Question: During the board-rinsing step, how are the board and faucet handled at the sink?

Answer: One hand hooks the board slot while the other hand works the faucet lever and then steadies the far edge.

One hand cups the board from underneath while the other pulls it toward the sink opening.

One hand keeps the board flat on the counter while the other reaches toward the faucet lever.

One hand holds both lower corners while the other hand turns the faucet but never steadies the board.

One hand pinches the top corner while the other hand wipes the board surface with a sponge.

One hand hooks the board slot while the other hand rinses the board without touching the faucet lever.

One hand hooks the board slot while the other hand works the faucet lever and then steadies the far edge.

One hand grips the far edge first while the other hand reaches through the slot only after the water starts.

One hand holds the far right corner while the board remains upright against the wall.

answer too long: 111 vs distractor μ=105.3 σ=1.5 (z=+3.85)


Question: After the skimmer is lifted near the fried pieces, what motion is used to clear food stuck to it?

Answer: The skimmer is shaken above the work area so sticky bits fall away from its perforated surface.

The skimmer bowl scoops fresh oil while the stuck pieces remain on its upper surface.

The skimmer is turned upside down under the oil before any pieces are loosened.

The skimmer handle taps the plate while its mesh stays away from the food.

The skimmer slides under a new batch without clearing the pieces already stuck to it.

The skimmer is shaken above the work area so sticky bits fall away from its perforated surface.

The skimmer edge scrapes the pot rim first, then the pieces are pushed back into the oil.

The skimmer is pressed flat against the pot bottom so the stuck pieces smear into the oil.

The skimmer is held still over the plate while the hand pulls each piece off by hand.

answer too long: 95 vs distractor μ=83.9 σ=5.2 (z=+2.15)


Question: What is the sequence of ingredients prepared by the person?

Answer: Ginger, garlic, green peppers, red chili peppers

Ginger, garlic, green peppers, red chili peppers

Ginger, onions, green peppers, red chili peppers

Ginger, garlic, green peppers, dried mushrooms

token-permutation of answer: 'Ginger->Garlic->Red chili peppers->Green peppers'

token-permutation of answer: 'Red chili peppers->Green peppers->Ginger->Garlic-'

token-permutation of answer: 'Garlic->Ginger->Red chili peppers->Green peppers'

token-permutation of answer: 'Green peppers->Red chili peppers->Garlic->Ginger'

token-permutation of answer: 'Green peppers->Red chili peppers->Ginger->Garlic'


Question: Before the next cutting action continues, what happens to the small minced pile on the board?

Answer: The side of the knife slides against the minced pile and pushes it away from the main cutting area.

The side of the knife slides against the minced pile and pushes it away from the main cutting area.

The knife tip pulls the cabbage toward the minced pile instead of moving the pile away.

The knife scrapes an empty part of the board while the minced pile stays where it was.

The board is tilted so the minced pile slides away without the knife touching it.

The flat blade lifts the minced pile completely off the board and drops it into a bowl.

The knife edge chops through the minced pile again and leaves it in the same cutting area.

The hand gathers the minced pile while the knife stays beside the board without contact.

The knife handle presses down on the minced pile, flattening it without shifting it aside.

answer too long: 99 vs distractor μ=87.0 σ=2.8 (z=+4.24)


Question: When the soaked pan is scrubbed, how is it handled while the sponge cleans the cooking surface?

Answer: Holding the pan by the handle with one hand while the sponge's broad face works around the inside surface.

Holding the pan upside down while the spoon bowl scrapes residue from the outer wall.

Holding the pan by the handle with one hand while the sponge's broad face works around the inside surface.

Holding the pan flat on the counter while the sponge wipes only the outside bottom.

Holding the pan by the handle while the chopsticks poke at residue instead of using the sponge.

Holding the pan over the bread plate while the sponge wipes the plate underneath it.

Holding the pan by the rim with both hands while the sponge stays off the inside surface.

Holding the pan still on the burner while the spatula loosens residue from the middle.

Holding the pan handle with both hands and rinsing it empty without any sponge contact inside.


Question: During the cleanup motion over the pan, what happens to the bits clinging to the knife?

Answer: The knife blade is dragged along the pan edge so the clinging bits fall back into the pan.

The spatula cleans the knife in the air while the knife never touches the pan edge.

The knife tip dips into the rice, and the clinging bits are pushed deeper into the food.

The knife handle rubs the pan rim while the blade stays away from the edge.

The knife blade is dragged along the pan edge so the clinging bits fall back into the pan.

The knife scrapes the outside wall of the pan below the rim, away from the food.

The blade is wiped against the cutting board surface before the knife returns to hover over the pan.

The blade rests flat across the pan opening while the bits remain attached to the side of the metal.

The knife is held above the pan and shaken, but the bits stay on the blade.


Question: As the scissors make the opening, what does the off hand do with the paper?

Answer: It pinches the folded packet high and holds it in the air so the lower folded edge can be snipped cleanly.

It grips the loose lower flap beside the blades so the cut can be pulled open from the same side.

It pinches the folded packet high and holds it in the air so the lower folded edge can be snipped cleanly.

It folds the paper tighter around the scissor tip after the blades have already entered the middle.

It cups underneath the paper to catch scraps while the blades remove an outside corner.

It grabs both scissor handles with the other hand to add force through a thick stack.

It traps the coin against the paper so the blades can trace around the coin's edge.

It presses the whole sheet flat on the desk so the blades can stab downward through the center.

It holds the red balloon against the paper so the cut lines up with the balloon opening.


Question: When sauce is added before mixing, which sequence with the spatula is visible?

Answer: Sauce lands on the spatula head first, and then the spatula moves it into the food.

A spoon receives the sauce first, and the spatula stays beside the pan.

The spatula scrapes the pan bottom first, and sauce is added only after the food is mixed.

Sauce is poured onto the food first, and the spatula only cleans the bottle tip.

Sauce is poured straight into the pan, and the spatula starts stirring only afterward.

The spatula handle blocks the sauce bottle while the sauce falls around the food.

The spatula lifts food out of the pan before any sauce is added.

The spatula edge cuts solid pieces while the sauce remains in the container.

Sauce lands on the spatula head first, and then the spatula moves it into the food.


Question: During the draining step, what do the chopsticks do near the pot opening?

Answer: The chopsticks hold the noodles back near the opening while water pours out.

The chopsticks are set aside and the hand alone blocks the noodles at the opening.

The chopsticks hold the sauce cup while the pot drains without any blocking tool.

The chopsticks stir the noodles in the center while both noodles and water pour out together.

The chopsticks scrape the outside of the pot while the noodles move freely toward the opening.

The chopsticks lift all noodles out before any water is drained from the pot.

The chopsticks push the noodles toward the pouring edge so they leave with the water.

The chopsticks hold the noodles back near the opening while water pours out.

The chopsticks press the lid closed so neither water nor noodles can leave the pot.

answer too short: 76 vs distractor μ=85.0 σ=5.8 (z=-1.54)


Question: During the folded-paper hole-making step, how are the scissors applied to the compressed packet?

Answer: The scissors nibble short bites from an outer free edge while the other hand pinches the bundle shut.

The scissors trim the wide square sheet flat on the table instead of cutting the compact packet.

The scissors reopen the earlier long slit with a full blade pass along the large folded face.

The scissors slice a full-width cut across the bundle, opening it into two separate stacks of paper.

The scissors pierce the flat center of the packet without entering from an outside edge.

The scissors nibble short bites from an outer free edge while the other hand pinches the bundle shut.

The scissors chop off the pointed folded tip in one deep pass through the spine of the packet.

The scissors shave only a loose outer flap, leaving the compressed layers underneath the paper untouched.

The scissors lie aside while the holes are pulled open by hand from the folded packet.


Question: When the garlic is opened on the board, what sequence between the knife and hand is visible?

Answer: The knife makes a shallow score in the garlic, and the hand then pulls it open.

The knife makes a shallow score in the garlic, and the hand then pulls it open.

The knife cuts fully through the garlic, and the hand only gathers separated pieces.

The knife holds the garlic steady while another tool cuts into it.

The knife tip lifts the garlic skin while the hand keeps the clove closed.

The hand opens the garlic first, and the knife cuts it only afterward.

The knife handle presses the garlic while the blade points away from it.

The knife scrapes the board beside the garlic without contacting the clove.

The flat side of the knife crushes the garlic before the hand touches it.


Question: During the bag-filling setup, how do the cup and bag opening line up as water is added?

Answer: The left hand keeps the zipper mouth spread while the right hand tilts the clear cup into the opening.

The left hand opens the bag after the cup has already started to pour.

The left hand keeps the zipper mouth spread while the right hand tilts the clear cup into the opening.

The left hand holds the bag flat on the table while the cup is brought close but kept upright.

The left hand partly folds the zipper track while the cup pours toward the opening.

The left hand lifts the bag wall while the cup pours from too high, causing water to miss the mouth.

The left hand spreads the zipper mouth, but the cup rim points toward the outside face of the bag.

The left hand holds the bag open only at one corner while the cup is tilted toward the middle of the zipper line.

The left hand steadies the cup instead of the bag while the bag opening collapses.


Question: During the boiled-potato downsizing step, how does the free hand add control while the knife cuts?

Answer: The free hand spreads over the potato pieces so they stay together while the knife works through them.

The fingertips pinch one loose piece upright while the knife trims only that piece.

The free hand holds the empty bowl while the knife scrapes potato chunks toward it.

The fingers press shell scraps near the bowl while the knife works away from the potato pieces.

The free hand braces the board handle while the knife pulls sideways through the potatoes.

The fingertips pin an onion half while the knife rocks there instead of over the potatoes.

The free palm presses the knife spine itself while the blade splits the pile with extra force.

The free hand lifts a spatula under the pile while the knife waits above.

The free hand spreads over the potato pieces so they stay together while the knife works through them.


Question: What happens before trying to seal the bottle by using the balloon like a funnel for another pour?

Answer: The paper cup surrounds the lower bottle so it stays upright while both hands work the balloon around the neck.

