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 user wants to wet the bottom of the cutting board to prevent it from sliding on the counter while they apply heavy pressure to crush the garlic.

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

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

The user needs to rinse the cutting board because the sticky residue from the onions is making the garlic cloves slide around instead of staying under the blade.

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.


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.

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

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 plastic bottle from melting due to the intense heat of the pan; the spoon provides a safe distance between the container and the stove.

To ensure the ketchup is evenly distributed across the pan's surface; the spoon helps spread the thick liquid to avoid localized burning of the condiment.

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

To allow the ketchup to oxidize on the spoon first.

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

To scrape the bottom of the ketchup bottle more effectively.


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 create a slurry with the cornstarch settled at the bottom of the cup, ensuring the thickening agent is fully incorporated before adding it to the pan.

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 dilute the concentrated base of the sauce so that the flavor is not too overpowering when it is finally mixed with the rest of the ingredients.

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

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

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

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 at this moment, 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.

The tool is incorporating air into the liquid to create a lighter foam texture while simultaneously cooling the sauce to prevent it from breaking.

The tool is physically breaking down the fat globules to ensure they emulsify with the acidic components, resulting in a glossy and stable sauce finish.

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

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

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.


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 pressure to a specific 1cm² area, overcoming the high adhesion of the caramelized residue.

To eliminate the tool's natural "flex" and apply maximum pressure to a specific 1cm² area, overcoming the high adhesion of the caramelized residue.

To gain a better mechanical advantage for lifting a heavy, dense protein block that has become suctioned to the flat bottom of the stainless steel pan.

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.

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.

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

To reposition the hand further away from the rising steam plumes generated when deglazing the pan with a cold liquid, preventing potential thermal burns to the wrist.


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

Answer: 24


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.

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

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

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

The pan is slightly warped in the middle, causing the oil to pool; the tilting motion uses gravity to coat the dry spots before the meat is added.

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

The non-stick coating is starting to flake off in the center; the user is swirling the oil to see if any black particles are floating in the liquid.

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


Question: What is the tool that the person is going to use in the next step?

Answer: Knife

Stove Whisk Hammer Pot Scissors Smasher Knife Peeler


Question: What is the name of the woman in yellow t-shirt?

Answer: Alice

Sam Altman
liuziwei7
Aloha
Sarah
LickForest
Alice
ziweiliu
Jason Huang


Question: What is the tool the person is using now with the apple?

Answer: Peeler

Slicer Stove Board Knife Corer Peeler Grater Scissors


Question: Was any tool taken out from the cabin by the left hand?

Answer: No


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 Knife Scissors Ladle Chopsticks Spatula Spoon Tongs


Question: Besides the balloon, egg, and needle, which experiment item was used in this experiment?

Answer: beaker

beaker
syringe
flask
water bottle
funnel
pipette
knife
lemon


Question: What is the color of the water that is chosen for this experiment?

Answer: transparent

milky white
yellow
greenish
red
other
translucent
transparent
blue


Question: Is this experiment successful? (ball attached to the bottle)

Answer: Yes


Question: Is the user holding a specific tool to mix the butter and flour together?

Answer: No

A pair of tongs
A silicone spatula
A wire whisk
No
A metal spoon
A large knife
Ya

answer too short: 2 vs distractor μ=10.7 σ=5.8 (z=-1.50)


Question: During the final cleanup, why does the user pick up the spoon that was left on the table?

Answer: To group it with the bowl for washing at the sink.

To group it with the bowl for washing at the sink.

To use it as a tool to carry the heavy bowl to the sink.

To hide the spoon from the camera before the video ends.

To move it aside to wipe the table with a cloth.

To take a small sample of the final mixture to taste it.

To stir the remaining liquid inside the bowl one last time.

To scrape the remaining flour off the table surface.

To check if any cinnamon powder was still left on the spoon.


Question: Why does the person use scissors to cut paper?

Answer: Because later in the clip, they are going to conduct an experiment regarding the inertia of objects.

Because later in the clip, they are going to conduct an experiment regarding the inertia of objects.

To prepare several small strips that will be used to demonstrate the capillary action of colored liquids.

Because two minutes later, they are going to conduct an experiment regarding the reflection of light on flat surfaces.

Because two minutes later, they are going to conduct an experiment regarding the buoyancy of paper in water.

Because two minutes later, they are going to conduct an experiment regarding the effects of static electricity.

Because two minutes later, they are going to conduct an experiment regarding the friction of different surfaces.

Because two minutes later, they are going to conduct an experiment regarding the thermal conductivity of paper materials.

So they can create a makeshift filter for a funnel used in a chemical separation process later on.


Question: What is the purpose of moving the plate to another location at this moment?

Answer: To clear the space in front of the person to conduct an inertial experiment using a mineral water bottle.

To use the weight of the plate to pin down the edge of the tablecloth, preventing it from wrinkling when the bottle moves.

To clear the space in front of the person to conduct an inertial experiment using a mineral water bottle.

To compare the static friction of the plate's ceramic base against the bottle's plastic bottom on the same table surface.

To place the plate as a reference marker to measure the exact displacement of the bottle after the external force is applied.

To prepare a target landing spot for the bottle after it is pulled, testing the projectile motion under gravity.

To clear the area so that a second bottle can be placed later to demonstrate an elastic collision between two objects.

To prevent the plate from shattering if the bottle tips over during the demonstration of centripetal force on the table.

To ensure the plate does not obstruct the view of the bottle's base when recording the friction effects on the cloth.

answer too short: 105 vs distractor μ=119.3 σ=3.8 (z=-3.72)


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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

The user sets the chopsticks inside the wok, picks up the knife with the right hand, and begins to carefully dice the green pepper.

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

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

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

answer too long: 149 vs distractor μ=104.4 σ=18.4 (z=+2.42)


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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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

gemini_rejected: Rule 2: Length and word count constraints


Question: Why does the person change from a pipette to the other pipette?

