Question: How does the completion of the dishwashing task dictate the final sequence of actions regarding the white spinning tool?

Answer: Once the sink is clear and the other dishes are organized on the rack, the person is finally able to rinse and place the spinning tool in a dedicated spot where it can air-dry.

The person places the spinning tool inside the microwave to sanitize it after it was used to dry the raw vegetable leaves at the beginning of the task.

After the sink is empty and the counter is wiped down, the person decides to disassemble the spinning tool and store the individual components inside the lower kitchen cabinet for long-term storage.

The tool is left in the middle of the sink basin to block the faucet so that the water cannot be turned on by someone else.

The person realizes the spinning tool is still dirty, so they throw it back into the sink to start the entire cleaning process over again.

The person uses the spinning tool to carry the remaining clean dishes to a different part of the kitchen.

The person takes the spinning tool to the stove area to use it as a lid for the silver pot now that the cooking is finished.

The person puts the spinning tool back into the fridge because there is no more room on the drying rack after washing the bowls.

Once the sink is clear and the other dishes are organized on the rack, the person is finally able to rinse and place the spinning tool in a dedicated spot where it can air-dry.


Question: Why does the person take apart the white salad spinner at the sink before moving on to the stove-side work?

Answer: To clear the sink area by removing the lid and inner basket, so the person has space to continue the next steps.

To use the lid as a tray for holding oil-covered tools near the stove.

To use the flat lid as a heat pad for a frying pan.

To use the spinning handle to tighten a loose stove knob.

To make room for a large pot to be washed in the sink.

To retrieve a cloth hidden inside the spinner.

To use the basket as a guard for ingredients near the flame.

To use parts of the spinner to fix a device on the counter.

To clear the sink area by removing the lid and inner basket, so the person has space to continue the next steps.

Analyze the person’s handling of the white spinning tool at the sink. How does the disassembly of this tool's components act as a necessary spatial prerequisite for the transition to the stovetop tasks?

By removing the lid and the inner basket of the tool, the person clears the physical obstruction from the sink basin and the faucet's path, which is a required step before they can safely move to the stove to activate the ventilation fan and light.

By taking apart the spinning tool, the person can use the white lid as a base to catch the oil drippings from the metal spatula, ensuring the countertop remains clean while they reach over to the stove to adjust the heat settings for the pan.

The person takes the tool apart specifically to use the flat lid as a temporary heat-proof mat for the frying pan that is currently being retrieved from the cabinet.

The tool is taken apart so the person can use the spinning handle as a specialized tool to tighten the loose knobs on the front of the gas stove.

Disassembling the tool allows the person to fit the large silver pot into the sink basin for a deep cleaning, which must happen before the stove's fan is turned on.

The person takes the tool apart to retrieve a small white cloth hidden inside, which is then used to wipe down the overhead cabinet doors before the cooking steam reaches them.

The person removes the inner basket to use it as a protective cage for the yellow ingredients to keep them from falling into the open flame of the stove.

The spinning tool is disassembled because its internal gears are needed to manually restart the digital tablet on the counter, which appears to have frozen.


Question: Examine the spatial reorganization of the sink area following the second dishwashing task. How does the clearing of the basin facilitate the final lifecycle stage of the white spinning tool?

Answer: The person organizes the clean dishes on the rack to create a specific open space, allowing the multi-part spinning tool to be disassembled and placed in a stable position where its components can air-dry without touching other items.

The person clears the area to make room for the white spinning tool to be placed inside the active microwave for a high-temperature sterilization cycle.

The spatial management is necessary so the person can use the white spinning tool to carry all the wet dishes back to the overhead cabinet in one trip.

Once the sink is empty, the person places the spinning tool at the bottom of the basin to act as a filter for the water being drained from the large silver pot.

The sink is cleared so the person can use the white cloth to wrap the spinning tool, turning it into a soft cushion for the frying pan to rest on.

The person clears the sink so that the white spinning tool can be submerged in a deep pool of water to test if its internal basket can float.

The person organizes the clean dishes on the rack to create a specific open space, allowing the multi-part spinning tool to be disassembled and placed in a stable position where its components can air-dry without touching other items.

The person rearranges the items in the sink to create a flat surface where the white spinning tool can be balanced, enabling the user to pour boiling water over its lid to sanitize the internal mechanism.

The reorganization is a preparation for the white spinning tool to be used as a makeshift drying rack for the tablet, which was splashed with water during the cleaning.


Question: After the white bowl has been used near the sink, why is it moved to the counter near the stove later in the workflow?

Answer: The bowl had been used as a temporary holding place near the sink, and it is moved closer once the pan work is ready for the next step.

The bowl had been used as a temporary holding place near the sink, and it is moved closer once the pan work is ready for the next step.

The bowl is moved closer so it can receive food from the pan immediately.

The bowl is moved because the sink area needs to be cleared for washing tools.

The bowl is moved so ingredients from the counter can be added to it before cooking.

The bowl is moved because it will be used to rinse vegetables near the stove.

The bowl is moved so it does not block access to the sink drain.

The bowl is moved to make room for another container at the sink.

The bowl is moved near the stove only to keep the counter layout organized.

Why does the person move the white bowl from the sink to the counter near the stove at this moment, rather than doing it at the very beginning?

The bowl was used as a temporary storage space for raw materials in the sink, and it is only moved once the food in the pan changes its physical state.

The person had to wait for the television to show a cooking instruction before they knew where to place the bowl.

The bowl is moved only after the person realizes the green pot in the sink is leaking water onto the floor.

The bowl was used as a weight to hold down the cutting board, and it couldn't be moved until the cutting task was completely finished.

The bowl was being used to soak a stubborn stain from a previous meal, and it was only moved once the person finished scrubbing the frying pan.

The bowl was originally filled with heavy stones to keep the sink from moving, and those stones had to be removed one by one.

The person was waiting for the black pan to change its color from black to silver before they could bring any other tools near it.

The white bowl was too cold to be near the stove, so the person waited for the steam from the pan to warm up the kitchen air first.


Question: Why is the removal of the cutting board from the counter a "mandatory preparation" that must be completed before the food is transferred into the white bowl?

Answer: The cutting board occupies the only clean surface near the stove, and it must be moved to the sink to create a safe landing zone for the white bowl.

The cutting board occupies the only clean surface near the stove, and it must be moved to the sink to create a safe landing zone for the white bowl.

The board is placed in the sink to create a slope so that any liquid spilled from the white bowl later will slide directly into the drain instead of staying on the counter.

The cutting board is moved to the sink to serve as a base for the colander, ensuring that the white bowl can be filled with strained pasta safely.

The person must move the board because the white bowl is physically attached to the bottom of the board, and they need to pull them apart in the sink.

The board is moved because the person needs to use the wooden surface as a temporary lid for the green pot to keep the steam inside.

The movement is triggered by the person noticing that the television in the background has changed to a program about cleaning, signaling it is time to clear the counter.

The cutting board is moved to the sink to act as a weight to keep the drain open so that the water can flow out faster during the cooking process.

The cutting board is used as a physical shield in the sink to prevent the water from the tap from splashing onto the person while they are plating the food.


Question: Why is the manual shifting of the white drying rack a necessary spatial action before the white spinning tool can be rinsed?

Answer: The rack is moved to create a clear path for the water to flow from the tool into the drain without splashing the already clean green pot.

The rack is moved to the front of the sink area to act as a barrier that prevents the person's clothes from getting wet during the rinse.

The rack is moved to create a clear path for the water to flow from the tool into the drain without splashing the already clean green pot.

The rack is shifted to the side to provide more space for the person to reach the faucet handle and adjust the water temperature for rinsing.

The person moves the rack closer to the stove to use the leftover heat from the pan to dry the spinning tool much faster than air.

The rack is shifted because the combined weight of the green pot and the spinning tool is making the counter bend under the heavy pressure.

The person moves the rack to the back of the counter to make enough physical room for a second green pot that is still in the sink.

The rack is moved to the left to allow the sunlight from the window to hit the wet tool so the person can see the remaining soap.

The rack is shifted to the right to hide the small white dishes from the camera view while the person focuses on the larger spinning tool.


Question: Why does the person perform a final wipe of the counter surface while the white spinning tool is still sitting in the sink area?

Answer: Rinsing the sink floor with a large object inside caused water to splash the counter, so it must be dried before moving the clean tool parts there.

The counter must be wiped with soap to prevent the white spinning tool from sticking to the surface while the person looks for a clean drying towel.

The person is trying to remove the shadow of the green pot from the counter because it makes the workspace look too dark for the final task.

The wiping action is a signal to someone else that the white spinning tool is the last item to be cleaned before the kitchen lights are turned off.

The person is wiping away crumbs from a previous meal to ensure the counter is sanitized before the white spinning tool is disassembled for deep cleaning.

The counter is wiped to make the surface hot so that the cold water remaining on the spinning tool will evaporate faster once it is moved up.

The person wipes the counter to prepare a clean spot for the microwave to be moved back to its original position from the start of the video.

The person is wiping away the reflection of the television screen from the counter because the bright moving light is making the cleaning task difficult.

Rinsing the sink floor with a large object inside caused water to splash the counter, so it must be dried before moving the clean tool parts there.


Question: Why is a white dish retrieved from the lower storage area before the food is moved from the sink to the stove?

Answer: The counter near the stove must have a container ready to hold tools or food pieces to avoid cluttering the workspace.

The white dish is needed to cover the drain in the sink so the yellow food does not fall into the pipes.

The person retrieves the dish to catch any water dripping from the upper cabinet onto the cooking area below.

The white dish is moved to the counter because the television program suggested using it as a temporary cutting board.

The dish must be placed next to the pan to act as a weight to stop the stove from moving during stirring.