The cup is moved under the bottle only after the balloon rim has already been seated around the bottle neck.

The paper cup is placed under the bottle to catch drips while the bottle is held at an angle by one hand.

The cup is placed behind the bottle to stop it from rolling while the bottle base stays on the work table.

The paper cup surrounds the lower bottle so it stays upright while both hands work the balloon around the neck.

The cup is squeezed around the bottle side but not enough to keep the bottle upright without hand support.

The paper cup touches the bottle neck area while the lower bottle remains unsupported by any other tool.

The paper cup is held beside the bottle as a spare container while the bottle stays upright on the table.

The bottle is balanced on the cup rim without the cup surrounding the lower body of the plastic bottle.

answer too long: 111 vs distractor μ=105.3 σ=1.5 (z=+3.85)


Question: During the egg-emptying step over the clear cup, how does the balloon contact the shell opening?

Answer: The balloon mouth seals the shell hole while the other hand keeps the egg above the clear cup.

The needle remains in the shell hole while the balloon is squeezed nearby.

The balloon mouth presses the pointed end of the egg while the prepared hole stays exposed.

The balloon mouth seals against the cup rim instead of the shell hole.

The balloon side presses the shell while the hole remains uncovered.

The balloon mouth is placed on the shell only after the egg has already emptied.

The balloon mouth seals the shell hole while the other hand keeps the egg above the clear cup.

The balloon mouth touches the shell near the hole but does not seal around the opening.

The balloon neck hangs below the egg while the shell opening faces the clear cup.


Question: During the meat-compacting step, how do the skillet handle and spatula divide the work?

Answer: The left hand steadies the wooden skillet handle while the right hand lays the spatula's broad face onto the top-center meat from the right side.

The right hand slips the spatula tip under one piece while the left hand reaches toward the nearby condiments.

The left hand steadies the skillet rim while the right hand presses the spatula face onto the meat center.

The left hand holds the handle loosely while the right hand taps the meat with the spatula's metal edge.

The left hand lifts the rear pot while the right hand presses the spatula onto the empty skillet's front area.

The left hand presses directly on the meat while the right hand keeps the spatula off the skillet's center.

The left hand grips the spatula head while the right hand leaves the wooden skillet handle completely loose.

The left hand stays away from the pan while the right hand leaves the spatula parked over the green peppers.

The left hand steadies the wooden skillet handle while the right hand lays the spatula's broad face onto the top-center meat from the right side.

answer too long: 145 vs distractor μ=107.6 σ=2.0 (z=+18.81)


Question: Right after the second onion is finished and pushed into the bowl, the cook makes a detour before any oil enters the wok. What kicks off that detour?

Answer: A close look at the dry wok shows rust and residue still inside, so it goes back to the sink for a soap wash.

The bowl of vegetables is found leaking, so it is moved into a deeper plate first.

Another carrot is needed, so the cook goes back to rinse a fresh one.

The chopsticks are missing from the counter, so the cook goes to fetch a clean pair.

The salt packet is empty, so the cook digs out a backup packet first.

The induction is found still on, so the cook turns it off and waits for it to cool.

The cutting board is found cracked, so it is set aside for a different one.

The cooktop fan is found running and is turned off before any cooking starts.

A close look at the dry wok shows rust and residue still inside, so it goes back to the sink for a soap wash.


Question: In the tight breadboard area, how does the narrow-tipped tool contact the jumper wire?

Answer: The narrow tips grip the wire near the board and reposition it more precisely than fingers could.

The tool is used to press a button while the wire is adjusted by hand.

The narrow tips grip the wire near the board and reposition it more precisely than fingers could.

The tips lift the whole breadboard instead of adjusting the wire.

The tips cut the wire before it is repositioned on the breadboard.

The tool scrapes insulation off the wire after it has already been seated correctly.

The tips press only the edge of the breadboard while the wire stays in place.

The handles push the wire while the narrow tips stay away from the breadboard.

The tool holds the wire far from the board and pulls it completely out of the circuit.


Question: During the tie-starting step at the balloon neck, how is the string routed around the assembly?

Answer: The string loops around the balloon neck and inserted straw together and the free end is drawn across the front to begin the wrap.

The string is laid beside the neck but not looped around the assembly.

The string is wound around the scissors before being brought back to the balloon.

The string is crossed around the cut free end of the straw instead of the neck end.

The string loops around the balloon neck and inserted straw together and the free end is drawn across the front to begin the wrap.

The string is threaded through the hollow straw before any neck wrap begins.

The string circles the balloon neck while the inserted straw stays outside the loop.

The string is pulled over the balloon mouth in a way that pushes the straw out.

The string circles the straw near the neck while the balloon neck stays loose.


Question: During the water-transfer step into the tall clear container, how are the bottle and container handled?

Answer: One hand steadies the tall container on the table while the other tilts the green bottle so its mouth pours into the opening.

One hand steadies the tall container on the table while the other tilts the green bottle so its mouth pours into the opening.

The tall container is tipped toward the desk while the green bottle stays closed.

One hand holds the paper over the container opening while the bottle pours onto the spots first.

The green bottle is brought to the container mouth only after the paper has been inserted.

The container is held on the table while the bottle mouth hovers above it without pouring.

One hand lifts the tall container toward the bottle while the bottle remains mostly upright.

One hand steadies the tall container, but the green bottle is tilted toward its outside wall.

The green bottle pours into a small cup while the tall container stays beside it.

gemini_rejected: Rule 2 (Length/Word count)


Question: Once the balloon reaches the bottle top, how is it seated so the seal stays on?

Answer: By steadying the bottle inside the paper cup with one hand while the other pulls the balloon rim down around the outside of the neck.

By pushing the balloon tip into the opening while the bottle stands free on the table.

By steadying the bottle inside the paper cup with one hand while the other pulls the balloon rim down around the outside of the neck.

By lifting the bottle upward into a hanging balloon while the rim stays above the opening.

By wrapping the balloon around the outside of the paper cup rather than around the bottle neck.

By twisting the whole bottle inside the balloon body while both hands ignore the cup.

By pressing the balloon center straight down while the rim never comes below the mouth.

By pinching only the balloon tail and tying it above the bottle instead of around the neck.

By draping the balloon loosely across the mouth and smoothing the top without catching the rim.


Question: During the sauce additions, what sequence happens with the spoon?

Answer: The spoon carries one sauce in a controlled amount, is rinsed, and then carries the other sauce.

The spoon carries oyster sauce first, then goes directly into soy sauce without being washed.

The spoon is used only to stir the pot after both sauces are poured straight from bottles.

The spoon stirs both sauce containers without ever lifting sauce toward the pot.

The spoon lifts dry onion pieces while the sauces are added from the plastic cup.

The spoon handle scoops soy sauce while the bowl end stays outside the containers.

The spoon is left in the pot while chopsticks measure both sauces instead.

The spoon carries one sauce in a controlled amount, is rinsed, and then carries the other sauce.

The spoon scrapes the cutting board while the sauces stay sealed on the counter.


Question: After the chili cutting, which cleanup contact pattern is visible at the sink?

Answer: The cutting board is held under running water while the hand rubs the used surface and the knife is rinsed nearby.

The knife blade is washed under running water while the board remains covered with chili pieces.

The knife scrapes the board surface at the stove without any water contacting either tool.

The cutting board is held under running water while the hand rubs the used surface and the knife is rinsed nearby.

The cutting board is held above the sink while the faucet runs beside it without touching the board.

The knife is left on the cutting board while only the counter around the board is wiped dry.

The board and knife are moved directly to the wok before any chili residue is rinsed off.

The board is rinsed after the knife is put away, and the used surface is not rubbed by hand.

The cutting board stays on the counter while the knife handle alone is dipped under the faucet.


Question: What is the order in which the ingredients were added?

Answer: Garlic -> diced tomatoes -> egg -> tomato chunks

Onion -> tomato paste -> egg -> tomato slices

Ginger -> tomato sauce -> egg -> tomato cubes

Garlic -> diced tomatoes -> egg -> tomato chunks

token-permutation of answer: 'egg -> garlic -> tomato chunks -> diced tomatoes'

token-permutation of answer: 'garlic -> diced tomatoes -> tomato chunks -> egg'

token-permutation of answer: 'garlic -> egg -> diced tomatoes -> tomato chunks'

token-permutation of answer: 'garlic -> tomato chunks -> diced tomatoes -> egg'

token-permutation of answer: 'egg -> tomato chunks -> diced tomatoes -> garlic'


Question: During the seasoning step, what sequence involving the spatula and soy sauce is shown?

Answer: Soy sauce lands on the spatula first, and the spatula is then tipped to scatter it into the food.

The spatula presses the bottle opening before any soy sauce leaves it.

The spatula scrapes sauce from the pan after the soy sauce has already been mixed in.

The spatula holds food aside while soy sauce is poured onto the bare pan surface.

Soy sauce is poured into a separate bowl while the spatula remains in the pan.

Soy sauce lands directly on the food first, and the spatula only mixes it afterward.

The spatula lifts food out of the pan before the soy sauce is added.

Soy sauce lands on the spatula first, and the spatula is then tipped to scatter it into the food.

The spatula stays under the food while another utensil spreads the soy sauce from above.


Question: During the egg-shell opening step, how is the metal needle applied to the egg?

Answer: The needle tip pokes one shell spot while the other hand cups the egg in the air.

The needle tip pokes one shell spot while the other hand cups the egg in the air.

The wooden skewer is brought to the shell while the metal needle stays on the table.

The needle tip presses near the shell opening area while the other hand holds the egg over the cup.

The needle tip pokes the foam cup rim while the egg is held nearby.

The needle tip presses the pointed end after another opening has already been made.

The needle handle presses the shell while the tip points away from the egg.

The balloon mouth is brought near the shell before the needle makes the first opening.

The needle tip touches the shell but slides across the surface without making a working hole.


Question: During the greens-mincing step, how do the off-hand and larger knife line up at the leafy mound?

Answer: The left fingertips hold the far-left edge of the leafy mound together while the larger knife cuts diagonally in from the garlic side.

