Question: After the minced garlic has been transferred into the boiling liquid, why does the person switch to opening the red noodle package at the counter instead of heading back to the sink to handle the next step there?

Answer: Because another person is occupying the sink area, so the person stays at the counter and opens the noodle package there instead of moving back.

Because the boiling pot still needs attention, so the person returns to the sink to check the water level before opening anything else.

Because the noodle package must be opened under running water, so the person goes back to the sink before handling the seasoning packets.

Because the saucepan is no longer heating, so the person leaves it unattended and uses the sink area as the main prep station.

Because the garlic transfer is incomplete, so the person returns to the saucepan to finish adding the garlic before touching the package.

Because the counter is cluttered with wrappers, so the person shifts to the sink to clear space before continuing the meal prep.

Because the person wants to rinse the chopsticks first, so the noodle package is delayed until the sink becomes free again.

Because the noodle block is already cooked, so the person opens the package at the counter only to separate the seasoning from it.

Choices:
A. Because the saucepan is no longer heating, so the person leaves it unattended and uses the sink area as the main prep station.
B. Because the counter is cluttered with wrappers, so the person shifts to the sink to clear space before continuing the meal prep.
C. Because the person wants to rinse the chopsticks first, so the noodle package is delayed until the sink becomes free again.
D. Because the noodle package must be opened under running water, so the person goes back to the sink before handling the seasoning packets.
E. Because another person is occupying the sink area, so the person stays at the counter and opens the noodle package there instead of moving back.
F. Because the garlic transfer is incomplete, so the person returns to the saucepan to finish adding the garlic before touching the package.
G. Because the boiling pot still needs attention, so the person returns to the sink to check the water level before opening anything else.
H. Because the noodle block is already cooked, so the person opens the package at the counter only to separate the seasoning from it.


Question: When the small saucepan with water is carried from the sink side to the induction cooker, what broader plan best explains choosing it over treating the nearby frying pan as the active vessel?

Answer: To start a water-based side task that can heat in the background while the person returns to an extended stretch of garlic prep and only checks the pot intermittently.

To switch straight into egg frying, using the saucepan only because the frying pan has not yet been oiled for that immediate move.

To keep the smallest vessel on the burner while deciding which groceries still need to be unpacked before any real cooking begins.

To park the saucepan on the cooktop temporarily so the sink area can be cleared before both pans are washed together.

To warm the saucepan just enough to reuse something already inside it before resuming any board work.

To turn the saucepan into the main container for mixing the eggs, replacing the white bowl and cutting board in the prep sequence.

To preheat a pot for an immediate noodle transfer because the garlic work is already finished and the board is no longer needed.

To avoid committing to the frying pan until the burner setup is sorted out, even though the saucepan is not meant to stay active for long.

Choices:
A. To switch straight into egg frying, using the saucepan only because the frying pan has not yet been oiled for that immediate move.
B. To start a water-based side task that can heat in the background while the person returns to an extended stretch of garlic prep and only checks the pot intermittently.
C. To park the saucepan on the cooktop temporarily so the sink area can be cleared before both pans are washed together.
D. To turn the saucepan into the main container for mixing the eggs, replacing the white bowl and cutting board in the prep sequence.
E. To warm the saucepan just enough to reuse something already inside it before resuming any board work.
F. To preheat a pot for an immediate noodle transfer because the garlic work is already finished and the board is no longer needed.
G. To avoid committing to the frying pan until the burner setup is sorted out, even though the saucepan is not meant to stay active for long.
H. To keep the smallest vessel on the burner while deciding which groceries still need to be unpacked before any real cooking begins.


Question: With the salt already on the eggs and the broad spatula work finished, what does the long chopstick-only stretch best reveal about the plan for this pan before any plate is brought over?

Answer: To keep refining the eggs in the pan, teasing apart dense patches and drying the last soft spots until the curds are even enough to plate.

To keep the eggs moving only briefly while getting ready to fetch the serving plate, with the texture already basically where it needs to be.

To work the garlic and chili off the hottest edge before switching back to a broader stirring tool for the real finishing pass.

To gather the eggs into a tighter central mound so they can slide out as one pile when the pan is tipped for serving.

To buy time while the spatula is needed elsewhere near the sink, letting the eggs coast mostly on retained heat instead of continued cooking.

To separate a neater top portion from a softer lower portion so the first plated serving can be arranged more deliberately.

To hold the pan in an in-between state until attention shifts back to the saucepan, rather than to change the egg texture much more.

To switch to a gentler grip mainly because the pan is about to leave the burner and be carried straight into serving position.

Choices:
A. To hold the pan in an in-between state until attention shifts back to the saucepan, rather than to change the egg texture much more.
B. To work the garlic and chili off the hottest edge before switching back to a broader stirring tool for the real finishing pass.
C. To keep refining the eggs in the pan, teasing apart dense patches and drying the last soft spots until the curds are even enough to plate.
D. To gather the eggs into a tighter central mound so they can slide out as one pile when the pan is tipped for serving.
E. To switch to a gentler grip mainly because the pan is about to leave the burner and be carried straight into serving position.
F. To separate a neater top portion from a softer lower portion so the first plated serving can be arranged more deliberately.
G. To keep the eggs moving only briefly while getting ready to fetch the serving plate, with the texture already basically where it needs to be.
H. To buy time while the spatula is needed elsewhere near the sink, letting the eggs coast mostly on retained heat instead of continued cooking.


Question: When he heads back from the board to the stove, why does he bring only the garlic and leave the chopped chilies behind?

Answer: To send the garlic ahead for the frying step while leaving the chopped chilies behind for the later scrambled-egg step

To keep the chopped chilies on the board so they can be mixed into the raw eggs before anything goes into the pan

To leave the chilies behind because the pan still needs to stay completely empty until the egg bowl is poured in

To separate the chilies from the garlic so the board can be wiped clean before any frying continues

To save the chilies for a cold garnish step after the garlic finishes browning and the burner work is done

To keep the chilies away from the stove because their main job is to season the noodle pack rather than the pan

To delay the chilies only because the pan does not have enough room for both ingredients at once even though they are meant to cook together right away

To leave the chilies on the board so he can check the eggs first and then return both aromatics to the pan in one batch

Choices:
A. To send the garlic ahead for the frying step while leaving the chopped chilies behind for the later scrambled-egg step
B. To save the chilies for a cold garnish step after the garlic finishes browning and the burner work is done
C. To keep the chilies away from the stove because their main job is to season the noodle pack rather than the pan
D. To keep the chopped chilies on the board so they can be mixed into the raw eggs before anything goes into the pan
E. To leave the chilies on the board so he can check the eggs first and then return both aromatics to the pan in one batch
F. To delay the chilies only because the pan does not have enough room for both ingredients at once even though they are meant to cook together right away
G. To leave the chilies behind because the pan still needs to stay completely empty until the egg bowl is poured in
H. To separate the chilies from the garlic so the board can be wiped clean before any frying continues


Question: After he lifts the wok again while the spatula is still inside it, why does he go back to washing that spatula instead of moving straight on to the bowl, cleaver, or small cup?

Answer: Because using the spatula to help handle the wok dirtied it again, so he gives it a final cleaning pass and removes a stuck bit before setting it aside for good.

Because the spatula has to stay wet so it can go back into the saucepan once the noodles are checked again.

Because the bowl cannot be washed until the spatula is stored inside it, so the utensil has to be cleaned first for stacking.

Because the cleaver needs the sink area completely dry before it can be scrubbed, so the spatula is only filling time until the water stops.

Because the small cup is supposed to hold the spatula after rinsing, so the utensil must be spotless before the cup is touched.

Because the spatula will be used to serve the eggs next, so it has to be cleaner than the other dishes right away.

Because washing the spatula now lets him keep soap off the wok, which still needs to stay greasy for the noodles.

Because the spatula handle is the only tool he can use to move the cutting board later, so he cleans it now to keep the board dry.

Choices:
A. Because washing the spatula now lets him keep soap off the wok, which still needs to stay greasy for the noodles.
B. Because the spatula handle is the only tool he can use to move the cutting board later, so he cleans it now to keep the board dry.
C. Because the spatula has to stay wet so it can go back into the saucepan once the noodles are checked again.
D. Because the bowl cannot be washed until the spatula is stored inside it, so the utensil has to be cleaned first for stacking.
E. Because the cleaver needs the sink area completely dry before it can be scrubbed, so the spatula is only filling time until the water stops.
F. Because the small cup is supposed to hold the spatula after rinsing, so the utensil must be spotless before the cup is touched.
G. Because using the spatula to help handle the wok dirtied it again, so he gives it a final cleaning pass and removes a stuck bit before setting it aside for good.
H. Because the spatula will be used to serve the eggs next, so it has to be cleaner than the other dishes right away.


Question: After rinsing the cutting board in the sink, why does he keep sweeping the basin with his bare hand instead of switching to the sponge or washing the other dishes right away?

Answer: Because the board rinse has left loose scraps in the sink, so he clears that debris by hand first to avoid dragging it back onto the sponge and the dishes he washes next.

Because the cutting board needs to sit under running water a little longer before any scrubbing will work, so he fills that waiting time by sweeping the basin.

Because the bowl has to stay untouched until the larger cookware is moved farther out of the sink area, so the basin cleanup comes first.

Because the cleaver is too awkward to wash while scraps are still floating nearby, so he treats the drain area as the more urgent cleanup target first.

Because the small cup will be used to scoop away sink water next, so he leaves it dry while he prepares the basin for that step.

Because he wants the sponge to stay unused until after the bowl has already been rinsed, so the hand pass is mainly a way to delay that sponge step.

Because the saucepan is about to be brought over from the stove, so he clears the basin early to make room for that hotter item.

Because the spatula needs time to drip off before he can set it down safely, so he uses the basin sweep to wait for that tool to dry.

