{ "vercy": "1.0-draft", "publication": { "status": "research-draft", "adjudicationStatus": "unreviewed", "publishableCanonical": false, "generatedAt": "2026-09-12T09:53:30Z", "providers": [ "Codex" ], "breadth": "recalled by Codex without web access - no source was read", "missingProviders": [], "pass": 2, "cost": { "grok": { "seconds": 19.4, "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: 01a09508-271c-7090-84dd-8a606a03a9e3\n--------\nuser\nDescribe what is already known about one registered thing. Answer as JSON only, no prose around it.\n\nThing: fried eggplant\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": 76.1, "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: 01a09508-270c-71f0-a687-9a972e65be19\n--------\nuser\nYou are drafting a Vercy meta-model for one registered thing. Answer as JSON only, no prose around it.\n\nThing: fried eggplant\nRegistry id: vr.tr.fried-eggplant\nPlane / domain: PHY / PHY.MAT\nRegistry definition: (none recorded)\nNames folded into this entry: (no" } }, "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" ] }, "revisions": [ { "at": "2026-10-07T11:35:41+00:00", "engine": "codex", "fields": [ "agent_conduct" ], "answering_review": "eb80cfab48b1a9a47bbea4e539ac180c16c2b463a20f2db2fab4c180f9daf34e" }, { "at": "2026-10-08T18:50:13+00:00", "engine": "codex", "fields": [ "agent_conduct", "definition", "distinguishing_features", "in_scope", "out_of_scope", "purpose", "scope_statement" ], "answering_review": "3f9740ef51f52d4fc42adb330a2970710cb5c1c4d3f73a8cd808f8ece73c03ab" } ], "gate": { "passed": true, "version": "1.0", "at": "2026-10-08T18:54:40+00:00", "evidence": [ "completeness 1.00", "sense: Wikidata description", "2 live sources", "review by codex: pass" ] } }, "metaModel": { "id": "THING-Q5503619", "registryId": "vr.tr.fried-eggplant", "name": "fried eggplant", "version": "0.1.0-research.1", "entryKind": "thing", "family": "Thing Registry", "domain": [ "PHY.MAT" ], "status": "research-draft" }, "canonicalUrl": "https://ver.cy/models/thing/q5503619/", "model": { "registry_id": "vr.tr.fried-eggplant", "name": "fried eggplant", "purpose": "Enable an agent to recognise the Turkish dish fried eggplant, assess its composition and present condition, and choose handling or culinary uses appropriate to the available evidence.", "definition": "Fried eggplant, in this sense, is a Turkish cuisine dish of eggplant pieces fried in edible oil or fat, with softened flesh and a variably browned exterior; identification includes its Turkish culinary context.", "scope_statement": "This model covers fried eggplant as a Turkish cuisine dish, including its culinary identity, ingredients, cooked texture, presentation and handling constraints; it relates to the broader eggplant model for the identity and properties of the starting ingredient.", "in_scope": [ "Evidence identifying the preparation as the Turkish dish fried eggplant belongs within this model.", "The eggplant component, portion form and documented preparation characteristics belong within this model.", "Added oil, coatings, sauces and accompaniments associated with the identified dish belong within this model.", "Surface and interior condition after frying belong within this model.", "Batch history, holding condition and suitability for serving belong within this model." ], "out_of_scope": [ "Eggplant taxonomy, cultivation and raw-fruit properties belong to the broader eggplant model.", "Fried eggplant dishes from other cuisines are outside this model.", "Fryers, pans and other cooking equipment as independently modelled tools are outside this model.", "Cooking oil manufacture and properties unrelated to this dish are outside this model.", "Other dishes that merely contain fried eggplant as one component are outside this model.", "Clinical dietary advice and jurisdiction-specific food-service rules are outside this model." ], "distinguishing_features": [ "Identification requires evidence of the Turkish culinary context as well as the fried eggplant preparation.", "The edible eggplant component has undergone frying with heated oil or fat, and browning alone does not establish that it was fried.", "Unlike raw eggplant, the dish has a recorded cooking transformation, with its resulting surface and interior states assessed separately.", "Unlike grilled or roasted eggplant, identification depends on the cooking method rather than a similar colour or softened texture.", "Coatings, sauces and accompaniments should be attributed to the documented variant rather than assumed to define every version.", "A different dish containing fried eggplant is not automatically an instance of this Turkish dish." ], "characteristics": [ { "name": "Starting eggplant", "kind": "relation", "unit_or_values": "Reference to the broader eggplant entry and, when known, the ingredient batch or variety", "why_it_matters": "Preserves the narrower entry's relationship to eggplant