Question: During the potato-peeling stretch, how do the peeler strokes and support-hand rotation coordinate?

Answer: The peeler is pulled in short downward passes while the other hand turns the potato to expose a new strip.

The knife edge shaves missed patches while the peeler stays still on the board.

The peeler lifts potato pieces toward the water-filled pan instead of removing skin.

The peeler is pulled in short downward passes while the other hand turns the potato to expose a new strip.

The peeler hooks under one loose skin flap while the other hand peels mostly by fingers.

The peeler pushes sideways across a flat slice after the potato has already been cut.

The peeler is pressed into one end while the other hand prevents the potato from rotating.

The peeler scrapes across the cutting board while the potato is held away from the sink.

The peeler is pulled downward while the support hand keeps the same potato side facing up.


Question: Why is the person pressing the garlic cloves with the knife a second time?

Answer: The garlic was not pressed firmly enough the first time to fully crack the cloves and loosen the skin for removal.

It is a technique used to finely mince garlic into a paste after the skin is removed

The person is trying to squeeze the garlic juice into the bowl of sliced gingers..

The person is applying pressure to the cloves to ensure they adhere to the side of the knife for easy transport to the cooking pot.

The person is attempting to flatten the cloves to prevent them from rolling around the cutting board while they are being peeled.

The person is rubbing the garlic against the blade to remove sticky residue from previous chopping.

The garlic was not pressed firmly enough the first time to fully crack the cloves and loosen the skin for removal.

The person is trying to release oils to flavor the surface of the board before cutting the meat.

The person is trying to make the garlic clove as thin as possible so it cooks at the same rate as the sliced gingers in the bowl.


Question: During the multi-sauce step, what happens to the metal spoon between sauce containers?

Answer: The spoon carries one sauce into the cup, is washed, and then carries another sauce.

The spoon handles only dry ingredients while the sauce containers remain closed.

The spoon holds the cup steady while sauce is added by tipping the cup into the containers.

The spoon stays inside the cup while all sauces are poured directly from their containers.

The spoon carries water from the sink instead of sauce during this step.

The spoon is washed before the first sauce is picked up, then left beside the sink.

The spoon transfers the first sauce and then goes directly into the second sauce without being washed.

The spoon stirs one sauce container but does not carry any sauce toward the cup.

The spoon carries one sauce into the cup, is washed, and then carries another sauce.


Question: After more water is added, what role does the plastic cup play before it is set aside?

Answer: The cup holds a portion of water and is tilted so that water pours into the pot.

The cup stays upright beside the pot while water is added directly from the faucet.

The cup is placed over the pot like a lid before any water is added.

The cup holds a portion of water and is tilted so that water pours into the pot.

The cup is lowered into the pot without tipping, so the water remains inside the cup.

The cup is held over the cutting board while water is poured away from the pot.

The cup only rests near the pot while the chopsticks move the water in.

The cup is tipped toward the sink after being filled, not toward the pot.

The cup is used to scoop solid food out while leaving the water in the pot.

answer too long: 102 vs distractor μ=85.1 σ=3.6 (z=+4.73)


Question: While the eggs are beaten in the bowl, how do the chopsticks contact the yolk and whites?

Answer: The tips move repeatedly through the liquid, breaking the yolk and mixing it into the whites.

The tips pause inside the whites while the bowl is swirled to mix the egg.

The tips move repeatedly through the liquid, breaking the yolk and mixing it into the whites.

The chopsticks move around the outside edge of the bowl without crossing the yolk.

The tips pinch the yolk and lift it slightly before dropping it back into the whites.

The tips tap only the surface of the yolk while the whites stay mostly still.

The blunt ends press the yolk downward while the tips stay above the liquid.

The tips scrape around the bowl rim while avoiding the center of the egg.

The tips hold the yolk against the bowl wall before any stirring motion begins.

answer too long: 93 vs distractor μ=78.0 σ=4.0 (z=+3.75)


Question: When the first tomato skins are removed, how are the chopsticks and lid used together?

Answer: The chopstick tips pick skins out of the pot and place them onto the lid as a temporary surface.

The lid is washed while the tomato skins are still boiling in the pot.

The chopstick handles scoop broth while the tips avoid the tomato skins.

The lid scrapes skins from the pot wall while the chopsticks stay on the counter.

The chopsticks stir the pot while the lid stays closed over the opening.

The lid acts as a strainer while the chopsticks hold the pot handle steady.

The chopsticks press the skins deeper into the soup and leave the lid empty.

The chopstick tips pick skins out of the pot and place them onto the lid as a temporary surface.

The chopsticks move potato pieces to the lid while the tomato skins remain in the pot.

answer too long: 96 vs distractor μ=76.0 σ=5.3 (z=+3.80)


Question: In the video, how is the round plant sample made from the leaf?

Answer: The circular punch tip is placed on the leaf and pressed down to cut out a small round disc.

The punch tip is pressed onto the paper beside the leaf instead of onto the leaf itself.

The punch is held above the leaf while tweezers tear the sample by hand.

The punch cuts into the plastic well plate while the leaf remains on the paper.

The side of the punch handle presses the leaf while the circular tip stays away from it.

The punch is used to scoop up a loose disc that has already been made.

The circular punch tip is placed on the leaf and pressed down to cut out a small round disc.

The punch tip slides along the leaf edge and tears off an uneven piece.

The punch tip taps the leaf surface once but does not cut through it.


Question: When the cook begins heating the bamboo at the candle, how are the sticks held relative to the hand and the flame?

Answer: One hand pinches the clean ends of two parallel chopsticks while their opposite tips extend over the candle.

One hand cups the candle itself while a loose chopstick rests across the paper on the wooden table.

One hand keeps the lighter under one chopstick while the candle remains off to the side.

One hand pinches crossed chopsticks near their hot tips while the free ends point away from the candle.

One hand grips the middle of a single chopstick while the other hand steadies its tip in the heat.

One hand holds the already blackened ends together while the clean ends point toward the candle.

One hand pinches the clean ends of two parallel chopsticks while their opposite tips extend over the candle.

One hand presses both chopsticks flat on the table while only the candle moves beneath them.

meta-option: 'Both hands spread the two chopsticks apart while their handles press into the candle wax.'

answer too long: 108 vs distractor μ=95.0 σ=5.1 (z=+2.54)


Question: During the cabbage-leaf peeling step over the bowl, how is the cabbage supported?

Answer: The cabbage is cradled from underneath in the left palm while the right hand peels the next leaf outward above the bowl.

The cabbage is pressed into the bowl with both hands so the rim helps separate the leaf.

The cabbage is cradled from underneath in the left palm while the right hand peels the next leaf outward above the bowl.

The cabbage is lifted away from the bowl while the right hand sorts leaves already removed.

The cabbage rests on the board while one hand scrapes a leaf loose toward the bowl.

The cabbage is gripped around the bottom stem while the right hand tears a leaf downward into the bowl.

The cabbage is held from the top leaves while the next leaf is pulled upward over the crown.

The cabbage is supported against the bowl rim while the right hand peels a leaf outward.

The cabbage is held by a loose outer leaf while the right hand pinches near the core.


Question: During the final plating from the wok, how do the wok and chopsticks divide the transfer?

Answer: The wok is tilted toward the plate while the chopsticks guide noodles and pieces over the rim.

The chopsticks hold the plate down while the wok is tilted away from the plate.

The chopsticks lift only the empty wok handle while the food slides out by itself.

The chopsticks block the food at the wok rim so none of it reaches the plate.

