recipe
Enable an agent to recognise a culinary recipe, assess whether its instructions are usable in a given kitchen context, and decide whether to execute, scale, adapt or seek clarification.
Research draft, second pass
A second pass drafted this model: the structure a model of this thing needs, and what is known about it in the world. The line under this one says how the second half was obtained - researched against sources, or recalled without web access, in which case nothing here was read anywhere and every claim is a lead to verify. Unreviewed either way.
recalled by Codex without web access - no source was read
Researched by: Codex
Purpose and description
Enable an agent to recognise a culinary recipe, assess whether its instructions are usable in a given kitchen context, and decide whether to execute, scale, adapt or seek clarification.
A recipe is a specification of ingredients or materials and operations intended to produce a particular preparation, most commonly a food or drink.
It can be Check ingredient and equipment readiness and identify missing specifications before preparation.; Build a preparation schedule from step dependencies, active work and waiting periods.; Scale quantities while flagging vessel, timing and process assumptions that require reassessment.; Propose substitutions with explicit effects, evidence and unresolved constraints.; Guide preparation using step-specific completion cues and clarification points.; Compare a recorded result with the recipe's targets and retain changes as a traceable variant..
Distinguishing features
Specifies how ingredients are transformed into an intended food or drink outcome; a menu description primarily identifies what is served.
Connects ingredient requirements with preparation instructions; an ingredient list alone leaves the transformation unspecified.
Can guide repeated executions; a cooking-session record describes what happened on one occasion.
Targets a particular preparation or adaptable family of preparations; a technique guide can teach a method without specifying a complete outcome.
Exists independently of its resulting dish: one recipe can produce multiple batches, and one dish can have multiple recipes.
Scope
+ Intended dish or drink, recipe identity and version
+ Ingredients, quantities, preparation states and functional roles
+ Preparation steps, dependencies, timings and completion cues
+ Required equipment, operating conditions and expected yield
+ Documented substitutions, scaling limits and execution feedback
- The prepared food or drink as a physical item
- A particular cooking session and its resource consumption
- Ingredient inventories, purchasing and supply chains
- A cook's skills, credentials and personal preferences
- Cookbooks and publishing platforms as collections or services
- Industrial formulations, laboratory protocols and metaphorical recipes pending registry sense resolution
Characteristics
- Intended culinary outcome
- Named food, drink or component, with distinguishing sensory or structural targets Gives the agent a basis for recognising the recipe and evaluating the result.
- Declared yield
- Servings, item count, mass or volume, with serving size where available Anchors ingredient quantities and exposes ambiguity when scaling.
- Ingredient specification
- Ingredient identity, amount, unit, preparation state, role and optionality Determines what must be available and which substitutions could change the outcome.
- Instruction completeness
- Unassessed; explicit enough for the intended cook; dependent on tacit knowledge; blocked by missing information Helps the agent distinguish executable instructions from instructions requiring clarification.
- Preparation duration
- Minutes or hours, separating active work, unattended processing, waiting and total elapsed time Supports scheduling without assuming that all step durations are additive.
- Equipment and vessel requirements
- Tool type, vessel dimensions or capacity, heat source and relevant operating mode Makes kitchen compatibility and equipment-dependent adjustments assessable.
- Process endpoints
- Time-based, temperature-based, sensory, dimensional or combined criteria, each attached to a step Distinguishes a suggested duration from evidence that a transformation is complete.
- Testing evidence
- Unknown; author-reported trial; documented trial; repeated documented trials, with conditions and outcomes Separates a written proposal from a recipe supported by recorded execution.
- Variant relationship
- Source recipe or version and documented changes to ingredients, method, equipment or yield Preserves the basis for adaptations and prevents test results from being attributed to the wrong version.
Also called
Where this came from
wikidata · CC0 1.0
Drafted structure
Bundle to layer to finding to question, as the second pass will find it: 6 bundles · 11 layers · 18 findings · 28 questions.
Culinary identity and lineage Identifies what preparation the recipe specifies and which expression or adaptation is being assessed.
A dish name alone cannot distinguish recipes with different methods, quantities or testing histories.
Intended preparation
Defines the recipe's culinary target and its boundary within a larger meal.
Outcome and component boundary
Record the intended food or drink and whether the instructions produce a complete preparation or a component requiring another recipe.
- What food or drink should these instructions produce, and which qualities distinguish the intended result? definition
- Does the recipe finish a serveable preparation or depend on separately specified components such as dough, stock or sauce? boundary
Recipe source and version
Connects the assessed instructions to their origin and subsequent changes.
