Question: What tools are used and in what order during the process of marinating steak in this video?

Answer: Scissors, Seasoning Spoon, Metal Spoon, Chopsticks, Seasoning Spoon, Spray Bottle, Metal Spoon

Scissors, Seasoning Spoon, Metal Spoon, Tongs, Seasoning Spoon, Spray Bottle, Metal Spoon

Knife, Seasoning Spoon, Metal Spoon, Chopsticks, Seasoning Spoon, Spray Bottle, Metal Spoon

Scissors, Seasoning Spoon, Metal Spoon, Chopsticks, Seasoning Spoon, Spray Bottle, Spatula

Scissors, Metal Spoon, Seasoning Spoon, Chopsticks, Seasoning Spoon, Spray Bottle, Metal Spoon

Scissors, Seasoning Spoon, Metal Spoon, Chopsticks, Seasoning Spoon, Metal Spoon, Spray Bottle

Scissors, Seasoning Spoon, Metal Spoon, Seasoning Spoon, Chopsticks, Spray Bottle, Metal Spoon

Scissors, Seasoning Spoon, Metal Spoon, Chopsticks, Spray Bottle, Metal Spoon

Scissors, Seasoning Spoon, Chopsticks, Seasoning Spoon, Spray Bottle, Metal Spoon

Scissors, Seasoning Spoon, Metal Spoon, Chopsticks, Seasoning Spoon, Spray Bottle, Spray Bottle, Metal Spoon

Explanation: long planning question, including some recognition and reasoning.

Choices:
A. Scissors, Seasoning Spoon, Metal Spoon, Chopsticks, Seasoning Spoon, Spray Bottle, Spatula
B. Scissors, Seasoning Spoon, Metal Spoon, Tongs, Seasoning Spoon, Spray Bottle, Metal Spoon
C. Scissors, Seasoning Spoon, Metal Spoon, Seasoning Spoon, Chopsticks, Spray Bottle, Metal Spoon
D. Scissors, Seasoning Spoon, Metal Spoon, Chopsticks, Seasoning Spoon, Metal Spoon, Spray Bottle
E. Knife, Seasoning Spoon, Metal Spoon, Chopsticks, Seasoning Spoon, Spray Bottle, Metal Spoon
F. Scissors, Seasoning Spoon, Metal Spoon, Chopsticks, Seasoning Spoon, Spray Bottle, Spray Bottle, Metal Spoon
G. Scissors, Seasoning Spoon, Metal Spoon, Chopsticks, Spray Bottle, Metal Spoon
H. Scissors, Seasoning Spoon, Metal Spoon, Chopsticks, Seasoning Spoon, Spray Bottle, Metal Spoon
I. Scissors, Seasoning Spoon, Chopsticks, Seasoning Spoon, Spray Bottle, Metal Spoon
J. Scissors, Metal Spoon, Seasoning Spoon, Chopsticks, Seasoning Spoon, Spray Bottle, Metal Spoon


Question: Which tool is the most accessible to use to spread the salt evenly on the surface of the steak?

Answer: Metal spoon in the bowl.

Scissors in hand.
The blue spatula.
Seasoning scoop in the salt box.

Explanation: tool recognition and I should choose something available.

Choices:
A. The blue spatula.
B. Metal spoon in the bowl.
C. Seasoning scoop in the salt box.
D. Scissors in hand.


Question: As the dirty pan is lifted away from the cooktop after the spoon has been rinsed, which cleanup tool use should be set up rather than relying on water alone?

Answer: using the green scrub side of the sponge to break down stuck pan residue before final rinses

using the faucet stream alone to rinse the pan until the dark residue disappears without scrubbing

using the metal spoon to scrape the pan interior after it has already been washed clean

using the chopsticks tips to sample the cooked noodles and then wash them instead of cleaning the pan

using the gray spatula head to move food into the serving bowl again after serving is complete

using the dish-soap bottle directly on the serving bowl while the greasy pan waits

using the yellow sponge side as a dry counter wipe while the pan interior remains wet and spotted

using the pan handle to set the dirty pan back on the cooktop before the sink work starts

Choices:
A. using the yellow sponge side as a dry counter wipe while the pan interior remains wet and spotted
B. using the faucet stream alone to rinse the pan until the dark residue disappears without scrubbing
C. using the dish-soap bottle directly on the serving bowl while the greasy pan waits
D. using the pan handle to set the dirty pan back on the cooktop before the sink work starts
E. using the gray spatula head to move food into the serving bowl again after serving is complete
F. using the green scrub side of the sponge to break down stuck pan residue before final rinses
G. using the metal spoon to scrape the pan interior after it has already been washed clean
H. using the chopsticks tips to sample the cooked noodles and then wash them instead of cleaning the pan


Question: After the cook has already tried broad spatula strokes under the noodle mass and then parks the sauce-coated spatula on the white bowl, what best explains that switch away from the spatula?

Answer: Because the noodle center is still too clumped for broad flipping, so he needs chopsticks to loosen strands before the spatula can work effectively again.

Because the spatula has become too messy to return to the pan, so it needs to stay parked until it is rinsed at the sink.

Because the white bowl is about to switch into a serving role, so the spatula is moved aside while transfer readiness takes priority.

Because another packet ingredient is about to be added with both hands, so the cooking tools are being cleared away first.

Because the spoon is the better next tool for redistributing liquid over the top, so the spatula is only set down while he prepares that swap.

Because the pan work is about to pause for another cleanup interruption, so the spatula is parked while cooking gives way to the sink again.

Because the next move is a handle-held toss that no longer needs fine untangling, so the spatula is dropped before a broader pan motion.

Because the noodles are already loose enough that the remaining job is just gentle gathering for serving, not further separation.

Choices:
A. Because the noodles are already loose enough that the remaining job is just gentle gathering for serving, not further separation.
B. Because the spoon is the better next tool for redistributing liquid over the top, so the spatula is only set down while he prepares that swap.
C. Because the white bowl is about to switch into a serving role, so the spatula is moved aside while transfer readiness takes priority.
D. Because the pan work is about to pause for another cleanup interruption, so the spatula is parked while cooking gives way to the sink again.
E. Because the noodle center is still too clumped for broad flipping, so he needs chopsticks to loosen strands before the spatula can work effectively again.
F. Because another packet ingredient is about to be added with both hands, so the cooking tools are being cleared away first.
G. Because the next move is a handle-held toss that no longer needs fine untangling, so the spatula is dropped before a broader pan motion.
H. Because the spatula has become too messy to return to the pan, so it needs to stay parked until it is rinsed at the sink.


Question: After he turns back from the sauce station and starts working on the rice-cake bag beside the heating pan, what best explains why the rice cakes still do not belong in the pan yet?

Answer: Because the rice cakes still need a separate water-prep step in the white bowl so they can be loosened and rinsed before pan contact.

Because the rice cakes are about to be coated with the dark sauce in a bowl before any water touches them.

Because the rice cakes are being kept dry for the moment and are only waiting for more open space in the pan.

Because the cook is only using the bowl area to count and portion the package before saving part of it for later.

Because the pan vegetables are about to be moved back out into a bowl first, making this a temporary holding step.

Because the bowl area is serving mainly as a place to catch scraps from the package while the real rice-cake prep happens elsewhere.

Because more sauce from the small bowl still has to be poured over the rice cakes first, making this a premixing stage.

Because he is just pausing on the package until the phone interruption is over, with no extra bowl handling planned before the pan step.

Choices:
A. Because the rice cakes are about to be coated with the dark sauce in a bowl before any water touches them.
B. Because more sauce from the small bowl still has to be poured over the rice cakes first, making this a premixing stage.
C. Because the rice cakes still need a separate water-prep step in the white bowl so they can be loosened and rinsed before pan contact.
D. Because he is just pausing on the package until the phone interruption is over, with no extra bowl handling planned before the pan step.
E. Because the pan vegetables are about to be moved back out into a bowl first, making this a temporary holding step.
F. Because the cook is only using the bowl area to count and portion the package before saving part of it for later.
G. Because the rice cakes are being kept dry for the moment and are only waiting for more open space in the pan.
H. Because the bowl area is serving mainly as a place to catch scraps from the package while the real rice-cake prep happens elsewhere.


Question: After he reaches away from the waiting pan cleanup to use the chopsticks at the plated food, why does he rinse the chopstick tips before going back to the pan?

Answer: To wash off the food picked up during the interruption so the chopsticks are no longer carrying bowl residue when cleanup resumes

To soak the chopsticks so they can scrape the pan's stuck spots more effectively than the sponge

To cool the chopsticks before leaving them beside the finished bowl for serving

To load the chopsticks with water so he can splash the pan without using the faucet again

To remove soap from the chopsticks after using them to scrub the pan interior

To make the chopsticks slippery enough to help lift the wet pan without grabbing the handle

To rinse seasoning off the chopsticks so the next bite from the bowl will taste milder

To wet the chopsticks before stirring dish soap through the sink basin

Choices:
A. To wet the chopsticks before stirring dish soap through the sink basin
B. To rinse seasoning off the chopsticks so the next bite from the bowl will taste milder
C. To wash off the food picked up during the interruption so the chopsticks are no longer carrying bowl residue when cleanup resumes
D. To cool the chopsticks before leaving them beside the finished bowl for serving
E. To load the chopsticks with water so he can splash the pan without using the faucet again
F. To soak the chopsticks so they can scrape the pan's stuck spots more effectively than the sponge
G. To remove soap from the chopsticks after using them to scrub the pan interior
H. To make the chopsticks slippery enough to help lift the wet pan without grabbing the handle


Question: When the boiling liquid seems low, why does the large white bowl become the next active tool instead of staying just another container near the counter?

Answer: Because it temporarily becomes the fastest transfer vessel for carrying fresh water from the purifier back to the heating wok.

Because it is the only container deep enough to soak the rice cakes and cool the broth at the same time.

Because the cook wants to compare the broth level against the bowl volume before any more ingredients are moved.

Because the bowl has to be prewarmed with water before it can hold cooked tteokbokki later.

Because the bowl is being used to catch overflow from the wok so the induction surface stays dry.

Because the green onion pieces need to be strained through the bowl before the rice cakes can enter the pan.

Because the sauce bowl has become too dirty, so the larger white bowl is taking over all seasoning work.

Because the cook wants one bowl to remain wet so the noodles will not stick when they are added later.