Answer: To use a multichannel pipettor to enhance experimental efficiency

To use a multichannel pipettor to enhance experimental efficiency

not doing liquid transferring task anymore

answer too long: 65 vs distractor μ=28.1 σ=8.4 (z=+4.37)


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

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

To measure the volume of the liquid using the white box scale

To mix the liquid with a chemical reagent inside the white box

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

answer too long: 63 vs distractor μ=34.1 σ=18.6 (z=+1.55)

answer-question overlap (0.33) > distractor mean (0.15) + 0.15


Question: What ingredients were placed on this washed cutting board previously?

Answer: Potato pancakes

Garlic bulb
Potato pancakes
Sliced carrots
Tomato
Onion
Potato
Chicken breast
Sausage

answer too long: 15 vs distractor μ=9.0 σ=3.6 (z=+1.66)


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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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

answer too long: 170 vs distractor μ=151.4 σ=7.1 (z=+2.60)


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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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

gemini_rejected: Rule 2: Length and word count constraints


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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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


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

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

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

Because he is checking whether the cubes are cooked enough to come out of the pan before the first seasoning pass.

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

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

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

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

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

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

answer too long: 167 vs distractor μ=101.3 σ=10.1 (z=+6.48)


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

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

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

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

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

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

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

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

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

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

gemini_rejected: Rule 2: Length and word count constraints


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

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

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

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

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

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

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

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

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

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


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

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

To scoop the current batch out to the black tray right away so the pan is empty for the next task

To mix the raw pieces from the white plate into the pan immediately so the entire batch cooks at once

To cool the pan contents quickly after the short pause away from the burner so the meat does not burn

To give the batch its first real seasoning pass so the meat gets flavor before the next browning stage

To pull the browned cubes from the black tray back into the pan so the whole meal finishes together

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

To scrape loose residue free so the utensil can be rinsed again at the sink before the next step starts

To clear excess oil from the pan before touching the grinder or any packet so the tools stay clean

answer too long: 128 vs distractor μ=100.1 σ=2.0 (z=+13.72)


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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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

gemini_rejected: Rule 2: Length and word count constraints


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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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


Question: Once the freshly rinsed greens have been hand-separated and pressed into a lower pile beside the visible knife, what is the best explanation for why that pile is left there instead of being cut right away?

Answer: Because the pile is being parked as a temporary holding area for wet, already-separated greens while pan setup takes priority.

Because the pile is being compressed so the knife can remove the stem line in one quick pass before anything else resumes.

Because the pile is being shifted into one corner so the tray can immediately take over the small white pieces from the earlier package.

Because the pile is being arranged as a tray-side surface for seasoning the greens with oil before the pan is used.

Because the pile is being grouped only to compare bundle size before the next unrinsed bunch is chosen.

Because the pile is being parked as a temporary holding area for wet, already-separated greens while pan setup takes priority.

Because the pile is being flattened mainly so excess water can be pressed out before the leaves are packed into the white bowl.

Because the pile is being lined up for direct transfer onto the patterned plate instead of back into the cooking workflow.

Because the pile is being organized as a discard sorting zone where unwanted stems will stay once the usable leaves are moved away.


Question: After the eggs are cracked and the white spatula gets a quick rinse, the person returns to the burner carrying that spatula and a patterned plate. What does the rest of the clip show the plate is mainly doing there?

Answer: It is there as a ready receiving surface while the spatula tests whether any egg section can lift cleanly, without committing to serving unless the release looks good.

It is there to receive washed greens from the sink, so the upcoming work can stay on produce instead of staying with the eggs.

It is there as a ready receiving surface while the spatula tests whether any egg section can lift cleanly, without committing to serving unless the release looks good.

It is there because the eggs are already finished enough for immediate plating, so the spatula work is only a brief transfer aid before the pan is emptied.

It is there to catch oil drained from the pan before the eggs are turned, making the next move mainly a draining step rather than a release check.

It is there to stand in for the lid, with the next objective being to cover the pan rather than keep loosening the eggs.

It is there to clear the counter beside the blue towel for a chopping return, so the plate is mostly acting as a temporary organizer.

It is there to collect shell fragments from the cracking step before any more attention goes back to the pan.

It is there mainly to park the freshly rinsed spatula between passes, keeping sink water off the counter while the eggs continue unattended.


Question: After putting the phone down and turning back toward the sink, why does the person stay at the tap instead of immediately reaching into the open yellow bag?

Answer: To rinse the pan and finish the cleanup-reset step before searching for the next ingredient again.

To wet the hands only and then go straight back to grabbing from the yellow bag.

To rewash the cutting board so chopping can resume on a freshly cleaned surface.

To use the sink as the place to open the small sauce container for the next addition.

To cool the pan contents with water before any seasoning is added to the mixture in the next step.

To fill the white takeout box so it can hold a wet ingredient from the sink area.

To rinse the knife because cutting is about to restart after the phone break.

To rinse the pan and finish the cleanup-reset step before searching for the next ingredient again.

To wash one of the seasoning bottles before it is used near the pan.

answer too long: 98 vs distractor μ=81.3 σ=8.4 (z=+1.99)


Question: After already rinsing once, what intervening contact best explains why the cook still washes again before touching the napa cabbage?

Answer: A hand goes back to the egg shell or surface during the transition, so the contamination reset has to be repeated before vegetable handling.

The second rinse is mainly to keep the knife handle from picking up oil before cutting begins.

The leaves need damp fingers to open up properly, so the rinse is primarily a texture-prep step for the cabbage.

The tray is about to be lifted and repositioned, so the rinse is mainly to keep the grip from slipping.

The pan handle has become the main contamination risk during preheating, so the second rinse is really for cookware contact rather than produce handling.

A hand goes back to the egg shell or surface during the transition, so the contamination reset has to be repeated before vegetable handling.

The rinse cools the hand before the next temperature check near the frying pan.

The first rinse left the fingers too dry, so a second rinse is used to make separating the cabbage leaves easier.

