Question: In the pork-opening sequence, which tool-use order is actually shown?

Answer: The user cuts the pork package open with the knife first, then rinses the chopsticks and uses them to place the pork slices into the wok.

The user tears the package open with the chopsticks, then uses the knife to lift the pork into the wok.

The user opens the package by hand, then uses the chopsticks only to stir the pork after it is already inside the wok.

The user cuts the pork package with the knife, then places the pork slices into the wok with bare fingers.

The user rinses the chopsticks first, then uses the chopsticks to hold the package while cutting it with the knife.

The user uses the knife tip to spear each pork slice and carry it from the package to the wok.

The user opens the package with the knife, rinses the knife, and then uses the knife blade as a scoop for the pork.

The user keeps the chopsticks dry and uses them only to press the pork package flat before opening it.

Choices:
A. The user cuts the pork package open with the knife first, then rinses the chopsticks and uses them to place the pork slices into the wok.
B. The user opens the package by hand, then uses the chopsticks only to stir the pork after it is already inside the wok.
C. The user uses the knife tip to spear each pork slice and carry it from the package to the wok.
D. The user rinses the chopsticks first, then uses the chopsticks to hold the package while cutting it with the knife.
E. The user keeps the chopsticks dry and uses them only to press the pork package flat before opening it.
F. The user tears the package open with the chopsticks, then uses the knife to lift the pork into the wok.
G. The user opens the package with the knife, rinses the knife, and then uses the knife blade as a scoop for the pork.
H. The user cuts the pork package with the knife, then places the pork slices into the wok with bare fingers.


Question: When the user briefly lifts one pork slice with the chopsticks, what exact visual check is being made?

Answer: The user raises the slice just enough to look at the underside that was touching the wok.

The user lifts the slice completely out of the wok and moves it to the cutting board.

The user holds the slice in the air to drain sauce back into the bowl.

The user uses the chopsticks to tear the slice into two smaller pieces.

The user presses the slice down harder against the wok instead of lifting it.

The user moves every pork slice at once to the center of the wok.

The user uses the chopsticks to scrape under the pork and clean the wok surface.

The user picks up the pork slice to compare it with the onion pieces on the cutting board.

Choices:
A. The user moves every pork slice at once to the center of the wok.
B. The user holds the slice in the air to drain sauce back into the bowl.
C. The user uses the chopsticks to scrape under the pork and clean the wok surface.
D. The user raises the slice just enough to look at the underside that was touching the wok.
E. The user lifts the slice completely out of the wok and moves it to the cutting board.
F. The user picks up the pork slice to compare it with the onion pieces on the cutting board.
G. The user presses the slice down harder against the wok instead of lifting it.
H. The user uses the chopsticks to tear the slice into two smaller pieces.


Question: When the user moves the pork pieces to different heat zones in the wok, how exactly are the chopsticks physically manipulated to move the meat?

Answer: The chopsticks pinch and lift individual meat slices one by one to reposition them.

The chopsticks are held together tightly to sweep multiple slices across the wok surface at once.

The tips of the chopsticks are used to spear through the center of the meat to drag it.

The chopsticks are laid flat against the meat to press and slide it along the wok wall.

The user spins the chopsticks in a circular motion to drag the meat in a whirlpool effect.

The chopsticks are only used to separate pieces that are stuck together, not to move them across the pan.

The user uses one chopstick in each hand to pick up the meat like a fork.

At the exact moment of switching tools from the wok to the cutting board, how does the user physically handle the chopsticks and the knife?

Choices:
A. The chopsticks are held together tightly to sweep multiple slices across the wok surface at once.
B. The chopsticks are only used to separate pieces that are stuck together, not to move them across the pan.
C. The user spins the chopsticks in a circular motion to drag the meat in a whirlpool effect.
D. At the exact moment of switching tools from the wok to the cutting board, how does the user physically handle the chopsticks and the knife?
E. The tips of the chopsticks are used to spear through the center of the meat to drag it.
F. The user uses one chopstick in each hand to pick up the meat like a fork.
G. The chopsticks pinch and lift individual meat slices one by one to reposition them.
H. The chopsticks are laid flat against the meat to press and slide it along the wok wall.


Question: At the exact moment of switching tools from the wok to the cutting board, how does the user physically handle the chopsticks and the knife?

Answer: The user completely releases the chopsticks onto the counter, grasps the knife handle, and immediately applies downward pressure to slice the pepper.

The user keeps the chopsticks tucked between their pinky and ring finger while gripping the knife with the same hand.

The user uses the knife blade to physically push the chopsticks out of the way before starting to cut.

The user holds the pepper down firmly with the chopsticks in the left hand while slicing with the knife in the right.

The user drops the chopsticks directly into the sink and uses the wet hands to pick up the knife.

The user uses the tip of the knife to pick up the dropped chopsticks.

The user places the chopsticks balancing on the rim of the sauce bowl before picking up the knife.

Choices:
A. The user places the chopsticks balancing on the rim of the sauce bowl before picking up the knife.
B. The user uses the tip of the knife to pick up the dropped chopsticks.
C. The user completely releases the chopsticks onto the counter, grasps the knife handle, and immediately applies downward pressure to slice the pepper.
D. The user uses the knife blade to physically push the chopsticks out of the way before starting to cut.
E. The user drops the chopsticks directly into the sink and uses the wet hands to pick up the knife.
F. The user keeps the chopsticks tucked between their pinky and ring finger while gripping the knife with the same hand.
G. The user holds the pepper down firmly with the chopsticks in the left hand while slicing with the knife in the right.


Question: How does the user restrict the use of the knife during the garlic peeling process?

Answer: The knife is only used to cut off the very end of the clove, and the actual peeling is done by hand.

The knife is used to slice the garlic entirely in half before peeling.

The knife is used to smash the garlic flat to make the skin fall off.

The knife is not used at all; the user uses their fingernails to start the peeling.

The back of the knife is used to aggressively scrape the skin off.

The knife is used to chop the unpeeled garlic into tiny pieces.

The knife is used to spear the garlic clove while pulling the skin with chopsticks.

The knife is used to peel the skin exactly like peeling an apple.

Choices:
A. The knife is used to slice the garlic entirely in half before peeling.
B. The knife is not used at all; the user uses their fingernails to start the peeling.
C. The back of the knife is used to aggressively scrape the skin off.
D. The knife is used to spear the garlic clove while pulling the skin with chopsticks.
E. The knife is only used to cut off the very end of the clove, and the actual peeling is done by hand.
F. The knife is used to smash the garlic flat to make the skin fall off.
G. The knife is used to peel the skin exactly like peeling an apple.
H. The knife is used to chop the unpeeled garlic into tiny pieces.


Question: Right after the bowl is tilted over the wok, what tool action follows?

Answer: The user uses the chopsticks to move through the pork so the newly poured sauce mixes with the meat.

The user uses the knife to cut the pork inside the wok immediately after pouring the sauce.

The user places the empty bowl upside down on top of the wok as a lid.

The user pours the sauce onto the cutting board first, then scrapes it into the wok.

The user picks up the chili pepper and slices it again before touching the pork.

The user lifts one pork piece out of the wok and moves it to the sink.

The user uses the chopsticks to keep the sauce separate from the pork.

The user sets the chopsticks down and uses the cutting board to stir the sauce.

Choices:
A. The user places the empty bowl upside down on top of the wok as a lid.
B. The user uses the chopsticks to keep the sauce separate from the pork.
C. The user lifts one pork piece out of the wok and moves it to the sink.
D. The user uses the knife to cut the pork inside the wok immediately after pouring the sauce.
E. The user sets the chopsticks down and uses the cutting board to stir the sauce.
F. The user uses the chopsticks to move through the pork so the newly poured sauce mixes with the meat.
G. The user pours the sauce onto the cutting board first, then scrapes it into the wok.
H. The user picks up the chili pepper and slices it again before touching the pork.


Question: How does the user transport the chopped onion, chili, and garlic from the prep area into the wok simultaneously?

Answer: By lifting the entire cutting board and tilting it over the wok so the ingredients slide in.

By sweeping all the ingredients into their hands and dropping them into the wok.

By using the broad side of the knife as a scoop to carry the vegetables.

By picking up the ingredients pinch by pinch using the chopsticks.

By sliding the ingredients into the empty sauce bowl first, then pouring them into the wok.By sliding the ingredients into the empty sauce bowl first, then pouring them into the wok.

By bringing the wok to the cutting board and scraping the vegetables directly into it.

By leaving the vegetables on the board and throwing the hot pork on top of them.

By wrapping the ingredients in a paper towel to carry them to the stove.

Choices:
A. By using the broad side of the knife as a scoop to carry the vegetables.
B. By picking up the ingredients pinch by pinch using the chopsticks.
C. By sweeping all the ingredients into their hands and dropping them into the wok.
D. By wrapping the ingredients in a paper towel to carry them to the stove.
E. By bringing the wok to the cutting board and scraping the vegetables directly into it.
F. By leaving the vegetables on the board and throwing the hot pork on top of them.
G. By lifting the entire cutting board and tilting it over the wok so the ingredients slide in.
H. By sliding the ingredients into the empty sauce bowl first, then pouring them into the wok.By sliding the ingredients into the empty sauce bowl first, then pouring them into the wok.


Question: Physically, how are the small pan lid and the wide cutting board arranged together to close off the wok opening?

Answer: The small lid rests directly on the wok, and the flat cutting board is laid over both the lid and the remaining open gap.

The cutting board is placed flat on the wok first, and the small lid is placed on top of the board as a weight.

The small lid is turned upside down inside the wok, and the cutting board balances entirely on its handle.

The cutting board is wedged vertically against the edge of the small lid to act as a splash guard.

The user holds the cutting board with one hand hovering over the wok, while the other hand presses the small lid down.

