{ "vercy": "1.0-draft", "publication": { "status": "research-draft", "adjudicationStatus": "unreviewed", "publishableCanonical": false, "generatedAt": "2026-09-12T09:59:16Z", "providers": [ "Codex" ], "breadth": "recalled by Codex without web access - no source was read", "missingProviders": [], "pass": 2, "cost": { "grok": { "seconds": 19.0, "error": "Reading additional input from stdin...\nOpenAI Codex v0.153.4\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: 01a0950d-8dd1-7f22-acfd-0dc83a0f27ae\n--------\nuser\nDescribe what is already known about one registered thing. Answer as JSON only, no prose around it.\n\nThing: German fries\nSense to describe: (none recorded)\nDomain code: PHY.MAT\nAlso known as: (none)\n\n\nContext for this batch of 1001 things:\n# Batch 043: 1001 re", "usd": 0.0, "recall": true }, "codex": { "seconds": 68.7, "error": "Reading additional input from stdin...\nOpenAI Codex v0.153.4\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: 01a0950d-8dc4-7c43-bd7e-3261ba9bf14d\n--------\nuser\nYou are drafting a Vercy meta-model for one registered thing. Answer as JSON only, no prose around it.\n\nThing: German fries\nRegistry id: vr.tr.german-fries\nPlane / domain: PHY / PHY.MAT\nRegistry definition: (none recorded)\nNames folded into this entry: (none)\n" } }, "enrichment": { "pass": 3, "engine": "claude", "producedAt": "2026-10-06T12:00:00Z", "ingestedAt": "2026-10-06T08:48:48+00:00", "fields": [ "agent_conduct", "ethics", "failure_modes_and_hazards", "owners", "visual_identification" ] }, "gate": { "passed": true, "version": "1.0", "at": "2026-10-07T10:10:27+00:00", "evidence": [ "completeness 1.00", "sense: Wikidata description", "2 live sources", "review by codex: pass" ] } }, "metaModel": { "id": "THING-Q18392315", "registryId": "vr.tr.german-fries", "name": "German fries", "version": "0.1.0-research.1", "entryKind": "thing", "family": "Thing Registry", "domain": [ "PHY.MAT" ], "status": "research-draft" }, "canonicalUrl": "https://ver.cy/models/thing/q18392315/", "model": { "registry_id": "vr.tr.german-fries", "name": "German fries", "purpose": "Enable an agent to recognise German fries, describe a particular preparation, assess its condition and determine appropriate preparation or serving actions.", "definition": "German fries usually denotes Bratkartoffeln, a dish of sliced potatoes pan-fried in fat until browned, often with onions or bacon.", "scope_statement": "This model owns the identity, composition, preparation-dependent properties and serving state of German fries under vr.tr.german-fries, provisionally interpreted as Bratkartoffeln: sliced potatoes fried in fat, starting raw or previously cooked, as described in [German fries](https://en.wikipedia.org/wiki/German_fries).", "in_scope": [ "Recognition of German fries and evidence supporting the Bratkartoffeln interpretation", "Potato cut, prior cooking state and ingredient composition", "Frying history relevant to the resulting dish", "Browning, interior tenderness, surface crispness and piece integrity", "Portion composition, holding history and readiness for service" ], "out_of_scope": [ "Potato cultivation and botanical classification", "Manufacture and general properties of cooking fats", "Cookware design and stove operation", "Complete recipes as instructional works", "Whole meals containing German fries as one component", "Chemical-substance identifiers or purity grades for the mixed dish" ], "distinguishing_features": [ "Look for discrete potato slices as the working reference form; record other cuts as variants requiring identity evidence.", "Check the preparation method and cut together when distinguishing the dish from baton-shaped French fries; the word 'fries' alone is insufficient.", "Check whether potato pieces remain separate when distinguishing the dish from grated or compressed potato preparations such as rösti.", "Confirm that frying is part of the preparation when distinguishing German fries from boiled potatoes or potato salad.", "Do not require one starting cooking state: both raw and previously cooked potatoes appear in a documented [Bratkartoffeln recipe](https://www.germanfamilyfood.com/german-fried-potatoes-bratkartoffeln/)." ], "characteristics": [ { "name": "Recorded dish identity", "kind": "relation", "unit_or_values": "Registry id plus recipe, menu, label or preparation record", "why_it_matters": "Connects a physical portion to the intended dish without treating an English name as conclusive." }, { "name": "Potato starting state", "kind": "category", "unit_or_values": "Raw; partially cooked; fully cooked; unknown", "why_it_matters": "Provides context for interpreting frying history and interior