The left fingertips hold the mound from above while the larger knife pushes the greens sideways instead of cutting through.

The left fingertips pin the garlic pile while the larger knife cuts across the greens beside it.

The left fingertips gather loose leaves inward while the larger knife stays above the mound without cutting.

The left fingertips hold the far-left edge of the leafy mound together while the larger knife cuts diagonally in from the garlic side.

The left fingertips hold the near-left edge while the larger knife cuts straight down through the center of the mound.

The left fingertips steady the board edge while the larger knife cuts only the loose pieces near the lower side.

The left palm rests near the knife tip while the blade rocks over the greens without a diagonal entry.

The left fingertips press the garlic-side edge while the larger knife cuts in from the empty left side.


Question: During the remaining-cabbage storage step, how is the cabbage held after enough leaves are in the bowl?

Answer: The remaining cabbage is cradled with both hands as a compact head while no more leaves are pulled into the bowl.

The remaining cabbage is pressed against the bowl rim while earlier leaves are packed down.

The remaining cabbage is pinned against the cutting board while a final leaf is pulled across the table.

The remaining cabbage is gripped by the stem end while the other hand rearranges loose leaves.

The remaining cabbage is held over the trash can while another usable leaf is stripped off.

The remaining cabbage is held over the bowl while one more outer leaf is peeled into it.

The remaining cabbage is carried by plastic wrap while the head hangs below it.

The remaining cabbage is cradled with both hands as a compact head while no more leaves are pulled into the bowl.

The remaining cabbage is dragged by a loose outer leaf while the bowl is steadied nearby.


Question: During the milk-ink reveal, how is the handheld lighter positioned relative to the paper?

Answer: It is held upright under the middle of the suspended paper while the other hand holds one edge.

It is held upright under the middle of the suspended paper while the other hand holds one edge.

The lighter is dragged along the paper’s outer edge while the other hand holds one corner.

The lighter is held under the suspended paper but near the lower edge rather than the middle.

The tea light is moved slowly under the paper while the lighter is set aside on the table.

The lighter is used only to relight the tea light before the paper is heated.

The lighter is held upright beside the suspended paper while the candle heats from below.

The lighter is held over the top surface of the paper instead of being positioned underneath it.

meta-option: 'Both hands hold the paper flat on the desk while the lighter is brought near one side.'


Question: When the first clear test tube is filled from the large bottle, what handling setup is used?

Answer: The tube is pinched upright near its rim while the other hand tilts the large bottle mouth directly over the opening.

The tube is left sideways in the red rack while the other hand pours across its wall instead of into the mouth.

The tube is balanced on the rack edge while the other hand pours onto the outside wall instead of into the mouth.

The tube is dipped into a cup for filling while the other hand keeps the large bottle upright and unused.

The tube is pinched upright near its rim while the other hand tilts the large bottle mouth directly over the opening.

The tube is gripped from the rounded bottom while the other hand keeps the bottle mouth below the opening and away from the fill.

The tube is held over the rack with a dropper ready while the other hand leaves the large bottle out of the transfer.

The tube stays capped on the table while the other hand tips the bottle toward a paper cup beside it.

The tube is pressed flat to the table while the other hand brings the bottle neck against the red rack instead of the tube.


Question: During the dip-and-place sequence, which tongs-and-bread pattern is visible?

Answer: The tongs keep the bread clamped as it moves from the egg mixture toward the wok.

The tongs grip one corner and let the rest of the bread hang while it drains.

The tongs hold the bread above the egg mixture and lower it without dipping.

The tongs pinch the bread at the center and fold it slightly before placement.

The tongs drag the bread along the bowl rim before carrying it toward the wok.

The tongs support the bread from underneath with one arm while the other arm rests on top.

The tongs keep the bread clamped as it moves from the egg mixture toward the wok.

The tongs clamp the bread only after it has already been placed on the wok.

The tongs press the bread down in the egg mixture and release it before lifting.


Question: During the chicken deboning pass, how is the attached strip held as the knife works near it?

Answer: The strip is pinched upright by the free hand while the knife makes short downward cuts beside it.

The strip is laid flat against the board while the knife chops across the center.

The strip is pulled outward and held low while the knife follows along the opened seam.

The strip is left loose while the small knife makes quick trimming cuts.

The strip is gripped together with the knife handle while the blade is pushed down with both hands.

The strip is pinched upright by the free hand while the knife makes short downward cuts beside it.

The strip is held over the bowl while the knife slices sideways through the hanging edge.

The strip is tucked back under the chicken while the knife scrapes beside it.

The strip is pressed under the palm while the knife slides flat underneath.

answer too long: 98 vs distractor μ=82.9 σ=8.7 (z=+1.74)


Question: During the brief support step in peeling the cooled egg, how is the egg set against the helper tool?

Answer: The egg sits in the bowl of the ladle while the fingers peel shell away above it.

The egg is braced on the pot rim while the fingers peel toward the boiling water.

The egg is held inside the serving bowl while the ladle keeps mashing the potato mixture.

The egg is pinched over the sink while the ladle stays beside the board unused.

The egg sits in the bowl of the ladle while the fingers peel shell away above it.

The egg is trapped between both palms while the ladle only moves the shell pile by itself.

The egg is laid on the cutting board while the ladle only sweeps shell pieces aside.

The egg is balanced on the flat spatula while both hands keep working over the hot pot.

The egg is pressed on the knife spine while the shell is scraped off with the ladle edge.

meta-option: 'Both hands stay firmly on the knife handle while the onion half sits completely untouched.'


Question: After the balloon is filled but before it is set down to fly away, how is the air being kept in?

Answer: The left hand pinches the neck shut while the right hand steadies the round body from below.

Both thumbs push down on the top of the balloon while the opening points upward.

The left hand pinches the neck shut while the right hand presses the top of the balloon down onto the paper.

The left hand cups the round body while the right hand pulls the neck straight out sideways.

The right hand flattens the balloon against the paper while the left hand lets the neck dangle.

Both hands squeeze the middle of the balloon while the neck opening is left free.

The left hand pinches the neck shut while the right hand steadies the round body from below.

The right hand pinches the neck shut while the left hand presses the top of the round body.

The left hand twists the tail around the right wrist while the round body hangs unsupported.


Question: After one cutting step, what visible tool state explains why the knife and board are taken to the sink before the next ingredient?

Answer: The knife and board have visible food residue or juices on them from the previous ingredient.

The knife and board have visible food residue or juices on them from the previous ingredient.

The knife is being washed because it has finished all cutting work for the clip.

The tools are taken to the sink only after the next ingredient has already been cut.

The knife is rinsed to remove sauce from the pot, not residue from the board work.

The board is rinsed thoroughly so it can be used as a lid over the large pot.

The board is wet already, so the person rinses it again to make the next ingredient slide more easily.

The knife and board are clean but need to be cooled before the next cut.

The person rinses only the board while keeping the knife away from the sink.


Question: During the meat-flipping step, how is the pan itself used?

Answer: The pan is lifted and jerked so the meat slides and flips across the cooking surface without each slice being picked up.

The pan is tilted away from the heat so the meat slides out before it can flip.

The pan stays flat while the knife lifts every meat slice one by one and turns it over.

The pan is shaken only after the garlic and tomatoes have already covered the meat completely.

The pan is moved to the sink while the meat is flipped on the cutting board.

The pan is lifted and jerked so the meat slides and flips across the cooking surface without each slice being picked up.

The pan is covered with a lid and left still while the meat turns by itself underneath.

The pan is held level as the spatula only presses the meat down without moving it across the surface.

The pan handle is tapped with the spatula while the meat remains stuck in one place.


Question: Before the next dye spot can be placed, how is the small pigment bottle opened?

Answer: One hand keeps the small bottle upright while the other hand twists the colored cap off from above.

One hand presses the bottle tip into the paper while the other hand tears the cap sideways off the desk.

One hand keeps the small bottle upright while the other hand twists the colored cap off from above.

One hand flips the bottle upside down over the sheet while the other hand tries to unscrew it near the paper.

One hand holds the paper in the air while the other hand pulls the bottle straight through the fold.

One hand squeezes the bottle over the paper while the other hand leaves the cap fully on.

One hand braces the bottle against the cups while the other hand cuts the tip open with the scissors.

One hand pours dye from a plastic cup while the other hand sets the closed bottle back in line.

One hand lays the bottle on the desk while the other hand bends the paper corner up to catch the liquid.

answer too long: 100 vs distractor μ=88.0 σ=4.4 (z=+2.74)


Question: Right after the knife brings the cut butter into the wok and is set down, what is the very next thing that happens to that same knife before any bacon is touched?

Answer: It is taken to the sink and washed with dish soap before the bacon step.

It is left on the wok rim to scorch the butter off before being reused.

It is set on the cutting board to drain, then used on the bacon as is.

It is wiped on a paper towel and used straight on the bacon package.

The cook switches to a different knife and leaves the buttery one alone.

It is taken to the sink and washed with dish soap before the bacon step.

It is dragged across a dry sponge once and used on the bacon afterward.

The cook tears the bacon package by hand and skips the knife step.

It is rinsed with plain water at the sink and used on the bacon while wet.

answer too long: 81 vs distractor μ=74.6 σ=3.6 (z=+1.78)


Question: When the finished food is moved to the serving bowl, how is the pot used?

Answer: The pot is tilted over the serving bowl so the cooked mixture slides or pours out.

The pot lid is used to hold the food back while only clear liquid enters the bowl.

The pot is tilted toward the sink before the serving bowl is placed nearby.

The spoon removes only the liquid while the solid pieces stay in the pot.

The pot stays away from the bowl while the cutting board carries the finished food.

The pot is lowered into the serving bowl without tipping, and the food stays inside it.

The pot stays level on the cooktop while chopsticks move one piece at a time.

The pot is tilted over the serving bowl so the cooked mixture slides or pours out.

The serving bowl is tipped into the pot while the cooked mixture remains inside.

gemini_rejected: Rule 2: Length and word count constraints


Question: When the cooked pork is moved out of the wok toward the board, what tool coordination is visible?

