{ "model": { "rank": 6434, "code": "thing-q190531", "model_id": "vr.tr.fondue", "name": "fondue", "purpose": "Enable an agent to recognise a fondue preparation, assess its composition and service condition, and decide whether and how it can be prepared, served, adjusted or retired.", "family": "Thing Registry", "category": "Physical world and living systems", "status": "research-draft", "kind": "thing", "plane": "PHY", "domain": "PHY.MAT", "industry": "", "version": "", "url": "/models/thing/q190531/", "tier": 2, "score": 60, "payload": { "layer": "wikidata", "aliases": [ "chocolate fondue", "fondue bressane", "fondue Bourguignonne", "fondue vigneronne", "Bushman fondue", "cheese fondue", "Creuseian fondue", "Mont d'Or chaud", "Cheese fondue from Savoy" ], "aliasCount": 9, "merged": 9, "knownIn": 60, "facets": null, "markers": [], "lexicalClass": "", "senseRank": null, "alsoRegisteredAs": "vr.tr.fondue-food", "source": { "dataset": "wikidata", "item": "Q190531", "url": "https://www.wikidata.org/wiki/Q190531", "license": "CC0 1.0" } }, "research": { "vercy": "1.0-draft", "publication": { "status": "research-draft", "adjudicationStatus": "unreviewed", "publishableCanonical": false, "generatedAt": "2026-09-07T14:31:51Z", "providers": [ "Codex", "Grok" ], "missingProviders": [], "pass": 2, "cost": { "grok": { "usd": 0.0051459, "turns": 1, "seconds": 95, "error": null }, "codex": { "seconds": 76.6, "error": "Reading additional input from stdin...\nOpenAI Codex v0.153.3\n--------\nworkdir: R:\\02_PROJECTS\\02_Meta_Models_Platforms\\Ver.cy\\current\\thing-registry-backlog\nmodel: gpt-6-astra\nprovider: openai\napproval: never\nsandbox: read-only\nreasoning effort: none\nreasoning summaries: none\nsession id: 01a07c46-2f2f-7011-90e6-eaecdb498369\n--------\nuser\nYou are drafting a Vercy meta-model for one registered thing. Answer as JSON only, no prose around it.\n\nThing: fondue\nRegistry id: vr.tr.fondue\nPlane / domain: PHY / PHY.MAT\nRegistry definition: (none recorded)\nNames folded into this entry: (none)\n\nA Vercy mod" } } }, "metaModel": { "id": "THING-Q190531", "registryId": "vr.tr.fondue", "name": "fondue", "version": "0.1.0-research.1", "entryKind": "thing", "family": "Thing Registry", "domain": [ "PHY.MAT" ], "status": "research-draft" }, "canonicalUrl": "https://ver.cy/models/thing/q190531/", "model": { "registry_id": "vr.tr.fondue", "name": "fondue", "purpose": "Enable an agent to recognise a fondue preparation, assess its composition and service condition, and decide whether and how it can be prepared, served, adjusted or retired.", "definition": "Fondue is a communal Swiss table dish in which a heated, emulsified melt - classically a blend of Alpine cheeses with wine and a starch stabilizer, and by extension chocolate or hot oil or broth - is kept liquid in a caquelon over a heat source so that diners coat bite-sized solids on long forks.", "scope_statement": "This model owns an identifiable batch of fondue and its food components, including the relationship between the central medium, accompanying foods and heated dipping or cooking process; the registry's intended coverage of fondue variants remains to be confirmed.", "in_scope": [ "Fondue variant and the evidence supporting that classification", "Composition and preparation history of the central medium", "Foods intended for dipping, coating or cooking in that medium", "Thermal, textural and contamination state during preparation and service", "Readiness, permitted adjustments and disposition of the batch" ], "out_of_scope": [ "Construction, maintenance and electrical or fuel safety of fondue equipment", "Agricultural production and manufacture of individual ingredients", "General recipe collections and culinary histories", "Restaurant operations, reservations and meal billing", "Individual medical conditions and dietary requirements, which this model references when evaluating suitability" ], "distinguishing_features": [ "Determine whether the central preparation is intended for foods to be dipped or cooked in it during service, rather than merely poured over a finished dish.", "Distinguish a coating medium intended to be eaten from a cooking medium whose principal role is to cook immersed pieces; do not assume that every fondue is a cheese mixture.", "Check whether heat maintenance forms part of the intended serving process, distinguishing the preparation from an ordinary cold dip.", "Require food-batch evidence to distinguish fondue from an empty fondue pot, appliance or equipment set.", "Use declared culinary identity together with ingredients and serving method to distinguish fondue from neighbouring preparations such as hot pot; shared equipment alone is insufficient." ], "characteristics": [ { "name": "Fondue variant", "kind": "category", "unit_or_values": "cheese-based coating; chocolate-based coating; oil-based cooking; broth-based cooking; other declared variant; unresolved", "why_it_matters": "Determines which composition, texture and readiness questions apply without assuming that the registry includes every variant." }, { "name": "Central medium's role", "kind": "category", "unit_or_values": "edible coating; cooking medium; combined role; unresolved", "why_it_matters": "Separates readiness of the medium from readiness of food cooked in it." }, { "name": "Ingredient and addition record", "kind": "relation", "unit_or_values": "Links to ingredients, quantities, substitutions and additions with their times", "why_it_matters": "Supports composition checks and explains changes caused by replenishment or adjustment." }, { "name": "Dietary-relevant composition", "kind": "state", "unit_or_values": "Ingredient-derived allergen, alcohol and dietary attributes, each recorded as known, absent by evidence or unknown", "why_it_matters": "Allows comparison with diner requirements without treating missing information as evidence of suitability." }, { "name": "Medium temperature", "kind": "measurement", "unit_or_values": "°C, with measurement time, location and method", "why_it_matters": "Supports assessment against the selected variant's preparation and service criteria." }, { "name": "Medium consistency and uniformity", "kind": "state", "unit_or_values": "Observed flow or coating behaviour, separation, lumps and surface changes; applicability depends on variant", "why_it_matters": "Helps distinguish a usable coating from one