loops that beats or mixes.	Moves, separates or measures the food during the change.
type of	ARTIFACTSpatulaspatule	Illustrative example Turning a fish fillet.	A flat tool that stirs, turns or spreads food.	Moves, separates or measures the food during the change.
type of	ARTIFACTMandoline slicermandoline · also in Mise en place	Illustrative example Thin slices of potato.	A frame with a blade that cuts thin, equal slices.	Moves, separates or measures the food during the change.
type of	ARTIFACTSkimmerécumoire · also in Poaching	Illustrative example Removing foam from a stock.	A flat, perforated spoon that removes foam or lifts food.	Moves, separates or measures the food during the change.
type of	ARTIFACTSpider skimmeraraignée · also in Deep-frying	Illustrative example Lifting chips from the oil.	A wire-mesh basket on a long handle that lifts food from oil or water.	Moves, separates or measures the food during the change.
type of	ARTIFACTColanderpassoire · also in Boiling	Illustrative example Draining pasta.	A bowl with holes that drains food.	Moves, separates or measures the food during the change.
type of	ARTIFACTProbe thermometersonde · also in Roasting	Illustrative example Checking the core of a roast.	A thermometer that you push into food to measure its core temperature.	Moves, separates or measures the food during the change.
type of	ARTIFACTCutting boardplanche à découper · also in Mise en place	Illustrative example A green board for vegetables.	A flat board of plastic or wood on which you cut food.	Moves, separates or measures the food during the change.
type of	CATEGORYLarge equipmentgros matériel	Illustrative example The range, the ovens and the fryer of a kitchen.	Fixed or heavy machines that make, hold or remove heat.	Is the source of the heat or of the cold.
type of	ARTIFACTCooking rangepiano	Illustrative example The central stove of a restaurant.	The central block of burners and ovens where the cooks work.	Is the source of the heat or of the cold.
type of	ARTIFACTCombi steam ovenfour mixte · also in Steaming	Illustrative example Steamed fish, then a roast, in one oven.	An oven that cooks with dry heat, with steam, or with both.	Is the source of the heat or of the cold.
type of	ARTIFACTOverhead grillsalamandre · also in Grilling	Illustrative example Browning a gratin.	A grill with heat from above, to brown or glaze food.	Is the source of the heat or of the cold.
type of	ARTIFACTDeep fryerfriteuse · also in Deep-frying	Illustrative example Frying chips.	A machine that holds oil at a set temperature for deep-frying.	Is the source of the heat or of the cold.
type of	ARTIFACTBlast chillercellule de refroidissement	Illustrative example Chilling a stock fast after cooking.	A cold cabinet that chills cooked food quickly, so that microbes cannot grow.	Is the source of the heat or of the cold.
type of	ARTIFACTImmersion circulatorthermoplongeur · also in Sous-vide	Illustrative example A water bath at 56 °C.	A device that heats and moves water at a set temperature.	Is the source of the heat or of the cold.
type of	ARTIFACTVacuum sealermachine sous vide · also in Sous-vide	Illustrative example Sealing a duck breast in a bag.	A machine that removes the air from a bag and seals it.	Is the source of the heat or of the cold.
type of	ARTIFACTPressure cookerautocuiseur · also in Steaming	Illustrative example Cooking beans in twenty minutes.	A sealed pot that cooks food under steam pressure, above 100 °C.	Is the source of the heat or of the cold.
type of	ARTIFACTSpitbroche · also in Roasting	Illustrative example A chicken turning in front of the fire.	A rod that holds meat and turns it in front of the heat.	Is the source of the heat or of the cold.
type of	CATEGORYMaterialsmatériaux	Illustrative example Copper, cast iron and stainless steel.	The metals and coatings that vessels are made of.	Sets how the vessel carries the heat and how it reacts with the food.
type of	TYPECoppercuivre	Illustrative example A copper sauteuse lined with steel.	A metal that conducts heat very well and reacts with acid food unless it has a lining.	Sets how the vessel carries the heat and how it reacts with the food.
type of	TYPECast ironfonte	Illustrative example A cast-iron cocotte.	A heavy iron that holds heat well and rusts when it stays wet.	Sets how the vessel carries the heat and how it reacts with the food.
type of	TYPEStainless steelinox	Illustrative example A stainless-steel stockpot.	A steel that does not react with food and is easy to clean, but conducts heat poorly.	Sets how the vessel carries the heat and how it reacts with the food.
type of	TYPEAluminiumaluminium	Illustrative example A light aluminium saucepan.	A light metal that conducts heat well and reacts with acid food unless it is treated.	Sets how the vessel carries the heat and how it reacts with the food.
type of	TYPENon-stick coatinganti-adhésif	Illustrative example A non-stick pan for omelettes.	A coating that food does not stick to. It scratches and does not like very high heat.	Sets how the vessel carries the heat and how it reacts with the food.

