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Research draft

soup

vr.tr.soup · PHY.MAT

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

Thing Registry Physical world and living systems

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.

written by Claude from model knowledge without web access - no source was read, every claim is a lead to verify

Researched by: Claude

Purpose and description

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

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

What it is for: Nourishment, comfort and culinary tradition.

It can be cook and serve it; store and reheat it, safely; label its allergens; adapt it, to diets.

Distinguishing features

Mainly liquid

Based on stock, water or milk

Countless regional varieties

Hot holding and cooling are food safety critical points

What it looks like

A liquid dish in a bowl, clear or thick, with pieces of ingredients; colour and texture vary widely.

Physical character

serving temperature: 4-75 degrees C - cold soups to hot

safe reheating: 75 degrees C core - common guidance

How it is recognised

Liquid dish served in a bowl

Named regional soups such as yukgaejang or zuppa pavese

Stews are thicker and may be separate entries

Related models

is a kind of - dish

food

is made with - base

stock

is confused with - thicker dishes

stew

is regulated by - hygiene

food safety law

In practice

Families and kinds

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

Standards and regulation

Food hygiene rules (HACCP) on cooling and reheating

Allergen labelling rules

Codex standards for bouillons and consommes

Failure modes and hazards

Bacterial growth when cooled slowly

Undeclared allergens such as celery, shellfish or milk

Scalding

Also called

lobster soupcrayfish soupgalbi-tangZuppa paveseyukgaejangjeongolOfe Ohagomgukciorbă de perișoarehotch potTyuryaCocido madrileñoTonjiruminestraspinach soupBob chorbameatball soupSoto KediriSoto SokarajaSoup manggalasayur rebunghumkessoepChao longchicken soupJukavegetable soupAcquacottaBogeopotéeDe-ThukConch soupTong Sui ShopkaledoBookbinder SoupJenny Lind SoupAmiediGuthuktiger penis soupThukpa bhatukPlantain soup

+642

Where this came from

wikidata · CC0 1.0

Source repository Registry entry point

Also registered as vr.tr.soup

Drafted structure

Bundle to layer to finding to question, as the second pass will find it: 4 bundles · 8 layers · 8 findings · 16 questions.

Recipe What goes in.

Recipe defines the soup.

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 are the main safety information for diners.

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.

Soups are a classic food poisoning risk if mishandled.

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.

Soups carry culture and identity.

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

What the second pass must settle

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