{ "vercy": "1.0-draft", "publication": { "status": "research-draft", "adjudicationStatus": "unreviewed", "publishableCanonical": false, "generatedAt": "2026-09-12T08:36:37Z", "providers": [ "Codex" ], "breadth": "recalled by Codex without web access - no source was read", "missingProviders": [], "pass": 2, "cost": { "grok": { "seconds": 15.2, "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: 01a094c1-ecf0-7df0-904c-b89cd8b84822\n--------\nuser\nDescribe what is already known about one registered thing. Answer as JSON only, no prose around it.\n\nThing: chicken marsala\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", "usd": 0.0, "recall": true }, "codex": { "seconds": 66.3, "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: 01a094c1-ecee-7912-9371-c5e3d62655ca\n--------\nuser\nYou are drafting a Vercy meta-model for one registered thing. Answer as JSON only, no prose around it.\n\nThing: chicken marsala\nRegistry id: vr.tr.chicken-marsala\nPlane / domain: PHY / PHY.MAT\nRegistry definition: (none recorded)\nNames folded into this entry: (" } }, "enrichment": { "pass": 3, "engine": "claude", "producedAt": "2026-10-06T12:00:00Z", "ingestedAt": "2026-10-06T08:51:20+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-Q3400315", "registryId": "vr.tr.chicken-marsala", "name": "chicken marsala", "version": "0.1.0-research.1", "entryKind": "thing", "family": "Thing Registry", "domain": [ "PHY.MAT" ], "status": "research-draft" }, "canonicalUrl": "https://ver.cy/models/thing/q3400315/", "model": { "registry_id": "vr.tr.chicken-marsala", "name": "chicken marsala", "purpose": "Enable an agent to recognise chicken marsala, assess a particular preparation and its handling state, and determine suitable preparation, adaptation and serving actions.", "definition": "Chicken marsala is an Italian-American dish of thin chicken cutlets sautéed and served in a sauce made with Marsala fortified wine, commonly with mushrooms.", "scope_statement": "This model owns chicken marsala as a prepared chicken dish characterised by a Marsala wine sauce, including its ingredients, cooking outcomes, recipe variants and condition at service or storage; it does not treat the dish as a pure chemical substance.", "in_scope": [ "Dish identity and boundaries between chicken marsala and similar chicken preparations", "Chicken cut, portion geometry, coating and cooking condition", "Marsala sauce composition, reduction and relationship to the chicken", "Mushroom inclusion, preparation and distribution", "Recipe adaptations, dietary compatibility and unresolved ingredient information", "Serving, holding, cooling and reheating condition of a particular preparation" ], "out_of_scope": [ "Marsala wine production, appellation rules and standalone wine evaluation", "Chicken husbandry, slaughter and raw poultry production", "Mushroom cultivation and species identification", "General cookware design and kitchen operation", "Independent models of pasta, potatoes and other accompaniments", "Chemical constants or purity grades for the dish as though it were a single substance" ], "distinguishing_features": [ "The principal meat is chicken; a comparable Marsala preparation using veal belongs to a different dish identity.", "Marsala wine characterises the sauce; a mushroom chicken dish made without Marsala needs an explicit substitution or adaptation record rather than automatic identification as the same preparation.", "The chicken is commonly prepared as thin pieces browned in a pan and combined with a reduced sauce; record departures from this pattern rather than making every technique mandatory.", "Mushrooms are common, but their presence alone does not distinguish chicken marsala from other chicken dishes with mushroom sauces.", "Creaminess is a variant characteristic rather than a sufficient identity test; a cream sauce without a Marsala component does not establish chicken marsala identity." ], "characteristics": [ { "name": "Identity and adaptation status", "kind": "category", "unit_or_values": "Marsala-based preparation | declared substitute preparation | identity uncertain", "why_it_matters": "Separates the named dish from adaptations that change its defining sauce component." }, { "name": "Chicken cut and thickness", "kind": "measurement", "unit_or_values": "Cut designation; thickness in mm, with range across pieces", "why_it_matters": "Piece geometry affects browning, cooking uniformity and the risk of drying out thinner portions." }, { "name": "Marsala ingredient specification", "kind": "relation", "unit_or_values": "Link to wine or cooking product used, including label information and amount in mL", "why_it_matters": "The chosen product affects sauce sweetness, salt contribution and the evidence supporting dish identity." }, { "name": "Mushroom component", "kind": "category", "unit_or_values": "Absent | present with recorded type, mass in g and preparation | unspecified", "why_it_matters": "Mushrooms influence texture, moisture release and sauce balance without independently establishing identity." }, { "name": "Coating and sauce enrichment", "kind": "category", "unit_or_values": "Recorded