Sauces and jus

Concept map · Knowledge areas · 2 of 3

Sauces and jus (sauces et jus)

Start: a liquid and a thickener or emulsifier in; a sauce of a set texture, taste and shine out. Paradigm: Texture follows from the dispersed system: phase, thickener and concentration (This, disperse systems formalism, BOK 8.3 · not checked). The centre is the knowledge area sauces and jus, inside French cuisine. The category (making flavour and texture systems), the 8 parts of the area, the practices and techniques, and the parent of each, are the agent's own placement. "BOK" numbers point to the French cuisine body of knowledge. 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 concept terms that come from it, and the trunk: French cuisine, the knowledge area sauces and jus, its 8 parts and the terms of the work. A term that is also in a cooking-method map has that map as a second parent.

STARTa liquid and a thickener or emulsifier in; a sauce of a set texture, taste and shine outunit of flow
- ROOTColloid and food chemistryoutside the field
  - APPLIEDChoose the dispersed system, then control the phase, the emulsifier and the temperature
  - LEAFémulsionEmulsion
  - LEAFmousseuxFoam
  - LEAFprise en geléeGel
  - LEAFpuréeSuspension
  - LEAFcuisson de l'amidonStarch gelatinisation
  - LEAFcoagulationProtein denaturation
  - LEAFcolorationMaillard reaction · also in braising
  - LEAFcaramélisationCaramelisation
- ROOTRheologyoutside the field
  - APPLIEDSet the thickness by the amount of thickener and by reduction, then test it on a spoon
  - LEAFnappeViscosity
  - LEAFréductionReduction · also in braising, glazing
- ROOTSensory scienceoutside the field
  - APPLIEDTaste the sauce and adjust the seasoning at the end
  - LEAFassaisonnementTaste balance
- ROOTCulinary arts: the Carême and Escoffier sauce systemthe field itself
  - APPLIEDMake the base, then derive each sauce from a mother sauce
  - LEAFgrande sauceGrande sauce
  - LEAFsauce mèreMother sauce
  - LEAFsauce dérivéeSmall sauce
- TRUNKFrench cuisinethe discipline
  - BRANCHSauces and justhe knowledge area of this map
    - BRANCHFonds (stocks)part of sauces and jus
      - LEAFfondconcept
      - LEAFfaire un fondmethod
      - LEAFpréparer les basespractice
      - LEAFpincertechnique · also in braising (second parent)
      - LEAFécumertechnique
      - LEAFdépouillertechnique
      - LEAFréduire à glacetechnique
      - LEAFfond blancartifact
      - LEAFfond brunartifact · also in braising (second parent)
      - LEAFfumetartifact
      - LEAFcourt-bouillonartifact · also in poaching (second parent)
      - LEAFglace de viandeartifact
      - LEAFdemi-glaceartifact
    - BRANCHMother and derived saucespart of sauces and jus
      - LEAFdériver une saucemethod
      - LEAFtenir au bain-mariepractice
      - LEAFrectifier l'assaisonnementpractice
      - LEAFpasser au chinoistechnique
      - LEAFtamponnertechnique
      - LEAFespagnoleartifact
      - LEAFveloutéartifact
      - LEAFbéchamelartifact
      - LEAFallemandeartifact
      - LEAFsauce tomateartifact
    - BRANCHLiaisons (thickeners)part of sauces and jus
      - LEAFliaisonconcept
      - LEAFliermethod · also in braising (second parent)
      - LEAFfaire un rouxtechnique
      - LEAFsingertechnique · also in stewing (second parent)
      - LEAFlier au beurre maniétechnique
      - LEAFlier à la crème et au jaunetechnique · also in stewing (second parent)
      - LEAFlier à la féculetechnique
      - LEAFnappertechnique
      - LEAFrouxartifact
      - LEAFroux blanctype of roux
      - LEAFroux blondtype of roux
      - LEAFroux bruntype of roux
    - BRANCHHot emulsionspart of sauces and jus
      - LEAFémulsionnermethod
      - LEAFmonter au beurretechnique · also in sautéing (second parent)
      - LEAFclarifier le beurretechnique
      - LEAFhollandaiseartifact
      - LEAFbéarnaiseartifact
      - LEAFsauce mousselineartifact
      - LEAFbeurre blancartifact
    - BRANCHCold emulsionspart of sauces and jus
      - LEAFmontertechnique
      - LEAFmayonnaiseartifact
      - LEAFvinaigretteartifact
    - BRANCHJus and deglazingpart of sauces and jus
      - LEAFsauce de réductionconcept
      - LEAFfaire un jusmethod
      - LEAFà la minutepractice
      - LEAFdéglacertechnique · also in roasting, sautéing, pot-roasting (second parent)
      - LEAFjus de rôtiartifact · also in roasting (second parent)
      - LEAFfond de poêlageartifact · also in pot-roasting (second parent)
      - LEAFjus liéartifact
      - LEAFgastriqueartifact
    - BRANCHCompound butterspart of sauces and jus
      - LEAFtravailler en pommadetechnique
      - LEAFbeurre maître d'hôtelartifact
    - BRANCHCoulispart of sauces and jus
      - LEAFcoulisconcept
      - LEAFcoulis de tomateartifact

