{ "vercy": "1.0-draft", "publication": { "status": "research-draft", "adjudicationStatus": "unreviewed", "publishableCanonical": false, "generatedAt": "2026-09-12T10:39:46Z", "providers": [ "Codex" ], "breadth": "recalled by Codex without web access - no source was read", "missingProviders": [], "pass": 2, "cost": { "grok": { "seconds": 14.2, "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: 01a09532-a6cd-7942-9934-0b278f0178b3\n--------\nuser\nDescribe what is already known about one registered thing. Answer as JSON only, no prose around it.\n\nThing: jambon-beurre\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 r", "usd": 0.0, "recall": true }, "codex": { "seconds": 67.6, "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: 01a09532-a6cb-7831-81d6-726f5fdc25cf\n--------\nuser\nYou are drafting a Vercy meta-model for one registered thing. Answer as JSON only, no prose around it.\n\nThing: jambon-beurre\nRegistry id: vr.tr.jambon-beurre\nPlane / domain: PHY / PHY.MAT\nRegistry definition: (none recorded)\nNames folded into this entry: (none" } }, "enrichment": { "pass": 3, "engine": "claude", "producedAt": "2026-10-06T12:00:00Z", "ingestedAt": "2026-10-06T08:50:28+00:00", "fields": [ "agent_conduct", "ethics", "failure_modes_and_hazards", "owners", "visual_identification" ] }, "gate": { "passed": true, "version": "1.0", "at": "2026-10-07T10:10:29+00:00", "evidence": [ "completeness 1.00", "sense: Wikidata description", "2 live sources", "review by codex: pass" ] } }, "metaModel": { "id": "THING-Q3160836", "registryId": "vr.tr.jambon-beurre", "name": "jambon-beurre", "version": "0.1.0-research.1", "entryKind": "thing", "family": "Thing Registry", "domain": [ "PHY.MAT" ], "status": "research-draft" }, "canonicalUrl": "https://ver.cy/models/thing/q3160836/", "model": { "registry_id": "vr.tr.jambon-beurre", "name": "jambon-beurre", "purpose": "Enable an agent to recognise a jambon-beurre, assess its ingredients and assembled condition, and decide how to prepare, serve or handle a particular sandwich.", "definition": "A jambon-beurre is a French sandwich consisting of a baguette split lengthwise, spread with butter, and filled with sliced cooked ham.", "scope_statement": "This model owns jambon-beurre as an assembled food centred on baguette-style bread, ham and butter, including recipe identity, ingredient relationships, preparation, sensory condition and handling evidence.", "in_scope": [ "The bread-ham-butter combination and boundaries of named variants", "Ingredient forms, quantities and distribution within one sandwich", "Bread cutting, butter spreading and ham placement", "Freshness, texture and condition at service", "Preparation history, storage evidence and ingredient-derived dietary information" ], "out_of_scope": [ "Bread production and baguette classification beyond their relevance to the sandwich", "Pig farming, slaughter and ham manufacture", "Dairy production and butter manufacture", "General sandwich taxonomy", "Food-business operations and jurisdiction-wide food regulations" ], "distinguishing_features": [ "The core filling consists of ham and butter; a generic ham sandwich does not necessarily use butter.", "The reference bread form is a length of baguette or comparable elongated crusty bread, rather than sliced sandwich bread.", "Butter functions as a deliberate spread against the bread, not merely as an ingredient already present in the bread.", "Cheese, sauces or substantial additional fillings should trigger a variant assessment rather than be silently treated as part of the core formulation.", "A grilled ham-and-cheese preparation should be distinguished from jambon-beurre even when it also contains bread and butter." ], "characteristics": [ { "name": "Bread form", "kind": "category", "unit_or_values": "baguette segment | whole small baguette | other specified bread", "why_it_matters": "Bread form helps establish recipe identity and determines how the sandwich holds its filling." }, { "name": "Ham identity", "kind": "relation", "unit_or_values": "link to the actual ham ingredient, including declared cut and processing style", "why_it_matters": "The ham's processing and form affect identity, texture and handling requirements." }, { "name": "Butter identity", "kind": "category", "unit_or_values": "unsalted butter | salted butter | other declared butter | substitute | unknown", "why_it_matters": "Butter is a defining component; a substitute requires an explicit identity decision." }, { "name": "Ingredient masses", "kind": "measurement", "unit_or_values": "grams of bread, ham and butter per sandwich", "why_it_matters": "Quantities support portion comparison and explain differences in richness and filling balance." }, { "name": "Butter coverage", "kind": "category", "unit_or_values": "one cut face | both cut faces | patchy | absent | unknown", "why_it_matters": "Coverage determines whether bites consistently contain the defining spread." }, { "name": "Additional ingredients", "kind": "relation", "unit_or_values": "declared ingredient list beyond bread, ham and butter", "why_it_matters": "Additions may change the appropriate name, dietary information or handling assessment." }, { "name": "Bread condition", "kind": "state", "unit_or_values": "record