The dish is placed on the stove to act as a heat shield to protect the person's hands from the rising steam.

The person is using the dish as a mirror to check if the stove burner is actually producing a blue flame.

The counter near the stove must have a container ready to hold tools or food pieces to avoid cluttering the workspace.

The dish is required to separate the raw ingredients from the cooked items to prevent cross-contamination during the preparation of the meal.


Question: How does the state of the food in the pan determine when the person can move to the sink to handle the green pot?

Answer: The person waits for a period where the food does not need active stirring to perform a secondary task at the sink.

The food in the pan starts to make a high sound that tells the person it is time to rinse the green pot.

The person waits for a period where the food does not need active stirring to perform a secondary task at the sink.

The person finishes adding all the ingredients to the pan and needs to wash the green pot before the food burns.

The movement is triggered by the television show ending, allowing the person to finally focus on the washing task.

The green pot must be moved because it is blocking the view of the stove from the person's position at the counter.

The person is waiting for the steam from the pan to reach the sink and warm up the cold water in the basin.

The person is trying to hide the green pot inside the sink so it is not visible while the pan is cooking.

The person moves to the sink because they need to use the green pot to carry water back to the hot stove.


Question: How many eggs did the person fetch?

Answer: 4


Question: The person used a white bowl to hold raw eggs. How did the person crack the eggs?

Answer: By tapping the egg against the rim of the bowl and then pulling it apart with both hands.

Tapping the egg against the edge of the cutting board to break the shell and then pulling it apart with both hands.

Using an egg to crack the other egg over the white bowl.

Striking the egg against a flat countertop surface and then using both thumbs to pry the shell open.

Using a spoon to gently tap and break the eggshell, then pulling the egg apart.

Using the edge of a butter knife to create a clean crack before prying the two halves of the shell apart.

By tapping the egg against the rim of the bowl and then pulling it apart with both hands.

Shaking the egg vigorously to break the internal membrane before cracking it against the flat tabletop.

Skillfully crushing the eggshell with one hand to let the egg white and yolk flow out.


Question: Given the video conditions and scene, what is the best move right after cracking the eggs?

Answer: Using chopsticks to stir the raw eggs.

Chopping tomatoes to prepare for making scrambled eggs with tomatoes.

Pouring the egg mixture into a hot frying pan.

Using a whisk to beat the eggs to ensure they are mixed uniformly.

Turning on the stove and pouring oil into the pan to preheat it for frying.

Adding sugar and salt into the raw eggs.

Mincing green onions, ginger, and garlic to prepare for the subsequent egg-scrambling process.

Discarding the eggshells into the nearby trash bin.


Question: After using chopsticks to stir the eggs, what dish is this person most likely going to make with the eggs?

Answer: Scrambled eggs with tomatoes

Egg and cucumber stir-fry
Onion and Egg Pancake
Onion, pork, and egg pancake
Fried rice with tomato and eggs
Seaweed and Egg Drop Soup
Scrambled eggs with tomatoes
Steamed egg with minced meat
Stir-fried pork with eggs


Question: After the person tries to open the tightly tied tomato bag by hand, why do they pick up the knife?

Answer: The tomato bag is tied too tightly, so the person uses the knife to cut it open.

The person needs to cut a tomato into chunks.

The person has just finished peeling garlic and needs to slice it.

The person needs to scrape food residue on the cutting board into the trash.

The person needs to cut open a different plastic wrap stuck around a bowl.

The tomato bag is tied too tightly, so the person uses the knife to cut it open.

The person needs to pry open plastic wrap stuck around a bowl.

The person needs to mince the remaining onions.

The person has just washed potatoes and needs to remove sprouts before boiling them.

What happened before and after that caused the person to pick up the knife at this moment?

The bag containing the tomatoes was tied too tightly, so the person decided to cut the bag directly.

He had just finished peeling garlic and needed to slice the garlic into pieces.

He needed to scrape the food residue on the cutting board together to throw it into the trash can.

Someone was constantly interfering with him nearby, so he decided to use the knife to attack them.

The plastic wrap on the bowl was stuck to the edges, so he used the knife to pry the seal open.

He needed to mince the remaining onions.

He had just finished washing the potatoes and needed to remove the sprouts before he could start boiling them.


Question: After the minced garlic has taken up space on the cutting board, why does the person move it to another board before continuing prep?

Answer: There is not enough space left on the current cutting board for the next ingredient.

The other cutting board is closer to the sink, so it is better for washing the garlic.

The other cutting board is closer to the induction cooker, so it is better for starting the cooking step.

There is not enough space left on the current cutting board for the next ingredient.

There are already onions on the other cutting board, so the garlic can be mixed with them there.

The person wants to keep the garlic and the next ingredient from mixing too early.

The garlic needs to be set aside to dry before it is added to the pan.

The current cutting board is too slippery for the next cutting step.

The other cutting board is cleaner, so the person switches boards before continuing.

Why does he need to move the garlic to another cutting board at this moment?

There is no space left on this cutting board to cut the tomatoes.

The other cutting board is closer to the sink, making it more convenient to wash the garlic.

The other cutting board is closer to the induction cooker, making it more convenient to start the heat and cook the garlic.

There are already onions on the other cutting board, making it convenient to mix the two ingredients.

To avoid the flavors of the minced garlic and the tomatoes from mixing.

The garlic needs to be set aside to dry before being added to the pan.

The current cutting board is too slippery to safely slice the round tomatoes.

The other cutting board is not clean, so he can only use this one to cut the tomatoes.


Question: Why did he move the egg carton to another location?

Answer: To prevent the egg carton from being too close to the edge of the kitchen counter, which could cause it to fall.

The egg carton is made of plastic, making it convenient for recycling.

To move it closer to the white ceramic bowl for more convenient egg-retrieval.

To keep the egg carton away from the heat of the stove to prevent the eggs from warming up before cooking.

To move it closer to the induction cooker for more convenient egg-cracking.

To prevent it from accidentally touching the food and causing contamination.

To make it easier to wash the egg carton while taking out the eggs.

To prevent the egg carton from being too close to the edge of the kitchen counter, which could cause it to fall.

To create more space on the countertop for the cutting board and other ingredients needed for the meal preparation process.


Question: Why did he use this knife to cut the tomatoes instead of the other one?

Answer: This knife is longer and sharper, making it feel more comfortable to use.

This knife is longer and sharper, making it feel more comfortable to use.

The other knife was used to cut raw meat, and he wanted to avoid cross-contamination.

This knife is safer and helps prevent him from accidentally cutting his skin.

This knife matches the rest of the kitchen set, and the person has obsessive-compulsive tendencies.

The handle of the other knife was wet and slippery, making it unsafe to hold.

The other knife was already dirty in the sink and needed to be washed first.

The other knife was used to cut garlic, and he wanted to avoid mixing flavors.

This knife has a serrated edge, which is more effective for slicing through the smooth skin of the tomatoes.


Question: During the tomato-prep sequence, what role does the newly taken bowl serve?

Answer: To hold the tomato pieces that have already been sliced on the cutting board.

To marinate the raw meat that has not yet been unpacked.

To mix seasoning or sauce in the bowl before adding it to the pan.

To hold the tomato pieces that have already been sliced on the cutting board.

To serve as a container for the discarded vegetable peels.

To hold the raw eggs that have been cracked and to stir them.

To wash the vegetables before they are chopped and cooked.

To hold the cooked food after it is removed from the pan.

To hold the garlic and green onions that have been chopped on the cutting board.

Why did the person take out a bowl at this moment?

To hold the tomatoes that have already been sliced.

To hold the food once it has been cooked.


Question: After mincing the tomato on the cutting board, what does the person do next with the knife?

Answer: The person continues using the knife to cut another tomato into larger chunks.

The person continues using the knife to cut another tomato into larger chunks.

The person uses the knife to chop garlic and ginger for the next ingredient step.

The person washes the knife and gets ready to make scrambled eggs.

The person walks to the induction cooker, turns it on, and adds cooking oil.

The person cracks several eggs into a bowl and stirs them.

The person sets the knife down and reaches for another tool.

The person uses the knife to scrape the minced tomatoes into the frying pan.

The person lifts the cutting board and transfers the minced tomatoes into a bowl.

After using the knife to mince the tomatoes, what will the person most likely do next?

Continue using the knife to cut the next tomato into chunks.

Use the knife to chop garlic and ginger to prepare the ingredients.

Wash the knife and prepare to make scrambled eggs.

Walk toward the induction cooker, turn it on, and add cooking oil.

Crack several eggs into a bowl and stir them to prepare for making scrambled eggs.

Continue using the knife to mince the next tomato.

Use the knife to scrape the minced tomatoes into the frying pan.

Pick up the cutting board and transfer the minced tomatoes into a bowl.


Question: What was the purpose of the person taking a bag filled with white powder?

Answer: To pour white sugar into the eggs to add sweetness.

To add a small amount of salt to the tomatoes to enhance the savory flavor and improve the texture after frying.

To pour white sugar into the eggs to add sweetness.

To use baking soda to wash the residual pesticides off the surface of the remaining vegetables on the counter.

To put cornstarch in the bowl to coat the meat.

To add white sugar to the tomatoes to increase sweetness and help them release their juices more easily.

To mix yeast into the warm water for the dough.

To coat the sliced tomatoes with flour to prevent them from becoming too mushy when they hit the hot oil.

To add starch into the bowl, making it convenient to create a light starch thickener (slurry) later when making the scrambled eggs with tomatoes.


Question: Why did the person move the bowl to the other end of the kitchen counter?

Answer: To be closer to the stove to put the egg into the pot.

To place the bowl under a brighter light source.

To be closer to the stove to put the egg into the pot.

To reach the electrical outlet to plug in the electric hand mixer.

