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00985b4110851e8addd5 | G | recipe shown | recipe | qa | ja | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | レシピはこちらです：
羊肉
## 食材
羊肉
羊肉は独特の風味と栄養価の高さから、世界中の多くの料理で愛用されている食材です。このページでは、羊肉の基本的な知識と選び方、取り扱い方について解説します。
羊肉の栄養価
高タンパク質
ビタミンB群が豊富
鉄分やミネラルを含む
羊肉の種類と特徴
ラム：生後12か月未満の仔羊の肉。柔らかく癖が少ない
ホゲット:1年以上2年未満の羊の肉。ラムとマトンの中間にあたり、マトンほどにおいは強くなく、ラムよりも深みのある味わいが特徴。
マトン：2年以上の成熟した羊の肉。風味が強い
羊肉の部位と特徴
ラック：最も高級な部位。柔らかく風味豊か
ロイン：柔らかくて脂肪が少ない
ショルダー：旨味があり、煮... | null | ラムは生後12か月未満の仔羊の肉を指します。肉質は柔らかく、癖が少ないのが特徴です。 | ラムとは、**生後12か月未満の仔羊の肉**を指します。
ラムの特徴は、**柔らかく癖が少なく、風味がマイルド**なことです。そのため、比較的扱いやすく、さまざまな調理法に適しています。
また、ラムは羊肉の中でも比較的高級とされる部位の一つであり、その柔らかさと風味のバランスが取れているため、ステーキやローストなど、さまざまな料理に使われます。 | ラムは生後12か月未満の仔羊の肉です。柔らかく癖が少ないのが特徴です。 | correct | null | correct | Correctly states lamb is under 12 months, soft, mild, and versatile, matching reference. | correct | The answer correctly identifies the age limit (12 months) and characteristics (tender, mild) as per the reference and recipe. | correct | Accurately states the definition and key characteristics of lamb as described in the recipe. | correct | Provides correct definition and features of lamb, matching reference; extra details are accurate. | true | true | null | correct | The answer correctly states lamb is under 12 months and describes its tender, mild characteristics. | correct | The answer correctly identifies the age limit (12 months) and characteristics (tender, mild flavor) as per the reference and recipe. | correct | Matches reference answer exactly. | correct | Matches reference exactly, provides correct definition and characteristics. | true | true | d914ab4cc81c1f2bcd0c | Wikibooks Cookbook | jawikibooks:40457 | 羊肉 | 羊肉 | https://ja.wikibooks.org/wiki/%E6%96%99%E7%90%86%E6%9C%AC/%E7%BE%8A%E8%82%89 | https://ja.wikibooks.org/w/index.php?title=%E6%96%99%E7%90%86%E6%9C%AC/%E7%BE%8A%E8%82%89&action=history | 256,839 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “料理本/羊肉”, ja.wikibooks.org contributors, https://ja.wikibooks.org/wiki/%E6%96%99%E7%90%86%E6%9C%AC/%E7%BE%8A%E8%82%89 (authors: https://ja.wikibooks.org/w/index.php?title=%E6%96%99%E7%90%86%E6%9C%AC/%E7%BE%8A%E8%82%89&action=history), CC BY-SA 4.0 | null | ja.wikibooks.org contributors (see source_history_url) | false |
00c37355f0dc6571c903 | G | recipe shown | recipe | from_context | en | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | This is the recipe I'm using:
Cream puffs
One and one-half cups flour, two-thirds cup butter, one-half pint water; boil butter and water together, stir in flour while boiling, let it cool, and add five well beaten eggs; drop on tins and bake in a quick oven. When cool fill with the following: One pint of milk, one cu... | null | The puffs should be baked in a quick oven. | The passage says to "bake in a quick oven," which is a traditional way of describing a high-heat oven. In modern terms, this typically means preheating the oven to around **400°F (200°C)**. This high temperature helps the cream puffs rise quickly and develop a crisp, golden crust.
If you're using a modern oven, you ca... | The passage specifies using a quick oven for baking the cream puffs. | correct | null | correct | The answer correctly identifies 'quick oven' as high heat and provides the modern equivalent, matching the reference. | correct | The assistant correctly identifies the oven setting as a 'quick oven' and provides accurate modern equivalents. | correct | Correctly identifies 'quick oven' and provides modern temperature equivalent. | correct | Provides quick oven answer with accurate extra detail, aligns with reference. | true | true | null | correct | The answer directly states the recipe specifies a quick oven, matching the reference. | correct | The assistant correctly identifies the oven setting as a 'quick oven', matching the reference and recipe. | correct | Directly answers the question with the exact phrase from the recipe. | correct | Matches reference: specifies a quick oven. | true | true | cf446b28dc1c491be00f | Internet Archive | cihm_95365 | Cream puffs | The Home Cook Book (Toronto 1877) | https://archive.org/details/cihm_95365 | null | null | LicenseRef-PD | https://creativecommons.org/publicdomain/mark/1.0/ | The Home Cook Book (Toronto 1877). Public-domain scan, Internet Archive item cihm_95365, PDF pp. 322-323. Text re-OCRed by Humanjava with allenai/olmOCR-2-7B-1025-FP8 (rev 40bd720, Apache-2.0). | Published in 1877; public domain in the US | compiled from recipes contributed by ladies of Toronto and other cities and towns. | true |
013b33455f5af6e7dd4a | G | recipe shown | recipe | from_context | ar | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | أطبخ باتباع هذه الوصفة:
صينية خضار نباتية
الفكرة هي إمكانية الحصول على صينية خضار لذيذة بدون استخدام اللحمة أو الدجاج.
## المقادير
- خمس حبات بطاطا كبيرة.
- ثمرة بروكلي.
- خمس حبات كوسا كبيرة.
- رأس بصل.
- ثلاث فصوص كبيرة من الثوم.
- أي نوع من أنواع الخضار المراد إضافتها.
- نصف كوب زيت الزيتون.
- ملعقتا خل فواكه كبي... | null | تنص على أن الخضار تُسلق حتى تصل إلى مرحلة نصف السلق. | الجملة "تقطع الخضار وتسلق نصف سلقة" تعني أن الخضار يجب أن تُسلق لمدة نصف سلقة، أي أن الخضار تُسلق حتى تصبح ناعمة أو نصف ناضجة، وليست مطهية تمامًا.
إذًا، درجة سلق الخضار في هذه الوصفة هي **نصف سلقة**، أي أنها تُسلق حتى تصبح طرية ولكن لا تُطهى تمامًا. هذا يساعد في الحفاظ على نكهة الخضار وقوامها، ويجعلها جاهزة للتقديم مع... | تُسلق الخضار لمدة نصف سلقة. | correct | null | correct | The answer correctly explains that 'half blanching' means partially cooked, not fully, matching the reference. | correct | The assistant correctly identifies the degree of boiling as 'half-boiled' and explains it accurately, matching the reference answer. | correct | Correctly interprets 'نصف سلقة' as half-cooked and explains the cooking stage. | correct | Matches reference: states vegetables are boiled to half‑cooked (half سلقة). | true | true | null | correct | The answer correctly states the vegetables are boiled to a half-cooked stage, matching the reference. | correct | The answer correctly identifies that the vegetables are boiled to the 'half-cooked' stage, matching the reference and recipe. | correct | It correctly interprets the phrase to mean the vegetables are partially cooked. | correct | Matches reference meaning of half‑boiled | true | true | a87c7b57363ec2d7df8b | Wikibooks Cookbook | arwikibooks:24090 | صينية خضار نباتية | صينية خضار نباتية | https://ar.wikibooks.org/wiki/%D9%83%D8%AA%D8%A7%D8%A8_%D8%A7%D9%84%D8%B7%D8%A8%D8%AE/%D8%B5%D9%8A%D9%86%D9%8A%D8%A9_%D8%AE%D8%B6%D8%A7%D8%B1_%D9%86%D8%A8%D8%A7%D8%AA%D9%8A%D8%A9 | https://ar.wikibooks.org/w/index.php?title=%D9%83%D8%AA%D8%A7%D8%A8_%D8%A7%D9%84%D8%B7%D8%A8%D8%AE/%D8%B5%D9%8A%D9%86%D9%8A%D8%A9_%D8%AE%D8%B6%D8%A7%D8%B1_%D9%86%D8%A8%D8%A7%D8%AA%D9%8A%D8%A9&action=history | 227,019 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “كتاب الطبخ/صينية خضار نباتية”, ar.wikibooks.org contributors, https://ar.wikibooks.org/wiki/%D9%83%D8%AA%D8%A7%D8%A8_%D8%A7%D9%84%D8%B7%D8%A8%D8%AE/%D8%B5%D9%8A%D9%86%D9%8A%D8%A9_%D8%AE%D8%B6%D8%A7%D8%B1_%D9%86%D8%A8%D8%A7%D8%AA%D9%8A%D8%A9 (authors: https://ar.wikibooks.org/w/index.php?title=%D9%83%D8%AA%D8%A7%D8%A8_... | null | ar.wikibooks.org contributors (see source_history_url) | false |
01609d32ee586cf36d4f | G | recipe shown | recipe | from_context | es | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Esta es la receta que uso:
Pescado en adobo
## Ingredientes
- Pescadilla troceada en tacos.
- Harina.
- Ajo.
- Azafrán.
- Perejil fresco.
- Vinagre.
- Aceite de oliva.
## Procedimiento
1. En un mortero machacamos el ajo, el perejil fresco, el azafrán y la sal, le agregamos el vinagre y se lo vertemos al pescado que ... | null | Se le aplica harina antes de freírlo. | Antes de freír el pescado en el paso 3, se le **enharina**. Esto significa que se le **cubre con harina** para que al freírse se forme una capa crujiente.
El proceso completo del paso 3 sería:
1. **Enharinar** el pescado: se le extiende harina sobre el pescado, generalmente con las manos o con una cuchara, asegurand... | Se le pone harina y se lo fríe en una sartén con aceite de oliva. | correct | null | correct | The answer correctly states the fish is coated with flour before frying, matching the reference and recipe. | correct | The assistant correctly identifies that the fish is floured before frying, matching the reference and recipe. | correct | Correctly identifies the step of flouring the fish before frying, adding helpful detail. | correct | States that the fish is coated with flour before frying, matching reference. | true | true | null | correct | The answer correctly states that flour is applied before frying, matching the recipe and reference. | correct | The assistant correctly identifies that flour is applied to the fish before frying, matching the reference and recipe. | correct | Correctly states fish is floured and fried in oil. | correct | States that flour is applied before frying, matching reference. | true | true | 29dd1bddd5940a54b1ce | Wikibooks Cookbook | eswikibooks:20311 | Pescado en adobo | Pescado en adobo | https://es.wikibooks.org/wiki/Artes_culinarias/Recetas/Pescado_en_adobo | https://es.wikibooks.org/w/index.php?title=Artes_culinarias/Recetas/Pescado_en_adobo&action=history | 426,791 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “Artes culinarias/Recetas/Pescado en adobo”, es.wikibooks.org contributors, https://es.wikibooks.org/wiki/Artes_culinarias/Recetas/Pescado_en_adobo (authors: https://es.wikibooks.org/w/index.php?title=Artes_culinarias/Recetas/Pescado_en_adobo&action=history), CC BY-SA 4.0 | null | es.wikibooks.org contributors (see source_history_url) | false |
02fadbef1bf962e15f56 | G | recipe shown | recipe | qa | es | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Estoy cocinando con esta receta:
Ante
Con este nombre se designa una innumerable variedad de pastas de diferentes sustancias mezcladas con almíbar y dispuestas sobre camas de mamon con distintos adornos, y aunque no está en uso dar principio á las comidas con estos platillos, de modo que aun en el diccionario de la A... | null | Se trata de una innumerable variedad de pastas hechas con diferentes sustancias que se mezclan con almíbar. | Las pastas que componen el **ante** se describen como una **innumerable variedad de preparaciones** hechas con **diferentes sustancias mezcladas con almíbar** (una salsa dulce hecha con azúcar, agua y a veces cítricos o esencias). Estas pastas se dispone sobre **camas de mamon** (una base de mantequilla y azúcar, a men... | Se describen como una innumerable variedad de pastas de diferentes sustancias mezcladas con almíbar y dispuestas sobre camas de mamon con distintos adornos. | correct | null | correct | The answer correctly identifies the pastas as varied substances mixed with syrup, matching the reference answer. | wrong | The assistant invents specific definitions for 'almíbar' and 'mamon' that are not in the text and are factually incorrect in this context. | correct | It provides a detailed and accurate answer, including extra context not explicitly asked for but relevant. | correct | Provides the same description plus correct extra details | true | true | null | correct | The answer correctly identifies the pastas as varied mixtures with syrup, matching the reference and adding accurate detail. | correct | The answer accurately reflects the text and reference, adding true details from the source. | correct | Includes all key details from the text, though adds extra context about mamon and adornos. | correct | Matches reference, adds extra but accurate detail | true | true | 62fbdba74eb8bed91f00 | Internet Archive | bub_gb_NdQqAAAAYAAJ | Ante | Galván Rivera, Nuevo cocinero mexicano en forma de diccionario (1845) | https://archive.org/details/bub_gb_NdQqAAAAYAAJ | null | null | LicenseRef-PDM-1.0 | https://creativecommons.org/publicdomain/mark/1.0/ | Galván Rivera, Nuevo cocinero mexicano en forma de diccionario (1845). Public-domain scan, Internet Archive item bub_gb_NdQqAAAAYAAJ, PDF pp. 37-38. Text re-OCRed by Humanjava with allenai/olmOCR-2-7B-1025-FP8 (rev 40bd720, Apache-2.0). | Public Domain Mark on the source; published in 1845; public domain in the US | Mariano Galván Rivera | true |
04bd538f3befd0591d30 | G | recipe shown | recipe | qa | en | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Here is a recipe:
Tomato mustard
M. R. Beard.
One peck of ripe tomatoes; boil with two onions, six red peppers, four cloves of garlic, for one hour; then add a half-pint or half-pound salt, three tablespoons black pepper, half-ounce ginger, half-ounce allspice, half-ounce mace, half-ounce cloves; then boil again for... | null | You should add a tablespoonful of cayenne if you like it very hot. | According to the recipe provided by M. R. Beard, if you want the tomato mustard to be **very hot**, you should add **a tablespoonful of cayenne**. This is explicitly stated in the recipe:
> "and if you like it very hot, a tablespoonful of cayenne."
So, to make it very hot, simply add **1 tablespoon of cayenne peppe... | You should add a tablespoonful of cayenne. | correct | null | correct | The answer correctly states to add a tablespoonful of cayenne for very hot, matching the recipe and reference. | correct | The assistant correctly identifies the amount of cayenne (a tablespoonful) as stated in the recipe and reference. | correct | Directly answers the question with the exact amount from the recipe. | correct | Restates the recipe's instruction accurately | true | true | null | correct | The answer correctly states to add a tablespoonful of cayenne for very hot tomato mustard. | correct | The answer correctly identifies the amount of cayenne specified in the recipe for a very hot result. | correct | Matches recipe and reference exactly. | correct | Matches reference answer exactly, gives the required amount. | true | true | 25624e8beb2b97ecf92e | Internet Archive | cihm_95365 | Tomato mustard | The Home Cook Book (Toronto 1877) | https://archive.org/details/cihm_95365 | null | null | LicenseRef-PD | https://creativecommons.org/publicdomain/mark/1.0/ | The Home Cook Book (Toronto 1877). Public-domain scan, Internet Archive item cihm_95365, PDF p. 122. Text re-OCRed by Humanjava with allenai/olmOCR-2-7B-1025-FP8 (rev 40bd720, Apache-2.0). | Published in 1877; public domain in the US | compiled from recipes contributed by ladies of Toronto and other cities and towns. | true |
06b33fd2cabffacf7a74 | G | recipe shown | recipe | from_context | it | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Ecco un testo di cucina:
Caffè alla nocciola
La comparsa del caffè alla nocciola avviene negli anni novanta in provincia di Salerno.
Le ricette di caffè alla nocciola oggi sono diverse, tra personalizzazioni varie, modifiche e aggiunte di ingredienti che dovrebbero esaltarne il gusto.
## Ingredienti
Per la preparazi... | null | Si utilizza un frappeizzatore per montare il caffè una volta che questo si è raffreddato. | Secondo la frase "Una volta raffreddato il caffè si monta con un frappeizzatore", l'**strumento utilizzato per montare il caffè dopo il raffreddamento è il frappeizzatore**.
Il frappeizzatore è un apparecchio elettrico che permette di montare e schiumare bevande come la crema di caffè, creando una texture morbida e s... | Si utilizza un frappeizzatore per montare il caffè. | correct | null | correct | The answer correctly identifies the frappeizzatore as the tool used, matching the reference answer. | correct | The assistant correctly identifies the frappeizzatore as the tool, matching the reference and text. | correct | Directly identifies the frappeizzator as the tool, matching the reference. | correct | Correctly identifies the frappeizzatore as the tool used. | true | true | null | correct | The answer correctly identifies the frappeizzatore as the tool used, matching the reference. | correct | The answer correctly identifies the 'frappeizzatore' as the tool used, matching the reference and text. | partial | It correctly identifies the tool used, though it omits the cooling step. | correct | Provides the correct tool (frappeizzatore) for mounting the coffee after cooling. | true | true | 41e5b7acde8b72a83913 | Wikibooks Cookbook | itwikibooks:26783 | Caffè alla nocciola | Caffè alla nocciola | https://it.wikibooks.org/wiki/Libro_di_cucina/Ricette/Caff%C3%A8_alla_nocciola | https://it.wikibooks.org/w/index.php?title=Libro_di_cucina/Ricette/Caff%C3%A8_alla_nocciola&action=history | 384,269 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “Libro di cucina/Ricette/Caffè alla nocciola”, it.wikibooks.org contributors, https://it.wikibooks.org/wiki/Libro_di_cucina/Ricette/Caff%C3%A8_alla_nocciola (authors: https://it.wikibooks.org/w/index.php?title=Libro_di_cucina/Ricette/Caff%C3%A8_alla_nocciola&action=history), CC BY-SA 4.0 | null | it.wikibooks.org contributors (see source_history_url) | false |
06bf2bf96f36c98fbb0a | G | recipe shown | recipe | qa | ja | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | 使っているレシピです：
羊肉
## 食材
羊肉
羊肉は独特の風味と栄養価の高さから、世界中の多くの料理で愛用されている食材です。このページでは、羊肉の基本的な知識と選び方、取り扱い方について解説します。
羊肉の栄養価
高タンパク質
ビタミンB群が豊富
鉄分やミネラルを含む
羊肉の種類と特徴
ラム：生後12か月未満の仔羊の肉。柔らかく癖が少ない
ホゲット:1年以上2年未満の羊の肉。ラムとマトンの中間にあたり、マトンほどにおいは強くなく、ラムよりも深みのある味わいが特徴。
マトン：2年以上の成熟した羊の肉。風味が強い
羊肉の部位と特徴
ラック：最も高級な部位。柔らかく風味豊か
ロイン：柔らかくて脂肪が少ない
ショルダー：旨味があり、... | null | 独特の臭みを消し、風味を引き出すことができます。 | 羊肉の下処理として、ハーブやスパイス、ワインなどでマリネを行う効果は以下の通りです：
1. **臭みの除去**：羊肉は独特の風味を持つため、一部の人にとっては強い臭みを感じることがあります。マリネによって、その臭みを和らげることができます。
2. **風味の引き出し**：ハーブやスパイスは羊肉の味を引き立て、香り豊かな料理に仕上げるのに役立ちます。例えば、ローズマリー、ミント、クミン、コリアンダーなどは羊肉と相性が良い香草です。
3. **肉質の柔らかさの向上**：ワインや酸性の液体（レモン汁など）を使うと、肉のタンパク質をやわらかくし、調理後の食感をよくします。
4. **下味のつけ込み**：マリネによって、羊肉に味をしみ... | 臭みを消し、風味を引き出すことができます。 | correct | null | correct | The answer correctly identifies the main effect (removing odor and enhancing flavor) and adds relevant true details. | correct | The answer correctly identifies the main effects (removing odor, enhancing flavor) and adds true culinary details. | correct | Correctly identifies main effects: removing odor and enhancing flavor, though it adds extra details not in the reference. | correct | Provides correct main effects and adds accurate extra benefits without contradicting reference. | true | true | null | correct | The answer correctly states that marinating removes odor and enhances flavor, matching the reference. | correct | The answer correctly identifies the effects of marinating as stated in the recipe and reference. | correct | Matches reference answer exactly. | correct | Matches reference answer precisely | true | true | d914ab4cc81c1f2bcd0c | Wikibooks Cookbook | jawikibooks:40457 | 羊肉 | 羊肉 | https://ja.wikibooks.org/wiki/%E6%96%99%E7%90%86%E6%9C%AC/%E7%BE%8A%E8%82%89 | https://ja.wikibooks.org/w/index.php?title=%E6%96%99%E7%90%86%E6%9C%AC/%E7%BE%8A%E8%82%89&action=history | 256,839 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “料理本/羊肉”, ja.wikibooks.org contributors, https://ja.wikibooks.org/wiki/%E6%96%99%E7%90%86%E6%9C%AC/%E7%BE%8A%E8%82%89 (authors: https://ja.wikibooks.org/w/index.php?title=%E6%96%99%E7%90%86%E6%9C%AC/%E7%BE%8A%E8%82%89&action=history), CC BY-SA 4.0 | null | ja.wikibooks.org contributors (see source_history_url) | false |
084cbe074c25e655624f | G | recipe shown | recipe | qa | en | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Here is a recipe:
Cream fingers
- 1 cup cream
- 2 tablespoons sugar
- ¼ tablespoon salt
- 1 yeast cake dissolved in ¼ cup lukewarm water
- Five Roses flour to knead.
Scald the cream, add sugar and salt. When lukewarm, add dissolved yeast cake and Five Roses flour enough to knead. Knead, cover and let rise until doub... | null | The recipe calls for ¼ tablespoon of salt. | For the **Cream Fingers** recipe, the amount of salt needed is **¼ tablespoon**. | The recipe calls for ¼ tablespoon of salt. | correct | null | correct | The assistant correctly states the required salt amount as ¼ tablespoon, matching the recipe and reference answer. | correct | The assistant correctly identifies the amount of salt as ¼ tablespoon, matching the recipe and reference. | correct | Directly states the correct amount from the recipe. | correct | Matches reference exactly, provides correct amount of salt. | true | true | null | correct | The assistant correctly states the required salt amount, matching the recipe and reference answer. | correct | The assistant correctly identifies the amount of salt specified in the recipe. | correct | Matches reference answer exactly. | correct | Matches reference exactly, provides correct salt amount. | true | true | 878ed57698b64b4f7d05 | Internet Archive | McGillLibrary-rbsc_five-roses-cook-book_TX769F581913-23364 | Cream fingers | Five Roses Cook Book (1913) | https://archive.org/details/McGillLibrary-rbsc_five-roses-cook-book_TX769F581913-23364 | null | null | LicenseRef-PD | https://creativecommons.org/publicdomain/mark/1.0/ | Five Roses Cook Book (1913). Public-domain scan, Internet Archive item McGillLibrary-rbsc_five-roses-cook-book_TX769F581913-23364, PDF pp. 33-35. Text re-OCRed by Humanjava with allenai/olmOCR-2-7B-1025-FP8 (rev 40bd720, Apache-2.0). | Published in 1913; public domain in the US | Lake of the Woods Milling Company | true |
08743e86e393c240c89b | G | recipe shown | recipe | qa | de | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Das ist das Rezept, das ich verwende:
Süßkartoffeln in Sirup
## Zutaten für 4 Personen
- 800g Süßkartoffeln (mit oranger Schale)
- 100g Zucker
- 1 Orange (ungespritzt)
- 40g Butter
- 4 EL Olivenöl
- 1/2 EL gem. Zimt
- 1/2 EL Salz
## Zubereitung
- Die Süßkartoffeln schälen und in ca. 5 cm dicke Scheiben schneiden. Di... | null | Man muss vermeiden, die Süßkartoffeln umzurühren. | Beim Einkochen der Süßkartoffeln mit offenem Deckel musst du **unbedingt vermeiden, die Süßkartoffeln umzurühren**. Das würde dazu führen, dass die Süßkartoffelstücke zerfallen oder zerquetscht werden. Stattdessen solltest du den Topf nur **ab und zu leicht rütteln**, um sicherzustellen, dass die Süßkartoffeln nicht an... | Man darf die Süßkartoffelstücke nicht umrühren, da sie sonst zerfallen. | correct | null | correct | The answer correctly identifies not stirring as the key action to avoid, matching the recipe and reference. | correct | The assistant correctly identifies that stirring must be avoided to prevent the sweet potatoes from falling apart, matching the reference and recipe. | correct | Repeats the key instruction to avoid stirring, adding helpful context about why. | correct | Matches reference: avoid stirring the sweet potatoes. | true | true | null | correct | The answer correctly identifies that stirring must be avoided to prevent the sweet potatoes from falling apart. | correct | The answer correctly identifies that stirring must be avoided to prevent the sweet potatoes from falling apart, matching the reference and recipe. | correct | Correctly states not to stir to prevent pieces from breaking. | correct | Matches reference: avoid stirring the sweet potatoes. | true | true | 1e390fa6aa8896ea75b2 | Wikibooks Cookbook | dewikibooks:66041 | Süßkartoffeln in Sirup | Süßkartoffeln in Sirup | https://de.wikibooks.org/wiki/Kochbuch/_S%C3%BC%C3%9Fkartoffeln_in_Sirup | https://de.wikibooks.org/w/index.php?title=Kochbuch/_S%C3%BC%C3%9Fkartoffeln_in_Sirup&action=history | 591,929 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “Kochbuch/ Süßkartoffeln in Sirup”, de.wikibooks.org contributors, https://de.wikibooks.org/wiki/Kochbuch/_S%C3%BC%C3%9Fkartoffeln_in_Sirup (authors: https://de.wikibooks.org/w/index.php?title=Kochbuch/_S%C3%BC%C3%9Fkartoffeln_in_Sirup&action=history), CC BY-SA 4.0 | null | de.wikibooks.org contributors (see source_history_url) | false |
08b7eeca61a297b15d48 | G | recipe shown | recipe | qa | nl | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Dit is het recept dat ik gebruik:
Tante Wieskoek
Cake, gebak en taart | Receptenindex
Tante Wieskoek is een redelijk eenvoudig appelgebak. Ideaal voor grote gezelschappen.
## Benodigdheden
## Brokkeldeeg
- 500 g zelfrijzend bakmeel
- 500 g donkerbruine basterdsuiker
- 250 g havermoutvlokken
- 400 g gesmolten boter
... | null | Tante Wieskoek is een redelijk eenvoudig appelgebak dat ideaal is voor grote gezelschappen. | Tante Wieskoek is ideaal voor **grote gezelschappen**, omdat het een **redelijk eenvoudig en maakbaar appelgebak** is dat goed in grote hoeveelheden kan worden gemaakt. Het is een soort van **klassieke taart of cake** die vaak op feesten of bij gezellige avonden wordt geserveerd.
### Hoe moeilijk is het om te maken?
H... | Tante Wieskoek is een redelijk eenvoudig appelgebak dat ideaal is voor grote gezelschappen. | correct | null | correct | The answer correctly identifies the cake as ideal for large groups and easy to make, matching the reference. | correct | The answer correctly identifies the dish as ideal for large groups and relatively easy, matching the reference and recipe. | correct | Correctly identifies ideal for large groups and difficulty level. | correct | Matches reference: ideal for large gatherings and easy to make. | true | true | null | correct | The answer directly and correctly answers both parts of the question, matching the reference. | correct | The assistant's answer matches the reference answer exactly and correctly answers both parts of the question based on the provided text. | correct | Matches reference answer exactly. | correct | Matches reference answer exactly, stating it is simple and ideal for large gatherings. | true | true | 7bf17fe8f1d301332d31 | Wikibooks Cookbook | nlwikibooks:3495 | Tante Wieskoek | Tante Wieskoek | https://nl.wikibooks.org/wiki/Kookboek/Tante_Wieskoek | https://nl.wikibooks.org/w/index.php?title=Kookboek/Tante_Wieskoek&action=history | 426,827 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “Kookboek/Tante Wieskoek”, nl.wikibooks.org contributors, https://nl.wikibooks.org/wiki/Kookboek/Tante_Wieskoek (authors: https://nl.wikibooks.org/w/index.php?title=Kookboek/Tante_Wieskoek&action=history), CC BY-SA 4.0 | null | nl.wikibooks.org contributors (see source_history_url) | false |
09b91fe83a9c786e73b6 | G | recipe shown | recipe | from_context | vi | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Đây là công thức tôi đang dùng:
Bột chiên
## Nguyên liệu
- 1 chén bột gạo
- 1 muỗng canh bột mì
- 1 muỗng canh bột năng
- 2 chén nước
- Muối, đường, bột ngọt (tùy thích)
- 1 hoặc 2 trứng (tùy thích)
- 1 ít hành lá
## Cách làm
1. Cho tất cả vào nồi, bắc lên bếp, quậy cho đến khi bột hơi chín. Cho bột vào khuôn, đem h... | null | Lượng nước cần dùng là 2 chén. | Trong công thức bạn cung cấp, "2 chén nước" là **đơn vị đo lường theo chén**. Tuy nhiên, để xác định chính xác lượng nước cần dùng, bạn cần biết **kích thước của chén** bạn đang dùng.
