Question: After rinsing the cutting board in the sink, why does the person keep sweeping the basin with a bare hand instead of switching to the sponge or washing the other dishes right away?

Answer: Because the board rinse has left loose scraps in the sink, so the person clears that debris by hand first to avoid dragging it back onto the sponge and the dishes washed next.

Because the cleaver is too awkward to wash while scraps are still floating nearby, so the person treats the drain area as the more urgent cleanup target first.

Because the saucepan is about to be brought over from the stove, so the person clears the basin early to make room for that hotter item.

Because the small cup will be used to scoop away sink water next, so the person leaves it dry while preparing the basin for that step.

Because the board rinse has left loose scraps in the sink, so the person clears that debris by hand first to avoid dragging it back onto the sponge and the dishes washed next.

Because the bowl has to stay untouched until the larger cookware is moved farther out of the sink area, so the basin cleanup comes first.

Because the spatula needs time to drip off before it can be set down safely, so the person uses the basin sweep to wait for that tool to dry.

Because the cutting board needs to sit under running water a little longer before any scrubbing will work, so the person fills that waiting time by sweeping the basin.

Because the person wants the sponge to stay unused until after the bowl has already been rinsed, so the hand pass is mainly a way to delay that sponge step.

After rinsing the cutting board in the sink, why does he keep sweeping the basin with his bare hand instead of switching to the sponge or washing the other dishes right away?

Because the board rinse has left loose scraps in the sink, so he clears that debris by hand first to avoid dragging it back onto the sponge and the dishes he washes next.

Because the cleaver is too awkward to wash while scraps are still floating nearby, so he treats the drain area as the more urgent cleanup target first.

Because the saucepan is about to be brought over from the stove, so he clears the basin early to make room for that hotter item.

Because the small cup will be used to scoop away sink water next, so he leaves it dry while he prepares the basin for that step.

Because the spatula needs time to drip off before he can set it down safely, so he uses the basin sweep to wait for that tool to dry.

Because the cutting board needs to sit under running water a little longer before any scrubbing will work, so he fills that waiting time by sweeping the basin.

Because he wants the sponge to stay unused until after the bowl has already been rinsed, so the hand pass is mainly a way to delay that sponge step.


Question: When the hot water is poured off while the eggs are held back at the lip of the saucepan, why does the metal spatula make more sense there than the chopsticks?

Answer: It gives a broader, more rigid barrier for holding the eggs back while the hot water is poured off.

It makes it easier to pause midway through the drain without letting the eggs roll back toward the center.

It prevents the eggs from scraping directly along the metal rim as the saucepan is tilted.

It keeps the chopsticks cleaner and drier for the transfer step that follows.

It narrows the water stream enough to reduce splashing, which matters more here than how the eggs are being held back.

It lets the saucepan be tipped less steeply, so the eggs are less likely to knock against each other during the drain.

It gives a broader, more rigid barrier for holding the eggs back while the hot water is poured off.

It steadies the pour angle at the rim so the water can be released more gradually.

It keeps the eggs gathered at the rim so they can be lifted into the bowl immediately afterward without being chased around the pot.


Question: Once the boiled eggs have been moved into the bowl, why is the saucepan rinsed right away instead of continuing to treat it as their temporary holding vessel?

Answer: The egg step is closed out there, so the pot is being cleared for reuse instead of left attached to the finished eggs.

The transfer mainly frees space near the faucet, and the rinse happens now only because the saucepan is already in hand.

The eggs are moved out so the remaining water can be checked and adjusted before they are put back into the same vessel.

The bowl is acting mostly as a draining surface, while the saucepan is still part of the same egg-holding phase.

The saucepan is being rinsed now because it will be harder to clean once the eggs have cooled further.

The eggs are moved mainly to keep residue off them, but the saucepan itself is not yet being reset for a new task.

The egg step is closed out there, so the pot is being cleared for reuse instead of left attached to the finished eggs.

The bowl is only a brief cooling stop before the eggs return to the saucepan later in the noodle phase.

The rinse is mainly to keep the transferred eggs from continuing to warm each other through the still-hot pot nearby.


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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

The potato is rinsed so it will not stick during chopping


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

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

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

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

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

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

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

The knife work pauses briefly before the carrot is chopped again

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

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


Question: After the garlic pieces are collected on the cutting board, what is the knife being used to do?

Answer: To cut the garlic into smaller pieces after the earlier skin-loosening step.

To move the garlic pieces together without cutting them smaller.

To cut the garlic into smaller pieces after the earlier skin-loosening step.

To scrape loose garlic skin off the cutting board with the knife edge.

To press the cloves with the flat side of the knife before peeling continues.

To keep the garlic from rolling while the pan continues to cook.

To scoop the garlic pieces from the board for transfer toward the pan.

To trim off tough root ends before the remaining skin is removed.

To hold the garlic steady while the other hand clears the board.

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

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

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

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

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

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

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

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

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


Question: Why is the garlic handled at the sink first, then on the board later?

Answer: Because the sink stage separates skins and loose bits, while the board stage handles cutting.

The sink stage is meant to soften the garlic, while the board stage keeps it from breaking.

The sink stage prepares the garlic for transport, but the board stage is used for storage.

Large cloves are grouped at the sink, but the board stage is used for the smaller ones.

The sink stage is used for timing the process, whereas the board stage is for measuring size.

Water is removed during the sink stage, while the board stage adds moisture back into the garlic.

Because the sink stage separates skins and loose bits, while the board stage handles cutting.

The sink stage is for cleaning tools, while the board stage keeps the cloves from spreading out.

The sink stage is used to cool the cloves, whereas the board stage is for warming them.


Question: Why does the person return to the board after checking the pan instead of staying at the stove?

Answer: Because the board still holds unfinished prep that has become the next bottleneck in the workflow.

Because the stove side becomes too crowded once the spatula is picked up

Because the earlier vegetables are not ready to be turned yet, so prep must restart

Because the later ingredient must be fully spread out before it can be moved to the stove

Because the board is being used to compare the ingredient size against the pan contents

Because the board still holds unfinished prep that has become the next bottleneck in the workflow.

Because the board step controls the burner timing for the pan stage until the heat is reduced

Because the knife has to stay active until the sink area is used again

Because the pan is only simmering lightly, so no more stirring is needed for a while


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

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

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

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

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

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

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

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

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

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


Question: Why can the white box go straight into the pan later?

Answer: Because the earlier cutting and transfers are already finished before that add-in happens.

Because the board has been washed, so the later add-in skips the counter

Because the pan has been moved closer to the sink by that point

Because the earlier cutting and transfers are already finished before that add-in happens.

Because the box has already been left open long enough beside the stove

Because the seasonings are all removed before the box contents are added

Because the pan is emptied slightly before the box contents are tipped in

Because the burner is turned to a lower setting right before the box is used

Because the boxed food needs the same utensil that was used for the chopping


Question: Why does the person use the knife on the garlic at the sink?