To make room for the large cutting board.

To move the bowl further away from the edge of the counter.

To avoid getting the bowl wet from the water splashing near the sink.

This end of the counter can no longer fit any more ingredients, so it must be moved.

To keep the eggs and tomatoes further apart.


Question: Why did the person choose to use another bottle of oil instead of the original one?

Answer: Because the person failed to unseal the first bottle

Because the first bottle contained the wrong ingredient

Because the person noticed the oil had expired

Because he found the first one unhealthy

Because the person failed to unseal the first bottle

Because he did not like this kind of product

Because the first bottle was already completely empty


Question: Which plate does the person finally put the food on?

Answer: The person puts the food on the plate taken from the cabinet.

The person puts the food on the plate from the sink.

The person puts the food on the pot lid.

The person puts the food on the plate that was already on the table.

The person puts the food on the plate from the refrigerator.

The person puts the food on the plate taken from the cabinet.

The person puts the food on the plate taken from the plastic bag.

The person puts the food on the plate from the drawer.

The person puts the food into a bowl instead of onto a plate.

On which plate was the food finally put?

the plate from the sink
the cap of the pot
the plate that is already on the table
the plate from the fridge
The plate from the cabin
the plate from the platic bag
the plate from the drawer
unknown


Question: Which tool was used to peel the Chinese green onion?

Answer: Knife

other
spatula
only bare hand
Tongs
chopstick
Peeler
Knife
spoon


Question: Are all the green onion pieces on the cutting board from the same green onion stalk?

Answer: No, they are from two different green onion stalks.

Yes, all the pieces come from the same green onion stalk.

No, they are from two different green onion stalks.

No, they are from three different green onion stalks.

No, they are from four different green onion stalks.

The video does not show enough of the cutting process to tell.

There are no green onion pieces visible on the cutting board.

The pieces are from one green onion stalk and one garlic stem.

The pieces are from a green onion stalk and a different leafy vegetable.

Are all the green onion pieces on the cutting board from exactly the same green onion plant?

No, they are from two different green onion plants.

No, they were sliced from four different onion stalks.

Unknow,i can not say anything in the video

No,there are from 3 different green onion plants

Unknow,there is no green onions in the video


Question: How has the knife been used?

Answer: Cut, mash

Slice, stir
Cut, mash
unknown
only cut
only smash
Cut,smash,peel
only peel
peel and smash


Question: What does the person take out of the brown paper bag and the yellow plastic bag in this segment?

Answer: The person does not take anything out of either bag.

The person takes a phone from the brown paper bag and nothing from the yellow plastic bag.

The person takes a knife from the brown paper bag and a phone from the yellow plastic bag.

The person takes nothing from the brown paper bag and a phone from the yellow plastic bag.

The person takes only a small brush from one of the bags.

The person takes nothing from the brown paper bag and a knife from the yellow plastic bag.

The person does not take anything out of either bag.

The person takes a phone from the brown paper bag and a knife from the yellow plastic bag.

The person takes a knife from the brown paper bag and nothing from the yellow plastic bag.

What was taken out of the brown paper bag and what was taken out of the yellow plastic bag?

phone,nothing
knife,phone
nothing,phone
Only the brush
nothing,knife
Nothing at all
phone,knife
knife,nothing


Question: Where was the tool located in the bowl before the user picked it up?

Answer: Underneath other utensils.

Submerged in soapy water.
Leaning against the edge of the sink.
On top of all other tools.
Underneath other utensils.
Wedged between two plates.
Stuck inside an apple.
Separated in a different bowl.
Wrapped in a paper towel.


Question: Why does the user change their grip on the knife?

Answer: To apply more downward pressure.

To slice the apple faster.
To remove the seeds.
To apply more downward pressure.
To improve the cutting angle.
To stabilize the apple piece.
To keep the handle clean.
To reach the bottom of the tray.
To cut through the tough core.


Question: Why does the user switch from the original small knife to a larger knife?

Answer: To gain better mechanical leverage for the initial heavy task of quartering large apples, which was inefficient to do with the smaller, detail-oriented knife.

To prevent hand fatigue and potential slipping caused by the small handle's poor grip when applying the high pressure necessary to slice through the dense apple cores.

The user realized the small knife was actually a paring knife and not meant for cutting fruit.

The small knife was contaminated by an accidental touch to the countertop and needed cleaning.

The small knife’s blade became dull or chipped from hitting the apple seeds too many times.

To gain better mechanical leverage for the initial heavy task of quartering large apples, which was inefficient to do with the smaller, detail-oriented knife.

Because the user noticed the small knife was leaving metallic streaks on the fruit's surface, suggesting the blade material was reacting poorly with the acidic apple juice.

Because the silver tray was getting full and a larger blade was needed to push the slices into a pile.

To compare the weight of the two knives for a scientific measurement of cutting speed.


Question: After slicing the apples, why does the person rinse the slices again instead of trying to clean them with the knife?

Answer: Because small bits are stuck to the wet cut surfaces, and rinsing with water removes them more cleanly than scraping with the knife.

Because a small piece from the knife handle fell onto the apple slices and needed to be washed away.

Because the tray surface looked dirty, so the person needed to rinse both the apple slices and the tray.

Because the person wanted to slow browning by rinsing the cut apple surfaces before leaving them on the tray.

Because juice and small scraps were left on the apple slices, but the knife could only move them around rather than wash them off.

Because the person was rinsing away possible residue left by the knife after the long slicing step.

Because the apple slices needed extra water on the surface before being moved to the next container.

Because the person wanted to make the apple slices look fresher and heavier by soaking them briefly.

Because small bits are stuck to the wet cut surfaces, and rinsing with water removes them more cleanly than scraping with the knife.

The user rinses the slices again. Looking at the texture of the apple slices on the tray, what was the physical problem that the knife could not fix?

The high sugar content made the slices too "sticky," causing small debris to be glued to the surface; water was needed as a solvent to break this bond.

The user accidentally dropped a piece of the knife's handle coating onto the fruit and had to wash it off.

Because the user realized the tray itself was dirty and needed to wash both the fruit and the metal.

To change the pH level of the apple surface to prevent the slices from turning brown immediately.

The metal tray reacted with the fruit acids to create a metallic residue that the knife could not scrape off without damaging the delicate flesh of the apple slices.

To wash away the bacteria that the knife introduced to the fruit during the long slicing session.

The user noticed that the knife had left oily streaks from the factory lubricant on the slices, which needed a thorough rinsing to ensure the fruit was safe.

To make the apples absorb more water so they appear larger and heavier on the tray.


Question: Why does the person mark the edge of the 96-well plate before adding samples and reagents?

Answer: Since multiple samples will be loaded later, the marks serve as a reference system for tracking where each reagent or plant-derived sample goes.

The person appears to be preparing the plate for organized loading, and the edge marks help preserve consistent alignment throughout the experiment.

Since multiple samples will be loaded later, the marks serve as a reference system for tracking where each reagent or plant-derived sample goes.

Marking the edges helps the optical sensor of the plate reader detect the starting position of the first row before the automated scanning process begins.

The marks are used to indicate the maximum volume level for each well, ensuring that the pipette does not overflow during the subsequent filling steps.

The evenly spaced marks indicate where the lid should snap into place.

The markings likely give the plate a fixed orientation, so later additions can be mapped to the correct wells instead of getting mixed up.

The marks are mainly to make the plate easier to hold with gloves.

These specific lines are drawn to show where the adhesive film should be cut to perfectly seal the plate after the chemical reaction is complete.


Question: Why does the person switch from tearing the package by hand to using scissors?

Answer: The package does not open reliably by hand, so scissors are used to access the contents for the next step.

The person uses scissors to make an opening wide enough for a pipette.

The person needs a clean opening because liquid will be added into the container afterward.

The person switches tools mainly to make the opening look neater.

The person switches to scissors to test whether they are sharp enough for another task.

The package does not open reliably by hand, so scissors are used to access the contents for the next step.

The person uses scissors to cut the package into smaller pieces for disposal.

The person uses scissors to separate two packages that are stuck together.

The person uses scissors because the package must be opened before the next step can continue.

Why is switching from tearing by hand to using scissors a meaningful step here, rather than just a trivial change in action?

The switch suggests the package could not be opened reliably by hand, so a more effective tool was needed to access the contents for the next step.

The user switched to scissors to ensure the opening was wide enough for a pipette to enter without touching the edges of the plastic container.

Since liquid is added into the box afterward, opening the packaging cleanly becomes functionally necessary rather than optional.

The change of tool marks a transition from failed manual access to deliberate preparation for downstream use.

Because it seems the person needed the package open before moving on.

The person is not just changing motions randomly—the switch to scissors shows they are solving an access problem before reagent preparation can continue.

The switch was mostly aesthetic, to make the opening look cleaner on camera.

The person wanted to test whether the scissors were sharp enough for leaf cutting later.


Question: What's the purpose of the second small addition of transparent liquid?

Answer: The person seems to be bringing the box contents to a usable condition for later pipetting, and the second pour looks like a volume adjustment.

The sequence of pour, check, then add a little more suggests fine-tuning the amount rather than starting a different operation.

The person is adding liquid in stages to test whether the gloves leak.

The second pour shows that the first chemical was wrong and had to be replaced.

The person seems to be bringing the box contents to a usable condition for later pipetting, and the second pour looks like a volume adjustment.

The extra pour happens immediately after inspection of the same container, it is more naturally read as correcting the current state.

Since the liquid source is used downstream, a small second addition is consistent with calibration or readiness adjustment.

It looks like the person wanted a bit more liquid.

The second pour is clearly a cleaning step for the bottle cap.


Question: Why is testing multiple multichannel pipttes before dispensing into the 96-well plate?

