Question: Why does the user use a paper towel to dry the inside of the bowl so thoroughly after washing it?

Answer: To prevent the dry flour from clumping together when it touches the bowl's surface.

To prevent the dry flour from clumping together when it touches the bowl's surface.

To remove invisible soap bubbles that might ruin the taste of the apple.

To make the silver bowl look shiny for the camera.

To check if the bowl has any sharp scratches on the inside.

To avoid any moisture reacting with the baking powder when the dry ingredients are mixed.

To clear away any remaining water droplets that could dilute the thick sauce being prepared.

To use the paper towel as a base to stop the bowl from sliding.

To increase the temperature of the bowl using friction.


Question: Question: Which specific tool is the user holding in their hand to add the sugar into the bowl?

Answer: None

A pair of tongs.
Fork
Whisk
A wooden stirrer.
A large kitchen knife
A plastic measuring scoop
A metal spoon.


Question: What is the first physical contact made with the inside bottom of the dry bowl?

Answer: The stream of flour falling from the air.

The tip of the metal spoon used for measuring.

A solid block of butter placed in the center.

The user's fingers checking for remaining moisture.

The edge of a plastic bag being tucked inside.

A pinch of salt sprinkled from a small jar.

The stream of flour falling from the air.

The bottom of a measuring cup being tapped out.


Question: The user selects a tool to process the solid butter. Which tool is chosen for this task?

Answer: A large knife

A metal spoon
A metal spatula
A butter spreader
A vegetable peeler
A small paring knife
A large knife
A pair of kitchen scissors
A pastry cutter


Question: From earlier frames, which previous action was the key to the success of this experiment?

Answer: Use scissors to cut the paper bag shorter.

Move the plate away from the center of the workspace.

Adjust the height of the smartphone tripod to change the camera's recording angle.

Cut a new, thicker strip of paper to replace the previous one.

Use scissors to cut the paper bag shorter.

Move the water bottle to a different location on the table.

Apply tape to secure the base of the container.

Flip the water bottle from an inverted position back to an upright position.

Use a ruler to measure the width of the paper.


Question: What was he holding in his left hand?

Answer: Lighter

Lighter
Spatula
Candle
Measuring cup
Tweezers
Scissor
Strip
Water bottle


Question: Which of the following statements regarding the tools is inconsistent with the facts of the entire video?

Answer: In the end, the person turned on the faucet to wash the measuring cup placed in front of them.

After the candle was lit, the person used the glass rod to stir the liquid inside the measuring cup.

The person used a kitchen paper towel in an attempt to light the candle by wiping the moisture off its surface.

The person burned their hand while using the lighter to light the candle.

When the person put the candle into the measuring cup, the candle went out.

The person made multiple attempts to light the candle.

In the end, the person turned on the faucet to wash the measuring cup placed in front of them.

There were other tools on the table, such as scissors, a sampling spoon, and a glass rod, but the person did not use any of them.

The person used a pair of scissors to trim the wick of the candle before attempting to light it.


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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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?

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

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

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

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


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

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

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

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

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

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

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

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

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

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


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

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

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

The cutting board is placed across the wok first, and the small lid is used to cover the remaining crescent-shaped opening on the side.

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

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

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

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

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

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


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

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

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

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

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

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

The chopsticks are used to gently rearrange the larger ingredients to ensure that the liquid is distributed evenly across the entire surface.

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

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

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


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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

The user keeps the board stationary and uses the knife to lift small portions of meat, carefully balancing them on the blade before dropping them in.

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

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

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

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


Question: Why did the person change the tool?

Answer: Due to the liquid transferring volume being smaller

using an electronic pipette to perform their task.

Due to the liquid transferring volume being smaller

don't need to do liquid transferring anymore

To avoid cross contamination between the different samples


Question: How many cloves of garlic did this person peel to make this bowl of garlic paste?

Answer: 8


Question: Why is the person washing the cutting board?

Answer: To prepare to chop onions

Because they finished slicing the carrots


Question: Why is this person plugging in another plug?

Answer: The first plug was connected by mistake; the goal was to power the induction cooker.

The first plug was connected by mistake; the goal was to power the induction cooker.

To perform a safety test on both electrical appliances simultaneously.

The blender required a higher voltage outlet than the one currently being used for the kettle.

The initial cord was too short to reach the designated area on the counter.

To ensure the heating element was receiving enough current to boil the water in the pot.

The previous appliance was finished, so they switched to the mixer to continue the food preparation.

The first power outlet was found to be non-functional, requiring a different socket.

The user needed to charge a digital kitchen scale while preparing the ingredients for the meal.


Question: Where did the person take the eggs from?

Answer: From the backpack

From the refrigerator
From the counter
From the pot
From the backpack
From the microwave
From the table
From the plastic bag
From the cupboard


Question: What is the person planning to do with this spatula?

Answer: Mash the potatoes into mashed potatoes

Transfer the potatoes to a serving plate


Question: After the prep space is no longer exclusively their own and the sink side is no longer convenient, which next tool choice best fits the anchor moment?

Answer: using the wok handle to move the vessel toward the cooktop and shift the workflow into stove setup

using the sponge to rewash the board before any cooking tool is staged near the burner

using the onion bowl to return cut pieces to the board for one more knife pass

using the oil bottle to coat the counter space before the pan and condiments are arranged

using the faucet handle to rinse the board again even though another person has made the sink side inconvenient

using the wok handle to move the vessel toward the cooktop and shift the workflow into stove setup

using the chopsticks tips to stir meat before the wok has even been carried into position

using the knife blade to keep cutting the same white onion into smaller pieces on the already crowded board

using the seasoning packet to top the onions before the pan and heat source are ready


Question: Why should the metal turner’s broad flat face remain the primary tool instead of switching early to the ladle-and-chopsticks transfer setup?

Answer: Because the broad flat face still best lifts, spreads, and recenters the still-crowded batch.

Because the broad flat face still best lifts, spreads, and recenters the still-crowded batch.

Because the pepper grinder must take over before more browning can continue.

Because the turner's narrow edge should replace its broad face for fine scraping now.

Because the seasoning shaker should be used again first to finish a second dry coating.

Because the knife should trim the onion pieces directly over the pan now.

Because the oil bottle should loosen the food in the pan before any more folding.

Because the ladle and chopsticks already match a transfer-ready state for the finished ingredients.

Because bare-hand nudging is the safest way to separate the hotter pieces now.


Question: At the 01:00 anchor, which next tool choice best matches what this clip is building toward once the ongoing knife-and-hand onion peeling can no longer continue cleanly?

Answer: Using the trash bag handle to open the bag for a peel-discard pass before any later rinse or more sustained trimming continues.

Using the faucet with the board right away for another wash pass before finishing the remaining brown-onion outer layers.

Using the pork plate as the new scrap landing area so the peels can be kept separate without leaving the cutting zone.

Using the clear container as a temporary peel bin beside the board so the sink trip can wait until every onion is fully cleaned.

Using the knife alone for the rest of the clip because the accumulating scraps never become enough of a workspace problem to force a cleanup break.

Using both hands only on the onion pieces until they are all fully cleaned, because the board stays open enough that no container change is needed.

Using the onion bowl to collect the loose brown skins first because it is already the main destination for whatever is coming off the onions.

Using the trash bag handle to open the bag for a peel-discard pass before any later rinse or more sustained trimming continues.

Using the sink with the loose peels so they can be rinsed off before being discarded, instead of opening any bag first.


Question: Why did the person wash both the knife and the cutting board before cutting the next ingredient?

Answer: Because residue from the previous ingredient was still on the tools, which could interfere with cutting the next ingredient.

Because the person needed to cool down the blade and board after they were heated by the previous hot ingredient.

Because the person wanted to remove the smell of the previous ingredient to prevent flavor transfer to the next food item.

Because the next ingredient requires a clean and dry surface to avoid slipping

Because the person wanted to make the surface wet to reduce friction when cutting

Because residue from the previous ingredient was still on the tools, which could interfere with cutting the next ingredient.

Because water helps soften the cutting board for easier cutting

Because the person is preparing the tools for storage after use

Because the person was checking for any damage or cracks on the surface of the tools before starting the next task.


Question: Why did the person cut off the end of the garlic clove with a knife before peeling it?

Answer: Because cutting the end loosens the peel, making it easier to remove the skin.

Because the end of the garlic is not edible and is typically removed before cooking

Because the person plans to slice the garlic next, and trimming the end stabilizes it

Because removing the end allows the garlic to absorb seasoning better later

Because cutting the end prevents small fragments from breaking off unpredictably while peeling

Because cutting the end exposes the inside, helping the person inspect the garlic before using it

Because the person wants to remove any dirt or dry part attached to the outer layer

Because cutting the end loosens the peel, making it easier to remove the skin.