Answer: To make it easier to peel off the garlic skin.

To scrape the garlic surface as if removing residue with the knife.

To separate the garlic cloves from the bulb

To cut off the tough root end before cooking.

To scrape dirt or loose skin from the outside of the garlic.

To mince the garlic into very small pieces.

To make it easier to peel off the garlic skin.

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


Question: Instead of taking the onions to the sink, what visible action does the person use to prepare them before continuing?

Answer: The person peels off the outer layer from the onions instead of rinsing them.

The person wipes the onion surfaces with a dry paper towel instead of rinsing them.

The person washes the onions at the sink before returning to the cutting board.

The person cuts off the root ends and moves directly into chopping.

The person places the onions directly into the pot without more preparation.

The person rinses the knife and cutting board instead of rinsing the onions.

The person peels off the outer layer from the onions instead of rinsing them.

The person scrapes the onion surface with the knife to remove residue.

The person sets the onions aside to soak in a bowl later.

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

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

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

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

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

No, because he peeled off the onion skin.

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


Question: After mincing the garlic, where does the person place it, and what is it being prepared for?

Answer: In the wok, so the minced garlic is ready to be stir-fried later.

In the wok, so the minced garlic is ready to be stir-fried later.

In a small bowl, so it can be mixed with sauce before cooking.

On the cutting board, so it can be chopped more finely before cooking.

On the cutting board, so the person can gather it into a pile before transferring it.

In the wok, because the person is using it as a temporary holding place before adding other ingredients.

On a separate plate, so it can be used later as a raw garnish.

In the wok, so the garlic can be fried into crispy garlic chips.

In a bowl, so it can be set aside while the person prepares the next ingredient.

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

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

In the wok, to mix it with other ingredients.

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

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

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

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


Question: What visible board state explains why the person washes the cutting board before preparing the next ingredient?

Answer: Onion residue was left on the cutting board from the previous step.

Onion residue was left on the cutting board from the previous step.

Garlic residue was left on the cutting board from the previous step.

Sauce residue was spread across the cutting board from the previous step.

Raw meat residue was left on the cutting board from the previous step.

Loose peel pieces were scattered on the cutting board from the previous step.

Water and soap residue were still visible on the cutting board surface.

Fine dust or storage residue was visible on the cutting board surface.

The cutting board surface was already clear, so washing it was only a routine reset.

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

Because there were onions on the cutting board beforehand.

Because the person dropped the cutting board on the floor.

Because there was dust on the cutting board from storage.

Because there were garlic on the cutting board beforehand.

Because there was sauce on the cutting board

Because there were raw meat on the cutting board beforehand

Because there was soap residue on the cutting board surface.

Because the person was done with using the cutting board.


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

Answer: Because using a clean spoon avoids transferring food residue into the remaining chili paste.

Because the spoon would be better for mixing the chili paste with other ingredients later.

Because the spatula was too big for the container.

Because the spoon makes it easier to scoop a small amount from the chili paste container.

Because the spatula had become too hot from the pan to use near the chili paste container.

Because the person wanted a disposable tool to reduce cleanup after scooping the chili paste.

Because using a clean spoon avoids transferring food residue into the remaining chili paste.

Because the person wanted to keep the spatula available for stirring food in the pan.

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

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

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

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

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

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

Because he wanted to measure the chili paste more precisely.


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

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

They pulled the spiral paper strip apart.

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

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

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

They suspended the spiral paper from a thin thread.

They attached the spiral paper strip onto a pen refill.

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

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


Question: Which of the following tools was not used?

Answer: Measuring cup

Scissor
Cutting board
Kitchen scale
Lighter
Candle
Pen
Paper
Measuring cup


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

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

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

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

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

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

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

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

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

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


Question: Why does the person keep the meat inside the original package while mixing it with the tool?

Answer: Because the package keeps the meat and seasoning contained, allowing the tool to mix them without spreading sauce across the workspace.

Because the package keeps the meat and seasoning contained, allowing the tool to mix them without spreading sauce across the workspace.

Because the package is being used as a temporary bowl before the meat is moved to another container.

Because the package helps keep the meat in one place while the person presses it with the tool.

Because the package makes it easier to pour the seasoned meat into the pan after mixing.

Because the package is being used to collect excess liquid away from the meat before cooking.

Because the package keeps the meat separated from other prepared ingredients nearby.

Because the package lets the person scrape seasoning from the plastic walls back onto the meat.

Because the package is being held open so the meat can be removed without further mixing.

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

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

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

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

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

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

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

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

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


Question: While the person is holding scissors during the shrimp-prep step, which part of the shrimp are they cutting off?

Answer: The small legs along the underside of the shrimp.

The tail fan so the shrimp fits better in the pan.

The sharp point on the head to prevent injury.

The long antennae to shorten the shrimp.

The dark vein along the back for cleaning.

The entire head for a body-only stir-fry.

The shell segments to expose the meat for seasoning.

The thin connection between the head and body.

The small legs along the underside of the shrimp.

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

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

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

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

The antennae to reduce the overall length of the ingredient.

The dark vein along the back for digestive cleaning.

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

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

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


Question: Why does the person switch from shaking the pan to pressing the food with the tool?

Answer: Because the pieces are clumping or overlapping, so pressing them helps spread them apart and keeps more of the food touching the hot pan.

Because the pan shaking has moved the pieces too far to one side, so pressing is meant to push them back toward the center.

Because steam or moisture under the food is lifting the pieces, so pressing is meant to force them back down.

Because the tool is being used to scrape browned bits from the pan bottom, not to separate the food.

Because too much oil has pooled under the food, so pressing is meant to push the oil outward.

Because the pieces are clumping or overlapping, so pressing them helps spread them apart and keeps more of the food touching the hot pan.

Because the tool is sliding over the top without moving the food, so the person presses down to make the tool catch the pieces.

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

Because the food is sticking to the tool, so pressing is meant to scrape it off and leave it in the pan.

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

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

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

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

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

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

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

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


Question: Why does the person leave the green liquid residue in the bowl while transferring the vegetables?

Answer: To avoid adding extra watery liquid to the hot pan, which could cool the oil and make the food steam instead of sear.

To check whether any seasoning or small vegetable pieces are still sitting at the bottom of the bowl.

To keep the watery liquid out of the pan so it does not thin out the seasoning already on the food.

To avoid adding extra watery liquid to the hot pan, which could cool the oil and make the food steam instead of sear.

To leave the bowl easier to rinse later by keeping the loose liquid separate from the solid vegetables.

To keep the vegetables from becoming too wet and losing texture during the high-heat stir-fry.

To avoid carrying green-colored liquid into the pan, where it could mix with the meat juices.

To reduce splashing when the vegetables are added to the hot pan.

To save the leftover liquid in the bowl in case it is needed later for seasoning.

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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


Question: During the final transfer, why does the person hold the spoon against the rim of the pan while pouring the mixture out?