2. Category tree

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

STARTUnit of flowa liquid and a thickener or emulsifier in; a sauce of a set texture, taste and shine out
- ROOTBorrowed disciplineColloid and food chemistry
  - APPLIEDApplied method of the rootChoose the dispersed system, then control the phase, the emulsifier and the temperature
  - LEAFTerm: conceptémulsion
  - LEAFTerm: conceptmousseux
  - LEAFTerm: conceptprise en gelée
  - LEAFTerm: conceptpurée
  - LEAFTerm: conceptcuisson de l'amidon
  - LEAFTerm: conceptcoagulation
  - LEAFTerm: conceptcoloration
  - LEAFTerm: conceptcaramélisation
- ROOTBorrowed disciplineRheology
  - APPLIEDApplied method of the rootSet the thickness by the amount of thickener and by reduction, then test it on a spoon
  - LEAFTerm: conceptnappe
  - LEAFTerm: conceptréduction
- ROOTBorrowed disciplineSensory science
  - APPLIEDApplied method of the rootTaste the sauce and adjust the seasoning at the end
  - LEAFTerm: conceptassaisonnement
- ROOTBorrowed disciplineCulinary arts: the Carême and Escoffier sauce system
  - APPLIEDApplied method of the rootMake the base, then derive each sauce from a mother sauce
  - LEAFTerm: conceptgrande sauce
  - LEAFTerm: conceptsauce mère
  - LEAFTerm: conceptsauce dérivée
- TRUNKDisciplineFrench cuisine
  - BRANCHKnowledge area at the centreSauces and jus
    - BRANCHPart of the knowledge areaFonds (stocks)
      - LEAFTerm: conceptfond
      - LEAFTerm: methodfaire un fond
      - LEAFTerm: practicepréparer les bases
      - LEAFTerm: techniquepincer · also in braising
      - LEAFTerm: techniqueécumer
      - LEAFTerm: techniquedépouiller
      - LEAFTerm: techniqueréduire à glace
      - LEAFTerm: artifactfond blanc
      - LEAFTerm: artifactfond brun · also in braising
      - LEAFTerm: artifactfumet
      - LEAFTerm: artifactcourt-bouillon · also in poaching
      - LEAFTerm: artifactglace de viande
      - LEAFTerm: artifactdemi-glace
    - BRANCHPart of the knowledge areaMother and derived sauces
      - LEAFTerm: methoddériver une sauce
      - LEAFTerm: practicetenir au bain-marie
      - LEAFTerm: practicerectifier l'assaisonnement
      - LEAFTerm: techniquepasser au chinois
      - LEAFTerm: techniquetamponner
      - LEAFTerm: artifactespagnole
      - LEAFTerm: artifactvelouté
      - LEAFTerm: artifactbéchamel
      - LEAFTerm: artifactallemande
      - LEAFTerm: artifactsauce tomate
    - BRANCHPart of the knowledge areaLiaisons (thickeners)
      - LEAFTerm: conceptliaison
      - LEAFTerm: methodlier · also in braising
      - LEAFTerm: techniquefaire un roux
      - LEAFTerm: techniquesinger · also in stewing
      - LEAFTerm: techniquelier au beurre manié
      - LEAFTerm: techniquelier à la crème et au jaune · also in stewing
      - LEAFTerm: techniquelier à la fécule
      - LEAFTerm: techniquenapper
      - LEAFTerm: artifactroux
      - LEAFTerm: typeroux blanc
      - LEAFTerm: typeroux blond
      - LEAFTerm: typeroux brun
    - BRANCHPart of the knowledge areaHot emulsions
      - LEAFTerm: methodémulsionner
      - LEAFTerm: techniquemonter au beurre · also in sautéing
      - LEAFTerm: techniqueclarifier le beurre
      - LEAFTerm: artifacthollandaise
      - LEAFTerm: artifactbéarnaise
      - LEAFTerm: artifactsauce mousseline
      - LEAFTerm: artifactbeurre blanc
    - BRANCHPart of the knowledge areaCold emulsions
      - LEAFTerm: techniquemonter
      - LEAFTerm: artifactmayonnaise
      - LEAFTerm: artifactvinaigrette
    - BRANCHPart of the knowledge areaJus and deglazing
      - LEAFTerm: conceptsauce de réduction
      - LEAFTerm: methodfaire un jus
      - LEAFTerm: practiceà la minute
      - LEAFTerm: techniquedéglacer · also in roasting, sautéing, pot-roasting
      - LEAFTerm: artifactjus de rôti · also in roasting
      - LEAFTerm: artifactfond de poêlage · also in pot-roasting
      - LEAFTerm: artifactjus lié
      - LEAFTerm: artifactgastrique
    - BRANCHPart of the knowledge areaCompound butters
      - LEAFTerm: techniquetravailler en pommade
      - LEAFTerm: artifactbeurre maître d'hôtel
    - BRANCHPart of the knowledge areaCoulis
      - LEAFTerm: conceptcoulis
      - LEAFTerm: artifactcoulis de tomate

3. Containment

4. Containment and application

The knowledge area holds 5 methods, so the method column has 5 boxes. Each arrow reads "is applied as". A dashed arrow is a second parent inside this map; a dashed "also in" tag is a second parent in a cooking-method map. Principles marked "own" are the agent's own wording; the others cite the body of knowledge.