Choices:
A. Because the small cup will be used to scoop away sink water next, so he leaves it dry while he prepares the basin for that step.
B. Because the bowl has to stay untouched until the larger cookware is moved farther out of the sink area, so the basin cleanup comes first.
C. Because the spatula needs time to drip off before he can set it down safely, so he uses the basin sweep to wait for that tool to dry.
D. Because he wants the sponge to stay unused until after the bowl has already been rinsed, so the hand pass is mainly a way to delay that sponge step.
E. Because the cutting board needs to sit under running water a little longer before any scrubbing will work, so he fills that waiting time by sweeping the basin.
F. Because the saucepan is about to be brought over from the stove, so he clears the basin early to make room for that hotter item.
G. Because the board rinse has left loose scraps in the sink, so he clears that debris by hand first to avoid dragging it back onto the sponge and the dishes he washes next.
H. Because the cleaver is too awkward to wash while scraps are still floating nearby, so he treats the drain area as the more urgent cleanup target first.


Question: When the hot water is poured off while the eggs are held back at the lip of the saucepan, why does the metal spatula make more sense there than the chopsticks?

Answer: It gives a broader, more rigid barrier for holding the eggs back while the hot water is poured off.

It keeps the eggs gathered at the rim so they can be lifted into the bowl immediately afterward without being chased around the pot.

It narrows the water stream enough to reduce splashing, which matters more here than how the eggs are being held back.

It lets the saucepan be tipped less steeply, so the eggs are less likely to knock against each other during the drain.

It keeps the chopsticks cleaner and drier for the transfer step that follows.

It steadies the pour angle at the rim so the water can be released more gradually.

It prevents the eggs from scraping directly along the metal rim as the saucepan is tilted.

It makes it easier to pause midway through the drain without letting the eggs roll back toward the center.

Choices:
A. It prevents the eggs from scraping directly along the metal rim as the saucepan is tilted.
B. It makes it easier to pause midway through the drain without letting the eggs roll back toward the center.
C. It lets the saucepan be tipped less steeply, so the eggs are less likely to knock against each other during the drain.
D. It keeps the chopsticks cleaner and drier for the transfer step that follows.
E. It keeps the eggs gathered at the rim so they can be lifted into the bowl immediately afterward without being chased around the pot.
F. It steadies the pour angle at the rim so the water can be released more gradually.
G. It gives a broader, more rigid barrier for holding the eggs back while the hot water is poured off.
H. It narrows the water stream enough to reduce splashing, which matters more here than how the eggs are being held back.


Question: Once the boiled eggs have been moved into the bowl, why is the saucepan rinsed right away instead of continuing to treat it as their temporary holding vessel?

Answer: The egg step is closed out there, so the pot is being cleared for reuse instead of left attached to the finished eggs.

The bowl is only a brief cooling stop before the eggs return to the saucepan later in the noodle phase.

The rinse is mainly to keep the transferred eggs from continuing to warm each other through the still-hot pot nearby.

The eggs are moved out so the remaining water can be checked and adjusted before they are put back into the same vessel.

The bowl is acting mostly as a draining surface, while the saucepan is still part of the same egg-holding phase.

The saucepan is being rinsed now because it will be harder to clean once the eggs have cooled further.

The eggs are moved mainly to keep residue off them, but the saucepan itself is not yet being reset for a new task.

The transfer mainly frees space near the faucet, and the rinse happens now only because the saucepan is already in hand.

Choices:
A. The transfer mainly frees space near the faucet, and the rinse happens now only because the saucepan is already in hand.
B. The eggs are moved out so the remaining water can be checked and adjusted before they are put back into the same vessel.
C. The bowl is acting mostly as a draining surface, while the saucepan is still part of the same egg-holding phase.
D. The saucepan is being rinsed now because it will be harder to clean once the eggs have cooled further.
E. The eggs are moved mainly to keep residue off them, but the saucepan itself is not yet being reset for a new task.
F. The egg step is closed out there, so the pot is being cleared for reuse instead of left attached to the finished eggs.
G. The bowl is only a brief cooling stop before the eggs return to the saucepan later in the noodle phase.
H. The rinse is mainly to keep the transferred eggs from continuing to warm each other through the still-hot pot nearby.


Question: What visible change triggers the person to bring the frying pan to the prep area?

Answer: The sliced potato on the board has already been chopped and is ready to be transferred into the pan

The potato pieces have been gathered into a smaller pile, making the board easier to move

The prep space becomes crowded, so the pan is moved in to free up room elsewhere

The knife work pauses after the slices are arranged, so the pan is brought over for the next stage

The person finishes checking the potato pieces and then brings the pan over to compare size

Choices:
A. The person finishes checking the potato pieces and then brings the pan over to compare size
B. The prep space becomes crowded, so the pan is moved in to free up room elsewhere
C. The knife work pauses after the slices are arranged, so the pan is brought over for the next stage
D. The sliced potato on the board has already been chopped and is ready to be transferred into the pan
E. The potato pieces have been gathered into a smaller pile, making the board easier to move


Question: What earlier preparation makes it possible to finely chop the potato?

Answer: The potato is first turned into thin slices on the board slicer

The potato is first cut into a few larger sections to make it easier to handle

The potato is rinsed so it will not stick during chopping

The cutting area is cleared so the knife can be used more safely

The potato is transferred closer to the stove before the next step

Choices:
A. The potato is rinsed so it will not stick during chopping
B. The potato is first cut into a few larger sections to make it easier to handle
C. The potato is first turned into thin slices on the board slicer
D. The potato is transferred closer to the stove before the next step
E. The cutting area is cleared so the knife can be used more safely


Question: What earlier action makes the later carrot chopping step easier to control?

Answer: The carrot is first rinsed and then cut into smaller sections before being chopped more finely

The carrot is rinsed first so it will slide less during the later cuts

The carrot is brought back from the sink and placed nearer the center of the board

The knife work pauses briefly before the carrot is chopped again

The carrot is rotated several times so its shape can be checked before chopping

Choices:
A. The carrot is rotated several times so its shape can be checked before chopping
B. The knife work pauses briefly before the carrot is chopped again
C. The carrot is first rinsed and then cut into smaller sections before being chopped more finely
D. The carrot is rinsed first so it will slide less during the later cuts
E. The carrot is brought back from the sink and placed nearer the center of the board


Question: Why is the knife the right tool for the garlic now?

Answer: Because the earlier loose-skin step is over, and the next job is finer cutting

Because the knife keeps the garlic from rolling while the pan continues to cook

Because the knife can dry the garlic surface before it is added to the pan

Because the knife is needed to return the cloves to a flatter shape first

Because the garlic is already warm, so the knife is used to cool it slightly

Because the cloves must be re-grouped before the peeler can be used again

Because the knife is being used here mainly to move the garlic, not reduce it

Because the garlic is still too whole for the later step, so it has to be cut down

Choices:
A. Because the knife is being used here mainly to move the garlic, not reduce it
B. Because the earlier loose-skin step is over, and the next job is finer cutting
C. Because the garlic is still too whole for the later step, so it has to be cut down
D. Because the knife can dry the garlic surface before it is added to the pan
E. Because the knife keeps the garlic from rolling while the pan continues to cook
F. Because the cloves must be re-grouped before the peeler can be used again
G. Because the knife is needed to return the cloves to a flatter shape first
H. Because the garlic is already warm, so the knife is used to cool it slightly


Question: Why is the garlic handled at the sink first, then on the board later?

Answer: Because the sink stage separates skins and loose bits, while the board stage handles cutting

Because the sink stage cools the cloves first, and the board stage warms them again

Because the sink stage groups large cloves, while the board stage groups smaller ones

Because the sink stage removes water, and the board stage puts moisture back in

Because the sink stage is for timing, while the board stage is for measuring size

Because the sink stage prepares the garlic for transport, while the board stage stores it

Because the sink stage cleans tools, while the board stage keeps the cloves from spreading

Because the sink stage softens the garlic, while the board stage keeps it from breaking

Choices:
A. Because the sink stage groups large cloves, while the board stage groups smaller ones
B. Because the sink stage softens the garlic, while the board stage keeps it from breaking
C. Because the sink stage cools the cloves first, and the board stage warms them again
D. Because the sink stage separates skins and loose bits, while the board stage handles cutting
E. Because the sink stage prepares the garlic for transport, while the board stage stores it
F. Because the sink stage cleans tools, while the board stage keeps the cloves from spreading
G. Because the sink stage removes water, and the board stage puts moisture back in
H. Because the sink stage is for timing, while the board stage is for measuring size


Question: Why does the person return to the board after checking the pan instead of staying at the stove?

Answer: Because the board still holds unfinished prep that has become the next bottleneck in the workflow

Because the pan is only simmering lightly, so no more stirring is needed for a while

Because the knife has to stay active until the sink area is used again

Because the board is being used to compare the ingredient size against the pan contents

Because the later ingredient must be fully spread out before it can be moved to the stove

Because the stove side becomes too crowded once the spatula is picked up

Because the earlier vegetables are not ready to be turned yet, so prep must restart

Because the board step controls the burner timing for the pan stage

Choices:
A. Because the pan is only simmering lightly, so no more stirring is needed for a while
B. Because the board still holds unfinished prep that has become the next bottleneck in the workflow
C. Because the earlier vegetables are not ready to be turned yet, so prep must restart
D. Because the stove side becomes too crowded once the spatula is picked up
E. Because the board is being used to compare the ingredient size against the pan contents
F. Because the knife has to stay active until the sink area is used again
G. Because the board step controls the burner timing for the pan stage
H. Because the later ingredient must be fully spread out before it can be moved to the stove


Question: Why does the board come back after the first transfer?