Answer: To slow and guide the solid-liquid mixture so it does not rush out of the pan and overflow.

To break up dry clumps so one large piece does not fall out of the pan at once.

To redirect liquid that splashes back from the plate toward the center of the dish.

To steady the plate so it does not slide while the mixture is being poured.

To slow and guide the solid-liquid mixture so it does not rush out of the pan and overflow.

To keep the spoon from carrying the full weight of the pan during the transfer.

To spread the mixture into a thinner layer as it lands so it cools faster.

To scrape sauce from the pan rim so less of it stays behind after pouring.

To stop the lighter pieces from sliding past the plate edge during the pour.

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

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

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

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

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

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

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

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

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


Question: After liquid sauce is added to the meat package, what motion does the person make with the tool to mix it in?

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

A repeated circular stirring motion while keeping the meat inside the bag.

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

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

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

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

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

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

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

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

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


Question: After cutting off the shrimp legs with scissors, which tool does the person choose next to help remove the shell?

Answer: A fork, used to get under the shell and pry it away from the shrimp meat.

A vegetable peeler, to shave off the shrimp shell.

A serrated knife, to cut the shrimp into smaller pieces before removing the shell.

Another pair of scissors, to cut through the harder back shell.

Tongs, to hold the shrimp securely while rinsing it.

A butter knife, to scrape away the dark vein after the shell is opened.

A fork, used to get under the shell and pry it away from the shrimp meat.

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

A metal skewer, to pierce the tail and keep the shrimp straight.

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

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

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

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

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

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

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

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

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


Question: After the person retrieves scissors from the drawer and returns to the workstation, what material are the scissors about to be used on?

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

The parchment paper lining the metal baking tray.

The green onions and cilantro placed on the table.

The stems of red peppers that need to be deseeded.

A sheet of seaweed to be used as a garnish.

The plastic packaging of a new block of tofu.

The cooked chicken coming out of the air fryer.

The remaining shrimp that have not yet been cleaned.

The plastic ties holding the bunch of asparagus.

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

The stems of red peppers to be deseeded.

The remaining shrimp that were not yet de-legged.


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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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


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

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

The person often adjusts the heat on the stove.

The person always organizes the utensils by size before use.

The person frequently checks the timer on the microwave oven.

The person frequently tastes the food while cooking.

The person prefers to prepare all ingredients before starting.

The person tends to clean up promptly during cooking.

The cook regularly sharpens the knives before each task.

The person constantly checks the recipe on a tablet.

He always organizes the utensils by size before use.

He frequently checks the timer on the microwave oven.

He frequently tastes the food while cooking.

He prefers to prepare all ingredients before starting.


Question: Where did the person retrieve the jar from?

Answer: refrigerator

refrigerator
cabinet
prep station
storage bin
shelf
cooling rack
dishwasher
countertop


Question: After the onion pieces are cleared from the cutting board, why does the person remove them before starting the next board task?

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

The person realizes that the dish does not need onions and moves them aside to exclude them from the recipe.

The person has finished dicing the onions and is moving them to a prep bowl before sautéing them.

The cutting board is too crowded with onion pieces, so the person clears space for another vegetable.

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

The person has chopped more onion than needed and is saving the extra onion for later.

The person wants to clear the board before sharpening the knife for the next ingredient.

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

The person is switching to a different cutting board and clearing this one to wash it.

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

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

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

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

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

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

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

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

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


Question: After handling raw meat, why does the person turn on the tap before returning to the seasoning area?

Answer: Because the person wants to wash raw meat residue off their hands before touching the soy sauce bottle.

Because the person has finished seasoning the meat and needs clean hands before using metal tongs.

Because the person has already poured the soy sauce and now needs to wash before putting the meat into the pot.

Because the person wants to clean their hands before opening the refrigerator to chill the marinated meat.

Because the person wants to wash before opening the plastic wrap around the raw meat.

Because the person needs to check a recipe on the phone and wants to avoid touching the screen with raw meat residue.

Because the person’s hands are too slippery from meat juices to safely grip the knife.

Because the person wants to wash raw meat residue off their hands before touching the soy sauce bottle.

Because the person plans to wash before removing plastic wrap from meat that has not been sliced yet.

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

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

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

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

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

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

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

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

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


Question: After slicing the meat on the cutting board, why does the person move it back to the tray before adding sauce?

Answer: Because the person needs to add soy sauce to marinate the meat, and the tray can contain the liquid better than the flat cutting board.

Because the person has finished slicing the meat and needs to clear the cutting board for the next prep step.

Because the person intends to weigh the sliced meat in the tray.

Because the person has not finished slicing the full batch and needs more space on the board.

Because placing raw meat directly on the cutting board would contaminate the surface.

Because the person needs to add soy sauce to marinate the meat, and the tray can contain the liquid better than the flat cutting board.

Because the meat is still partly frozen and needs to thaw in the tray before cooking.

Because the person wants to apply a dry spice rub in the tray so powder does not scatter across the counter.

Because the person plans to coat the meat in flour, and the tray edges can keep the flour contained.

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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


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

Answer: 4


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

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

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

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

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

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

The person intended to move that cutting board to the sink for washing immediately, so putting the spoon there would have meant moving it twice.

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

The person noticed the surface of that specific cutting board was wet and slippery, so the spoon was placed elsewhere to keep the handle dry and easy to grip.

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

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

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

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

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

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


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

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

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

The person needed to check the digital recipe on a smartphone and wanted to remove the meat residue to avoid getting the screen dirty.

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

The person needed to clear the meat residue from their fingers before adjusting the heat on the stove.

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

The person had just finished preparing the seasonings and wanted to ensure their hands were clean before kneading the raw meat.

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

To ensure their hands were clean before proceeding to wash the used cutting board in the sink.

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

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

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

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

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

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

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

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

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


Question: After the person fills the pot with water during the greens-prep sequence, what is that water meant to be used for later?

Answer: After the greens are chopped, the person will use the water to wash them.

The person will wash the roots of the greens in the water before chopping the leaves.

The person is bringing the water to a boil for dumplings or noodles after prep is done.

The person is heating the water to soak greasy utensils and the cutting board.

The person will use the pot to blanch meat and remove foam after meat prep is finished.

After the greens are chopped, the person will use the water to wash them.

The person will use the water to rinse the knife and cutting board after chopping the greens.

The person will put meat in the pot first and chop the greens only after removing the scum.

The person will boil the greens in the water after chopping them into pieces.

What is the purpose of the water in the pot at this moment?

In a few minutes, after he finishes chopping the greens, he will use this water to wash them.

In a few minutes, he intends to wash the roots of these greens in the water first before he starts chopping the leaves.

He is bringing the water to a boil so that he can cook dumplings or noodles once all the prep work is completed.

He is heating the water to soak and sterilize the greasy utensils and cutting board that were previously used for the raw meat.

In a few minutes, after he finishes processing the meat, he plans to use this pot to blanch the meat and remove any foam.