requiring adjustment, while avoiding irrelevant texture tests for cooking oil." }, { "name": "Dipping or cooking food assignment", "kind": "relation", "unit_or_values": "Links to food portions, their initial raw or ready-to-eat state and intended immersion role", "why_it_matters": "Determines whether immersion merely coats a food or must also achieve a cooking endpoint." }, { "name": "Thermal and service history", "kind": "relation", "unit_or_values": "Timestamped heating, holding, interruption, cooling, reheating and replenishment events", "why_it_matters": "A current temperature alone cannot establish the condition of a previously served batch." }, { "name": "Shared-contact status", "kind": "state", "unit_or_values": "Documented utensil and food contacts; suspected cross-contact; unknown contact history", "why_it_matters": "Informs whether continued service or reuse is supported." } ], "affordances": [ "Classify the preparation and select variant-specific assessment criteria.", "Match the batch and accompaniments to declared dietary requirements using ingredient and contact evidence.", "Assess whether the medium is ready for coating or cooking and whether individual cooked portions need separate checks.", "Evaluate a proposed heat, stirring or ingredient adjustment against the recipe and observed condition.", "Manage replenishment and service interruptions while preserving batch history.", "Determine whether continued service, cooling, storage, reheating or disposal is supported by the recorded evidence and applicable guidance." ] }, "sources": [ { "id": "wiki-fondue", "title": "Fondue", "url": "https://en.wikipedia.org/wiki/Fondue", "what_it_supports": "Definition, Swiss origin, cheese/oil/broth/chocolate kinds, caquelon and rechaud equipment, and the 1930s Swiss Cheese Union popularization.", "url_status": "live" }, { "id": "wikidata-q180120", "title": "fondue (Q180120)", "url": "https://www.wikidata.org/wiki/Q180120", "what_it_supports": "Wikidata identifier for the dish and links to related cheese and cookware items.", "url_status": "live" }, { "id": "aoc-gruyere", "title": "Le Gruyère AOP - product specification (Interprofession du Gruyère / Swiss PDO)", "url": "https://www.gruyere.com/", "what_it_supports": "Protected designation and typical composition of Gruyère, the dominant cheese in classic Swiss cheese fondue.", "url_status": "live" }, { "id": "codex-stan-283", "title": "Codex Standard for Cheese (CXS 283-1978)", "url": "https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B283-1978%252FCXS_283e.pdf", "what_it_supports": "International cheese identity and composition framework that underpins labelled cheese used in fondue mixes.", "url_status": "blocked" } ], "structure": { "bundles": [ { "id": "fondue-identity", "name": "Fondue identity", "description": "Establishes what preparation is being called fondue and what belongs to the modelled batch.", "rationale": "The name alone does not establish whether the medium coats food, cooks food or falls within this registry entry.", "layers": [ { "id": "variant-and-method", "name": "Variant and method", "description": "Connects the declared variant to its actual food-service mechanism.", "findings": [ { "id": "medium-role", "name": "Medium role", "description": "Record whether the central medium is consumed as a coating, used to cook immersed food or serves both purposes.", "questions": [ { "text": "What fondue variant is declared, and what ingredients and serving method support that identity?", "kind": "definition", "id": "medium-role-q01" }, { "text": "Does this preparation fall within the registry's fondue boundary or a neighbouring model such as hot pot or sauce?", "kind": "boundary", "id": "medium-role-q02" } ] } ] }, { "id": "batch-and-components", "name": "Batch and components", "description": "Defines the central batch and its relationship to separately supplied foods.", "findings": [ { "id": "batch-boundary", "name": "Batch boundary", "description": "Identify the medium being assessed and distinguish its contents from accompaniments and equipment.", "questions": [ { "text": "Which central medium, incorporated ingredients and replenishments constitute this batch?", "kind": "boundary", "id": "batch-boundary-q01" }, { "text": "Which foods remain separate dipping or cooking portions, and which have already entered the medium?", "kind": "boundary", "id": "batch-boundary-q02" } ] } ] } ] }, { "id": "medium-composition", "name": "Medium composition", "description": "Records the formulation and composition constraints of the fondue medium.", "rationale": "Ingredient changes can alter coating behaviour, cooking suitability and compatibility with diner requirements.", "layers": [ { "id": "formulation-and-additions", "name": "Formulation and additions", "description": "Tracks the recipe actually used, including adjustments made at the table.", "findings": [ { "id": "actual-formulation", "name": "Actual formulation", "description": "Record ingredients and amounts actually incorporated rather than relying solely on a recipe name.", "questions": [ { "text": "What ingredients and quantities formed the medium, and what recipe or preparation record supports them?", "kind": "provenance", "id": "actual-formulation-q01" }, { "text": "What substitutions, dilutions or replenishments have changed the medium since preparation?", "kind": "provenance", "id": "actual-formulation-q02" } ] } ] }, { "id": "dietary-compatibility", "name": "Dietary compatibility", "description": "Relates known composition and contact history to requirements supplied by neighbouring diner models.", "findings": [ { "id": "composition-evidence", "name": "Composition evidence", "description": "Preserve evidence and uncertainty about allergens, alcohol and other dietary-relevant ingredients.", "questions": [ { "text": "Which ingredient labels or preparation records establish dietary-relevant constituents of the medium and accompaniments?", "kind": "provenance", "id": "composition-evidence-q01" }, { "text": "Can this batch be offered under the stated diner requirements given substitutions and shared-contact history?", "kind": "action", "id": "composition-evidence-q02" } ] } ] } ] }, { "id": "heat-and-medium-condition", "name": "Heat and medium condition", "description": "Assesses whether the central medium currently performs its intended coating or cooking role.", "rationale": "Fondue