Question: the user stops peeling by hand and picks up the knife again. What is the immediate goal?

Answer: To cut the onion stem deeper to facilitate easier peeling.

To start slicing the onion into thin half-moons.

To scrape off a rotten spot discovered under the skin.

To divide the onion into four equal pieces.

To clean the blade of the knife with the onion skin.

To test if the knife is still sharp enough for the chicken.

Choices:
A. To divide the onion into four equal pieces.
B. To scrape off a rotten spot discovered under the skin.
C. To test if the knife is still sharp enough for the chicken.
D. To start slicing the onion into thin half-moons.
E. To cut the onion stem deeper to facilitate easier peeling.
F. To clean the blade of the knife with the onion skin.


Question: How does the user move the sliced chilies from the cutting board to the plate?

Answer: By using the side and back of the knife as a scoop.

By picking them up one by one with their fingers.

By lifting the entire cutting board and tilting it over the plate.

By using a metal spoon to scoop the pieces.

By sliding them into a plastic bag first.

Choices:
A. None
B. By picking them up one by one with their fingers.
C. By lifting the entire cutting board and tilting it over the plate.
D. By sliding them into a plastic bag first.
E. By using a metal spoon to scoop the pieces.
F. By using the side and back of the knife as a scoop.


Question: After failing to remove the protective seal of the soy sauce bottle with their hands, which tool does the user select to solve the problem?

Answer: A knife.

A pair of heavy-duty kitchen shears.
A small pointed paring knife.
A metal fork used for prying.
A serrated bread knife.
A manual bottle opener.
A box cutter kept on the counter.

Choices:
A. A small pointed paring knife.
B. A knife.
C. A serrated bread knife.
D. A manual bottle opener.
E. A box cutter kept on the counter.
F. A pair of heavy-duty kitchen shears.
G. A metal fork used for prying.


Question: What action is taken immediately after the onions are moved but before the chilies are placed on the board?

Answer: The cutting board is washed in the sink to maintain cleanliness.

The cutting board is flipped over to use the other side.

A new, smaller cutting board is placed on top of the old one.

The board is wiped with a dry paper towel only.

Salt is sprinkled on the board to season the next ingredient.

The user sharpens the knife on the empty board.

Choices:
A. The user sharpens the knife on the empty board.
B. Salt is sprinkled on the board to season the next ingredient.
C. The board is wiped with a dry paper towel only.
D. A new, smaller cutting board is placed on top of the old one.
E. The cutting board is flipped over to use the other side.
F. The cutting board is washed in the sink to maintain cleanliness.


Question: What was the last task the knife was used for before the user started cutting the chicken breast?

Answer: Slicing the chilies.

Peeling the onion skin.
Washing the cutting board.
Opening the soy sauce bottle.
Cleaning the sink drain.
Cutting the onion into 4 pieces.

Choices:
A. Slicing the chilies.
B. Cleaning the sink drain.
C. Washing the cutting board.
D. Peeling the onion skin.
E. Opening the soy sauce bottle.
F. Cutting the onion into 4 pieces.


Question: Why did the person check the food with a fork?

Answer: The person checked the food with a fork to see whether the egg was fully cooked.

The person checked it with a fork to separate the tofu.

The person used the fork to make the food cool down faster.

The person checked it with a fork to move the food around the bowl.

The person used a fork to taste the food.

The person checked it with a fork to see if the tofu was soft enough.

The person checked it with a fork to make the food easier to microwave.

Choices:
A. The person checked it with a fork to move the food around the bowl.
B. The person checked it with a fork to separate the tofu.
C. The person checked it with a fork to see if the tofu was soft enough.
D. The person checked it with a fork to make the food easier to microwave.
E. The person checked the food with a fork to see whether the egg was fully cooked.
F. The person used a fork to taste the food.
G. The person used a fork to mix the food.
H. The person used the fork to make the food cool down faster.


Question: Why did the person place the plastic bowl nearby?

Answer: The person placed the plastic bowl nearby to mix the tofu with the other ingredients in it.

The person placed the plastic bowl nearby to store the leftover ingredients.

The person put the bowl there to wash the tofu later.

The person placed it nearby to use it as a serving bowl.