Because trimming the end creates a flat surface, making the garlic easier to hold


Question: Why would using a utensil like tongs or a spatula likely lead to an incorrect outcome at this moment?

Answer: The person needed to selectively add only specific pieces (such as chili) from a mixed bowl.

Because the person intended to mix all ingredients immediately after adding them

Because the ingredients needed to be added quickly before overcooking occurred

The person needed to selectively add only specific pieces (such as chili) from a mixed bowl.

Because utensils are less effective when transferring ingredients from small containers

Because a utensil would not be able to handle small or irregularly shaped ingredients effectively

Because using a utensil would slow down the cooking process at this stage

Because a utensil might cause uneven distribution of ingredients in the pan

Because utensils are mainly used for stirring rather than transferring ingredients


Question: How many items were taken out of the paper bag?

Answer: 4


Question: What is the reason for the person's last actions?

Answer: To remove peel residue and keep the prep area clean.

To prepare the peeled potato for transfer to the bowl.

To clear the board for the for other ingredient.

To rinse off starch before the potato is cooked.

To sanitize the cutting board and prepare for the next vegetable.

To tidy the sink area before washing the other utensils.

To dry the surface and ensure the board does not slip.

To remove peel residue and keep the prep area clean.

To wipe the knife blade and prevent cross-contamination of food.


Question: What form is the potato being cut into at this point?

Answer: Long, thin strips.

Small cubes.
Fine mince.
Large wedge shapes.
Flat square slabs.
Thick chunks.
Coarse shreds.
Thin round slices.
Long, thin strips.


Question: What is the most likely reason for washing the hands again after returning to the prep area?

Answer: Because a fan was touched while stepping away.

Because the hands had become oily from the cookware.

Because the prep area needed to be cleaned before continuing.

Because the trash bin was opened with the hands.

Because the person was about to wash another utensil.

Because the hands needed to be wet for the next ingredient.

Because some food residue was still left on the hands.

Because a fan was touched while stepping away.

Because a phone was used to check the recipe.


Question: How many utensils or cookware items are cleaned?

Answer: 3


Question: What is the paper towel being used to do here, given what happens to the pan before the next cooking step?

Answer: To dry the rinsed pan before adding oil.

To spread oil more evenly across the pan.

To remove old oil left on the pan surface.

To dry the rinsed pan before adding oil.

To wipe away leftover residue after rinsing.

To soak up excess oil already in the pan.

To wipe moisture off the hands before handling the ingredients.


Question: After the brief false start with the meat pack, what is the best immediate tool action for the current garlic clove?

Answer: Using the cleaver blade edge to nick the stubborn garlic end before hand peeling resumes

using the white bowl rim to scrape the clove clean directly into the collection bowl

using the cutting board corner to grind the clove against the board surface to loosen skin

using the frying pan handle to start cooking while the clove is still partly peeled

using bare fingers to keep tugging even though the root end is still sealed shut

Using the cleaver blade edge to nick the stubborn garlic end before hand peeling resumes

using the cleaver flat side to crush the clove and skip the peel-separation step

using the spatula edge to pry the papery skin off the clove instead of the cleaver

using the bacon-pack wrapper as the new work surface and switching fully to meat prep


Question: Once the last garlic pass is winding down and the yellow onion is the next main aromatic, which tool-use is the best next move?

Answer: using bare hands to peel the dry outer onion skin before any blade help is needed

using the white bowl rim to scrape the onion surface clean above the peel pile

using the cleaver flat side to crush the onion and break the peel loose faster

using the cleaver blade edge immediately to slice into the onion before any skin is lifted

using the cutting board edge to press the onion until the skin splits on its own

using bare hands to peel the dry outer onion skin before any blade help is needed

using the frying pan handle to move cookware before the onion is even picked up

using the spatula edge to lift the papery layer from around the stem end

using bare hands to keep working another garlic clove instead of changing aromatics


Question: Once the garlic phase is almost finished and the board is being cleared for a change of task, which object becomes the next primary tool?

Answer: using the raw pork package to begin the protein step once the last garlic is done

using the small cup rim to keep rearranging already peeled garlic instead of changing tasks

using bare hands to start another garlic clove even though no loose clove is left in active use

using the faucet handle to wash again before touching any package at all

using the phone to pause the workflow before any package is lifted

using the chopsticks to stage a stirring tool before the pan and meat are underway

using the eggplant bowl to tip vegetables into the still empty pan before the meat phase starts

using the raw pork package to begin the protein step once the last garlic is done

using the knife blade to resume onion slicing even though that cut pile is already finished


Question: When the cooked mixture is being compacted and the plate keeps coming into view, which tool setup is the next best move?

Answer: using the frying pan handle with the wooden chopsticks to tip the cooked batch onto the patterned plate

using the frying pan handle alone to dump the pile without guiding it with another tool

using the green scissor blades to cut the cooked pieces smaller while they remain in the pan

using bare hands to slide the mound from the hot pan onto the plate

using the white serving spoon with the chopsticks to shovel the mound out while the pan stays mostly flat

using the white serving spoon alone to scoop the whole mound out while the pan stays flat

using the seasoning grinder again to darken the top before any transfer begins

using the chopstick tips alone to lift the entire batch piece by piece without tilting the pan

using the frying pan handle with the wooden chopsticks to tip the cooked batch onto the patterned plate


Question: Once the clove-by-clove peeling setup is ready but before any blade appears, which brief helper pattern keeps recurring whenever thumb-peeling stalls without turning the task into crushing or chopping?

Answer: using the cleaver edge to nick a stubborn clove end and then returning to finger peeling

using the cleaver flat to crush each clove fully before every new peeling cycle

using the bowl rim to press the clove open and drop it straight into the collection bowl

using the spatula edge to scrape the papery skin off the clove surface at the board

using the faucet water to wet the clove so the membrane slides off before peeling resumes

using bare fingers only until each clove gives way with no helper action at all

using the cutting-board corner to pry the skin loose without any blade contact

using the frying-pan rim to loosen the papery skin before bringing the clove back to the board

using the cleaver edge to nick a stubborn clove end and then returning to finger peeling


Question: Before any other seasoning method takes over and before the green-lidded detour begins, which over-pan seasoning tool later becomes the one repeatedly used whenever newly exposed meat needs more coverage?

Answer: using the black grinder above the pan to refresh newly exposed strip tops

using the oil bottle to spread the seasonings across the pan with another tilt pass

using the opened green-lidded container beside the stove as the main seasoning source

using the blue-and-white bag to season this first batch before any grinder comes back

using bare fingers to rub seasoning directly onto the hot strip tops

using the chopstick tips to smear leftover seasoning onto newly turned meat sides

using the black grinder above the pan to refresh newly exposed strip tops

using the rinsed hands to shake seasoning from the package wrapper over the pan

using the pan handle alone to slide seasoned pieces under the paler ones


Question: While the first cooked batch is being compacted toward plating, which off-pan tool will soon become necessary before any second-batch seasoning can even start?

Answer: using the green scissors to widen the sealed second meat pack before fresh strips are loaded

using the oil bottle to lay down a fresh oil layer before checking the next pack

using the blue-and-white seasoning bag to coat the pan before reopening another package

using the black grinder over the nearly empty pan before any new meat arrives

using the knife blade to slit the sealed second pack at the board before returning to the pan

using the green scissors to widen the sealed second meat pack before fresh strips are loaded

using the chopsticks alone to pull raw strips from the still-sealed second pack

using the white bowl to soak the unopened second pack before loading it

using the patterned plate rim to funnel new raw strips into the pan without opening the pack


Question: During the second phone interruption, which later action is the earliest clear sign that the workflow has moved out of peel disposal and sink cleanup and has been converted back into a cutting setup?

Answer: using the cutting board to put the work surface back into its cutting position

using the cutting board to put the work surface back into its cutting position

using the knife blade to start slicing the onion on the cleared board

using the faucet to rinse at the sink before coming back to the prep area

using bare hands to carry the gathered onion skins away from the counter

using the paper towel to dry off after the sink rinse

using bare hands to switch over to peeling garlic beside the small cup

using bare hands to bunch the loose onion skins into a tighter pile near the board

using the large white bowl to bring a rinsed container back beside the board


Question: Once the side plate area has been wiped after loading the pork, what immediate workspace plan best explains why the eggplant bowl is shifted toward the stove side before the chopsticks come back into use?

Answer: To clear the plate-side clutter and keep the bowl beside the pan so the staged chopsticks can be picked up for a clean spacing pass

To hide the bowl behind the cooktop while another phone interruption takes priority over the meat

To make room to reopen another raw package in that exact spot because the pan is still too empty to work on yet

To position the bowl for immediate dumping into the pan before the pork strips are separated

To keep the eggplant away from the stove so it does not get splashed

To park the bowl out of reach of the burner because the next move is a return to knife prep at the board rather than pan management

To move the bowl back into the washing zone because the slices still need another rinse before any pan work continues

To free up the stove-side area for a grinder seasoning pass that will happen before any meat is rearranged

To clear the plate-side clutter and keep the bowl beside the pan so the staged chopsticks can be picked up for a clean spacing pass


Question: At this moment, what best explains why the grinder only comes back briefly before the chopsticks take over again?