Answer: Because the person soon uses one of them for actual dispensing, trying several first looks like checking which tool is suitable.

The pipettes are being counted for inventory purposes.

Because the person soon uses one of them for actual dispensing, trying several first looks like checking which tool is suitable.

Trying several pipettes is just a way to pass time before the plants are ready.

Since the setup depends on matching a multichannel tool to the plate format, testing several pipettes makes functional sense.

This behavior is better explained as readiness checking than randomness because it is immediately followed by reagent transfer into the plate.

The person is comparing which pipette has the best color match with the plate.

The timing suggests the person is validating the transfer tool right before an important multichannel loading step.

The person wants to find the heaviest pipette so it will not move.


Question: Why is there a pause to revise the written protocol after picking up the scraper?

Answer: This pause fits procedural checking rather than distraction, because it happens right before sample material is introduced into the plate.

The pause suggests uncertainty, although some note-taking habit could also be involved.

Checking the instructions is necessary because the scraper must be cleaned with a specific solvent before it touches the sensitive sample on the tray.

The notes are updated mainly to record that the leaves are green.

The user stops to document the weight of the scraper on the log sheet to ensure the final measurement of the powder is accurate.

Given the earlier writing and hesitation, revising the manual here looks like an intentional correction before a sensitive action.

The scraper is about to be used in a consequential transfer step, so going back to the notes suggests the person wants to confirm the procedure first.

This pause fits procedural checking rather than distraction, because it happens right before sample material is introduced into the plate.

The scraper is set down because the white paper needs time to cool.


Question: Which sequence of tools is used while the person marinates the steak?

Answer: Scissors → seasoning spoon → metal spoon → chopsticks → seasoning spoon → spray bottle → metal spoon.

Scissors → metal spoon → seasoning spoon → chopsticks → seasoning spoon → spray bottle → metal spoon.

Scissors → seasoning spoon → metal spoon → chopsticks → seasoning spoon → spray bottle → metal spoon.

Scissors → seasoning spoon → metal spoon → seasoning spoon → chopsticks → spray bottle → metal spoon.

Scissors → seasoning spoon → metal spoon → chopsticks → seasoning spoon → metal spoon → spray bottle.

Scissors → seasoning spoon → metal spoon → tongs → seasoning spoon → spray bottle → metal spoon.

Scissors → seasoning spoon → metal spoon → chopsticks → seasoning spoon → spray bottle → spatula.

Scissors → seasoning spoon → metal spoon → chopsticks → spray bottle → metal spoon.

Knife → seasoning spoon → metal spoon → chopsticks → seasoning spoon → spray bottle → metal spoon.

What tools are used and in what order during the process of marinating steak in this video?

Scissors, seasoning spoon, metal spoon, chopsticks, seasoning spoon, spray bottle, metal spoon

Scissors, Metal Spoon, Seasoning Spoon, Chopsticks, Seasoning Spoon, Spray Bottle, Metal Spoon

Scissors, Seasoning Spoon, Metal Spoon, Seasoning Spoon, Chopsticks, Spray Bottle, Metal Spoon

Scissors, Seasoning Spoon, Metal Spoon, Chopsticks, Seasoning Spoon, Metal Spoon, Spray Bottle

Scissors, Seasoning Spoon, Metal Spoon, Tongs, Seasoning Spoon, Spray Bottle, Metal Spoon

Scissors, Seasoning Spoon, Metal Spoon, Chopsticks, Seasoning Spoon, Spray Bottle, Spatula

Scissors, Seasoning Spoon, Metal Spoon, Chopsticks, Spray Bottle, Metal Spoon

Knife, Seasoning Spoon, Metal Spoon, Chopsticks, Seasoning Spoon, Spray Bottle, Metal Spoon


Question: Which tool is the most accessible to use to spread the salt evenly on the surface of the steak?

Answer: Metal spoon in the bowl.

Wooden tongs on the counter.
Scissors in hand.
Small knife on the plate.
Metal spoon in the bowl.
The blue spatula.
Seasoning scoop in the salt box.
Pastry brush in the jar.
Butter knife on the board.


Question: Why did the user choose to place the used metal spoon on top of the sauce packet?

Answer: Because the surface of the sauce lid/packet is considered more hygienic for a food-contact utensil than the shared countertop.

To insulate the metal spoon from the countertop's surface, which may have residual heat from the induction burner

To prevent the spoon from sliding toward the sink by using the lid's raised edge as a physical stopper.

To keep the spoon within a specific 'active zone' to avoid cluttering the limited preparation space on the counter.

To avoid leaving a sticky residue on the countertop that might be difficult to wipe off after the cooking process.

To use the spoon as a makeshift tool to hold the sauce lid open while measuring out the remaining ingredients.

Because the surface of the sauce lid/packet is considered more hygienic for a food-contact utensil than the shared countertop.

To serve as a visual indicator to other team members that this specific sauce has already been opened and used.

To keep the spoon's handle elevated at a specific angle, making it easier to grab quickly for the next stirring task.


Question: Why does the user pick up the empty white bowl located in the foreground?

Answer: To move the used bowl into the sink for washing.

To move the used bowl into the sink for washing.

To serve the finished dish into the bowl, assuming the cooking process in the pot is already complete.

To use the bowl as a container to hold the raw meat seen in the plastic packaging nearby.

To clear space on the countertop for the red spice container and the green sauce bottle.

To measure a specific amount of water from the tap to add to the cooking pot on the left.

To mix the dry ingredients from the small white cup into this larger bowl for the next cooking step.

To use the bottom of the bowl to crush the garlic or ginger pieces located on the counter.

To move the bowl closer to the light source to inspect it for any remaining food residue.


Question: Why is the user picking up both bowls from the countertop?

Answer: To clear the cluttered countertop and secure enough flat space to place and stabilize the cutting board for the next preparation step.

To rinse the bowls before using them to hold the chopped vegetables seen on the left.

To hand the bowls over to the person in the green shirt standing across the counter.

To clear the cluttered countertop and secure enough flat space to place and stabilize the cutting board for the next preparation step.

To prevent the bowls from sliding off the counter, which has become slippery due to spilled sauce.

To wash the bowls immediately because they are no longer needed for the current recipe

To use the sink's light to inspect the bowls for any remaining food residue or stains.

To stack the bowls inside the sink to make them easier to carry to a different workstation.

To pour the dark liquid from the smaller bowl into the larger metal bowl sitting inside the sink.


Question: Why does the user pull a knife out of the block but immediately return it without using it?

Answer: The user realized that the selected knife's blade was too short to efficiently slice through multiple vegetables or a large ingredient at once.

The user picked a bread knife by mistake and needed a chef’s knife for slicing vegetables.

To check if there was any rust or food residue on the blade before starting the preparation.

Because the user realized they were holding the knife by the blade instead of the handle, posing a safety risk.

The user noticed that the blade was dull and decided to pick a sharper knife from the same block.

To avoid hitting the colorful cutting boards standing upright immediately to the left of the knife block.

Because the user remembered they had already finished all the cutting tasks in the previous step.

The user realized that the selected knife's blade was too short to efficiently slice through multiple vegetables or a large ingredient at once.

The handle of the knife was slippery or greasy, making it unsafe to use without washing it first.


Question: Why is the user using the blade of the knife to scrape the surface of the metal spoon over the small bowl?

Answer: To remove excess thick sauce residue from the spoon before it is placed in the sink for washing.

Because the user realized the knife was contaminated with sauce and is trying to wipe the knife clean using the spoon.

To prevent the dark sauce from dripping onto the green cutting board as the user moves the spoon toward the sink.

To remove excess thick sauce residue from the spoon before it is placed in the sink for washing.

To remove the sauce silently without tapping the spoon against the bowl, which could be loud in the kitchen environment.

To blend the seasoning on the spoon more thoroughly with the dry ingredients already present in the small bowl.

To measure the exact volume of sauce by scraping it into a pile before adding it to the main cooking pot.

To feel the consistency and graininess of the sauce through the knife blade to check if the seasoning has fully dissolved.

To sharpen the knife's edge by using the friction against the metal surface of the spoon before cutting the green onions.


Question: Why is the user holding the metal spoon directly under the running water from the faucet?

Answer: To collect water in the spoon.

To use the spoon as a deflector to spray water into the corners of the sink for cleaning.

To check the water temperature to ensure it is not too hot before washing the plastic containers.

To wet the spoon so that dry ingredients, like flour or sugar, will not stick to it during measurement.

To rinse off the sauce residue from the spoon before moving on to the next cooking step.

To fill the large metal basin sitting in the sink with water to soak other dirty dishes.

To use the water pressure to dislodge a stubborn piece of food stuck to the curved surface of the spoon.

To cool down the spoon after using it to stir a boiling liquid in the pot.


Question: Why did the user immediately change the position of the object from its initial placement on the surface to this specific secondary location?

Answer: The user judged the secondary location to be a more sanitary designated barrier than the shared work surface, thereby preventing potential cross-contamination before the object is cleaned.

To use the weight of the object to keep the underlying flexible material from curling up or shifting.

To position the object's handle at a steeper angle, allowing for a quicker and more efficient grip in the next step.

To prevent the object from sliding on the wet surface by utilizing the textured material of the secondary location as a stopper.

To use the edge of the secondary surface as a scraper to remove excess liquid from the bottom of the object.

To insulate the object from the residual heat of the nearby induction burner conducted through the primary surface.

To clear a direct path for the green bottle that is about to be moved across that specific area of the surface.

To create a higher visual contrast against the object’s underside, making it easier to check for remaining residue.

The user judged the secondary location to be a more sanitary designated barrier than the shared work surface, thereby preventing potential cross-contamination before the object is cleaned.