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.	Names and codifies the work.
part of	KNOWLEDGE AREASauces and jus	Illustrative example Making gravy from the roasting tin.	The knowledge area of French cuisine about stocks, sauces, jus, emulsions, thickening and finishing.	Is the centre of this map: groups the terms of the work.
part of	KNOWLEDGE AREAFonds (stocks)	Illustrative example Making a dark veal stock for the week.	The part of sauces and jus about stocks, fumets and glaces: the liquid bases of most sauces.	Groups the terms of one part of sauces and jus.
part of	KNOWLEDGE AREAMother and derived sauces	Illustrative example Adding cheese to a béchamel to make a Mornay sauce.	The part of sauces and jus about the mother sauces and the small sauces made from them.	Groups the terms of one part of sauces and jus.
part of	KNOWLEDGE AREALiaisons (thickeners)	Illustrative example Stirring a roux into milk.	The part of sauces and jus about the ways to make a liquid thicker.	Groups the terms of one part of sauces and jus.
part of	KNOWLEDGE AREAHot emulsions	Illustrative example A hollandaise held warm next to the stove.	The part of sauces and jus about warm sauces in which fat is held as drops in a liquid.	Groups the terms of one part of sauces and jus.
part of	KNOWLEDGE AREACold emulsions	Illustrative example Whisking oil into egg yolk for a mayonnaise.	The part of sauces and jus about cold sauces in which oil is held as drops in a liquid.	Groups the terms of one part of sauces and jus.
part of	KNOWLEDGE AREAJus and deglazing	Illustrative example Making gravy from the roasting tin.	The part of sauces and jus about the juices of cooked meat and the sauces made from them in the pan.	Groups the terms of one part of sauces and jus.
part of	KNOWLEDGE AREACompound butters	Illustrative example A slice of herb butter on a grilled steak.	The part of sauces and jus about butter mixed with herbs, spices or other foods.	Groups the terms of one part of sauces and jus.
part of	KNOWLEDGE AREACoulis	Illustrative example A red pepper purée under a fish.	The part of sauces and jus about smooth sauces made from puréed vegetables or fruit.	Groups the terms of one part of sauces and jus.
is applied as	CONCEPTEmulsionémulsion · BOK 8.2.1	Illustrative example Mayonnaise: drops of oil in egg yolk and lemon.	Drops of one liquid spread in a second liquid that does not mix with it.	Names a part of the dispersed system or of the sauce system.
is applied as	CONCEPTFoammousseux · BOK 8.2.2	Illustrative example Whipped cream folded into a hollandaise.	Bubbles of gas spread in a liquid or a solid.	Names a part of the dispersed system or of the sauce system.
is applied as	CONCEPTGelprise en gelée · BOK 8.2.3	Illustrative example A cold veal stock that sets like jelly.	A liquid held in a solid network.	Names a part of the dispersed system or of the sauce system.
is applied as	CONCEPTSuspensionpurée · BOK 8.2.4	Illustrative example A tomato coulis: small bits of tomato in its juice.	Solid pieces spread in a liquid.	Names a part of the dispersed system or of the sauce system.
is applied as	CONCEPTStarch gelatinisationcuisson de l'amidon · BOK 8.7	Illustrative example Flour makes a béchamel thick when the milk boils.	The swelling of starch grains in hot water, which makes the liquid thick.	Names a part of the dispersed system or of the sauce system.
is applied as	CONCEPTProtein denaturationcoagulation · BOK 8.6	Illustrative example Egg yolk that thickens a sauce at about 70 °C and scrambles above 85 °C.	The change of shape of proteins under heat or acid, which makes them set.	Names a part of the dispersed system or of the sauce system.
is applied as	CONCEPTMaillard reactioncoloration · BOK 8.4 · also in braising	Illustrative example The brown juices that stick to a roasting tin.	A reaction between sugars and amino acids at high heat that browns food and makes roasted tastes.	Names a part of the dispersed system or of the sauce system.
is applied as	CONCEPTCaramelisationcaramélisation · BOK 8.5	Illustrative example Sugar heated in a pan until it turns amber.	The browning of sugar alone at high heat.	Names a part of the dispersed system or of the sauce system.
is applied as	CONCEPTCollagen hydrolysisno term yet · also in braising	Illustrative example A veal stock that gets body after six hours of simmering.	The slow change of collagen in bones and skin into gelatin, in moist heat over time.	Names a part of the dispersed system or of the sauce system.
is applied as	CONCEPTViscositynappe	Illustrative example A sauce that coats the back of a spoon and leaves a clean line when you draw a finger through it.	How thick a liquid is: how much it resists flowing.	Names a part of the dispersed system or of the sauce system.
is applied as	CONCEPTReductionréduction · also in braising, glazing	Illustrative example Red wine boiled down to a quarter of its volume.	Boiling a liquid to remove water, so that its taste becomes stronger and it becomes thicker.	Names a part of the dispersed system or of the sauce system.
is applied as	CONCEPTTaste balanceassaisonnement	Illustrative example A drop of lemon juice that makes a butter sauce taste less heavy.	The balance of salt, acid, fat, sweet and bitter that makes a sauce taste complete.	Names a part of the dispersed system or of the sauce system.
is applied as	CONCEPTLiaisonliaison · BOK 1.1	Illustrative example Roux, egg yolk, starch or butter.	An ingredient or a mix that makes a liquid thicker.	Names a part of the dispersed system or of the sauce system.