The two items are placed side-by-side, neither overlapping, completely sealing the top rim.

The cutting board is used to slide the small lid horizontally across the wok to adjust the airflow.

Choices:
A. The cutting board is used to slide the small lid horizontally across the wok to adjust the airflow.
B. The user holds the cutting board with one hand hovering over the wok, while the other hand presses the small lid down.
C. The small lid is turned upside down inside the wok, and the cutting board balances entirely on its handle.
D. The cutting board is wedged vertically against the edge of the small lid to act as a splash guard.
E. The two items are placed side-by-side, neither overlapping, completely sealing the top rim.
F. The cutting board is placed flat on the wok first, and the small lid is placed on top of the board as a weight.
G. The small lid rests directly on the wok, and the flat cutting board is laid over both the lid and the remaining open gap.


Question: When the wok cover is temporarily removed, what specific physical action does the user perform with the chopsticks to interact with the simmering food?

Answer: The user inserts the chopsticks into the center of the dish and moves them in a circular stirring motion to agitate the contents.

The chopsticks are used to flip the meat pieces over one by one to ensure the unbrowned sides cook evenly.

The user pokes the center of the thickest meat slice with the chopsticks to check if it is fully cooked.

The chopsticks are used to press the meat firmly against the bottom of the wok to render out more fat.

The user uses the chopsticks to scrape the caramelized sugar and soy sauce mixture from the bottom to prevent burning.

The chopsticks are used to separate the onion and garlic pieces that have clumped together with the meat.

The user holds the chopsticks still and simply uses them to skim the excess grease off the surface of the sauce.

Choices:
A. The chopsticks are used to separate the onion and garlic pieces that have clumped together with the meat.
B. The chopsticks are used to flip the meat pieces over one by one to ensure the unbrowned sides cook evenly.
C. The user holds the chopsticks still and simply uses them to skim the excess grease off the surface of the sauce.
D. The user uses the chopsticks to scrape the caramelized sugar and soy sauce mixture from the bottom to prevent burning.
E. The chopsticks are used to press the meat firmly against the bottom of the wok to render out more fat.
F. The user pokes the center of the thickest meat slice with the chopsticks to check if it is fully cooked.
G. The user inserts the chopsticks into the center of the dish and moves them in a circular stirring motion to agitate the contents.


Question: When preparing to take the cooked meat out of the wok, how does the user physically dismantle the two-part cover setup?

Answer: They remove only the cutting board to use it as a surface, leaving the small glass lid on the wok temporarily.

They lift the cutting board and the lid together as a single unit and put them in the sink.

They slide the cutting board underneath the wok to act as a heat pad.

They remove the small lid first, leaving the cutting board fully covering the wok.

They flip the cutting board over to trap the steam inside the small lid.

They leave both pieces on the wok and pull the meat out from the small gap.

They drop the cutting board on the floor and hold the lid with one hand.

They use the chopsticks to push the cutting board off the wok.

Choices:
A. They leave both pieces on the wok and pull the meat out from the small gap.
B. They use the chopsticks to push the cutting board off the wok.
C. They drop the cutting board on the floor and hold the lid with one hand.
D. They lift the cutting board and the lid together as a single unit and put them in the sink.
E. They remove only the cutting board to use it as a surface, leaving the small glass lid on the wok temporarily.
F. They slide the cutting board underneath the wok to act as a heat pad.
G. They remove the small lid first, leaving the cutting board fully covering the wok.
H. They flip the cutting board over to trap the steam inside the small lid.


Question: What precise physical coordination between the chopsticks and the knife is visible during the transfer of the cooked meat to the cutting board?

Answer: The chopsticks grip the meat, while the knife is actively brought underneath the gripped meat to support it during the move.

The chopsticks independently carry the meat, while the knife is merely held idle over the cutting board waiting to be used.

The knife is used to scoop the meat from the wok, and the chopsticks are used to slide the meat off the blade onto the board.

The chopsticks pin the meat against the flat side of the knife, clamping the meat between the two tools to lift it.

The knife pushes the meat up the sloped wall of the wok so the chopsticks can grab it without reaching into the hot oil.

The chopsticks hold the meat steady in the wok while the knife cuts the large pieces in half before lifting them.

The knife is held flat underneath the transferred meat strictly to catch any dripping hot oil and prevent counter spills.

The user uses the knife handle to drag the meat to the edge, while using the chopsticks to lift it out.

Choices:
A. The knife pushes the meat up the sloped wall of the wok so the chopsticks can grab it without reaching into the hot oil.
B. The knife is held flat underneath the transferred meat strictly to catch any dripping hot oil and prevent counter spills.
C. The chopsticks independently carry the meat, while the knife is merely held idle over the cutting board waiting to be used.
D. The chopsticks grip the meat, while the knife is actively brought underneath the gripped meat to support it during the move.
E. The chopsticks pin the meat against the flat side of the knife, clamping the meat between the two tools to lift it.
F. The chopsticks hold the meat steady in the wok while the knife cuts the large pieces in half before lifting them.
G. The user uses the knife handle to drag the meat to the edge, while using the chopsticks to lift it out.
H. The knife is used to scoop the meat from the wok, and the chopsticks are used to slide the meat off the blade onto the board.


Question: What is the exact physical motion of the knife used to transfer the diced meat from the cutting board back into the wok?

Answer: The user lifts and tilts the cutting board, then uses the edge of the knife blade to scrape across the board's surface to push the meat off.

The user scoops the diced meat using the broad side of the knife blade while the board remains flat on the counter.

The user tilts the board and uses the dull spine of the knife to push the meat, avoiding dulling the sharp edge on the board.

The user pushes the meat into a tight pile with the knife, then uses the chopsticks to transfer the pile into the wok.

The user places the lip of the tilted board directly inside the wok and lets the meat slide down solely by gravity without using the knife.

The user leaves the board flat and uses the edge of the knife to sweep the meat directly into their open palm.

The user taps the back of the knife heavily against the bottom of the tilted board to vibrate the meat into the wok.

Choices:
A. The user tilts the board and uses the dull spine of the knife to push the meat, avoiding dulling the sharp edge on the board.
B. The user scoops the diced meat using the broad side of the knife blade while the board remains flat on the counter.
C. The user taps the back of the knife heavily against the bottom of the tilted board to vibrate the meat into the wok.
D. The user lifts and tilts the cutting board, then uses the edge of the knife blade to scrape across the board's surface to push the meat off.
E. The user leaves the board flat and uses the edge of the knife to sweep the meat directly into their open palm.
F. The user pushes the meat into a tight pile with the knife, then uses the chopsticks to transfer the pile into the wok.
G. The user places the lip of the tilted board directly inside the wok and lets the meat slide down solely by gravity without using the knife.


Question: Why did the person change the tool?

Answer: due to the liquid transferring volume is smaller

using an electronic pipette to perform their task.

don't need to do liquid transferring anymore

Choices:
A. Change experiment
B. using an electronic pipette to perform their task.
C. due to the liquid transferring volume is smaller
D. don't need to do liquid transferring anymore
E. for different tasks
F. Personal preference
G. Change of experimental purpose


Question: why the person change from a pipette to the other pipette?

Answer: For using a channel pipettor to enhance experimental efficiency

not doing liquid transferring task anymore

the original one was ineffective, broken, or unsuitable for the specific task

Choices:
A. not doing liquid transferring task anymore
B. prevent contamination
C. To use an electronic pipette
D. to perform a different task
E. handling a different type of liquid
F. adjust for a specific experimental step
G. personal preference
H. the original one was ineffective, broken, or unsuitable for the specific task
I. For using a channel pipettor to enhance experimental efficiency
J. change the experiment


Question: Why the person pour the liquid from the tube into a white box?

Answer: To suck liquid from the white box using a multi-channel pipette

personal preference
not using the liquid anymore
Throw away the liquid
change tasks
to store the liquid in the white box

Choices:
A. Throw away the liquid
B. To suck liquid from the white box using a multi-channel pipette
C. to store the liquid in the white box
D. not using the liquid anymore
E. change tasks
F. personal preference


Question: When the cook begins slicing the purple onion after clearing the last white pieces, which explanation best fits why the knife-and-board work is still the right focus instead of switching early to the stove-side tools?

Answer: Because the onion bowl still needs to be completed as a carry-ready ingredient set, and it is taken to the stove together with the pork before the real pan work begins.

Because the purple onion is only being cut as a late garnish for meat that is already close to serving, so the stove phase can wait.

Because the board is about to become the place for raw-pork trimming next, so finishing the onion now mainly clears the counter for meat prep.

Because the chopsticks cannot take over until the pepper stage, so staying with the knife is mostly just a pause before the first seasoning choice.

Because the small pan needs uninterrupted attention first, and the onion slicing simply fills time until that burner is completely free.

Because the sliced purple onion is meant to stay behind at the counter, so carrying it farther now would only complicate the pork transfer.

Because the cook has already decided the onions will be handled in a separate later phase, making the current cuts only cleanup of unfinished scraps.

Because the next important move is to carry the pork plate over by itself, and the onion bowl does not join the stove setup until much later.

Choices:
A. Because the cook has already decided the onions will be handled in a separate later phase, making the current cuts only cleanup of unfinished scraps.
B. Because the onion bowl still needs to be completed as a carry-ready ingredient set, and it is taken to the stove together with the pork before the real pan work begins.
C. Because the purple onion is only being cut as a late garnish for meat that is already close to serving, so the stove phase can wait.
D. Because the chopsticks cannot take over until the pepper stage, so staying with the knife is mostly just a pause before the first seasoning choice.
E. Because the small pan needs uninterrupted attention first, and the onion slicing simply fills time until that burner is completely free.
F. Because the next important move is to carry the pork plate over by itself, and the onion bowl does not join the stove setup until much later.
G. Because the sliced purple onion is meant to stay behind at the counter, so carrying it farther now would only complicate the pork transfer.
H. Because the board is about to become the place for raw-pork trimming next, so finishing the onion now mainly clears the counter for meat prep.