The person put it there to separate the vegetables from the tofu.

The person placed the bowl nearby so it could dry.

The person put it there to throw away food scraps.

The person placed it nearby to measure the ingredients.

The person put it there because there was no space on the counter.

Choices:
A. The person placed it nearby to measure the ingredients.
B. The person put it there to separate the vegetables from the tofu.
C. The person placed the plastic bowl nearby to store the leftover ingredients.
D. The person put the bowl there to wash the tofu later.
E. The person placed the bowl nearby so it could dry.
F. The person placed it nearby to use it as a serving bowl.
G. The person placed the plastic bowl nearby to mix the tofu with the other ingredients in it.
H. The person put it there because there was no space on the counter.
I. The person put it there to throw away food scraps.


Question: Why did the person place the knife and utensils on the cutting board?

Answer: The person placed them on the cutting board to keep them on a clean surface.

The person placed them there to dry them faster.

The person placed them there to separate them from the dishes.

The person placed them there because the sink was full.

The person placed them there to warm them up.

The person put them there because it was a convenient place to keep the utensils.

The person put them there to prepare for chopping more ingredients.

The person placed them on the cutting board to make the kitchen look neat and tidy.

Choices:
A. The person put them there because it was a convenient place to keep the utensils.
B. The person placed them on the cutting board to make the kitchen look neat and tidy.
C. The person placed them there to warm them up.
D. The person put them there to prepare for chopping more ingredients.
E. The person placed them there because the sink was full.
F. The person placed them there to dry them faster.
G. The person placed them there to separate them from the dishes.
H. The person placed them on the cutting board to keep them on a clean surface.


Question: why the person wash his hands before put the meat into pot?

Answer: In order to easily remove the meat and divide it into several pieces before putting them into the pot

In order to remove the grease from the hands and increase the friction on the hands, so as to prevent slipping and injury when holding the heavy handle of the pan in the following steps.

In order to lower the temperature of the skin on the hands by using water, to prevent the hands from getting too hot and accelerating the melting of the fat in fresh meat.

In order to maintain basic personal hygiene, if your hands get dirty during cooking, you should wash them immediately.

Choices:
A. In order to remove the grease from the hands and increase the friction on the hands, so as to prevent slipping and injury when holding the heavy handle of the pan in the following steps.
B. In order to lower the temperature of the skin on the hands by using water, to prevent the hands from getting too hot and accelerating the melting of the fat in fresh meat.
C. In order to easily remove the meat and divide it into several pieces before putting them into the pot
D. In order to maintain basic personal hygiene, if your hands get dirty during cooking, you should wash them immediately.


Question: Why do we put the ingredients close to the pot after adding the oil?

Answer: The time spent gathering the ingredients can be used for heating the oil.

forget to put the food close to the pot before

In order to utilize the radiant heat around the stove to preheat the chilled ingredients in advance, reduce the temperature difference between the ingredients and the hot oil, and thus avoid the sudden drastic thermal expansion and contraction upon being put into the pot, which could cause damage to the ingredients.

Considering that there might have been a small amount of water remaining at the bottom of the container during the previous food cleaning process, moving it to a warmer area closer to the heat source can help quickly evaporate the remaining water at the bottom, preventing the pot from exploding when it is put in the pan.

Choices:
A. The time spent gathering the ingredients can be used for heating the oil.
B. In order to utilize the radiant heat around the stove to preheat the chilled ingredients in advance, reduce the temperature difference between the ingredients and the hot oil, and thus avoid the sudden drastic thermal expansion and contraction upon being put into the pot, which could cause damage to the ingredients.
C. Considering that there might have been a small amount of water remaining at the bottom of the container during the previous food cleaning process, moving it to a warmer area closer to the heat source can help quickly evaporate the remaining water at the bottom, preventing the pot from exploding when it is put in the pan.
D. forget to put the food close to the pot before


Question: Why after put the cutting board into sink then directly wash it?

Answer: There is residual salt on top to prevent it from solidifying.