Attributed instructions and adaptations
Record the source of the instructions and distinguish transcription, translation and culinary modification.
- Who supplied or published this recipe, and which dated text, recording or version contains the instructions being assessed? provenance
- Which ingredients, quantities or steps differ from the source recipe, and what reason is recorded for each change? provenance
Ingredients and yield Specifies inputs in relation to the quantity and form of the expected output.
Ingredient amounts are only actionable when their units, preparation states and yield basis are understood.
Ingredient meaning
Resolves what each ingredient instruction actually requires.
Quantity, state and role
Record amounts alongside the ingredient form and measurement stage, retaining explicit uncertainty such as an unspecified cup size.
- For each ingredient, what amount and unit are specified, and is it measured before or after trimming, draining, chopping or cooking? measurement
- Which ingredient properties and roles constrain its use, such as fat content, thickening function or garnish-only status? definition
Yield and portions
Establishes the output basis against which quantities can be interpreted.
Declared output basis
Separate item count, finished mass or volume and serving claims, including dependencies on portion size or processing loss.
- What finished quantity is expected, in items, mass or volume, and how is any stated serving count defined? measurement
- Does the declared yield include optional toppings, discarded liquid or components supplied by another recipe? boundary
Preparation logic and endpoints Represents how inputs move through preparation steps toward an assessable result.
A sequence of verbs and durations may conceal dependencies, intermediate states and decisions that determine whether cooking succeeds.
Step dependencies
Makes sequencing, parallel work and intermediate preparations explicit.
Transformation sequence
Connect each step to its inputs, resulting intermediate preparation and prerequisites, including divided ingredients.
- What must already be prepared before each step begins, and which steps can run concurrently? action
- Where are ingredients divided, reserved, combined or discarded, and can each portion be followed through the instructions? definition
Timing and completion
Separates elapsed-time guidance from observable criteria for moving to the next step.
Step endpoint criteria
Record timing ranges, temperature measurement locations and sensory cues without treating an unspecified cue as an objective threshold.
- Which steps specify time, temperature, texture, colour or volume-change endpoints, and how should each be observed or measured? measurement
- What should the cook do when the stated time has elapsed but the stated completion cue has not been reached? action
Kitchen fit and adaptation Assesses whether the recipe can be used with available equipment, batch size and ingredient alternatives.
Changing quantities or kitchen conditions can change the preparation process as well as the shopping list.
Equipment and batch geometry
Captures equipment assumptions that affect capacity, heating and handling.
Vessel and operating conditions
Record vessel dimensions, fill depth, equipment mode and batch arrangement where specified or identified as unresolved.
- Which vessel sizes, equipment modes and batch arrangements are specified, and which remain unstated? measurement
- If the available equipment or desired yield differs, which quantities can be recalculated and which process settings require a trial or clarification? action
Substitution and variation
Separates documented alternatives from proposed changes.
Adaptation basis and effects
Record why a substitution is proposed, which ingredient function it must preserve and what evidence supports the resulting variant.
- Which substitutions or omissions are documented as tested, and under what ingredient quantities and preparation conditions? provenance
- What changes to flavour, structure, timing or suitability must be assessed before recommending an untested substitution? action
Suitability and reproducibility Connects recipe-use claims and expected outcomes to evidence and unresolved limits.
An agent needs to distinguish culinary success, user suitability and supported handling instructions before recommending execution.
Dietary and handling claims
Captures ingredient-dependent suitability claims and the evidential basis of handling instructions.
Claim conditions and evidence
Record dietary, allergen, storage and reheating claims with their conditions and sources, leaving unsupported claims unresolved.
- Which dietary or allergen-related claims are made, and what ingredient-label or preparation-context information is needed to assess them? boundary
- What sources support any safety-critical preparation, cooling, storage or reheating instructions for this recipe and its stated conditions? provenance
Execution evidence
Links trials to the precise recipe version and intended result.
Tested outcomes and failure signals
Record trial conditions, departures from instructions and observed outcomes so that reproducibility can be assessed without generalising from undocumented success.
- Which trials used this recipe version, and what equipment, ingredient differences or procedural deviations were recorded? provenance
- Which observations establish an acceptable result, and which indicate a failure requiring revision or another trial? measurement
Evidence and external alignment What the world already says about this thing, gathered so the model can be checked against it.
