Question: Right after the hand rinse, what is the knife being brought back for next?

Answer: To trim the next garlic clove so it can be peeled by hand.

To move the peeled garlic from the board into the bowl.

To open another noodle packet on the counter.

To start chopping the garlic into pieces for the pan.

To trim the next garlic clove so it can be peeled by hand.

To wash the knife at the sink before putting it away.

To check the phone before continuing any cooking.

To stir something already cooking in the pan.

To scrape the cutting board clean and stop the garlic prep.


Question: When the board and pans are being re-laid out around the middle of the counter, which broader interpretation best matches what this setup is for across the rest of the clip?

Answer: It is mainly to create a clear route for filling the small saucepan, getting it onto the induction burner, and keeping the larger frying pan staged nearby for later.

It is mainly to free the board for a knife-heavy prep phase that will start as soon as the utensils are moved aside.

It is mainly to bring the noodle pack forward because opening the pack and adding its contents becomes the next uninterrupted action.

It is mainly to create a clear route for filling the small saucepan, getting it onto the induction burner, and keeping the larger frying pan staged nearby for later.

It is mainly to clear the wall-side strip so the condiments can be pulled back into active use right away.

It is mainly to separate cookware from dishware so the pans can be rinsed or washed before either one is used.

It is mainly to swap the larger frying pan onto the active burner as soon as the cook reaches the controls, with the saucepan only parked temporarily.

It is mainly to make space for serving dishes because the cooking vessels are about to stay out of the central work zone.

It is mainly to turn the middle of the counter into an immediate frying station where the larger frying pan will go onto heat before any water task begins.


Question: Once the newly unpacked bottles and packets are nudged into straighter back-row lines, what job is that reorganization mainly serving across the rest of the clip?

Answer: It is mainly preserving a clear central lane so prep items can land there first and the filled saucepan can later cross from the sink to the induction burner without the back-row bottles becoming active.

It is mainly preserving a clear central lane so prep items can land there first and the filled saucepan can later cross from the sink to the induction burner without the back-row bottles becoming active.

It is mainly preserving a sink-edge gap so the bowl can be washed and returned before any cookware needs to move back toward the heated area.

It is mainly preserving a staging area for cracking eggs and grouping them with the black noodle pack before the board or utensils come forward.

It is mainly preserving a hands-on prep patch so the bacon package can be handled in front of the condiments as the next sustained task.

It is mainly preserving an opening area in the middle so the noodle packs can be opened and sorted there before any cookware is moved to the sink.

It is mainly preserving a clean burner-side zone so the frying pan can take over the main heating role before the small saucepan is brought into use.

It is mainly preserving a free patch near the cooktop controls so a quick device check can happen there before the heating setup continues.

It is mainly preserving a dry front workspace so the cutting board can stay in place for immediate knife work on the ingredients that are already closest to hand.


Question: Once the phone is put away and work settles back at the board, why is it still wrong to read the station as moving into full knife work?

Answer: Because the blade only keeps making brief opening cuts, while each clove is still finished by hand and moved onto the white plate instead of staying on the board for a chopped pile.

Because the board is being kept open so whole cloves can go directly from the brief cut into the nearby pan without another holding container.

Because the board is being preserved as a dry spot for opening packets and other packaging once the loose garlic skins are moved aside.

Because the station is being tidied for a handoff from garlic to the small onions, so the current cloves are almost finished.

Because the blade only keeps making brief opening cuts, while each clove is still finished by hand and moved onto the white plate instead of staying on the board for a chopped pile.

Because the knife return is mainly scrap clearing, with the real garlic prep about to shift away from the board to another surface.

Because the white plate is only a staging stop before the peeled cloves come back onto the board for continuous slicing.

Because the board is only being reset as a temporary parking spot for half-opened cloves until they are all finished together after the next rinse.

Because the board is being held clear so peeled cloves can start accumulating there for a second knife pass once enough of them are ready.


Question: When the filled small saucepan is set on the induction unit and the controls keep getting adjusted, what broader purpose does that step serve across the rest of this clip?

Answer: The saucepan is being heated in the background so the person can clear the station, rinse the bowl and board, and delay any real frying-pan use.

Because the burner is being occupied temporarily while the person decides whether the cookware should all be rinsed first instead of heating anything yet.

The saucepan is being heated in the background so the person can clear the station, rinse the bowl and board, and delay any real frying-pan use.

Because the induction setup is serving a knife-prep plan, with cutting expected to start as soon as the pot is left alone.

Because the cooktop settings are being tested before the cookware is pulled back from the burner area and the heating idea is dropped.

Because the burner step is only a short detour before the person settles into seasoning and packet handling right beside the cooktop.

Because the control presses are mainly there to confirm which pan the burner will accept before either vessel is used for real cooking.

Because the goal is to warm the saucepan just enough for its contents to be shifted into the frying pan during the next brief pan check.

Because the saucepan is only a brief placeholder while the burner is being readied for the frying pan to take over almost immediately.


Question: After the short walkway, the counter could be read as ready for onions, bacon, or immediate knife work. Which broader interpretation of the setup is actually supported by the rest of this clip?

Answer: It is a staged garlic-prep reset: cloves are freed by hand first, the large white bowl is then pulled into position as the clean holding spot, and only after that does knife work start on individual cloves at the board.

It is mainly a bacon-opening reset: the garlic is only being nudged aside until the package is opened and spread out in front of the board for the real prep sequence.

It is mainly an onion-first reset: the loose garlic handling is only a brief detour before the board is taken over for peeling and trimming the onions instead.

It is a bowl-loading reset for bulk produce, with the garlic being gathered only so the onions and shallots can be moved off the counter together into one container.

It is mostly a cleanup pause before another interruption at the sink, so this ingredient touching does not yet belong to any committed prep flow.

It is an immediate knife-first garlic setup, with the hand motions serving only to loosen the bulb before the cutting phase begins right away on the board itself.

It is a staged garlic-prep reset: cloves are freed by hand first, the large white bowl is then pulled into position as the clean holding spot, and only after that does knife work start on individual cloves at the board.

It is mainly a burner handoff reset: the ingredients are being straightened only so the next serious move can shift attention back to the waiting pan and cooktop.

It is a delay caused by the washed board still not being fit for use, so any ingredient handling in front of it is only killing time until that surface is truly ready.


Question: After the ingredients have just been straightened into rows while the washed board, knife, and white dish are all still available, what makes it wrong to read the setup as the start of a clean board-based prep phase?

Answer: Because the next committed phase is hand-separating the garlic on the bare counter, letting loose cloves and papery scraps accumulate there before the clean board, knife, or dish take over.

Because the board still needs to dry more fully, so the ingredient handling in front of it is only provisional until that surface is ready.

Because the pan is the real next destination, so the straightened rows are mostly a burner-side handoff rather than the start of prep on any surface.

Because another quick return to the sink is still pending, so this clean-looking station has not actually committed to ingredient prep yet.

Because the onions are supposed to claim the board first, and the garlic near the bacon is only being nudged around until that larger produce is sorted.

Because opening and spreading the bacon pack is the real immediate priority, and the tidy layout is mainly reserving room for that package to take over.

Because the next committed phase is hand-separating the garlic on the bare counter, letting loose cloves and papery scraps accumulate there before the clean board, knife, or dish take over.

Because the hand motions are only choosing the first garlic piece before an immediate knife pass starts on the board right afterward.

Because the white dish is about to become the main collection spot for the next ingredient, with the counter serving only as a short transfer lane.


Question: Why does the cook pick the dropped garlic back up from the sink and keep it in the workflow instead of discarding it and reaching for a different piece?

Answer: Because the clove is still protected by its papery skin, so a quick rinse is enough to keep using it.

Because the sink stop is mainly for washing the hand, and the clove is only being held temporarily before it is abandoned.

Because the clove is being checked for bruising so it can be split into edible layers instead of peeled.

Because the clove has already been peeled cleanly, so the sink water is being used to soften it before immediate chopping.

Because all of the garlic is supposed to be soaked in the sink before peeling begins, and this piece is just going in first.

Because the clove is still protected by its papery skin, so a quick rinse is enough to keep using it.

Because the piece is being rinsed for the noodle pot rather than kept with the rest of the garlic.

Because the cook wants a wet clove so the knife will slide through it more easily on the next garlic pass.

Because the dropped clove is being thrown away, and the hand only lifts it so the sink can be cleared before the onions take over.


Question: Why is the pork being sliced on the board while it is still raw instead of waiting to cut it after cooking?

Answer: Because the meat is still firm from being partially frozen and there are no scissors waiting for a later cooked-cut step, so the knife works better now.

Because the cooked pork will be too soft to season later, so all knife work has to finish before any heat is applied at all.

Because raw pork has to be flattened before it can be seasoned, and slicing now is only a temporary scoring step before the pieces are put back together.

Because the meat is still firm from being partially frozen and there are no scissors waiting for a later cooked-cut step, so the knife works better now.

Because the knife has become the safer replacement for chopsticks at the stove, so the slicing is mainly practice for later pan turning.

Because the pan cannot accept whole strips, and the knife is being used only to make transfer slits so the hand can tear the rest later.

Because the pork is actually being trimmed for the noodle pot rather than the frying pan, and raw slicing is only to help it boil faster.

Because the pork needs to soak up sink water first, and the early cuts are just openings for that rinse.

Because the board is about to be removed, so the pork has to be cut now even though the cook would prefer to do the real slicing after frying.


Question: Why does the cook abandon the first knife and switch to a different blade in the middle of cutting the pork?

Answer: Because the first knife is not biting through the firm pork cleanly enough, so a different blade is tried to keep the cuts controlled.

Because the meat has already been cut enough for the pan, and the swap is only to prepare the next onion step with a cleaner blade.