Answer: Because the exposed tops were already spread and broadly seasoned once, so the remaining problem is to separate and turn newly hidden faces rather than launch a second long seasoning phase.

Because the strips should now stay mostly still until their undersides finish on their own, so the later chopstick work is only minor cleanup rather than the real next need.

Because the opened container marks a shift toward the eggplant-side ingredients, so the grinder return is a temporary detour before the pork stops being the active task.

Because another leftover strip from the opened package is still meant to go in, so the quick grind prepares the current layer before one last raw addition resets the layout.

Because the pan has become too dry under the crowded meat, so the short grind mainly fills time before another oil pass becomes the real corrective move to prevent the strips from sticking.

Because the opened container is about to replace the grinder as the main seasoning source, so the brief grind only bridges into a longer container-based step that will finish the entire pan of meat.

Because the exposed tops were already spread and broadly seasoned once, so the remaining problem is to separate and turn newly hidden faces rather than launch a second long seasoning phase.

Because the cook mainly needs to clear and reorganize the burner-side counter, so the short grind is cover for a workspace reset rather than for continued meat handling.

Because the strips are already positioned correctly and only need firmer contact, so pressing them down should matter more than returning to chopsticks for more turning of the individual pieces of meat.


Question: Why did the person suddenly go to get a plastic cup after he finished cutting the eggplant?

Answer: Because there was no soy sauce on the counter originally, but a kind person came over and offered some, so he needed the cup to hold it temporarily.

Because the communal oil bottle on the counter was empty, and another resident offered to share some from their private pantry, requiring a cup to transfer the portion.

Because there was only dark soy sauce instead of the light variety they wanted, they were forced to use a cup as a temporary container.

Because there was no soy sauce on the counter originally, but a kind person came over and offered some, so he needed the cup to hold it temporarily.

Because the recipe required a mixture of vinegar and sugar to be whisked together before frying, and the plastic cup was the only clean vessel available nearby.

Because there was no oyster sauce on the counter originally, but a kind person came over and offered some, so he needed the cup to hold it temporarily.

Because he ran out of dark soy sauce for the coating, and a person cooking at the next station offered him a small amount, so he grabbed the cup to collect it.

Because he needed to prepare a cornstarch slurry to thicken the sauce later, and the plastic cup provided a convenient way to mix the powder with a bit of water.

Because the communal soy sauce bottle on the counter was leaking, and he needed the plastic cup to act as a coaster to prevent staining the shared marble tabletop.


Question: Why did he eventually use a bowl instead of a plate to hold the eggplant?

Answer: Because the plate was being reserved for the cooked eggplant later on.

Because the plate was being reserved for the cooked eggplant later on.

Because the bowl provides more space for tossing the eggplant in oil.

Because flat plates are strictly reserved for communal serving.

Because he intended to use the bowl later to mix the sauce, so putting the eggplant in it now saves him from having to wash an extra plate at the end.

Because he wanted to soak the eggplant in water to remove bitterness.

Because he needed to use the bowl to measure the volume of the eggplant.

Because it takes significantly less time to wash a deep bowl than a flat plate.

Because the bowl's high sides prevent the air from circulating too quickly.


Question: Why did the person suddenly put down the knife before preparing to cut the eggplant?

Answer: The person decided to wash the eggplant first before cutting it.

He realized he needed to peel the eggplant before he started slicing.

He noticed that he was standing too close to the common kitchen's automated fire sprinkler.

He noticed the cutting board was slightly damp and put the knife down to secure the board.

The person stopped to sharpen the knife's edge on a honing rod.

The person decided to wash the eggplant first before cutting it.

He put the knife down to clear the shared sink area first.

He felt a slight resistance on the blade.


Question: Why did this person use a knife to move the eggplant from the cutting board into a plate?

Answer: Because the bowl was too small and already full, so there wasn't enough space for the rest of the eggplant.

Because he needed to keep the eggplant separate from the garlic he was about to mince on the cutting board to prevent the flavors from mixing before cooking.

Because he noticed the bowl was sitting too close to the hot stove, so he transferred the eggplant to a plate further away to prevent it from softening prematurely.

Because this is to make room for chopping chicken breast.

Because the plate was easier to carry to the stove than the heavy bowl, which was currently being used to hold the vegetable scraps.

Because he needed to clear the cutting board to slice the onions and peppers that were required for the next step of the recipe.

Because this is to make room for chopping garlic.

Because the bowl was already damp, and he needed to put the remaining eggplant on a dry plate to keep it from getting soggy before it was fried.

Because the bowl was too small and already full, so there wasn't enough space for the rest of the eggplant.


Question: Why did he suddenly pick up the knife and pause cutting the pork belly?

Answer: Because he was checking his hand for a possible cut or injury that just occurred.

Because he realized he was using the wrong side of the knife and needed to flip the blade to cut.

Because he was checking his hand for a possible cut or injury that just occurred.

Because he felt the blade hit a hard piece of cartilage or bone, and he stopped to inspect the meat's texture to ensure he wouldn't chip the knife's edge.

Because he realized the oil in the pan was already smoking, and he needed to stop cutting to prioritize searing the aromatics before they burned.

Because the fat in the pork belly was becoming too soft to slice cleanly at room temperature.

Because he noticed a neighbor approaching the shared sink with raw chicken.

Because he felt the meat slipping on the board and paused to check if the knife handle had become too greasy to maintain a safe grip for the next cut.

Because he spotted a stray hair on the board and wanted to remove it before it touched the raw pork.


Question: The person turned on the tap to wash his hands. What was his purpose?

Answer: He just finished cutting meat and wanted to avoid cross-contamination with eggplants and other items.

He just finished cutting meat and wanted to avoid cross-contamination with eggplants and other items.

He finished marinating the chicken and wanted to wash the spicy chili oil off his hands before grabbing the salt shaker.

He noticed he left a bloodstain on the shared faucet and needed to clean his hands to wipe it off.

He accidentally touched the trash bin lid and wanted to sanitize his hands before handling the clean dinner plates.

His hands were too warm, and he needed to cool them down to handle the cold dough next.

He just finished cutting meat and wanted to avoid cross-contamination with the vegetables and garlic he was about to prep.

He needed to check the recipe on his tablet and didn't want to get raw meat juice on the screen.

His hands were too greasy from the pork fat to safely hold the stove's ignition knob.


Question: Why did he use his hand to put the ginger into the pan instead of using the spatula?

Answer: The cutting board hadn't been washed yet, and touching it with the spatula would cause contamination.

He was trying to avoid scratching the non-stick coating of the pan with the sharp metal edge of the spatula.

He wanted to feel the heat coming off the oil to make sure it was at the right temperature for aromatics.

The cutting board hadn't been washed yet, and touching it with the spatula would cause contamination.

There was still raw meat residue on the spatula, and he didn't want to transfer it to the fresh ginger.

The spatula was too large to scrape the small pieces of ginger off the edge of the wooden cutting board.

The amount of ginger was small, so it was more convenient to just use one hand to put it in.

He used his hand to place the ginger gently to prevent the hot oil from splashing onto his arms.

His right hand was already holding the spatula, so he could only use his left hand to grab the ginger.


Question: Why did this person use a spoon to scoop the dark soy sauce instead of pouring it directly onto the spatula like they did with the light soy sauce?

Answer: The cup's opening was a decent size, but it didn't have a spout, making it impossible to pour directly.

The dark soy sauce was too thick and sticky, so it would have clung to the side of the cup and made a mess if poured directly.

The dark soy sauce bottle was nearly empty, so they used a spoon to reach the small amount at the bottom.

The cup was too far from the pan, so pouring directly would cause splashes; also, using a spoon helps control the amount to prevent the dish from becoming too dark.

The plastic cup was too light and unstable; trying to tilt it to pour would have caused the whole container to flip over.

The spatula was already covered in hot oil and ginger bits, which would have contaminated the remaining sauce in the cup if they touched.

The cup's opening was a decent size, but it didn't have a spout, making it impossible to pour directly.

The person was trying to avoid splashing hot oil in the pan, which often happens when pouring liquids from a height.

The cup's opening was a decent size and the spoon fit perfectly, making it more convenient than using the spatula to scoop from the cup.


Question: Why did the person pick up the glass pot lid once again?

Answer: He picked up a small plastic spoon next; he needed to add salt, sugar, and other seasonings to the dish.

He picked up a small plastic spoon next; he needed to add salt, sugar, and other seasonings to the dish.