Question: When the cook is finishing the last small purple onion piece and is about to move on to the larger brown onions, which explanation best fits why the knife-and-hand prep keeps going instead of breaking off for a sink trip or a new holding container?

Answer: Because the board-side peel pile is still being treated as a temporary scrap zone, so the next sustained phase is more outer-layer removal rather than cleanup or rinsing.

Because the clear container is about to become the scrap bin, so keeping the knife out only bridges the moment before the peels are transferred into it.

Because the bowl is about to take over as the place for both usable onion and loose skin, making a separate discard step unnecessary.

Because the board needs another wash before any brown onion can be handled, so the current trimming is only a brief pause before returning to the faucet.

Because the pork plate is about to be repurposed as a peel staging surface, letting the trimming continue without using the counter edge for scraps.

Because the cook is about to stop peeling and sort the finished onion pieces by size, so the knife remains out mainly for organizing rather than for more skin removal.

Because the sink is about to be used to rinse the loose skins themselves, so the scraps are being kept together for a wash-first disposal step.

Because the remaining onions are already clean enough that the knife is only being kept in hand for one last cosmetic touch before the prep phase ends.

Choices:
A. Because the bowl is about to take over as the place for both usable onion and loose skin, making a separate discard step unnecessary.
B. Because the pork plate is about to be repurposed as a peel staging surface, letting the trimming continue without using the counter edge for scraps.
C. Because the board needs another wash before any brown onion can be handled, so the current trimming is only a brief pause before returning to the faucet.
D. Because the sink is about to be used to rinse the loose skins themselves, so the scraps are being kept together for a wash-first disposal step.
E. Because the board-side peel pile is still being treated as a temporary scrap zone, so the next sustained phase is more outer-layer removal rather than cleanup or rinsing.
F. Because the clear container is about to become the scrap bin, so keeping the knife out only bridges the moment before the peels are transferred into it.
G. Because the remaining onions are already clean enough that the knife is only being kept in hand for one last cosmetic touch before the prep phase ends.
H. Because the cook is about to stop peeling and sort the finished onion pieces by size, so the knife remains out mainly for organizing rather than for more skin removal.


Question: While the remaining purple onion sections are still being sliced and the chopsticks are already lying beside the mixed onion bowl, which reading of that bowl is best supported by what happens after the move to the stove?

Answer: Because it is being finished as a carry-ready holding bowl, then left parked beside the stove while the pork starts the wok phase and the tool focus shifts from a brief chopsticks pass to the flatter turner and seasonings.

Because it is being topped off so the onions can be tipped into the small pan as the first sustained stove task before the pork gets attention.

Because it is being kept open so the raw pork can be folded into the onions there before any heat-based step begins.

Because it is mainly a discard bowl for scraps from the quick sink reset, not the main ingredient container for the stove transition.

Because it is only a temporary sorter, with the onion pieces about to be spread back onto the board for another round of separating before anything is carried over.

Because it is being reserved as the place where partly seared pork will be lifted out during the first interruption away from the burner.

Because it is staged beside the chopsticks as the sign that onion handling, not pork searing, will become the next sustained tool-driven task at the stove.

Because it is waiting only for oil to go in first, after which the onions will be the immediate pan addition ahead of any extended meat turning or seasoning.

Choices:
A. Because it is only a temporary sorter, with the onion pieces about to be spread back onto the board for another round of separating before anything is carried over.
B. Because it is waiting only for oil to go in first, after which the onions will be the immediate pan addition ahead of any extended meat turning or seasoning.
C. Because it is being topped off so the onions can be tipped into the small pan as the first sustained stove task before the pork gets attention.
D. Because it is mainly a discard bowl for scraps from the quick sink reset, not the main ingredient container for the stove transition.
E. Because it is being kept open so the raw pork can be folded into the onions there before any heat-based step begins.
F. Because it is being finished as a carry-ready holding bowl, then left parked beside the stove while the pork starts the wok phase and the tool focus shifts from a brief chopsticks pass to the flatter turner and seasonings.
G. Because it is being reserved as the place where partly seared pork will be lifted out during the first interruption away from the burner.
H. Because it is staged beside the chopsticks as the sign that onion handling, not pork searing, will become the next sustained tool-driven task at the stove.


Question: While the patterned bowl of browned pieces is already sitting beside the burner and the pan work pauses briefly at the cooktop controls, which interpretation of the next sustained tool choice is best supported by the rest of the clip?

Answer: The broad flat turner is still the right main tool, because this batch remains in the pan for more browning and re-spacing before the bowl becomes active again.

The ladle and chopsticks have effectively taken over, because the bowl is already the destination and only a short transfer setup remains.

The black grinder should become the main return tool, because the pause marks a seasoning reset rather than more surface contact in the pan.

Bare-hand sorting has become the best method, because the cubes are already done and now only need manual arranging before plating.

The raw-cube side pan should become the main focus, because this pause comes right before the two pan tasks are folded into one batch.

Chopsticks alone should become the main tool, because fine one-by-one separation now matters more than broad contact with the pan surface.

No pan tool should really resume, because the cook is about to leave the stove again and let the batch sit through another interruption.

The ladle should start clearing onion pieces out first, because making room in the pan now matters more than finishing the current browning pass.

Choices:
A. No pan tool should really resume, because the cook is about to leave the stove again and let the batch sit through another interruption.
B. The ladle and chopsticks have effectively taken over, because the bowl is already the destination and only a short transfer setup remains.
C. The ladle should start clearing onion pieces out first, because making room in the pan now matters more than finishing the current browning pass.
D. Chopsticks alone should become the main tool, because fine one-by-one separation now matters more than broad contact with the pan surface.
E. The raw-cube side pan should become the main focus, because this pause comes right before the two pan tasks are folded into one batch.
F. The black grinder should become the main return tool, because the pause marks a seasoning reset rather than more surface contact in the pan.
G. Bare-hand sorting has become the best method, because the cubes are already done and now only need manual arranging before plating.
H. The broad flat turner is still the right main tool, because this batch remains in the pan for more browning and re-spacing before the bowl becomes active again.


Question: Once the long grinder pass winds down and the counter gets rearranged, which reading of the black tray is best supported by what happens next?

Answer: The tray is only being parked as a temporary holding object while the white bowl becomes the immediate feed source for several hand additions before the skimmer takes over again.

The tray is being centered so the cooked pieces can be dumped onto it right away as soon as the grinder phase ends.

The tray is being promoted into the next supply container, so the cook will pull additions from it before using the white bowl again.

The tray is being lined up to reserve the middle lane for an oil-bottle adjustment before any more loading or stirring happens.

The tray is being positioned as a resting bay for the skimmer while a different pan tool handles the next sustained phase.

The tray is already turning into the main serving surface, so the rearrangement reduces the need to keep ingredient bowls close to the stove.

The tray is being left under the seasoning area so stray grinder debris can fall there before food handling resumes elsewhere.

The tray move is only part of a pause with no later workflow consequence, so it does not meaningfully relate to the next container choice.

Choices:
A. The tray move is only part of a pause with no later workflow consequence, so it does not meaningfully relate to the next container choice.
B. The tray is only being parked as a temporary holding object while the white bowl becomes the immediate feed source for several hand additions before the skimmer takes over again.
C. The tray is being lined up to reserve the middle lane for an oil-bottle adjustment before any more loading or stirring happens.
D. The tray is being positioned as a resting bay for the skimmer while a different pan tool handles the next sustained phase.
E. The tray is already turning into the main serving surface, so the rearrangement reduces the need to keep ingredient bowls close to the stove.
F. The tray is being promoted into the next supply container, so the cook will pull additions from it before using the white bowl again.
G. The tray is being centered so the cooked pieces can be dumped onto it right away as soon as the grinder phase ends.
H. The tray is being left under the seasoning area so stray grinder debris can fall there before food handling resumes elsewhere.


Question: After the cook turns back from the sink-side interruption and slides the black tray into the middle, which interpretation of that tray is best supported by the rest of the clip?

Answer: Because the tray is mainly a temporary staging surface beside the burner, keeping tools and quick add-ins organized while the pan remains the real work area.

Because the tray has become the committed receiving surface for the browned batch, so the remaining pan motion is only a brief lead-in to moving the food out.

Because the tray is there to hold the opened packet while the spoon replaces the skimmer as the main tool for the rest of the cooking.

Because the tray is taking over from the counter as the safe place for raw pieces, with another load expected to be fed into the pan before more browning.

Because the tray is positioned to catch drips from an upcoming oil adjustment, making the bottle the tool that is about to dominate the next long stretch.

Because the tray is there so the cook can leave the stove alone and let sink-side cleanup become the main task for the remainder of the clip.

Because the tray is being pulled in so the skimmer can be retired and another long grinder pass can take over without crowding the counter.

Because the tray is standing in for a serving plate, with the plan shifting to lifting cooked pieces out in small spoonfuls instead of continuing to mix them in the pan.

Choices:
A. Because the tray is mainly a temporary staging surface beside the burner, keeping tools and quick add-ins organized while the pan remains the real work area.
B. Because the tray is being pulled in so the skimmer can be retired and another long grinder pass can take over without crowding the counter.
C. Because the tray is standing in for a serving plate, with the plan shifting to lifting cooked pieces out in small spoonfuls instead of continuing to mix them in the pan.
D. Because the tray is positioned to catch drips from an upcoming oil adjustment, making the bottle the tool that is about to dominate the next long stretch.
E. Because the tray is there so the cook can leave the stove alone and let sink-side cleanup become the main task for the remainder of the clip.
F. Because the tray has become the committed receiving surface for the browned batch, so the remaining pan motion is only a brief lead-in to moving the food out.
G. Because the tray is there to hold the opened packet while the spoon replaces the skimmer as the main tool for the rest of the cooking.
H. Because the tray is taking over from the counter as the safe place for raw pieces, with another load expected to be fed into the pan before more browning.