depends on an actively maintained medium whose temperature and physical condition can change throughout service.", "layers": [ { "id": "thermal-readiness", "name": "Thermal readiness", "description": "Captures temperature evidence and the criteria used to interpret it.", "findings": [ { "id": "temperature-against-purpose", "name": "Temperature against purpose", "description": "Assess measured temperature against a documented criterion appropriate to the variant and current service stage.", "questions": [ { "text": "What is the medium's temperature, where and when was it measured, and was it measured after the latest addition?", "kind": "measurement", "id": "temperature-against-purpose-q01" }, { "text": "What documented criterion determines whether this medium is ready for its intended coating or cooking use?", "kind": "provenance", "id": "temperature-against-purpose-q02" } ] } ] }, { "id": "physical-performance", "name": "Physical performance", "description": "Examines variant-relevant texture, uniformity and deterioration observations.", "findings": [ { "id": "usable-medium-condition", "name": "Usable medium condition", "description": "Record coating or cooking performance and observable defects without using appearance alone to establish food safety.", "questions": [ { "text": "For this variant, what flow, coating, separation, residue or other observations indicate the medium's current condition?", "kind": "measurement", "id": "usable-medium-condition-q01" }, { "text": "Does the documented preparation method support stirring, changing heat or adding an ingredient to correct the observed condition?", "kind": "action", "id": "usable-medium-condition-q02" } ] } ] } ] }, { "id": "dipping-and-cooking-service", "name": "Dipping and cooking service", "description": "Models the interaction between the medium, food portions and shared serving utensils.", "rationale": "A ready medium does not establish that every immersed food portion is ready to eat or that every contact is acceptable.", "layers": [ { "id": "portion-treatment", "name": "Portion treatment", "description": "Distinguishes coating ready-to-eat foods from cooking foods that require an endpoint assessment.", "findings": [ { "id": "portion-readiness", "name": "Portion readiness", "description": "Associate each food type or tracked portion with its starting condition and intended outcome of immersion.", "questions": [ { "text": "Which portions enter ready to eat, and which require cooking in the fondue medium?", "kind": "definition", "id": "portion-readiness-q01" }, { "text": "For portions requiring cooking, what evidence establishes the applicable endpoint before consumption?", "kind": "measurement", "id": "portion-readiness-q02" } ] } ] }, { "id": "shared-contact", "name": "Shared contact", "description": "Tracks contacts that can change the suitability of the medium or accompaniments.", "findings": [ { "id": "utensil-and-food-contact", "name": "Utensil and food contact", "description": "Record how raw foods, ready-to-eat foods and eating or cooking utensils interact with the shared preparation.", "questions": [ { "text": "Have raw foods, eating utensils or allergen-bearing accompaniments contacted the medium or shared serving utensils?", "kind": "provenance", "id": "utensil-and-food-contact-q01" }, { "text": "Given the recorded contacts, what changes to utensils, food separation or continued service are required by the applicable guidance?", "kind": "action", "id": "utensil-and-food-contact-q02" } ] } ] } ] }, { "id": "service-history-and-disposition", "name": "Service history and disposition", "description": "Connects the batch's history to decisions about continued use and leftovers.", "rationale": "Heat interruptions, repeated dipping and fresh additions can make the current appearance an incomplete basis for disposition.", "layers": [ { "id": "service-continuity", "name": "Service continuity", "description": "Maintains the history needed to interpret a batch still on the table.", "findings": [ { "id": "holding-and-replenishment-history", "name": "Holding and replenishment history", "description": "Preserve time, temperature and contact history across pauses and additions to the fondue pot.", "questions": [ { "text": "When did heating, service pauses and replenishments occur, and what temperature evidence covers those events?", "kind": "provenance", "id": "holding-and-replenishment-history-q01" }, { "text": "Does the combined batch history support continued service under the applicable food-handling criteria?", "kind": "action", "id": "holding-and-replenishment-history-q02" } ] } ] }, { "id": "leftover-disposition", "name": "Leftover disposition", "description": "Assesses what may happen to the remaining medium and separate food portions after service.", "findings": [ { "id": "remaining-food-decision", "name": "Remaining food decision", "description": "Evaluate the served medium separately from unused accompaniments using their respective histories.", "questions": [ { "text": "Which remnants were exposed to shared dipping or raw-food cooking, and which remained separate and unused?", "kind": "boundary", "id": "remaining-food-decision-q01" }, { "text": "What evidence and variant-specific guidance support cooling, storage, reheating, reuse or disposal of each remainder?", "kind": "action", "id": "remaining-food-decision-q02" } ] } ] } ] }, { "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.", "rationale": "A model that cannot be lined up against existing standards, identifiers and practice cannot be adopted by anyone who already uses them.", "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.", "evidence": [ "Cheese fondue (fondue au fromage / Käsefondue), typically Gruyère with Vacherin Fribourgeois (moitié-moitié), or Neuchâteloise, Vaudoise, Innerschweiz and similar cantonal blends", "Fondue bourguignonne: cubes of meat cooked in hot oil at the table", "Fondue chinoise / fondue orientale: thin-sliced meat and vegetables cooked in simmering broth", "Chocolate fondue: melted chocolate, often with cream, used as a dip for fruit and pastry", "Fondue savoyarde: French Alpine cheese fondue based on Beaufort, Comté and Emmental de Savoie", "Raclette served as a melt-and-scrape rather than a shared pot (related Alpine melt, sometimes sold beside fondue)", "Ready-to-heat industrial cheese-fondue mixes (bag or tub, often