{ "vercy": "1.0-draft", "publication": { "status": "research-draft", "adjudicationStatus": "unreviewed", "publishableCanonical": false, "generatedAt": "2026-09-12T10:45:10Z", "providers": [ "Codex" ], "breadth": "recalled by Codex without web access - no source was read", "missingProviders": [], "pass": 2, "cost": { "grok": { "seconds": 15.1, "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: 01a09537-98e9-7f50-b16f-0e17ea3c7af7\n--------\nuser\nDescribe what is already known about one registered thing. Answer as JSON only, no prose around it.\n\nThing: Kesra\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 registere", "usd": 0.0, "recall": true }, "codex": { "seconds": 66.9, "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: 01a09537-98f2-7531-b488-2caab62d7ec4\n--------\nuser\nYou are drafting a Vercy meta-model for one registered thing. Answer as JSON only, no prose around it.\n\nThing: Kesra\nRegistry id: vr.tr.kesra\nPlane / domain: PHY / PHY.MAT\nRegistry definition: (none recorded)\nNames folded into this entry: (none)\n\n\nContext for " } }, "enrichment": { "pass": 3, "engine": "claude", "producedAt": "2026-10-06T12:00:00Z", "ingestedAt": "2026-10-06T08:55:24+00:00", "fields": [ "agent_conduct", "ethics", "failure_modes_and_hazards", "owners", "visual_identification" ] }, "gate": { "passed": true, "version": "1.0", "at": "2026-10-07T10:10:30+00:00", "evidence": [ "completeness 1.00", "sense: Wikidata description", "2 live sources", "review by codex: pass" ] } }, "metaModel": { "id": "THING-Q3195568", "registryId": "vr.tr.kesra", "name": "Kesra", "version": "0.1.0-research.1", "entryKind": "thing", "family": "Thing Registry", "domain": [ "PHY.MAT" ], "status": "research-draft" }, "canonicalUrl": "https://ver.cy/models/thing/q3195568/", "model": { "registry_id": "vr.tr.kesra", "name": "Kesra", "purpose": "Enable an agent to recognise Kesra as a prepared bread, record its recipe-specific condition and determine appropriate preparation, storage and serving actions.", "definition": "Kesra is a traditional Algerian bread, commonly made as a round semolina flatbread with water, salt and oil and cooked on a griddle or earthenware cooking plate.", "scope_statement": "This model provisionally interprets vr.tr.kesra as Algerian semolina flatbread and owns the identity, composition, physical condition and usable state of individual breads or batches; the registry's missing definition leaves that interpretation subject to confirmation.", "in_scope": [ "Identification as Kesra with an attributed regional or household variant", "Cereal ingredients, semolina grade, added fat and leavening status", "Bread geometry, surface condition and internal texture", "Preparation history relevant to the resulting bread", "Freshness, storage history and intended serving use" ], "out_of_scope": [ "Kesra as a place name or another non-food referent", "Raw semolina, flour and oil as independently modelled materials", "Cooking plates, pans and bread tajines as equipment", "Recipe instructions as independent information objects", "Meals, accompaniments and food businesses containing or supplying Kesra" ], "distinguishing_features": [ "Require culinary context identifying an Algerian bread; the name alone does not settle the registry referent.", "Look for a semolina-based flatbread formulation rather than treating PHY.MAT as evidence of a pure chemical substance.", "Record cooking on a heated plate or bread tajine as supporting evidence, alongside composition and local naming.", "Use leavening, thickness and crumb structure together when distinguishing Kesra from neighbouring breads; do not assume every regional use of the name excludes yeast.", "Check for filling, layering or sweet enrichment before equating the item with a plain Kesra; shared semolina ingredients do not establish identical culinary identity." ], "characteristics": [ { "name": "Attributed culinary variant", "kind": "category", "unit_or_values": "Locally supplied name, region or household attribution; unresolved", "why_it_matters": "Controls which recipe and texture expectations apply without inventing universal authenticity rules." }, { "name": "Cereal composition", "kind": "category", "unit_or_values": "Declared cereals, semolina or flour form, and proportions when known", "why_it_matters": "Supports identification and ingredient-based dietary assessment." }, { "name": "Semolina grade", "kind": "category", "unit_or_values": "Supplier grade or measured particle-size distribution", "why_it_matters": "Makes differences in hydration and grainy texture interpretable." }, { "name": "Added