Question: How does the user redistribute the melted butter to baste the potatoes after removing the lid?

Answer: By tilting the pan manually to let gravity move the butter

By shaking the pan horizontally with the lid on

By blowing air onto the butter to move it

By using the knife to spread the butter like jam

By using the spatula to push the butter over the potatoes

By scooping the butter with a metal spoon

By using a pastry brush to coat the potatoes

By tilting the pan manually to let gravity move the butter

By adding cold water to create a steam flow


Question: What is the primary mechanical function of the spatula while the minced garlic is on the board before being added to the pan?

Answer: Dividing the minced garlic into two equal portions like a knife

Flattening the garlic to remove moisture

Scooping the garlic to move it into the pan

Dividing the minced garlic into two equal portions like a knife

Cleaning the surface of the cutting board


Question: Why does the user pour salt onto the spatula instead of directly into the pan while seasoning the dish?

Answer: To use the spatula as a temporary measuring tool to control the amount

To weigh the salt using the spatula's balance

To taste the salt before adding it to the dish

To use the spatula as a temporary measuring tool to control the amount

To mix the salt with butter residue first

To clean the spatula's surface with the salt's texture

To warm the salt before it touches the potatoes

To prevent the salt from clumping due to steam


Question: A piece of butter is stuck firmly to the knife blade. Which specific tool does the user use to push it off into the pan?

Answer: A spatula.

A paper towel.
A plastic scraper.
A spatula.
Their bare thumb.
A metal fork.
A smaller paring knife.
A wooden spoon.


Question: When the user adds sugar near the end of the process, which tool is used to help distribute it evenly?

Answer: The same spatula used for flipping and measuring salt

The same spatula used for flipping and measuring salt


Question: Which tool is physically used to split the pile of minced garlic into two portions on the cutting board?

Answer: The spatula.

The user's index finger
A pair of kitchen shears
The knife.
The spatula.
A plastic scraper
A metal spoon
The lid of a jar


Question: Instead of pouring directly from the container, what object does the person use as a "temporary stage" to measure the salt before it enters the pan?

Answer: The spatula.

A ceramic saucer
The palm of the hand
The spatula.
Directly into the pan
A piece of parchment paper
A metal tablespoon
A small measuring cup
The lid of the salt container


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

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

To heat the butter using a hot-water bath.

answer too long: 42 vs distractor μ=23.3 σ=7.9 (z=+2.36)


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

Answer: Correct the current ratio

To avoid local lumps during subsequent stirring

To prevent the overall texture from becoming overly thick

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

It is necessary to dissolve the remaining corn starch more quickly

To make room for the liquid to be added next

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

gemini_rejected: Rule 2: Length and word count constraints;Rule 3: Paraphrase of the answer;Rule 6: Templating/Intent variation


Question: What is the purpose of using scissors to cut out a small piece of paper?

Answer: To write down text or draw patterns on it, in order to place the paper behind the measuring cup for a lens experiment.

To write down text or draw patterns on it, in order to place the paper behind the measuring cup for a lens experiment.

To create a light-blocking mask that will be attached to the exterior of the cup to study the specific shadows formed by refracted light rays.

To prepare a blank sample for a capillary action experiment, where the paper is dipped into the water to observe how quickly the liquid rises through the fibers.

To create a small floating object to test the surface tension of the water or to observe the formation of a vortex when the liquid is stirred.

To clean the inner rim of the measuring cup to remove any residue or moisture that might affect the meniscus reading during the volume measurement.

To act as a filter for the liquid being poured into the cup, ensuring that no large particles interfere with the optical clarity of the trial.

To serve as a makeshift calibration marker to be taped onto the side of the cup for measuring precise volume displacement during the experiment.

To use the paper strip as a projection screen to capture and measure the focal point of light refracted through the water-filled measuring cup.

answer too short: 118 vs distractor μ=145.9 σ=6.4 (z=-4.35)


Question: Why did the person pick up the knife?

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

To chop the vegetables into smaller pieces

To cut ingredients that will be prepared later

To transfer the chopped vegetables into the pot with boiling water

To prepare raw vegetables that are not yet cut

To separate the vegetables evenly before cooking

To use the knife to scrape food into a container

To switch to a better cutting tool for precision

To wash the knife before preparing other ingredients

answer too long: 66 vs distractor μ=47.1 σ=2.8 (z=+6.74)


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

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


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

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

To break the vegetables into smaller pieces

answer too long: 79 vs distractor μ=36.6 σ=5.4 (z=+7.86)


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 the packet might break if too much force is used

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

Because the spatula can cut the packet more cleanly

Because squeezing cannot control how much curry comes out

Because using a spatula is faster than squeezing

Because the person will use the spatula later for cooking

Because the spatula is already placed near the pan

Because squeezing helps mix the curry better

answer too long: 106 vs distractor μ=51.9 σ=4.6 (z=+11.66)


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 person needed a more precise cut to pour the sauce properly

Because the packet was too flexible to tear properly

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

Because the contents might spill if opened by hand

Because the person wanted to keep their hands clean

Because the person wanted to avoid tearing the packet unevenly

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

Because using a knife is faster than opening it by hand

answer too long: 72 vs distractor μ=58.9 σ=8.5 (z=+1.54)


Question: Based on the current scene where the person is holding a used spoon near the sink, what is the most likely next action they will perform?

Answer: They will move toward the sink to wash the spoon they are currently holding.

Use the spoon to scoop more sugar or salt from the open packaging on the counter.

Place the spoon into the pot to stir the ingredients and prevent them from sticking to the bottom.

Use the spoon to taste the seasoning of the food currently simmering in the pot on the stove.

They will move toward the sink to wash the spoon they are currently holding.

Use the spoon to scrape out the remaining sauce from the large stainless steel bowl nearby.

Wipe the spoon with a nearby paper towel instead of using water to clean it.

Place the used spoon into the white ceramic bowl on the counter to store it for a later step.

Check the smartphone screen on the counter to verify the next step in the recipe.

answer too short: 76 vs distractor μ=87.6 σ=7.6 (z=-1.53)


Question: Why did the person prioritize washing only the front tool (flat turner) while keeping the back tool unwashed in their hand?

Answer: Because the back tool has a concave shape that is more advantageous for upcoming cooking tasks involving liquids or scooping, so it is being reserved for immediate reuse.

A teammate specifically asked for the flat spatula to use at another station, requiring it to be cleaned first.

The person intended to use the residual soapy water on the front tool to pre-soak the back tool later.

The front tool is made of a material that stains easily if not washed immediately after contact with acidic sauces.

Because the back tool has a concave shape that is more advantageous for upcoming cooking tasks involving liquids or scooping, so it is being reserved for immediate reuse.

It was physically difficult to hold both tools under the running water simultaneously without dropping one.

The front tool had visible burnt food particles that needed immediate soaking, while the back tool appeared clean.

The front tool was excessively hot from frying and needed to be cooled under water before being placed on the counter.