The next real task is to crack another egg immediately, and the cabbage is only being hovered over for a moment.

answer too long: 98 vs distractor μ=81.3 σ=8.4 (z=+1.99)


Question: When the knife comes out beside the tightly wrapped napa cabbage, what job is the blade actually doing before any real chopping of the leaves begins?

Answer: It is nicking the tight plastic wrapper so the package can be torn open more easily by hand.

It is trimming the dense root end so the leaves will separate faster once washing begins.

It is loosening the firm center so the tough core can be discarded before the wrapper is fully removed.

It is piercing the wrapper to let trapped rinse water drain before the bundle is unfolded.

It is freeing a leaf that is pinned under the tray edge and cannot be pulled loose by hand.

It is scoring the first cut line so later bite-size chopping can stay straighter.

It is shaving off a bruised outer edge that should not reach the pan.

It is splitting the bundle far enough that the tray can hold two flatter halves instead of one thick pack.

It is nicking the tight plastic wrapper so the package can be torn open more easily by hand.

answer too long: 98 vs distractor μ=81.3 σ=8.4 (z=+1.99)


Question: Why does the cook detour back to the sink after touching the phone instead of returning straight to the cabbage?

Answer: Because the phone is a non-food contact, and the hand is reset before it goes back to the cabbage.

Because the fingers need to be damp again before the next egg can be cracked cleanly on the pan edge.

Because the knife handle is the next item that needs washing after the phone is set down.

Because the tray is about to be carried, so the rinse is mainly to improve grip rather than hygiene.

Because the cabbage is still wet, and the sink stop is mainly for re-wetting the hand before opening the leaves further.

Because the hand has to be cooled before checking the pan temperature near the burner.

Because the phone interruption reminds the cook that the spatula still needs rinsing before the eggs can continue.

Because the phone was being used to track the preheat, and the sink return marks a shift back to stove management rather than food handling.

Because the phone is a non-food contact, and the hand is reset before it goes back to the cabbage.

answer too long: 98 vs distractor μ=81.3 σ=8.4 (z=+1.99)


Question: While the cabbage is still being trimmed on the board, why does the cook switch the induction off instead of simply finishing the cutting and leaving the pan alone a little longer?

Answer: Because the eggs are already far enough along that they could overcook while attention stays on the board.

Because the pan needs to be cool enough for another shell-tapping step later in the sequence.

Because the cook has decided to restart the egg phase from scratch after the cabbage trimming is done.

Because the board is about to be washed, and the burner has to be off before any sink work can continue.

Because the remaining cabbage will be used raw, so keeping the burner on would only waste heat before the mixing stage.

Because the burner always has to be turned off whenever both hands are committed to the knife, even if nothing in the pan is at risk.

Because the pan needs to cool slightly so the finished eggs can later be stacked without sticking.

Because the eggs are already far enough along that they could overcook while attention stays on the board.

Because the oil has finished its role and must stop heating before the spatula can be rinsed again.

answer too long: 98 vs distractor μ=81.3 σ=8.4 (z=+1.99)


Question: Why is a piece of cut cabbage used to wipe the seasoning off the spoon back into the wok instead of scraping the spoon clean with fingers or just leaving the residue there?

Answer: Because the cabbage can act as an edible scraper that pulls the remaining paste back into the same mixture without using the just-cleaned hand.

Because the cabbage can act as an edible scraper that pulls the remaining paste back into the same mixture without using the just-cleaned hand.

Because the cabbage piece keeps the spoon from striking the wok rim and knocking seasoning outside.

Because the residue is too thick to mix in by hand later, so it is being parked on one cabbage piece for staged dissolving.

Because the spoon has to stay dry for the rice step, and rubbing it with cabbage is mainly a drying move.

Because the wiped leaf is being set up as the first taste-check piece once the mixing is done.

Because the paste has to be spread onto a leaf surface before it can mix evenly through the rest of the wok.

Because coating one cabbage piece heavily first makes it easier to judge whether the whole wok needs more seasoning before hand-mixing starts.

Because the spoon needs to cool slightly before it goes back near the other seasonings.


Question: When the finished fried eggs are moved onto the seasoned cabbage-rice mixture, why is the white spatula the right transfer tool at that point?

Answer: Because its broad flat surface can slide the finished eggs over as a topping with more support and less tearing than a narrower tool.

Because the spatula is needed to scrape excess seasoning off the top of the rice before the eggs can be set down.

Because the eggs are stuck to the pan only in tiny patches, so the main task is precise point-by-point lifting rather than broad support.

Because the spatula acts as a barrier that keeps loose rice from touching the pan during the topping step.

Because the yolks still need to be pressed open as they land, and the spatula can spread them deliberately across the rice.

Because the real goal is to wipe the pan clean, with the eggs only incidentally ending up on the cabbage-rice mixture.

Because the eggs are meant to be chopped apart during transfer, and the flat edge does that more cleanly than chopsticks.

Because its broad flat surface can slide the finished eggs over as a topping with more support and less tearing than a narrower tool.

Because the spatula keeps the eggs hotter by limiting air exposure while they travel from pan to bowl.


Question: Why did the person fill the pot with water?

Answer: Because preparing the water in advance allows the next cooking step to begin immediately after cutting, reducing delay later.

Because the cutting task was already finished

Because the person planned to let the water sit so that impurities could settle before use

Because the person wanted to check the amount of water needed before starting to cook

Because preparing the water in advance allows the next cooking step to begin immediately after cutting, reducing delay later.

Because the ingredients needed to be soaked in water before cutting

Because the person intended to use the water to cool something down after cutting

Because the pot needed to be rinsed before being used

Because the person planned to wash utensils using that water

answer too long: 125 vs distractor μ=68.7 σ=15.8 (z=+3.55)


Question: Why is a gripping tool more suitable than a flat utensil for handling the food in this pan?

Answer: Because a gripping tool can securely hold and control the food, preventing it from slipping while turning or moving it.