Choices:
A. Because the bowl has to be prewarmed with water before it can hold cooked tteokbokki later.
B. Because the cook wants to compare the broth level against the bowl volume before any more ingredients are moved.
C. Because the sauce bowl has become too dirty, so the larger white bowl is taking over all seasoning work.
D. Because it temporarily becomes the fastest transfer vessel for carrying fresh water from the purifier back to the heating wok.
E. Because the green onion pieces need to be strained through the bowl before the rice cakes can enter the pan.
F. Because the cook wants one bowl to remain wet so the noodles will not stick when they are added later.
G. Because the bowl is being used to catch overflow from the wok so the induction surface stays dry.
H. Because it is the only container deep enough to soak the rice cakes and cool the broth at the same time.


Question: Why does the cook keep scraping the small white bowl with the spoon after the main sauce pour already looks finished?

Answer: Because the sauce stuck to the bowl walls is still part of the committed seasoning, so the transfer is not truly complete until that residue is recovered.

Because the bowl has to be dried before it can become the noodle bowl, and scraping is the fastest substitute for wiping it.

Because the spoon is being cleaned off against the bowl before it switches from sauce work to noodle work.

Because the bowl is being kept partially coated so the ramen soup packet will not hit a dry surface later.

Because the cook needs the last streaks of sauce on the spoon to judge whether the wok already has enough salt.

Because the bowl must be emptied only because it is about to receive discarded green onion pieces from the broth.

Because the sauce leftovers are being saved to thin the wok later if the noodles absorb too much liquid.

Because the scraping is mainly a signal that the stir stage is over, not a way to move more sauce into the pan.

Choices:
A. Because the spoon is being cleaned off against the bowl before it switches from sauce work to noodle work.
B. Because the sauce leftovers are being saved to thin the wok later if the noodles absorb too much liquid.
C. Because the bowl is being kept partially coated so the ramen soup packet will not hit a dry surface later.
D. Because the bowl has to be dried before it can become the noodle bowl, and scraping is the fastest substitute for wiping it.
E. Because the cook needs the last streaks of sauce on the spoon to judge whether the wok already has enough salt.
F. Because the scraping is mainly a signal that the stir stage is over, not a way to move more sauce into the pan.
G. Because the sauce stuck to the bowl walls is still part of the committed seasoning, so the transfer is not truly complete until that residue is recovered.
H. Because the bowl must be emptied only because it is about to receive discarded green onion pieces from the broth.


Question: Why does he stay in the first-opening pass across the garlic pile here instead of finishing one clove end-to-end before moving to the next?

Answer: Because the knife-opening step is being batched across the pile so the hand-peeling phase can begin after one tool switch.

Because the larger cloves need extra drying time before their skins can be pulled cleanly by hand.

Because the onion-prep step has to resume before any one clove can be fully peeled.

Because these opening cuts are mainly vent marks for roasting, not setup for peeling.

Because the garlic is being sorted into separate later-use groups before any skins come off.

Because the loose skins are being kept attached so they can all be brushed away together afterward.

Because the board is still too wet for fingertip peeling, so the knife has to finish the whole prep by itself.

Because the next real move is crushing, and the slit pattern is only mapping which cloves will be flattened first.

Choices:
A. Because these opening cuts are mainly vent marks for roasting, not setup for peeling.
B. Because the garlic is being sorted into separate later-use groups before any skins come off.
C. Because the onion-prep step has to resume before any one clove can be fully peeled.
D. Because the larger cloves need extra drying time before their skins can be pulled cleanly by hand.
E. Because the loose skins are being kept attached so they can all be brushed away together afterward.
F. Because the board is still too wet for fingertip peeling, so the knife has to finish the whole prep by itself.
G. Because the next real move is crushing, and the slit pattern is only mapping which cloves will be flattened first.
H. Because the knife-opening step is being batched across the pile so the hand-peeling phase can begin after one tool switch.


Question: What best explains the brief return to the knife on this one clove after the hand-peeling rhythm is already established?

Answer: Because that clove still has not opened enough for the skin to release cleanly, so the blade is doing a corrective second pass.

Because he wants to trim the root end so this clove will sit flatter during the later crushing step.

Because this clove is being separated for a different later use than the rest of the garlic.

Because the hand-peeling phase has effectively been abandoned, and the remaining cloves will now be cleaned only with the knife.

Because the sticky peel has to be scraped off the knife before another clove can be handled.

Because this is the first clove being taken forward into the mincing phase before the rest are peeled.

Because he is cutting away a bruised patch that would interfere with even roasting later.

Because the clove has already been peeled enough, and the remaining skin is being left on to hold it together.

Choices:
A. Because the clove has already been peeled enough, and the remaining skin is being left on to hold it together.
B. Because he wants to trim the root end so this clove will sit flatter during the later crushing step.
C. Because the sticky peel has to be scraped off the knife before another clove can be handled.
D. Because the hand-peeling phase has effectively been abandoned, and the remaining cloves will now be cleaned only with the knife.
E. Because he is cutting away a bruised patch that would interfere with even roasting later.
F. Because that clove still has not opened enough for the skin to release cleanly, so the blade is doing a corrective second pass.
G. Because this is the first clove being taken forward into the mincing phase before the rest are peeled.
H. Because this clove is being separated for a different later use than the rest of the garlic.


Question: What does the switch from a free-poured fill to the black-bottle refill most strongly tell you about this water step?

Answer: Because once the eyeballed amount no longer feels trustworthy, he resets the water step with a more controlled refill tool.

Because the first fill has already cooled too much, so restarting keeps the broth from lagging behind the noodles later.

Because he wants a deliberately shallow temporary water level so he can read the garlic color before the true fill goes in.

Because the wok still carries too much roasting oil, so the first water is being dumped as a cleaning rinse.

Because the bottle refill mainly reduces splash risk when the wok is moved back to the induction.

Because the first pour is being emptied only so the bottle can be tested against the wok's volume.

Because the bottle is being used to stir and standardize the first fill rather than replace it.

Because the induction cooker requires a bottle-based refill after any washed pan is set back on it.

Choices:
A. Because once the eyeballed amount no longer feels trustworthy, he resets the water step with a more controlled refill tool.
B. Because the first fill has already cooled too much, so restarting keeps the broth from lagging behind the noodles later.
C. Because the wok still carries too much roasting oil, so the first water is being dumped as a cleaning rinse.
D. Because the induction cooker requires a bottle-based refill after any washed pan is set back on it.
E. Because the first pour is being emptied only so the bottle can be tested against the wok's volume.
F. Because the bottle is being used to stir and standardize the first fill rather than replace it.
G. Because the bottle refill mainly reduces splash risk when the wok is moved back to the induction.
H. Because he wants a deliberately shallow temporary water level so he can read the garlic color before the true fill goes in.


Question: Why are the green onions kept in these longer segments rather than being reduced to smaller garnish-style cuts right now?

Answer: Because these pieces are being prepared as broth-length aromatics, not as fine garnish pieces.

Because the shorter cuts are being saved for a later garnish step after the broth is complete.

Because the white and green parts must stay long so they can be mashed later if the broth tastes weak.

Because the pieces need to match the rice-cake length before any seasoning can be added.

Because the stalks are being kept long mainly so they can be counted against the water level more easily.

Because the knife cannot yet move into smaller cuts because it is still too dirty from onion peeling.

Because the onions are being held in long sections only until the next phone check confirms the recipe.

Because the bowl has to stay clear for short garnish cuts, so these longer pieces are only temporary holding cuts.

Choices:
A. Because the shorter cuts are being saved for a later garnish step after the broth is complete.
B. Because the onions are being held in long sections only until the next phone check confirms the recipe.
C. Because the bowl has to stay clear for short garnish cuts, so these longer pieces are only temporary holding cuts.
D. Because the white and green parts must stay long so they can be mashed later if the broth tastes weak.
E. Because these pieces are being prepared as broth-length aromatics, not as fine garnish pieces.
F. Because the knife cannot yet move into smaller cuts because it is still too dirty from onion peeling.
G. Because the stalks are being kept long mainly so they can be counted against the water level more easily.
H. Because the pieces need to match the rice-cake length before any seasoning can be added.


Question: Why does the bowl step change from one-spoon additions to a two-spoon interaction before anything is sent to the wok?

Answer: Because two spoons let him fold and press the still-resistant sauce from both sides before the bowl is ready to travel.

Because one spoon is being kept completely dry for the later taste check while the other does all of the actual bowl work.

Because the two spoons are dividing the mixture into two strength zones before he chooses which half reaches the wok first.

Because two spoons let him keep the bowl in a dry stage longer by preventing any bottle from touching the rim.

Because the second spoon is mainly a placeholder so the first one can immediately become the water-measuring tool.

Because the second spoon exists mainly so the later oil addition can be measured without contaminating the first one.

Because the bowl is already pour-ready, and the two spoons are only there to clear the counter for cleanup.

Because the phone interruption made the first spoon unusable, so a second tool had to permanently replace it.

Choices:
A. Because the second spoon exists mainly so the later oil addition can be measured without contaminating the first one.
B. Because the second spoon is mainly a placeholder so the first one can immediately become the water-measuring tool.
C. Because the phone interruption made the first spoon unusable, so a second tool had to permanently replace it.
D. Because the two spoons are dividing the mixture into two strength zones before he chooses which half reaches the wok first.
E. Because one spoon is being kept completely dry for the later taste check while the other does all of the actual bowl work.
F. Because two spoons let him keep the bowl in a dry stage longer by preventing any bottle from touching the rim.
G. Because two spoons let him fold and press the still-resistant sauce from both sides before the bowl is ready to travel.
H. Because the bowl is already pour-ready, and the two spoons are only there to clear the counter for cleanup.


Question: What does the rinse accomplish for that spoon in the still-active sauce workflow?

Answer: Because the taste check changes it into a mouth-contact spoon, so it has to be reset before it belongs in the prep workflow again.

Because the rinse cools the spoon so the next sauce addition will not cling to warm plastic.

Because the rinse mainly resets the spoon's surface so the next taste can be compared fairly against the first.

Because the spoon is being converted into the water top-up tool, so any remaining sauce has to come off first.

Because the rinse makes the spoon slippery enough to slide between the rice cakes once they hit the broth.

Because the spoon has to be cleared of chili color so the bowl's darkness can be judged again by sight.