Question: While the first long peppering stretch is still underway and the chopsticks are only resting beside the bowls, what later role do those chopsticks actually take on in this clip?

Answer: They end up replacing the spoon inside the pan for a finer piece-by-piece adjustment pass once the long seasoning stretch has run its course.

They end up being used at the counter to move browned pieces from the patterned bowl into a cleaner holding bowl.

They end up sliding raw pink pieces off the nearby plate and into the pan so the spoon can stay focused on spreading.

They end up scraping residue off the black tray so that tray can become the main landing surface for cooked food.

They end up helping with the sink-side rinse of the clear grinder before attention returns to the stovetop.

They end up guiding onion chunks from the waiting bowl into the pan as the next ingredient addition after seasoning.

They end up serving as a transfer aid from the pan into a bowl, with the spoon only preventing pieces from slipping back.

They end up pinning the meat plate in place while the other hand makes another liquid correction to the pan.

Choices:
A. They end up scraping residue off the black tray so that tray can become the main landing surface for cooked food.
B. They end up sliding raw pink pieces off the nearby plate and into the pan so the spoon can stay focused on spreading.
C. They end up pinning the meat plate in place while the other hand makes another liquid correction to the pan.
D. They end up guiding onion chunks from the waiting bowl into the pan as the next ingredient addition after seasoning.
E. They end up replacing the spoon inside the pan for a finer piece-by-piece adjustment pass once the long seasoning stretch has run its course.
F. They end up helping with the sink-side rinse of the clear grinder before attention returns to the stovetop.
G. They end up being used at the counter to move browned pieces from the patterned bowl into a cleaner holding bowl.
H. They end up serving as a transfer aid from the pan into a bowl, with the spoon only preventing pieces from slipping back.


Question: After the cook has moved on from the last purple piece to the larger brown onions and briefly stops cutting to pull at a loosened outer layer with bare fingers, which explanation best fits that switch away from the knife?

Answer: Because the blade has already lifted the dry outer layer, so fingers can strip the loose skin first and the knife can come back only for the sections still attached.

Because the bowl beside the board is about to receive the brown peels, so he is freeing his knife hand for a quick transfer.

Because the onion is already clean enough to join the finished pieces, so the hand contact is just a final check before dropping it into the bowl.

Because the pork plate is about to replace the board as the work surface, so he avoids doing any more cutting here.

Because the clear container is reserved for partly cleaned onions, so he stops using the knife before moving this one there.

Because the knife has become the wrong tool for the rest of the onion, and the remaining skin will all come off without any later trimming.

Because he needs both hands available for an immediate rinse, so he gathers the loose skin before leaving the station.

Because he is splitting the onion into smaller edible layers by hand rather than removing an outer peel.

Choices:
A. Because the onion is already clean enough to join the finished pieces, so the hand contact is just a final check before dropping it into the bowl.
B. Because the blade has already lifted the dry outer layer, so fingers can strip the loose skin first and the knife can come back only for the sections still attached.
C. Because the pork plate is about to replace the board as the work surface, so he avoids doing any more cutting here.
D. Because he is splitting the onion into smaller edible layers by hand rather than removing an outer peel.
E. Because he needs both hands available for an immediate rinse, so he gathers the loose skin before leaving the station.
F. Because the clear container is reserved for partly cleaned onions, so he stops using the knife before moving this one there.
G. Because the knife has become the wrong tool for the rest of the onion, and the remaining skin will all come off without any later trimming.
H. Because the bowl beside the board is about to receive the brown peels, so he is freeing his knife hand for a quick transfer.


Question: When the cook reaches the stove with the onion bowl already in hand and then grabs the chopsticks instead of pouring anything in, what best explains that choice?

Answer: Because the small pan already on the stove needs a quick stir before the new pork batch is started in the wok.

Because the onion slices need to be loosened with the chopsticks before they can be added anywhere.

Because the pork pieces need to be separated with the chopsticks before any pan work can begin.

Because the wok needs to be coated with oil by hand before either prepared ingredient is used.

Because the onion bowl is being brought over mainly to cool beside the stove before cooking resumes.

Because the chopsticks are needed to season the pork on the plate before it is moved over the heat.

Because the onions need to be added first so they can line the pan before the pork goes in.

Because the bowl is only being shifted aside to clear counter space while the stove remains idle.

Choices:
A. Because the onion bowl is being brought over mainly to cool beside the stove before cooking resumes.
B. Because the wok needs to be coated with oil by hand before either prepared ingredient is used.
C. Because the onion slices need to be loosened with the chopsticks before they can be added anywhere.
D. Because the onions need to be added first so they can line the pan before the pork goes in.
E. Because the small pan already on the stove needs a quick stir before the new pork batch is started in the wok.
F. Because the pork pieces need to be separated with the chopsticks before any pan work can begin.
G. Because the chopsticks are needed to season the pork on the plate before it is moved over the heat.
H. Because the bowl is only being shifted aside to clear counter space while the stove remains idle.


Question: After the quick sink-side reset, the cook picks up the onion bowl and the pork plate together instead of bringing over just one ingredient. What best explains that choice?

Answer: Because the board-side prep is finished for both ingredients, so he stages them together at the stove before handling the small pan and starting the pork in the wok.

Because the onion bowl needs to be used first, so it is being brought over ahead of the meat for the very next pan step.

Because both containers are being lifted mainly for rinsing and cleanup, not because the stove work is about to continue.

Because he plans to season the onions and pork together over the counter, so lifting both is just a way to mix them away from the heat.

Because the pork still needs more trimming back at the board, and carrying both only frees the sink area before that cutting resumes.

Because the onions and pork are about to be dropped into the same pan at the same time, so both need to stay in hand until the pour.

Because the onion bowl is being moved aside only to reopen the counter for another round of chopping, while the meat is not yet part of the stove phase.

Because the pork must rest off the heat a little longer, so the real purpose is to bring over the onions while the meat just comes along incidentally.

Choices:
A. Because the pork still needs more trimming back at the board, and carrying both only frees the sink area before that cutting resumes.
B. Because the pork must rest off the heat a little longer, so the real purpose is to bring over the onions while the meat just comes along incidentally.
C. Because both containers are being lifted mainly for rinsing and cleanup, not because the stove work is about to continue.
D. Because the onions and pork are about to be dropped into the same pan at the same time, so both need to stay in hand until the pour.
E. Because the onion bowl needs to be used first, so it is being brought over ahead of the meat for the very next pan step.
F. Because the onion bowl is being moved aside only to reopen the counter for another round of chopping, while the meat is not yet part of the stove phase.
G. Because he plans to season the onions and pork together over the counter, so lifting both is just a way to mix them away from the heat.
H. Because the board-side prep is finished for both ingredients, so he stages them together at the stove before handling the small pan and starting the pork in the wok.


Question: Before any seasoning starts on the pan of larger pork cubes, why does he keep using the flat metal turner to thin out the layer instead of reaching straight for the condiments?

Answer: Because he needs to separate the still-pale cubes and expose more surfaces first so the first seasoning pass can land on an even layer while searing continues.

Because he needs to scrape loose stuck bits from the pan before any dry seasoning can be added safely.

Because he wants to push the cubes away from the hotter middle before one side darkens too fast.

Because he wants to keep the cubes piled together so the first seasoning pass hits a smaller target.

Because he is clearing room so the onion bowl can be tipped into the same pan next.

Because he is checking whether the cubes are cooked enough to come out of the pan without any seasoning.

Because he is freeing space to grab the oil bottle for a fresh pour before using any dry seasoning.

Because he is setting up to switch back to chopsticks for the next turns instead of keeping the broad turner in use.

Choices:
A. Because he is freeing space to grab the oil bottle for a fresh pour before using any dry seasoning.
B. Because he needs to scrape loose stuck bits from the pan before any dry seasoning can be added safely.
C. Because he is clearing room so the onion bowl can be tipped into the same pan next.
D. Because he is setting up to switch back to chopsticks for the next turns instead of keeping the broad turner in use.
E. Because he wants to keep the cubes piled together so the first seasoning pass hits a smaller target.
F. Because he wants to push the cubes away from the hotter middle before one side darkens too fast.
G. Because he needs to separate the still-pale cubes and expose more surfaces first so the first seasoning pass can land on an even layer while searing continues.
H. Because he is checking whether the cubes are cooked enough to come out of the pan without any seasoning.


Question: Just after the pork is tipped into the hot pan and before any dry seasonings are used, why do the chopsticks make more sense for the first passes than switching straight to the broad metal turner?

Answer: Because the pieces have just landed in a tangled layer, so the chopsticks can separate and flip individual strips cleanly before the broader turner becomes useful for wider spreading.

Because he wants to keep the pork packed in the hottest middle first so the juices stay concentrated before he spreads anything out.

Because he needs to hold the pork mostly in place while waiting to pour more oil underneath it before any real searing starts.

Because he is using the chopsticks mainly to test whether the burner is hot enough before choosing the real cooking tool.

Because he wants to keep the broad turner clean for the seasoning phase and avoid touching the raw pork with it yet.

Because he is delaying any wider spreading until he finishes watching the side pan, so the chopsticks only keep the batch from moving too much.

Because he wants to check which pieces are already cooked enough to remove before the rest of the batch is turned.

Because he is arranging the pork so it can be lifted back out into the onion bowl once the outer color changes.