He will use the water to rinse the knife and the board after he finishes chopping the greens.

In a few minutes, he will put the meat in the pot to blanch it first, and only after removing the scum will he begin chopping the meat.

He will use the water to boil the greens for a few minutes after he finishes chopping them into pieces.


Question: After one cutting task is finished, why does the person wash the kitchen knife before continuing prep?

Answer: The person needs a clean knife to chop the green vegetables next.

The person needs a clean knife to peel the potatoes next.

The person has finished all prep work and is washing the knife before putting it away.

The person needs a clean knife to chop the green vegetables next.

The person needs a clean knife to mince garlic cloves next.

The person needs to wash the knife before slicing another batch of meat.

The person needs a clean knife to slice raw meat next.

The person has just finished slicing vegetables and needs a clean knife to slice meat.

The person is cleaning the blade to slice bread next.

Based on the preceding and succeeding events, what is the purpose of the person washing the kitchen knife at this moment?

The person needs a clean knife to chop the green vegetables.

He needs a clean knife to peel the skin off the potatoes.

He has finished all the preparation work and is washing the knife to dry it before putting it back into the knife block.

He has just finished slicing the meat and needs a clean knife to mince the garlic cloves.

He has just finished slicing the meat and needs to wash the knife before starting to slice a fresh batch of meat.

He needs a clean knife to slice the raw meat.

He has just finished slicing the vegetables and needs a clean knife to slice meat.

The person is cleaning the blade to slice the loaf of bread.


Question: Based on the whole footage, what was the total number of vegetables the person cut? (Please provide the original quantity, rather than the number of resulting pieces.)

Answer: 6-10


Question: After chopping the vegetables, what is the knife being used for on the cutting board?

Answer: Using the knife to scoop up vegetable scraps to clean them away.

Using the knife to chop large pieces of green vegetables into smaller, bite-sized bits.

Using the knife to dice the onions into very small pieces for the sauce.

Using the blade of the knife to scrape the chopped vegetables into a neat pile at the corner of the board to clear more working space.

Using the knife to trim the ends off the green beans before they are cooked.

Using the knife to transfer pieces of raw meat from the counter into the pot for stir-frying.

Using the knife to move a portion of the vegetables to another cutting board because the current one is overcrowded.

Using the knife to slide the freshly chopped vegetables directly into the pot to begin stir-frying.

Using the knife to scoop up vegetable scraps to clean them away.

What is the person currently doing with the knife?


Question: Why did the person move the meat to the opposite side of the stovetop?

Answer: The person is about to start cooking the meat, so they moved it closer to the induction cooktop for more convenient access during the stir-frying process.

He intends to perform a deep clean of the original side of the stovetop and moved the meat to keep it away from the cleaning supplies and water.

The person is about to start cooking the meat, so they moved it closer to the induction cooktop for more convenient access during the stir-frying process.

He moved the meat to the opposite side to avoid any potential cross-contamination while he washes and chops the green vegetables in the original prep area.

He moved the meat to the other side to make room for the large pot of boiling water he needs to place on the front burner for the noodles.

He realized the meat needed more time to reach room temperature and moved it closer to the warm stove to slightly speed up the thawing process.

The person wants to organize the workspace by grouping all the raw ingredients together on one side before they begin the final assembly of the dish on the counter.

The original side of the counter was occupied by two cutting boards and was too crowded, so he needed to clear some space for other ingredients.

He noticed the original surface was wet and moved the meat to the other side to prevent the tray from sliding while he focused on other tasks.


Question: Why did the person move the pot lid to the section of the counter far from the induction cooktop?

Answer: The person needed to clear the space immediately adjacent to the stove to make room for a large serving platter for the dish the person was about to finish.

He was preparing to wipe down the area around the induction cooktop with a damp cloth and moved the lid to prevent it from getting soapy residue on the underside.

He planned to wash the lid in the sink shortly and moved it closer to the cleaning area to streamline his post-cooking cleanup.

The person wanted to organize the workspace by grouping all the used lids together in a designated cooling zone to avoid cluttering the active cooking area near the stove.

He felt the lid was unstable on the cluttered surface near the stove and moved it to a flatter, drier section of the counter to prevent it from sliding off.

He noticed there was significant condensation on the lid and moved it away to prevent water from dripping onto the induction cooktop's electronic controls.

He wanted to keep the lid away from the residual heat of the cooktop to prevent the handle from becoming too hot to touch later.

The person needed to clear the space immediately adjacent to the stove to make room for a large serving platter for the dish the person was about to finish.

He moved the lid to the far side because he intended to use the lid's wide, flat surface as a temporary tray to hold the discarded onion skins and eggshells.


Question: Why did the person place the spatula into the pot at this specific moment?

Answer: While setting down a plate, the person almost accidentally knocked the spatula off the counter; the person moved it into the pot to prevent it from falling onto the floor.

He turned on the induction cooktop and placed the spatula in the pot to help spread the oil evenly across the bottom of the pan.

While setting down a plate, the person almost accidentally knocked the spatula off the counter; the person moved it into the pot to prevent it from falling onto the floor.

The pot had just been washed and dried, so he placed the spatula inside it as a convenient way to keep his tools organized in one place.

He intended to use the spatula as a temporary weight to press down on the meat slices, ensuring they stayed flat against the bottom of the pot.

The person noticed some food residue sticking to the spatula and decided to soak it in the hot liquid inside the pot to make cleaning the tool much easier later on.

He was in the middle of cooking and needed to step away to grab additional seasonings, so he temporarily rested the spatula in the pot.

After finishing the stirring process, he placed the spatula in the pot to prevent any sauce from dripping onto the clean countertop while he reached for the nearby large serving bowl.

He wanted to pre-heat the metal spatula along with the pot and oil to ensure better temperature control once he started stir-frying the meat.


Question: Based on the preceding and following frames, infer the reason why the person suddenly turned off the induction cooktop.

Answer: The person realized the garlic had not been peeled or chopped yet, so they turned off the heat to go and prepare the garlic first.

He saw that the oil was splashing too much onto the counter, so he turned off the induction stove to wipe the surface before continuing.

The pan had become excessively hot and was beginning to smoke, so he needed to turn off the cooktop to let the temperature drop for safety.

He noticed that the green vegetables were not chopped into small enough pieces, so he paused the cooking to finish dicing them.

He decided that the current iron pot was unsuitable for a dish involving both meat and greens, so he turned off the stove to swap it for a different pot.

The person realized the garlic had not been peeled or chopped yet, so they turned off the heat to go and prepare the garlic first.

He felt the meat required additional liquid seasonings or spices before the next step, so he turned off the power to go and fetch them.

He realized the pot had not been properly washed since the previous dish was prepared, so he turned off the heat to go and clean it first.

He realized he had forgotten to defrost the main protein for the stir-fry, so he turned off the power to go and check the microwave.


Question: How did the person transfer the raw meat into the pot?

Answer: The person used both hands to scoop up the raw meat and placed it directly into the pot.

