Mise en place

Concept map · Knowledge areas · 1 of 3

Mise en place (putting in place)

Start: raw ingredients, cleaned, cut, tied, coated and weighed, each put in its place before cooking and service. The centre is French cuisine. The paradigm is the one of the cooking-method maps: mise en place is the preparation that makes the change by heat controllable (own placement). Its seven methods are the branches of the area. Practices, 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, the knowledge area mise en place, its methods and the terms of the work. "Also in" names a second parent in a cooking-method map or in the Matériel map: a dashed link.

• STARTraw ingredients, cleaned, cut, tied, coated and weighed, each put in its place before cooking and serviceunit of flow
  • ROOTHeat transfer (physics)outside the field
    • APPLIEDCut food to the size that the heat needs
    • LEAFno term yetno term of the work names its concepts
  • ROOTFood chemistryoutside the field
    • APPLIEDControl the changes that air, salt and heat cause
    • LEAFcolorationMaillard reaction
    • LEAFoxydationEnzymatic browning
  • ROOTFood safety and microbiologyoutside the field
    • APPLIEDKeep raw and ready food apart, and keep it cold (HACCP)
    • LEAFcontamination croiséeCross-contamination
  • ROOTErgonomics and work studyoutside the field
    • APPLIEDPut each item within reach, in the order of use
    • LEAFno term yetno term of the work names its concepts
  • ROOTLean productionoutside the field
    • APPLIEDSort, set in order, clean, standardise, sustain (5S)
    • LEAFno term yetno term of the work names its concepts
  • ROOTCulinary arts (Escoffier)inside the field
    • APPLIEDFinish all preparation before the first order
    • LEAFmise en placeMise en place
  • TRUNKFrench cuisinethe centre
    • BRANCHMise en placethe knowledge area of this map
      • METHODVegetable preparation and cuts
        • LEAFtaillage des légumesmethod
        • LEAFbrunoisetype of cut
        • LEAFjuliennetype of cut
        • LEAFmirepoixtype of cut
        • LEAFpaysannetype of cut
        • LEAFjardinièretype of cut
        • LEAFmacédoinetype of cut
        • LEAFchiffonadetype of cut
        • LEAFépluchertechnique
        • LEAFlavertechnique
        • LEAFciselertechnique
        • LEAFémincertechnique
        • LEAFtournertechnique · also in Glazing (dashed)
        • LEAFcitronnertechnique
        • LEAFcouteau éminceurartifact · also in Matériel (dashed)
      • METHODPreparation of meat and poultry
        • LEAFpréparation des viandes et volaillesmethod
        • LEAFparertechnique
        • LEAFdésossertechnique
        • LEAFbridertechnique · also in Roasting, Pot-roasting (dashed)
        • LEAFbardertechnique · also in Roasting (dashed)
        • LEAFlardertechnique · also in Braising (dashed)
        • LEAFficelertechnique
        • LEAFaiguille à briderartifact · also in Matériel (dashed)
      • METHODPreparation of fish
        • LEAFpréparation des poissonsmethod
        • LEAFécaillertechnique
        • LEAFvidertechnique
        • LEAFhabillertechnique
        • LEAFlever les filetstechnique
      • METHODCoating and wrapping
        • LEAFenrobagemethod
        • LEAFfarinertechnique
        • LEAFpaner à l'anglaisetechnique · also in Deep-frying (dashed)
        • LEAFenrober de pâte à friretechnique · also in Deep-frying (dashed)
        • LEAFhuilertechnique · also in Grilling (dashed)
        • LEAFplier et scellertechnique · also in En papillote (dashed)
        • LEAFmettre sous videtechnique · also in Sous-vide (dashed)
      • METHODPre-treatment
        • LEAFtraitement préliminairemethod
        • LEAFmarinertechnique
        • LEAFsaler au gros seltechnique · also in Confit (dashed)
        • LEAFblanchirtechnique · also in Stewing (dashed)
      • METHODWeighing and measuring
        • LEAFpeséemethod
        • LEAFtravailler avec une fiche techniquepractice
        • LEAFpesertechnique
        • LEAFfiche techniqueartifact
        • LEAFbalanceartifact · also in Matériel (dashed)
      • METHODSetting up the station
        • LEAForganisation du postemethod
        • LEAFmarche en avantpractice
        • LEAFrespecter la chaîne du froidpractice
        • LEAFnettoyer au fur et à mesurepractice
        • LEAFcommispractice
        • LEAFchef de partiepractice
        • LEAFplanche à découperartifact · also in Matériel (dashed)
        • LEAFbac gastronormeartifact · also in Matériel (dashed)