Answer: Because only part of the chopped meat is in the pan, and the rest still needs board work

Because the pan side is too narrow to finish the remaining cuts comfortably there

Because the board has to be dried before the rest of the meat can be cooked

Because the knife can only be used again once the board leaves the burner area

Because the first pieces need to cool briefly before the second pieces are added

Because the person is comparing the pan pieces with the board pieces before continuing

Because the sauces cannot be opened until the board is moved away from the stove

Because the sink-side surface is reserved for the container that appears later

Choices:
A. Because the pan side is too narrow to finish the remaining cuts comfortably there
B. Because the board has to be dried before the rest of the meat can be cooked
C. Because the first pieces need to cool briefly before the second pieces are added
D. Because the sauces cannot be opened until the board is moved away from the stove
E. Because the knife can only be used again once the board leaves the burner area
F. Because only part of the chopped meat is in the pan, and the rest still needs board work
G. Because the person is comparing the pan pieces with the board pieces before continuing
H. Because the sink-side surface is reserved for the container that appears later


Question: Why can the white box go straight into the pan later?

Answer: Because the earlier cutting and transfers are already finished before that add-in happens

Because the box has already been left open long enough beside the stove

Because the pan has been moved closer to the sink by that point

Because the board has been washed, so the later add-in skips the counter

Because the boxed food needs the same utensil that was used for the chopping

Because the seasonings are all removed before the box contents are added

Because the burner is turned to a lower setting right before the box is used

Because the pan is emptied slightly before the box contents are tipped in

Choices:
A. Because the box has already been left open long enough beside the stove
B. Because the pan is emptied slightly before the box contents are tipped in
C. Because the board has been washed, so the later add-in skips the counter
D. Because the earlier cutting and transfers are already finished before that add-in happens
E. Because the burner is turned to a lower setting right before the box is used
F. Because the boxed food needs the same utensil that was used for the chopping
G. Because the seasonings are all removed before the box contents are added
H. Because the pan has been moved closer to the sink by that point


Question: What did the person do after using scissors to cut a spiral shape out of the paper?

Answer: They attached the spiral paper strip onto a pen refill.

They pulled the spiral paper strip apart.

They gently placed the cut spiral paper onto the water surface in a measuring cup.

They suspended the spiral paper from a thin thread.

They blew air horizontally across the top of the suspended spiral.

They used a magnet to approach the center of the paper spiral.

Choices:
A. They pulled the spiral paper strip apart.
B. They used a magnet to approach the center of the paper spiral.
C. They suspended the spiral paper from a thin thread.
D. They gently placed the cut spiral paper onto the water surface in a measuring cup.
E. They blew air horizontally across the top of the suspended spiral.
F. They attached the spiral paper strip onto a pen refill.


Question: Which of the following tools was not used?

Answer: Meauring cup

Choices:
A. Meauring cup
B. Candle
C. Scissor
D. Paper
E. Lighter
F. Pen


Question: immediately after the paper liner is flattened, what is the precise manual interaction used to transfer the chicken from the bowl to the air fryer?

Answer: The user uses their bare hands to pick up each piece individually and space them out.

The user uses a pair of metal tongs to maintain distance from the raw meat.

The user tips the entire bowl over the basket and uses a spoon to flatten the pile.

The user uses the same chopsticks seen earlier to pierce and lift each piece.

The user slides the chicken onto a secondary plate before tilting it into the basket.

The user uses a spatula to scoop multiple pieces at once into the center.

Choices:
A. The user slides the chicken onto a secondary plate before tilting it into the basket.
B. The user uses a spatula to scoop multiple pieces at once into the center.
C. The user uses the same chopsticks seen earlier to pierce and lift each piece.
D. The user tips the entire bowl over the basket and uses a spoon to flatten the pile.
E. The user uses a pair of metal tongs to maintain distance from the raw meat.
F. The user uses their bare hands to pick up each piece individually and space them out.


Question: the user manipulates a tool inside the original container. What environmental advantage of this container is being exploited for the tool-use?

Answer: The flexible, low-volume boundary of the material, which forces the seasonings to remain in constant high-pressure contact with the meat.

The airtight seal of the container, which allows the tool to create a vacuum effect for faster marinade penetration.

The transparent property of the walls, which allows the user to monitor the "visual shadow" of the seasoning distribution from the bottom.

The textured interior of the plastic, which acts as a secondary abrasive tool to tenderize the meat fibers during stirring.

The heat-retention capability of the specific polymer, which keeps the meat at an optimal temperature for enzymatic breakdown.

The chemical neutrality of the container, ensuring that no metallic taste from the tools is transferred to the meat.

Choices:
A. The chemical neutrality of the container, ensuring that no metallic taste from the tools is transferred to the meat.
B. The flexible, low-volume boundary of the material, which forces the seasonings to remain in constant high-pressure contact with the meat.
C. The transparent property of the walls, which allows the user to monitor the "visual shadow" of the seasoning distribution from the bottom.
D. The airtight seal of the container, which allows the tool to create a vacuum effect for faster marinade penetration.
E. The textured interior of the plastic, which acts as a secondary abrasive tool to tenderize the meat fibers during stirring.
F. The heat-retention capability of the specific polymer, which keeps the meat at an optimal temperature for enzymatic breakdown.


Question: While holding the scissors at, which specific part of the shrimp is the user targeting for removal?

Answer: The multiple small legs located on the ventral (bottom) side of the shrimp.

The sharp rostrum (spike) on the head to prevent injury.

The tail fan to make the shrimp fit better in the pan.

The dark vein along the back for digestive cleaning.

The antennae to reduce the overall length of the ingredient.

The entire head to prepare for a "body-only" stir-fry.

Choices:
A. The sharp rostrum (spike) on the head to prevent injury.
B. The entire head to prepare for a "body-only" stir-fry.
C. The multiple small legs located on the ventral (bottom) side of the shrimp.
D. The antennae to reduce the overall length of the ingredient.
E. The tail fan to make the shrimp fit better in the pan.
F. The dark vein along the back for digestive cleaning.


Question: the user changes their kinetic strategy from a horizontal oscillation to a vertical compression. What inter-material failure is the tool being used to resolve?

Answer: The "clumping" phenomenon caused by protein-binding, which creates a thermal barrier between the overlapped layers.

The "gliding" failure where the tool is moving too fast across the surface to actually engage with the ingredients.

The excessive steam buildup underneath the ingredients that is lifting them off the heated surface.

The saturation of oil at the bottom of the pan, which requires the ingredients to be

The uneven distribution of salt crystals, which are being pushed to the edges by the previous horizontal motion.

The tendency of the ingredients to stick to the tool rather than the pan, requiring a downward force to release them.

Choices:
A. The excessive steam buildup underneath the ingredients that is lifting them off the heated surface.
B. The saturation of oil at the bottom of the pan, which requires the ingredients to be "stamped" to absorb flavor.
C. The tendency of the ingredients to stick to the tool rather than the pan, requiring a downward force to release them.
D. The uneven distribution of salt crystals, which are being pushed to the edges by the previous horizontal motion.
E. The "gliding" failure where the tool is moving too fast across the surface to actually engage with the ingredients.
F. The "clumping" phenomenon caused by protein-binding, which creates a thermal barrier between the overlapped layers.


Question: as the user transfers vegetables, what is the physical reason for leaving the green liquid residue in the bowl?

Answer: To prevent the "hydro-thermal quench" where excess water would rapidly cool the hot oil, stopping the searing process of the meat.

To keep the liquid as a "safety buffer" to extinguish any potential grease fires later.

To use the liquid as a cleaning agent to wash the bowl once the cooking is finished.

To prevent the green pigments in the liquid from dyeing the white meat into an unappealing color.

To allow the user to check if any salt crystals remain undissolved at the bottom of the bowl.

To prevent the liquid from evaporating too quickly and creating a visual fog that blocks the camera.

Choices:
A. To keep the liquid as a "safety buffer" to extinguish any potential grease fires later.
B. To prevent the liquid from evaporating too quickly and creating a visual fog that blocks the camera.
C. To allow the user to check if any salt crystals remain undissolved at the bottom of the bowl.
D. To prevent the green pigments in the liquid from dyeing the white meat into an unappealing color.
E. To prevent the "hydro-thermal quench" where excess water would rapidly cool the hot oil, stopping the searing process of the meat.
F. To use the liquid as a cleaning agent to wash the bowl once the cooking is finished.


Question: the user performs a high-precision extraction with chopsticks. What is the primary visual characteristic of the object being removed that distinguishes it from the surrounding eggs?

Answer: It is a small, rigid, white-opaque shard with jagged edges.

It is a translucent, gelatinous mass that has failed to dissolve in the heat.

It is a bright red, cylindrical fragment of a chili pepper.

It is a dark, thread-like fiber likely from a cleaning cloth.

It is a perfectly spherical air bubble that has become trapped.

It is a charred, black speck of burnt meat from the bottom of the pan.

Choices:
A. It is a dark, thread-like fiber likely from a cleaning cloth.
B. It is a charred, black speck of burnt meat from the bottom of the pan.
C. It is a perfectly spherical air bubble that has become trapped.
D. It is a small, rigid, white-opaque shard with jagged edges.
E. It is a bright red, cylindrical fragment of a chili pepper.
F. It is a translucent, gelatinous mass that has failed to dissolve in the heat.


Question: the user performs a horizontal "shaking" of the covered pan. What physical feedback is the user likely checking for through this tool-use?

Answer: Whether the solidifying egg base has successfully detached from the pan's surface and is sliding freely.

Whether the internal steam pressure has reached a point where the lid starts to rattle.

Whether the tofu pieces have migrated to the center of the pan for better plating.

Whether the total weight of the pan has decreased due to water evaporation.

Whether the seasoning has fully dissolved into a smooth, liquid sauce.

Whether the induction surface is properly centered under the pan's base.