crust crispness, crumb softness, dryness and filling-contact sogginess separately", "why_it_matters": "Bread condition strongly affects the eating quality of this minimally filled sandwich." }, { "name": "Assembly time", "kind": "measurement", "unit_or_values": "timestamp with time zone, or explicitly unknown", "why_it_matters": "Time since assembly helps interpret changes in bread texture and the handling record." }, { "name": "Storage history", "kind": "relation", "unit_or_values": "time-stamped storage intervals, temperatures in °C where measured, and packaging state", "why_it_matters": "A handling decision requires evidence about the assembled sandwich and its perishable filling." }, { "name": "Dietary and allergen evidence", "kind": "relation", "unit_or_values": "ingredient declarations and cross-contact information linked to their sources", "why_it_matters": "The name alone cannot establish complete allergen information or suitability for a particular eater." } ], "affordances": [ "Classify a sandwich as a core jambon-beurre, a declared variant or another sandwich.", "Specify a portion through bread form and measured ham and butter quantities.", "Guide assembly to distribute ham and butter consistently along the bread.", "Assess eating quality from the condition of the crust, crumb and filling.", "Check ingredient evidence against a stated dietary requirement.", "Choose serving, continued storage or disposal actions using the recorded handling history and applicable guidance." ], "agent_conduct": { "may": [ "Describe the jambon-beurre as a French sandwich of baguette, butter and ham.", "Report allergens and the origin of the ham from the label or recipe." ], "must_not": [ "Sell jambon-beurre kept unrefrigerated for long periods.", "Present it as halal, kosher or vegetarian.", "Describe it as dairy-free when butter is used.", "Mislabel the type or origin of the ham." ], "requires_human": [ "Adapting it for a person with a medically restricted diet." ] }, "ethics": { "considerations": [ "Pork content matters to people with religious or ethical diets.", "Simple foods still depend on cold-chain hygiene for safety." ], "affected_parties": [ "Diners who avoid pork", "People with milk or wheat allergy", "Food workers" ] }, "owners": { "steward": "The cook or food business that prepares it; food safety authorities set the rules for sale.", "master_systems": [] }, "visual_identification": [ "A length of baguette split lengthwise with butter and pink sliced ham.", "Often wrapped in paper and sold in bakeries or cafes." ], "failure_modes_and_hazards": [ "Listeria or other bacterial growth in ham kept warm.", "Undeclared allergens.", "Mislabelling of ham origin." ], "what_it_is_for": [ "This sandwich is commonly encountered in French bakeries, cafes, takeaway counters and packed meals.", "It serves as a ready-to-eat meal or snack whose assessment includes the bread, butter, cooked ham and assembled condition." ], "standards_and_regulation": [ "The General Principles of Food Hygiene, CXC 1-1969, issued by the Codex Alimentarius Commission, provides hygiene principles applicable to preparing and handling this ready-to-eat sandwich." ] }, "sources": [ { "id": "wikidata", "title": "Wikidata item Q3160836: jambon-beurre", "url": "https://www.wikidata.org/wiki/Q3160836", "url_status": "live", "what_it_supports": "identity and sense of the item", "checked_by": "wikidata-api" }, { "id": "wikipedia-en", "title": "Wikipedia: Jambon-beurre", "url": "https://en.wikipedia.org/wiki/Jambon-beurre", "url_status": "live", "what_it_supports": "general description of the item", "checked_by": "wikidata-api sitelink" } ], "structure": { "bundles": [ { "id": "recipe-identity", "name": "Recipe identity", "description": "Establishes what makes the assembled food a jambon-beurre and where variation changes its identity.", "rationale": "A broad material classification misses the recipe relationships that distinguish this sandwich.", "layers": [ { "id": "core-combination", "name": "Core combination", "description": "Identifies the bread, ham and butter roles in the sandwich.", "findings": [ { "id": "defining-ingredient-roles", "name": "Defining ingredient roles", "description": "Record bread as the carrier, ham as the main filling and butter as the spread; verify these roles against the actual preparation.", "questions": [ { "text": "Does the sandwich contain bread, ham and butter performing these three roles?", "kind": "definition", "id": "defining-ingredient-roles-q01" }, { "text": "Is butter actually spread onto the bread, or is its presence inferred only from a product name?", "kind": "boundary", "id": "defining-ingredient-roles-q02" } ] } ] }, { "id": "variant-boundaries", "name": "Variant boundaries", "description": "Makes substitutions and additions visible when assigning the sandwich's name.", "findings": [ { "id": "departures-from-core-form", "name": "Departures from the core form", "description": "Assess bread substitutions, butter replacements, extra fillings and heating as explicit departures rather than assuming unlimited recipe equivalence.", "questions": [ { "text": "Which ingredients or preparation steps depart from the bread-ham-butter reference