2. Category tree

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

• STARTUnit of flowraw ingredients, cleaned, cut, tied, coated and weighed, each put in its place before cooking and service
  • ROOTBorrowed disciplineHeat transfer (physics)
    • APPLIEDApplied method of the rootCut food to the size that the heat needs
    • LEAFTerm: conceptno term yet
  • ROOTBorrowed disciplineFood chemistry
    • APPLIEDApplied method of the rootControl the changes that air, salt and heat cause
    • LEAFTerm: conceptcoloration
    • LEAFTerm: conceptoxydation
  • ROOTBorrowed disciplineFood safety and microbiology
    • APPLIEDApplied method of the rootKeep raw and ready food apart, and keep it cold (HACCP)
    • LEAFTerm: conceptcontamination croisée
  • ROOTBorrowed disciplineErgonomics and work study
    • APPLIEDApplied method of the rootPut each item within reach, in the order of use
    • LEAFTerm: conceptno term yet
  • ROOTBorrowed disciplineLean production
    • APPLIEDApplied method of the rootSort, set in order, clean, standardise, sustain (5S)
    • LEAFTerm: conceptno term yet
  • ROOTBorrowed disciplineCulinary arts (Escoffier)
    • APPLIEDApplied method of the rootFinish all preparation before the first order
    • LEAFTerm: conceptmise en place
  • TRUNKDiscipline at the centreFrench cuisine
    • BRANCHKnowledge areaMise en place
      • METHODMethod: branch of the areaVegetable preparation and cuts
        • LEAFTerm: methodtaillage des légumes
        • LEAFTerm: typebrunoise
        • LEAFTerm: typejulienne
        • LEAFTerm: typemirepoix
        • LEAFTerm: typepaysanne
        • LEAFTerm: typejardinière
        • LEAFTerm: typemacédoine
        • LEAFTerm: typechiffonade
        • LEAFTerm: techniqueéplucher
        • LEAFTerm: techniquelaver
        • LEAFTerm: techniqueciseler
        • LEAFTerm: techniqueémincer
        • LEAFTerm: techniquetourner
        • LEAFTerm: techniquecitronner
        • LEAFTerm: artifactcouteau éminceur
      • METHODMethod: branch of the areaPreparation of meat and poultry
        • LEAFTerm: methodpréparation des viandes et volailles
        • LEAFTerm: techniqueparer
        • LEAFTerm: techniquedésosser
        • LEAFTerm: techniquebrider
        • LEAFTerm: techniquebarder
        • LEAFTerm: techniquelarder
        • LEAFTerm: techniqueficeler
        • LEAFTerm: artifactaiguille à brider
      • METHODMethod: branch of the areaPreparation of fish
        • LEAFTerm: methodpréparation des poissons
        • LEAFTerm: techniqueécailler
        • LEAFTerm: techniquevider
        • LEAFTerm: techniquehabiller
        • LEAFTerm: techniquelever les filets
      • METHODMethod: branch of the areaCoating and wrapping
        • LEAFTerm: methodenrobage
        • LEAFTerm: techniquefariner
        • LEAFTerm: techniquepaner à l'anglaise
        • LEAFTerm: techniqueenrober de pâte à frire
        • LEAFTerm: techniquehuiler
        • LEAFTerm: techniqueplier et sceller
        • LEAFTerm: techniquemettre sous vide
      • METHODMethod: branch of the areaPre-treatment
        • LEAFTerm: methodtraitement préliminaire
        • LEAFTerm: techniquemariner
        • LEAFTerm: techniquesaler au gros sel
        • LEAFTerm: techniqueblanchir
      • METHODMethod: branch of the areaWeighing and measuring
        • LEAFTerm: methodpesée
        • LEAFTerm: practicetravailler avec une fiche technique
        • LEAFTerm: techniquepeser
        • LEAFTerm: artifactfiche technique
        • LEAFTerm: artifactbalance
      • METHODMethod: branch of the areaSetting up the station
        • LEAFTerm: methodorganisation du poste
        • LEAFTerm: practicemarche en avant
        • LEAFTerm: practicerespecter la chaîne du froid
        • LEAFTerm: practicenettoyer au fur et à mesure
        • LEAFTerm: practicecommis
        • LEAFTerm: practicechef de partie
        • LEAFTerm: artifactplanche à découper
        • LEAFTerm: artifactbac gastronorme

3. Containment

4. Containment and application

Each principle has one first parent (solid). The principles of food safety are also applied in the preparation of meat and of fish (dashed). The principle "Prepare everything before service begins" is applied by all seven methods; only its link to the station is drawn. The types of cut are a generic relation (type of taillage), so they are in the trees and the glossary, not in this chain.