The person follows a strict "clean-as-you-go" habit where they wash flat tools before concave ones to save space in the drying rack.

answer too long: 170 vs distractor μ=114.1 σ=8.8 (z=+6.34)


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

Answer: basket, white bowl

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


Question: With which tool did the person wash the board and the knife?

Answer: Both bare hands

both whipper
sponge,bare hand
whipper,sponge
soap and sponge
bare hand,sponge
both sponge
unknown
Both bare hands

meta-option: 'both sponge'
meta-option: 'unknown'
meta-option: 'both whipper'


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

Answer: Dish soap to pigment solution

water to pigment solution
Dish soap to pigment solution
Dish soap to starch solution
dish soap to oil
dish soap to water
oil to water
water to oil
oil to pigment solution

answer too long: 29 vs distractor μ=19.1 σ=5.9 (z=+1.68)


Question: Why did the person pick up a paper towel and wipe the sampling spoon?

Answer: Because the person will use the sampling spoon to take some table salt and pour it into a bottle containing Coke.

Because the person wants to remove any excess water from the spoon so that the salt does not clump together before being measured out.

Becuase he needs to wipe the spoon to remove any previous chemical residue that might affect the weight of the salt.

Because the person will use the sampling spoon to take some table salt and pour it into a bottle containing Coke.

This is the end stage of the experiment, he needs to keep the sampling spoon dry to facilitate the next experiment.

Because he needs to clean the spoon handle to maintain a firm grip and avoid spilling the salt during the reaction.

Because the person needs to dry the spoon before using it to stir the liquid inside the bottle to ensure the salt dissolves completely.

Because he needs to put the bottle containing Coke into a tray to prevent the mixture of salt and Coke from erupting out.

Because he needs to ensure the spoon is free of moisture so the spoon is not dirty before reaching the bottle.


Question: What is the purpose of this person holding a measuring cup in each of their left and right hands?

Answer: The left measuring cup contains laundry detergent, and the right measuring cup contains water. The purpose is to create a laundry detergent solution for subsequent acid-base indicator testing experiments. The subsequent use of a stirring rod is to accelerate dissolution.

The left measuring cup contains base, and the right measuring cup contains acid. At this point, the experiment is nearly finished. The purpose here is for acid-base neutralization.

The left measuring cup contains laundry detergent, and the right measuring cup contains water. The purpose is to create a laundry detergent solution for subsequent acid-base indicator testing experiments. The subsequent use of a stirring rod is to accelerate dissolution.

The left measuring cup contains acid, and the right measuring cup contains base. At this point, the experiment is nearly finished. The purpose here is for acid-base neutralization.

The left measuring cup contains water, and the right measuring cup contains white vinegar. The purpose is to create a white vinegar solution for subsequent acid-base indicator testing experiments. The subsequent use of a stirring rod is to accelerate dissolution.

The left measuring cup contains a cleaning agent, and the right measuring cup contains distilled water. The purpose is to rinse the equipment before starting a new chemical reaction. The subsequent use of a stirring rod is to ensure all residue is removed from the cup walls.

The left measuring cup contains white vinegar, and the right measuring cup contains water. The purpose is to create a white vinegar solution for subsequent acid-base indicator testing experiments. The subsequent use of a stirring rod is to accelerate dissolution.

The left measuring cup contains a purple cabbage indicator, and the right measuring cup contains a buffer solution. The purpose is to calibrate the indicator's color for the upcoming pH tests. The subsequent use of a stirring rod is to ensure the color is uniform throughout the mixture.

token-permutation of answer: 'The left measuring cup contains water, and the right measuring cup contains laundry detergent. The purpose is to create a laundry detergent solution for subsequent acid-base indicator testing experiments. The subsequent use of a stirring rod is to accelerate dissolution.'


Question: Why did this person place the measuring cup inside the plate instead of outside of it?

Answer: Next, he will put two balloons into the measuring cup. When some balloons sink, liquid will overflow. The plate is needed to catch the overflowing water.

Next, he will perform a titration experiment. The plate is used to reflect light upwards into the measuring cup to make the color change of the indicator more visible. The purpose of placing it inside the plate is to stabilize the center of gravity of the cup.

Next, he will put two balloons into the measuring cup. The liquid inside the balloons will explode due to the pressure from the water in the two cups. The plate is to prevent the liquid from splashing everywhere when the balloons explode.

Next, he will pour liquid nitrogen into the measuring cup. The plate is used to catch any condensation that forms on the cup to keep the workspace dry.

Next, he will put two balloons into the measuring cup. When some balloons sink, liquid will overflow. The plate is needed to catch the overflowing water.

Next, he will add dry ice to the measuring cup. The plate is placed underneath to serve as a thermal insulator to protect the tabletop from freezing. The subsequent use of the plate is to provide a larger surface area for the carbon dioxide fog to settle.

Next, he will put two balloons into the measuring cup. One of the two measuring cups contains boiling water and the other contains cold water. The plate is needed to catch the overflowing water in case the measuring cup with boiling water cracks due to uneven heating.

Next, he will pour an oil-based solution into the cup. The plate contains a layer of surfactant meant to neutralize any static electricity generated during the pouring process. This prevents the liquid from sticking to the sides of the measuring cup.

Next, he will add a chemical catalyst to the measuring cup. The reaction will produce a thick foam. The plate is used to contain the resulting chemical spill.

answer too short: 153 vs distractor μ=225.7 σ=45.9 (z=-1.59)


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

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

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

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

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

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

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

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

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

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


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

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

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 for the cooking process

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

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

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

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

answer too long: 110 vs distractor μ=91.3 σ=8.8 (z=+2.12)


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

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

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

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

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

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


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 has been pushed aside and a free patch of pan is ready for the bowl mixture.

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

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

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

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


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

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

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

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 bottles cannot be opened until the pan stops moving completely

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

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


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 spatula needs to cool before it can keep scraping the pan

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

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

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

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

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

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


Question: Why does the actor move the grey tray specifically to the back-right corner of the sink while the water is still running?

Answer: Because the water hitting the tray's curved edge was creating a spray that reached the nearby electrical induction controls.

To see if there was a smaller tool trapped under the tray's left handle.

To clear the drain area because the sink was beginning to overflow with water.

To make room for the large wooden cutting board to be placed flat inside the sink.

To hide the dirty green objects from the camera's view before the next step.

Because the water hitting the tray's curved edge was creating a spray that reached the nearby electrical induction controls.

To keep the tray submerged in the hot water while the actor reached for the abrasive sponge on the far side of the counter.

Because the grey tray was vibrating due to the water pressure and making a loud noise.

To prevent the tray from sliding around while the actor used both hands to scrub the large stainless steel mixing bowl in the sink.


Question: Why does the actor use the back of a small spoon to press the paste into the pan, rather than just shaking the container over it?

Answer: The paste’s high viscosity caused it to create a "suction" effect at the bottom of the narrow container, making it impossible to remove without a mechanical tool.

The actor needed to ensure that exactly one tablespoon of the thick paste was added to the pan to maintain the recipe's specific flavor profile and consistency.

To use the cold spoon to lower the temperature of the oil that was splashing.