without duplicating the ingredient model." }, { "name": "Portion form", "kind": "category", "unit_or_values": "Rounds, lengthwise slices, strips, cubes, halves, whole small fruits, other or unknown", "why_it_matters": "Distinguishes preparations with different cooking behaviour and intended uses." }, { "name": "Portion thickness", "kind": "measurement", "unit_or_values": "Millimetres, with measurement location and range where portions vary", "why_it_matters": "Helps interpret differences between surface development and interior cooking." }, { "name": "Frying method", "kind": "category", "unit_or_values": "Shallow-fried, deep-fried, stir-fried, other documented method or unresolved", "why_it_matters": "Establishes the preparation identity and supports comparisons between batches." }, { "name": "Pretreatment", "kind": "category", "unit_or_values": "Recorded sequence of peeling, salting, soaking, drying, precooking, no pretreatment or unknown", "why_it_matters": "Provides context for moisture, seasoning and texture without assuming a universal recipe." }, { "name": "Coating", "kind": "category", "unit_or_values": "Uncoated, flour-dusted, battered, breadcrumb-coated, other or unknown; linked ingredient list", "why_it_matters": "Changes surface expectations and introduces ingredients that may affect suitability for the eater." }, { "name": "Frying fat", "kind": "relation", "unit_or_values": "Known oil or fat, mixture, preparation record or unknown", "why_it_matters": "Connects the finished food to added ingredients and relevant preparation history." }, { "name": "Finished fat content", "kind": "measurement", "unit_or_values": "Grams per 100 grams of finished food, with analytical or estimation method", "why_it_matters": "Supports composition assessment while distinguishing measured content from surface oiliness." }, { "name": "Surface condition", "kind": "state", "unit_or_values": "Recorded browning, crispness, coating adhesion and visible oil at a stated observation time", "why_it_matters": "Helps judge whether the portion meets its intended presentation and texture." }, { "name": "Interior texture", "kind": "state", "unit_or_values": "Firm, tender, creamy, fibrous, collapsed, uneven or other described condition", "why_it_matters": "Prevents a browned exterior from being treated as sufficient evidence of the desired interior." }, { "name": "Post-frying time and temperature history", "kind": "measurement", "unit_or_values": "Dated events, elapsed minutes or hours, and degrees Celsius with measurement location", "why_it_matters": "Supplies evidence for handling decisions and explains changes since frying." } ], "affordances": [ "Classify a portion as a documented frying preparation or flag an unresolved cooking-method boundary.", "Compare cut, coating and preparation history with the intended surface and interior texture.", "Select portions for serving alone, saucing, layering or another specified dish assembly.", "Assess whether draining, reheating or another finishing step is suitable for the recorded condition.", "Check ingredient and shared-frying information against stated dietary requirements.", "Route holding, storage or discard decisions through applicable food-handling guidance using the recorded batch history." ], "agent_conduct": { "may": [ "Describe documented variants of the Turkish dish and whether a coating is used.", "Prepare or serve it following kitchen hygiene and declared allergies, such as to wheat or egg in batters." ], "must_not": [ "Serve fried eggplant containing a known allergen to a diner who has declared an allergy to it, even with disclosure.", "Reuse frying oil past the point where it smokes or breaks down.", "Leave hot oil unattended where it can ignite or be knocked over.", "Describe it as low-fat when the eggplant has absorbed a large amount of oil." ], "requires_human": [ "Adapting it for a person with a medically restricted diet." ] }, "ethics": { "considerations": [ "Eggplant dishes are central to many regional cuisines whose names and methods deserve accurate credit.", "Diners rely on honest allergen and fat information to stay well." ], "affected_parties": [ "Diners with allergies", "Cooks working near hot oil", "Food workers" ] }, "owners": { "steward": "The cook or food business that prepares it; food safety authorities set the rules for sale.", "master_systems": [] }, "visual_identification": [ "Slices, rounds or wedges of eggplant with a browned or crumb-coated surface.", "Soft, pale flesh inside, sometimes with purple skin still attached.", "A glossy surface from absorbed frying oil." ], "failure_modes_and_hazards": [ "Oil burns and kitchen fires from hot frying fat.", "Hidden allergens in batters and coatings.", "Degraded frying oil affecting taste and quality." ], "what_it_is_for": [ "In Turkish cuisine, fried eggplant is served as a side dish, appetizer or component of a larger meal.", "It may be accompanied