Choices:
A. Because he is arranging the pork so it can be lifted back out into the onion bowl once the outer color changes.
B. Because he needs to hold the pork mostly in place while waiting to pour more oil underneath it before any real searing starts.
C. Because he wants to keep the pork packed in the hottest middle first so the juices stay concentrated before he spreads anything out.
D. Because the pieces have just landed in a tangled layer, so the chopsticks can separate and flip individual strips cleanly before the broader turner becomes useful for wider spreading.
E. Because he wants to keep the broad turner clean for the seasoning phase and avoid touching the raw pork with it yet.
F. Because he is delaying any wider spreading until he finishes watching the side pan, so the chopsticks only keep the batch from moving too much.
G. Because he is using the chopsticks mainly to test whether the burner is hot enough before choosing the real cooking tool.
H. Because he wants to check which pieces are already cooked enough to remove before the rest of the batch is turned.


Question: When the cook briefly picks up the green-capped bottle and then abandons it for another tool, what best explains why the bottle is not the tool he commits to?

Answer: Because he decides the pan needs a fresh layer of seasoning more than another pour of oil before he goes back to stirring.

Because he wants to coat the black tray first so it can receive the pan contents right away.

Because he is preparing to drizzle the raw meat bowl before adding another batch from it.

Because he needs to slide the bottle out of the way so the white plate can be moved next to the burner.

Because he is about to loosen stuck pieces with extra oil before flipping them out of the pan.

Because he intends to carry the bottle toward the sink area during the interruption instead of using it at the stove.

Because he is swapping from pan work to a transfer step and wants the bottle ready for the receiving surface.

Because he is checking the bottle only to decide whether it should replace the grinder for the rest of the clip.

Choices:
A. Because he wants to coat the black tray first so it can receive the pan contents right away.
B. Because he is about to loosen stuck pieces with extra oil before flipping them out of the pan.
C. Because he intends to carry the bottle toward the sink area during the interruption instead of using it at the stove.
D. Because he decides the pan needs a fresh layer of seasoning more than another pour of oil before he goes back to stirring.
E. Because he is checking the bottle only to decide whether it should replace the grinder for the rest of the clip.
F. Because he needs to slide the bottle out of the way so the white plate can be moved next to the burner.
G. Because he is preparing to drizzle the raw meat bowl before adding another batch from it.
H. Because he is swapping from pan work to a transfer step and wants the bottle ready for the receiving surface.


Question: When he turns back from speaking to the other person and reaches for the pan again, what is the best explanation for going straight back to the skimmer first?

Answer: To spread and turn the partly browned second batch so it keeps cooking evenly before any later container move or extra seasoning

To give the batch its first real seasoning pass because the meat had not been seasoned yet

To scoop the current batch out to the black tray right away before any more browning happens

To pull the browned cubes from the black tray back into the pan as the next main step

To mix the raw pieces from the white plate into the pan immediately so both batches cook together

To clear excess oil from the pan before touching the grinder or any packet again

To scrape loose residue free so the utensil can be rinsed again at the sink before cooking continues

To cool the pan contents quickly after the short pause away from the burner

Choices:
A. To pull the browned cubes from the black tray back into the pan as the next main step
B. To scrape loose residue free so the utensil can be rinsed again at the sink before cooking continues
C. To scoop the current batch out to the black tray right away before any more browning happens
D. To clear excess oil from the pan before touching the grinder or any packet again
E. To cool the pan contents quickly after the short pause away from the burner
F. To give the batch its first real seasoning pass because the meat had not been seasoned yet
G. To spread and turn the partly browned second batch so it keeps cooking evenly before any later container move or extra seasoning
H. To mix the raw pieces from the white plate into the pan immediately so both batches cook together


Question: Why does he switch to a paper towel on the board-side counter before returning to the pan?

Answer: To clear loose oily crumbs and seasoning from the work surface before placing tools there again and going back to the pan

To dry the slotted spoon so it will not slip when he starts stirring again

To wipe water from his hands so he can reach for the grinders right after this

To prepare the cutting board to receive another immediate dump from the pan

To blot excess oil directly off the food before any more browning happens

To keep the pan handle safe to grab when he lifts the skillet next

To dry the white bowl so it can be tipped over the pan for another addition

To clean the sink-side area first so he can wash the spoon instead of using it again

Choices:
A. To wipe water from his hands so he can reach for the grinders right after this
B. To dry the slotted spoon so it will not slip when he starts stirring again
C. To keep the pan handle safe to grab when he lifts the skillet next
D. To clean the sink-side area first so he can wash the spoon instead of using it again
E. To blot excess oil directly off the food before any more browning happens
F. To prepare the cutting board to receive another immediate dump from the pan
G. To dry the white bowl so it can be tipped over the pan for another addition
H. To clear loose oily crumbs and seasoning from the work surface before placing tools there again and going back to the pan


Question: Why does he rinse the small white bowl at the sink before going back to stirring the pan?

Answer: To wash out the bowl after it has already finished delivering the last add-in, so it can be set aside instead of used again

To fill the bowl with a little water so he can pour moisture into the pan on the next pass

To get the bowl ready to receive the browned pieces once this stirring round is done

To wet the inside so pepper and salt can be mixed in the bowl before going into the pan

To make a clean resting place for the slotted spoon between short stirring bursts

To collect loose bits from the wiped counter so they can be returned to the pan

To prepare the bowl for another immediate pour over the pan from the sink side

To use the bowl as a small cup for the next oil addition instead of pouring from the bottle

Choices:
A. To use the bowl as a small cup for the next oil addition instead of pouring from the bottle
B. To make a clean resting place for the slotted spoon between short stirring bursts
C. To prepare the bowl for another immediate pour over the pan from the sink side
D. To get the bowl ready to receive the browned pieces once this stirring round is done
E. To wash out the bowl after it has already finished delivering the last add-in, so it can be set aside instead of used again
F. To wet the inside so pepper and salt can be mixed in the bowl before going into the pan
G. To collect loose bits from the wiped counter so they can be returned to the pan
H. To fill the bowl with a little water so he can pour moisture into the pan on the next pass


Question: Before the cutting work is fully finished, what longer-horizon plan best explains why the cook oils the wok and sets it on the induction unit already?

Answer: The wok is being preheated in advance because the board work is nearly done and the first meat step will need heat immediately.

The wok is being heated so the loose onion skins can be dried before they are discarded.

The burner is being reserved early so no other container can interrupt the remaining prep flow.

The oil is being warmed so it can be poured back over the sliced onions before they are moved.

The cook is checking whether the wok is still clean enough to use without another rinse.

The wok is being heated so it can temporarily hold the cut ingredients instead of the bowl.

The pan is being kept hot mainly to dry the utensils before they return to the counter.

The oil is being heated first because the next step is to season the board rather than the wok.

Choices:
A. The cook is checking whether the wok is still clean enough to use without another rinse.
B. The burner is being reserved early so no other container can interrupt the remaining prep flow.
C. The wok is being preheated in advance because the board work is nearly done and the first meat step will need heat immediately.
D. The oil is being heated first because the next step is to season the board rather than the wok.
E. The pan is being kept hot mainly to dry the utensils before they return to the counter.
F. The oil is being warmed so it can be poured back over the sliced onions before they are moved.
G. The wok is being heated so it can temporarily hold the cut ingredients instead of the bowl.
H. The wok is being heated so the loose onion skins can be dried before they are discarded.


Question: Once the raw pork has left the plate, why is clearing that plate immediately the better workspace move than simply leaving it idle beside the stove?

Answer: The now-empty plate is being repurposed as the nearest receiving surface for cooked pieces once they start coming out of the wok.

The plate has to be emptied so the onion bowl can become the only container near the burner.

The plate is being cleared mainly to move raw-meat juices farther away from the seasoning area.

The cook wants to use the plate as a splash guard beside the wok during the turning phase.

The plate is being reset so another raw-meat load can be seasoned on it separately.

The plate has to be cleared because all later transfers will go directly to the cutting board instead.

The plate is being opened up so the chopsticks and spatula can rest there together between turns.

The plate is being cleared mainly so the onions can be spread there for a second round of cutting.

Choices:
A. The plate is being opened up so the chopsticks and spatula can rest there together between turns.
B. The now-empty plate is being repurposed as the nearest receiving surface for cooked pieces once they start coming out of the wok.
C. The plate is being cleared mainly to move raw-meat juices farther away from the seasoning area.
D. The plate has to be emptied so the onion bowl can become the only container near the burner.
E. The plate is being cleared mainly so the onions can be spread there for a second round of cutting.
F. The cook wants to use the plate as a splash guard beside the wok during the turning phase.
G. The plate is being reset so another raw-meat load can be seasoned on it separately.
H. The plate has to be cleared because all later transfers will go directly to the cutting board instead.


Question: After the pork is finished, why does the cook add oil to the wok again instead of treating the pan as effectively done with that phase?

Answer: The oil is preparing a fresh cooking surface because the same wok is about to switch into an egg-cooking phase.

The fresh oil is being added so the finished pork can stay glossy while it rests off to the side.

The cook wants to loosen browned residue only so the wok can be put away without washing.

The oil is compensating for underseasoned meat before one final stir-fry pass.

The wok is being prepared for a second pork batch that has not entered yet.

The oil is mainly there to help the spatula slide under the remaining vegetables for plating.

The cook is cooling the wok gradually before cracking eggs somewhere else.

The oil is being added so the board-held meat can be returned to the wok without sticking.

Choices:
A. The fresh oil is being added so the finished pork can stay glossy while it rests off to the side.
B. The cook is cooling the wok gradually before cracking eggs somewhere else.
C. The oil is preparing a fresh cooking surface because the same wok is about to switch into an egg-cooking phase.
D. The oil is compensating for underseasoned meat before one final stir-fry pass.
E. The cook wants to loosen browned residue only so the wok can be put away without washing.
F. The oil is mainly there to help the spatula slide under the remaining vegetables for plating.
G. The wok is being prepared for a second pork batch that has not entered yet.
H. The oil is being added so the board-held meat can be returned to the wok without sticking.