He needed to check if the water droplets on the lid were dripping back into the pan and diluting the sauce's flavor.

He needed to smell the dish directly to decide if the pork belly had released enough rendered fat.

He wanted to use a toothpick to poke the eggplant to see if it was soft enough before the final stir-fry.

The lid had been on for a long time and too much steam had built up inside; he needed to prevent an explosion.

He grabbed a metal spatula to flip the meat; he wanted to ensure both sides were evenly browned before adding the broth.

He intended to use a pair of tongs to remove the ginger slices; they had already infused the oil with enough flavor.

The lid had been on for a long time; the fragrant dish was about to be served and he needed to reduce the sauce.


Question: Why did this person pick up chopsticks from the side to taste the eggplant?

Answer: He needed to taste the eggplant to check if it was cooked through and see if it needed more time on the stove.

He needed to see if the piece furthest from the center of the pan was as hot as the ones in the middle.

He wanted to check if the eggplant had absorbed enough oil from the pan to ensure it would not stick to the bottom.

He wanted to compare the softness of the eggplant to the pork belly to see if they were cooking at the same rate.

He needed to taste the saltiness of the eggplant to see if it was delicious; he later found it was a bit bland and added more salt.

He used the chopsticks to lift the eggplant closer to the light to check if the color had darkened enough.

He wanted to see if the sauce was thick enough to coat the eggplant properly before turning off the heat.

He needed to taste the eggplant to check if it was cooked through and see if it needed more time on the stove.

He needed to verify if the eggplant was tender enough to be mashed into a paste for the next step of the recipe.


Question: Why did he suddenly pick up the chopsticks right after putting the spatula into the pan?

Answer: There were food residues left on the spatula; to avoid waste, he used the chopsticks to scrape them onto the plate.

He thought the heat was too high and used the chopsticks to quickly stir the vegetables to prevent them from sticking to the pan.

He saw a small piece of eggshell in the pan and used the chopsticks to carefully fish it out before continuing to stir the dish.

There were food residues left on the spatula; to avoid waste, he used the chopsticks to scrape them onto the plate.

He needed to taste the saltiness of the eggplant to see if it was delicious; he later found it was a bit bland and added more salt.

He needed to taste the eggplant to check if it was cooked through and see if it needed more time on the stove.

He noticed a piece of burnt garlic stuck to the spatula and used the chopsticks to remove it before it could ruin the dish.

He realized the eggplant was piled too high on the plate and used the chopsticks to flatten the pile for better presentation.

He felt the spatula getting too hot sitting in the pan and grabbed the chopsticks to move it away from the induction ring.


Question: What tool did the person use to move the steak from the plate to the bowl?

Answer: Knife

Kitchen tongs
Spatula
Knife
Scissors
Fork
Chopsticks
Spoon
Skewer


Question: What is the most accessible and convenient tool the person used to move the asparagus from the pan to the plate?

Answer: Spatula

Tweezers Skimmer Spoon Spatula Tongs Knife Ladles Chopsticks


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

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

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

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

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

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

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

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

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

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


Question: What earlier state makes the bowl worth pouring into the pan only now?

Answer: The earlier cutting and the waiting pan have now reached a point where the separate prep streams can finally be merged

The chopsticks have already been used enough, so the bowl becomes the only remaining tool that can still change the food

The sink step has already ended, so the bowl has to move before the sauces can enter the workflow

The board has already been reused, so the bowl now takes over simply to keep the order of tools consistent

The counter has already been cleared enough that the bowl can no longer stay there without blocking the next step

The ingredients in the bowl have already separated once, so they need heat now before they lose their texture

The earlier cutting and the waiting pan have now reached a point where the separate prep streams can finally be merged

The bowl has already cooled enough on the counter, so it no longer needs to wait before hitting the pan

The bowl has already replaced the board as the active workspace, so the pan has to take it next


Question: What earlier shift makes the spatula more important than the counter tools now?

Answer: The stove-side task has become the main unfinished task, so changing the pan matters more than preparing anything else.

The knife has already been cleaned, so the spatula becomes the only tool left that still changes the food

The bowl has already been set down again, so the counter tools are forced to stay inactive for the next phase

The sauces have already entered the workflow, so the spatula has to take over from every other tool

The plate has already become visible on the counter, so the spatula must stay active until the final plating begins.

The sink has already been used enough times that the counter tools cannot return without repeating work

The burner has already been lowered, so the counter tools no longer have anything meaningful to prepare

The bowl has already cooled down significantly, so only direct pan contact can keep the current cooking workflow moving forward.

The stove-side task has become the main unfinished task, so changing the pan matters more than preparing anything else.


Question: Why doesn’t the plate become useful the first time it appears?

Answer: Because the work is still about combining prep streams, not about receiving cooked output

Because the chopsticks are still tied to bowl work, so the plate has to remain passive

Because the sink-side step still has to finish before anything on the plate can matter

Because the pan has not yet taken over enough of the task for serving space to matter

Because the work is still about combining prep streams, not about receiving cooked output

Because the plate is still too far from the burner to join the active workflow yet

Because the sauces have not entered the sequence yet, which keeps the plate from becoming relevant

Because the plate is only there to hold space until the bowl becomes active

Because the board is still deciding the order of ingredients, so the plate cannot affect the next move


Question: Why does the plate become more meaningful than the bowl later on?

Answer: Because the unresolved work has shifted from combining ingredients to receiving finished food

Because the plate is flatter, so it can take over once stirring slows down

Because the sauces have already entered, so the bowl no longer has a separate identity

Because the sink has already been prepared for washing, so the plate naturally comes next

Because the spatula cannot keep working unless the plate is already near the stove

Because the food can only finish once it is spread onto a cooler surface

Because the bowl stays on the counter too long and stops matching the speed of the stove

Because the unresolved work has shifted from combining ingredients to receiving finished food

Because the board disappears from the workflow, which forces the plate to replace the bowl


Question: What earlier shift makes the pan become a cleanup object instead of a cooking object?

Answer: The workflow has already shifted the unresolved state away from the pan, so once it empties it changes categories

The sauces have already been fully used, so the pan no longer has any ingredient left to respond to

The burner has already cooled enough that the pan cannot count as actively cooking anymore

The food has already been transferred out, so the pan is no longer where the unresolved food state lives

The workflow has already shifted the unresolved state away from the pan, so once it empties it changes categories

The board has already been abandoned, which forces the pan into the next phase once the plate appears

The bowl has already disappeared from the active workflow, so the pan loses its partner and becomes cleanup by default

The spatula has already touched the sink side once, which changes the meaning of the pan immediately

The plate has already replaced the bowl, which leaves the pan with no role except washing


Question: How many portions of rice should I get for this lunch?

Answer: 6


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

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

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

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

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

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

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

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

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


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

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

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

To document every step of the process for a

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

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

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

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

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

To set multiple precision timers to prevent overcooking the dishes.


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

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

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

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

To active deep aroma molecules in spices.

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

To constantly expose ingredients to air for oxidation.

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

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

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


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

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

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

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

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

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

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

Simply rinsing with water cannot completely remove oil stains.


Question: The user transfers the glove from their right hand to their left hand. What physical constraint in the scene caused this specific timing for the switch?

Answer: To allow the right hand to use the spoon with full tactile control while the left hand stabilizes the hot tray.

To allow the right hand to use the spoon with full tactile control while the left hand stabilizes the hot tray.

To pick up the smaller spoon that was accidentally dropped into the hot oven rack.

Because the right hand needed to operate the small latch on the oven door while the left hand supported the tray.

Because the right glove was too thick to fit into the handle of the silver bowl.

To let the right hand scrape the bottom of the pan with a spatula while the left hand holds the hot handle.

Because the user needed to check the temperature of the tray with their bare right fingertips.

To prevent the hot steam from the tray from melting the plastic containers placed on the right side.

To use the bare right hand to peel the plastic film off the containers on the table.


Question: What is the primary mechanical function of the knife?

Answer: Acting as a flat support to lift and transfer the food pieces into containers.

Acting as a flat support to lift and transfer the food pieces into containers.

To scrape off burnt residues from the bottom of the tray.

To check if the center of the food has reached the correct temperature.

To push the remaining sauce toward the edges of the container.

To separate the edges of the baked good from the sides of the metal pan.

To sharpen the edge of the plastic container before putting food in.

To create air vents in the bottom of the plastic packaging.


Question: Why does the user use their gloved left hand to lift and tilt the tray?

Answer: To pool the liquid sauce into one corner for easier collection with the spoon.

To inspect the underside of the tray for any burnt residue or food particles.

To align the tray with the plastic containers placed on the table.

To check if the bottom of the tray is still hot enough to continue glazing.

To see if any sauce has leaked through the corners of the silver tray.