Prevent the acidic juices remaining on the chopping board from coming into prolonged contact with the bottom of the stainless steel sink, which could cause oxidation on the metal surface of the sink or leave behind stubborn water stains that are difficult to remove.

because no food on cutting board, and need to clean directly to prevent cutting board dirty

Choices:
A. because no food on cutting board, and need to clean directly to prevent cutting board dirty
B. Prevent the acidic juices remaining on the chopping board from coming into prolonged contact with the bottom of the stainless steel sink, which could cause oxidation on the metal surface of the sink or leave behind stubborn water stains that are difficult to remove.
C. There is residual salt on top to prevent it from solidifying.


Question: Why is it necessary to wash a spoon and use a paper towel to wipe them clean before scooping salt with a spoon?

Answer: clean the spoon and dry it to prevent humid the salt

In order to completely dry the water remaining on the spoon, to prevent the microorganisms in the tap water from entering the salt jar and multiplying in large quantities, causing the entire jar of salt to mold and deteriorate at room temperature.

In order to eliminate the weak static electricity that is generated on the surface of the metal spoon after it has just been washed through the physical friction of the paper towel, and to prevent small salt particles from being adsorbed on the bottom of the spoon due to static electricity, which could result in the actual amount of salt added exceeding the expected value.

Prevent the moisture on the spoon from coming into contact with high-concentration sodium chloride (salt), which would accelerate the electrochemical corrosion and rusting of the stainless steel spoon within a short period of time.

Choices:
A. clean the spoon and dry it to prevent humid the salt
B. prevent the tap water not clean
C. Prevent the moisture on the spoon from coming into contact with high-concentration sodium chloride (salt), which would accelerate the electrochemical corrosion and rusting of the stainless steel spoon within a short period of time.
D. In order to eliminate the weak static electricity that is generated on the surface of the metal spoon after it has just been washed through the physical friction of the paper towel, and to prevent small salt particles from being adsorbed on the bottom of the spoon due to static electricity, which could result in the actual amount of salt added exceeding the expected value.
E. In order to completely dry the water remaining on the spoon, to prevent the microorganisms in the tap water from entering the salt jar and multiplying in large quantities, causing the entire jar of salt to mold and deteriorate at room temperature.


Question: Why did they cut the plastic bottle? what problem are they trying to solve?give the most appropriate answer

Answer: The sink got blocked,they tried to unblock the pipe

They are making some hand-made gift
They are having a data
They try to make a dinner
They want to drink the beverage

Choices:
A. The sink got blocked,they tried to unblock the pipe
B. They try to make a dinner
C. They want to drink the beverage
D. They are making some hand-made gift
E. They are having a data


Question: Why are they sitting in the living room for?

Answer: They talk with each other and search ways to unblock the sink

They were looking for good recipes for the meal

Choices:
A. They were looking for good recipes for the meal
B. They were chatting on the phone
C. They were playing games
D. They talk with each other and search ways to unblock the sink
E. They were relaxing
F. They were dating


Question: Why does the user stop peeling the meat by hand and start using a knife to make small, precise incisions?

Answer: To cut through the tough connective tissue that prevents the meat slices from being separated cleanly by hand alone.

To tenderize the meat by breaking down the internal muscle fibers.

Because the user needs to create a pocket in the meat for stuffing.

To scrape off excess marinade that was pre-applied to the meat.

To mark the portions of the meat for even distribution later.

To check the thickness of the meat to adjust the induction temperature.

Choices:
A. Because the user needs to create a pocket in the meat for stuffing.
B. To tenderize the meat by breaking down the internal muscle fibers.
C. To scrape off excess marinade that was pre-applied to the meat.
D. To cut through the tough connective tissue that prevents the meat slices from being separated cleanly by hand alone.
E. To check the thickness of the meat to adjust the induction temperature.
F. To mark the portions of the meat for even distribution later.


Question: Why does the user use the spine (back) of the knife to push sliced aromatics across the board?

Answer: To protect the sharpened edge of the blade from unnecessary friction against the board, maintaining the tool's longevity.

The blade is too narrow.
For safety during movement.
To prevent crushing ingredients.
To use magnetic properties.
To follow a culinary tradition.