Question: Why is the person placing their palm over the object on the left burner?

Answer: They are using their palm to feel for radiant heat rising from the surface to judge if the tool has reached a proper temperature for cooking.

To compare the dimensions of the object with their body part to estimate its maximum volume capacity.

To determine if the object is balanced flat on the burner surface or if it is wobbly.

Because the user intends to use their palm as a makeshift scraper to transfer chopped scallions from the cutting board into the object in the next step.

To check if the surface of the object is perfectly dry to prevent oil from splattering dangerously.

To press the object firmly against the induction hob to ensure maximum surface contact and even heating.

To apply a thin layer of seasoning oil with their palm to the object's surface as part of a pre-cooking ritual.

To apply downward pressure to dislodge a stubborn piece of food residue missed during the washing phase.

They are using their palm to feel for radiant heat rising from the surface to judge if the tool has reached a proper temperature for cooking.


Question: After the person finishes preparing the liquid mixture and holds the container near the heated pan, what is the next likely step?

Answer: Pour the liquid mixture from the container into the heated pan on the left burner.

Add the chopped green vegetables from the cutting board into the liquid mixture.

Add red powder from the small spice container into the liquid mixture.

Move the container onto the red cutting board to make more counter space.

Pour the liquid mixture from the container into the heated pan on the left burner.

Put the container under the faucet to add more water.

Pour the mixture into the stainless steel pot behind the active burner.

Put raw meat from the package into the container to marinate it.

Move the container to the far corner of the counter to let the mixture rest.

Considering the status of the object currently held by the user and the preparation state of the surrounding workspace, what is the most logical next step in this specific workflow?

To pour the liquid mixture from the container into the pre-heated tool on the left burner to initiate the active cooking and heating phase.

To take the chopped green vegetables from the cutting board and submerge them into the liquid inside the container.

To add the red powder from the small spice container on the counter into the liquid mixture.

To move the container onto the red cutting board in the background to secure more space for handling different ingredients

To place the container under the faucet to add more water to adjust the viscosity of the mixture.

To pour the contents into the stainless steel pot located behind the active burner instead of the front tool.

To place the raw meat from the plastic packaging into the container to begin a marinating process.

To move the container to the far corner of the countertop to allow the mixture to marinate or rest for an extended period.


Question: What is the functional objective of preparing this specific container at this particular stage of the sequence?

Answer: To ensure a clean vessel is ready to receive the cooked contents from the heating tool as the cooking process nears completion, preventing delays that could lead to overcooking.

To perform a final deep-cleaning of the container before placing it into long-term storage after the meal is finished.

To rinse away dust or manufacturing residue before using the container to measure out a dry, powdery ingredient.

To cool down the container’s surface because it was accidentally placed too close to the induction burner's heat.

To test if the container has any hidden cracks or leaks by filling it with water before using it for a liquid-heavy recipe.

To ensure a clean vessel is ready to receive the cooked contents from the heating tool as the cooking process nears completion, preventing delays that could lead to overcooking.

To clear the sink of small items to make enough space for the large metal basin sitting at the bottom.

To prevent any minor food residue from drying out and becoming difficult to remove later in the cleanup phase.

To check the water pressure and temperature to ensure it is safe to use for washing more delicate glass items later.


Question: Why is the person filling this bowl with water?

Answer: To soak the potato chunks.

To soak the dirty dishes for easier cleaning


Question: What is inside the microwave?

Answer: A bowl of potato chunks.

A bowl of chopped onions
A bag of popcorn
A cup of hot milk
A dish of steamed broccoli
A plate of chocolate cake
A plate of sliced carrots
A bowl of potato chunks.
A container of leftover pasta


Question: What tool did the person use to mash these potato chunks?

Answer: A knife

A spoon
A fork
A pestle
A knife
A potato masher
My bare hands
A pair of chopsticks
A spatula


Question: How many eggs were cracked into this bowl of pastry ingredients?

Answer: 2


Question: What is the person's intention while holding this spatula?

Answer: To cut the contents in the pan apart.

To spread the sauce evenly over the food.

To scrape the remaining bits off the bottom of the pan.


Question: What makes stem removal belong to the preparation stage rather than the cutting stage in this sequence?

Answer: Because the stem is not meant to be eaten, so it is removed in advance.

Because the stem is not meant to be eaten, so it is removed in advance.

Because the stem is tougher than the rest of the tomato, so removing it first protects the knife and keeps the cuts smoother.

Because stem removal helps keep the cutting stage cleaner by getting rid of dirt or unwanted material beforehand.

Because the stem would make the tomato less stable during cutting, so it has to be removed before slicing begins.

Because taking the stem off first ensures the tomato can be cut into more even and visually consistent pieces.

Because removing the stem first makes the tomato safer to cut by reducing the chance that the knife will slip.

Because stem removal is easier to do before the tomato is divided, so it naturally gets completed before the cutting stage.

Because the stem can interfere with how the tomato rests on the board, so it is removed first to create a flatter cutting setup.


Question: Why is the peeled tomato first cut as a whole instead of being divided into more stable smaller parts before further processing?

Answer: Because the priority here is completing the state transition, not first establishing stable smaller pieces.

Because dividing it into more stable small parts first would make this step more fragmented and scattered.

Because this step is more about advancing the workflow than about controlling the final shapes.

Because the priority here is completing the state transition, not first establishing stable smaller pieces.

Because what is needed now is workflow progression rather than first making every part stable.

Because once peeled, the tomato has weaker structural support and is more likely to fall apart under force.

Because peeling before cutting can make the final tomato pieces more consistent.

Because this cut functions more like pressing the tomato open and separating it rather than producing neat smaller cuts.

Because the video shows a coarse-first-then-continue workflow rather than a fine stabilization-first approach.


Question: Why is the peeled tomato first cut as a whole instead of being divided into more stable smaller parts before further processing?

Answer: Because the priority here is completing the state transition, not first establishing stable smaller pieces.

Because the priority here is completing the state transition, not first establishing stable smaller pieces.

Because dividing it into more stable small parts first would make this step more fragmented and scattered.

Because this makes it easier to maintain consistent shapes later.

Because smaller pieces are harder to control, so cutting the whole tomato first is easier.

Because cutting it whole first makes it easier to inspect the inside quickly.

Because cutting it whole first is less likely to damage the flesh structure.

Because the peeled tomato is softer and slipperier on the surface, making it less suitable to be divided into stable smaller parts first.

Because this cut functions more like pressing the tomato open and separating it rather than producing neat smaller cuts.


Question: Why does the person cut each piece carefully instead of applying the same fixed cut to all of them right away?

Answer: Because the priority here is to produce cubes of similar size, not to make every piece go through the exact same cutting pattern.

Because this keeps the knife from dulling as quickly.

Because some smaller or softer pieces would become too fragmented if they were cut further in the same fixed way.

Because the pieces do not all have the same shape—some are longer and some are wider—so they need to be judged individually.

Because some pieces are already close to the target cube size and do not need the same additional cuts as the others.

Because some pieces are already suitable for the next step while others still need to be divided further, so the cuts are different.

Because this makes it easier to prevent the tomato from slipping.

Because the priority here is to produce cubes of similar size, not to make every piece go through the exact same cutting pattern.

Because the tomato pieces are not exactly the same size, so the same fixed cutting pattern cannot be applied to all of them.


Question: Why is the stem removed during washing for the first tomato, but only after the second tomato is cut in half?

Answer: Because the first tomato’s stem removal happens as prep, while the second tomato’s stem removal behaves more like a later adjustment during cutting.

Because after the second tomato is cut in half, the knife direction is easier to control, so stem removal is postponed until then.

Because the second tomato needs to be cut open first so its inside can be checked before deciding whether to remove the stem.

Because once the second tomato is cut in half, it becomes more stable and less likely to slip, so removing the stem then is safer.

Because stem removal for the first tomato is mainly part of washing, while stem removal for the second is mainly to make the later pieces look neater.

Because the second tomato needs to be halved first so the area around the stem becomes clearer, making it easier to judge how much should be cut away.

Because the first tomato’s stem can be removed conveniently during washing, while the second tomato’s stem is simply left for later to save effort.

Because the first tomato is better handled while intact, whereas the second is better handled after being halved so its symmetry can be preserved before stem removal.

Because the first tomato’s stem removal happens as prep, while the second tomato’s stem removal behaves more like a later adjustment during cutting.


Question: As the dirty pan is lifted away from the cooktop after the spoon has been rinsed, which cleanup tool use should be set up rather than relying on water alone?

Answer: using the green scrub side of the sponge to break down stuck pan residue before final rinses

using the yellow sponge side as a dry counter wipe while the pan interior remains wet and spotted

using the faucet stream alone to rinse the pan until the dark residue disappears without scrubbing

using the dish-soap bottle directly on the serving bowl while the greasy pan waits

using the pan handle to set the dirty pan back on the cooktop before the sink work starts

using the gray spatula head to move food into the serving bowl again after serving is complete

using the green scrub side of the sponge to break down stuck pan residue before final rinses

using the metal spoon to scrape the pan interior after it has already been washed clean

using the chopsticks tips to sample the cooked noodles and then wash them instead of cleaning the pan


Question: After the cook has already tried broad spatula strokes under the noodle mass and then parks the sauce-coated spatula on the white bowl, what best explains that switch away from the spatula?

Answer: Because the noodle center is still too clumped for broad flipping, so he needs chopsticks to loosen strands before the spatula can work effectively again.

Because the white bowl is about to switch into a serving role, so the spatula is moved aside while transfer readiness takes priority.

Because the pan work is about to pause for another cleanup interruption, so the spatula is parked while cooking gives way to the sink again.

Because the noodle center is still too clumped for broad flipping, so he needs chopsticks to loosen strands before the spatula can work effectively again.

