{ "vercy": "1.0-draft", "publication": { "status": "research-draft", "adjudicationStatus": "unreviewed", "publishableCanonical": false, "generatedAt": "2026-09-12T11:21:50Z", "providers": [ "Codex" ], "breadth": "recalled by Codex without web access - no source was read", "missingProviders": [], "pass": 2, "cost": { "grok": { "seconds": 18.4, "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: 01a09559-30ae-7a51-a6fc-c19bb41c0806\n--------\nuser\nDescribe what is already known about one registered thing. Answer as JSON only, no prose around it.\n\nThing: Mofongo\nSense to describe: (none recorded)\nDomain code: PHY.MAT\nAlso known as: (none)\n\n\nContext for this batch of 1001 things:\n# Batch 044: 1001 registe", "usd": 0.0, "recall": true }, "codex": { "seconds": 65.3, "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: 01a09559-309b-70a1-aaeb-59f1855e0782\n--------\nuser\nYou are drafting a Vercy meta-model for one registered thing. Answer as JSON only, no prose around it.\n\nThing: Mofongo\nRegistry id: vr.tr.mofongo\nPlane / domain: PHY / PHY.MAT\nRegistry definition: (none recorded)\nNames folded into this entry: (none)\n\n\nContext " } }, "enrichment": { "pass": 3, "engine": "claude", "producedAt": "2026-10-06T12:00:00Z", "ingestedAt": "2026-10-06T08:48:48+00:00", "fields": [ "agent_conduct", "ethics", "failure_modes_and_hazards", "owners", "visual_identification" ] }, "gate": { "passed": true, "version": "1.0", "at": "2026-10-07T10:10:33+00:00", "evidence": [ "completeness 1.00", "sense: Wikidata description", "2 live sources", "review by codex: pass" ] } }, "metaModel": { "id": "THING-Q908963", "registryId": "vr.tr.mofongo", "name": "Mofongo", "version": "0.1.0-research.1", "entryKind": "thing", "family": "Thing Registry", "domain": [ "PHY.MAT" ], "status": "research-draft" }, "canonicalUrl": "https://ver.cy/models/thing/q908963/", "model": { "registry_id": "vr.tr.mofongo", "name": "Mofongo", "purpose": "Enable an agent to recognise mofongo, record its ingredients and preparation-dependent condition, and judge its suitability for a proposed serving or use.", "definition": "Mofongo is a dish strongly associated with Puerto Rican cuisine, made by pounding fried green plantains with garlic, fat, and commonly pork cracklings into a cohesive mash, often served with broth, sauce, meat, or seafood.", "scope_statement": "This model owns mofongo as a prepared food and its identifiable portions or batches, including plantain-based identity, recipe variations, mashed structure, fillings, accompaniments and condition at service.", "in_scope": [ "Identification of the core fried-and-mashed plantain preparation and explicitly named variants", "Actual ingredients, substitutions and dietary constraints of a portion or batch", "Preparation history that determines texture, flavour and cohesion", "Distinction between the mashed base, incorporated ingredients, fillings and accompaniments", "Observable condition, holding history and readiness for service" ], "out_of_scope": [ "Cultivation, botanical classification and raw-material production of plantains", "General models of frying equipment, mortars and kitchen operations", "Independent recipes and production histories of accompanying broths, sauces and fillings", "Restaurant operations, menus and commercial pricing", "Comprehensive histories of Puerto Rican cuisine or related Caribbean dishes" ], "distinguishing_features": [ "The core preparation uses fried green plantain that is subsequently mashed; a boiled-plantain preparation requires differentiation from mangú.", "The plantain is mashed into a cohesive preparation rather than retained as separate flattened fried slices, as in tostones.", "Garlic and a fat source commonly season the mash, while pork cracklings are a common inclusion whose presence must be checked rather than assumed.", "A filled or topped portion retains an identifiable mashed base; the filling or topping alone does not establish mofongo identity.", "Declared variants using other starchy ingredients require explicit naming and composition records rather than automatic identification as the core green-plantain preparation." ], "characteristics": [ { "name": "Declared preparation identity", "kind": "category", "unit_or_values": "Core green-plantain mofongo; explicitly named variant; uncertain identification", "why_it_matters": "Separates recognition of the core preparation from claims about variant membership." }, { "name": "Starchy base composition", "kind": "relation", "unit_or_values": "Plantain and any additional or substituted