He used a pair of kitchen tongs to pick up the meat slices from the tray and placed them into the pot one by one to ensure even cooking.

Because there was a large amount of meat, he divided it into two separate batches and added them to the pot one after the other.

The person used both hands to scoop up the raw meat and placed it directly into the pot.

He picked up the cutting board and tilted it over the pot to let the meat pieces slide inside.

He used a kitchen knife to lift and support the meat slices while moving them from the tray into the pot.

He used a large metal spatula to lift the meat from the counter and carefully dropped it into the pot.

He held the tray with one hand and used his other hand to slide/scrape the raw meat into the pot.

He first sautéed minced garlic in the pot until fragrant, and then added the meat to begin the stir-frying process.


Question: How did the person pour the soy sauce into the pot, and what was the purpose?

Answer: The person poured the soy sauce onto the spatula first before transferring it into the pot, with the purpose of measuring the exact amount of soy sauce being added.

The person poured the soy sauce into a small measuring cup to check the volume before dumping it quickly into the pot to stop the garlic from burning in the oil.

He poured the soy sauce directly and evenly into the pot to ensure the ingredients absorbed the seasoning uniformly across the entire surface.

The person poured the soy sauce onto the spatula first before transferring it into the pot, with the purpose of measuring the exact amount of soy sauce being added.

He poured the soy sauce onto a spoon first and then into the pot, repeating this for a total of two spoonfuls to facilitate more precise measurement.

The person poured the soy sauce along the inner rim of the hot pot to caramelize the liquid before it reached the vegetables, enhancing the overall smoky flavor of the dish.

He used the pot lid as a makeshift funnel to guide the soy sauce from the bottle into the center of the pot to avoid splashing the induction cooktop.

He poured the soy sauce into a separate prep bowl first to mix it with other liquid seasonings, and then poured the combined mixture into the pot.

He poured the soy sauce onto the spatula to cool down the metal surface of the tool before he continued stir-frying the delicate meat slices.


Question: Why did the person use a separate pot to scoop up a small amount of water?

Answer: The person needs to pour this water into the greens and stir them together to increase the amount of sauce/moisture in the dish.

He used the water to rinse the secondary pot one last time to ensure it was perfectly clean before storing it in the cabinet.

The person needs to pour this water into the greens and stir them together to increase the amount of sauce/moisture in the dish.

He realized the dish was becoming over-seasoned or too salty after a quick taste, and he is adding water to dilute the sodium concentration.

He is preparing a cornstarch slurry (thickening agent) in the secondary pot to be added later to glaze the meat and vegetables.

He is preparing to soak a different, dried ingredient that will be added to the recipe much later in the cooking process.

He wants to use the water to steam the vegetables by pouring it into the hot pan and then covering it with a lid immediately.

He intends to pour the water onto the stovetop to quickly cool down a small spill and prevent it from burning or sticking to the surface.

He is using the water to deglaze the bottom of the pot to release the browned bits of food and incorporate them into the sauce.


Question: How does the person transfer the meat from the plate into the pot?

Answer: The person uses the spatula to scrape the meat from the plate into the pot.

The person uses the spatula to scrape the meat from the plate into the pot.

The person uses a spoon to gently push the meat from the plate into the pot.

The person uses both hands to pick up the meat and place it into the pot.

The person tilts the plate and shakes the meat directly into the pot.

The person uses kitchen tongs to lift the meat from the plate into the pot.

The person uses the pot lid as a guide so the meat can slide from the plate into the pot.

The person uses long wooden chopsticks to pick up the meat pieces one by one.

The person tilts the plate and uses a knife to push the meat pieces into the pot.

How did the person transfer the meat into the pot?

He used the spatula to scrape the meat from the plate into the pot.

He used a spoon to gently scrape the meat into the pot.

He used both hands to grab the meat and put it into the pot.

He held the plate directly and shook the meat into the pot.

He used kitchen shears to cut the meat from the plate into the pot.

He used the pot lid as a guide to let the meat slide from the plate into the pot to prevent oil from splashing.

He used a pair of long wooden chopsticks to pick up the meat slices one by one and place them into the pot.

He tilted the plate and used a knife to push the meat pieces into the hot pot.


Question: Across the clip, how many times does the person pour oyster sauce before putting the bottle aside?

Answer: 3

By this moment, how many times had this person poured oyster sauce?


Question: After the plate has held raw or partly cooked meat, why does the person wash it before using it again later?

Answer: Because the plate had held meat that was not fully cooked, so it needs to be cleaned before holding the finished food.

Because the plate will hold another batch of raw ingredients, so it needs to be cleared first.

Because the plate is slippery from meat juices and needs to be easier to grip.

Because the person wants to rinse leftover sauce into the pot before washing the plate.

Because the person wants to warm the plate before serving hot food on it.

Because the plate will be used as a temporary cover for the pot.

Because the plate had held meat that was not fully cooked, so it needs to be cleaned before holding the finished food.

Because a different clean plate will be used for the finished food, and this one is only being put away.

Because the sauce on the plate might stain it if left there too long.

Is there evidence from the preceding and following frames for why the person is washing the plate that previously held the meat at this moment?

The meat previously on the plate was not fully cooked and therefore still carried a risk of bacterial contamination. Since the person uses this same plate to hold the fully finished dish later, it must be thoroughly washed now to ensure the food is safe to eat.

He needs the plate immediately to hold the next batch of raw ingredients, such as the chopped greens, and is washing it to prevent the raw meat juices from transferring to the vegetables.

The plate had become excessively slippery due to the fat from the raw meat, making it a safety hazard on the counter, so he washed it to ensure a secure grip before moving it.

He noticed a significant amount of residual marinade clinging to the plate and decided to rinse it directly into the pot to reclaim those concentrated flavors.

The person is washing the plate with extremely hot water to preheat the ceramic material, as they plan to serve the hot meat on it later and want to ensure the plate does not quickly sap the heat from the food, which would ruin the overall dining experience.

He intends to use the plate as a makeshift lid or a weighted press to keep the meat submerged in the sauce while it simmers, which requires the surface to be cleaned first.

A completely different, new plate will be used to hold the finished dish later; the person is simply washing this specific plate now so it can be dried and put away for storage.

The marinade used on the meat contains highly acidic ingredients like lemon or vinegar that could permanently etch or stain the decorative pattern on the plate if left for too long, so he is washing it immediately to preserve the integrity and appearance of the expensive kitchenware set.


Question: Why did the person place the knife and spoon on a separate light-colored cutting board after washing them, instead of returning them to the original dark-colored board?

Answer: Because the dark-colored board was still dirty and scheduled to be washed next; placing the clean tools there would have re-contaminated them before the board itself was cleaned.

He is following a strict color-coded organization system.

The light-colored board was specifically designated for drying wet items, as its porous surface absorbs excess water more efficiently than the non-absorbent material of the dark-colored board.