form?", "kind": "boundary", "id": "departures-from-core-form-q01" }, { "text": "What culinary or seller evidence supports calling this departure a jambon-beurre variant?", "kind": "provenance", "id": "departures-from-core-form-q02" } ] } ] } ] }, { "id": "ingredient-expression", "name": "Ingredient expression", "description": "Records the particular bread, ham and butter whose qualities dominate this simple sandwich.", "rationale": "The same three ingredient names can produce materially different texture, flavour and portion balance.", "layers": [ { "id": "bread-carrier", "name": "Bread carrier", "description": "Describes the loaf form and the portion used to contain the filling.", "findings": [ { "id": "baguette-form-and-condition", "name": "Baguette form and condition", "description": "Capture bread type, segment size and crust-crumb condition without assigning an unsupported mandatory size.", "questions": [ { "text": "What bread type and loaf segment are used for this sandwich?", "kind": "definition", "id": "baguette-form-and-condition-q01" }, { "text": "What are the bread portion's mass and length, and how were they measured?", "kind": "measurement", "id": "baguette-form-and-condition-q02" } ] } ] }, { "id": "ham-and-butter", "name": "Ham and butter", "description": "Identifies the filling ingredients and their proportions.", "findings": [ { "id": "filling-specification", "name": "Filling specification", "description": "Record ham processing style, slice form, butter type and actual quantities rather than treating all ham and butter as interchangeable.", "questions": [ { "text": "What do the ingredient labels or preparation records establish about the ham and butter used?", "kind": "provenance", "id": "filling-specification-q01" }, { "text": "How many grams of ham and butter are present per sandwich?", "kind": "measurement", "id": "filling-specification-q02" } ] } ] } ] }, { "id": "sandwich-assembly", "name": "Sandwich assembly", "description": "Describes how cutting, spreading and filling turn the ingredients into a coherent sandwich.", "rationale": "With few ingredients, their placement controls bite consistency and whether the bread holds together.", "layers": [ { "id": "cut-and-spread", "name": "Cut and spread", "description": "Records access to the crumb and application of butter.", "findings": [ { "id": "bread-opening-and-butter-coverage", "name": "Bread opening and butter coverage", "description": "Record whether the bread retains a hinge and how evenly butter covers its interior faces.", "questions": [ { "text": "Is the bread split completely or left hinged, and which cut faces receive butter?", "kind": "definition", "id": "bread-opening-and-butter-coverage-q01" }, { "text": "What spreading adjustment would give the intended coverage without tearing the crumb?", "kind": "action", "id": "bread-opening-and-butter-coverage-q02" } ] } ] }, { "id": "ham-placement", "name": "Ham placement", "description": "Describes slice arrangement and the relationship between filling and bread.", "findings": [ { "id": "bite-distribution-and-containment", "name": "Bite distribution and containment", "description": "Capture whether ham reaches the usable bread length and remains contained during ordinary handling.", "questions": [ { "text": "Are the ham slices folded, layered or laid flat, and do they leave substantial unfilled sections?", "kind": "measurement", "id": "bite-distribution-and-containment-q01" }, { "text": "Should the ham be redistributed or the portion adjusted to achieve the intended bite balance?", "kind": "action", "id": "bite-distribution-and-containment-q02" } ] } ] } ] }, { "id": "condition-at-service", "name": "Condition at service", "description": "Assesses the bread-butter-ham combination as it is presented for eating.", "rationale": "Ingredient identity alone does not reveal whether the assembled sandwich retains its intended texture.", "layers": [ { "id": "texture-balance", "name": "Texture balance", "description": "Separates observations of crust, crumb, butter and ham.", "findings": [ { "id": "component-texture-observations", "name": "Component texture observations", "description": "Record crust crispness, crumb softness, butter firmness and ham texture as observations rather than as universal quality grades.", "questions": [ { "text": "What textures are observed in the crust, crumb, butter and ham at service?", "kind": "measurement", "id": "component-texture-observations-q01" }, { "text": "Which observed qualities meet or miss the intended serving specification?", "kind": "boundary", "id": "component-texture-observations-q02" } ] } ] }, { "id": "assembly-related-change", "name": "Assembly-related change", "description": "Connects elapsed time and packaging with changes in the sandwich.", "findings": [ { "id": "drying-softening-and-filling-movement", "name": "Drying, softening and filling movement", "description": "Track bread drying or softening, butter movement and ham displacement after assembly; sensory acceptability does not establish food safety.", "questions": [ { "text": "How long after assembly was the sandwich assessed, and how was it wrapped or displayed?", "kind": "provenance", "id": "drying-softening-and-filling-movement-q01" }, { "text": "Does