### Dưới đây là một số hướng dẫn tham khảo:
- **Chén ăn cơm thông thường (khoảng 200–250 ml)**:
→ 2 chén = **400–500 ml nước**
- ... | Lượng nước cần dùng là 2 chén. | correct | null | correct | The answer correctly states the amount is 2 cups, and provides helpful conversion context without contradicting the recipe. | partial | The assistant fails to directly answer the question with the specific quantity '2 cups' as required by the reference, instead providing unnecessary conversions and hedging. | correct | Answers the question directly and provides helpful context about cup sizes. | partial | Provides ranges instead of the direct answer of 2 cups, adding unnecessary ambiguity. | true | false | null | correct | The assistant correctly states the required amount of water as 2 cups, matching the reference answer. | correct | The assistant correctly identified the amount of water as 2 cups, matching the recipe and reference. | correct | Directly answers the question with the exact amount from the recipe. | correct | Answer directly states water amount as 2 cups, matching reference. | true | true | 00ffe5a970bbc4d1f992 | Wikibooks Cookbook | viwikibooks:11521 | Bột chiên | Bột chiên | https://vi.wikibooks.org/wiki/N%E1%BA%A5u_%C4%83n:B%E1%BB%99t_chi%C3%AAn | https://vi.wikibooks.org/w/index.php?title=N%E1%BA%A5u_%C4%83n:B%E1%BB%99t_chi%C3%AAn&action=history | 243,582 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “Nấu ăn:Bột chiên”, vi.wikibooks.org contributors, https://vi.wikibooks.org/wiki/N%E1%BA%A5u_%C4%83n:B%E1%BB%99t_chi%C3%AAn (authors: https://vi.wikibooks.org/w/index.php?title=N%E1%BA%A5u_%C4%83n:B%E1%BB%99t_chi%C3%AAn&action=history), CC BY-SA 4.0 | null | vi.wikibooks.org contributors (see source_history_url) | false |
0abcd8e4917da40694db | G | recipe shown | recipe | from_context | fa | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | این دستور پختی است که استفاده میکنم:
کباب قفقازی با ماهی و میگو
## دستور شماره یک
## مواد لازم
- ماهی بدون استخوان یک و نیم کیلو گرم
- میگو ۱ کیلوگرم
- پیاز خرد شده ۲۵۰ گرم
- سیر رنده شده ۴ حبه
- زعفران دم شده ۳ قاشق سوپخوری
- ماست یک پیمانه
- روغن مایع نصف پیمانه
- آبلیمو و آب نارنج نصف پیمانه از هر کدام
## روش ت... | null | این عبارت نشان میدهد که برای تهیه این کباب قفقازی با ماهی و میگو، باید از یک کیلوگرم میگو استفاده کنید. | در بخش **مواد لازم** که اشاره شده است: **«میگو ۱ کیلوگرم»**، این مقدار نشاندهنده **میزان میگویی که در این دستور پختی استفاده میشود** است. به عبارت دیگر، این مقدار به معنی **۱ کیلوگرم میگو تمیز و آماده** برای پختن است.
### توضیح بیشتر:
- میگو در این دستور به عنوان یکی از اصلیترین مواد اصلی استفاده میشود.
- ۱ کیلوگر... | این مقدار نشاندهنده وزن میگویی است که برای تهیه این غذا لازم است. | correct | null | correct | The answer correctly states that 1 kg of shrimp indicates the required amount for the recipe, with reasonable extra detail. | correct | The assistant correctly identifies the quantity as the amount of shrimp needed. The extra details about serving size are reasonable estimates and do not contradict the recipe. | correct | Correctly identifies the quantity of shrimp needed, adds helpful context about serving size, and explains the meaning of the unit. | correct | Accurately states that 1 kg refers to the amount of shrimp used | true | true | null | correct | The answer correctly states that the quantity indicates the required weight of shrimp for the recipe. | correct | The answer correctly identifies that the quantity refers to the weight of shrimp needed for the recipe, matching the reference. | correct | Correctly identifies the quantity as the weight of shrimp needed. | correct | Answers that 1 kg indicates the weight of shrimp needed. | true | true | 3a350b9380687ee07ce6 | Wikibooks Cookbook | fawikibooks:2369 | کباب قفقازی با ماهی و میگو | کباب قفقازی با ماهی و میگو | https://fa.wikibooks.org/wiki/%DA%A9%D8%AA%D8%A7%D8%A8_%D8%A2%D8%B4%D9%BE%D8%B2%DB%8C/%DA%A9%D8%A8%D8%A7%D8%A8_%D9%82%D9%81%D9%82%D8%A7%D8%B2%DB%8C_%D8%A8%D8%A7_%D9%85%D8%A7%D9%87%DB%8C_%D9%88_%D9%85%DB%8C%DA%AF%D9%88 | https://fa.wikibooks.org/w/index.php?title=%DA%A9%D8%AA%D8%A7%D8%A8_%D8%A2%D8%B4%D9%BE%D8%B2%DB%8C/%DA%A9%D8%A8%D8%A7%D8%A8_%D9%82%D9%81%D9%82%D8%A7%D8%B2%DB%8C_%D8%A8%D8%A7_%D9%85%D8%A7%D9%87%DB%8C_%D9%88_%D9%85%DB%8C%DA%AF%D9%88&action=history | 70,304 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “کتاب آشپزی/کباب قفقازی با ماهی و میگو”, fa.wikibooks.org contributors, https://fa.wikibooks.org/wiki/%DA%A9%D8%AA%D8%A7%D8%A8_%D8%A2%D8%B4%D9%BE%D8%B2%DB%8C/%DA%A9%D8%A8%D8%A7%D8%A8_%D9%82%D9%81%D9%82%D8%A7%D8%B2%DB%8C_%D8%A8%D8%A7_%D9%85%D8%A7%D9%87%DB%8C_%D9%88_%D9%85%DB%8C%DA%AF%D9%88 (authors: https://fa.wikibooks... | null | fa.wikibooks.org contributors (see source_history_url) | false |
0baf106583a3adb82563 | G | recipe shown | recipe | from_context | it | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Questa è la ricetta che uso:
Funghi sott'olio
Scegliete dei funghi morecci giovani e molto piccoli, nettateli bene dalla terra servendovi all'uopo di una salvietta; lavateli e fate loro sgocciolare tutta l'acqua, indi metteteli in una caldaia con aceto o vino bianco in quantità da ricoprirneli, e sale in ragione di 1... | null | La quantità indicata è di 25 grammi di pepe in grani. | La ricetta indica esplicitamente che la quantità di **pepe in grani** da aggiungere è di **25 grammi**.
Quindi, la risposta è: **25 grammi di pepe in grani**. | La quantità specifica indicata è di 25 grammi di pepe in grani. | correct | null | correct | The answer correctly states 25 grams of peppercorns, matching the recipe and reference. | correct | The assistant correctly identifies the quantity of pepper as 25 grams, matching the reference and the provided text. | correct | Risposta corretta e completa. | correct | Matches reference, gives correct quantity | true | true | null | correct | The answer correctly states the specified quantity of pepper as 25 grams. | correct | The assistant correctly identifies the specific quantity of pepper (25 grams) as stated in the text and reference. | correct | Matches the reference answer exactly. | correct | Matches reference exactly, provides the correct quantity. | true | true | 7f2d4a564a81b1410893 | Project Gutenberg | pg51857 | Funghi sott'olio | Rossi, La vera cuciniera genovese | https://www.gutenberg.org/ebooks/51857 | null | null | LicenseRef-PD | https://creativecommons.org/publicdomain/mark/1.0/ | Rossi, La vera cuciniera genovese. Public-domain text via Project Gutenberg (PG marks removed). | Published by 1865; public domain in the US | Emanuele Rossi | true |
0caf250c59d2ec356f6e | G | recipe shown | recipe | from_context | nl | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Dit is het recept dat ik gebruik:
Tante Wieskoek
Cake, gebak en taart | Receptenindex
Tante Wieskoek is een redelijk eenvoudig appelgebak. Ideaal voor grote gezelschappen.
## Benodigdheden
## Brokkeldeeg
- 500 g zelfrijzend bakmeel
- 500 g donkerbruine basterdsuiker
- 250 g havermoutvlokken
- 400 g gesmolten boter
... | null | Je moet 400 g gesmolten boter gebruiken voor het brokkeldeeg. | De exacte hoeveelheid boter die je moet gebruiken voor het brokkeldeeg is **400 g gesmolten boter**, zoals vermeld in de benodigdheden. Dit is de hoeveelheid die je moet gebruiken voor het maken van het deeg. | Je moet 400 g gesmolten boter gebruiken voor het brokkeldeeg. | correct | null | correct | The assistant correctly states the exact amount of butter needed, matching the recipe and reference answer. | correct | The assistant correctly identifies the amount of butter as 400g, matching the recipe and reference. | correct | Directly states the correct amount (400g) found in the recipe. | correct | Provides the exact butter amount matching the recipe. | true | true | null | correct | The assistant correctly states the required amount of melted butter, matching the recipe and reference answer. | correct | The assistant correctly identifies the amount of butter as 400g, matching the recipe and reference. | correct | Directly answers the question with the exact amount from the recipe. | correct | Answer matches reference, correctly states 400 g melted butter. | true | true | 7bf17fe8f1d301332d31 | Wikibooks Cookbook | nlwikibooks:3495 | Tante Wieskoek | Tante Wieskoek | https://nl.wikibooks.org/wiki/Kookboek/Tante_Wieskoek | https://nl.wikibooks.org/w/index.php?title=Kookboek/Tante_Wieskoek&action=history | 426,827 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “Kookboek/Tante Wieskoek”, nl.wikibooks.org contributors, https://nl.wikibooks.org/wiki/Kookboek/Tante_Wieskoek (authors: https://nl.wikibooks.org/w/index.php?title=Kookboek/Tante_Wieskoek&action=history), CC BY-SA 4.0 | null | nl.wikibooks.org contributors (see source_history_url) | false |
0ccd5f69358961068fa7 | G | recipe shown | recipe | missing_step | es | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Aquí tienes una receta:
Sábalo á la holandesa
Se vacía el sábalo por las agallas sin escamarlo, se pone en una pescadera con agua salada y se le dejan dos ó tres hervores; se parte y se tiene media hora sobre fuego manso, manteniéndolo bien caliente sin dejarlo hervir, y se sirve sobre una servilleta con papas al red... | null | Falta el paso de poner el sábalo en una pescadera con agua salada. Debe ir entre el paso 1 y el paso 2. | La receta que has transcribido incluye un paso importante que no has anotado: **la preparación de la salsa holandesa**. Según la receta original, se menciona que:
> "se sirve sobre una servilleta con papas al rededor, poniéndose aparte en una salsera la salsa holandesa (véase)."
Esto indica que **la salsa holandesa e... | El paso que falta es "se pone en una pescadera con agua salada". Debe colocarse entre el paso 1 y el paso 2. | correct | null | wrong | The assistant identified the wrong missing step; the correct missing step is placing the fish in a fish kettle with salted water between steps 1 and 2. | wrong | The assistant identified the wrong missing step (sauce instead of placing in salted water) and gave the wrong position. | wrong | Falta el paso de poner el sábalo en una pescadera con agua salada, que es clave para la receta. | wrong | Identified wrong missing step (sauce) instead of placing fish in salted water; position incorrect. | true | false | null | correct | The assistant correctly identifies the missing step and its correct position between steps 1 and 2. | correct | The assistant correctly identified the missing step and its position, matching the reference answer. | correct | Identifies missing step and correct position. | correct | Matches reference: missing step identified and correct position. | true | true | 9e1a93655d2cbf873c97 | Internet Archive | bub_gb_NdQqAAAAYAAJ | Sábalo á la holandesa | Galván Rivera, Nuevo cocinero mexicano en forma de diccionario (1845) | https://archive.org/details/bub_gb_NdQqAAAAYAAJ | null | null | LicenseRef-PDM-1.0 | https://creativecommons.org/publicdomain/mark/1.0/ | Galván Rivera, Nuevo cocinero mexicano en forma de diccionario (1845). Public-domain scan, Internet Archive item bub_gb_NdQqAAAAYAAJ, PDF p. 761. Text re-OCRed by Humanjava with allenai/olmOCR-2-7B-1025-FP8 (rev 40bd720, Apache-2.0). | Public Domain Mark on the source; published in 1845; public domain in the US | Mariano Galván Rivera | true |
0e5c891882d77c5b896e | G | recipe shown | recipe | from_context | en | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | I'm cooking from this recipe:
Cream fingers
- 1 cup cream
- 2 tablespoons sugar
- ¼ tablespoon salt
- 1 yeast cake dissolved in ¼ cup lukewarm water
- Five Roses flour to knead.
Scald the cream, add sugar and salt. When lukewarm, add dissolved yeast cake and Five Roses flour enough to knead. Knead, cover and let ris... | null | The recipe calls for 2 tablespoons of sugar to be added to the cream. | In the **Cream Fingers** recipe, the instruction says:
> "Scald the cream, add sugar and salt."
From the ingredients list, you can see that **2 tablespoons of sugar** are called for in total. Since the sugar is added at this stage (when the cream is scalded), the **amount of sugar added at this stage is 2 tablespoons... | The recipe calls for 2 tablespoons of sugar to be added to the scalded cream along with the salt. | correct | null | correct | The answer correctly identifies 2 tablespoons of sugar added at the scalding stage, matching the recipe and reference. | correct | The assistant correctly identifies the amount of sugar (2 tablespoons) from the recipe ingredients list. | correct | Correctly identifies 2 tablespoons of sugar added at the scalding stage. | correct | Provides the correct amount of sugar (2 tablespoons) as per the recipe. | true | true | null | correct | The answer correctly states 2 tablespoons of sugar are added to the scalded cream, matching the recipe and reference. | correct | The assistant correctly identifies the amount of sugar (2 tablespoons) as stated in the recipe and reference. | correct | Correctly identifies the amount and stage of sugar addition. | correct | Matches reference stating 2 tablespoons sugar added. | true | true | 878ed57698b64b4f7d05 | Internet Archive | McGillLibrary-rbsc_five-roses-cook-book_TX769F581913-23364 | Cream fingers | Five Roses Cook Book (1913) | https://archive.org/details/McGillLibrary-rbsc_five-roses-cook-book_TX769F581913-23364 | null | null | LicenseRef-PD | https://creativecommons.org/publicdomain/mark/1.0/ | Five Roses Cook Book (1913). Public-domain scan, Internet Archive item McGillLibrary-rbsc_five-roses-cook-book_TX769F581913-23364, PDF pp. 33-35. Text re-OCRed by Humanjava with allenai/olmOCR-2-7B-1025-FP8 (rev 40bd720, Apache-2.0). | Published in 1913; public domain in the US | Lake of the Woods Milling Company | true |
0fb73523990330ab1a35 | G | recipe shown | recipe | from_context | es | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Estoy cocinando con esta receta:
Gallina en estate por ahí
Se ponen á freír unas cebollas enteras, y cuando estén ya doradas, se echa allí un poco de mamon frío molido para que se dore también: se añade entonces un poco del caldo en que se haya cocido la gallina y se sazona con sal, clavo, pimienta y canela, molidas;... | null | Se utiliza un poco de vino tinto y una puntita de azúcar. | En la frase **"se liquida con un poco de vino tinto y con una puntita de azúcar"**, los ingredientes que se usan para **diluir la salsa** son:
- **Vino tinto** (que actúa como líquido para diluir y enriquecer la salsa)
- **Una puntita de azúcar** (que no solo aporta dulzor, sino que también ayuda a espesar y mejorar e... | Se utiliza un poco de vino tinto y una puntita de azúcar para liquidar la salsa. | correct | null | correct | The answer correctly identifies vino tinto and azúcar as the ingredients used to dilute the sauce, matching the reference. | correct | The assistant correctly identifies the two ingredients mentioned in the text and reference answer. | correct | Correctly identifies wine and sugar as the ingredients used to dilute the sauce. | correct | Lists wine tinto and puntita de azúcar as the diluting ingredients, matching reference. | true | true | null | correct | The answer correctly identifies both ingredients used to dilute the sauce, matching the reference. | correct | The assistant correctly identifies the ingredients (red wine and sugar) as per the recipe and reference. | correct | Matches reference answer exactly. | correct | Matches reference, lists wine and sugar as diluting ingredients. | true | true | d16e0d23d02dfdb1c771 | Internet Archive | bub_gb_NdQqAAAAYAAJ | Gallina en estate por ahí | Galván Rivera, Nuevo cocinero mexicano en forma de diccionario (1845) | https://archive.org/details/bub_gb_NdQqAAAAYAAJ | null | null | LicenseRef-PDM-1.0 | https://creativecommons.org/publicdomain/mark/1.0/ | Galván Rivera, Nuevo cocinero mexicano en forma de diccionario (1845). Public-domain scan, Internet Archive item bub_gb_NdQqAAAAYAAJ, PDF p. 366. Text re-OCRed by Humanjava with allenai/olmOCR-2-7B-1025-FP8 (rev 40bd720, Apache-2.0). | Public Domain Mark on the source; published in 1845; public domain in the US | Mariano Galván Rivera | true |
10ee02672a6a15b5b5ee | G | recipe shown | recipe | qa | en | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | I'm cooking from this recipe:
Fish
30. Clean the fish, and cut them into three or four pieces. Put the fish into a stew pan, and, when it takes near boiling, put in a little mace, a little pepper, and a little in the fish, and a little in each bit; rub each bit with a little brown sugar, and put them in a stew pan. I... | null | You need to clean the fish and cut them into three or four pieces. | Based on the recipe you provided, here's how you should prepare the fish before putting it in the pan:
1. **Clean the fish**: Start by thoroughly cleaning the fish, removing any scales, guts, and unwanted parts.
2. **Cut into pieces**: Divide the fish into three or four pieces, depending on the size of the fish and h... | You need to clean the fish and cut it into three or four pieces. | correct | null | correct | The answer correctly identifies cleaning and cutting the fish, and adds seasoning details from the recipe, matching the reference. | correct | The assistant correctly identifies cleaning and cutting as the main steps, and includes seasoning which is in the text, though the reference omits it. It does not contradict the recipe. | partial | It correctly identifies cleaning and cutting the fish, but adds extra steps not in the recipe. | correct | Provides clean and cut steps plus extra seasoning, which is acceptable detail. | true | true | null | correct | The answer correctly states to clean the fish and cut it into three or four pieces, matching the recipe. | correct | The assistant correctly identifies the preparation steps (cleaning and cutting) as stated in the recipe and reference. | correct | Matches reference answer exactly. | correct | Matches reference: clean fish and cut into three or four pieces. | true | true | 5273f964e6ef7001b992 | Internet Archive | cihm_64026 | Fish | Canadian Housewife's Manual of Cookery (1861) | https://archive.org/details/cihm_64026 | null | null | LicenseRef-PD | https://creativecommons.org/publicdomain/mark/1.0/ | Canadian Housewife's Manual of Cookery (1861). Public-domain scan, Internet Archive item cihm_64026, PDF p. 83. Text re-OCRed by Humanjava with allenai/olmOCR-2-7B-1025-FP8 (rev 40bd720, Apache-2.0). | Published in 1861; public domain in the US | null | true |
11196b6927ec5227d8d7 | G | recipe shown | recipe | from_context | tr | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Bunu okuyorum:
Soğan Çorbası
## Hazırlanışı
Soğanları piyaz doğrayınız ve tencereye yağı koyup eriterek soğanları ilave ediniz. Orta ateşte karıştırarak yakmadan 5 dk. kavurunuz. Sonra unu ilave edip bir kere karıştırarak tuzunu, et suyunu ve baharat torbasını ilave edip ağır ağır kaynatarak 30 dk. pişiriniz. Ateşten... | null | Çorbanın ağır ağır kaynatılarak pişirilme süresi 30 dakika olarak belirtiliyor. | "Ağır ağır kaynatarak 30 dk. pişiriniz" ifadesinde çorbanın pişirme süresi **30 dakika** olarak belirtilmiştir. | Çorbanın 30 dakika boyunca ağır ağır kaynatılması gerekiyor. | correct | null | correct | The answer correctly states the cooking time as 30 minutes, matching the recipe and reference. | correct | The assistant correctly identifies the 30-minute cooking time as stated in the text and reference. | correct | Matches reference answer exactly. | correct | Matches reference, correctly states 30 minutes. | true | true | null | correct | The answer correctly states the 30-minute simmering time as specified. | correct | The assistant correctly identifies the 30-minute cooking time as stated in the text. | correct | Correctly identifies the 30-minute cooking time. | correct | Matches reference: cooking time is 30 minutes. | true | true | 3a755074eb756ee71152 | Wikibooks Cookbook | trwikibooks:2804 | Soğan Çorbası | Soğan Çorbası | https://tr.wikibooks.org/wiki/Yemek:So%C4%9Fan_%C3%87orbas%C4%B1 | https://tr.wikibooks.org/w/index.php?title=Yemek:So%C4%9Fan_%C3%87orbas%C4%B1&action=history | 59,969 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “Yemek:Soğan Çorbası”, tr.wikibooks.org contributors, https://tr.wikibooks.org/wiki/Yemek:So%C4%9Fan_%C3%87orbas%C4%B1 (authors: https://tr.wikibooks.org/w/index.php?title=Yemek:So%C4%9Fan_%C3%87orbas%C4%B1&action=history), CC BY-SA 4.0 | null | tr.wikibooks.org contributors (see source_history_url) | false |
114a4822d94bf28406c8 | G | recipe shown | recipe | from_context | fr | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Voici une recette :
Cornichons, capucines, etc
Faites tremper pendant vingt-quatre heures dans la saumure, comme pour les oignons ; ajoutez-y plus de gingembre, avec un petit morceau de perlace ; si on les aime piquants, on y ajoutera des piments. Les capucines, ainsi que les chouxfleurs, choux rouges, etc., se marin... | null | Il faut ajouter des piments. | Pour obtenir un goût piquant, selon la phrase « si on les aime piquants, on y ajoutera des piments », il faut ajouter **des piments**. | Il faut ajouter des piments. | correct | null | correct | The answer correctly identifies piments as the ingredient to add for a spicy taste, matching the reference. | correct | The assistant correctly identifies 'des piments' as the ingredient to add for a spicy taste, matching the reference and text. | correct | Directly answers the question with the correct ingredient. | correct | Answer correctly states to add des piments. | true | true | null | correct | The assistant correctly identified that piments are the ingredient to add for a spicy taste. | correct | The assistant correctly identifies 'piments' as the ingredient to add for a spicy taste, matching the reference and text. | correct | Directly answers the question using the exact phrasing from the recipe. | correct | Answer directly states to add piments, matching reference. | true | true | f0a69038d119a26149ba | Internet Archive | cihm_13725 | Cornichons, capucines, etc | Nouvelle cuisinière canadienne (Montréal 1879) | https://archive.org/details/cihm_13725 | null | null | LicenseRef-PD | https://creativecommons.org/publicdomain/mark/1.0/ | Nouvelle cuisinière canadienne (Montréal 1879). Public-domain scan, Internet Archive item cihm_13725, PDF pp. 194-195. Text re-OCRed by Humanjava with allenai/olmOCR-2-7B-1025-FP8 (rev 40bd720, Apache-2.0). | Published in 1879; public domain in the US | null | true |
12bdaa2ebe9cc04f0f28 | G | recipe shown | recipe | missing_step | en | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Here is a recipe:
Maja Blanca (Coconut Milk Pudding)
Maja blanca is a gelatin-like comfort food.
## Ingredients
- 2 cups cornstarch
- 4 cups coconut milk
- 1 can (14 oz) sweetened condensed milk
- 1 can (13.5 oz) coconut cream
- ¾ cup white granulated sugar
- 1 cup corn kernels (optional)
- ¼ cup toasted coconut fla... | null | The missing step is to gradually pour the cornstarch mixture into the pot while continuously stirring. It goes between bringing the mixture to a gentle boil and lowering the heat to stir until it thickens. | You're very close to the full recipe! The missing step is **adding the corn kernels** (optional), which should be included **after the mixture has thickened** but **before pouring it into the mold**.
Here's how your updated list should look with the missing step included:
1. Dissolve cornstarch in 1 cup of coconut mi... | The missing step is to gradually pour the cornstarch mixture into the pot while continuously stirring. It goes between step 3 and step 4. | correct | null | wrong | The assistant identified the wrong missing step; the actual missing step is adding the cornstarch mixture, not corn kernels. | wrong | The assistant identified the optional corn kernel step as missing, but the reference and recipe indicate the critical step of adding the cornstarch mixture is the one omitted from the user's list. | partial | Identifies missing step (corn kernels) and correct placement, though it omits the crucial stirring step. | wrong | Identified wrong missing step; should be adding cornstarch mixture, not corn kernels. | true | false | null | correct | The answer correctly identifies the missing step and its placement between steps 3 and 4. | correct | The assistant correctly identified the missing step and its position, matching the reference answer. | correct | Identifies the missing step and correct placement. | correct | Matches reference: identifies missing step and correct placement. | true | true | 0dfc8c61aef7c65684f6 | Wikibooks Cookbook | enwikibooks:464787 | Maja Blanca (Coconut Milk Pudding) | Maja Blanca (Coconut Milk Pudding) | https://en.wikibooks.org/wiki/Cookbook:Maja_Blanca_(Coconut_Milk_Pudding) | https://en.wikibooks.org/w/index.php?title=Cookbook:Maja_Blanca_(Coconut_Milk_Pudding)&action=history | 4,517,931 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “Cookbook:Maja Blanca (Coconut Milk Pudding)”, en.wikibooks.org contributors, https://en.wikibooks.org/wiki/Cookbook:Maja_Blanca_(Coconut_Milk_Pudding) (authors: https://en.wikibooks.org/w/index.php?title=Cookbook:Maja_Blanca_(Coconut_Milk_Pudding)&action=history), CC BY-SA 4.0 | null | en.wikibooks.org contributors (see source_history_url) | false |
135b9b10ed091a02af0f | G | recipe shown | recipe | from_context | es | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Estoy cocinando con esta receta:
Bizcochos embebidos
Se baten diez y seis claras de huevo hasta que alzan bien: se les agregan otras tantas yemas, y cuando ya esté bien batido el huevo, se le agregan tres onzas de azúcar bien molida. Revuelta esta, se les echa una libra de manteca derretida, tres tazas calderas de le... | null | Se refiere a dieciséis yemas, ya que son "otras tantas" como las claras que se baten al inicio. | La frase **"se les agregan otras tantas yemas"** se refiere a la misma cantidad de yemas que de claras de huevo se mencionó anteriormente.
En la receta se dice: **"Se baten diez y seis claras de huevo hasta que alzan bien"**. Luego, la frase **"se les agregan otras tantas yemas"** significa que se añaden **diez y seis... | Se refiere a que se agregan diez y seis yemas. | correct | null | correct | The answer correctly identifies that 'otras tantas yemas' means sixteen yolks, matching the reference and recipe. | correct | The assistant correctly identifies the quantity as 16 yolks based on the text, matching the reference answer. | correct | Correctly identifies 16 yemas and explains the reference. | correct | Matches reference: 16 yemas same as 16 claras. | true | true | null | correct | The answer correctly identifies the quantity as sixteen yolks, matching the reference answer. | correct | The assistant correctly identifies the quantity as sixteen yolks, matching the reference answer. | correct | It correctly identifies the number of yolks as sixteen, matching the reference answer. | wrong | Incorrect number of yolks; should be sixteen, not ten and six. | true | true | a46cf23f79c6982c5db4 | Internet Archive | bub_gb_NdQqAAAAYAAJ | Bizcochos embebidos | Galván Rivera, Nuevo cocinero mexicano en forma de diccionario (1845) | https://archive.org/details/bub_gb_NdQqAAAAYAAJ | null | null | LicenseRef-PDM-1.0 | https://creativecommons.org/publicdomain/mark/1.0/ | Galván Rivera, Nuevo cocinero mexicano en forma de diccionario (1845). Public-domain scan, Internet Archive item bub_gb_NdQqAAAAYAAJ, PDF p. 84. Text re-OCRed by Humanjava with allenai/olmOCR-2-7B-1025-FP8 (rev 40bd720, Apache-2.0). | Public Domain Mark on the source; published in 1845; public domain in the US | Mariano Galván Rivera | true |
14c300def41aa101c1de | G | recipe shown | recipe | qa | en | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | I'm cooking from this recipe:
Lamb stew
Cut up the lamb into small pieces (after removing all the fat) say about two inches square. Wash it well and put it over the fire, with just enough cold water to cover it well, and let it heat gradually. It should stew gently until it is partly done; then add a few thin slices ... | null | The dumplings should cook for fifteen minutes. | The dumplings should cook for **15 minutes** after being added to the stew, as specified in the recipe. This allows them to absorb the flavors of the stew and cook through without becoming too dense or undercooked. Make sure the stew is at a gentle simmer during this time to ensure even cooking. | The dumplings should be cooked for fifteen minutes longer. | correct | null | correct | The answer correctly states 15 minutes and adds helpful context about simmering. | correct | The assistant correctly identifies the 15-minute cooking time from the recipe and reference. | correct | Correctly identifies 15 minutes and adds helpful context. | correct | Provides the exact 15‑minute cooking time as required. | true | true | null | correct | The answer directly states the dumplings cook for fifteen minutes, matching the recipe and reference. | correct | The answer correctly identifies the 15-minute cooking time for the dumplings as stated in the recipe. | correct | Matches the recipe's 15-minute instruction. | correct | Answer matches reference: dumplings cook for fifteen minutes. | true | true | a518f11df154c35e702c | Project Gutenberg | pg13923 | Lamb stew | Gillette & Ziemann, The White House Cook Book (1887) | https://www.gutenberg.org/ebooks/13923 | null | null | LicenseRef-PD | https://creativecommons.org/publicdomain/mark/1.0/ | Gillette & Ziemann, The White House Cook Book (1887). Public-domain text via Project Gutenberg (PG marks removed). | Published in 1913; public domain in the US; author died in 1904 | F. L. Gillette; Hugo Ziemann | true |
1699fd51a5b5a82cb483 | G | recipe shown | recipe | qa | es | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Estoy cocinando con esta receta:
Chanfaina ó patorra
Se cortan pedazos de hígado, bofes y sangre cocida de carnero, se rehogan en aceite con ajos, cebollas, especias, perejil y pimenton; despues de bien rehogado se añade agua y se cuece. Aparte se frie harina, que se disuelve en agua cuando está bien tostada, y se añ... | null | Se cortan pedazos de hígado, bofes y sangre cocida de carnero. | Los ingredientes principales que se cortan en pedazos para preparar la **Chanfaina ó Patorra** son:
- **Hígado de carnero**
- **Bofes de carnero**
- **Sangre cocida de carnero**
Estos ingredientes se rehogan junto con ajo, cebolla, especias, perejil y pimentón antes de añadir agua y cocer. | Se cortan pedazos de hígado, bofes y sangre cocida de carnero. | correct | null | correct | The answer correctly lists the three main ingredients cut into pieces and matches the reference answer. | correct | The assistant correctly identifies the three main ingredients (liver, lungs, blood) as per the recipe and reference. | correct | Lists all three main ingredients cut into pieces, matching the reference. | correct | Lists liver, bofes, and cooked sheep blood as in reference. | true | true | null | correct | The answer exactly matches the reference answer and directly answers the question. | correct | The assistant's answer matches the reference answer and the recipe text exactly. | correct | Matches reference answer exactly. | correct | Matches reference exactly, lists liver, bofes, and cooked lamb blood. | true | true | f3ee798578c41bf28a86 | Project Gutenberg | pg45770 | Chanfaina ó patorra | Cocina moderna (anon.) | https://www.gutenberg.org/ebooks/45770 | null | null | LicenseRef-PD | https://creativecommons.org/publicdomain/mark/1.0/ | Cocina moderna (anon.). Public-domain text via Project Gutenberg (PG marks removed). | Published in 1875; public domain in the US | Anonymous | true |
177344bdda47700fe29c | G | recipe shown | recipe | qa | es | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Esta es la receta que uso:
Hígado de ternera asado
Se escoge un buen hígado graso y se mecha con lardo sazonado con una punta de ajo, hierbas finas y especias; se cubre y asa á fuego suave, sirviéndose con su jugo desengrasado, en el que se añade un pedazo de zumo de naranja agria ó de agraz.