Because the bowl must be left utensil-free before anything can be moved toward the induction area.

Because the spoon is being prepared as the final serving utensil, so it needs an early wash now.

Choices:
A. Because the rinse mainly resets the spoon's surface so the next taste can be compared fairly against the first.
B. Because the spoon is being converted into the water top-up tool, so any remaining sauce has to come off first.
C. Because the rinse cools the spoon so the next sauce addition will not cling to warm plastic.
D. Because the spoon is being prepared as the final serving utensil, so it needs an early wash now.
E. Because the bowl must be left utensil-free before anything can be moved toward the induction area.
F. Because the taste check changes it into a mouth-contact spoon, so it has to be reset before it belongs in the prep workflow again.
G. Because the spoon has to be cleared of chili color so the bowl's darkness can be judged again by sight.
H. Because the rinse makes the spoon slippery enough to slide between the rice cakes once they hit the broth.


Question: Why does the onion wait until this point to enter the wok?

Answer: Because waiting protects the onion's bite by keeping it out of the longer broth-and-sauce softening window.

Because the onion has to stay out until the ramen powder is partially dissolved or the broth will cloud too early.

Because the onion is being saved to cool the pan slightly before the noodle block is pressed down.

Because the late drop mainly keeps the spatula lane clear around the rim during the sauce stage.

Because the onion cannot be added until the crushed garlic has already been returned to the broth.

Because the onion is being reserved for the final bowl and is only touching the wok briefly for heat.

Because the delayed onion drop is mostly about protecting the garlic color read, not the onion itself.

Because the onion is being held until the green-onion broth pieces can be fully removed from the liquid.

Choices:
A. Because the onion is being saved to cool the pan slightly before the noodle block is pressed down.
B. Because the late drop mainly keeps the spatula lane clear around the rim during the sauce stage.
C. Because the delayed onion drop is mostly about protecting the garlic color read, not the onion itself.
D. Because the onion cannot be added until the crushed garlic has already been returned to the broth.
E. Because the onion is being held until the green-onion broth pieces can be fully removed from the liquid.
F. Because the onion is being reserved for the final bowl and is only touching the wok briefly for heat.
G. Because the onion has to stay out until the ramen powder is partially dissolved or the broth will cloud too early.
H. Because waiting protects the onion's bite by keeping it out of the longer broth-and-sauce softening window.


Question: the user connects the oscilloscope to the power supply. Look at the voltage value displayed on the DC Supply's screen. Why does the user immediately rotate the fine-adjustment knob before connecting the leads to the breadboard?

Answer: Because the visual output on the display was slightly higher than the target 5.0V, posing a risk to the specific resistors placed earlier.

Because the [Current Limit] indicator light turned red, signaling a short circuit in the probes.

To match the voltage value with the number of green jumper wires used in the previous step.

Because the oscilloscope screen was blank, and the user thought the supply was turned off.

To decrease the voltage to 0V so the long-nose pliers can be used safely.

To synchronize the supply's frequency with the laptop's refresh rate seen later.

Choices:
A. Because the oscilloscope screen was blank, and the user thought the supply was turned off.
B. Because the visual output on the display was slightly higher than the target 5.0V, posing a risk to the specific resistors placed earlier.
C. To match the voltage value with the number of green jumper wires used in the previous step.
D. Because the [Current Limit] indicator light turned red, signaling a short circuit in the probes.
E. To decrease the voltage to 0V so the long-nose pliers can be used safely.
F. To synchronize the supply's frequency with the laptop's refresh rate seen later.


Question: The user encounters an unexpected result and immediately checks the connection polarity ($+$ / $-$) of the probes. What earlier observation or state likely triggered this verification behavior?

Answer: The oscilloscope displaying an inverted or incorrect signal that contradicted the theoretical circuit design.

The wire stripper failing to remove the insulation from the positive wire earlier.

The power supply unit automatically shutting down due to a thermal overload.

The user realizing they forgot to record the initial voltage setting in the notebook.

The physical color of the jumper wires changing due to excessive current flow.

The calculator showing a negative value for a measurement that hasn't been taken yet.

Choices:
A. The calculator showing a negative value for a measurement that hasn't been taken yet.
B. The user realizing they forgot to record the initial voltage setting in the notebook.
C. The wire stripper failing to remove the insulation from the positive wire earlier.
D. The oscilloscope displaying an inverted or incorrect signal that contradicted the theoretical circuit design.
E. The physical color of the jumper wires changing due to excessive current flow.
F. The power supply unit automatically shutting down due to a thermal overload.


Question: the user uses the wire stripper. Looking at the color of the wire insulation and the specific notch on the tool, what is the visual reason for performing the stripping action a second time on the same end?

Answer: The first attempt failed to completely sever the plastic layer, leaving a visible hanging fragment that would block the node contact.

To sharpen the copper tip into a point so it can pierce the breadboard more easily.

The user realized the wire was too short and is trying to stretch the metal core.

To change the wire's color by scraping off the outer paint layer.

The tool was set to the wrong gauge notch, and the user is correcting it for a thicker wire.

To clean off the black soot left by the soldering iron used in the previous session.

Choices:
A. To clean off the black soot left by the soldering iron used in the previous session.
B. To change the wire's color by scraping off the outer paint layer.
C. To sharpen the copper tip into a point so it can pierce the breadboard more easily.
D. The first attempt failed to completely sever the plastic layer, leaving a visible hanging fragment that would block the node contact.
E. The user realized the wire was too short and is trying to stretch the metal core.
F. The tool was set to the wrong gauge notch, and the user is correcting it for a thicker wire.


Question: the user moves the red positive lead. Observe the alphanumeric grid on the breadboard. Which specific node coordinate is the lead moved away from, and where is it repositioned?

Answer: It is moved from the positive power rail (red line) to a specific junction point in Row 15 to test a sub-circuit.

It is moved from the negative rail (blue line) to the base of the transistor to ground the circuit.

It is moved from Row 10 to Row 10 on the opposite side of the bridge to flip the polarity.

It is removed from the circuit entirely and clipped onto the metal frame of the oscilloscope.

It is swapped with the black ground wire that was connected to the resistor.

It is moved to the laptop's USB port to transfer the live voltage data.

Choices:
A. It is swapped with the black ground wire that was connected to the resistor.
B. It is moved from Row 10 to Row 10 on the opposite side of the bridge to flip the polarity.
C. It is moved from the negative rail (blue line) to the base of the transistor to ground the circuit.
D. It is moved to the laptop's USB port to transfer the live voltage data.
E. It is removed from the circuit entirely and clipped onto the metal frame of the oscilloscope.
F. It is moved from the positive power rail (red line) to a specific junction point in Row 15 to test a sub-circuit.


Question: Based on the specific waveform characteristics and visual data captured in the preceding stage, which electrical value is the user now calculating on the laptop?

Answer: $V_{pp}$ (Peak-to-Peak Voltage), derived from the total vertical swing of the captured waveform.

$V_{be}$ (Base-Emitter Voltage), used to verify the operational state of the transistors placed earlier in the experiment.

$V_{ce}$ (Collector-Emitter Voltage), to calculate the power dissipation across the output stage of the circuit.

$V_{rms}$ (Root Mean Square Voltage), to determine the effective power of the signal based on its constant average.

$V_{gs}$ (Gate-Source Voltage), to identify the switching threshold of the logic path constructed during the wiring phase.

$V_{ref}$ (Reference Voltage), to calibrate the ground offset of the DC power supply used throughout the session.

Choices:
A. $V_{be}$ (Base-Emitter Voltage), used to verify the operational state of the transistors placed earlier in the experiment.
B. $V_{ref}$ (Reference Voltage), to calibrate the ground offset of the DC power supply used throughout the session.
C. $V_{pp}$ (Peak-to-Peak Voltage), derived from the total vertical swing of the captured waveform.
D. $V_{rms}$ (Root Mean Square Voltage), to determine the effective power of the signal based on its constant average.
E. $V_{ce}$ (Collector-Emitter Voltage), to calculate the power dissipation across the output stage of the circuit.
F. $V_{gs}$ (Gate-Source Voltage), to identify the switching threshold of the logic path constructed during the wiring phase.


Question: Based on the spatial arrangement, which specific tool-based intervention will the user choose next?

Answer: Using long-nose pliers to manage connections in the high-density area.

Using a wire stripper to adjust the length of the overlapping jumper leads.

Using a screwdriver to secure the terminals that have become loose.

Using a soldering iron to permanently fix the components in the crowded node.

Using a cleaning brush to remove debris from the breadboard surface.

Continuing with manual finger handling as the gaps are still sufficiently wide.

Choices:
A. Using a wire stripper to adjust the length of the overlapping jumper leads.
B. Using a cleaning brush to remove debris from the breadboard surface.
C. Using a screwdriver to secure the terminals that have become loose.
D. Using long-nose pliers to manage connections in the high-density area.
E. Continuing with manual finger handling as the gaps are still sufficiently wide.
F. Using a soldering iron to permanently fix the components in the crowded node.


Question: When mincing parsley, what is the correct hand technique for holding the knife?

Answer: I first hold the knife handle with my dominant hand and use my other hand to steady the parsley, making initial rough cuts. Then, I place my non-dominant hand on the blade spine near the tip and use a rocking motion to mince finely.

I hold the knife handle with my dominant hand throughout the entire process. I use my other hand solely to gather the parsley back into a pile between each round of cuts.

I place both hands on the knife handle together for greater downward force. Then, I chop the parsley using a straight up-and-down motion until it reaches the desired fineness.

I hold the blade near the tip with my dominant hand and guide the handle with my other hand. I then use a slicing motion back and forth to cut the parsley finely.

Explanation: Mincing parsley is a two-stage process. The initial rough chop requires standard single-hand grip for control and safety. The second stage uses the "rocking" technique — one hand on the handle, one pressing down on the blade tip — allowing rapid, repeated cuts that produce a fine, even mince efficiently.

Choices:
A. I first hold the knife handle with my dominant hand and use my other hand to steady the parsley, making initial rough cuts. Then, I place my non-dominant hand on the blade spine near the tip and use a rocking motion to mince finely.
B. I place both hands on the knife handle together for greater downward force. Then, I chop the parsley using a straight up-and-down motion until it reaches the desired fineness.
C. I hold the blade near the tip with my dominant hand and guide the handle with my other hand. I then use a slicing motion back and forth to cut the parsley finely.
D. I hold the knife handle with my dominant hand throughout the entire process. I use my other hand solely to gather the parsley back into a pile between each round of cuts.