To prevent the plastic container from melting by keeping it away from the hot pan rim.

The paste’s high viscosity caused it to create a "suction" effect at the bottom of the narrow container, making it impossible to remove without a mechanical tool.

Because the container was too heavy to be held steady with one hand while pouring.

Using the spoon allowed the actor to gently slide the paste into the hot oil to prevent dangerous splattering that would occur if the container was shaken.

To spread the paste in a perfect circle to match the induction ring's shape.

To check if the paste would change color immediately upon touching the hot metal.

answer too long: 162 vs distractor μ=102.4 σ=35.0 (z=+1.70)


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

Answer: Knife - Fork - Knife

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

token-permutation of answer: 'Fork - Knife'

sub/superstring of answer: 'Fork - Knife'

token-permutation of answer: 'Fork - Knife - Fork'

sub/superstring within distractors: 'Spoon - Fork - Knife' ↔ 'Fork - Knife'

sub/superstring within distractors: 'Knife - Spoon - Knife' ↔ 'Spoon - Knife'

sub/superstring within distractors: 'Fork - Knife' ↔ 'Fork - Knife - Fork'


Question: Why is the garlic crushed with the back of the knife here instead of being chopped directly?

Answer: Because crushing makes it easier to mince the garlic.

Because crushing is meant to make space on the plate.

Because the emphasis of this action is to open the garlic up, not to produce a finely shaped result.

Because the garlic needs to cool down first.

Because the back of the knife does not dirty the cutting board.

Because the back of the knife is safer than the blade.

Because crushing is more like a prep-stage action, while chopping is a finer later-stage action.

Because crushing makes it easier to mince the garlic.

Because the goal here is first to change the garlic’s state, not to immediately cut it into its final form.


Question: Why is the oil first poured into the cold pan and spread evenly instead of adding ingredients right away?

Answer: Because cold oil needs to be heated so the cooking step will be easier.

Because a cold pan makes the oil disappear faster.

Because this is more like cooking setup than the actual mixing of ingredients.

Because this step is about the state of the pan and oil, not yet the state of the ingredients.

Because this is meant to cool the pan down.

Because cold oil needs to be heated so the cooking step will be easier.

Because the goal at this moment is to establish the pan’s base cooking state first.

Because the oil needs to settle first in order to be visible.

Because ingredients should not touch oil.


Question: Why does the person tilt the pan upward instead of adding ingredients immediately after confirming the oil temperature?

Answer: Because the oil is not hot enough.

Because the person does not add ingredients mechanically as soon as the temperature is confirmed, but still makes a final judgment and adjustment based on the current pan state.

Because after confirming the oil temperature, the pan and oil are close to being ready, but the oil’s position in the pan still needs further adjustment through changing the pan’s orientation.

Because this action works more like an intermediate adjustment between “the pan is preheated” and “the ingredient is about to be added.”

Because the oil must first gather in the center so the ingredients will not spread later.

Because this cools the pan down to keep the oil from getting too hot.

Because tilting the pan is only a habitual motion with no real process meaning.

Because tilting the pan allows the hot oil to flow again, creating a more suitable pan state for the ingredient that is about to be added.


Question: Why are the noodles first loosened with the spatula and only then followed by water added with a cup?

Answer: To make enough space for the water and keep the noodles from drying out.

Because the immediate need is to change how the noodles are spread in the pan, while the water belongs to a later supporting step.

Because using the spatula first fits the current handling order better, with the water added only after the noodles are no longer left as one mass.

Because the water is not meant to replace the loosening step, but to come in after the noodles have already been adjusted somewhat.

Because the action sequence suggests that loosening the noodles is treated as the necessary step before the controlled addition of water.

Because the first concern is still the noodles’ grouped condition, not yet the effect that the added water will have afterward.

Because the noodles first need to be separated from their clumped state, and adding water comes only after that loosening has begun.

To make enough space for the water and keep the noodles from drying out.

Because the noodles are first being brought into a more workable state, and the cup of water is added only after that process has started.

answer too short: 72 vs distractor μ=134.6 σ=6.2 (z=-10.08)


Question: Why are the tomato pieces cut to roughly similar sizes here instead of being divided randomly into different sizes?

Answer: Because keeping the pieces close in size shows concern for a more even later handling state, rather than letting each piece end up randomly different.

Because the similar sizes are just accidental and do not indicate any target at all.

Because the main purpose here is to make the knife and cutting board easier to wash later.

Because the tomato pieces have to be exactly the same size as the onion pieces cut earlier.

Because keeping the pieces close in size shows concern for a more even later handling state, rather than letting each piece end up randomly different.

Because the cutting here is not just about dividing the tomato, but about keeping its state more consistent for the later step.

Because the similar piece sizes suggest the person is adjusting toward a rough target size rather than cutting arbitrarily wherever possible.

Because this cutting pattern serves consistency in later use, rather than merely completing the act of cutting.


Question: Why are the greens and garlic added together at this moment, and instead of being mixed in completely right away, first left as a top layer and only later turned downward?

Answer: Because this allows the greens and garlic to cook faster and absorb more flavor.

Because the change in layering is itself part of the action here, showing that the newly added greens and garlic are being gradually brought into the existing contents of the pan.

Because this step is more about managing the changing upper and lower layers in the pan, rather than mechanically mixing everything into one mass right away.

Because the greens and garlic belong to the same stage of newly added ingredients, so they are introduced together at this point.

Because the upper layer of the pan is cleaner for the greens.

Because the garlic must always stay on top of the greens and cannot go downward first.

Because the main purpose is to keep the noodles underneath warm.

Because “greens first on top, then turned downward” shows that the ingredients are not fully mixed immediately, but are being integrated layer by layer into the existing noodle system.

Because this allows the greens and garlic to cook faster and absorb more flavor.


Question: Why is ketchup added at this moment and immediately stirred in, instead of being put into the pan earlier before the ingredients had reached their current state?

Answer: Because tomato sauce is used for color and flavor adjustment after all ingredients are cooked. Adding it at the beginning will ruin the original flavor.

Because it functions more like a further incorporation into an already formed ingredient system, rather than appearing before that system has taken shape.

Because it is stirred immediately after being added, which shows it is meant to enter an already formed structure in the pan rather than act alone at a much earlier stage.

Because ketchup has to be added only after hand washing, otherwise the step would not count.

Because ketchup and tomatoes cannot appear in the same stage, so ketchup must be delayed separately.

Because tomato sauce is used for color and flavor adjustment after all ingredients are cooked. Adding it at the beginning will ruin the original flavor.

Because ketchup is mainly there to prevent the noodles from sticking to the pan, so it is added only at this point.

Because ketchup is not used to establish the base state of the pan early on, but is added only after the main ingredients have already reached their current mixed state.

Because its role depends on the onion, noodles, greens, and garlic already having reached their current state, so it is not added earlier when those ingredient relationships are not yet established.


Question: Why does the user suddenly stop slicing the paprika and reach for the spatula?

Answer: To stir the noodles in the pot to prevent them from sticking to the bottom.

