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

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

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

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

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

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

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

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

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

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


Question: What does the shift from repeated cup transfers to direct bowl handling after the fifth pour most likely indicate?

Answer: The task shifts from adding portions to managing the accumulated rice more directly.

The rice surface now matters, but the next step has not started yet.

The bowl now needs closer handling mainly for stability.

The earlier additions created a temporary arrangement that now needs to be maintained.

The task shifts from adding portions to managing the accumulated rice more directly.

The person is checking the bowl’s fill level more closely.

The measuring phase is done, so the bowl is being handled to preserve that state.

The bowl becomes the intermediate focus before the next real step.

The bowl has become more useful than the cup for judging the current setup.


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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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


Question: After finishing the first ingredient, why does the person clean the tool at the sink before the next step?

Answer: To remove strong residue from the previous ingredient before using the tool on different ingredients.

To remove strong residue from the previous ingredient before using the tool on different ingredients.

To cool the blade after fast chopping made it warm.

To wash away sticky buildup so the tool moves more smoothly through the next ingredient.

To sharpen the edge by rubbing it against the sink surface under running water.

To leave some water on the tool so onions will not stick to the board later.

To remove acidic juice that could stain the next fruit being sliced.

To check whether the tool handle became loose during chopping.

To wash away tiny metal fragments that may have come off during cutting.

Immediately after the first batch of ingredients is processed, the user cleans the tool at the sink. What specific "cross-contamination" risk or state-change is this action intended to prevent for the next stage?

To remove the pungent residues of the previous ingredient before handling different produce and proteins to maintain flavor purity.

To cool down the blade's temperature which had risen due to the high-speed chopping earlier.

To wash away the sticky starch buildup from the first vegetable to ensure the blade glides smoothly through the upcoming delicate herbs.

To sharpen the edge of the tool using the friction of the running water and the sink surface.

To use the residual moisture on the tool to prevent the onions from sticking to the board later.

To eliminate the acidic juices that could cause oxidation and discoloration on the surface of the next set of freshly sliced fruit slices.

To check if the tool's handle has become loose after the intensive mincing of the initial ingredient.

To remove metallic fragments that might have detached while hitting the board during the first 3 minutes.


Question: The user returns to the board to process more of the aromatic ingredient. Based on the state of the wok observed earlier in the session, what visual assessment triggered this supplementary task?

Answer: The realization that the volume of the ingredient already in the heat source is insufficient relative to the amount of oil and the planned protein.

The visual evidence that the initial batch of aromatics had become overly saturated with grease and was no longer providing the desired fragrance to the dish.

A direct instruction from a recipe displayed on a nearby screen that was visible in the background

The sound of the oil popping which suggested that the water content in the wok was too low earlier

The realization that the volume of the ingredient already in the heat source is insufficient relative to the amount of oil and the planned protein.

The observation that the garlic bits were sticking to the bottom of the wok because the temperature of the burner was set too high for the oil.

A change in the color of the ingredients in the wok from white to dark brown indicating they had burnt previously

The realization that the onion slices prepared in the previous step were too large to be cooked evenly

The user noticed that the ingredients in the wok had completely dissolved into the oil leaving no solid texture


Question: Why does the person press the food with the tool instead of only stirring it?

Answer: To spread apart clumped pieces so more of the food touches the hot pan.

To spread apart clumped pieces so more of the food touches the hot pan.

To clean the spatula edge by rubbing it against the food.

To keep light ingredients from being pushed out of the wok while cooking.

To flatten the meat so seasoning added later can cover more surface.

To help cold pieces touch the hot metal surface more directly.

To squeeze the onions so they break down faster in the pan.

To check whether the food still feels too wet inside.

To push out trapped moisture so the pieces do not become too soft.

The user applies a specific mechanical force to the contents using the tool. What is the reasoning-based necessity for this action given the current density of the ingredients?

To resolve a heat-distribution issue where the core of the clumped masses cannot be reached by the high-temperature oil and steam.

To ensure the spatula's edge is clean by scraping it against the solid masses in the wok

To prevent the light-weight ingredients from being pushed out of the wok by the rising heat currents

To flatten the surface of the protein to create a larger area for the upcoming seasoning to adhere

To maximize the contact between the cold ingredients and the hot metal surface to trigger a faster searing process for the meat.

To increase the pressure inside the wok to accelerate the chemical breakdown of the onions added earlier

To measure the resistance of the ingredients to determine if the internal moisture has been sufficiently removed

To facilitate the release of trapped gases from the bottom of the pan to prevent the ingredients from becoming overly soggy or soft.


Question: After briefly going to the sink, what problem on the tool is the person fixing before returning to the stove?

Answer: Too much white ingredient was stuck on the tool, so the person removed some before continuing.

Too much white ingredient was stuck on the tool, so the person removed some before continuing.

Small metal residue from the wok was stuck on the tool and needed to be cleaned off.

The tool had touched raw meat earlier and needed to be cleaned before the next step.

Steam had fogged the tool surface, making it harder to see what was on it.

The tool had become too hot to hold comfortably near the stove.

Dark sauce from an earlier step was still stuck to the tool.

Oil on the tool made it harder to grip or move the vegetables.

Burnt food pieces were stuck along the edge of the tool.

After a brief interaction at the sink, the user returns to the heat source. What specific "accidental state" on the tool's surface was being corrected during that absence?

A surface coverage error where the amount of white solid exceeded the intended ratio for the current volume of ingredients.

The presence of metallic residues that detached from the wok during the previous high-heat stirring

The accidental contact between the tool and the raw protein that was cleaned in the previous phase

A visual obstruction caused by the steam that had condensed on the tool's metallic surface

A temperature imbalance where the tool became too hot to handle near the active flame

The adhesion of dark sauce residues from a previous step that would have contaminated the new seasoning

A layer of viscous oil buildup that prevented the tool from effectively gripping the vegetables during the rapid tossing motion.

An accumulation of charred food particles that had fused to the edge of the spatula during the initial searing process.


Question: Why does the person hold the tool upright and strike the cooked food repeatedly?

Answer: To cut the cooked food into bite-sized pieces directly in the wok instead of moving it back to the cutting board.

To mix air into the sauce and make the texture lighter.

To break apart grains that stuck together during cooking.

To press out extra oil by pushing the food against the side of the wok.

To make a charred pattern on the onions before serving.

To cut the cooked food into bite-sized pieces directly in the wok instead of moving it back to the cutting board.

To scrape burnt sauce from the bottom and mix it back into the dish.

To make the meat softer by breaking down tough pieces after cooking.

To test whether the largest pieces are firm enough inside.

The user holds the tool vertically and performs a repetitive striking motion. What post-cooking state is being achieved through this tool-interaction?

Resizing the cooked ingredients into bite-sized pieces directly in the wok to avoid returning them to the previous preparation area.

Incorporating air into the sauce to create a lighter texture while ensuring the seasoning is evenly distributed across the vegetable surfaces.

Breaking apart the clumps of grains that stuck together during the steaming process to ensure each individual piece is evenly coated with oil.

Removing excess oil from the ingredients by pressing them against the curved side of the wok

Creating an aesthetic charred pattern on the surface of the onions before the final plating

Scraping off the burnt sauce residues from the bottom of the wok to mix them back into the dish

Tenderizing the protein further by breaking down fibers that have stiffened from the previous heat exposure

Checking the internal temperature of the largest pieces by feeling the mechanical resistance of the metal


Question: Why does the user push the existing ingredients toward the upper edge of the wok before pouring the dark liquid?

Answer: To expose the bare metal surface to direct heat, allowing the liquid to scorch and create a smoky flavor before it mixes with the food.

To expose the bare metal surface to direct heat, allowing the liquid to scorch and create a smoky flavor before it mixes with the food.