Se puede tambien, despu... | null | Se añade un pedazo de zumo de naranja agria o de agraz al jugo desengrasado. | Cuando se sirve el hígado de ternera asado, al jugo desengrasado se le añade **un pedazo de zumo de naranja agria o de agraz**. Este toque ácido y refrescante equilibra el sabor del hígado y le da un sabor más suave y agradable.
Además, la receta menciona que también se puede servir el hígado con una **salsa picante*... | Se añade un pedazo de zumo de naranja agria o de agraz. | correct | null | correct | The answer correctly identifies adding a piece of sour orange juice or unripe grape juice to the degreased juices, matching the recipe. | correct | The assistant correctly identifies the addition of sour orange or tamarind juice as per the recipe and reference. | correct | Correctly identifies the addition to the juice and adds relevant context. | correct | Matches reference exactly, adds no incorrect info. | true | true | null | correct | The answer correctly identifies the addition of a piece of sour orange juice or unripe grape juice to the degreased juices. | correct | The answer correctly identifies the ingredients added to the degreased juice as per the recipe and reference. | correct | Matches reference answer exactly. | correct | Matches reference exactly, answers the question fully. | true | true | fc2b27f516e1cc9f5f05 | Project Gutenberg | pg45770 | Hígado de ternera asado | Cocina moderna (anon.) | https://www.gutenberg.org/ebooks/45770 | null | null | LicenseRef-PD | https://creativecommons.org/publicdomain/mark/1.0/ | Cocina moderna (anon.). Public-domain text via Project Gutenberg (PG marks removed). | Published in 1875; public domain in the US | Anonymous | true |
18f72b527879b5b4215d | G | recipe shown | recipe | from_context | en | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | I'm cooking from this recipe:
For Summer Drink
23. One pound of red currants, bruised with some raspberry; half a pound of sugar added to a gallon of cold water, well stirred, allowed to settle, and bottled. Mulberries may be done the same way, adding a little lemon peel.
A little cream of tartar, or citric acid, ad... | null | It implies that mulberries can be prepared in the same manner as red currants, with the specific addition of a little lemon peel. | The statement "Mulberries may be done the same way, adding a little lemon peel" implies that mulberries can be used in place of red currants in this recipe, with a slight modification: a little lemon peel should be added to the mixture.
This suggests that while mulberries can be used similarly to red currants in this ... | It implies that mulberries can be prepared using the same method as red currants, with the addition of a small amount of lemon peel. | correct | null | correct | The answer correctly explains that mulberries can be substituted for red currants with the addition of lemon peel, matching the reference. | correct | The assistant correctly identifies that mulberries are prepared the same way with the addition of lemon peel, matching the reference and recipe. | correct | Accurately interprets the text and adds relevant context about flavor balance. | correct | Matches reference, correctly states mulberries can be prepared same way with lemon peel. | true | true | null | correct | The answer correctly states mulberries are prepared like red currants with lemon peel added. | correct | The assistant correctly identifies that mulberries use the same method as red currants but require adding lemon peel, matching the reference. | correct | Matches reference answer exactly. | correct | Matches reference exactly, stating mulberries prepared same way with lemon peel. | true | true | ae8c940eb2bc3c86ce53 | Internet Archive | cihm_64026 | For Summer Drink | Canadian Housewife's Manual of Cookery (1861) | https://archive.org/details/cihm_64026 | null | null | LicenseRef-PD | https://creativecommons.org/publicdomain/mark/1.0/ | Canadian Housewife's Manual of Cookery (1861). Public-domain scan, Internet Archive item cihm_64026, PDF p. 349. Text re-OCRed by Humanjava with allenai/olmOCR-2-7B-1025-FP8 (rev 40bd720, Apache-2.0). | Published in 1861; public domain in the US | null | true |
1bc99d7746b50bd6ac8e | G | recipe shown | recipe | qa | tl | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Narito ang isang recipe:
Chicken Consomme Royale
## Sangkap
1 tasa tinadtad na laman ng manok
8 tasa sabaw ng manok
1 kutsara tinadtad na sibuyas
1 kutsara tinadtad na carrots
1 kutsara tinadtad na celery
1 kutsara tinadtad na leeks
1 piraso dahon ng laurel
½ kutsarita dinurog na pamintang buo
½ kutasrita asin
## Pa... | null | Kailangang sapawan ng katsa ang salaan at patuluin ang sabaw dito. | Para i-strain ang sabaw ng **Chicken Consomme Royale** at maging malinaw ito, ang pinakamagandang paraan ay ang paggamit ng **saring na kahoy na filter** o **saring na kahoy na strainer**. Narito ang detalye ng proseso:
### Paraan ng Paggawa ng Saring na Kahoy na Filter:
1. **Gumawa ng saring na kahoy na filter**:
... | Isantabi ang salaan ng 30 minuto, pagkatapos ay sapinan ng katsa ang salaan at patuluin dito ang sabaw. | correct | null | wrong | The answer is repetitive and nonsensical, failing to state the correct straining method from the recipe. | wrong | The assistant invents a non-existent 'wooden filter' method and repeats nonsensical steps, completely missing the correct straining method (katsa) from the recipe. | wrong | Invents a complex process for a simple step described in the recipe. | wrong | Provides irrelevant wooden filter steps, not the katsa‑covered strainer method from recipe. | true | false | null | partial | The answer correctly identifies straining through cheesecloth, but adds an irrelevant 30-minute rest step. | correct | The answer correctly identifies the straining method (katsa) and includes the preceding resting step from the recipe, which is accurate context. | correct | It correctly identifies the key step of straining the consomme using a cheesecloth. | correct | Provides correct method, adds harmless extra detail | true | true | 2f5907493d1195b643c3 | Wikibooks Cookbook | tlwikibooks:2570 | Chicken Consomme Royale | Chicken Consomme Royale | https://tl.wikibooks.org/wiki/Pagluluto:Chicken_Consomme_Royale | https://tl.wikibooks.org/w/index.php?title=Pagluluto:Chicken_Consomme_Royale&action=history | 27,660 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “Pagluluto:Chicken Consomme Royale”, tl.wikibooks.org contributors, https://tl.wikibooks.org/wiki/Pagluluto:Chicken_Consomme_Royale (authors: https://tl.wikibooks.org/w/index.php?title=Pagluluto:Chicken_Consomme_Royale&action=history), CC BY-SA 4.0 | null | tl.wikibooks.org contributors (see source_history_url) | false |
1befccf98d1c24cb7060 | G | recipe shown | recipe | from_context | id | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Ini resep yang saya pakai:
Pempek Model merupakan salah satu jenis pempek yang berasal dari Palembang, Sumatera Selatan. Kata "model" berasal dari kata Palembang "modol" yang berarti bulatan.
## Bahan-bahan
- ikan yang telah dihaluskan (gabus, belida, tenggiri) 1 mangkok
- tepung sagu 1 mangkok
- tahu 5 potong
- miny... | null | Ikan harus dibersihkan, dikupas, dibuang tulang-tulangnya, dan baru kemudian dihaluskan. | Urutan proses yang harus dilakukan pada ikan sesuai dengan kalimat tersebut adalah sebagai berikut:
1. **Membersihkan ikan** – membersihkan bagian-bagian yang tidak perlu, seperti insang, perut, dan bagian-bagian lainnya yang mungkin masih menempel.
2. **Mengupas ikan** – mengupas kulit ikan, jika masih ada.
3. **Memb... | Ikan harus dibersihkan, dikupas, dibuang tulangnya, dan kemudian dihaluskan. | correct | null | correct | The answer correctly lists the required sequence: clean, peel, debone, then grind, matching the reference. | correct | The assistant correctly identifies the four steps in the exact order specified in the text and reference. | correct | Correctly lists the steps in order: clean, peel, remove bones, then grind. | correct | Matches reference exactly, lists correct sequence | true | true | null | correct | The answer correctly lists the sequence: clean, peel, debone, then grind, matching the reference. | correct | The assistant correctly identifies the sequence of steps for processing the fish as stated in the recipe and reference. | correct | Matches the reference answer exactly. | correct | Matches reference exactly, lists correct sequence | true | true | a424db83d2fb58185459 | Wikibooks Cookbook | idwikibooks:27998 | Pempek model | Pempek model | https://id.wikibooks.org/wiki/Resep:Pempek_model | https://id.wikibooks.org/w/index.php?title=Resep:Pempek_model&action=history | 119,214 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “Resep:Pempek model”, id.wikibooks.org contributors, https://id.wikibooks.org/wiki/Resep:Pempek_model (authors: https://id.wikibooks.org/w/index.php?title=Resep:Pempek_model&action=history), CC BY-SA 4.0 | null | id.wikibooks.org contributors (see source_history_url) | false |
1bfb58eee6fb142e401d | G | recipe shown | recipe | qa | sv | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Det här är receptet jag använder:
Havregrynsgröt med äpple och jordnötssmör
## Ingredienser
1portion
- 1 dl fiberhavregryn
- 1 tsk jordnötssmör
- Halvt äpple - rött/grönt
## Tillagning
1. Koka upp 1,5 dl vatten och när vattnet kokar häller du i havregrynen. Därefter rör du om i gröten under 2 min tills du får en mer... | null | Receptet anger att du ska använda 1 dl fiberhavregryn. | För att göra **havregrynsgröt med äpple och jordnötssmör** behöver du **1 dl fiberhavregryn** enligt receptet du har. Det är den mängd som anges i **"Ingredienser"**-avsnittet, och den är rätt för **1 portion**.
Om du vill göra mer, kan du proportionera mängden – till exempel **2 dl fiberhavregryn** för 2 portioner, o... | Receptet anger att du behöver 1 dl fiberhavregryn. | correct | null | correct | The answer correctly states 1 dl fiberhavregryn per the recipe and addresses the question directly. | correct | The assistant correctly identifies the amount (1 dl) from the recipe and provides accurate context. | correct | Correctly identifies 1 dl fiberhavregryn as needed, matches reference. | correct | Provides the exact amount 1 dl as asked, matching reference; extra scaling info is acceptable. | true | true | null | correct | The answer correctly states the required amount of fiberhavregryn as 1 dl, matching the recipe. | correct | The assistant correctly identifies the amount of fiber oatmeal (1 dl) as stated in the recipe and reference. | correct | Matches the recipe's 1 dl amount exactly. | correct | Matches reference, states 1 dl fiberhavregryn as required. | true | true | c770a6bcd90b05871f83 | Wikibooks Cookbook | svwikibooks:10082 | Havregrynsgröt med äpple och jordnötssmör | Havregrynsgröt med äpple och jordnötssmör | https://sv.wikibooks.org/wiki/Kokboken/Recept/Havregrynsgr%C3%B6t_med_%C3%A4pple_och_jordn%C3%B6tssm%C3%B6r | https://sv.wikibooks.org/w/index.php?title=Kokboken/Recept/Havregrynsgr%C3%B6t_med_%C3%A4pple_och_jordn%C3%B6tssm%C3%B6r&action=history | 56,407 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “Kokboken/Recept/Havregrynsgröt med äpple och jordnötssmör”, sv.wikibooks.org contributors, https://sv.wikibooks.org/wiki/Kokboken/Recept/Havregrynsgr%C3%B6t_med_%C3%A4pple_och_jordn%C3%B6tssm%C3%B6r (authors: https://sv.wikibooks.org/w/index.php?title=Kokboken/Recept/Havregrynsgr%C3%B6t_med_%C3%A4pple_och_jordn%C3%B6t... | null | sv.wikibooks.org contributors (see source_history_url) | false |
1c084104463801a6f677 | G | recipe shown | recipe | qa | es | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Estoy cocinando con esta receta:
Hígado de ternera asado
Se escoge un buen hígado graso y se mecha con lardo sazonado con una punta de ajo, hierbas finas y especias; se cubre y asa á fuego suave, sirviéndose con su jugo desengrasado, en el que se añade un pedazo de zumo de naranja agria ó de agraz.
Se puede tambien,... | null | Se debe escoger un buen hígado graso. | Para preparar un **hígado de ternera asado**, lo ideal es elegir un **hígado graso**, ya que este tipo de hígado tiene una textura más suave y menos amarga que el hígado magro. El hígado graso de ternera suele ser más común en la cocina tradicional y se prefiere para recetas como esta, donde se busca una textura más ag... | Se debe escoger un buen hígado graso. | correct | null | correct | The answer correctly identifies 'hígado graso' as required, matching the recipe and reference. | correct | The assistant correctly identifies 'hígado graso' as the required type, matching the recipe and reference answer. | correct | It correctly identifies the need for a fatty liver and adds relevant context. | correct | Matches reference: recommends a good fatty liver. | true | true | null | correct | The answer directly and correctly states the required ingredient from the recipe. | correct | The assistant's answer matches the reference answer and the recipe text exactly. | correct | Matches reference exactly. | correct | Matches reference answer exactly, correctly states to choose a good fatty liver. | true | true | fc2b27f516e1cc9f5f05 | Project Gutenberg | pg45770 | Hígado de ternera asado | Cocina moderna (anon.) | https://www.gutenberg.org/ebooks/45770 | null | null | LicenseRef-PD | https://creativecommons.org/publicdomain/mark/1.0/ | Cocina moderna (anon.). Public-domain text via Project Gutenberg (PG marks removed). | Published in 1875; public domain in the US | Anonymous | true |
1cb8da0dec35c65fac22 | G | recipe shown | recipe | from_context | es | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Esta es la receta que uso:
Otra fórmula
Limpio y sazonado de sal se envuelve en un paño y se pone a cocer con agua, perejil, cebolla y vinagre. Después de cocido se saca a una besuguera; en una sartén con aceite se fríe un ajo, se quita y se echa harina, pimentón, agua y vinagre y se echa todo al besugo, y después de... | null | Se saca y se coloca en una besuguera. | Según la frase **"Después de cocido se saca a una besuguera"**, el pescado (besugo) se **saca del agua de cocción y se coloca en una besuguera**, que es un recipiente o cesta especial utilizada para servir o mantener el pescado caliente, generalmente en la mesa.
Esta acción se realiza **inmediatamente después de coce... | Se saca del agua de cocción y se coloca en una besuguera. | correct | null | correct | The answer correctly states the fish is removed and placed in a besuguera, matching the reference. | correct | The assistant correctly identifies that the fish is taken out and placed in a besuguera, matching the reference and recipe. | correct | Correctly identifies the action and explains the purpose, adding relevant context. | correct | Accurately states fish is removed and placed in a besuguera | true | true | null | correct | The answer correctly states the fish is removed from cooking water and placed in a besuguera, matching the reference. | correct | The answer correctly identifies that the fish is removed and placed in a besuguera, matching the reference and recipe. | correct | Adds 'del agua de cocción' which is implied but not explicit in the recipe. | correct | Adds detail but matches reference answer | true | true | 9ead5136b26eeccf4055 | Project Gutenberg | pg8870 | Otra fórmula | Calleja, La Mejor Cocinera | https://www.gutenberg.org/ebooks/8870 | null | null | LicenseRef-PD | https://creativecommons.org/publicdomain/mark/1.0/ | Calleja, La Mejor Cocinera. Public-domain text via Project Gutenberg (PG marks removed). | Published in 1915; public domain in the US; author died in 1915 | Calleja | true |
1db8a9054160f46b173a | G | recipe shown | recipe | substitution | sv | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Här är ett recept:
Vitkålssoppa
## Ingredienser
4 portioner
- 750 g vitkål (ca 2 liter)
- 2 msk smör eller margarin
- 1 liter kött- eller skinkspad (alternativt 1 liter vatten + 2 kött- eller grönsaksbuljongtärningar)
- 5 kryddpepparkorn
- 5 vitpepparkorn
- 1 tsk malen eller hel kummin
- ½-1 msk soja
## Tillagning
S... | null | Ja, receptet anger att du kan använda antingen smör eller margarin. | Ja, du kan helt säkert använda margarin istället för smör i denna vitkålssoppa. Margarin fungerar lika bra som smör i receptet, särskilt när du vill ge soppan en mild fettig smak utan att använda mjölk eller annan mjölkprodukt. Det är också ett bra alternativ om du har en allergi mot mjölk eller vill minska fettintaget... | Ja, du kan använda margarin istället för smör i denna vitkålssoppa. Receptet anger redan att både smör och margarin är goda alternativ, vilket betyder att du kan välja det som du har tillgång till eller som du gillar bäst. Margarin kan ge en lite annorlunda smak jämfört med smör, men den fungerar ändå bra som fett i so... | correct | null | correct | The answer correctly confirms margarine can be used, matching the recipe and reference. | correct | The assistant correctly answers that margarin can be used, which aligns with the recipe and reference. The extra details are true and do not contradict the source. | correct | Agrees with recipe and adds extra detail about milk allergies. | correct | Answers yes, matches recipe, provides extra helpful info. | true | true | null | correct | The answer correctly confirms margarine can be used, matching the recipe and reference. | correct | The assistant correctly confirms that margarin is an acceptable substitute as stated in the recipe. | partial | Confirms margarin works, but adds unnecessary details not in recipe. | correct | Answers yes, matches recipe allowing butter or margarine. | true | true | cd51ad7edd15f90ed9cf | Wikibooks Cookbook | svwikibooks:11309 | Vitkålssoppa | Vitkålssoppa | https://sv.wikibooks.org/wiki/Kokboken/Recept/Vitk%C3%A5lssoppa | https://sv.wikibooks.org/w/index.php?title=Kokboken/Recept/Vitk%C3%A5lssoppa&action=history | 55,955 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “Kokboken/Recept/Vitkålssoppa”, sv.wikibooks.org contributors, https://sv.wikibooks.org/wiki/Kokboken/Recept/Vitk%C3%A5lssoppa (authors: https://sv.wikibooks.org/w/index.php?title=Kokboken/Recept/Vitk%C3%A5lssoppa&action=history), CC BY-SA 4.0 | null | sv.wikibooks.org contributors (see source_history_url) | false |
1ef92180fe19d3746592 | G | recipe shown | recipe | from_context | pt | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Esta é a receita que estou usando:
Delícia de frutas
Existem várias maneiras de preparar:
## Delícia de frutas - 1
## Ingredientes e Preparo
- 2 xícaras (chá) de melão cortado em cubos --
- 2 pêssegos, sem os caroços (com cascas, se quiser);
- 2 ameixas pretas sem os caroços;
- 1 pêra sem as sementes (com casca, se... | null | A quantidade indicada é de 1 xícara (chá) de gelo picado. | A quantidade exata de gelo indicada na receita é **1 xícara (chá) de gelo picado**.
Isso significa que você deve usar uma xícara de chá de gelo, cortado em pedaços pequenos, como indicado. | A quantidade indicada é de 1 xícara (chá) de gelo picado. | correct | null | correct | The answer correctly states the exact amount of ice as 1 xícara (chá) de gelo picado, matching the recipe and reference. | correct | The assistant correctly identifies the amount of ice as 1 cup (chá) and matches the reference answer. | correct | Correctly identifies the exact quantity of ice as 1 cup (chá). | correct | Provides the exact quantity as 1 xícara (chá) of ice, matching reference. | true | true | null | correct | The answer directly states the exact quantity of ice as 1 cup, matching the recipe and reference. | correct | The assistant's answer matches the reference answer and the recipe exactly. | correct | Directly quotes the exact quantity from the recipe. | correct | Matches reference exactly, provides the exact quantity asked. | true | true | 32a3b4104a53bf30c4d5 | Wikibooks Cookbook | ptwikibooks:9338 | Delícia de frutas | Delícia de frutas | https://pt.wikibooks.org/wiki/Livro_de_receitas/Del%C3%ADcia_de_frutas | https://pt.wikibooks.org/w/index.php?title=Livro_de_receitas/Del%C3%ADcia_de_frutas&action=history | 206,141 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “Livro de receitas/Delícia de frutas”, pt.wikibooks.org contributors, https://pt.wikibooks.org/wiki/Livro_de_receitas/Del%C3%ADcia_de_frutas (authors: https://pt.wikibooks.org/w/index.php?title=Livro_de_receitas/Del%C3%ADcia_de_frutas&action=history), CC BY-SA 4.0 | null | pt.wikibooks.org contributors (see source_history_url) | false |
20dc5aa069e25ebe7fe9 | G | recipe shown | recipe | why | sv | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Här är ett recept:
Havregrynsgröt med äpple och jordnötssmör
## Ingredienser
1portion
- 1 dl fiberhavregryn
- 1 tsk jordnötssmör
- Halvt äpple - rött/grönt
## Tillagning
1. Koka upp 1,5 dl vatten och när vattnet kokar häller du i havregrynen. Därefter rör du om i gröten under 2 min tills du får en mer fast gröt.
2. ... | null | Man gör det för att få en mer fast gröt. | Man rör om i gröten under 2 minuter för att få den att bli mer fast och konsistensstabil. När man häller i havregrynen i kokande vatten, börjar havregrynsnötterna att absorbera vatten och utveckla sin struktur. Genom att röra om under 2 minuter hjälper man till att fördela värmen jämnt och undvika att gröten blir för m... | Det görs för att man ska få en mer fast gröt. | correct | null | correct | The answer correctly explains stirring for 2 minutes achieves a firmer, more stable consistency, matching the reference. | correct | The answer correctly identifies the goal (firm porridge) and adds true culinary details without contradicting the recipe. | correct | Correctly explains the purpose of stirring to achieve a firmer texture. | correct | Provides correct explanation matching reference | true | true | null | correct | The answer correctly states the reason is to achieve a firmer porridge, matching the reference. | correct | The answer correctly identifies the reason for stirring as stated in the recipe and reference. | correct | Matches reference answer exactly. | correct | Answer matches reference, explains purpose correctly. | true | true | c770a6bcd90b05871f83 | Wikibooks Cookbook | svwikibooks:10082 | Havregrynsgröt med äpple och jordnötssmör | Havregrynsgröt med äpple och jordnötssmör | https://sv.wikibooks.org/wiki/Kokboken/Recept/Havregrynsgr%C3%B6t_med_%C3%A4pple_och_jordn%C3%B6tssm%C3%B6r | https://sv.wikibooks.org/w/index.php?title=Kokboken/Recept/Havregrynsgr%C3%B6t_med_%C3%A4pple_och_jordn%C3%B6tssm%C3%B6r&action=history | 56,407 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “Kokboken/Recept/Havregrynsgröt med äpple och jordnötssmör”, sv.wikibooks.org contributors, https://sv.wikibooks.org/wiki/Kokboken/Recept/Havregrynsgr%C3%B6t_med_%C3%A4pple_och_jordn%C3%B6tssm%C3%B6r (authors: https://sv.wikibooks.org/w/index.php?title=Kokboken/Recept/Havregrynsgr%C3%B6t_med_%C3%A4pple_och_jordn%C3%B6t... | null | sv.wikibooks.org contributors (see source_history_url) | false |
212ad8fa41dea222a8f6 | G | recipe shown | recipe | qa | nl | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Hier is een recept:
Schapenbout op gewone wijze
Men bestrooit het vleesch met wat zout, legt het in kokende boter en spek, laat het daarin eene lichte kleur krijgen, en giet er dan 3 deelen kokend water tegen één deel azijn over. Daarbij voegt men chalotten, laurierbladen, nagelen, peper, dragon en een bord vol gesni... | null | Je kunt dan een paar kopjes melk in de saus gieten. | Als je ervoor kiest om geen azijn te gebruiken in dit recept voor schapenbout, kun je op het eind van de bereiding **een lepel mosterd** toevoegen aan de saus, zoals aangegeven in het recept.
Daarnaast zijn er nog een paar alternatieven die je kunt overwegen om de saus te verrijken of te verfijnen, afhankelijk van je... | Je kunt dan een paar kopjes melk in de saus gieten. | correct | null | partial | The answer correctly identifies mosterd as the recommended addition, but also invents unmentioned alternatives. | wrong | The assistant incorrectly identifies mustard as the addition for the no-vinegar option, whereas the recipe specifies milk. It also invents unrelated ingredients. | partial | Mentioned mustard but missed the milk option and added irrelevant details. | wrong | Gaf mosterd als optie, maar recept zegt melk; misinterpreteert vraag. | true | false | null | correct | The answer directly and correctly states the recipe's alternative: adding a few cups of milk to the sauce when no vinegar is used. | correct | The assistant's answer matches the reference answer and the recipe text exactly. | correct | Matches the reference answer exactly. | correct | Answer matches reference, correctly states adding milk. | true | true | c3234beece74af33e202 | Project Gutenberg | pg37790 | Schapenbout op gewone wijze | Davidis, Keukenboek (Dutch tr.) | https://www.gutenberg.org/ebooks/37790 | null | null | LicenseRef-PD | https://creativecommons.org/publicdomain/mark/1.0/ | Davidis, Keukenboek (Dutch tr.). Public-domain text via Project Gutenberg (PG marks removed). | Translation published in 1873 of a work first published in 1867; public domain in the US | Henriette Davidis | true |
21731cde1e618afcc025 | G | recipe shown | recipe | substitution | sv | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Det här är receptet jag använder:
Vitkålssoppa
## Ingredienser
4 portioner
- 750 g vitkål (ca 2 liter)
- 2 msk smör eller margarin
- 1 liter kött- eller skinkspad (alternativt 1 liter vatten + 2 kött- eller grönsaksbuljongtärningar)
- 5 kryddpepparkorn
- 5 vitpepparkorn
- 1 tsk malen eller hel kummin
- ½-1 msk soja
... | null | Ja, du kan istället använda 1 liter vatten tillsammans med 2 kött- eller grönsaksbuljongtärningar. | Ja, du kan helt säkert använda vatten och buljongtärningar istället för kött- eller skinkspad. Det är ett vanligt sätt att göra en vegetarisk eller vegetarisk variant av soppa. Det som är viktigt är att du får tillräckligt med vätska för att koka kålen och att du får en god smak genom buljongtärningarna.
### Här är en... | Ja, du kan helt enkelt använda 1 liter vatten tillsammans med 2 kött- eller grönsaksbuljongtärningar istället för kött- eller skinkspad. Detta ger en liknande smak och konsistens som kött- eller skinkspad, men med en lägre fettinnehåll. När du använder vatten och buljongtärningar, se till att vattenet är tillräckligt m... | correct | null | correct | The answer correctly confirms the substitution and provides a clear, accurate adaptation of the recipe. | correct | The assistant correctly confirms the substitution and provides the exact quantities (1L water, 2 cubes) as per the recipe and reference. | correct | It confirms the substitution and provides a clear, updated recipe. | correct | Answer confirms using water and bouillon as per reference and provides correct details. | true | true | null | correct | The answer correctly confirms the substitution and provides accurate, relevant details. | correct | The answer correctly confirms the substitution and matches the reference. The extra advice is generally true and does not contradict the recipe. | correct | Confirms correct substitution and adds helpful cooking tips. | correct | Answers yes, matches reference, adds accurate extra info. | true | true | cd51ad7edd15f90ed9cf | Wikibooks Cookbook | svwikibooks:11309 | Vitkålssoppa | Vitkålssoppa | https://sv.wikibooks.org/wiki/Kokboken/Recept/Vitk%C3%A5lssoppa | https://sv.wikibooks.org/w/index.php?title=Kokboken/Recept/Vitk%C3%A5lssoppa&action=history | 55,955 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “Kokboken/Recept/Vitkålssoppa”, sv.wikibooks.org contributors, https://sv.wikibooks.org/wiki/Kokboken/Recept/Vitk%C3%A5lssoppa (authors: https://sv.wikibooks.org/w/index.php?title=Kokboken/Recept/Vitk%C3%A5lssoppa&action=history), CC BY-SA 4.0 | null | sv.wikibooks.org contributors (see source_history_url) | false |
221da86f73338a8ee899 | G | recipe shown | recipe | substitution | id | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Ini resep yang saya pakai:
Pempek Model merupakan salah satu jenis pempek yang berasal dari Palembang, Sumatera Selatan. Kata "model" berasal dari kata Palembang "modol" yang berarti bulatan.