is applied as	CONCEPTFond (stock)fond · BOK 3.1	Illustrative example Veal stock, chicken stock, fish stock.	A liquid made by simmering bones, meat or fish with vegetables and herbs, used as the base of sauces.	Names a part of the dispersed system or of the sauce system.
is applied as	CONCEPTGrande saucegrande sauce · BOK 2.1	Illustrative example Espagnole, velouté, allemande and béchamel.	One of the four base sauces from which Carême derives all the other sauces.	Names a part of the dispersed system or of the sauce system.
is applied as	CONCEPTMother saucesauce mère · BOK 3.2	Illustrative example Espagnole, velouté, béchamel, hollandaise and tomato sauce.	One of the five base sauces of Escoffier's system.	Names a part of the dispersed system or of the sauce system.
is applied as	CONCEPTSmall saucesauce dérivée · BOK 3.2.6	Illustrative example Mornay sauce: béchamel with cheese.	A sauce made from a mother sauce by adding other ingredients.	Names a part of the dispersed system or of the sauce system.
is applied as	CONCEPTCouliscoulis · BOK 1.4	Illustrative example A smooth tomato sauce passed through a sieve.	A strained, concentrated liquid used to give taste and body to sauces and soups.	Names a part of the dispersed system or of the sauce system.
is applied as	CONCEPTReduction saucesauce de réduction · BOK 7.3	Illustrative example Pan juices reduced with wine and finished with cold butter.	A sauce made thick by reduction and butter, not by flour.	Names a part of the dispersed system or of the sauce system.
is applied as	PRINCIPLEEach sauce derives from a grande sauceBOK 2.2.1 · Carême	Illustrative example Velouté plus cream and mushrooms gives sauce suprême.	Make each sauce from one of a small number of base sauces.	Sets a rule that controls the phase, the thickener or the concentration.
is applied as	PRINCIPLEStock is the base of all good cookingBOK 3.1.5 · Escoffier	Illustrative example A weak stock gives a thin, flat sauce.	Make a good stock first, because the sauce cannot be better than its base.	Sets a rule that controls the phase, the thickener or the concentration.
is applied as	PRINCIPLEThe texture of a dish follows from its dispersed systemBOK 8.3.1 · This	Illustrative example Fold whipped cream into a hollandaise and it becomes lighter.	To change the texture of a sauce, change its dispersed system.	Sets a rule that controls the phase, the thickener or the concentration.
is applied as	PRINCIPLECook an egg by temperature, not by timeBOK 8.6.1 · This	Illustrative example Keep a sabayon under 80 °C so that it does not scramble.	Control the temperature of an egg sauce, because the yolk sets at a known temperature.	Sets a rule that controls the phase, the thickener or the concentration.
is applied as	PRINCIPLEBrowning needs dry heat above the boiling pointBOK 8.4.1 · chemistry	Illustrative example Roast the bones in the oven before you make a brown stock.	Brown the bones and vegetables in dry heat before adding liquid, because they do not brown in water.	Sets a rule that controls the phase, the thickener or the concentration.
is applied as	PRINCIPLERemove rich brown and white saucesBOK 7.8.7 · Gault and Millau	Illustrative example A veal jus in place of a sauce espagnole.	Use reduced juices, not heavy sauces thickened with flour.	Sets a rule that controls the phase, the thickener or the concentration.
is applied as	PRINCIPLEAdd the fat slowly, so that the emulsion holdsown wording	Illustrative example Add the first oil to a mayonnaise drop by drop.	Add the oil or butter a little at a time, so that each drop can be held before the next one comes.	Sets a rule that controls the phase, the thickener or the concentration.
is applied as	PRINCIPLEAdd cold liquid to a hot roux, or hot liquid to a cold rouxown wording	Illustrative example Pour cold milk on a hot roux and whisk.	Keep the roux and the liquid at different temperatures, so that the starch does not make lumps.	Sets a rule that controls the phase, the thickener or the concentration.
is applied as	PRINCIPLESeason at the end, after the reductionown wording	Illustrative example A jus salted at the start is too salty after it reduces.	Add the salt last, because reduction makes the salt stronger.	Sets a rule that controls the phase, the thickener or the concentration.
is applied as	PRINCIPLEA sauce is ready when it coats the spoonown wording	Illustrative example Draw a finger across the spoon: the line stays clean.	Test the thickness of a sauce on the back of a spoon.	Sets a rule that controls the phase, the thickener or the concentration.
is applied as	METHODMaking a stockfaire un fond	Illustrative example Veal bones simmered for eight hours.	Simmering bones, vegetables and herbs in water for a long time, then straining the liquid.	Builds a dispersed system with a set texture.
is applied as	METHODThickeninglier · also in braising	Illustrative example Whisking a roux into a stock to make a velouté.	Making a liquid thicker with a liaison.	Builds a dispersed system with a set texture.
is applied as	METHODEmulsifyingémulsionner	Illustrative example Whisking butter into egg yolks for a hollandaise.	Spreading fat as small drops in a liquid and keeping them there.	Builds a dispersed system with a set texture.
is applied as	METHODDeriving a small saucedériver une sauce	Illustrative example Adding cheese to a béchamel.	Making a small sauce by adding ingredients to a mother sauce.	Builds a dispersed system with a set texture.