Because the dark-colored board was still dirty and scheduled to be washed next; placing the clean tools there would have re-contaminated them before the board itself was cleaned.

The light-colored board was positioned directly under a bright overhead light, allowing him to inspect the knife and spoon for any remaining food particles or soap residue after the washing.

He noticed the dark board was positioned too close to the residual heat of the induction cooktop and moved the metal tools to the cooler light board to prevent the handles from becoming too hot.

After washing the knife and spoon, he intended to pack them away immediately into a blue storage bag nearby, so there was no need to return them to the original area.

The dark-colored cutting board was already cluttered with other kitchen tools, leaving no available physical space to set down the spoon and knife.

He felt the light-colored board provided a drier, higher-friction surface that would prevent the sharp, wet knife from accidentally sliding off the counter.


Question: After the cut pieces are gathered on the board, why does the person bring the board to the stove?

Answer: Because the cut pieces on the board are ready to be transferred into the pan.

Because the cut pieces on the board are ready to be transferred into the pan.

Because the peeler is no longer needed once the board is beside the stove

Because the sink side needs to be cleared before the knife can be used again

Because the carrots have to be kept away from the pan while the board is still active

Because the board is being used to check whether the pan is hot enough before the food is added.

Because the board is being moved closer so the cut pieces can be seasoned before entering the pan.

Because the board has to warm up beside the burner before the next ingredient is prepared

Because the stove side has more room for the remaining cutting work.

Why does the board go to the stove at this moment?

Because the cut pieces on the board have reached the point where they can be transferred into the pan

Because the board is being used to check whether the pan is hot enough yet

Because the oil has already been poured, so the board is moved closer for seasoning

Because the stove side has more room for the rest of the chopping work


Question: After the garlic work shifts back to the cutting board, what is the knife doing to the garlic?

Answer: Because the knife is now being used to cut the cleaned garlic cloves into smaller pieces after the peeling step.

Because the knife is being used to move the garlic pieces from the sink area back to the board.

Because the flat side of the knife is being used to press the cloves before peeling continues.

Because the knife is being used to hold the garlic steady while the board is cleared.

Because the knife is safer than the spatula for working close to the small garlic pieces.

Because the knife edge is being used to scrape loose garlic skin off the board.

Because the knife is being kept nearby for a later step, not used on the garlic yet.

Because the knife is now being used to cut the cleaned garlic cloves into smaller pieces after the peeling step.

Because the knife is being used to separate cloves that are stuck together before peeling resumes.

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

Because the knife now takes over from the peeling step and turns the cleaned cloves into smaller pieces.

Because the knife is needed to move the garlic back from the sink area

Because the knife has to flatten the garlic so the peeler can be used again later

Because the knife keeps the garlic from warming too quickly near the stove

Because the knife is safer than the spatula once the pan has already been stirred

Because the knife is mainly being used to dry the garlic surface before cooking

Because the knife is the only tool that can stay on the counter once the pan is hot

Because the knife keeps the cloves separated so they do not have to be peeled anymore


Question: Why is the white box brought out before it is actually used?

Answer: Because it is being positioned nearby while the current pan work is still the active task

Because the person is checking whether its contents match what is already cooking in the pan

Because the box has to replace the board before any bottle can be picked up safely

Because the pan has to be moved closer to the sink side before the box can become part of the workflow

Because it needs time on the counter before the lid can be opened without sticking

Because it has to be opened near the sink first, even though its contents are not added yet

Because it is being positioned nearby while the current pan work is still the active task

Because the spatula stage has to be paused once the box appears on the counter

Because the box is being used as a temporary holding place for the next seasoning step


Question: Why does the spatula stay active for so long after the knife stops?

Answer: Because the next stretch is mostly about moving, turning, and combining what is already inside the pan.

Because the sink-side prep has to fully reset before any cutting tool can become useful again

Because the board side is temporarily blocked, so all remaining work has to be done with the spatula

Because the knife has to remain unused until the burner has been lowered and the pan has settled down

Because the chopped pieces need repeated flattening before any later add-in can go on top of them

Because the spatula is keeping the pan from sticking while the bottles are being opened one by one

Because the spatula is being used to separate the first and second batches before final seasoning

Because the spatula is also being used to measure how much of the later boxed ingredient can fit

Because the next stretch is mostly about moving, turning, and combining what is already inside the pan.


Question: Why can the box contents go straight in later?

Answer: Because the later add-in waits until the earlier chopping and transfers are no longer the unfinished part

Because the sink side becomes the active workspace again right before the box is tipped in

Because the board has been washed by then, so the box no longer needs any counter step before the stove

Because the box contents need the bottles first so they do not clump when they hit the pan

Because the box is only added after the pan has already been partially emptied to make space

Because the burner is lowered first, which changes the box from a prep item into a direct add-in

Because the box can only be used once the knife has been placed fully out of reach near the counter edge

Because the spatula has already broken the earlier pieces down small enough for the box to replace them

Because the later add-in waits until the earlier chopping and transfers are no longer the unfinished part


Question: Why do the bottles get used before the box is emptied?

Answer: Because the bottle step adjusts the pan first, and the boxed add-in comes only after that base has already been changed.

Because the bottle step adjusts the pan first, and the boxed add-in comes only after that base has already been changed.

Because the box contents are only there to test the pan volume after the main sauce has already been mixed in

Because the bottles are being moved out of the way of the box rather than used as part of the cooking sequence

Because the box contents need extra time on the counter, while the bottles can be used immediately without changing tools

Because the bottles have to be opened before the spatula can go back into the pan for the next long stirring phase

Because the box cannot be emptied until the sink side has been cleared of all loose packaging and scraps

Because the boxed ingredient must stay separate until the earlier sauce has already coated the food in the pan

Because the bottle step belongs to the stove side, while the box step still belongs to the counter side


Question: What change makes the workflow stay by the stove after the later transfer?

Answer: The earlier chopped pieces are no longer separate items, so the unfinished part of the task is now the pan itself.

The earlier chopped pieces are no longer separate items, so the unfinished part of the task is now the pan itself.

The box replaces the board as the main prep surface, so the center of work shifts away from cutting

The board becomes too crowded to keep working there once the box has been opened and left near the sink

The bottles stay open near the burner, which keeps the person from returning to the board for long

The counter space becomes blocked by packaging, which forces all of the later steps to happen beside the stove

The sink side turns into a cleanup area, so any remaining ingredient work has to finish in the pan

The spatula takes over because the pan starts needing more frequent checks than the counter surface area does

The knife is put aside long enough that the stove side becomes the only place where unfinished work remains


Question: Why doesn’t the knife come back once the later stove phase starts?