Because a flat utensil prevents oil from splashing during cooking

Because a gripping tool minimizes the need to reposition the food repeatedly

Because a gripping tool allows the food to be lifted higher away from the heat

Because a flat utensil is better for maintaining the shape of delicate food

Because a flat utensil allows smoother sliding under the food surface

Because a flat utensil distributes pressure more evenly across the food

Because a gripping tool can securely hold and control the food, preventing it from slipping while turning or moving it.

Because a gripping tool provides a better angle for scraping the bottom of the pan to prevent the ingredients from burning.

answer too long: 119 vs distractor μ=79.6 σ=18.2 (z=+2.17)


Question: What feature of the spatula makes it more suitable than tongs in this situation?

Answer: Its wide, flat surface allows flipping multiple ingredients at once efficiently.

Its design enables more precise handling of individual pieces

Its flat shape prevents ingredients from sticking to the pan surface

Its thin edge minimizes contact with oil, reducing heat transfer

Its flexibility helps conform to curved surfaces for better control

Its wide, flat surface allows flipping multiple ingredients at once efficiently.

Its rigid structure allows applying more vertical force to crush ingredients

Its length provides better distance from heat for safety during cooking

Its structure helps separate ingredients into smaller portions more easily

answer too long: 80 vs distractor μ=68.7 σ=4.9 (z=+2.28)


Question: Why does the person rotate the pan?

Answer: To prevent the pan’s handle from obstructing the transfer of noodles from the pot

To prevent the pan’s handle from obstructing the transfer of noodles from the pot

To gain a better grip and stabilize the pan before stirring

To prevent the food already in the pan from sticking to one side

To align the pan with the stove’s heat source for better cooking efficiency

To adjust the angle of the pan for easier stirring after adding

To improve visibility of the food inside the pan while cooking

To avoid accidental contact with nearby utensils on the counter

To reposition the pan closer to the center of the cooking area

answer too long: 81 vs distractor μ=64.0 σ=4.7 (z=+3.60)


Question: What is the most likely next action the person will take after this moment?

Answer: The person will go to the sink to wash their hands.

The person will reposition the pan to balance the heat distribution.

The person will pause to visually check the cooking progress of the food.

The person will check the recipe again before continuing.

The person will adjust the heat level on the stove.

The person will take out another cooking tool for the next step.

The person will look for a paper towel to wipe their hands.

The person will go to the sink to wash their hands.

The person will organize the remaining ingredients on the countertop.

answer too short: 51 vs distractor μ=63.0 σ=7.2 (z=-1.68)


Question: Why does the person bring the tongs closer to their hand?

Answer: To consolidate scattered food residues near the cooking area by hand before disposing of them in a single motion, rather than handling each piece individually with a tool.

To use the tongs immediately for stirring the food in the pan.

To reposition the tongs closer to the stove for easier access later.

To consolidate scattered food residues near the cooking area by hand before disposing of them in a single motion, rather than handling each piece individually with a tool.

To prepare for flipping ingredients that are about to be cooked.

To check whether the tongs are clean before using them for cooking.

To avoid direct contact with hot surfaces near the induction area.

To grip a larger piece of food more securely than with bare hands.

To switch from hand-based handling to tool-based cooking for hygiene reasons.

answer too long: 171 vs distractor μ=67.1 σ=4.4 (z=+23.49)


Question: Why did the person place the knife on top of the bowl?

Answer: The knife was temporarily placed on the bowl to retain the cleaning solution on its surface while the person prepared to coat other utensils, enabling a more efficient batch washing process.

To let excess water drip off the knife naturally

To pause using the knife before cutting the next ingredient

To position the knife so water can run off more easily

The knife was temporarily placed on the bowl to retain the cleaning solution on its surface while the person prepared to coat other utensils, enabling a more efficient batch washing process.

To prevent accidental contact with the sharp blade

To clear space on the countertop for further cooking

To keep the knife from touching potentially contaminated surfaces

To separate the knife from other utensils for organization

answer too long: 190 vs distractor μ=55.1 σ=5.5 (z=+24.69)


Question: What is the most likely reason for the knife action at this point?

Answer: To make the potato finer.

To portion the potato into equal amounts.

To move the prepared potato into the pan.

To scoop the chopped potato up for transfer.

To separate pieces that are sticking together.

To scrape the chopped potato off the cutting board.

answer too short: 25 vs distractor μ=41.7 σ=5.8 (z=-2.86)


Question: What is the most likely reason for using the right hand to brush the remaining potato off the knife here?

Answer: Because the left hand had just touched the phone

Because the left hand was needed to keep the knife steady.

Because the right hand is more precise for small cleanup motions.

Because the left hand had just touched the phone

Because the remaining potato was too hot to handle with the left hand.

Because the left hand was being kept clean for the next cooking step.

Because the right hand gave a better angle for pushing the potato into the wok.

Because the right hand was drier and less likely to make the potato stick.

Because the right hand could apply more force to clear the knife.


Question: What is the most likely reason for the last actions here?

Answer: Because the red onion needed to be chopped more.

Because the onion needed to cool down before the next step.

Because some outer skin still needed to be removed.

Because the red onion needed to be chopped more.

Because extra moisture needed to be reduced first.

Because the cutting board needed to be reused right away.

Because the onion had to be portioned more evenly.

Because the pieces needed to be separated more clearly.

Because the bowl contents needed to be checked more closely.

answer too short: 48 vs distractor μ=54.6 σ=4.0 (z=-1.66)


Question: Once the pan has been wiped and before the cooktop is restarted, what role is the yellow bag most likely serving in the workflow?

Answer: It is serving as a trash holder for the used paper towel and other small cleanup waste so the counter can be reset before the pan is used again.

It is serving as a holding area for utensils that will be carried to the sink together in one trip.

It is serving as a trash holder for the used paper towel and other small cleanup waste so the counter can be reset before the pan is used again.

It is serving as a place to sort the oil bottle and its loose cap before the pan is seasoned.