Because the first knife is not biting through the firm pork cleanly enough, so a different blade is tried to keep the cuts controlled.

Because the cook is changing from slicing to scraping the board, and the second knife is only a cleanup tool rather than the new cutter.

Because the second knife is needed to pry the pork package wider, and the cutting pause only happens because the package is still sealed.

Because the first knife has to stay clean for the garlic plate, so the switch is mainly about keeping pork residue off the original blade.

Because the first knife is being saved for later stove use, while the second blade takes over only for arranging the pieces on the plate.

Because the second knife is being compared for weight before both knives are put aside and the pork is torn by hand instead.

Because the first knife is too sharp for the remaining cuts, so a duller blade is safer once the pork starts to soften on the board.


Question: Right after stopping the garlic preparation and returning to the stove, which tool does the user pick up?

Answer: The spatula

The spatula
The spoon
The knife
The pan lid
The salt container
The garlic bowl
A paper towel
A pair of tongs


Question: What specific kinetic motion does the user use to slice the pork belly?

Answer: A continuous back-and-forth sawing motion to gradually cut through the fat and meat layers.

Scraping the surface of the meat with the back of the knife to remove excess moisture.

A circular carving motion to remove the outer fat layer before slicing the meat.

A sliding diagonal stroke without any back-and-forth movement, pulled towards the user.

A continuous back-and-forth sawing motion to gradually cut through the fat and meat layers.

A stationary blade technique where the user moves the meat against the sharp edge to slice.

A rhythmic pounding motion with the flat side of the blade to tenderize the meat before cutting.

A single, heavy vertical press using the weight of the hand to chop the meat at once.

A repetitive stabbing motion using the tip of the knife to create small perforations.


Question: While mincing the kimchi on the board, where exactly does the user place their non-dominant hand to stabilize the knife?

Answer: On the front top edge of the blade, near the tip.

Pressing down on the edge of the frying pan.

On the user's own chest to brace for impact.

Tucked inside the user's apron pocket for safety.

Gripping the bottom corner of the cutting board.

On the front top edge of the blade, near the tip.

Over the dominant hand's fingers on the handle.

On the very back end of the knife handle for maximum leverage.

Firmly holding the kimchi stalks to keep them from sliding.


Question: What specific action does the user perform with the spatula immediately before pouring the soy sauce into the pan?

Answer: Pushing the ingredients toward the top of the pan to clear an empty space on the bottom surface.

Flipping every individual piece of meat to ensure the other side is charred.

Using the spatula handle to check the heat level of the induction burner.

Pushing the ingredients toward the top of the pan to clear an empty space on the bottom surface.

Scraping the sides of the pan to gather loose bits of garlic and onion.

Pressing down on the pork belly slices to squeeze out excess fat.

Tapping the edge of the pan with the spatula to remove stuck food.

Stirring the ingredients in a rapid circular motion to lower the temperature.

Lifting a piece of meat to the camera to show its cooking progress.


Question: which tool does the user eventually pick up to successfully open it?

Answer: A knife

The handle of the spoon to wedge the package open.

The back of the knife to put pressure until it bursts


Question: Why did the user change from the standard handle-grip used for slicing pork belly to a different grip?

Answer: To crush the garlic cloves

To relieve muscle fatigue in the wrist caused by the continuous and strenuous sawing motion used on the pork belly.

To gain better finger-tip precision for creating paper-thin, decorative garlic slices.

To keep the fingers as far away as possible from the sharp edge while handling smaller ingredients for safety.

To use the flat side of the blade as a shield against potential oil splashes from the nearby frying pan.

Because the knife handle became slippery due to pork fat, requiring a more secure way to stabilize the blade.

Because the knife handle felt too hot after being placed near the induction stove during the meat preparation.

To minimize direct skin contact with the garlic to prevent its strong sulfurous odor from lingering on the hands.


Question: Immediately after the kimchi is swept into the pan, what is the person's first action with the cutting board?

Answer: Rinsing the board under running water without using a sponge.

Sprinkling coarse salt on the board to disinfect the surface.

Rinsing the board under running water without using a sponge.

Setting the board aside on the counter to air dry.

Scrubbing the board with a soapy sponge immediately.

Flipping the board over to use the other side.

Wiping the juice off with a dry paper towel.

Placing the board in the dishwasher right away.

Scraping the board once more with the spatula.


Question: Why does the actor use a paper towel on the metal tool right before it touches the pan?

Answer: To dry the tool because it was just rinsed in the sink and is about to touch hot oil.

To wipe away the excess soap that remained on the surface after washing it in the basin.

To dry the tool because it was just rinsed in the sink and is about to touch hot oil.

To polish the metal surface so that the food does not stick to the tool during the cooking process.

To remove the black residue that appeared after the tool touched the heating element.

To wrap the handle because it had become too slippery to hold.

To check if the tool is still hot after being left near the induction burner.

To apply a layer of oil to the tool from the bottle on the counter.

To clean off the green vegetable bits that were stuck to it from the previous task


Question: During the sink cleanup, why does the person move the white tray and the green object to the far right side of the sink?

Answer: Because the white tray was covering the drain and causing water to pool in the sink.

Because the person needs to rinse the large cutting board leaning near the faucet.

Because the white tray was covering the drain and causing water to pool in the sink.

Because the tray was getting too close to steam from the large pot.

To clear space so the person can scrub the bottom of the sink.

Because the tray was blocking access to the soap bottle on the left.

To make room for the green object that had been sitting on the counter.

To look for a spoon that had been placed under the tray earlier.

To catch water from the faucet in the tray instead of letting it drain away.

Why does the actor move the white tray and the green object to the far right side of the sink at this moment?

Because the white tray was sitting directly over the drain, causing water to pool up in the sink.

Because the actor needed to rinse the large cutting board that was leaning against the faucet on the left.

Because the tray was starting to melt from the steam coming from the large pot.

To clear the area so the actor can scrub the bottom of the sink with a sponge and soap.

Because the tray was blocking the actor from reaching the soap bottle on the left.

To make room for the green object which was previously sitting on the counter.

To find the metal spoon that had been placed underneath the tray earlier.

To catch the water from the faucet in the tray instead of letting it go down the drain.


Question: The actor rinses the glass lid again. Looking at the previous 30 seconds, what happened to the lid that made this rinse necessary?

Answer: The lid was briefly set down on the area of the board where the raw meat was previously handled.

The lid had fallen onto the floor while the actor was adjusting the stove dial.

The actor used the interior of the lid to scoop up some of the boiling liquid.

The lid was briefly set down on the area of the board where the raw meat was previously handled.

Some soapy water from the nearby sink splashed onto the lid while the actor was washing a large pot.

A thick layer of salt had crystallized on the rim of the lid due to the steam.

The actor noticed a hair on the lid after taking it out of the sink the first time.

The lid was placed too close to the burner and the plastic handle started to smoke.

The actor accidentally touched the inside of the lid with a spoon used for stirring the raw sauce.


Question: Why does the actor suddenly change the position and angle of the thin metal tool after holding it still for a few seconds?

Answer: To move the attached cable away from the edge of the pot, as the rising steam was making the wire too hot to touch.

To move the attached cable away from the edge of the pot, as the rising steam was making the wire too hot to touch.

Because the tool was vibrating against the metal floor of the pot, causing a loud noise.

To find a spot in the liquid where no solid ingredients were touching the tip of the tool.

To rotate the digital screen of the tool so it could be read without the glare from the overhead light.

To prevent the metal handle from slipping into the boiling liquid after the actor noticed the tool was sliding down.

To adjust the depth of the probe because the tip was resting directly on the metal base instead of in the liquid.

To use the tip of the tool to scrape away a dark spot they noticed at the bottom of the pot.

Because the first spot they measured was blocked by a large bubble of steam.


Question: Why does the actor stir the bottom of the pot immediately after removing the main ingredients?

Answer: To prevent the leftover starches and bits from burning onto the hot metal.

To cool the water down quickly before pouring it into the sink.

To prevent the leftover starches and bits from burning onto the hot metal.

To ensure the heat is distributed evenly across the surface of the pot.

To dissolve the salt crystals that had settled at the bottom.

To create a whirlpool that helps the water drain faster.

To scrape off the remaining sauce before adding the next set of ingredients.

To mix the remaining water with the oil that was added earlier.

To find any small pieces of food that might have been left behind.


Question: What visual event on the other burner caused the actor to quickly reach for the stove dial?

Answer: The liquid in the secondary pot began to bubble up toward the lid, threatening to overflow.

A small amount of liquid from the meat pan splashed onto the secondary burner's controls.

The secondary pan suddenly caught fire due to the high oil temperature.

The actor saw the spoon in the other pot starting to melt from the heat.

The liquid in the secondary pot began to bubble up toward the lid, threatening to overflow.

The light on the secondary burner turned from red to green, signaling it was ready.

The handle of the secondary pan began to smoke as it was positioned directly over the flame.

The lid of the secondary pot completely slid off and fell onto the counter.

Thick white steam started pouring out from under the lid of the secondary pot, indicating a boil.


Question: Why did the actor add more oil to the pan during the final stage of searing the meat?

Answer: To help the heat reach the uneven surfaces of the meat more effectively.

To lubricate the pan surface so the meat can be flipped more easily.

To create a sauce by mixing the oil with the liquid in the bowl.

To prevent the meat from sticking to the tongs they were using.

To provide enough liquid for the meat to be basted while it finishes cooking.

To cool the pan down because it was starting to smoke too much.

To help the heat reach the uneven surfaces of the meat more effectively.

Because they realized they hadn't added any seasoning yet.

Because the first layer of oil had been completely absorbed by the meat.


Question: When the person pours liquid into the frying pan, where did that liquid come from earlier in the sequence?

Answer: It was scooped out of the large boiling pot earlier in the sequence.