## Bahan-bahan
- ikan yang telah dihaluskan (gabus, belida, tenggiri) 1 mangkok
- tepung sagu 1 mangkok
- tahu 5 potong
- miny... | null | Ikan yang bisa digunakan adalah gabus, belida, atau tenggiri. | Ya, Anda bisa menggunakan berbagai jenis ikan untuk membuat **Pempek Model**, selama ikan tersebut memiliki tekstur yang cukup lembut dan bisa dihaluskan. Berikut beberapa pilihan ikan yang umum digunakan:
### Ikan yang Cocok untuk Pempek Model:
1. **Gabus** – Ikan yang paling umum digunakan, memiliki daging yang lemb... | Ikan yang bisa digunakan untuk bahan dasar pempek model adalah gabus, belida, atau tenggiri. | correct | null | correct | The answer correctly identifies the recipe's fish options (gabus, belida, tenggiri) and adds valid alternatives, matching the reference. | wrong | Invents fish types not in the recipe and contradicts the specific list provided in the text. | partial | Lists many fish types, but recipe only lists gabus, belida, tenggiri. | partial | Includes correct fish but adds extra, unsupported options | true | false | null | correct | The answer correctly lists the fish types from the recipe, matching the reference answer. | correct | The assistant correctly identifies the three fish types listed in the recipe and reference answer. | correct | Matches the reference answer exactly. | correct | Matches reference exactly, lists allowed fish. | true | true | a424db83d2fb58185459 | Wikibooks Cookbook | idwikibooks:27998 | Pempek model | Pempek model | https://id.wikibooks.org/wiki/Resep:Pempek_model | https://id.wikibooks.org/w/index.php?title=Resep:Pempek_model&action=history | 119,214 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “Resep:Pempek model”, id.wikibooks.org contributors, https://id.wikibooks.org/wiki/Resep:Pempek_model (authors: https://id.wikibooks.org/w/index.php?title=Resep:Pempek_model&action=history), CC BY-SA 4.0 | null | id.wikibooks.org contributors (see source_history_url) | false |
22873ca204f9f6445b4e | G | recipe shown | recipe | what_goes_wrong | es | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Esta es la receta que uso:
Refresco de jengibre
Un refresco de jengibre es una bebida picante y dulce constiendo de agua especiada con azúcar y limón.
## Ingredientes
- 240 ml de agua
- 120 ml de jengibre
- 120 ml de agua
- 120 ml de azúcar blanco
- 7.5 ml de jugo de limón verde
- Agua carbonatada según sea necesari... | null | Los minerales arruinarán el sabor de la bebida. | Si usas **agua mineral** en lugar de **agua carbonatada** en tu refresco de jengibre, no será un problema grave, pero **podría afectar ligeramente el sabor** de la bebida.
### ¿Por qué se menciona evitar el agua mineral?
El texto menciona que los **minerales** en el agua mineral podrían **arruinar el sabor** del refre... | Los minerales del agua mineral arruinarán el sabor de la bebida. | correct | null | correct | The answer correctly states minerals ruin the flavor, matching the reference, though it adds extra detail. | wrong | The assistant contradicts the recipe's strong warning that minerals will ruin the taste by claiming it is not a serious problem. | partial | It correctly identifies the main point about minerals affecting flavor, though it adds unnecessary hedging and speculation. | correct | States minerals will ruin flavor, aligns with reference. | true | false | null | correct | The answer correctly states that minerals will ruin the flavor, matching the reference and recipe. | correct | The answer correctly identifies that minerals ruin the flavor, matching the reference and recipe. | correct | Repeats the recipe's warning about minerals. | correct | Matches reference stating minerals will ruin flavor. | true | true | b582125c047d6e5ed289 | Wikibooks Cookbook | eswikibooks:63691 | Refresco de jengibre | Refresco de jengibre | https://es.wikibooks.org/wiki/Artes_culinarias/Recetas/Refresco_de_jengibre | https://es.wikibooks.org/w/index.php?title=Artes_culinarias/Recetas/Refresco_de_jengibre&action=history | 424,869 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “Artes culinarias/Recetas/Refresco de jengibre”, es.wikibooks.org contributors, https://es.wikibooks.org/wiki/Artes_culinarias/Recetas/Refresco_de_jengibre (authors: https://es.wikibooks.org/w/index.php?title=Artes_culinarias/Recetas/Refresco_de_jengibre&action=history), CC BY-SA 4.0 | null | es.wikibooks.org contributors (see source_history_url) | false |
23943c9b4ad490480f4f | G | recipe shown | recipe | qa | vi | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Đây là công thức tôi đang dùng:
Hamburger
## Thời gian thực hiện
20 phút
## Thân
Bánh hamburger (được đọc là hăm-bơ-gơ trong tiếng Việt) là một loại bánh mì kẹp với một miếng thịt xay. Một biến thể phổ biến của món này tại Hoa Kỳ là hamburger kẹp pho mát (cheeseburger). Nó thường được phục vụ trong các nhà hàng đồ ă... | null | Bạn cần dùng khoảng 500 g thịt bò băm hoặc xay. | Dựa trên công thức bạn cung cấp, bạn cần khoảng **500 gram thịt bò xay** để làm món hamburger. Đây là lượng thịt được đề cập cụ thể trong phần nguyên liệu, và bạn có thể tạo thành **4–6 chiếc hamburger** tùy theo kích thước và số lượng người ăn.
Nếu bạn muốn làm nhiều hơn hoặc ít hơn, bạn có thể điều chỉnh lượng thịt ... | Bạn cần khoảng 500 g thịt bò băm/xay. | correct | null | correct | The answer correctly states 500g of ground beef, matching the recipe and reference, and adds helpful scaling examples. | correct | The assistant correctly identifies the 500g amount from the recipe and provides accurate additional context. | correct | Answers the question correctly and adds helpful context. | correct | Provides the exact 500 g amount as required, aligns with recipe. | true | true | null | correct | The assistant correctly states the required amount of ground beef, matching the recipe and reference answer. | correct | The answer correctly identifies the amount of ground beef (500g) as stated in the recipe and reference. | correct | Matches the recipe's ingredient list exactly. | correct | Provides the exact amount of ground beef required as asked. | true | true | 3e3aa03744216ae63941 | Wikibooks Cookbook | viwikibooks:37189 | Hamburger | Hamburger | https://vi.wikibooks.org/wiki/N%E1%BA%A5u_%C4%83n:Hamburger | https://vi.wikibooks.org/w/index.php?title=N%E1%BA%A5u_%C4%83n:Hamburger&action=history | 341,640 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “Nấu ăn:Hamburger”, vi.wikibooks.org contributors, https://vi.wikibooks.org/wiki/N%E1%BA%A5u_%C4%83n:Hamburger (authors: https://vi.wikibooks.org/w/index.php?title=N%E1%BA%A5u_%C4%83n:Hamburger&action=history), CC BY-SA 4.0 | null | vi.wikibooks.org contributors (see source_history_url) | false |
23c7c387335675a3c63f | G | recipe shown | recipe | qa | ar | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | أطبخ باتباع هذه الوصفة:
صينية خضار نباتية
الفكرة هي إمكانية الحصول على صينية خضار لذيذة بدون استخدام اللحمة أو الدجاج.
## المقادير
- خمس حبات بطاطا كبيرة.
- ثمرة بروكلي.
- خمس حبات كوسا كبيرة.
- رأس بصل.
- ثلاث فصوص كبيرة من الثوم.
- أي نوع من أنواع الخضار المراد إضافتها.
- نصف كوب زيت الزيتون.
- ملعقتا خل فواكه كبي... | null | لا، الفكرة هي الحصول على صينية خضار لذيذة بدون استخدام اللحمة أو الدجاج. | لا، صينية الخضار النباتية التي وضعتها لا تحتوي على لحمة أو دجاج. الوصفة تعتمد فقط على الخضروات والتوابل والجبنة البيضاء، ولا تستخدم أي بروتينات حيوانية. إنها وصفة نباتية 100%، ويمكن تخصيصها حسب الذوق الشخصي بإضافة أي خضروات أخرى تفضلها. | لا، الفكرة هي إمكانية الحصول على صينية خضار لذيذة بدون استخدام اللحمة أو الدجاج. | correct | null | correct | The assistant correctly answers that the dish contains no meat or chicken, matching the reference and recipe. | correct | The assistant correctly answers 'no' and accurately describes the ingredients as vegetable-based, matching the reference and recipe. | correct | Accurately confirms no meat or chicken, adds helpful context. | correct | Accurately states no meat or chicken, aligns with reference. | true | true | null | correct | The answer correctly states the dish is vegetarian without meat or chicken, matching the reference. | correct | The assistant correctly answers 'no' and quotes the recipe's premise, matching the reference answer. | correct | Matches the reference answer exactly. | correct | Answer correctly states no meat or chicken, matching reference. | true | true | a87c7b57363ec2d7df8b | Wikibooks Cookbook | arwikibooks:24090 | صينية خضار نباتية | صينية خضار نباتية | https://ar.wikibooks.org/wiki/%D9%83%D8%AA%D8%A7%D8%A8_%D8%A7%D9%84%D8%B7%D8%A8%D8%AE/%D8%B5%D9%8A%D9%86%D9%8A%D8%A9_%D8%AE%D8%B6%D8%A7%D8%B1_%D9%86%D8%A8%D8%A7%D8%AA%D9%8A%D8%A9 | https://ar.wikibooks.org/w/index.php?title=%D9%83%D8%AA%D8%A7%D8%A8_%D8%A7%D9%84%D8%B7%D8%A8%D8%AE/%D8%B5%D9%8A%D9%86%D9%8A%D8%A9_%D8%AE%D8%B6%D8%A7%D8%B1_%D9%86%D8%A8%D8%A7%D8%AA%D9%8A%D8%A9&action=history | 227,019 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “كتاب الطبخ/صينية خضار نباتية”, ar.wikibooks.org contributors, https://ar.wikibooks.org/wiki/%D9%83%D8%AA%D8%A7%D8%A8_%D8%A7%D9%84%D8%B7%D8%A8%D8%AE/%D8%B5%D9%8A%D9%86%D9%8A%D8%A9_%D8%AE%D8%B6%D8%A7%D8%B1_%D9%86%D8%A8%D8%A7%D8%AA%D9%8A%D8%A9 (authors: https://ar.wikibooks.org/w/index.php?title=%D9%83%D8%AA%D8%A7%D8%A8_... | null | ar.wikibooks.org contributors (see source_history_url) | false |
23f954d4a102941c22db | G | recipe shown | recipe | from_context | en | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Here is a text about cooking:
In concluding this part of our subject, the…
VII. BY THIS TIME we will now suppose that you have chopped the bones which were separated from the meat, and those which were left from the roast meat of the day before. Remember, as was before pointed out, that the more these are broken, the... | null | If the stock is kept on the fire longer than necessary, it will tend to insipidity. | The stated consequence of ignoring the warning and continuing to simmer the stock on the fire longer than necessary is that it will tend to become **insipid** (bland or lacking in flavor). | The stock will tend to become insipid. | correct | null | correct | The answer correctly states the consequence: the stock will tend to insipidity, matching the reference. | correct | The assistant correctly identifies the consequence (insipidity) as stated in the text and reference. | correct | Correctly identifies consequence: stock becomes insipid. | correct | Matches reference: stock will become insipid if simmered too long. | true | true | null | correct | The answer correctly states the consequence: the stock will tend to insipidity. | correct | The assistant correctly identifies that the stock will tend to become insipid, matching the reference answer. | correct | Matches reference answer exactly. | correct | Matches the stated consequence that the stock becomes insipid. | true | true | 4bf6c96c2ecedc00f2db | Project Gutenberg | pg10136 | In concluding this part of our subject, the… | Beeton, Book of Household Management (1861) | https://www.gutenberg.org/ebooks/10136 | null | null | LicenseRef-PD | https://creativecommons.org/publicdomain/mark/1.0/ | Beeton, Book of Household Management (1861). Public-domain text via Project Gutenberg (PG marks removed). | Published in 1861; public domain in the US; author died in 1865 | Mrs. Beeton | true |
23fea7a0446af5c9fdb9 | G | recipe shown | recipe | qa | pt | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Estou cozinhando com esta receita:
Panqueca de sal
Existem várias maneiras de preparar:
## Panqueca de sal - 1
## Ingredientes e Preparo
- 3 ovos --
- 1 copo (americano) de leite frio;
- 3 colheres (sopa), bem cheias de farinha de trigo;
- Sal a gosto.
## Preparo
1. Bater bem 3 claras em neve, misturar as gemas e ... | null | A receita pede 3 colheres de sopa bem cheias de farinha de trigo. | Para a receita de **Panqueca de Sal** que você mencionou, a quantidade de **farinha de trigo** necessária é:
- **3 colheres (sopa), bem cheias**.
Se você quiser, posso ajudar a converter essa medida para gramas ou outras unidades, se precisar. | A receita pede 3 colheres (sopa), bem cheias, de farinha de trigo. | correct | null | correct | The answer correctly states the required amount of flour as 3 heaping tablespoons, matching the recipe and reference. | correct | The assistant correctly identifies the amount of flour (3 tablespoons) as stated in the recipe and reference. | correct | Answers the question correctly and matches the recipe. | correct | Matches reference exactly, provides correct amount | true | true | null | correct | The answer correctly states the required amount of flour as 3 heaping tablespoons, matching the recipe. | correct | The answer correctly identifies the amount of flour specified in the recipe and matches the reference. | correct | Matches the recipe's 3 tablespoons of flour exactly. | correct | Matches reference, gives exact amount of flour | true | true | 8e789efdb84c797421cd | Wikibooks Cookbook | ptwikibooks:12130 | Panqueca de sal | Panqueca de sal | https://pt.wikibooks.org/wiki/Livro_de_receitas/Panqueca_de_sal | https://pt.wikibooks.org/w/index.php?title=Livro_de_receitas/Panqueca_de_sal&action=history | 206,654 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “Livro de receitas/Panqueca de sal”, pt.wikibooks.org contributors, https://pt.wikibooks.org/wiki/Livro_de_receitas/Panqueca_de_sal (authors: https://pt.wikibooks.org/w/index.php?title=Livro_de_receitas/Panqueca_de_sal&action=history), CC BY-SA 4.0 | null | pt.wikibooks.org contributors (see source_history_url) | false |
243b69505d84e1ec6eb0 | G | recipe shown | recipe | from_context | es | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Esta es la receta que uso:
Sábalo á la holandesa
Se vacía el sábalo por las agallas sin escamarlo, se pone en una pescadera con agua salada y se le dejan dos ó tres hervores; se parte y se tiene media hora sobre fuego manso, manteniéndolo bien caliente sin dejarlo hervir, y se sirve sobre una servilleta con papas al ... | null | El fuego debe ser manso. | La frase "se parte y se tiene media hora sobre fuego manso" indica que, después de partir el sábalo (es decir, de desmenuzarlo o de cortarlo en trozos), se debe cocinar durante media hora a **fuego suave**.
En términos de control del fuego, esto significa:
- **No se debe dejar hervir** el sábalo, es decir, no se debe... | El fuego debe ser manso. | correct | null | correct | The answer correctly explains 'fuego manso' as low heat without boiling, matching the reference. | correct | The assistant correctly identifies the fire level as 'manso' (soft/low) and aligns with the reference and recipe. | correct | Explains 'fuego manso' as low heat, clarifies not to boil, and adds useful context. | correct | Matches reference: fire should be soft/mild. | true | true | null | correct | The assistant correctly states the fire should be gentle, matching the reference answer. | correct | The assistant's answer matches the reference answer exactly and correctly identifies the fire level as 'manso' based on the text. | correct | Directly answers the question with the correct term from the recipe. | correct | Matches reference answer exactly, correctly states fire must be gentle. | true | true | 9e1a93655d2cbf873c97 | Internet Archive | bub_gb_NdQqAAAAYAAJ | Sábalo á la holandesa | Galván Rivera, Nuevo cocinero mexicano en forma de diccionario (1845) | https://archive.org/details/bub_gb_NdQqAAAAYAAJ | null | null | LicenseRef-PDM-1.0 | https://creativecommons.org/publicdomain/mark/1.0/ | Galván Rivera, Nuevo cocinero mexicano en forma de diccionario (1845). Public-domain scan, Internet Archive item bub_gb_NdQqAAAAYAAJ, PDF p. 761. Text re-OCRed by Humanjava with allenai/olmOCR-2-7B-1025-FP8 (rev 40bd720, Apache-2.0). | Public Domain Mark on the source; published in 1845; public domain in the US | Mariano Galván Rivera | true |
25e5703662ca095623dc | G | recipe shown | recipe | qa | en | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | This is the recipe I'm using:
Spanish onions--pickled
Ingredients: Onions, vinegar; salt and cayenne to taste.
_Mode_.--Cut the onions in thin slices; put a layer of them in the bottom of a jar; sprinkle with salt and cayenne; then add another layer of onions, and season as before. Proceeding in this manner till the... | null | You will need onions, vinegar, salt, and cayenne. | To make **Spanish onions—pickled**, you will need the following ingredients and equipment:
### **Ingredients:**
- **Onions** (preferably Spanish onions, which are large and sweet)
- **Vinegar** (white vinegar is commonly used, but apple cider vinegar can also work)
- **Salt** (table salt or pickling salt)
- **Cayenne ... | You need onions, vinegar, and salt and cayenne to taste. | correct | null | correct | The answer correctly lists all required ingredients and agrees with the recipe, adding helpful but non-contradictory details. | correct | The assistant correctly identifies all ingredients listed in the recipe (onions, vinegar, salt, cayenne). The additional equipment and instructions are accurate and helpful, not contradictory. | correct | Lists all required ingredients and adds helpful context, matching the reference answer. | correct | Provides the required ingredients exactly and adds helpful extra details. | true | true | null | correct | The answer correctly lists all required ingredients: onions, vinegar, salt, and cayenne. | correct | The answer lists all required ingredients (onions, vinegar, salt, cayenne) and matches the reference. | partial | Lists all ingredients from recipe, missing cayenne. | correct | Matches required ingredients exactly. | true | true | 323a8cc380e35a959123 | Project Gutenberg | pg10136 | Spanish onions--pickled | Beeton, Book of Household Management (1861) | https://www.gutenberg.org/ebooks/10136 | null | null | LicenseRef-PD | https://creativecommons.org/publicdomain/mark/1.0/ | Beeton, Book of Household Management (1861). Public-domain text via Project Gutenberg (PG marks removed). | Published in 1861; public domain in the US; author died in 1865 | Mrs. Beeton | true |
269a9522e7b69b96f27a | G | recipe shown | recipe | qa | pt | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Esta é a receita que estou usando:
Delícia de frutas
Existem várias maneiras de preparar:
## Delícia de frutas - 1
## Ingredientes e Preparo
- 2 xícaras (chá) de melão cortado em cubos --
- 2 pêssegos, sem os caroços (com cascas, se quiser);
- 2 ameixas pretas sem os caroços;
- 1 pêra sem as sementes (com casca, se... | null | Você deve girar o liquidificador por 2 minutos. | De acordo com a receita que você forneceu, o preparo indica que você deve **girar o liquidificador por 2 minutos**. Esse tempo é suficiente para misturar bem os ingredientes e homogeneizar a textura da delícia de frutas.
Se você perceber que a mistura ainda está um pouco granulada ou não está bem combinada, pode girar... | Você deve girar o liquidificador por 2 minutos. | correct | null | correct | The answer correctly states 2 minutes and adds helpful, non-contradictory detail. | correct | The assistant correctly identifies the 2-minute blending time from the recipe and provides accurate, helpful context. | correct | It correctly identifies the 2-minute instruction and adds helpful context. | correct | Provides the exact 2‑minute time as required, adds helpful optional note but stays correct. | true | true | null | correct | The answer directly states the required blending time of 2 minutes, matching the recipe and reference. | correct | The assistant's answer matches the reference answer and the recipe exactly. | correct | Matches the recipe's instruction exactly. | correct | Matches reference answer exactly, providing the correct time. | true | true | 32a3b4104a53bf30c4d5 | Wikibooks Cookbook | ptwikibooks:9338 | Delícia de frutas | Delícia de frutas | https://pt.wikibooks.org/wiki/Livro_de_receitas/Del%C3%ADcia_de_frutas | https://pt.wikibooks.org/w/index.php?title=Livro_de_receitas/Del%C3%ADcia_de_frutas&action=history | 206,141 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “Livro de receitas/Delícia de frutas”, pt.wikibooks.org contributors, https://pt.wikibooks.org/wiki/Livro_de_receitas/Del%C3%ADcia_de_frutas (authors: https://pt.wikibooks.org/w/index.php?title=Livro_de_receitas/Del%C3%ADcia_de_frutas&action=history), CC BY-SA 4.0 | null | pt.wikibooks.org contributors (see source_history_url) | false |
2782e129f445dfd71fdf | G | recipe shown | recipe | from_context | es | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Estoy cocinando con esta receta:
Torta de arroz con leche y na- tillas
Guisado el arroz con leche, como el del artículo anterior, hasta que haya espesado bien, se revuelve con una docena de huevos batidos como para freir, se le echa bastante azúcar molida de modo que sobresalga el dulce, y se le agrega un cuartillo d... | null | Se vuelve a poner el comal para que forme costra. | Según el texto, después de que la torta haya cuajado bien, se le echa por encima una **capa de un par de huevos batidos con bastante bizcocho rallado**, y luego se vuelve a poner el comal (es decir, se cubre con una tapa o un recipiente para que forme una costra).
Esta capa de huevos y bizcocho rallado sirve para **f... | Se vuelve a poner el comal para que forme costra. | correct | null | correct | The answer correctly states the layer forms a crust and mentions the comal, matching the reference. | wrong | The assistant incorrectly states the layer is added after the cake has set, whereas the text says it is added before setting to form the crust. | correct | It correctly identifies the purpose of the egg and sponge layer (forming a crust) and references the text's instruction to put the comal back on. | correct | States that the layer is put back on the comal to form a crust, matching reference. | true | true | null | correct | The assistant correctly states that the comal is replaced to form a crust, matching the reference answer. | correct | The assistant's answer matches the reference answer exactly and correctly answers the question based on the text. | correct | Matches reference answer exactly. | correct | Matches reference answer exactly, stating the layer is put back on the comal to form a crust. | true | true | b2909ae80b1263c0bb86 | Internet Archive | bub_gb_NdQqAAAAYAAJ | Torta de arroz con leche y na- tillas | Galván Rivera, Nuevo cocinero mexicano en forma de diccionario (1845) | https://archive.org/details/bub_gb_NdQqAAAAYAAJ | null | null | LicenseRef-PDM-1.0 | https://creativecommons.org/publicdomain/mark/1.0/ | Galván Rivera, Nuevo cocinero mexicano en forma de diccionario (1845). Public-domain scan, Internet Archive item bub_gb_NdQqAAAAYAAJ, PDF pp. 871-872. Text re-OCRed by Humanjava with allenai/olmOCR-2-7B-1025-FP8 (rev 40bd720, Apache-2.0). | Public Domain Mark on the source; published in 1845; public domain in the US | Mariano Galván Rivera | true |
27fd45529ac3287e9bce | G | recipe shown | recipe | from_context | vi | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Đây là công thức tôi đang dùng:
Bột chiên
## Nguyên liệu
- 1 chén bột gạo
- 1 muỗng canh bột mì
- 1 muỗng canh bột năng
- 2 chén nước
- Muối, đường, bột ngọt (tùy thích)
- 1 hoặc 2 trứng (tùy thích)
- 1 ít hành lá
## Cách làm
1. Cho tất cả vào nồi, bắc lên bếp, quậy cho đến khi bột hơi chín. Cho bột vào khuôn, đem h... | null | Mục đích là để bánh cứng lại, từ đó dễ dàng cắt thành những miếng nhỏ. | Câu "Khi bánh bột nguội, cho vào tủ lạnh, bánh cứng lai dễ cắt thành miếng nhỏ" cho biết **mục đích của việc để bánh trong tủ lạnh là để bánh cứng lại**, giúp dễ dàng cắt thành những miếng nhỏ hơn khi cần sử dụng.
Cụ thể, việc để bánh trong tủ lạnh giúp:
- **Giữ bánh không bị dính dính** khi muốn cắt.
- **Dễ bảo quản... | Mục đích là để bánh cứng lại, từ đó dễ dàng cắt thành những miếng nhỏ. | correct | null | correct | The answer correctly identifies the purpose as making the cake firm for easier cutting, matching the reference. | partial | The assistant correctly identifies the main purpose (hardening for cutting) but invents a false detail about increasing crispiness, which is not in the text. | correct | It correctly identifies the purpose of chilling the dough and adds relevant context about cutting and frying, though the 'prevent sticking' point is not explicitly in the recipe. | correct | Provides correct purpose (hardening for easy cutting) and adds relevant details. | true | true | null | correct | The answer directly and correctly identifies the purpose as making the cake firm for easier cutting, matching the reference. | correct | The assistant's answer is identical to the reference answer and correctly identifies the purpose stated in the text. | correct | Matches reference answer exactly. | correct | Matches reference answer precisely, stating purpose is to harden cake for easy cutting. | true | true | 00ffe5a970bbc4d1f992 | Wikibooks Cookbook | viwikibooks:11521 | Bột chiên | Bột chiên | https://vi.wikibooks.org/wiki/N%E1%BA%A5u_%C4%83n:B%E1%BB%99t_chi%C3%AAn | https://vi.wikibooks.org/w/index.php?title=N%E1%BA%A5u_%C4%83n:B%E1%BB%99t_chi%C3%AAn&action=history | 243,582 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “Nấu ăn:Bột chiên”, vi.wikibooks.org contributors, https://vi.wikibooks.org/wiki/N%E1%BA%A5u_%C4%83n:B%E1%BB%99t_chi%C3%AAn (authors: https://vi.wikibooks.org/w/index.php?title=N%E1%BA%A5u_%C4%83n:B%E1%BB%99t_chi%C3%AAn&action=history), CC BY-SA 4.0 | null | vi.wikibooks.org contributors (see source_history_url) | false |
285f326648ba7ced7058 | G | recipe shown | recipe | qa | de | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Ich koche nach diesem Rezept:
Bolitas de Canela
## Zutaten
- 1 Dose (ca. 400 g) gezuckerte Kondensmilch
- 1 (gestrichener) Suppenlöffel Butter
- 1 (gestrichener) Suppenlöffel Zimtpulver
- 1 (gestrichener) Suppenlöffel Puderzucker
## Zubereitung
Das Zimtpulver und den Puderzucker in einem kleinen Schälchen gut mische... | null | Du brauchst eine Dose, die ungefähr 400 Gramm wiegt. | Für die **Bolitas de Canela** benötigst du **1 Dose (ca. 400 g) gezuckerte Kondensmilch**, wie es im Rezept angegeben ist.
Das Rezept ist auf diese Menge abgestimmt, um etwa **20–25 Kügelchen** zu erhalten. Wenn du mehr oder weniger Kügelchen machen möchtest, kannst du die Menge entsprechend anpassen.
Falls du Frag... | Für das Rezept werden 1 Dose gezuckerte Kondensmilch benötigt, was etwa 400 g entspricht. | correct | null | correct | The answer correctly states the required amount of condensed milk and matches the recipe. | correct | The assistant correctly identifies the amount (1 can, approx 400g) as stated in the recipe and reference. | correct | Correctly identifies the required amount of condensed milk from the recipe. | correct | Provides the exact amount required, matching reference. | true | true | null | correct | The answer correctly states one can of sweetened condensed milk, about 400g, matching the recipe and reference. | correct | The assistant correctly identifies the amount (1 can) and weight (400g) as stated in the recipe and reference. | correct | Matches reference answer exactly. | correct | Matches reference: one 400 g can of sweetened condensed milk. | true | true | 00634977f2697270780f | Wikibooks Cookbook | dewikibooks:55927 | Bolitas de Canela | Bolitas de Canela | https://de.wikibooks.org/wiki/Kochbuch/_Bolitas_de_Canela | https://de.wikibooks.org/w/index.php?title=Kochbuch/_Bolitas_de_Canela&action=history | 899,399 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “Kochbuch/ Bolitas de Canela”, de.wikibooks.org contributors, https://de.wikibooks.org/wiki/Kochbuch/_Bolitas_de_Canela (authors: https://de.wikibooks.org/w/index.php?title=Kochbuch/_Bolitas_de_Canela&action=history), CC BY-SA 4.0 | null | de.wikibooks.org contributors (see source_history_url) | false |
298d9f359fc55765bba8 | G | recipe shown | recipe | from_context | fr | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Je cuisine avec cette recette :
Crème Anglaise
La crème anglaise est une sauce sucrée accompagnant des desserts, pour exemple L'île flottante.
## Ingrédients
## Ingrédients pour une recette riche
- 1/2 litre de lait;
- 6 jaunes d'œuf;
- 125 g de sucre;
- 1 gousse de vanille.
## Ingrédients pour une recette sucrée
... | null | Parce que la crème coagulerait et tournerait. | Il est important d'éviter l'ébullition lors de la cuisson de la crème anglaise car **la chaleur excessive provoque la coagulation des jaunes d'œufs**, ce qui entraîne un **tourneur** (ou **tourné**) de la crème.