doneness." }, { "name": "Potato cut", "kind": "category", "unit_or_values": "Slices; dice; chunks; wedges; mixed; other; unknown", "why_it_matters": "Supports recognition and makes potentially broader variants explicit." }, { "name": "Slice thickness", "kind": "measurement", "unit_or_values": "mm, recorded as a range or sampled distribution", "why_it_matters": "Helps explain differences in browning, tenderness and breakage within a batch." }, { "name": "Potato cooking type", "kind": "category", "unit_or_values": "Waxy; all-purpose; floury; supplier-specific description; unknown", "why_it_matters": "Provides context for the observed ability of pieces to remain intact." }, { "name": "Frying fat", "kind": "relation", "unit_or_values": "Named fat or blend linked to its ingredient declaration", "why_it_matters": "Supports flavour expectations and dietary assessment." }, { "name": "Additions", "kind": "relation", "unit_or_values": "Ingredient records with quantities where known", "why_it_matters": "Distinguishes the actual preparation from assumptions based on the dish name." }, { "name": "Surface browning", "kind": "state", "unit_or_values": "Pale; golden; deeply browned; visibly burnt; mixed; unassessed", "why_it_matters": "Allows an agent to compare the batch with a stated appearance target." }, { "name": "Interior tenderness", "kind": "state", "unit_or_values": "Firm or raw-seeming; tender; collapsing; mixed; unassessed", "why_it_matters": "Keeps interior condition distinct from surface colour." }, { "name": "Surface crispness", "kind": "state", "unit_or_values": "Crisp; partly crisp; soft; soggy; unassessed, with observation time", "why_it_matters": "Records an eating-quality property that must be assessed at the relevant serving time." }, { "name": "Portion mass", "kind": "measurement", "unit_or_values": "g of finished dish", "why_it_matters": "Supports portioning and recipe-specific nutritional calculations." }, { "name": "Cooking and holding history", "kind": "relation", "unit_or_values": "Timestamped cooking, cooling, storage, reheating and holding events with temperatures in °C where measured", "why_it_matters": "Provides evidence for service decisions under an applicable food-handling procedure." } ], "affordances": [ "Classify a described or observed preparation against the working German-fries identity.", "Compare raw-potato and precooked-potato preparations without creating separate registry things.", "Select a preparation variant using declared ingredients and dietary requirements.", "Identify uneven browning, firm interiors or excessive breakage and select a recipe-supported corrective action.", "Portion and serve a batch against specified texture and temperature targets.", "Route leftovers to an applicable holding, cooling or reheating procedure using their recorded history." ], "agent_conduct": { "may": [ "Explain that German fries usually refers to Bratkartoffeln and describe the dish in general terms.", "Prepare or serve it following kitchen hygiene and declared dietary needs." ], "must_not": [ "Serve a version cooked with bacon or lard to someone who avoids pork without saying so.", "Leave hot pans of fat unattended where they can ignite.", "Store boiled potatoes for frying at warm temperatures for long periods.", "Confuse the dish with deep-fried French fries when a diner relies on the description." ], "requires_human": [ "Adapting it for a person with a medically restricted diet." ] }, "ethics": { "considerations": [ "Hidden pork fat can breach religious diets.", "Accurate naming helps diners know what they are ordering." ], "affected_parties": [ "Diners with dietary restrictions", "Cooks", "Food workers" ] }, "owners": { "steward": "The cook or food business that prepares it; food safety authorities set the rules for sale.", "master_systems": [] }, "visual_identification": [ "Sliced or diced potatoes pan-fried until golden and crisp at the edges.", "Often mixed with fried onions and bits of bacon." ], "failure_modes_and_hazards": [ "Pan fires and burns from hot fat.", "Bacterial growth in cooked potatoes held warm.", "Acrylamide formation when potatoes are over-browned." ], "what_it_is_for": [ "German fries are served in homes, restaurants and canteens as a potato side dish or a substantial component of a meal.", "Preparations commonly accompany eggs, meat or vegetables, with onions or bacon included according to the recipe.", "The name generally refers to pan-fried potato slices, although menu usage can vary." ], "standards_and_regulation": [ "Regulation (EC) No 852/2004, adopted by the European Parliament and the Council of the European Union, establishes food hygiene requirements for food businesses preparing and serving