water ratio", "kind": "measurement", "unit_or_values": "g added water per 100 g cereal ingredients", "why_it_matters": "Allows comparison of dough formulations without confusing added water with finished-bread moisture." }, { "name": "Fat formulation", "kind": "measurement", "unit_or_values": "Fat ingredient identity and g per 100 g cereal ingredients", "why_it_matters": "Helps explain tenderness, crumbling and differences between variants." }, { "name": "Leavening status", "kind": "category", "unit_or_values": "None declared; yeast; starter; chemical leavener; unknown", "why_it_matters": "Prevents an unleavened recipe from being imposed on every item called Kesra." }, { "name": "Bread dimensions", "kind": "measurement", "unit_or_values": "Thickness and diameter in mm; mass in g", "why_it_matters": "Supports portioning and comparison of cooking outcomes." }, { "name": "Surface and crumb condition", "kind": "state", "unit_or_values": "Recorded browning, scorching, cracking, graininess, crumbliness and internal set", "why_it_matters": "Separates expected variant texture from preparation defects." }, { "name": "Storage exposure", "kind": "relation", "unit_or_values": "Linked cooling, packaging and storage events with timestamps and temperatures where available", "why_it_matters": "Grounds freshness and handling decisions in the actual batch history." } ], "affordances": [ "Match a bread to an attributed Kesra variant using ingredients, form and preparation evidence.", "Compare batches against the same recipe's intended thickness and texture.", "Identify ingredient substitutions that require revised dietary information or variant attribution.", "Decide whether to continue cooking using recipe-specific evidence of internal set and surface condition.", "Portion, serve or reheat the bread according to its recorded texture and intended use.", "Flag missing storage evidence or observed deterioration before making a suitability decision." ], "agent_conduct": { "may": [ "Describe kesra, its ingredients and its place in Algerian home cooking.", "Share recipes and variants with care for their regional origins.", "List gluten content for diners on request." ], "must_not": [ "Describe kesra as gluten-free when it is made with semolina.", "Misattribute the bread to another national cuisine or erase its Algerian and Amazigh heritage.", "Advise cooking on unglazed or old earthenware without care for its safety." ], "requires_human": [ "Changing food served to diners with coeliac disease." ] }, "ethics": { "considerations": [ "Bread like kesra carries the daily life and heritage of Algerian families." ], "affected_parties": [ "Diners", "People with coeliac disease", "Algerian communities" ] }, "owners": { "steward": "The household or baker who makes it.", "master_systems": [] }, "visual_identification": [ "A round, flat, golden semolina bread with a slightly cracked surface.", "Cut into wedges and served with stews or tea." ], "failure_modes_and_hazards": [ "Contains gluten from semolina.", "Hot griddles and clay plates can cause burns." ], "what_it_is_for": [ "This Algerian semolina flatbread is prepared in homes and food businesses for everyday meals and shared hospitality.", "It is served alongside soups, stews or other accompaniments, with recipe and cooking method influencing its texture." ], "standards_and_regulation": [ "The General Principles of Food Hygiene, CXC 1-1969, issued by the Codex Alimentarius Commission, provide hygiene guidance applicable to its commercial preparation and handling." ] }, "sources": [ { "id": "wikidata", "title": "Wikidata item Q3195568: Kesra", "url": "https://www.wikidata.org/wiki/Q3195568", "url_status": "live", "what_it_supports": "identity and sense of the item", "checked_by": "wikidata-api" }, { "id": "wikipedia-en", "title": "Wikipedia: Kesra (bread)", "url": "https://en.wikipedia.org/wiki/Kesra_%28bread%29", "url_status": "live", "what_it_supports": "general description of the item", "checked_by": "wikidata-api sitelink" } ], "structure": { "bundles": [ { "id": "kesra-identity", "name": "Kesra identity and variant boundaries", "description": "Anchor the working interpretation in Algerian semolina bread while retaining uncertainty about the unqualified registry name. Reference: [Kesra bread overview](https://en.wikipedia.org/wiki/Kesra_%28bread%29).", "rationale": "A missing definition and variable culinary naming make identity the first modelling decision.", "layers": [ { "id": "registry-referent", "name": "Registry referent", "description": "Establish which use of Kesra the registry