Because the noodles are already loose enough that the remaining job is just gentle gathering for serving, not further separation.

Because another packet ingredient is about to be added with both hands, so the cooking tools are being cleared away first.

Because the next move is a handle-held toss that no longer needs fine untangling, so the spatula is dropped before a broader pan motion.

Because the spoon is the better next tool for redistributing liquid over the top, so the spatula is only set down while he prepares that swap.

Because the spatula has become too messy to return to the pan, so it needs to stay parked until it is rinsed at the sink.


Question: After he turns back from the sauce station and starts working on the rice-cake bag beside the heating pan, what best explains why the rice cakes still do not belong in the pan yet?

Answer: Because the rice cakes still need a separate water-prep step in the white bowl so they can be loosened and rinsed before pan contact.

Because the rice cakes are about to be coated with the dark sauce in a bowl before any water touches them.

Because more sauce from the small bowl still has to be poured over the rice cakes first, making this a premixing stage.

Because the rice cakes still need a separate water-prep step in the white bowl so they can be loosened and rinsed before pan contact.

Because he is just pausing on the package until the phone interruption is over, with no extra bowl handling planned before the pan step.

Because the pan vegetables are about to be moved back out into a bowl first, making this a temporary holding step.

Because the cook is only using the bowl area to count and portion the package before saving part of it for later.

Because the rice cakes are being kept dry for the moment and are only waiting for more open space in the pan.

Because the bowl area is serving mainly as a place to catch scraps from the package while the real rice-cake prep happens elsewhere.


Question: After he reaches away from the waiting pan cleanup to use the chopsticks at the plated food, why does he rinse the chopstick tips before going back to the pan?

Answer: To wash off the food picked up during the interruption so the chopsticks are no longer carrying bowl residue when cleanup resumes

To soak the chopsticks so they can scrape the pan's stuck spots more effectively than the sponge

To wet the chopsticks before stirring dish soap through the sink basin

To wash off the food picked up during the interruption so the chopsticks are no longer carrying bowl residue when cleanup resumes

To make the chopsticks slippery enough to help lift the wet pan without grabbing the handle

To rinse seasoning off the chopsticks so the next bite from the bowl will taste milder

To cool the chopsticks before leaving them beside the finished bowl for serving

To remove soap from the chopsticks after using them to scrub the pan interior

To load the chopsticks with water so he can splash the pan without using the faucet again


Question: When the boiling liquid seems low, why does the large white bowl become the next active tool instead of staying just another container near the counter?

Answer: Because it temporarily becomes the fastest transfer vessel for carrying fresh water from the purifier back to the heating wok.

Because the cook wants to compare the broth level against the bowl volume before any more ingredients are moved.

Because the bowl is being used to catch overflow from the wok so the induction surface stays dry.

Because it is the only container deep enough to soak the rice cakes and cool the broth at the same time.

Because the cook wants one bowl to remain wet so the noodles will not stick when they are added later.

Because it temporarily becomes the fastest transfer vessel for carrying fresh water from the purifier back to the heating wok.

Because the green onion pieces need to be strained through the bowl before the rice cakes can enter the pan.

Because the bowl has to be prewarmed with hot water before it can hold the cooked tteokbokki later on.

Because the sauce bowl has become too dirty, so the larger white bowl is taking over all seasoning work.


Question: Why does the cook keep scraping the small white bowl with the spoon after the main sauce pour already looks finished?

Answer: Because the sauce stuck to the bowl walls is still part of the committed seasoning, so the transfer is not truly complete until that residue is recovered.

Because the spoon is being cleaned off against the bowl before it switches from sauce work to noodle work.

Because the sauce stuck to the bowl walls is still part of the committed seasoning, so the transfer is not truly complete until that residue is recovered.

Because the bowl is being kept partially coated so the ramen soup packet will not hit a dry surface later.

Because the sauce leftovers are being saved to thin the wok later if the noodles absorb too much liquid.

Because the cook needs the last streaks of sauce on the spoon to judge whether the wok already has enough salt.

Because the scraping is mainly a signal that the stir stage is over, not a way to move more sauce into the pan.

Because the bowl has to be dried before it can become the noodle bowl, and scraping is the fastest substitute for wiping it.

Because the bowl must be emptied only because it is about to receive discarded green onion pieces from the broth.


Question: Why does the person make opening cuts across several garlic cloves instead of finishing one clove completely before moving to the next?

Answer: Because the knife-opening step is being batched across the pile so the hand-peeling phase can begin after one tool switch.

Because the garlic is being sorted into separate later-use groups before any skins come off.

Because the larger cloves need extra drying time before their skins can be pulled cleanly by hand.

Because these opening cuts are mainly vent marks for roasting, not setup for peeling.

Because the onion-prep step has to resume before any one clove can be fully peeled.

Because the knife-opening step is being batched across the pile so the hand-peeling phase can begin after one tool switch.

Because the next real move is crushing, and the slit pattern is only mapping which cloves will be flattened first.

Because the loose skins are being kept attached so they can all be brushed away together afterward.

Because the board is still too wet for fingertip peeling, so the knife has to finish the whole prep by itself.

Why does he stay in the first-opening pass across the garlic pile at this moment instead of finishing one clove end-to-end before moving to the next?


Question: What best explains the brief return to the knife on this one clove after the hand-peeling rhythm is already established?

Answer: Because that clove still has not opened enough for the skin to release cleanly, so the blade is doing a corrective second pass.

Because he wants to trim the root end so this clove will sit flatter during the later crushing step.

Because this specific clove is being separated for a different later use than the rest of the garlic in the bowl.

Because the clove has already been peeled enough, and the remaining skin is being left on to hold it together.

Because the hand-peeling phase has effectively been abandoned, and the remaining cloves will now be cleaned only with the knife.

Because he is cutting away a bruised patch on the clove that would interfere with even roasting later in the process.

Because that clove still has not opened enough for the skin to release cleanly, so the blade is doing a corrective second pass.

Because the sticky peel has to be scraped off the knife blade before another clove can be handled by the cook.

Because this is the first clove being taken forward into the mincing phase before the rest are peeled.


Question: What does the switch from a free-poured fill to the black-bottle refill most strongly tell you about this water step?

Answer: Because once the eyeballed amount no longer feels trustworthy, the person resets the water step with a more controlled refill tool.

Because the induction cooker requires a bottle-based refill after any washed pan is set back on the heating surface.

Because once the eyeballed amount no longer feels trustworthy, the person resets the water step with a more controlled refill tool.

Because the first pour is being emptied only so the bottle can be tested against the wok's volume.

Because the bottle refill mainly reduces splash risk when the heavy wok is moved back to the induction cooker.

Because he wants a deliberately shallow temporary water level so he can read the garlic color before the true fill goes in.

Because the bottle is being used to stir and standardize the first fill rather than replace it entirely now.

Because the wok still carries too much roasting oil, so the first water is being dumped as a cleaning rinse.

Because the first fill has already cooled too much, so restarting keeps the broth from lagging behind the noodles later.


Question: During the green-onion cutting step, why are the pieces kept long instead of being cut into small garnish pieces?

Answer: Because the pieces are being prepared to flavor the broth, not to be used as a small garnish.

Because the shorter cuts are being saved for a later garnish step after the broth is complete.

Because the onions are kept long only until the next phone check confirms the recipe.

Because the bowl has to stay clear for short garnish cuts later.

Because the white and green parts must stay long so they can be mashed later if the broth tastes weak.

Because the pieces are being prepared to flavor the broth, not to be used as a small garnish.

Because the knife is still too dirty from onion peeling to make smaller cuts.

Because the stalks are being kept long so they can be counted more easily.

Because the pieces need to match the length of the rice cakes before seasoning is added.

Why are the green onions kept in these longer segments rather than being reduced to smaller garnish-style cuts right now?

Because these pieces are being prepared as broth-length aromatics, not as fine garnish pieces.

Because the onions are being held in long sections only until the next phone check confirms the recipe.

Because the bowl has to stay clear for short garnish cuts, so these longer pieces are only temporary holding cuts.

Because the knife cannot yet move into smaller cuts because it is still too dirty from onion peeling.

Because the stalks are being kept long mainly so they can be counted against the water level more easily.

Because the pieces need to match the rice-cake length before any seasoning can be added.


Question: Why does the bowl step change from one-spoon additions to a two-spoon interaction before anything is sent to the wok?

Answer: Because two spoons let him fold and press the still-resistant sauce from both sides before the bowl is ready to travel.

Because the second spoon exists mainly so the later oil addition can be measured without contaminating the first one.

Because the second spoon is mainly a placeholder so the first one can immediately become the water-measuring tool.

Because the phone interruption made the first spoon unusable, so a second tool had to permanently replace it.

Because the two spoons are dividing the mixture into two strength zones before he chooses which half reaches the wok first.

Because one spoon is being kept completely dry for the later taste check while the other does all of the actual bowl work.

Because two spoons let him keep the bowl in a dry stage longer by preventing any bottle from touching the rim.

Because two spoons let him fold and press the still-resistant sauce from both sides before the bowl is ready to travel.

Because the bowl is already pour-ready, and the two spoons are only there to clear the counter for cleanup.


Question: What does the rinse accomplish for that spoon in the still-active sauce workflow?

Answer: Because the taste check changes it into a mouth-contact spoon, so it has to be reset before it belongs in the prep workflow again.

Because the taste check changes it into a mouth-contact spoon, so it has to be reset before it belongs in the prep workflow again.

Because the spoon is being prepared as the final serving utensil, so it needs an early wash now.

Because the bowl must be left utensil-free before anything can be moved toward the induction area.

Because the rinse cools the spoon so the next sauce addition will not cling to warm plastic.