Because the knife became too dull to cut the paprika.

To move the paprika slices into the white bowl.

To check if the stove power was still on.

To replace the knife with a safer tool for slicing.

To protect their eyes from the spicy pepper smell.

To stir the noodles in the pot to prevent them from sticking to the bottom.

To measure the length of the paprika slices.

To clean the cutting board before moving to the next vegetable.


Question: Why does the user change their hand grip on the knife while handling the paprika?

Answer: To safely carve out the hard part of the paprika with more precise control.

To show the knife brand clearly to the camera.

Because the handle of the knife was slippery with water.

To switch the knife to their non-dominant hand.

To clean the blade with their thumb while cutting.

To prepare for a faster chopping motion.

To safely carve out the hard part of the paprika with more precise control.

To use the back of the knife for crushing seeds.

To rest their wrist after long periods of slicing.


Question: Why does the user place the bowl of onions under the running water in the sink after slicing them?

Answer: To use the cold water as a medium to remove the spicy pungency and improve the crispness of the onions.

To use the water's weight to press the onions down and flatten them.

To wash away the salt that was accidentally spilled into the bowl.

To soften the onions so they can be easily crushed by hand later.

To check if the bowl has any tiny holes by seeing if it overflows.

To drown any small insects that might be hidden inside the onion layers.

To hide the onions from the camera while the user prepares the next task.

To warm up the onions using the friction from the running water.

To use the cold water as a medium to remove the spicy pungency and improve the crispness of the onions.

gemini_rejected: Rule 2: Length and word count constraints


Question: Why is the spatula placed across the opening of the pot?

Answer: To act as a physical guard to keep the noodles inside while the water is being poured out.

To provide a stable resting place for the pot lid.

To keep the spatula's head clean by keeping it away from the counter.

To prevent the handle of the pot from becoming too hot.

To pre-heat the spatula using the steam before stirring the ingredients.

To signal to a second person that the cooking process is complete.

To prevent the boiling water from foaming and overflowing.

To measure the diameter of the pot for selecting a serving bowl.

To act as a physical guard to keep the noodles inside while the water is being poured out.

answer too long: 90 vs distractor μ=62.0 σ=7.3 (z=+3.81)


Question: Why does the user wash their hands immediately before picking up the knife?

Answer: To remove the slippery sauce so they can grip and control the knife safely.

To wash the chili pepper inside their hands.

To cool down their hands after touching the hot noodles.

To test if the sink water is still running.

Because it is a religious ritual before preparing the final garnish.

To clean the knife handle using the soap on their hands.

To remove the slippery sauce so they can grip and control the knife safely.

To hide the smell of the onions from the knife handle.

To prepare for eating the meal with their hands.


Question: Does the user use a specific tool to add the sugar into the pot?

Answer: No

A paper funnel.
No
A ceramic tea cup.
A large metal tablespoon.
A small plastic measuring scoop.
The knife blade.
The same spatula used for draining.
A wooden stirrer.


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

Answer: yes

sub/superstring within distractors: 'no' ↔ 'unknown'

sub/superstring within distractors: 'no' ↔ 'not'


Question: What is the purpose of the person washing the spoon at this moment?

Answer: To prepare it for scooping the cooked dumplings from the pot into the bowl.

To get the spoon ready so he can begin eating and enjoying the delicious dumplings immediately.

To cool down the metal surface of the spoon to prevent it from burning his mouth when he uses it to taste the soup.

To remove grease and residual oil stains from a previous task, ensuring the spoon is clean before putting it away.

To scoop out a single dumpling to taste it and verify if the entire batch is already fully cooked.

To rinse off any dust or debris because the spoon had been sitting unused on the cluttered counter for a long time.

To wash the spoon before using it to stir the pot and keep the dumplings from sticking.

To clean the spoon before using it to measure the salt and spices for the dipping sauce.

To prepare it for scooping the cooked dumplings from the pot into the bowl.

answer too short: 75 vs distractor μ=101.7 σ=11.8 (z=-2.27)


Question: Why does the user pick up the heat-resistant gloves but immediately set them back down without using them?

Answer: Because they realized the oven had not yet reached the target temperature for baking.

Because the user decided to wash their hands before touching the oven handle.

Because the gloves were accidentally placed on a wet spot on the counter.

Because the gloves were found to be too small for the user's hands.

Because they decided to use a kitchen towel instead of gloves to hold the tray.

Because they realized the oven had not yet reached the target temperature for baking.

None (The user never picked up the gloves in this scene).

To check if the gloves were damp from the previous cleaning task.

Because the silver tray was actually cold and did not require protection.

gemini_rejected: Rule 2: Length and word count constraints;Rule 5: Meta-options forbidden;Rule 6: Intent/cause variation


Question: After washing all the different cutting tools, where does the user consolidate them?

Answer: Inside a silver bowl.

Inside a plastic container used for ingredient prep.

Inside the oven to let them dry with residual heat.

Inside the silver tray that was previously used for the crumble.

On a clean paper towel spread on the counter.

On a wooden dish drying rack next to the sink.


Question: Which material does the person use to remove the remaining moisture and residue from the peeler and paring knife?

Answer: A paper towel

A stream of high-pressure water from the faucet.

A specialized cleaning brush for small blades.

gemini_rejected: Rule 2: Length and word count constraints;Rule 5: Meta-options


Question: Where did the user retrieve the knife from just before starting its cleaning?

Answer: From the specific location near the sink where it was placed previously.

From the oven rack where it was accidentally left.

From the specific location near the sink where it was placed previously.

From a pile of clean dishes on the drying rack.

Directly from the cutting board after slicing apples.

From the silver bowl containing other dirty tools.


Question: What most likely motivated transferring the garlic into the bowl at this point?

Answer: Because the garlic was less cooked than expected, and moving it into the bowl made it easier to manipulate with both hands.

Because removing the garlic would help the wok heat faster for the next step.

Because the bowl was needed to check how much liquid remained.

Because the garlic had already finished cooking finished flavoring the broth and only the liquid was still needed.

Because the garlic needed to cool fully before it could be handled again.

Because the garlic was less cooked than expected, and moving it into the bowl made it easier to manipulate with both hands.

Because the garlic was ready to be mashed immediately with a spoon.

To mix the garlic with other ingredients.


Question: What is the most likely reason for the action using chopsticks after transferring the garlic peels into the bowl?

Answer: To extract and retain the remaining liquid held in the peels instead of wasting it.

To remove any remaining edible garlic from the peels.

To extract and retain the remaining liquid held in the peels instead of wasting it.

To ensure the garlic peels are fully submerged in the sauce to infuse more flavor.

To separate the peels from excess oil before discarding them.

To stir the bowl’s contents before the next step.

To loosen the noodles so they do not clump together.

To gather the peels together for easier disposal.

To flip the noodles so they cook more evenly.

answer too long: 83 vs distractor μ=55.9 σ=11.6 (z=+2.34)


Question: Once the person comes back from the brief side reach and starts bracing the pan with their free hand, which interpretation of that moment best fits the wider clip?