Question: While peeling the onion, I stopped and went to fetch a knife. Since peeling is typically done by hand, why do I need the knife during this step?

Answer: I need to make a shallow cut and lines into the skin without slicing all the way through, creating a loose flap that gives me a starting point to grip and peel the rest of the skin off easily.

I need to trim off the top or root end of the onion to create an exposed edge, which makes it easier to grip and peel away the skin cleanly from one direction.

I need to scrape the flat side of the blade against the skin to loosen it from the flesh, similar to how I would use a knife to peel ginger or garlic.

To shallowly pierce the core, allowing the built-up sulfur compounds to vent, which otherwise create a slight vacuum effect holding the skin tight.

To slice the onion completely in half from root to stem, which instantly releases the tension and causes the outer layers to fall away naturally.

To scrape the excess moisture from the rinsing process off the skin, restoring the surface friction required for bare fingers to grip it.

I slide the blade between the skin and the flesh to separate them, then gently lift the skin off in one whole piece like removing a shell.

Explanation: Onion skin often clings tightly to the surface, making it hard to find a starting point for peeling by hand. By making a shallow cut into the skin — without slicing all the way through — I create a loose flap that I can grip with my fingers. From there, I can peel the rest of the skin off smoothly and efficiently, without damaging the onion flesh underneath.

Choices:
A. To scrape the excess moisture from the rinsing process off the skin, restoring the surface friction required for bare fingers to grip it.
B. To shallowly pierce the core, allowing the built-up sulfur compounds to vent, which otherwise create a slight vacuum effect holding the skin tight.
C. I need to trim off the top or root end of the onion to create an exposed edge, which makes it easier to grip and peel away the skin cleanly from one direction.
D. To slice the onion completely in half from root to stem, which instantly releases the tension and causes the outer layers to fall away naturally.
E. I need to make a shallow cut and lines into the skin without slicing all the way through, creating a loose flap that gives me a starting point to grip and peel the rest of the skin off easily.
F. I slide the blade between the skin and the flesh to separate them, then gently lift the skin off in one whole piece like removing a shell.
G. I need to scrape the flat side of the blade against the skin to loosen it from the flesh, similar to how I would use a knife to peel ginger or garlic.


Question: Which kitchen utensil am I using to cut the onion?

Answer: The knife I used to cut the parsley.

The knife I used to cut the onion skin.
The clean knife from the knifel block.
The bread knife from the drawer.
The spoon in the bowl.

Explanation: I changed the knife, used a different knife different from the one I was using when assist for peeling.

Choices:
A. The clean knife from the knifel block.
B. The bread knife from the drawer.
C. The knife I used to cut the parsley.
D. The spoon in the bowl.
E. The knife I used to cut the onion skin.


Question: Why does the actor use a paper towel on the metal tool right before it touches the pan?

Answer: To dry the tool because it was just rinsed in the sink and is about to touch hot oil.

To apply a layer of oil to the tool from the bottle on the counter.

To clean off the green vegetable bits that were stuck to it from the previous task

To check if the tool is still hot after being left near the induction burner.

To remove the black residue that appeared after the tool touched the heating element.

To wrap the handle because it had become too slippery to hold.

Choices:
A. To wrap the handle because it had become too slippery to hold.
B. To remove the black residue that appeared after the tool touched the heating element.
C. To apply a layer of oil to the tool from the bottle on the counter.
D. To check if the tool is still hot after being left near the induction burner.
E. To dry the tool because it was just rinsed in the sink and is about to touch hot oil.
F. To clean off the green vegetable bits that were stuck to it from the previous task


Question: Why does the actor move the white tray and the green object to the far right side of the sink at this moment?

Answer: Because the white tray was sitting directly over the drain, causing water to pool up in the sink.

To make room for the green object which was previously sitting on the counter.

Because the tray was starting to melt from the steam coming from the large pot.

To find the metal spoon that had been placed underneath the tray earlier.

To catch the water from the faucet in the tray instead of letting it go down the drain.

Because the tray was blocking the actor from reaching the soap bottle on the left.

Choices:
A. Because the tray was starting to melt from the steam coming from the large pot.
B. Because the tray was blocking the actor from reaching the soap bottle on the left.
C. To find the metal spoon that had been placed underneath the tray earlier.
D. To catch the water from the faucet in the tray instead of letting it go down the drain.
E. Because the white tray was sitting directly over the drain, causing water to pool up in the sink.
F. To make room for the green object which was previously sitting on the counter.


Question: The actor rinses the glass lid again. Looking at the previous 30 seconds, what happened to the lid that made this rinse necessary?

Answer: The lid was briefly set down on the area of the board where the raw meat was previously handled.

The lid had fallen onto the floor while the actor was adjusting the stove dial.

The actor used the interior of the lid to scoop up some of the boiling liquid.

A thick layer of salt had crystallized on the rim of the lid due to the steam.

The lid was placed too close to the burner and the plastic handle started to smoke.

The actor noticed a hair on the lid after taking it out of the sink the first time.

Choices:
A. Because they noticed a small crack and wanted to see it more clearly.
B. To remove the raw meat juices that had splashed onto the exterior.
C. Because the lid had been sitting on the dirty cutting board.
D. To fill the lid with water so it would sit more heavily on the pot.
E. To cool the glass down so it won't burn the actor's fingers.
F. To clear off the steam and water marks so the food inside is visible during cooking.


Question: Why does the actor suddenly change the position and angle of the thin metal tool after holding it still for a few seconds?

Answer: To move the attached cable away from the edge of the pot, as the rising steam was making the wire too hot to touch.

To find a spot in the liquid where no solid ingredients were touching the tip of the tool.

To rotate the digital screen of the tool so it could be read without the glare from the overhead light.

Because the tool was vibrating against the metal floor of the pot, causing a loud noise.

To use the tip of the tool to scrape away a dark spot they noticed at the bottom of the pot.

Because the first spot they measured was blocked by a large bubble of steam.

Choices:
A. Because the tool was vibrating against the metal floor of the pot, causing a loud noise.
B. To find a spot in the liquid where no solid ingredients were touching the tip of the tool.
C. To move the attached cable away from the edge of the pot, as the rising steam was making the wire too hot to touch.
D. To rotate the digital screen of the tool so it could be read without the glare from the overhead light.
E. To use the tip of the tool to scrape away a dark spot they noticed at the bottom of the pot.
F. Because the first spot they measured was blocked by a large bubble of steam.


Question: Why does the actor stir the bottom of the pot immediately after removing the main ingredients?

Answer: To prevent the leftover starches and bits from burning onto the hot metal.

To cool the water down quickly before pouring it into the sink.

To find any small pieces of food that might have been left behind.

To create a whirlpool that helps the water drain faster.

To mix the remaining water with the oil that was added earlier.

To dissolve the salt crystals that had settled at the bottom.

Choices:
A. To create a whirlpool that helps the water drain faster.
B. To cool the water down quickly before pouring it into the sink.
C. To prevent the leftover starches and bits from burning onto the hot metal.
D. To dissolve the salt crystals that had settled at the bottom.
E. To mix the remaining water with the oil that was added earlier.
F. To find any small pieces of food that might have been left behind.


Question: What visual event on the other burner caused the actor to quickly reach for the stove dial?

Answer: The liquid in the secondary pot began to bubble up toward the lid, threatening to overflow.

The secondary pan suddenly caught fire due to the high oil temperature.

The light on the secondary burner turned from red to green, signaling it was ready.

The actor saw the spoon in the other pot starting to melt from the heat.

The lid of the secondary pot completely slid off and fell onto the counter.

A small amount of liquid from the meat pan splashed onto the secondary burner's controls.

Choices:
A. The light on the secondary burner turned from red to green, signaling it was ready.
B. The secondary pan suddenly caught fire due to the high oil temperature.
C. The actor saw the spoon in the other pot starting to melt from the heat.
D. The lid of the secondary pot completely slid off and fell onto the counter.
E. The liquid in the secondary pot began to bubble up toward the lid, threatening to overflow.
F. A small amount of liquid from the meat pan splashed onto the secondary burner's controls.


Question: Why did the actor add more oil to the pan during the final stage of searing the meat?

Answer: To help the heat reach the uneven surfaces of the meat more effectively.

To cool the pan down because it was starting to smoke too much.

To prevent the meat from sticking to the tongs they were using.

Because the first layer of oil had been completely absorbed by the meat.

To create a sauce by mixing the oil with the liquid in the bowl.

Because they realized they hadn't added any seasoning yet.

Choices:
A. To cool the pan down because it was starting to smoke too much.
B. Because they realized they hadn't added any seasoning yet.
C. Because the first layer of oil had been completely absorbed by the meat.
D. To prevent the meat from sticking to the tongs they were using.
E. To create a sauce by mixing the oil with the liquid in the bowl.
F. To help the heat reach the uneven surfaces of the meat more effectively.


Question: Where did the liquid come from that the actor is now pouring into the frying pan?

Answer: It was scooped out of the large boiling pot earlier in the sequence.

It is fresh water that was taken from the kitchen sink just now.

It is a premixed sauce that was sitting in the refrigerator.

It is the juice that was drained from the meat tray at the start.

It is the water used for washing the vegetables at the beginning.

It is a cleaning liquid used to get the burnt bits off the pan.

Choices:
A. It is a premixed sauce that was sitting in the refrigerator.
B. It is a cleaning liquid used to get the burnt bits off the pan.
C. It was scooped out of the large boiling pot earlier in the sequence.
D. It is the water used for washing the vegetables at the beginning.
E. It is fresh water that was taken from the kitchen sink just now.
F. It is the juice that was drained from the meat tray at the start.


Question: Why does the actor continuously toss the ingredients in the pan instead of letting them sit?

Answer: To ensure all the solid pieces are evenly coated with the thickened sauce.

To cool the food down so it can be plated immediately.

To stop the oil from splashing onto the actor's hands.

To break the larger pieces into smaller bits using the edge of the tool.

To show the different colors of the ingredients to the camera.

To prevent the induction stove from overheating the center of the pan.