5. Glossary

One row per element: 78 rows. 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 AREAMise en place	Illustrative example Cutting all the vegetables before you start the stew.	The knowledge area of the preparation done before cooking and service: cleaning, cutting, tying, coating, weighing and setting up the station.	Is the subject of this map. Groups the terms of one part of the work.
is applied as	CONCEPTSurface-to-volume rationo term yet	Illustrative example Small cubes of potato cook faster than whole potatoes.	The surface of a piece of food divided by its volume. Small pieces have more surface for each unit of volume, so the heat goes in faster.	Names a property of the food or of the work that preparation controls.
is applied as	CONCEPTEnzymatic browningoxydation	Illustrative example A cut apple becomes brown.	Enzymes in cut fruit and vegetables react with the air and make the surface brown.	Names a property of the food or of the work that preparation controls.
is applied as	CONCEPTMoisture loss in cookingno term yet	Illustrative example A lean roast becomes dry.	Water leaves the food when the heat makes the proteins shrink.	Names a property of the food or of the work that preparation controls.
is applied as	CONCEPTMaillard reactioncoloration	Illustrative example The brown crust of toast.	A reaction between sugars and amino acids at high heat that makes food brown and gives roasted tastes.	Names a property of the food or of the work that preparation controls.
is applied as	CONCEPTDiffusion and osmosisno term yet	Illustrative example Salted cucumber gives out water.	The movement of salt, taste and water through the food, from a high concentration to a low concentration.	Names a property of the food or of the work that preparation controls.
is applied as	CONCEPTMeasured recipeno term yet	Illustrative example A recipe that gives 250 g of flour, not one cup.	A recipe that gives each quantity as a weight or a volume, so that the result repeats.	Names a property of the food or of the work that preparation controls.
is applied as	CONCEPTCross-contaminationcontamination croisée	Illustrative example Juice from raw chicken on the salad board.	The transfer of bacteria from raw food, hands or tools to food that is ready to eat.	Names a property of the food or of the work that preparation controls.
is applied as	CONCEPTBacterial growth with temperatureno term yet	Illustrative example Cream left on the bench all afternoon.	Bacteria grow fast between about 5 °C and 60 °C, and slowly below that range.	Names a property of the food or of the work that preparation controls.
is applied as	CONCEPTMotion economyno term yet	Illustrative example A cook who does not walk to get the salt.	Doing a task with the fewest and shortest movements.	Names a property of the food or of the work that preparation controls.
is applied as	CONCEPTSet in order (5S)no term yet	Illustrative example Each tool has its outline on the wall.	Each item has one fixed place, and it goes back to that place after use.	Names a property of the food or of the work that preparation controls.
is applied as	CONCEPTMise en placemise en place	Illustrative example You chop all the onions before you start to cook.	Everything that the cook prepares and puts in place before service.	Names a property of the food or of the work that preparation controls.
is applied as	PRINCIPLECut pieces to one size, so that they cook at one rate	Illustrative example Cubes of carrot that are all soft at the same time.	Cut all the pieces of one item to the same size, because pieces of the same size cook in the same time.	Sets a rule that the preparation obeys, so that the change stays under control.
is applied as	PRINCIPLEProtect cut surfaces from the air	Illustrative example Cut potatoes kept under cold water.	Cover cut fruit and vegetables with water, lemon juice or film, so that they stay pale.	Sets a rule that the preparation obeys, so that the change stays under control.
is applied as	PRINCIPLEAdd fat to lean meat, so that it does not dry out	Illustrative example A barded guinea fowl that stays moist.	Put fat on or into lean meat before a long or dry cooking.	Sets a rule that the preparation obeys, so that the change stays under control.
is applied as	PRINCIPLEA dry coating browns and protects the food	Illustrative example A golden crumb crust on a fillet of fish.	Dry the surface and coat it, so that it browns and the inside stays moist.	Sets a rule that the preparation obeys, so that the change stays under control.