Answer: The chopsticks grip the pork while the knife comes underneath to support it during the move.

The knife supports the pork from above while the chopsticks slide underneath it.

The two tools press the pork against the wok wall but do not lift it toward the board.

The chopsticks grip the pork while the knife stays above it and only blocks it from slipping sideways.

The chopsticks pull the pork toward the wok rim while the knife pushes it back into the pan.

The knife slides under the pork first, and the chopsticks only push it off the blade after it reaches the board.

The chopsticks grip the pork while the knife comes underneath to support it during the move.

The knife rests on the board while the chopsticks carry the pork alone across the gap.

The chopsticks hold the pork against the side of the wok while the knife cuts it before any transfer.

answer too long: 95 vs distractor μ=82.4 σ=3.8 (z=+3.33)


Question: After sauce coats the noodles, how does the spatula move the noodles through the pan?

Answer: The spatula drags the coated noodles across the pan and folds them back through the vegetables.

The spatula lifts only vegetables while the coated noodles remain untouched.

The spatula pushes the noodles out of the pan before they mix with the vegetables.

The spatula holds the vegetables near the rim while the noodles stay in the center.

The spatula presses the coated noodles flat and keeps the vegetables separate.

The spatula wipes sauce from the pan wall while avoiding the noodle pile.

The spatula scoops sauce away before it spreads through the noodles.

The spatula drags the coated noodles across the pan and folds them back through the vegetables.

The spatula stays above the food while pan motion alone moves the noodles.


Question: Before the balloon is inflated, how are the hands preparing the part that will later control the airflow?

Answer: Both hands pull the short neck sideways while the flat body stays on the paper.

The fingertips pinch the middle of the body while the neck hangs loose over the edge.

One hand twists the tail into a knot while the other hand lifts the body off the paper.

The fingers pull the body lengthwise while the neck opening stays closed between the hands.

One hand holds the neck still while the other hand rubs the body against the paper.

Both hands pull the short neck sideways while the flat body stays on the paper.

meta-option: 'Both palms press the round body flat while the neck is left untouched.'

meta-option: 'Both hands cup the balloon opening upright while the body is already puffed with air.'

meta-option: 'Both hands fold the neck under the body while the balloon is pressed down from above.'


Question: During the candle-lighting step, how is the lighter positioned relative to the wick?

Answer: The lighter is held in the right hand, with the black ignition end lowered toward the wick from the candle's right side.

The lighter is brought toward the wick from the right, but the white base contacts the cup rim first.

The lighter is held in the right hand, with the black ignition end lowered toward the wick from the candle's right side.

The lighter is brought from the left side while the ignition end points past the wick tip.

The lighter is held near the wax surface rather than being lowered to the wick.

The lighter is held above the candle with the ignition end pointing downward but not close to the wick.

The lighter tip passes across the wick but is withdrawn before the candle catches.

The lighter is held on the table while the wick is bent toward the flame by hand.

The lighter is lowered toward the wick while both hands still hold the candle cup.

answer too long: 120 vs distractor μ=88.3 σ=9.3 (z=+3.43)


Question: During the gathering pass on chopped greens, what contact does the larger knife make with the scattered pieces?

Answer: The broad blade lies almost flat across the top of the greens and nudges them inward as a wide pusher.

The sharp edge stays vertical and chops down through the scattered greens again.

The knife tip anchors one side of the pile while the handle end sweeps the greens inward.

The spine of the knife hooks the loose pieces and flips them toward the lower edge.

The broad blade slides under the greens and lifts them off the board instead of nudging them inward.

The broad blade pushes the greens outward into a wider layer instead of regrouping them.

The broad blade lies almost flat across the top of the greens and nudges them inward as a wide pusher.

Bare fingertips sweep the greens inward while the larger knife hovers above without contact.

The small plastic knife gathers the greens while the larger knife stays beside the pile.


Question: During the lemon-over-candle step, how is the wedge held as it moves toward the flame?

Answer: The wedge is transferred to one hand, pinched by the rind, and carried over the candle while the other hand drops away.

The wedge is replaced by the larger lemon half, which is lifted over the candle with two hands.

The wedge is left on the table while the empty cup is moved over the candle instead.

The wedge is balanced on the paper beside the lighter and nudged toward the flame with fingertips.

The wedge is tucked against the lighter body, and both objects are moved over the candle together.

The wedge is set inside the glass cup first, and the cup is tilted toward the candle.

The wedge is hooked on the wooden skewer and swung over the candle without hand contact.

The wedge is transferred to one hand, pinched by the rind, and carried over the candle while the other hand drops away.

The wedge is kept between both hands all the way to the candle so each thumb can squeeze at once.


Question: During the early egg-cooking step, how does the spatula contact the setting egg near the pan wall?

Answer: The spatula's broad front edge slides under the egg from the outer wall while the other hand steadies the handle.

The spatula edge slides beside the egg near the pan wall without going underneath.

The spatula's broad front edge slides under the egg from the outer wall while the other hand steadies the handle.

The spatula scrapes a dry spot near the center while the set edge stays attached.

The spoon bowl drags the egg edge while the spatula waits near the pan.

The spatula face presses the top of the setting egg while the edge stays outside.

The pan is tilted so the egg runs away before the spatula edge reaches under it.

The spatula tip enters the middle first rather than working from the outer wall.

The spatula handle nudges the egg sideways while the blade stays above it.


Question: During the cooked-egg transfer, how do the pan and chopsticks work together?

Answer: The pan is tilted toward the bowl while the chopsticks guide egg pieces over the pan edge.

The egg is lifted by chopsticks first, and the pan is tilted only after the transfer is done.

The chopsticks stir the egg in the middle of the pan while the bowl stays beside it.

The pan stays level while the chopsticks lift egg pieces one by one into the bowl.

The chopsticks push the egg toward the center while the pan is tilted away from the bowl.

The pan is tilted toward the bowl while the chopsticks guide egg pieces over the pan edge.

The chopsticks hold the bowl steady while the egg slides without tool guidance.

The pan is held near the bowl, but the chopsticks scrape only the empty pan edge.

The pan is tilted toward the bowl, but the chopsticks hold the egg back at the rim.


Question: While the buttery knife is being washed at the sink before the bacon step, how is the soap-and-sponge motion applied to the knife?

Answer: The sponge presses soap onto the flat face of the blade and slides along its length while the other hand grips the handle.

The blade is pressed against the sink rim and dragged sideways to scrape the butter off.

The blade is wrapped in a paper towel and wiped along its length to absorb the butter.

The bare fingers rub soap directly onto the edge while the sponge stays beside the sink.

The blade is held under the running tap only, with the sponge sitting unused on the counter.

The sponge is scrubbed only along the handle while the blade stays under the tap.

The soap is poured straight onto the blade and rinsed away without sponge contact.

The sponge presses soap onto the flat face of the blade and slides along its length while the other hand grips the handle.

The knife is left in the sink to soak in soapy water without any active scrubbing.


Question: When the spoon is used on the sliced pieces, what contact does it make?

Answer: The spoon edge slips between nearby slices and separates them without cutting them again.

The spoon edge slips between nearby slices and separates them without cutting them again.

The spoon scoops liquid from under the slices while leaving the slices touching.

The spoon presses the slices together into a tighter stack.

The spoon scrapes the plate edge while the slices remain unchanged.

The spoon handle touches the slices while the bowl of the spoon stays away.

The spoon is used after a knife has already separated every slice.

The spoon lifts one slice away while the rest stay clumped together.

The spoon presses seasoning onto the top surface without separating the slices.


Question: During the garlic-mincing step, how is the knife stabilized for repeated rocking cuts?

Answer: One hand grips the handle while the other hand rests near the tip so the blade rocks over the garlic.

The off-hand pinches garlic pieces directly while the knife edge stays away from the pile.

One hand peels loose skin with the blade corner while the other keeps the clove intact.

One hand grips the handle while the other hand rests near the tip so the blade rocks over the garlic.

Both hands grip the handle while the whole knife chops vertically without a pivot.

The knife tip stays in the air while the handle end scrapes the garlic pile.

One hand holds the bowl while the other balances the knife broadside to carry slices.

The broad side of the blade stays flat while both hands gather garlic with fingertips.

One hand rests near the tip, but the blade lies flat to crush a whole clove.


Question: Later in the experiment, after vessels have been filled and the bag has been opened, how is the paintbrush used to put the red water onto the giant needle?

Answer: The brush is dipped tip-first into the cup of red water and then drawn along the body of the giant needle to lay the color down.

The red water is poured straight from the beaker over the needle so it runs down the surface.

The brush is dipped tip-first into the cup of red water and then drawn along the body of the giant needle to lay the color down.

The red water is poured into the brush handle and the handle is touched to the needle.

The needle is dipped into the cup of red water and lifted out so red water clings to it.

The brush is held still and the needle is rubbed back and forth across the brush's bristles.

The brush is wrapped in red-soaked tissue and the tissue is pressed against the needle.

The needle is laid flat on paper and the brush is stamped onto the paper next to it instead of on the needle.

The red water is sprayed at the needle from a small spray bottle while the brush stays beside it.


Question: When the first ginger cut is about to start, how is the knife brought toward the root?

Answer: The knife is brought from the cook's right side with the blade angled inward toward the ginger pieces.

The knife is brought from under the board with the handle hidden beside the blue cloth at the front.

The knife is brought straight down over the middle of the sink without lining up beside the ginger.

The knife is brought from the sink side across the board with the blade moving outward away from the ginger.

The knife is brought from above the faucet with the tip aiming toward the wall instead of the root.

The knife is brought from the chicken tray side with the flat side facing down onto the board surface.

The knife is brought from the ginger bag with the blade trailing behind the phone side of the counter.

The knife is brought from the left edge with the handle over the basin and the blade pointing right.

The knife is brought from the cook's right side with the blade angled inward toward the ginger pieces.

answer too long: 111 vs distractor μ=105.3 σ=1.5 (z=+3.85)


Question: When the opening is started with the scissors, how are they applied to the paper?