### Explication détaillée :
- Les **jaunes d'œufs** contiennent des **protéines** qui, lorsqu'ils sont exp... | Il est important d'éviter l'ébullition car, si la crème atteint le point d'ébullition, elle coagule et tourne. Cela se produit parce que les protéines des œufs, qui sont déjà mélangées au lait et au sucre, commencent à se solidifier à haute température. Lorsque la crème atteint l'ébullition, elle perd sa texture onctue... | correct | null | correct | The answer correctly explains that boiling causes egg coagulation and curdling, matching the reference and recipe. | correct | The answer correctly identifies that boiling causes coagulation and curdling, matching the reference and recipe. Extra details are accurate. | correct | It correctly explains the chemical reason (protein coagulation) for the texture change, aligning with the recipe's warning. | correct | Explains that boiling causes egg proteins to coagulate, ruining texture, matching reference answer. | true | true | null | correct | The answer correctly explains why boiling must be avoided, matching the recipe's warning about coagulation. | correct | The answer correctly identifies that boiling causes coagulation and curdling, matching the reference and recipe text. | correct | Explains the cause (protein coagulation) and consequence (grainy texture) of boiling, matching the recipe's warning. | correct | Explains that boiling causes egg proteins to coagulate and curdle, matching reference. | true | true | 58447a353990938ca475 | Wikibooks Cookbook | frwikibooks:23124 | Crème Anglaise | Crème Anglaise | https://fr.wikibooks.org/wiki/Livre_de_cuisine/Cr%C3%A8me_Anglaise | https://fr.wikibooks.org/w/index.php?title=Livre_de_cuisine/Cr%C3%A8me_Anglaise&action=history | 645,007 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “Livre de cuisine/Crème Anglaise”, fr.wikibooks.org contributors, https://fr.wikibooks.org/wiki/Livre_de_cuisine/Cr%C3%A8me_Anglaise (authors: https://fr.wikibooks.org/w/index.php?title=Livre_de_cuisine/Cr%C3%A8me_Anglaise&action=history), CC BY-SA 4.0 | null | fr.wikibooks.org contributors (see source_history_url) | false |
2a8feea04aafd0ad8429 | G | recipe shown | recipe | from_context | nl | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Hier is een recept:
Yoghurtsoep
Koude soep op basis van yoghurt, geraspte komkommer, knoflook en dille. Deze soep wordt vooral veel gegeten in Turkije.
## Ingrediënten
- 2 komkommers
- 500 ml yoghurt
- 1-2 uitgeperste teentjes knoflook
- 3 takjes verse dille
- zout
- peper
- ½-1 citroen
## Fotogalerij ingrediënten
... | null | De yoghurtsoep moet goed afgedekt gedurende enkele uren in de koelkast worden geplaatst. | In de tekst staat dat de yoghurtsoep, na het mengen van de ingrediënten, **goed afgedekt gedurende enkele uren in de koelkast** moet worden opgeslagen. Dit geldt voor **bereidingswijze 1 (zonder pureren)**.
Er wordt geen specifieke duur genoemd, maar het wordt aangeraden om de soep enkele uren in de koelkast te laten... | De soep moet goed afgedekt worden en gedurende enkele uren in de koelkast worden opgeslagen. | correct | null | correct | The answer correctly states the storage instruction from the recipe: covered in the fridge for several hours, and adds reasonable extra detail. | correct | The answer correctly identifies the storage instructions and accurately notes they apply to preparation method 1, matching the text. | correct | Correctly identifies the storage instruction and adds relevant context. | correct | Restates that the soup must be well covered and refrigerated for several hours, matching reference. | true | true | null | correct | The answer correctly states the soep must be covered and refrigerated for several hours, matching the recipe. | correct | The answer accurately reflects the recipe's instruction to cover the soup and refrigerate it for several hours. | correct | Matches reference answer exactly. | correct | Matches reference: soup should be covered and refrigerated for several hours. | true | true | e2b56da9c6236a90e806 | Wikibooks Cookbook | nlwikibooks:25309 | Yoghurtsoep | Yoghurtsoep | https://nl.wikibooks.org/wiki/Kookboek/Yoghurtsoep | https://nl.wikibooks.org/w/index.php?title=Kookboek/Yoghurtsoep&action=history | 428,077 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “Kookboek/Yoghurtsoep”, nl.wikibooks.org contributors, https://nl.wikibooks.org/wiki/Kookboek/Yoghurtsoep (authors: https://nl.wikibooks.org/w/index.php?title=Kookboek/Yoghurtsoep&action=history), CC BY-SA 4.0 | null | nl.wikibooks.org contributors (see source_history_url) | false |
2b8d40fe0556521efd5f | G | recipe shown | recipe | qa | pt | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Esta é a receita que estou usando:
Bolo enrolado de queijo
Existem várias maneiras de preparar:
## Bolo enrolado de queijo - 1
## Ingredientes e Preparo
- 6 ovos --
- 12 colheres (sopa) de açúcar;
- 6 colheres (sopa) de queijo curado, ralado;
- Caldo de 1 limão.
## Preparo
1. Bata as claras em neve, junte as gemas... | null | A receita pede 6 colheres (sopa) de queijo curado, ralado. | A receita pede **6 colheres (sopa) de queijo curado ralado**. | A receita pede 6 colheres (sopa) de queijo curado, ralado. | correct | null | correct | The assistant correctly states the required amount of grated cheese as 6 tablespoons, matching the recipe. | correct | The assistant correctly identifies the quantity and type of cheese specified in the recipe. | correct | Matches the recipe's 6 tablespoons of grated cheese exactly. | correct | Matches recipe quantity exactly | true | true | null | correct | The assistant correctly states the required amount of grated cheese, matching the recipe and reference answer. | correct | The assistant's answer matches the reference answer and the recipe exactly. | correct | Matches the recipe's amount exactly. | correct | Matches reference, gives exact quantity asked. | true | true | 59e0e0b8a6a99312df99 | Wikibooks Cookbook | ptwikibooks:9768 | Bolo enrolado de queijo | Bolo enrolado de queijo | https://pt.wikibooks.org/wiki/Livro_de_receitas/Bolo_enrolado_de_queijo | https://pt.wikibooks.org/w/index.php?title=Livro_de_receitas/Bolo_enrolado_de_queijo&action=history | 205,788 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “Livro de receitas/Bolo enrolado de queijo”, pt.wikibooks.org contributors, https://pt.wikibooks.org/wiki/Livro_de_receitas/Bolo_enrolado_de_queijo (authors: https://pt.wikibooks.org/w/index.php?title=Livro_de_receitas/Bolo_enrolado_de_queijo&action=history), CC BY-SA 4.0 | null | pt.wikibooks.org contributors (see source_history_url) | false |
2c0fa25c7b171cfb4ac5 | G | recipe shown | recipe | from_context | es | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Aquí tienes una receta:
Bizcochos embebidos
Se baten diez y seis claras de huevo hasta que alzan bien: se les agregan otras tantas yemas, y cuando ya esté bien batido el huevo, se le agregan tres onzas de azúcar bien molida. Revuelta esta, se les echa una libra de manteca derretida, tres tazas calderas de levadura y ... | null | Se indica que se debe agregar una libra de manteca que esté derretida. | La frase **"se les echa una libra de manteca derretida"** indica que se debe utilizar **una libra (aproximadamente 454 gramos) de manteca que está derretida**.
En resumen:
- **Cantidad:** Una libra (454 gramos).
- **Estado:** Derretida. | Se indica una libra de manteca que debe estar derretida. | correct | null | correct | The answer correctly identifies the quantity (one pound) and state (melted) of the lard, matching the reference. | correct | The assistant correctly identifies the quantity (one pound) and state (melted) as requested, matching the reference. | correct | Correctly identifies quantity (libra) and state (derretida). | correct | Provides correct quantity and state as in reference | true | true | null | correct | The answer correctly states one pound of melted butter, matching the recipe and reference. | correct | The assistant correctly identifies the quantity (one pound) and state (melted) of the butter as requested. | correct | Matches reference answer exactly. | correct | Matches reference, states one pound of butter, melted. | true | true | a46cf23f79c6982c5db4 | Internet Archive | bub_gb_NdQqAAAAYAAJ | Bizcochos embebidos | Galván Rivera, Nuevo cocinero mexicano en forma de diccionario (1845) | https://archive.org/details/bub_gb_NdQqAAAAYAAJ | null | null | LicenseRef-PDM-1.0 | https://creativecommons.org/publicdomain/mark/1.0/ | Galván Rivera, Nuevo cocinero mexicano en forma de diccionario (1845). Public-domain scan, Internet Archive item bub_gb_NdQqAAAAYAAJ, PDF p. 84. Text re-OCRed by Humanjava with allenai/olmOCR-2-7B-1025-FP8 (rev 40bd720, Apache-2.0). | Public Domain Mark on the source; published in 1845; public domain in the US | Mariano Galván Rivera | true |
2c660f448885e119e8d3 | G | recipe shown | recipe | missing_step | id | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Ini resep yang saya pakai:
Garang asem (ejaan bahasa Jawa: ꦒꦫꦁꦲꦱꦼꦩ꧀, garang asem) merupakan makanan tradisional khas Jawa Tengah. Garang asem adalah masakan olahan ayam yang dimasak menggunakan daun pisang dan didominasi oleh rasa asam dan pedas. Garang asem berasal dari Grobogan namun kini garang asem populer di Kudu... | null | Langkah yang hilang adalah "Masukkan kedalam air rebusan buntut" dan harus dilakukan setelah menumis bumbu hingga harum, sebelum menambahkan bumbu lain. | Dari langkah-langkah yang Anda tulis, terdapat **satu langkah yang hilang**, yaitu **langkah untuk memasukkan buntut yang sudah direbus ke dalam bumbu yang telah ditumis**.
### Langkah yang Hilang:
**5. Masukkan buntut yang sudah direbus ke dalam bumbu yang telah ditumis, aduk rata hingga bumbu meresap dan matang.**
... | Langkah yang hilang adalah 'Masukkan kedalam air rebusan buntut.' Langkah ini dilakukan setelah menumis bumbu dan sebelum menambahkan bumbu lainnya. | correct | null | correct | The answer correctly identifies the missing step and its position, matching the reference answer. | wrong | The assistant incorrectly identifies the missing step as adding the meat, whereas the recipe specifies adding the boiled broth to the spices. | correct | Identifies missing step and correct position, though adds unnecessary detail. | correct | Identifies missing step and correct placement as reference | true | true | null | correct | Correctly identifies the missing step and its position between sautéing and adding seasonings. | correct | The assistant correctly identified the missing step and its position, matching the reference answer. | correct | Identifies missing step and correct order. | correct | Matches reference exactly, identifies missing step and correct position. | true | true | 795d70aebad0ad0cbe18 | Wikibooks Cookbook | idwikibooks:17093 | Garang asem | Garang asem | https://id.wikibooks.org/wiki/Resep:Garang_asem | https://id.wikibooks.org/w/index.php?title=Resep:Garang_asem&action=history | 92,953 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “Resep:Garang asem”, id.wikibooks.org contributors, https://id.wikibooks.org/wiki/Resep:Garang_asem (authors: https://id.wikibooks.org/w/index.php?title=Resep:Garang_asem&action=history), CC BY-SA 4.0 | null | id.wikibooks.org contributors (see source_history_url) | false |
2d3fb366fe82850847fb | G | recipe shown | recipe | qa | en | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Here is a text about cooking:
Modern cookery
GÂTEAU.--A cake, correctly speaking; but used sometimes to denote a pudding and a kind of tart.
GLACER.--To glaze, or spread upon hot meats, or larded fowl, a thick and rich sauce or gravy, called _glaze_. This is laid on with a feather or brush, and in confectionary the ... | null | Meringue is a type of icing made from egg whites and sugar that have been well beaten. | To make meringue, the primary ingredients used are **whites of eggs** and **sugar**. These are beaten together until stiff peaks form, creating a light and airy texture. Meringue is often used as a topping for desserts or as a base for other confections. | Meringue is made of whites of eggs and sugar that are well beaten. | correct | null | correct | The answer correctly identifies egg whites and sugar as meringue ingredients, matching the reference. | correct | The assistant correctly identifies egg whites and sugar as the ingredients, matching the reference and source text. | correct | Lists ingredients and method, matches reference. | correct | Matches reference: egg whites and sugar. | true | true | null | correct | The answer correctly states meringue is made from beaten egg whites and sugar, matching the reference. | correct | The answer correctly identifies egg whites and sugar as the ingredients, matching the reference and source text. | correct | Matches reference answer exactly. | correct | Matches reference: egg whites and sugar, well beaten. | true | true | 04fe8e404e8d29c13278 | Project Gutenberg | pg10136 | Modern cookery | Beeton, Book of Household Management (1861) | https://www.gutenberg.org/ebooks/10136 | null | null | LicenseRef-PD | https://creativecommons.org/publicdomain/mark/1.0/ | Beeton, Book of Household Management (1861). Public-domain text via Project Gutenberg (PG marks removed). | Published in 1861; public domain in the US; author died in 1865 | Mrs. Beeton | true |
2e084236b6e0cf60e43b | G | recipe shown | recipe | qa | es | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Esta es la receta que uso:
Turrones (Otros)
Siguiendo los mismos procedimientos se varian las cantidades de los ingredientes del turron en esta forma.
A seis libras de azúcar un cuartillo de miel vírgen y veintiuna claras de huevo batidas, no echadas de un golpe, sino poco á poco. Después de echado el huevo se vuelv... | null | Las claras deben añadirse poco a poco, evitando echarlas de un golpe. | Para incorporar las claras de huevo a la mezcla de azúcar y miel en la preparación del turrón, se sigue un proceso específico que asegura una buena integración y evita que la mezcla se queme o se separe. Según la receta que mencionas, las claras de huevo se añaden **poco a poco**, no de un solo golpe. Esto se hace para... | No se deben echar de un solo golpe, sino que se deben añadir poco a poco. | correct | null | correct | The answer correctly states the claras must be added poco a poco, matching the recipe and reference, with extra valid detail. | correct | The assistant correctly identifies that egg whites must be added little by little, matching the reference and recipe. | correct | Correctly states to add egg whites little by little, matching the recipe and reference. | correct | Matches reference: advises adding egg whites little by little, not all at once. | true | true | null | correct | The answer correctly states to add egg whites gradually, not all at once, matching the recipe and reference. | correct | The answer correctly states that egg whites should be added little by little, not all at once, matching the reference. | correct | Matches reference answer exactly. | correct | Matches reference: add egg whites gradually, not all at once. | true | true | 79b15851f0ead2d8446e | Internet Archive | bub_gb_NdQqAAAAYAAJ | Turrones (Otros) | Galván Rivera, Nuevo cocinero mexicano en forma de diccionario (1845) | https://archive.org/details/bub_gb_NdQqAAAAYAAJ | null | null | LicenseRef-PDM-1.0 | https://creativecommons.org/publicdomain/mark/1.0/ | Galván Rivera, Nuevo cocinero mexicano en forma de diccionario (1845). Public-domain scan, Internet Archive item bub_gb_NdQqAAAAYAAJ, PDF p. 925. Text re-OCRed by Humanjava with allenai/olmOCR-2-7B-1025-FP8 (rev 40bd720, Apache-2.0). | Public Domain Mark on the source; published in 1845; public domain in the US | Mariano Galván Rivera | true |
2e44977a8a1584a25663 | G | recipe shown | recipe | qa | id | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Saya memasak dengan resep ini:
Kroket jagung merupakan salah satu makanan khas dari Jakarta.
## Bahan-bahan
- jagung muda 10 buah
- daging cincang 1/2 ons
- tepung maizena 2 sendok makan
- tepung panir 1/2 gelas
- telur ayam 1 butir
- minyak goreng 2 gelas
## Bumbu-bumbu
- bawang merah 5 buah
- garam 1 sendok teh
- ... | null | Kroket jagung digoreng dalam minyak yang banyak dan panas hingga warnanya berubah menjadi merah kecoklatan. | Untuk menggoreng kroket jagung hingga matang dan renyah, berikut adalah langkah-langkah yang bisa Anda ikuti:
### **Cara Menggoreng Kroket Jagung:**
1. **Siapkan minyak goreng**: Gunakan wajan atau penggorengan yang cukup besar dan dalam, serta panaskan minyak hingga **suhu sedang tinggi** (kira-kira 170–180°C). Anda ... | Kroket jagung digoreng dalam minyak yang banyak dan panas hingga berwarna merah kecoklatan. | correct | null | correct | The answer correctly describes frying kroket jagung until golden brown, matching the recipe and reference. | correct | The answer correctly identifies frying in hot oil until reddish-brown, matching the recipe and reference. Extra details are accurate. | correct | Provides detailed, correct frying instructions that align with the recipe. | correct | Provides correct frying method matching reference, adds useful details | true | true | null | correct | The answer correctly states frying in abundant hot oil until reddish brown, matching the recipe and reference. | correct | The answer matches the reference and recipe instructions exactly. | correct | Matches reference answer exactly. | correct | Matches reference exactly, correctly describes frying until red-brown. | true | true | 21a1317aa458c3c89ab0 | Wikibooks Cookbook | idwikibooks:28054 | Kroket jagung | Kroket jagung | https://id.wikibooks.org/wiki/Resep:Kroket_jagung | https://id.wikibooks.org/w/index.php?title=Resep:Kroket_jagung&action=history | 118,610 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “Resep:Kroket jagung”, id.wikibooks.org contributors, https://id.wikibooks.org/wiki/Resep:Kroket_jagung (authors: https://id.wikibooks.org/w/index.php?title=Resep:Kroket_jagung&action=history), CC BY-SA 4.0 | null | id.wikibooks.org contributors (see source_history_url) | false |
2e7d7a43c25e3e8ac489 | G | recipe shown | recipe | from_context | it | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Sto leggendo questo:
Caffè alla nocciola
La comparsa del caffè alla nocciola avviene negli anni novanta in provincia di Salerno.
Le ricette di caffè alla nocciola oggi sono diverse, tra personalizzazioni varie, modifiche e aggiunte di ingredienti che dovrebbero esaltarne il gusto.
## Ingredienti
Per la preparazione ... | null | I due ingredienti aggiuntivi necessari per la versione napoletana sono il concentrato di nocciola e la crema di caffè. | I due ingredienti aggiuntivi, oltre al caffè, necessari per la preparazione del **caffè alla nocciola napoletano** sono:
1. **Il concentrato di nocciola**
2. **La crema di caffè**
Questi due elementi vengono aggiunti al caffè per ottenere il sapore distintivo del caffè alla nocciola. | I due ingredienti aggiuntivi sono il concentrato di nocciola e la crema di caffè. | correct | null | correct | The answer correctly identifies both required additional ingredients: hazelnut concentrate and coffee cream. | correct | The assistant correctly identifies the two additional ingredients as hazelnut concentrate and coffee cream, matching the reference and text. | correct | Lists both ingredients correctly and adds context. | correct | Lists exactly the two additional ingredients as required. | true | true | null | correct | The answer correctly identifies both additional ingredients as stated in the recipe. | correct | The assistant correctly identifies the two additional ingredients as hazelnut concentrate and coffee cream, matching the reference. | correct | Matches reference answer exactly. | correct | Matches reference exactly, lists the two ingredients. | true | true | 41e5b7acde8b72a83913 | Wikibooks Cookbook | itwikibooks:26783 | Caffè alla nocciola | Caffè alla nocciola | https://it.wikibooks.org/wiki/Libro_di_cucina/Ricette/Caff%C3%A8_alla_nocciola | https://it.wikibooks.org/w/index.php?title=Libro_di_cucina/Ricette/Caff%C3%A8_alla_nocciola&action=history | 384,269 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “Libro di cucina/Ricette/Caffè alla nocciola”, it.wikibooks.org contributors, https://it.wikibooks.org/wiki/Libro_di_cucina/Ricette/Caff%C3%A8_alla_nocciola (authors: https://it.wikibooks.org/w/index.php?title=Libro_di_cucina/Ricette/Caff%C3%A8_alla_nocciola&action=history), CC BY-SA 4.0 | null | it.wikibooks.org contributors (see source_history_url) | false |
306354d2ef494e0020af | G | recipe shown | recipe | from_context | es | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Esta es la receta que uso:
Chanfaina ó patorra
Se cortan pedazos de hígado, bofes y sangre cocida de carnero, se rehogan en aceite con ajos, cebollas, especias, perejil y pimenton; despues de bien rehogado se añade agua y se cuece. Aparte se frie harina, que se disuelve en agua cuando está bien tostada, y se añade á ... | null | Algunos cocineros añaden una mezcla de huevos batidos al plato. | Según la frase **"Algunos echan un batido de huevos"**, algunos cocineros **añaden un batido de huevos** a la patorra (o chanfaina) para **espesar aún más el caldo** o darle un sabor más rico y cremoso.
Este paso es opcional y depende de la variante regional o personal de la receta. El batido de huevos se prepara mez... | Algunos cocineros añaden un batido de huevos a la patorra. | correct | null | correct | The answer correctly identifies that some cooks add beaten eggs, and adds reasonable optional detail without contradicting the recipe. | wrong | The assistant invents details not in the text, such as the purpose (thickening) and preparation method (mixing with water), which are not supported by the provided recipe. | correct | It answers the question correctly and adds relevant context about the purpose of the eggs. | correct | Accurately states that some cooks add beaten eggs to the dish, optionally to thicken/cream it. | true | true | null | correct | The answer correctly states that some cooks add beaten eggs to the dish, matching the reference. | correct | The assistant correctly identifies that some cooks add a beaten egg mixture, matching the reference and recipe. | correct | Accurate translation of the recipe's instruction. | correct | Matches reference meaning, correctly states they add beaten eggs. | true | true | f3ee798578c41bf28a86 | Project Gutenberg | pg45770 | Chanfaina ó patorra | Cocina moderna (anon.) | https://www.gutenberg.org/ebooks/45770 | null | null | LicenseRef-PD | https://creativecommons.org/publicdomain/mark/1.0/ | Cocina moderna (anon.). Public-domain text via Project Gutenberg (PG marks removed). | Published in 1875; public domain in the US | Anonymous | true |
31d3a1f2c5dd890b6860 | G | recipe shown | recipe | qa | es | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Estoy cocinando con esta receta:
Mazapan de almíbar
Se machaca una libra de almendras mojando la mano en un poco de agua, luégo se tienen preparadas doce onzas de azúcar en almíbar y se pone en un cacillo al fuego, mezclando las almendras; deben cocer dos ó tres hervores hasta que esté un poco espesa; luégo se saca d... | null | Se utilizan una libra de almendras. | La receta que mencionas indica que se necesita **una libra de almendras** para hacer el mazapan de almíbar.
En términos de cantidad, una libra (lb) equivale aproximadamente a **454 gramos** o **16 onzas** (onzas). Por lo tanto, para hacer este mazapan, necesitarás **454 gramos o 16 onzas de almendras**.
Si estás usa... | Se utiliza una libra de almendras. | correct | null | correct | The answer correctly states one pound of almonds is needed, matching the recipe and reference, with accurate extra conversions. | correct | The assistant correctly identifies the amount of almonds (one pound) as stated in the recipe and reference. | correct | Correctly identifies the amount of almonds and adds useful conversion details. | correct | Provides the required one pound of almonds, matching reference. | true | true | null | correct | The answer correctly states one pound of almonds, matching the recipe and reference. | correct | The answer correctly identifies the amount of almonds (one pound) as stated in the recipe and reference. | correct | Directly answers the question with the correct amount from the recipe. | correct | Matches reference: one pound of almonds needed. | true | true | 608fd481ddea8fb36ea2 | Project Gutenberg | pg45770 | Mazapan de almíbar | Cocina moderna (anon.) | https://www.gutenberg.org/ebooks/45770 | null | null | LicenseRef-PD | https://creativecommons.org/publicdomain/mark/1.0/ | Cocina moderna (anon.). Public-domain text via Project Gutenberg (PG marks removed). | Published in 1875; public domain in the US | Anonymous | true |
3200d03227eb89d11831 | G | recipe shown | recipe | from_context | fa | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | این دستور پختی است که استفاده میکنم:
شیرینی مارمالادی فرانسوی
## دستور شماره یک
## مواد لازم
1. آرد شیرینی الک شده ۱ و یک دوم پیمانه
2. شکر یک سوم پیمانه
3. تخممرغ ۲ عدد (زرده و سفیده را جدا میکنیم برای داخل مواد فقط زرده استفاده میشود)
4. روغن یا کره دو سوم پیمانه
5. وانیل کمی
6. نمک کم
7. بادام یا نارگیل خرد ش... | null | بعد از فرو بردن توپهای خمیر در سفیده تخممرغ که کمی زده شده است، آنها را در مغز بادام خرد شده یا پودر نارگیل میغلتانیم. | در جمله اشاره شده، پس از فرو بردن توپهای خمیر در سفیده تخم مرغ که کمی زده شده، **در مغز بادام خرد شده یا پودر نارگیل میغلطانیم**. به عبارت دیگر، توپهای خمیر را در سفیده تخم مرغ میریزیم و سپس با مغز بادام یا پودر نارگیل مخلوط میکنیم تا مخلوط شود و به شکلی نرم و یکنواخت درآید. این مرحله به تهیه "مغز" یا "مغز بادام" ... | بعد از فرو بردن توپهای خمیر در سفیده تخممرغ، خمیر در مغز بادام خرد شده یا پودر نارگیل میغلطاند. | correct | null | correct | The answer correctly identifies that the dough balls are rolled in chopped almonds or coconut after being dipped in egg white, though adds unnecessary extra detail. | partial | The assistant correctly identifies the next step (rolling in almond/coconut) but invents false details about mixing and creating an internal core, which contradicts the recipe. | correct | It correctly identifies the action and adds helpful context about the purpose, matching the reference answer. | correct | Matches reference: after egg white, roll dough balls in almond or coconut. | true | true | null | correct | The answer correctly states that after dipping in egg white, the dough is rolled in chopped almonds or coconut. | correct | The assistant correctly identifies that the dough balls are rolled in chopped almonds or coconut powder after dipping in egg white, matching the reference and recipe. | correct | Answer is correct and matches reference. | correct | Matches reference meaning, describes rolling in almond or coconut after egg dip. | true | true | 112b9e90b68801c87b47 | Wikibooks Cookbook | fawikibooks:11702 | شیرینی مارمالادی فرانسوی | شیرینی مارمالادی فرانسوی | https://fa.wikibooks.org/wiki/%DA%A9%D8%AA%D8%A7%D8%A8_%D8%A2%D8%B4%D9%BE%D8%B2%DB%8C/%D8%B4%DB%8C%D8%B1%DB%8C%D9%86%DB%8C_%D9%85%D8%A7%D8%B1%D9%85%D8%A7%D9%84%D8%A7%D8%AF%DB%8C_%D9%81%D8%B1%D8%A7%D9%86%D8%B3%D9%88%DB%8C | https://fa.wikibooks.org/w/index.php?title=%DA%A9%D8%AA%D8%A7%D8%A8_%D8%A2%D8%B4%D9%BE%D8%B2%DB%8C/%D8%B4%DB%8C%D8%B1%DB%8C%D9%86%DB%8C_%D9%85%D8%A7%D8%B1%D9%85%D8%A7%D9%84%D8%A7%D8%AF%DB%8C_%D9%81%D8%B1%D8%A7%D9%86%D8%B3%D9%88%DB%8C&action=history | 44,433 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “کتاب آشپزی/شیرینی مارمالادی فرانسوی”, fa.wikibooks.org contributors, https://fa.wikibooks.org/wiki/%DA%A9%D8%AA%D8%A7%D8%A8_%D8%A2%D8%B4%D9%BE%D8%B2%DB%8C/%D8%B4%DB%8C%D8%B1%DB%8C%D9%86%DB%8C_%D9%85%D8%A7%D8%B1%D9%85%D8%A7%D9%84%D8%A7%D8%AF%DB%8C_%D9%81%D8%B1%D8%A7%D9%86%D8%B3%D9%88%DB%8C (authors: https://fa.wikibook... | null | fa.wikibooks.org contributors (see source_history_url) | false |
329ed0bcc6b617585b0f | G | recipe shown | recipe | qa | en | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Here is a recipe:
Maja Blanca (Coconut Milk Pudding)
Maja blanca is a gelatin-like comfort food.
## Ingredients
- 2 cups cornstarch
- 4 cups coconut milk
- 1 can (14 oz) sweetened condensed milk
- 1 can (13.5 oz) coconut cream
- ¾ cup white granulated sugar
- 1 cup corn kernels (optional)
- ¼ cup toasted coconut fla... | null | You should stir the mixture for about 10 to 15 minutes until it thickens. | After adding the cornstarch mixture to the pot, you should stir continuously for about **10–15 minutes** or until the mixture thickens to a gelatin-like consistency. This is when the starch has fully activated and the mixture reaches the desired thickness. Keep in mind that the time may vary slightly depending on the h... | You should continue stirring until the mixture thickens, which takes about 10 to 15 minutes. | correct | null | correct | The answer correctly states 10-15 minutes and provides accurate extra detail about consistency. | correct | The assistant correctly identifies the 10-15 minute stirring time from the recipe and reference. | correct | Accurately states 10-15 minutes and adds helpful context. | correct | Matches reference, gives correct 10–15 minute stirring time. | true | true | null | correct | The answer directly states the required stirring time of 10-15 minutes, matching the recipe and reference answer. | correct | The answer correctly states the 10-15 minute duration for thickening, matching the recipe and reference. | correct | Matches reference answer exactly. | correct | Matches reference: 10-15 minutes stirring until thickened. | true | true | 0dfc8c61aef7c65684f6 | Wikibooks Cookbook | enwikibooks:464787 | Maja Blanca (Coconut Milk Pudding) | Maja Blanca (Coconut Milk Pudding) | https://en.wikibooks.org/wiki/Cookbook:Maja_Blanca_(Coconut_Milk_Pudding) | https://en.wikibooks.org/w/index.php?title=Cookbook:Maja_Blanca_(Coconut_Milk_Pudding)&action=history | 4,517,931 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “Cookbook:Maja Blanca (Coconut Milk Pudding)”, en.wikibooks.org contributors, https://en.wikibooks.org/wiki/Cookbook:Maja_Blanca_(Coconut_Milk_Pudding) (authors: https://en.wikibooks.org/w/index.php?title=Cookbook:Maja_Blanca_(Coconut_Milk_Pudding)&action=history), CC BY-SA 4.0 | null | en.wikibooks.org contributors (see source_history_url) | false |
32bddf0464a2dfe6e71a | G | recipe shown | recipe | qa | de | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Ich koche nach diesem Rezept:
Kaffee brennen
Der Kaffee wird von allen unreinen Bohnen befreit, lauwarm gewaschen, auf einem Sieb abgetropft und auf einem Tuch getrocknet. In den Kaffeebrenner geschuettet, brennt man ihn 5 Minuten, schuettelt ihn dann und brennt, langsam drehend, weiter. Alle 5 Minuten schuettelt man... | null | Man schüttelt den Kaffeebrenner alle 5 Minuten. | Gemäß dem beschriebenen Rezept musst du den Kaffeebrenner **alle 5 Minuten schütteln**. Zudem wird empfohlen, das zweite und dritte Mal **aus dem Fenster zu öffnen**, um die sich lösenden Hülsen nicht die Küche zu verunreinigen.