by yogurt, garlic or tomato sauce and can form part of a spread of small dishes." ], "standards_and_regulation": [ "The General Principles of Food Hygiene, CXC 1-1969, issued by the Codex Alimentarius Commission, provides hygiene guidance applicable to preparing and serving this dish.", "Law No. 5996 on Veterinary Services, Plant Health, Food and Feed, enacted by the Grand National Assembly of Turkey, governs food safety for this dish when produced or sold in Turkey." ] }, "sources": [ { "id": "wikidata", "title": "Wikidata item Q5503619: fried eggplant", "url": "https://www.wikidata.org/wiki/Q5503619", "url_status": "live", "what_it_supports": "identity and sense of the item", "checked_by": "wikidata-api" }, { "id": "wikipedia-en", "title": "Wikipedia: Fried eggplant", "url": "https://en.wikipedia.org/wiki/Fried_eggplant", "url_status": "live", "what_it_supports": "general description of the item", "checked_by": "wikidata-api sitelink" } ], "structure": { "bundles": [ { "id": "fried-eggplant-identity", "name": "Fried eggplant identity", "description": "Establishes what material was fried and where the prepared portion ends.", "rationale": "The model must add the frying transformation to eggplant without becoming a duplicate ingredient model or a model of an entire dish.", "layers": [ { "id": "eggplant-and-transformation", "name": "Eggplant and transformation", "description": "Connects the cooked food to its starting ingredient and cooking-method evidence.", "findings": [ { "id": "documented-frying", "name": "Documented frying", "description": "Record evidence that eggplant underwent frying rather than inferring the method from appearance.", "questions": [ { "text": "What establishes that the principal vegetable component is eggplant?", "kind": "definition", "id": "documented-frying-q01" }, { "text": "Which preparation record or observation establishes the frying method?", "kind": "provenance", "id": "documented-frying-q02" } ] } ] }, { "id": "portion-and-dish-boundary", "name": "Portion and dish boundary", "description": "Separates the fried component from coatings, additions and enclosing dishes.", "findings": [ { "id": "prepared-component-extent", "name": "Prepared component extent", "description": "Specify whether the modelled portion includes its coating and finishing ingredients, and link any larger dish separately.", "questions": [ { "text": "Which coating, seasoning or finishing additions are included in this fried eggplant portion?", "kind": "boundary", "id": "prepared-component-extent-q01" }, { "text": "Is the portion independently handled or already incorporated into a separately identified dish?", "kind": "boundary", "id": "prepared-component-extent-q02" } ] } ] } ] }, { "id": "cut-and-frying-history", "name": "Cut and frying history", "description": "Captures the preparation choices needed to interpret the finished eggplant.", "rationale": "A thin uncoated round and a thick battered slice should not be assessed against an unspecified common preparation.", "layers": [ { "id": "cut-and-pretreatment", "name": "Cut and pretreatment", "description": "Records the geometry and treatment of the eggplant before frying.", "findings": [ { "id": "prepared-eggplant-geometry", "name": "Prepared eggplant geometry", "description": "Record cut form, thickness variation, skin retention and pretreatment as batch-specific information.", "questions": [ { "text": "What are the portion shape and thickness range, and is the skin retained?", "kind": "measurement", "id": "prepared-eggplant-geometry-q01" }, { "text": "Was the eggplant salted, soaked, dried or precooked before frying, and in what sequence?", "kind": "provenance", "id": "prepared-eggplant-geometry-q02" } ] } ] }, { "id": "frying-exposure", "name": "Frying exposure", "description": "Describes how the portions contacted heated fat during preparation.", "findings": [ { "id": "batch-frying-record", "name": "Batch frying record", "description": "Keep the frying method, available time and temperature observations, and any repeated frying stages distinct from the finished-food assessment.", "questions": [ { "text": "Were the portions shallow-fried, deep-fried or cooked by another documented frying method?", "kind": "definition", "id": "batch-frying-record-q01" }, { "text": "What frying durations and fat-temperature measurements were recorded for each stage?", "kind": "measurement", "id": "batch-frying-record-q02" } ] } ] } ] }, { "id": "oil-coating-and-additions", "name": "Oil, coating and additions", "description": "Tracks the ingredients introduced by preparing eggplant as a fried food.", "rationale": "The finished portion's composition cannot be inferred from raw eggplant alone or from its visible coating.", "layers": [ { "id": "frying-fat-and-retention", "name": "Frying fat and retention", "description": "Separates the identity of the frying medium from evidence about fat in the finished