Choices:
A. Whether the seasoning has fully dissolved into a smooth, liquid sauce.
B. Whether the tofu pieces have migrated to the center of the pan for better plating.
C. Whether the induction surface is properly centered under the pan's base.
D. Whether the solidifying egg base has successfully detached from the pan's surface and is sliding freely.
E. Whether the total weight of the pan has decreased due to water evaporation.
F. Whether the internal steam pressure has reached a point where the lid starts to rattle.


Question: During the final transfer, the user uses a secondary tool (spoon) against the rim of the primary tool (pan). What momentum-control issue is being managed?

Answer: The "surging" effect of the combined solid-liquid mass, which could lead to an uncontrolled overflow due to sudden gravitational acceleration.

The "vortex" effect created by pouring, which would cause the lighter ingredients to spin out of the plate's boundaries.

The structural collapse of the secondary tool if it were used to support the full weight of the pan instead of just guiding the flow.

The high surface tension of the sauce, which requires a mechanical break to allow it to separate from the pan's edge.

The cooling rate of the ingredients, which is increased by creating a thinner "flow-sheet" across the spoon's surface.

The vibration of the plate, which is dampened by the user applying the spoon as a secondary stabilizer.

Choices:
A. The "surging" effect of the combined solid-liquid mass, which could lead to an uncontrolled overflow due to sudden gravitational acceleration.
B. The "vortex" effect created by pouring, which would cause the lighter ingredients to spin out of the plate's boundaries.
C. The structural collapse of the secondary tool if it were used to support the full weight of the pan instead of just guiding the flow.
D. The vibration of the plate, which is dampened by the user applying the spoon as a secondary stabilizer.
E. The high surface tension of the sauce, which requires a mechanical break to allow it to separate from the pan's edge.
F. The cooling rate of the ingredients, which is increased by creating a thinner "flow-sheet" across the spoon's surface.


Question: After adding the liquid sauce at, what specific physical motion does the user perform with the tool to integrate the ingredients?

Answer: A repetitive, circular stirring motion while keeping the meat inside the bag.

A vertical tamping motion to flatten the meat against the table.

A scraping motion to remove excess sauce from the tool's tips.

A rhythmic tapping on the outside of the bag to settle the contents.

A lifting motion to check the weight of the seasoned package.

A shaking motion with the tool held horizontally above the bag.

Choices:
A. A lifting motion to check the weight of the seasoned package.
B. A rhythmic tapping on the outside of the bag to settle the contents.
C. A vertical tamping motion to flatten the meat against the table.
D. A shaking motion with the tool held horizontally above the bag.
E. A scraping motion to remove excess sauce from the tool's tips.
F. A repetitive, circular stirring motion while keeping the meat inside the bag.


Question: Having just finished removing the shrimp legs with scissors, the user reaches for a new tool from the drawer. Based on the current state of the shrimp and the next logical mechanical requirement, which tool is selected?

Answer: A fork, to insert a tine under the shell and use leverage to peel it away from the flesh.

A small spoon, to scoop out the internal organs while the shrimp is still raw.

A serrated knife, to cut the shrimp into smaller segments before de-shelling.

A secondary pair of scissors, to cut through the harder dorsal (back) shell.

A pair of tongs, to hold the shrimp securely while rinsing it under the tap.

A vegetable peeler, to shave off the outer skin of the shrimp body.

Choices:
A. A serrated knife, to cut the shrimp into smaller segments before de-shelling.
B. A fork, to insert a tine under the shell and use leverage to peel it away from the flesh.
C. A pair of tongs, to hold the shrimp securely while rinsing it under the tap.
D. A secondary pair of scissors, to cut through the harder dorsal (back) shell.
E. A small spoon, to scoop out the internal organs while the shrimp is still raw.
F. A vegetable peeler, to shave off the outer skin of the shrimp body.


Question: The user retrieves scissors from the drawer at. What is the "next intended material" to be processed directly over the workstation?

Answer: The green onions and cilantro placed on the table.

The plastic packaging of a new block of tofu.

The remaining shrimp that were not yet de-legged.

A sheet of seaweed to be used as a garnish.

The cooked chicken coming out of the air fryer.

The stems of red peppers to be deseeded.

Choices:
A. The remaining shrimp that were not yet de-legged.
B. The green onions and cilantro placed on the table.
C. The plastic packaging of a new block of tofu.
D. The cooked chicken coming out of the air fryer.
E. The stems of red peppers to be deseeded.
F. A sheet of seaweed to be used as a garnish.


Question: just before the meat is introduced to the pot, what is the final visual confirmation the user performs regarding the oil?

Answer: Tilting the pot slightly to ensure the oil has coated the entire bottom surface.

Dropping a small piece of meat into the oil to check for an active sizzle.

Using a hand to hover above the pot to feel the thermal radiation.

Stirring the oil with a spoon to see if its viscosity has changed.

Adding a splash of water to the oil to check for a steam reaction.

Looking at the side of the pot to check the external oil level markings.

Choices:
A. Dropping a small piece of meat into the oil to check for an active sizzle.
B. Tilting the pot slightly to ensure the oil has coated the entire bottom surface.
C. Stirring the oil with a spoon to see if its viscosity has changed.
D. Adding a splash of water to the oil to check for a steam reaction.
E. Looking at the side of the pot to check the external oil level markings.
F. Using a hand to hover above the pot to feel the thermal radiation.


Question: the user retrieves a spoon. Observe the spatial alignment just before it enters the seasoning jar. What subtle "entry-control" maneuver is performed?

Answer: The user tilts the spoon's handle at a 45-degree angle to navigate the narrow neck of the jar without scraping the sides.

The user taps the spoon twice on the jar's rim to synchronize the timing of the scoop.

The user blows on the spoon's bowl to ensure no invisible dust is transferred into the jar.

The user rotates the spoon 180 degrees to use the back of the spoon as a leveler for the sauce.

The user holds the spoon over the steam of the pan for 2 seconds to pre-heat the metal.

The user pauses the spoon's motion at the jar's entrance to visually estimate the liquid's depth.

Choices:
A. The user taps the spoon twice on the jar's rim to synchronize the timing of the scoop.
B. The user blows on the spoon's bowl to ensure no invisible dust is transferred into the jar.
C. The user pauses the spoon's motion at the jar's entrance to visually estimate the liquid's depth.
D. The user rotates the spoon 180 degrees to use the back of the spoon as a leveler for the sauce.
E. The user holds the spoon over the steam of the pan for 2 seconds to pre-heat the metal.
F. The user tilts the spoon's handle at a 45-degree angle to navigate the narrow neck of the jar without scraping the sides.


Question: the user is segmenting the tofu with a spoon. What is the immediate next movement of the spoon once the tofu blocks are broken into smaller pieces?

Answer: Pushing and spreading the tofu pieces toward the outer edges of the pan to clear the center.

Pressing the tofu pieces down firmly to flatten them into thin pancakes.

Lifting a small piece of tofu with the spoon to taste the seasoning.

Tapping the spoon against the pan's rim to remove the white tofu residue.

Stirring the tofu in a fast, circular motion to mash it into a smooth paste.

Removing the spoon from the pan and placing it back into the sink immediately.

Choices:
A. Pushing and spreading the tofu pieces toward the outer edges of the pan to clear the center.
B. Tapping the spoon against the pan's rim to remove the white tofu residue.
C. Removing the spoon from the pan and placing it back into the sink immediately.
D. Stirring the tofu in a fast, circular motion to mash it into a smooth paste.
E. Pressing the tofu pieces down firmly to flatten them into thin pancakes.
F. Lifting a small piece of tofu with the spoon to taste the seasoning.


Question: What habitual behavior does he consistently exhibit while cooking?

Answer: He tends to clean up promptly during cooking.

He frequently tastes the food while cooking.

He prefers to prepare all ingredients before starting.

Choices:
A. He frequently tastes the food while cooking.
B. He tends to clean up promptly during cooking.
C. He prefers to prepare all ingredients before starting.
D. He often adjusts the heat on the stove.


Question: Where did he retrieve the jar from?

Answer: refrigerator


Question: What earlier state change makes the garlic get handled as a whole first, but clove by clove afterward?

Answer: Because the garlic first has to be changed at the head level, but later at the clove level before collective processing becomes effective.

Because the first stage changes the garlic from a closed form to an open one, while the second stage mainly prepares the cloves to behave as a single mass later.

Because the garlic first needs to be separated structurally, and later the cloves are handled one by one mainly to keep them from interfering with each other.

Because the head is first processed as a whole to define the amount, and the later clove-level handling is mainly to preserve consistency in the pile.

Because the outer skin removal finishes the main preparation, and the later individual handling is mostly a secondary refinement step.

Because the garlic is first treated as one unit for opening, then as multiple units mainly so their positions can be controlled before chopping.

Because the first stage is mainly about exposing the usable cloves, while the later stage is mainly about arranging them into a more uniform workflow.

Because the whole garlic must first be stabilized as one object, and the later separate handling is mainly to make the knife motion more regular.

Because the outer handling is mostly for organizing the garlic visually, while the later clove-by-clove handling is mainly for keeping the board tidy.

Because smaller garlics make it easier for him to cut it into smaller pices more easily.

Choices:
A. Because the garlic first has to be changed at the head level, but later at the clove level before collective processing becomes effective.
B. Because the outer handling is mostly for organizing the garlic visually, while the later clove-by-clove handling is mainly for keeping the board tidy.
C. Because the first stage changes the garlic from a closed form to an open one, while the second stage mainly prepares the cloves to behave as a single mass later.
D. Because the outer skin removal finishes the main preparation, and the later individual handling is mostly a secondary refinement step.
E. Because the head is first processed as a whole to define the amount, and the later clove-level handling is mainly to preserve consistency in the pile.
F. Because the garlic first needs to be separated structurally, and later the cloves are handled one by one mainly to keep them from interfering with each other.
G. Because the first stage is mainly about exposing the usable cloves, while the later stage is mainly about arranging them into a more uniform workflow.
H. Because smaller garlics make it easier for him to cut it into smaller pices more easily.
I. Because the garlic is first treated as one unit for opening, then as multiple units mainly so their positions can be controlled before chopping.
J. Because the whole garlic must first be stabilized as one object, and the later separate handling is mainly to make the knife motion more regular.


