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soup

vr.tr.soup · thing-q41415

Let an agent describe soups by ingredients, preparation, allergens and safety, across the many regional traditions.

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

Recipe What goes in.

Ingredients

Base and main ingredients.

Ingredients

Ingredients and base.

  1. What are the main ingredients and base? definition
  2. Which tradition does the recipe come from? provenance

Method

Cooking method.

Method

Preparation steps.

  1. How is it prepared? action
  2. How long does it cook? measurement
Nutrition and allergens What it provides and contains.

Allergens

Declared allergens.

Allergens

Allergens present.

  1. Which allergens does it contain, including celery? boundary
  2. Is the stock free of hidden allergens? boundary

Nutrition

Energy and salt.

Nutrition

Nutritional content.

  1. What are its energy and salt content per portion? measurement
  2. Is it suitable for special diets? boundary
Safety Cooling and reheating.

Cooling

Rapid cooling.

Cooling

Cooling rules.

  1. How quickly must it be cooled, and how? action
  2. How long can it be stored? boundary

Reheating

Safe reheating.

Reheating

Reheating rules.

  1. To what temperature must it be reheated? action
  2. How many times may it be reheated? boundary
Culture Tradition and naming.

Tradition

Origin and occasions.

Tradition

Cultural context.

  1. Where does this soup come from, and when is it eaten? provenance
  2. Is its name protected? provenance

Names

Names across languages.

Names

Names and translations.

  1. What is it called in other languages? definition
  2. Should the original name be kept? action

Classifiers Filled

Family
Thing Registry
Category
Physical world and living systems
Entry kind
thing
Plane
PHY
Domain
PHY.MAT
Other names and narrower kinds
lobster soup, crayfish soup, galbi-tang, Zuppa pavese, yukgaejang, jeongol, Ofe Oha, gomguk, ciorbă de perișoare, hotch pot, Tyurya, Cocido madrileño

What it is Filled

A primarily liquid food, served warm or cold, made by combining ingredients such as meat, fish, vegetables or legumes with stock, water or milk.

Why it exists Filled

Let an agent describe soups by ingredients, preparation, allergens and safety, across the many regional traditions.

Distinguishing features Filled

  • Mainly liquid
  • Based on stock, water or milk
  • Countless regional varieties
  • Hot holding and cooling are food safety critical points

What robots and AI may and may not do Filled

Must not

  • Serve soup cooled or reheated outside safe temperature practice.
  • Omit allergens from the description.
  • Serve scalding soup to children or people who cannot handle it safely.

Only with a human decision

  • Feeding soup to a person with swallowing difficulties.

May

  • Prepare, cool and store soup following food hygiene rules.
  • Report ingredients and allergens such as celery, milk and shellfish.

Moral aspects Filled

  • Soup is a staple of care for the sick and the poor; it must be safe.

Who is affected

  • People who eat it
  • Cooks

Owners Filled

Steward

The cook or business that prepares it; food safety authorities set the rules.

Links to other meta-models Filled

parent

  • Q746549 - registry parent class

related

  • food - dish
  • stock - base
  • stew - thicker dishes
  • food safety law - hygiene

What else AI and robots need to interact with it Filled

Identity and identifiers required Filled

  • Vercy registry: vr.tr.soup
  • Wikidata: Q41415 (https://www.wikidata.org/wiki/Q41415)

Direct properties required Filled

  • serving temperature: 4-75 degrees C - cold soups to hot
  • safe reheating: 75 degrees C core - common guidance

Recognition required Filled

  • Liquid dish served in a bowl
  • Named regional soups such as yukgaejang or zuppa pavese
  • Stews are thicker and may be separate entries
  • A liquid dish in a bowl, clear or thick, with pieces of ingredients; colour and texture vary widely.

Capabilities and actions required Filled

  • cook and serve it
  • store and reheat it, safely
  • label its allergens
  • adapt it, to diets

Hazards and failure modes required Filled

  • Bacterial growth when cooled slowly
  • Undeclared allergens such as celery, shellfish or milk
  • Scalding

Standards and interfaces required Filled

  • Food hygiene rules (HACCP) on cooling and reheating
  • Allergen labelling rules
  • Codex standards for bouillons and consommes

Context of use required Filled

  • Nourishment, comfort and culinary tradition.
  • clear soups and broths
  • thick soups and purees
  • cold soups
  • seafood soups such as lobster soup
  • Korean tang and jeongol
  • West African soups such as Ofe Oha

Sources Filled

  1. Wikidata item Q41415: soup - identity and sense of the item
  2. Wikipedia: Soup - general description of the item

Open questions

  • Should named soups be separate entries?
  • How should regional names be linked across languages?
  • How should agents handle recipe provenance?

Machine files

Card as JSON Specification Card backlog vercy.card/1

Provenance

thing registry research (pass 2) · unreviewed

Built from: models/things/publications/thing-q41415/spec.json