It is serving as an ingredient stash because something from inside is about to be added straight into the cleaned pan.

It is serving as a dry holding spot for the spoon and knife while the sink-side counter stays wet.

It is serving as a wrapper for the cleaned pan so the pan can cool without touching the counter.

It is serving as a temporary bowl for the onion from the cutting board before the board gets rinsed.

It is serving as a place to park the phone so both hands can return to cooking without the screen touching the counter.


Question: When he pulls the loose potato strips back together near the middle of the board instead of moving them into the pan, what is the main reason for doing that then?

Answer: To reduce the last thicker pieces to the same thin size before the final transfer

To separate pieces that were already in the pan from the fresh ones on the board

To gather the strips for a quick rinse at the sink before cooking

To spread the strips out so oil can be poured over them on the board first

To line the strips up for an immediate sweep straight into the pan without more cutting

To move the pile away from the phone before checking the screen next

To reduce the last thicker pieces to the same thin size before the final transfer

To shift the pile closer to the white bowl because that bowl will hold the next batch

To clear the board because the knife is about to be put away for the rest of the sequence


Question: Why does he spend several seconds rinsing both hands under the faucet before he turns back to the counter and reaches into the yellow bag?

Answer: To wash off cleanup residue before touching the food package and the pan contents again.

To clear sink grime from his hands before drying the sink area with the sponge.

To rinse tray residue from his hands before picking the clear tray back up for more wiping.

To cool his fingers after the recent hot-pan cleanup before touching anything else.

To leave his hands wet so the food pieces from the bag will separate more easily in the pan.

To wash off cleanup residue before touching the food package and the pan contents again.

To rinse off soap before moving the white bowl into the sink area.

To wet his fingertips so he can add water back into the pan without using the faucet again.

To wash away pan residue before grabbing the spoon for the next round of cleanup.


Question: When the first batch of long potato strips is moved into the wok instead of being taken through the finer knife phase, what best explains that split treatment?

Answer: Part of the potato is being preserved in strip form for texture, while the remaining portion will later be chopped finer for the pancake base.

The strips are being kept away from the phone side of the counter so they do not get contaminated during the next interruption.

The wok is being used to measure how much oil the finished mixture will need later.

The first batch is being parked there only so the cutting board can be rinsed before more knife work resumes.

The strips are being isolated because they are the only pieces that still need to be peeled after the next phone check.

The cook is separating the thick end pieces that will be discarded once the fine cutting begins.

Part of the potato is being preserved in strip form for texture, while the remaining portion will later be chopped finer for the pancake base.

Those strips are being moved first so they can be salted much earlier than the rest of the potato.

The first strips have to cool down before they can safely be cut into smaller pieces.

gemini_rejected: Rule 2: Length and Word Count Constraints


Question: After squeezing the potato mixture by hand, why is the pressed mass moved into the small white bowl instead of being returned straight to the wok?

Answer: Because the bowl keeps the squeezed mixture away from the liquid left in the wok, so the draining effort is not undone.

Because the bowl makes it easier to add water back only if the mixture later feels too dry.

Because the cook wants the mixture to cool in ceramic before it touches hot oil.

Because the bowl is shallower, so the cook can count the pressed handfuls before frying.

Because the onion can only be mixed into the potato after the potato has sat alone in a bowl.

Because the bowl keeps the squeezed mixture away from the liquid left in the wok, so the draining effort is not undone.

Because the wok must stay empty so the spoon can be rinsed inside it before frying starts.

Because the bowl is already the final serving vessel, and frying is now only optional.

Because the wok is being preserved as a discard zone for the next cleanup pass.


Question: Once the pan has been re-oiled and put back on heat, what best explains why the cook spends the next stretch on cleanup instead of hovering over the stove?

Answer: Because the pan is only preheating, and the brief idle window is better used to reset the workspace before the mixture actually needs hands-on attention.

Because the spoon has to stay out of the pan until the first visible oil shimmer appears, so the stove is unusable for the moment.

Because the pan is already too hot, so cleanup is being used to delay the batter drop until the surface cools slightly.

Because the pan is acting as temporary storage rather than a real cooking surface.

Because the yellow bag must be completely emptied before the first pancake portion can be added.

Because the pan is only preheating, and the brief idle window is better used to reset the workspace before the mixture actually needs hands-on attention.

Because cleanup is being used to cool the cook's hands before the next pressing step resumes.

Because the squeezed mixture still has to rest untouched until more liquid settles before frying can start.

Because the cook wants all remaining sink water cleared from the room before any batter goes near the stove.


Question: Why does the cook lift only part of the pancake with the spoon here instead of committing straight to a full turn?

Answer: Because the cook wants to check whether the underside has set enough before risking a full flip.

Because the lift is mainly moving trapped liquid away from the rim before the next squeeze.

Because the spoon is clearing a path to slide fresh potato back under the pancake.

Because the cook wants to check whether the underside has set enough before risking a full flip.

Because the spoon is being tested for heat resistance before it touches the center.

Because the middle must be vented so steam can escape before more oil is added.

Because only that lifted section has enough seasoning to brown faster than the rest.

Because the pan is slightly off-center and the lifted edge is being aligned with the hotter zone.

Because the lifted edge is about to be torn off and served separately if it browns first.

answer too long: 96 vs distractor μ=86.4 σ=5.8 (z=+1.66)


Question: Why does the cook try a wrist-snap pan flip now, without the spoon, after the earlier partial lift check?

Answer: Because the earlier edge check suggested the pancake was set enough for a full turn, and a pan-snap can rotate the whole piece more cleanly than pecking at it with the spoon.

Because the goal is to scatter loose crumbs, not rotate the main pancake.

Because the cook wants to shake excess oil off the pancake before it browns further.

Because the handle angle must be tested before the burner can be turned down.

Because the pan flip is only meant to pull the pancake back from the hotter center, not to turn it over.

Because the spoon now has to stay clean for plating, so it cannot touch the pancake again.

Because the underside has already released enough that more spoon contact would be more likely to tear the edge.