intends.", "findings": [ { "id": "bread-referent-evidence", "name": "Evidence for the bread referent", "description": "Treat Algerian bread as the working interpretation until registry provenance confirms it.", "questions": [ { "text": "Does the originating registry record identify Kesra as bread rather than a place or another referent?", "kind": "provenance", "id": "bread-referent-evidence-q01" }, { "text": "What ingredient, image or culinary description supports matching this item to that referent?", "kind": "definition", "id": "bread-referent-evidence-q02" } ] } ] }, { "id": "local-variant-boundaries", "name": "Local variant boundaries", "description": "Preserve local distinctions without creating unsupported registry subdivisions.", "findings": [ { "id": "variant-attribution", "name": "Attributed variant", "description": "Record regional or household naming and its recipe evidence instead of assuming adjacent bread names are exact synonyms.", "questions": [ { "text": "Which community, producer or recipe supplies the item's variant name?", "kind": "provenance", "id": "variant-attribution-q01" }, { "text": "Does that source distinguish this Kesra from matlouh, harcha or other semolina breads, and on what grounds?", "kind": "boundary", "id": "variant-attribution-q02" } ] } ] } ] }, { "id": "semolina-formulation", "name": "Semolina and dough formulation", "description": "Describe the ingredient choices that make this batch recognisable and explain its texture.", "rationale": "Kesra is a variable prepared food whose properties depend on formulation rather than a fixed chemical identity.", "layers": [ { "id": "cereal-base", "name": "Cereal base", "description": "Identify the cereal material and its milling form.", "findings": [ { "id": "semolina-specification", "name": "Semolina specification", "description": "Keep cereal species, semolina grade and flour additions explicit.", "questions": [ { "text": "Which cereals and semolina grades were used, and was flour blended into them?", "kind": "provenance", "id": "semolina-specification-q01" }, { "text": "What mass fraction does each cereal ingredient contribute to the cereal base?", "kind": "measurement", "id": "semolina-specification-q02" } ] } ] }, { "id": "hydration-fat-leavening", "name": "Hydration, fat and leavening", "description": "Record formulation choices that influence cohesion, tenderness and rise.", "findings": [ { "id": "recipe-dependent-enrichment", "name": "Recipe-dependent additions", "description": "Leavening must remain a recorded variable: a published community Kesra recipe includes yeast and optional milk powder. Reference: [Groundwork Algerian cooking collection](https://www.groundwork.org.uk/wp-content/uploads/2020/09/Creating-Communities-E-Book.pdf).", "questions": [ { "text": "What quantities of water, fat and salt were added relative to the cereal mass?", "kind": "measurement", "id": "recipe-dependent-enrichment-q01" }, { "text": "Were yeast, milk, seeds or other additions used, and what ingredient declarations follow from the actual recipe?", "kind": "provenance", "id": "recipe-dependent-enrichment-q02" } ] } ] } ] }, { "id": "flatbread-formation", "name": "Flatbread formation and cooking outcome", "description": "Connect dough shaping and contact cooking to the resulting Kesra.", "rationale": "Thickness, cooking contact and internal texture determine whether the batch meets its intended bread style.", "layers": [ { "id": "shape-and-contact", "name": "Shape and cooking contact", "description": "Record the flatbread's geometry and the surface used to cook it.", "findings": [ { "id": "formed-galette", "name": "Formed galette", "description": "Capture dimensions, docking and turning where used, without prescribing one technique for every variant.", "questions": [ { "text": "What were the shaped bread's thickness and diameter, and was its surface pricked?", "kind": "measurement", "id": "formed-galette-q01" }, { "text": "Which cooking surface and turning sequence produced the observed pattern on each face?", "kind": "provenance", "id": "formed-galette-q02" } ] } ] }, { "id": "surface-and-interior", "name": "Surface and interior", "description": "Assess browning and crumb together against the selected recipe.", "findings": [ { "id": "variant-specific-doneness", "name": "Variant-specific cooking endpoint", "description": "Distinguish intended firm or crumbly texture from a poorly set interior or excessive scorching.", "questions": [ { "text": "How do the cut interior and both cooked faces compare with the recipe's stated