{"schema":"https://ver.cy/schemas/card/1.0.0","id":"vr.tr.fries","code":"thing-q152088","url":"https://ver.cy/models/thing/q152088/","name":"fries","alternateNames":["shoestring potatoes","crinkle-cut fries","ageimo","Jagabē","McDonald’s french fries","air-fried fries","freedom fries","triple-cooked chips","curly fries","waffle fries","Chick-fil-A Waffle Potato Fries"],"kind":"thing","status":"published","version":"0.1.0-research.1","language":"en","classifiers":{"family":"Thing Registry","category":"Physical world and living systems","entryKind":"thing","plane":"PHY","domain":["PHY.MAT"],"industry":[],"navPath":"","tags":[],"facets":{}},"whatItIs":"French fries (also called chips in some regions) are strips of potato that have been deep-fried until the exterior is crisp and the interior is cooked through.","purpose":"Enable an agent to recognise fries, assess their preparation and serving condition, and decide whether to cook, finish, serve, hold, reheat or discard them.","scope":{"in":["Ingredient basis and evidence that the product is intended as fries","Cut geometry, size distribution and whole-cut or formed construction","Raw, partially cooked, frozen and ready-to-eat preparation states","Exterior texture, interior texture, colour and oiliness","Holding history, packaging condition and readiness for an intended serving","Seasoning, coatings and toppings that affect the fries themselves"],"out":["Potato cultivation, harvesting and agricultural quality management","Manufacture and maintenance of fryers, ovens and air fryers","Cooking oil inventory and fryer-wide oil management","Recipes and identity of separate sauces or complete composed meals","Restaurant ordering, payment and delivery operations","A person's dietary requirements or medical suitability for eating fries"],"boundaries":[]},"distinguishingFeatures":["Check ingredient basis, cut shape and intended preparation together: an elongated potato piece alone may be an uncooked ingredient rather than a fries product.","Distinguish fries from crisps or potato chips by recording cross-section and whether the intended result retains a substantial interior rather than being a thin, crisp slice throughout.","Distinguish whole-cut fries from formed potato sticks by inspecting or obtaining evidence of continuous potato tissue versus a shaped potato mixture.","Distinguish fries from wedges and other fried potato forms using the declared product identity alongside geometry; record disagreement instead of imposing an unsupported dimensional cutoff.","Check whether a product called fries uses potato, sweet potato or another base, rather than treating the shared name as proof of equivalent identity."],"structure":{"bundles":[{"id":"fries-identity-and-form","name":"Fries identity and form","description":"Establishes what the product is and how its pieces are constructed.","layers":[{"id":"ingredient-and-product-identity","name":"Ingredient and product identity","description":"Connects the fries designation to ingredient and product evidence.","findings":[{"id":"declared-fries-basis","name":"Declared fries basis","description":"Record the declared base ingredient and evidence supporting identification as fries, retaining uncertainty where labels and observations differ.","questions":[{"text":"What ingredient forms the body of these fries, and is that established by a label, recipe or direct observation?","id":"declared-fries-basis-q01","kind":"provenance"},{"text":"Does the intended registry meaning of fries include this base ingredient, or is its inclusion unresolved?","id":"declared-fries-basis-q02","kind":"boundary"}]}]},{"id":"piece-geometry-and-construction","name":"Piece geometry and construction","description":"Describes the cut and internal construction rather than relying on the product name.","findings":[{"id":"cut-and-size-profile","name":"Cut and size profile","description":"Record cut family, whole-cut or formed construction, representative dimensions and variation within the assessed batch.","questions":[{"text":"Are these continuous pieces of the base ingredient or pieces formed from a mixture?","id":"cut-and-size-profile-q01","kind":"definition"},{"text":"What are the representative length, cross-section and size range of the pieces being assessed?","id":"cut-and-size-profile-q02","kind":"measurement"}]}]}]},{"id":"fries-preparation-path","name":"Fries preparation path","description":"Tracks the transformations that establish the current cooking state.","layers":[{"id":"incoming-preparation-state","name":"Incoming preparation state","description":"Identifies treatment completed before the current cooking session.","findings":[{"id":"prior-treatment-evidence","name":"Prior treatment evidence","description":"Record known blanching, partial frying, freezing, thawing and coating steps without inferring them from appearance alone.","questions":[{"text":"Which preparation steps were completed before this batch arrived, and what evidence establishes them?","id":"prior-treatment-evidence-q01","kind":"provenance"},{"text":"Are the pieces currently frozen, partly thawed or thawed, and how was that state assessed?","id":"prior-treatment-evidence-q02","kind":"measurement"}]}]},{"id":"cooking-and-finishing-sequence","name":"Cooking and finishing sequence","description":"Relates completed cooking steps to the next supported action.","findings":[{"id":"next-preparation-step","name":"Next preparation step","description":"Record cooking method, duration, measured conditions and the instructions used to judge completion.","questions":[{"text":"What cooking or reheating steps has this portion undergone, including method, duration and recorded temperatures?","id":"next-preparation-step-q01","kind":"provenance"},{"text":"Given its cut and prior treatment, what next step is supported by the applicable product or kitchen