It is fresh water that was taken from the kitchen sink just now.

It is the water used for washing the vegetables at the beginning.

It is the juice that was drained from the meat tray at the start.

It was poured from a small glass bowl that was sitting on the counter.

It is a premixed sauce that was sitting in the refrigerator.

It was scooped out of the large boiling pot earlier in the sequence.

It is the broth that was simmering in the small saucepan on the stove.

It is a cleaning liquid used to get the burnt bits off the pan.

Where did the liquid come from that the actor is now pouring into the frying pan?


Question: Why does the actor continuously toss the ingredients in the pan instead of letting them sit?

Answer: To ensure all the solid pieces are evenly coated with the thickened sauce.

To cool the food down so it can be plated immediately.

To speed up the evaporation of excess moisture from the vegetable mixture.

To show the different colors of the ingredients to the camera.

To prevent the induction stove from overheating the center of the pan.

To stop the oil from splashing onto the actor's hands.

To prevent the ingredients from sticking to the bottom of the hot pan.

To ensure all the solid pieces are evenly coated with the thickened sauce.

To break the larger pieces into smaller bits using the edge of the tool.


Question: Why does the actor scrub the exterior bottom of the pot in the sink, not just the inside?

Answer: To prevent the wet starch residue on the bottom from burning onto the induction surface when they put it back.

To cool the entire pot down so it can be used as a serving bowl immediately.

To prevent the wet starch residue on the bottom from burning onto the induction surface when they put it back.

To ensure that no grease from the previous cooking step remains on the base before placing it on the clean counter.

Because the pot had left a black ring on the white countertop earlier.

To check if the metal had been warped or damaged by the high cooking temperature.

To scrub away the sticky oil splatters that accumulated on the outer surface while frying the ingredients in the large pan.

To remove the soot that had built up from the open flame of the burner.

To make the bottom of the pot reflect more light for the camera's focus.


Question: What immediate visual change in the pan's sauce caused the actor to start scraping the bottom vigorously?

Answer: The sauce had thickened enough to reveal the dark, dried-on spots on the metal surface.

The actor saw the green garnishes sinking to the bottom and disappearing.

The sauce had thickened enough to reveal the dark, dried-on spots on the metal surface.

The sauce began to change color from a light cream to a dark brown.

The steam coming from the pan suddenly turned into thick, dark smoke.

Large bubbles started to form and pop, splashing the thick residue onto the pan's sides.

The liquid started to spray out of the pan and onto the control panel.

The liquid reduced until the wooden spoon began to leave visible trails across the pan.

The meat started to break apart into smaller pieces due to the boiling liquid.


Question: Why was the actor able to finally start slicing the meat at this specific moment, and not earlier in the clip?

Answer: They had just moved the hot saucepan to the back burner, clearing the front space for the cutting board.

The actor was waiting for the meat to finish resting on the cooling rack after being removed from the oven.

They had just moved the hot saucepan to the back burner, clearing the front space for the cutting board.

The actor had to wait for the kitchen timer to reach zero before touching the meat.

They needed to finish sharpening the chef's knife on the honing rod before it was sharp enough to cut.

Because they were waiting for the knife to be returned by a second person.

They had to wait for the meat to change its color from dark brown to light grey.

The knife was sitting in the sink and had to be dried with a paper towel first.

The cutting board was being used as a temporary lid for the pasta pan until now.


Question: Right after the first chopping task, why does the person take the knife to the sink before using it on the next vegetable?

Answer: Because the knife blade accidentally touched the raw-meat packaging, so it needs to be washed before touching the next vegetable.

To clean the blade after it fell onto the floor during the transition between ingredients.

Because the person has finished all chopping and needs to clear the board for the pot.

Because the knife blade accidentally touched the raw-meat packaging, so it needs to be washed before touching the next vegetable.

To sharpen the blade because it struggled to cut through the first vegetable.

To rinse off green bits stuck to the side of the blade.

To cool the blade with cold water after it sat near the burner.

Because the knife handle has become wet and slippery from vegetable juice.

Because the person needs to wash away a strong onion smell before cutting fruit later.

Why does the actor take the knife to the sink at this moment, right after the first chopping task?

Because the knife blade had accidentally touched the raw-meat packaging, requiring an immediate wash before touching the next vegetable.

To clean the blade after it fell onto the floor during the transition between the first vegetable and the next prep stage of the meal.

Because they finished all the chopping and need to clear the board for the heavy pot.

To sharpen the blade because it struggled to cut through the skin of the first vegetable

To rinse off the green bits that were sticking to the side of the blade from the board.

To use the cold water to lower the temperature of the blade after it sat near the burner.

Because the knife handle had become wet from the vegetable juices and was slipping.

Because the actor needed to wash away the strong onion smell before using the same knife to slice the fruit for the final dessert.


Question: After clearing the cutting board area, why can the person finally move the tray ingredients into the pot?

Answer: Because clearing the cutting board frees the person’s hands and workspace to handle the tray.

Because the water in the pot has visibly dropped and needs the ingredients to raise the level again.

Because the water reaches a strong boil, so the person starts adding the tray ingredients.

Because the person has just removed a tool from the pot and made room for the ingredients.

Because the person needs to rinse the tray in the pot before using it for another ingredient.

Because clearing the cutting board frees the person’s hands and workspace to handle the tray.

Because the steam from the pot becomes stronger and signals that the tray should be emptied.

Because another person gives a signal that the tray ingredients should be added.

Because the cutting board is now needed as a lid, so the tray has to be emptied first.

What specific change in the pot's environment caused the actor to finally move the ingredients from the tray to the water at this moment?

The actor had just finished clearing the cutting board of all other objects, freeing up their hands for the tray.

The timer on the microwave nearby beeped, indicating that the pre-heating phase for the liquid in the pot was finally complete.

The water level in the pot had dropped significantly due to steam.

The water in the pot reached a rolling boil, which was the visual cue the actor needed to begin adding the vegetables.

The steam coming from the pot changed from a thin mist to a thick, dark cloud.

The overhead kitchen light flickered, signaling a change in the workflow.

The small tool that was previously inside the pot was removed and placed in the sink.

A second actor off-screen gave a physical signal to start the next step.


Question: What is true about how the person washes the cutting board?

Answer: The person washes the cutting board without using a sponge.

The person washes the cutting board with a sponge.

The person washes the cutting board without using a sponge.

The person wipes the cutting board with a dry paper towel only.

The person scrapes the cutting board with a knife instead of washing it.

The person puts soap on the cutting board and leaves it there.

The person uses a brush to scrub the cutting board.

The person rinses only the knife and leaves the cutting board untouched.

The person puts the cutting board away without washing it.

Did the person use a sponge to wash the cutting board?


Question: Why does the user pick up the knife immediately after taking the potatoes from the storage area but before bringing them to the sink?

Answer: To quickly open the potato plastic bag that is difficult to tear by hand.

To check if the center of the potato is hollow by tapping with the handle.

To test the sharpness of the blade by lightly touching the potato skin.

To cut off the sprouting eyes and dark spots on the potato surface.

To divide the potatoes into several smaller groups for much easier washing.

To poke a hole in the sink drain cover to improve water flow.

To quickly open the potato plastic bag that is difficult to tear by hand.

To remove the price tag and nutritional label from the packaging.

To scrape off the dried mud and dirt before the potatoes get wet.


Question: What atypical method does the person employ to clean the potato surface after bringing them to the sink?

Answer: Rubbing the potato with salt from their palm

Using the back of a knife to scrape dirt

Rubbing the potato with salt from their palm


Question: How does the user redistribute the melted butter to baste the potatoes after removing the lid?

Answer: By tilting the pan manually to let gravity move the butter

By shaking the pan horizontally with the lid on

By blowing air onto the butter to move it

By using the knife to spread the butter like jam

By using the spatula to push the butter over the potatoes

By scooping the butter with a metal spoon

By using a pastry brush to coat the potatoes

By tilting the pan manually to let gravity move the butter

By adding cold water to create a steam flow


Question: What is the primary mechanical function of the spatula while the minced garlic is on the board before being added to the pan?

Answer: Dividing the minced garlic into two equal portions like a knife

Flattening the garlic to remove moisture

Scooping the garlic to move it into the pan

Dividing the minced garlic into two equal portions like a knife

Cleaning the surface of the cutting board


Question: Why does the user pour salt onto the spatula instead of directly into the pan while seasoning the dish?

Answer: To use the spatula as a temporary measuring tool to control the amount

To weigh the salt using the spatula's balance

To taste the salt before adding it to the dish

To use the spatula as a temporary measuring tool to control the amount

To mix the salt with butter residue first

To clean the spatula's surface with the salt's texture

To warm the salt before it touches the potatoes

To prevent the salt from clumping due to steam


Question: A piece of butter is stuck to the knife blade. Which tool does the person use to push it off into the pan?

Answer: The person uses a spatula to push the butter off the knife blade.

The person uses a paper towel to wipe the butter off the blade.

The person uses a plastic scraper to push the butter into the pan.

The person shakes the knife until the butter falls off by itself.

The person uses a spatula to push the butter off the knife blade.

The person uses a bare thumb to push the butter off the blade.

The person uses a metal fork to scrape the butter off.

The person uses a smaller paring knife to remove the butter.

The person uses a wooden spoon to push the butter into the pan.

A piece of butter is stuck firmly to the knife blade. Which specific tool does the user use to push it off into the pan?

A paper towel.
A plastic scraper.
A spatula.
Their bare thumb.
A metal fork.
A smaller paring knife.
A wooden spoon.


Question: When the user adds sugar near the end of the process, which tool is used to help distribute it evenly?