To use the weight of the pushed food to balance the wok on the stove more stably

To make more room on the cutting board for the next batch of onions to be sliced

To check if any small pieces of garlic have accidentally burnt on the bottom of the wok

To ensure the dark liquid coats the sides of the wok evenly, preventing it from pooling at the bottom and making the rice or noodles soggy.

To allow the steam from the liquid to rise freely without being blocked by the food, ensuring that the moisture evaporates quickly to maintain a high heat.

To allow the previously cooked ingredients to cool down by moving them away from the center

To prevent the hot oil from splashing onto the user's hand when the liquid is poured


Question: Why does the user lift both the ladle and the spoon at the same time?

Answer: To reach and retrieve the cutting board and knife that were nested directly underneath them.

To check if the ladle and spoon were stuck together due to leftover moisture on the counter.

To clear the workspace for the silver tray that will be used to hold the processed ingredients.

To reach and retrieve the cutting board and knife that were nested directly underneath them.

To place them into the silver bowl to keep the prep area organized.

To check if the spoon was dry enough to handle dry ingredients like salt or flour.

To inspect the tools for any sticky residue before starting the carrot and onion preparation.

To move them away from the sink to prevent them from getting wet while washing the potatoes.

To use the ladle’s bowl as a temporary holder to prevent the peeled potatoes from rolling off the counter.


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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

The knife handle becoming loose during the downward press.

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


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

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

None (The garlic was peeled entirely by hand).

Holding the garlic down to wash it under the tap.

Using the knife tip to remove the root only.

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

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

Dicing the garlic into small cubes immediately.

Crushing the garlic with the flat side of the blade.


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

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

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

To cover a different pot that was already boiling.

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

To smell the ingredients already inside the pan.

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

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

To see if the induction burner was turned on.

To check the status of a dish prepared earlier.


Question: Why does the person rinse the spoon after handling the garlic?

Answer: To clean and dry the spoon so it can later be used to hold and pour salt into the pan.

To use the spoon as a clean tasting tool for checking the dish.

To mix flour with water later to thicken the pan sauce.

To use the spoon to add sugar from a separate container.

To clean the spoon so it can later hold and pour seasoning into the pan.

To scrape remaining garlic skin from the cutting board with the spoon edge.

To use the spoon as a small scoop for moving chopped ingredients.

To clean and dry the spoon so it can later be used to hold and pour salt into the pan.

To measure and sprinkle ground black pepper while the ingredients are frying.

Why does the user rinse the spoon after handling the garlic?

To ensure the spoon is clean and dry so it can be used to hold and pour salt into the pan later.

To use the spoon as a clean tool for tasting the dish to check the current seasoning level.

To mix a small amount of flour with water to thicken the sauce in the pan later.

To use the spoon for adding a portion of sugar from a separate container to balance the flavors.

To ensure the spoon is clean and dry so it can be used to hold and pour sugar into the pan later.

To use the edge of the spoon to scrape off any remaining skin from the potatoes on the board.

To ensure the spoon is clean and dry so it can be used to hold and pour flour into the pan later.

To measure and sprinkle ground black pepper into the pan while the ingredients are frying.


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

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

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

To measure the depth of the oil in the pan.

To show a specific gesture to the camera.

To prevent the spatula handle from melting.

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

To press the ingredients down to squeeze out moisture.


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

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

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

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

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

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

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

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

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

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


Question: Immediately after rinsing the spoon at the sink, what task does the user perform with it?

Answer: Using the spoon to transfer the small remaining ingredients from a bowl to a plate.

Drying the spoon with a paper towel and placing it in a drawer.

To ensure the spoon is clean and dry so it can be used to hold and pour salt into the pan later.

Placing the spoon into the silver bowl along with the washed knife.

Tasting the final dish to check the saltiness.

Using the spoon to scrape burnt residue off the induction surface.

Mixing a liquid sauce in a small cup before serving.

Stirring the food inside the hot pan one last time.

Using the spoon to transfer the small remaining ingredients from a bowl to a plate.


Question: Why did they cut the plastic bottle? What problem are they trying to solve?

Answer: The sink got blocked; they tried to unblock the pipe.

The drain is leaking; they want to catch the dripping water.

They are cleaning tools; they need a tray for the solution.

The sink got blocked; they tried to unblock the pipe.

They need a funnel; they are pouring oil into a container.


Question: Why are they sitting in the living room?

Answer: They are talking with each other and searching for ways to unblock the sink

They are talking with each other and searching for ways to unblock the sink

They were looking for good recipes for the meal

They are reading the manual and checking the parts needed to repair the leaky faucet

They are discussing the instructions and looking for tools to fix the broken chair


Question: Why does the person cover the finished dish on the plate with a large pot lid before continuing with the next cooking step?

Answer: To keep the finished dish warm while the person uses the stove for the next ingredients.

To make a flat surface for stacking small ingredient bowls on top.

To let the meat rest before final plating.

To press the food down and change its texture.

To shield the dish from steam coming from a nearby boiling pot.

To keep oil splatter from the next pan from landing on the finished dish.

To store the lid in a stable place because the counter is crowded.

To block splatter from a nearby pan while another dish cooks.

To keep the finished dish warm while the person uses the stove for the next ingredients.

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

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

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

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

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

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

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

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

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


Question: During the garlic-cooking sequence, why does the person take the bowl to the sink?

Answer: To collect water that can be added later to thin the garlic mixture.

To collect water that can be added later to thin the garlic mixture.

To rinse leftover food residue from the bowl before plating the final dish.

To fill the bowl with cold water so the cooked garlic can be cooled quickly.

To soak the bowl so garlic residue does not dry onto the surface.

To carry vegetable scraps from the cutting board to the sink.

To wet the inside of the bowl so minced garlic will not stick to it later.

To warm the bowl with hot water before sauce is transferred into it.

To add detergent to the bowl so the greasy pan can be soaked later.

The user takes a bowl to the sink. Based on the visual evidence at this moment, what is the functional purpose of this specific action?

To collect a precise volume of water to be added later to the frying garlic, ensuring the sauce reaches a thinner, pourable consistency.

To rinse the bowl and remove any leftover food residue, preparing it as a clean vessel for plating the final dish.

To fill the bowl with cold water to create an ice bath for shocking the blanched garlic, stopping the cooking process immediately to maintain its texture.

To soak the bowl in water to prevent any raw garlic enzymes from drying and sticking to the surface before final washing.

To use the bowl to transport and dispose of vegetable scraps from the cutting board into the sink's drainage.

To dampen the bowl's interior surface to prevent the minced garlic from sticking to the sides when it is transferred from the cutting board for mixing.

To sanitize the bowl with hot water to ensure the temperature of the sauce remains stable when it is eventually transferred.

To measure a specific amount of liquid detergent into the bowl for soaking the greasy frying pan, facilitating the removal of burnt-on garlic bits later.


Question: The user swaps the deep pot for a shallow pan. Which physical constraint of the pot makes it less efficient than the pan for the subsequent garlic-frying stage?

Answer: The high vertical walls of the pot obstruct the low-angle horizontal movement of the chopsticks, making it difficult to spread and sear the small garlic bits evenly.

The high vertical walls of the pot obstruct the low-angle horizontal movement of the chopsticks, making it difficult to spread and sear the small garlic bits evenly.

The user intends to save the pot for a secondary boiling task later and needs to keep it clean and available.

The pot's thick base takes too long to reach the high temperature needed for flash-frying garlic, leading to a slow oil infusion rather than a quick aromatic sear.

The pot’s narrow base causes the garlic to stack vertically, leading to uneven cooking compared to the pan's wide surface.

The pot's curved interior base prevents the flat spatula from reaching the edges, causing the garlic to stick and burn in the corners during the frying process.