starchy ingredients, with proportions when known", "why_it_matters": "Establishes what forms the mash and makes substitutions visible." }, { "name": "Plantain ripeness at preparation", "kind": "category", "unit_or_values": "Green/unripe; partly ripe; ripe; mixed; unknown", "why_it_matters": "Helps explain sweetness, starch behaviour and departure from the core preparation." }, { "name": "Initial starch cooking method", "kind": "category", "unit_or_values": "Fried; boiled; baked; air-fried; mixed; unknown", "why_it_matters": "Supports identification and explains differences in texture and moisture." }, { "name": "Garlic, fat and savoury inclusions", "kind": "relation", "unit_or_values": "Actual ingredients, including pork cracklings or substitutes, and their roles", "why_it_matters": "Records flavour-building ingredients without treating a customary recipe as proof of composition." }, { "name": "Mash texture", "kind": "state", "unit_or_values": "Chunky or fine; moist or dry; tender or firm; cohesive or crumbly", "why_it_matters": "Describes whether the portion has the intended eating texture and holds its serving form." }, { "name": "Ingredient placement", "kind": "category", "unit_or_values": "Mashed into base; enclosed filling; topping; separate accompaniment", "why_it_matters": "Prevents fillings and sauces from being mistaken for components of the base." }, { "name": "Portion mass", "kind": "measurement", "unit_or_values": "g, with base-only or complete-serving basis specified", "why_it_matters": "Enables meaningful portion comparisons when fillings and accompaniments vary." }, { "name": "Time and temperature history", "kind": "measurement", "unit_or_values": "Time-stamped temperatures in °C and elapsed durations in minutes or hours", "why_it_matters": "Provides evidence for judging holding, storage and reheating suitability." }, { "name": "Dietary and allergen evidence", "kind": "state", "unit_or_values": "Verified ingredient and cross-contact information; incomplete; unknown", "why_it_matters": "Avoids assuming a plantain-based dish is free of animal products or particular allergens." } ], "affordances": [ "Identify a candidate portion as core mofongo, a declared variant or an unresolved related preparation.", "Compare recipes by plantain ripeness, cooking method, fat source and savoury inclusions.", "Select a portion against dietary requirements using verified ingredients and preparation information.", "Assess cohesion and moisture before shaping, filling or serving the mash.", "Associate fillings, broth and sauces with the correct portion while preserving their separate identities.", "Evaluate holding or reheating options using recorded handling history and applicable food-service guidance." ], "agent_conduct": { "may": [ "Describe mofongo as a Puerto Rican dish and explain its usual components from reliable culinary sources.", "Prepare or serve mofongo following kitchen hygiene and the diner's declared allergies.", "Flag pork cracklings, broth or garlic-butter toppings to diners who avoid pork or dairy." ], "must_not": [ "Serve mofongo containing pork or pork fat to someone who has said they do not eat pork.", "Label a version made from ripe plantain, cassava or other bases as traditional mofongo without saying so.", "Hold a meat or seafood filling or broth at unsafe temperatures before serving.", "Present a commercial recipe as the authentic dish of Puerto Rican families without basis." ], "requires_human": [ "Changing a recipe for someone with a medical diet, such as a low-sodium or renal diet." ] }, "ethics": { "considerations": [ "Mofongo carries Puerto Rican and Afro-Caribbean heritage that should be credited, not erased.", "Hidden pork fat or broth can breach religious or ethical diets." ], "affected_parties": [ "Diners with dietary restrictions", "Puerto Rican cooks and communities", "Kitchen workers" ] }, "owners": { "steward": "The cook or food business that prepares it; food safety authorities set the rules for sale.", "master_systems": [] }, "visual_identification": [ "A dome or mound of mashed green plantain, often shaped in a wooden mortar or bowl.", "Coarse, golden-yellow texture flecked with garlic and crisp pork pieces.", "Often served with broth poured around it or a meat or seafood topping." ], "failure_modes_and_hazards": [ "Burns from hot frying oil during preparation.", "Foodborne illness from fillings or broth held at unsafe temperatures.", "High salt and fat content for people on restricted diets." ], "what_it_is_for": [ "Mofongo is served in Puerto Rican homes and restaurants