Choices:
A. To show the different colors of the ingredients to the camera.
B. To break the larger pieces into smaller bits using the edge of the tool.
C. To stop the oil from splashing onto the actor's hands.
D. To cool the food down so it can be plated immediately.
E. To prevent the induction stove from overheating the center of the pan.
F. To ensure all the solid pieces are evenly coated with the thickened sauce.


Question: Why does the actor scrub the exterior bottom of the pot in the sink, not just the inside?

Answer: To prevent the wet starch residue on the bottom from burning onto the induction surface when they put it back.

To remove the soot that had built up from the open flame of the burner.

To cool the entire pot down so it can be used as a serving bowl immediately.

Because the pot had left a black ring on the white countertop earlier.

To check if the metal had been warped or damaged by the high cooking temperature.

To make the bottom of the pot reflect more light for the camera's focus.

Choices:
A. Because the pot had left a black ring on the white countertop earlier.
B. To check if the metal had been warped or damaged by the high cooking temperature.
C. To make the bottom of the pot reflect more light for the camera's focus.
D. To prevent the wet starch residue on the bottom from burning onto the induction surface when they put it back.
E. To cool the entire pot down so it can be used as a serving bowl immediately.
F. To remove the soot that had built up from the open flame of the burner.


Question: What immediate visual change in the pan's sauce caused the actor to start scraping the bottom vigorously?

Answer: The sauce had thickened enough to reveal the dark, dried-on spots on the metal surface.

The sauce began to change color from a light cream to a dark brown.

The meat started to break apart into smaller pieces due to the boiling liquid.

The steam coming from the pan suddenly turned into thick, dark smoke.

The actor saw the green garnishes sinking to the bottom and disappearing.

The liquid started to spray out of the pan and onto the control panel.

Choices:
A. The meat started to break apart into smaller pieces due to the boiling liquid.
B. The liquid started to spray out of the pan and onto the control panel.
C. The sauce began to change color from a light cream to a dark brown.
D. The steam coming from the pan suddenly turned into thick, dark smoke.
E. The sauce had thickened enough to reveal the dark, dried-on spots on the metal surface.
F. The actor saw the green garnishes sinking to the bottom and disappearing.


Question: Why was the actor able to finally start slicing the meat at this specific moment, and not 30 seconds earlier?

Answer: They had just moved the hot saucepan to the back burner, clearing the front space for the cutting board.

Because they were waiting for the knife to be returned by a second person.

They had to wait for the meat to change its color from dark brown to light grey.

The cutting board was being used as a temporary lid for the pasta pan until now.

The actor had to wait for the kitchen timer to reach zero before touching the meat.

The knife was sitting in the sink and had to be dried with a paper towel first.

Choices:
A. The knife was sitting in the sink and had to be dried with a paper towel first.
B. The cutting board was being used as a temporary lid for the pasta pan until now.
C. The actor had to wait for the kitchen timer to reach zero before touching the meat.
D. They had just moved the hot saucepan to the back burner, clearing the front space for the cutting board.
E. They had to wait for the meat to change its color from dark brown to light grey.
F. Because they were waiting for the knife to be returned by a second person.


Question: Why does the actor take the knife to the sink at this exact second, right after the first chopping task?

Answer: Because the knife blade had accidentally touched the raw-meat packaging, requiring an immediate wash before touching the next vegetable.

To sharpen the blade because it struggled to cut through the skin of the first vegetable

Because they finished all the chopping and need to clear the board for the heavy pot.

To rinse off the green bits that were sticking to the side of the blade from the board.

To use the cold water to lower the temperature of the blade after it sat near the burner.

Because the knife handle had become wet from the vegetable juices and was slipping.

Choices:
A. Because they finished all the chopping and need to clear the board for the heavy pot.
B. Because the knife handle had become wet from the vegetable juices and was slipping.
C. To sharpen the blade because it struggled to cut through the skin of the first vegetable
D. To rinse off the green bits that were sticking to the side of the blade from the board.
E. Because the knife blade had accidentally touched the raw-meat packaging, requiring an immediate wash before touching the next vegetable.
F. To use the cold water to lower the temperature of the blade after it sat near the burner.


Question: What specific change in the pot's environment caused the actor to finally move the ingredients from the tray to the water at this exact second?

Answer: The actor had just finished clearing the cutting board of all other objects, freeing up their hands for the tray.

The water level in the pot had dropped significantly due to steam.

A second actor off-screen gave a physical signal to start the next step.

The steam coming from the pot changed from a thin mist to a thick, dark cloud.

The small tool that was previously inside the pot was removed and placed in the sink.

The overhead kitchen light flickered, signaling a change in the workflow.

Choices:
A. The actor had just finished clearing the cutting board of all other objects, freeing up their hands for the tray.
B. The overhead kitchen light flickered, signaling a change in the workflow.
C. A second actor off-screen gave a physical signal to start the next step.
D. The steam coming from the pot changed from a thin mist to a thick, dark cloud.
E. The small tool that was previously inside the pot was removed and placed in the sink.
F. The water level in the pot had dropped significantly due to steam.


Question: Did i use sponge to wash the cutting board?

Answer: No

Choices:
A. Yes
B. No


Question: Among the cooking ingredients visible in the final scene of the video, which one should I pick next?

Answer: Olive Oil

Cooking Wine
Light Soy Sauce
Dark Soy Sauce
Oyster Sauce
Vinegar
Spicy Bean Paste
Garlic
Ginger
Salt

Explanation: Since I have already minced the garlic and heated the pan, and I'm ready to cook, the next ingredient I should add is olive oil.

Choices:
A. Olive Oil
B. Light Soy Sauce
C. Salt
D. Spicy Bean Paste
E. Dark Soy Sauce
F. Oyster Sauce
G. Cooking Wine
H. Garlic
I. Vinegar
J. Ginger


Question: During the thickening step, a spoon is being used in the video. Could the blue spatula be used for thickening instead? Why or why not?

Answer: No, because the blue spatula has already been placed in the sink waiting to be cleaned.

Yes, because the blue spatula is visible in the video.

Yes, because a spatula is commonly used for thickening.

No, because a spatula is not suitable for thickening.

Yes, because a spatula can stir and mix ingredients just as effectively as a spoon.

Yes, because a spatula is better at scraping the bottom and sides of the pan during thickening.

No, because a spoon is specifically needed to scoop and transfer the starch into the pan.

No, because a spatula's flat shape makes it difficult to stir the starch slurry evenly.

Yes, because the blue spatula was successfully used in an earlier cooking step.

No, because the blue spatula is too large to precisely control the amount of starch slurry being added.

Explanation: Generally, a spatula is a common tool for thickening. In this video, a spatula does appear — it can be seen near the sink in the earlier part of the video. However, by the time the thickening step occurs, the spatula has already been placed inside the sink awaiting cleaning, making it unavailable for use. This question is designed to test the model's tool reasoning ability — specifically whether it can track the state and availability of tools across different stages of the video.

Choices:
A. Yes, because the blue spatula was successfully used in an earlier cooking step.
B. No, because a spatula's flat shape makes it difficult to stir the starch slurry evenly.
C. No, because the blue spatula is too large to precisely control the amount of starch slurry being added.
D. Yes, because a spatula is commonly used for thickening.
E. No, because the blue spatula has already been placed in the sink waiting to be cleaned.
F. No, because a spoon is specifically needed to scoop and transfer the starch into the pan.
G. Yes, because a spatula can stir and mix ingredients just as effectively as a spoon.
H. Yes, because the blue spatula is visible in the video.
I. No, because a spatula is not suitable for thickening.
J. Yes, because a spatula is better at scraping the bottom and sides of the pan during thickening.


Question: When adding the chopped scallions into the pan, the person is currently using her hands. Among the visible tools, what would be the most suitable one to do this?

Answer: Knife

Scissors Peeler Grater Whisk Tongs Spoon Spatula Chopsticks Ladle

Explanation: Earlier in the video, a knife was used to transfer the minced garlic into the pan. By the same reasoning, a knife could also be used to transfer the chopped scallions into the pan.

Choices:
A. Ladle
B. Whisk
C. Chopsticks
D. Knife
E. Grater
F. Spoon
G. Peeler
H. Spatula
I. Tongs
J. Scissors


Question: What is the main purpose of boiling the water?

Answer: To heat the butter using a hot-water bath.

Preheat the water for the subsequent ingredients cooking

Explanation: Gemini could answer that it was for water bath heating, but it was not clear exactly what was being heated in the water bath in the video.

Choices:
A. Heat the milk
B. Blanch the ingredients
C. Cook food, a recipe or cooking process
D. Steam heating container
E. Dissolve the sugar
F. Kill harmful microorganisms
G. To heat the butter using a hot-water bath.
H. Provide hot water to the batter
I. Eliminate harmful pathogens
J. Softened chocolate
K. Preheat the water for the subsequent ingredients cooking


Question: Where is the minced meat actually being stored？

Answer: Refrigerator's chilled compartment

Storage compartment on the side of the refrigerator door

Choices:
A. Storage compartment on the side of the refrigerator door
B. Fruit and Vegetable drawer
C. Cooking counter
D. Freezer compartment of the refrigerator
E. Refrigerator's chilled compartment


Question: Which specific problem led to the failure of water bath heating?

Answer: The container holding hot water is leaking

The water level of the hot water is too low to form an effective water bath

The upper container does not come into sufficient contact with the hot water, resulting in inadequate heating

The container sizes do not match, causing the device to be placed unstably

Hot water is lost during the heating process and heat transfer cannot be sustained

The device was placed unstably, which affected the heating process

Heat is lost too quickly, and the water bath temperature cannot be maintained

Choices:
A. The upper container does not come into sufficient contact with the hot water, resulting in inadequate heating
B. The device was placed unstably, which affected the heating process
C. Hot water is lost during the heating process and heat transfer cannot be sustained
D. The container holding hot water is leaking
E. The container sizes do not match, causing the device to be placed unstably
F. Heat is lost too quickly, and the water bath temperature cannot be maintained
G. The heat is too low
H. The water level of the hot water is too low to form an effective water bath


Question: What is the most direct reason for the character to take out some cornstarch from the bowl?

