turns-00078.parquet:24456
cd443be8938a3fe578473e71degenerate_repetitionAbsentFinal dense release
USER
Goal
Objectif est d'identifier l'origine d'une recette de cuisine et de retourner un code correspondant dans un format JSON structuré.
1. Recherche d’un pays mentionné dans la recette et extraction de son code ISO 3166-1 alpha-2.
2. Détermination de l’origine culinaire du pays si aucun pays n'est explicitement mentionné.
3. Identification d’un continent si aucun pays ne peut être déterminé.
4. Retour du code WWW si l’origine ne peut être définie.
Return Format
Renvoies un objet JSON structuré comme suit :
json
{
"data": "<code>"
}
- Si un pays est mentionné, utilise son code ISO 3166-1 alpha-2 (ex. : FR pour la France).
- Si aucun pays n'est trouvé, renvoie un code de continent parmi :
WAF (Afrique)
WAS (Asie)
WEU (Europe)
WNA (Amérique du Nord)
WSA (Amérique du Sud)
WOC (Océanie)
- Si aucune information ne permet de déterminer une origine, renvoie WWW.
Warnings
- Respecte l’ordre de priorité : pays → continent → code WWW.
- Le code ISO 3166-1 alpha-2 doit être exact et valide si un pays est identifié.
- Le format du JSON doit être strictement respecté et bien formatté.
- Ne fais aucune supposition infondée sur l’origine de la recette.
Context Dump
Données de la recette fournies :
json
{
"title": "BAKED CINNAMON SUGAR DOUGHNUTS",
"description": null,
"subtitle": "These baked doughnuts are light, covered in cinnamon sugar and got a rapturous response on my blog. The mixture is similar to a cake batter, which you bake into mini doughnut moulds and then cover in sugar when they are out of the oven. They are so wonderful! Serve them with some melted chocolate to dip into, or just enjoy them as they are.",
"ingredients": [
{
"section": "For the recipe",
"ingredients": [
"150g unsalted butter",
"150g caster sugar",
"1 large egg",
"175g plain flour",
"1 tsp baking powder",
"½ tsp ground cinnamon",
"¼ tsp salt",
"100ml full-fat milk"
]
},
{
"section": "COATING",
"ingredients": [
"1 tsp vanilla extract",
"125g caster sugar",
"2 tsp ground cinnamon"
]
}
],
"instructions": [
"Preheat the oven to 180°C/160°C fan and grease a mini-doughnut mould tray.",
"Put the butter and caster sugar in a large bowl and cream together until smooth.",
"Add the egg and beat again.",
"In a separate bowl, whisk together the plain flour, baking powder, cinnamon and salt.",
"In another bowl, whisk together the milk and vanilla extract.",
"Add half of the flour mixture and half of the milk mixture to the butter/sugar mixture and beat until smooth.",
"Add the remaining halves of both mixtures and beat again until combined.",
"Transfer the mixture to a large piping bag and then pipe the mixture into the moulds (my doughnut mould tray has six holes so I pipe and bake these in three batches). You want the mixture to be level with the middle of the doughnut hole in the mould so that it doesn't overflow during baking.",
"Bake the doughnuts for 10-13 minutes. They should be an even colour, firm to the touch and not making a bubbly sound.",
"Once baked, take the mould tray out the oven, and turn upside down on to a wire rack and leave for 2 minutes.",
"Meanwhile, in a separate bowl, whisk together the caster sugar and the ground cinnamon for the sugar coating.",
"Once the doughnuts having been cooling upside down for 2 minutes, carefully remove the doughnuts from the moulds, toss each one in the cinnamon sugar and leave to cool on another wire rack.",
"Repeat the process until all of the mixture has been used up."
],
"author": null
}
ASSISTANT
```json
{
"data": "WWW"
}
```