Answer: Because the pan is still being used as an active browning surface while the person equalizes the two mushrooms before ending the step.

Because he is holding the pan as a temporary resting tray while attention shifts back to the sink-side interruption.

Because he is only steadying the pan long enough to lift the mushrooms straight into the white bowl on the next beat.

Because he is using the pan mainly as a cooling spot until the mushrooms can be moved without the tongs.

Because he is pausing the mushrooms in place while a spoon is about to replace the tongs for the same pan task.

Because he is making space to swap immediately into a new ingredient step rather than continue adjusting these two pieces.

Because the pan is still being used as an active browning surface while the person equalizes the two mushrooms before ending the step.

Because he is creating a stable angle so extra oil can be poured under the mushrooms before turning resumes.

Because he is positioning the pan for a seasoning or sauce addition before any more contact with the mushrooms.

gemini_rejected: Rule 2 (Length/Word Count)


Question: Why does he run the white bowl under the faucet during the brief break from the stove instead of bringing another utensil straight back to the pan?

Answer: To get a clean receiving bowl ready for the cooked pieces he will remove from the pan later

To rinse away seasoning residue so the bowl can be used to mix another sauce beside the stove

To get a clean receiving bowl ready for the cooked pieces he will remove from the pan later

To make a temporary place to drop the empty seasoning wrappers before he starts stirring again

To wash the bowl so he can transfer the remaining uncooked seasoning packets into it

To cool the bowl so it can be used right away for tasting the hot sauce

To prepare a bowl for catching drips from the black ladle while the pan keeps simmering

To wet the bowl so the chopsticks will not stick when he lays them down there between stirring passes

To hold a little water that he plans to pour back into the sauce if it thickens too fast

gemini_rejected: Rule 2 (Length/Word Count)


Question: Once the roasted garlic is lifted into the small bowl and the wok is rinsed, which interpretation of that reset is later confirmed by the measured refill?

Answer: The roasting phase is being closed out so the same wok can switch over into a measured ramen-broth setup.

The wok is only being cleaned so the garlic can come back for a second dry-roast pass once its cut faces cool.

The cleanup is mainly about reducing grease before the garlic is pressed directly against the wok surface again.

The wok is being reset only to hold the roasted garlic off heat while the soup packets are opened nearby.

The roasting phase is being closed out so the same wok can switch over into a measured ramen-broth setup.

The cook is pausing between garlic-handling steps and has not yet committed to any liquid phase in the wok.

The rinse is mainly cooling the wok so dry noodles can be added before any water is measured.

The rinse mainly clears oil so the bowl can become the new cooking vessel while the wok stays inactive.

The sink move shows the wok is being abandoned in favor of another pot for the actual ramen liquid.

gemini_rejected: Rule 2 (Length/Word Count)


Question: What does the brief tongs-and-towel wipe most strongly suggest about how the wok is being corrected before the garlic goes in?

Answer: He is reducing an over-oiled surface so the intact garlic can roast with controlled contact instead of drifting into a looser oil-fry setup.

He is clearing space on the pan surface so another utensil can rest there during the roasting step.

He is clearing the wok completely so the garlic can start on a dry metal surface with no oil left at all.

He is removing condensation so the wok can cool slightly before the garlic is checked more closely.

He is drying the tongs for hygiene because direct hand contact with the garlic is about to resume.

He is using the towel mainly to test whether the induction has fully heated the pan before adding water.

He is spreading oil more evenly to prepare the wok for tossing chopped garlic pieces at high speed.

He is wiping away early burned residue because the next step is a sauce reduction rather than garlic roasting.

He is reducing an over-oiled surface so the intact garlic can roast with controlled contact instead of drifting into a looser oil-fry setup.


Question: After the loose outer skin is stripped away, what broader prep choice does the short tail-end cut preserve?

Answer: Exposing the inner cloves while keeping the bulb intact as one handled piece for the next phase.

He is shortening the bulb so it can fit inside the small white bowl before any cooking begins.

He is marking a cut line so the bulb can be split evenly between two bowls later.

He is converting the bulb into separate peeled cloves for immediate fine chopping during the next preparation step.

He is shaving off the fibrous end only because the discarded skins cannot be removed by hand otherwise.

He is creating flat slices that can be browned individually on both sides inside the hot frying pan.

He is trimming away spoiled lower cloves so only the center can be simmered later.

Exposing the inner cloves while keeping the bulb intact as one handled piece for the next phase.

He is opening a drainage channel so the bulb can be rinsed under running water before heating.


Question: Does the person pick up a specific tool on the plate?

Answer: No

The large knife
A metal Spatula
A pair of kitchen tongs.
The small paring knife
A large metal spoon.
No
Chopstick
A fork


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 using a metal spoon to scoop the pieces.

By picking them up one by one with their fingers.

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

By sliding them into a plastic bag first.

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

By pushing the pile with the flat edge of a spatula.

By sweeping the pieces into a bowl with a bench scraper.


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

answer too short: 8 vs distractor μ=25.9 σ=8.5 (z=-2.09)


Question: The user stops stir-frying and reaches for a nearby object. What is the intended next action with this object?

Answer: Covering the pan to trap steam and soften the dense vegetable texture.

Using a seasoning jar to sprinkle salt over the vegetables.

Grabbing a pair of tongs to flip the larger vegetable pieces individually.

Transferring the vegetables to a bowl to stop the cooking.

Shaking the pan horizontally to redistribute the heat.

Adding more oil to prevent the vegetables from burning.

Placing a thermometer into the pan to monitor the oil temperature accurately.

Covering the pan to trap steam and soften the dense vegetable texture.

Wiping the pan's rim with a towel to remove oil splashes.


Question: The user retrieves a solid block and performs a cutting action. Beyond just "breaking it down," what is the specific visual/mechanical target of this knife-use?

Answer: To increase the contact surface area between the solid and the liquid base, ensuring it integrates into the sauce before the final stirring cycle begins.

To increase the contact surface area between the solid and the liquid base, ensuring it integrates into the sauce before the final stirring cycle begins.

To match the exact geometric dimensions of the vegetables stir-fried previously to maintain a uniform dish texture.

To remove the crystallized outer layer that formed while the item was stored next to the cold coconut milk in the fridge.

To separate the portion of the block that was accidentally contaminated by the meat juices during the initial preparation.

To divide the block into smaller portions that can be easily distributed among the bowls without requiring further manipulation during the plating stage.

To verify if the internal core of the block has a similar consistency to the "egg-like substance" introduced before the curry.

To score the surface of the block with shallow lines, allowing it to soak up the sauce added earlier like a sponge.

To reduce the thickness of the block so it fits through the narrow opening of the food processor used for the next step of the recipe preparation.

answer too long: 153 vs distractor μ=128.3 σ=14.0 (z=+1.76)


Question: During the final transfer, the user repeatedly scrapes the pan's walls. What spatial-logic is being applied to the plate through this specific tool-use?

Answer: To mechanically recover the concentrated flavor particulates that have adhered to the pan's surface due to surface tension and evaporation.