is applied as	PRINCIPLEGive salt and marinades time to go into the food	Illustrative example Duck legs salted the day before the confit.	Start salting and marinating early, because salt and taste move slowly through the food.	Sets a rule that the preparation obeys, so that the change stays under control.
is applied as	PRINCIPLEWeigh to the recipe, so that the result repeats	Illustrative example The same sauce on each day of the week.	Weigh each item to the quantity on the recipe card, and do not guess.	Sets a rule that the preparation obeys, so that the change stays under control.
is applied as	PRINCIPLEKeep raw food and ready food apart	Illustrative example Raw fish on one board, cooked ham on another.	Use different boards, tools and areas for raw food and for food that is ready to eat.	Sets a rule that the preparation obeys, so that the change stays under control.
is applied as	PRINCIPLEKeep prepared food cold until you cook it	Illustrative example Cut fish on ice in the cold rail.	Put prepared food back in the cold as soon as you finish the task.	Sets a rule that the preparation obeys, so that the change stays under control.
is applied as	PRINCIPLEPut each item within reach, in the order of use	Illustrative example Salt, pepper and butter next to the pan.	Place the items of your station so that you can reach each one without a step, in the order of the recipe.	Sets a rule that the preparation obeys, so that the change stays under control.
is applied as	PRINCIPLEA place for each item, and each item in its place	Illustrative example Each container goes back to the same place in the rail.	Give each item of the station one fixed place, and put it back there after use.	Sets a rule that the preparation obeys, so that the change stays under control.
is applied as	PRINCIPLEPrepare everything before service begins	Illustrative example A home cook sets out every item before a dinner party.	Finish all preparation before the first order comes. During service, only cook and plate.	Sets a rule that the preparation obeys, so that the change stays under control.
is applied as	METHODVegetable preparation and cutstaillage des légumes	Illustrative example Carrots peeled, washed and cut into sticks.	Cleaning vegetables and cutting them to a set shape and size.	Gets the food ready for a controlled change by heat.
is applied as	METHODPreparation of meat and poultrypréparation des viandes et volailles	Illustrative example A chicken trussed for the oven.	Trimming, boning and tying meat and poultry before cooking.	Gets the food ready for a controlled change by heat.
is applied as	METHODPreparation of fishpréparation des poissons	Illustrative example A sea bass scaled, gutted and filleted.	Cleaning fish and cutting it into the parts that the recipe needs.	Gets the food ready for a controlled change by heat.
is applied as	METHODCoating and wrappingenrobage	Illustrative example Fish fillets in flour, egg and breadcrumbs.	Covering food with a layer, or closing it in a wrap, before cooking.	Gets the food ready for a controlled change by heat.
is applied as	METHODPre-treatmenttraitement préliminaire	Illustrative example Beef kept overnight in red wine.	Treating food with salt, liquid or a short time in boiling water before the main cooking.	Gets the food ready for a controlled change by heat.
is applied as	METHODWeighing and measuringpesée	Illustrative example Butter weighed to the gram for a sauce.	Weighing and measuring each item to the quantities of the recipe.	Gets the food ready for a controlled change by heat.
is applied as	METHODSetting up the stationorganisation du poste	Illustrative example Bowls of cut herbs in a row next to the stove.	Putting all prepared items and tools in a fixed place on the work station before service.	Gets the food ready for a controlled change by heat.
type of	TYPEBrunoisebrunoise · type of taillage	Illustrative example Shallot in very small cubes for a sauce.	Very small cubes, about 1 to 2 mm.	Narrows the cut to one shape and size.
type of	TYPEJuliennejulienne · type of taillage	Illustrative example Thin sticks of leek on a fish.	Thin sticks, about 1 to 2 mm thick and 4 to 5 cm long.	Narrows the cut to one shape and size.
type of	TYPEMirepoixmirepoix · type of taillage	Illustrative example Onion, carrot and celery for a stock.	Large cubes of aromatic vegetables, about 1 to 2 cm, for stocks and braises.	Narrows the cut to one shape and size.