Das Schütteln dient dazu, den Kaffee gleichmäßig zu rösten und zu verhindern, dass er an ... | Man schüttelt den Kaffeebrenner alle 5 Minuten. | correct | null | correct | The answer correctly states the shaking interval and adds relevant detail from the recipe. | correct | The assistant correctly identifies the 5-minute interval and includes accurate extra details from the text. | correct | Answer is correct and includes extra details from the recipe. | correct | Answers that the kettle must be shaken every 5 minutes, matching reference. | true | true | null | correct | The answer directly and correctly states the required shaking interval from the recipe. | correct | The assistant's answer matches the reference answer and the recipe text exactly. | correct | Matches reference answer exactly. | correct | Answer exactly matches reference: shake every 5 minutes. | true | true | 1791ccadd3605c45246b | Project Gutenberg | pg13921 | Kaffee brennen | Heyl, Volks-Kochbuch | https://www.gutenberg.org/ebooks/13921 | null | null | LicenseRef-PD | https://creativecommons.org/publicdomain/mark/1.0/ | Heyl, Volks-Kochbuch. Public-domain text via Project Gutenberg (PG marks removed). | Published in 1905; public domain in the US; author died in 1934 | Hedwig Heyl | true |
33aa7925adac09e6973a | G | recipe shown | recipe | qa | es | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Esta es la receta que uso:
Sushi
## Ingredientes
- Arroz para sushi (300 g)
- Agua (360 ml)
- Vinagre de arroz (30 ml)
- Azúcar (1 cucharada)
- Sal (1 cucharadita)
- Alga nori (4 hojas)
- Pescado fresco (salmón, atún o tu elección, 200 g)
- Aguacate (1)
- Pepino (1)
- Salsa de soja (para servir)
- Wasabi (opcional)
-... | null | La receta requiere 200 g de pescado fresco. | Para hacer el sushi según tu receta, necesitas **200 g de pescado fresco** (como salmón, atún o cualquier otro que elijas). Este es el peso indicado en la lista de ingredientes, por lo que es la cantidad recomendada para preparar el sushi con los demás ingredientes mencionados.
Si quieres hacer más porciones o ajusta... | Se necesitan 200 g de pescado fresco, que puede ser salmón, atún o cualquier otro tipo que elijas. | correct | null | correct | The answer correctly states 200g of fresh fish, matching the recipe and reference. | correct | The assistant correctly identifies the 200g amount from the recipe and provides accurate context. | correct | Correctly identifies 200g of fish from the recipe. | correct | Provides the exact 200 g amount as in the recipe. | true | true | null | correct | The answer correctly states the required 200g of fresh fish and matches the recipe. | correct | The answer correctly states 200g and accurately reflects the options listed in the recipe. | correct | Confirms 200g and lists options. | correct | Provides the exact amount of fish required, matching the recipe. | true | true | 41e3378573a5d99e8946 | Wikibooks Cookbook | eswikibooks:58423 | Sushi | Sushi | https://es.wikibooks.org/wiki/Artes_culinarias/Recetas/Sushi | https://es.wikibooks.org/w/index.php?title=Artes_culinarias/Recetas/Sushi&action=history | 420,274 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “Artes culinarias/Recetas/Sushi”, es.wikibooks.org contributors, https://es.wikibooks.org/wiki/Artes_culinarias/Recetas/Sushi (authors: https://es.wikibooks.org/w/index.php?title=Artes_culinarias/Recetas/Sushi&action=history), CC BY-SA 4.0 | null | es.wikibooks.org contributors (see source_history_url) | false |
3543d0e6f06b8fb826dc | G | recipe shown | recipe | qa | fr | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Voici la recette que j'utilise :
Gâche de Vendée
La gâche est une spécialité culinaire de la Vendée, département de l'ouest de la France. Il s'agit d'une viennoiserie ayant la forme d'un pain, semblable à une brioche dont la mie serait plus serrée. Elle est principalement composée de farine, d'œufs, de beurre, de suc... | null | C'est une viennoiserie en forme de pain qui ressemble à une brioche, mais dont la mie est plus serrée. | La **gâche de Vendée** peut être décrite comme une **variante plus dense et moelleuse** de la **brioche**, mais avec une texture et une apparence distinctes.
### **Texture :**
- **Moelleuse et légère**, mais **plus serrée** que la brioche classique. La gâche a une **miche compacte** et **moelleuse**, avec une **struct... | La gâche est une viennoiserie qui a la forme d'un pain et ressemble à une brioche, mais la mie est plus serrée. | correct | null | correct | The answer correctly describes the gâche as denser and more compact than brioche, matching the reference. | partial | The assistant invents details not in the recipe, such as the gâche being 'less crispy' and 'richer in butter/sugar' than brioche, which contradicts the simple comparison provided. | correct | Correctly identifies texture as 'serrée' and shape as 'pain' similar to brioche, matching the reference. | correct | Accurately describes denser, more compact texture and similarity to brioche as reference states. | true | true | null | correct | The answer accurately describes the gâche's shape, resemblance to brioche, and denser crumb, matching the reference. | correct | The assistant accurately describes the texture and resemblance to brioche as stated in the text and reference. | correct | Matches reference answer exactly. | correct | Matches reference description accurately | true | true | 6a403e397617d6225ef2 | Wikibooks Cookbook | frwikibooks:21981 | Gâche de Vendée | Gâche de Vendée | https://fr.wikibooks.org/wiki/Livre_de_cuisine/G%C3%A2che_de_Vend%C3%A9e | https://fr.wikibooks.org/w/index.php?title=Livre_de_cuisine/G%C3%A2che_de_Vend%C3%A9e&action=history | 650,866 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “Livre de cuisine/Gâche de Vendée”, fr.wikibooks.org contributors, https://fr.wikibooks.org/wiki/Livre_de_cuisine/G%C3%A2che_de_Vend%C3%A9e (authors: https://fr.wikibooks.org/w/index.php?title=Livre_de_cuisine/G%C3%A2che_de_Vend%C3%A9e&action=history), CC BY-SA 4.0 | null | fr.wikibooks.org contributors (see source_history_url) | false |
358adfdf3b7a41667d8d | G | recipe shown | recipe | from_context | es | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Esta es la receta que uso:
Sábalo á la holandesa
Se vacía el sábalo por las agallas sin escamarlo, se pone en una pescadera con agua salada y se le dejan dos ó tres hervores; se parte y se tiene media hora sobre fuego manso, manteniéndolo bien caliente sin dejarlo hervir, y se sirve sobre una servilleta con papas al ... | null | Se coloca en una pescadera. | En la frase **"se pone en una pescadera con agua salada"**, el **sábalo se coloca dentro de la pescadera**, que es un recipiente utilizado en la cocción de pescados.
Entonces, la frase significa que:
> **El sábalo se coloca dentro de la pescadera**, que contiene agua salada, y luego se lleva a hervir.
Es decir, el ... | El sábalo se coloca en una pescadera junto con agua salada. | correct | null | correct | The answer correctly identifies the pescadera as the location where the sábalo is placed, matching the reference. | correct | The assistant correctly identifies that the sábalo is placed in the pescadera, matching the reference and recipe. | correct | Correctly identifies the sábalo is placed inside the pescadera. | correct | Answer correctly states the sábalo is placed inside the pescadera. | true | true | null | correct | The answer correctly states the sábalo is placed in a pescadera with salt water, matching the recipe and reference. | correct | The answer correctly identifies the location as 'una pescadera' and accurately reflects the recipe details. | correct | Correctly identifies placement in pescadera with water. | correct | Answer correctly states the location of the sábalo. | true | true | 9e1a93655d2cbf873c97 | Internet Archive | bub_gb_NdQqAAAAYAAJ | Sábalo á la holandesa | Galván Rivera, Nuevo cocinero mexicano en forma de diccionario (1845) | https://archive.org/details/bub_gb_NdQqAAAAYAAJ | null | null | LicenseRef-PDM-1.0 | https://creativecommons.org/publicdomain/mark/1.0/ | Galván Rivera, Nuevo cocinero mexicano en forma de diccionario (1845). Public-domain scan, Internet Archive item bub_gb_NdQqAAAAYAAJ, PDF p. 761. Text re-OCRed by Humanjava with allenai/olmOCR-2-7B-1025-FP8 (rev 40bd720, Apache-2.0). | Public Domain Mark on the source; published in 1845; public domain in the US | Mariano Galván Rivera | true |
35dacf944e978506724a | G | recipe shown | recipe | from_context | ja | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | これを読んでいます：
3時のおやつは、午後のひとときに食べる軽食で、エネルギー補給やリフレッシュのために大切な時間です。昼食後に少し空腹感を感じることが多いため、このタイミングでおやつを摂ることが午後の活動を快適に過ごす助けとなります。
おやつには、以下の役割があります。
- エネルギー補給: 朝食と昼食の間に消耗したエネルギーを補い、午後の活動をサポートします。
- 集中力アップ: ちょっとしたおやつでブドウ糖を補うことで、仕事や勉強に対する集中力を維持できます。
- 気分転換: 仕事や家事の合間におやつを楽しむことで、気分がリフレッシュし、午後もスムーズに過ごせます。
## 3時のおやつの選び方
おやつは、手軽でありながら栄... | null | この文は、おやつによる集中力アップの役割を説明しています。 | 「ちょっとしたおやつでブドウ糖を補うことで、仕事や勉強に対する集中力を維持できます。」という文は、**「集中力アップ」**という役割を説明しています。 | これは集中力アップの役割を説明しています。 | correct | null | correct | The answer correctly identifies '集中力アップ' as the role explained by the quoted sentence. | correct | The assistant correctly identifies the role as 'concentration boost' (集中力アップ), matching the reference answer. | correct | Identifies the correct role '集中力アップ' matching the reference. | correct | Matches reference, correctly identifies role as concentration boost. | true | true | null | correct | The answer correctly identifies that the sentence explains the role of improving concentration. | correct | The assistant correctly identifies the role as 'concentration boost' (集中力アップ), matching the reference answer. | correct | Matches the reference answer exactly. | correct | Matches reference, correctly identifies role as concentration boost. | true | true | ef814b72ca442b085c29 | Wikibooks Cookbook | jawikibooks:44448 | 3時のおやつ | 3時のおやつ | https://ja.wikibooks.org/wiki/%E6%96%99%E7%90%86%E6%9C%AC/3%E6%99%82%E3%81%AE%E3%81%8A%E3%82%84%E3%81%A4 | https://ja.wikibooks.org/w/index.php?title=%E6%96%99%E7%90%86%E6%9C%AC/3%E6%99%82%E3%81%AE%E3%81%8A%E3%82%84%E3%81%A4&action=history | 268,184 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “料理本/3時のおやつ”, ja.wikibooks.org contributors, https://ja.wikibooks.org/wiki/%E6%96%99%E7%90%86%E6%9C%AC/3%E6%99%82%E3%81%AE%E3%81%8A%E3%82%84%E3%81%A4 (authors: https://ja.wikibooks.org/w/index.php?title=%E6%96%99%E7%90%86%E6%9C%AC/3%E6%99%82%E3%81%AE%E3%81%8A%E3%82%84%E3%81%A4&action=history), CC BY-SA 4.0 | null | ja.wikibooks.org contributors (see source_history_url) | false |
3679ae912ab20b8115f9 | G | recipe shown | recipe | from_context | sv | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Det här är receptet jag använder:
Havregrynsgröt med äpple och jordnötssmör
## Ingredienser
1portion
- 1 dl fiberhavregryn
- 1 tsk jordnötssmör
- Halvt äpple - rött/grönt
## Tillagning
1. Koka upp 1,5 dl vatten och när vattnet kokar häller du i havregrynen. Därefter rör du om i gröten under 2 min tills du får en mer... | null | Tipsen säger att man kan blanda fiberhavregrynen med russin, nötter eller kokosflingor för att göra gröten godare och mer energirik. | I tipsen säger det att för att göra gröten godare och mer energirik kan du blanda fiberhavregrynen med russin, nötter eller kokosflingor. Det innebär att du kan lägga till dessa ingredienser tillsammans med havregrynsgröten för att förbättra smaken, texturen och näringsinnehållet. | Tipsen säger att man kan blanda fiberhavregrynen med russin, nötter eller kokosflingor för att göra gröten godare och mer energirik. | correct | null | correct | The answer correctly states the tip about mixing fiber oats with raisins, nuts, or coconut flakes. | correct | The assistant correctly identifies the ingredients mentioned in the tips section and aligns with the reference answer. | correct | Repeats the tip verbatim and adds extra detail, fully answering the question. | correct | Accurately repeats tip about adding raisins, nuts, or coconut flakes. | true | true | null | correct | The assistant answer directly and accurately restates the recipe's tip about making the porridge tastier. | correct | The assistant's answer is identical to the reference answer and correctly extracts the information from the provided recipe. | correct | Matches reference answer exactly. | correct | Matches reference answer exactly | true | true | c770a6bcd90b05871f83 | Wikibooks Cookbook | svwikibooks:10082 | Havregrynsgröt med äpple och jordnötssmör | Havregrynsgröt med äpple och jordnötssmör | https://sv.wikibooks.org/wiki/Kokboken/Recept/Havregrynsgr%C3%B6t_med_%C3%A4pple_och_jordn%C3%B6tssm%C3%B6r | https://sv.wikibooks.org/w/index.php?title=Kokboken/Recept/Havregrynsgr%C3%B6t_med_%C3%A4pple_och_jordn%C3%B6tssm%C3%B6r&action=history | 56,407 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “Kokboken/Recept/Havregrynsgröt med äpple och jordnötssmör”, sv.wikibooks.org contributors, https://sv.wikibooks.org/wiki/Kokboken/Recept/Havregrynsgr%C3%B6t_med_%C3%A4pple_och_jordn%C3%B6tssm%C3%B6r (authors: https://sv.wikibooks.org/w/index.php?title=Kokboken/Recept/Havregrynsgr%C3%B6t_med_%C3%A4pple_och_jordn%C3%B6t... | null | sv.wikibooks.org contributors (see source_history_url) | false |
3766d80cbe4d8c2820c8 | G | recipe shown | recipe | from_context | pl | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | To jest przepis, z którego korzystam:
Owocowy chłodnik duński
## Składniki
- 30 dag truskawek
- 3 szklanki maślanki
- pół szklanki śmietany
- 2 żółtka
- 10 dag cukru
- łyżka soku cytrynowego
- 4 łyżki płatków migdałowych
- małe bezy do dekoracji
## Przygotowanie
1. Truskawki umyć, oczyścić z szypułek, kilka owoców o... | null | Lista składników wymienia 3 szklanki maślanki. | Wskazana ilość maślanki w przepisie to **3 szklanki**. | Do przygotowania chłodnika potrzebne są 3 szklanki maślanki. | correct | null | correct | The assistant correctly states the recipe lists 3 cups of buttermilk, matching the reference answer. | correct | The assistant correctly identified the amount of buttermilk as 3 glasses, matching the recipe and reference. | correct | Directly answers the question with the correct amount from the list. | correct | Answer matches reference and recipe quantity | true | true | null | correct | The assistant correctly states the recipe calls for 3 glasses of buttermilk. | correct | The assistant correctly identifies the amount of buttermilk (3 glasses) as stated in the recipe. | correct | Directly states the amount of buttermilk from the recipe. | correct | Answer correctly states 3 szklanki maślanki as in the list. | true | true | 7b7844f34398ec910c5f | Wikibooks Cookbook | plwikibooks:16841 | Owocowy chłodnik duński | Owocowy chłodnik duński | https://pl.wikibooks.org/wiki/Ksi%C4%85%C5%BCka_kucharska/Owocowy_ch%C5%82odnik_du%C5%84ski | https://pl.wikibooks.org/w/index.php?title=Ksi%C4%85%C5%BCka_kucharska/Owocowy_ch%C5%82odnik_du%C5%84ski&action=history | 549,573 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “Książka kucharska/Owocowy chłodnik duński”, pl.wikibooks.org contributors, https://pl.wikibooks.org/wiki/Ksi%C4%85%C5%BCka_kucharska/Owocowy_ch%C5%82odnik_du%C5%84ski (authors: https://pl.wikibooks.org/w/index.php?title=Ksi%C4%85%C5%BCka_kucharska/Owocowy_ch%C5%82odnik_du%C5%84ski&action=history), CC BY-SA 4.0 | null | pl.wikibooks.org contributors (see source_history_url) | false |
376b2f3c6a5d63e2e8da | G | recipe shown | recipe | missing_step | en | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | This is the recipe I'm using:
Pig's trotters and ginger vinegar stew (豬腳薑) is a Cantonese Chinese dish traditionally prepared for new mothers, but which is now also a popular everyday dish. The main ingredients of Pig's Trotters and Ginger Vinegar Stew are: pig trotters, ginger, Chinese sweet black vinegar, eggs, salt... | null | The missing step is to brown the trotters in their own fat. It goes between step 6 and step 7. | Your list of steps is very close to the original recipe, but **one key step is missing**: **browning the trotters in their own fat** after rubbing them with salt. This step is crucial for developing flavor and texture.
### Missing Step:
**Step 7 (from the original recipe):**
**"Rub the trotters well with salt and he... | The missing step is to brown the trotters in their own fat. It goes between sectioning the trotters and simmering them in the pot. | correct | null | correct | Identifies the missing step (browning trotters) and correctly places it between steps 6 and 7. | correct | Correctly identifies the missing step (browning trotters) and its position (after step 6). | correct | Identifies missing step and correct placement. | correct | Matches reference: identifies missing browning step and correct placement. | true | true | null | correct | Identifies the missing browning step and correctly places it between sectioning and simmering. | correct | The assistant correctly identifies the missing step (browning trotters) and its position (between sectioning and simmering), matching the reference. | correct | Correctly identifies missing step and placement. | correct | Matches reference: identifies browning trotters and correct placement between sectioning and simmering. | true | true | 9fd65d5f84b4fd1d425b | Wikibooks Cookbook | enwikibooks:361319 | Pig's Trotters and Ginger Vinegar Stew | Pig's Trotters and Ginger Vinegar Stew | https://en.wikibooks.org/wiki/Cookbook:Pig's_Trotters_and_Ginger_Vinegar_Stew | https://en.wikibooks.org/w/index.php?title=Cookbook:Pig's_Trotters_and_Ginger_Vinegar_Stew&action=history | 4,518,669 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “Cookbook:Pig's Trotters and Ginger Vinegar Stew”, en.wikibooks.org contributors, https://en.wikibooks.org/wiki/Cookbook:Pig's_Trotters_and_Ginger_Vinegar_Stew (authors: https://en.wikibooks.org/w/index.php?title=Cookbook:Pig's_Trotters_and_Ginger_Vinegar_Stew&action=history), CC BY-SA 4.0 | null | en.wikibooks.org contributors (see source_history_url) | false |
38097b47de68c325fbae | G | recipe shown | recipe | qa | ja | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | 使っているレシピです：
羊肉
## 食材
羊肉
羊肉は独特の風味と栄養価の高さから、世界中の多くの料理で愛用されている食材です。このページでは、羊肉の基本的な知識と選び方、取り扱い方について解説します。
羊肉の栄養価
高タンパク質
ビタミンB群が豊富
鉄分やミネラルを含む
羊肉の種類と特徴
ラム：生後12か月未満の仔羊の肉。柔らかく癖が少ない
ホゲット:1年以上2年未満の羊の肉。ラムとマトンの中間にあたり、マトンほどにおいは強くなく、ラムよりも深みのある味わいが特徴。
マトン：2年以上の成熟した羊の肉。風味が強い
羊肉の部位と特徴
ラック：最も高級な部位。柔らかく風味豊か
ロイン：柔らかくて脂肪が少ない
ショルダー：旨味があり、... | null | 調理後5〜10分程度休ませると肉汁が落ち着きます。 | 羊肉を調理した後に、肉汁が落ち着くように休ませる時間は、**5〜10分程度**が一般的です。
この休ませる時間は、肉の内部温度が下がり、肉汁が外に出てこないようにするための重要なステップです。特に厚みのある部位や、高温で調理した場合、休ませることでジューシーさと味わいがより引き出されます。
ただし、休ませる時間は、調理の方法や部位の厚さ、好みの食感によって調整することも可能です。お好みに合わせて、10分〜15分程度でも問題ありません。 | 調理後は5〜10分程度休ませると、肉汁が落ち着きます。 | correct | null | correct | The answer correctly states 5-10 minutes, matching the reference, and adds reasonable extra detail without contradicting it. | correct | The answer correctly states 5-10 minutes as per the reference and recipe, with acceptable extra context. | correct | Answer matches reference and recipe exactly. | partial | Gives correct 5‑10 min but adds unnecessary 10‑15 min suggestion, deviating from reference. | true | true | null | correct | The answer correctly states the resting time of 5-10 minutes, matching the reference. | correct | The answer matches the reference and the provided recipe text exactly regarding the resting time. | correct | Matches reference answer exactly. | correct | Matches reference exactly, provides correct rest time. | true | true | d914ab4cc81c1f2bcd0c | Wikibooks Cookbook | jawikibooks:40457 | 羊肉 | 羊肉 | https://ja.wikibooks.org/wiki/%E6%96%99%E7%90%86%E6%9C%AC/%E7%BE%8A%E8%82%89 | https://ja.wikibooks.org/w/index.php?title=%E6%96%99%E7%90%86%E6%9C%AC/%E7%BE%8A%E8%82%89&action=history | 256,839 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “料理本/羊肉”, ja.wikibooks.org contributors, https://ja.wikibooks.org/wiki/%E6%96%99%E7%90%86%E6%9C%AC/%E7%BE%8A%E8%82%89 (authors: https://ja.wikibooks.org/w/index.php?title=%E6%96%99%E7%90%86%E6%9C%AC/%E7%BE%8A%E8%82%89&action=history), CC BY-SA 4.0 | null | ja.wikibooks.org contributors (see source_history_url) | false |
38222e2bcd901a5aa5c8 | G | recipe shown | recipe | qa | en | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | I'm cooking from this recipe:
Spanish onions--pickled
Ingredients: Onions, vinegar; salt and cayenne to taste.
_Mode_.--Cut the onions in thin slices; put a layer of them in the bottom of a jar; sprinkle with salt and cayenne; then add another layer of onions, and season as before. Proceeding in this manner till the... | null | You need to cut the onions into thin slices. | Before putting the onions in the jar, you should **cut them into thin slices**. This allows the vinegar and seasonings to penetrate the onions evenly and ensures they pickle properly. Once sliced, you can layer them in the jar as described in the recipe, alternating layers of onions with salt and cayenne, and finishing... | You need to cut the onions into thin slices. | correct | null | correct | The answer correctly instructs to cut onions into thin slices, matching the recipe and reference. | correct | The assistant correctly identifies that the onions should be cut into thin slices, matching the recipe and reference answer. | correct | Correctly identifies thin slicing and adds helpful context. | correct | Provides the correct preparation: thinly slice the onions. | true | true | null | correct | The answer directly and correctly states the required preparation step from the recipe. | correct | The assistant's answer matches the reference answer and the recipe instructions exactly. | correct | Matches reference answer exactly. | correct | Matches reference: cut onions into thin slices. | true | true | 323a8cc380e35a959123 | Project Gutenberg | pg10136 | Spanish onions--pickled | Beeton, Book of Household Management (1861) | https://www.gutenberg.org/ebooks/10136 | null | null | LicenseRef-PD | https://creativecommons.org/publicdomain/mark/1.0/ | Beeton, Book of Household Management (1861). Public-domain text via Project Gutenberg (PG marks removed). | Published in 1861; public domain in the US; author died in 1865 | Mrs. Beeton | true |
387fc27af5f6ad77bc19 | G | recipe shown | recipe | from_context | en | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Here is a text about cooking:
In concluding this part of our subject, the…
103. In concluding this part of our subject, the following condensed hints and directions should be attended to in the economy of soup-making:--
I. BEEF MAKES THE BEST STOCK; veal stock has less colour and taste; whilst mutton sometimes gives... | null | This action renders it very difficult to obtain a clear broth. | The result of letting the stock boil is that **it becomes more difficult to obtain a clear broth**.
When the stock is allowed to boil vigorously, the scum (which contains impurities and unwanted particles) can either dissolve into the liquid or settle at the bottom of the pot. This makes it harder to remove all the s... | It becomes very difficult to obtain a clear broth. | correct | null | correct | The answer correctly states that boiling makes it difficult to obtain clear broth, matching the reference. | correct | The assistant correctly identifies that the result is difficulty obtaining a clear broth, matching the reference and text. | correct | It correctly identifies the result and explains why, matching the reference. | correct | Matches reference: states it makes obtaining a clear broth difficult. | true | true | null | correct | The assistant answer directly states the result: it becomes difficult to obtain a clear broth, matching the reference. | correct | The assistant correctly identifies the consequence stated in the text, matching the reference answer. | correct | Matches reference answer exactly. | correct | Matches reference answer exactly | true | true | 4bf6c96c2ecedc00f2db | Project Gutenberg | pg10136 | In concluding this part of our subject, the… | Beeton, Book of Household Management (1861) | https://www.gutenberg.org/ebooks/10136 | null | null | LicenseRef-PD | https://creativecommons.org/publicdomain/mark/1.0/ | Beeton, Book of Household Management (1861). Public-domain text via Project Gutenberg (PG marks removed). | Published in 1861; public domain in the US; author died in 1865 | Mrs. Beeton | true |
39c6827e0449cd66c679 | G | recipe shown | recipe | qa | pt | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Estou cozinhando com esta receita:
Broinha de fubá
Existem várias maneiras de preparar:
## Broinha de fubá - 1
## Ingredientes e Preparo
- 2 pratos fundos de leite --
- 1 prato fundo de gordura;
- 1 pouquinho de sal;
- Açúcar a vontade e gosto.
## Preparo
1. Coloque os ingredientes para ferver.
2. Depois de fervid... | null | Os ovos devem ser adicionados um a um, e a massa deve ser mexida bem após cada adição. | Na segunda receita de **broinha de fubá**, os ovos devem ser incorporados **uma a uma**, mexendo bem após cada adição. Isso é feito após juntar o fubá e o polvilho à mistura inicial (passo 4 do preparo). O objetivo é garantir que os ovos sejam bem integrados à massa, evitando que a massa fique pesada ou com grumos.
Po... | Os ovos devem ser adicionados um a um, mexendo bem a massa após cada adição. | correct | null | correct | The answer correctly states that eggs are added one by one, mixing well after each addition, matching the recipe. | correct | The assistant correctly identifies that eggs should be added one by one and mixed well after each addition, matching the recipe and reference. | correct | Accurately describes the method and quotes the recipe. | correct | Matches reference, correctly states eggs added one by one and mixed well after each. | true | true | null | correct | The answer correctly states eggs are added one at a time with thorough mixing after each addition, matching the recipe. | correct | The answer correctly states that eggs are added one by one and mixed well after each addition, matching the recipe and reference. | correct | Matches reference answer exactly. | correct | Matches reference: eggs added one by one, mixing well after each. | true | true | 68dac05e56536f2f6a8e | Wikibooks Cookbook | ptwikibooks:9855 | Broinha de fubá | Broinha de fubá | https://pt.wikibooks.org/wiki/Livro_de_receitas/Broinha_de_fub%C3%A1 | https://pt.wikibooks.org/w/index.php?title=Livro_de_receitas/Broinha_de_fub%C3%A1&action=history | 205,874 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “Livro de receitas/Broinha de fubá”, pt.wikibooks.org contributors, https://pt.wikibooks.org/wiki/Livro_de_receitas/Broinha_de_fub%C3%A1 (authors: https://pt.wikibooks.org/w/index.php?title=Livro_de_receitas/Broinha_de_fub%C3%A1&action=history), CC BY-SA 4.0 | null | pt.wikibooks.org contributors (see source_history_url) | false |
3a8ed09baf89d3d38afa | G | recipe shown | recall | humpback | es | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | ¿Cómo se prepara la chanfaina o patorra? | null | Se cortan pedazos de hígado, bofes y sangre cocida de carnero, se rehogan en aceite con ajos, cebollas, especias, perejil y pimenton; despues de bien rehogado se añade agua y se cuece. Aparte se frie harina, que se disuelve en agua cuando está bien tostada, y se añade á la patorra, para que espese el caldo. Algunos ech... | La **chanfaina** o **patorra** es un plato típico de la región de **Córdoba, Argentina**, y también se encuentra en otras zonas del país como **Santa Fe, Entre Ríos y Buenos Aires**. Es un plato de **carne de res** (generalmente de ternera) que se cocina a la parrilla, con un sabor intenso y una textura jugosa. A menud... | La chanfaina o patorra es un plato típico de la cocina argentina, generalmente hecho con carne de res, cordero o cerdo, y se cocina a la parrilla. Para prepararla, se suele marinar la carne con ajo, orégano, pimienta y aceite, luego se cocina a la parrilla hasta que esté bien hecha. Sin embargo, el método exacto puede ... | correct | null | wrong | The assistant describes a different dish (Argentine grilled beef), not the Spanish/Portuguese chanfaina/patorra recipe with offal and flour thickening. | wrong | The assistant incorrectly identifies the dish as grilled beef instead of a stew of sheep offal and blood, contradicting the reference. | wrong | Describes a completely different dish (grilled beef) than the reference (offal stew). | wrong | Provides unrelated beef grill recipe, missing offal, blood, frying flour, eggs; contradicts reference. | true | false | null | wrong | The assistant describes a different dish (Argentine grilled meat) and omits the actual ingredients and method for chanfaina/patorra, contradicting the reference. | wrong | The assistant incorrectly describes the dish as grilled meat, whereas the reference specifies a stew made with offal and blood thickened with flour. | wrong | Mistakes main ingredients (hígado, bofes, sangre) and method (stew vs. grill). | wrong | Provides unrelated grill recipe, contradicts reference ingredients and method. | true | false | f3ee798578c41bf28a86 | Project Gutenberg | pg45770 | Chanfaina ó patorra | Cocina moderna (anon.) | https://www.gutenberg.org/ebooks/45770 | null | null | LicenseRef-PD | https://creativecommons.org/publicdomain/mark/1.0/ | Cocina moderna (anon.). Public-domain text via Project Gutenberg (PG marks removed). | Published in 1875; public domain in the US | Anonymous | true |
3ae0af4a3f654b818c9e | G | recipe shown | recipe | qa | it | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Ecco una ricetta:
Biscottini
Pesate le ova e mettete sulla bilancia un egual peso di zucchero e altrettanta farina. Lavorate poi le ova collo zucchero e in seguito colla farina; quando il composto è omogeneo e liscio, unitevi quanto sta sulla punta di un coltello di carbonato d’ammoniaca in polvere (comperatela in fa... | null | Si possono usare gli anici di Puglia, poiché i biscottini gradiscono questo ingrediente. | Per dare sapore a questi biscottini, l'**anice di Puglia** (noto anche come **anice stellato** o **anice stellato di Puglia**) è perfetto. È un tipo di anice molto aromatico e speziato, con un sapore intenso e un aroma caratteristico, che si sposa bene con i biscotti dolci e fragranti.