this dish in the European Union.", "Regulation (EU) No 1169/2011, adopted by the European Parliament and the Council of the European Union, governs applicable consumer food information, including disclosure of regulated allergens present in the preparation." ] }, "sources": [ { "id": "wikidata", "title": "Wikidata item Q18392315: German fries", "url": "https://www.wikidata.org/wiki/Q18392315", "url_status": "live", "what_it_supports": "identity and sense of the item", "checked_by": "wikidata-api" }, { "id": "wikipedia-en", "title": "Wikipedia: German fries", "url": "https://en.wikipedia.org/wiki/German_fries", "url_status": "live", "what_it_supports": "general description of the item", "checked_by": "wikidata-api sitelink" } ], "structure": { "bundles": [ { "id": "dish-identity", "name": "Dish identity", "description": "Establishes what the registered name denotes and how a candidate preparation fits it.", "rationale": "The registry has no definition, and overlapping fried-potato names make classification uncertain.", "layers": [ { "id": "name-and-reference", "name": "Name and reference", "description": "Connects the registry label to documented culinary usage.", "findings": [ { "id": "bratkartoffeln-interpretation", "name": "Bratkartoffeln interpretation", "description": "Use Bratkartoffeln as the working interpretation while retaining the evidence and any conflicting usage.", "questions": [ { "text": "Does the originating registry record explicitly identify German fries with Bratkartoffeln?", "kind": "provenance", "id": "bratkartoffeln-interpretation-q01" }, { "text": "What preparation does the recipe, menu or product label mean by German fries?", "kind": "definition", "id": "bratkartoffeln-interpretation-q02" } ] } ] }, { "id": "neighbouring-potato-dishes", "name": "Neighbouring potato dishes", "description": "Tests overlap with other fried-potato preparations.", "findings": [ { "id": "cut-and-method-boundary", "name": "Cut and method boundary", "description": "Evaluate potato form, separation of pieces and cooking method together when assigning identity.", "questions": [ { "text": "Are the potatoes separate slices, other discrete pieces or a grated and consolidated mass?", "kind": "measurement", "id": "cut-and-method-boundary-q01" }, { "text": "What evidence distinguishes this preparation from French fries, home fries or rösti?", "kind": "boundary", "id": "cut-and-method-boundary-q02" } ] } ] } ] }, { "id": "potato-and-ingredient-composition", "name": "Potato and ingredient composition", "description": "Describes the potatoes, frying medium and additions present in the dish.", "rationale": "German fries are a variable food preparation whose composition cannot be inferred from its name.", "layers": [ { "id": "potato-form", "name": "Potato form", "description": "Records the potato properties relevant to the fried pieces.", "findings": [ { "id": "cut-and-cooking-type", "name": "Cut and cooking type", "description": "Capture cut dimensions, skin presence and potato cooking type when known.", "questions": [ { "text": "What are the cut shape, thickness range and degree of uniformity?", "kind": "measurement", "id": "cut-and-cooking-type-q01" }, { "text": "Which potato variety or cooking type was used, and was the skin retained?", "kind": "provenance", "id": "cut-and-cooking-type-q02" } ] } ] }, { "id": "fat-and-additions", "name": "Fat and additions", "description": "Separates the potato base from the ingredients of a particular preparation.", "findings": [ { "id": "declared-composition", "name": "Declared composition", "description": "Record frying fats, seasonings and additions explicitly, including ingredients relevant to dietary requirements.", "questions": [ { "text": "Which fats, seasonings and additions were used, and in what quantities?", "kind": "provenance", "id": "declared-composition-q01" }, { "text": "Which dietary or allergen conclusions are supported by ingredient declarations and preparation records?", "kind": "boundary", "id": "declared-composition-q02" } ] } ] } ] }, { "id": "preparation-path", "name": "Preparation path", "description": "Tracks how the potatoes became the finished fried dish.", "rationale": "Starting cooking state and frying execution are necessary to interpret the resulting texture and possible corrective actions.", "layers": [ { "id": "pre-frying-state", "name": "Pre-frying state", "description": "Records the condition of the potatoes before they enter the frying stage.", "findings": [ { "id": "raw-or-precooked-route", "name": "Raw or precooked route", "description": "Distinguish raw, partially cooked and fully cooked starting potatoes and preserve relevant prior handling.", "questions": [ { "text": "Were the potatoes raw, partially cooked or fully cooked when frying began?", "kind": "provenance", "id": "raw-or-precooked-route-q01" }, { "text": "If previously cooked, what cooking, cooling and storage history is available?", "kind": "provenance", "id": "raw-or-precooked-route-q02" } ] } ] }, { "id": "frying-execution", "name": "Frying execution", "description": "Captures the frying conditions and ingredient sequence associated with this batch.", "findings": [ { "id": "contact-and-sequence", "name": "Contact and sequence", "description": "Record pan loading, turning, heat control and addition timing as preparation variables rather than universal recipe requirements.", "questions": [ { "text": "What frying method, pan loading, duration and heat or temperature observations were recorded?", "kind": "measurement", "id": "contact-and-sequence-q01" }, { "text": "When were the potato pieces turned and any additional ingredients introduced?", "kind": "provenance", "id": "contact-and-sequence-q02" }, { "text": "Which adjustment does the selected recipe support if surfaces brown before interiors become tender?", "kind": "action", "id": "contact-and-sequence-q03" } ] } ] } ] }, { "id": "finished-potato-quality", "name": "Finished potato quality", "description": "Assesses the fried pieces as they exist at inspection or service.", "rationale": "Surface colour, crispness, interior tenderness and structural integrity provide different evidence about the result.", "layers": [ { "id": "surface-condition", "name": "Surface condition", "description": "Assesses browning, crispness and visible fat on the potato surfaces.", "findings": [ { "id": "browning-and-crispness", "name": "Browning and crispness", "description": "Evaluate appearance and texture separately against an explicit target for the preparation.", "questions": [ { "text": "How evenly browned are the pieces, and are visibly burnt areas present?", "kind": "measurement", "id": "browning-and-crispness-q01" }, { "text": "At what time after frying were crispness and surface oiliness assessed, and by what method?", "kind": "measurement", "id": "browning-and-crispness-q02" } ] } ] }, { "id": "interior-and-integrity", "name": "Interior and integrity", "description": "Assesses tenderness and whether the intended potato pieces remain intact.", "findings": [ { "id": "tenderness-and-breakage", "name": "Tenderness and breakage", "description": "Record interior condition and fragmentation independently of exterior appearance.", "questions": [ { "text": "Do sampled pieces have tender interiors, firm centres or inconsistent doneness?", "kind": "measurement", "id": "tenderness-and-breakage-q01" }, { "text": "What proportion of the batch remains in the intended piece form?", "kind": "measurement", "id": "tenderness-and-breakage-q02" }, { "text": "Should this batch receive further cooking, be served or be rejected against the stated quality criteria?", "kind": "action", "id": "tenderness-and-breakage-q03" } ] } ] } ] }, { "id": "portion-and-service-state", "name": "Portion and service state", "description": "Connects the finished dish to portioning, meal boundaries and handling decisions.", "rationale": "An agent must distinguish the German-fries portion from its accompaniments and assess whether its current state supports the intended service.", "layers": [ { "id": "portion-boundary", "name": "Portion boundary", "description": "Defines what belongs to the measured and described serving of German fries.", "findings": [ { "id": "dish-versus-accompaniment", "name": "Dish versus accompaniment", "description": "Separate incorporated additions from accompanying foods when describing composition and portion size.", "questions": [ { "text": "Which ingredients are incorporated into the German fries, and which are served alongside them?", "kind": "boundary", "id": "dish-versus-accompaniment-q01" }, { "text": "What is the finished portion mass, including its incorporated additions?", "kind": "measurement", "id": "dish-versus-accompaniment-q02" } ] } ] }, { "id": "holding-and-reheating", "name": "Holding and reheating", "description": "Uses batch history and current observations to support the next handling step.", "findings": [ { "id": "service-decision-evidence", "name": "Service decision evidence", "description": "Keep handling eligibility and eating-quality assessments separate; apply an identified procedure rather than inventing universal limits.", "questions": [ { "text": "What time and temperature history is recorded since cooking, including any cooling or reheating?", "kind": "provenance", "id": "service-decision-evidence-q01" }, { "text": "Under the applicable food-handling procedure, is