To flatten the center of the main dish to ensure the "side dish" added at does not roll off the plate.

To redistribute the weight of the food on the plate, preventing the wide bowl selected at from becoming unbalanced.

To mechanically recover the concentrated flavor particulates that have adhered to the pan's surface due to surface tension and evaporation.

To push the solid ingredients toward the rim to prevent the liquid sauce from making the center of the dish soggy.

To gather the remaining oil droplets into a single pool to facilitate the easy removal of excess fat before the final plating.

To scrape off the dark residues of the meat seared at to prevent them from overpowering the color of the final sauce.

To guide the flow of the remaining sauce into the center of the plate to prevent it from spilling over the shallow rim.

To check if the pan's surface is smooth enough for the lid (which was washed at) to sit perfectly flush during later storage.

answer too long: 139 vs distractor μ=116.9 σ=7.4 (z=+2.98)


Question: The user opens a cutlery drawer. Based on the plating maneuver, which tool is selected and why?

Answer: Chopsticks are selected to strain liquid by pushing ingredients against the container wall.

A pair of tongs is selected to shake the side dish and remove excess oil.

Chopsticks are selected to strain liquid by pushing ingredients against the container wall.

A ladle is selected to pour the remaining container liquid over the plate.

A slotted spoon is selected to drain the cooking water while transferring the main item.

A fork is selected to pierce and lift each piece of the side dish.

A butter knife is selected to spread the side dish sauce over the main course.

A spoon is selected to scoop the side dish and its sauce onto the plate.

A spatula is selected to scrape the remaining bits of food from the container bottom.

answer too long: 91 vs distractor μ=76.6 σ=7.1 (z=+2.02)


Question: Which food is washed in the sink and which food is washed in the pot?

Answer: Meat, beans

Meat, beans
both meat
cabin
Rice, leek
beans,meat,
Unknown
both beans
neither pot nor sink,something else

token-permutation of answer: 'beans,meat,'

meta-option: 'neither pot nor sink,something else'


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 see if the tofu was soft enough.

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

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

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

The person used a fork to taste the food.

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

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


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 put it there to separate the vegetables from the tofu.

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

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

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 the bowl there to wash the tofu later.

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

answer too long: 91 vs distractor μ=57.9 σ=8.8 (z=+3.78)


Question: Why did the person wash his hands before putting the meat into the pot?

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

To clean off the residue from the previous vegetable preparation step to avoid cross-contamination before handling the raw protein.

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

To moisten the palms so that the raw meat does not stick to the skin while transferring it into the boiling water.

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

To prevent the raw meat juices from contaminating the handle of the pot and the lid when he starts the cooking process.

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 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.

To ensure that the seasoning on his hands does not transfer to the exterior of the pot while he is working nearby.

answer-question overlap (0.26) > distractor mean (0.09) + 0.15


Question: While the user is focused on the wok, what is currently located underneath the lid on the adjacent plate?

Answer: The meat

Only the oil and juices that leaked from the wok earlier.

A second spatula being kept warm for the next stage.

A collection of raw garlic and herbs waiting to be added.

The knife used for the previous slicing task.


Question: What is the specific mechanical role of the spatula during the final action?

Answer: Stir-frying the small pieces quickly to ensure even heat distribution.

Collecting all the pieces into one single stack for the plate.

Scraping off the burnt meat skins stuck to the bottom of the wok.

Weighing the meat by pressing it against the wok's curved surface.

Spreading the sauce evenly across the surface of the cooked meat.

Stir-frying the small pieces quickly to ensure even heat distribution.

Flipping the larger chunks over to brown the other side thoroughly.

Flattening the meat pieces to remove excess internal oil.


Question: Did the potato slices and tomato slice end up in the same container and what is the container?

Answer: Yes, they are in the same bowl relatively near the sink

Yes,they are in a same bowl relatively far to sink

Yes, they are in the same plate right beside the stove

Yes, they are in the same bowl relatively near the sink

answer too long: 55 vs distractor μ=35.7 σ=10.8 (z=+1.78)


Question: Is the pot put in the same position as where it was in the beginning?

Answer: No, first in the sink, then on the stove

No, first in the sink, then on the stove

token-permutation of answer: 'No, first on the stove, then in the sink'


Question: Did everything on the cutting board end up in the pot?

Answer: No, some beef was left behind

No,all beef are left behind
No, some beef was left behind
No, some onion was left behind
Yes,everything are in the pot now
No,all tomato are left behind
No,everything was left behind
Unknown
No,some tomato are left behind


Question: How was the beef left behind on the cutting board dealt with?

Answer: Be sealed in a plastic bag

Be wrapped in aluminum foil
Be thrown into the sink
Be consumed
Be sealed in a fabric bag
Be thrown into the bucket
Be thrown into the pot
Unknown
Be sealed in a plastic bag


Question: Why is the rice transferred into the pot in repeated cup-sized portions instead of being poured in all at once?

Answer: Because the cup is still mediating how the rice enters the pot, so the transfer is being carried out in repeated portions rather than as a single pour.

Because the pot is not yet being used as the main handling space, only as the receiving space.

Because one single pour would skip over the intermediate state that the process is still using.

Because repeated pours let the person monitor the developing amount more naturally than one large transfer.

Because the cup is still mediating how the rice enters the pot, so the transfer is being carried out in repeated portions rather than as a single pour.

Because the person appears to be managing the sequence of transfer, not merely the transfer of quantity.

Because the cup is functioning as a pacing tool as much as a transfer tool here.

Because the smaller additions make the rice settle in the pot with less abrupt shifting.

Because the rice needs to be introduced in a way that preserves its staged preparation rather than ending that stage immediately.

answer too long: 151 vs distractor μ=99.6 σ=14.7 (z=+3.50)

answer-question overlap (0.26) > distractor mean (0.09) + 0.15


Question: What earlier state change led the person to take the cup out and shake the big bowl?

Answer: The earlier setup had shifted the task away from the cup itself and toward managing the rice in the big bowl, so the cup was removed before the bowl was shaken.

The task had moved from portioning with the cup to regulating the larger container, so the cup was taken out before the bowl was adjusted.

The rice had reached a point where the person needed to inspect its position more directly, so the cup was removed and the bowl was shaken as part of that check.

The earlier state made the cup less useful as a working container, so it was taken out while the bowl became the main place for adjusting the setup.

The cup was removed because it no longer matched the current handling phase, and the bowl was shaken to stabilize what remained inside.

The earlier transfers changed the balance inside the bowl, making it more practical to remove the cup and re-handle the bowl as a whole.

The earlier setup had shifted the task away from the cup itself and toward managing the rice in the big bowl, so the cup was removed before the bowl was shaken.

The person no longer needed the cup as an intermediate reference, and shaking the bowl helped re-establish the rice’s placement for what came next.

The cup had already finished its immediate role, and shaking the bowl helped the person reassess how the rice was sitting before the next step.

answer too long: 160 vs distractor μ=144.0 σ=8.4 (z=+1.90)


Question: Why does the person poke the rice with their hand after the first rinse instead of immediately moving on to the next step?