The material of the pot is specifically designed for boiling and cannot withstand the direct high-heat required for frying oil.

The deep pot traps excessive steam during the frying process, which prevents the garlic from reaching a crispy texture and instead causes the aromatics to soften and stew.

The pot's dual-handle design prevents the user from lifting and shaking the vessel to prevent the aromatics from burning.


Question: Why did the person place the small measuring cup into the plate?

Answer: To prevent any water from spilling out of the small measuring cup and onto the work surface during the experiment.

He is using the plate as an overflow catch-basin to measure the exact volume of water displaced by an object he will submerge in the cup later.

To prevent the ping pong ball balanced on top of the small measuring cup from rolling away and falling onto the floor.

To provide a stable base for the small measuring cup so it does not tip over while he adds heavy metal components.

To collect the condensation that forms on the outside of the small measuring cup after he adds the chilled liquid ingredients.

To prevent the milk contained in the small measuring cup from splashing onto the table and causing a mess.

He placed the cup in the plate to use the plate's white surface as a high-contrast background for better visual observation of the reaction's transparency.

To prevent any water from spilling out of the small measuring cup and onto the work surface during the experiment.

The experiment requires a side-by-side comparison of the chemical properties and color differences between the solutions in the cup and the plate.


Question: During the liquid-transfer step with the dropper, what is the person doing?

Answer: The person uses a dropper to move a small amount of milk from the plastic cup into the transparent bottle.

The person uses a dropper to move clear liquid from the plastic cup into the transparent bottle.

The person uses a dropper to move a small amount of milk from the plastic cup into the transparent bottle.

The person pours milk directly from the plastic cup into the transparent bottle without using the dropper.

The person uses the dropper to take liquid back out of the transparent bottle and put it into the plastic cup.

The person cleans the dropper tip before drawing more milk from the plastic cup.

The person shakes the transparent bottle after adding liquid to mix the contents.

The person fills the plastic cup with milk before using the dropper.

The person uses the dropper to take a small liquid sample from the transparent bottle.

He is using a dropper to collect a small amount of milk from a plastic cup and is adding it into a transparent bottle.

He is turning on a flashlight to shine it through the bottom of the transparent bottle to observe the color of the milk and water mixture.

He is using a digital scale to weigh the empty plastic cup to calibrate the starting mass before any milk is added.

He is carefully cleaning the tip of the dropper with a piece of laboratory tissue to prevent any residue from contaminating the source milk in the plastic cup.

He is shaking the transparent bottle vigorously to mix the milk and water together before placing it back onto the laboratory work surface.

He is pouring milk from a yellow carton into a plastic cup.

He is using a pipette to transfer a specific volume of clear liquid from a beaker into the plastic cup containing the white milk.

He is pouring water from a large measuring cup into a transparent bottle.


Question: Why did the person take out the piece of cardboard?

Answer: Next, he will place the cardboard onto a measuring cup filled with water and then place coins on top to conduct an experiment on surface tension.

He plans to place the cardboard under the measuring cup as a coaster to prevent water from spilling onto the table surface.

He intends to use the cardboard to cover the measuring cup and quickly flip it over to demonstrate atmospheric pressure.

He will fold the cardboard into a makeshift funnel to pour a specific amount of dry sand into the measuring cup for a volume displacement test.

He is going to use the cardboard to fan the surface of the water in the measuring cup to observe the formation of ripples for a wave physics study.

Next, he will draw on the cardboard to conduct a light transmission experiment.

Next, he will place the cardboard onto a measuring cup filled with water and then place coins on top to conduct an experiment on surface tension.

He is going to cut a small hole in the center of the cardboard to create a DIY pinhole camera for a focal point demonstration.

He will use the cardboard as a scraper to level off the excess powder or granular material inside the measuring cup for an accurate measurement.


Question: What did the person add using a sampling spoon?

Answer: Sugar

Cocoa
Flour
Sugar
Starch
Salt
Milk
Washing powder
Detergent


Question: After using the sampling spoon, why does the person set it down and switch to the glass rod?

Answer: Because the glass rod is better for stirring, while the sampling spoon is mainly for scooping solid material.

Because the person has finished scooping sugar and is ready to stir the solution.

Because the person needs to move the desk lamp before observing the solution.

Because the person needs to check the digital scale before adding more powder.

Because the glass rod is better for stirring, while the sampling spoon is mainly for scooping solid material.

Because the person is about to start timing the reaction with a stopwatch.

Because the sampling spoon looks damaged and should not be used again.

Because the sampling spoon needs to be washed before touching another chemical.

Because the person needs to find more sugar before using the spoon again.

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

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

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

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

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

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

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

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

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


Question: After the paper has been used in the experiment, why does the person tear off a sheet of kitchen paper?

Answer: To wrap up the paper that was just used in the experiment.

To clean the table after liquid has spilled.

To tie it over a funnel with an elastic band for another experiment.

To dry a glass slide before placing it under a microscope.

To wrap up the paper that was just used in the experiment.

To make small paper balls to plug the opening of the transparent bottle.

To draw a small flower on it for an optics experiment.

To wipe the wet outside of the measuring cup.

Why did the person tear off a sheet of kitchen paper at this moment?

To clean the surface of the table after the liquid spilled.

To use an elastic band to tie it over a funnel for an experiment.

To dry the glass slide before placing it under the microscope.

To wipe down the wet exterior of the measuring cup.


Question: During this period, how many times did the small paper ball fall out of the transparent bottle or from the bottle opening?

Answer: 2


Question: Why did the person blow air into the bottle that was plugged with a paper ball?

Answer: To conduct an air pressure experiment.

., attempting to produce a whistling sound through the gaps between the paper ball and the bottle neck.

To force the paper ball deeper into the bottle.

To increase the humidity inside the bottle.


Question: After the cutting board and knife have been used for earlier prep, why does the person wash them before continuing with later ingredient work?

Answer: Because the person will later use the clean cutting board and knife to cut garlic.

Because the person will later use the clean cutting board and knife to cut garlic.

Because food scraps are still on the cutting board, and the person needs a clean surface for later prep.

Because the person will later use the knife to cut pork on the board.

Because the person has just finished cutting meat and wants to avoid cross-contamination.

Because the person has just finished cutting tomatoes and wants to avoid mixing residue.

Because the person has just chopped ginger on the board.

Because the person will later slice onions on the board.

Because the person will later cut cooked meat on the board.

What earlier, current or later state was the reason that the person decided to wash the cutting board and knife now?

Because later on the person will cut the garlic on the board.

Because there were food scraps on the cutting board and he need to wash it to cut new food later on.

Because later on he will use the knife to cut the pork on the board.

Because earlier on he just finished cutting meat and need to wash the board to avoid cross contamination.

Because earlier on he just finished cutting tomatoes and need to wash the board to avoid cross contamination.

Because earlier on he used the knife to chop some ginger on the board.

Because later on the person will slice the onions on the board.

Because later on he will use the knife to cut the meat on the board.


Question: Why did the person turn on the tap to wash something?

Answer: He was washing the garlic because he needed to mince it and use clean garlic for his dish.

He was washing the garlic because he needed to mince it and use clean garlic for his dish.

He was rinsing the garlic press to remove leftover residue before mincing a fresh batch of cloves.

He was cleaning the bowl used for the garlic to prepare it for the next step of the recipe.

He had just finished peeling the garlic and needed to wash the garlic skins because they were dirty.

He accidentally dropped a clove of garlic on the floor and was rinsing it off before putting it back.

He had just finished mincing the garlic and needed to wash the smell off his hands.

He was rinsing the knife and cutting board after mincing the garlic to keep his workspace tidy.

He was about to peel and mince some garlic, so he needed to wash his hands first to ensure they were clean.