Answer: Correct the current ratio

It is necessary to dissolve the remaining corn starch more quickly

To avoid local lumps during subsequent stirring

To make room for the liquid to be added next

To reduce the situation where cornstarch settles at the bottom of the bowl

To prevent the overall texture from becoming overly thick

To make the ratio of powder to liquid in the bowl more stable

Choices:
A. It is necessary to dissolve the remaining corn starch more quickly
B. To avoid local lumps during subsequent stirring
C. To make the ratio of powder to liquid in the bowl more stable
D. To make the mixture easier to mix later
E. To make room for the liquid to be added next
F. To reduce the situation where cornstarch settles at the bottom of the bowl
G. Correct the current ratio
H. To prevent the overall texture from becoming overly thick


Question: How many tutorials did the character look up in total? What are these tutorials respectively about?

Answer: Two tutorials: one teaches how to make Basque cake, and the other teaches how to fold the paper tray for baking Basque cake.

One tutorial: Teaching the entire process of making Basque cake.

Two tutorials: one teaches how to make Basque cake, and the other teaches the baking time of Basque cake.

Three tutorials: teaching the method of making Basque cake, the folding method of baking paper trays for Basque cake, and the baking time for Basque cake respectively.

Two tutorials: one teaches how to make Basque cake, and the other teaches how to lay baking paper in the Basque cake mold.

One tutorial: Teaching the folding method of baking paper trays for Basker cakes.

Three tutorials: They respectively teach the entire process of making Basque cake, the folding method of Basque cake baking paper trays, and the usage method of cake molds.

Two tutorials: one teaches the entire process of making Basque cake, and the other teaches the baking time

Choices:
A. Two tutorials: one teaches how to make Basque cake, and the other teaches the baking time of Basque cake.
B. One tutorial: Teaching the entire process of making Basque cake.
C. Two tutorials: one teaches how to make Basque cake, and the other teaches how to fold the paper tray for baking Basque cake.
D. Two tutorials: one teaches the entire process of making Basque cake, and the other teaches the baking time
E. One tutorial: Teaching the folding method of baking paper trays for Basker cakes.
F. Three tutorials: teaching the method of making Basque cake, the folding method of baking paper trays for Basque cake, and the baking time for Basque cake respectively.
G. Three tutorials: They respectively teach the entire process of making Basque cake, the folding method of Basque cake baking paper trays, and the usage method of cake molds.
H. Two tutorials: one teaches how to make Basque cake, and the other teaches how to lay baking paper in the Basque cake mold.


Question: What is the most direct reason for the leakage of the container used for the first water bath heating?

Answer: This container is A two-piece structure composed of a separated bottom support and side rings, with insufficient sealing performance.

The hot water in the container was added too much, exceeding the normal carrying capacity.

Excessive heat during heating caused the container to deform in a short period of time.

The container was placed unevenly, causing hot water to overflow from the top edge.

The material of the container is too thin, and cracks appear on the surface after being heated

Choices:
A. The container was placed unevenly, causing hot water to overflow from the top edge.
B. The hot water in the container was added too much, exceeding the normal carrying capacity.
C. This container is A two-piece structure composed of a separated bottom support and side rings, with insufficient sealing performance.
D. Excessive heat during heating caused the container to deform in a short period of time.
E. The material of the container is too thin, and cracks appear on the surface after being heated


Question: Where did the person finally find the mold he needed?

Answer: Inside the compartment of the air fryer

In the storage drawer beside the preparation counter

The storage area on the top of the refrigerator

Choices:
A. Lower layer of the cupboard
B. Inside the steamer
C. The storage area on the top of the refrigerator
D. Inside the oven
E. In the microwave oven
F. The draining rack beside the sink
G. Inside the compartment of the air fryer
H. In the storage drawer beside the preparation counter


Question: Which tool appears as separate components and needs to be put together before use?

Answer: Hand mixer

Immersion blender
Milk frother
Stand mixer
Food processor

Choices:
A. Immersion blender
B. Hand mixer
C. Stand mixer
D. Food processor
E. Milk frother


Question: What did the person do after he checked the recipe?

Answer: Go to the sink.

Put away the knife and the cutting board.

Explanation: While preparing the ingredients, the person briefly checks the recipe. This is intended to assess whether the next action can be correctly predicted.

Choices:
A. cut a carrot.
B. use a microwave.
C. Go to the sink.
D. Put away the knife and the cutting board.


Question: Why did the person place the spatula on top of the bowl instead of leaving it on the table?

Answer: To prevent the spatula from being contaminated by the surface

To keep the spatula within easy reach for the next step

To cool down the spatula before using it again

To prepare the spatula for washing later

Choices:
A. To cool down the spatula before using it again
B. To keep the spatula within easy reach for the next step
C. To prevent the spatula from being contaminated by the surface
D. To dry the spatula after cleaning it
E. To prepare the spatula for washing later


Question: Why did the person place the pan next to the cutting board before cooking?

Answer: To transfer the chopped vegetables into the pan

To store the pan after finishing cooking

Choices:
A. To wash the pan more easily
B. To transfer the chopped vegetables into the pan
C. To store the pan after finishing cooking
D. To cool down the pan before using it
E. To use the pan as a cutting surface


Question: What can you use instead of a knife to cut ingredients that weren't sliced all the way?

Answer: Spatula

Cell phone
Cutting board
Chopsticks
Spoon

Choices:
A. Cell phone
B. Spoon
C. Spatula
D. Chopsticks
E. Cutting board


Question: Why did the person pick up the knife?

Answer: To transfer the chopped vegetables into the pot with boiling water

To cut ingredients that will be prepared later

To use the knife to scrape food into a container

To separate the vegetables evenly before cooking

To switch to a better cutting tool for precision

To prepare raw vegetables that are not yet cut

To chop the vegetables into smaller pieces

To wash the knife before preparing other ingredients

Choices:
A. To wash the knife before preparing other ingredients
B. To use the knife to scrape food into a container
C. To continue a previous chopping step
D. To separate the vegetables evenly before cooking
E. To switch to a better cutting tool for precision
F. To put away the knife after finishing
G. To transfer the chopped vegetables into the pot with boiling water
H. To clean up leftover food on the board
I. To chop the vegetables into smaller pieces
J. To prepare raw vegetables that are not yet cut
K. To cut ingredients that will be prepared later


Question: To prevent the spatula from contaminating the surface, a bowl was used instead. Which object could have been used as an alternative?

Answer: Cutting board

Pot
Pot lid
Frying pan
Food package (curry packet)
Kitchen towel
Placing it directly on the table
Induction stove

Choices:
A. Pot
B. Cutting board
C. Frying pan
D. Placing it directly on the table
E. Food package (curry packet)
F. Induction stove
G. Kitchen towel
H. Pot lid


Question: Why is the bowl placed near the wall during cooking?

Answer: To hold and support the phone

To hold water to prevent the vegetables from sticking to the pan

To mix ingredients before adding them to the pan

Choices:
A. To temporarily place hot food safely
B. To wash vegetables later
C. To collect food waste during cooking
D. To store the cooked vegetables
E. To hold water to prevent the vegetables from sticking to the pan
F. To mix ingredients before adding them to the pan
G. To prevent spills on the table
H. To hold and support the phone
I. To hold the curry from the packet
J. To cool down ingredients after cooking
K. To store unused ingredients


Question: Why did the person hold the spatula upside down while cooking?

Answer: the back side of the spatula makes it easier to push and gather the vegetables.

To prevent the spatula from getting dirty

To cool down the spatula before using it

To prepare for washing the spatula later

To break the vegetables into smaller pieces

Choices:
A. To break the vegetables into smaller pieces
B. the back side of the spatula makes it easier to push and gather the vegetables.
C. To prepare for washing the spatula later
D. To keep the handle away from the heat
E. To prevent the spatula from getting dirty
F. To avoid touching hot oil
G. To avoid scratching the pan surface
H. To cool down the spatula before using it
I. To drain excess oil from the vegetables
J. To scoop the vegetables like a spoon


Question: Why would using a spatula be more effective than squeezing the packet by hand to get the curry out?

Answer: the curry is thick and sticks to the inside of the packet, so it needs to be scraped rather than squeezed.

Because squeezing helps mix the curry better

Because the person will use the spatula later for cooking

Because the spatula is already placed near the pan

Because the spatula can cut the packet more cleanly

Because squeezing cannot control how much curry comes out

Because the packet might break if too much force is used

Because using a spatula is faster than squeezing

Because using hands may contaminate the curry

Choices:
A. Because using hands may contaminate the curry
B. Because the spatula is already placed near the pan
C. Because the packet might break if too much force is used
D. Because the spatula can cut the packet more cleanly
E. Because squeezing cannot control how much curry comes out
F. Because squeezing helps mix the curry better
G. Because the person will use the spatula later for cooking
H. Because using a spatula is faster than squeezing
I. the curry is thick and sticks to the inside of the packet, so it needs to be scraped rather than squeezed.


Question: Why did the person reach for a knife?

Answer: the packet could not be torn open by hand, so a sharper tool was needed.

Because the outer surface of the packet was too smooth to grip properly

Because the person wanted to avoid tearing the packet unevenly

Because the contents might spill if opened by hand

Because the person needed a more precise cut to pour the sauce properly

Because using a knife is faster than opening it by hand

Because the person wanted to keep their hands clean

Because the person planned to use the knife for cooking afterward

Because the packet was too flexible to tear properly

Choices:
A. Because the person wanted to avoid tearing the packet unevenly
B. the packet could not be torn open by hand, so a sharper tool was needed.
C. Because the outer surface of the packet was too smooth to grip properly
D. Because the packet was too flexible to tear properly
E. Because the contents might spill if opened by hand
F. Because the person wanted to keep their hands clean
G. Because the person needed a more precise cut to pour the sauce properly
H. Because using a knife is faster than opening it by hand
I. Because the person planned to use the knife for cooking afterward


Question: What was the color of vegetables he took first

Answer: white

Choices:
A. white
B. black
C. red
D. grey
E. pink
F. blue
G. orange


Question: For the left and right pile of stuff on the board,what are their destination?

Answer: basket,white bowl

white bowl,basket
unknown
black bowl,basket
white plate,basket
black plate,basket
both are basket
both are white bowl

Choices:
A. black plate,basket
B. black bowl,basket
C. both are white bowl
D. both are basket
E. unknown
F. white bowl,basket
G. basket,white bowl
H. white plate,basket


Question: By which tool did he wash the board and the knife?