To spread the marinade evenly across the surface of the meat before roasting.

To slide the cooked food closer to the edge for easier cutting in the next step.

To pool the liquid sauce into one corner for easier collection with the spoon.

To drain excess oil and water from the tray into the silver bowl.


Question: What is the physical purpose of using the knife to make a small cut?

Answer: To create an opening for the sauce to penetrate deeper into the food.

To mark the starting point for the final cutting stage.

To provide a grip point for the tongs during the flipping motion.

To remove a contaminated part of the food's surface.

To count how many layers of dough are inside the food.

To create an opening for the sauce to penetrate deeper into the food.

To test the sharpness of the knife before the main portioning.

To check if the internal temperature of the meat has reached safety levels.

To release trapped steam from inside the hot tray.


Question: Why is the knife used at this time before any food is handled in this stage?

Answer: To quickly remove the plastic packaging from the stack of containers.

To check if the containers are made of a heat-resistant material.

To separate containers that were fused together by heat.

To quickly remove the plastic packaging from the stack of containers.

To cut the plastic containers into smaller, individual sizes.

To carefully pry open the lid of the first container in the stack.

To puncture small air holes in the bottom of the plastic containers.

To scrape off labels from the side of the plastic containers.


Question: The user reaches into the silver bowl. Based on the current glazing task, which tool are they about to select?

Answer: A smaller spoon.

A pair of kitchen tongs
A large serving spoon
A pastry brush.
A large chef's knife.
A vegetable peeler.
A plastic whisk.
A smaller spoon.
A metal spatula.


Question: At 01:45, the person holds both the black frying pan and the grey saucepan, then chooses to place the grey saucepan on the induction burner to cook an egg. Why is the black frying pan rejected for this immediate task?

Answer: Because the black frying pan is wet from being washed recently, making it unsuitable for immediate frying.

Because the black frying pan's handle is visually damaged, making it unsafe to place over the hot stove.

Because the grey saucepan contains leftover oil that the person intends to reuse for frying the egg.

Because the black frying pan is occupied with leftover ingredients from a previous meal, requiring cleaning first.

Because the black frying pan is wet from being washed recently, making it unsuitable for immediate frying.

Because the black frying pan is too large to fit properly on the single induction burner alongside the prep area.

Because the person intends to boil the egg in water, which requires the deeper walls of the grey saucepan.

Because the black frying pan is placed in the sink to soak, rendering it temporarily unavailable for this step.

Because the grey saucepan was previously heated and is already at the optimal temperature for cooking.


Question: What visible change triggers the person to bring the frying pan to the prep area?

Answer: The sliced potato on the board has already been chopped and is ready to be transferred into the pan.

The cutting board is cleared of scraps and the person reaches for the pan to begin the cooking process.

The sliced potato on the board has already been chopped and is ready to be transferred into the pan.

The person finishes checking the potato pieces and then brings the pan over to compare size

The potato pieces have been gathered into a smaller pile, making the board easier to move

The knife work pauses after the slices are arranged, so the pan is brought over for the next stage

The potato skin is fully removed and the person brings the pan over to hold the discarded peels for disposal.

The seasoning is sprinkled over the chopped pieces and the pan is brought in to begin the frying step immediately.

The prep space becomes crowded, so the pan is moved in to free up room elsewhere


Question: What earlier preparation makes it possible to finely chop the potato?

Answer: The potato is first turned into thin slices on the board slicer.

The potato is first turned into thin slices on the board slicer.

The cutting area is cleared so the knife can be used more safely

The potato is transferred closer to the stove before the next step

The potato is boiled briefly to make the texture easier to dice

The potato is halved and placed flat side down for better stability

The potato is first cut into a few larger sections to make it easier to handle

The potato is peeled and then soaked in cold water to soften

The potato is rinsed so it will not stick during chopping


Question: What earlier action makes the later carrot chopping step easier to control?

Answer: The carrot is first rinsed and then cut into smaller sections before being chopped more finely.

The carrot is brought back from the sink and placed nearer the center of the board

The carrot is rinsed first so it will slide less during the later cuts

The carrot is rotated several times so its shape can be checked before chopping

The carrot is peeled and then placed on a dry towel to remove excess moisture before chopping begins.

The carrot is first rinsed and then cut into smaller sections before being chopped more finely.

The knife work pauses briefly before the carrot is chopped again

The ends of the carrot are trimmed off to create a flat surface that rests securely on the cutting board.

The cutting board is wiped down and the knife is sharpened to ensure a cleaner slice through the vegetable.


Question: Why is the knife the right tool for the garlic now?

Answer: Because the earlier loose-skin step is over, and the next job is finer cutting

Because the knife is being used here mainly to move the garlic, not reduce it

Because the earlier loose-skin step is over, and the next job is finer cutting

Because the garlic is still too whole for the later step, so it has to be cut down

Because the knife can dry the garlic surface before it is added to the pan

Because the knife keeps the garlic from rolling while the pan continues to cook

Because the cloves must be re-grouped before the peeler can be used again

Because the knife is needed to return the cloves to a flatter shape first

Because the garlic is already warm, so the knife is used to cool it slightly


Question: Why does the board come back after the first transfer?

Answer: Because only part of the chopped meat is in the pan, and the rest still needs board work

Because the person is comparing the pan pieces with the board pieces before continuing the cooking process

Because only part of the chopped meat is in the pan, and the rest still needs board work

Because the knife can only be used again once the board leaves the burner area

Because the board has to be dried before the rest of the meat can be cooked

Because the pan side is too narrow to finish the remaining cuts comfortably there in the kitchen

Because the first pieces need to cool briefly before the second pieces are added

Because the sink-side surface is reserved for the container that appears later in the preparation sequence

Because the sauces cannot be opened until the board is moved away from the stove


Question: Why does the person use the knife while using the sink?

Answer: To make it easier to peel off the garlic

To separate the garlic cloves from the bulb

To make it easier to peel off the garlic


Question: Did the person wash the onions? If not, why did the person not wash the onions?

Answer: No, because the person peeled off a layer from the onions.

No, because he put them directly into the boiling water pot.

No, because they would fall off while chopping the onions.

No, because he peeled off remaining onion skin with his hand.

No, because the person peeled off a layer from the onions.

No, because he peeled off the onion skin.

No, because he wiped them with a dry paper towel instead.


Question: Where did he place the minced garlic? And why did he place it there?

Answer: In the wok, to stir-fry the minced garlic later

In the wok, to stir-fry the minced garlic later

In the wok, to mix it with other ingredients.

In the wok, to stir-fly the minced garlic immediately.

On. a cutting board, because he just minced it.

In the wok, because he didn't have anywhere else to put them.

In the pan, to season the oil for the dish.


Question: Why did the person wash the cutting board before cutting ingredients?

Answer: Because there were onions on the cutting board beforehand.

Because there were onions on the cutting board beforehand.

Because the person dropped the cutting board on the floor.

Because there was dust on the cutting board from storage.

Because there were garlic on the cutting board beforehand.

Because there was sauce on the cutting board

Because there were raw meat on the cutting board beforehand

Because there was soap residue on the cutting board surface.

Because the person was done with using the cutting board.


Question: Why did the person get a plastic spoon instead of a spatula for the chili paste?

Answer: Because the person wanted to avoid contaminating the remaining chili paste.

Because the spoon was better for mixing the chili paste later.

Because the spatula was too big for the container.

Because the plastic spoon was easier to scoop the chili paste with.

Because the person needed a disposable tool to minimize the cleanup time.

Because the person wanted to avoid contaminating the remaining chili paste.

Because he wanted to measure the chili paste more precisely.

Because the spatula would have stained if used with the red chili paste.


Question: What did the person do after using scissors to cut a spiral shape out of the paper?

Answer: They attached the spiral paper strip onto a pen refill.

They pulled the spiral paper strip apart.

They gently placed the cut spiral paper onto the water surface in a measuring cup.

They inserted a small needle through the center of the spiral.

They used a magnet to approach the center of the paper spiral.

They suspended the spiral paper from a thin thread.

They attached the spiral paper strip onto a pen refill.

They blew air horizontally across the top of the suspended spiral.

They glued the center of the spiral onto a wooden stick.


Question: Which of the following tools was not used?

Answer: Measuring cup

Scissor
Cutting board
Kitchen scale
Lighter
Candle
Pen
Paper
Measuring cup


Question: Immediately after the paper liner is flattened, what is the precise manual interaction used to transfer the chicken from the bowl to the air fryer?

Answer: The user uses their bare hands to pick up each piece individually and space them out.

The user uses their bare hands to pick up each piece individually and space them out.

The user slides the chicken onto a secondary plate before tilting it into the basket.

The user uses a pair of metal tongs to maintain distance from the raw meat.

The user uses a spatula to scoop multiple pieces at once into the center.