L'anice stellato di Puglia è un ... | I biscottini gradiscono gli anici di Puglia. | correct | null | correct | The answer correctly identifies anice di Puglia as suitable, matching the reference and recipe. | wrong | The assistant incorrectly identifies 'anici di Puglia' as star anise (Illicium verum), which is factually wrong and contradicts the culinary context of the recipe. | correct | It correctly identifies the anice of Puglia as the suitable ingredient, adding helpful details. | correct | Identifies anice di Puglia as the suitable flavor, matching reference; extra details are acceptable. | true | true | null | correct | The answer directly identifies the anice di Puglia as suitable, matching the reference and recipe. | correct | The answer correctly identifies 'anici di Puglia' as the suitable anise, matching the recipe and reference. | correct | Directly answers the question using info from the recipe. | correct | Matches reference answer exactly | true | true | 75a43f42680ab309d2a2 | Project Gutenberg | pg65179 | Biscottini | Lazzari-Turco, Il piccolo focolare | https://www.gutenberg.org/ebooks/65179 | null | null | LicenseRef-PD | https://creativecommons.org/publicdomain/mark/1.0/ | Lazzari-Turco, Il piccolo focolare. Public-domain text via Project Gutenberg (PG marks removed). | Published in 1921; public domain in the US; author died in 1912 | Giulia Lazzari-Turco | true |
3cf02a8452d8e36d6a2a | G | recipe shown | recipe | from_context | es | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Esta es la receta que uso:
Mazapan de almíbar
Se machaca una libra de almendras mojando la mano en un poco de agua, luégo se tienen preparadas doce onzas de azúcar en almíbar y se pone en un cacillo al fuego, mezclando las almendras; deben cocer dos ó tres hervores hasta que esté un poco espesa; luégo se saca del fue... | null | La cantidad mencionada es de doce onzas. | La frase **"se tienen preparadas doce onzas de azúcar en almíbar"** indica que la cantidad exacta de **azúcar en almíbar** mencionada en la receta es **doce onzas**.
Es importante aclarar que **"azúcar en almíbar"** es un tipo de azúcar que ya está preparado en una solución dulce, generalmente con un poco de agua, y s... | La cantidad mencionada es de doce onzas de azúcar en almíbar. | correct | null | correct | The answer correctly identifies twelve onzas and provides reasonable extra context without contradicting the recipe. | correct | The assistant correctly identifies the quantity as twelve ounces, matching the reference and recipe. | correct | Identifies the correct quantity (12 oz) and adds relevant context about the ingredient. | correct | Provides the exact amount (12 ounces) as asked, matching reference. | true | true | null | correct | The answer correctly identifies the quantity as twelve ounces, matching the reference and recipe. | correct | The assistant correctly identifies the quantity as twelve ounces, matching the reference and recipe. | correct | Directly quotes the exact amount from the recipe. | correct | Answer correctly states the amount as twelve ounces. | true | true | 608fd481ddea8fb36ea2 | Project Gutenberg | pg45770 | Mazapan de almíbar | Cocina moderna (anon.) | https://www.gutenberg.org/ebooks/45770 | null | null | LicenseRef-PD | https://creativecommons.org/publicdomain/mark/1.0/ | Cocina moderna (anon.). Public-domain text via Project Gutenberg (PG marks removed). | Published in 1875; public domain in the US | Anonymous | true |
4063bb13b794251f4b52 | G | recipe shown | recipe | from_context | es | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Aquí tienes una receta:
Otra fórmula
Limpio y sazonado de sal se envuelve en un paño y se pone a cocer con agua, perejil, cebolla y vinagre. Después de cocido se saca a una besuguera; en una sartén con aceite se fríe un ajo, se quita y se echa harina, pimentón, agua y vinagre y se echa todo al besugo, y después de he... | null | Se añaden harina, pimentón, agua y vinagre. | En la frase "se echa harina, pimentón, agua y vinagre", los ingredientes que se añaden a la sartén después de quitar el ajo son:
- **Harina**
- **Pimentón**
- **Agua**
- **Vinagre**
Estos se incorporan a la sartén junto con el ajo ya retirado, para formar una especie de salsa o espesante que luego se añade al besugo ... | Se añaden harina, pimentón, agua y vinagre. | correct | null | correct | The answer correctly lists all four ingredients and accurately describes the process. | correct | The assistant correctly identifies all four ingredients listed in the text and reference answer. | correct | Lists all four ingredients correctly, matching the reference answer. | correct | Lists exactly the four ingredients as in reference | true | true | null | correct | The answer directly and correctly identifies the four ingredients added after removing the garlic. | correct | The assistant's answer matches the reference answer and the text exactly. | correct | Matches reference answer exactly. | correct | Matches reference answer exactly, lists the four ingredients. | true | true | 9ead5136b26eeccf4055 | Project Gutenberg | pg8870 | Otra fórmula | Calleja, La Mejor Cocinera | https://www.gutenberg.org/ebooks/8870 | null | null | LicenseRef-PD | https://creativecommons.org/publicdomain/mark/1.0/ | Calleja, La Mejor Cocinera. Public-domain text via Project Gutenberg (PG marks removed). | Published in 1915; public domain in the US; author died in 1915 | Calleja | true |
40bf0eb3dfff73d7746f | G | recipe shown | recipe | qa | pl | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Oto przepis:
Kaczka po włosku
- 100 g = 230 kcal
## Składniki
- młoda kaczka, około 1,5-kilogramowa
- 3 pomarańcze
- 3–4 gałązki szałwii
- cebula
- 2 łyżki oliwy
- pół szklanki białego wytrawnego wina
- ćwierć szklanki mocnego bulionu
- łyżka cukru
- pieprz
- sól
## Przygotowanie
1. Sprawioną i umytą kaczkę podziel... | null | Do przepisu potrzebna jest młoda kaczka o wadze około 1,5 kilograma. | Aby przygotować danie **Kaczka po włosku** zgodnie z podanym przepisem, potrzebujesz:
### **Kaczki:**
- **Młodej kaczki** (np. kaczka kuchenna lub kaczka krojona), **około 1,5 kilograma**.
### **Waga kaczki:**
- **1,5 kg** – to standardowa waga dla tego przepisu. Kaczka ta będzie podzielona na porcje, więc w wyniku k... | Do przepisu potrzebujesz młodej kaczki o wadze około 1,5 kilograma. | correct | null | correct | The answer correctly identifies the young duck and its weight of about 1.5 kg, matching the recipe and reference. | correct | The assistant correctly identifies the duck type and weight as per the recipe and reference. | correct | Correctly identifies the 1.5 kg weight and specifies a young duck, matching the recipe. | correct | Provides the required duck type and weight matching reference | true | true | null | correct | The answer correctly identifies the required young duck weighing about 1.5 kilograms, matching the recipe and reference. | correct | The assistant correctly identifies the type (young) and weight (1.5 kg) of the duck as per the recipe. | correct | Matches reference answer exactly. | correct | Matches reference, states young duck ~1.5 kg | true | true | 64f22a9aab9a88606a4d | Wikibooks Cookbook | plwikibooks:17867 | Kaczka po włosku | Kaczka po włosku | https://pl.wikibooks.org/wiki/Ksi%C4%85%C5%BCka_kucharska/Kaczka_po_w%C5%82osku | https://pl.wikibooks.org/w/index.php?title=Ksi%C4%85%C5%BCka_kucharska/Kaczka_po_w%C5%82osku&action=history | 549,228 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “Książka kucharska/Kaczka po włosku”, pl.wikibooks.org contributors, https://pl.wikibooks.org/wiki/Ksi%C4%85%C5%BCka_kucharska/Kaczka_po_w%C5%82osku (authors: https://pl.wikibooks.org/w/index.php?title=Ksi%C4%85%C5%BCka_kucharska/Kaczka_po_w%C5%82osku&action=history), CC BY-SA 4.0 | null | pl.wikibooks.org contributors (see source_history_url) | false |
421280604e87acca92b7 | G | recipe shown | recipe | qa | en | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | I'm reading this:
Modern cookery
87. MODERN COOKERY stands so greatly indebted to the gastronomic propensities of our French neighbours, that many of their terms are adopted and applied by English artists to the same as well as similar preparations of their own. A vocabulary of these is, therefore, indispensable in a... | null | Aspic is a savoury jelly that serves as an exterior moulding for cold game, poultry, and fish. | **Aspic** is a savory jelly made from stock or meat broth, which is cooled and set into a gel-like consistency. It is typically made by simmering meat (such as beef, veal, or chicken) with vegetables and herbs, then straining the liquid and allowing it to cool and gel.
In modern cookery, **aspic is typically used as ... | Aspic is a savoury jelly that is used as an exterior moulding for cold game, poultry, and fish. | correct | null | correct | The answer correctly defines aspic and its typical uses, matching the reference answer. | correct | The assistant correctly identifies aspic as a savory jelly used for exterior moulding of cold game, poultry, and fish, matching the reference and source text. | correct | Correctly defines aspic and its uses, adding extra detail not in source. | correct | Matches reference definition and usage | true | true | null | correct | The answer correctly defines aspic and its typical use, matching the reference. | correct | The assistant's answer accurately reflects the definition and usage of aspic provided in the text and matches the reference answer. | correct | Matches reference answer exactly. | correct | Matches reference definition exactly | true | true | 04fe8e404e8d29c13278 | Project Gutenberg | pg10136 | Modern cookery | Beeton, Book of Household Management (1861) | https://www.gutenberg.org/ebooks/10136 | null | null | LicenseRef-PD | https://creativecommons.org/publicdomain/mark/1.0/ | Beeton, Book of Household Management (1861). Public-domain text via Project Gutenberg (PG marks removed). | Published in 1861; public domain in the US; author died in 1865 | Mrs. Beeton | true |
42afd36120b3e5632af9 | G | recipe shown | recipe | scaling | id | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Ini resepnya:
Pempek Model merupakan salah satu jenis pempek yang berasal dari Palembang, Sumatera Selatan. Kata "model" berasal dari kata Palembang "modol" yang berarti bulatan.
## Bahan-bahan
- ikan yang telah dihaluskan (gabus, belida, tenggiri) 1 mangkok
- tepung sagu 1 mangkok
- tahu 5 potong
- minyak kelapa 1 g... | null | Anda perlu menyiapkan 10 potong tahu. Ini dihitung dari 5 potong tahu yang dikalikan dengan 2. | Jika resep asli menggunakan **5 potong tahu**, dan Anda ingin membuat **dua kali lipat** resep tersebut, maka Anda perlu menyiapkan:
**10 potong tahu**.
Ini karena jumlah tahu dalam resep berbanding lurus dengan jumlah total resep. Jadi, kalikan jumlah tahu dalam resep asli dengan 2:
**5 potong × 2 = 10 potong**.
A... | Anda perlu menyiapkan 10 potong tahu. | correct | null | correct | The answer correctly calculates 10 pieces of tofu for a doubled recipe, matching the reference answer. | correct | The assistant correctly calculated 10 pieces of tofu by doubling the original 5, matching the reference answer. | correct | Correctly calculates 10 pieces by multiplying 5 by 2. | correct | Provides correct calculation of 10 potong tahu for double recipe. | true | true | null | correct | The assistant correctly states 10 pieces of tahu, matching the reference answer. | correct | The assistant correctly calculated 10 pieces of tofu (5 * 2) and answered the question directly. | correct | Correctly calculates 10 pieces by doubling the original 5 pieces. | correct | Provides the correct doubled amount of tofu pieces (10) matching reference. | true | true | a424db83d2fb58185459 | Wikibooks Cookbook | idwikibooks:27998 | Pempek model | Pempek model | https://id.wikibooks.org/wiki/Resep:Pempek_model | https://id.wikibooks.org/w/index.php?title=Resep:Pempek_model&action=history | 119,214 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “Resep:Pempek model”, id.wikibooks.org contributors, https://id.wikibooks.org/wiki/Resep:Pempek_model (authors: https://id.wikibooks.org/w/index.php?title=Resep:Pempek_model&action=history), CC BY-SA 4.0 | null | id.wikibooks.org contributors (see source_history_url) | false |
42ddb559a7ae9a81d072 | G | recipe shown | recipe | missing_step | pt | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Estou lendo isto:
## Bacalhau assado no forno
## Ingredientes e preparo
- Demolha-se um grande lombo de bacalhau e põe-se num prato fundo de ir ao forno.
- Cobre-se com muito bom azeite e deitam-se algumas rodelas de cebola.
- Põem-se batatas grandes, em quartos, à roda, e vai ao forno até que o bacalhau tenha cozido... | null | O passo que falta é 'Cobre-se com muito bom azeite'. Ele deve ficar entre o passo 2 e o passo 3. | O passo que falta é: **"Cobre-se com muito bom azeite"**.
### Posição correta para o passo faltante:
O passo **"Cobre-se com muito bom azeite"** deve ser inserido **após o passo 2**, ou seja, entre o passo 2 e o passo 3.
### Passos corrigidos na ordem correta:
1. Demolha-se um grande lombo de bacalhau
2. Põe-se num... | O passo que falta é 'Cobre-se com muito bom azeite'. Ele deve ser colocado entre o passo 2 e o passo 3. | correct | null | correct | Identifies the missing step and its correct position, matching the reference answer. | correct | The assistant correctly identified the missing step and its position, matching the reference answer. | correct | Identifies missing step and correct position, provides full corrected list. | correct | Matches reference exactly, correct step and position. | true | true | null | correct | The assistant correctly identifies the missing step and its position, matching the reference answer. | correct | The assistant correctly identified the missing step and its position, matching the reference answer exactly. | correct | Identifies missing step and correct position. | correct | Matches reference: missing step is covering with olive oil, placed between steps 2 and 3. | true | true | bd7a7edd6a2030bfc631 | Wikibooks Cookbook | ptwikibooks:25340 | Bacalhau assado no forno | Bacalhau assado no forno | https://pt.wikibooks.org/wiki/Livro_de_receitas/Bacalhau_assado_no_forno | https://pt.wikibooks.org/w/index.php?title=Livro_de_receitas/Bacalhau_assado_no_forno&action=history | 205,492 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “Livro de receitas/Bacalhau assado no forno”, pt.wikibooks.org contributors, https://pt.wikibooks.org/wiki/Livro_de_receitas/Bacalhau_assado_no_forno (authors: https://pt.wikibooks.org/w/index.php?title=Livro_de_receitas/Bacalhau_assado_no_forno&action=history), CC BY-SA 4.0 | null | pt.wikibooks.org contributors (see source_history_url) | false |
4390030776a31b190d68 | G | recipe shown | recipe | substitution | id | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Ini resepnya:
Pempek Model merupakan salah satu jenis pempek yang berasal dari Palembang, Sumatera Selatan. Kata "model" berasal dari kata Palembang "modol" yang berarti bulatan.
## Bahan-bahan
- ikan yang telah dihaluskan (gabus, belida, tenggiri) 1 mangkok
- tepung sagu 1 mangkok
- tahu 5 potong
- minyak kelapa 1 g... | null | Anda bisa menggunakan ikan gabus, belida, atau tenggiri yang telah dihaluskan. | Untuk membuat **Pempek Model**, Anda bisa menggunakan berbagai jenis ikan yang memiliki daging yang lembut dan mudah dihaluskan. Berikut adalah beberapa ikan yang umum digunakan:
### Ikan yang Cocok untuk Pempek Model:
1. **Gabus** – Ikan ini paling umum digunakan karena dagingnya lembut dan tidak berbau.
2. **Belida*... | Anda bisa menggunakan ikan gabus, belida, atau tenggiri yang telah dihaluskan. | correct | null | correct | The answer correctly lists the three fish from the recipe (gabus, belida, tenggiri) and adds valid alternatives, so it fully answers the question. | wrong | Invents fish types (lele, bawal, tuna, teri) not in the recipe, contradicting the specific list provided. | correct | Lists correct fish types and adds helpful notes, fully answering the question. | partial | Provides correct fish but adds extra unsupported options | true | false | null | correct | The answer directly lists the three fish types from the recipe, fully answering the question. | correct | The assistant's answer is identical to the reference answer and correctly lists the fish options from the recipe. | correct | Matches reference and recipe exactly. | correct | Matches reference, lists allowed fish correctly. | true | true | a424db83d2fb58185459 | Wikibooks Cookbook | idwikibooks:27998 | Pempek model | Pempek model | https://id.wikibooks.org/wiki/Resep:Pempek_model | https://id.wikibooks.org/w/index.php?title=Resep:Pempek_model&action=history | 119,214 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “Resep:Pempek model”, id.wikibooks.org contributors, https://id.wikibooks.org/wiki/Resep:Pempek_model (authors: https://id.wikibooks.org/w/index.php?title=Resep:Pempek_model&action=history), CC BY-SA 4.0 | null | id.wikibooks.org contributors (see source_history_url) | false |
43ec9fea8c2b3d18338c | G | recipe shown | recipe | qa | id | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Saya memasak dengan resep ini:
Pastel goreng adalah variasi pempek khas Palembang yang memiliki bentuk menyerupai kue pastel
## Bahan-bahan
- Pepaya 1 buah
- Minyak 1/3 botol
- Tepung Sagu 1/2 kg
- Udang kering 1/2 ons
- Bawang merah 4 buah
- Bawang putih 4 siung
- Lada 1/2 sendok teh
- Garam 1 sendok teh
- Gula 1 se... | null | Adonan digiling menggunakan botol di atas talenan. | Untuk menggiling adonan sagu sampai tipis seperti yang disebutkan dalam resep, alat yang biasanya digunakan adalah **botol plastik atau botol kaca yang berisi air**.
Cara ini disebut **"menggiling dengan botol"** atau **"menggiling dengan cara botol"**, yang merupakan teknik tradisional di daerah Palembang. Anda meng... | Adonan digiling di atas talenan menggunakan botol. | correct | null | correct | The answer correctly identifies the bottle as the tool used for rolling the dough, matching the reference. | wrong | The assistant invents details (plastic/glass bottle, water inside) not in the recipe and misstates the technique. | wrong | Mentions botol but adds incorrect details about water and shaking. | correct | Matches reference stating a bottle is used to roll the dough | true | false | null | correct | The answer correctly states the adonan is rolled with a bottle on a talenan, matching the recipe. | correct | The answer correctly identifies the bottle and cutting board as the tools used, matching the recipe and reference. | correct | Accurate to the recipe's method. | correct | Matches reference: dough rolled on board using a bottle. | true | true | 030afcc876969497e431 | Wikibooks Cookbook | idwikibooks:28323 | Pastel goreng | Pastel goreng | https://id.wikibooks.org/wiki/Resep:Pastel_goreng | https://id.wikibooks.org/w/index.php?title=Resep:Pastel_goreng&action=history | 119,660 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “Resep:Pastel goreng”, id.wikibooks.org contributors, https://id.wikibooks.org/wiki/Resep:Pastel_goreng (authors: https://id.wikibooks.org/w/index.php?title=Resep:Pastel_goreng&action=history), CC BY-SA 4.0 | null | id.wikibooks.org contributors (see source_history_url) | false |
446cef9af81595e147cf | G | recipe shown | recipe | from_context | pt | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Aqui está uma receita:
Peitos de perú guisados
Cortão-se os peitos de dois perús, deixando-lhes os ossos; tira-se a pelle, e estando lardeados de tiras delgadas de toucinho, ferventão-se um pouco em agua, e põem-se depois a cozer em lascas de toucinho, vinho branco, sal, pimenta, cebola e louro; estando cozidos, tirã... | null | Os ossos são mantidos nos peitos de peru. | No trecho "Cortão-se os peitos de dois perús, deixando-lhes os ossos", os ossos dos peitos de perú **não são removidos**. A expressão indica que os peitos são cortados, mas os ossos são **mantidos** dentro dos peitos. Isso é comum em receitas de cozedura, pois os ossos ajudam a dar sabor ao molho, já que liberam gordur... | Deixa-se os ossos nos peitos. | correct | null | correct | The assistant correctly states the bones are kept, matching the reference answer. | correct | The assistant correctly identifies that the bones are kept, matching the reference and recipe. | correct | Correctly identifies that the bones are kept in the breasts. | correct | Accurately states bones remain in the breasts | true | true | null | correct | The answer correctly states that the bones are left in the turkey breasts, matching the reference. | correct | The assistant correctly identifies that the bones are left in the turkey breasts, matching the reference and recipe. | correct | Directly answers the question by stating the bones are left in the breasts. | correct | Answer states bones remain in the breasts, matching reference. | true | true | a4bfb0808b3e7aef0819 | Internet Archive | cozinheiro-nacional | Peitos de perú guisados | Cozinheiro nacional (c. 1870s) | https://archive.org/details/cozinheiro-nacional | null | null | LicenseRef-PDM-1.0 | https://creativecommons.org/publicdomain/mark/1.0/ | Cozinheiro nacional (c. 1870s). Public-domain scan, Internet Archive item cozinheiro-nacional, PDF p. 186. Text re-OCRed by Humanjava with allenai/olmOCR-2-7B-1025-FP8 (rev 40bd720, Apache-2.0). Scan by Brasiliana Digital (USP). We use our own OCR of the public-domain text, never their images. | Public Domain Mark on the source; published by 1889; public domain in the US | Rodrigo | true |
44e55cef03a433780656 | G | recipe shown | recipe | from_context | de | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Das ist das Rezept, das ich verwende:
Bolitas de Canela
## Zutaten
- 1 Dose (ca. 400 g) gezuckerte Kondensmilch
- 1 (gestrichener) Suppenlöffel Butter
- 1 (gestrichener) Suppenlöffel Zimtpulver
- 1 (gestrichener) Suppenlöffel Puderzucker
## Zubereitung
Das Zimtpulver und den Puderzucker in einem kleinen Schälchen gu... | null | Der Text gibt an, dass man einen gestrichenen Suppenlöffel Butter verwendet. | Der Text besagt, dass **1 gestrichener Suppenlöffel Butter** zusammen mit der Kondensmilch verwendet wird.
Das bedeutet, die Menge an Butter ist **etwa 15 ml** (da ein gestrichener Suppenlöffel etwa 15 ml Flüssigkeit oder Fett enthält). | Der Text gibt an, dass man einen gestrichenen Suppenlöffel Butter verwendet. | correct | null | correct | The answer correctly states the recipe's amount of butter and adds a reasonable conversion detail. | correct | The answer correctly identifies the amount as 1 level tablespoon. The added conversion to 15 ml is factually accurate and acceptable as extra detail. | correct | Correctly identifies the amount and adds a helpful conversion. | correct | Provides correct amount and adds accurate conversion | true | true | null | correct | The answer directly and correctly states the amount of butter as one level tablespoon, matching the reference. | correct | The assistant's answer is identical to the reference answer and correctly identifies the amount of butter specified in the recipe. | correct | Matches reference answer exactly. | correct | Matches reference, correctly states butter amount | true | true | 00634977f2697270780f | Wikibooks Cookbook | dewikibooks:55927 | Bolitas de Canela | Bolitas de Canela | https://de.wikibooks.org/wiki/Kochbuch/_Bolitas_de_Canela | https://de.wikibooks.org/w/index.php?title=Kochbuch/_Bolitas_de_Canela&action=history | 899,399 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “Kochbuch/ Bolitas de Canela”, de.wikibooks.org contributors, https://de.wikibooks.org/wiki/Kochbuch/_Bolitas_de_Canela (authors: https://de.wikibooks.org/w/index.php?title=Kochbuch/_Bolitas_de_Canela&action=history), CC BY-SA 4.0 | null | de.wikibooks.org contributors (see source_history_url) | false |
47917658337fa38698bd | G | recipe shown | recipe | qa | en | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | This is the recipe I'm using:
Turned and grooved mushrooms for garnishing
Take some very fresh mushrooms; wash and drain them quickly.
Suppress their stalks flush with their heads; turn or groove the latter with the point of a small knife, and throw them, one by one, into a boiling liquor prepared as follows:—
For ... | null | You should use two ounces of butter for two pounds of mushrooms. | For two pounds of mushrooms, the recipe calls for **two ounces of butter** in the boiling liquor. | You need two ounces of butter. | correct | null | correct | The answer correctly states two ounces of butter for two pounds of mushrooms, matching the recipe and reference. | correct | The assistant correctly identifies the amount of butter (two ounces) as stated in the recipe and reference. | correct | Directly states the correct amount of butter. | correct | Matches reference: two ounces of butter for two pounds of mushrooms. | true | true | null | correct | The assistant correctly states the required amount of butter for two pounds of mushrooms. | correct | The answer correctly identifies the amount of butter (two ounces) as stated in the recipe. | correct | Matches recipe and reference exactly. | correct | Matches reference answer exactly, provides correct butter amount. | true | true | ba20e6d44f3a0ca18f2b | Project Gutenberg | pg71395 | Turned and grooved mushrooms for garnishing | Escoffier, A Guide to Modern Cookery (1907 EN, anon. tr.) | https://www.gutenberg.org/ebooks/71395 | null | null | LicenseRef-PD | https://creativecommons.org/publicdomain/mark/1.0/ | Escoffier, A Guide to Modern Cookery (1907 EN, anon. tr.). Public-domain text via Project Gutenberg (PG marks removed). | Published in 1909; public domain in the US; author died in 1935 | A. Escoffier | true |
47e09a2dcbadf4f63313 | G | recipe shown | recipe | qa | sv | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Det här är receptet jag använder:
Rullad af slaksida
1½ kg. slaksida (kållapp) aftorkas, bultas, peppras och saltas samt bredes ut. På köttet läggas ett hvarf torkade äpplen, som förut uppmjukats ett par timmar i kallt vatten. Köttet hoprullas hårdt och ombindes med ett snöre. Rullen brynes starkt på alla sidor i Zen... | null | De måste uppmjukas i kallt vatten i ett par timmar. | Torkade äpplen behandlas enligt receptet så här:
De **uppmjukas i kallt vatten i ett par timmar** innan de torkas och läggs på köttet. Detta gör att äpplena blir mjuka och lättare att arbeta med, samt hjälper till att de inte blir för hårda eller torra när de används i receptet. Efter uppmjukningen torkas de och läggs... | De förut uppmjukas i kallt vatten i ett par timmar. | correct | null | correct | The answer correctly states apples are softened in cold water for a couple hours, matching the recipe. | partial | The assistant correctly identifies the soaking process but invents a drying step not in the recipe. | correct | Correctly identifies the key step of soaking dried apples. | partial | Adds incorrect detail about re‑drying apples, but correctly states they are softened in cold water for a few hours. | true | false | null | correct | The answer correctly states the dried apples must be softened in cold water for a couple of hours, matching the recipe. | correct | The answer correctly states that the dried apples are softened in cold water for a couple of hours, matching the recipe and reference. | correct | Matches reference answer exactly. | correct | Matches reference: apples are softened in cold water for a few hours. | true | true | a1e1df8c5340bc5220c2 | Project Gutenberg | pg57621 | Rullad af slaksida | Borgh, Zeniths Kokbok | https://www.gutenberg.org/ebooks/57621 | null | null | LicenseRef-PD | https://creativecommons.org/publicdomain/mark/1.0/ | Borgh, Zeniths Kokbok. Public-domain text via Project Gutenberg (PG marks removed). | Published in 1915; public domain in the US | Anna Borgh | true |
4842f6ad30b335b1f413 | G | recipe shown | recipe | from_context | id | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Ini resepnya:
Susu jeruk
Es susu jeruk adalah minuman dingin yang memadukan manis dan gurihnya susu dengan asam segar jeruk. Cara membuatnya mudah dan bahannya sedikit, jadi cocok untuk melepas dahaga di siang yang terik. Minuman ini bisa disajikan dingin begitu saja atau ditambah es batu.