Question: Why are the cloves kept together in hand instead of being spread out and peeled separately on the board?

Answer: Because the hand is keeping the remaining cloves in a holding role while the peeling still operates at the level of one clove at a time.

Because keeping the cloves together lets their skins loosen against each other, so several cloves can start peeling at once.

Because the main point is to stop the cloves from rolling away or getting lost.

Because holding them together allows multiple cloves to be peeled in faster succession.

Because the papery skins can be contained more cleanly instead of scattering across the board.

Because the hand is pre-loosening the skins across the whole batch before each clove is finished.

Because the cloves are still being treated as one batch whose outer condition is being adjusted together.

Because the grouped cloves help the person choose which clove to peel first.

Because friction among the grouped cloves makes peeling easier than relying on the board.

Because the hand is temporarily replacing the board as the main peeling surface for all of the cloves.

Choices:
A. Because the hand is pre-loosening the skins across the whole batch before each clove is finished.
B. Because the hand is keeping the remaining cloves in a holding role while the peeling still operates at the level of one clove at a time.
C. Because keeping the cloves together lets their skins loosen against each other, so several cloves can start peeling at once.
D. Because the papery skins can be contained more cleanly instead of scattering across the board.
E. Because the grouped cloves help the person choose which clove to peel first.
F. Because the cloves are still being treated as one batch whose outer condition is being adjusted together.
G. Because friction among the grouped cloves makes peeling easier than relying on the board.
H. Because holding them together allows multiple cloves to be peeled in faster succession.
I. Because the hand is temporarily replacing the board as the main peeling surface for all of the cloves.
J. Because the main point is to stop the cloves from rolling away or getting lost.


Question: Why does the person keep the knife tip on the cutting board while using a rocking motion to cut the garlic, instead of repeatedly lifting the whole knife?

Answer: Because that way makes it easier and faster to cut the garlic into smaller slices.

Because the knife tip acts as a fixed pivot mainly to make the motion safer and reduce slipping.

Because keeping the tip down mainly protects the blade from dulling against the board.

Because the rocking motion is mainly for making the garlic pieces more uniform in size.

Because anchoring the tip lets the knife keep working through the gathered garlic in a continuous way that suits this stage of cutting.

Because the anchored tip mainly stabilizes the blade while the board remains the main thing being controlled.

Because smoother contact with the board matters more here than how the garlic itself is being refined.

Because the motion is partly flattening the garlic rather than continuously mincing it.

Because the tip acts as a center point so the knife can move around the pile without staying engaged with the same part of it continuously.

Because preserving a steady cutting rhythm is the main reason this motion is preferred here.

Choices:
A. Because smoother contact with the board matters more here than how the garlic itself is being refined.
B. Because the tip acts as a center point so the knife can move around the pile without staying engaged with the same part of it continuously.
C. Because the rocking motion is mainly for making the garlic pieces more uniform in size.
D. Because the knife tip acts as a fixed pivot mainly to make the motion safer and reduce slipping.
E. Because the motion is partly flattening the garlic rather than continuously mincing it.
F. Because preserving a steady cutting rhythm is the main reason this motion is preferred here.
G. Because that way makes it easier and faster to cut the garlic into smaller slices.
H. Because keeping the tip down mainly protects the blade from dulling against the board.
I. Because anchoring the tip lets the knife keep working through the gathered garlic in a continuous way that suits this stage of cutting.
J. Because the anchored tip mainly stabilizes the blade while the board remains the main thing being controlled.


Question: Why does the person stop using a one-handed cutting motion and switch to a two-handed, tip-stabilized chop only after the garlic reaches this state?

Answer: Because the garlic had moved from an initial coarse-cut state to a finer-preparation state, making a more stable two-handed chopping technique necessary.

Because the knife had become too heavy to control with one hand, so a second hand was needed mainly for support.

Because turning the blade parallel to the body makes the garlic easier to scoop up, rather than chop more finely.

Because the person was preparing to move the garlic off the board, and the new grip was mainly for transferring it.

Because the garlic had already been chopped evenly, so the two-handed motion was mostly a habitual finishing action.

Because the person needed to check the amount of garlic more precisely, and the new knife position helped with visual inspection.

Because the cutting board had become unstable, so the person changed grip mainly to keep the board from shifting.

Because the next step required flattening the garlic pieces, not further mincing them.

Because rotating the knife parallel to the body helps keep the garlic warmer and closer to the working area.

Because the person was transitioning to cleanup, and the two-handed motion was mainly to gather loose garlic pieces together.

Choices:
A. Because the next step required flattening the garlic pieces, not further mincing them.
B. Because rotating the knife parallel to the body helps keep the garlic warmer and closer to the working area.
C. Because the person needed to check the amount of garlic more precisely, and the new knife position helped with visual inspection.
D. Because the garlic had already been chopped evenly, so the two-handed motion was mostly a habitual finishing action.
E. Because the person was transitioning to cleanup, and the two-handed motion was mainly to gather loose garlic pieces together.
F. Because the cutting board had become unstable, so the person changed grip mainly to keep the board from shifting.
G. Because the knife had become too heavy to control with one hand, so a second hand was needed mainly for support.
H. Because turning the blade parallel to the body makes the garlic easier to scoop up, rather than chop more finely.
I. Because the garlic had moved from an initial coarse-cut state to a finer-preparation state, making a more stable two-handed chopping technique necessary.
J. Because the person was preparing to move the garlic off the board, and the new grip was mainly for transferring it.


Question: Why the personneed to cut the cabbage with knife and then switch to tearing it by hand?

Answer: Because the root at the bottom makes it difficult to tear the cabbage by hand, it needs to be cut off

Because the earlier cuts had already opened the cabbage enough that the remaining separation could continue more naturally by hand instead of further direct cutting.

Because torn edges are better for absorbing seasoning later.

Because once partially opened, the cabbage can be processed more efficiently by hand.

Because the later stage follows the cabbage’s natural layers rather than continuing direct slicing.

Because tearing reduces the chance of bruising the leaves and releasing excess moisture.

Because the recipe likely prefers torn cabbage pieces at this stage.

Because tearing makes it easier to inspect and rinse the inner leaves while separating them.

Because the knife becomes less suitable once the cabbage’s shape has changed.

Because after the first cuts, the process shifts from direct cutting to guided separation.

Choices:
A. Because the recipe likely prefers torn cabbage pieces at this stage.
B. Because once partially opened, the cabbage can be processed more efficiently by hand.
C. Because the root at the bottom makes it difficult to tear the cabbage by hand, it needs to be cut off
D. Because the knife becomes less suitable once the cabbage’s shape has changed.
E. Because after the first cuts, the process shifts from direct cutting to guided separation.
F. Because tearing reduces the chance of bruising the leaves and releasing excess moisture.
G. Because tearing makes it easier to inspect and rinse the inner leaves while separating them.
H. Because torn edges are better for absorbing seasoning later.
I. Because the later stage follows the cabbage’s natural layers rather than continuing direct slicing.
J. Because the earlier cuts had already opened the cabbage enough that the remaining separation could continue more naturally by hand instead of further direct cutting.


Question: Why do I use chopsticks to pick up a noodle from the pot?

Answer: To taste a bite myself to check if the noodles are done.

To pick out a foreign object stuck to the noodle

To check if the noodles are soft enough by pressing them.

Explanation: Usually we use chopsticks to scoop out a whole bowl of noodles to serve, but here it's just to taste a single bite.

Choices:
A. To check if the noodles are soft enough by pressing them.
B. To pick out a foreign object stuck to the noodle
C. To taste a bite myself to check if the noodles are done.
D. o remove a broken noodle from the pot.
E. To serve the noodles into a bowl.


Question: What is the most accurate description of the knife's state and the hygiene logic applied?

Answer: The knife was picked up from the counter where it was already clean, and it becomes "vegetable-soiled" after contact with the cabbage.

The knife was retrieved directly from a magnetic rack and is considered sterile.

The knife was used to cut raw meat previously and is cross-contaminating the cabbage.

The user sharpened the knife with a honing rod immediately before the first cut.

The knife was submerged in soapy water in the sink before being used on the cabbage.

The knife is a specialized bread knife being used incorrectly for cabbage.

The knife remained in a protective sheath until the exact moment of cutting.

Choices:
A. The knife was used to cut raw meat previously and is cross-contaminating the cabbage.
B. The knife is a specialized bread knife being used incorrectly for cabbage.
C. The user sharpened the knife with a honing rod immediately before the first cut.
D. The knife remained in a protective sheath until the exact moment of cutting.
E. The knife was retrieved directly from a magnetic rack and is considered sterile.
F. The knife was picked up from the counter where it was already clean, and it becomes "vegetable-soiled" after contact with the cabbage.
G. The knife was submerged in soapy water in the sink before being used on the cabbage.


Question: What is the functional purpose of placing the green vegetable leaves inside the white inner basket before the water is turned on at the sink?

Answer: It acts as a containment system that allows the leaves to be rinsed thoroughly and then immediately spun to remove excess moisture without having to move them to a different tool.

It is used to measure the exact weight of the vegetable leaves before they are added to the silver pot on the stove.

The basket is meant to protect the leaves from the heat of the nearby stove while the person looks for a knife.

The person is using the basket to hide the vegetable from the other people seen moving in the background of the room.

The basket is placed there to block the drain so that the sink can be filled with water for a different cleaning task.

The person puts the leaves in the basket to keep them separate from the dirty dishes that are currently piling up on the left side of the sink.

The basket is used to collect the soap bubbles from the dishwashing liquid so that the vegetable leaves are not contaminated during the rinsing process.