The wok is covered with a lid while the chopsticks move noodles on the plate only.

The wok is tilted toward the plate while the chopsticks guide noodles and pieces over the rim.

The wok is set beside the sink while the chopsticks transfer food from a plastic cup.

The wok stays flat on the cooktop while the chopsticks stir the food in the center.

The chopsticks scrape the outside of the wok while the finished food remains inside.

answer too long: 94 vs distractor μ=81.7 σ=2.6 (z=+4.72)


Question: During the fresh-gel refill step, how are the zip bag and bottle mouth aligned?

Answer: One hand pinches the zip-top mouth open while the other brings the bottle mouth directly to that opening.

One hand holds the zip-top open, but the bottle mouth points at the side seam instead.

One hand folds the bag flat while the other hand brings the capped bottle directly above it.

The bottle mouth reaches the bag opening only after the zip-top has already been pressed shut.

The bottle stands upright on the table while both hands stretch the lower corners of the bag.

The bag is held open away from the bottle while the bottle points toward the bin.

One hand pinches the zip-top mouth open while the other brings the bottle mouth directly to that opening.

The bottle mouth touches the outside of the bag while the zip-top seal stays partly closed.

meta-option: 'Both hands lift and shake the bag before the bottle mouth is brought near the opening.'

answer too long: 105 vs distractor μ=89.0 σ=4.4 (z=+3.63)


Question: During the sauce-placement step, how do the sauce bottle and spoon divide the transfer?

Answer: The squeeze bottle points into a spoon held over the plate, so the spoon catches the sauce before it is dabbed beside the chicken.

The squeeze bottle points into the spoon, but the spoon is held away from the plate.

The spoon follows the drip only after sauce has already landed on the open plate side.

The sauce is squeezed into a separate bowl while the spoon remains over the plated dish.

The spoon collects sauce from the plate surface after it has already spread there.

The squeeze bottle points straight at the chicken while the spoon stays beside the plate.

The bottle touches the spoon handle while the bowl of the spoon faces away from the plate.

The squeeze bottle points into a spoon held over the plate, so the spoon catches the sauce before it is dabbed beside the chicken.

The spoon presses the chicken while the bottle stays upright and no sauce is caught.


Question: During the remaining skin removal, how do the chopsticks and serving spoon divide the work?

Answer: The chopsticks pinch skins from the pot and place them onto the serving spoon used as a small collection surface.

The chopsticks lift potato pieces onto the spoon while the tomato skins stay floating in the pot.

The spoon is used to pour broth into the pot while the chopsticks keep skins away from it.

The chopsticks pinch skins from the pot and place them onto the serving spoon used as a small collection surface.

The serving spoon stays on the counter while the skins are placed on the dish towel.

The serving spoon stirs the pot while the chopsticks hold the lid closed.

The chopsticks hold the spoon handle while the spoon itself scoops all the skins.

The chopsticks push skins onto the pot bottom while the spoon stays empty beside the pan.

The serving spoon cuts the skins loose while the chopsticks never enter the pot.


Question: During the pan-heat check, how is the testing hand positioned relative to the empty pan?

Answer: The person spreads an open palm flat over the center of the empty pan while leaving the handle and touch area alone.

He reaches under the pan from the handle side as if checking from below.

He pinches the near rim between thumb and finger instead of covering the middle.

He grips the wooden handle while keeping the palm away from the pan center.

He presses one fingertip on the front glass touch area while keeping the hand out of the pan.

He cups both hands around the outside of the pan while leaving the center clear.

He hovers an open palm just above the pan center without spreading it flat over the surface.

He lays his palm across the red front display instead of over the pan.

The person spreads an open palm flat over the center of the empty pan while leaving the handle and touch area alone.


Question: During the container-to-pot transfer, which spatula-and-container contact pattern is visible?

Answer: The container is tipped over the pot while the spatula edge scrapes food from its inside surface.

The spatula lifts the whole container from below without touching the food inside.

The container is washed first, then the spatula scrapes the empty inside surface.

The spatula taps the container lid while the open side faces upward.

The container is flipped away from the pot while the spatula catches food on the counter.

The container is tipped over the pot while the spatula edge scrapes food from its inside surface.

The spatula scrapes the pot rim before any food leaves the container.

The container stays upright while the spatula stirs only the food already in the pot.

The spatula handle presses the outside of the container while the inside food remains untouched.


Question: Once loosened piece is carried out of the tray, which part of the knife supports it?

Answer: The broad flat of the blade holds the piece level while the open box waits below.

The knife tip spears the piece while the open box waits below it.

The knife spine shoves the piece sideways while the box stays clear of the blade.

The heel corner pins the piece while fingers lift the other side of it.

The blade stands upright and traps the piece against the near wall of the box.

The sharp edge slices straight down through the piece while the box rests off to the side.

The knife handle presses the piece forward while the cutting edge stays clear of it.

The broad flat of the blade holds the piece level while the open box waits below.

The handle end balances the piece while the spoon clears crumbs from the tray.


Question: During the onion mincing step, how is the support hand placed relative to the onion and blade?

Answer: The curled fingers rest over the rounded onion half while the knife works down its side.

The free palm presses the knife spine while the blade stalls above the onion.

The free hand lifts the onion over the pot while the knife waits on the board.

The free hand grips a carrot stick while the knife cuts away from the onion.

The fingertips brace the board edge while the knife pulls sideways across the onion half.

The curled fingers rest over the rounded onion half while the knife works down its side.

The fingers pinch loose peel by the sink while the knife works on the onion.

The free hand cups the empty bowl while the knife only scrapes nearby chopped pieces.

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


Question: On the board, how are the chopsticks and knife used on the hot pork?

Answer: The chopsticks hold the pork in place while the knife cuts through it on the board.

The knife cuts the pork while the chopsticks hold the cutting board instead of the meat.

The knife scrapes the board beside the pork while the chopsticks hold the pork away from the blade.

The chopsticks separate the pork into smaller strands while the knife remains flat on top of it.

The chopsticks lift the pork above the board while the knife cuts through the air below it.

The chopsticks pin only one edge of the pork while the knife slides under it without cutting.

The knife presses the pork flat against the board while the chopsticks stay beside it unused.

The chopsticks push the pork back toward the wok while the knife waits on the board.

The chopsticks hold the pork in place while the knife cuts through it on the board.

answer too short: 83 vs distractor μ=92.0 σ=4.6 (z=-1.96)


Question: After the wrap is gone and the first usable leaf is about to come off, which grip-and-pull pattern is used?

Answer: The cabbage is cupped in the left palm above the bowl while the right fingertips lift a side flap and peel it outward.

The cabbage is held against the cutting board while a loose leaf is pulled sideways across the table.

The cabbage is supported in one hand while the other hand starts from the thick bottom stem edge first.

The cabbage is steadied in one hand while the other hand keeps peeling plastic wrap instead of a leaf.

The cabbage is pressed into the bowl rim while the right thumb digs under the core from below.

The cabbage is cupped in the left palm above the bowl while the right fingertips lift a side flap and peel it outward.

The cabbage is left resting in the bowl while both hands tug a flap straight upward together.

The cabbage is gripped by one hanging leaf while the other hand pulls from the opposite side of the head.

The cabbage is pinched across the top with both hands while a leaf is twisted upward over the crown.


Question: When the grapefruit pieces are added to the bread, what contact between the knife and the pieces is shown?

Answer: The blade face stays under the wet pieces as they are carried onto the bread.

The blade face spreads jam again and does not touch the grapefruit pieces.