is applied as	METHODMaking a jusfaire un jus	Illustrative example Deglazing a roasting tin with stock and reducing it.	Making a sauce from the juices of cooked meat, by deglazing and reducing them.	Builds a dispersed system with a set texture.
is applied as	PRACTICEPreparing the bases before servicepréparer les bases	Illustrative example The saucier makes the stocks in the morning.	Making stocks, roux and mother sauces before service starts, as part of the mise en place.	Makes the method repeat the same way each time.
is applied as	PRACTICEFinishing at the last momentà la minute	Illustrative example Butter whisked into a pan sauce as the steak rests.	Finishing a sauce just before it goes on the plate.	Makes the method repeat the same way each time.
is applied as	PRACTICEKeeping sauces hot for servicetenir au bain-marie	Illustrative example A row of sauce pots in hot water at the saucier's station.	Holding sauces in a pan of hot water during service, so that they stay hot and do not boil.	Makes the method repeat the same way each time.
is applied as	PRACTICESeasoning at the endrectifier l'assaisonnement	Illustrative example A pinch of salt and a drop of lemon in a beurre blanc.	Tasting the finished sauce and adding salt, pepper or acid to correct it.	Makes the method repeat the same way each time.
is applied as	TECHNIQUEMaking a rouxfaire un roux	Illustrative example Butter and flour stirred for two minutes for a white roux.	Cooking flour in the same weight of butter until it reaches a set colour.	Carries out one step of the method.
is applied as	TECHNIQUEDusting with floursinger · also in stewing	Illustrative example Flour sprinkled on beef cubes for a navarin.	Sprinkling flour on browned meat before adding the liquid, so that the liquid thickens as it cooks.	Carries out one step of the method.
is applied as	TECHNIQUEThickening with kneaded butterlier au beurre manié	Illustrative example Beurre manié whisked into a braising liquid at the end.	Whisking small pieces of butter mixed with flour into a hot liquid.	Carries out one step of the method.
is applied as	TECHNIQUEThickening with cream and yolklier à la crème et au jaune · also in stewing	Illustrative example The finish of a blanquette.	Stirring egg yolk and cream into a hot liquid off the boil.	Carries out one step of the method.
is applied as	TECHNIQUEThickening with starchlier à la fécule	Illustrative example Arrowroot in a veal jus.	Stirring starch mixed with cold water into a boiling liquid.	Carries out one step of the method.
is applied as	TECHNIQUECoatingnapper	Illustrative example Velouté poured over poached chicken.	Pouring a sauce over food so that it covers it in an even layer.	Carries out one step of the method.
is applied as	TECHNIQUEFinishing with buttermonter au beurre · also in sautéing	Illustrative example Cold butter whisked into a red-wine reduction.	Whisking cold butter into a hot sauce off the heat, to make it thicker and shiny.	Carries out one step of the method.
is applied as	TECHNIQUEWhisking an emulsionmonter	Illustrative example Whisking oil into egg yolk and mustard.	Whisking fat into a liquid a little at a time, so that it becomes a thick emulsion.	Carries out one step of the method.
is applied as	TECHNIQUEClarifying butterclarifier le beurre	Illustrative example Clear butter fat for a hollandaise.	Melting butter and removing the water and milk solids, to keep only the fat.	Carries out one step of the method.
is applied as	TECHNIQUEDeglazingdéglacer · also in roasting, sautéing, pot-roasting	Illustrative example Wine poured into the pan after the steak.	Adding a liquid to a hot pan to dissolve the brown juices that stick to it.	Carries out one step of the method.
is applied as	TECHNIQUEBrowning the tomato pastepincer · also in braising	Illustrative example Tomato paste stirred into the roasted bones until brick red.	Cooking tomato paste and vegetables in the fat until they darken.	Carries out one step of the method.
is applied as	TECHNIQUESkimmingécumer	Illustrative example Skimming a stock with a ladle in the first hour.	Removing the foam that comes to the top of a simmering liquid.	Carries out one step of the method.
is applied as	TECHNIQUERemoving the fatdépouiller	Illustrative example Moving the pot half off the heat so the fat goes to one side.	Removing the fat and impurities from the top of a simmering sauce.	Carries out one step of the method.
is applied as	TECHNIQUEReducing to a glazeréduire à glace	Illustrative example Ten litres of brown stock reduced to half a litre.	Boiling a stock down until it is thick and sticky.	Carries out one step of the method.
is applied as	TECHNIQUEStrainingpasser au chinois	Illustrative example Velouté passed through a chinois into a clean pan.	Pouring a sauce through a fine conical sieve to make it smooth.	Carries out one step of the method.
is applied as	TECHNIQUEButtering the surfacetamponner	Illustrative example A piece of butter on a fork, rubbed over a béchamel.	Rubbing butter on the top of a sauce, so that no skin forms while it waits.	Carries out one step of the method.
is applied as	TECHNIQUESoftening buttertravailler en pommade	Illustrative example Butter beaten soft before the herbs go in.	Working butter at room temperature until it is soft like a cream.	Carries out one step of the method.