its observed condition support serving it against the intended quality specification?", "kind": "action", "id": "drying-softening-and-filling-movement-q02" } ] } ] } ] }, { "id": "handling-and-eater-suitability", "name": "Handling and eater suitability", "description": "Connects the ham-and-butter sandwich to evidence needed for handling and dietary decisions.", "rationale": "The finished sandwich inherits ingredient constraints, while assembly introduces a shared handling history.", "layers": [ { "id": "perishable-filling-history", "name": "Perishable filling history", "description": "Records the evidence needed to judge handling of the ham and assembled sandwich.", "findings": [ { "id": "time-temperature-and-use-instructions", "name": "Time, temperature and use instructions", "description": "Link ham opening or preparation time, sandwich assembly time, storage conditions and applicable use instructions; leave undocumented intervals explicit.", "questions": [ { "text": "What ingredient use instructions and time-temperature records are available for the ham and assembled sandwich?", "kind": "provenance", "id": "time-temperature-and-use-instructions-q01" }, { "text": "Under the applicable handling guidance, does that evidence support serving, further storage or disposal?", "kind": "action", "id": "time-temperature-and-use-instructions-q02" } ] } ] }, { "id": "ingredient-disclosure", "name": "Ingredient disclosure", "description": "Establishes suitability from actual ingredients and preparation evidence.", "findings": [ { "id": "dietary-claims-and-allergen-evidence", "name": "Dietary claims and allergen evidence", "description": "Check bread, butter, ham and additions individually for declared ingredients and relevant cross-contact information before making suitability claims.", "questions": [ { "text": "What do the actual bread, butter and ham declarations say about cereals containing gluten, milk and other relevant ingredients?", "kind": "provenance", "id": "dietary-claims-and-allergen-evidence-q01" }, { "text": "Can the sandwich meet the eater's stated requirement with the available ingredient and cross-contact evidence?", "kind": "action", "id": "dietary-claims-and-allergen-evidence-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-confidence-notes", "name": "Check these first", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "This is a prepared food, not a single chemical substance; chemical identifiers and fixed material constants do not apply to the sandwich as a whole.", "Bread size, ingredient proportions, butter type, and ham preparation vary; no universal quantitative specification is asserted.", "This description is based on recall rather than consulted sources." ], "questions": [ { "id": "evidence-confidence-notes-q01", "text": "Which of these check these first hold for the sense of jambon-beurre 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": [ "Sold by bakeries, cafés, and sandwich shops as a ready-to-eat meal.", "Eaten as a portable lunch or snack." ], "questions": [ { "id": "evidence-real-world-use-q01", "text": "Which of these real-world use hold for the sense of jambon-beurre 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": [ "Bread can become stale, reducing the characteristic contrast between crust and soft interior.", "Improper storage or handling can allow microbial contamination or growth in the perishable filling.", "Ordinary ingredients include wheat and milk allergens." ], "questions": [ { "id": "evidence-failure-modes-and-hazards-q01", "text": "Which of these failure modes and hazards hold for the sense of jambon-beurre 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": "Ham sandwich", "difference": "The broader category permits other breads and spreads; jambon-beurre specifically combines baguette, butter, and cooked ham." }, { "name": "Jambon-fromage", "difference": "Includes cheese with the ham; cheese is not part of the defining jambon-beurre filling." }, { "name": "Croque-monsieur", "difference": "A hot ham-and-cheese sandwich, usually made with sliced bread, rather than the ordinarily unheated baguette, ham, and butter combination." } ], "questions": [ { "id": "evidence-neighbours-q01", "text": "Which of these neighbouring kinds and how to tell them apart hold for the sense of jambon-beurre this model covers, and on what evidence?", "kind": "provenance" } ] } ] } ] } ] }, "openQuestions": [ "Which culinary sources establish the accepted boundaries for bread forms and ham processing styles in a jambon-beurre?", "When do additions such as cheese, pickles or mustard retain the jambon-beurre name, and when do they require another name?", "Are any portion sizes or bread-ham-butter ratios sufficiently established to serve as reference ranges rather than seller-specific preferences?", "Which handling guidance applies in the intended jurisdiction and service setting, including any limits for the assembled sandwich?", "Does the existing Vercy catalogue already contain a sandwich model that should supply shared structure or a jambon-beurre model that should remain the single source of truth?" ], "statistics": { "bundles": 6, "layers": 11, "findings": 14, "questions": 24 } }