flour or alternative coating; butter, cream, stock and other additions; none or unknown where applicable", "why_it_matters": "These choices affect browning, thickening, dietary compatibility and variant classification." }, { "name": "Sauce condition", "kind": "state", "unit_or_values": "Thin | coating | overly reduced; integrated | separated; assessed at recorded serving temperature", "why_it_matters": "Describes whether the sauce can coat the chicken and whether adjustment is needed before serving." }, { "name": "Chicken cooking verification", "kind": "measurement", "unit_or_values": "Internal temperature in °C, measurement location and time, linked to applicable validated cooking guidance", "why_it_matters": "Provides evidence for assessing cooking completion independently of surface browning." }, { "name": "Handling history", "kind": "state", "unit_or_values": "Freshly cooked | hot-held | cooling | refrigerated | frozen | reheated | unknown, with time and temperature records", "why_it_matters": "Supports decisions about serving or further handling of the cooked chicken and sauce." }, { "name": "Alcohol information", "kind": "state", "unit_or_values": "Alcohol-containing ingredient used | substitute used | residual alcohol measured | residual alcohol unknown", "why_it_matters": "Prevents cooking or reduction alone from being treated as proof that the preparation contains no alcohol." } ], "affordances": [ "Classify a preparation as chicken marsala, a declared adaptation or an uncertain match.", "Choose a cooking sequence suited to the chicken thickness, mushroom moisture and sauce ingredients.", "Adjust sauce concentration and consistency while tracking changes to sweetness, saltiness and richness.", "Assess ingredient compatibility with a diner's stated restrictions and identify information that still needs checking.", "Portion and serve the chicken with an appropriate distribution of mushrooms and sauce.", "Evaluate whether holding, cooling or reheating can proceed using recorded handling evidence and applicable guidance." ], "agent_conduct": { "may": [ "Describe chicken marsala as an Italian-American dish with a Marsala wine sauce.", "Tell diners that the sauce is made with fortified wine and may retain some alcohol." ], "must_not": [ "Present the dish as alcohol-free.", "Serve undercooked chicken cutlets.", "Hide wheat flour or butter used in the sauce from diners with declared allergies.", "Substitute another wine and still sell it as marsala without saying so." ], "requires_human": [ "Serving it to a person in recovery from alcohol dependence who has not been told about the wine." ] }, "ethics": { "considerations": [ "Alcohol in sauces matters to people who avoid it for religious, health or recovery reasons.", "Chicken safety depends on proper cooking." ], "affected_parties": [ "Diners who avoid alcohol", "Diners with allergies", "Cooks" ] }, "owners": { "steward": "The cook or food business that prepares it; food safety authorities set the rules for sale.", "master_systems": [] }, "visual_identification": [ "Thin, flattened chicken cutlets in a glossy brown sauce.", "Sliced mushrooms in the sauce, often with pasta or potatoes on the side." ], "failure_modes_and_hazards": [ "Undercooked chicken causing foodborne illness.", "Flare-ups when wine is added to a hot pan.", "Undisclosed alcohol." ], "what_it_is_for": [ "Chicken marsala is prepared in home kitchens and restaurants as a main course of chicken cutlets with a wine-based sauce and commonly mushrooms.", "Recipe assessment considers the accompaniments, ingredient substitutions and dietary requirements of the people being served." ], "standards_and_regulation": [ "The General Principles of Food Hygiene, CXC 1-1969, issued by the Codex Alimentarius Commission, provide hygiene and hazard control principles applicable to preparing and serving this dish.", "The Food Code, issued by the United States Food and Drug Administration, provides model requirements for poultry preparation and food holding where adopted by the relevant jurisdiction." ] }, "sources": [ { "id": "wikidata", "title": "Wikidata item Q3400315: chicken marsala", "url": "https://www.wikidata.org/wiki/Q3400315", "url_status": "live", "what_it_supports": "identity and sense of the item", "checked_by": "wikidata-api" }, { "id": "wikipedia-en", "title": "Wikipedia: Chicken marsala", "url": "https://en.wikipedia.org/wiki/Chicken_marsala", "url_status": "live", "what_it_supports": "general description of the item", "checked_by": "wikidata-api sitelink" } ], "structure": { "bundles": [ { "id": "dish-identity-and-variants", "name": "Dish identity and variants", "description": "Establishes what makes a preparation chicken marsala and how departures from that identity are represented.", "rationale": "A name on a menu does not establish the meat, wine component or extent of substitution.", "layers": [ { "id": "identity-components", "name": "Identity components", "description": "Connects the dish name to its principal meat and defining sauce ingredient.", "findings": [ { "id": "chicken-and-marsala-basis", "name": "Chicken