Answer: The same spatula used for flipping and measuring salt

The same spatula used for flipping and measuring salt


Question: Which tool does the person use to split the pile of minced garlic into two portions on the cutting board

Answer: The person uses the spatula to split the minced garlic into two portions.

The person uses their index finger to split the garlic pile.

The person uses kitchen shears to divide the pile.

The person uses the knife to split the minced garlic.

The person uses the spatula to split the minced garlic into two portions.

The person uses a plastic scraper to divide the pile.

The person uses a metal spoon to separate the garlic.

The person separates the pile by shaking the cutting board without using a tool.

The person uses a jar lid to push the garlic apart.

Which tool is physically used to split the pile of minced garlic into two portions on the cutting board?

The user's index finger
A pair of kitchen shears
The knife.
The spatula.
A plastic scraper
A metal spoon
The lid of a jar


Question: Instead of pouring directly from the container, what object does the person use as a "temporary stage" to measure the salt before it enters the pan?

Answer: The spatula.

A ceramic saucer
The palm of the hand
The spatula.
Directly into the pan
A piece of parchment paper
A metal tablespoon
A small measuring cup
The lid of the salt container


Question: Among the cooking ingredients visible in the final scene of the video, which one should the person pick next?

Answer: Olive Oil

Cooking Wine
Ginger
Oyster Sauce
Dark Soy Sauce
Garlic
Olive Oil
Light Soy Sauce
Vinegar


Question: During the thickening step, a spoon is being used in the video. Could the blue spatula be used for thickening instead? Why or why not?

Answer: No, because the blue spatula has already been placed in the sink waiting to be cleaned.

No, because the blue spatula has already been placed in the sink waiting to be cleaned.

No, because a spatula's flat shape makes it difficult to stir the starch slurry evenly.

Yes, because the blue spatula was successfully used in an earlier cooking step.

Yes, because a spatula is better at scraping the bottom and sides of the pan during thickening.

No, because a spatula is not suitable for thickening.

Yes, because a spatula can stir and mix ingredients just as effectively as a spoon.

No, because a spoon is specifically needed to scoop and transfer the starch into the pan.

No, because the blue spatula is too large to precisely control the amount of starch slurry being added.


Question: If the person used a visible tool instead of bare hands to move the chopped scallions into the pan, which tool would best match that transfer action?

Answer: The knife could work like a flat scoop to guide the chopped scallions into the pan.

A grater would shave the scallions into smaller pieces.

Tongs would grip larger pieces one by one.

A whisk would stir liquid ingredients before the scallions are added.

A peeler would remove the outer layer of the scallions.

A spoon would scoop only a small amount at a time.

A spatula would scrape the pan after the scallions are added.

A ladle would pour liquid into the pan with the scallions.

The knife could work like a flat scoop to guide the chopped scallions into the pan.

When adding the chopped scallions into the pan, the person is currently using the person's hands. Among the visible tools, what would be the most suitable one to do this?

Grater Tongs Whisk Peeler Spoon Spatula Ladle Knife


Question: What is the main purpose of boiling the water?

Answer: To heat the butter using a hot-water bath.

To heat the butter using a hot-water bath.


Question: Where is the minced meat actually being stored?

Answer: Refrigerator's chilled compartment

Storage compartment on the side of the refrigerator door


Question: Which specific problem led to the failure of water bath heating?

Answer: The container holding hot water is leaking

The upper container does not come into sufficient contact with the hot water, resulting in inadequate heating

The device was placed unstably, which affected the heating process

Hot water is lost during the heating process and heat transfer cannot be sustained

The container holding hot water is leaking

The container sizes do not match, causing the device to be placed unstably

Heat is lost too quickly, and the water bath temperature cannot be maintained

The water level of the hot water is too low to form an effective water bath


Question: What is the most direct reason for the character to take out some cornstarch from the bowl?

Answer: Correct the current ratio

To avoid local lumps during subsequent stirring

To prevent the overall texture from becoming overly thick

To make the ratio of powder to liquid in the bowl more stable

It is necessary to dissolve the remaining corn starch more quickly

To make room for the liquid to be added next

To reduce the situation where cornstarch settles at the bottom of the bowl


Question: How many tutorials does the person look up, and what are they about?

Answer: Two tutorials: one about making Basque cake and one about folding the paper tray for baking it.

Two tutorials: one about making Basque cake and one about the baking time.

One tutorial about the full process of making Basque cake.

Two tutorials: one about making Basque cake and one about folding the paper tray for baking it.

Two tutorials: one about making the cake and one about how long to bake it.

One tutorial about folding a baking paper tray for Basque cake.

Three tutorials: making Basque cake, folding the baking paper tray, and checking the baking time.

Three tutorials: making Basque cake, folding the paper tray, and using a cake mold.

Two tutorials: one about making Basque cake and one about placing baking paper inside the mold.

How many tutorials did the character look up in total? What are these tutorials respectively about?

Two tutorials: one teaches how to make Basque cake, and the other teaches how to fold the paper tray for baking Basque cake.

Two tutorials: one teaches how to make Basque cake, and the other teaches the baking time of Basque cake.

One tutorial: Teaching the entire process of making Basque cake.

Two tutorials: one teaches the entire process of making Basque cake, and the other teaches the baking time

One tutorial: Teaching the folding method of baking paper trays for Basker cakes.

Three tutorials: teaching the method of making Basque cake, the folding method of baking paper trays for Basque cake, and the baking time for Basque cake respectively.

Three tutorials: They respectively teach the entire process of making Basque cake, the folding method of Basque cake baking paper trays, and the usage method of cake molds.

Two tutorials: one teaches how to make Basque cake, and the other teaches how to lay baking paper in the Basque cake mold.


Question: What is the most direct reason for the leakage of the container used for the first water bath heating?

Answer: This container is a two-piece structure composed of a separated bottom support and side rings, with insufficient sealing performance.

The container was placed unevenly, causing hot water to overflow from the top edge.

The material of the container is too thin, and cracks appear on the surface after being heated

The hot water in the container was added too much, exceeding the normal carrying capacity.

The rubber gasket at the bottom of the vessel was not properly aligned before the heating process began, leading to a slow drip.

The high pressure generated inside the sealed vessel forced the liquid out through the threaded cap which was not tightened enough.

The drainage valve at the base of the heating unit was left slightly open, allowing liquid to escape onto the work surface.

Excessive heat during heating caused the container to deform in a short period of time.

This container is a two-piece structure composed of a separated bottom support and side rings, with insufficient sealing performance.


Question: Where did the person finally find the mold he needed?

Answer: Inside the compartment of the air fryer

The storage area on the top of the refrigerator

In the storage drawer beside the preparation counter


Question: Which tool appears as separate components and needs to be put together before use?

Answer: Hand mixer

Meat grinder
Pasta maker
Hand mixer
Salad spinner
Stand mixer
Food processor
Milk frother
Immersion blender


Question: After the person cuts the white paper into strips with scissors, what later setup are the strips used for?

Answer: The strips are taped to a straw so blowing air across them can show how moving air changes pressure.

The strips are folded into small paper pillars to compare which shapes can hold more weight.

The strips are shaped into a small paper spinner to watch how it falls through the air.

The strips are taped to a straw so blowing air across them can show how moving air changes pressure.

The strips are used with a rubbed plastic object to show whether paper can be attracted by static electricity.

The strips are dipped into colored liquid to watch how the liquid moves through the paper.

The strips are linked together to make a simple paper chain.

The strips are marked with a ruler before being used in a separate liquid test.

The strips are woven together into a small paper mat.

What later state is the outcome of the person using scissors to cut the white paper into strips at this moment?

The person tapes the paper strips to a straw and blows air across them to perform a physics experiment demonstrating the relationship between air velocity and pressure.

He folds the strips into various geometric shapes, such as triangles and cylinders, to test and compare the structural load-bearing capacity of different paper pillar designs.

He twists and folds the strips into a specialized rotor shape to create a "paper helicopter," observing how its surface area affects its terminal velocity during a free-fall experiment.

He rubs a plastic comb or pen against his clothing to generate static electricity and then uses the paper strips to demonstrate electrostatic attraction and repulsion.

He dips one end of each paper strip into different containers of colored ink to observe and measure the rate of capillary action as the liquid rises through the paper fibers.

The person applies glue to the ends of the paper strips and loops them together to construct a long paper chain for a lesson on molecular bonding and polymer structures.

The individual uses a ruler to mark specific intervals on the paper strips before soaking them in a chemical solution to test for pH levels during a basic chemistry lab demonstration.

He intends to use the strips for a non-scientific manual craft task, weaving them together to create a small paper mat to demonstrate basic interlacing techniques.


Question: Why did the person pour the water from the large mineral water bottle into the measuring cup?

Answer: The person will next submerge a sealed plastic bag containing a patterned paper into the water, causing the pattern to "disappear" from view due to the light rays being reflected by the air layer inside the bag.

He intends to use the measuring cup filled with water as a makeshift cylindrical convex lens to magnify the small details of the pattern on the paper, demonstrating how water bends light to enlarge images.

The person will next submerge a sealed plastic bag containing a patterned paper into the water, causing the pattern to "disappear" from view due to the light rays being reflected by the air layer inside the bag.

He plans to create a "broken pencil" illusion by submerging the paper partially to show how the different indices of refraction between air and water cause a visual shift in the object's position.

He wants to demonstrate the "appearing coin" trick, where an object at the bottom of the cup remains hidden until water is added to refract the light rays over the edge of the cup into the observer's eye.

He is preparing to mix a specific concentration of a saline solution to test the conductivity of water using a multimeter, ensuring the measuring cup provides a controlled volume for the electrical experiment he is conducting.

He is preparing a liquid medium to observe the Tyndall effect, where he will later shine a laser through the water to show how suspended particles scatter light rays.