Answer: The right hand snips into the folded lower edge while the left hand lifts the doubled sheet so the blades bite through stacked layers.

The right hand snips a free side edge of the unfolded sheet while the left hand turns the paper like a page.

The right hand cuts into an opening that is already there while the left hand pinches the coin in place as a guide.

The right hand trims an outer corner off the loose top flap while the left hand keeps the folded edge flat on the table.

The right hand uses the scissor handles to press a crease while the left hand keeps the blades away from the paper.

The right hand snips into the folded lower edge while the left hand lifts the doubled sheet so the blades bite through stacked layers.

The right hand pokes the scissor tip through the flat center while the left hand presses the whole sheet to the desk.

The right hand chops straight down with the handles vertical while the left hand cups the sheet underneath.

The right hand slides the closed blades along the top crease while the left hand pulls the open flap sideways.


Question: During the onion slicing step on the board, which knife motion is visible as the cut continues?

Answer: The knife stays in the cut line and uses short forward-and-back strokes while the other hand steadies the onion.

The knife stays in the cut line and uses short forward-and-back strokes while the other hand steadies the onion.

The blade is lifted high for separate vertical chops without back-and-forth movement.

The knife tip pokes the onion in place while the handle stays nearly still.

The blade presses straight down once, then the onion is pulled apart by hand.

The blade rocks on its tip while the handle rises and falls over the onion.

The edge scrapes the board toward the pan after the onion has already been cut.

The knife edge slides across the board beside the onion to gather pieces only.

The flat side of the knife presses the onion sideways without the edge entering it.


Question: During the meat-prep board reset, how is the cutting board oriented under running water?

Answer: Hold the board by opposite short edges, stand it under running water, and lower it back with the turned-over face up.

Hold one long edge and rinse the board upright, but return it with the same face up.

Clamp the board near one corner and rotate it, but keep it away from running water.

Balance the board on the raw tray and flip it there without rinsing under the faucet.

Hold the board flat under the faucet and rinse only the same vegetable-side surface.

Hold the board by the handle slot and swing it near the faucet without flipping it.

Hold the board above the sink and shake it dry before the opposite face is rinsed.

Wipe the wet face with a cloth while the board stays flat on the counter.

Hold the board by opposite short edges, stand it under running water, and lower it back with the turned-over face up.


Question: During the transfer into the bowl, how do the knife side and hand work together?

Answer: The knife side acts as a wall while the hand pushes the prepared pieces onto it and into the bowl.

The flat blade presses pieces down on the board without moving them toward the bowl.

The hand holds the bowl away while the knife pushes pieces to the far side of the board.

The knife handle scrapes the board while the blade stays above the prepared pieces.

The knife edge chops the pieces smaller inside the bowl before transfer from the board.

The knife tip spears each piece and drops it into the bowl while the hand stays away.

The knife side acts as a wall while the hand pushes the prepared pieces onto it and into the bowl.

The hand transfers all pieces directly while the knife remains on the counter.

The knife side blocks the pieces from entering the bowl and keeps them on the board.

gemini_rejected: Rule 2: Length and word count constraints


Question: As the ingredients are pressed in the wok, what does the spatula do?

Answer: The flat spatula head presses downward through the ingredients to break apart pieces.

The spatula taps the pan handle while the food remains piled in the center.

The spatula edge lightly circles the pan rim without touching the ingredients.

The spatula pushes the food to one side but never applies downward pressure.

The spatula is held still as the ingredients separate only from boiling liquid.

The spatula handle stirs the sauce while the head stays above the food.

The spatula scoops the whole mixture out of the wok before pressing anything.

The spatula lifts one piece straight up and leaves the rest of the mixture untouched.

The flat spatula head presses downward through the ingredients to break apart pieces.

answer too long: 85 vs distractor μ=77.3 σ=4.0 (z=+1.95)


Question: When the measuring cup is brought over the tray of apple slices, what movement is visible?

Answer: The cup is tilted over the tray and moved so the liquid pours across the apple slices.

The cup is tilted over only one corner of the tray, leaving the liquid pooled in one small area.

The cup touches the tray edge while the liquid stays inside and the apple slices remain dry.

The cup is used to press the apple slices down while the liquid is added from another container.

The cup is tilted over the tray and moved so the liquid pours across the apple slices.

The cup stays level above the tray, and the liquid remains inside without pouring out.

The cup is set beside the tray while the liquid is spread over the apple slices by a spoon.

The cup is angled away from the apple slices, so the liquid runs beside the tray instead of over the fruit.

The cup is moved across the tray after the liquid has already been poured into one fixed spot.


Question: During the blue-pigment step, how is the squeeze bottle positioned over the chosen container?

Answer: The squeeze bottle is held above the glass with the nozzle pointed down so drops fall through the opening.

The nozzle is held above the glass but angled toward the inner wall rather than down through the opening.

The bottle is held upright beside the glass with the nozzle still capped.

The bottle points toward the glass only after the pigment has already appeared inside.

The bottle is squeezed over the paper card before being moved to the glass.

The squeeze bottle is aimed at a nearby plastic cup while the glass stays within reach.

The squeeze bottle is held above the glass with the nozzle pointed down so drops fall through the opening.

The bottle is dipped into the glass water instead of dripping from above.

The nozzle touches the glass rim but no drop falls inside.


Question: During the board-to-wok transfer, what scraping motion does the spoon make?

Answer: The spoon edge drags behind the sliced pieces on the board and pushes them into the wok.

The board is tilted alone, and the spoon stays above the sliced pieces.

The spoon presses the sliced pieces flat before they move toward the wok.

The knife cuts the sliced pieces again while the spoon waits beside the board.

The spoon lifts liquid from the wok while the board stays flat on the counter.

The spoon scrapes the wok bottom after the sliced pieces have already landed.

The spoon measures seasoning over the wok before the sliced pieces leave the board.

A hand carries the sliced pieces while the spoon only steadies the wok handle.

The spoon edge drags behind the sliced pieces on the board and pushes them into the wok.


Question: What is the person currently doing to the green pepper with the knife?

Answer: The person is cutting around and removing the fibrous central core and seeds from the inside of the pepper.

The person is splitting the pepper in half.

The person is slicing the pepper into rings.

The person is making several vertical incisions to divide the vegetable into long and thin strips for a stir fry.

The person is carefully trimming away the white pith and ribs from the interior walls of the sliced green pepper.

The person is cutting a decorative pattern into the edge

The person is peeling the skin off the pepper

The person is chopping the pepper into a fine mince

The person is cutting around and removing the fibrous central core and seeds from the inside of the pepper.


Question: During the thick-sauce transfer, which spoon-and-container movement is visible?

Answer: The spoon edge scrapes along the container wall and gathers sticky sauce into the spoon bowl.

The spoon tip drags down the side wall and leaves the sauce collected at the bottom.

The spoon edge pulls sauce upward, then pushes it back down into the container.

The spoon edge scrapes only the rim while the sauce stays on the inside wall.

The spoon bowl scoops from the center while the sauce on the side wall remains untouched.

The spoon bowl presses flat against the container bottom and spreads the sauce outward.

The spoon edge scrapes along the container wall and gathers sticky sauce into the spoon bowl.

The spoon rim circles around the container opening without touching the sauce on the wall.

The spoon back presses the sauce against the wall before any sauce is lifted out.

answer too long: 93 vs distractor μ=83.9 σ=4.7 (z=+1.96)


Question: What did the person do with the knife before using it to crush the garlic?

Answer: The person used the knife to slice the ginger.

The person used the knife to cut tomatoes.

The person used the knife to slice the meat.

The person used the knife to chop the scallions.

The person used the knife to cut green peppers.

The person used the knife to peel the carrots.

The person used the knife to cut the onion.

The person used the knife to slice the potato.

The person used the knife to slice the ginger.


Question: Before the egg is fully moved or flipped, where does the spatula contact it?

Answer: The spatula edge slides under the egg edge to check whether the bottom releases from the pan.

The spatula edge slides under the egg edge to check whether the bottom releases from the pan.

The spatula flips the whole egg in one motion without first testing the edge.

The spatula scrapes the pan only after the egg has already been removed.

The spatula pushes sauce around the egg without going under the edge.

The spatula presses the top center of the egg while the edge stays outside it.

The spatula cuts across the egg to divide it before any lifting is tried.

The spatula handle touches the egg while the head stays above the pan.

Chopsticks lift the egg from the side while the spatula only moves oil.


Question: During the first dye-mixing motion, how is the glass held before the finger enters the liquid?

Answer: The right hand pinches near the rim and tilts the glass so the liquid rolls around the sidewall.

The glass is spun flat on the table by its base while the liquid remains inside.

The right hand pinches near the rim and tilts the glass so the liquid rolls around the sidewall.

The blue bottle is used again before the glass is moved.

The glass is shaken with both palms around the middle instead of rolled by one hand.

The glass is tilted toward a nearby plastic cup as if pouring the dyed water out.

The glass is pushed sideways across the desk without being lifted.

The finger enters the liquid before the glass is tilted.

The hand pinches near the rim but keeps the glass level while the dye stays in one spot.


Question: After the egg mixture is checked in the bowl, which spoon motion is visible?

Answer: The spoon dips into the egg mixture and lifts out a small unwanted bit.

The spoon dips into the egg mixture and lifts out a small unwanted bit.

The spoon lifts a large amount of egg mixture and pours it away with the small bit.

The spoon circles around the bowl edge while the small bit stays near the center.

The spoon pushes the small bit toward another tool and leaves it in the bowl.

The spoon scrapes the outside of the bowl while the egg surface is untouched.

The spoon touches the bowl rim but does not enter the egg mixture.

The spoon presses the small bit down into the egg mixture and leaves it there.

The spoon stirs the whole egg mixture before targeting any small bit.


Question: How many times did the person use a spatula to scoop the scrambled eggs with tomatoes into the dish?

Answer: 5-6

0, because the person directly lifted the pan.


Question: During the tube-coloring step, how are the squeeze bottle and upright tube aligned?

Answer: The tube is held upright near its rim while the other hand lowers the red squeeze nozzle to the mouth and dispenses dye into it.