as a main dish or an accompaniment.", "Its plantain mash provides a substantial base for broth, sauces and toppings such as meat, seafood or vegetables." ], "standards_and_regulation": [ "The General Principles of Food Hygiene, CXC 1-1969, issued by the Codex Alimentarius Commission, provide applicable hygiene guidance for preparing and serving mofongo." ] }, "sources": [ { "id": "wikidata", "title": "Wikidata item Q908963: Mofongo", "url": "https://www.wikidata.org/wiki/Q908963", "url_status": "live", "what_it_supports": "identity and sense of the item", "checked_by": "wikidata-api" }, { "id": "wikipedia-en", "title": "Wikipedia: Mofongo", "url": "https://en.wikipedia.org/wiki/Mofongo", "url_status": "live", "what_it_supports": "general description of the item", "checked_by": "wikidata-api sitelink" } ], "structure": { "bundles": [ { "id": "mofongo-identity-and-variants", "name": "Mofongo identity and variants", "description": "Establishes whether a preparation matches core mofongo identity and how departures are named.", "rationale": "The registry supplies no definition, and a mashed plantain dish cannot be identified reliably from appearance alone.", "layers": [ { "id": "core-preparation-identity", "name": "Core preparation identity", "description": "Connects the dish name to its starchy base and cooking sequence.", "findings": [ { "id": "fried-plantain-mash", "name": "Fried plantain mash", "description": "Use the relationship between green plantain, frying and subsequent mashing as the principal recognition test for the core preparation.", "questions": [ { "text": "Was the base made from green plantain that was fried before being mashed?", "kind": "definition", "id": "fried-plantain-mash-q01" }, { "text": "What recipe, cook's account or preparation record supports this identification?", "kind": "provenance", "id": "fried-plantain-mash-q02" } ] } ] }, { "id": "related-dishes-and-variants", "name": "Related dishes and variants", "description": "Separates changes within a declared mofongo preparation from identification as a neighbouring dish.", "findings": [ { "id": "variant-boundary", "name": "Variant boundary", "description": "Record substitutions and alternate cooking methods explicitly, retaining uncertainty about whether a preparation belongs under this registry entry.", "questions": [ { "text": "Which changes to the starch or cooking sequence distinguish this preparation from core green-plantain mofongo?", "kind": "boundary", "id": "variant-boundary-q01" }, { "text": "If the plantain was boiled or left as flattened slices, what evidence distinguishes the dish from mangú or tostones?", "kind": "boundary", "id": "variant-boundary-q02" }, { "text": "What name does the cook or menu give the variant, and what source supports that name?", "kind": "provenance", "id": "variant-boundary-q03" } ] } ] } ] }, { "id": "mash-composition-and-dietary-fit", "name": "Mash composition and dietary fit", "description": "Records what actually enters the plantain mash and how those ingredients constrain its use.", "rationale": "A mofongo label does not establish the presence or absence of pork, animal fat, stock or substituted ingredients.", "layers": [ { "id": "starch-and-seasoning", "name": "Starch and seasoning", "description": "Describes the plantain base and ingredients incorporated during mashing.", "findings": [ { "id": "actual-mash-composition", "name": "Actual mash composition", "description": "Record plantain ripeness, additional starches, garlic, fat, cracklings and added liquid as actual recipe facts rather than assumed defaults.", "questions": [ { "text": "Which starchy ingredients and ripeness stages were used, and in what proportions when known?", "kind": "measurement", "id": "actual-mash-composition-q01" }, { "text": "Which garlic preparations, fats, cracklings, seasonings or liquids were incorporated into the mash?", "kind": "definition", "id": "actual-mash-composition-q02" } ] } ] }, { "id": "dietary-claim-evidence", "name": "Dietary claim evidence", "description": "Tests dietary suitability across the mash and its preparation environment.", "findings": [ { "id": "hidden-animal-ingredients-and-contact", "name": "Animal ingredients and preparation contact", "description": "Check the fat, stock, crackling substitute and shared equipment before accepting a dietary claim about the plantain base.", "questions": [ { "text": "What ingredient records establish whether the mash contains pork, other animal products or ingredients relevant to the eater's