He plans to use the water to create a surface tension demonstration by carefully floating a metal paperclip on the top, showing how the cohesive forces of the liquid molecules support the weight of the object.

He is measuring a precise volume of water to later calculate the buoyancy force acting on the sealed bag, using the displacement method to demonstrate Archimedes' principle.


Question: Why did the person pour the water from the large measuring cup into the small measuring cup?

Answer: To facilitate the precise sampling of a smaller volume of water, allowing for the controlled addition of color reagents during the stirring process.

To make it more convenient to later dissolve and saturate the sugar and salt stored in the nearby bags into a smaller, more concentrated solution.

To provide a more stable base for the digital thermometer probe, ensuring an accurate reading of the liquid's thermal equilibrium before mixing the dry ingredients.

To facilitate the addition of sodium chloride from the nearby white jar, aiming to observe the crystallization process or electrical conductivity of a saline solution.

To utilize the smaller cup's geometry to more easily generate a stable vortex using a straw, demonstrating principles of fluid centripetal force.

To allow for the gradual titration of the liquid into the glass beaker, preventing any sudden overflow when combining the solution with the reactive chemical powder.

To facilitate the precise sampling of a smaller volume of water, allowing for the controlled addition of color reagents during the stirring process.

To prepare three separate cups with varying water levels to conduct a comparative experiment on light refraction or sound frequency.

To prepare a small, manageable volume of solvent for an acid-base experiment involving the pink laundry detergent located nearby.


Question: At this specific moment, what operation did the person perform on the experimental tool "balloon"?

Answer: He inserted a metal coin into the uninflated balloon through its nozzle.

He added a measured amount of granulated sugar into the opening of the balloon.

He used a funnel to pour some fine sand into the neck of the uninflated balloon.

He held the balloon by the nozzle and began to move it in a circular motion to make it spin.

He inserted a metal coin into the uninflated balloon through its nozzle.

He tied a secure knot at the balloon's nozzle to prevent air from escaping.

He stretched the opening of the balloon over the rim of a glass jar to seal it.

He poured a small volume of water from the measuring cup into the balloon.

He blew air into the balloon to inflate it to its maximum capacity.


Question: What is the purpose of using scissors to cut out a small piece of paper?

Answer: To write down text or draw patterns on it, in order to place the paper behind the measuring cup for a lens experiment.

To write down text or draw patterns on it, in order to place the paper behind the measuring cup for a lens experiment.

To create a light-blocking mask that will be attached to the exterior of the cup to study the specific shadows formed by refracted light rays.

To prepare a blank sample for a capillary action experiment, where the paper is dipped into the water to observe how quickly the liquid rises through the fibers.

To create a small floating object to test the surface tension of the water or to observe the formation of a vortex when the liquid is stirred.

To clean the inner rim of the measuring cup to remove any residue or moisture that might affect the meniscus reading during the volume measurement.

To act as a filter for the liquid being poured into the cup, ensuring that no large particles interfere with the optical clarity of the trial.

To serve as a makeshift calibration marker to be taped onto the side of the cup for measuring precise volume displacement during the experiment.

To use the paper strip as a projection screen to capture and measure the focal point of light refracted through the water-filled measuring cup.


Question: How many times did the person use the plastic bottle to pour water into the measuring cup throughout the entire video?

Answer: 2


Question: What did the person do after he checked the recipe?

Answer: Go to the sink.

Put away the knife and the cutting board.


Question: Why did the person place the spatula on top of the bowl instead of leaving it on the table?

Answer: To prevent the spatula from being contaminated by the surface.

To stop the excess batter from dripping onto the counter.

To keep the workspace clear for the next set of ingredients.

To allow the remaining liquid to drain back into the bowl.

To keep the spatula within easy reach for the next step

To cool down the spatula before using it again

To prevent the spatula from being contaminated by the surface.

To prepare the spatula for washing later


Question: Why did the person place the pan next to the cutting board before cooking?

Answer: To transfer the chopped vegetables into the pan

To clear space on the counter for prep work

To transfer the chopped vegetables into the pan

To weigh the ingredients before adding them in

To organize the workspace for the next recipe

To store the pan after finishing cooking


Question: What can you use instead of a knife to cut ingredients that weren't sliced all the way?

Answer: Spatula

Chopsticks
Cutting board
Scraper
Peeler
Spatula
Cell phone
Turner
Spoon


Question: Why did the person pick up the knife?

Answer: To transfer the chopped vegetables into the pot with boiling water

To chop the vegetables into smaller pieces

To cut ingredients that will be prepared later

To transfer the chopped vegetables into the pot with boiling water

To prepare raw vegetables that are not yet cut

To separate the vegetables evenly before cooking

To use the knife to scrape food into a container

To switch to a better cutting tool for precision

To wash the knife before preparing other ingredients


Question: To prevent the spatula from contaminating the surface, a bowl was used instead. Which object could have been used as an alternative?

Answer: Cutting board

Food package (curry packet)
Cutting board
Pot lid
Placing it directly on the table
Frying pan
Kitchen towel
Induction stove
Pot


Question: Why is the bowl placed near the wall during cooking?

Answer: To hold and support the phone

To store the cooked vegetables
To collect food waste during cooking
To temporarily place hot food safely
To prevent spills on the table
To store unused ingredients
To hold the curry from the packet
To hold and support the phone
To wash vegetables later


Question: Why did the person hold the spatula upside down while cooking?

Answer: The back side of the spatula makes it easier to push and gather the vegetables.

To prevent the spatula from getting dirty

The back side of the spatula makes it easier to push and gather the vegetables.

To break the vegetables into smaller pieces


Question: Why would using a spatula be more effective than squeezing the packet by hand to get the curry out?

Answer: The curry is thick and sticks to the inside of the packet, so it needs to be scraped rather than squeezed.

Because the packet might break if too much force is used

The curry is thick and sticks to the inside of the packet, so it needs to be scraped rather than squeezed.

Because the spatula can cut the packet more cleanly

Because squeezing cannot control how much curry comes out

Because using a spatula is faster than squeezing

Because the person will use the spatula later for cooking

Because the spatula is already placed near the pan

Because squeezing helps mix the curry better


Question: Why did the person reach for a knife?

Answer: The packet could not be torn open by hand, so a sharper tool was needed.

Because the person needed a more precise cut to pour the sauce properly

Because the packet was too flexible to tear properly

Because the outer surface of the packet was too smooth to grip properly

Because the contents might spill if opened by hand

Because the person wanted to keep their hands clean

Because the person wanted to avoid tearing the packet unevenly

The packet could not be torn open by hand, so a sharper tool was needed.

Because using a knife is faster than opening it by hand


Question: Why is the person pouring the sugar onto the spoon instead of directly from the bag into the pot?

Answer: To distribute the sugar evenly across the dish and prevent it from clumping in one spot.

To allow a teammate or peer to visually confirm the amount of sugar being added before it dissolves.

To distribute the sugar evenly across the dish and prevent it from clumping in one spot.

To prevent the cold sugar from drastically lowering the temperature of the boiling liquid in a specific area.

To use the spoon to break up any large, unrefined lumps of sugar before they enter the pot.

To measure the exact volume of sugar required to ensure the recipe's flavor consistency.

To inspect the sugar for any impurities or discoloration before it is integrated into the food.

To manage the rate of dissolution by adding the sugar slowly rather than all at once

To bring the sugar closer to the person's nose to check for freshness before adding it to the dish.


Question: After the person finishes using the spoon, what happens to the spoon next?

Answer: The person moves to the sink and washes the spoon.

The person uses the spoon to scoop more seasoning from the open package.

The person puts the spoon into the pot to stir the food.

The person uses the spoon to taste the food in the pot.

The person moves to the sink and washes the spoon.

The person uses the spoon to scrape sauce from a nearby bowl.

The person wipes the spoon with a paper towel instead of using water.

The person places the spoon in a bowl to use again later.

The person sets the spoon down and checks the phone.

Based on the current scene where the person is holding a used spoon near the sink, what is the most likely next action they will perform?

They will move toward the sink to wash the spoon they are currently holding.

Use the spoon to scoop more sugar or salt from the open packaging on the counter.

Place the spoon into the pot to stir the ingredients and prevent them from sticking to the bottom.

Use the spoon to taste the seasoning of the food currently simmering in the pot on the stove.

Use the spoon to scrape out the remaining sauce from the large stainless steel bowl nearby.

Wipe the spoon with a nearby paper towel instead of using water to clean it.

Place the used spoon into the white ceramic bowl on the counter to store it for a later step.

Check the smartphone screen on the counter to verify the next step in the recipe.


Question: Why did the person prioritize washing only the front tool (flat turner) while keeping the back tool unwashed in their hand?

Answer: Because the back tool has a concave shape that is more advantageous for upcoming cooking tasks involving liquids or scooping, so it is being reserved for immediate reuse.

A teammate specifically asked for the flat spatula to use at another station, requiring it to be cleaned first.

The person intended to use the residual soapy water on the front tool to pre-soak the back tool later.

The front tool is made of a material that stains easily if not washed immediately after contact with acidic sauces.

Because the back tool has a concave shape that is more advantageous for upcoming cooking tasks involving liquids or scooping, so it is being reserved for immediate reuse.

It was physically difficult to hold both tools under the running water simultaneously without dropping one.

The front tool had visible burnt food particles that needed immediate soaking, while the back tool appeared clean.

The front tool was excessively hot from frying and needed to be cooled under water before being placed on the counter.

The person follows a strict "clean-as-you-go" habit where they wash flat tools before concave ones to save space in the drying rack.


Question: What was the color of vegetables he took first?

Answer: white

orange pink grey white blue green red black


Question: For the left and right pile of stuff on the board, what are their destinations?

Answer: basket, white bowl

black bowl,basket
both are basket
both are white bowl
unknown
black plate,basket
white plate,basket
white bowl,basket
basket, white bowl


Question: With which tool did the person wash the board and the knife?

