{
  "ogs_version": "0.2.0",
  "vocabulary": "cooking_methods",
  "description": "OGS controlled vocabulary of cooking methods (see spec/ogs-comp.md §3). Per-concept labels keyed by BCP 47 tag; translations for additional languages live in vocab/translations/{lang}.json.",
  "concepts": [
    {
      "id": "raw",
      "labels": {
        "en": { "preferred": "raw", "definition": "No heat applied; uncooked." }
      }
    },
    {
      "id": "seared",
      "labels": {
        "en": { "preferred": "seared", "definition": "Brief, high-heat surface cooking for crust formation." }
      }
    },
    {
      "id": "grilled",
      "labels": {
        "en": { "preferred": "grilled", "definition": "Cooked over direct radiant heat (charcoal, gas, wood)." }
      }
    },
    {
      "id": "roasted",
      "labels": {
        "en": { "preferred": "roasted", "definition": "Cooked in dry heat in an oven, typically uncovered." }
      }
    },
    {
      "id": "braised",
      "labels": {
        "en": { "preferred": "braised", "definition": "Slow-cooked in liquid after initial browning." }
      }
    },
    {
      "id": "poached",
      "labels": {
        "en": { "preferred": "poached", "definition": "Gently cooked submerged in liquid below boiling point." }
      }
    },
    {
      "id": "steamed",
      "labels": {
        "en": { "preferred": "steamed", "definition": "Cooked by steam without direct liquid contact." }
      }
    },
    {
      "id": "fried",
      "labels": {
        "en": { "preferred": "fried", "definition": "Cooked submerged in hot fat (deep-fried)." }
      }
    },
    {
      "id": "confit",
      "labels": {
        "en": { "preferred": "confit", "definition": "Slow-cooked submerged in fat at low temperature." },
        "fr": { "preferred": "confit", "definition": "Cuisson lente et prolongée dans la graisse à basse température." }
      }
    },
    {
      "id": "smoked",
      "labels": {
        "en": { "preferred": "smoked", "definition": "Exposed to smoke for flavoring (hot or cold)." }
      }
    },
    {
      "id": "fermented",
      "labels": {
        "en": { "preferred": "fermented", "definition": "Transformed by microbial activity." }
      }
    },
    {
      "id": "cured",
      "labels": {
        "en": { "preferred": "cured", "definition": "Preserved with salt, sugar, nitrates, or acid." }
      }
    },
    {
      "id": "pickled",
      "labels": {
        "en": { "preferred": "pickled", "definition": "Preserved in acid (vinegar) or lacto-fermented brine." }
      }
    },
    {
      "id": "dehydrated",
      "labels": {
        "en": { "preferred": "dehydrated", "definition": "Moisture removed by air, heat, or freeze-drying." }
      }
    },
    {
      "id": "sous_vide",
      "labels": {
        "en": { "preferred": "sous-vide", "alternates": ["sous vide"], "definition": "Vacuum-sealed and cooked in precisely controlled water bath." },
        "fr": { "preferred": "sous-vide", "definition": "Cuisson sous-vide à température précise dans un bain-marie." }
      }
    },
    {
      "id": "blanched",
      "labels": {
        "en": { "preferred": "blanched", "definition": "Briefly boiled then shocked in ice water." }
      }
    },
    {
      "id": "sauteed",
      "labels": {
        "en": { "preferred": "sautéed", "alternates": ["sauteed"], "definition": "Cooked quickly in a small amount of fat over high heat." },
        "fr": { "preferred": "sauté", "definition": "Cuisson rapide dans une petite quantité de matière grasse à feu vif." }
      }
    },
    {
      "id": "baked",
      "labels": {
        "en": { "preferred": "baked", "definition": "Cooked in dry oven heat (typically for doughs and batters)." }
      }
    },
    {
      "id": "charred",
      "labels": {
        "en": { "preferred": "charred", "definition": "Surface deliberately blackened by extreme heat." }
      }
    },
    {
      "id": "emulsified",
      "labels": {
        "en": { "preferred": "emulsified", "definition": "Blended to form a stable fat-liquid suspension." }
      }
    }
  ]
}