restrictions?", "kind": "provenance", "id": "hidden-animal-ingredients-and-contact-q01" }, { "text": "Were shared frying oil, the mortar or other utensils relevant to the requested cross-contact restrictions?", "kind": "boundary", "id": "hidden-animal-ingredients-and-contact-q02" }, { "text": "Can this portion meet the stated dietary requirement, or does missing information prevent that decision?", "kind": "action", "id": "hidden-animal-ingredients-and-contact-q03" } ] } ] } ] }, { "id": "frying-mashing-and-serving-texture", "name": "Frying, mashing and serving texture", "description": "Connects preparation choices to the moisture, particle size and cohesion of the finished mash.", "rationale": "Mofongo recognition and usability depend on a cooked starch structure that can be mashed and served in its intended form.", "layers": [ { "id": "fried-plantain-condition", "name": "Fried plantain condition", "description": "Captures the condition of the plantain entering the mashing stage.", "findings": [ { "id": "frying-outcome", "name": "Frying outcome", "description": "Record tenderness, surface browning and oiliness as preparation outcomes without imposing one universal frying schedule.", "questions": [ { "text": "What cut size, frying duration and oil temperature were recorded for the plantain?", "kind": "measurement", "id": "frying-outcome-q01" }, { "text": "Was the fried plantain tender enough to mash, and what browning or excessive oiliness was observed?", "kind": "measurement", "id": "frying-outcome-q02" } ] } ] }, { "id": "mash-cohesion-and-moisture", "name": "Mash cohesion and moisture", "description": "Describes the finished mash relative to its intended presentation.", "findings": [ { "id": "shape-and-eating-texture", "name": "Shape and eating texture", "description": "Evaluate chunkiness, dryness and cohesion in relation to a mound, ball, vessel-served portion or filled form.", "questions": [ { "text": "How coarse, moist and cohesive is the mash at the intended serving temperature?", "kind": "measurement", "id": "shape-and-eating-texture-q01" }, { "text": "Does the portion retain its intended form without becoming excessively compact or crumbling?", "kind": "measurement", "id": "shape-and-eating-texture-q02" }, { "text": "Would further mashing or an authorised adjustment of fat or liquid improve the intended texture?", "kind": "action", "id": "shape-and-eating-texture-q03" } ] } ] } ] }, { "id": "assembled-portion-and-service-condition", "name": "Assembled portion and service condition", "description": "Defines the served portion and records how assembly and handling affect its suitability.", "rationale": "Fillings and sauces change the complete dish's composition, moisture and handling needs even when the mofongo base is unchanged.", "layers": [ { "id": "base-filling-and-accompaniments", "name": "Base, filling and accompaniments", "description": "Locates each component within the serving and preserves the identity of the mashed base.", "findings": [ { "id": "portion-component-boundaries", "name": "Portion component boundaries", "description": "Distinguish ingredients mashed into the base from enclosed fillings, toppings and separately served broth or sauce.", "questions": [ { "text": "Which components are incorporated, enclosed, placed on top or served separately?", "kind": "boundary", "id": "portion-component-boundaries-q01" }, { "text": "Does the stated portion mass describe the plantain base or the complete assembled serving?", "kind": "measurement", "id": "portion-component-boundaries-q02" }, { "text": "Should broth or sauce be added at service to achieve the requested moisture and presentation?", "kind": "action", "id": "portion-component-boundaries-q03" } ] } ] }, { "id": "holding-and-reheating-condition", "name": "Holding and reheating condition", "description": "Connects handling records with the current condition of the mash and any added components.", "findings": [ { "id": "service-readiness-evidence", "name": "Service readiness evidence", "description": "Record elapsed times, temperatures and component assembly history; observable texture alone cannot establish handling suitability.", "questions": [ { "text": "When were the mash and filling prepared, assembled, held, cooled or reheated, and what temperatures were recorded?", "kind": "measurement", "id": "service-readiness-evidence-q01" }, { "text": "How have holding or reheating changed the mash's dryness, firmness and sauce absorption?", "kind": "measurement", "id": "service-readiness-evidence-q02" }, { "text": "Do the recorded conditions support serving or further handling under the