The red bottle is held over a neighboring tube while the target tube remains upright and empty beside it.

The tube is held upright near its rim while the other hand lowers the red squeeze nozzle to the mouth and dispenses dye into it.

The red nozzle points into the tube, but the tube is still seated in the rack rather than held near the rim.

The red bottle is squeezed over the rack slot next to the tube rather than directly over the open tube mouth.

The target tube is held upright, but the red bottle stays capped and no dye is dispensed from the nozzle.

The red nozzle is lowered toward the tube mouth but touches the outside rim instead of dispensing dye inside.

The tube is tilted sideways while the red nozzle is aimed at its opening and the hand prepares to squeeze.

The orange bottle is lowered to the tube first while the red bottle waits in the other hand for the next step.

answer too long: 128 vs distractor μ=107.4 σ=1.9 (z=+10.73)


Question: During the balloon-release test, what hand change happens at the balloon neck?

Answer: The grip on the neck opens while the round body is no longer being held, so air can drive it away.

The neck grip loosens slightly but remains partly pinched as the body is released.

The neck is tied before the body is released, so no air escapes during motion.

The paper under the balloon is pulled while the neck remains pinched.

The grip on the neck opens while the round body is no longer being held, so air can drive it away.

The neck is opened while the other hand still holds the balloon body in place.

The round body is pushed forward while the neck stays closed.

The body is squeezed while the neck opening points upward.

The balloon is thrown by one hand after the neck has been folded closed.


Question: When the chili group does not separate cleanly, what changes in the cutting pattern?

Answer: The hand separates the chilies, and the knife cuts them one by one instead of across the whole group.

The hand holds the bowl steady while the chilies are cut inside it.

The knife handle pins the chilies while the blade points away from the cutting line.

The knife chops only the board beside the chilies while the group stays together.

The hand separates the chilies, and the knife cuts them one by one instead of across the whole group.

The hand presses the chili group tighter while the knife keeps cutting across all pieces.

The knife side sweeps the intact chilies into a bowl before any individual cuts.

The knife tip pokes the chili ends while the hand leaves the group untouched.

The hand removes the knife and tears each chili apart without blade contact.


Question: During the paper-splitting step, how are the scissors used together with the free hand?

Answer: The scissors bite in from the near edge while the free hand keeps the folded sheet flat on the desk.

The scissors cut from the near edge, but the free hand holds the cups instead of the paper.

The scissors snip only the upper corner while the rest of the sheet remains connected.

The scissors bite in from the near edge while the free hand keeps the folded sheet flat on the desk.

The scissors stay closed beside the paper while the free hand folds the sheet smaller.

The scissors bite in from the near edge while the free hand lifts the folded sheet upward.

The scissors hover over the fold while the free hand begins tearing the sheet along the crease.

The scissors start at the far side while the free hand keeps the near edge flat.

The scissor tips poke into the center while the free hand presses the sheet to the desk.

answer too long: 100 vs distractor μ=88.0 σ=4.4 (z=+2.74)


Question: After the piece reaches the open box on the knife, how is it moved off the blade?

Answer: A spoon presses the piece down and off the blade while the knife stays underneath as a shelf.

A spoon presses the piece down and off the blade while the knife stays underneath as a shelf.

The knife is jerked backward while no other tool touches the piece at all.

The box is closed upward on the piece while the knife stays flat inside it.

A spoon scoops from underneath while the knife lifts away from the box.

The spoon shoves from the side while the knife stands upright against the box wall.

Fingers pinch the piece off the tip while the spoon stays parked on the board.

The spoon scrapes the empty tray while the knife alone drops the piece into the box.

The knife flips the piece over the rim while the spoon only steadies the lid.


Question: As the noodle clump is worked in the pot, which chopstick movement is visible?

Answer: The tips enter the clump and pull strands apart rather than lifting the clump as one mass.

The tips scrape underneath after the clump has already been separated.

The tips circle around the outside of the clump without passing between strands.

The tips pinch one small section while the rest of the clump stays together.

The tips press down on the top of the clump and keep the strands packed together.

The tips enter the clump and pull strands apart rather than lifting the clump as one mass.

The tips sweep loose strands toward the center and tighten the clump.

The tips hold one side of the clump while the pot is moved around it.

The tips lift the whole clump as one bundle and set it back down unchanged.

answer too long: 90 vs distractor μ=74.3 σ=4.7 (z=+3.33)


Question: During the tray-to-container move, which contact pattern between the knife and the food pieces is visible?

Answer: The knife blade slips under the pieces, and the pieces rest on it while they are lifted.

The hand pinches the pieces from above while the knife only blocks them from sliding backward.

The knife tip hooks one edge of the pieces while the hand supports most of the weight from below.

The knife blade pushes the pieces sideways across the tray without lifting them off the tray surface.

The tray is tilted toward the container while the knife only guides the pieces as they fall.

The knife blade slips under the pieces, and the pieces rest on it while they are lifted.

The flat blade presses the top of the pieces to hold them together while the hand lifts them.

The knife spine nudges the pieces into the container while they stay in contact with the tray.

The blade edge scrapes the tray only after the food pieces have already been placed inside.

answer too short: 88 vs distractor μ=94.6 σ=3.2 (z=-2.08)


Question: During the blade-cleaning pause, how are stuck greens moved from the knife face back to the pile?

Answer: The right hand holds the knife broadside over the mound while the left fingertips wipe the blade face downward into the pile.

The left fingertips tap the stuck greens loose, but they fall beside the mound rather than into it.

The knife face is wiped across the sliced garlic area instead of back into the leafy mound.

The right hand keeps the knife above the board while both bare hands strip greens from each other, leaving the blade untouched.

The right hand holds the knife broadside over the mound while the left fingertips wipe the blade face downward into the pile.

The left fingertips wipe the blade face while the knife is held over the produce box instead of the greens.

The knife spine hooks under the greens while the left fingertips pull the mound apart to both sides.

The right hand turns the knife edge downward while the left fingertips pull the stuck greens toward the garlic pile.

The right hand holds the knife broadside over the mound while the left fingertips wipe the stuck greens sideways across the empty board.


Question: In the sink area, how are the scissors used on the loose plastic piece?

Answer: The scissor tips close around the plastic piece and lift it out of the sink.

The scissor blades cut the plastic piece into smaller pieces while it stays in the sink.

The scissor tips press the plastic piece down toward the drain opening.

The scissor tips push the plastic piece across the sink surface without lifting it.

The scissors scrape the sink beside the plastic piece while the plastic remains untouched.

The scissor handles press against the plastic while the blade tips stay away from it.

The scissor blades slide under the plastic piece but leave it flat on the sink surface.

The scissor tips touch the plastic piece briefly, then release it without moving it away.

The scissor tips close around the plastic piece and lift it out of the sink.


Question: During the rice-serving step, how does the paddle contact the rice before the serving reaches the bowl?

Answer: The paddle slides its broad face under a clump and lifts it upward before carrying it toward the bowl.

The paddle lifts mostly loose grains from the surface rather than supporting a clump from below.

The paddle drags rice sideways along the cooker wall without lifting a clump.

The handle end pokes into the rice before the broad face reaches underneath.

The paddle slides its broad face under a clump and lifts it upward before carrying it toward the bowl.

The paddle enters with its thin edge first and cuts down into the rice clump.

The paddle scrapes the bowl rim first, then returns to the cooker for rice.

The paddle presses flat on top of the rice to compact it before lifting.

The paddle slides under the rice but carries it toward the open cooker lid instead of the bowl.


Question: When the opened meat package is tilted, how is the spatula positioned at the opening?

Answer: The spatula crosses the opening so liquid can drain while the meat is held back inside the package.

The spatula presses the outside of the package while the opening stays clear.

The spatula rests below the opening to catch the meat after both meat and liquid slide out.

The spatula pushes the meat toward the opening so it leaves before the liquid.

The spatula crosses the opening only after the meat has already fallen out.

The spatula blocks the lower edge of the opening so both meat and liquid stay inside.

The spatula widens the opening before the package is tilted for draining.

The spatula crosses the opening so liquid can drain while the meat is held back inside the package.

The package stays level while the spatula stirs the liquid around the meat.


Question: What is the person doing to the green pepper with a knife?

Answer: The person is slicing the halved green pepper into uniform strips.

The person is peeling the tough outer skin.

The person is chopping the green pepper into small, irregular chunks.

The person is slicing the halved green pepper into uniform strips.

The person is are removing the seeds from the core.

The person is scraping the white pith from the inside surface.

The person is checking the sharpness of the blade.

The person is dicing the pepper into a fine powder.

The person is stuffing the pepper with the meat on the counter.


Question: While the potato is peeled at the sink, which peeler-to-potato contact pattern is visible?

Answer: The peeler blade is drawn along the potato surface so thin skin strips come off toward the sink.

The peeler blade is drawn along the potato surface so thin skin strips come off toward the sink.

The peeler is held beside the potato while the hand rubs the skin off directly.

The peeler lifts the whole potato from below and carries it away from the sink.

The peeler handle is pressed into the potato while the blade stays above the skin.

The peeler edge cuts deep wedges from the potato instead of shaving the outer skin.

The peeler blade circles around the potato end without removing any skin.

The peeler taps one spot on the potato without sliding along the surface.

The peeler scrapes the cutting board after the potato has already been peeled.


Question: When the knife starts working on the cabbage, where does the free hand stay?

Answer: The free hand cups the cabbage body while the knife hand chops straight down from above.

The free hand holds the loose wrapper while the knife stays beside the cutting area.

The free hand grips the stem end while the knife tip saws sideways through the leaves.

The free hand pinches bok choy leaves while the knife cuts those greens before the cabbage.

The free hand cups the cabbage body while the knife hand chops straight down from above.

The free hand keeps the cabbage under the faucet while the knife waits on the mat.

The free hand presses on top of the blade while the knife handle stays nearly still.

The free hand steadies the knife spine while the blade only hovers over the cabbage.