Question: What earlier state led the person to take the bowl, turn on the tap, and wash away the ingredients?

Answer: The person realized they had accidentally added too much ketchup, making the mixture too sour, so they needed to wash the bowl and start the preparation over.

After pouring it out, he realized the ketchup had gone bad, so he needed to wash the bowl and use a fresh bottle to remake the sauce.

He noticed the bowl still had some oily residue from a previous dish that was affecting the sauce's consistency, so he needed to scrub it thoroughly before starting again.

He noticed some dust or a small insect had fallen into the bowl, so he decided to wash everything away to ensure food safety.

He suddenly felt that ketchup wasn't the right seasoning because the combination of eggs, soy sauce, and ketchup doesn't taste good, so he decided to re-season the dish.

He realized he had added the eggs before whisking the sauce base, which would prevent the ingredients from incorporating properly, so he decided to clean the bowl.

He realized he had mistaken the salt for sugar while seasoning the sauce, making it far too salty to use.

The person realized they had accidentally added too much ketchup, making the mixture too sour, so they needed to wash the bowl and start the preparation over.

He accidentally added too much water while mixing the ingredients, making the sauce too thin to coat the food properly, so he decided to start fresh.


Question: Why did the person pick up the knife to cut, but then put it back down?

Answer: The person had just finished trimming the ends of the onion and put the knife down to switch to peeling the skin.

The onion was stinging his eyes so much that he had to stop, put the knife down, and wash his hands before continuing.

The knife was a bit dull. After a quick attempt, he realized it wasn't sharp enough to cut through, so he put it down to grab a different one.

He noticed there were stains on the blade and decided he needed to wash the knife before he could continue cutting the onion.

The person had just finished trimming the ends of the onion and put the knife down to switch to peeling the skin.

He realized the cutting board was sliding around on the counter, so he put the knife down to place a damp paper towel underneath it for better stability.

He saw the onion still had some dirt on it and decided to put the knife down to rinse the vegetable in the sink.

He decided the knife was too large for the onion and put it down to look for a smaller paring knife in the drawer.

He checked the recipe again and realized he was supposed to mince the garlic first, so he put the knife down to reach for the garlic instead.


Question: After the person pours oil into the pan, why do they turn off the induction cooktop?

Answer: Because water is still left in the pan, and the oil starts splattering when it hits the hot wet surface.

Because the person needs to leave the kitchen and turns it off for safety.

Because the cooktop surface needs to be wiped before cooking continues.

Because the person changes their mind and decides not to cook the dish.

Because the pan handle looks unstable and needs to be fixed first.

Because water is still left in the pan, and the oil starts splattering when it hits the hot wet surface.

Because the cooktop was not actually turned off, and only the pan was moved.

Because the person needs to finish preparing seasonings before the pan gets hotter.

Because the vegetables still need to be washed and chopped before cooking starts.

Why did the person turn off the induction cooktop at this moment?

Just as the person was pouring the oil, the person realized the water in the pan hadn't fully evaporated yet, causing the oil to splatter. The person needed to turn off the heat to let the pan cool down.

He heard his phone ringing in the other room and decided to turn off the induction cooktop for safety before leaving the kitchen to answer the call.

The person saw that the surface of the induction cooktop was covered in food residue from a previous meal. He turned off the power to wipe the glass clean with a damp cloth first.

He had just brought the oil and eggs to the stove, but he suddenly changed his mind about cooking this dish and decided to turn off the heat.

After placing the pan on the cooktop, the person noticed the handle was loose and unstable. He turned off the heat to tighten the screw with a screwdriver before continuing to cook.

He did not turn off the induction cooktop, and this question is an illusion.

As he was about to crack the eggs, he realized the seasonings weren't prepared yet. To prevent the pan from overheating, he turned off the burner to finish prepping the seasonings first.

He realized he had forgotten to wash and chop the vegetables he intended to stir-fry, so he turned off the heat to go back to the sink and finish the prep work.


Question: Based on the preceding or succeeding events, identify the reason why the person put down the spatula instead of plating the eggs.

Answer: The person suddenly realized they had forgotten to add the seasoning, so they hurried to grab it and poured it into the pan.

He found that the eggs were stuck to the bottom of the pan and hard to scoop out, so he put the spatula down to grab a more suitable tool to scrape them off.

He heard the timer go off for another dish in the oven, so he put the spatula down to check on the food before it overcooked.

He realized he had forgotten to get a serving plate ready, so he put the spatula down to retrieve a clean dish before plating the eggs.

He noticed the pan was becoming too dry and the eggs might stick, so he put the spatula down to reach for the oil bottle and add a splash.

He checked the texture and decided the eggs were still a bit undercooked, so he put the spatula down to let them simmer for another minute to reach the desired consistency.

He realized the seasoning sauce hadn't been prepared yet, so he rushed to mix the ingredients and then added the finished sauce to the pan.

He noticed the heat was too high and the eggs were starting to burn, so he put the spatula down to quickly turn off the stove and move the pan to a cool burner.

The person suddenly realized they had forgotten to add the seasoning, so they hurried to grab it and poured it into the pan.


Question: Why did the person move the knife to the edge of the plate?

Answer: The person is about to serve the eggs onto the plate, so the person moved the knife to the side to make room for them.

The person is about to serve the eggs onto the plate, so the person moved the knife to the side to make room for them.

He placed the knife at the edge of the plate in anticipation of needing it to slice the eggs after he finishes dishing them out.

He moved the knife to the edge of the plate to clear a space for the toast he is about to transfer from the toaster.

He had finished using the knife to prep other ingredients and moved it to the side to signal that it was ready to be taken to the sink for washing.

He shifted the knife to the side to keep it handy for cutting the eggs once they are served on the plate.

He moved the knife to the edge to prevent it from sliding off the plate while he carries it over to the dining table.

He placed the knife on the rim to keep the blade away from the raw meat he will place on the center of the plate.

He moved the knife out of the center because he plans to use the flat surface of the plate to quickly crush some garlic cloves later.


Question: What is the person pouring?

Answer: Soy sauce

Ketchup
Tomato sauce
Hot sauce
Sugar
Vinegar
Fish sauce
Soy sauce
Oil


Question: How many garlic cloves did the person cut during this period?

Answer: 2


Question: Why doesn’t the stove become the main task earlier?

Answer: Because the board and bowl are still generating the pieces that the pan will depend on later

Because the sink has not been used yet, so the stove cannot take over before that

Because the burner is not strong enough early on for any real cooking to matter

Because the pan is only being preheated for cleaning rather than for cooking in the early phase

Because the pan is still empty enough that heat alone cannot move the workflow forward yet

Because the sauces have to be arranged first or the stove side remains inactive

Because the board and bowl are still generating the pieces that the pan will depend on later

Because the plate has not appeared yet, which prevents the cooking phase from really starting

Because the knife is still the only meaningful tool, so the stove must wait until it is put away


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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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


Question: What earlier condition makes the board worth using even though heat is already involved?

Answer: The chopped batch is still incomplete, so the board can still change what eventually reaches the pan.

The plate is not nearby yet, so the board has to fill the gap before serving tools appear

The burner is not high enough yet, so the board can remain active without affecting timing

The board stays drier than the counter, so it remains much better for any late-stage handling

The knife has not yet switched hands, so the board stays the default surface for the user

The chopped batch is still incomplete, so the board can still change what eventually reaches the pan.

The bowl has already cooled too much, so the board must take over from it

The sink has already become a cleanup space, so the board is the only prep area left

The sauces are still unopened, which keeps the board from becoming irrelevant during this specific cooking phase


Question: After the prep work has moved back to the pan, why is the spatula more important than the counter tools?

Answer: Because the remaining work is to change the texture and mix the ingredients inside the pan.