is applied as	ARTIFACTRouxroux	Illustrative example White, blond or brown roux.	A cooked mix of flour and butter that thickens a liquid.	Is a sauce or base that the work makes or uses.
type of	TYPEWhite rouxroux blanc · BOK 1.1.1.1	Illustrative example The roux of a béchamel.	Roux cooked without colour.	Narrows the roux by its colour, and so by its taste.
type of	TYPEBlond rouxroux blond · BOK 1.1.1.2	Illustrative example The roux of a velouté.	Roux cooked until it is pale gold.	Narrows the roux by its colour, and so by its taste.
type of	TYPEBrown rouxroux brun · BOK 1.1.1.3	Illustrative example The roux of an espagnole.	Roux cooked until it is brown.	Narrows the roux by its colour, and so by its taste.
is applied as	ARTIFACTWhite stockfond blanc	Illustrative example Chicken stock for a velouté.	Stock made from bones and vegetables that are not browned.	Is a sauce or base that the work makes or uses.
is applied as	ARTIFACTBrown stockfond brun · also in braising	Illustrative example Dark veal stock.	Stock made from roasted bones and vegetables.	Is a sauce or base that the work makes or uses.
is applied as	ARTIFACTFish stockfumet	Illustrative example Sole bones, white wine and shallots.	A short stock made from fish bones, cooked for about 20 minutes.	Is a sauce or base that the work makes or uses.
is applied as	ARTIFACTCourt-bouilloncourt-bouillon · also in poaching	Illustrative example The liquid for poaching a salmon.	A quick cooking liquid of water, wine or vinegar, vegetables and herbs.	Is a sauce or base that the work makes or uses.
is applied as	ARTIFACTMeat glazeglace de viande	Illustrative example A spoon of glaze that gives depth to a pan sauce.	Brown stock reduced until it is thick and sticky.	Is a sauce or base that the work makes or uses.
is applied as	ARTIFACTDemi-glacedemi-glace	Illustrative example The base of a bordelaise sauce.	Espagnole and brown stock reduced by half.	Is a sauce or base that the work makes or uses.
is applied as	ARTIFACTEspagnoleespagnole	Illustrative example The base of demi-glace.	Mother sauce of brown stock thickened with brown roux.	Is a sauce or base that the work makes or uses.
is applied as	ARTIFACTVeloutévelouté	Illustrative example Chicken velouté for a sauce suprême.	Mother sauce of white stock thickened with blond roux.	Is a sauce or base that the work makes or uses.
is applied as	ARTIFACTBéchamelbéchamel	Illustrative example The white sauce of a gratin.	Mother sauce of milk thickened with white roux.	Is a sauce or base that the work makes or uses.
is applied as	ARTIFACTAllemandeallemande	Illustrative example Sauce for poached veal.	Velouté thickened with egg yolk and cream.	Is a sauce or base that the work makes or uses.
is applied as	ARTIFACTTomato saucesauce tomate	Illustrative example Escoffier's tomato sauce with pork belly and stock.	Mother sauce of cooked tomatoes, strained.	Is a sauce or base that the work makes or uses.
is applied as	ARTIFACTHollandaisehollandaise	Illustrative example The sauce of eggs Benedict.	Warm emulsion of butter in egg yolk and lemon juice.	Is a sauce or base that the work makes or uses.
is applied as	ARTIFACTBéarnaisebéarnaise	Illustrative example The sauce of steak frites.	Warm emulsion of butter in egg yolk and a reduction of vinegar, shallot and tarragon.	Is a sauce or base that the work makes or uses.
is applied as	ARTIFACTMousseline saucesauce mousseline	Illustrative example Sauce for asparagus.	Hollandaise with whipped cream folded in.	Is a sauce or base that the work makes or uses.
is applied as	ARTIFACTBeurre blancbeurre blanc	Illustrative example The sauce of pike from the Loire.	Warm emulsion of butter in a reduction of white wine, vinegar and shallot.	Is a sauce or base that the work makes or uses.
is applied as	ARTIFACTMayonnaisemayonnaise	Illustrative example Mayonnaise with cold poached salmon.	Cold emulsion of oil in egg yolk, mustard and vinegar or lemon.	Is a sauce or base that the work makes or uses.
is applied as	ARTIFACTVinaigrettevinaigrette	Illustrative example Dressing for a green salad.	Cold mix of oil and vinegar with salt and mustard, held for a short time as an emulsion.	Is a sauce or base that the work makes or uses.
is applied as	ARTIFACTRoast gravyjus de rôti · also in roasting	Illustrative example The juice of a roast chicken.	Sauce made from the brown juices of a roast, deglazed and reduced.	Is a sauce or base that the work makes or uses.
is applied as	ARTIFACTPot-roasting liquidfond de poêlage · also in pot-roasting	Illustrative example The juices of a pot-roasted veal.	The juices and vegetables left in the pot after pot-roasting, used for the sauce.	Is a sauce or base that the work makes or uses.
is applied as	ARTIFACTThickened jusjus lié	Illustrative example Veal jus with arrowroot.	A brown jus made a little thicker with starch.	Is a sauce or base that the work makes or uses.
is applied as	ARTIFACTGastriquegastrique	Illustrative example The base of an orange sauce for duck.	Caramelised sugar deglazed with vinegar, used to make a sauce sweet and sour.	Is a sauce or base that the work makes or uses.
is applied as	ARTIFACTMaître d'hôtel butterbeurre maître d'hôtel	Illustrative example A slice on a grilled steak.	Soft butter mixed with parsley, lemon juice, salt and pepper, then chilled.	Is a sauce or base that the work makes or uses.
is applied as	ARTIFACTTomato couliscoulis de tomate	Illustrative example Coulis under a vegetable terrine.	Tomatoes cooked and passed through a sieve to a smooth sauce.	Is a sauce or base that the work makes or uses.