labeled moitié-moitié)", "Dessert and novelty fondues (caramel, toffee, broth-and-cheese hybrids)" ], "questions": [ { "id": "evidence-kinds-q01", "text": "Which of these kinds and varieties hold for the sense of fondue this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-identifiers", "name": "Identifiers and schemes", "description": "Reported by the breadth pass; each item needs checking against its source before it becomes normative.", "evidence": [ { "scheme": "Wikidata", "value_or_pattern": "Q180120", "note": "Item for fondue as a dish; cheese-specific and chocolate-fondue senses may have related items." }, { "scheme": "Swiss PDO / AOP cheese codes", "value_or_pattern": "Le Gruyère AOP; Vacherin Fribourgeois AOP (and other named Alpine cheeses used in named fondue styles)", "note": "Fondue itself is not a single PDO; the cheeses that define classic blends are." }, { "scheme": "Food retail / GS1 GTIN", "value_or_pattern": "GTIN-13 on packaged fondue mixes (brand-specific)", "note": "Industrial moitié-moitié and similar kits are sold as grocery SKUs, not a single global product code." } ], "questions": [ { "id": "evidence-identifiers-q01", "text": "Which of these identifiers and schemes hold for the sense of fondue this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-standards-and-regulation", "name": "Standards and regulation", "description": "Reported by the breadth pass; each item needs checking against its source before it becomes normative.", "evidence": [ "Swiss Ordinance on Foodstuffs and Utility Articles (LArAl / LGV) - Swiss Confederation: composition, labelling and hygiene for cheese and ready meals including fondue mixes", "Swiss PDO specifications for Le Gruyère AOP and Vacherin Fribourgeois AOP - FOAG / Interprofessions: milk origin, ripening and fat-in-dry-matter that determine melting behaviour", "Codex Alimentarius CXS 283-1978 (General Standard for Cheese) - FAO/WHO Codex: international cheese identity used when fondue cheese is traded", "EU Regulation (EU) No 1151/2012 on quality schemes for agricultural products - European Union: AOP/IGP protection of named cheeses used in fondue savoyarde and Swiss-style blends sold in the EU", "National food-hygiene rules for hot-holding (typically ≥60 °C for hot service) - local food-safety authorities: apply to restaurant caquelons and buffet chocolate fountains" ], "questions": [ { "id": "evidence-standards-and-regulation-q01", "text": "Which of these standards and regulation hold for the sense of fondue this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-real-world-use", "name": "Real-world use", "description": "Reported by the breadth pass; each item needs checking against its source before it becomes normative.", "evidence": [ "Winter communal meal in Switzerland and neighbouring Alpine regions: a ceramic or cast-iron caquelon of cheese fondue over a rechaud, with cubed bread as the dipper", "Restaurant and après-ski service, often as a set menu with white wine, kirsch, cornichons and boiled potatoes", "Retail ready-mix: grated cheese plus wine and starch in a bag or tub, heated at home", "Party dessert: chocolate fondue or fountain with fruit, marshmallow and cake", "Fondue bourguignonne and chinoise as table-top meat cooking, using a metal pot and individual dipping sauces", "Tourist and export product: Swiss and French Alpine cheeses sold specifically 'for fondue'" ], "questions": [ { "id": "evidence-real-world-use-q01", "text": "Which of these real-world use hold for the sense of fondue this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-measurements", "name": "Typical measurements", "description": "Reported by the breadth pass; each item needs checking against its source before it becomes normative.", "evidence": [ { "quantity": "Cheese-to-wine ratio (classic cheese fondue)", "typical_range": "about 200-250 g cheese per person; wine roughly 80-120 ml per 400 g cheese", "unit": "g cheese; ml wine" }, { "quantity": "Service / hot-hold temperature of cheese fondue", "typical_range": "60-75", "unit": "°C" }, { "quantity": "Oil temperature for fondue bourguignonne", "typical_range": "170-190", "unit": "°C" }, { "quantity": "Broth temperature for fondue chinoise", "typical_range": "90-100 (simmer, not a rolling deep-fry)", "unit": "°C" }, { "quantity": "Fat in dry matter of typical fondue cheeses (Gruyère, Vacherin Fribourgeois)", "typical_range": "about 45-54", "unit": "% fat in dry matter" }, { "quantity": "Starch stabilizer (cornflour / potato starch) in cheese fondue", "typical_range": "about 5-15 g per 400-800 g cheese, or as labelled in industrial mix", "unit": "g" } ], "questions": [ { "id": "evidence-measurements-q01", "text": "Which of these typical measurements hold for the sense of fondue this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-failure-modes-and-hazards", "name": "Failure modes and hazards", "description": "Reported by the breadth pass; each item needs checking against its source before it becomes normative.", "evidence": [ "Phase separation (broken emulsion): cheese proteins seize and fat oils out if heat is too high, acid or wine is insufficient, or starch is omitted", "Scorching on the caquelon floor if the rechaud is too hot or the pot is unstirred", "Stringy or rubbery melt from young, low-ripeness or high-moisture cheese, or from overheating", "Burns from splashed oil (bourguignonne) or from a tipped caquelon of molten cheese or chocolate", "Fire hazard: overfilled spirit or gel rechaud; oil overflowing onto flame", "Foodborne illness if meat in oil or broth is undercooked, or if cheese mix is held in the danger zone", "Choking on a dropped, over-coated cube; alcohol remaining in kirsch- or wine-rich pots (relevant for children)", "Allergens: milk (cheese/chocolate with dairy), gluten in bread dippers, tree nuts in some chocolate coatings" ], "questions": [ { "id": "evidence-failure-modes-and-hazards-q01", "text": "Which of these failure modes and hazards hold for the sense of fondue this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-regional-variation", "name": "Regional variation", "description": "Reported by the breadth pass; each item needs checking against its source before it becomes normative.", "evidence": [ "Switzerland: cantonal named blends (Neuchâteloise, Moitié-moitié, Innerschweiz, Vaudoise, Tomato, etc.); German Käsefondue, French fondue, Italian