6. Mindmap

The centre is matériel, the knowledge area itself, as confirmed at checkpoint C. Ring 1 holds its five categories of equipment, ring 2 the concepts applied in each, each with the French term of the work that applies it. The categories as ring 1, and the pairing of each concept with a category and a term, are the agent's own.

7. Paradigm tree

From the paradigm through its sources, each with its theory and the concepts this knowledge area uses. Under each concept: the principles that apply it, with the methods that apply each principle, and the terms of the work. Only the concepts that matériel uses are shown, and only the sources they come from. Concepts that it uses but has no French term for: Cleanability, Grip and load. Each concept marked "no term yet" is a part of the system that the work does not name yet.

• PARADIGMControlled transformation of food: heat, medium and timeown placement · shared with the cooking-method maps
  • SOURCEHeat transfer (physics)root of the work
    • THEORYFourier's law of heat conductionpart of the source · not checked
    • CONCEPTThermal conductivityused by this knowledge area · not checked
      • PRINCIPLEChoose a thick base for even heatown placement
        • METHODChoosing equipment (choix du matériel)applies the principle
      • TERMconductivité thermiquenames the concept
    • CONCEPTHeat capacityused by this knowledge area · not checked
      • PRINCIPLEChoose a thick base for even heatown placement · second parent
        • METHODChoosing equipment (choix du matériel)applies the principle
      • PRINCIPLESize the pan to the quantity of foodown placement
        • METHODUsing equipment (utilisation du matériel)applies the principle
      • TERMinertie thermiquenames the concept
  • SOURCEMaterials scienceroot of the work
    • THEORYCorrosion chemistry and the galvanic seriespart of the source · not checked
    • CONCEPTReactivity with acid foodused by this knowledge area · not checked
      • PRINCIPLEKeep acid food away from bare reactive metalown placement
        • METHODChoosing equipment (choix du matériel)applies the principle
        • METHODUsing equipment (utilisation du matériel)applies the principle
      • TERMoxydationnames the concept
      • TERMétamerapplies it: technique
    • CONCEPTNon-stick surfaceused by this knowledge area · not checked
      • PRINCIPLEProtect the cooking surfaceown placement
        • METHODUpkeep and storage (entretien et rangement)applies the principle
        • METHODUsing equipment (utilisation du matériel)applies the principle
      • TERMculottagenames the concept
      • TERMentretien selon la matièreapplies it: practice
      • TERMculotterapplies it: technique
    • CONCEPTEdge sharpnessused by this knowledge area · not checked
      • PRINCIPLEA sharp knife is safer than a blunt oneown placement
        • METHODUpkeep and storage (entretien et rangement)applies the principle
      • TERMtranchantnames the concept
      • TERMaffiler avant le serviceapplies it: practice
      • TERMaffûterapplies it: technique
      • TERMaffilerapplies it: technique
  • SOURCEHygiene and food-contact standardsroot of the work
    • THEORYFood microbiology: growth and transfer of microbespart of the source · not checked
    • CONCEPTCleanability: no term yetused by this knowledge area · not checked
      • PRINCIPLEClean, then disinfect, then dryown placement
        • METHODCleaning and disinfecting (nettoyage et désinfection)applies the principle
      • TERMplongeapplies it: practice
      • TERMplan de nettoyageapplies it: practice
    • CONCEPTCross-contaminationused by this knowledge area · not checked
      • PRINCIPLEClean, then disinfect, then dryown placement · second parent
        • METHODCleaning and disinfecting (nettoyage et désinfection)applies the principle
      • PRINCIPLEKeep tools for raw and cooked food apartown placement
        • METHODCleaning and disinfecting (nettoyage et désinfection)applies the principle
        • METHODUsing equipment (utilisation du matériel)applies the principle
      • TERMcontamination croiséenames the concept
      • TERMcode couleur des planchesapplies it: practice
  • SOURCEErgonomicsroot of the work
    • THEORYBiomechanics of the hand and the armpart of the source · not checked
    • CONCEPTGrip and load: no term yetused by this knowledge area · not checked
      • PRINCIPLEA sharp knife is safer than a blunt oneown placement · second parent
        • METHODUpkeep and storage (entretien et rangement)applies the principle