Answer: Both bare hands

both whipper
sponge,bare hand
whipper,sponge
soap and sponge
bare hand,sponge
both sponge
unknown
Both bare hands


Question: How many tomatos were cut in total?

Answer: 2


Question: What liquid was dropped into what liquid at the very beginning?

Answer: Dish soap to pigment solution

water to pigment solution
Dish soap to pigment solution
Dish soap to starch solution
dish soap to oil
dish soap to water
oil to water
water to oil
oil to pigment solution


Question: How did the balloon eventually burst?

Answer: It was popped by a lemon slice.

it was popped by hand
It was popped by a lemon slice.
it was popped by a stirring stick
it was blown up and popped
it was popped by a pair of scissors
it was popped by a metal skewer
it was popped by a knife
it was popped by a fork prong


Question: How many layers did the liquid eventually separate into?

Answer: 2


Question: Why was the liquid in the test tube light purple?

Answer: The test tube wasn't washed

the test tubes were washed, but not thoroughly

the solution added was the pigment solution

the beaker containing water was not washed

there were indicators inside the test tube


Question: What would the final liquid look like if no dish soap was added?

Answer: The liquid would still look the same, but it would be temporary and unstable

The liquid would clearly separate into two layers: green at the bottom and red at the top

It wound not be layered, but it would appear as red instead of green

The liquid would clearly separate into two layers: red at the bottom and green at the top

The liquid would still look the same, but it would be temporary and unstable

It would not separate into layers and would turn grayish-brown

The solution would remain transparent and clear, showing no signs of any chemical reaction

The mixture would appear cloudy and opaque, eventually settling into a thick sludge

Because of the lack of emulsifier, the liquid will not emulsify and therefore would not separate into layers


Question: Why does the person change their grip on the knife while working on the apple?

Answer: To use the knife tip more carefully to remove the apple stem.

To slice the apple into four large pieces.

To use the knife tip more carefully to remove the apple stem.

To cut out the apple core from the center.

To change the cutting angle before making a long straight cut.

To peel the apple skin with the knife edge.

To check the weight of the knife handle.

To remove apple seeds from the cut surface.

Why does the person change their grip on the knife?

To slice the apple into four pieces.
To remove the apple stem.
To cut the apple core.
To adjust the cutting angle.
To clean the blade with a towel.
To peel the apple skin.
To test the weight of the knife handle.
To remove the apple seeds.


Question: Why does the user put the apple piece back down on the board?

Answer: To remove the remaining seeds.

To wait for the tray to be moved closer.

To count how many slices are currently on the board.

To check the color of the apple's flesh.


Question: What is the primary purpose of moving to the sink?

Answer: To remove the seeds inside the apple.

To sharpen the knife using the sink's edge.

To fill the silver bowl with fresh water.

To rinse the apple and the knife with water.

To dispose of the collected apple skins.


Question: Where does the user pick up the peeler from?

Answer: From the table surface.

From the bottom of the sink.
From the table surface.
From inside the kitchen drawer.
From the drying rack.
From the top of the cutting board.
From the worker in the yellow uniform.
From the silver tool bowl.
From the plastic tray.


Question: Why does the user transfer the apple skins from the bowl into a plastic bag before going to the sink?

Answer: To prevent the skins from falling into and clogging the sink drain.

To clear the workspace to start a new task.

To see if any tools were accidentally buried under the skins.

To organize the waste before taking it to the outdoor compost bin.

To dry the bowl faster by removing the wet skins.

To prevent the skins from falling into and clogging the sink drain.

To store the skins in the refrigerator for making a fruit stock.

To weigh the skins to check the total amount of waste.

To use the bag to scrub the inside of the bowl.


Question: Why is the person using the tinfoil to cover the centrifuge tube?

Answer: To protect it from light

maintain a stable temperature during the spin


Question: Why did the person place the plate far away from himself after washing it?

Answer: He was preparing to hold the cooked scrambled eggs later; for now, he first needed a bowl to beat the raw eggs.

He wanted to clear the counter space to make room for the cutting board and the vegetables he planned to chop for the omelet.

He placed it further away in a cooler spot of the communal kitchen to let the plate air-dry faster before use.

The spot closer to him was too hot from the stove, and he didn't want the cold plate to crack from the heat.

The quantity of eggs was too large for the plate to hold, so it wasn't needed for the time being.

He was preparing to hold the cooked scrambled eggs later; for now, he first needed a bowl to beat the raw eggs.

He needed to keep the clean plate away from the raw egg splashes while he was whisking the eggs in the bowl.

The area around the sink was too narrow; he moved it to prevent accidentally knocking the plate onto the floor and breaking it.

He intended to use the plate for serving the toast, but he first had to wait for the bread to finish browning in the toaster.


Question: Why did the person suddenly pick up the wooden chopsticks and prepare to grab something?

Answer: An eggshell fell into the raw eggs; the person needed to use the chopsticks to pick out the broken shell.

He had just finished cracking all the eggs into the bowl and needed to start whisking them immediately.

He did not do this action and the whole question was a distraction.

The person wanted to check the consistency of the egg mixture by lifting a small amount with the tips of the chopsticks.

He needed to taste the saltiness of the eggs to see if they were delicious; he later found they were a bit bland and added more salt.

An eggshell fell into the raw eggs; the person needed to use the chopsticks to pick out the broken shell.

He saw a small piece of vegetable debris in the bowl and wanted to remove it before he started mixing the eggs.

He noticed the yolk in the bowl and wanted to use the chopsticks to remove it for a smoother texture.

The communal kitchen whisk was missing, so he grabbed the chopsticks to use as a makeshift stirring tool.


Question: Why did this person pick up a spoon to crack the eggshell?

Answer: Because he wanted to avoid cracking the egg on the edge of the bowl, which could cause more tiny shell fragments to fall into the raw egg.

He needed the spoon to help separate the egg white from the yolk by letting the white slide off the curved surface while keeping the yolk intact for the dish.

Because he was about to use the spoon to scoop out the soy sauce from the plastic cup anyway, so using it to crack the egg first saved him from dirtying another tool.

The bowl in the common kitchen was made of thin glass, and he was afraid that cracking the egg on the rim might cause the bowl to chip.

Because the countertop and the edge of the bowl were not yet cleaned, and using a clean spoon to crack the egg was a more hygienic way to prevent surface bacteria from entering the egg.

Because he needed to measure the size of the egg yolk to ensure it fit the recipe's proportions, and the spoon acted as a reference scale before he poured the egg into the bowl.

He intended to use the spoon to whisk the egg immediately after cracking it, so picking it up early allowed him to transition quickly between the preparation steps.

Because he wanted to avoid cracking the egg on the edge of the bowl, which could cause more tiny shell fragments to fall into the raw egg.

Using a metal spoon provides a more blunt force that cracks the shell without piercing the delicate yolk membrane.


Question: Why was this person holding a spoon in his left hand and chopsticks in his right?

Answer: There were still impurities in the raw egg liquid that needed to be cleaned out, and using chopsticks alone would not be enough to remove them.

He needed to use the spoon to transfer small amounts of water into the bowl while using the chopsticks to incorporate it into the egg mixture.

He was using the spoon to scoop off the surface foam (air bubbles) created by the chopsticks to ensure the steamed eggs would be perfectly smooth.

He needed to use the spoon to measure the exact volume of the egg liquid while using the chopsticks to break up the large yolks.

He needed to use the spoon to hold the bowl steady while whisking the eggs rapidly with the chopsticks in his right hand.

There were still impurities in the raw egg liquid that needed to be cleaned out, and using chopsticks alone would not be enough to remove them.

He was using the spoon to scrape the thick egg residue from the sides of the bowl while using the chopsticks to stir the center thoroughly.

He was using the spoon to add more soy sauce from the cup while simultaneously beating the eggs with the chopsticks to save time.

The bowl was too hot to touch after sitting near the stove, so he used the spoon as a lever to tilt it while stirring with the chopsticks.


Question: Why did this person suddenly press the button on the induction cooker while pouring salt?

Answer: The person wanted to pre-heat the pan first so the person could pour the eggs in immediately after finishing the whisking, saving time.

The person realized the pan was too hot for the delicate eggs and pressed the button to switch to a lower temperature setting before adding the salt.

The cook noticed the induction surface was not detecting the pan correctly and pressed the power button to reset the sensor before continuing with the seasoning.

The induction cooker's safety timer was about to beep, and he needed to reset it to keep the burner from turning off.

The eggs were almost done and about to be served; pressing the button helps ensure the eggs don't overcook and stay tender.

The person wanted to pre-heat the pan first so the person could pour the eggs in immediately after finishing the whisking, saving time.

In the condo's communal kitchen, the stoves have a standby mode, and he needed to keep the power active while he finished seasoning.

He wanted to check if the pan was properly centered on the induction ring by toggling the power to see the digital display.

He noticed the oil was starting to smoke and pressed the button to lower the heat before the salt could burn.


Question: What was the purpose of the person using a spatula to move around in the pan?

Answer: The person wanted to coat the surface of the frying pan evenly with oil.

He tried to scrape away leftover water droplets to prevent oil splashing.

The person was trying to remove burnt food particles from the previous cooking session.

This allowed the moisture at the bottom of the pot to evaporate quickly, making it easier to pour in the oil next.

He wanted to stir the eggs in the pan in order to ensure they are heated evenly.

The person wanted to coat the surface of the frying pan evenly with oil.

He was testing the non-stick coating of the pan before starting to cook the main dish.

He tried to heat the pan evenly before frying the eggs to prevent uneven heating when he poured them in.

He was going to spread the garlic and ginger evenly before pouring in eggs.