The user pours the chicken directly from the bowl and uses a fork to separate the pieces.

The user uses the same chopsticks seen earlier to pierce and lift each piece.

The user tips the entire bowl over the basket and uses a spoon to flatten the pile.

The user wears plastic gloves to grab the chicken and arrange it in a single layer.


Question: The user manipulates a tool inside the original container. What environmental advantage of this container is being exploited for the tool-use?

Answer: The flexible, low-volume boundary of the material, which forces the seasonings to remain in constant high-pressure contact with the meat.

The flexible, low-volume boundary of the material, which forces the seasonings to remain in constant high-pressure contact with the meat.

The deep, narrow geometry of the packaging, which prevents the tool from splashing liquid ingredients onto the surrounding workspace during use.

The reinforced base of the container, which provides a stable platform for the tool to apply downward force without puncturing the thin plastic.

The textured interior of the plastic, which acts as a secondary abrasive tool to tenderize the meat fibers during stirring.

The transparent property of the walls, which allows the user to monitor the "visual shadow" of the seasoning distribution from the bottom.

The airtight seal of the container, which allows the tool to create a vacuum effect for faster marinade penetration.

The heat-retention capability of the specific polymer, which keeps the meat at an optimal temperature for enzymatic breakdown.

The chemical neutrality of the container, ensuring that no metallic taste from the tools is transferred to the meat.


Question: While holding the scissors at this moment, which specific part of the shrimp is the user targeting for removal?

Answer: The multiple small legs located on the ventral (bottom) side of the shrimp.

The tail fan to make the shrimp fit better in the pan.

The sharp rostrum (spike) on the head to prevent injury.

The antennae to reduce the overall length of the ingredient.

The dark vein along the back for digestive cleaning.

The entire head to prepare for a "body-only" stir-fry.

The outer shell segments to expose the meat for easier seasoning and cooking.

The thin membrane connecting the head to the body for a cleaner separation.

The multiple small legs located on the ventral (bottom) side of the shrimp.


Question: The user changes their kinetic strategy from a horizontal oscillation to a vertical compression. What inter-material failure is the tool being used to resolve?

Answer: The "clumping" phenomenon caused by protein-binding, which creates a thermal barrier between the overlapped layers.

The "bridging" obstruction formed by dry particles, which inhibits the uniform heat transfer across the mixture surface.

The excessive steam buildup underneath the ingredients that is lifting them off the heated surface.

The "crusting" effect resulting from starch gelatinization, which prevents the tool from reaching the pan bottom.

The saturation of oil at the bottom of the pan, which requires the ingredients to be

The "clumping" phenomenon caused by protein-binding, which creates a thermal barrier between the overlapped layers.

The "gliding" failure where the tool is moving too fast across the surface to actually engage with the ingredients.

The tendency of the ingredients to stick to the tool rather than the pan, requiring a downward force to release them.

The uneven distribution of salt crystals, which are being pushed to the edges by the previous horizontal motion.


Question: As the user transfers vegetables, what is the physical reason for leaving the green liquid residue in the bowl?

Answer: To prevent the "hydro-thermal quench" where excess water would rapidly cool the hot oil, stopping the searing process of the meat.

To allow the user to check if any salt crystals remain undissolved at the bottom of the bowl.

To keep the liquid as a "safety buffer" to extinguish any potential grease fires later.

To prevent the "hydro-thermal quench" where excess water would rapidly cool the hot oil, stopping the searing process of the meat.

To use the liquid as a cleaning agent to wash the bowl once the cooking is finished.

To avoid adding excess moisture that would cause the vegetable skins to become soggy and lose their crisp texture during the high-heat stir-fry phase.

To prevent the green pigments in the liquid from dyeing the white meat into an unappealing color.

To prevent the liquid from evaporating too quickly and creating a visual fog that blocks the camera.

To ensure the residual liquid can be used as a concentrated base for a separate sauce reduction that will be drizzled over the final dish.


Question: The user performs a high-precision extraction with chopsticks. What is the primary visual characteristic of the object being removed that distinguishes it from the surrounding eggs?

Answer: It is a small, rigid, white-opaque shard with jagged edges.

It is a translucent, gelatinous mass that has failed to dissolve in the heat.

It is a dark, thread-like fiber likely from a cleaning cloth.

It is a bright red, cylindrical fragment of a chili pepper.

It is a small, rigid, white-opaque shard with jagged edges.

It is a perfectly spherical air bubble that has become trapped.

It is a flat, brown, papery piece of onion skin or peel.

It is a charred, black speck of burnt meat from the bottom of the pan.

It is a thin, metallic, silver-colored wire from a scouring pad.


Question: The user performs a horizontal "shaking" of the covered pan. What physical feedback is the user likely checking for through this tool-use?

Answer: Whether the solidifying egg base has successfully detached from the pan's surface and is sliding freely.

Whether the seasoning has fully dissolved into a smooth, liquid sauce.

Whether the solidifying egg base has successfully detached from the pan's surface and is sliding freely.

Whether the total weight of the pan has decreased due to water evaporation.

Whether the tofu pieces have migrated to the center of the pan for better plating.

Whether the induction surface is properly centered under the pan's base.

Whether the oil has distributed evenly across the bottom of the pan to prevent the ingredients from sticking.

Whether the internal steam pressure has reached a point where the lid starts to rattle.

Whether the heat from the burner has caused the liquid contents to reach a rolling boil under the cover.


Question: During the final transfer, the user uses a secondary tool (spoon) against the rim of the primary tool (pan). What momentum-control issue is being managed?

Answer: The "surging" effect of the combined solid-liquid mass, which could lead to an uncontrolled overflow due to sudden gravitational acceleration.

The "clumping" of the dry ingredients, which requires the spoon to act as a physical divider to prevent a single large mass from falling at once.

The "rebound" force of the liquid hitting the plate, which is mitigated by using the spoon to redirect the kinetic energy away from the center.

The vibration of the plate, which is dampened by the user applying the spoon as a secondary stabilizer.

The "surging" effect of the combined solid-liquid mass, which could lead to an uncontrolled overflow due to sudden gravitational acceleration.

The structural collapse of the secondary tool if it were used to support the full weight of the pan instead of just guiding the flow.

The cooling rate of the ingredients, which is increased by creating a thinner "flow-sheet" across the spoon's surface.

The high surface tension of the sauce, which requires a mechanical break to allow it to separate from the pan's edge.

The "vortex" effect created by pouring, which would cause the lighter ingredients to spin out of the plate's boundaries.


Question: After adding the liquid sauce at this moment, what specific physical motion does the user perform with the tool to integrate the ingredients?

Answer: A repetitive, circular stirring motion while keeping the meat inside the bag.

A repetitive, circular stirring motion while keeping the meat inside the bag.

A rhythmic tapping on the outside of the bag to settle the contents.

A lifting motion to check the weight of the seasoned package.

A scraping motion to remove excess sauce from the tool's tips.

A vertical tamping motion to flatten the meat against the table.

A steady, side-to-side sweeping motion to distribute the marinade across the surface.

A firm, downward pressing motion to force the liquid into the fibers of the meat.

A shaking motion with the tool held horizontally above the bag.


Question: Having just finished removing the shrimp legs with scissors, the user reaches for a new tool from the drawer. Based on the current state of the shrimp and the next logical mechanical requirement, which tool is selected?

Answer: A fork, to insert a tine under the shell and use leverage to peel it away from the flesh.

A vegetable peeler, to shave off the outer skin of the shrimp body.

A serrated knife, to cut the shrimp into smaller segments before de-shelling.

A secondary pair of scissors, to cut through the harder dorsal (back) shell.

A pair of tongs, to hold the shrimp securely while rinsing it under the tap.

A butter knife, to scrape away the dark vein along the back once the shell has been opened.

A fork, to insert a tine under the shell and use leverage to peel it away from the flesh.

A small spoon, to scoop out the internal organs while the shrimp is still raw.

A metal skewer, to pierce through the tail and keep the shrimp straight while it is being cooked.


Question: The user retrieves scissors from the drawer at this moment. What is the "next intended material" to be processed directly over the workstation?

Answer: The green onions and cilantro placed on the table.

The parchment paper lining the metal baking tray.

The green onions and cilantro placed on the table.

The stems of red peppers to be deseeded.

A sheet of seaweed to be used as a garnish.

The plastic packaging of a new block of tofu.

The cooked chicken coming out of the air fryer.

The remaining shrimp that were not yet de-legged.

The plastic ties holding the bunch of asparagus.


Question: Just before the meat is introduced to the pot, what is the final visual confirmation the user performs regarding the oil?

Answer: Tilting the pot slightly to ensure the oil has coated the entire bottom surface.

Looking at the side of the pot to check the external oil level markings.

Tilting the pot slightly to ensure the oil has coated the entire bottom surface.