Because all the counter tools have already been washed, so only the spatula is available.

Because the plate is already waiting, so the spatula has to move the food toward it.

Because the sauces have already settled, so only scraping the pan matters now.

Because the cutting board has been moved aside, so no counter tool can take over.

Because the sink cannot be used until the spatula has touched every part of the pan.

Because the bowl has cooled, so the counter can no longer help with the food.

Because the spoon has already been replaced, leaving only stove-side tools in the workflow.

Because the remaining work is to change the texture and mix the ingredients inside the pan.

Why does the pan need the spatula more than the counter needs any tool now?

Because the unfinished work has shifted into texture and combination changes inside the pan

Because the counter tools have all been washed, so the spatula is the only tool still available

Because the plate is already waiting, so the spatula has to keep the food moving toward it

Because the sauces have already settled, so only scraping remains important

Because the board has already been moved off-center, so no counter tool can take over meaningfully

Because the sink cannot be used until the spatula has touched every part of the pan once

Because the bowl has already cooled, so the counter no longer supports any useful adjustment

Because the spoon has already been replaced, which leaves only stove-side tools in the workflow


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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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


Question: After gathering plastic and food waste into one bag, what item does the person take from the drawer to prevent leaks or spills?

Answer: A new blue plastic bag, used to hold the first bag inside it.

A stack of paper towels to line the drawer before placing the bag inside.

A plastic clip to lock the handles of the first bag together.

A white paper bag to absorb moisture from the outside of the first bag.

A roll of masking tape to seal the top of the first bag.

A set of rubber bands to tighten the opening of the first bag.

A thick roll of tape to reinforce the bottom of the first bag.

A new blue plastic bag, used to hold the first bag inside it.

A pair of scissors to trim extra plastic from the first bag.

The user has just finished gathering plastic and food waste into a single bag. Looking at the drawer opened at this moment, which item is selected to resolve the potential for leaks or spills?

A new blue plastic bag to perform double-containment by placing the first bag inside.

A stack of absorbent paper towels to line the bottom of the drawer before placing the bag inside.

A white paper bag to absorb excess moisture from the exterior.

A thick roll of duct tape to reinforce the bottom of the bag and prevent any punctures.

A pair of scissors to trim the excess plastic from the first bag.


Question: After rinsing the cutting board, why does the person use the knife on the board surface?

Answer: To scrape off food residue that is still stuck to the board after rinsing.

To push water droplets into the sink so the board dries faster.

To tap the board and shake off extra water.

To scrape off food residue that is still stuck to the board after rinsing.

To make shallow grooves so ingredients will not slide later.

To sharpen the knife using the cutting board surface.

To check whether the board surface is flat.

To check whether the board is still slippery.

To spread soap across the board with the flat side of the knife.

After rinsing the cutting board, the user utilizes the knife already in hand. What is the specific mechanical purpose of this action?

To scrape off stubborn food residues that water alone cannot remove from the board's surface.

To push the remaining water droplets into the sink to speed up the drying process of the board.

To tap the board to shake off excess water before placing it on the rack.

To create small grooves on the board to prevent ingredients from sliding later.

To sharpen the knife's blade by using the cutting board as a whetstone.

To check the flatness of the board by sliding the blade across the surface.

To test if the board is still slippery by dragging the knife edge to feel for any resistance.

To spread soap evenly across the board using the flat side of the knife.


Question: Why does the person fold the nearby object before touching the hot metal surface?

Answer: To make a thicker layer that protects the hand from heat.

To make a folded support for an uneven cutting board on the counter.

To keep a nearby bag from sliding on the wet counter.

To make a padded surface for a fragile glass bowl.

To hold down a metal lid sitting on the drying rack.

To make a thicker layer that protects the hand from heat.

To make a non-slip base for a clear container from the rack.

To make a quick filter for small pieces taken from the sink.

To wipe stubborn residue from a blade used for scraping.

The user retrieves a nearby object and performs a specific folding action. What is the mechanical logic for this physical configuration?

To create a thick thermal barrier for handling a high-temperature metal surface.

To stabilize the uneven legs of the heavy wooden cutting board on the counter.

To prevent the blue bag retrieved at from sliding on the wet counter.

To form a padded cushion for protecting the fragile glass bowl on the table.

To act as a weighted pad for the metallic lid currently sitting on the drying rack.

To provide a non-slip base for the transparent container taken from the rack at.

To create a makeshift filter for the fragments retrieved from the sink floor at.

To wipe the stubborn residues off the blade used for scraping at.


Question: After placing the pot in the sink, the user retrieves fragments from the sink floor. What is the final destination of these specific fragments?

Answer: Being rinsed under the tap and reintegrated into the pot for cooking.

Being thrown back into the vegetable storage bin for later use.

Being scrubbed with a sponge and placed on the counter for drying.

Being placed onto the pot lid that is currently sitting on the drying rack.

Being placed into the blue waste bag retrieved earlier from the drawer.

Being transferred to a small bowl and mixed with a seasoning blend.

Being rinsed under the tap and reintegrated into the pot for cooking.

Being crushed into a paste using the back of a spoon in the sink.

Being held in the hand until the cutting board is cleaned and ready.


Question: While transferring the sliced tomatoes to the pot, how is the knife positioned to assist the movement?

Answer: The flat side of the blade is placed against the ingredients to act as a supporting wall.

The flat side of the blade is placed against the ingredients to act as a supporting wall.

The handle is used to tap the board to vibrate the pieces forward.

The tip of the knife is used to count the number of tomato segments.

The spine of the knife is used to scrape the tomatoes off the cutting board into the pot.

The sharp edge is used to dice the tomatoes further as they slide into the pot.

The knife is held vertically to block steam coming from the pot.

The blade is angled to scoop the tomatoes from underneath like a spatula for lifting.

The blade is used to press the tomatoes to squeeze out juice before the transfer.


Question: After peeling and rinsing the potato, which item does the person retrieve from the drying rack for the next potato-prep step?

Answer: A transparent plastic container, used to hold water for soaking the sliced potatoes.

A set of measuring cups, used to check the volume of the potato slices.

A large metal strainer, used to drain the potatoes before frying.

A wooden cutting board, used specifically for slicing root vegetables.

A sharp serrated knife, used to cut the potatoes into uniform cubes for the vegetable soup.

A transparent plastic container, used to hold water for soaking the sliced potatoes.

A ceramic plate, used to spread the potatoes out for air-drying.

A glass bowl, chosen to mix the potatoes with the previously chopped carrots.

A stainless steel mixing bowl, used to toss the potato wedges with oil and spices.

After peeling and rinsing the potato, the user looks at the drying rack at this moment. Which item is retrieved to assist with the next specific step of potato preparation?


Question: After the person takes a pair of tools from the drawer, what are they trying to pick out from the pot?

Answer: Thin translucent pieces that have separated from the red ingredients and floated to the surface.

Large white foam bubbles around the chicken pieces

Dark residue from the blue waste bag handled earlier

Orange vegetable fragments that fell into the sink earlier

Solid carrot slices added before simmering

Small dark seeds separated from green peppers

Thin translucent pieces that have separated from the red ingredients and floated to the surface.

Potatoes soaking inside the transparent container

The user retrieves a pair of tools from the drawer. What is the precise visual target inside the pot for this tool-interaction?

Thin, translucent membranes that have detached from the red ingredients and floated to the surface.

Large, white foam bubbles that have formed around the chicken pieces and are gathering at the edges.

The dark residues of the blue waste bag handled at the beginning of the cooking session.

Fragments of the orange vegetables that fell into the sink earlier and were subsequently rinsed.

The serving spoon that was left inside the pot after the previous stirring session.

The solid carrot slices that were added to the pot before the first simmer was initiated.

Small, dark seeds that have separated from the green peppers and are drifting near the boiling water.