Because the earlier edge check suggested the pancake was set enough for a full turn, and a pan-snap can rotate the whole piece more cleanly than pecking at it with the spoon.

Because the spoon has cooled the surface too much and must be kept away from the pan for a while.


Question: After the first chopstick pass and the later seasoning touch-up, which tool is brought back when the meat needs to be flattened and spread out again instead of getting another seasoning pass?

Answer: Using the wooden chopsticks to flatten the meat after the seasoning pass and keep it spread out

using the oil bottle to recoat the pan before the next turn of the meat

using the green scissors to open another package while the pan sits untouched

using the white bowl to hold the mixture while the pan contents stay crowded

using the frying pan handle to tilt the pan while the meat is still being rearranged

using the seasoning grinder to give the meat another pass of seasoning over the pan

Using the wooden chopsticks to flatten the meat after the seasoning pass and keep it spread out

using the phone to interrupt the cooking instead of returning to the stove

using the white serving spoon to move the mixed food after it has already been plated


Question: What is the white bowl being set up for once the garlic is broken apart?

Answer: To hold the peeled garlic while the board stays clear.

To hold the peeled garlic while the board stays clear.

To keep the red onions together for the next cutting step.

To mix ingredients before anything gets cooked.

To serve the finished food after the prep is done.

To collect the packaged groceries that were just unpacked.

To rinse off the garlic cloves before peeling continues.

To hold the spatula so it is out of the way.

To store the whole garlic bulb until it is needed again.


Question: Why is the large white bowl being brought back to the counter at this point?

Answer: Because it is being put back on the counter to reset the prep station for the next ingredient.

Because it is being carried back to the sink so it can be washed again.

Because it is being handed off as the main cutting surface.

Because it is being set aside while the paper towel is used instead.

Because it is being placed next to the stove for cooking.

Because it is being saved as the container for the peeled garlic pieces.

Because it is being moved to hold the chopped onions from the board.

Because it is being put back on the counter to reset the prep station for the next ingredient.

Because it is being used to dry the hands after rinsing.


Question: When the first pork strip is just being laid into the pan, which immediate plan best matches how the cook keeps a clean fine-control tool available for the spacing pass that follows?

Answer: Finish loading the raw pork by hand, rinse off the fresh raw contact again, then switch to the staged chopsticks for the first spacing pass.

Move the eggplant bowl closer first and use the bowl rim as the main guide for pressing the pork into a flatter layer.

Rely on short pan-handle shakes to spread the strips so no separate fine-control tool needs to be picked up.

Finish loading the raw pork by hand, rinse off the fresh raw contact again, then switch to the staged chopsticks for the first spacing pass.

Start nudging the strips with the staged chopsticks as soon as each piece touches the pan, without another raw-contact cleanup step.

Keep using bare fingertips for the spacing work, with only brief sink dips in between, instead of changing to another tool.

Pick up the grinder before any spacing work so the top surfaces are seasoned while the pork is still crowded together.

Use the wipe sheet as a barrier for pinching and separating the strips so the chopsticks can stay untouched beside the stove.

Bring the black knife back to the pan after the package opening so the blade can separate the strips directly in the hot oil.


Question: When the black grinder first comes up after the sink return, what makes this grinder pass different from the later time the same grinder is brought back over the pan?

Answer: It is the first broad coverage of the already upward-facing strips before the container detour and before later turning exposes new pale faces, whereas the later grinder return is only a brief touch-up.

It is the grinder pass that marks a shift away from meat handling and toward cooking the bowl contents next, whereas the later grinder return switches the focus back to the pork.

It is the grinder pass aimed at the hidden undersides that are about to contact the pan, whereas the later grinder return is the one that finally covers the visible tops.

It is the first broad coverage of the already upward-facing strips before the container detour and before later turning exposes new pale faces, whereas the later grinder return is only a brief touch-up.

It is the grinder pass used to loosen strips that are still stuck together from the package, whereas the later grinder return happens only after the pan is already fully separated.

It is the grinder pass that happens because another raw strip is about to be added right away, whereas the later grinder return comes only after the final load-in is complete.

It is the grinder pass that replaces whatever is in the green-lidded container as the only seasoning source for the rest of the clip, whereas the later grinder return never reaches the pan.

It is the first seasoning pass after the strips have already been turned once, whereas the later grinder return happens while the original top faces are still the only exposed surfaces.

It is the grinder pass used to confirm the pan still has enough oil for cooking, whereas the later grinder return is the first actual seasoning step.


Question: Why is more seasoning no longer the main priority here, and what unresolved condition of the pork still needs to be fixed?

Answer: The pan still mainly needs the crowded strips separated so newly hidden paler faces can reach the heat, because the already exposed top sides were mostly seasoned during the earlier grinder pass.

The pan still mainly needs the crowded strips separated so newly hidden paler faces can reach the heat, because the already exposed top sides were mostly seasoned during the earlier grinder pass.

The pan still mainly needs firm downward pressing on strips that are already positioned correctly, because contact pressure matters more now than renewed turning and separation.

The pan still mainly needs a counter-reset pause around the plate and towel, because the stove-side motions here are secondary to clearing the workspace.

The pan still mainly needs the eggplant-side ingredients to take over the burner-side workflow, because the pork phase is effectively complete once this touch-up seasoning is done.

The pan still mainly needs the strips left mostly undisturbed, because the first side should continue setting before any more turning or separating happens.

The pan still mainly needs the open container to become the primary seasoning source, because the quick grinder touch-up is only a bridge into a longer container-based flavoring step.

The pan still mainly needs one last raw strip added from the opened package, because the layout is not yet complete enough for rearranging to matter.

The pan still mainly needs more oil worked underneath the center, because poor lubrication has become the bigger problem than the strip arrangement.


Question: As the white bowl starts getting emptied into the pan, which reading of the next chopstick return is best supported by the rest of the clip?