Question: What earlier state makes the pan the only place that still needs work now?

Answer: The separate prep strands have already been merged, so the remaining uncertainty is no longer in the ingredients but in how they cook together

The pan has already received enough liquid that the counter tools can no longer affect the result in a meaningful way

The sink-side work has already been repeated enough times that returning there would only duplicate what is done

The bowl has already changed temperature once, so keeping it on the counter would no longer make sense after this point

The plate and board have already traded roles, so the pan becomes the only workspace that can still advance the task

The chopsticks have already stopped being a prep tool and become a transfer tool, which locks the workflow to the stove

The sauces remain unopened, so the pan must continue first until a later interruption brings them back into the workflow

The food has already changed color enough that all earlier prep decisions become fixed and cannot be revisited

Choices:
A. The plate and board have already traded roles, so the pan becomes the only workspace that can still advance the task
B. The bowl has already changed temperature once, so keeping it on the counter would no longer make sense after this point
C. The sink-side work has already been repeated enough times that returning there would only duplicate what is done
D. The sauces remain unopened, so the pan must continue first until a later interruption brings them back into the workflow
E. The chopsticks have already stopped being a prep tool and become a transfer tool, which locks the workflow to the stove
F. The food has already changed color enough that all earlier prep decisions become fixed and cannot be revisited
G. The separate prep strands have already been merged, so the remaining uncertainty is no longer in the ingredients but in how they cook together
H. The pan has already received enough liquid that the counter tools can no longer affect the result in a meaningful way


Question: What earlier state makes the yellow bowl worth taking to the stove only later?

Answer: The bowl has already collected the separate prep streams, so moving it now advances the workflow instead of interrupting it

The bowl has already been heated enough on the counter, so it is finally safe to cook from

The sink has already been used twice, so the bowl can no longer stay there for any later step

The bottles have already been staged, so the bowl has to move before seasonings can begin

The board has already been cleaned, so the bowl becomes the only item left that can still be prepared

The pan has already been lifted once, so the bowl now has to follow the same route to stay synchronized

The chopsticks have already replaced the spoon, so the bowl is treated as finished rather than still adjustable

The plate has already been moved away, so the bowl must take its place before anything else changes

Choices:
A. The sink has already been used twice, so the bowl can no longer stay there for any later step
B. The board has already been cleaned, so the bowl becomes the only item left that can still be prepared
C. The pan has already been lifted once, so the bowl now has to follow the same route to stay synchronized
D. The bowl has already collected the separate prep streams, so moving it now advances the workflow instead of interrupting it
E. The plate has already been moved away, so the bowl must take its place before anything else changes
F. The bowl has already been heated enough on the counter, so it is finally safe to cook from
G. The chopsticks have already replaced the spoon, so the bowl is treated as finished rather than still adjustable
H. The bottles have already been staged, so the bowl has to move before seasonings can begin


Question: Why does the workflow return to the bowl after the sink step instead of going straight to the stove?

Answer: Because the sink step only finishes cleanup, while the bowl still needs the earlier prep folded back into the main mixture

Because the sink step cools the ingredients first, and the bowl step brings them back to cooking temperature

Because the sink area becomes too crowded after one visit, so the bowl has to take over from there

Because the knife cannot be used again until the bowl has been stirred once more on the counter

Because the stove step is waiting only on heat, while the bowl step is waiting on tool availability

Because the sink step is mainly for tool handling, while the bowl is where ingredient decisions are finalized

Because the bowl has to rest briefly after the sink step before it can be brought any closer to the burner

Because the bowl has to be checked against the pan location before the sink side can count as finished

Choices:
A. Because the sink area becomes too crowded after one visit, so the bowl has to take over from there
B. Because the sink step cools the ingredients first, and the bowl step brings them back to cooking temperature
C. Because the bowl has to rest briefly after the sink step before it can be brought any closer to the burner
D. Because the bowl has to be checked against the pan location before the sink side can count as finished
E. Because the sink step is mainly for tool handling, while the bowl is where ingredient decisions are finalized
F. Because the stove step is waiting only on heat, while the bowl step is waiting on tool availability
G. Because the knife cannot be used again until the bowl has been stirred once more on the counter
H. Because the sink step only finishes cleanup, while the bowl still needs the earlier prep folded back into the main mixture


Question: What earlier step makes the sink visit matter for the bowl later?

Answer: It prepares a separate ingredient that only becomes useful after being brought back into the bowl

It finishes a side task that the bowl no longer depends on once stirring begins

It clears the counter so the bowl can stay closer to the stove afterward

It changes the spoon setup so the bowl can switch tools without pausing

It cools the ingredient enough that the bowl can finally be moved safely

It marks the point where the plate stops being part of the workflow

It gets the bowl ready to rest before the stove phase begins

It removes the last need for chopsticks on the counter side

Choices:
A. It prepares a separate ingredient that only becomes useful after being brought back into the bowl
B. It changes the spoon setup so the bowl can switch tools without pausing
C. It removes the last need for chopsticks on the counter side
D. It finishes a side task that the bowl no longer depends on once stirring begins
E. It cools the ingredient enough that the bowl can finally be moved safely
F. It clears the counter so the bowl can stay closer to the stove afterward
G. It marks the point where the plate stops being part of the workflow
H. It gets the bowl ready to rest before the stove phase begins


Question: Why isn’t the yellow bowl useful enough to move earlier?

Answer: Because it is still missing part of the earlier prep, so moving it sooner would split the workflow instead of advancing it

Because the bowl has to sit near the board until the spoon is no longer needed

Because the burner side is too crowded early on for any bowl to become active there

Because the bowl only becomes safe to lift after the sink step has been repeated

Because the chopsticks have to be put down before the bowl can count as ready

Because the plate still controls the order of tasks before the bowl gets its turn

Because the bowl cannot be used while the counter is still wet from the earlier rinse

Because the bottle stage must be decided before the bowl can become the next move

Choices:
A. Because the bowl only becomes safe to lift after the sink step has been repeated
B. Because the bowl has to sit near the board until the spoon is no longer needed
C. Because the chopsticks have to be put down before the bowl can count as ready
D. Because the burner side is too crowded early on for any bowl to become active there
E. Because the bottle stage must be decided before the bowl can become the next move
F. Because it is still missing part of the earlier prep, so moving it sooner would split the workflow instead of advancing it
G. Because the bowl cannot be used while the counter is still wet from the earlier rinse
H. Because the plate still controls the order of tasks before the bowl gets its turn


Question: Why does the counter stop being the main decision point after the bowl moves?

Answer: Because the earlier counter choices have already been absorbed into the bowl, so later choices mostly affect cooking rather than prep

Because the counter becomes too crowded once the bowl leaves, so no later prep can happen there

Because the spoon is no longer available once the bowl reaches the stove side

Because the plate has already taken over the last remaining counter task by then

Because the sink has already replaced the board as the main prep space before the bowl moves

Because the counter ingredients are already fully measured, so nothing there can still change the outcome

Because the chopsticks stop being part of the workflow once the bowl is lifted

Because the burner becomes hotter than expected, forcing all later decisions away from the counter

Choices:
A. Because the spoon is no longer available once the bowl reaches the stove side
B. Because the counter becomes too crowded once the bowl leaves, so no later prep can happen there
C. Because the counter ingredients are already fully measured, so nothing there can still change the outcome
D. Because the plate has already taken over the last remaining counter task by then
E. Because the earlier counter choices have already been absorbed into the bowl, so later choices mostly affect cooking rather than prep
F. Because the burner becomes hotter than expected, forcing all later decisions away from the counter
G. Because the chopsticks stop being part of the workflow once the bowl is lifted
H. Because the sink has already replaced the board as the main prep space before the bowl moves


Question: Why does the workflow pause at the sink instead of staying with the bowl continuously?

Answer: Because one ingredient stream still needs a separate prep phase before it can be folded back into the bowl

Because the bowl has to cool between mixing rounds, so the sink fills that waiting time

Because the sink is used to decide how much of the bowl should go to the stove later

Because the bowl tools cannot be reused until they have touched water once

Because the sink visit marks the end of the plate phase and the start of the bottle phase

Because the bowl cannot stay on the counter once the board becomes active again

Because the sink step is needed to warm the ingredient before the bowl can receive it

Because the bowl is intentionally left incomplete to make stirring easier afterward

Choices:
A. Because the sink visit marks the end of the plate phase and the start of the bottle phase
B. Because the bowl is intentionally left incomplete to make stirring easier afterward
C. Because the sink is used to decide how much of the bowl should go to the stove later
D. Because the sink step is needed to warm the ingredient before the bowl can receive it
E. Because the bowl tools cannot be reused until they have touched water once
F. Because the bowl cannot stay on the counter once the board becomes active again
G. Because the bowl has to cool between mixing rounds, so the sink fills that waiting time
H. Because one ingredient stream still needs a separate prep phase before it can be folded back into the bowl


Question: What earlier unfinished part explains why the bowl still needs attention after the sink step?