type of	TYPEPaysannepaysanne · type of taillage	Illustrative example Thin squares of vegetables in a soup.	Thin, flat pieces, about 1 cm across.	Narrows the cut to one shape and size.
type of	TYPEJardinièrejardinière · type of taillage	Illustrative example Carrot sticks next to a roast.	Sticks about 4 mm thick and 4 cm long.	Narrows the cut to one shape and size.
type of	TYPEMacédoinemacédoine · type of taillage	Illustrative example A vegetable salad in small cubes.	Cubes of about 4 to 5 mm.	Narrows the cut to one shape and size.
type of	TYPEChiffonadechiffonade · type of taillage	Illustrative example Ribbons of sorrel in a soup.	Leaves that are rolled and cut into thin ribbons.	Narrows the cut to one shape and size.
is applied as	PRACTICEWorking from a recipe cardtravailler avec une fiche technique	Illustrative example A cook reads the card before weighing.	Following the written recipe card for each quantity and each step.	Makes the preparation repeat the same way each time.
is applied as	PRACTICEForward flowmarche en avant	Illustrative example Raw food comes in at one end of the kitchen; ready dishes leave at the other end.	Moving food in one direction only, from dirty areas to clean areas, so that the paths do not cross.	Makes the preparation repeat the same way each time.
is applied as	PRACTICEKeeping the cold chainrespecter la chaîne du froid	Illustrative example Cut fish goes back to the cold room at once.	Keeping chilled food cold at each step, from delivery to cooking.	Makes the preparation repeat the same way each time.
is applied as	PRACTICECleaning as you gonettoyer au fur et à mesure	Illustrative example The cook wipes the board after each task.	Cleaning the station and the tools after each task, not at the end.	Makes the preparation repeat the same way each time.
is applied as	PRACTICECommis (junior cook)commis	Illustrative example The commis cuts the vegetables in the morning.	The junior cook who does most of the mise en place for one station.	Makes the preparation repeat the same way each time.
is applied as	PRACTICEStation chefchef de partie	Illustrative example The sauce chef checks the station before service.	The cook in charge of one station, who checks its mise en place before service.	Makes the preparation repeat the same way each time.
is applied as	TECHNIQUEPeelingéplucher	Illustrative example Peeling potatoes.	Removing the skin of a vegetable or a fruit.	Carries out one step of the preparation.
is applied as	TECHNIQUEWashinglaver	Illustrative example Lettuce in a sink of cold water.	Cleaning vegetables in cold water to remove soil.	Carries out one step of the preparation.
is applied as	TECHNIQUEFine choppingciseler	Illustrative example Shallot cut very fine for a sauce.	Cutting onions or shallots into very small cubes, or herbs into fine strips.	Carries out one step of the preparation.
is applied as	TECHNIQUESlicing thinlyémincer	Illustrative example Onions sliced for a soup.	Cutting food into thin, even slices.	Carries out one step of the preparation.
is applied as	TECHNIQUETurningtourner · also in Glazing	Illustrative example Small potatoes in the shape of a barrel.	Cutting vegetables into a regular barrel shape with seven sides.	Carries out one step of the preparation.
is applied as	TECHNIQUERubbing with lemoncitronner	Illustrative example Lemon juice on cut artichoke hearts.	Putting lemon juice on cut food so that it does not become brown.	Carries out one step of the preparation.
is applied as	TECHNIQUETrimmingparer	Illustrative example Silver skin cut off a fillet of beef.	Removing the fat, nerves and skin that you do not want from meat or fish.	Carries out one step of the preparation.
is applied as	TECHNIQUEBoningdésosser	Illustrative example A leg of lamb without its bone.	Removing the bones from meat or poultry.	Carries out one step of the preparation.
is applied as	TECHNIQUETrussingbrider · also in Roasting, Pot-roasting	Illustrative example The legs of a chicken tied together.	Tying poultry with string and a needle so that it keeps its shape.	Carries out one step of the preparation.
is applied as	TECHNIQUEBardingbarder · also in Roasting	Illustrative example Bacon on the breast of a pheasant.	Covering lean meat with thin sheets of fat.	Carries out one step of the preparation.
is applied as	TECHNIQUELardinglarder · also in Braising	Illustrative example Fat threaded through a beef roast.	Pushing strips of fat into lean meat with a needle.	Carries out one step of the preparation.