The knife tip spears the pieces one by one and drops them onto the bread.

The sharp edge cuts the grapefruit into smaller pieces before anything is lifted.

The hand places the pieces while the knife only blocks juice at the side.

The blade face stays under the wet pieces as they are carried onto the bread.

The spine pushes the pieces from behind while the hand lifts them separately.

A spoon takes over and scoops the pieces after the knife is set down.

The handle presses the bread down while the grapefruit stays on the board.


Question: As the leaf discs are placed in the well plate, which tweezer motion is visible?

Answer: The tweezer tips grip a disc and nudge it inside a well to adjust which side faces upward.

The tweezer tips grip a disc and nudge it inside a well to adjust which side faces upward.

The tweezer handles scrape across the plate while the tips stay outside the wells.

The tweezers cut a new disc from the leaf while the well plate remains empty.

The tweezers scoop soil into the well while the leaf disc stays on the paper.

The tweezers hold the entire well plate while the discs are dropped in by hand.

The tweezer tips push the disc out of the well and back onto the plant pot.

The tweezer tips tap the plate lid before any disc is placed into a well.

The tweezer tips press the punch button while the disc position remains unchanged.

answer too long: 90 vs distractor μ=77.9 σ=3.1 (z=+3.87)


Question: After the sauces are added, how does the spoon move through the boiling mixture?

Answer: The spoon moves through both the liquid and small solids, pulling them together as the mixture boils.

The spoon stays above the pot while the boiling motion alone mixes the contents.

The spoon lifts all solid pieces out before any liquid is stirred.

The spoon pushes the solids to one side and keeps the liquid separate.

The spoon presses the solid pieces to the bottom and leaves the liquid unstirred.

The spoon is used only after the mixture has already been served.

The spoon only skims the surface liquid while the solid pieces stay unmoved below.

The spoon moves through both the liquid and small solids, pulling them together as the mixture boils.

The spoon scrapes only the pot rim while the mixture continues boiling inside.

gemini_rejected: Rule 2: Length and word count constraints


Question: When the container is being opened, what is the chopstick mainly used to do?

Answer: The chopstick tip slips under a loose edge of the seal and lifts it away from the container opening.

The chopstick tip slips under a loose edge of the seal and lifts it away from the container opening.

The chopstick tip presses the center of the seal down while the edge stays attached.

The chopstick side rubs across the top of the seal without getting under it.

The chopsticks move inside the container first while the seal still covers most of the opening.

The chopstick handle steadies the container while the fingers peel the seal off by themselves.

The chopstick tips pinch the loosened flap from above and hold it in place without lifting.

The chopstick slides around the rim and pushes the loose seal back toward the opening.

The chopstick tip pokes a small hole in the middle of the seal before the edge is worked.


Question: After the green onion cutting, how do the two knives contact each other?

Answer: The small knife scrapes the stuck green onion pieces off the side of the larger knife.

The large knife presses the small knife against the board to flatten the green onion.

The two knife edges cut through fresh green onion together on the cutting board.

The larger knife cuts the small knife handle while the green onion pieces stay on the board.

The larger knife is rinsed under water while the small knife stays on the counter.

The small knife pushes more green onion onto the larger knife before any pieces are removed.

The small knife scrapes the stuck green onion pieces off the side of the larger knife.

The small knife taps the larger knife handle without touching the stuck pieces.

The small knife slides under the cutting board while the larger knife holds the onions down.


Question: During the cooktop activation attempt, where does the fingertip contact the appliance?

Answer: The person uses one index fingertip on the front glass touch area below the pan while the other hand stays off the cookware.

The person uses one index fingertip on the front glass touch area below the pan while the other hand stays off the cookware.

He rests his palm on the counter in front of the cooktop without pressing the glass.

He presses the pan rim with his fingertips while avoiding the front control area.

He places an open palm over the pan center while the glass controls stay untouched.

He touches the rice cooker panel at the left before returning to the pan.

He touches the front glass area with several fingers while the pan handle is held with the other hand.

He grips both pan sides as if repositioning the pan instead of using the control surface.

He taps the wooden handle before moving toward the front glass area.


Question: During the pale-condiment plating step, what spoon-to-plate motion is visible on the empty side?

Answer: The spoon touches down on the bare left side and drags a short curved streak away from the chicken.

The spoon touches down on top of the chicken and leaves the condiment there.

The spoon drags the condiment through the caper side instead of the empty lane.

The spoon touches the bare left side but lifts straight up, leaving a round dollop.

The spoon widens the earlier potato base instead of decorating the open side.

The spoon stays beside the sauce bowl and never reaches the plated dish.

The spoon pulls the condiment back toward the bowl instead of leaving a mark.

The spoon touches the empty side but draws a straight line inward toward the chicken.

The spoon touches down on the bare left side and drags a short curved streak away from the chicken.


Question: During the chicken package step, which knife-and-package sequence is visible?

Answer: The knife opens the package, then the package is tilted so liquid drains out while the chicken stays inside.

The package is torn open by hand while the knife stays on the cutting board.

The knife cuts the chicken into pieces before any liquid is drained from the package.

The liquid is poured into the wok first, and the knife opens the package afterward.

The package is held level while a spoon scoops the liquid out one spoonful at a time.

The package is turned upside down so both chicken and liquid fall directly into the sink.

The knife handle presses the package closed so liquid cannot leave the opening.

The knife opens the package, then the package is tilted so liquid drains out while the chicken stays inside.

The knife scrapes the sink edge while the package remains sealed on the counter.


Question: During the next deboning pass, how is the meat pulled as the knife follows the opened seam?

Answer: The meat is pulled outward by the free hand while the knife tracks down along the opened seam.

The meat is flattened under a palm while the knife chops directly across the seam.

The meat is left bunched up while the knife pokes into the thickest part from above.

The meat is turned skin-side down while the blade works across the outer surface instead of the seam.

The meat is gripped together with the knife handle while the blade is forced down with both hands.

The meat is pulled outward by the free hand while the knife tracks down along the opened seam.

The meat is pressed tight to the board while the knife lies flat and only scrapes the surface.

The meat is lifted upright by the free hand while the knife trims short downward beside it.

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

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


Question: When the blank-looking sheet is first heated directly, how are the hands and flame arranged?

Answer: The left hand lifts one edge of the sheet while the right hand keeps the lighter upright under the middle.

The left hand folds the sheet before the lighter passes underneath.

Both hands hold the sheet upright while the lighter stays away from the middle.

The right hand sweeps the lighter across the front of the paper while the left hand grips a top corner.

The lighter is placed under a lower corner while the middle stays away from the flame.

The sheet is held low over the tea light while the lighter is used only to restart the flame.

The left hand lifts one edge, but the lighter is held beside the sheet rather than under it.

The left hand holds the sheet flat while the lighter is moved under the desk-side edge.

The left hand lifts one edge of the sheet while the right hand keeps the lighter upright under the middle.


Question: When the knife grip changes during the apple prep, what does the knife tip work on?

Answer: The knife tip is used carefully around the apple core or stem area instead of making a long slicing cut.

The knife edge peels a long strip of skin while the tip stays away from the stem area.

The knife tip is used carefully around the apple core or stem area instead of making a long slicing cut.

The knife handle scrapes the apple surface while the blade points away from the stem.

The flat side of the knife presses the apple down while the tip remains above the fruit.

The knife tip removes seeds from a cut face after the apple has already been sliced open.

The knife is held still while the apple is rotated against the blade by hand.

The knife tip is used to cut the apple into large sections from top to bottom.