Answer: The bowl has not absorbed the sink-side ingredient work yet, so it is still incomplete as a combined prep state

The bowl has not been heated yet, so it still needs one more counter adjustment

The bowl has not been moved close enough to the stove to count as ready

The bowl still depends on the plate, which has not left the counter at that point

The bowl has not switched from spoon use to chopstick use yet, so its prep is still ope

The bowl still contains too much liquid to be worth bringing to the stove

The bowl has not been checked against the pan position yet, so the next step cannot be chosen

The bowl still needs the bottles to be opened before it can count as finished

Choices:
A. The bowl still contains too much liquid to be worth bringing to the stove
B. The bowl still depends on the plate, which has not left the counter at that point
C. The bowl has not been checked against the pan position yet, so the next step cannot be chosen
D. The bowl still needs the bottles to be opened before it can count as finished
E. The bowl has not been moved close enough to the stove to count as ready
F. The bowl has not switched from spoon use to chopstick use yet, so its prep is still ope
G. The bowl has not absorbed the sink-side ingredient work yet, so it is still incomplete as a combined prep state
H. The bowl has not been heated yet, so it still needs one more counter adjustment


Question: What earlier change makes it unnecessary to restart prep once cooking begins?

Answer: The earlier prep work has already been consolidated, so the next meaningful changes now come from heat rather than further assembly

The remaining raw items have already been repositioned close enough to the stove to be used without more prep

The board and sink have both already been used, so returning to them would only repeat completed work

The spoon is no longer needed, so no earlier counter task can resume once the bowl moves

The plate has already left the workflow, which removes the last reason to pause cooking

The chopsticks have already become the final tool, which keeps the process locked to the stove

The ingredients have already changed color enough that more prep would no longer matter

The pan has already received enough liquid that the rest of the clip can only be cleanup

Choices:
A. The plate has already left the workflow, which removes the last reason to pause cooking
B. The pan has already received enough liquid that the rest of the clip can only be cleanup
C. The earlier prep work has already been consolidated, so the next meaningful changes now come from heat rather than further assembly
D. The spoon is no longer needed, so no earlier counter task can resume once the bowl moves
E. The chopsticks have already become the final tool, which keeps the process locked to the stove
F. The board and sink have both already been used, so returning to them would only repeat completed work
G. The ingredients have already changed color enough that more prep would no longer matter
H. The remaining raw items have already been repositioned close enough to the stove to be used without more prep


Question: What earlier step makes the sink visit matter for the bowl later?

Answer: It prepares a separate ingredient that only becomes useful after being brought back into the bowl

It finishes a side task that the bowl no longer depends on once stirring begins

It clears the counter so the bowl can stay closer to the stove afterward

It changes the spoon setup so the bowl can switch tools without pausing

It cools the ingredient enough that the bowl can finally be moved safely

It marks the point where the plate stops being part of the workflow

It gets the bowl ready to rest before the stove phase begins

It removes the last need for chopsticks on the counter side

Choices:
A. It removes the last need for chopsticks on the counter side
B. It changes the spoon setup so the bowl can switch tools without pausing
C. It finishes a side task that the bowl no longer depends on once stirring begins
D. It marks the point where the plate stops being part of the workflow
E. It gets the bowl ready to rest before the stove phase begins
F. It clears the counter so the bowl can stay closer to the stove afterward
G. It cools the ingredient enough that the bowl can finally be moved safely
H. It prepares a separate ingredient that only becomes useful after being brought back into the bowl


Question: Why does the workflow pause at the sink instead of staying with the bowl continuously?

Answer: Because one ingredient stream still needs a separate prep phase before it can be folded back into the bowl

Because the bowl has to cool between mixing rounds, so the sink fills that waiting time

Because the sink is used to decide how much of the bowl should go to the stove later

Because the bowl tools cannot be reused until they have touched water once

Because the sink visit marks the end of the plate phase and the start of the bottle phase

Because the bowl cannot stay on the counter once the board becomes active again

Because the sink step is needed to warm the ingredient before the bowl can receive it

Because the bowl is intentionally left incomplete to make stirring easier afterward

Choices:
A. Because the bowl is intentionally left incomplete to make stirring easier afterward
B. Because the sink is used to decide how much of the bowl should go to the stove later
C. Because the bowl tools cannot be reused until they have touched water once
D. Because one ingredient stream still needs a separate prep phase before it can be folded back into the bowl
E. Because the sink step is needed to warm the ingredient before the bowl can receive it
F. Because the bowl has to cool between mixing rounds, so the sink fills that waiting time
G. Because the sink visit marks the end of the plate phase and the start of the bottle phase
H. Because the bowl cannot stay on the counter once the board becomes active again


Question: What earlier unfinished part explains why the bowl still needs attention after the sink step?

Answer: The bowl has not absorbed the sink-side ingredient work yet, so it is still incomplete as a combined prep state

The bowl has not been heated yet, so it still needs one more counter adjustment

The bowl has not been moved close enough to the stove to count as ready

The bowl still depends on the plate, which has not left the counter at that point

The bowl has not switched from spoon use to chopstick use yet, so its prep is still open

The bowl still contains too much liquid to be worth bringing to the stove

The bowl has not been checked against the pan position yet, so the next step cannot be chosen

The bowl still needs the bottles to be opened before it can count as finished

Choices:
A. The bowl has not switched from spoon use to chopstick use yet, so its prep is still open
B. The bowl has not been heated yet, so it still needs one more counter adjustment
C. The bowl still needs the bottles to be opened before it can count as finished
D. The bowl still contains too much liquid to be worth bringing to the stove
E. The bowl has not absorbed the sink-side ingredient work yet, so it is still incomplete as a combined prep state
F. The bowl has not been moved close enough to the stove to count as ready
G. The bowl has not been checked against the pan position yet, so the next step cannot be chosen
H. The bowl still depends on the plate, which has not left the counter at that point


Question: Why does the bowl become the place where earlier work gets resumed?

Answer: Because the bowl is the point where separate earlier actions are recombined into one usable state

Because the bowl is the only item that stays in view long enough to hold multiple prep strands together

Because the bowl is warmer than the board, so it can absorb later ingredients more easily

Because the bowl is closer to the stove, so any interrupted work naturally restarts there

Because the sink step leaves the board unavailable for the rest of the clip

Because the bowl replaces the plate as soon as the first stirring tool changes

Because the bowl is easier to carry than the other tools once the stove is turned on

Because the bowl has to be finished before the sink can count as completed

Choices:
A. Because the sink step leaves the board unavailable for the rest of the clip
B. Because the bowl is warmer than the board, so it can absorb later ingredients more easily
C. Because the bowl replaces the plate as soon as the first stirring tool changes
D. Because the bowl is closer to the stove, so any interrupted work naturally restarts there
E. Because the bowl is the point where separate earlier actions are recombined into one usable state
F. Because the bowl has to be finished before the sink can count as completed
G. Because the bowl is easier to carry than the other tools once the stove is turned on
H. Because the bowl is the only item that stays in view long enough to hold multiple prep strands together


Question: Why do you use a knife first, then your hands, when opening a bag of cabbage?

Answer: Because you can't break the sealed packaging of the cabbage by hand.

To create a clean initial cut so the bag can be perfectly resealed later.

To slowly release the nitrogen gas inside, preventing sudden pressure from damaging the leaves.

To drain accumulated condensation through a small slit before getting your hands wet.

To prevent the metal knife from slicing the cabbage and causing the edges to oxidize.

Tearing the whole bag by hand creates static, causing plastic particles to cling to the leaves.

Pulling it apart by hand ensures maximum integrity of the outermost leaves.

To make a small slit to sniff for spoilage before fully opening and dirtying your hands.

The molecular structure of the plastic bag only allows for cutting, not tearing.

Choices:
A. Because you can't break the sealed packaging of the cabbage by hand.
B. To make a small slit to sniff for spoilage before fully opening and dirtying your hands.
C. Tearing the whole bag by hand creates static, causing plastic particles to cling to the leaves.
D. To prevent the metal knife from slicing the cabbage and causing the edges to oxidize.
E. Pulling it apart by hand ensures maximum integrity of the outermost leaves.
F. To create a clean initial cut so the bag can be perfectly resealed later.
G. To drain accumulated condensation through a small slit before getting your hands wet.
H. To test if the knife is sharp enough.
I. The molecular structure of the plastic bag only allows for cutting, not tearing.
J. To slowly release the nitrogen gas inside, preventing sudden pressure from damaging the leaves.


Question: Why does this person need to use a mobile phone?

Answer: Checking the phone to follow specific cooking steps or ingredient proportions.

To place ingredients on the screen and use touch sensors as a scale.

Scanning the QR code on the ingredient package to check the expiry date or origin tracing.

Selecting and playing podcasts or music to pass the boring chopping time.

To set multiple precision timers to prevent overcooking the dishes.

To document every step of the process for a

To convert imperial weight units on the package to grams for the kitchen scale.

To set a precise countdown timer for the simmering food to prevent burning.

Choices:
A. To document every step of the process for a
B. To set multiple precision timers to prevent overcooking the dishes.
C. Scrolling through short videos
D. To ask the AI assistant how to cook
E. To convert imperial weight units on the package to grams for the kitchen scale.
F. Scanning the QR code on the ingredient package to check the expiry date or origin tracing.
G. To take photos of the meat
H. Checking the phone to follow specific cooking steps or ingredient proportions.
I. Selecting and playing podcasts or music to pass the boring chopping time.
J. To place ingredients on the screen and use touch sensors as a scale.
K. To set a precise countdown timer for the simmering food to prevent burning.


Question: Why do you pour sauce into a spoon first, then into a bowl?

Answer: To determine the amount of sauce to pour.

To reduce the drop height and prevent sauce from splashing onto clothes.

To let the metal spoon absorb heat and prevent extreme temperatures from cracking the bowl.

To inspect the sauce for sediment, clumps, or foreign objects in the shallow spoon.

To perform small-scale stirring in the spoon to ensure oil and water are well mixed.

To control the flow rate, as pouring directly from a large bottle can lead to an instant overflow.

To follow formal dining etiquette and avoid direct contact between the bottle and the bowl.

To take a quick taste from the spoon to ensure the sauce hasn't spoiled before adding it.

To use the spoon edge to skim off surface oil and only pour the essence into the bowl.

To aim precisely and drizzle sauce onto a specific spot for better food presentation.