is applied as	TECHNIQUETyingficeler	Illustrative example String around a rolled pork roast.	Tying meat with string so that it keeps its shape.	Carries out one step of the preparation.
is applied as	TECHNIQUEScalingécailler	Illustrative example Scales scraped off a sea bream.	Removing the scales from a fish.	Carries out one step of the preparation.
is applied as	TECHNIQUEGuttingvider	Illustrative example A trout with its guts removed.	Removing the guts from a fish or a bird.	Carries out one step of the preparation.
is applied as	TECHNIQUEDressing a fishhabiller	Illustrative example A sole without its fins.	Getting a whole fish ready for cooking: you cut off the fins, trim the tail and remove the gills.	Carries out one step of the preparation.
is applied as	TECHNIQUEFilletinglever les filets	Illustrative example Two fillets from a mackerel.	Cutting the fillets of a fish away from its bones.	Carries out one step of the preparation.
is applied as	TECHNIQUEFlouringfariner	Illustrative example Fish in flour before it goes in the pan.	Covering food with a thin layer of flour.	Carries out one step of the preparation.
is applied as	TECHNIQUEBreadingpaner à l'anglaise · also in Deep-frying	Illustrative example A veal escalope in breadcrumbs.	Covering food with flour, then beaten egg, then breadcrumbs.	Carries out one step of the preparation.
is applied as	TECHNIQUEBatteringenrober de pâte à frire · also in Deep-frying	Illustrative example Fish in batter before frying.	Covering food with a liquid batter before frying.	Carries out one step of the preparation.
is applied as	TECHNIQUEOilinghuiler · also in Grilling	Illustrative example Oil brushed on a steak.	Putting a thin layer of oil on food or on the grill.	Carries out one step of the preparation.
is applied as	TECHNIQUEFolding and sealingplier et sceller · also in En papillote	Illustrative example A paper parcel around a fish fillet.	Folding paper or foil around food and closing the edges tightly.	Carries out one step of the preparation.
is applied as	TECHNIQUEVacuum packingmettre sous vide · also in Sous-vide	Illustrative example A duck breast in a sealed bag.	Putting food in a plastic bag and removing the air before you seal it.	Carries out one step of the preparation.
is applied as	TECHNIQUEMarinatingmariner	Illustrative example Beef kept overnight in red wine.	Keeping food in a seasoned liquid to give it taste or to make it soft.	Carries out one step of the preparation.
is applied as	TECHNIQUEDry saltingsaler au gros sel · also in Confit	Illustrative example Duck legs under coarse salt overnight.	Covering food with coarse salt for some hours before cooking.	Carries out one step of the preparation.
is applied as	TECHNIQUEBlanchingblanchir · also in Stewing	Illustrative example Bacon pieces in boiling water for one minute.	Putting food in boiling water for a short time, then cooling it.	Carries out one step of the preparation.
is applied as	TECHNIQUEWeighingpeser	Illustrative example 200 g of butter on the scale.	Measuring the weight of each item of the recipe.	Carries out one step of the preparation.
is applied as	ARTIFACTChef's knifecouteau éminceur · also in Matériel	Illustrative example A 25 cm knife for onions.	A large knife with a wide blade, for cutting and slicing.	Holds, cuts or measures the food before the heat.
is applied as	ARTIFACTTrussing needleaiguille à brider · also in Matériel	Illustrative example A long needle and kitchen string.	A long needle that pulls string through poultry or meat.	Holds, cuts or measures the food before the heat.
is applied as	ARTIFACTRecipe cardfiche technique	Illustrative example A card with the weights for 10 portions.	A written sheet with the quantities, the steps and the cost of one dish.	Holds, cuts or measures the food before the heat.
is applied as	ARTIFACTKitchen scalebalance · also in Matériel	Illustrative example A digital scale on the pastry bench.	A device that measures the weight of food.	Holds, cuts or measures the food before the heat.
is applied as	ARTIFACTCutting boardplanche à découper · also in Matériel	Illustrative example A green board for vegetables, a red board for raw meat.	A board to cut food on. Each colour is for one type of food.	Holds, cuts or measures the food before the heat.
is applied as	ARTIFACTGastronorm containerbac gastronorme · also in Matériel	Illustrative example Steel trays of cut vegetables in a cold rail.	A steel or plastic container of standard size that holds prepared food.	Holds, cuts or measures the food before the heat.