Question: Why was the spatula originally going to be placed in the pan, but later placed to the side?

Answer: To allow the frying pan to air-dry quickly for the next dish.

To keep the spatula clean while waiting for the pan to cool down.

To make room for adding oil to the pan for the next ingredient.

To avoid the pan's residual heat from deforming the spatula's handle.

To free up space in the pan to put it back on the induction stove.

To allow the frying pan to air-dry quickly for the next dish.

To prevent the spatula's weight from triggering the induction cooker's error sensor.

Had not washed the spatula yet, needed to wait a while to wash it again.

To prevent the spatula from touching leftover water in the pan before use.


Question: Why did this person pick up two books?

Answer: Because he is about to perform an experiment by interleaving the pages of the two books to demonstrate friction.

Because he is preparing to use the two books as sturdy pillars to support a makeshift bridge for a load-bearing test.

Because he needs to use the paper from one of the books to perform an experiment related to oil immersion.

Because he needs to use the combined weight of the two books to press down on a glued surface for an experiment

Because he likes reading and needs to read these two books immediately.

Because he is going to place the books under a table leg to stabilize the work surface for a delicate assembly task.

Because he needs to compare the thickness of the two books to calculate the average width of a single page.

Because he intends to use the books to shield a sensitive sensor from ambient light during a high-precision optics experiment.

Because he is about to perform an experiment by interleaving the pages of the two books to demonstrate friction.


Question: Why did the person pick up a paper towel and wipe the sampling spoon?

Answer: Because the person will use the sampling spoon to take some table salt and pour it into a bottle containing Coke.

Because the person wants to remove any excess water from the spoon so that the salt does not clump together before being measured out.

Becuase he needs to wipe the spoon to remove any previous chemical residue that might affect the weight of the salt.

Because the person will use the sampling spoon to take some table salt and pour it into a bottle containing Coke.

This is the end stage of the experiment, he needs to keep the sampling spoon dry to facilitate the next experiment.

Because he needs to clean the spoon handle to maintain a firm grip and avoid spilling the salt during the reaction.

Because the person needs to dry the spoon before using it to stir the liquid inside the bottle to ensure the salt dissolves completely.

Because he needs to put the bottle containing Coke into a tray to prevent the mixture of salt and Coke from erupting out.

Because he needs to ensure the spoon is free of moisture so the spoon is not dirty before reaching the bottle.


Question: Why does the person hold two measuring cups, one with detergent and one with water?

Answer: To mix the detergent with water and make a solution for the next indicator test.

To mix acid and base because the experiment is already at the neutralization step.

To mix the detergent with water and make a solution for the next indicator test.

To rinse both measuring cups before starting a new test.

To compare plain water with white vinegar in the indicator test.

To make a vinegar solution that will be stirred before testing.

To clean leftover residue from the measuring cups with a stirring rod.

To prepare a purple cabbage indicator solution before adding any detergent.

To check whether the two cups contain the same amount of liquid.

What is the purpose of this person holding a measuring cup in each of their left and right hands?

The left measuring cup contains laundry detergent, and the right measuring cup contains water. The purpose is to create a laundry detergent solution for subsequent acid-base indicator testing experiments. The subsequent use of a stirring rod is to accelerate dissolution.

The left measuring cup contains base, and the right measuring cup contains acid. At this point, the experiment is nearly finished. The purpose here is for acid-base neutralization.

The left measuring cup contains water, and the right measuring cup contains laundry detergent. The purpose is to create a laundry detergent solution for subsequent acid-base indicator testing experiments. The subsequent use of a stirring rod is to accelerate dissolution.

The left measuring cup contains acid, and the right measuring cup contains base. At this point, the experiment is nearly finished. The purpose here is for acid-base neutralization.

The left measuring cup contains water, and the right measuring cup contains white vinegar. The purpose is to create a white vinegar solution for subsequent acid-base indicator testing experiments. The subsequent use of a stirring rod is to accelerate dissolution.

The left measuring cup contains a cleaning agent, and the right measuring cup contains distilled water. The purpose is to rinse the equipment before starting a new chemical reaction. The subsequent use of a stirring rod is to ensure all residue is removed from the cup walls.

The left measuring cup contains white vinegar, and the right measuring cup contains water. The purpose is to create a white vinegar solution for subsequent acid-base indicator testing experiments. The subsequent use of a stirring rod is to accelerate dissolution.

The left measuring cup contains a purple cabbage indicator, and the right measuring cup contains a buffer solution. The purpose is to calibrate the indicator's color for the upcoming pH tests. The subsequent use of a stirring rod is to ensure the color is uniform throughout the mixture.


Question: Why did this person suddenly pick up a funnel from the table instead of something else, like chopsticks? What is the purpose?

Answer: The person needs to funnel water into a balloon and then tie off the balloon's opening.

He picked up the funnel to measure the flow rate of the liquid. By timing how long it takes for the water to pass through the funnel, he can calculate the viscosity of the solution.

He needs to use the funnel as a makeshift megaphone to give instructions to other participants in the laboratory. The purpose is to ensure the sound carries further across the room.

The purpose of picking up the funnel is to create a vacuum seal between the water source and the balloon. This prevents any air from entering the balloon during the filling process to ensure a pure liquid sample.

The funnel is being used to filter out solid impurities from the water before it is poured into the balloon.

He uses the funnel to transfer liquid into a flask and then places a rubber stopper into the top.

The person needs to funnel water into a balloon and then tie off the balloon's opening.

Glass rods and funnels are common laboratory equipment. He needs to use the glass rod and funnel to guide the solution into the measuring cup.

The person uses the funnel to pour fine powder into a jar and then screws the cap on very tightly.


Question: Why did this person place the measuring cup inside the plate instead of outside of it?

Answer: Next, he will put two balloons into the measuring cup. When some balloons sink, liquid will overflow. The plate is needed to catch the overflowing water.

Next, he will perform a titration experiment. The plate is used to reflect light upwards into the measuring cup to make the color change of the indicator more visible. The purpose of placing it inside the plate is to stabilize the center of gravity of the cup.

Next, he will put two balloons into the measuring cup. The liquid inside the balloons will explode due to the pressure from the water in the two cups. The plate is to prevent the liquid from splashing everywhere when the balloons explode.

Next, he will pour liquid nitrogen into the measuring cup. The plate is used to catch any condensation that forms on the cup to keep the workspace dry.

Next, he will put two balloons into the measuring cup. When some balloons sink, liquid will overflow. The plate is needed to catch the overflowing water.

Next, he will add dry ice to the measuring cup. The plate is placed underneath to serve as a thermal insulator to protect the tabletop from freezing. The subsequent use of the plate is to provide a larger surface area for the carbon dioxide fog to settle.

Next, he will put two balloons into the measuring cup. One of the two measuring cups contains boiling water and the other contains cold water. The plate is needed to catch the overflowing water in case the measuring cup with boiling water cracks due to uneven heating.

Next, he will pour an oil-based solution into the cup. The plate contains a layer of surfactant meant to neutralize any static electricity generated during the pouring process. This prevents the liquid from sticking to the sides of the measuring cup.

Next, he will add a chemical catalyst to the measuring cup. The reaction will produce a thick foam. The plate is used to contain the resulting chemical spill.


Question: If the person wants to move cut-up vegetables on the board to the pot, what other tool can the person use besides the knife?

Answer: chopstick

nothing in the sight
scraper
scooper
knife
tweezers
cleaver
spatula
chopstick


Question: If the person wants to throw a used tissue, how many baskets can the person use?

Answer: 2, both are white

3, all are white
1,black
1,white
2, both are white
there is no basket
2, both are grey
2, one is white
2,both are black


Question: If one more person wants to eat the pasta, which available container is most suitable for serving another portion?

Answer: The empty white bowl near the kitchen is the most suitable container.

The cooking pot should be used as the serving container.

The empty white bowl near the kitchen is the most suitable container.

The glass lid should be used as the serving container.

The empty black bowl near the kitchen should be used.

The small blue plate on the counter should be used.

The person should eat the pasta by hand without using a container.

The plastic storage box on the shelf should be used.

There is no suitable container available.

If there is a fifth person who comes here and also wants to eat the pasta, which container would be the most appropriate choice?

use the pot
The empty white bowl near the kitchen
use the glasstic cap
the empty black bowl near the kitchen
the small blue plate on the counter
eat by hand
the plastic storage box on the shelf
no solution


Question: The user stops peeling and uses their finger to rotate the metal blade part of the peeler. What is the physical reason for this adjustment?

Answer: The blade was facing the wrong way and could not catch the apple skin, so the user had to flip it to the correct cutting angle.

The blade was facing the wrong way and could not catch the apple skin, so the user had to flip it to the correct cutting angle.

To sharpen the edge of the blade by rubbing it against the glove's surface for friction.

To clear out the small bits of fruit pulp that were clogging the swivel mechanism and preventing the blade from moving freely across the surface.

To wipe off the apple juice so the tool doesn't slip out of the user's hand during the next cut.

To check if the metal blade has become too hot from the friction of rapid peeling.

To remove a piece of apple skin that was stuck and stopping the blade from pivoting.

To ensure that the metal pin holding the blade in place was not loose or about to fall out after several minutes of high-pressure peeling.

To lock the blade in a fixed position so it stops wiggling while peeling the harder apples.


Question: The user pauses the task to flick the metal part of the peeler with their finger. What is the immediate goal of this action?

Answer: To manually dislodge a physical obstruction that is jamming the pivot of the blade.

To clear away the accumulated peelings that are blocking the view of the vegetable surface.

To use the moisture on the finger to lubricate the moving parts of the peeler.

To manually dislodge a physical obstruction that is jamming the pivot of the blade.

To test the tension of the blade's spring to see if the tool is broken.

To reset the blade's orientation because it was facing the wrong direction for the cut.