Answer: Because the final phase needs repeated pan checks more than it needs another round of size reduction

Because the final phase needs repeated pan checks more than it needs another round of size reduction

Because the knife is no longer needed once the box has been opened and the last raw pieces have already been transferred

Because the knife cannot be reused after the white box appears unless the board is fully washed and dried first

Because the spatula has to stay in the same hand position, which prevents any cutting tool from returning

Because the later phase depends on breaking food apart in the pan rather than making new cuts on the counter

Because the sink side is now dedicated to packaging and bottle handling rather than board work

Because the knife becomes unsafe once the bottles are open and the burner has stayed on for several minutes

Because the remaining ingredients all arrive pre-sized, so the workflow changes from prep to only plating


Question: What earlier state change makes the garlic get handled as a whole first, but clove by clove afterward?

Answer: Because the garlic first has to be changed at the head level, but later at the clove level before collective processing becomes effective.

Because the first stage is mainly about exposing the usable cloves, while the later stage is mainly about arranging them into a more uniform workflow.

Because the head is first processed as a whole to define the amount, and the later clove-level handling is mainly to preserve consistency in the pile.

Because the garlic first needs to be separated structurally, and later the cloves are handled one by one mainly to keep them from interfering with each other.

Because the garlic first has to be changed at the head level, but later at the clove level before collective processing becomes effective.

Because the whole garlic must first be stabilized as one object, and the later separate handling is mainly to make the knife motion more regular.

Because the outer skin removal finishes the main preparation, and the later individual handling is mostly a secondary refinement step.

Because the garlic is first treated as one unit for opening, then as multiple units mainly so their positions can be controlled before chopping.

Because the first stage changes the garlic from a closed form to an open one, while the second stage mainly prepares the cloves to behave as a single mass later.


Question: Why are the cloves kept together in hand instead of being spread out and peeled separately on the board?

Answer: Because the hand is keeping the remaining cloves in a holding role while the peeling still operates at the level of one clove at a time.

Because the papery skins can be contained more cleanly instead of scattering across the board.

Because keeping the cloves together lets their skins loosen against each other, so several cloves can start peeling at once.

Because holding them together allows multiple cloves to be peeled in faster succession.

Because the cloves are still being treated as one batch whose outer condition is being adjusted together.

Because friction among the grouped cloves makes peeling easier than relying on the board.

Because the hand is keeping the remaining cloves in a holding role while the peeling still operates at the level of one clove at a time.

Because the hand is pre-loosening the skins across the whole batch before each clove is finished.

Because the hand is temporarily replacing the board as the main peeling surface for all of the cloves.


Question: Why does the person keep the knife tip on the cutting board while using a rocking motion to cut the garlic, instead of repeatedly lifting the whole knife?

Answer: Because that way makes it easier and faster to cut the garlic into smaller slices.

Because preserving a steady cutting rhythm is the main reason this motion is preferred here.

Because the knife tip acts as a fixed pivot mainly to make the motion safer and reduce slipping.

Because that way makes it easier and faster to cut the garlic into smaller slices.

Because keeping the tip down mainly protects the blade from dulling against the board.

Because smoother contact with the board matters more here than how the garlic itself is being refined.

Because the tip acts as a center point so the knife can move around the pile without staying engaged with the same part of it continuously.

Because the anchored tip mainly stabilizes the blade while the board remains the main thing being controlled.

Because the rocking motion is mainly for making the garlic pieces more uniform in size.


Question: Why does the person stop using a one-handed cutting motion and switch to a two-handed, tip-stabilized chop only after the garlic reaches this state?

Answer: Because the garlic had moved from an initial coarse-cut state to a finer-preparation state, making a more stable two-handed chopping technique necessary.

Because the next step required flattening the garlic pieces, not further mincing them.

Because turning the blade parallel to the body makes the garlic easier to scoop up, rather than chop more finely.

Because the cutting board had become unstable, so the person changed grip mainly to keep the board from shifting.

Because the person needed to check the amount of garlic more precisely, and the new knife position helped with visual inspection.

Because the person was preparing to move the garlic off the board, and the new grip was mainly for transferring it.

Because the knife had become too heavy to control with one hand, so a second hand was needed mainly for support.

Because the garlic had already been chopped evenly, so the two-handed motion was mostly a habitual finishing action.

Because the garlic had moved from an initial coarse-cut state to a finer-preparation state, making a more stable two-handed chopping technique necessary.


Question: Why does the person need to cut the cabbage with a knife and then switch to tearing it by hand?

Answer: Because the root at the bottom makes it difficult to tear the cabbage by hand, it needs to be cut off.

Because tearing makes it easier to inspect and rinse the inner leaves while separating them.

Because the knife becomes less suitable once the cabbage’s shape has changed.

Because after the first cuts, the process shifts from direct cutting to guided separation.

Because once partially opened, the cabbage can be processed more efficiently by hand.

Because the root at the bottom makes it difficult to tear the cabbage by hand, it needs to be cut off.

Because the earlier cuts had already opened the cabbage enough that the remaining separation could continue more naturally by hand instead of further direct cutting.

Because tearing reduces the chance of bruising the leaves and releasing excess moisture.

Because the recipe likely prefers torn cabbage pieces at this stage.


Question: Before the red pieces go into the pan, what had already gone in first?

Answer: The small pale pieces that came in earlier from the white bowl

The yellow oil that was poured from the large plastic jug

The small pale pieces that came in earlier from the white bowl

The crushed garlic cloves that were scraped from the small plate

The green leafy vegetables that were chopped on the wooden board


Question: What is the direct reason for picking up a chopstick?

Answer: To mix the liquid in the small bowl

To separate solid pieces before serving.

To keep ingredients from sticking to the pan.

To stir the food in the pan while it cooks.

To poke the meat to check for tenderness

To spread the sauce over the dough surface

To scrape the residue from the cutting board


Question: With the eggs in the bowl about to be used next, what is the most likely immediate action with the spatula?

Answer: Gather the ingredients to one side of the pan.

Spread the ingredients evenly across the pan.

Scrape the bottom of the pan to loosen anything stuck.

Flip the ingredients repeatedly in the center of the pan.

Scoop the ingredients out into the bowl.

Chop the ingredients into smaller pieces within the pan.

Stir the ingredients in a circular motion in the pan.

Gather the ingredients to one side of the pan.

Press the ingredients flat against the pan.


Question: During the egg step in the pan, why does the person stop actively moving the spatula for a short time?

Answer: To let the egg set on its own before moving it again.

To check whether the egg mixture was whisked enough before it entered the pan.

To let the other ingredients cook first before the egg is touched.

To keep the dish from becoming too wet while the egg cooks.

To prevent the egg from sticking by scraping the pan constantly.

To keep the other ingredients warm while the egg is left aside.

To let the egg set on its own before moving it again.

To make sure the yolk and white are fully blended before mixing.

To season the egg evenly before using the spatula again.

What is the most likely reason for the change in how the spatula is used at this point?

To check whether the egg was whisked enough.

To let the other ingredients cook first.

To prevent the egg from sticking to the pan.


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

Answer: To gather the debris into the sink strainer.

To rinse the wok and spatula more effectively.

To prevent the debris from spreading around the sink.

To gather the debris into the sink strainer.