The knife tip taps the cutting board beside the apple without touching the fruit.


Question: During the hot-water draining step, how is the ladle positioned against the noodles?

Answer: The ladle is held at the pot opening to block the noodles while water drains past it.

The ladle scoops noodles out first, then the empty pot is tilted with no barrier.

The ladle handle is dipped into the water while the bowl stays outside the pot.

The ladle catches water in a bowl after the noodles have already been drained away.

The ladle is held at the pot opening to block the noodles while water drains past it.

The ladle rests on the counter while a hand blocks the noodles at the opening.

The ladle scrapes the outside of the pot while noodles slide out with the water.

The ladle stirs the noodles in a level pot without any water being poured out.

The ladle presses the pot lid closed so neither noodles nor water can leave.

answer too long: 85 vs distractor μ=79.3 σ=2.1 (z=+2.70)


Question: After pouring the oil, what ingredient will the person most likely add next?

Answer: Eggs.

Scallions, because when making fried rice, it's best to add scallions three times, starting with the first step.


Question: When the orange is cut at an angle, what blade orientation is visible?

Answer: The knife is slanted through the orange so the cut piece has uneven top and bottom lengths.

The knife circles around the orange outside without changing the piece shape.

The knife lies flat against the peel and only scrapes the surface without cutting through.

The knife tip spears the whole orange and lifts it into the plate without slicing.

The knife cuts straight down vertically so both ends of the piece stay even.

The blade cuts tomato pieces at an angle while the orange stays untouched.

The knife is slanted through the orange so the cut piece has uneven top and bottom lengths.

The knife handle presses the orange while the blade points away from the fruit.

The orange is torn by hand while the knife waits beside the board.


Question: When sauce is added while the cabbage is cooking, what happens before mixing continues?

Answer: The sauce lands on the rubber spatula face first, and the spatula carries it into the cabbage.

The spatula is lifted out before the sauce is poured onto the pan surface.

The spatula carries dry garlic from the board while sauce is added after plating.

The sauce lands on the rubber spatula face first, and the spatula carries it into the cabbage.

The spatula presses the cabbage flat first, and the sauce is added only after stirring ends.

The sauce is poured into a separate cup while the spatula remains in the pan.

The sauce lands on the spatula, but the spatula keeps it separate from the cabbage.

The spatula handle enters the sauce bottle while the spatula face stays dry.

The sauce lands directly on the cabbage while the spatula waits beside the pan.


Question: During the tomato transfer, what does the hand do relative to the knife blade?

Answer: The hand pushes the tomato pieces against the blade side while the blade acts like a moving wall.

The board is lifted and tilted, and the knife only follows pieces as they fall.

The knife tip spears each tomato piece and drops it separately into the frying pan.

The hand pushes the tomato pieces against the blade side while the blade acts like a moving wall.

The blade edge scrapes leftover seeds after the tomato pieces are in the pan.

The blade face slides under the tomatoes while the hand stays away from the pieces.

The spatula scoops the tomatoes at this point and the knife is already put away.

The sharp edge slices the tomatoes again while they are already being moved into the pan.

The hand carries all tomato pieces alone while the knife remains on the cutting surface.

answer too long: 97 vs distractor μ=82.7 σ=4.2 (z=+3.43)


Question: During the balloon-straw tying step, what does the white string tighten around?

Answer: The string tightens around the balloon neck and the straw together at the same contact point.

The string crosses both straw and neck but is pulled loose before cinching.

The string tightens around the straw only while the balloon neck remains loose.

The string tightens around the balloon neck only while the straw sits just outside the loop.

The string tightens around a finger spacer beside the straw and neck.

The string wraps around the loose balloon tail while the straw remains separate.

The string tightens around the balloon neck and the straw together at the same contact point.

The string tightens around the balloon body just below the neck.

The string is threaded through the straw before it is wrapped around the balloon.


Question: When the cooked noodles are lifted near the metal bowl, what happens as the tool comes up from the pot?

Answer: The ladle supports the noodles from underneath while water drains through its holes.

The ladle taps the pot rim after the noodles have already been transferred.

The ladle scoops noodles and water together into the bowl without draining.

The ladle skims only the water surface and leaves the noodles resting in the pot.

The ladle supports the noodles from underneath while water drains through its holes.

The ladle blocks the pot opening while the pot is tilted to pour water out.

The ladle presses the noodles against the pot wall while keeping them underwater.

The ladle lifts the empty metal bowl while the noodles are moved by chopsticks.

The ladle handle enters the noodles while the bowl of the ladle stays outside the pot.

answer too long: 85 vs distractor μ=79.3 σ=2.1 (z=+2.70)


Question: During wire preparation, how does the stripping tool contact the wire covering?

Answer: The tool jaws close around the insulation and pull it away to expose the metal conductor.

The wire is bent by hand while the stripping tool stays beside the breadboard.

The tool scrapes the outside of the insulation without pulling any piece away.

The jaws hold the plastic breadboard instead of gripping the wire covering.

The tool taps the insulation lightly but does not close around it.

The tool cuts through the entire wire, leaving no exposed end to insert.

The tool jaws close around the insulation and pull it away to expose the metal conductor.

The jaws close on the exposed metal end and push the insulation farther onto the wire.

The handle presses the wire into the breadboard while the jaws stay open.


Question: When the larger pieces are worked again, how is the spatula used differently from a flat stirring pass?

Answer: The spatula is turned more upright so its edge presses down through the pieces like a blunt cutter.

The spatula is angled slightly for scooping while avoiding downward pressure into the pieces.

The spatula face stays flat against the pan and pushes the pieces sideways only.

The handle dips toward the food while the spatula head stays mostly out of the mixture.

The spatula stays flat under the food and lifts the mixture without pressing through the pieces.

The spatula circles over the top of the food without changing its angle much.

The spatula is turned more upright so its edge presses down through the pieces like a blunt cutter.

The spatula edge scrapes the empty wok wall after the larger pieces have been moved aside.

Another tool cuts the larger pieces while the spatula rests against the pan handle.


Question: When the unstable jumper wire is checked, what contact pattern is visible?

Answer: A finger presses the raised wire down into the breadboard so the connection stays seated.

The breadboard is lifted toward the wire instead of the wire being pressed down.

A finger presses the raised wire down into the breadboard so the connection stays seated.

The wire is held above the breadboard while another hand presses the power button.

A finger lifts the wire out of the breadboard and leaves the contact point open.

The wire end is cut off before the breadboard contact is checked.

The wire is wrapped around the oscilloscope probe instead of being seated in the breadboard.

The wire is pushed sideways across the breadboard without entering a hole.

A finger presses the breadboard edge while the raised wire remains untouched.


Question: During the plate transfer, how do the pan and spatula move relative to the plate?

Answer: The pan handle is lifted toward the plate while the spatula slides underneath the food and guides it off the pan.

The spatula pushes food across the rim without supporting it from underneath.

The pan stays flat while the spatula slides under the food and lifts only a small edge.

The spatula gets under the food, but the pan is tipped away from the plate.

The pan is lifted toward the plate while the spatula presses the food from above.

The pan is moved near the plate while the spatula keeps the food in the center.

The plate is moved toward the pan after the pan has already been set down.

The pan handle is lifted toward the plate while the spatula slides underneath the food and guides it off the pan.

The cup is held under the pan while the spatula flicks small pieces upward.


Question: After adding the eggs and turning off the heat, why did the person immediately switch from chopsticks to a spatula?