6. Mindmap

The centre is the knowledge area, as confirmed at checkpoint C. Ring 1 holds its seven methods, 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 method, is the agent's own.

7. Paradigm tree

From the paradigm through its sources, each with its theory and the concepts this 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 mise en place uses are shown, and only the sources they come from. Concepts that no term of the work names (7): Surface-to-volume ratio, Moisture loss in cooking, Diffusion and osmosis, Measured recipe, Bacterial growth with temperature, Motion economy, Set in order (5S). Concepts with no term that applies them: none, but motion economy is applied only by the method as a whole. Terms that apply none of these concepts (8): éplucher, parer, désosser, écailler, habiller, lever les filets, plier et sceller, mettre sous vide; they divide the food into its parts, or close it in a wrap.

• 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
    • CONCEPTSurface-to-volume ratioused by this area · not checked
      • PRINCIPLECut pieces to one size, so that they cook at one rateown placement
        • METHODVegetable preparation and cuts (taillage des légumes)applies the principle
      • TERMno term yetno term of the work names the concept
      • TERMbrunoiseapplies it: type
      • TERMjulienneapplies it: type
      • TERMmirepoixapplies it: type
      • TERMpaysanneapplies it: type
      • TERMjardinièreapplies it: type
      • TERMmacédoineapplies it: type
      • TERMchiffonadeapplies it: type
      • TERMciselerapplies it: technique
      • TERMémincerapplies it: technique
      • TERMtournerapplies it: technique
      • TERMbriderapplies it: technique
      • TERMficelerapplies it: technique
      • TERMcouteau éminceurapplies it: artifact
      • TERMaiguille à briderapplies it: artifact
  • SOURCEFood chemistryroot of the work
    • THEORYReaction kinetics (Arrhenius)part of the source · not checked
    • CONCEPTEnzymatic browningused by this area · not checked
      • PRINCIPLEProtect cut surfaces from the airown placement
        • METHODVegetable preparation and cuts (taillage des légumes)applies the principle
      • TERMoxydationnames the concept
      • TERMcitronnerapplies it: technique
    • CONCEPTMoisture loss in cookingused by this area · not checked
      • PRINCIPLEAdd fat to lean meat, so that it does not dry outown placement
        • METHODPreparation of meat and poultry (préparation des viandes et volailles)applies the principle
      • TERMno term yetno term of the work names the concept
      • TERMbarderapplies it: technique
      • TERMlarderapplies it: technique
    • CONCEPTMaillard reactionused by this area · BOK 8.4
      • PRINCIPLEA dry coating browns and protects the foodown placement
        • METHODCoating and wrapping (enrobage)applies the principle
      • TERMcolorationnames the concept
      • TERMfarinerapplies it: technique
      • TERMpaner à l'anglaiseapplies it: technique
      • TERMenrober de pâte à frireapplies it: technique
      • TERMhuilerapplies it: technique
    • CONCEPTDiffusion and osmosisused by this area · not checked
      • PRINCIPLEGive salt and marinades time to go into the foodown placement
        • METHODPre-treatment (traitement préliminaire)applies the principle
      • TERMno term yetno term of the work names the concept
      • TERMmarinerapplies it: technique
      • TERMsaler au gros selapplies it: technique
      • TERMblanchirapplies it: technique
  • SOURCEFood safety and microbiologyroot of the work
    • THEORYPredictive microbiology: growth of bacteria with temperature and timepart of the source · not checked
    • METHODHACCP (Codex Alimentarius)part of the source · not checked
    • CONCEPTCross-contaminationused by this area · not checked
      • PRINCIPLEKeep raw food and ready food apartown placement
        • METHODSetting up the station (organisation du poste)applies the principle
        • METHODPreparation of fish (préparation des poissons)applies the principle · second parent, dashed
        • METHODPreparation of meat and poultry (préparation des viandes et volailles)applies the principle · second parent, dashed
      • TERMcontamination croiséenames the concept
      • TERMmarche en avantapplies it: practice
      • TERMlaverapplies it: technique
      • TERMviderapplies it: technique
      • TERMplanche à découperapplies it: artifact
    • CONCEPTBacterial growth with temperatureused by this area · not checked
      • PRINCIPLEKeep prepared food cold until you cook itown placement
        • METHODSetting up the station (organisation du poste)applies the principle
        • METHODPreparation of fish (préparation des poissons)applies the principle · second parent, dashed
      • TERMno term yetno term of the work names the concept
      • TERMrespecter la chaîne du froidapplies it: practice
      • TERMbac gastronormeapplies it: artifact
  • SOURCEErgonomics and work studyroot of the work
    • THEORYMotion study (F. and L. Gilbreth)part of the source · not checked
    • CONCEPTMotion economyused by this area · not checked
      • PRINCIPLEPut each item within reach, in the order of useown placement
        • METHODSetting up the station (organisation du poste)applies the principle
      • TERMno term yetno term of the work names the concept
      • TERMorganisation du posteapplies it: method
  • SOURCELean productionroot of the work
    • THEORYToyota Production Systempart of the source · not checked
    • METHOD5Spart of the source · not checked
    • CONCEPTSet in order (5S)used by this area · not checked
      • PRINCIPLEA place for each item, and each item in its placeown placement
        • METHODSetting up the station (organisation du poste)applies the principle
      • TERMno term yetno term of the work names the concept
      • TERMnettoyer au fur et à mesureapplies it: practice
      • TERMbac gastronormeapplies it: artifact
  • SOURCECulinary arts (Escoffier)root of the work
    • THEORYBrigade system (BOK 3.3)part of the source · not checked
    • CONCEPTMeasured recipeused by this area · BOK 4.6
      • PRINCIPLEWeigh to the recipe, so that the result repeatsown placement
        • METHODWeighing and measuring (pesée)applies the principle
      • TERMno term yetno term of the work names the concept
      • TERMtravailler avec une fiche techniqueapplies it: practice
      • TERMpeserapplies it: technique
      • TERMfiche techniqueapplies it: artifact
      • TERMbalanceapplies it: artifact
    • CONCEPTMise en placeused by this area · BOK 3.4
      • PRINCIPLEPrepare everything before service beginsBOK 3.4.1
        • METHODSetting up the station (organisation du poste)applies the principle
      • TERMmise en placenames the concept
      • TERMcommisapplies it: practice
      • TERMchef de partieapplies it: practice
      • TERMorganisation du posteapplies it: method

8. Term audit

56 terms of the work. 6 are marked "ours": no standard vocabulary names them, and most of them describe a group of techniques or a practice in plain words. Standard vocabularies used: Escoffier's Le Guide culinaire, the Larousse gastronomique, the French CAP Cuisine reference, the Codex Alimentarius and the French hygiene guide (GBPH) for food safety, and EN 631 for containers. Each source is named from memory and not checked.