instructions?","id":"next-preparation-step-q02","kind":"action"}]}]}]},{"id":"fries-eating-condition","name":"Fries eating condition","description":"Assesses the exterior and interior qualities of the prepared fries.","layers":[{"id":"exterior-condition","name":"Exterior condition","description":"Captures crust texture, browning and surface oiliness.","findings":[{"id":"surface-quality-profile","name":"Surface quality profile","description":"Record exterior texture, colour distribution and oiliness with assessment time and coating context.","questions":[{"text":"How crisp, soft, leathery or hard is the exterior at the time of assessment?","id":"surface-quality-profile-q01","kind":"measurement"},{"text":"How evenly browned and visibly oily are the pieces, and could coatings or seasonings affect those observations?","id":"surface-quality-profile-q02","kind":"measurement"}]}]},{"id":"interior-and-batch-consistency","name":"Interior and batch consistency","description":"Checks the interior and variation across pieces.","findings":[{"id":"interior-texture-profile","name":"Interior texture profile","description":"Record interior texture from an identified sample and compare it with the intended result.","questions":[{"text":"What interior texture is observed in sampled pieces, including any firm centres, dryness or hollowness?","id":"interior-texture-profile-q01","kind":"measurement"},{"text":"Do pieces of different sizes meet the stated texture target, or does the batch require further assessment or separation?","id":"interior-texture-profile-q02","kind":"action"}]}]}]},{"id":"fries-holding-and-disposition","name":"Fries holding and disposition","description":"Connects post-cooking history and packaging conditions to decisions about continued use.","layers":[{"id":"post-cooking-exposure","name":"Post-cooking exposure","description":"Records elapsed time, temperature and the immediate holding environment.","findings":[{"id":"holding-condition-record","name":"Holding condition record","description":"Record when cooking ended, subsequent temperature observations and whether the fries were exposed, covered or enclosed.","questions":[{"text":"How long has elapsed since final cooking, and what temperatures were recorded during that interval?","id":"holding-condition-record-q01","kind":"measurement"},{"text":"Were the fries held in an open tray, covered container or closed package, and is condensation or surface softening observable?","id":"holding-condition-record-q02","kind":"measurement"}]}]},{"id":"service-or-disposal-decision","name":"Service or disposal decision","description":"Applies identified rules to the evidence available for this portion.","findings":[{"id":"supported-disposition","name":"Supported disposition","description":"Record whether serving, further holding, reheating, withholding or discarding is supported, including missing evidence and the rule applied.","questions":[{"text":"Which applicable instructions or handling rules govern this fries portion's holding and reheating history?","id":"supported-disposition-q01","kind":"provenance"},{"text":"Do the recorded history and observed condition support serving, further preparation, withholding or disposal?","id":"supported-disposition-q02","kind":"action"}]}]}]},{"id":"fries-portion-and-additions","name":"Fries portion and additions","description":"Defines the serving unit and how additions change its composition and condition.","layers":[{"id":"portion-boundary","name":"Portion boundary","description":"Identifies the fries quantity being assessed and its relationship to a batch or dish.","findings":[{"id":"assessed-serving-unit","name":"Assessed serving unit","description":"Record whether observations apply to an individual piece, portion or batch, and define what the stated mass includes.","questions":[{"text":"Is this assessment about one piece, a serving portion or an entire cooking batch?","id":"assessed-serving-unit-q01","kind":"boundary"},{"text":"What is the fries mass, and does the measurement exclude packaging, sauces and toppings?","id":"assessed-serving-unit-q02","kind":"measurement"}]}]},{"id":"seasoning-and-topping-effects","name":"Seasoning and topping effects","description":"Tracks additions directly applied to the fries and the resulting serving condition.","findings":[{"id":"applied-additions","name":"Applied additions","description":"Record coatings, salt, seasonings, sauces and toppings, distinguishing declared ingredients from visual guesses.","questions":[{"text":"Which additions were applied, at what preparation stage, and what ingredient evidence is available?","id":"applied-additions-q01","kind":"provenance"},{"text":"Given the additions already applied and the intended serving time, should these fries be served now or receive another supported finishing action?","id":"applied-additions-q02","kind":"action"}]}]}]},{"id":"evidence-and-external-alignment","name":"Evidence and external alignment","description":"What the world already says about this thing, gathered so the model can be checked against it.","layers":[{"id":"reported-evidence","name":"Reported evidence","description":"Findings from the breadth pass, kept separate from the structural claims.","findings":[{"id":"evidence-kinds","name":"Kinds and varieties","description":"Reported by the breadth pass; each item needs checking against its source before it becomes normative.","questions":[{"text":"Which of these kinds and varieties hold for the sense of fries this model covers, and on what evidence?","id":"evidence-kinds-q01","kind":"provenance"}]}]}]}]},"agentConduct":{"may":["Report allergens, oils used and nutrition from menus or labels.","Prepare fries in kitchens it is authorized to work in, following food safety rules."],"mustNot":["Leave hot oil unattended or add water to it.","Hide shared frying with allergens such as fish or gluten from people who asked.","Serve undercooked or contaminated food.","Misstate whether fries are vegan or cooked in animal fat."],"requiresHuman":["Changing cooking oil or recipe in a setting with dietary restrictions."]