Answer: The spatula allows for cutting the eggs into smaller pieces more effectively and provides better stability.

Because the high temperature of the pan would melt the plastic coating on the chopsticks if used for prolonged contact.

The spatula allows for cutting the eggs into smaller pieces more effectively and provides better stability.

The spatula’s wider surface area is needed to scrape the egg residue off the bottom of the pan to prevent sticking while it cools.

Switching to a spatula allows the person to scrape the sides of the pan to incorporate any remaining liquid egg.

The spatula makes it more convenient to add other seasonings and ensure they are stirred in uniformly.

The spatula was chosen to stir the eggs more gently, preventing them from breaking apart too much before adding the tomatoes.

The spatula is used to flip the large egg pieces over to ensure the residual heat cooks both sides evenly.

A spatula is needed to quickly stir-fry the tomatoes and eggs together to bring out the aroma.


Question: During the puncture test, which chopstick-to-bag contact pattern is visible?

Answer: The chopstick is pushed sideways through the side wall below the zipper line while the supporting hand stays up at the gathered top.

The chopstick presses into the side wall above the water pocket while the support hand holds the top.

The chopstick enters from the side and targets the zipper strip rather than the hanging body.

The chopstick is pushed through the side wall while the support hand grabs the middle of the filled bag.

The chopstick slides across the side wall and dents the plastic without fully piercing through.

The chopstick presses upward from the bottom point while the top is still held as a handle.

The chopstick pushes into the lower corner seam while the support hand stays at the gathered top.

The chopstick is placed against the side wall after the water has already started leaking out.

The chopstick is pushed sideways through the side wall below the zipper line while the supporting hand stays up at the gathered top.

answer too long: 132 vs distractor μ=96.4 σ=4.3 (z=+8.33)


Question: Inside the side-dish container, what do the chopsticks do before the food reaches the plate?

Answer: The chopsticks lift the food upward inside the container so extra sauce drains back before plating.

The chopsticks lift the food upward inside the container so extra sauce drains back before plating.

The chopsticks move the food to the container wall but do not raise it before plating.

The chopsticks press the food deeper into the sauce before lifting it toward the plate.

The chopsticks lift mostly sauce from the container while the solid pieces stay at the bottom.

The chopsticks stir the side dish in circles but leave all of it inside the container.

The chopsticks push the food toward the lower part of the container so more sauce collects around it.

The chopsticks lift the food from the bottom and place it on the plate with the pooled sauce still around it.

The chopsticks hold the container rim while another utensil lifts the food out.


Question: During the pot-to-wok transfer, how is the small pot used?

Answer: The small pot is tilted so water and potatoes pour over its rim into the larger wok.

A lid is held across the small pot opening to strain out the potatoes before pouring.

The pot handle is used to push the potatoes across the counter toward the wok.

A spoon lifts the potatoes out one at a time while the small pot stays level.

The potatoes are moved by hand while the water remains in the small pot.

The small pot is lowered into the wok without tipping, and the contents stay inside it.

The wok is tilted toward the small pot so the potatoes slide back into the pot.

The small pot is tilted so water and potatoes pour over its rim into the larger wok.

The small pot is held flat above the wok while only steam leaves the opening.

answer too long: 100 vs distractor μ=85.0 σ=2.7 (z=+5.61)


Question: During the first raw-meat cut, how are the broad knife and support fingers aligned?

Answer: Use the broad knife with its straight edge across the chunk while the left fingertips steady the near end for a downward split.

Use the broad knife handle to pin the meat while the cutting edge stays above the board.

Use the broad knife flat like a scoop under the meat while the left hand lifts the far side.

Use the broad knife with its tip first into the center while the left hand steadies the near end.

Use the broad knife with its straight edge across the chunk while the left fingertips steady the near end for a downward split.

Use both hands on the knife handle while the left fingertips stay away from the meat.

Use the broad knife under the board edge to prop the meat before switching tools.

Use the broad knife with its spine against the meat while the left palm presses from above.

Use the broad knife sideways to drag the meat toward the sink before any cut begins.


Question: After the ginger slices are cut, what small cleanup contact happens near the knife blade?

Answer: The fingers slide stuck ginger off the flat side of the blade and back onto the cutting board.

The knife edge cuts the stuck ginger again before it leaves the blade.

The fingers push loose ginger from the cutting board onto the flat side of the blade.

The knife is shaken above the board so the ginger falls off without finger contact.

The fingers slide stuck ginger off the flat side of the blade and back onto the cutting board.

The cutting board edge scrapes the ginger off the blade while the fingers stay away.

The ginger is left stuck on the blade while the knife is set beside the board.

The knife tip spears the ginger and carries it toward the bowl.

The fingers wipe the knife handle while the ginger stays on the blade.


Question: During the noodle transfer from the saucepan to the frying pan, how do the tongs and black spatula share the movement?

Answer: The tongs pull the noodle bundle across while the black spatula stays under the bundle near the pan edge to support it.

The black spatula pushes the trailing noodles forward while the tongs hold the noodles back near the saucepan.

The tongs pull the noodle bundle across while the black spatula stays under the bundle near the pan edge to support it.

The tongs clamp the leading end of the noodles while the black spatula presses them flat only after they land.

The black spatula supports the pan edge while the tongs stir the noodles inside the saucepan before transfer.

The black spatula lifts the noodle bundle from underneath while the tongs only steady the loose strands from above.

The tongs lift the noodle bundle alone while the black spatula only blocks strands from slipping over the pan edge.

The tongs hold the noodles above the pan while the black spatula scrapes the pan surface below them.

The black spatula guides the noodle bundle over the rim while the tongs mainly hold the saucepan steady.

answer too long: 119 vs distractor μ=109.0 σ=5.1 (z=+1.97)


Question: During the pork searing step, how does the spatula face contact the thick pieces?

Answer: The broad flat face presses down on the meat and spreads it outward across the pan bottom.

The narrow edge slips between the pieces as if slicing rather than flattening.

The spatula presses only one edge of the meat pile and leaves the center clumped.

The broad flat face presses down on the meat and spreads it outward across the pan bottom.

The broad face rests on top of the meat without pressing it outward.

The pan is shaken so the meat spreads without direct spatula pressure.

The handle end stirs above the meat while the spatula face stays away.

The knife blade presses the meat from the board while the spatula waits nearby.

The broad face lifts the meat upward, leaving the pan bottom uncovered.


Question: When the thicker carrot is first tackled with the larger knife, how is the stabilizing hand used as the cut begins?

Answer: The free hand lies flat along the far side while the large knife starts a lengthwise split from above.

The free hand steadies the carrot while the small knife returns for short crosswise cuts.

The free hand lifts the carrot upright while the large knife trims down one outside edge only.

The free hand presses on the knife spine while the large knife is forced straight down with both hands.

The free hand pinches the top of the carrot while the large knife chops straight across it.

The free hand lies flat along the far side while the large knife starts a lengthwise split from above.

The free hand grips the board handle while the large knife skims sideways along the carrot's surface.

The free hand cups the cut end while the large knife slices horizontally through the carrot's middle.

The free hand rolls the carrot while the peeler strips the surface again instead of opening it.


Question: During the avocado-topping step, how does the spoon contact the avocado before it reaches the bread?

Answer: The spoon bowl hugs the inside peel, scrapes along the curve, and carries the loosened flesh onto the bread.

The knife cuts cubes in the avocado half while the spoon waits beside the board.

The spoon bowl scrapes the inside peel but drops the avocado onto the board instead of the bread.