The solid potatoes that are currently visible soaking inside the transparent container.


Question: Why does the person move the tomato skins from the lid onto the dishcloth while washing the lid?

Answer: To clear the lid for washing while using the dishcloth as a temporary place for the food scraps.

To let the skins dry before putting them back into the pot.

To clear the lid for washing while using the dishcloth as a temporary place for the food scraps.

To check whether the skins stain the dishcloth.

To absorb extra moisture from the skins before composting them.

To use the weight of the skins to hold the dishcloth in place.

To use the tomato skins to scrub the dishcloth.

To keep the skins from clogging the sink drain while the lid is rinsed.

The user washes the lid and shifts tomato skins to a dishcloth. What is the spatial reassignment logic here?

To clear the lid for cleaning while using the cloth as a temporary tray for organic waste.

To allow the skins to dry faster before they are reintegrated into the pot.

To check if the skins will stain the cloth more than they stained the lid.

To hide the skins from view to maintain visual cleanliness.

To use the cloth to absorb excess moisture from the skins before they are moved to a compost container.

To use the tomato skins as a cleaning agent to scrub the dishcloth.

To prevent the skins from clogging the sink drain while the lid is being rinsed under the running water.


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

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

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

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

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

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

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

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

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

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


Question: How do the spoon and chopsticks work together in this removal step?

Answer: The chopsticks hold the skins, and the spoon acts as a small tray to collect several of them at once.

The chopsticks pin down large leaves while the spoon scoops broth around them.

The chopsticks hold the skins, and the spoon acts as a small tray to collect several of them at once.

The chopsticks press seeds against the spoon to crush them into the liquid.

The chopsticks touch the spoon to check whether it is too hot.

The chopsticks scrape residue out of the bowl of the spoon.

The spoon blocks steam while the chopsticks move vegetables around.

The spoon lifts heavy pieces while the chopsticks keep them from falling sideways.

The spoon stirs while the chopsticks steady the spoon handle.

The user coordinates a serving spoon and chopsticks together. What mechanical synergy is being exploited?

Using the spoon as a base to collect multiple skins held by the chopsticks for efficient removal.

Using the chopsticks to pin down large leaves while the spoon scoops the surrounding broth into a separate container.

Pressing the chopsticks against the spoon to crush seeds into the liquid.

Measuring the temperature of the spoon by touching it with the chopsticks.

Using the chopsticks to scrape residue off the serving spoon's bowl.

Using the spoon to block steam while the chopsticks rearrange the carrots.

Leveraging the spoon to lift heavy ingredients while the chopsticks provide lateral support to prevent them from falling.

Stirring with the spoon while using the chopsticks to stabilize the handle.


Question: After relocating the pot to the sink, the user interacts with the faucet. What is the first physical interaction between the flowing water and the pot?

Answer: Directing the stream into the pot's interior to rapidly submerge and cool the inner surface.

Rinsing the sink drain to clear it before placing the pot inside.

Rinsing only the exterior walls of the pot to remove soap from the handles.

Spraying water onto the dishcloth used for the transfer to clean it.

Using the water to wet a sponge before any water touches the pot.

Filling the sink around the pot to create an external cooling bath.

Aiming the faucet at the pot's handle to lower its temperature before attempting to grasp it.

Splashing water onto the lid of the pot to loosen any stuck food particles before opening it.

Directing the stream into the pot's interior to rapidly submerge and cool the inner surface.


Question: What does the person do with the liquid in the transparent container before adding the contents to the pot?

Answer: The person pours off the collected liquid so mostly solid ingredients go into the pot.

The person transfers the liquid to the insulated container used at the end.

The person uses the liquid to cool the pot lid before covering the food.

The person saves the liquid to make a separate sauce.

The person pours the liquid into the waste bag from the drawer.

The person adds the liquid to the pot to increase the sauce amount.

The person mixes the liquid with tap water before using it in another bowl.

The person uses the liquid to rinse a cloth used earlier.

The person pours off the collected liquid so mostly solid ingredients go into the pot.

The user interacts with the transparent container. What is the intended fluid-change performed on its contents?

Decanting the accumulated liquid to ensure only solid ingredients are introduced to the pot.

Transferring the liquid to the insulated storage box used at the very end.

Using the liquid to cool down the pot's lid before covering the new ingredients.

Collecting the meat juices to create a separate gravy for the dish being prepared on the counter.

Pouring the liquid into the blue waste bag retrieved from the drawer at.

Adding the liquid to the pot to adjust the sauce volume for the ingredients added at.

Diluting the concentrated stock with tap water before pouring it into the large metal mixing bowl.

Using the liquid to rinse the dishcloth that was used previously at.


Question: After the person takes a tool from the drawer for the next ingredient, what is the tool used to do?

Answer: It is used to shave off the outer layer of the ingredient.

It is used to crush the ingredient with steady downward pressure.

It is used to slice the ingredient into round pieces.

It is used to stir the mixture in the pan.

It is used to pick up small fragments that fell near the sink.

It is used to scrape food from the cutting board.

It is used to pierce the ingredient and check how firm it is.

It is used to shave off the outer layer of the ingredient.

The user retrieves a tool from the drawer. What is the mechanical reasoning for this specific tool selection for the next ingredient?

To perform a precise surface-shaving action to remove the outer layer of the ingredient.

To apply a consistent crushing force to break down the fibrous structure of the ingredient.

To create a waterproof seal for the blue waste bag retrieved from the drawer at.

To facilitate a rapid slicing motion for dividing the ingredient into uniform circular segments.

To stir the simmering mixture, serving as a replacement for the spoon used at.

To extract and transport the fragments that fell into the sink floor at.

To perform a mechanical scraping action similar to the one used on the board at.

To pierce the next ingredient to test its internal density, similar to the interaction at.


Question: What does the person take from the drying rack, and what happens when it is placed on the pot?

Answer: The person takes a metal lid and places it on the pot, covering the boiling ingredients from view.

The person takes a clean cloth and wipes condensation from the pan rim.

The person takes a large bowl and places it over the pot like a second layer.

The person takes a small cup and scoops sauce to check its color.

The person takes a metal lid and places it on the pot, covering the boiling ingredients from view.

The person takes a ceramic plate and uses it as a rest for the spoon.

The person takes a metal whisk and stirs the pot until the contents look smooth.

The person takes a strainer and removes foam from the surface.

The person takes a wooden spatula and scrapes the bottom of the pot.

The user directs their attention to the drying rack. Which object is retrieved and what is the immediate visual result of placing it on the pot?

A metallic lid is retrieved, resulting in the complete visual occlusion of the boiling ingredients.

A clean dishcloth is retrieved, used to wipe the condensation off the pan's rim.

A large bowl is retrieved, placed over the pot to create a double-boiler effect.

A small cup is retrieved, used to scoop a sample of the sauce for color checking.

A ceramic plate is retrieved, used as a temporary rest for the stirring spoon.

A metal whisk is retrieved, used to vigorously stir the contents to ensure a perfectly smooth texture.

A mesh strainer is retrieved, used to filter out the rising foam from the surface.

A wooden spatula is retrieved, used to scrape the bottom of the pot to prevent any food sticking.


Question: At the end, why does the person place the pot inside another container?

Answer: To use the outer container to help keep the pot and food warm for longer.

To use the outer container to measure the final amount of food.

To protect the countertop from heat by using the outer container as a trivet.

To hide the dirty pot before cleaning the stove area.

To prepare the pot for refrigerator storage by adding another cover around it.

To use the outer container to help keep the pot and food warm for longer.

To place the pot in cold water so the food stops cooking quickly.

To keep the pot from tipping over while it is moved.

To soak the pot so stuck food loosens before scrubbing.