The free hand lifts the bowl for transfer while the knife slides flat under loose pieces.

answer too long: 145 vs distractor μ=107.6 σ=2.0 (z=+18.81)


Question: When a narrower leftover strip is set near the left edge of the board, how is that piece controlled before the cleaver drops?

Answer: Use the left hand to pinch the strip near its top while the broad knife hovers vertically over the narrow end for the next chop.

Use the left hand to press the strip fully flat while the broad knife uses its spine against the meat.

Use the left hand to lift the raw tray edge while the broad knife chops through the air beside the board.

Use the left hand to hold the scissors handle while the broad knife stays above the meat without touching it.

Use the left hand to grip the board slot while the broad knife pokes tip-first into the middle of the pile.

Use the left hand to steady the pepper plate while the broad knife reaches in from the sink side toward the vegetables.

Use the left hand to pinch the strip near its top while the broad knife hovers vertically over the narrow end for the next chop.

Use the left hand to pull the strip sideways while the broad knife scrapes under it like a scoop.

Use the left hand to spread flat over the pile while the broad knife lies across the board without lining up a cut.


Question: During the garlic stir-fry, how does the blue spatula contact the garlic across the pan bottom?

Answer: The broad flat face sweeps the garlic in short pushes across the pan bottom.

The spatula moves raw meat first while the garlic remains in one oiled patch.

The spatula tip pokes the garlic while the flat face stays above the pan.

The narrow edge chops down through the garlic in place instead of sweeping it.

The broad face presses the garlic against the rim without moving it across the base.

The broad flat face sweeps the garlic in short pushes across the pan bottom.

The spatula circles around the garlic without crossing through the patch.

The broad face slides under the garlic and lifts it away from the pan bottom.

The knife blade moves the garlic while the spatula stays outside the pan.


Question: After the cutting board has been moved next to the sink and the whole onion has been picked up, how is the knife used on the onion before any dicing begins?

Answer: The blade trims the onion's stem and root ends first, then the flat blade slides under the loosened paper skin to lift it off.

The bare fingernails lift the paper skin while the knife rests on the board.

Scissors snip the paper skin away while the knife waits on the counter.

The flat blade carries the peel into the sink without any cutting motion.

The knife edge slices the whole onion in half first, exposing the inner layers underneath.

The knife tip lightly pokes the onion while both hands stay on the handle.

The onion is held under the running tap and the skin is rinsed off without the knife.

The knife handle is rubbed against the skin to scuff it loose.

The blade trims the onion's stem and root ends first, then the flat blade slides under the loosened paper skin to lift it off.


Question: During the cup-emptying step over the pan, how are the chopstick tips used inside the cup?

Answer: The pointed chopstick tips scrape the inside of the upturned cup and push the stuck pieces over the rim while the other hand holds it mouth-down above the pan.

The cup stays level while the chopsticks stir the pieces at the bottom.

The pointed chopstick tips scrape the inside of the upturned cup and push the stuck pieces over the rim while the other hand holds it mouth-down above the pan.

The cup is turned mouth-down while the chopsticks hold across the opening like a barrier.

The chopstick tips scrape the cup rim but do not enter the inside wall.

The pan is lifted toward the cup while the chopsticks do not touch the cup interior.

The blunt ends tap the outside of the upturned cup while stuck pieces remain inside.

The chopsticks hover inside the cup after the pieces have already fallen out.

The chopstick tips enter the cup but push the pieces upward away from the pan.


Question: During the onion prep, what happens immediately after the knife first works on the outside?

Answer: The knife starts a small opening in the outer layer, and the fingers then pull the loosened peel away.

The hand grips the knife blade near the peel, but no layer is pulled away afterward.

The knife lifts the onion slightly from below before the fingers touch the peel.

The knife starts a small opening in the outer layer, and the fingers then pull the loosened peel away.

The knife presses the peel flat, and the fingers smooth it back onto the onion.

The knife cuts deeper into the onion while the outer peel remains attached.

The knife moves away after the first contact, and the outside stays in place without peeling.

The fingers hold the onion still while the knife slices the peel into small fragments.

The fingers peel the onion first, and the knife only trims the loosened skin afterward.

gemini_rejected: Rule 2: Length and word count balance


Question: When the ginger package is opened, what scissors-to-package contact is visible?

Answer: The scissors blades cut into the package edge so the plastic can be pulled apart afterward.

The scissors tips press the package corner but do not cut through the plastic.

The scissors handles press the package flat while the blades stay beside it.

The scissors cut across the already-open flap after the ginger has been removed.

The package is pulled open by hand while the scissors stay on the counter.

The scissors hold the package steady while another tool cuts the opening.

The scissors blades cut into the package edge so the plastic can be pulled apart afterward.

The scissors scrape the counter beside the package without touching the plastic edge.

The scissors cut the ginger itself while the package remains sealed around it.


Question: During the first garlic-prep attempt, what knife contact is shown before the method changes?

Answer: The broad side of the knife presses the garlic against the cutting board, but it does not crush it enough.

The knife point opens the garlic skin without pressing the clove flat.

The knife edge slices through the garlic before any pressing attempt is made.

The knife handle rolls over the garlic while the blade stays off the board.

The knife side holds the garlic in place while chopsticks apply the pressure.

The garlic is pressed by hand while the knife rests beside the board.

The knife scrapes the board after the garlic has already been moved away.

The knife tip spears the garlic and lifts it away from the board.

The broad side of the knife presses the garlic against the cutting board, but it does not crush it enough.


Question: When the minced garlic is moved from the cutting board into the pan, what part of the knife helps lift it?

Answer: The back or broad side of the knife blade supports the minced garlic as it is lifted and moved.

The sharp edge chops the pieces again while they are being moved across the wooden surface.

The knife tip spears each piece one at a time before dropping it into the pan.

The knife point pins the board while the other hand carries the garlic into the hot pan.

The back or broad side of the knife blade supports the minced garlic as it is lifted and moved.

The spine of the blade cuts a groove in the board so the pieces slide forward.

The handle presses against the garlic while the blade stays away from the food during the transfer.

The handle hooks around the pan rim so the garlic can be pulled into it.

The blade edge scrapes the board only to clean residue after the garlic has been moved.


Question: In the video, how do the tweezers handle the small plant disc after it does not fall cleanly?

Answer: The tweezer tips pull the stuck disc free and move it into the well.

The tweezer tips grab a different loose disc while the stuck disc is ignored.

The tweezers scrape the bench surface after the disc has already been placed.

The tweezers press the punch button while the stuck disc remains inside the tip.

The tweezer tips pull the stuck disc free and move it into the well.

The tweezers press the disc flat against the paper instead of moving it into the well.

The tweezers hold the plate cover while the disc is removed directly by hand.

The tweezer tips push the stuck disc deeper into the punch opening and leave it there.

The tweezers tap the well rim while the stuck disc stays on the leaf surface.

answer too short: 68 vs distractor μ=80.0 σ=3.9 (z=-3.06)


Question: When prepared pieces are first added to the pot, how do the chopsticks work through them?

Answer: The chopstick tips move through the small pieces, separating and mixing them into the cooking surface.

The chopsticks are set aside on the counter before the prepared pieces enter the hot pot.

The chopsticks stir only the liquid while avoiding direct contact with the pieces.

The chopsticks press the pieces into one compact pile and keep them together while cooking.

The chopsticks lift the whole group out of the pot before the pieces begin cooking.

The chopsticks stay above the food while the pot movement alone spreads the pieces.

The chopsticks only scrape the pot rim while the small pieces stay in the center.

The chopsticks pin one piece against the side and leave the rest of the pieces unmixed.

The chopstick tips move through the small pieces, separating and mixing them into the cooking surface.

answer too long: 102 vs distractor μ=85.1 σ=3.6 (z=+4.73)


Question: During the wok-covering step, how are the lid and board arranged?

Answer: The small lid covers part of the wok while the wide cutting board covers the remaining opening.

The board is held beside the wok while the lid rests on the counter top unused.

The cutting board is placed under the wok while the lid covers the whole opening by itself.

The lid is balanced on the knife while the board stays at the sink for cleaning.

The small lid covers part of the wok while the wide cutting board covers the remaining opening.

The lid is removed and the cutting board is used to stir the food inside the wok.

The board is tilted to pour vegetables in while the lid blocks the board's opening.

The cutting board scrapes food from the wok before the lid is brought near the pan.

The lid covers the cutting board on the counter instead of covering the hot wok.

answer too long: 95 vs distractor μ=82.4 σ=3.8 (z=+3.33)


Question: During the garlic transfer into the wok, how is the cutting board used?

Answer: The cutting board is lifted and angled toward the wok so the minced garlic slides off its surface.

The cutting board is lifted and angled toward the wok so the minced garlic slides off its surface.

The board is held level over the wok while the garlic is shaken but not poured off.

The board is tipped away from the wok while the garlic is pulled back from the edge.

The board is moved beside the wok, but the garlic is kept on the board surface.

The cutting board stays level while the garlic is pushed to the edge and held there.

One corner of the board is lowered first so only a small part of the garlic starts to slide.

The board tilts only after the minced garlic has already fallen completely into the hot wok.

The board edge is placed near the wok while the garlic remains piled near the center.

answer too long: 98 vs distractor μ=85.6 σ=4.4 (z=+2.80)


Question: Before the balloon is lowered onto the bottle, how is its opening widened for the seal?

Answer: By pinching opposite sides of the rolled rim and pulling them sideways before lowering the opening over the bottle neck.

By twisting the rolled rim around itself several times before lowering it toward the bottle neck to create tension.

By stretching the balloon body lengthwise while the actual mouth opening stays narrow and unexpanded before the seal.

By pulling only one side of the rolled rim so the opening stretches unevenly before reaching the bottle neck.

By using the bottle neck to force the rolled rim open rather than widening it with both hands first.

By holding the balloon mouth above the neck without widening it until after it touches the bottle.

By pressing the balloon center over the bottle mouth while the rolled rim stays folded under the fingers.

By pressing the balloon rim flat against the bottle top instead of pulling the rim open.