fonduta in Ticino/Valle d'Aosta uses fontina and often egg", "France (Savoie/Haute-Savoie): fondue savoyarde with Beaufort, Comté, Emmental de Savoie; fondue bourguignonne associated with Burgundy by name more than by current practice", "Italy: fonduta valdostana (fontina, milk, egg yolks, sometimes white truffle) - a sauce more than a shared dip pot", "English-speaking countries: 'fondue' often means chocolate dessert or a 1970s party set; cheese fondue is a restaurant specialty", "East Asia and elsewhere: 'fondue chinoise' / hot-pot overlap; chocolate fountains dominate commercial 'fondue' catering" ], "questions": [ { "id": "evidence-regional-variation-q01", "text": "Which of these regional variation hold for the sense of fondue this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-neighbours", "name": "Neighbouring kinds and how to tell them apart", "description": "Reported by the breadth pass; each item needs checking against its source before it becomes normative.", "evidence": [ { "name": "Raclette", "difference": "Raclette is a half-wheel or block melted and scraped onto potatoes; fondue is a shared emulsified pot into which solids are dipped. Same Alpine cheeses can appear in both." }, { "name": "Welsh rarebit / cheese sauce", "difference": "A plated sauce of melted cheese with ale or milk, not a communal hot-held emulsion eaten from a caquelon with long forks." }, { "name": "Queso fundido / chile con queso", "difference": "Mexican or Tex-Mex melted-cheese dips, typically without wine-and-starch Alpine emulsion chemistry; served with tortillas rather than bread cubes on fondue forks." }, { "name": "Hot pot / shabu-shabu", "difference": "Broth cooking of meats and vegetables in a wide shared pot; fondue chinoise is a Swiss-French table version of the same idea, but cheese fondue is an emulsion, not a stock." }, { "name": "Chocolate fountain or ganache", "difference": "A fountain is a cascading viscometer of couverture; chocolate fondue is a still pot of melted chocolate (often with cream). Ganache is a cream-chocolate emulsion used as filling or icing, not a table dip by default." }, { "name": "Fonduta (Valdostana / Piedmont)", "difference": "Egg-enriched fontina sauce, often poured over food or served in small dishes; related melt but different structure (egg liaison vs wine-and-starch fondue)." } ], "questions": [ { "id": "evidence-neighbours-q01", "text": "Which of these neighbouring kinds and how to tell them apart hold for the sense of fondue this model covers, and on what evidence?", "kind": "provenance" } ] } ] } ] } ] }, "openQuestions": [ "Does vr.tr.fondue cover cheese, chocolate, oil and broth variants, and what authoritative boundary distinguishes broth fondue from hot pot?", "Does an existing Vercy world model already own this concept or part of its variant range?", "Which authoritative, jurisdiction-appropriate sources establish temperature, cooking endpoint, holding and leftover-handling criteria for each included variant?", "Which observable texture and medium-condition tests reliably support adjustment decisions for each variant?", "Should commercially packaged fondue before heating be treated as a lifecycle state of this thing or as a related prepared-food product?" ], "statistics": { "bundles": 6, "layers": 11, "findings": 18, "questions": 28 } }, "draft": { "generator": "vr.draft.v3", "status": "draft-generated", "researched": false, "archetype": "chemical substance or material", "method": "Written from the archetype playbook - what this kind of thing needs beyond identity and provenance - and from the structure that recurred across 6,333 models already researched by two engines. Applied to this entry by rule. No source was read for this thing and no claim here is researched. This entry carries no facets of its own, so they were inferred from its domain - a guess about a whole domain applied to one thing.", "facetsInferred": true, "nextPass": "A researcher replaces this draft with a sourced specification. Treat every sentence below as a proposal to argue with.", "purpose": "Give an agent a durable, checkable way to recognise a fondue, record what state it is in, and decide what may be done with it.", "whatItIs": "Enable an agent to recognise a fondue preparation, assess its composition and service condition, and decide whether and how it can be prepared, served, adjusted or retired.", "characteristics": { "substance": "material", "origin": "natural", "agency": "inert", "mobility": "varies" }, "whatYouCanDoWithIt": [ "observed and measured", "consumed or used up" ], "distinguishingFeatures": [ "Names folded into this entry, which a task may need to split apart again: chocolate fondue, fondue bressane, fondue Bourguignonne, fondue vigneronne, Bushman fondue, cheese fondue, Creuseian fondue, Mont d'Or chaud, Cheese fondue from Savoy.", "9 finer distinctions are held as aliases rather than separate entries, because telling them apart needs a task that asks for it.", "Described in 60 Wikipedia languages, which is a measure of how widely the thing is known, not of how important it is." ], "openQuestionsForResearch": [ "Which of the bundles below does a real task actually need, and which are ceremony?", "What does this thing have that the facets do not capture at all?", "Which neighbouring kind is most often confused with a fondue, and on what evidence are they told apart?" ], "whatItIsMadeOf": "matter you can touch", "physicalCharacter": [ "Mobility varies between examples.", "Does nothing on its own; everything it does, something else did to it.", "These come from the domain this entry sits in rather than from the entry itself, so treat them as a first guess about the whole domain applied to one thing." ], "whatCanBeDoneWithIt": [ "observe it, measure it, record its state", "use it up, and then need more of it" ], "howItIsRecognised": [ "Not recognisable by sight in any reliable way. Appearance varies with grade, form and additives; identification is by label, by documentation, or by assay." ], "relatedModels": [ { "relation": "covers", "note": "Finer kinds folded into this entry because telling them apart needs a task that asks for it. Each is a model waiting to be split out when one does.", "targets": [ "chocolate fondue", "fondue bressane", "fondue Bourguignonne", "fondue vigneronne", "Bushman fondue", "cheese fondue", "Creuseian fondue", "Mont d'Or