Choices:
A. To follow a culinary tradition.
B. To prevent crushing ingredients.
C. To use magnetic properties.
D. To protect the sharpened edge of the blade from unnecessary friction against the board, maintaining the tool's longevity.
E. For safety during movement.
F. The blade is too narrow.


Question: The user picks up the garlic but stops and goes to the sink. Looking at the cutting board, what is the tool-related reason for this pause?

Answer: The board is so crowded with other chopped pieces that the knife doesn't have enough "clearing space" to slide back and forth for a proper garlic mince.

The knife is dirty from the meat and needs to be washed for health reasons.

The garlic cloves are too dry and need to be soaked in water to peel easily.

The user noticed a small crack in the cutting board that might catch the knife tip.

To wash the garlic because the user dropped one piece on the floor.

The user realized they were using the dull side of the knife to cut.

Choices:
A. The board is so crowded with other chopped pieces that the knife doesn't have enough "clearing space" to slide back and forth for a proper garlic mince.
B. The user noticed a small crack in the cutting board that might catch the knife tip.
C. The knife is dirty from the meat and needs to be washed for health reasons.
D. To wash the garlic because the user dropped one piece on the floor.
E. The garlic cloves are too dry and need to be soaked in water to peel easily.
F. The user realized they were using the dull side of the knife to cut.


Question: Why is a spoon used to add the ketchup instead of pouring it directly from the bottle into the pan?

Answer: Because the high viscosity of ketchup makes direct pouring unpredictable; the spoon acts as a volumetric metering tool to prevent over-seasoning.

To prevent the cold ketchup from splashing into the hot oil.

To allow the ketchup to oxidize on the spoon first.

To avoid the steam from the pan entering the ketchup bottle.

Because the spoon's metal reacts with the ketchup's acidity.

To scrape the bottom of the ketchup bottle more effectively.

Choices:
A. To scrape the bottom of the ketchup bottle more effectively.
B. Because the high viscosity of ketchup makes direct pouring unpredictable; the spoon acts as a volumetric metering tool to prevent over-seasoning.
C. To avoid the steam from the pan entering the ketchup bottle.
D. To prevent the cold ketchup from splashing into the hot oil.
E. To allow the ketchup to oxidize on the spoon first.
F. Because the spoon's metal reacts with the ketchup's acidity.


Question: Why add a small amount of extra oil to the center of the pan mid-cook?

Answer: To provide a heat-conductive medium for newly added aromatics to bloom without burning the meat.

To cool the meat surface.
Induction requires liquid level.
To dilute seasoning.
Lubricate failed coating.
Visual viscosity indicator.

Choices:
A. To cool the meat surface.
B. To provide a heat-conductive medium for newly added aromatics to bloom without burning the meat.
C. Induction requires liquid level.
D. To dilute seasoning.
E. Visual viscosity indicator.
F. Lubricate failed coating.


Question: Why does the user add water to the sauce cup and swirl it, focusing on the texture of the sauce in the cup?

Answer: The sauce has dried and formed a skin on the cup's walls; the water is needed to melt this solid layer so it can actually flow out.

To rinse the cup so that it is easier to wash in the sink later.

To make the sauce thinner so it can boil faster in the pan.

To wash away the smell of the raw garlic that was in the cup before.

The user put too much salt in the cup and needs to hide the taste with water.

To make the cup heavier so it doesn't blow away from the stove's fan.

Choices:
A. To wash away the smell of the raw garlic that was in the cup before.
B. To make the cup heavier so it doesn't blow away from the stove's fan.
C. To make the sauce thinner so it can boil faster in the pan.
D. The user put too much salt in the cup and needs to hide the taste with water.
E. To rinse the cup so that it is easier to wash in the sink later.
F. The sauce has dried and formed a skin on the cup's walls; the water is needed to melt this solid layer so it can actually flow out.


Question: The user scrapes the pan bottom with the turner. Based on the color change of the sauce in this frame, what physical change is the tool facilitating?

Answer: The tool is forcing the localized, high-density caramelized sugars (dark spots) to mix with the added water to create a uniform sauce viscosity.

Simply removing burnt carbon bits to prevent the final dish from having a bitter, charred aftertaste.

Checking if the non-stick coating of the pan has been scratched by the previous use of metal tongs.