Answer: both bare hands

both sponge
sponge,bare hand
bare hand,sponge
unknown
whipper,sponge
both whipper

Choices:
A. both whipper
B. sponge,bare hand
C. both bare hands
D. both sponge
E. whipper,sponge
F. bare hand,sponge
G. unknown


Question: How many tomatos were cut in total?

Choices:
A. 6
B. 4
C. 1
D. 3
E. 0
F. 5
G. 2
H. 7


Question: What liquid was dropped into what liquid at the very beginning?

Answer: dish soap to pigment solution

dish soap to water
dish soap to oil
water to oil
water to pigment solution
oil to water
oil to pigment solution

Explanation: It is hard to tell the sequence of liquid dropping

Choices:
A. water to oil
B. dish soap to water
C. dish soap to pigment solution
D. water to pigment solution
E. oil to pigment solution
F. oil to water
G. dish soap to oil


Question: How did the balloon eventually burst?

Answer: it was popped by a lemon slice.

it was popped by a knife
it was popped by a stirring stick
it was popped by hand
it was blown up and popped

Explanation: need to determine from the conversation

Choices:
A. it was popped by a lemon slice.
B. it was popped by hand
C. it was blown up and popped
D. it was popped by a knife
E. it was popped by a stirring stick


Question: How many layers did the liquid eventually separate into?

Explanation: need to determine form the order and type of liquid added

Choices:
A. 2
B. 4
C. 1
D. 3
E. 6
F. 5


Question: Why was the liquid in the test tube light purple?

Answer: the test tube wasn't washed

the solution added was the pigment solution

there were indicators inside the test tube

the beaker containing water was not washed

the test tubes were washed, but not thoroughly

Explanation: need to recall the previous procedure to determine

Choices:
A. the test tube wasn't washed
B. the beaker containing water was not washed
C. the solution turned purple after mixing
D. the solution added was the pigment solution
E. the dropper wasn't washed
F. there were indicators inside the test tube
G. the test tubes were washed, but not thoroughly


Question: What would the final liquid look like if no dish soap was added?

Answer: The liquid would still look like the same, but it was temporary and unstable

The liquid would clearly separate into two layers: green at the bottom and red at the top

The liquid would clearly separate into two layers: red at the bottom and green at the top

Because of the lack of emulsifier, the liquid will not emulsify and therefore would not separate into layers

It wound not be layered, but it would appear as red instead of green

It would not separate into layers and would turn grayish-brown

Explanation: need to determine based on previous liquid added


Question: Why did the person place the plate far away from himself after washing it?

Answer: He was preparing to hold the cooked scrambled eggs later; for now, he first needed a bowl to beat the raw eggs.

The area around the sink was too narrow; he moved it to prevent accidentally knocking the plate onto the floor and breaking it.

The quantity of eggs was too large for the plate to hold, so it wasn't needed for the time being.

He needed to keep the clean plate away from the raw egg splashes while he was whisking the eggs in the bowl.

The spot closer to him was too hot from the stove, and he didn't want the cold plate to crack from the heat.

He placed it further away in a cooler spot of the communal kitchen to let the plate air-dry faster before use.

Choices:
A. The spot closer to him was too hot from the stove, and he didn't want the cold plate to crack from the heat.
B. He placed it further away in a cooler spot of the communal kitchen to let the plate air-dry faster before use.
C. The quantity of eggs was too large for the plate to hold, so it wasn't needed for the time being.
D. The area around the sink was too narrow; he moved it to prevent accidentally knocking the plate onto the floor and breaking it.
E. He was preparing to hold the cooked scrambled eggs later; for now, he first needed a bowl to beat the raw eggs.
F. He needed to keep the clean plate away from the raw egg splashes while he was whisking the eggs in the bowl.


Question: Why did he suddenly pick up the wooden chopsticks and prepare to grab something?

Answer: An eggshell fell into the raw eggs; he needed to use the chopsticks to pick out the broken shell.

He needed to taste the saltiness of the eggs to see if they were delicious; he later found they were a bit bland and added more salt.

He had just finished cracking all the eggs into the bowl and needed to start whisking them immediately.

He noticed the yolk in the bowl and wanted to use the chopsticks to remove it for a smoother texture.

The communal kitchen whisk was missing, so he grabbed the chopsticks to use as a makeshift stirring tool.

He did not do this action and the whole question was a distraction.

Choices:
A. The communal kitchen whisk was missing, so he grabbed the chopsticks to use as a makeshift stirring tool.
B. He had just finished cracking all the eggs into the bowl and needed to start whisking them immediately.
C. An eggshell fell into the raw eggs; he needed to use the chopsticks to pick out the broken shell.
D. He did not do this action and the whole question was a distraction.
E. He noticed the yolk in the bowl and wanted to use the chopsticks to remove it for a smoother texture.
F. He needed to taste the saltiness of the eggs to see if they were delicious; he later found they were a bit bland and added more salt.


Question: Why did this person pick up a spoon to crack the eggshell?

Answer: Because he wanted to avoid cracking the egg on the edge of the bowl, which could cause more tiny shell fragments to fall into the raw egg.

Because the countertop and the edge of the bowl were not yet cleaned, and using a clean spoon to crack the egg was a more hygienic way to prevent surface bacteria from entering the egg.

Because he was about to use the spoon to scoop out the soy sauce from the plastic cup anyway, so using it to crack the egg first saved him from dirtying another tool.

Because he needed to measure the size of the egg yolk to ensure it fit the recipe's proportions, and the spoon acted as a reference scale before he poured the egg into the bowl.

The bowl in the common kitchen was made of thin glass, and he was afraid that cracking the egg on the rim might cause the bowl to chip.

Using a metal spoon provides a more blunt force that cracks the shell without piercing the delicate yolk membrane.

Choices:
A. Because the countertop and the edge of the bowl were not yet cleaned, and using a clean spoon to crack the egg was a more hygienic way to prevent surface bacteria from entering the egg.
B. Because he wanted to avoid cracking the egg on the edge of the bowl, which could cause more tiny shell fragments to fall into the raw egg.
C. The bowl in the common kitchen was made of thin glass, and he was afraid that cracking the egg on the rim might cause the bowl to chip.
D. Because he was about to use the spoon to scoop out the soy sauce from the plastic cup anyway, so using it to crack the egg first saved him from dirtying another tool.
E. Using a metal spoon provides a more blunt force that cracks the shell without piercing the delicate yolk membrane.
F. Because he needed to measure the size of the egg yolk to ensure it fit the recipe's proportions, and the spoon acted as a reference scale before he poured the egg into the bowl.


Question: Why was this person holding a spoon in his left hand and chopsticks in his right?

Answer: here were still impurities in the raw egg liquid that needed to be cleaned out, and using chopsticks alone would not be enough to remove them.

He needed to use the spoon to hold the bowl steady while whisking the eggs rapidly with the chopsticks in his right hand.

He was using the spoon to add more soy sauce from the cup while simultaneously beating the eggs with the chopsticks to save time.

He needed to use the spoon to measure the exact volume of the egg liquid while using the chopsticks to break up the large yolks.

The bowl was too hot to touch after sitting near the stove, so he used the spoon as a lever to tilt it while stirring with the chopsticks.

He was using the spoon to scoop off the surface foam (air bubbles) created by the chopsticks to ensure the steamed eggs would be perfectly smooth.

Choices:
A. The bowl was too hot to touch after sitting near the stove, so he used the spoon as a lever to tilt it while stirring with the chopsticks.
B. here were still impurities in the raw egg liquid that needed to be cleaned out, and using chopsticks alone would not be enough to remove them.
C. He needed to use the spoon to measure the exact volume of the egg liquid while using the chopsticks to break up the large yolks.
D. He needed to use the spoon to hold the bowl steady while whisking the eggs rapidly with the chopsticks in his right hand.
E. He was using the spoon to add more soy sauce from the cup while simultaneously beating the eggs with the chopsticks to save time.
F. He was using the spoon to scoop off the surface foam (air bubbles) created by the chopsticks to ensure the steamed eggs would be perfectly smooth.


Question: Why did this person suddenly press the button on the induction cooker while pouring salt?

Answer: He wanted to pre-heat the pan first so he could pour the eggs in immediately after finishing the whisking, saving time.

The eggs were almost done and about to be served; pressing the button helps ensure the eggs don't overcook and stay tender.

The induction cooker's safety timer was about to beep, and he needed to reset it to keep the burner from turning off.

He noticed the oil was starting to smoke and pressed the button to lower the heat before the salt could burn.

He wanted to check if the pan was properly centered on the induction ring by toggling the power to see the digital display.

In the condo's communal kitchen, the stoves have a standby mode, and he needed to keep the power active while he finished seasoning.

Choices:
A. In the condo's communal kitchen, the stoves have a standby mode, and he needed to keep the power active while he finished seasoning.
B. The induction cooker's safety timer was about to beep, and he needed to reset it to keep the burner from turning off.
C. He wanted to check if the pan was properly centered on the induction ring by toggling the power to see the digital display.
D. He wanted to pre-heat the pan first so he could pour the eggs in immediately after finishing the whisking, saving time.
E. He noticed the oil was starting to smoke and pressed the button to lower the heat before the salt could burn.
F. The eggs were almost done and about to be served; pressing the button helps ensure the eggs don't overcook and stay tender.


Question: What was the purpose of this person using a spatula to move around in the pan?

Answer: He wanted to coat the surface of the frying pan evenly with oil.

He wanted to stir the eggs in the pan in order to ensure they are heated evenly.

He tried to scrape away leftover water droplets to prevent oil splashing.

He tried to heat the pan evenly before frying the eggs to prevent uneven heating when he poured them in.

This allowed the moisture at the bottom of the pot to evaporate quickly, making it easier to pour in the oil next.

He was going to spread the garlic and ginger evenly before pouring in eggs.

Choices:
A. This allowed the moisture at the bottom of the pot to evaporate quickly, making it easier to pour in the oil next.
B. He tried to scrape away leftover water droplets to prevent oil splashing.
C. He wanted to coat the surface of the frying pan evenly with oil.
D. He was going to spread the garlic and ginger evenly before pouring in eggs.
E. He wanted to stir the eggs in the pan in order to ensure they are heated evenly.
F. He tried to heat the pan evenly before frying the eggs to prevent uneven heating when he poured them in.


Question: Why was the spatula originally going to be placed in the pan, but later placed to the side?

Answer: To allow the frying pan to air-dry quickly for the next dish.