Using a hand to hover above the pot to feel the thermal radiation.

Stirring the oil with a spoon to see if its viscosity has changed.

Watching for the first signs of smoke rising from the center of the heated pot.

Checking the oil's shimmer to see if it has reached the correct cooking temperature.

Dropping a small piece of meat into the oil to check for an active sizzle.

Adding a splash of water to the oil to check for a steam reaction.


Question: The user retrieves a spoon. Observe the spatial alignment just before it enters the seasoning jar. What subtle "entry-control" maneuver is performed?

Answer: The user tilts the spoon's handle at a 45-degree angle to navigate the narrow neck of the jar without scraping the sides.

The user rotates the spoon 180 degrees to use the back of the spoon as a leveler for the sauce.

The user grips the spoon near the bowl to increase leverage while pushing through the dense layer of spices at the top.

The user holds the spoon over the steam of the pan for 2 seconds to pre-heat the metal.

The user tilts the spoon's handle at a 45-degree angle to navigate the narrow neck of the jar without scraping the sides.

The user rests the spoon's neck against the jar's edge to stabilize their hand before plunging the tip into the thick seasoning.

The user taps the spoon twice on the jar's rim to synchronize the timing of the scoop.

The user pauses the spoon's motion at the jar's entrance to visually estimate the liquid's depth.

The user blows on the spoon's bowl to ensure no invisible dust is transferred into the jar.


Question: The user is segmenting the tofu with a spoon. What is the immediate next movement of the spoon once the tofu blocks are broken into smaller pieces?

Answer: Pushing and spreading the tofu pieces toward the outer edges of the pan to clear the center.

Pressing the tofu pieces down firmly to flatten them into thin pancakes.

Scooping the tofu pieces into a separate bowl to make room for adding the next set of ingredients.

Tapping the spoon against the pan's rim to remove the white tofu residue.

Pushing and spreading the tofu pieces toward the outer edges of the pan to clear the center.

Stirring the tofu in a fast, circular motion to mash it into a smooth paste.

Removing the spoon from the pan and placing it back into the sink immediately.

Scraping the bottom of the pan to prevent the tofu from sticking or burning during the cooking process.

Lifting a small piece of tofu with the spoon to taste the seasoning.


Question: What habitual behavior does the person consistently exhibit while cooking?

Answer: The person tends to clean up promptly during cooking.

He always organizes the utensils by size before use.

He frequently checks the timer on the microwave oven.

He frequently tastes the food while cooking.

He prefers to prepare all ingredients before starting.

The person tends to clean up promptly during cooking.

The cook regularly sharpens the knives before each task.

The person constantly checks the recipe on a tablet.


Question: Where did the person retrieve the jar from?

Answer: refrigerator

refrigerator
cabinet
prep station
storage bin
shelf
cooling rack
dishwasher
countertop


Question: Why did the person remove the onion from the cutting board at this moment?

Answer: The person will soon need to place raw meat on the cutting board and wants to avoid cross-contamination between the ingredients.

He suddenly realized that the specific dish he is preparing does not actually require onions, so he moved them aside to exclude them from the current recipe.

He has finished dicing the onions and is transferring them to a prep bowl so he can begin sautéing them in a hot pan.

The cutting board was becoming too crowded with onion pieces, so he moved them aside to make room for chopping a different set of vegetables.

The person will soon need to place raw meat on the cutting board and wants to avoid cross-contamination between the ingredients.

He realized he had chopped more onion than the recipe required and decided to move the excess into a storage container to save for later.

He wants to clear the board to sharpen his knife before continuing with the next set of ingredients for the stew he is making.

The person is preparing to flip the cutting board over to use the clean side for the next task and needs to clear it.

He decided to switch to a different, more specialized cutting board for the next task and was clearing the onions off to wash and put the current board away.


Question: Which earlier or later states determined why the person needs to turn on the tap to wash his hands at this moment?

Answer: Because he is about to pour soy sauce, and he wants to prevent raw meat residue on his hands from sticking to and contaminating the glass bottle.

Because he has finished seasoning the meat and needs to wash his hands before reaching for the metal tongs to transfer the pieces into the hot frying pan.

Because he has just finished pouring the soy sauce and kneading the raw meat, and is now preparing to wash his hands before putting the meat into the pot.

Because he just finished marinating the raw meat and wants to clean his hands before opening the refrigerator door to put the bowl inside to chill for an hour.

Because he plans to wash his hands before tearing open the plastic wrap to start separating the pieces of meat he has already cut.

Because he needs to check the digital recipe on his phone and wants to wash the raw meat off his hands before touching the screen to avoid dirtying it.

Because he felt his hands were becoming too slippery from the meat juices to safely grip the knife, so he decided to wash them before continuing to chop.

Because he is about to pour soy sauce, and he wants to prevent raw meat residue on his hands from sticking to and contaminating the glass bottle.

Because he plans to wash his hands before removing the plastic wrap from the raw meat to begin slicing it on the board.


Question: Why did the person move the meat from the cutting board back to the tray at this moment?

Answer: Because the person realized they needed to pour soy sauce to marinate the meat slices, and a flat cutting board would not be able to contain the liquid.

Because he had just finished slicing the meat and needed to move it back to the tray to clear the workspace for the next preparation step.

Because he intended to weigh the sliced meat on a kitchen scale and needed to use the tray as a container to get an accurate measurement of the total weight.

Because he realized he had not finished slicing the entire batch of meat and moved the first portion back to make more room on the board.

Because placing raw meat directly on the cutting board would contaminate the surface, and he could not do that.

Because the person realized they needed to pour soy sauce to marinate the meat slices, and a flat cutting board would not be able to contain the liquid.

Because he noticed the meat was still slightly frozen in the center and decided to move it back to the tray to let it thaw completely before cooking.

Because he wanted to apply a dry spice rub to the meat and felt that doing so in the tray would prevent the powder from scattering across the countertop.

Because he planned to coat the meat in flour before frying and realized that the high edges of the tray would keep the flour contained better than the flat board.


Question: What is the specific action the person takes when pouring the soy sauce?

Answer: The person pours the soy sauce into the spoon first, then transfers it from the spoon onto the meat.

The person pours the soy sauce into the spoon first, then transfers it from the spoon onto the meat.

He pours the soy sauce into the spoon and then transfers it into a small side dipping bowl rather than putting it on the meat.

He first pours the soy sauce into a separate bowl to mix a seasoning sauce, stirs it thoroughly, and then pours the finished mixture over the raw meat.

He pours the soy sauce into the spoon to mix it with other liquid seasonings already in the spoon before drizzling the mixture over the meat.

He uses the spoon as a guide or slide to direct the flow from the bottle onto the meat, preventing splashes from contaminating the stovetop.

He pours the soy sauce directly onto the meat from the bottle to ensure the seasoning penetrates the raw meat more thoroughly.

He pours the soy sauce over the back of the spoon to spread it evenly across the surface of the meat.

He pours the soy sauce into the spoon and then uses it to baste the meat while it is still cooking.


Question: How many times did the person pour the soy sauce into the spoon?

Answer: 4


Question: Which earlier states determined why the person did not place the spoon on the cutting board near the raw meat?

Answer: Raw meat had previously been placed on this cutting board, and putting the spoon there would have caused cross-contamination.

Raw meat had previously been placed on this cutting board, and putting the spoon there would have caused cross-contamination.

Earlier, the person had filled a more distant cutting board with vegetables, so he felt there was no room for the spoon anywhere on the counter.

He had designated that specific board only for heavy chopping and did not want to clutter the workspace with small utensils.

Earlier, the person had covered the nearby cutting board completely with raw meat, leaving no physical space to set the spoon down.

He intended to move that cutting board to the sink for washing immediately, so he avoided putting the spoon on it to prevent it from being moved twice.

He felt the heat from the nearby stove burner was too intense near that cutting board and might make the spoon too hot to use comfortably.

He noticed the surface of that specific cutting board was wet and slippery, so he chose to place the spoon elsewhere to keep the handle dry and easy to grip.

The person had just sprayed the board with a chemical cleaner and was waiting for it to dry before using the surface.


Question: Why did the person wash his hands at this specific moment?

Answer: To prevent raw meat residue on his hands from sticking to and contaminating the oil bottle.

He felt his hands were becoming too greasy from handling the meat and wanted to improve his grip before picking up the knife for the next task.

He needed to check the digital recipe on his smartphone and wanted to remove the meat residue to avoid getting the screen dirty.

To prevent raw meat residue on his hands from sticking to and contaminating the oil bottle.

He needed to clear the meat residue from his fingers before he adjusted the heat on the stove.

To prevent raw meat residue from his hands from contaminating the fresh green vegetables sitting on the counter.

He had just finished preparing the seasonings and wanted to ensure his hands were clean before he began kneading the raw meat.