To prepare the sponge for scrubbing the pots.

To scrub the stubborn stains off the basin.

To clear space for washing the remaining dishes.

To clean the sink surface more thoroughly.


Question: Why does the person leave the spatula resting in the pan and reach for the oil bottle again after so much stirring?

Answer: To loosen the now-drier rice-and-egg mixture so the person can keep spreading, turning, and scraping it without it staying dry in the pan.

To cool the pan so the egg pieces stay soft without browning any further.

To oil the spatula itself so residue will stop sticking to the metal edge.

To mark that the cooking is basically finished and the pan can come off the heat.

To loosen the now-drier rice-and-egg mixture so the person can keep spreading, turning, and scraping it without it staying dry in the pan.

To make the pile slide out onto the serving plate in one transfer on the very next move.

To prepare the pan for another addition of liquid egg from the bowl beside the hob.

To thin out a sauce that he is about to pour over the top of the rice.

To give the food its final seasoning before he stops stirring and serves it.


Question: Why does he switch from handling the bowl of beaten egg to adding oil to the pan before he finally pours the egg in?

Answer: To slick the pan and rice first so the incoming egg can spread and then be folded through instead of hitting a drier surface right away.

To finish seasoning the rice before any more egg is added.

To slick the pan and rice first so the incoming egg can spread and then be folded through instead of hitting a drier surface right away.

To coat the serving plate before he starts transferring food out of the pan.

To signal that the orange mixture is fully done and should stop being moved before the egg arrives.

To rinse old residue off the spatula before he goes back to stirring.

To replace moisture that leaked out of the egg bowl while he was holding it near the stove.

To cool the pan enough that the egg will stay mostly liquid for a long time after the pour.

To free up counter space so the egg bowl can be set down and ignored for the rest of the clip.


Question: Why does he switch from scraping the pan with the spatula to using the yellow sponge?

Answer: To start fully washing the greasy pan surface after the spatula has already loosened the stuck bits.

To clean the spatula first so the pan can stay untouched for the rest of the wash.

To cushion the pan while he drains water out of it without doing more scrubbing.

To clean the sink basin thoroughly before doing any more work on the pan itself.

To start fully washing the greasy pan surface after the spatula has already loosened the stuck bits.

To dry the pan right away so it can be put aside without another rinse.

To wash only the outside of the pan before the inside gets any soap on it.

To wipe the nearby countertop thoroughly instead of continuing with the main cookware cleanup.

To cool the pan handle with something soft before carrying it back to the counter.


Question: Why does the person use chopsticks to pick up a noodle from the pot?

Answer: To taste a bite to check if the noodles are done.

To check if the noodles are soft enough by pressing them.

To pick out a foreign object stuck to the noodle

To move the noodles around to prevent them from sticking.

To separate the noodles so they cook more evenly in water.

To taste a bite to check if the noodles are done.

To transfer a small portion into a bowl for serving later.


Question: What is the most accurate description of the knife's state and the hygiene logic applied?

Answer: The knife was picked up from the counter where it was already clean, and it becomes "vegetable-soiled" after contact with the cabbage.

The knife was retrieved directly from a magnetic rack and is considered sterile.

The knife was picked up from the counter where it was already clean, and it becomes "vegetable-soiled" after contact with the cabbage.

The knife remained in a protective sheath until the exact moment of cutting.

The knife was used to cut raw meat previously and is cross-contaminating the cabbage.

The user sharpened the knife with a honing rod immediately before the first cut.

The knife was rinsed under the faucet to remove dust and then used to slice the cabbage, making it both wet and vegetable-soiled.

The knife was submerged in soapy water in the sink before being used on the cabbage.

The knife is a specialized bread knife being used incorrectly for cabbage.


Question: What is the functional purpose of placing the green vegetable leaves inside the white inner basket before the water is turned on at the sink?

Answer: It acts as a containment system that allows the leaves to be rinsed thoroughly and then immediately spun to remove excess moisture without having to move them to a different tool.

The person is using the basket to hide the vegetable from the other people seen moving in the background of the room.

The person puts the leaves in the basket to keep them separate from the dirty dishes that are currently piling up on the left side of the sink.

The basket is placed there to block the drain so that the sink can be filled with water for a different cleaning task.

The basket is meant to protect the leaves from the heat of the nearby stove while the person looks for a knife.

It is used to measure the exact weight of the vegetable leaves before they are added to the silver pot on the stove.

It acts as a containment system that allows the leaves to be rinsed thoroughly and then immediately spun to remove excess moisture without having to move them to a different tool.

The basket is used to strain out large debris and dirt particles from the leaves so that the sink's plumbing does not get clogged while the person is washing the vegetables.

The basket is used to collect the soap bubbles from the dishwashing liquid so that the vegetable leaves are not contaminated during the rinsing process.


Question: Describe the spatial constraint that triggers the transition from preparing the vegetable to the extended period of dishwashing seen in this segment.

Answer: The accumulation of used tools, bowls, and vegetable scraps on the narrow counter and inside the sink basin physically prevents the person from having enough clean space to safely use the cutting board.

The accumulation of used tools, bowls, and vegetable scraps on the narrow counter and inside the sink basin physically prevents the person from having enough clean space to safely use the cutting board.

The movement of other people in the background of the kitchen forces the person to stop their work and clear the sink to make room for others.

The person notices that the cutting board is slipping on the wet counter, so they decide to wash every dish in the sink to find a dry towel.

The person stops preparing the vegetable because they need to find a specific small tool that fell into the soap bubbles.

The person realizes that the vegetable they are preparing requires a large pot that is currently filled with soaking dishes, necessitating a full cleaning session before the cooking process can continue.

The person realizes that the white bowl they need for the vegetable is currently at the bottom of the pile of dirty dishes.

The person stops because the water temperature in the sink has become too hot to safely rinse the vegetable leaves any further.

The person notices that the washing machine in the background has finished its cycle, creating a need to clear the sink area to prepare for handling wet laundry.


Question: What action does the person take to prepare the physical environment specifically for the placement of the black cutting board?

Answer: The person uses a white cloth to dry a specific section of the counter and the edge of the sink to ensure the board stays stable and does not slip while they are cutting.

The person pours soapy water onto the counter to make it easier to slide the cutting board closer to the sink drain.

The person places the remote control seen on the counter earlier onto the TV stand to make sure the cutting board has a completely flat surface to rest on.

The person adjusts the position of the wooden block and the knife sharpener to create a wider gap on the marble countertop so the large board can sit perfectly level without wobbling.

The person clears the entire left side of the counter so the board can be placed far away from the water source.

The person places a used bowl under the board to tilt it, allowing the vegetable juices to run directly into the sink.

The person uses a white cloth to dry a specific section of the counter and the edge of the sink to ensure the board stays stable and does not slip while they are cutting.

The person moves the silver pot from the stove to the counter to act as a weight that holds the cutting board in place.

The person asks the other people in the room to hold the board steady while they begin the slicing task.