6. Mindmap

The centre, confirmed at Checkpoint C, is the knowledge area sauces and jus. Ring 1: its 8 parts. Ring 2: the concepts applied in each part, each with one French term of the work that applies it. The map stops at ring 2. A concept can appear in more than one part.

7. Paradigm tree

From the paradigm through its sources, each with its theory where the body of knowledge names one, and the concepts this area uses. Under each concept: the principles of this area that apply it, and the terms of the work. Only the concepts that sauces and jus uses are shown, and only the sources they come from. Concepts that the area uses but has no French term for: Collagen hydrolysis. Each concept marked "no term yet" is a part of the system that this area does not name yet.

PARADIGMTexture follows from the dispersed system: phase, thickener and concentrationThis, disperse systems formalism, BOK 8.3 · not checked
- SOURCEThis, disperse systems formalismroot: colloid and food chemistry · BOK 8.3
  - THEORYDisperse systems formalismpart of the source · BOK 8.3 · not checked
  - CONCEPTEmulsionused by this area · BOK 8.2.1 · not checked
    - PRINCIPLEThe texture of a dish follows from its dispersed systemBOK 8.3.1
    - PRINCIPLEAdd the fat slowly, so that the emulsion holdsown wording
    - TERMémulsionnames the concept
    - TERMémulsionnerapplies it: method
    - TERMmonterapplies it: technique
    - TERMmonter au beurreapplies it: technique · also in sautéing
    - TERMclarifier le beurreapplies it: technique
    - TERMhollandaiseapplies it: artifact
    - TERMbéarnaiseapplies it: artifact
    - TERMbeurre blancapplies it: artifact
    - TERMmayonnaiseapplies it: artifact
    - TERMvinaigretteapplies it: artifact
  - CONCEPTFoamused by this area · BOK 8.2.2 · not checked
    - PRINCIPLEThe texture of a dish follows from its dispersed systemBOK 8.3.1
    - TERMmousseuxnames the concept
    - TERMsauce mousselineapplies it: artifact
  - CONCEPTGelused by this area · BOK 8.2.3 · not checked
    - PRINCIPLEThe texture of a dish follows from its dispersed systemBOK 8.3.1
    - TERMprise en geléenames the concept
    - TERMréduire à glaceapplies it: technique
    - TERMglace de viandeapplies it: artifact
  - CONCEPTSuspensionused by this area · BOK 8.2.4 · not checked
    - PRINCIPLEThe texture of a dish follows from its dispersed systemBOK 8.3.1
    - TERMpuréenames the concept
    - TERMpasser au chinoisapplies it: technique
    - TERMtravailler en pommadeapplies it: technique
    - TERMbeurre maître d'hôtelapplies it: artifact
    - TERMcoulis de tomateapplies it: artifact
- SOURCEFood chemistryroot: colloid and food chemistry
  - CONCEPTStarch gelatinisationused by this area · BOK 8.7 · not checked
    - PRINCIPLEAdd cold liquid to a hot roux, or hot liquid to a cold rouxown wording
    - TERMcuisson de l'amidonnames the concept
    - TERMfaire un rouxapplies it: technique
    - TERMrouxapplies it: artifact
    - TERMsingerapplies it: technique · also in stewing
    - TERMlier au beurre maniéapplies it: technique
    - TERMlier à la féculeapplies it: technique
    - TERMbéchamelapplies it: artifact
    - TERMveloutéapplies it: artifact
    - TERMespagnoleapplies it: artifact
    - TERMjus liéapplies it: artifact
  - CONCEPTProtein denaturationused by this area · BOK 8.6 · not checked
    - PRINCIPLECook an egg by temperature, not by timeBOK 8.6.1
    - TERMcoagulationnames the concept
    - TERMlier à la crème et au jauneapplies it: technique · also in stewing
    - TERMallemandeapplies it: artifact
    - TERMhollandaiseapplies it: artifact
  - CONCEPTMaillard reactionused by this area · BOK 8.4 · not checked
    - PRINCIPLEBrowning needs dry heat above the boiling pointBOK 8.4.1
    - TERMcolorationnames the concept
    - TERMpincerapplies it: technique · also in braising
    - TERMfond brunapplies it: artifact · also in braising
    - TERMdéglacerapplies it: technique · also in roasting, sautéing, pot-roasting
    - TERMjus de rôtiapplies it: artifact · also in roasting
    - TERMfond de poêlageapplies it: artifact · also in pot-roasting
  - CONCEPTCaramelisationused by this area · BOK 8.5 · not checked
    - PRINCIPLEBrowning needs dry heat above the boiling pointBOK 8.4.1
    - TERMcaramélisationnames the concept
    - TERMgastriqueapplies it: artifact
  - CONCEPTCollagen hydrolysisused by this area · not checked · no term yet
    - PRINCIPLEStock is the base of all good cookingBOK 3.1.5
- SOURCERheologyroot of the work
  - CONCEPTViscosityused by this area · not checked
    - PRINCIPLEA sauce is ready when it coats the spoonown wording
    - TERMnappenames the concept
    - TERMlierapplies it: method · also in braising
    - TERMnapperapplies it: technique
  - CONCEPTReductionused by this area · not checked
    - PRINCIPLERemove rich brown and white saucesBOK 7.8.7
    - PRINCIPLESeason at the end, after the reductionown wording
    - TERMréductionnames the concept
    - TERMfaire un jusapplies it: method
    - TERMdemi-glaceapplies it: artifact
- SOURCESensory scienceroot of the work
  - CONCEPTTaste balanceused by this area · not checked
    - PRINCIPLESeason at the end, after the reductionown wording
    - TERMassaisonnementnames the concept
    - TERMrectifier l'assaisonnementapplies it: practice
- SOURCECarêmeroot: culinary arts · BOK 2
  - THEORYSauce derivation systempart of the source · BOK 2.2 · not checked
  - CONCEPTGrande sauceused by this area · BOK 2.1 · not checked
    - PRINCIPLEEach sauce derives from a grande sauceBOK 2.2.1
    - TERMgrande saucenames the concept
    - TERMdériver une sauceapplies it: method
- SOURCEEscoffierroot: culinary arts · BOK 3
  - CONCEPTFond (stock)used by this area · BOK 3.1 · not checked
    - PRINCIPLEStock is the base of all good cookingBOK 3.1.5
    - TERMfondnames the concept
    - TERMfaire un fondapplies it: method
    - TERMpréparer les basesapplies it: practice
    - TERMécumerapplies it: technique
    - TERMdépouillerapplies it: technique
    - TERMfond blancapplies it: artifact
    - TERMfond brunapplies it: artifact · also in braising
    - TERMfumetapplies it: artifact
    - TERMcourt-bouillonapplies it: artifact · also in poaching
  - CONCEPTMother sauceused by this area · BOK 3.2 · not checked
    - PRINCIPLEEach sauce derives from a grande sauceBOK 2.2.1
    - TERMsauce mèrenames the concept
    - TERMespagnoleapplies it: artifact
    - TERMveloutéapplies it: artifact
    - TERMbéchamelapplies it: artifact
    - TERMhollandaiseapplies it: artifact
    - TERMsauce tomateapplies it: artifact
    - TERMtenir au bain-marieapplies it: practice
    - TERMtamponnerapplies it: technique
  - CONCEPTSmall sauceused by this area · BOK 3.2.6 · not checked
    - PRINCIPLEEach sauce derives from a grande sauceBOK 2.2.1
    - TERMsauce dérivéenames the concept
    - TERMdériver une sauceapplies it: method
- SOURCELa Varenne, court cuisineroot: culinary arts · BOK 1
  - CONCEPTLiaisonused by this area · BOK 1.1 · not checked
    - PRINCIPLEAdd cold liquid to a hot roux, or hot liquid to a cold rouxown wording
    - TERMliaisonnames the concept
    - TERMlierapplies it: method · also in braising
    - TERMrouxapplies it: artifact
  - CONCEPTCoulisused by this area · BOK 1.4 · not checked
    - PRINCIPLEThe texture of a dish follows from its dispersed systemBOK 8.3.1
    - TERMcoulisnames the concept
    - TERMcoulis de tomateapplies it: artifact
- SOURCENouvelle cuisine (Bocuse, Guérard; Gault and Millau)root: culinary arts · BOK 7
  - CONCEPTReduction sauceused by this area · BOK 7.3 · not checked
    - PRINCIPLERemove rich brown and white saucesBOK 7.8.7
    - TERMsauce de réductionnames the concept
    - TERMfaire un jusapplies it: method
    - TERMà la minuteapplies it: practice
    - TERMjus de rôtiapplies it: artifact · also in roasting
    - TERMmonter au beurreapplies it: technique · also in sautéing