The spoon scrapes only the surface layer and leaves most flesh inside the peel.

The fingers peel the skin from the outside while the spoon hovers over the bread.

The spoon bowl hugs the inside peel, scrapes along the curve, and carries the loosened flesh onto the bread.

The spoon carries avocado toward the bread only after the knife has already lifted the flesh out.

The spoon tip digs into the center of the avocado flesh without following the peel curve.

The spoon knocks near the pit area first while the knife waits to move the flesh.


Question: During the straw-shortening step, how are the scissors applied to the straw?

Answer: The open scissor blades close across the straw while the other hand holds the straw straight away from the balloon.

The scissors grip the balloon neck while the straw lies uncut beside it.

The straw is placed lengthwise between the blades so the cut follows along it.

The scissors close partly on the straw but do not cut all the way through.

The straw is bent by fingers before the scissors reach it.

The open scissor blades close across the straw while the other hand holds the straw straight away from the balloon.

The scissor blades close near the balloon neck rather than across the free straw section.

The scissor tips enter the balloon mouth while the straw is held aside.

The scissors trim the loose tie ends while the straw remains full length.


Question: During the burnt-piece removal step, how do the tongs contact the dark piece among the carrots?

Answer: The tongs pinch a single dark piece from the top of the carrots and lift it clear of the pan.

The tongs rake across the carrot pile and flip a broad section rather than isolating one piece.

The tongs drag the dark piece to the pan edge but leave it inside.

The tongs catch the lid knob while the dark piece stays mixed with the carrots.

The tongs press the dark piece against the pan bottom without removing it.

The tongs pinch a single dark piece from the top of the carrots and lift it clear of the pan.

The tongs lift several carrot pieces together, including the dark piece, without separating it.

The tongs grip the pan rim while another utensil removes the dark piece.

The tongs close around a pale carrot coin and raise it for a doneness check.


Question: When the wok mixture needs more liquid, how is the sauce cup used?

Answer: The cup is tipped over the wok so water pours into the thick mixture while the spatula keeps working it through.

The cup scrapes the wok bottom while no water leaves the cup.

The cup is used as a lid over the wok so liquid cannot enter the mixture.

The cup is pressed against the spatula handle instead of being tipped into the food.

The cup scoops noodles out of the wok before any extra water is added.

The cup holds chopped chilies while water is added directly from the faucet.

The cup stays upright on the counter while the spatula adds water one drop at a time.

The cup is tipped over the wok so water pours into the thick mixture while the spatula keeps working it through.

The cup pours water into the sink while the thick mixture remains dry in the wok.


Question: As the meat first enters the pan, how do the two tools divide the work?

Answer: The knife guides the slices into the pan, and the spatula then spreads them apart across the hot surface.

The knife lowers the slices into the pan, and the spatula then lifts them slightly without changing their spacing.

The knife drops the slices into the pan, and the spatula then pushes them toward one side to clear most of the surface.

The knife guides the slices into the pan, and the spatula then spreads them apart across the hot surface.

The knife keeps the slices near the pan edge, and the spatula then presses only the top surface without moving them apart.

The knife guides the slices into the pan, and the spatula then gathers them into a tighter pile near the center.

The knife releases the slices into the pan, and the spatula then folds them over one another instead of separating them.

The knife places the slices flat in the pan, and the spatula then turns each one over without first spreading them out.

The knife brings the slices to the pan, and the spatula then keeps them at the rim while the middle stays empty.

answer too short: 105 vs distractor μ=116.9 σ=3.8 (z=-3.12)


Question: During the small oil adjustment, what happens to the cap before the oil is added to the pan?

Answer: A small amount of oil is collected in the cap, and the cap is then tipped over the pan.

The cap stays attached to the bottle while oil is poured directly into the pan.

The cap catches a few drips only after the oil has already landed in the pan.

The cap is placed beside the pan while another utensil measures the oil.

A small amount of oil is collected in the cap, and the cap is then tipped over the pan.

The cap is filled with oil but kept level above the pan without being tipped.

The cap is used to spread oil around the pan after oil is poured from the bottle.

The cap is held under the bottle mouth but set aside before any oil is poured from it.

The cap briefly covers the pan while oil is added from another container.


Question: During the chicken plating step on the mash, how do the tongs hold the piece as it lands?

Answer: The tong tips clamp one chicken piece from the sides while the other hand steadies the plate, and the piece is lowered onto the center of the mash.

The tong tips clamp one chicken piece but place it on the bare side of the plate.

The tongs hold the chicken above the sauce pot while the plate is turned underneath.

The tong tips clamp one chicken piece from the sides while the other hand steadies the plate, and the piece is lowered onto the center of the mash.

The tongs lift the bowl so the chicken slides out without being gripped.

The tong tips drag several pieces across the bowl rim before one reaches the plate.

The tong tips press the mash flatter before the chicken is dropped from above.

The tongs squeeze two chicken pieces together and place them beside the mash.

The tongs hook the bowl edge while the free hand places the chicken by fingers.


Question: During the string-wetting step, how is the small bottle positioned relative to the dark string?

Answer: Hold the small bottle nearly sideways with its open mouth hovering over the dark string so liquid falls directly onto it.

Hold the small bottle nearly sideways with its open mouth hovering over the dark string so liquid falls directly onto it.

The bottle is turned almost upside down over the left paper area so runoff might later reach the string.

The bottle is tilted near the string but the open mouth stays just beside the dark line.

The bottle is tilted over the bare tabletop in front of the string.

The bottle side pins the string while the opening points away from the wet area.

The bottle mouth crosses above the string, but the bottle stays upright enough that no liquid falls.

The bottle neck rests on the table next to the string while the liquid exits elsewhere.

The bottle is tilted toward a nearby cup while the string remains dry.


Question: After the slippery wrapping is wiped, how is the knife used on the package?

Answer: The knife makes a small starter cut in the plastic so the hands can tear from that opening.

The knife makes a small starter cut in the plastic so the hands can tear from that opening.

The knife handle rubs the grease off the wrapping without the blade touching it.

The knife presses the package flat against the counter but does not break the plastic.

The hands tear the package first, and the knife is used only after it is already open.

The knife fully slices the package open in one long cut while the hands stay away.

The clothing holds the package open while the knife remains on the cutting board.

The knife cuts the food inside the package before any opening is made in the wrap.

The knife scrapes food residue from the pan before returning to the package.


Question: When a larger fried mass is handled near the oil surface, what happens as the skimmer comes up?

Answer: The skimmer supports the mass from below and pauses above the oil so excess oil can drip back.

The skimmer slides around the mass without getting underneath it.

The skimmer taps the pot rim after the mass has already been moved away.

The skimmer presses the mass against the pot bottom and keeps it under the oil.

The skimmer turns sideways so the mass slides off before it clears the oil.

The skimmer pushes the mass to the pot edge but leaves it floating in the oil.

The skimmer holds mostly oil while the mass is lifted by another tool.

The skimmer lifts the mass and immediately drops it back into the oil.

The skimmer supports the mass from below and pauses above the oil so excess oil can drip back.


Question: When the wrapper does not peel cleanly by hand, what does the fork do?

Answer: The fork tip catches the wrapper edge and tears it open after the fingers fail to peel it cleanly.

The fork holds the bowl steady while both hands peel the wrapper without tool contact.

The fork tip presses the center of the wrapper while the edge remains closed.

The fork tines stir the cheese after the wrapper has already been removed.

The fork tip pokes the sealed middle but never catches the edge.

The fork lifts the cheese slice while the wrapper stays unbroken around it.