A model that cannot be lined up against existing standards, identifiers and practice cannot be adopted by anyone who already uses them.
Reported evidence
Findings from the breadth pass, kept separate from the structural claims.
Check these first
Recalled without web access and unsourced; every item is a lead to verify.
- No sense is recorded; this description treats recipe as procedural information, primarily culinary, while acknowledging material and industrial uses.
- The entry should not be treated as a discipline or field of knowledge.
- No universal recipe identifier or cross-domain recipe standard is asserted; industrial standards and food regulations require application-specific research.
- Which of these check these first hold for the sense of recipe this model covers, and on what evidence? provenance
Kinds and varieties
Recalled without web access and unsourced; every item is a lead to verify.
- Cooking recipe
- Baking recipe
- Beverage recipe
- Preserving recipe
- Standardized food-service recipe
- Industrial process recipe
- Which of these kinds and varieties hold for the sense of recipe this model covers, and on what evidence? provenance
Identifiers and schemes
Recalled without web access and unsourced; every item is a lead to verify.
- Schema.org Recipe - Recipe - A structured-data type for describing culinary recipes, not a scheme assigning unique recipe identifiers.
- Which of these identifiers and schemes hold for the sense of recipe this model covers, and on what evidence? provenance
Real-world use
Recalled without web access and unsourced; every item is a lead to verify.
- Communicating cooking knowledge in households, cookbooks and digital collections
- Producing consistent dishes across food-service staff and locations
- Planning ingredient purchasing, portion yields and production costs
- Documenting culinary traditions and adaptations
- Specifying repeatable material preparations and manufacturing operations
- Which of these real-world use hold for the sense of recipe this model covers, and on what evidence? provenance
Typical measurements
Recalled without web access and unsourced; every item is a lead to verify.
- Ingredient mass - Recipe-dependent - g or kg
- Ingredient volume - Recipe-dependent - mL or L; customary spoon and cup measures also occur
- Process duration - Operation-dependent - s, min or h
- Process temperature - Operation-dependent - °C or °F
- Yield - Recipe-dependent - portions, item count, mass or volume
- Which of these typical measurements hold for the sense of recipe this model covers, and on what evidence? provenance
Failure modes and hazards
Recalled without web access and unsourced; every item is a lead to verify.
- Ambiguous quantities, ingredient descriptions or endpoints make results inconsistent.
- Omitted steps or unstated assumptions about equipment and skill prevent successful reproduction.
- Changing batch size without adjusting heat transfer, timing or equipment capacity changes the result.
- Inadequate processing, cooling or storage instructions can create food-safety hazards.
- Ingredient substitutions can alter allergen exposure, texture, chemical reactions or preservation effectiveness.
- Which of these failure modes and hazards hold for the sense of recipe this model covers, and on what evidence? provenance
Regional variation
Recalled without web access and unsourced; every item is a lead to verify.
- Measurement conventions differ, including metric mass, customary volumes and differing definitions of a cup or tablespoon.
- Ingredient names, availability and composition vary between regions.
- Recipes sharing a dish name may represent distinct regional or household traditions.
- Which of these regional variation hold for the sense of recipe this model covers, and on what evidence? provenance
Neighbouring kinds and how to tell them apart
Recalled without web access and unsourced; every item is a lead to verify.
- Procedure - A procedure specifies actions generally; a recipe characteristically combines specified inputs with operations to produce a preparation.
- Formula - A formula can specify composition or proportions without the operational instructions normally associated with a recipe.
- Dish - A dish is a prepared food or culinary category; a recipe is information for making it.
- Cookbook - A cookbook is a publication that typically contains multiple recipes and supporting material.
- Algorithm - An algorithm specifies an effective computational procedure; a recipe may depend on sensory judgment and tacit practical knowledge.
- Which of these neighbouring kinds and how to tell them apart hold for the sense of recipe this model covers, and on what evidence? provenance
What the second pass must settle
- Does vr.tr.recipe cover only culinary recipes, or also technical formulations and other procedural uses of the word?
- Does an existing Vercy world model already own recipe or an equivalent concept that this entry should reference?
- What minimum combination of ingredients, method and intended outcome distinguishes a recipe from a preparation note while accommodating oral and tacit-knowledge traditions?
- Which conventions should govern ambiguous household units, unspecified serving sizes and ingredient-dependent mass-to-volume conversions?
- What evidence is sufficient to label a recipe, scaled batch or substitution as tested, and which suitability or handling claims require separate authoritative support?