applicable guidance for all components?", "kind": "action", "id": "service-readiness-evidence-q03" } ] } ] } ] }, { "id": "evidence-and-external-alignment", "name": "Evidence and external alignment", "description": "What the world already says about this thing, gathered so the model can be checked against it.", "rationale": "A model that cannot be lined up against existing standards, identifiers and practice cannot be adopted by anyone who already uses them.", "layers": [ { "id": "reported-evidence", "name": "Reported evidence", "description": "Findings from the breadth pass, kept separate from the structural claims.", "findings": [ { "id": "evidence-confidence-notes", "name": "Check these first", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "The PHY.MAT classification should be interpreted as a prepared food, not a chemically defined substance with a single composition or CAS identifier.", "Historical accounts connect mofongo to African culinary traditions, but precise origin narratives and etymology require research.", "Recipes vary substantially; pork cracklings are common rather than mandatory, and no universal ingredient ratios or nutritional values are asserted." ], "questions": [ { "id": "evidence-confidence-notes-q01", "text": "Which of these check these first hold for the sense of Mofongo 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": [ "Plantain mofongo with pork cracklings", "Stuffed mofongo (mofongo relleno)", "Cassava mofongo (mofongo de yuca)" ], "questions": [ { "id": "evidence-kinds-q01", "text": "Which of these kinds and varieties hold for the sense of Mofongo 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 dish with meat or seafood", "Served as a starchy accompaniment", "Shaped into a mound or edible cup for fillings and sauces" ], "questions": [ { "id": "evidence-real-world-use-q01", "text": "Which of these real-world use hold for the sense of Mofongo 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": [ "Insufficient frying leaves plantain pieces hard and difficult to mash.", "Insufficient fat or moisture produces an excessively dry, crumbly mash.", "Fillings and broth can introduce allergens, including shellfish, that are not inherent to the plantain base.", "Frying involves hot oil and associated burn and splatter hazards." ], "questions": [ { "id": "evidence-failure-modes-and-hazards-q01", "text": "Which of these failure modes and hazards hold for the sense of Mofongo 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": [ "Mofongo is especially associated with Puerto Rico and is also prepared in the Dominican Republic and Caribbean diaspora communities.", "Plantain, cassava, fillings, and accompanying sauces vary among cooks and restaurants." ], "questions": [ { "id": "evidence-regional-variation-q01", "text": "Which of these regional variation hold for the sense of Mofongo 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": "Mangú", "difference": "Mangú is generally made from boiled green plantains; mofongo generally uses fried green plantains." }, { "name": "Tostones", "difference": "Tostones are flattened, twice-fried plantain pieces, rather than a seasoned pounded mash." }, { "name": "Trifongo", "difference": "Trifongo commonly combines green plantain, ripe plantain, and cassava, whereas conventional mofongo uses green plantain as its starchy base." }, { "name": "Fufu", "difference": "Fufu names a broader family of African starchy preparations, commonly made from boiled and pounded ingredients; mofongo has a characteristic fried-plantain preparation associated with Caribbean cuisine." } ], "questions": [ { "id": "evidence-neighbours-q01", "text": "Which of these neighbouring kinds and how to tell them apart hold for the sense of Mofongo this model covers, and on what evidence?", "kind": "provenance" } ] } ] } ] } ] }, "openQuestions": [ "Which culinary sources should establish the registry definition and the minimum identifying features of mofongo?", "Should named cassava, ripe-plantain or mixed-starch variants remain within this entry, and what evidence establishes their boundaries?", "How do documented regional and household preparations vary in their use of pork cracklings, garlic, fat and broth?", "What practical texture observations best distinguish an intentionally firm portion from one degraded by holding or reheating?", "Which jurisdiction-specific handling guidance applies to the proposed service setting and its particular fillings and accompaniments?" ], "statistics": { "bundles": 5, "layers": 9, "findings": 14, "questions": 27 } }