The fork handle flattens the wrapper against the counter without opening it.

The fork tip catches the wrapper edge and tears it open after the fingers fail to peel it cleanly.

The fork is rinsed at the sink before the wrapper is touched again.


Question: After the potato mixture lands in the pan, which spoon-to-mixture pattern is shown as the pancake shape changes?

Answer: The spoon presses into the mound and drags outward in short passes to widen it.

The spoon rim traces the outside edge and pushes the mixture back toward the center.

The spoon presses one side flat first and leaves the center mound raised.

The spoon tip pokes into several spots while the mound stays mostly in place.

The spoon pulls mixture from the outer edge back into a thicker middle pile.

The spoon back taps across the top of the mound without dragging through it.

The spoon bowl slides under one edge and folds that edge over the center.

The spoon presses into the mound and drags outward in short passes to widen it.

The spoon edge scrapes around the mixture and shapes only the pan surface beside it.

meta-option: 'Both hands flatten the potato against the board before the knife is used to carry it.'


Question: During the pigment-choice step, how are the two color tools separated before the water test continues?

Answer: The blue-capped tube is lowered upright into a rack hole while the open red bottle stays in the other hand.

The blue-capped tube stays in hand while the red bottle is parked upright in the rack instead.

The blue-capped tube is pointed into the tall clear vessel while the red bottle is held aside.

The blue-capped tube is set flat beside the strip pieces while the red bottle is held aloft.

The blue-capped tube is tucked into a paper cup while both hands release the pigment bottles.

The blue-capped tube is dropped into the water vessel while the red bottle is held in hand.

The blue-capped tube is laid sideways across the rack while the red bottle is capped and put away.

The blue-capped tube is lowered upright into a rack hole while the open red bottle stays in the other hand.

The blue-capped tube is balanced on the mug rim while the red bottle is moved over the water.

answer too long: 107 vs distractor μ=93.6 σ=2.1 (z=+6.52)


Question: During tofu-package draining, what do the chopsticks do to the package surface?

Answer: A chopstick tip makes a small hole in the package so liquid can drain out.

A chopstick tip makes a small hole in the package so liquid can drain out.

The chopsticks stir inside the tray after the package has already been fully opened.

The chopstick tips press the package flat but do not break the plastic surface.

The chopstick tips pull the whole seal off before any liquid begins to drain.

The chopsticks lift the tofu block first and leave the liquid sealed inside.

The chopstick handles scrape the outside label without touching the draining area.

The chopsticks hold the package corner while liquid drains through a wide hand-torn opening.

The chopsticks rest in the sink while a knife cut drains the package.


Question: When the open clamshell is brought in for the next transfer, how is it positioned relative to the knife?

Answer: The box is held open below the knife so the piece can slide down from the blade into it.

The box is held behind the tray while the knife tip spears the piece forward into it.

The box is set open on the green board so the knife can drop the piece later.

The box is kept closed in one hand so the knife can balance the piece in the air first.

The box is held open below the knife so the piece can slide down from the blade into it.

The box is held open above the knife so the piece can be pressed upward into the lid.

The box is tucked under the tray rim so the spoon can scrape straight into the empty bottom.

The box is held against the knife handle so the piece can roll off the grip end.

The box is held open beside the tray at blade height so the piece can be pinched across by hand.


Question: Which of the following was NOT a purpose of using the bowl during this period?

Answer: To hold the final finished dish of scrambled eggs with tomatoes.

To store the chopped green onions for seasoning the dish.

To collect the discarded eggshells after cracking them for the meal.

To mix the cornstarch with water before adding to the pan.

To hold the final finished dish of scrambled eggs with tomatoes.

To hold the eggs that had already been scrambled/fried.


Question: While the pan is being cleaned, what sponge-and-pan contact pattern is visible?

Answer: The sponge stays pressed on the pan surface while the pan is rotated during scrubbing.

The sponge scrubs one fixed spot while the pan stays still in the sink.

The sponge wipes only the outer rim while the pan bottom stays untouched.

The sponge touches the pan lightly while running water does most of the cleaning.

The sponge is squeezed over the pan and does not touch the greasy surface.

The sponge presses the rim first and then moves to the bottom after the pan stops rotating.

The sponge stays pressed on the pan surface while the pan is rotated during scrubbing.

The sponge circles around the pan surface while the pan is held in one orientation.

The sponge drags across the pan bottom in one straight pass without rotation.


Question: In the sink, how is the cut bottle used against the drain area?

Answer: The cut end is pressed over the drain opening and moved up and down like a small plunger.

The bottle is filled with water and poured into the drain without any pumping motion.

The bottle is held above the drain while water flows underneath without the cut end sealing it.

The cut end is placed beside the drain and used to push water sideways across the sink.

The cut end scrapes around the drain rim without pressing down over the opening.

The hand covers the drain directly while the cut bottle stays on the counter.

The bottle is pressed against the sink wall instead of covering the drain opening.

The bottle bottom taps the sink surface while the cut opening points away from the drain.

The cut end is pressed over the drain opening and moved up and down like a small plunger.


Question: Once the tongs stop lifting chicken into the waiting bowl, how are they next applied to the carrots in the pan?

Answer: The tongs close near the tips and sweep the carrot pile across the pan surface.

The tongs scrape along the counter edge to gather spills before returning to the stove.

The tongs spear a dark chicken fragment out of the carrots and head for the sink.

The tongs clamp one carrot coin and lift it straight up from the middle of the pan.

The tongs press straight down to mash the carrots without dragging them anywhere.

The tongs close near the tips and sweep the carrot pile across the pan surface.

The tongs hook the bowl cover and carry it back over the carrots without touching the food.

The tongs pinch the covered chicken bowl and slide it closer to the burner instead of working in the pan.

The tongs grab the pan handle while the free hand shakes the carrots loose with no food contact.


Question: After the chopsticks finish the transfer, what spoon contact makes that previously oversized tool useful?

Answer: Using the spoon bowl broadside on the bread to drag the jam into a smooth layer.

Using the spoon back to tap pepper over the egg while the bread is left untouched.

Using the spoon bowl broadside on the bread to drag the jam into a smooth layer.

Using the spoon tip to stab back down into the jar for another deep scoop.

Using the spoon to pin the bread still while the chopsticks do the spreading.

Using the spoon handle to hook the bread edge and lift the slice off the plate.

Using the spoon to cover the jam mound without spreading it, then reaching for the spatula.

Using the spoon rim to scrape under the egg in the pan like a spatula.

Using the spoon bowl to press the jam back into the jar before returning to the bread.


Question: During the attempted flip, how is the pan itself used?

Answer: The pan is jerked upward and forward so the pancake leaves the surface and turns without the spoon underneath it.

The spoon stays under the pancake while the pan remains still on the induction cooker.

The pancake is lifted by hand while the pan only supports the cooked side.

The pan handle is tapped with the spoon while the pancake stays flat on the surface.

The pan is shaken side to side to spread the batter thinner without lifting it.

The pan is slowly tilted downward so the pancake slides into a bowl without turning over.

The pan is pulled away from the cooker after the pancake has already been flipped by the spoon.

The pan is jerked upward and forward so the pancake leaves the surface and turns without the spoon underneath it.

The pan is covered with a lid and inverted while the spoon holds the lid closed.

gemini_rejected: Rule 2 (Length and word count constraints)


Question: When the soy sauce is added, how is it portioned before it reaches the vegetables?

Answer: The bottle is poured into the open ladle bowl, and the filled bowl is then tipped over the vegetables.