Answer: The chopsticks come back to fold the fresh pale and purple pieces into the browned meat and reopen a thinner, more even layer across the hotter part of the pan.

The chopsticks come back mainly to clear a path for another grinder pass, exposing fresh top surfaces before any real mixing should happen.

The chopsticks come back to move the newest pieces toward the outer edge while the meat stays mostly untouched in the hotter middle.

The chopsticks come back to lift the just-added pieces back out, because the bowl is being emptied only to free counter space rather than to combine the foods yet.

The chopsticks come back to sort the purple pieces away from the pale slices so each type can soften at its own pace before being mixed together.

The chopsticks come back to keep the new pieces piled on top for a while so they can soften as a separate layer before the pan is disturbed again.

The chopsticks come back to fold the fresh pale and purple pieces into the browned meat and reopen a thinner, more even layer across the hotter part of the pan.

The chopsticks come back to gather the older meat for transfer out of the pan, leaving the fresh bowl contents to take over the cooking surface on their own.

The chopsticks come back to stop the pan from being touched for a moment, nudging only small spots while the crowded mound is otherwise left to wilt in place.


Question: Once the peel scraps have been thrown away, the board has been nudged back into place, and the rinsed wide bowl is set beside it again, which reading of that reset is later shown to be the wrong one?

Answer: That the returned wide bowl is now being positioned to receive the onion from the very next knife phase

That this is a genuine return from sink cleanup instead of a brief counter stop before more rinsing resumes again

That the returned wide bowl is now being positioned to receive the onion from the very next knife phase

That the wide bowl is being restored beside the station without replacing the small cup as the holder for ready smaller pieces

That the cleanup-and-rinse sequence is still serving ingredient prep rather than handing the counter over to opening the meat pack next

That the counter is being reset so one container can stay available while the board is reused for a different aromatic step

That the station is being made usable for a limited knife task even though the broader workflow soon shifts back to fingertip prep

That the sink interruption is over and the station is being reopened for a short cutting pass before hand work returns

That the board is being put back into a real working position rather than left offset only for temporary clearance

answer too short: 103 vs distractor μ=122.7 σ=7.6 (z=-2.58)


Question: When the blade briefly comes in on the stubborn clove during this garlic stretch, which broader interpretation is later shown to be mistaken?

Answer: That the board is about to pivot from peel-and-collect garlic work into actual chopping of the cloves

That peel scraps will keep building because the board is still being used clove by clove

That another unpeeled clove will be picked up after this one instead of ending the sequence

That the blade is only a brief assist before hand peeling resumes on the same clove

That the garlic task is still active instead of handing off to cookware or meat handling

That the board is about to pivot from peel-and-collect garlic work into actual chopping of the cloves

That the brief blade touch belongs to the same repeating helper pattern rather than to a new knife-led phase

That the small bowl is still serving as the destination for cleaned cloves rather than as a scrap bowl

That onion prep is still waiting while this garlic cycle is finished first

answer too short: 103 vs distractor μ=122.7 σ=7.6 (z=-2.58)


Question: After the brief step away from the burner, what best explains why the black pepper grinder returns over the second batch before the chopsticks spread it again?

Answer: The current top faces of the later batch are still pale and need pepper coverage before the next spread-and-turn cycle starts.

The grinder is replacing the earlier blue-and-white seasoning entirely rather than supplementing it.

The pan needs a few seconds without any turning, so seasoning is mainly a way to stall before plating.

The grinder is easier than chopsticks for separating strips that have started to overlap.

The current top faces of the later batch are still pale and need pepper coverage before the next spread-and-turn cycle starts.

The main goal is to dry pooled moisture first, because moving the strips now would ruin the sear.

The strips are already done and only need a final table-side garnish before they leave the pan.

The pepper pass is being used to tell the earlier plated batch from the later batch.

The next move is to transfer the batch straight to the plate, so another spread pass is unnecessary.


Question: When the browned strips are cut on the board, what best explains why the cook pins them with chopsticks while using the knife instead of steadying them by hand or switching to scissors?

Answer: The strips are hot and greasy, so the chopsticks keep them from sliding while the knife makes controlled crosswise cuts into bowl-ready pieces.

The chopsticks are keeping the strips raw-side up for one last doneness check before they go back to the pan.

Holding the strips by hand would make them tear apart before the bowl is filled, even if they were cool enough to touch.

The goal is to sort the longest strips into the bowl first, and the knife is only trimming loose ends.

Scissors would squeeze too much seasoning out of the meat, so the chopsticks are mainly preserving juices.

The chopsticks are measuring equal spacing between cuts so each piece matches the garnish length on the plate.

The cook is avoiding any metal-to-board contact, so the chopsticks substitute for the board surface itself.

The knife can only cut properly if the meat is lifted off the board instead of held against it.

The strips are hot and greasy, so the chopsticks keep them from sliding while the knife makes controlled crosswise cuts into bowl-ready pieces.


Question: What was the person's purpose for pulling a piece of kitchen paper?

Answer: The person had just washed their hands and needed to dry them.

He wanted to soak up the spilled juice from the cutting board to keep it clean.

He needed to use the paper as a temporary coaster for the soy sauce cup to avoid staining the counter.

He needed to clean the spilled sauce from the edge of the bowl before serving.

He needed to wipe off the stains left on the counter by the person who cooked before him.

He needed to blot the excess moisture from the pork belly before frying it to prevent oil splashes.

The person had just washed their hands and needed to dry them.

He needed to wipe the water off the knife's blade to prevent it from slipping while slicing.

He needed to gather the food waste on the counter onto the paper to throw it away.

answer too short: 62 vs distractor μ=88.7 σ=8.8 (z=-3.02)


Question: Why did this person pick up the frying pan?

Answer: Because the person wanted to find a way to turn on the induction cooker switch.

Because the person wanted to find a way to turn on the induction cooker switch.

Because he wanted to pre-heat the empty pan over a different burner to check if the handle was loose.

Because he needed to check if the induction hob surface was still wet before heating it up.