Answer: Because the person needs to turn over the parts of the rice that haven’t been fully submerged in water, so that they can come into full contact with the water.

Because after the first rinse, the rice still needs to be manually checked and loosened so its condition can be adjusted before the washing process continues.

Because the person is checking whether grains are stuck to the bowl bottom.

Because the hand movement is mainly making space for more water.

Because the person needs to turn over the parts of the rice that haven’t been fully submerged in water, so that they can come into full contact with the water.

Because poking the rice helps cool it before the next step.

Because the person is testing whether the rice is already soft enough to cook.

Because the person is checking whether the rice amount is already correct.

Because the rice needs to be pressed down so the water can drain more cleanly.

answer too long: 159 vs distractor μ=83.7 σ=31.1 (z=+2.42)


Question: Why does the person bend down while adding the final water after the earlier measuring, rinsing, and draining steps?

Answer: Because the person is checking whether the rice has been totally washed clean or not.

Because the person is checking whether the rice has been totally washed clean or not.

Because the person wants to make sure the rice does not shift too abruptly at the end of preparation.

Because this is the transition into the next phase, and bending down helps manage that transition more carefully.

Because bending down makes it easier to manage the speed and direction of the pour.

Because by this point the rice has already gone through the earlier preparation steps, so the final water addition requires closer, more deliberate handling before the task moves on.

Because the rice needs to settle into a more even layer during the pour.

Because bending down helps the person keep the pour steady at this stage.

Because after the first rinse, the rice may still be unevenly settled or clumped, so the person checks and loosens itbefore continuing.


Question: How does the user physically interact with the sliced potatoes to move them into the pot?

Answer: Sliding the flat side of the knife blade underneath the potato slices to lift and transport them.

Checking the softness of the potatoes by poking them with the knife blade.

Using the back of the knife to push the potatoes into a separate bowl.

Using the knife tip to spear each potato slice one by one.

Peeling the remaining skin off with the knife while moving them.

Sliding the flat side of the knife blade underneath the potato slices to lift and transport them.

Using the knife as a barrier while pouring the potatoes by tilting the board.

Pressing the flat side of the knife down to crush the potatoes before moving.

Scraping the potato slices off the edge of the board into the pot.


Question: What visual feedback from the carrot causes the person to switch from a vertical press to a back-and-forth sawing motion?

Answer: The knife blade getting stuck or meeting high resistance in the thicker part of the carrot.

The carrot starting to roll because the vertical pressure was uneven.

The knife blade getting stuck or meeting high resistance in the thicker part of the carrot.

A crack appearing on the cutting board due to excessive pressure.

To create a specific jagged texture on the slice for better seasoning.

The carrot surface appearing too slippery for a direct vertical cut.

The user noticing the knife blade was bent under the vertical load.

The knife handle becoming loose during the downward press.

The discovered core of the carrot appearing softer than the outer layer.


Question: How does the user utilize the knife specifically when preparing the whole garlic clove after washing it?

Answer: Scoring the garlic with a slight cut to peel it open by hand.

None (The garlic was peeled entirely by hand).

Holding the garlic down to wash it under the tap.

Using the knife tip to remove the root only.

Scraping the outer skin off with the back of the knife.

Scoring the garlic with a slight cut to peel it open by hand.

Dicing the garlic into small cubes immediately.

Crushing the garlic with the flat side of the blade.


Question: What is the primary reason the user lifts the lid of the pan before starting to heat the surface?

Answer: To retrieve the pan that was stored or nested underneath the lid.

To let the steam out of the pre-heated pan.

To cover a different pot that was already boiling.

To clean the inner surface of the lid with a towel.

To smell the ingredients already inside the pan.

To use the lid as a temporary plate for the garlic.

To retrieve the pan that was stored or nested underneath the lid.

To see if the induction burner was turned on.

To check the status of a dish prepared earlier.


Question: Why does the user change their grip on the spatula while stir-frying the vegetables?

Answer: To use the edge of the spatula vertically to cut pieces that were not fully sliced.

To use the edge of the spatula vertically to cut pieces that were not fully sliced.

To measure the depth of the oil in the pan.

To show a specific gesture to the camera.

To prevent the spatula handle from melting.

To scrape the bottom of the pan to remove burnt bits.

To press the ingredients down to squeeze out moisture.

gemini_rejected: Rule 2: Length and word count balance


Question: How does the user transfer the remaining carrots and onions from the cutting board into the pan?

Answer: Using the spatula to push the ingredients off the board and into the pan.

Picking up the remaining pieces with bare hands and dropping them in.

Using the spatula to push the ingredients off the board and into the pan.

Using the back of the knife to scrape the vegetables into the pan.

Folding the flexible cutting board to pour the ingredients directly into the hot pan.

Using a large spoon to scoop the vegetables from the board into the pan.

Using the pan lid to sweep the vegetables off the board.

Moving the pan directly under the board and shaking the board.

Lifting the entire cutting board and tilting it over the pan.


Question: The user repurposes a large pot lid to cover a previously completed dish on a plate. What is the most likely functional objective of this specific tool-use, considering the user's subsequent actions in the kitchen?

Answer: To utilize the lid as a thermal insulator to maintain the internal temperature of the first dish while the primary burner is occupied with blanching vegetables.

To provide a flat surface for stacking additional small ingredient bowls to maximize the limited vertical space available on the crowded kitchen island countertop.

To facilitate a brief resting period for the protein to allow juices to redistribute evenly before the final plating and garnishing steps are performed.

To create a makeshift weights system to press down the ingredients of the first dish for better texture.

To shield the food from the moisture/steam being released by the nearby boiling pot to prevent the dish from becoming soggy.

To prevent cross-contamination from airborne oil particles generated during the upcoming high-heat stir-fry phase.

To temporarily store the lid in a stable position because the countertop area is physically cluttered with prep containers.

To act as a physical barrier against potential splatter from the adjacent pan where the user is currently searing meat for the secondary course.

To utilize the lid as a thermal insulator to maintain the internal temperature of the first dish while the primary burner is occupied with blanching vegetables.


Question: Why did the person put down the sampling spoon at this moment?

Answer: Because stirring with the glass rod is a more standardized experimental operation; the sampling spoon is primarily intended for scooping solid substances.

Because he had just finished scooping sugar from the white plastic cup and was about to immediately begin the stirring process.

He is putting the spoon down to adjust the position of the desk lamp to reduce the glare on the surface of the pink solution for better observation.

He is putting the spoon down to check the digital scale reading to ensure that the amount of powder added matches the required experimental protocol.

Because stirring with the glass rod is a more standardized experimental operation; the sampling spoon is primarily intended for scooping solid substances.

He is putting the spoon down to pick up a digital stopwatch to begin timing the chemical reaction as soon as the next ingredient is added.

Because he noticed a small crack in the handle of the sampling spoon and put it down to prevent it from breaking off into the solution.