At the conclusion of the session, the user places the pot inside a secondary container. What is the logical intent for this "container-within-a-container" setup?

To utilize the secondary container as an insulated chamber to maintain the meal's temperature for an extended period.

To use the outer container as a measuring bin to determine the final weight of the food.

To protect the countertop surface from heat damage by using the secondary container as a heavy-duty elevated trivet.

To hide the dirty pot so the user can begin cleaning the stove area.

To prepare the pot for long-term storage in a refrigerator by adding a second seal.

To submerge the pot in a cold-water bath within the larger container to stop the cooking.

To use the outer container as a safety shield to prevent the pot from tipping over during transport.

To use the outer basin as a soaking station for the pot to loosen burnt food particles before starting the scrubbing.


Question: Why does the user stop peeling the meat by hand and start using a knife to make small, precise incisions?

Answer: To cut through the tough connective tissue that prevents the meat slices from being separated cleanly by hand alone.

To cut through the tough connective tissue that prevents the meat slices from being separated cleanly by hand alone.

To tenderize the meat by breaking down the internal muscle fibers.

Because the user needs to create a pocket in the meat for stuffing.

To scrape off excess marinade that was pre-applied to the meat.

To check the thickness of the meat to adjust the induction temperature.

To score the surface of the meat so that the seasoning can penetrate deeper into the muscle during the cooking process.

To mark the portions of the meat for even distribution later.

To separate the meat from the bone where the manual pulling force is insufficient to break the strong ligament attachments.


Question: Why does the person use the back of the knife to push the sliced aromatics across the board?

Answer: To avoid scraping the sharp edge against the board while moving the sliced pieces.

To avoid crushing the sliced pieces while moving them.

Because the sharp blade is too narrow to move the pieces safely.

To keep small pieces from catching on the sharp side of the blade.

To avoid scraping the sharp edge against the board while moving the sliced pieces.

To use the back of the knife because it is magnetic.

To keep the sharp edge pointed away during the transfer for safety.

To use the wider back of the knife to move more chopped pieces at once.

To follow a cooking habit rather than for a visible practical reason.

Why does the user use the spine (back) of the knife to push sliced aromatics across the board?

To protect the sharpened edge of the blade from unnecessary friction against the board, maintaining the tool's longevity.

To ensure the ingredients remain intact and do not get stuck in the micro-serrations of the sharp side during the transfer process.

To utilize the wider surface area of the spine for moving larger volumes of chopped ingredients more efficiently across the surface.


Question: The user picks up the garlic but stops and goes to the sink. Looking at the cutting board, what is the tool-related reason for this pause?

Answer: The board is so crowded with other chopped pieces that the knife doesn't have enough "clearing space" to slide back and forth for a proper garlic mince.

The knife is dirty from the meat and needs to be washed for health reasons.

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

The board is so crowded with other chopped pieces that the knife doesn't have enough "clearing space" to slide back and forth for a proper garlic mince.

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

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

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

To wash the garlic because the user dropped one piece on the floor.

The user realized they were using the dull side of the knife to cut.


Question: Why does the person use a spoon to add ketchup instead of pouring it straight from the bottle into the pan?

Answer: Because ketchup is thick and can come out unevenly, so the spoon helps control the amount added.

Because the spoon reacts with the ketchup and changes its taste.

Because ketchup is thick and can come out unevenly, so the spoon helps control the amount added.

Because the person wants to keep the plastic bottle away from the hot pan.

Because the spoon helps spread the thick ketchup around the pan after it is added.

Because the person wants to keep steam from entering the ketchup bottle.

Because the ketchup needs to sit on the spoon briefly before being added.

Because the person wants to reduce splashing when the cold ketchup reaches the hot pan.

Because the spoon can scrape ketchup from the bottom of the bottle more easily.

Why is a spoon used to add the ketchup instead of pouring it directly from the bottle into the pan?

Because the high viscosity of ketchup makes direct pouring unpredictable; the spoon acts as a volumetric metering tool to prevent over-seasoning.

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

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

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

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

To allow the ketchup to oxidize on the spoon first.

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

To scrape the bottom of the ketchup bottle more effectively.


Question: Why does the person add a small amount of oil to the center of the pan during cooking?

Answer: To give the newly added aromatics a little oil so they can cook in the center without burning.

To thin out the seasoning that has become too strong.

To give the newly added aromatics a little oil so they can cook in the center without burning.

To check the thickness of the sauce by watching how the oil moves.

To create a slick layer before flipping the meat again.

To fix a spot where the pan coating seems to have stopped working.

Because the induction stove needs a visible liquid level to keep heating.

To cool the meat surface before the next ingredient is added.

To reduce uneven heating in the pan before cooking continues.

Why add a small amount of extra oil to the center of the pan mid-cook?

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

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

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


Question: Why does the user add water to the sauce cup and swirl it, focusing on the texture of the sauce in the cup?

Answer: The sauce has dried and formed a skin on the cup's walls; the water is needed to melt this solid layer so it can actually flow out.

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

To rinse the cup so that it is easier to wash in the sink later.

To make the sauce thinner so it can boil faster in the pan.

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

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

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

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

The sauce has dried and formed a skin on the cup's walls; the water is needed to melt this solid layer so it can actually flow out.


Question: When the person scrapes the pan bottom, what change is the tool helping make to the sauce?

Answer: It loosens the dark browned sauce stuck to the pan and mixes it with the added liquid.

It mixes air into the sauce to make it lighter and foamy.

It breaks up fat in the sauce so the liquid looks smoother and glossier.

It loosens the dark browned sauce stuck to the pan and mixes it with the added liquid.

It gathers the oil into one corner so the person can drain it off before serving.

It removes burnt bits so the final dish does not taste too bitter.

It checks whether the pan surface was scratched by earlier tools.

It tests the firmness of the meat by how the tool vibrates.

It prepares the pan for another batch even though plating is happening now.

The user scrapes the pan bottom with the turner. Based on the color change of the sauce at this moment, what physical change is the tool facilitating?

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

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

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

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

Simply removing burnt carbon bits to prevent the final dish from having a bitter, charred aftertaste.

Checking if the non-stick coating of the pan has been scratched by the previous use of metal tongs.

Using the turner's vibration to check if the meat has reached the desired internal firmness

Preparing the pan surface for the next batch of meat, even though this is the final plating stage.


Question: When scraping a small stuck area in the pan, why does the person hold the flexible turner upright instead of using it flat?

Answer: To make the flexible turner act stiffer, so it can press harder into a small stuck spot.

To make the flexible turner act stiffer, so it can press harder into a small stuck spot.

To lift a heavy piece of food that is stuck flat to the pan.

To copy a grip used earlier while cleaning a deeper pot.

To avoid oil on the handle by touching only the upper part of the tool.

To use the corner of the turner like a knife to cut a missed piece of food.

To keep the person’s knuckles farther from the hot pan rim while scraping.

To scrape a wide area of the pan more gently with the flat face.

To push loose pieces into a pile before transferring them out of the pan.

Why does the user switch to a vertical "dagger" grip on the turner? Observe the flexibility of the tool's head against the pan's surface.

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

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

A habit from a previous cleaning step where the user had to scrape a different, deeper pot.

The user's hand was slipping from the horizontal grip due to oil on the handle, forcing a grip change.

To align the tool with the handle of the pan for better photographic symmetry in the video.

To use the corner of the turner as a "knife" to cut a large piece of meat that was missed during prep.

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

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


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

Answer: 24


Question: Why does the person lift and rotate the pan before adding the meat?

Answer: To spread the oil from the center across the dry parts of the pan before the meat is added.

To spread the oil from the center across the dry parts of the pan before the meat is added.

To heat the oil faster by moving it through the air.

To move the oil around so heat is shared more evenly across the pan.