and Marsala basis", "description": "Record chicken as the principal meat and identify the actual Marsala ingredient or its declared replacement.", "questions": [ { "text": "Is chicken the principal meat, and which ingredient supplies the Marsala component?", "kind": "definition", "id": "chicken-and-marsala-basis-q01" }, { "text": "If Marsala is absent, what supports naming the preparation an adaptation of chicken marsala?", "kind": "boundary", "id": "chicken-and-marsala-basis-q02" } ] } ] }, { "id": "recipe-variation", "name": "Recipe variation", "description": "Distinguishes recurring variations from requirements that research has not established.", "findings": [ { "id": "variant-profile", "name": "Variant profile", "description": "Represent mushroom inclusion, cream enrichment and chicken preparation as explicit recipe choices.", "questions": [ { "text": "Does this version include mushrooms, cream or a flour coating, and in what roles?", "kind": "definition", "id": "variant-profile-q01" }, { "text": "Which recipe or culinary source documents this particular combination of choices?", "kind": "provenance", "id": "variant-profile-q02" } ] } ] } ] }, { "id": "chicken-and-mushroom-preparation", "name": "Chicken and mushroom preparation", "description": "Captures the preparation of the solid components and their contribution to the finished dish.", "rationale": "Uneven chicken thickness and uncontrolled mushroom moisture can produce dry chicken or a diluted sauce.", "layers": [ { "id": "chicken-geometry-and-coating", "name": "Chicken geometry and coating", "description": "Records chicken dimensions and surface treatment before pan cooking.", "findings": [ { "id": "pan-ready-chicken", "name": "Pan-ready chicken", "description": "Describe the cut, thickness variation and coating used to obtain the intended chicken texture and browned surface.", "questions": [ { "text": "What cut is used, and how much does thickness vary between and within pieces?", "kind": "measurement", "id": "pan-ready-chicken-q01" }, { "text": "Should the pieces be sliced, flattened or cooked in separate groups to match the intended preparation?", "kind": "action", "id": "pan-ready-chicken-q02" } ] } ] }, { "id": "mushroom-treatment", "name": "Mushroom treatment", "description": "Records how mushrooms are prepared before or during sauce formation.", "findings": [ { "id": "mushroom-moisture-and-browning", "name": "Mushroom moisture and browning", "description": "When mushrooms are included, track their quantity, cut and cooking outcome to explain their effect on the sauce.", "questions": [ { "text": "Which mushrooms are used, in what mass and cut size relative to the chicken portion?", "kind": "measurement", "id": "mushroom-moisture-and-browning-q01" }, { "text": "How should mushroom cooking be sequenced to achieve the desired browning and control liquid entering the sauce?", "kind": "action", "id": "mushroom-moisture-and-browning-q02" } ] } ] } ] }, { "id": "marsala-sauce-formation", "name": "Marsala sauce formation", "description": "Models the wine-led sauce, its supporting ingredients and its integration with the chicken.", "rationale": "Sauce identity and balance distinguish chicken marsala from generic sautéed chicken with mushrooms.", "layers": [ { "id": "wine-and-supporting-liquids", "name": "Wine and supporting liquids", "description": "Identifies the Marsala product and the ingredients that modify its flavour and concentration.", "findings": [ { "id": "sauce-input-profile", "name": "Sauce input profile", "description": "Record wine label information, quantity, stock and enrichment rather than assuming all Marsala products produce equivalent results.", "questions": [ { "text": "What does the Marsala product label disclose about style, sweetness and added ingredients?", "kind": "provenance", "id": "sauce-input-profile-q01" }, { "text": "What amounts of Marsala, stock, butter or cream enter the sauce for the recorded chicken quantity?", "kind": "measurement", "id": "sauce-input-profile-q02" } ] } ] }, { "id": "reduction-and-integration", "name": "Reduction and integration", "description": "Captures the sauce endpoint and the effect of returning chicken to the pan.", "findings": [ { "id": "finished-sauce-endpoint", "name": "Finished sauce endpoint", "description": "Assess sauce coating, concentration and separation at service, including changes caused by chicken juices and additional cooking.", "questions": [ { "text": "At serving temperature, how well does the sauce coat the chicken, and is it separated or excessively concentrated?", "kind": "measurement", "id": "finished-sauce-endpoint-q01" }, { "text": "What adjustment can restore the intended consistency without overcooking the chicken or overconcentrating seasoning?", "kind": "action", "id": "finished-sauce-endpoint-q02" } ] } ] } ] }, { "id": "serving-suitability-and-handling", "name": "Serving suitability and handling", "description": "Connects recipe contents and handling evidence to decisions about serving a particular preparation.", "rationale": "Wine, coatings, dairy and cooked poultry create distinct