cuisson

Cuisson is the process of applying heat to food to transform its texture, flavor, color, and aroma. In French culinary usage, the term covers both the act of cooking and the resulting degree of doneness. The word derives from cuire, from Latin coquere, and is used broadly in culinary science to describe how a dish is prepared to be edible and safe.

Cuisson methods are commonly divided into two broad families: dry-heat and moist-heat. Dry-heat methods include grilling, roasting, baking, frying, and sautéing, where heat is transferred mainly by air, fat, or direct contact. Moist-heat methods, such as poaching, simmering, boiling, steaming, and braising, rely on water or steam to transfer heat. The choice of method depends on the food’s composition, the desired texture, and the cook’s intent. Heat transfer occurs through conduction, convection, and radiation, and cooking induces physicochemical changes such as protein denaturation, starch gelatinization, fat rendering, and Maillard browning, which develops flavor and color.

Doneness levels are central to cuissons in meat and fish. Common terms are bleu (very rare), saignant (rare to medium-rare), à point (medium), and bien cuit (well done). Indicators include color and texture, as well as measured internal temperatures for safety. For non-meat foods, doneness relates to texture and aroma rather than color alone.

In practice, cuissons influence tenderness, juiciness, and aroma, and are a fundamental concept across cuisines to balance flavor, moisture, and safety.