Choices:
A. The person puts the leaves in the basket to keep them separate from the dirty dishes that are currently piling up on the left side of the sink.
B. It acts as a containment system that allows the leaves to be rinsed thoroughly and then immediately spun to remove excess moisture without having to move them to a different tool.
C. The basket is used to collect the soap bubbles from the dishwashing liquid so that the vegetable leaves are not contaminated during the rinsing process.
D. The basket is meant to protect the leaves from the heat of the nearby stove while the person looks for a knife.
E. It is used to measure the exact weight of the vegetable leaves before they are added to the silver pot on the stove.
F. The basket is placed there to block the drain so that the sink can be filled with water for a different cleaning task.
G. The person is using the basket to hide the vegetable from the other people seen moving in the background of the room.


Question: Describe the spatial constraint that triggers the transition from preparing the vegetable to the extended period of dishwashing seen in this segment.

Answer: The accumulation of used tools, bowls, and vegetable scraps on the narrow counter and inside the sink basin physically prevents the person from having enough clean space to safely use the cutting board.

The person stops because the water temperature in the sink has become too hot to safely rinse the vegetable leaves any further.

The person realizes that the white bowl they need for the vegetable is currently at the bottom of the pile of dirty dishes.

The person notices that the cutting board is slipping on the wet counter, so they decide to wash every dish in the sink to find a dry towel.

The movement of other people in the background of the kitchen forces the person to stop their work and clear the sink to make room for others.

The person stops preparing the vegetable because they need to find a specific small tool that fell into the soap bubbles.

The person notices that the washing machine in the background has finished its cycle, creating a need to clear the sink area to prepare for handling wet laundry.

Choices:
A. The person notices that the washing machine in the background has finished its cycle, creating a need to clear the sink area to prepare for handling wet laundry.
B. The accumulation of used tools, bowls, and vegetable scraps on the narrow counter and inside the sink basin physically prevents the person from having enough clean space to safely use the cutting board.
C. The person stops because the water temperature in the sink has become too hot to safely rinse the vegetable leaves any further.
D. The person stops preparing the vegetable because they need to find a specific small tool that fell into the soap bubbles.
E. The person realizes that the white bowl they need for the vegetable is currently at the bottom of the pile of dirty dishes.
F. The person notices that the cutting board is slipping on the wet counter, so they decide to wash every dish in the sink to find a dry towel.
G. The movement of other people in the background of the kitchen forces the person to stop their work and clear the sink to make room for others.


Question: What action does the person take to prepare the physical environment specifically for the placement of the black cutting board?

Answer: The person uses a white cloth to dry a specific section of the counter and the edge of the sink to ensure the board stays stable and does not slip while they are cutting.

The person moves the silver pot from the stove to the counter to act as a weight that holds the cutting board in place.

The person pours soapy water onto the counter to make it easier to slide the cutting board closer to the sink drain.

The person clears the entire left side of the counter so the board can be placed far away from the water source.

The person places a used bowl under the board to tilt it, allowing the vegetable juices to run directly into the sink.

The person asks the other people in the room to hold the board steady while they begin the slicing task.

The person places the remote control seen on the counter earlier onto the TV stand to make sure the cutting board has a completely flat surface to rest on.

Choices:
A. The person asks the other people in the room to hold the board steady while they begin the slicing task.
B. The person uses a white cloth to dry a specific section of the counter and the edge of the sink to ensure the board stays stable and does not slip while they are cutting.
C. The person pours soapy water onto the counter to make it easier to slide the cutting board closer to the sink drain.
D. The person moves the silver pot from the stove to the counter to act as a weight that holds the cutting board in place.
E. The person places a used bowl under the board to tilt it, allowing the vegetable juices to run directly into the sink.
F. The person places the remote control seen on the counter earlier onto the TV stand to make sure the cutting board has a completely flat surface to rest on.
G. The person clears the entire left side of the counter so the board can be placed far away from the water source.


Question: How does the completion of the dishwashing task dictate the final sequence of actions regarding the white spinning tool?

Answer: Once the sink is clear and the other dishes are organized on the rack, the person is finally able to rinse and place the spinning tool in a dedicated spot where it can air-dry.

The person realizes the spinning tool is still dirty, so they throw it back into the sink to start the entire cleaning process over again.

The person puts the spinning tool back into the fridge because there is no more room on the drying rack after washing the bowls.

The person uses the spinning tool to carry the remaining clean dishes to a different part of the kitchen.

The tool is left in the middle of the sink basin to block the faucet so that the water cannot be turned on by someone else.

The person takes the spinning tool to the stove area to use it as a lid for the silver pot now that the cooking is finished.

The person places the spinning tool inside the microwave to sanitize it after it was used to dry the raw vegetable leaves at the beginning of the task.

Choices:
A. The tool is left in the middle of the sink basin to block the faucet so that the water cannot be turned on by someone else.
B. The person realizes the spinning tool is still dirty, so they throw it back into the sink to start the entire cleaning process over again.
C. The person takes the spinning tool to the stove area to use it as a lid for the silver pot now that the cooking is finished.
D. Once the sink is clear and the other dishes are organized on the rack, the person is finally able to rinse and place the spinning tool in a dedicated spot where it can air-dry.
E. The person puts the spinning tool back into the fridge because there is no more room on the drying rack after washing the bowls.
F. The person places the spinning tool inside the microwave to sanitize it after it was used to dry the raw vegetable leaves at the beginning of the task.
G. The person uses the spinning tool to carry the remaining clean dishes to a different part of the kitchen.


Question: Analyze the person’s handling of the white spinning tool at the sink. How does the disassembly of this tool's components act as a necessary spatial prerequisite for the transition to the stovetop tasks?

Answer: By removing the lid and the inner basket of the tool, the person clears the physical obstruction from the sink basin and the faucet's path, which is a required step before they can safely move to the stove to activate the ventilation fan and light.

The person takes the tool apart specifically to use the flat lid as a temporary heat-proof mat for the frying pan that is currently being retrieved from the cabinet.

The spinning tool is disassembled because its internal gears are needed to manually restart the digital tablet on the counter, which appears to have frozen.

The person removes the inner basket to use it as a protective cage for the yellow ingredients to keep them from falling into the open flame of the stove.

Disassembling the tool allows the person to fit the large silver pot into the sink basin for a deep cleaning, which must happen before the stove's fan is turned on.

The tool is taken apart so the person can use the spinning handle as a specialized tool to tighten the loose knobs on the front of the gas stove.

The person takes the tool apart to retrieve a small white cloth hidden inside, which is then used to wipe down the overhead cabinet doors before the cooking steam reaches them.

Choices:
A. The spinning tool is disassembled because its internal gears are needed to manually restart the digital tablet on the counter, which appears to have frozen.
B. Disassembling the tool allows the person to fit the large silver pot into the sink basin for a deep cleaning, which must happen before the stove's fan is turned on.
C. The tool is taken apart so the person can use the spinning handle as a specialized tool to tighten the loose knobs on the front of the gas stove.
D. The person removes the inner basket to use it as a protective cage for the yellow ingredients to keep them from falling into the open flame of the stove.
E. The person takes the tool apart to retrieve a small white cloth hidden inside, which is then used to wipe down the overhead cabinet doors before the cooking steam reaches them.
F. The person takes the tool apart specifically to use the flat lid as a temporary heat-proof mat for the frying pan that is currently being retrieved from the cabinet.
G. By removing the lid and the inner basket of the tool, the person clears the physical obstruction from the sink basin and the faucet's path, which is a required step before they can safely move to the stove to activate the ventilation fan and light.


Question: Examine the spatial reorganization of the sink area following the second dishwashing task. How does the clearing of the basin facilitate the final lifecycle stage of the white spinning tool?

Answer: The person organizes the clean dishes on the rack to create a specific open space, allowing the multi-part spinning tool to be disassembled and placed in a stable position where its components can air-dry without touching other items.

The person clears the sink so that the white spinning tool can be submerged in a deep pool of water to test if its internal basket can float.

The reorganization is a preparation for the white spinning tool to be used as a makeshift drying rack for the tablet, which was splashed with water during the cleaning.

Once the sink is empty, the person places the spinning tool at the bottom of the basin to act as a filter for the water being drained from the large silver pot.

The person clears the area to make room for the white spinning tool to be placed inside the active microwave for a high-temperature sterilization cycle.

The spatial management is necessary so the person can use the white spinning tool to carry all the wet dishes back to the overhead cabinet in one trip.

The sink is cleared so the person can use the white cloth to wrap the spinning tool, turning it into a soft cushion for the frying pan to rest on.

Choices:
A. The sink is cleared so the person can use the white cloth to wrap the spinning tool, turning it into a soft cushion for the frying pan to rest on.
B. The spatial management is necessary so the person can use the white spinning tool to carry all the wet dishes back to the overhead cabinet in one trip.
C. The reorganization is a preparation for the white spinning tool to be used as a makeshift drying rack for the tablet, which was splashed with water during the cleaning.
D. Once the sink is empty, the person places the spinning tool at the bottom of the basin to act as a filter for the water being drained from the large silver pot.
E. The person clears the sink so that the white spinning tool can be submerged in a deep pool of water to test if its internal basket can float.
F. The person organizes the clean dishes on the rack to create a specific open space, allowing the multi-part spinning tool to be disassembled and placed in a stable position where its components can air-dry without touching other items.
G. The person clears the area to make room for the white spinning tool to be placed inside the active microwave for a high-temperature sterilization cycle.


Question: Why does the person move the white bowl from the sink to the counter near the stove at a specific moment, rather than doing it at the very beginning?

Answer: The bowl was used as a temporary storage space for raw materials in the sink, and it is only moved once the food in the pan changes its physical state.

The person had to wait for the television to show a cooking instruction before they knew where to place the bowl.