To ensure no raw meat residue was transferred to the clean plates he was about to set out.

To ensure his hands were clean before he proceeded to the next step of washing the used cutting board in the sink.


Question: Based on the preceding and succeeding events, what is the purpose of the person washing the kitchen knife at this moment?

Answer: The person needs a clean knife to chop the green vegetables.

He needs a clean knife to peel the skin off the potatoes.

He has finished all the preparation work and is washing the knife to dry it before putting it back into the knife block.

The person needs a clean knife to chop the green vegetables.

He has just finished slicing the meat and needs a clean knife to mince the garlic cloves.

He has just finished slicing the meat and needs to wash the knife before starting to slice a fresh batch of meat.

He needs a clean knife to slice the raw meat.

He has just finished slicing the vegetables and needs a clean knife to slice meat.

The person is cleaning the blade to slice the loaf of bread.


Question: Based on the whole footage, what was the total number of vegetables the person cut? (Please provide the original quantity, rather than the number of resulting pieces.)

Answer: 6-10


Question: Why did the person move the meat to the opposite side of the stovetop?

Answer: The person is about to start cooking the meat, so they moved it closer to the induction cooktop for more convenient access during the stir-frying process.

He intends to perform a deep clean of the original side of the stovetop and moved the meat to keep it away from the cleaning supplies and water.

The person is about to start cooking the meat, so they moved it closer to the induction cooktop for more convenient access during the stir-frying process.

He moved the meat to the opposite side to avoid any potential cross-contamination while he washes and chops the green vegetables in the original prep area.

He moved the meat to the other side to make room for the large pot of boiling water he needs to place on the front burner for the noodles.

He realized the meat needed more time to reach room temperature and moved it closer to the warm stove to slightly speed up the thawing process.

The person wants to organize the workspace by grouping all the raw ingredients together on one side before they begin the final assembly of the dish on the counter.

The original side of the counter was occupied by two cutting boards and was too crowded, so he needed to clear some space for other ingredients.

He noticed the original surface was wet and moved the meat to the other side to prevent the tray from sliding while he focused on other tasks.


Question: Why did the person move the pot lid to the section of the counter far from the induction cooktop?

Answer: The person needed to clear the space immediately adjacent to the stove to make room for a large serving platter for the dish the person was about to finish.

He was preparing to wipe down the area around the induction cooktop with a damp cloth and moved the lid to prevent it from getting soapy residue on the underside.

He planned to wash the lid in the sink shortly and moved it closer to the cleaning area to streamline his post-cooking cleanup.

The person wanted to organize the workspace by grouping all the used lids together in a designated cooling zone to avoid cluttering the active cooking area near the stove.

He felt the lid was unstable on the cluttered surface near the stove and moved it to a flatter, drier section of the counter to prevent it from sliding off.

He noticed there was significant condensation on the lid and moved it away to prevent water from dripping onto the induction cooktop's electronic controls.

He wanted to keep the lid away from the residual heat of the cooktop to prevent the handle from becoming too hot to touch later.

The person needed to clear the space immediately adjacent to the stove to make room for a large serving platter for the dish the person was about to finish.

He moved the lid to the far side because he intended to use the lid's wide, flat surface as a temporary tray to hold the discarded onion skins and eggshells.


Question: Based on the preceding and following frames, infer the reason why the person suddenly turned off the induction cooktop.

Answer: The person realized the garlic had not been peeled or chopped yet, so they turned off the heat to go and prepare the garlic first.

He saw that the oil was splashing too much onto the counter, so he turned off the induction stove to wipe the surface before continuing.

The pan had become excessively hot and was beginning to smoke, so he needed to turn off the cooktop to let the temperature drop for safety.

He noticed that the green vegetables were not chopped into small enough pieces, so he paused the cooking to finish dicing them.

He decided that the current iron pot was unsuitable for a dish involving both meat and greens, so he turned off the stove to swap it for a different pot.

The person realized the garlic had not been peeled or chopped yet, so they turned off the heat to go and prepare the garlic first.

He felt the meat required additional liquid seasonings or spices before the next step, so he turned off the power to go and fetch them.

He realized the pot had not been properly washed since the previous dish was prepared, so he turned off the heat to go and clean it first.

He realized he had forgotten to defrost the main protein for the stir-fry, so he turned off the power to go and check the microwave.


Question: How did the person pour the soy sauce into the pot, and what was the purpose?

Answer: The person poured the soy sauce onto the spatula first before transferring it into the pot, with the purpose of measuring the exact amount of soy sauce being added.

The person poured the soy sauce into a small measuring cup to check the volume before dumping it quickly into the pot to stop the garlic from burning in the oil.

He poured the soy sauce directly and evenly into the pot to ensure the ingredients absorbed the seasoning uniformly across the entire surface.

The person poured the soy sauce onto the spatula first before transferring it into the pot, with the purpose of measuring the exact amount of soy sauce being added.

He poured the soy sauce onto a spoon first and then into the pot, repeating this for a total of two spoonfuls to facilitate more precise measurement.

The person poured the soy sauce along the inner rim of the hot pot to caramelize the liquid before it reached the vegetables, enhancing the overall smoky flavor of the dish.

He used the pot lid as a makeshift funnel to guide the soy sauce from the bottle into the center of the pot to avoid splashing the induction cooktop.

He poured the soy sauce into a separate prep bowl first to mix it with other liquid seasonings, and then poured the combined mixture into the pot.

He poured the soy sauce onto the spatula to cool down the metal surface of the tool before he continued stir-frying the delicate meat slices.


Question: Why did the person use a separate pot to scoop up a small amount of water?

Answer: The person needs to pour this water into the greens and stir them together to increase the amount of sauce/moisture in the dish.

He used the water to rinse the secondary pot one last time to ensure it was perfectly clean before storing it in the cabinet.

The person needs to pour this water into the greens and stir them together to increase the amount of sauce/moisture in the dish.

He realized the dish was becoming over-seasoned or too salty after a quick taste, and he is adding water to dilute the sodium concentration.

He is preparing a cornstarch slurry (thickening agent) in the secondary pot to be added later to glaze the meat and vegetables.

He is preparing to soak a different, dried ingredient that will be added to the recipe much later in the cooking process.

He wants to use the water to steam the vegetables by pouring it into the hot pan and then covering it with a lid immediately.

He intends to pour the water onto the stovetop to quickly cool down a small spill and prevent it from burning or sticking to the surface.

He is using the water to deglaze the bottom of the pot to release the browned bits of food and incorporate them into the sauce.


Question: How did the person transfer the meat into the pot?

Answer: He used the spatula to scrape the meat from the plate into the pot.

He used the spatula to scrape the meat from the plate into the pot.

He used a spoon to gently scrape the meat into the pot.

He used both hands to grab the meat and put it into the pot.

He held the plate directly and shook the meat into the pot.

He used kitchen shears to cut the meat from the plate into the pot.

He used the pot lid as a guide to let the meat slide from the plate into the pot to prevent oil from splashing.

He used a pair of long wooden chopsticks to pick up the meat slices one by one and place them into the pot.

He tilted the plate and used a knife to push the meat pieces into the hot pot.


Question: By this moment, how many times had this person poured oyster sauce?

Answer: 3


Question: Is there evidence from the preceding and following frames for why the person is washing the plate that previously held the meat at this moment?

Answer: The meat previously on the plate was not fully cooked and therefore still carried a risk of bacterial contamination. Since the person uses this same plate to hold the fully finished dish later, it must be thoroughly washed now to ensure the food is safe to eat.

He needs the plate immediately to hold the next batch of raw ingredients, such as the chopped greens, and is washing it to prevent the raw meat juices from transferring to the vegetables.

The plate had become excessively slippery due to the fat from the raw meat, making it a safety hazard on the counter, so he washed it to ensure a secure grip before moving it.

He noticed a significant amount of residual marinade clinging to the plate and decided to rinse it directly into the pot to reclaim those concentrated flavors.

The person is washing the plate with extremely hot water to preheat the ceramic material, as they plan to serve the hot meat on it later and want to ensure the plate does not quickly sap the heat from the food, which would ruin the overall dining experience.

He intends to use the plate as a makeshift lid or a weighted press to keep the meat submerged in the sauce while it simmers, which requires the surface to be cleaned first.

The meat previously on the plate was not fully cooked and therefore still carried a risk of bacterial contamination. Since the person uses this same plate to hold the fully finished dish later, it must be thoroughly washed now to ensure the food is safe to eat.

A completely different, new plate will be used to hold the finished dish later; the person is simply washing this specific plate now so it can be dried and put away for storage.

The marinade used on the meat contains highly acidic ingredients like lemon or vinegar that could permanently etch or stain the decorative pattern on the plate if left for too long, so he is washing it immediately to preserve the integrity and appearance of the expensive kitchenware set.