Because the rinse mainly resets the spoon's surface so the next taste can be compared fairly against the first.

Because the rinse makes the spoon slippery enough to slide between the rice cakes once they hit the broth.

Because the spoon is being converted into the water top-up tool, so any remaining sauce has to come off first.

Because the spoon has to be cleared of chili color so the bowl's darkness can be judged again by sight.


Question: After the broth and sauce have already been cooking in the wok, why is the onion added later instead of earlier?

Answer: Because adding the onion later keeps it from softening too much during the longer cooking step.

Because the onion is being saved to cool the pan slightly before the noodle block is pressed down.

Because adding the onion late keeps the rim clear during the sauce stage.

Because delaying the onion mainly helps the person see the garlic color more clearly.

Because the onion cannot be added until the crushed garlic has been returned to the broth.

Because the onion is held back until the long green-onion pieces are removed.

Because the onion is being saved for the final bowl and only touches the wok briefly.

Because the onion has to stay out until the ramen powder is partly dissolved.

Because adding the onion later keeps it from softening too much during the longer cooking step.

Why does the onion wait until this point to enter the wok?

Because waiting protects the onion's bite by keeping it out of the longer broth-and-sauce softening window.

Because the late drop mainly keeps the spatula lane clear around the rim during the sauce stage.

Because the delayed onion drop is mostly about protecting the garlic color read, not the onion itself.

Because the onion cannot be added until the crushed garlic has already been returned to the broth.

Because the onion is being held until the green-onion broth pieces can be fully removed from the liquid.

Because the onion is being reserved for the final bowl and is only touching the wok briefly for heat.

Because the onion has to stay out until the ramen powder is partially dissolved or the broth will cloud too early.


Question: During the sample-collection step, which tool is the person using to cut or collect the sample?

Answer: Scissors

Micro pestle
Micropipette
Forceps or Tweezers
Microplate
Hemostat
Spatula
Scissors
Scalpel

What tool is the person currently using to collect the sample?

micro pestle
micropipette
forceps/tweezers
microplate
hemostat
spatula
scissors
scalpel


Question: How many plants were the samples collected from?

Answer: 3


Question: What was the researcher looking for after the washing step?

Answer: Cap for the microplate

caps for all pots
caps for orange pots
cap for tweezers box
cap for one specific pot
cap for the basket
Lid for the beaker
caps for blue pots
Cap for the microplate


Question: During the jumper-wire preparation step, which tool is used on the wires, and why?

Answer: Yellow nippers are used to trim or strip the wires so they can fit into the breadboard.

Yellow nippers are used to trim or strip the wires so they can fit into the breadboard.

A soldering iron is used to permanently attach the resistors to the jumper leads.

Long-nose pliers are used to bend the wires for the transistor pins.

A wire stripper is used to remove all of the plastic coating for a grounding connection.

Tweezers are used to remove small metal pieces from the breadboard terminals.

A utility knife is used to score the wire insulation before separating the wires.

A crimping tool is used to attach metal ferrules to the wire ends.

A multimeter probe is used to check the resistance of the loose wires.

Based on the current preparation stage, which specific tool is being used on the jumper wires, and what is its mechanical goal?

Yellow nippers, used to trim or strip the wires to fit the designated breadboard nodes.

A soldering iron, used to permanently fix the resistors to the jumper leads.

Long-nose pliers, used to bend the wires into 90-degree angles for the transistor pins.

Wire stripper, used to remove the entire plastic coating for a grounding connection.

Tweezers, used to pick out metal debris from the breadboard's internal terminals.

Utility knife, used to score the insulation of the wires before pulling them apart for separate circuits.

Crimping tool, used to attach metal ferrules to the ends of the stranded wires for better conductivity.

A multimeter probe, used to check the initial resistance of the unattached wires.


Question: During the circuit-checking segment with the digital multimeter, why are the students discussing the reading?

Answer: Because the measured voltage does not match the value they expected from the circuit setup.

Because one resistor appears damaged, so they are checking whether it changed the reading.

Because the multimeter is in the wrong mode and may be giving a misleading reading.

Because the probes may be plugged into the wrong ports on the multimeter.

Because the ground wire may have come loose from the breadboard.

Because the multimeter display is flickering and the reading may not be reliable.

Because the power supply may be limiting the current and changing the circuit behavior.

Because the jumper wire colors do not match the polarity they expected.

Because the measured voltage does not match the value they expected from the circuit setup.

Looking at the interaction with the DMM at this moment, what specific "state contradiction" has triggered the discussion among the students?

The measured node voltage ($V_B$ or $V_E$) significantly deviates from the theoretical values calculated in the previous setup phase.

The resistance of the 15kΩ resistor has changed visually due to excessive heat.

The continuity test mode is active instead of the DC voltage setting, causing the device to beep despite the circuit being powered.

The digital multimeter probes are connected to the wrong input ports, resulting in a negative reading that contradicts the circuit diagram.

The ground (GND) connection has physically detached from the breadboard's power rail.

The DMM's internal battery is low, causing the digital display to flicker uncontrollably.

The DC Power Supply has reached its maximum current limit and triggered a thermal alarm.

The color of the jumper wires does not match the polarity displayed on the tablet screen.


Question: Why does the person zoom in on the tablet image after struggling with the component earlier?

Answer: To check which transistor pins are the emitter, base, and collector so the component can be placed in the correct direction.

To check which transistor pins are the emitter, base, and collector so the component can be placed in the correct direction.

To check whether the power supply has a damaged fuse inside.

To confirm the maximum voltage the component can safely handle.

To find the lab safety instructions for a possible short circuit.

To check the correct input direction for the breadboard power module.

To look up the formula needed to calculate the expected voltage again.

To compare resistor color bands with the resistor they used in the circuit.

To compare the current transistor with a different transistor type shown in the image.

The user zooms in on a specific image on the tablet at this moment. Based on the struggle observed earlier in the clip, what critical structural information are they searching for?

The specific pinout layout (Emitter-Base-Collector) to verify the physical orientation of the transistor.

The internal schematic of the DC Power Supply to check for a blown fuse.

The datasheet's maximum voltage ratings to ensure the power supply does not exceed the component's operating limits.

The laboratory safety manual to report a potential short circuit in the breadboard.

The assembly instructions for the breadboard power module to identify the correct polarity of the input barrel jack.

A calculation formula for voltage division to re-derive the theoretical $V_B$ value.

The color code chart for the resistors to verify if the 15kΩ component is correct.

The characteristic curve of a PNP transistor to see if it matches the current NPN setup.


Question: During the circuit-checking segment with the digital multimeter, why are the students discussing the reading?

Answer: Because the measured voltage does not match the value they expected from the circuit setup.

Because one resistor appears damaged, so they are checking whether it changed the reading.

Because the multimeter is in the wrong mode and may be giving a misleading reading.

Because the measured voltage does not match the value they expected from the circuit setup.

Because the probes may be plugged into the wrong ports on the multimeter.

Because the ground wire may have come loose from the breadboard.

Because the multimeter display is flickering and the reading may not be reliable.

Because the power supply may be limiting the current and changing the circuit behavior.

Because the jumper wire colors do not match the polarity they expected.

Based on the specific visual data observed, what is the very next physical interaction performed on the breadboard components?

Reversing the orientation of the three-terminal component to align its pins with the reference layout.

Bending the metallic pins of the jumper wires to ensure deeper contact with the terminals.

Swapping the positions of the two resistors to adjust the voltage divider ratio.

Inserting the electrolytic capacitor into the power rail to stabilize the incoming voltage from the battery.

Adjusting the placement of the integrated circuit to bridge the central gap of the breadboard surface.

Replacing the active component with a new one due to a suspected hardware fault.

Moving the DMM probe contact point to a different node to verify the ground potential.

Re-routing the power supply leads to the opposite vertical rails of the breadboard.


Question: The user connects the oscilloscope to the power supply. Look at the voltage value displayed on the DC Supply's screen. Why does the user immediately rotate the fine-adjustment knob before connecting the leads to the breadboard?

Answer: Because the visual output on the display was slightly higher than the target 5.0V, posing a risk to the specific resistors placed earlier.

To decrease the voltage to 0V so the long-nose pliers can be used safely.

Because the user noticed the coarse-adjustment dial was stuck and needed to use the fine-adjustment knob to reach the desired operating power level.

Because the oscilloscope screen was blank, and the user thought the supply was turned off.

Because the visual output on the display was slightly higher than the target 5.0V, posing a risk to the specific resistors placed earlier.

To match the voltage value with the number of green jumper wires used in the previous step.

To ensure the current output remains below the maximum threshold required for the integrated circuit chips that were mounted on the board.

Because the [Current Limit] indicator light turned red, signaling a short circuit in the probes.

To synchronize the supply's frequency with the laptop's refresh rate seen later.


Question: After seeing an unexpected signal, why does the person check the plus and minus sides of the probes?

Answer: Because the signal on the screen appears flipped or incorrect, so the person checks whether the probe polarity is reversed.

Because the soldering iron was not hot enough to fix the wire connection.

ecause the wire color appears to have changed after too much current flowed through it.

Because the person forgot to write down the first voltage setting.

Because a calculator result looked negative before the measurement was taken.

Because the power supply shut down and the person needs to check the circuit again.

Because the wire end was not stripped cleanly before being connected.

Because the signal on the screen appears flipped or incorrect, so the person checks whether the probe polarity is reversed.

Because the signal generator display is flickering after the person changed the frequency setting.

The user encounters an unexpected result and immediately checks the connection polarity ($+$ / $-$) of the probes. What earlier observation or state likely triggered this verification behavior?

The oscilloscope displaying an inverted or incorrect signal that contradicted the theoretical circuit design.