The white bowl was too cold to be near the stove, so the person waited for the steam from the pan to warm up the kitchen air first.

The bowl was originally filled with heavy stones to keep the sink from moving, and those stones had to be removed one by one.

The person was waiting for the black pan to change its color from black to silver before they could bring any other tools near it.

The bowl is moved only after the person realizes the green pot in the sink is leaking water onto the floor.

The bowl was used as a weight to hold down the cutting board, and it couldn't be moved until the cutting task was completely finished.

Choices:
A. The person had to wait for the television to show a cooking instruction before they knew where to place the bowl.
B. The person was waiting for the black pan to change its color from black to silver before they could bring any other tools near it.
C. The bowl was originally filled with heavy stones to keep the sink from moving, and those stones had to be removed one by one.
D. The bowl is moved only after the person realizes the green pot in the sink is leaking water onto the floor.
E. The white bowl was too cold to be near the stove, so the person waited for the steam from the pan to warm up the kitchen air first.
F. The bowl was used as a weight to hold down the cutting board, and it couldn't be moved until the cutting task was completely finished.
G. The bowl was used as a temporary storage space for raw materials in the sink, and it is only moved once the food in the pan changes its physical state.


Question: Why is the removal of the cutting board from the counter a "mandatory preparation" that must be completed before the food is transferred into the white bowl?

Answer: The cutting board occupies the only clean surface near the stove, and it must be moved to the sink to create a safe landing zone for the white bowl.

The cutting board is used as a physical shield in the sink to prevent the water from the tap from splashing onto the person while they are plating the food.

The person must move the board because the white bowl is physically attached to the bottom of the board, and they need to pull them apart in the sink.

The board is moved because the person needs to use the wooden surface as a temporary lid for the green pot to keep the steam inside.

The cutting board is moved to the sink to act as a weight to keep the drain open so that the water can flow out faster during the cooking process.

The movement is triggered by the person noticing that the television in the background has changed to a program about cleaning, signaling it is time to clear the counter.

The board is placed in the sink to create a slope so that any liquid spilled from the white bowl later will slide directly into the drain instead of staying on the counter.

Choices:
A. The cutting board is moved to the sink to act as a weight to keep the drain open so that the water can flow out faster during the cooking process.
B. The cutting board is used as a physical shield in the sink to prevent the water from the tap from splashing onto the person while they are plating the food.
C. The person must move the board because the white bowl is physically attached to the bottom of the board, and they need to pull them apart in the sink.
D. The board is moved because the person needs to use the wooden surface as a temporary lid for the green pot to keep the steam inside.
E. The board is placed in the sink to create a slope so that any liquid spilled from the white bowl later will slide directly into the drain instead of staying on the counter.
F. The cutting board occupies the only clean surface near the stove, and it must be moved to the sink to create a safe landing zone for the white bowl.
G. The movement is triggered by the person noticing that the television in the background has changed to a program about cleaning, signaling it is time to clear the counter.


Question: Why is the manual shifting of the white drying rack a necessary spatial action before the white spinning tool can be rinsed?

Answer: The rack is moved to create a clear path for the water to flow from the tool into the drain without splashing the already clean green pot.

The rack is moved to the left to allow the sunlight from the window to hit the wet tool so the person can see the remaining soap.

The rack is shifted because the combined weight of the green pot and the spinning tool is making the counter bend under the heavy pressure.

The person moves the rack to the back of the counter to make enough physical room for a second green pot that is still in the sink.

The rack is moved to the front of the sink area to act as a barrier that prevents the person's clothes from getting wet during the rinse.

The person moves the rack closer to the stove to use the leftover heat from the pan to dry the spinning tool much faster than air.

The rack is shifted to the right to hide the small white dishes from the camera view while the person focuses on the larger spinning tool.

Choices:
A. The person moves the rack to the back of the counter to make enough physical room for a second green pot that is still in the sink.
B. The rack is moved to create a clear path for the water to flow from the tool into the drain without splashing the already clean green pot.
C. The rack is moved to the front of the sink area to act as a barrier that prevents the person's clothes from getting wet during the rinse.
D. The rack is moved to the left to allow the sunlight from the window to hit the wet tool so the person can see the remaining soap.
E. The rack is shifted to the right to hide the small white dishes from the camera view while the person focuses on the larger spinning tool.
F. The rack is shifted because the combined weight of the green pot and the spinning tool is making the counter bend under the heavy pressure.
G. The person moves the rack closer to the stove to use the leftover heat from the pan to dry the spinning tool much faster than air.


Question: Why does the person perform a final wipe of the counter surface while the white spinning tool is still sitting in the sink area?

Answer: Rinsing the sink floor with a large object inside caused water to splash the counter, so it must be dried before moving the clean tool parts there.

The counter is wiped to make the surface hot so that the cold water remaining on the spinning tool will evaporate faster once it is moved up.

The person is trying to remove the shadow of the green pot from the counter because it makes the workspace look too dark for the final task.

The wiping action is a signal to someone else that the white spinning tool is the last item to be cleaned before the kitchen lights are turned off.

The person wipes the counter to prepare a clean spot for the microwave to be moved back to its original position from the start of the video.

The counter must be wiped with soap to prevent the white spinning tool from sticking to the surface while the person looks for a clean drying towel.

The person is wiping away the reflection of the television screen from the counter because the bright moving light is making the cleaning task difficult.

Choices:
A. The wiping action is a signal to someone else that the white spinning tool is the last item to be cleaned before the kitchen lights are turned off.
B. The person wipes the counter to prepare a clean spot for the microwave to be moved back to its original position from the start of the video.
C. The person is wiping away the reflection of the television screen from the counter because the bright moving light is making the cleaning task difficult.
D. The person is trying to remove the shadow of the green pot from the counter because it makes the workspace look too dark for the final task.
E. The counter is wiped to make the surface hot so that the cold water remaining on the spinning tool will evaporate faster once it is moved up.
F. The counter must be wiped with soap to prevent the white spinning tool from sticking to the surface while the person looks for a clean drying towel.
G. Rinsing the sink floor with a large object inside caused water to splash the counter, so it must be dried before moving the clean tool parts there.


Question: Why is a white dish retrieved from the lower storage area before the food is moved from the sink to the stove?

Answer: The counter near the stove must have a container ready to hold tools or food pieces to avoid cluttering the workspace.

The white dish is needed to cover the drain in the sink so the yellow food does not fall into the pipes.

The person is using the dish as a mirror to check if the stove burner is actually producing a blue flame.

The dish is placed on the stove to act as a heat shield to protect the person's hands from the rising steam.

The white dish is moved to the counter because the television program suggested using it as a temporary cutting board.

The person retrieves the dish to catch any water dripping from the upper cabinet onto the cooking area below.

The dish must be placed next to the pan to act as a weight to stop the stove from moving during stirring.

Choices:
A. The white dish is needed to cover the drain in the sink so the yellow food does not fall into the pipes.
B. The white dish is moved to the counter because the television program suggested using it as a temporary cutting board.
C. The person retrieves the dish to catch any water dripping from the upper cabinet onto the cooking area below.
D. The dish must be placed next to the pan to act as a weight to stop the stove from moving during stirring.
E. The dish is placed on the stove to act as a heat shield to protect the person's hands from the rising steam.
F. The person is using the dish as a mirror to check if the stove burner is actually producing a blue flame.
G. The counter near the stove must have a container ready to hold tools or food pieces to avoid cluttering the workspace.


Question: How does the state of the food in the pan determine when the person can move to the sink to handle the green pot?

Answer: The person waits for a period where the food does not need active stirring to perform a secondary task at the sink.

The green pot must be moved because it is blocking the view of the stove from the person's position at the counter.

The person is waiting for the steam from the pan to reach the sink and warm up the cold water in the basin.

The food in the pan starts to make a high sound that tells the person it is time to rinse the green pot.

The person moves to the sink because they need to use the green pot to carry water back to the hot stove.

The movement is triggered by the television show ending, allowing the person to finally focus on the washing task.

The person is trying to hide the green pot inside the sink so it is not visible while the pan is cooking.

Choices:
A. The person moves to the sink because they need to use the green pot to carry water back to the hot stove.
B. The food in the pan starts to make a high sound that tells the person it is time to rinse the green pot.
C. The person is trying to hide the green pot inside the sink so it is not visible while the pan is cooking.
D. The person is waiting for the steam from the pan to reach the sink and warm up the cold water in the basin.
E. The person waits for a period where the food does not need active stirring to perform a secondary task at the sink.
F. The green pot must be moved because it is blocking the view of the stove from the person's position at the counter.
G. The movement is triggered by the television show ending, allowing the person to finally focus on the washing task.


Question: How many eggs did the person fetch?

Choices:
A. 2
B. 3
C. 0
D. 4
E. 5
F. 1


Question: The person used a white bowl to hold raw eggs. How did he crack the eggs?

Answer: By tapping the egg against the rim of the bowl and then pulling it apart with both hands.

Using a spoon to gently tap and break the eggshell, then pulling the egg apart.

Tapping the egg against the edge of the cutting board to break the shell and then pulling it apart with both hands.

Skillfully crushing the eggshell with one hand to let the egg white and yolk flow out.

Using an egg to crack the other egg over the white bowl.

Shaking the egg vigorously to break the internal membrane before cracking it against the flat tabletop.

Choices:
A. Skillfully crushing the eggshell with one hand to let the egg white and yolk flow out.
B. Shaking the egg vigorously to break the internal membrane before cracking it against the flat tabletop.
C. Tapping the egg against the edge of the cutting board to break the shell and then pulling it apart with both hands.
D. By tapping the egg against the rim of the bowl and then pulling it apart with both hands.
E. Using an egg to crack the other egg over the white bowl.
F. Using a spoon to gently tap and break the eggshell, then pulling the egg apart.