chaud", "Cheese fondue from Savoy" ] } ], "standing": "Described in 60 Wikipedia languages, which measures how widely it is written about rather than how important or how common it is. 9 finer distinctions are held inside this entry as names rather than as separate models.", "structure": { "bundles": [ { "id": "identity-and-classification", "name": "Identity, naming and classification", "description": "How an agent tells one fondue from another, and a fondue from things that resemble it.", "rationale": "Recognition comes before every other claim. Without stable identity nothing else in the model can be trusted to be about the same thing twice.", "layers": [ { "id": "naming-and-identifiers", "name": "Names and identifiers", "description": "The names this thing goes by and the identifiers that survive translation and time.", "findings": [ { "id": "preferred-name-and-aliases", "name": "Preferred name, aliases and local names", "description": "Which name to use, which names mean the same thing, and which merely sound similar.", "questions": [ { "id": "preferred-name-and-aliases-q01", "text": "What identifies and describes the name of a fondue, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "preferred-name-and-aliases-q02", "text": "Who or what asserted this about the name of a fondue, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "preferred-name-and-aliases-q03", "text": "What may an agent decide or do once the name of a fondue is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] }, { "id": "stable-identifiers", "name": "Stable identifiers and external keys", "description": "Identifiers that keep pointing at this kind of thing across systems and languages.", "questions": [ { "id": "stable-identifiers-q01", "text": "What identifies and describes an identifier for a fondue, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "stable-identifiers-q02", "text": "Who or what asserted this about an identifier for a fondue, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "stable-identifiers-q03", "text": "What may an agent decide or do once an identifier for a fondue is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "classification-and-granularity", "name": "Classification and granularity", "description": "Where a fondue sits among kinds, and how finely a task needs to cut it.", "findings": [ { "id": "kind-and-parents", "name": "Kind, parents and neighbouring kinds", "description": "The classes this thing belongs to and the ones it is next to.", "questions": [ { "id": "kind-and-parents-q01", "text": "What identifies and describes the kind of a fondue, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "kind-and-parents-q02", "text": "Who or what asserted this about the kind of a fondue, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "kind-and-parents-q03", "text": "What may an agent decide or do once the kind of a fondue is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] }, { "id": "distinguishing-features", "name": "Distinguishing features", "description": "What separates a fondue from the things most often confused with it.", "questions": [ { "id": "distinguishing-features-q01", "text": "What identifies and describes what distinguishes a fondue, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "distinguishing-features-q02", "text": "Who or what asserted this about what distinguishes a fondue, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "distinguishing-features-q03", "text": "What may an agent decide or do once what distinguishes a fondue is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] } ] }, { "id": "form-and-composition", "name": "Form, composition and condition", "description": "What a fondue is made of, what shape and size it takes, and what state it is in.", "rationale": "A physical thing can be measured, and a model that cannot record its measurements cannot support any decision that depends on them.", "layers": [ { "id": "form-and-dimensions", "name": "Form and dimensions", "description": "Shape, size, mass and the ranges these take across examples.", "findings": [ { "id": "measurable-dimensions", "name": "Measurable dimensions and their units", "description": "The quantities worth recording and the units they are recorded in.", "questions": [ { "id": "measurable-dimensions-q01", "text": "What identifies and describes the dimensions of a fondue, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "measurable-dimensions-q02", "text": "Who or what asserted this about the dimensions of a fondue, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "measurable-dimensions-q03", "text": "What may an agent decide or do once the dimensions of a fondue is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "material-and-composition", "name": "Material and composition", "description": "Materials, parts and how they are put together.", "findings": [ { "id": "parts-and-materials", "name": "Parts and materials", "description": "What a fondue is built from and which parts are replaceable.", "questions": [ { "id": "parts-and-materials-q01", "text": "What identifies and describes the composition of a fondue, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "parts-and-materials-q02", "text": "Who or what asserted this about the composition of a fondue, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "parts-and-materials-q03", "text": "What may an agent decide or do once the composition of a fondue is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "condition-and-integrity", "name": "Condition and integrity", "description": "Wear, damage, health and the difference between working and broken.", "findings": [ { "id": "condition-assessment", "name": "Condition, damage and health", "description": "How the condition of a fondue is judged and by whom.", "questions": [ { "id": "condition-assessment-q01", "text": "What identifies and describes the condition of a fondue, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "condition-assessment-q02", "text": "Who or what asserted this about the condition of a fondue, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "condition-assessment-q03", "text": "What may an agent decide or do once the condition of a fondue is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] } ] }, { "id": "place-and-movement", "name": "Place and movement", "description": "Where a fondue is, how it got there and where it may go (varies).", "rationale": "A thing that can move needs its position recorded with a time, or every later claim about it is about a place it has left.", "layers": [ { "id": "location-and-placement", "name": "Location and placement", "description": "Position, containment and the reference frame the position is given in.", "findings": [ { "id": "position-and-frame", "name": "Position, container and reference frame", "description": "Where a fondue is, and what that position is measured against.", "questions": [ { "id": "position-and-frame-q01", "text": "What identifies and describes the location of a fondue, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "position-and-frame-q02", "text": "Who or what asserted this about the location of a fondue, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "position-and-frame-q03", "text": "What may an agent decide or do once the location of a fondue is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "movement-and-transfer", "name": "Movement and transfer", "description": "How a fondue is carried, installed or relocated.", "findings": [ { "id": "movement-events", "name": "Movement events and constraints", "description": "What counts as a movement, what records it and what limits it.", "questions": [ { "id": "movement-events-q01", "text": "What identifies and describes the movement of a fondue, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "movement-events-q02", "text": "Who or what asserted this about the movement of a fondue, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "movement-events-q03", "text": "What may an agent decide or do once the movement of a fondue is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] } ] }, { "id": "state-and-lifecycle", "name": "State and lifecycle", "description": "The states a fondue passes through and the events that move it between them.", "rationale": "Most decisions about a thing depend on what state it is in now, which is a claim with a time on it, not a property.", "layers": [ { "id": "lifecycle-stages", "name": "Lifecycle stages", "description": "From coming into existence to ceasing to be one of these.", "findings": [ { "id": "stages-and-transitions", "name": "Stages and transitions", "description": "The stages worth naming and what moves a fondue between them.", "questions": [ { "id": "stages-and-transitions-q01", "text": "What identifies and describes the lifecycle of a fondue, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "stages-and-transitions-q02", "text": "Who or what asserted this about the lifecycle of a fondue, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "stages-and-transitions-q03", "text": "What may an agent decide or do once the lifecycle of a fondue is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "observations-and-status", "name": "Observations and current status", "description": "What is observed about a fondue, how often and by whom.", "findings": [ { "id": "observation-record", "name": "Observation record", "description": "How an observation of a fondue is recorded so that it can be superseded rather than overwritten.", "questions": [ { "id": "observation-record-q01", "text": "What identifies and describes an observation of a fondue, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "observation-record-q02", "text": "Who or what asserted this about an observation of a fondue, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "observation-record-q03", "text": "What may an agent decide or do once an observation of a fondue is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] } ] }, { "id": "use-and-operation", "name": "Use and operation", "description": "What can be done with a fondue and what it takes to do it.", "rationale": "An agent that can recognise a thing but not act on it has only half a model.", "layers": [ { "id": "intended-use", "name": "Intended use and function", "description": "What a fondue is for, and what it is used for anyway.", "findings": [ { "id": "function-and-purpose", "name": "Function, purpose and misuse", "description": "The function a fondue performs and the uses that fall outside it.", "questions": [ { "id": "function-and-purpose-q01", "text": "What identifies and describes the use of a fondue, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "function-and-purpose-q02", "text": "Who or what asserted this about the use of a fondue, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "function-and-purpose-q03", "text": "What may an agent decide or do once the use of a fondue is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "handling-and-procedure", "name": "Handling and procedure", "description": "The steps, skills and tools involved in using a fondue.", "findings": [ { "id": "procedures-and-skills", "name": "Procedures, skills and required tools", "description": "What an agent needs before it can act on a fondue at all.", "questions": [ { "id": "procedures-and-skills-q01", "text": "What identifies and describes handling a fondue, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "procedures-and-skills-q02", "text": "Who or what asserted this about handling a fondue, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "procedures-and-skills-q03", "text": "What may an agent decide or do once handling a fondue is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "supply-and-consumption", "name": "Supply and consumption", "description": "Quantities, rates and what running out means.", "findings": [ { "id": "consumption-and-stock", "name": "Consumption, stock and replenishment", "description": "How much of a fondue there is and how fast it goes.", "questions": [ { "id": "consumption-and-stock-q01", "text": "What identifies and describes the supply of a fondue, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "consumption-and-stock-q02", "text": "Who or what asserted this about the supply of a fondue, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "consumption-and-stock-q03", "text": "What may an agent decide or do once the supply of a fondue is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] } ] }, { "id": "composition-and-identity", "name": "Composition, grade and chemical identity", "description": "What fondue is made of and how pure the thing in hand is.", "rationale": "Grade decides what a substance may be used for, so a model that records only the name cannot support any decision about