Term of the work	Level	Standard term	Source	Note
oxydation	CONCEPT	brunissement enzymatique · enzymatic browning	food chemistry · not checked	the kitchen word; chemists call it enzymatic browning
coloration	CONCEPT	coloration · browning	Référentiel CAP Cuisine · not checked	the kitchen word for the visible result of the Maillard reaction
contamination croisée	CONCEPT	contamination croisée · cross-contamination	Codex Alimentarius · not checked
mise en place	CONCEPT	mise en place	Escoffier, Le Guide culinaire · not checked
taillage des légumes	METHOD	taillage · cutting	Référentiel CAP Cuisine · not checked
préparation des viandes et volailles	METHOD	ours		a description of a group of techniques
préparation des poissons	METHOD	ours		a description of a group of techniques
enrobage	METHOD	enrobage · coating	Larousse gastronomique · not checked
traitement préliminaire	METHOD	ours		a description of a group of techniques
pesée	METHOD	pesée · weighing	Référentiel CAP Cuisine · not checked
organisation du poste	METHOD	organisation du poste de travail · workstation organisation	Référentiel CAP Cuisine · not checked
brunoise	TYPE	brunoise	Escoffier, Le Guide culinaire · not checked
julienne	TYPE	julienne	Escoffier, Le Guide culinaire · not checked
mirepoix	TYPE	mirepoix	Escoffier, Le Guide culinaire · not checked
paysanne	TYPE	paysanne	Référentiel CAP Cuisine · not checked
jardinière	TYPE	jardinière	Escoffier, Le Guide culinaire · not checked
macédoine	TYPE	macédoine	Escoffier, Le Guide culinaire · not checked
chiffonade	TYPE	chiffonnade	Larousse gastronomique · not checked	usual spelling: chiffonnade
travailler avec une fiche technique	PRACTICE	fiche technique · recipe card	Référentiel CAP Cuisine · not checked	the standard names the card; the phrase is a practice
marche en avant	PRACTICE	marche en avant · forward flow	Guide de bonnes pratiques d'hygiène (GBPH), restauration · not checked
respecter la chaîne du froid	PRACTICE	chaîne du froid · cold chain	Codex Alimentarius · not checked
nettoyer au fur et à mesure	PRACTICE	ours		a description of a practice
commis	PRACTICE	commis	Escoffier, Le Guide culinaire · not checked	brigade de cuisine
chef de partie	PRACTICE	chef de partie · station chef	Escoffier, Le Guide culinaire · not checked	brigade de cuisine
éplucher	TECHNIQUE	éplucher · to peel	Référentiel CAP Cuisine · not checked
laver	TECHNIQUE	laver · to wash	Référentiel CAP Cuisine · not checked
ciseler	TECHNIQUE	ciseler · to chop finely	Larousse gastronomique · not checked
émincer	TECHNIQUE	émincer · to slice thinly	Larousse gastronomique · not checked
tourner	TECHNIQUE	tourner · to turn vegetables	Escoffier, Le Guide culinaire · not checked
citronner	TECHNIQUE	citronner · to rub with lemon	Larousse gastronomique · not checked
parer	TECHNIQUE	parer · to trim	Larousse gastronomique · not checked
désosser	TECHNIQUE	désosser · to bone	Larousse gastronomique · not checked
brider	TECHNIQUE	brider · to truss	Larousse gastronomique · not checked
barder	TECHNIQUE	barder · to bard	Larousse gastronomique · not checked
larder	TECHNIQUE	larder · to lard	Escoffier, Le Guide culinaire · not checked
ficeler	TECHNIQUE	ficeler · to tie	Larousse gastronomique · not checked
écailler	TECHNIQUE	écailler · to scale	Larousse gastronomique · not checked
vider	TECHNIQUE	vider · to gut	Larousse gastronomique · not checked
habiller	TECHNIQUE	habiller · to dress a fish	Larousse gastronomique · not checked
lever les filets	TECHNIQUE	lever les filets · to fillet	Référentiel CAP Cuisine · not checked
fariner	TECHNIQUE	fariner · to flour	Larousse gastronomique · not checked
paner à l'anglaise	TECHNIQUE	paner à l'anglaise · to bread	Escoffier, Le Guide culinaire · not checked
enrober de pâte à frire	TECHNIQUE	ours		standard: pâte à frire (E); the phrase is ours
huiler	TECHNIQUE	huiler · to oil	Larousse gastronomique · not checked
plier et sceller	TECHNIQUE	ours		a description of a technique
mettre sous vide	TECHNIQUE	mise sous vide · vacuum packing	Référentiel CAP Cuisine · not checked
mariner	TECHNIQUE	mariner · to marinate	Escoffier, Le Guide culinaire · not checked
saler au gros sel	TECHNIQUE	salage · dry salting	Référentiel CAP Cuisine · not checked
blanchir	TECHNIQUE	blanchir · to blanch	Escoffier, Le Guide culinaire · not checked
peser	TECHNIQUE	peser · to weigh	Référentiel CAP Cuisine · not checked
couteau éminceur	ARTIFACT	couteau éminceur · chef's knife	Référentiel CAP Cuisine · not checked
aiguille à brider	ARTIFACT	aiguille à brider · trussing needle	Larousse gastronomique · not checked
fiche technique	ARTIFACT	fiche technique · recipe card	Référentiel CAP Cuisine · not checked
balance	ARTIFACT	balance · scale	Référentiel CAP Cuisine · not checked
planche à découper	ARTIFACT	planche à découper · cutting board	Référentiel CAP Cuisine · not checked
bac gastronorme	ARTIFACT	bac gastronorme · gastronorm container	EN 631 · not checked	the standard sets the sizes

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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