Because he realized the sampling spoon was contaminated with a different chemical residue and needed to be cleaned before he could continue the experiment.

Because he needed to look for more granulated sugar so he could continue adding it to the pink solution using the sampling spoon.


Question: Why does cleanup make sense right after the food leaves the pan?

Answer: Because the tools have already passed through their cooking roles, so no unresolved prep is left to return to.

Because the spatula has already touched the sink side once, which makes cleaning the only consistent next step

Because the burner is already cool enough that cleanup becomes much safer than continuing with more cooking

Because the plate has already replaced the pan as the active workspace, which forces cleanup next

Because the counter becomes too crowded after plating to support any other action before the final cleanup

Because the sauces are already closed, so the workflow cannot go back to adjustment after serving

Because the sink has already been cleared, so washing naturally follows any transfer to the plate

Because the bowl and board are already out of the way, so washing is simply the nearest movement left

Because the tools have already passed through their cooking roles, so no unresolved prep is left to return to.

answer too long: 110 vs distractor μ=102.1 σ=5.1 (z=+1.55)


Question: Why doesn’t the workflow go back to prep once the pan phase deepens?

Answer: Because the unfinished part of the task is now in the pan rather than on the counter.

Because the board has already been moved too far from the sink to be used again

Because the plate has already entered the workflow, which cancels the need for more prep

Because the sink becomes a cleanup area, which prevents any return to ingredient handling

Because the bowl has already cooled too much to be changed again

Because the unfinished part of the task is now in the pan rather than on the counter.

Because the spoon has already been set down, so prep cannot restart meaningfully

Because the sauces now control the sequence, so prep tools no longer matter

Because the burner must stay watched once the pan reaches this point, even if prep is unfinished


Question: Why does the bowl stay active even after the pan is already heating?

Answer: Because the pan is only holding heat, while the bowl is still where unfinished prep is being consolidated.

Because the burner cannot stay on unless the bowl remains the active prep item for the chef

Because the pan is only there to warm the spatula before the bowl takes over

Because the bowl has to stay near the sauces until the pan is hot enough to receive it

Because the sink step depends on the bowl still being open at this specific stage of prep

Because the bowl has to be used up before any chopped pieces can go to the stove

Because the spoon cannot be put down until the first stove step is fully complete

Because the pan is only holding heat, while the bowl is still where unfinished prep is being consolidated.

Because the bowl has to remain on the counter until the board has been moved once

answer too long: 106 vs distractor μ=83.4 σ=5.0 (z=+4.53)


Question: Why is the bowl no longer the bottleneck after it reaches the stove?

Answer: Because the bowl has already handed its unresolved state into the pan, so later changes matter more there.

Because the board immediately takes back control once the bowl is lifted

Because the plate appears, which automatically downgrades the bowl to a passive container

Because the bowl has already handed its unresolved state into the pan, so later changes matter more there.

Because the bowl becomes too hot to change once it nears the burner

Because the sauces replace the bowl as the main source of uncertainty

Because the spoon cannot be reused after the bowl touches the stove side

Because the burner takes over the role of mixing once the bowl is close enough

Because the sink becomes the next required stop as soon as the bowl moves


Question: What earlier shift makes the plate start to matter before cleanup does?

Answer: The food is closer to being removed than the tools are to being washed, so the output surface matters before the cleanup surface.

The spatula has already paused once, which signals that plating has to come before any washing

The board disappears first, so the plate becomes the next available surface by default

The food is closer to being removed than the tools are to being washed, so the output surface matters before the cleanup surface.

The plate has already been staged by the stove long enough that it now takes priority over every other object

The sink becomes temporarily blocked, which forces the plate into the workflow early

The sauces have already stopped changing the food, so the plate becomes necessary mainly to make room

The bowl has already been emptied enough that the plate must replace it as a holding container

The burner has already cooled enough that serving becomes safer than stirring


Question: After adding additional tomatoes and rinsing the knife and board, which tool is picked up again to interact with the pot?

Answer: The chopsticks, to continue removing the skins from the newly added tomatoes.

The chopsticks, to continue removing the skins from the newly added tomatoes.

The serving spoon, to mash the solid vegetables into the simmering sauce.

The peeler, to remove the skin from the carrots already inside the pot.

The dishcloth, to wipe the exterior of the pot and the stove.

The tongs, to stir the ingredients and ensure they are evenly cooked.

A lid, to cover the pot and speed up the simmering process.

The knife, to slice the ingredients while they are submerged in the liquid.

The ladle, to scoop out a small portion of the broth for tasting.

answer too long: 77 vs distractor μ=67.6 σ=5.6 (z=+1.68)


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

To create a non-stick barrier between the protein and the pan surface before flipping the ingredients.

To prevent the pan from warping due to uneven heat distribution across the stainless steel surface.


Question: Did the person put salt on both sides of both pieces of beef?

Answer: Yes, the person put salt on both sides of both pieces of beef.

No,only put salt on one side of one beef

No, the person only put salt on the edges of the beef pieces.

No, the person put salt on the board before placing the beef.

No,only put salt on both side of one beef

No, the person put pepper on both sides of both pieces of beef.

No, the person only put salt on the top piece of the beef.

No,only put salt on one side of both beef

Yes, the person put salt on both sides of both pieces of beef.

answer-question overlap (0.83) > distractor mean (0.47) + 0.15


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

The bowl-based ingredient buildup began earlier.

The refrigerator retrieval started the workflow before either one.

The chicken cooking in the pan began earlier.

The hood interaction happened before any actual stovetop cooking.

The root-ingredient cutting began earlier than both.

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

meta-option: 'Both began for the first time at essentially the same moment.'

answer too short: 45 vs distractor μ=61.3 σ=8.3 (z=-1.95)

answer-question overlap (0.47) > distractor mean (0.16) + 0.15


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

Because the bowl only contains plain water at this point.

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

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

Because the bowl is being used only to store utensils.

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

Because the bowl contains only waste scraps for disposal.

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


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.

Start washing the glass lid in the sink.

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

Begin cutting a root ingredient on the board.

Open a new ingredient packet at the counter.

Carry the large pot toward the open doorway/balcony.

answer too short: 26 vs distractor μ=45.4 σ=7.4 (z=-2.62)


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 countertop
The knife
The glass lid.
The raw-meat tray
The spoon
The small emptied bowl
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

The bowl-side ingredient preparation at the counter.

answer too long: 52 vs distractor μ=32.7 σ=6.3 (z=+3.04)


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 reposition the material into a more accessible orientation

To stabilize the material while preparing for another operation

To remove outer layers without altering the internal structure

To create an initial opening for inserting another tool

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

To align the material along a specific direction before processing

To partially open or loosen the material before further handling

To minimize direct hand contact during manipulation

answer too long: 114 vs distractor μ=60.3 σ=4.9 (z=+10.85)


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

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

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

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

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

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.

answer too long: 131 vs distractor μ=109.6 σ=8.1 (z=+2.65)


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

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

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

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

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

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

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

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

answer too long: 111 vs distractor μ=96.1 σ=8.1 (z=+1.84)