Question: Given the video conditions and scene, what is the best move right after cracking the eggs?

Answer: Using chopsticks to stir the raw eggs.

Using a whisk to beat the eggs to ensure they are mixed uniformly.

Adding sugar and salt into the raw eggs.

Chopping tomatoes to prepare for making scrambled eggs with tomatoes.

Mincing green onions, ginger, and garlic to prepare for the subsequent egg-scrambling process.

Turning on the stove and pouring oil into the pan to preheat it for frying.

Choices:
A. Using a whisk to beat the eggs to ensure they are mixed uniformly.
B. Adding sugar and salt into the raw eggs.
C. Using chopsticks to stir the raw eggs.
D. Mincing green onions, ginger, and garlic to prepare for the subsequent egg-scrambling process.
E. Chopping tomatoes to prepare for making scrambled eggs with tomatoes.
F. Turning on the stove and pouring oil into the pan to preheat it for frying.


Question: After using chopsticks to stir the eggs, what dish is this person most likely going to make with the eggs?

Answer: Scrambled eggs with tomatoes

Stir-fried pork with eggs
Seaweed and Egg Drop Soup
Onion and Egg Pancake
Onion, pork, and egg pancake
Fried rice with tomato and eggs

Choices:
A. Onion, pork, and egg pancake
B. Seaweed and Egg Drop Soup
C. Scrambled eggs with tomatoes
D. Onion and Egg Pancake
E. Fried rice with tomato and eggs
F. Stir-fried pork with eggs


Question: What happened before and after that caused the person to pick up the knife at this moment?

Answer: The bag containing the tomatoes was tied too tightly, so he decided to cut the bag directly.

Someone was constantly interfering with him nearby, so he decided to use the knife to attack them.

He had just finished peeling garlic and needed to slice the garlic into pieces.

He needed to mince the remaining onions.

He needed to scrape the food residue on the cutting board together to throw it into the trash can.

Choices:
A. Someone was constantly interfering with him nearby, so he decided to use the knife to attack them.
B. He had just finished peeling garlic and needed to slice the garlic into pieces.
C. He needed to mince the remaining onions.
D. The bag containing the tomatoes was tied too tightly, so he decided to cut the bag directly.
E. He needed to scrape the food residue on the cutting board together to throw it into the trash can.
F. He needed to cut a tomato into chunks.


Question: Why does he need to move the garlic to another cutting board at this moment?

Answer: There is no space left on this cutting board to cut the tomatoes.

To avoid the flavors of the minced garlic and the tomatoes from mixing.

The other cutting board is not clean, so he can only use this one to cut the tomatoes.

The other cutting board is closer to the sink, making it more convenient to wash the garlic.

The other cutting board is closer to the induction cooker, making it more convenient to start the heat and cook the garlic.

There are already onions on the other cutting board, making it convenient to mix the two ingredients.

Choices:
A. To avoid the flavors of the minced garlic and the tomatoes from mixing.
B. The other cutting board is closer to the sink, making it more convenient to wash the garlic.
C. The other cutting board is not clean, so he can only use this one to cut the tomatoes.
D. The other cutting board is closer to the induction cooker, making it more convenient to start the heat and cook the garlic.
E. There is no space left on this cutting board to cut the tomatoes.
F. There are already onions on the other cutting board, making it convenient to mix the two ingredients.


Question: Why did he move the egg carton to another location?

Answer: To prevent the egg carton from being too close to the edge of the kitchen counter, which could cause it to fall.

To move it closer to the induction cooker for more convenient egg-cracking.

To move it closer to the white ceramic bowl for more convenient egg-retrieval.

To make it easier to wash the egg carton while taking out the eggs.

The egg carton is made of plastic, making it convenient for recycling.

To prevent it from accidentally touching the food and causing contamination.

Choices:
A. To move it closer to the white ceramic bowl for more convenient egg-retrieval.
B. To prevent the egg carton from being too close to the edge of the kitchen counter, which could cause it to fall.
C. The egg carton is made of plastic, making it convenient for recycling.
D. To prevent it from accidentally touching the food and causing contamination.
E. To move it closer to the induction cooker for more convenient egg-cracking.
F. To make it easier to wash the egg carton while taking out the eggs.


Question: Why did he use this knife to cut the tomatoes instead of the other one?

Answer: This knife is longer and sharper, making it feel more comfortable to use.

The other knife was used to cut raw meat, and he wanted to avoid cross-contamination.

The other knife was used to cut garlic, and he wanted to avoid mixing flavors.

This knife is safer and helps prevent him from accidentally cutting his skin.

This knife matches the rest of the kitchen set, and the person has obsessive-compulsive tendencies.

This knife has a serrated edge, which is more effective for slicing through the smooth skin of the tomatoes.

Choices:
A. This knife matches the rest of the kitchen set, and the person has obsessive-compulsive tendencies.
B. This knife is safer and helps prevent him from accidentally cutting his skin.
C. This knife has a serrated edge, which is more effective for slicing through the smooth skin of the tomatoes.
D. This knife is longer and sharper, making it feel more comfortable to use.
E. The other knife was used to cut raw meat, and he wanted to avoid cross-contamination.
F. The other knife was used to cut garlic, and he wanted to avoid mixing flavors.


Question: Why did the person take out a bowl at this moment?

Answer: To hold the tomatoes that have already been sliced.

To hold the raw eggs that have been cracked and to stir them.

To hold the garlic and green onions that have been chopped on the cutting board.

To hold the food once it has been cooked.

To marinate the raw meat that has not yet been unpacked.

Choices:
A. To marinate the raw meat that has not yet been unpacked.
B. To hold the raw eggs that have been cracked and to stir them.
C. To hold the garlic and green onions that have been chopped on the cutting board.
D. To hold the food once it has been cooked.
E. To prepare the seasoning or sauce.
F. To hold the tomatoes that have already been sliced.


Question: After using the knife to mince the tomatoes, what will the person most likely do next?

Answer: Continue using the knife to cut the next tomato into chunks.

Continue using the knife to mince the next tomato.

Crack several eggs into a bowl and stir them to prepare for making scrambled eggs.

Walk toward the induction cooker, turn it on, and add cooking oil.

Wash the knife and prepare to make scrambled eggs.

Use the knife to chop garlic and ginger to prepare the ingredients.

Choices:
A. Continue using the knife to cut the next tomato into chunks.
B. Walk toward the induction cooker, turn it on, and add cooking oil.
C. Wash the knife and prepare to make scrambled eggs.
D. Crack several eggs into a bowl and stir them to prepare for making scrambled eggs.
E. Continue using the knife to mince the next tomato.
F. Use the knife to chop garlic and ginger to prepare the ingredients.


Question: What was the purpose of him taking a bag filled with white powder?

Answer: To pour white sugar into the eggs to add sweetness.

To add white sugar to the tomatoes to increase sweetness and help them release their juices more easily.

To add starch into the bowl, making it convenient to create a light starch thickener (slurry) later when making the scrambled eggs with tomatoes.

To coat the sliced tomatoes with flour to prevent them from becoming too mushy when they hit the hot oil.

To use baking soda to wash the residual pesticides off the surface of the remaining vegetables on the counter.

To add a small amount of salt to the tomatoes to enhance the savory flavor and improve the texture after frying.

Choices:
A. To pour white sugar into the eggs to add sweetness.
B. To add a small amount of salt to the tomatoes to enhance the savory flavor and improve the texture after frying.
C. To add white sugar to the tomatoes to increase sweetness and help them release their juices more easily.
D. To add starch into the bowl, making it convenient to create a light starch thickener (slurry) later when making the scrambled eggs with tomatoes.
E. To use baking soda to wash the residual pesticides off the surface of the remaining vegetables on the counter.
F. To coat the sliced tomatoes with flour to prevent them from becoming too mushy when they hit the hot oil.


Question: Why did the person move the bowl to the other end of the kitchen counter?

Answer: To be closer to the stove to put the egg into the pot.

This end of the counter can no longer fit any more ingredients, so it must be moved.

To keep the eggs and tomatoes further apart.

To move the bowl further away from the edge of the counter.

To place the bowl under a brighter light source.

To make room for the large cutting board.

Choices:
A. This end of the counter can no longer fit any more ingredients, so it must be moved.
B. To move the bowl further away from the edge of the counter.
C. To place the bowl under a brighter light source.
D. To keep the eggs and tomatoes further apart.
E. To be closer to the stove to put the egg into the pot.
F. To make room for the large cutting board.


Question: By which tool was the Chinese green onion got peeled?

Answer: Knife

Peeler
spatula
spoon
only bare hand
other
chopstick

Choices:
A. only bare hand
B. other
C. Peeler
D. chopstick
E. spatula
F. Knife
G. spoon


Question: Are all the green onion piece on the chop from the exactly same one green onion plant?

Answer: No,they are from two different green onion plants

Unknow,there is no green onions in the video

No,there are from 3 different green onion plants

Unknow,i can not say anything in the video

Choices:
A. Unknow,there is no green onions in the video
B. Yes,they are from the same plant
C. No,there are from 3 different green onion plants
D. Unknow,there is nothing on the chop
E. Yes,no additional green onions were cut
F. No,they are from two different green onion plants
G. Unknow,i can not say anything in the video


Question: How was the knife been used ?

Answer: Cut,mash

Cut,smash,peel
only cut
only smash
only peel
peel and smash
unknown

Choices:
A. Cut,smash,peel
B. only peel
C. peel and smash
D. Cut,mash
E. only smash
F. only cut
G. unknown


Question: What was taken out of the brown paper bag and what was taken out of the yellow plastic bag?

Answer: Nothing at all

nothing,phone phone,nothing phone,knife knife,phone nothing,knife knife,nothing

Choices:
A. phone,nothing
B. phone,knife
C. nothing,phone
D. knife,phone
E. Nothing at all
F. knife,nothing
G. nothing,knife