8. Term audit

64 terms of the work. 5 are marked "ours": no standard vocabulary names them, and each one describes a method or a practice in plain words. Standard vocabularies used: the Larousse gastronomique, the French CAP Cuisine reference, the Codex Alimentarius General Principles of Food Hygiene, ISO 80000-5 for heat quantities and ISO 8044 for corrosion. Each source is named from memory and not checked.

Term of the work	Level	Standard term	Source	Note
choix du matériel	METHOD	ours		a description of a method
utilisation du matériel	METHOD	ours		a description of a method
nettoyage et désinfection	METHOD	nettoyage et désinfection · cleaning and disinfection	Codex Alimentarius, General Principles of Food Hygiene (HACCP) · not checked
entretien et rangement	METHOD	entretien du matériel · upkeep of equipment	Référentiel CAP Cuisine · not checked
plonge	PRACTICE	plonge · dishwashing area and its work	Référentiel CAP Cuisine · not checked	the plongeur is a role of the brigade
plan de nettoyage	PRACTICE	plan de nettoyage et de désinfection · cleaning plan	Codex Alimentarius, General Principles of Food Hygiene (HACCP) · not checked
code couleur des planches	PRACTICE	ours		a description of a practice
affiler avant le service	PRACTICE	ours		a description of a practice
entretien selon la matière	PRACTICE	ours		a description of a practice
culotter	TECHNIQUE	culotter · to season a pan	Larousse gastronomique · not checked
affûter	TECHNIQUE	affûter · to sharpen	Larousse gastronomique · not checked
affiler	TECHNIQUE	affiler · to hone	Larousse gastronomique · not checked
étamer	TECHNIQUE	étamer · to tin	Larousse gastronomique · not checked
conductivité thermique	CONCEPT	conductivité thermique · thermal conductivity	ISO 80000-5 · not checked
inertie thermique	CONCEPT	capacité thermique · heat capacity	ISO 80000-5 · not checked	inertie thermique is the everyday word
oxydation	CONCEPT	corrosion · corrosion	ISO 8044 · not checked	the kitchen word; the reaction is corrosion
culottage	CONCEPT	culottage · seasoning	Larousse gastronomique · not checked	the layer that seasoning makes
tranchant	CONCEPT	tranchant · cutting edge	general language · not checked
contamination croisée	CONCEPT	contamination croisée · cross-contamination	Codex Alimentarius, General Principles of Food Hygiene (HACCP) · not checked
batterie de cuisine	CATEGORY	batterie de cuisine · set of pots and pans	Larousse gastronomique · not checked
couteaux	CATEGORY	couteaux · knives	general language · not checked
petit matériel	CATEGORY	petit matériel · small equipment	Référentiel CAP Cuisine · not checked
gros matériel	CATEGORY	gros matériel · large equipment	Référentiel CAP Cuisine · not checked
matériaux	CATEGORY	matériaux · materials	general language · not checked
casserole	ARTIFACT	casserole · saucepan	Référentiel CAP Cuisine · not checked
sautoir	ARTIFACT	sautoir · straight-sided sauté pan	Larousse gastronomique · not checked	also in Glazing, Sautéing
sauteuse	ARTIFACT	sauteuse · sloped-sided sauté pan	Larousse gastronomique · not checked	also in Sautéing
poêle	ARTIFACT	poêle · frying pan	Référentiel CAP Cuisine · not checked	also in Sautéing
braisière	ARTIFACT	braisière · braising pan	Larousse gastronomique · not checked	also in Braising
marmite	ARTIFACT	marmite · stockpot	Référentiel CAP Cuisine · not checked	also in Boiling