By pinching opposite sides of the rolled rim and pulling them sideways before lowering the opening over the bottle neck.

answer too long: 120 vs distractor μ=104.6 σ=9.4 (z=+1.64)


Question: When the enoki base is cut away, which knife-and-package relation is visible?

Answer: The knife cuts across the bundled mushroom base while the package keeps the stems gathered together.

The package is lifted over the bowl while the knife waits on the cutting board.

The knife edge scrapes the outside of the package without touching the mushrooms inside.

The package is removed first, and the base is torn off by hand without knife contact.

The knife cuts across the bundled mushroom base while the package keeps the stems gathered together.

The flat side of the knife presses the bundle down but does not pass through the base.

The knife handle pins the package while the blade points away from the mushroom base.

The knife tip pierces only the side of the package while the mushroom base stays uncut.

The knife slices the mushroom caps one by one after the bundle has been spread apart.

answer too long: 100 vs distractor μ=85.0 σ=2.7 (z=+5.61)


Question: While the potato is being worked with the knife, what blade movement is visible?

Answer: The blade is held at a shallow angle and drawn in short shaving strokes along the potato surface.

The blade makes long slicing cuts through the potato instead of working only on the surface.

The edge lifts a strip that has already been loosened by the fingers.

The blade is held nearly upright and pushed into the potato in short downward cuts.

The knife stays mostly still while the potato is turned against the blade by hand.

The flat side of the blade presses against the potato surface without the edge sliding along it.

The handle rubs the potato while the blade remains away from the surface.

The knife point goes in first and pries at one spot before any shaving motion begins.

The blade is held at a shallow angle and drawn in short shaving strokes along the potato surface.


Question: During the missed-peel cleanup, how does the knife contact the potato surface?

Answer: The knife edge is drawn shallowly along the hand-held potato to shave thin peel patches off the surface.

The knife handle scrapes the board while the potato is held in the other hand.

The knife edge is drawn shallowly along the hand-held potato to shave thin peel patches off the surface.

The knife edge cuts straight down through the potato to make batons.

The knife scoops wet potato cubes into the pan after the peel is already removed.

The knife edge scrapes beside the potato while the peel stays untouched.

The broad side presses flat over the potato as if crushing it.

The peeler continues removing full strips while the knife stays aside.

The knife tip nicks one end so the peel can be pulled by fingers.


Question: During the pan-to-pan vegetable transfer, which container motion is visible?

Answer: One pan is tilted toward the deeper pan while the receiving pan is held under the falling vegetables.

The deeper pan is turned upside down over the first pan before any vegetables move.

The receiving pan is held above the first pan so the vegetables fall back into the original pan.

The first pan is lifted away from the stove but kept level so the vegetables remain inside.

The vegetables are pinched by hand while both pan handles are left untouched on the stove top.

The vegetables are scraped onto the cutting board before either pan is used again for the cooking.

One pan is tilted toward the deeper pan while the receiving pan is held under the falling vegetables.

A lid is used as a sliding ramp while neither pan is tilted toward the other.

meta-option: 'Both pans stay flat on the counter while a large spoon carries the vegetables between them slowly.'


Question: During the lemon-and-milk setup, how is the cup held as the lemon is brought over it?

Answer: The left hand pinches the cup's side with the index finger running up the outside rim, while the right hand brings the lemon over the opening.

The left hand pinches the cup near the rim after the lemon has already been squeezed.

The left hand steadies the lemon while the right hand holds the cup near the rim.

The left hand pinches the cup side but covers part of the opening with the index finger.

The left hand grips the cup in a full fist, leaving only a narrow gap at the opening.

The left hand supports the cup from below while the lemon is brought over the opening.

The left hand hooks over the cup rim while the lemon approaches from above.

The left hand pinches the cup's side with the index finger running up the outside rim, while the right hand brings the lemon over the opening.

The cup stays on the table while the right hand brings the lemon over it.


Question: When the seasoning amount is adjusted, what happens on the spatula before it returns to the wok?

Answer: Salt lands on the spatula head, and the spatula is tipped to remove the excess before seasoning.

The spatula is used only to stir salt that has already dissolved in the wok.

The spatula presses food aside first, and salt is added only after the tool returns to the wok.

The spatula head is held near the salt, but no salt lands on the tool before seasoning.

The spatula handle catches the salt while the head points away from the container.

Salt lands on the spatula head, but the entire amount is dumped into the wok without adjustment.

Salt is poured straight into the wok while the spatula stays inside the food.

The spatula lifts food out of the wok while the salt amount is adjusted separately by hand.

Salt lands on the spatula head, and the spatula is tipped to remove the excess before seasoning.

answer too long: 85 vs distractor μ=77.3 σ=4.0 (z=+1.95)


Question: During the jam-transfer step after the tool switch, how does the replacement tool enter and lift jam from the jar?

Answer: Using both chopstick tips to go down into the jar, pinch a small blob, and drop it onto the bread.

Using the spatula's broad edge to slide under the egg and set the egg on the bread before any jam is taken out.

Using both chopstick tips to go down into the jar, pinch a small blob, and drop it onto the bread.

Using the plate edge to scrape jam off the spoon and onto the bread in one thick lump.

Using bare fingers to pinch jam from the top and wipe it onto the bread.

Using both hands on the spoon handle to push the spoon deeper until the bowl fits inside the jar.

Using the spoon bowl to dig down the center of the jar and lift a full scoop onto the bread.

Using the back of the spoon to press the jam flat across the bread while it is still mostly inside the jar.

Using the jar rim to smear jam directly onto the bread without any utensil entering the opening.


Question: During the carrot-stirring step after the tool switch, how does the spatula enter the pan?

Answer: The spatula slides its broad face under the carrots from the pan edge and pushes a swath inward.

The spatula slides under a nearby bowl instead of the carrots in the pan.

The spatula lifts the lid by the knob before touching the carrots.

The spatula hooks the pan handle and shakes the carrots without blade contact.

The spatula enters from the pan edge but only scrapes the empty surface beside the carrots.

The spatula slides its broad face under the carrots from the pan edge and pushes a swath inward.

The spatula clamps one carrot piece at its corner as if using tongs.

The spatula edge pokes into the center like a fork while the broad face stays above.

The spatula presses down on top of the carrots without sliding underneath.


Question: Just before the salt is folded into the vegetables, the cook briefly catches the salt on the spatula. Which surface of the spatula is being used as that landing pad?

Answer: The broad flat face, held roughly horizontal off to the side of the wok.

The salt is caught in the cupped palm and dropped onto the spatula afterward.

The handle, held over the wok so the salt slides toward the food.

The salt is poured onto the back of the chopsticks resting across the wok.

The salt is tipped straight from the packet into the wok with no spatula contact.

The thin metal edge, angled like a chute toward the wok.

The underside of the spatula, with the salt tapped down against it.

The corner, dipped into the food as the salt is sprinkled on top.

The broad flat face, held roughly horizontal off to the side of the wok.

answer too long: 81 vs distractor μ=74.6 σ=3.6 (z=+1.78)


Question: When the tool is held over the well plate, what happens to the small disc inside it?

Answer: The punch is positioned over the target well, and the top is pressed so the disc is pushed out into the well.

The punch is laid flat on the bench while tweezers push the disc into the well.

The punch top is pressed while the circular tip faces the plate cover instead of a well.

The punch is pulled away from the plate before the disc is released.

The punch is moved back to the leaf, and the disc is pressed deeper into the tool tip.

The punch is positioned over the target well, and the top is pressed so the disc is pushed out into the well.

The punch tip faces upward while the top is pressed above the well plate.

The punch is held over the target well, but the disc stays inside because the top is not pressed.

The punch is held beside the well, and the disc is shaken loose onto the plate surface.


Question: At the saucepan, what visible motion do the tongs make on the noodle bundle?

Answer: The tong jaws close on part of the noodle bundle and turn it within the saucepan.

The tong tips press the noodles down against the bottom before releasing them.

The tong jaws close on part of the noodle bundle and turn it within the saucepan.

The tong tips lift the whole noodle block straight up and hold it above the saucepan.

The tong tips separate a few loose strands but leave the main bundle in place.

The tongs sweep around the outside of the noodle bundle without closing on it.

The jaws pinch only the top strands and drag them along the saucepan rim.

The tongs squeeze the noodles only after they are resting outside the saucepan.

The tongs pull the noodles to one side and leave the bundle unturned.

answer too long: 119 vs distractor μ=109.0 σ=5.1 (z=+1.97)


Question: During the fine-mincing pass, how are the off-hand and low-moving knife positioned around the mound?

Answer: The left fingertips pinch the near-left edge of the greens while the larger knife sweeps across the lower edge of the mound.

The left fingertips pinch the far-left edge while the knife cuts diagonally through the upper part of the mound.

The left fingertips hold the garlic-side edge while the knife enters from the empty left side.

The left fingertips press the bare board near the handle while the knife slices only the garlic pile.

The left fingertips pin the garlic pile while the knife sweeps across the chopped greens.

The left fingertips pinch the near-left edge of the greens while the larger knife sweeps across the lower edge of the mound.

The left fingertips steady the small plastic knife while the larger knife stays off the board.

The left fingertips gather the upper loose leaves while the knife sweeps only beside the mound.

The left palm presses near the knife tip while the blade rocks in place over the center.


Question: When the balloon is first seated on the straw, how is the opening worked onto it?

Answer: The balloon mouth is stretched open with fingertips while the straw tip is pushed straight in and the neck is rolled up the straw.

The balloon lies against the table while the straw slides under the latex instead of into the mouth.

The balloon mouth is stretched open with fingertips while the straw tip is pushed straight in and the neck is rolled up the straw.

The closed end of the balloon is turned onto the straw while the open mouth points away from it.

The straw tip is pulled back out of the opening while both hands squeeze the neck closed again.

The string is wrapped around the loose balloon neck first while the straw end is still outside the opening.

The balloon mouth is pressed against the side of the straw while the tip stays outside and never enters the opening.

The balloon mouth is opened for the scissor blades while the straw waits off to the side.

The balloon mouth is pinched shut around empty air while the straw is held beside it without being inserted.