Had not washed the spatula yet, needed to wait a while to wash it again.

To free up space in the pan to put it back on the induction stove.

To prevent the spatula from touching leftover water in the pan before use.

To avoid the pan's residual heat from deforming the spatula's handle.

To prevent the spatula's weight from triggering the induction cooker's error sensor.

Choices:
A. To prevent the spatula from touching leftover water in the pan before use.
B. To avoid the pan's residual heat from deforming the spatula's handle.
C. To prevent the spatula's weight from triggering the induction cooker's error sensor.
D. To free up space in the pan to put it back on the induction stove.
E. To allow the frying pan to air-dry quickly for the next dish.
F. Had not washed the spatula yet, needed to wait a while to wash it again.


Question: Why does the plate wait on the counter before going into the pan?

Answer: Because the first pan batch is still being worked first, so the plate is only staged there for the next turn

Because the plate needs to stay near the sauces until the pan is fully heated

Because the counter has to stay dry before the plate can be lifted safely

Because the plate is being kept beside the sink until the burner is lowered once

Because the plate contents need to warm slightly on the counter before being added

Because the spatula has to be set down before the plate can become the active item

Because the plate is being used to compare color with the food already in the pan

Because the person is waiting for the bottles to be opened before moving the plate

Choices:
A. Because the plate is being kept beside the sink until the burner is lowered once
B. Because the plate is being used to compare color with the food already in the pan
C. Because the spatula has to be set down before the plate can become the active item
D. Because the first pan batch is still being worked first, so the plate is only staged there for the next turn
E. Because the plate needs to stay near the sauces until the pan is fully heated
F. Because the person is waiting for the bottles to be opened before moving the plate
G. Because the plate contents need to warm slightly on the counter before being added
H. Because the counter has to stay dry before the plate can be lifted safely


Question: What makes the plate the next thing to move?

Answer: The first pale pan mixture has already changed enough that the next staged ingredient becomes the active step

The plate has been moved closer to the burner, which makes it the next required item

The sauces are already lined up, so the plate has to be used before they can be touched

The sink side is cleared, so the plate is moved only to open more counter space there

The spatula is briefly lifted out, which signals that the plate should go in next

The burner is turned down once, which makes the plate safe to add at that moment

The plate contents start separating on their own, so they need to be moved quickly

The pan is almost empty at that point, so the plate is used to refill it immediately

Choices:
A. The plate has been moved closer to the burner, which makes it the next required item
B. The burner is turned down once, which makes the plate safe to add at that moment
C. The sink side is cleared, so the plate is moved only to open more counter space there
D. The plate contents start separating on their own, so they need to be moved quickly
E. The sauces are already lined up, so the plate has to be used before they can be touched
F. The first pale pan mixture has already changed enough that the next staged ingredient becomes the active step
G. The spatula is briefly lifted out, which signals that the plate should go in next
H. The pan is almost empty at that point, so the plate is used to refill it immediately


Question: Why is the bowl mixed on the counter instead of at the stove?

Answer: Because the pan side is already busy with ongoing stirring, while the bowl is a separate later prep on the free workspace

Because the bowl has to stay beside the fruit until the pan reaches a lower heat

Because the spoon only works properly on the flat counter, not beside the burner

Because the bowl mixture would thicken too quickly if it were prepared close to the pan

Because the counter side is the only place where the sauces can still be reached while mixing

Because the bowl must stay near the eggshells until the stirring in the pan is fully finished

Because the stove side is only for cooked items, while the bowl still counts as raw prep

Because the bowl is being mixed there mainly to keep it away from the plate that was used earlier

Choices:
A. Because the bowl is being mixed there mainly to keep it away from the plate that was used earlier
B. Because the spoon only works properly on the flat counter, not beside the burner
C. Because the bowl mixture would thicken too quickly if it were prepared close to the pan
D. Because the bowl must stay near the eggshells until the stirring in the pan is fully finished
E. Because the stove side is only for cooked items, while the bowl still counts as raw prep
F. Because the pan side is already busy with ongoing stirring, while the bowl is a separate later prep on the free workspace
G. Because the bowl has to stay beside the fruit until the pan reaches a lower heat
H. Because the counter side is the only place where the sauces can still be reached while mixing


Question: Why does the spatula stay active near the end instead of the workflow switching back to prep?

Answer: Because after the bowl is prepared, the unfinished work is still in the pan rather than on the counter

Because the bowl cannot be used while the spatula is resting, so stirring has to continue without pause

Because the counter tools are still wet, which keeps them from taking over again

Because the pan has to be stirred continuously once the bowl appears beside it

Because the fruit on the board still needs to be cut later, but only after the spatula is put away

Because the sauces now control the timing, so no prep tool can become active again

Because the burner side has become only a holding area while the last prep step moves offscreen

Choices:
A. Because the counter tools are still wet, which keeps them from taking over again
B. Because the sauces now control the timing, so no prep tool can become active again
C. Because the burner side has become only a holding area while the last prep step moves offscreen
D. Because the fruit on the board still needs to be cut later, but only after the spatula is put away
E. Because the pan has to be stirred continuously once the bowl appears beside it
F. Because after the bowl is prepared, the unfinished work is still in the pan rather than on the counter
G. Because the bowl cannot be used while the spatula is resting, so stirring has to continue without pause


Question: Why does the bowl go in only then?

Answer: Because the food has been pushed aside and a free patch of pan is ready for the bowl mixture

Because the bowl has to be used before any bottle can be opened safely

Because the bowl cools down too quickly if it stays on the counter longer

Because the spatula only works properly after the bowl touches the pan edge

Because the food must be spread thinly before the burner can stay on

Because the bowl is replacing the spatula as the main tool for this stage

Because the pan has to be half empty before the bowl can be emptied

Because the sink side is no longer needed once the bowl is picked up

Choices:
A. Because the pan has to be half empty before the bowl can be emptied
B. Because the bowl is replacing the spatula as the main tool for this stage
C. Because the food must be spread thinly before the burner can stay on
D. Because the food has been pushed aside and a free patch of pan is ready for the bowl mixture
E. Because the sink side is no longer needed once the bowl is picked up
F. Because the bowl cools down too quickly if it stays on the counter longer
G. Because the bowl has to be used before any bottle can be opened safely
H. Because the spatula only works properly after the bowl touches the pan edge


Question: Why does the spatula stay busy after that?

Answer: Because the new pan state still has to firm up and combine before the counter items matter

Because the bowl might still be needed again if the mixture looks too dry

Because the bottles cannot be opened until the pan stops moving completely

Because the spatula has to keep the pan centered on the burner through this stage

Because the spoon on the counter is only useful after the heat is lowered

Because the person is waiting for the bowl to cool before touching any seasonings

Because the spatula is being used to judge how much seasoning will fit later

Because the pan has to be stirred continuously once any liquid has touched it

Choices:
A. Because the new pan state still has to firm up and combine before the counter items matter
B. Because the spoon on the counter is only useful after the heat is lowered
C. Because the bottles cannot be opened until the pan stops moving completely
D. Because the spatula has to keep the pan centered on the burner through this stage
E. Because the spatula is being used to judge how much seasoning will fit later
F. Because the pan has to be stirred continuously once any liquid has touched it
G. Because the person is waiting for the bowl to cool before touching any seasonings
H. Because the bowl might still be needed again if the mixture looks too dry


Question: Why can the spatula leave the pan for a moment here?

Answer: Because the food has tightened enough to pause briefly while a quick counter adjustment is made

Because the pan is no longer hot enough to need constant contact from the spatula

Because the plate has to be cleared before the pan can be used again

Because the bottle step replaces stirring and becomes the main action for the rest of cooking

Because the spatula needs to cool before it can keep scraping the pan

Because the pan has already been emptied more than halfway by this point

Because the sink becomes the next workspace as soon as the spatula is put down

Because the bowl on the counter still has to be remixed before the pan continues

Choices:
A. Because the pan is no longer hot enough to need constant contact from the spatula
B. Because the plate has to be cleared before the pan can be used again
C. Because the spatula needs to cool before it can keep scraping the pan
D. Because the bottle step replaces stirring and becomes the main action for the rest of cooking
E. Because the food has tightened enough to pause briefly while a quick counter adjustment is made
F. Because the pan has already been emptied more than halfway by this point
G. Because the bowl on the counter still has to be remixed before the pan continues
H. Because the sink becomes the next workspace as soon as the spatula is put down


Question: Why did this person pour the water into the pan before cooking the steak?

Answer: To test the pan’s heat.

To create steam and steam the food items being prepared.

Explanation: I am cooking the steak, and I do not have the temperature scale, so I want to make sure the pan has temperature high enough.

Choices:
A. To add liquid to make a soup.
B. To boil the lettuce in the bowl.
C. To test the pan’s heat.
D. To boil pasta.
E. To prevent steak from being overcooked.
F. To create steam and steam the food items being prepared.


Question: What are the tools and their order invoked to slice the avocado?

Answer: Knife - Fork - Knife

Spoon - Fork - Knife
Knife - Spoon - Knife
Knife - Spoon - Fork
Knife - Fork - Spoon
Fork - Knife
Spoon - Knife

Explanation: I use a knife to remove the seed; then a fork to remove the shell; then the same knife to slice it.

Choices:
A. Knife - Fork - Knife
B. Knife - Spoon - Knife
C. Fork - Knife
D. Knife - Spoon - Fork
E. Spoon - Fork - Knife
F. Knife - Fork - Spoon
G. Spoon - Knife


Question: how many kinds of vegetable did i take out of the red bag?

Choices:
A. 1
B. 2
C. 4
D. 3


Question: how many kinds of item taken out from the red bag are finally passed to the kitchen?

Choices:
A. 4
B. 1
C. 3
D. 2


Question: Did i fetch straw and bubble-tea from the same bag?

Answer: yes

Choices:
A. yes
B. no
C. unknown


Question: which hand of mine(recorder) touched the white wall outlet?

Answer: None

Choices:
A. right
B. left
C. None


Question: Which specific tool does the user pick up on the plate?

Answer: None

A large metal spoon.
Chopstick
A metal Spatula
A fork
The small paring knife
The large knife
A pair of kitchen tongs.

Choices:
A. None
B. The small paring knife
C. A fork
D. A large metal spoon.
E. Chopstick
F. A pair of kitchen tongs.
G. A metal Spatula
H. The large knife