portion.", "findings": [ { "id": "fat-identity-and-evidence", "name": "Fat identity and evidence", "description": "Record the frying fat and the basis of any finished-fat estimate; visible surface oil does not provide a measured total.", "questions": [ { "text": "Which oil or fat was used, and what source identifies it?", "kind": "provenance", "id": "fat-identity-and-evidence-q01" }, { "text": "Is finished fat content measured, estimated from a recipe or unknown, and does the stated mass basis include the coating?", "kind": "measurement", "id": "fat-identity-and-evidence-q02" } ] } ] }, { "id": "coating-and-ingredient-contact", "name": "Coating and ingredient contact", "description": "Records deliberate additions and relevant contact with other frying ingredients.", "findings": [ { "id": "added-ingredient-profile", "name": "Added ingredient profile", "description": "Identify coating and seasoning ingredients alongside known shared-oil or equipment contact.", "questions": [ { "text": "What ingredients are present in the batter, breading, dusting and seasoning?", "kind": "provenance", "id": "added-ingredient-profile-q01" }, { "text": "What is known about other foods cooked in the same oil or handled with the same equipment?", "kind": "provenance", "id": "added-ingredient-profile-q02" }, { "text": "Is the available ingredient and contact evidence sufficient to assess the eater's stated requirements?", "kind": "action", "id": "added-ingredient-profile-q03" } ] } ] } ] }, { "id": "surface-interior-and-use", "name": "Surface, interior and use", "description": "Assesses the edible structure against the intended culinary role.", "rationale": "Fried eggplant may be intended to remain crisp, become soft in sauce or hold its shape in layers, so quality requires an explicit use.", "layers": [ { "id": "surface-and-coating-state", "name": "Surface and coating state", "description": "Observes the outside of the portion at the time it will be used.", "findings": [ { "id": "surface-fitness", "name": "Surface fitness", "description": "Describe browning, crispness, coating adhesion and visible oil without treating crispness as a universal requirement.", "questions": [ { "text": "What browning, crispness, coating separation and surface oil are observed, and when?", "kind": "measurement", "id": "surface-fitness-q01" }, { "text": "Does this surface condition suit immediate serving, saucing or the specified next preparation step?", "kind": "action", "id": "surface-fitness-q02" } ] } ] }, { "id": "interior-and-portion-integrity", "name": "Interior and portion integrity", "description": "Assesses cooked flesh and the portion's ability to survive its intended handling.", "findings": [ { "id": "flesh-texture-and-shape", "name": "Flesh texture and shape", "description": "Record tenderness, uneven texture, skin resistance and structural integrity separately from exterior appearance.", "questions": [ { "text": "What interior texture and skin resistance are observed across the portion?", "kind": "measurement", "id": "flesh-texture-and-shape-q01" }, { "text": "Can the portion be lifted, stacked or layered as required without unacceptable tearing or collapse?", "kind": "action", "id": "flesh-texture-and-shape-q02" } ] } ] } ] }, { "id": "post-frying-handling", "name": "Post-frying handling", "description": "Connects the fried portion's current condition to its history since cooking.", "rationale": "The state at removal from the oil does not establish the condition or handling suitability of the portion later.", "layers": [ { "id": "draining-holding-and-storage", "name": "Draining, holding and storage", "description": "Records post-frying treatments and the evidence needed for subsequent handling decisions.", "findings": [ { "id": "post-frying-batch-history", "name": "Post-frying batch history", "description": "Track draining, stacking, covering, cooling and storage together with known times and temperatures.", "questions": [ { "text": "How were the portions drained, arranged and covered after removal from the frying fat?", "kind": "provenance", "id": "post-frying-batch-history-q01" }, { "text": "What times and temperatures are known for holding, cooling and storage, and where are the gaps?", "kind": "measurement", "id": "post-frying-batch-history-q02" } ] } ] }, { "id": "reheating-and-disposition", "name": "Reheating and disposition", "description": "Supports a next action that accounts for both handling evidence and intended eating quality.", "findings": [ { "id": "next-use-decision", "name": "Next-use decision", "description": "Assess serving, reheating, further preparation or discard using applicable guidance and the recorded condition, without treating sensory appeal as proof of safety.", "questions": [ { "text": "Which applicable food-handling guidance and batch-history evidence support the proposed next action?", "kind": "action", "id": "next-use-decision-q01" }, { "text": "If