Using the turner's vibration to check if the meat has reached the desired internal firmness

Preparing the pan surface for the next batch of meat, even though this is the final plating stage.

Trying to gather all the oil into one corner of the pan to drain it off before serving.

Choices:
A. Checking if the non-stick coating of the pan has been scratched by the previous use of metal tongs.
B. Simply removing burnt carbon bits to prevent the final dish from having a bitter, charred aftertaste.
C. Trying to gather all the oil into one corner of the pan to drain it off before serving.
D. The tool is forcing the localized, high-density caramelized sugars (dark spots) to mix with the added water to create a uniform sauce viscosity.
E. Using the turner's vibration to check if the meat has reached the desired internal firmness
F. Preparing the pan surface for the next batch of meat, even though this is the final plating stage.


Question: Why does the user switch to a vertical "dagger" grip on the turner? Observe the flexibility of the tool's head against the pan's surface.

Answer: To eliminate the tool's natural "flex" and apply maximum PSI (pressure per square inch) to a specific 1cm² area, overcoming the high adhesion of the caramelized residue.

To avoid the user's knuckles coming into contact with the hot rim of the pan while scraping the edges.

To align the tool with the handle of the pan for better photographic symmetry in the video.

To use the corner of the turner as a "knife" to cut a large piece of meat that was missed during prep.

A habit from a previous cleaning step where the user had to scrape a different, deeper pot.

The user's hand was slipping from the horizontal grip due to oil on the handle, forcing a grip change.

Choices:
A. To use the corner of the turner as a "knife" to cut a large piece of meat that was missed during prep.
B. The user's hand was slipping from the horizontal grip due to oil on the handle, forcing a grip change.
C. To eliminate the tool's natural "flex" and apply maximum PSI (pressure per square inch) to a specific 1cm² area, overcoming the high adhesion of the caramelized residue.
D. To align the tool with the handle of the pan for better photographic symmetry in the video.
E. To avoid the user's knuckles coming into contact with the hot rim of the pan while scraping the edges.
F. A habit from a previous cleaning step where the user had to scrape a different, deeper pot.


Question: Into how many pieces does the user divide the bell pepper with the knife?

Answer: 24

Choices:
A. 20
B. 16
C. 18
D. 24
E. 28
F. 12


Question: The user lifts and rotates the pan before adding the meat. What physical problem is this motion trying to solve?

Answer: The oil is beading up in the center like small drops; the rotation uses force to "break" those drops and push them to the very edges of the pan.

To move the oil around so the heat from the stove is shared equally across the metal surface.

To check if the pan's handle is strong enough to hold the weight of the meat later.

To cool down the center of the pan because it is getting too hot for the oil.

To help the oil reach its "smoke point" faster by moving it through the air.

To see if any water is hidden under the oil, which could cause a dangerous splash.

Choices:
A. To cool down the center of the pan because it is getting too hot for the oil.
B. To see if any water is hidden under the oil, which could cause a dangerous splash.
C. The oil is beading up in the center like small drops; the rotation uses force to "break" those drops and push them to the very edges of the pan.
D. To check if the pan's handle is strong enough to hold the weight of the meat later.
E. To help the oil reach its "smoke point" faster by moving it through the air.
F. To move the oil around so the heat from the stove is shared equally across the metal surface.


Question: Which began earlier in the overall workflow: the bowl-based ingredient buildup or the chicken cooking in the pan?

Answer: The chicken cooking in the pan began earlier.

The bowl-based ingredient buildup began earlier.

Both began for the first time at essentially the same moment.

The root-ingredient cutting began earlier than both.

The refrigerator retrieval started the workflow before either one.

Another person started the pan only after the bowl mixture was mostly finished.

The sink-side washing step was the first major cooking action.

The hood interaction happened before any actual stovetop cooking.

The pan was still unused at this point, and only the bowl work had started.

Choices:
A. The chicken cooking in the pan began earlier.
B. The pan was still unused at this point, and only the bowl work had started.
C. The bowl-based ingredient buildup began earlier.
D. The hood interaction happened before any actual stovetop cooking.
E. Another person started the pan only after the bowl mixture was mostly finished.
F. Both began for the first time at essentially the same moment.
G. The root-ingredient cutting began earlier than both.
H. The sink-side washing step was the first major cooking action.
I. The refrigerator retrieval started the workflow before either one.