The soldering iron failing to reach the required temperature for melting the lead-free solder on the joint.

The physical color of the jumper wires changing due to excessive current flow.

The user realizing they forgot to record the initial voltage setting in the notebook.

The calculator showing a negative value for a measurement that hasn't been taken yet.

The power supply unit automatically shutting down due to a thermal overload.

The wire stripper failing to remove the insulation from the positive wire earlier.

The digital display on the function generator flickering rapidly after the user adjusted the frequency range knob.


Question: Looking at the color of the wire insulation and the specific notch on the tool, what is the visual reason for performing the stripping action a second time on the same end?

Answer: The first attempt failed to completely sever the plastic layer, leaving a visible hanging fragment that would block the node contact.

The insulation was only partially crimped during the first pass, so the user is rotating the tool to ensure a clean break for the wire.

To sharpen the copper tip into a point so it can pierce the breadboard more easily.

The user realized the wire was too short and is trying to stretch the metal core.

To change the wire's color by scraping off the outer paint layer.

The user noticed the initial cut was too shallow and is now applying more pressure to expose a longer section of the internal copper.

The tool was set to the wrong gauge notch, and the user is correcting it for a thicker wire.

The first attempt failed to completely sever the plastic layer, leaving a visible hanging fragment that would block the node contact.

To clean off the black soot left by the soldering iron used in the previous session.


Question: The user moves the red positive lead. Observe the alphanumeric grid on the breadboard. Which specific node coordinate is the lead moved away from, and where is it repositioned?

Answer: It is moved from the positive power rail (red line) to a specific junction point in Row 15 to test a sub-circuit.

It is pulled from the breadboard and attached to the multimeter probe to check the continuity of the power supply.

It is removed from the circuit entirely and clipped onto the metal frame of the oscilloscope.

It is moved from the negative rail (blue line) to the base of the transistor to ground the circuit.

It is moved from the positive power rail (red line) to a specific junction point in Row 15 to test a sub-circuit.

It is swapped with the black ground wire that was connected to the resistor.

It is shifted from the common ground bus to a pin on the integrated circuit to measure the output signal frequency.

It is moved to the laptop's USB port to transfer the live voltage data.

It is moved from Row 10 to Row 10 on the opposite side of the bridge to flip the polarity.


Question: Based on the waveform shown earlier, which voltage value is the person calculating on the laptop?

Answer: Peak-to-peak voltage, which is the full height of the waveform from its lowest point to its highest point.

Base-emitter voltage, used to check whether the transistor is operating as expected.

Reference voltage, used to check the ground level of the power supply.

Peak-to-peak voltage, which is the full height of the waveform from its lowest point to its highest point.

Average voltage, found by taking the mean level of the signal over one cycle.

RMS voltage, used to describe the effective size of the changing signal.

Collector-emitter voltage, used to estimate the voltage across the transistor output path.

Gate-source voltage, used for a different type of transistor circuit.

Peak voltage, which is the highest point of the waveform above the zero line.

Based on the specific waveform characteristics and visual data captured in the preceding stage, which electrical value is the user now calculating on the laptop?

$V_{pp}$ (Peak-to-Peak Voltage), derived from the total vertical swing of the captured waveform.

$V_{be}$ (Base-Emitter Voltage), used to verify the operational state of the transistors placed earlier in the experiment.

$V_{ref}$ (Reference Voltage), to calibrate the ground offset of the DC power supply used throughout the session.

$V_{avg}$ (Average Voltage), calculated from the mean value of the periodic signal over a single complete cycle.

$V_{rms}$ (Root Mean Square Voltage), to determine the effective power of the signal based on its constant average.

$V_{ce}$ (Collector-Emitter Voltage), to calculate the power dissipation across the output stage of the circuit.

$V_{gs}$ (Gate-Source Voltage), to identify the switching threshold of the logic path constructed during the wiring phase.

$V_{pk}$ (Peak Voltage), representing the maximum positive displacement of the signal from the horizontal zero axis.


Question: Based on the spatial arrangement, which specific tool-based intervention will the user choose next?

Answer: Using long-nose pliers to manage connections in the high-density area.

Continuing with manual finger handling as the gaps are still sufficiently wide.

Using a wire stripper to adjust the length of the overlapping jumper leads.

Using a soldering iron to permanently fix the components in the crowded node.

Using tweezers to reposition the small resistors within the narrow spacing.

Using a screwdriver to secure the terminals that have become loose.

Using a multimeter to check the voltage across the congested circuit.

Using a cleaning brush to remove debris from the breadboard surface.

Using long-nose pliers to manage connections in the high-density area.


Question: Where was the spoon located when the person selected it?

Answer: Inside a bowl with other utensils.

On the cutting board next to the apples.


Question: Why does the user set the jar down after their first attempt to open it?

Answer: To get a better grip because the lid was stuck.

To check the label and confirm it was cinnamon powder.

To wipe their hands because they were slippery from the apple juice.

To see if the seal under the lid was already removed.

To get a better grip because the lid was stuck.

To reach for a towel to dry the wet jar surface.

To find a tool in the bowl to pry the lid open.

To look for a knife to cut through the plastic wrap.

To wait for the other worker to finish their current task.


Question: Why does the user choose a knife instead of continuing to use the spoon?

Answer: To slice the solid butter.

To test if the butter was soft enough to melt.

Because the spoon was covered in cinnamon powder

To wash the butter under the sink before using it.

To scrape the butter off the paper wrapper.


Question: When mincing parsley, what is the correct hand technique for holding the knife?

Answer: The person first holds the knife handle with the person's dominant hand and uses the other hand to steady the parsley, making initial rough cuts. Then, the person places the non-dominant hand on the blade spine near the tip and uses a rocking motion to mince finely.

I hold the knife handle with my dominant hand throughout the entire process. I use my other hand solely to gather the parsley back into a pile between each round of cuts.

The person holds the knife handle with the dominant hand and uses the other hand to press down on the handle's end for extra leverage. The person then moves the knife in a rapid vertical sawing motion across the parsley bundle until it is completely minced.

The person first holds the knife handle with the person's dominant hand and uses the other hand to steady the parsley, making initial rough cuts. Then, the person places the non-dominant hand on the blade spine near the tip and uses a rocking motion to mince finely.

I hold the blade near the tip with my dominant hand and guide the handle with my other hand. I then use a slicing motion back and forth to cut the parsley finely.

The person uses the dominant hand to hold the knife by the bolster and the other hand to keep the parsley leaves tightly bunched. The person then performs a series of quick, short pulling strokes toward the body, rotating the cutting board occasionally to ensure evenness.

The person grips the knife handle with both hands to apply maximum pressure while chopping the parsley into small pieces. After the initial cuts, the person uses a flat spatula to scrape the herbs into a pile and repeats the heavy chopping motion until finished.

I place both hands on the knife handle together for greater downward force. Then, I chop the parsley using a straight up-and-down motion until it reaches the desired fineness.

The person holds the knife handle firmly with the dominant hand while the other hand remains tucked away for safety. The person then uses a repetitive slicing motion, lifting the entire knife off the board between each stroke, to gradually reduce the parsley into a fine texture.


Question: While peeling the onion, the person stopped and went to fetch a knife. Since peeling is typically done by hand, why does the person need the knife during this step?

Answer: The person needs to make a shallow cut and lines into the skin without slicing all the way through, creating a loose flap that gives the person a starting point to grip and peel the rest of the skin off easily.

The person uses the knife to score a deep cross pattern on the bottom of the onion, which allows the skin to be pulled back in four distinct sections without tearing the delicate flesh underneath or getting juice on their hands.

To slice the onion completely in half from root to stem, which instantly releases the tension and causes the outer layers to fall away naturally.

To scrape the excess moisture from the rinsing process off the skin, restoring the surface friction required for bare fingers to grip it.

To shallowly pierce the core, allowing the built-up sulfur compounds to vent, which otherwise create a slight vacuum effect holding the skin tight.

I need to scrape the flat side of the blade against the skin to loosen it from the flesh, similar to how I would use a knife to peel ginger or garlic.

I need to trim off the top or root end of the onion to create an exposed edge, which makes it easier to grip and peel away the skin cleanly from one direction.

I slide the blade between the skin and the flesh to separate them, then gently lift the skin off in one whole piece like removing a shell.

The person needs to make a shallow cut and lines into the skin without slicing all the way through, creating a loose flap that gives the person a starting point to grip and peel the rest of the skin off easily.


Question: Which kitchen utensil is the person using to cut the onion?

Answer: The knife the person used to cut the parsley.

The chef's knife sitting on the cutting board.

The paring knife used to peel the potato.

The knife the person used to cut the parsley.

The small knife used to slice the garlic.


Question: Which visible item is being positioned as the place where the peeled garlic will be collected that will still matter after the later sink rinse and phone interruption, so the workflow can return to hand-peeling garlic instead of restarting with the knife?

Answer: plate

faucet
frying pan
cutting board
knife
phone
plate
instant noodle pack
small saucepan


Question: Which tool is later used together with the small saucepan when the noodle task resumes away from the burner, replacing the earlier chopsticks?

Answer: spatula

wok
spatula
plate
instant noodle pack
chopsticks
phone
knife
spoon


Question: After this sink-side noodle step ends and the next file begins, what item is handled first in the next sustained action?

Answer: packet

wok
phone
small saucepan
spatula
packet
knife
sink faucet
trash can


Question: Which container is being used to park the spatula and spoon while the noodle packets are being handled nearby?

Answer: the wok used as a temporary utensil holder

the white plate used as the resting spot

the empty counter space used as the resting spot

the wok used as a temporary utensil holder

the small saucepan used as the resting spot

the cutting board used as the resting spot

the noodle packet pile used as the resting spot