reheating is appropriate, what surface texture and interior condition must it achieve for the intended use?", "kind": "action", "id": "next-use-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 culinary preparation and heterogeneous food, not a pure chemical substance with a single CAS identity or fixed physical constants.", "Oil content, nutritional composition and texture depend strongly on the eggplant, piece size, pretreatment, coating and frying conditions.", "The frying-temperature range and regional examples are recalled general knowledge, not source-verified findings or a validated cooking protocol." ], "questions": [ { "id": "evidence-confidence-notes-q01", "text": "Which of these check these first hold for the sense of fried eggplant 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": [ "Uncoated pan-fried eggplant", "Deep-fried eggplant", "Breaded fried eggplant", "Batter-coated fried eggplant" ], "questions": [ { "id": "evidence-kinds-q01", "text": "Which of these kinds and varieties hold for the sense of fried eggplant this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-standards-and-regulation", "name": "Standards and regulation", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "Codex Alimentarius Commission: General Principles of Food Hygiene (CXC 1-1969), applicable to food preparation and handling." ], "questions": [ { "id": "evidence-standards-and-regulation-q01", "text": "Which of these standards and regulation hold for the sense of fried eggplant 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, appetizer or snack", "Used in sandwiches and wraps", "Layered into dishes such as eggplant parmigiana and some versions of moussaka", "Combined with sauces or other vegetables in composed dishes" ], "questions": [ { "id": "evidence-real-world-use-q01", "text": "Which of these real-world use hold for the sense of fried eggplant this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-measurements", "name": "Typical measurements", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ { "quantity": "Oil temperature during deep-frying", "typical_range": "Approximately 170-190; a preparation range rather than a defining requirement", "unit": "°C" } ], "questions": [ { "id": "evidence-measurements-q01", "text": "Which of these typical measurements hold for the sense of fried eggplant 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": [ "Excessive oil uptake can produce a greasy texture.", "Moisture migration or condensation after frying can soften a crisp coating.", "Excessive heat or cooking time can burn the exterior before the interior reaches the desired tenderness.", "Water contacting hot frying oil can cause splattering and burns.", "Coatings may introduce allergens such as wheat, egg or milk." ], "questions": [ { "id": "evidence-failure-modes-and-hazards-q01", "text": "Which of these failure modes and hazards hold for the sense of fried eggplant 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": [ "Mediterranean preparations include uncoated fried slices and breaded versions used in layered dishes.", "Japanese preparations include eggplant tempura, distinguished by its batter coating.", "South Asian preparations include seasoned fried slices and battered eggplant fritters." ], "questions": [ { "id": "evidence-regional-variation-q01", "text": "Which of these regional variation hold for the sense of fried eggplant 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": "Eggplant", "difference": "Eggplant names the plant or its fruit; fried eggplant specifically names food prepared from the fruit by frying." }, { "name": "Roasted eggplant", "difference": "Roasted eggplant is cooked primarily by oven or radiant heat rather than by direct contact with hot frying fat." }, { "name": "Eggplant parmigiana", "difference": "Eggplant parmigiana is a composed dish with additional ingredients and assembly steps; fried eggplant can be one component." } ], "questions": [ { "id": "evidence-neighbours-q01", "text": "Which of these neighbouring kinds and how to tell them apart hold for the sense of fried eggplant this model covers, and on what evidence?", "kind": "provenance" } ] } ] } ] } ] }, "openQuestions": [ "Does registry usage include air-fried and oven-fried eggplant under this entry, or require a narrower boundary based on frying in oil or fat?", "Which existing eggplant or prepared-food world model should supply inherited characteristics to avoid duplicate modelling?", "Which texture descriptors and assessment methods are sufficiently repeatable across coated and uncoated fried eggplant?", "What reliable preparation-specific evidence can support estimates of retained fat when direct measurement is unavailable?", "Which jurisdiction and service context should determine the applicable holding, cooling, storage and reheating guidance?" ], "statistics": { "bundles": 6, "layers": 11, "findings": 18, "questions": 29 } }