8. Term audit

71 terms of the work. 2 are marked "ours": no standard vocabulary names them, and both describe a method or a practice in plain words. Standard vocabularies used: Escoffier's Le Guide culinaire, Carême's L'Art de la cuisine française au XIXe siècle, the Larousse gastronomique, the French CAP Cuisine reference, and Hervé This's Les Secrets de la casserole for the science terms. Each source is named from memory and not checked.

Term of the work	Level	Standard term	Source	Note
émulsion	CONCEPT	émulsion · emulsion	This, Les Secrets de la casserole · not checked
mousseux	CONCEPT	mousse · foam	This, Les Secrets de la casserole · not checked	the kitchen uses the adjective mousseux for the texture
prise en gelée	CONCEPT	gelée · gel	Larousse gastronomique · not checked	the kitchen says a stock prend en gelée
purée	CONCEPT	purée · purée	Larousse gastronomique · not checked	the kitchen word for a suspension of cooked vegetables or fruit
cuisson de l'amidon	CONCEPT	gélatinisation de l'amidon · starch gelatinisation	This, Les Secrets de la casserole · not checked	cuisson de l'amidon is the kitchen phrase
coagulation	CONCEPT	coagulation · coagulation	This, Les Secrets de la casserole · not checked
coloration	CONCEPT	coloration · browning	Référentiel CAP Cuisine · not checked	also in braising
caramélisation	CONCEPT	caramélisation · caramelisation	Larousse gastronomique · not checked
nappe	CONCEPT	nappe · coating consistency	Escoffier, Le Guide culinaire · not checked	cuire à la nappe
réduction	CONCEPT	réduction · reduction	Escoffier, Le Guide culinaire · not checked	also in braising, glazing
assaisonnement	CONCEPT	assaisonnement · seasoning	Escoffier, Le Guide culinaire · not checked
liaison	CONCEPT	liaison · thickening agent	Escoffier, Le Guide culinaire · not checked
fond	CONCEPT	fonds de cuisine · stocks	Escoffier, Le Guide culinaire · not checked
grande sauce	CONCEPT	grande sauce · great sauce	Carême, L'Art de la cuisine française au XIXe siècle · not checked
sauce mère	CONCEPT	grandes sauces de base · leading sauces	Escoffier, Le Guide culinaire · not checked	sauce mère is later usage
sauce dérivée	CONCEPT	petites sauces · small sauces	Escoffier, Le Guide culinaire · not checked	sauce dérivée is later usage
coulis	CONCEPT	coulis · coulis	Larousse gastronomique · not checked
sauce de réduction	CONCEPT	sauce de réduction · reduction sauce	Larousse gastronomique · not checked
faire un fond	METHOD	fonds de cuisine · to make stock	Escoffier, Le Guide culinaire · not checked
lier	METHOD	lier · to thicken	Escoffier, Le Guide culinaire · not checked	METHOD here, TECHNIQUE in the braising map: one level per map, own placement
émulsionner	METHOD	émulsionner · to emulsify	Référentiel CAP Cuisine · not checked
dériver une sauce	METHOD	ours		a description of a method; no standard verb for it
faire un jus	METHOD	faire un jus · to make a jus	Référentiel CAP Cuisine · not checked
préparer les bases	PRACTICE	ours		a description of a practice; part of the mise en place of the saucier
à la minute	PRACTICE	à la minute · cooked to order	Larousse gastronomique · not checked
tenir au bain-marie	PRACTICE	tenir au bain-marie · to keep hot in a water bath	Escoffier, Le Guide culinaire · not checked
rectifier l'assaisonnement	PRACTICE	rectifier l'assaisonnement · to correct the seasoning	Référentiel CAP Cuisine · not checked
faire un roux	TECHNIQUE	roux · roux	Escoffier, Le Guide culinaire · not checked
singer	TECHNIQUE	singer · to dust with flour	Escoffier, Le Guide culinaire · not checked	also in stewing
lier au beurre manié	TECHNIQUE	beurre manié · kneaded butter	Escoffier, Le Guide culinaire · not checked
lier à la crème et au jaune	TECHNIQUE	liaison à la crème et aux jaunes · cream and yolk liaison	Escoffier, Le Guide culinaire · not checked	also in stewing
lier à la fécule	TECHNIQUE	lier à la fécule · to thicken with starch	Référentiel CAP Cuisine · not checked
napper	TECHNIQUE	napper · to coat	Escoffier, Le Guide culinaire · not checked
monter au beurre	TECHNIQUE	monter au beurre · to finish with butter	Escoffier, Le Guide culinaire · not checked	also in sautéing
monter	TECHNIQUE	monter · to whisk up	Référentiel CAP Cuisine · not checked
clarifier le beurre	TECHNIQUE	beurre clarifié · clarified butter	Escoffier, Le Guide culinaire · not checked
déglacer	TECHNIQUE	déglacer · to deglaze	Escoffier, Le Guide culinaire · not checked	also in roasting, sautéing, pot-roasting
pincer	TECHNIQUE	pincer	Escoffier, Le Guide culinaire · not checked	also in braising
écumer	TECHNIQUE	écumer · to skim	Escoffier, Le Guide culinaire · not checked
dépouiller	TECHNIQUE	dépouiller · to skim off fat	Escoffier, Le Guide culinaire · not checked
réduire à glace	TECHNIQUE	réduire à glace · to reduce to a glaze	Escoffier, Le Guide culinaire · not checked
passer au chinois	TECHNIQUE	passer au chinois · to strain	Référentiel CAP Cuisine · not checked
tamponner	TECHNIQUE	tamponner · to butter the surface	Escoffier, Le Guide culinaire · not checked
travailler en pommade	TECHNIQUE	beurre en pommade · softened butter	Référentiel CAP Cuisine · not checked
roux	ARTIFACT	roux · roux	Escoffier, Le Guide culinaire · not checked
roux blanc	TYPE	roux blanc · white roux	Escoffier, Le Guide culinaire · not checked	BOK 1.1.1.1
roux blond	TYPE	roux blond · blond roux	Escoffier, Le Guide culinaire · not checked	BOK 1.1.1.2
roux brun	TYPE	roux brun · brown roux	Escoffier, Le Guide culinaire · not checked	BOK 1.1.1.3
fond blanc	ARTIFACT	fond blanc · white stock	Escoffier, Le Guide culinaire · not checked
fond brun	ARTIFACT	fond brun · brown stock	Escoffier, Le Guide culinaire · not checked	also in braising
fumet	ARTIFACT	fumet de poisson · fish stock	Escoffier, Le Guide culinaire · not checked
court-bouillon	ARTIFACT	court-bouillon · court-bouillon	Escoffier, Le Guide culinaire · not checked	also in poaching
glace de viande	ARTIFACT	glace de viande · meat glaze	Escoffier, Le Guide culinaire · not checked
demi-glace	ARTIFACT	demi-glace · demi-glace	Escoffier, Le Guide culinaire · not checked
espagnole	ARTIFACT	sauce espagnole · brown sauce	Escoffier, Le Guide culinaire · not checked
velouté	ARTIFACT	velouté · velouté	Escoffier, Le Guide culinaire · not checked
béchamel	ARTIFACT	sauce béchamel · béchamel	Escoffier, Le Guide culinaire · not checked
allemande	ARTIFACT	sauce allemande · allemande	Escoffier, Le Guide culinaire · not checked	Escoffier also calls it sauce parisienne
sauce tomate	ARTIFACT	sauce tomate · tomato sauce	Escoffier, Le Guide culinaire · not checked
hollandaise	ARTIFACT	sauce hollandaise · hollandaise	Escoffier, Le Guide culinaire · not checked
béarnaise	ARTIFACT	sauce béarnaise · béarnaise	Escoffier, Le Guide culinaire · not checked
sauce mousseline	ARTIFACT	sauce mousseline · mousseline sauce	Escoffier, Le Guide culinaire · not checked
beurre blanc	ARTIFACT	beurre blanc · white butter sauce	Larousse gastronomique · not checked
mayonnaise	ARTIFACT	sauce mayonnaise · mayonnaise	Escoffier, Le Guide culinaire · not checked
vinaigrette	ARTIFACT	sauce vinaigrette · vinaigrette	Escoffier, Le Guide culinaire · not checked
jus de rôti	ARTIFACT	jus de rôti · roast gravy	Escoffier, Le Guide culinaire · not checked	also in roasting
fond de poêlage	ARTIFACT	fond de poêlage · pot-roasting liquid	Escoffier, Le Guide culinaire · not checked	also in pot-roasting
jus lié	ARTIFACT	jus lié · thickened gravy	Escoffier, Le Guide culinaire · not checked
gastrique	ARTIFACT	gastrique · gastrique	Larousse gastronomique · not checked
beurre maître d'hôtel	ARTIFACT	beurre maître d'hôtel · maître d'hôtel butter	Escoffier, Le Guide culinaire · not checked
coulis de tomate	ARTIFACT	coulis de tomate · tomato coulis	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.