Because he wanted to check for stains on the bottom of the pan that might affect the eggplant stir-fry later.

Because he needed to check if the induction cooker was broken and could not be used to cook meat.

Because he wanted to wipe away some spilled water that had collected underneath the heavy frying pan.

Because he had just finished cooking and was preparing to wash the frying pan.

Because he wanted to see if there was any leftover oil residue on the surface of the induction hob.

answer too short: 79 vs distractor μ=96.6 σ=9.1 (z=-1.94)


Question: Why did he pick up the frying pan again and shake it from side to side?

Answer: Because he had just poured in oil and needed to coat the surface of the pan evenly.

Because he realized he poured too much oil and was trying to move the excess to one side to soak it up with a paper towel.

Because he noticed the pan was smoking and wanted to lower the temperature by moving it off the heat.

Because he had just poured in oil and needed to coat the surface of the pan evenly.

Because he had just added seasoning and wanted to ensure the spices were distributed across the pan.

Because the induction cooker wasn't detecting the pan, and he needed to reposition it to activate the heating element.

Because he wanted to check if there was any water left in the pan that might cause the hot oil to splatter.

Because he had just poured in oil and needed the bottom of the pan to heat up evenly to prevent hot spots.

Because he had just put in the pork belly and needed the oil to fully soak into the meat to prevent burning.

answer too short: 83 vs distractor μ=108.9 σ=7.6 (z=-3.38)


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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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

answer too long: 124 vs distractor μ=106.3 σ=4.9 (z=+3.60)


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

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

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

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

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

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

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

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

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

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

answer too long: 122 vs distractor μ=103.4 σ=6.5 (z=+2.87)


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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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

gemini_rejected: Rule 2: Length and word count constraints


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

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

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

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

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

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

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

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

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

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


Question: What earlier change makes the plate become the next important item only later?

Answer: The food has already been heated long enough that the main unfinished task shifts from changing it in the pan to getting it out of the pan.

The sauces have already stopped mattering, so the plate replaces them as the last tool on the counter

The spatula has already stayed active long enough that the plate now takes over simply because the stir phase is tiring

The board has already been put aside, so plating becomes the only way to keep the workflow moving

The plate has already been moved closer to the stove, so it finally becomes usable once the pan turns toward it

The food has already been heated long enough that the main unfinished task shifts from changing it in the pan to getting it out of the pan.

The sink has already been prepared for cleanup, so the plate has to be used before washing can start

The burner has already been lowered once, so the plate becomes the default next object whether or not the food is ready

The bowl has already emptied its role into the pan, so the plate is needed mainly to keep the stove side clear again


Question: What earlier condition makes the pan able to wait while prep continues elsewhere?

Answer: The burner has already been set to a stable state, so the pan can hold its place while the remaining prep catches up.

The sauces have already been opened, so the pan no longer needs direct attention for a short stretch

The sink has already been used once, so the pan becomes the only object allowed to stay by the stove

The food in the pan has already been turned once, so later prep can happen without changing the stove step

The plate has already been moved near the stove, so the pan can safely stay idle until it is needed

The bowl has already been stirred enough that the pan does not need anything else from the counter

The burner has already been set to a stable state, so the pan can hold its place while the remaining prep catches up.

The knife has already been set down, so the pan automatically becomes the passive item in the workflow

The chopsticks have already taken over from the spoon, so the pan can now remain unattended briefly

gemini_rejected: Rule 2 (Word count constraints)


Question: Why doesn’t the workflow go back to the bowl once the pan phase gets deeper?

Answer: Because the bowl has already delivered its earlier prep into the cooking stream, so it is no longer where the unresolved state lives.

Because the board is already inactive, so the bowl cannot restart without it

Because the sauces have already taken over the bowl’s role in adjusting the food

Because the sink has already become the next workspace, so the bowl can no longer re-enter the sequence

Because the bowl is too close to the plate by then, which makes it unusable until the end

Because the spatula has already replaced the bowl as the mixing tool and therefore locks the workflow to the stove

Because the bowl has already delivered its earlier prep into the cooking stream, so it is no longer where the unresolved state lives.

Because the burner is already low enough that bowl-side changes would no longer show up clearly in the food

Because the bowl has already been emptied, so returning to it would only repeat a completed container step


Question: What earlier change makes plating count as the next real step rather than just moving food?

Answer: The pan has already done most of the work that still changes the food, so moving it out now reflects a state shift rather than a temporary transfer.

The bowl has already been removed from the active area, so the plate automatically becomes the next workspace

The spatula has already paused long enough that plating is needed to restart the rhythm of the workflow

The plate has already been staged long enough that the workflow has to use it before anything else can continue

The sauces have already stopped being adjustable, so the plate becomes the next thing to handle by default

The food has already been separated enough in the pan that the plate is needed to regroup it before more cooking

The sink has already been cleared enough that the plate can take over before cleanup starts

The pan has already done most of the work that still changes the food, so moving it out now reflects a state shift rather than a temporary transfer.

The burner has already been turned down, so plating is mainly a way to make room for the final seasoning


Question: Why doesn’t cleanup start the first time the sink becomes available again?

Answer: Because the plate has not yet received the food, so the main unfinished task is still food handling rather than tool handling.

Because the bowl is still on the counter, which keeps the sink from taking over

Because the board is still warm from earlier cutting, so the sink has to wait

Because the plate has not yet received the food, so the main unfinished task is still food handling rather than tool handling.

Because the sink cannot be used while the burner is still on, even if no prep remains

Because the sauces are still part of the workflow, so washing would interrupt the cooking phase

Because the chopsticks still need a second pass before any cleanup task is allowed to matter

Because the spatula still belongs to the bowl until the plate is visible

Because the plate must first leave the counter before the sink can become active again


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

Answer: To determine the amount of sauce to pour.

To determine the amount of sauce to pour.

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

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

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

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

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

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

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

answer too short: 41 vs distractor μ=86.0 σ=7.4 (z=-6.04)