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Published

sauce

vr.tr.sauce · thing-q178359

Let an agent handle sauces by type, base, ingredients, allergens and storage, with food safety in mind.

Thing Registry Physical world and living systems PHY.MAT
Bundle → Layer → Finding → QuestionsClassifiersWhat it isWhy it existsDistinguishing featuresWhat robots and AI may and may not doMoral aspectsOwnersLinks to other meta-modelsIdentity and identifiersDirect propertiesRecognitionCapabilities and actionsHazards and failure modesStandards and interfacesContext of useSources

Bundle → Layer → Finding → Questions Filled

4 bundles · 8 layers · 8 findings · 16 questions

Type Which sauce.

Family

Base and method.

Family

Sauce family.

  1. What family and base does this sauce belong to? definition
  2. What region does it come from? provenance

Ingredients

Components.

Ingredients

Ingredients.

  1. What are its ingredients? definition
  2. What can be substituted? action
Making Method.

Method

Thicken, reduce, emulsify.

Method

Cooking method.

  1. How is it made? action
  2. How can a split sauce be rescued? action

Yield

Quantity.

Yield

Quantity.

  1. How much is needed per serving? measurement
  2. How does it scale? measurement
Safety Allergens and storage.

Allergens

Declaration.

Allergens

Allergens.

  1. Which allergens does it contain? boundary
  2. Is it labelled? provenance

Storage

Chilling and shelf life.

Storage

Storage.

  1. How long does it keep, and at what temperature? measurement
  2. Does it contain raw egg? boundary
Use Pairing.

Pairing

Dishes.

Pairing

Dish pairing.

  1. Which dishes does it suit? definition
  2. Is it served hot or cold? definition

Diet

Dietary needs.

Diet

Dietary fit.

  1. Is it vegetarian, vegan or gluten-free? boundary
  2. How much salt and sugar? measurement

Classifiers Filled

Family
Thing Registry
Category
Physical world and living systems
Entry kind
thing
Plane
PHY
Domain
PHY.MAT
Other names and narrower kinds
onion sauce, salsa verde, Kyopolou, ajvar, bread sauce, Neapolitan sauce, beurre monté, au jus, pecel, green goddess dressing, Louis dressing, nam chim

What it is Filled

A liquid or semi-liquid preparation served with or used in cooking food to add flavour, moisture and colour, such as gravies, salsas, emulsions and purees.

Why it exists Filled

Let an agent handle sauces by type, base, ingredients, allergens and storage, with food safety in mind.

Distinguishing features Filled

  • Liquid or semi-liquid accompaniment
  • Thickened by roux, reduction, emulsion or puree
  • Regional families
  • Many contain allergens

What robots and AI may and may not do Filled

Must not

  • Serve a sauce containing an allergen to someone who has declared it.
  • Keep emulsion or egg-based sauces outside safe temperatures.
  • Misrepresent ingredients, such as hidden meat or alcohol, to people who avoid them.

Only with a human decision

  • Discarding a batch that may be contaminated.

May

  • Prepare and serve sauces following hygiene and allergen rules.
  • Report ingredients and allergens from the recipe or label.

Moral aspects Filled

  • Sauces often hide allergens and ingredients people avoid for health or belief.
  • Food safety failures in sauces can sicken many people at once.

Who is affected

  • People who eat it
  • Kitchen staff

Owners Filled

Steward

The person or business that makes or sells it.

Links to other meta-models Filled

parent

  • Q16686448 - registry parent class
  • Q2596997 - registry parent class

related

  • food and condiment - category
  • dish - use
  • ingredient - components
  • dressing - cold seasoning

What else AI and robots need to interact with it Filled

Identity and identifiers required Filled

  • Vercy registry: vr.tr.sauce
  • Wikidata: Q178359 (https://www.wikidata.org/wiki/Q178359)

Direct properties required Filled

  • Apparent viscosity: Pa s - Measure with a viscometer or rheometer at a stated temperature and shear rate because sauces differ in flow behavior.
  • Density: kg/m3 - Measure mass per known volume at a stated temperature.
  • Acidity: pH units - Measure with a calibrated pH meter using a sampling method appropriate to the sauce.

Recognition required Filled

  • Consistency from thin jus to thick puree
  • Named families such as mother sauces
  • Condiments overlap with sauces
  • Liquid to thick preparations, smooth or chunky, in many colours.

Capabilities and actions required Filled

  • make it from a recipe
  • pair it with dishes
  • store it safely
  • label allergens

Hazards and failure modes required Filled

  • Undeclared allergens such as egg, milk, mustard
  • Raw egg emulsions and salmonella risk
  • Unsafe storage of low-acid sauces

Standards and interfaces required Filled

  • EU Regulation 1169/2011 allergen labelling
  • Food hygiene rules for chilled sauces
  • Protected names for some regional sauces

Context of use required Filled

  • Flavouring and completing dishes.
  • French mother sauces
  • emulsified sauces such as mayonnaise
  • salsas and chutneys
  • vegetable relishes such as ajvar
  • pasta sauces

Sources Filled

  1. Wikidata item Q178359: sauce - identity and sense of the item
  2. Wikipedia: Sauce - general description of the item

Open questions

  • Should sauce families be separate entries?
  • How should regional recipes be linked?
  • How should condiments and sauces be divided?

Machine files

Card as JSON Specification Card backlog vercy.card/1

Provenance

thing registry research (pass 2) · unreviewed

Built from: models/things/publications/thing-q178359/spec.json