To flip the blade to the opposite side because the current side has become dull.

To adjust the gap between the two blades to control the thickness of the peel being removed.

To check if the blade has been bent out of shape by the force of the peeling.


Question: By looking at the final pile of sliced apples and the discarded skins, how many total apples were processed during this entire data collection session?

Answer: 10


Question: Why does the plate wait on the counter before going into the pan?

Answer: Because the first pan batch is still being worked, so the plate is only staged there for the next turn.

Because the person is waiting for the bottles to be opened before moving the plate

Because the plate is being used to compare color with the food already in the pan

Because the first pan batch is still being worked, so the plate is only staged there for the next turn.

Because the spatula has to be set down before the plate can become the active item

Because the plate is being kept beside the sink until the burner is lowered once

Because the counter has to stay dry before the plate can be lifted safely

Because the plate needs to stay near the sauces until the pan is fully heated

Because the plate contents need to warm slightly on the counter before being added


Question: What makes the plate the next thing to move?

Answer: The first pale pan mixture has already changed enough that the next staged ingredient becomes the active step.

The sauces are already lined up, so the plate has to be used before they can be touched

The pan is almost empty at that point, so the plate is used to refill it immediately

The sink side is cleared, so the plate is moved only to open more counter space there

The spatula is briefly lifted out, which signals that the plate should go in next for the cooking process

The plate contents start separating on their own, so they need to be moved quickly into the hot pan

The plate has been moved closer to the burner, which makes it the next required item for the recipe

The first pale pan mixture has already changed enough that the next staged ingredient becomes the active step.

The burner is turned down once, which makes the plate safe to add at that moment


Question: Why is the bowl mixed on the counter instead of at the stove?

Answer: Because the pan side is already busy with ongoing stirring, while the bowl is a separate later prep on the free workspace.

Because the bowl must stay near the eggshells until the stirring in the pan is fully finished

Because the bowl is being mixed there mainly to keep it away from the plate that was used earlier

Because the counter side is the only place where the sauces can still be reached while mixing

Because the bowl has to stay beside the fruit until the pan reaches a lower heat

Because the pan side is already busy with ongoing stirring, while the bowl is a separate later prep on the free workspace.

Because the spoon only works properly on the flat counter, not beside the burner

Because the bowl mixture would thicken too quickly if it were prepared close to the pan

Because the stove side is only for cooked items, while the bowl still counts as raw prep


Question: Why does the spatula stay active near the end instead of the workflow switching back to prep?

Answer: Because after the bowl is prepared, the unfinished work is still in the pan rather than on the counter.

Because the pan has to be stirred continuously once the bowl appears beside it

Because the bowl cannot be used while the spatula is resting, so stirring has to continue without pause

Because after the bowl is prepared, the unfinished work is still in the pan rather than on the counter.

Because the fruit on the board still needs to be cut later, but only after the spatula is put away

Because the counter tools are still wet, which keeps them from taking over again

Because the sauces now control the timing, so no prep tool can become active again

Because the ingredients in the pan require constant mixing until the final seasoning is added from the small jar.

Because the burner side has become only a holding area while the last prep step moves offscreen


Question: Why does the bowl go in only then?

Answer: Because the food has been pushed aside and a free patch of pan is ready for the bowl mixture.

Because the bowl has to be used before any bottle can be opened safely

Because the bowl cools down too quickly if it stays on the counter longer

Because the spatula only works properly after the bowl touches the pan edge

Because the food has been pushed aside and a free patch of pan is ready for the bowl mixture.

Because the pan has to be half empty before the bowl can be emptied

Because the bowl is replacing the spatula as the main tool for this stage

Because the food must be spread thinly before the burner can stay on

Because the sink side is no longer needed once the bowl is picked up


Question: Why does the spatula stay busy after that?

Answer: Because the new pan state still has to firm up and combine before the counter items matter.

Because the pan has to be stirred continuously once any liquid has touched it

Because the spatula is being used to judge how much seasoning will fit later

Because the new pan state still has to firm up and combine before the counter items matter.

Because the spoon on the counter is only useful after the heat is lowered

Because the person is waiting for the bowl to cool before touching any seasonings

Because the bottles cannot be opened until the pan stops moving completely

Because the bowl might still be needed again if the mixture looks too dry

Because the spatula has to keep the pan centered on the burner through this stage


Question: During the pan step, after the food has started to hold together, why can the spatula be set down briefly?

Answer: Because the food has tightened enough to pause briefly while a quick counter adjustment is made

Because the pan is no longer hot enough to need constant contact from the spatula

Because the spatula needs to cool before it can keep scraping the pan

Because the sink becomes the next workspace as soon as the spatula is put down

Because the plate has to be cleared before the pan can be used again

Because the pan has already been emptied more than halfway by this point

Because the bowl on the counter still has to be remixed before the pan continues

Because the food has tightened enough to pause briefly while a quick counter adjustment is made

Because the bottle step replaces stirring and becomes the main action for the rest of cooking

Why can the spatula leave the pan for a moment here?


Question: Why does the actor use a scrubber to intensely clean the center of the dark pan even though the water has already rinsed away the loose dirt?

Answer: To remove the hardened, burnt spots at the bottom that would smoke or smell when the pan is heated on the stove.

To check if the non-stick coating of the pan has been scratched off.

To polish the stainless steel surface until it shines brightly before hanging it back on the wall rack for display.

To scrub away the oily residue from the previous meal so that the surface is smooth enough for seasoning with fresh oil.

To dry the interior of the pan before placing it directly on the induction burner.

To apply a thin layer of soap so the pan becomes slippery for storage.

To see if the handle of the pan is loose and needs to be tightened.

To remove the hardened, burnt spots at the bottom that would smoke or smell when the pan is heated on the stove.

To test if the scrubber is strong enough to scratch the metal surface.


Question: Why does the actor move the grey tray specifically to the back-right corner of the sink while the water is still running?

Answer: Because the water hitting the tray's curved edge was creating a spray that reached the nearby electrical induction controls.

To see if there was a smaller tool trapped under the tray's left handle.

To clear the drain area because the sink was beginning to overflow with water.

To make room for the large wooden cutting board to be placed flat inside the sink.

To hide the dirty green objects from the camera's view before the next step.

Because the water hitting the tray's curved edge was creating a spray that reached the nearby electrical induction controls.

To keep the tray submerged in the hot water while the actor reached for the abrasive sponge on the far side of the counter.

Because the grey tray was vibrating due to the water pressure and making a loud noise.

To prevent the tray from sliding around while the actor used both hands to scrub the large stainless steel mixing bowl in the sink.


Question: The actor stops peeling and shakes the tool over the sink. What specific visual change on the tool’s blade caused this interruption?

Answer: A thick, wet strip of skin had curled back into the blade’s pivot, physically preventing the blade from rotating to maintain contact with the vegetable.

A thick, wet strip of skin had curled back into the blade’s pivot, physically preventing the blade from rotating to maintain contact with the vegetable.

The tool began to make a high-pitched metallic scraping sound against the sink.

Several large pieces of peel were stuck between the blade and the handle frame, blocking the gap and preventing any new slices from passing through the tool.

The blade had become too hot due to friction and needed to be cooled in the water stream.

A layer of sticky starch from the potato had accumulated on the sharp edge, making the blade too dull to slice through the tough outer skin effectively.

The actor noticed a dark stain appearing on the wooden board and tried to wash the tool.

To remove the green residue that was staining the actor's thumb holding the tool.

The actor was checking if the blade had been chipped by a hard spot in the vegetable.


Question: Why does the person wipe the board in a circular motion instead of making one straight swipe?

Answer: To move the cloth over the uneven board surface from several directions and remove moisture before the next small cutting task.

To spread a thin layer of cleaning liquid that was already on the board.

Because the person is following a pattern shown on the phone nearby.

To check whether the board has bent from heat near the stove.

To move the cloth over the uneven board surface from several directions and remove moisture before the next small cutting task.

Because the cloth is too dry to absorb the water with one straight swipe.

To spread leftover oil evenly over the board before the knife is used again.

To remove a circular mark left by the bottom of the white bowl.

To scrub stuck food from small grooves in the cutting surface.

Why does the actor wipe the board specifically in a circular motion at this moment, rather than a simple straight swipe?

To push the deep-seated moisture into the wood's grain to increase the surface friction for the upcoming small-object dicing.

To spread a thin layer of sanitizing liquid that was already on the board.

Because the actor was trying to follow a specific pattern shown on their phone.

To check if the board had been warped by the heat of the nearby stove.

Because the cloth was too dry to absorb the water with a single straight swipe.

To create a uniform distribution of the residual oil across the entire surface to prevent the blade from catching on dry spots.

To remove a specific circular stain left by the bottom of the white bowl.

To ensure the abrasive side of the sponge reaches the uneven grooves of the cutting surface to dislodge any stuck food particles.


Question: Why does the actor move the bowl of water from the far left to the center immediately before they start slicing the second vegetable?

Answer: To minimize the travel distance of the knife, preventing water from dripping across the dry section of the board where the next precision cuts will occur.

To check if the bowl had a crack that was leaking water onto the counter surface.

To clear space on the left side of the workspace for the discarded vegetable peels, ensuring that the scraps do not contaminate the clean area of the board.

To use the weight of the bowl to stabilize a loose corner of the wooden cutting board.

To minimize the travel distance of the knife, preventing water from dripping across the dry section of the board where the next precision cuts will occur.

To create a physical barrier that prevents the second vegetable from rolling off the edge of the counter while the actor is focused on making thin, uniform slices.

To hide the first set of ingredients from the heat rising from the induction burner.

Because the cutting board was too small to hold both the vegetable and the bowl at the same time.

Because the bowl was starting to overflow and needed to be placed closer to the sink.