endpoint?", "kind": "measurement", "id": "variant-specific-doneness-q01" }, { "text": "Does the observed interior require further cooking, and can that occur without excessively scorching the faces?", "kind": "action", "id": "variant-specific-doneness-q02" } ] } ] } ] }, { "id": "kesra-use-condition", "name": "Freshness, storage and serving condition", "description": "Track whether the bread's present condition suits its intended use.", "rationale": "A batch's crumbliness, drying and handling history affect serving choices and cannot be inferred from the name Kesra.", "layers": [ { "id": "post-cooking-history", "name": "Post-cooking history", "description": "Link cooling and storage to changes in the bread.", "findings": [ { "id": "freshness-evidence", "name": "Freshness evidence", "description": "Separate elapsed time and observed texture changes from unsupported shelf-life claims.", "questions": [ { "text": "When was this Kesra cooked, and how was it cooled, wrapped and stored?", "kind": "provenance", "id": "freshness-evidence-q01" }, { "text": "What drying, condensation, odour changes or visible deterioration have been observed?", "kind": "measurement", "id": "freshness-evidence-q02" } ] } ] }, { "id": "portioning-and-serving", "name": "Portioning and serving", "description": "Match handling to the bread's actual structure and meal role.", "findings": [ { "id": "serving-fitness", "name": "Fitness for intended serving", "description": "Record whether the bread should hold together in pieces, crumble readily or tolerate reheating for the proposed use.", "questions": [ { "text": "Does this batch's thickness and cohesion suit the intended cutting, breaking or accompaniment use?", "kind": "action", "id": "serving-fitness-q01" }, { "text": "What reheating method, if any, has been established for this recipe and storage state?", "kind": "action", "id": "serving-fitness-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": [ "The intended sense is assumed to be Algerian bread; Kesra is also a place name in Tunisia.", "Local terminology, leavening practices and recognised varieties should be checked before assigning a narrower definition.", "Kesra is a variable food preparation, not a single chemical substance; no substance identifier or fixed composition is asserted." ], "questions": [ { "id": "evidence-confidence-notes-q01", "text": "Which of these check these first hold for the sense of Kesra 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": [ "Eaten as an accompaniment to meals, including soups and stews.", "Served with olive oil, butter or honey." ], "questions": [ { "id": "evidence-real-world-use-q01", "text": "Which of these real-world use hold for the sense of Kesra 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": [ "Wheat semolina contains gluten and is unsuitable for people with coeliac disease.", "Wheat ingredients can trigger reactions in people with wheat allergy.", "Stored bread can develop mould." ], "questions": [ { "id": "evidence-failure-modes-and-hazards-q01", "text": "Which of these failure modes and hazards hold for the sense of Kesra 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 Algeria, the name and recipe vary locally; kesra does not necessarily designate one uniform preparation." ], "questions": [ { "id": "evidence-regional-variation-q01", "text": "Which of these regional variation hold for the sense of Kesra 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": "Semolina", "difference": "Semolina is a milled wheat ingredient; kesra is a prepared and cooked bread." }, { "name": "Khobz eddar", "difference": "Khobz eddar generally denotes Algerian oven-baked household bread, whereas kesra commonly denotes bread cooked on a griddle or cooking plate." } ], "questions": [ { "id": "evidence-neighbours-q01", "text": "Which of these neighbouring kinds and how to tell them apart hold for the sense of Kesra this model covers, and on what evidence?", "kind": "provenance" } ] } ] } ] } ] }, "openQuestions": [ "Does the registry's originating identifier definitively refer to Algerian Kesra bread?", "Which regional uses treat Kesra as a broad bread category, and which reserve it for a narrower preparation?", "How do authoritative local sources distinguish Kesra from matlouh, harcha, mbesses and related names without imposing false synonymy?", "Which thickness, hydration and texture ranges are documented for the variants represented in this registry?", "What validated storage and reheating guidance applies to each formulation and packaging condition?" ], "statistics": { "bundles": 5, "layers": 9, "findings": 13, "questions": 21 } }