## Bahan-bahan
- ½ liter a... | null | Jumlah air yang diperlukan adalah setengah liter. | Berdasarkan daftar bahan yang disebutkan, jumlah air yang diperlukan untuk membuat susu jeruk adalah **½ liter**. | Jumlah air yang diperlukan adalah ½ liter. | correct | null | correct | The assistant correctly states the required amount of water as half a liter, matching the recipe and reference answer. | correct | The assistant correctly identifies the amount of water as ½ liter, matching the recipe and reference. | correct | Directly answers the question using the recipe's ingredient list. | correct | Answer correctly states the required water amount as ½ liter. | true | true | null | correct | The answer correctly states the required amount of water as ½ liter, matching the recipe and reference. | correct | The answer correctly identifies the amount of water as ½ liter, matching the recipe and reference. | correct | Directly answers the question using the recipe's data. | correct | Matches reference exactly, correctly states half a liter of water. | true | true | 610241d798c2f518dbec | Wikibooks Cookbook | idwikibooks:28705 | Susu jeruk | Susu jeruk | https://id.wikibooks.org/wiki/Resep:Susu_jeruk | https://id.wikibooks.org/w/index.php?title=Resep:Susu_jeruk&action=history | 120,799 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “Resep:Susu jeruk”, id.wikibooks.org contributors, https://id.wikibooks.org/wiki/Resep:Susu_jeruk (authors: https://id.wikibooks.org/w/index.php?title=Resep:Susu_jeruk&action=history), CC BY-SA 4.0 | null | id.wikibooks.org contributors (see source_history_url) | false |
484723d31e6efc93e1e8 | G | recipe shown | recipe | missing_step | en | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | This is the recipe I'm using:
Mutton Broth
This recipe for mutton broth has been adapted into modern language from the 1881 Household Cyclopedia.
## Ingredients
- 3 pounds scrag of fresh mutton neck, cut into several pieces
- 2 quarts cold water
- A few turnips, cut into slices
- A few branches fresh parsley
- 1 spr... | null | The missing step is to add the turnips, parsley, thyme, and a little salt. It goes between step 3 and step 4. | You're missing **Step 3** from the original recipe: **"Add the turnips, parsley, thyme, and a little salt."**
In your version, you skipped adding the turnips, parsley, and thyme before boiling. These ingredients are important for flavor and should be added **after** the mutton has been brought to a boil and skimmed, ... | The missing step is to add the turnips, parsley, thyme, and a little salt. It goes between step 3 and step 4. | correct | null | correct | The assistant correctly identifies the missing step and its placement, providing accurate corrected steps. | correct | Correctly identifies the missing step and its placement, matching the reference answer. | correct | Correctly identifies missing step and placement. | correct | Matches reference, correctly identifies missing step and placement. | true | true | null | correct | The assistant correctly identified the missing step and its correct placement between steps 3 and 4. | correct | The assistant correctly identified the missing step and its location, matching the reference answer exactly. | correct | Matches reference answer exactly. | correct | Matches reference exactly, correctly identifies missing step and placement. | true | true | b80df8e79efc225ee818 | Wikibooks Cookbook | enwikibooks:155613 | Mutton Broth | Mutton Broth | https://en.wikibooks.org/wiki/Cookbook:Mutton_Broth | https://en.wikibooks.org/w/index.php?title=Cookbook:Mutton_Broth&action=history | 4,497,879 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “Cookbook:Mutton Broth”, en.wikibooks.org contributors, https://en.wikibooks.org/wiki/Cookbook:Mutton_Broth (authors: https://en.wikibooks.org/w/index.php?title=Cookbook:Mutton_Broth&action=history), CC BY-SA 4.0 | null | en.wikibooks.org contributors (see source_history_url) | false |
4a348575e67b1bb7505b | G | recipe shown | recipe | scaling | pt | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Aqui está uma receita:
Bolo enrolado de queijo
Existem várias maneiras de preparar:
## Bolo enrolado de queijo - 1
## Ingredientes e Preparo
- 6 ovos --
- 12 colheres (sopa) de açúcar;
- 6 colheres (sopa) de queijo curado, ralado;
- Caldo de 1 limão.
## Preparo
1. Bata as claras em neve, junte as gemas e continue ... | null | Você precisará usar o caldo de 2 limões. | Para dobrar a receita, você precisará usar o dobro dos ingredientes. A receita original pede **caldo de 1 limão**, então, para o dobro da quantidade, você precisará de **caldo de 2 limões**.
Portanto, a resposta é: **caldo de 2 limões**. | Você precisará de 2 caldos de limão. | correct | null | correct | The assistant correctly states that doubling the recipe requires the juice of 2 lemons, matching the reference answer. | correct | The assistant correctly calculated the doubled amount of lemon juice as 2 lemons, matching the reference. | correct | Correctly calculates double the amount of lemon juice. | correct | Matches reference, correctly states 2 lemons | true | true | null | correct | The answer correctly states doubling the recipe requires juice from 2 lemons, matching the reference. | correct | The assistant correctly calculated that doubling the recipe requires 2 lemons, matching the reference answer. | correct | Correctly doubles the recipe's ingredient amount. | correct | Matches reference: double recipe needs juice from two lemons. | true | true | 59e0e0b8a6a99312df99 | Wikibooks Cookbook | ptwikibooks:9768 | Bolo enrolado de queijo | Bolo enrolado de queijo | https://pt.wikibooks.org/wiki/Livro_de_receitas/Bolo_enrolado_de_queijo | https://pt.wikibooks.org/w/index.php?title=Livro_de_receitas/Bolo_enrolado_de_queijo&action=history | 205,788 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “Livro de receitas/Bolo enrolado de queijo”, pt.wikibooks.org contributors, https://pt.wikibooks.org/wiki/Livro_de_receitas/Bolo_enrolado_de_queijo (authors: https://pt.wikibooks.org/w/index.php?title=Livro_de_receitas/Bolo_enrolado_de_queijo&action=history), CC BY-SA 4.0 | null | pt.wikibooks.org contributors (see source_history_url) | false |
4b692012166cb20b7aa8 | G | recipe shown | recipe | missing_step | tr | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Bunu okuyorum:
Soğan Çorbası
## Hazırlanışı
Soğanları piyaz doğrayınız ve tencereye yağı koyup eriterek soğanları ilave ediniz. Orta ateşte karıştırarak yakmadan 5 dk. kavurunuz. Sonra unu ilave edip bir kere karıştırarak tuzunu, et suyunu ve baharat torbasını ilave edip ağır ağır kaynatarak 30 dk. pişiriniz. Ateşten... | null | Eksik adım 'Yağı eriterek soğanları ilave ediniz'dir ve 1. ile 2. adımların arasına yerleştirilmelidir. | Listenizdeki adımlar genel olarak doğru ama **bir adımda eksiklik var**. Özellikle **"et suyu"** adımı eksik. Çorba tarifinde "et suyu" kullanılmış ama bu adımda baharat torbası ile birlikte eklenmesi gereken **et suyu** adımı listeye eklenmemiştir.
### Eksik Adım:
**7. Et suyunu ilave ediniz** (adım 4 ile birlikte ve... | Eksik adım 'Tencereye yağı koyup eriterek soğanları ilave ediniz' ve bu adım 1. ve 2. adımların arasına gelmelidir. | correct | null | wrong | The assistant identified the wrong missing step; the actual missing step is adding oil and onions between steps 1 and 2. | wrong | The assistant incorrectly identifies the missing step as 'adding broth' (which is in the user's list) instead of 'melting oil and adding onions' (the actual missing step per reference). | partial | Identifies missing ingredient but incorrectly places it in step 4 instead of between steps 2 and 3. | wrong | Identified wrong missing step; should be adding oil before onions, not et suyu. | true | false | null | correct | The assistant correctly identifies the missing step and its correct placement between steps 1 and 2. | correct | The assistant correctly identifies the missing step (adding oil and onions) and its correct position (between steps 1 and 2), matching the reference answer. | correct | Identifies missing step and correct placement. | correct | Matches reference: identifies missing step and correct placement. | true | true | 3a755074eb756ee71152 | Wikibooks Cookbook | trwikibooks:2804 | Soğan Çorbası | Soğan Çorbası | https://tr.wikibooks.org/wiki/Yemek:So%C4%9Fan_%C3%87orbas%C4%B1 | https://tr.wikibooks.org/w/index.php?title=Yemek:So%C4%9Fan_%C3%87orbas%C4%B1&action=history | 59,969 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “Yemek:Soğan Çorbası”, tr.wikibooks.org contributors, https://tr.wikibooks.org/wiki/Yemek:So%C4%9Fan_%C3%87orbas%C4%B1 (authors: https://tr.wikibooks.org/w/index.php?title=Yemek:So%C4%9Fan_%C3%87orbas%C4%B1&action=history), CC BY-SA 4.0 | null | tr.wikibooks.org contributors (see source_history_url) | false |
4c71964687ffb45b3424 | G | recipe shown | recipe | qa | pt | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Aqui está uma receita:
Peitos de perú guisados
Cortão-se os peitos de dois perús, deixando-lhes os ossos; tira-se a pelle, e estando lardeados de tiras delgadas de toucinho, ferventão-se um pouco em agua, e põem-se depois a cozer em lascas de toucinho, vinho branco, sal, pimenta, cebola e louro; estando cozidos, tirã... | null | Não, os peitos devem ser cortados mantendo os ossos. | Sim, de acordo com a receita, os peitos de peru devem ser **desossados antes de começar a receita**. A receita diz: *"Cortão-se os peitos de dois perús, deixando-lhes os ossos; tira-se a pelle..."* — o que indica que os ossos devem ser removidos antes de proceder com o restante da preparação.
Portanto, a dica é: **de... | Sim, os peitos de dois perús devem ser cortados, deixando-lhes os ossos. | correct | null | wrong | The recipe says to keep the bones, so the assistant's answer that they must be deboned is wrong. | wrong | The assistant incorrectly states the breasts should be deboned, contradicting the recipe which says to keep the bones. | wrong | The assistant incorrectly states the peitos should be desossados, while the recipe says to keep the bones. | wrong | Contradicts reference; says to desossar, but recipe says keep bones. | true | false | null | correct | The assistant answer agrees with the recipe and reference, confirming bones are kept. | wrong | The assistant answered 'Sim' (Yes) to the question of whether they should be deboned, which contradicts the recipe stating they should keep the bones. | correct | It correctly states the peitos should be cut with bones, matching the recipe and reference. | wrong | Answered 'Sim' contradicting the correct 'Não'; misinterprets the question. | true | false | a4bfb0808b3e7aef0819 | Internet Archive | cozinheiro-nacional | Peitos de perú guisados | Cozinheiro nacional (c. 1870s) | https://archive.org/details/cozinheiro-nacional | null | null | LicenseRef-PDM-1.0 | https://creativecommons.org/publicdomain/mark/1.0/ | Cozinheiro nacional (c. 1870s). Public-domain scan, Internet Archive item cozinheiro-nacional, PDF p. 186. Text re-OCRed by Humanjava with allenai/olmOCR-2-7B-1025-FP8 (rev 40bd720, Apache-2.0). Scan by Brasiliana Digital (USP). We use our own OCR of the public-domain text, never their images. | Public Domain Mark on the source; published by 1889; public domain in the US | Rodrigo | true |
4c7eaf414583a5f49f0b | G | recipe shown | recipe | missing_step | vi | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Đây là một công thức:
Hamburger
## Thời gian thực hiện
20 phút
## Thân
Bánh hamburger (được đọc là hăm-bơ-gơ trong tiếng Việt) là một loại bánh mì kẹp với một miếng thịt xay. Một biến thể phổ biến của món này tại Hoa Kỳ là hamburger kẹp pho mát (cheeseburger). Nó thường được phục vụ trong các nhà hàng đồ ăn nhanh tr... | null | Bước bị thiếu là đảm bảo hamburger được nấu chín hoàn toàn trước khi ăn. Nó nằm giữa bước 4 và bước 5. | Bạn đã thực hiện hầu hết các bước trong công thức, nhưng **bước 6** (kiểm tra độ chín của hamburger) đang bị thiếu. Đây là một bước quan trọng để đảm bảo an toàn thực phẩm và chất lượng món ăn.
### Bước thiếu: **Bước 6 – Kiểm tra độ chín của hamburger**
**Vị trí nên thêm:** **Sau bước 4**, trước khi cho các thành phần... | Bước bị thiếu là đảm bảo hamburger được nấu chín hoàn toàn trước khi ăn. Nó nằm giữa bước 4 và bước 5. | correct | null | correct | The assistant correctly identifies the missing step (checking doneness) and its position between steps 4 and 5, matching the reference. | correct | Correctly identifies the missing step (checking doneness) and its position (between step 4 and 5). | correct | Identifies missing step 6, its location, and provides the correct text from the recipe. | correct | Matches reference: missing step is ensuring fully cooked, placed between steps 4 and 5. | true | true | null | correct | The assistant correctly identified the missing step and its position between steps 4 and 5. | correct | The assistant's answer is identical to the reference answer and correctly identifies the missing step and its position. | correct | Matches reference answer exactly. | correct | Matches reference exactly, identifies missing step and its position. | true | true | 3e3aa03744216ae63941 | Wikibooks Cookbook | viwikibooks:37189 | Hamburger | Hamburger | https://vi.wikibooks.org/wiki/N%E1%BA%A5u_%C4%83n:Hamburger | https://vi.wikibooks.org/w/index.php?title=N%E1%BA%A5u_%C4%83n:Hamburger&action=history | 341,640 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “Nấu ăn:Hamburger”, vi.wikibooks.org contributors, https://vi.wikibooks.org/wiki/N%E1%BA%A5u_%C4%83n:Hamburger (authors: https://vi.wikibooks.org/w/index.php?title=N%E1%BA%A5u_%C4%83n:Hamburger&action=history), CC BY-SA 4.0 | null | vi.wikibooks.org contributors (see source_history_url) | false |
4d3fa34aefb6eeda4041 | G | recipe shown | recipe | from_context | id | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Ini resep yang saya pakai:
Kroket jagung merupakan salah satu makanan khas dari Jakarta.
## Bahan-bahan
- jagung muda 10 buah
- daging cincang 1/2 ons
- tepung maizena 2 sendok makan
- tepung panir 1/2 gelas
- telur ayam 1 butir
- minyak goreng 2 gelas
## Bumbu-bumbu
- bawang merah 5 buah
- garam 1 sendok teh
- lada... | null | Resep ini membutuhkan 10 buah jagung muda. | Dalam resep yang Anda berikan, jumlah jagung muda yang diperlukan adalah **10 buah**. Jadi, Anda hanya perlu menggunakan **10 buah jagung muda** untuk membuat resep kroket jagung ini. | Resep ini membutuhkan 10 buah jagung muda. | correct | null | correct | The answer correctly states the required amount of 10 corn ears, matching the recipe and reference. | correct | The assistant correctly identifies the quantity of young corn (10 buah) as stated in the recipe and reference. | correct | Directly states 10 ears of corn as required. | correct | Provides the exact number of corn pieces as asked, matching the reference. | true | true | null | correct | The answer directly states the required quantity of 10 corn ears, matching the recipe and reference. | correct | The assistant correctly identified the quantity of young corn as 10 pieces, matching the recipe and reference. | correct | Directly answers the question using the recipe's stated amount. | correct | Answer directly states 10 buah jagung muda, matching reference. | true | true | 21a1317aa458c3c89ab0 | Wikibooks Cookbook | idwikibooks:28054 | Kroket jagung | Kroket jagung | https://id.wikibooks.org/wiki/Resep:Kroket_jagung | https://id.wikibooks.org/w/index.php?title=Resep:Kroket_jagung&action=history | 118,610 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “Resep:Kroket jagung”, id.wikibooks.org contributors, https://id.wikibooks.org/wiki/Resep:Kroket_jagung (authors: https://id.wikibooks.org/w/index.php?title=Resep:Kroket_jagung&action=history), CC BY-SA 4.0 | null | id.wikibooks.org contributors (see source_history_url) | false |
4e26d5248729caf3f8d5 | G | recipe shown | recipe | from_context | es | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Aquí tienes una receta:
Crema pastelera
## Ingredientes
- Medio litro de leche (dos vasos)
- 3 huevos
- 3 cucharadas de maizena (una parte puede sustituirse por harina
- 5 cucharadas de azúcar.
## Procedimiento
1. Se cuece la leche con el azúcar, junto a una ramita de canela, vainilla o una cáscara de limón, para qu... | null | Se debe tener cuidado para que las yemas no cuajen. | La precaución específica mencionada al verter la leche sobre los huevos batidos es **tener cuidado para que las yemas no cuajen**. Esto se debe a que si las yemas se cocinan demasiado, la crema puede quedar granulada o con textura incorrecta. | Se debe tener cuidado para que las yemas no cuajen. | correct | null | correct | The answer correctly identifies the precaution and adds a valid explanatory detail. | correct | The assistant correctly identifies the specific precaution mentioned in the text and adds relevant context. | correct | Correctly identifies the precaution and adds relevant context about texture. | correct | Restates the exact precaution about preventing yolks from curdling. | true | true | null | correct | The assistant answer directly and correctly identifies the precaution: to prevent the yolks from curdling. | correct | The assistant's answer matches the reference answer and the text exactly. | correct | Matches the reference answer exactly. | correct | Matches reference exactly, states the needed precaution. | true | true | 1f2cf04fa37ea6ccaffe | Wikibooks Cookbook | eswikibooks:20061 | Crema pastelera | Crema pastelera | https://es.wikibooks.org/wiki/Artes_culinarias/Recetas/Crema_pastelera | https://es.wikibooks.org/w/index.php?title=Artes_culinarias/Recetas/Crema_pastelera&action=history | 210,069 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “Artes culinarias/Recetas/Crema pastelera”, es.wikibooks.org contributors, https://es.wikibooks.org/wiki/Artes_culinarias/Recetas/Crema_pastelera (authors: https://es.wikibooks.org/w/index.php?title=Artes_culinarias/Recetas/Crema_pastelera&action=history), CC BY-SA 4.0 | null | es.wikibooks.org contributors (see source_history_url) | false |
4f27d14b30cbb7db8119 | G | recipe shown | recipe | qa | nl | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Dit is het recept dat ik gebruik:
Surinaamse kerrie-aardappelen
## Benodigdheden
- Grote wok of hapjespan
- Aardappelschilmes
- Koksmes
- Spatel
## Ingrediënten
- 500 gram geschilde kruimige aardappelen
- 1 grote of 2 kleinere uien, gesnipperd
- 1-2 eetl. zonnebloemolie
- 1-2 teentjes knoflook
- 1/2 eetl. Hindoestaa... | null | Je kunt een paar aardappelen tot moes prakken om de saus dikker te maken. | Je kunt de saus van de Surinaamse kerrie-aardappelen dikker maken op verschillende manieren. Hier zijn een paar effectieve methoden:
### 1. **Prak aardappelen tot moes**
De eenvoudigste manier is om een paar aardappelen te prakken tot moes en deze toe te voegen aan de saus. De stikstof in de aardappelmoes bindt de vlo... | Je kunt de saus dikker maken door een paar aardappelen te prakken tot moes. | correct | null | partial | The answer correctly identifies mashing potatoes as the primary method, but adds irrelevant and repetitive suggestions. | wrong | Invents false details (nitrogen binding, spices thickening sauce) and repeats nonsense points. | partial | Gives correct method (mashing potatoes) but adds incorrect, repetitive, and irrelevant advice. | partial | Provides correct method of mashing potatoes but adds irrelevant/incorrect suggestions | true | false | null | correct | The answer directly and correctly states the recipe's method for thickening the sauce. | correct | The answer correctly identifies mashing potatoes as the method to thicken the sauce, matching the recipe and reference. | correct | Matches the reference answer exactly. | correct | Matches reference: prune potatoes into mash to thicken sauce. | true | true | 3267675f98a9c0df1635 | Wikibooks Cookbook | nlwikibooks:40367 | Surinaamse kerrie-aardappelen | Surinaamse kerrie-aardappelen | https://nl.wikibooks.org/wiki/Kookboek/Surinaamse_kerrie-aardappelen | https://nl.wikibooks.org/w/index.php?title=Kookboek/Surinaamse_kerrie-aardappelen&action=history | 428,163 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “Kookboek/Surinaamse kerrie-aardappelen”, nl.wikibooks.org contributors, https://nl.wikibooks.org/wiki/Kookboek/Surinaamse_kerrie-aardappelen (authors: https://nl.wikibooks.org/w/index.php?title=Kookboek/Surinaamse_kerrie-aardappelen&action=history), CC BY-SA 4.0 | null | nl.wikibooks.org contributors (see source_history_url) | false |
4f5bd6e55f4cf031a782 | G | recipe shown | recipe | from_context | ja | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | これを読んでいます：
丸鶏（Whole Chicken）は、鶏の全体を指し、骨付きの状態で販売される鶏肉のことです。家庭料理からレストラン料理まで幅広く使用される食材で、ローストや煮込み料理など様々な料理に利用されます。
## 特徴
丸鶏は、鶏肉全体を使用するため、部位ごとに異なる食感や味わいを楽しむことができます。皮はパリっとした食感に仕上がり、肉はジューシーで風味豊かです。調理法によって、さまざまな味わいに変化します。
## 季節
丸鶏は通年入手可能ですが、特にクリスマスや祝日など、特別な日の料理として人気があります。特に冬季にローストチキンとして調理されることが多いです。
## 選び方と保存
丸鶏を選ぶ際は、肉質がしっ... | null | ラップでしっかり包み、空気を抜いて保存します。 | もちろんです。冷凍保存時の具体的な手順は以下の通りです：
---
### 冷凍保存時の具体的な手順：
1. **洗浄**
丸鶏を流水で洗い、表面の汚れや血のりを取り除きます。ただし、洗いすぎると水分が増えて解凍時に肉が柔らかくなるため、適度に洗いましょう。
2. **乾燥**
洗った丸鶏をキッチンペーパーなどでしっかり拭き、表面の水分を取っておきます。水分が多いと凍結時に結露が発生し、品質が落ちやすくなります。
3. **ラップで包む**
まず、厚手のラップ（または真空パック）を使って丸鶏を包みます。ラップをしっかり覆うようにして、空気をできるだけ取り除きます。
4. **空気を抜く** ... | 丸鶏を冷凍保存する際は、ラップでしっかり包み、空気を抜いて保存します。 | correct | null | correct | The answer provides detailed correct steps for freezing a whole chicken, matching the reference and adding helpful specifics. | correct | The answer provides a detailed, accurate procedure that includes the key points from the reference (wrapping, removing air) and adds helpful context without contradiction. | correct | Provides detailed steps consistent with the reference text. | correct | Provides the required wrapping and air removal steps plus useful extra details | true | true | null | correct | The answer directly restates the correct freezing procedure from the reference. | correct | The assistant accurately restates the specific freezing instructions provided in the text, matching the reference answer. | correct | Repeats the exact instruction from the text verbatim. | correct | Repeats exact required steps: wrap tightly with plastic and remove air. | true | true | 8078f407367d7cc766c0 | Wikibooks Cookbook | jawikibooks:42504 | 丸鶏 | 丸鶏 | https://ja.wikibooks.org/wiki/%E6%96%99%E7%90%86%E6%9C%AC/%E4%B8%B8%E9%B6%8F | https://ja.wikibooks.org/w/index.php?title=%E6%96%99%E7%90%86%E6%9C%AC/%E4%B8%B8%E9%B6%8F&action=history | 258,943 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “料理本/丸鶏”, ja.wikibooks.org contributors, https://ja.wikibooks.org/wiki/%E6%96%99%E7%90%86%E6%9C%AC/%E4%B8%B8%E9%B6%8F (authors: https://ja.wikibooks.org/w/index.php?title=%E6%96%99%E7%90%86%E6%9C%AC/%E4%B8%B8%E9%B6%8F&action=history), CC BY-SA 4.0 | null | ja.wikibooks.org contributors (see source_history_url) | false |
51ff037e164557b6cd5f | G | recipe shown | recipe | qa | ar | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | إليك وصفة:
بقلاوة
## المقادير
- 3 باكيت بسكويت محشي.
- 113 جرام زبدة سائحة.
- 4 علب قشطة ( 170 جرام)
- 4 ملاعق كبيرة مسحوق الكاكاو.
- علبة كبيرة حليب مركز ومحلى.
- 1/4 كوب حليب سائل.
- ملعقة كبيرة جيلاتين.
- 1/4 كوب ماء حار.
- كاكاو فليك مبشور.
## الطريقة
- تحضر الطبقة الأولى وذلك بخلط البسكويت مع الزبدة السائحة في ... | null | تتطلب الوصفة 4 علب من القشطة، حيث يكون وزن كل علبة 170 جرام. | في وصفة البقلاوة التي قدمتها، **العدد المطلوب من علب القشطة هو 4 علب**، ووزن كل علبة هو **170 جرام**. | تُستخدم 4 علب قشطة، ووزن كل علبة هو 170 جرام. | correct | null | correct | The assistant correctly states 4 cans of cream, each 170 grams, matching the recipe and reference. | correct | The assistant correctly identified the quantity (4 boxes) and weight (170g) as stated in the recipe and reference. | correct | Answer matches recipe and reference exactly. | correct | Matches reference exactly, provides correct number and weight. | true | true | null | correct | The answer correctly states 4 cans of cream, each weighing 170 grams, matching the reference. | correct | The assistant correctly identifies the quantity (4 boxes) and weight (170g) as stated in the recipe and reference. | correct | Answer is correct and matches the reference. | correct | Matches reference: 4 cans, each 170 g. | true | true | d6330b51190bba1494cc | Wikibooks Cookbook | arwikibooks:2970 | بقلاوة | بقلاوة | https://ar.wikibooks.org/wiki/%D9%83%D8%AA%D8%A7%D8%A8_%D8%A7%D9%84%D8%B7%D8%A8%D8%AE/%D8%A8%D9%82%D9%84%D8%A7%D9%88%D8%A9 | https://ar.wikibooks.org/w/index.php?title=%D9%83%D8%AA%D8%A7%D8%A8_%D8%A7%D9%84%D8%B7%D8%A8%D8%AE/%D8%A8%D9%82%D9%84%D8%A7%D9%88%D8%A9&action=history | 227,006 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “كتاب الطبخ/بقلاوة”, ar.wikibooks.org contributors, https://ar.wikibooks.org/wiki/%D9%83%D8%AA%D8%A7%D8%A8_%D8%A7%D9%84%D8%B7%D8%A8%D8%AE/%D8%A8%D9%82%D9%84%D8%A7%D9%88%D8%A9 (authors: https://ar.wikibooks.org/w/index.php?title=%D9%83%D8%AA%D8%A7%D8%A8_%D8%A7%D9%84%D8%B7%D8%A8%D8%AE/%D8%A8%D9%82%D9%84%D8%A7%D9%88%D8%A9... | null | ar.wikibooks.org contributors (see source_history_url) | false |
52a1db0d095b17ef3db4 | G | recipe shown | recall | humpback | it | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Come si preparano i biscottini con uova, zucchero e farina in egual peso, carbonato d'ammoniaca e anici di Puglia? | null | Pesate le ova e mettete sulla bilancia un egual peso di zucchero e altrettanta farina. Lavorate poi le ova collo zucchero e in seguito colla farina; quando il composto è omogeneo e liscio, unitevi quanto sta sulla punta di un coltello di carbonato d’ammoniaca in polvere (comperatela in farmacia, badate che sia forte, e... | I biscottini con uova, zucchero e farina in egual peso, carbonato d'ammoniaca e anici di Puglia sono un tipo di biscotto tradizionale, spesso preparato in Puglia e in altre regioni del Sud Italia. Questi biscotti sono leggeri, soffici e spesso utilizzati come dolcetti o per accompagnare caffè o tè. Ecco una ricetta bas... | Per preparare i biscottini con uova, zucchero e farina in egual peso, carbonato d'ammoniaca e anici di Puglia, seguiamo questi passaggi generali:
1. **Preparazione degli ingredienti**:
- Pesare uova, zucchero e farina in egual quantità (es. 100 g ciascuno).
- Preparare gli anici di Puglia: tagliarli finement... | correct | null | partial | The answer provides a recipe but adds unrequested ingredients (butter, baking powder) and omits the specific method of weighing eggs and using a baking pan, deviating from the reference. | wrong | Invents ingredients (butter, salt, chemical leavening) and method (rolling out) not in the reference, which specifies pouring into a pan. | wrong | It provides a recipe but contradicts the reference by adding butter/oil and a leavening agent, and misstates the ingredient proportions. | partial | Adds butter and leavening not in reference; core method similar but deviates from original recipe. | true | false | null | partial | The answer omits key steps like weighing eggs first and baking as a whole cake then cutting, but covers main ingredients and process. | wrong | The assistant invents specific details (180°C, 15-20 mins, 1cm thickness, cutting before baking) that contradict the reference (pour into pan, cut after baking, 'not too hot' oven). | partial | Misses key steps: carbonato d'ammoniaca is added to the mixture, not just used for leavening, and the recipe specifies cutting the biscuits into strips or squares after baking. | partial | Provides a recipe but misstates key details like carbonato amount and preparation, deviating from reference. | true | false | 75a43f42680ab309d2a2 | Project Gutenberg | pg65179 | Biscottini | Lazzari-Turco, Il piccolo focolare | https://www.gutenberg.org/ebooks/65179 | null | null | LicenseRef-PD | https://creativecommons.org/publicdomain/mark/1.0/ | Lazzari-Turco, Il piccolo focolare. Public-domain text via Project Gutenberg (PG marks removed). | Published in 1921; public domain in the US; author died in 1912 | Giulia Lazzari-Turco | true |
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