service, continued holding, reheating or disposal indicated?", "kind": "action", "id": "service-decision-evidence-q02" }, { "text": "After holding or reheating, do crispness and interior texture still meet the intended serving target?", "kind": "measurement", "id": "service-decision-evidence-q03" } ] } ] } ] }, { "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-confidence-notes", "name": "Check these first", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "The intended sense should be checked: no definition was supplied, and 'German fries' is assumed to mean Bratkartoffeln.", "This is a variable prepared food, not a chemically defined substance with fixed composition or material constants.", "Ingredient additions and the use of raw versus boiled potatoes vary by recipe; neither onions nor bacon is essential." ], "questions": [ { "id": "evidence-confidence-notes-q01", "text": "Which of these check these first hold for the sense of German fries this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-kinds", "name": "Kinds and varieties", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "Made from previously boiled potatoes", "Made from raw potatoes", "With onions", "With bacon" ], "questions": [ { "id": "evidence-kinds-q01", "text": "Which of these kinds and varieties hold for the sense of German fries this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-real-world-use", "name": "Real-world use", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "Served as a side dish with meat or fish", "Served with fried eggs", "Used to turn leftover boiled potatoes into another meal" ], "questions": [ { "id": "evidence-real-world-use-q01", "text": "Which of these real-world use hold for the sense of German fries this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-failure-modes-and-hazards", "name": "Failure modes and hazards", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "Overcrowding the pan or excessive surface moisture inhibits browning.", "Raw potato slices may brown before their interiors are cooked.", "Soft, overcooked potatoes can break apart during frying.", "Onions can burn before the potatoes finish cooking.", "Hot frying fat can splatter when wet ingredients are added." ], "questions": [ { "id": "evidence-failure-modes-and-hazards-q01", "text": "Which of these failure modes and hazards hold for the sense of German fries this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-regional-variation", "name": "Regional variation", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "In German-speaking cooking, Bratkartoffeln includes preparations using either raw or previously boiled potatoes.", "English-language menus and recipes use 'German fries' or 'German fried potatoes' with varying additions and preparation details." ], "questions": [ { "id": "evidence-regional-variation-q01", "text": "Which of these regional variation hold for the sense of German fries this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-neighbours", "name": "Neighbouring kinds and how to tell them apart", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ { "name": "French fries", "difference": "Typically cut into sticks and deep-fried, whereas German fries are usually sliced and pan-fried." }, { "name": "Hash browns", "difference": "Commonly made from shredded potatoes, often pressed together; German fries usually retain separate potato slices." }, { "name": "Home fries", "difference": "An overlapping term commonly applied to pan-fried potato chunks, cubes, or slices; there is no universal boundary separating it from German fries." }, { "name": "Potato", "difference": "The potato is the ingredient; German fries is a prepared dish containing potatoes and cooking fat." } ], "questions": [ { "id": "evidence-neighbours-q01", "text": "Which of these neighbouring kinds and how to tell them apart hold for the sense of German fries this model covers, and on what evidence?", "kind": "provenance" } ] } ] } ] } ] }, "openQuestions": [ "Does the registry's originating record denote Bratkartoffeln specifically or a broader English-language category of fried potatoes?", "Are diced, wedged or deep-fried preparations accepted variants of this entry, or do they belong to neighbouring dish models?", "Which additions remain variants of German fries, and when does an incorporated ingredient create a separately named dish?", "Does an existing Vercy world model already cover this concept and therefore supply the authoritative model?", "Which recipe-specific quality targets and jurisdiction-specific handling procedures should govern preparation and service decisions?" ], "statistics": { "bundles": 6, "layers": 11, "findings": 16, "questions": 29 } }