cocotte	ARTIFACT	cocotte · casserole with lid	Référentiel CAP Cuisine · not checked	also in Pot-roasting, Stewing
poissonnière	ARTIFACT	poissonnière · fish kettle	Référentiel CAP Cuisine · not checked	also in Poaching
plaque à rôtir	ARTIFACT	plaque à rôtir · roasting tin	Référentiel CAP Cuisine · not checked	also in Roasting
gril en fonte	ARTIFACT	gril en fonte · cast-iron grill pan	Référentiel CAP Cuisine · not checked	also in Grilling
couteau d'office	ARTIFACT	couteau d'office · paring knife	Référentiel CAP Cuisine · not checked	also in Mise en place
éminceur	ARTIFACT	éminceur · chef's knife	Référentiel CAP Cuisine · not checked	also in Mise en place
filet de sole	ARTIFACT	filet de sole · filleting knife	Référentiel CAP Cuisine · not checked	also in Mise en place
désosseur	ARTIFACT	désosseur · boning knife	Référentiel CAP Cuisine · not checked	also in Mise en place
fusil	ARTIFACT	fusil · honing steel	Référentiel CAP Cuisine · not checked
pierre à aiguiser	ARTIFACT	pierre à aiguiser · whetstone	Référentiel CAP Cuisine · not checked
chinois	ARTIFACT	chinois · conical strainer	Larousse gastronomique · not checked	also in Sauces and jus
étamine	ARTIFACT	étamine · straining cloth	Larousse gastronomique · not checked	also in Sauces and jus
fouet	ARTIFACT	fouet · whisk	Référentiel CAP Cuisine · not checked
spatule	ARTIFACT	spatule · spatula	Référentiel CAP Cuisine · not checked
mandoline	ARTIFACT	mandoline · mandoline slicer	Référentiel CAP Cuisine · not checked	also in Mise en place
écumoire	ARTIFACT	écumoire · skimmer	Référentiel CAP Cuisine · not checked	also in Poaching
araignée	ARTIFACT	araignée · spider skimmer	Référentiel CAP Cuisine · not checked	also in Deep-frying
passoire	ARTIFACT	passoire · colander	Référentiel CAP Cuisine · not checked	also in Boiling
sonde	ARTIFACT	sonde · probe thermometer	Référentiel CAP Cuisine · not checked	also in Roasting
planche à découper	ARTIFACT	planche à découper · cutting board	Référentiel CAP Cuisine · not checked	also in Mise en place
piano	ARTIFACT	piano · cooking range	Référentiel CAP Cuisine · not checked
four mixte	ARTIFACT	four mixte · combi steam oven	Référentiel CAP Cuisine · not checked	also in Steaming
salamandre	ARTIFACT	salamandre · overhead grill	Larousse gastronomique · not checked	also in Grilling
friteuse	ARTIFACT	friteuse · deep fryer	Référentiel CAP Cuisine · not checked	also in Deep-frying
cellule de refroidissement	ARTIFACT	cellule de refroidissement · blast chiller	Codex Alimentarius, General Principles of Food Hygiene (HACCP) · not checked
thermoplongeur	ARTIFACT	thermoplongeur · immersion circulator	trade catalogues · not checked	also in Sous-vide
machine sous vide	ARTIFACT	machine sous vide · vacuum sealer	trade catalogues · not checked	also in Sous-vide
autocuiseur	ARTIFACT	autocuiseur · pressure cooker	Référentiel CAP Cuisine · not checked	also in Steaming
broche	ARTIFACT	broche · spit	Référentiel CAP Cuisine · not checked	also in Roasting
cuivre	TYPE	cuivre · copper	general language · not checked
fonte	TYPE	fonte · cast iron	general language · not checked
inox	TYPE	inox · stainless steel	general language · not checked
aluminium	TYPE	aluminium · aluminium	general language · not checked
anti-adhésif	TYPE	anti-adhésif · non-stick coating	general language · 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.

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