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

To coat dry spots in the pan where the oil has not reached yet.

To check whether the handle can hold the weight before adding the meat.

To see whether black flakes from the pan coating are floating in the oil.

To check whether hidden water under the oil might splash when the meat is added.

The user lifts and rotates the pan before adding the meat. What physical problem is this motion trying to solve?

The oil is beading up in the center like small drops; the rotation uses force to "break" those drops and push them to the very edges of the pan.

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

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

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

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

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

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

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


Question: Which tool does the person use in the next step?

Answer: Knife

Stove Whisk Hammer Pot Scissors Smasher Knife Peeler

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


Question: During the apple-prep step, what tool is the person using on the apple?

Answer: A vegetable peeler.

A fruit slicer.
A cutting board.
A paring knife.
An apple corer.
A kitchen grater.
A vegetable peeler.
Kitchen scissors.
A small fork.

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

Slicer Stove Board Knife Corer Peeler Grater Scissors


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

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

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

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

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

No, the person put salt on both sides of only one beef piece.

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

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

No, the person put salt on only one side of both beef pieces.

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

No,only put salt on one side of one beef

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

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

No,only put salt on both side of one beef

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

No,only put salt on one side of both beef


Question: Which began earlier in the overall workflow: the bowl-based ingredient buildup or the chicken cooking in the pan?

Answer: The chicken cooking in the pan began earlier.

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

The bowl-based ingredient buildup began earlier.

The refrigerator retrieval started the workflow before either one.

The chicken cooking in the pan began earlier.

Both began for the first time at essentially the same moment.

The hood interaction happened before any actual stovetop cooking.

The root-ingredient cutting began earlier than both.

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


Question: While the person is still working with the orange bag, why is the bowl already partly filled?

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

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

Because the bowl only contains plain water at this point.

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

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

Because the bowl is being used only to store utensils.

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

Because the bowl contains only waste scraps for disposal.

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

Why is the bowl already not empty by the time the actor is still working with the orange bag here?

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


Question: After finishing the hand-based handling of the ingredient, which handheld tool does the person use next to continue the same subtask?

Answer: Knife

Peeler Knife Scissors Ladle Chopsticks Spatula Spoon Tongs

After finishing the hand-based handling of the ingredient here, what handheld tool is the actor most likely to use next to continue the same subtask?


Question: What action is the actor most likely to perform immediately after carrying the emptied small bowl away from the stove area?

Answer: Cover the large pot again.

Start washing the glass lid in the sink.

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

Begin cutting a root ingredient on the board.

Open a new ingredient packet at the counter.

Carry the large pot toward the open doorway/balcony.


Question: Which object had already been cleaned at the sink before the actor later moved the large pot away from the cooking area?

Answer: The glass lid.

The cutting board
The countertop
The knife
The glass lid.
The raw-meat tray
The spoon
The small emptied bowl
The green colander


Question: When the person turns attention back to the hood and stove area, which ongoing subtask is being interrupted?

Answer: The bowl-side ingredient preparation at the counter.

The knife-cutting step on the ingredient

The transport of the pot away from the stove

The bowl-side ingredient preparation at the counter.

What ongoing subtask is being interrupted when the actor shifts attention back to the hood/stove area here?


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

Answer: beaker

beaker
syringe
flask
water bottle
funnel
pipette
knife
lemon


Question: Why did the person choose to use scissors in this situation?

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

To reposition the material into a more accessible orientation

To stabilize the material while preparing for another operation

To remove outer layers without altering the internal structure

To create an initial opening for inserting another tool

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

To align the material along a specific direction before processing

To partially open or loosen the material before further handling

To minimize direct hand contact during manipulation


Question: While chopping the ingredients on the cutting board, why does the person press near the tip of the knife with one hand while holding the handle with the other?

Answer: To keep the knife tip anchored on the board so the blade can rock quickly and steadily through the ingredients.

To check the sharpness of the blade by feeling how it vibrates while cutting.

To stop the cutting board from sliding on the wet countertop.

To apply extra downward force because the onion layer is too tough to cut normally.

To keep the knife from hitting the red bowl near the cutting board.

To keep the blade perfectly horizontal so the pieces match the height of the pot.

To keep the hand away from heat coming from the induction cooker.

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

To keep the knife tip anchored on the board so the blade can rock quickly and steadily through the ingredients.

Why is the user pressing the tip of the knife with one hand while holding the handle with the other?

To use the tip of the knife as a fixed pivot point on the cutting board, allowing for rapid and stable chopping of the ingredients.

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

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

To apply maximum downward pressure because the onion's outer layer is too tough to slice with a standard motion.

To prevent the knife from accidentally striking the red bowl positioned closely to the right side of the cutting board.

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

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

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


Question: When the person begins cutting the onion half on the cutting board, why is the knife held flat against the onion instead of upright?

Answer: To make horizontal cuts into the onion so the later dice pieces come out smaller and more even.

To protect the person’s fingers while the onion is being held in place.

To keep the onion from rolling while the next cut is prepared.

To press the onion and check whether it is firm enough to cut cleanly.

To scrape already cut onion pieces toward the corner of the cutting board.

To line up the knife before making vertical slices through the onion.

To make horizontal cuts into the onion so the later dice pieces come out smaller and more even.

To push the onion closer to the bowl beside the cutting board.

To flatten the onion so it will not slide during the next step.

Why is the user laying the knife blade flat (horizontally) against the onion at this moment?

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

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

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

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

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

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

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

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


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

Answer: transparent

milky white
yellow
greenish
red
other
translucent
transparent
blue


Question: During the wet-sheet preparation, how are the bottle mouth and sheet held relative to each other?

Answer: The bottle mouth is brought low over the folded center patch while the free hand steadies a side edge of the sheet.

The bottle mouth is brought low over the folded center patch while the free hand steadies a side edge of the sheet.

The free hand lifts the middle flap while the bottle mouth points underneath the sheet.

The bottle mouth is held over the folded center, but the free hand does not steady the sheet.

The bottle mouth first fills a small cup, and the sheet is wetted only afterward.

The bottle mouth is brought low beside the folded patch, wetting the table instead of the sheet.

The free hand steadies the sheet while the bottle mouth stays high and splashes broadly.

The bottle mouth is brought low over the sheet but aimed at an outer corner instead of the folded center.

The bottle mouth touches the folded center but no water is released there.


Question: Right after the bowl has been emptied into the wok and the first stirring is happening with the chopsticks, what change is about to happen for the rest of this stir-fry?

Answer: The chopsticks are set aside and a spatula takes over for wider sweeping motions.

Salt is poured straight onto the chopsticks so seasoning starts right away.

The pile is tipped back into the bowl to even out before returning to the wok.

The chopsticks are set aside and a spatula takes over for wider sweeping motions.

Water is added to the wok so the chopsticks can stir the pile more loosely.

The induction heat is dropped so the chopsticks can keep up with the pile.

A second pair of chopsticks is added so two-hand stirring can begin.

A lid covers the wok so the pile can steam down before stirring resumes.

The chopsticks are dropped and the pile is folded by hand from the cooler edges.

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


Question: During the garlic-crushing step, how are the palm and broad knife face used on the clove?

Answer: One palm presses on the broad side of the knife while the flat blade crushes the clove against the board.

One palm presses on the broad side of the knife while the flat blade crushes the clove against the board.

The knife spine scrapes loose skin while the clove remains whole.

The broad blade rests over the clove without the palm pressing down on it.

The flat blade scoops the clove toward the bowl instead of pressing it.

One palm presses directly on the clove while the knife lies beside it.

The handle end mashes the clove while the broad blade stays above the board.

The knife tip pokes into the clove while the free hand lifts it from the board.

Both hands stay on the handle while the edge chops straight down through the clove.