Question: Why is the bowl already not empty by the time the actor is still working with the orange bag here?

Answer: Because the actor had been gradually accumulating ingredients into the bowl over several earlier steps.

Because the bowl had just been filled directly from the pan in one motion.

Because another person prepared the bowl off-screen and handed it over.

Because the bowl only contains plain water at this point.

Because the bowl is being used only to store utensils.

Because the bowl contents came entirely from the refrigerator all at once.

Because the actor had emptied the chicken tray into the bowl immediately beforehand.

Because the bowl contains only waste scraps for disposal.

Choices:
A. Because the bowl had just been filled directly from the pan in one motion.
B. Because the bowl is being used only to store utensils.
C. Because the actor had been gradually accumulating ingredients into the bowl over several earlier steps.
D. Because the bowl only contains plain water at this point.
E. Because another person prepared the bowl off-screen and handed it over.
F. Because the bowl contents came entirely from the refrigerator all at once.
G. Because the actor had emptied the chicken tray into the bowl immediately beforehand.
H. Because the bowl contains only waste scraps for disposal.


Question: After finishing the hand-based handling of the ingredient here, what handheld tool is the actor most likely to use next to continue the same subtask?

Answer: Knife

Peeler Scissors Spoon Tongs Spatula Chopsticks Ladle

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


Question: What action is the actor most likely to perform immediately after carrying the emptied small bowl away from the stove area?

Answer: Cover the large pot again.

Add raw meat directly into the large pot for the first time.

Start washing the glass lid in the sink.

Carry the large pot toward the open doorway/balcony.

Begin cutting a root ingredient on the board.

Open a new ingredient packet at the counter.

Turn the sink on and start rinsing vegetables.

Choices:
A. Cover the large pot again.
B. Plate the final meal and stop cooking.
C. Carry the large pot toward the open doorway/balcony.
D. Put the small bowl back under the hood.
E. Add raw meat directly into the large pot for the first time.
F. Start washing the glass lid in the sink.
G. Begin cutting a root ingredient on the board.
H. Open a new ingredient packet at the counter.
I. Turn the sink on and start rinsing vegetables.


Question: Which object had already been cleaned at the sink before the actor later moved the large pot away from the cooking area?

Answer: The glass lid.

The cutting board
The knife
The green colander
The small emptied bowl
The raw-meat tray
The spoon
The countertop
The pot handle

Choices:
A. The knife
B. The countertop
C. The cutting board
D. The glass lid.
E. The raw-meat tray
F. The small emptied bowl
G. The pot handle
H. The spoon
I. The green colander


Question: What ongoing subtask is being interrupted when the actor shifts attention back to the hood/stove area here?

Answer: The bowl-side ingredient preparation at the counter.

The knife-cutting step on the ingredient

The transport of the pot away from the stove

Choices:
A. The raw chicken placement step
B. The transport of the pot away from the stove
C. The serving of the finished meal
D. The knife-cutting step on the ingredient
E. The refrigerator-unpacking step
F. The lighting/ventilation setup
G. The bowl-side ingredient preparation at the counter.
H. The final plating thread
I. The dishwashing/cleanup thread


Question: Why did the person choose to use scissors in this situation?

Answer: To precisely cut or separate materials that cannot be easily torn by hand, ensuring controlled and clean division.

To stabilize the material while preparing for another operation

To reposition the material into a more accessible orientation

To partially open or loosen the material before further handling

To remove outer layers without altering the internal structure

To minimize direct hand contact during manipulation

To align the material along a specific direction before processing

To create an initial opening for inserting another tool

To prevent unintended deformation caused by manual force

To isolate a section of the material without fully separating it

To control the movement of the material during handling

Choices:
A. To stabilize the material while preparing for another operation
B. To isolate a section of the material without fully separating it
C. To prevent unintended deformation caused by manual force
D. To minimize direct hand contact during manipulation
E. To align the material along a specific direction before processing
F. To reposition the material into a more accessible orientation
G. To remove outer layers without altering the internal structure
H. To create an initial opening for inserting another tool
I. To partially open or loosen the material before further handling
J. To precisely cut or separate materials that cannot be easily torn by hand, ensuring controlled and clean division.
K. To control the movement of the material during handling


Question: Why is the user pressing the tip of the knife with one hand while holding the handle with the other?