suitability and handling questions that appearance cannot resolve.", "layers": [ { "id": "ingredient-compatibility", "name": "Ingredient compatibility", "description": "Makes dietary assessment depend on the actual recipe and ingredient records.", "findings": [ { "id": "restriction-and-alcohol-evidence", "name": "Restriction and alcohol evidence", "description": "Track potential restriction conflicts from flour, dairy, stock and wine, and leave residual alcohol uncertain unless supported by evidence.", "questions": [ { "text": "Which ingredient labels and preparation records establish compatibility with the diner's stated restrictions?", "kind": "provenance", "id": "restriction-and-alcohol-evidence-q01" }, { "text": "If alcohol avoidance is required, should a disclosed substitute preparation be selected given the available evidence?", "kind": "action", "id": "restriction-and-alcohol-evidence-q02" } ] } ] }, { "id": "cooking-and-post-cook-condition", "name": "Cooking and post-cook condition", "description": "Records chicken cooking verification and the subsequent time and temperature history of chicken and sauce.", "findings": [ { "id": "service-or-reheat-decision", "name": "Service or reheat decision", "description": "Evaluate handling eligibility against applicable guidance, while considering chicken dryness and sauce deterioration during reheating.", "questions": [ { "text": "What internal-temperature evidence and subsequent holding, cooling or storage records exist for this preparation?", "kind": "measurement", "id": "service-or-reheat-decision-q01" }, { "text": "Under applicable validated guidance, can this portion be served or reheated, and how should reheating preserve chicken and sauce quality?", "kind": "action", "id": "service-or-reheat-decision-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 with variable composition, not a single chemical substance; substance identifiers and fixed physical constants are inappropriate.", "Mushrooms, flour, butter, stock, and cream vary by recipe and should not all be treated as defining ingredients.", "Specific origin claims, standardized varieties, and nutritional quantities require verification." ], "questions": [ { "id": "evidence-confidence-notes-q01", "text": "Which of these check these first hold for the sense of chicken marsala 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 main course in restaurants and home cooking.", "Commonly accompanied by pasta, potatoes, or vegetables." ], "questions": [ { "id": "evidence-real-world-use-q01", "text": "Which of these real-world use hold for the sense of chicken marsala 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": [ "Undercooked chicken or cross-contamination from raw poultry can cause foodborne illness.", "Overcooking thin cutlets produces dry, tough meat.", "Excessive sauce reduction can concentrate salt and sweetness.", "Common recipes contain wheat flour and dairy, which matter for people with relevant allergies.", "Cooking with Marsala does not guarantee that all alcohol is removed." ], "questions": [ { "id": "evidence-failure-modes-and-hazards-q01", "text": "Which of these failure modes and hazards hold for the sense of chicken marsala 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": [ "Widely associated with Italian-American cooking and related to Italian scaloppine preparations using Marsala.", "Recipes differ in their use of dry or sweet Marsala and in whether cream is added." ], "questions": [ { "id": "evidence-regional-variation-q01", "text": "Which of these regional variation hold for the sense of chicken marsala 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": "Marsala wine", "difference": "The fortified wine used as an ingredient, rather than the prepared chicken dish." }, { "name": "Veal marsala", "difference": "Uses veal cutlets instead of chicken." }, { "name": "Chicken piccata", "difference": "Typically uses a lemon-and-caper sauce rather than a Marsala-based sauce." }, { "name": "Chicken scaloppine", "difference": "A broader preparation category involving thin chicken slices; chicken marsala specifies the wine-based sauce." } ], "questions": [ { "id": "evidence-neighbours-q01", "text": "Which of these neighbouring kinds and how to tell them apart hold for the sense of chicken marsala this model covers, and on what evidence?", "kind": "provenance" } ] } ] } ] } ] }, "openQuestions": [ "Which authoritative culinary sources establish the minimum identity of chicken marsala, particularly the status of mushrooms, flour coating and cream?", "Where should the naming boundary fall when another wine or an alcohol-free mixture replaces Marsala?", "Which Marsala styles and ingredient proportions best support the intended variant, and how should sensory endpoints be documented reproducibly?", "What preparation-specific evidence, if any, is available for residual alcohol after the chosen cooking method?", "Which validated cooking, cooling, storage and reheating guidance applies to the intended service setting and jurisdiction?" ], "statistics": { "bundles": 5, "layers": 9, "findings": 13, "questions": 21 } }