use.", "layers": [ { "id": "chemical-identity", "name": "Chemical identity", "description": "Formula, structure and the registry numbers that name it unambiguously.", "findings": [ { "id": "identity-record", "name": "Identity and registry numbers", "description": "What identifies this substance across suppliers and regulators.", "questions": [ { "id": "identity-record-q01", "text": "What formula, structure and registry identifiers name fondue unambiguously?", "kind": "definition" }, { "id": "identity-record-q02", "text": "Which related substances share a name in common use but not an identifier?", "kind": "boundary" } ] } ] }, { "id": "grade-and-impurities", "name": "Grade, purity and impurities", "description": "The specification a batch meets and what else is in it.", "findings": [ { "id": "specification", "name": "Specification and assay", "description": "How purity is stated and measured, and which impurities matter.", "questions": [ { "id": "specification-q01", "text": "What grades of fondue exist, how is purity assayed, and which impurities are limited?", "kind": "measurement" }, { "id": "specification-q02", "text": "Which use requires which grade, and what happens when a lower grade is substituted?", "kind": "action" } ] } ] } ] }, { "id": "properties-and-behaviour", "name": "Properties and behaviour", "description": "How fondue behaves under conditions an agent can measure or change.", "rationale": "Physical constants are the part of a substance model that transfers between contexts, and each needs its unit and its conditions.", "layers": [ { "id": "physical-constants", "name": "Physical constants", "description": "Values that hold for the pure substance, with their conditions.", "findings": [ { "id": "constants-record", "name": "Constants and conditions", "description": "The quantities worth recording and the state they apply in.", "questions": [ { "id": "constants-record-q01", "text": "What are the defining physical constants of fondue, in what units and under what conditions?", "kind": "measurement" }, { "id": "constants-record-q02", "text": "Which of these values change with grade or form rather than being fixed?", "kind": "boundary" } ] } ] }, { "id": "stability-and-reactivity", "name": "Stability and reactivity", "description": "What it reacts with, degrades into, and how it is stored.", "findings": [ { "id": "incompatibilities", "name": "Incompatibilities and degradation", "description": "What must not meet it, and what it becomes over time.", "questions": [ { "id": "incompatibilities-q01", "text": "What is fondue incompatible with, and what does it degrade into under storage?", "kind": "definition" }, { "id": "incompatibilities-q02", "text": "What storage and handling does that require, and who is competent to do it?", "kind": "action" } ] } ] } ] }, { "id": "hazard-and-regulation", "name": "Hazard classification and regulation", "description": "How fondue can harm, and what the law says about holding and moving it.", "rationale": "A substance model without its hazard class and its regulatory identity is unusable in exactly the situations that matter.", "layers": [ { "id": "hazard-class", "name": "Hazard classification", "description": "Classified hazards, exposure limits and protective measures.", "findings": [ { "id": "classified-hazards", "name": "Classified hazards and limits", "description": "The classification, the scheme it belongs to, and the limits set.", "questions": [ { "id": "classified-hazards-q01", "text": "How is fondue classified for hazard, under which scheme, and what exposure limits apply?", "kind": "definition" }, { "id": "classified-hazards-q02", "text": "What protection does handling require, and what must an agent refuse to do without it?", "kind": "action" } ] } ] }, { "id": "regulatory-identity", "name": "Regulatory identity and control", "description": "Registration, restriction and transport rules by jurisdiction.", "findings": [ { "id": "controls", "name": "Controls and jurisdiction", "description": "Where it is restricted and what the restriction attaches to.", "questions": [ { "id": "controls-q01", "text": "Which registrations, restrictions or transport rules cover fondue, and where?", "kind": "provenance" }, { "id": "controls-q02", "text": "Does the control attach to the substance, its concentration, or its intended use?", "kind": "boundary" } ] } ] } ] }, { "id": "provenance-and-evidence", "name": "Provenance, evidence and time", "description": "Where every claim about a fondue came from and when it held.", "rationale": "A claim without a source and a time cannot be superseded, only overwritten, and an agent that overwrites loses the ability to explain itself.", "layers": [ { "id": "source-and-authority", "name": "Source and authority", "description": "Who said it, on what evidence, and how strongly.", "findings": [ { "id": "claim-provenance", "name": "Claim provenance and confidence", "description": "The authority behind each claim about a fondue and how confident it is.", "questions": [ { "id": "claim-provenance-q01", "text": "What identifies and describes a claim about a fondue, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "claim-provenance-q02", "text": "Who or what asserted this about a claim about a fondue, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "claim-provenance-q03", "text": "What may an agent decide or do once a claim about a fondue is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "time-and-versions", "name": "Time, versions and supersession", "description": "When a claim was true, when it was learnt, and what replaced it.", "findings": [ { "id": "validity-and-supersession", "name": "Validity period and supersession", "description": "How an old claim about a fondue is retired without being erased.", "questions": [ { "id": "validity-and-supersession-q01", "text": "What identifies and describes the validity of a claim about a fondue, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "validity-and-supersession-q02", "text": "Who or what asserted this about the validity of a claim about a fondue, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "validity-and-supersession-q03", "text": "What may an agent decide or do once the validity of a claim about a fondue is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] } ] } ] }, "statistics": { "bundles": 9, "layers": 20, "findings": 22, "questions": 60 } } } }