Answer: To use the tip of the knife as a fixed pivot point on the cutting board, allowing for rapid and stable chopping of the ingredients.

To apply maximum downward pressure because the onion's outer layer is too tough to slice with a standard motion.

To prevent the knife from accidentally striking the red bowl positioned closely to the right side of the cutting board.

To scrape the already minced onion pieces into a pile before transferring them to the frying pan.

To stabilize the cutting board, which is vibrating or sliding due to the moisture on the countertop.

To keep the left hand at a safe distance from the heat rising from the induction cooker located immediately to the left.

To check the sharpness of the blade by feeling the vibration of the metal through the fingertips while cutting.

To keep the knife blade perfectly horizontal to ensure the slices are consistent with the height of the pot.

To feel the thickness of the onion layers through the tip to decide when to stop the chopping process.

To create a physical shield with the hand to prevent small onion fragments from scattering off the cutting board.

To clean off food residue stuck to the tip of the blade before moving on to handle the next vegetable.

Choices:
A. To keep the left hand at a safe distance from the heat rising from the induction cooker located immediately to the left.
B. To keep the knife blade perfectly horizontal to ensure the slices are consistent with the height of the pot.
C. To stabilize the cutting board, which is vibrating or sliding due to the moisture on the countertop.
D. To clean off food residue stuck to the tip of the blade before moving on to handle the next vegetable.
E. To apply maximum downward pressure because the onion's outer layer is too tough to slice with a standard motion.
F. To prevent the knife from accidentally striking the red bowl positioned closely to the right side of the cutting board.
G. To use the tip of the knife as a fixed pivot point on the cutting board, allowing for rapid and stable chopping of the ingredients.
H. To feel the thickness of the onion layers through the tip to decide when to stop the chopping process.
I. To check the sharpness of the blade by feeling the vibration of the metal through the fingertips while cutting.
J. To create a physical shield with the hand to prevent small onion fragments from scattering off the cutting board.
K. To scrape the already minced onion pieces into a pile before transferring them to the frying pan.


Question: Why is the user laying the knife blade flat (horizontally) against the onion at this moment?

Answer: To make horizontal incisions into the onion, which is a required step for achieving a consistent and fine dice.

To crush the onion layers to release more juices and aroma before the final chopping.

To align the knife with the edge of the red bowl on the right to ensure a straight cut.

To scrape the already diced onion fragments to the corner of the cutting board to make more space.

To shield the user's fingers from the steam rising from the boiling pot on the left side.

To use the side of the blade to flatten the onion so it doesn't roll or slide during the next step.

To check the internal temperature or firmness of the onion by pressing the flat side of the metal against it.

To measure the height of the onion to decide how many vertical slices are needed later.

To wipe off excess moisture from the blade onto the onion surface to prevent slipping.

To peel off a thin, transparent layer of skin that was missed during the initial preparation.

To lower the center of gravity of the knife to prevent it from vibrating against the hard cutting board.

Choices:
A. To measure the height of the onion to decide how many vertical slices are needed later.
B. To crush the onion layers to release more juices and aroma before the final chopping.
C. To shield the user's fingers from the steam rising from the boiling pot on the left side.
D. To align the knife with the edge of the red bowl on the right to ensure a straight cut.
E. To use the side of the blade to flatten the onion so it doesn't roll or slide during the next step.
F. To scrape the already diced onion fragments to the corner of the cutting board to make more space.
G. To make horizontal incisions into the onion, which is a required step for achieving a consistent and fine dice.
H. To wipe off excess moisture from the blade onto the onion surface to prevent slipping.
I. To lower the center of gravity of the knife to prevent it from vibrating against the hard cutting board.
J. To check the internal temperature or firmness of the onion by pressing the flat side of the metal against it.
K. To peel off a thin, transparent layer of skin that was missed during the initial preparation.