Choices:
A. To perform small-scale stirring in the spoon to ensure oil and water are well mixed.
B. To control the flow rate, as pouring directly from a large bottle can lead to an instant overflow.
C. To follow formal dining etiquette and avoid direct contact between the bottle and the bowl.
D. To reduce the drop height and prevent sauce from splashing onto clothes.
E. To let the metal spoon absorb heat and prevent extreme temperatures from cracking the bowl.
F. To determine the amount of sauce to pour.
G. To take a quick taste from the spoon to ensure the sauce hasn't spoiled before adding it.
H. For later taste
I. To inspect the sauce for sediment, clumps, or foreign objects in the shallow spoon.
J. To use the spoon edge to skim off surface oil and only pour the essence into the bowl.
K. To aim precisely and drizzle sauce onto a specific spot for better food presentation.


Question: Why do we peel cabbage leaves by hand when washing it?

Answer: Remove internal insect eggs and dirt.

To increase the surface area for seasonings to penetrate deeper during cooking.

Metal blades damage cell walls and cause browning; hand-peeling keeps leaves green.

Mechanical pressure crushes vegetable fibers; peeling by hand maintains the original crunch.

To judge if internal leaves are dehydrated by the snapping sound and resistance.

The core contains bitter compounds; peeling helps drain excess bitter sap first.

Whole leaves trap water like bowls; peeling makes it easier to drain them in a colander.

There is high internal pressure; peeling leaves prevents them from bursting when heated.

Following the veins ensures the leaf stays intact and doesn't crumble during washing.

peeling lets the cabbage "breathe" to release its natural aroma.

Choices:
A. peeling lets the cabbage "breathe" to release its natural aroma.
B. Metal blades damage cell walls and cause browning; hand-peeling keeps leaves green.
C. The core contains bitter compounds; peeling helps drain excess bitter sap first.
D. To judge if internal leaves are dehydrated by the snapping sound and resistance.
E. Mechanical pressure crushes vegetable fibers; peeling by hand maintains the original crunch.
F. There is high internal pressure; peeling leaves prevents them from bursting when heated.
G. To increase the surface area for seasonings to penetrate deeper during cooking.
H. Whole leaves trap water like bowls; peeling makes it easier to drain them in a colander.
I. Convenient for digestion when eating
J. Remove internal insect eggs and dirt.
K. Following the veins ensures the leaf stays intact and doesn't crumble during washing.


Question: Why is this person eating vermicelli here?

Answer: To determine if it's cooked through

To relieve hunger or low blood sugar caused by a long cooking process.

To taste the broth and decide if more salt is needed.

To check the temperature and avoid burning the throat when eating a full bite.

To follow cooking etiquette where the chef must take the first bite.

To lift and eat some strands to prevent them from clumping at the bottom.

To confirm if it's mung bean or rice vermicelli to adjust the heat level.

To compare the mouthfeel of different brands of vermicelli in the same pot.

To stimulate saliva secretion and prepare the palate for the upcoming meal.

To check for abnormal decolorization to ensure no illegal dyes were added.

Choices:
A. To stimulate saliva secretion and prepare the palate for the upcoming meal.
B. To compare the mouthfeel of different brands of vermicelli in the same pot.
C. To follow cooking etiquette where the chef must take the first bite.
D. To check the temperature and avoid burning the throat when eating a full bite.
E. To determine if it's cooked through
F. To taste the broth and decide if more salt is needed.
G. To check for abnormal decolorization to ensure no illegal dyes were added.
H. To relieve hunger or low blood sugar caused by a long cooking process.
I. To confirm if it's mung bean or rice vermicelli to adjust the heat level.
J. To lift and eat some strands to prevent them from clumping at the bottom.


Question: Why do you pick up chopsticks to help when you're halfway through pouring water?

Answer: To prevent noodle from falling into the sink

To create a vortex with chopsticks and speed up the drainage through the filter.

To act as a support to balance the container and prevent hot water from splashing.

To stir the noodles for better airflow and rapid cooling during drainage.

To separate the noodles and prevent them from sticking to the bottom as buoyancy is lost.

To brush away starchy foam on the surface so the noodles stay clean and non-sticky.

To perform a final check on noodle firmness as the water pressure decreases.

To stop noodles from blocking the drain holes due to water pressure.

To turn over the noodles at the bottom for uniform dehydration.

Choices:
A. To create a vortex with chopsticks and speed up the drainage through the filter.
B. To turn over the noodles at the bottom for uniform dehydration.
C. To separate the noodles and prevent them from sticking to the bottom as buoyancy is lost.
D. To brush away starchy foam on the surface so the noodles stay clean and non-sticky.
E. To act as a support to balance the container and prevent hot water from splashing.
F. To perform a final check on noodle firmness as the water pressure decreases.
G. To stop noodles from blocking the drain holes due to water pressure.
H. Convenient water diversion
I. To stir the noodles for better airflow and rapid cooling during drainage.
J. To prevent noodle from falling into the sink


Question: Why do you cover the vermicelli with your left hand when pouring water here?

Answer: To prevent noodle from falling into the sink

To block rising steam with the back of the hand and prevent facial burns.

To sense the heat above the water flow and judge if cold water is needed.

To change how air enters the container and slow the pour to avoid splashing.

To cover the opening and prevent dust or debris from falling into the noodles.

To minimize the spread of drainage odors and protect the respiratory tract.

A professional habit of chefs, showing care for ingredients and focus on the task.

To guide the water stream with fingers for precise aiming into the drain.

To block the rebound force of the water and keep noodles from jumping out.

Choices:
A. To change how air enters the container and slow the pour to avoid splashing.
B. To guide the water stream with fingers for precise aiming into the drain.
C. To minimize the spread of drainage odors and protect the respiratory tract.
D. Check the temperature of the noodle
E. To sense the heat above the water flow and judge if cold water is needed.
F. To block rising steam with the back of the hand and prevent facial burns.
G. To cover the opening and prevent dust or debris from falling into the noodles.
H. To block the rebound force of the water and keep noodles from jumping out.
I. To prevent noodle from falling into the sink
J. A professional habit of chefs, showing care for ingredients and focus on the task.


Question: Why stir constantly with a spoon when pouring sauce?

Answer: To prevent splattering, make sure all the sauce is poured in.

Precise flow control ensures that the seasonings are evenly distributed without layering.

To create shear force through rapid stirring for instant oil-water emulsification.

To stop heavy seasoning particles from settling and ensure a uniform flavor.

To increase air contact and fully activate the aroma before the sauce hits the pan.

To cool down hot sauce and prevent high-temperature liquid from cracking a cold bowl.

To break surface tension and minimize waste from sauce sticking to the bowl sides.

To break bubbles formed during pouring and prevent them from popping and staining clothes.

To use the back of the spoon as a guide to direct sauce precisely onto the food.

To activate fermented ingredients through specific stirring to enhance umami.

Choices:
A. To create shear force through rapid stirring for instant oil-water emulsification.
B. To cool down hot sauce and prevent high-temperature liquid from cracking a cold bowl.
C. To prevent splattering, make sure all the sauce is poured in.
D. To break bubbles formed during pouring and prevent them from popping and staining clothes.
E. To increase air contact and fully activate the aroma before the sauce hits the pan.
F. Precise flow control ensures that the seasonings are evenly distributed without layering.
G. To activate fermented ingredients through specific stirring to enhance umami.
H. To use the back of the spoon as a guide to direct sauce precisely onto the food.
I. To break surface tension and minimize waste from sauce sticking to the bowl sides.
J. To stop heavy seasoning particles from settling and ensure a uniform flavor.


Question: Why do we need to stir constantly during the copying process?

Answer: To ensure the food is heated evenly to prevent burning and to accelerate moisture evaporation.

Stir-frying breaks down the fibers of vegetables or meat to make them softer.

To physically break vegetable fibers through constant impact, making them crispier.

To constantly expose ingredients to air for oxidation.

To active deep aroma molecules in spices.

To rub the metal pan to eliminate static charges on the food, preventing them from sticking together.

To carry heat away from the bottom and prevent high temperatures from melting the pan's non-stick coating.

To quickly release gases caused by high-temperature expansion inside the food

Choices:
A. Stir-frying breaks down the fibers of vegetables or meat to make them softer.
B. To ensure the food is heated evenly to prevent burning and to accelerate moisture evaporation.
C. To active deep aroma molecules in spices.
D. To rub the metal pan to eliminate static charges on the food, preventing them from sticking together.
E. To constantly expose ingredients to air for oxidation.
F. To quickly release gases caused by high-temperature expansion inside the food
G. To carry heat away from the bottom and prevent high temperatures from melting the pan's non-stick coating.
H. To physically break vegetable fibers through constant impact, making them crispier.


Question: Why do you need to rub vigorously with your hands when rinsing with water?

Answer: Simply rinsing with water cannot completely remove oil stains.

To generate heat through friction and raise the local water temperature to melt grease.

To break the surface tension of tap water, allowing it to penetrate tiny crevices more deeply.

To resist cold water by accelerating blood circulation in the hands to stay warm.

To neutralize static charges from flowing water, preventing dust attraction after washing.

To squeeze dissolved oxygen into micro-bubbles, using the energy of their popping to remove stains.

Choices:
A. To neutralize static charges from flowing water, preventing dust attraction after washing.
B. To prevent the spoon from deforming
C. To generate heat through friction and raise the local water temperature to melt grease.
D. To resist cold water by accelerating blood circulation in the hands to stay warm.
E. To squeeze dissolved oxygen into micro-bubbles, using the energy of their popping to remove stains.
F. To physically destroy bacterial cell
G. To break the surface tension of tap water, allowing it to penetrate tiny crevices more deeply.
H. Simply rinsing with water cannot completely remove oil stains.