},"ethics":{"considerations":["Diet-related disease and honest labelling matter to health.","Religious and ethical diets depend on accurate information on frying fat."],"affectedParties":["Diners","Kitchen workers"]},"owners":{"steward":"The person or business that serves them; food safety authorities set the rules.","roles":[],"masterSystems":[]},"relations":[{"target":"Q13030962","type":"parent","note":"registry parent class"},{"target":"Q3688975","type":"parent","note":"registry parent class"},{"target":"Q81799","type":"parent","note":"registry parent class"}],"interaction":{"identity":{"applicability":"required","items":["Vercy registry: vr.tr.fries","Wikidata: Q152088 (https://www.wikidata.org/wiki/Q152088)"]},"properties":{"applicability":"required","items":["Ingredient basis: potato; sweet potato; other declared base; mixed; unknown","Construction: whole-cut; formed mixture; other; unknown","Cut geometry: straight; crinkle; shoestring; curly; waffle; wedge-like; other; unknown","Piece dimensions and variation: length and cross-sectional dimensions in mm, with sample size and range","Preparation state: raw; blanched; partially cooked; cooked; reheated; unknown, with frozen or thawed status recorded separately","Cooking sequence: ordered links to preparation steps, including method, timing and available instructions","Coating and additions: links to declared coatings, seasonings, sauces and toppings, including application stage","Exterior texture: crisp; soft; leathery; hard; mixed; unassessed, with assessment method and time","Interior texture: fluffy; moist; dense; firm; dry; hollow; mixed; unassessed","Surface colour distribution: observed colour or proportion in locally defined colour classes, with lighting and coating context","Surface oiliness: not apparent; light sheen; visibly oily; pooling; unassessed","Time and temperature history: timestamped temperatures in °C and elapsed durations in minutes, with measurement location and gaps","Portion mass: g, stating whether toppings and packaging are excluded"]},"recognition":{"applicability":"required","items":["Golden strips of potato, crisp outside, served hot."]},"capabilities":{"applicability":"required","items":["Classify the fries by ingredient basis, construction, cut and preparation state.","Select a next cooking or finishing step using product instructions and recorded preparation history.","Assess exterior and interior texture against a stated serving target.","Drain, season, portion or add toppings while recording changes that affect condition.","Choose holding, packaging or reheating actions using elapsed time, temperature history and intended service.","Withhold or discard a portion when applicable rules require it or essential condition evidence is missing."]},"hazards":{"applicability":"required","items":["Burns and fires from hot oil.","Allergen cross-contact in shared fryers."]},"interfaces":{"applicability":"required","items":["Regulation (EC) No 852/2004, issued by the European Parliament and Council, establishes hygiene requirements for food businesses preparing and serving fries in the European Union.","Commission Regulation (EU) 2017/2158, issued by the European Commission, establishes acrylamide mitigation measures and benchmark levels for covered foods, including French fries."]},"context":{"applicability":"required","items":["Fries are prepared in domestic kitchens, restaurants and institutional catering as a side dish, snack or component of a meal.","They may be cooked from raw potatoes or finished from partially prepared products, with serving quality depending on cooking and holding conditions."]}},"sources":[{"title":"Wikidata item Q152088: fries","url":"https://www.wikidata.org/wiki/Q152088","note":"identity and sense of the item"},{"title":"Wikipedia: French fries","url":"https://en.wikipedia.org/wiki/French_fries","note":"general description of the item"}],"openQuestions":["Does vr.tr.fries include sweet-potato fries, other vegetable fries and formed products, or should these relate to separate registered things?","What operational boundaries distinguish fries from wedges, crisps, hash browns and other potato preparations across naming conventions?","Which texture targets and assessment methods are appropriate for each cut and preparation style, and how should batch sampling be defined?","Which product-specific instructions and jurisdiction-specific handling rules should govern cooking, holding, reheating and disposal decisions?","At what point do sauces and toppings make the assessed object a composed dish whose identity belongs to a neighbouring model?"],"resources":{"spec":"/models/things/publications/thing-q152088/spec.json"},"provenance":{"origin":"thing registry research (pass 2)","builtFrom":["models/things/publications/thing-q152088/spec.json"],"providers":["Codex","Grok"],"researchStatus":"unreviewed","generatedAt":"2026-09-07T10:04:40Z","builder":"tools/build_cards.py@1.0.0"},"completeness":{"sections":{"classifiers":"filled","whatItIs":"filled","purpose":"filled","distinguishingFeatures":"filled","structure":"filled","agentConduct":"filled","ethics":"filled","owners":"filled","relations":"filled","interaction.identity":"filled","interaction.properties":"filled","interaction.recognition":"filled","interaction.capabilities":"filled","interaction.hazards":"filled","interaction.interfaces":"filled","interaction.context":"filled","sources":"filled"},"notes":{"_gate":"Published through the thing publication gate 1.0 on 2026-10-07T10:10:26+00:00: completeness 1.00; sense: Wikidata description; 2 live sources; review by codex: pass"},"score":1.0}}