The bottle is poured along the ladle handle, and the sauce follows the handle down into the wok.

The bottle is poured into the yellow wrapper, and the wrapper is then squeezed over the wok.

The bottle is poured onto the back of the ladle, and the sauce runs off the outside into the wok.

The bottle is poured straight over the vegetables, and the ladle stays empty on the counter beside the wok.

The bottle is poured onto bare fingers, and the sauce is wiped across the vegetables by hand.

The bottle is poured into the open ladle bowl, and the filled bowl is then tipped over the vegetables.

The bottle is poured into the wok first, and the ladle only starts stirring after the pour is done.

The bottle is poured into the ladle bowl, and the full bowl is then set aside without any drizzle.


Question: During the covered-candle setup, how does the clear cover approach the candle and sheet?

Answer: The cover is gripped near its upper wall and lowered open-end down until the rim lands around the candle on the wet sheet.

The cover is tilted from one side so only one rim edge touches the sheet first.

The cover is held above the wick and never allowed to touch the wet sheet.

The cover is gripped near its upper wall and lowered open-end down until the rim lands around the candle on the wet sheet.

The cover is pushed up from beneath the sheet so the candle rests on its base.

The cover is laid sideways so its wall pushes the candle across the paper.

The cover is set open-side up beside the candle and used as a base holder.

The cover is dragged across the sheet before stopping with the wick at one edge.

The closed end is pressed down onto the flame while the open rim stays raised.

answer too long: 122 vs distractor μ=76.7 σ=2.4 (z=+18.61)


Question: During the fingerprint-lifting step, how is the tape first applied to the finger?

Answer: The tape strip is pressed flat across the fingertip pad while the other hand holds the loose end.

The tape strip is pressed flat across the fingertip pad while the other hand holds the loose end.

The tape is dipped toward the blue liquid before being applied to the finger.

The tape is draped over the fingernail while the fingertip pad stays uncovered.

The tape is stretched between both hands while the finger hovers below it.

The tape strip is placed on the white card before the finger touches it.

The tape strip is pressed across the side of the fingertip instead of the pad.

The tape strip is held near the fingertip but peeled away before full contact.

The tape is wrapped around the finger segment instead of pressed flat briefly.

gemini_rejected: Rule 2 (Length/Word count)


Question: During the long carrot cut, how is the remaining carrot section oriented under the knife?

Answer: A longer carrot section is kept lengthwise on the board while the knife comes straight down to make long sticks.

A longer carrot section is kept lengthwise on the board while the knife comes straight down to make long sticks.

The knife flat side presses the carrot section down while the edge stays away.

The peeler keeps removing full-length strips while the long section is held over the sink.

The carrot section is turned crosswise while the knife makes more round coins on the board.

The carrot section is kept lengthwise, but the knife shaves only the outside surface.

Loose carrot coins are stacked upright while the knife saws sideways through them.

The carrot end is held in the air while the knife tip peels one side of the vegetable.

The board is tipped toward the plate before the long section is cut into smaller pieces.

answer too long: 112 vs distractor μ=85.7 σ=4.2 (z=+6.21)


Question: During the cabbage cutting step, which knife part enters the vegetable?

Answer: The knife's cutting edge comes down through the exposed white face while the other hand keeps the cabbage upright.

The knife spine braces against the cabbage while the other hand pulls a leaf free.

The knife flat side slides under the cabbage to lift pieces toward the bowl.

The knife edge cuts into bok choy stems while the cabbage is held nearby.

The knife's cutting edge comes down through the exposed white face while the other hand keeps the cabbage upright.

The knife flat side presses the cabbage face without the cutting edge entering it.

The knife handle presses the cabbage top while the blade stays clear.

The knife tip pecks into a loose outer leaf while the white face stays uncut.

The knife tip traces along the mat while the cabbage is kept under water.


Question: When washing switches from hand rinsing to the sponge, what sponge-and-knife contact is visible?

Answer: The sponge is pressed against the knife blade and moved along it to scrub the surface.

The sponge is squeezed above the knife so water falls onto the blade without contact.

The sponge wipes only the knife handle while the metal blade stays completely untouched.

The knife is placed inside the pan and scrubbed through the pan wall.

The sponge is pressed against the knife blade and moved along it to scrub the surface.

The sponge taps the blade once and is immediately set aside without sliding.

The knife blade is held above the sink while running water alone cleans it.

The sponge scrubs the cutting board first and never reaches the knife.

The sponge holds the knife edge still while the other hand pulls food off by fingers.


Question: During the tomato transfer, how do the broad knife side and free hand guide pieces into the pan?

Answer: The knife's broad side slides under the tomatoes while the free hand fences them into the pan.

The free hand pushes the tomatoes forward while the knife stays flat on the board.

The knife edge chops through the tomatoes again while the free hand grips the pan handle.

The knife broad side slides under the tomatoes, but the free hand pulls them back from the pan.

The knife tip spears a few tomato pieces while the free hand drops the rest by itself.

The knife handle nudges the tomatoes while the free hand steadies the tray edge.

The broad blade lifts the tomatoes back toward the plate while the free hand stays off the board.

The spatula slips under the tomatoes while the knife stays parked beside the tray.

The knife's broad side slides under the tomatoes while the free hand fences them into the pan.

answer-question overlap (0.35) > distractor mean (0.19) + 0.15


Question: When the knife reaches a thicker carrot section, what change in cutting motion is visible?

Answer: The knife changes from a straight downward press to short back-and-forth strokes through the thick section.

The knife lies flat against the carrot side and pushes it across the board.

The knife keeps pressing straight down without any back-and-forth motion.

The knife changes from a straight downward press to short back-and-forth strokes through the thick section.

The knife lifts the carrot from underneath before making any cut.

The knife scrapes only the outside surface and leaves the section whole.

The knife tip pokes the carrot end while the edge never enters the cut.

The knife draws a shallow line on top without cutting through the section.

The knife taps the board beside the carrot while the hand tears the piece apart.


Question: When the bowl is held over the pan, how do the hand and bowl control the transfer?

Answer: When the bowl is held over the pan, how do the hand and bowl control the transfer?

The bowl is tipped away from the pan while the hand guides the liquid toward the sink.

The hand holds the pan steady while the bowl is used only after the meat is already inside.

The bowl stays level while the hand lifts the meat out before any liquid drains.

The bowl is used to press the meat flat in the pan while the liquid remains in the bowl.

The hand presses the meat deeper into the bowl so the liquid remains trapped underneath.

The hand releases the meat first, and the bowl is tilted later to drain the leftover liquid.

The bowl is tilted so the meat and liquid fall into the pan together at the same time.


Question: As the carrot pieces are reduced further, how is the non-knife hand used?

Answer: The fingertips stay on the chopped carrot pile beside the blade while the knife keeps working through the mound.

The free hand grips the long carrot stick at the board edge while the knife works only on that untouched stick.

The free hand cups the empty bowl while the knife only sweeps carrot pieces sideways without further cutting.

The fingertips stay on the chopped carrot pile beside the blade while the knife keeps working through the mound.

The free hand presses peel scraps by the sink while the knife works away from the carrot pieces.

The fingertips brace the wooden board edge while the knife pulls sideways through the chopped carrot pile.

The fingertips hold the onion half by its root while the knife works there instead of over the carrot pile.

The free palm presses the knife spine while the blade hovers above the carrot instead of entering the pile.

meta-option: 'Both hands stay firmly on the knife handle while the carrot pieces sit loose on the wooden board.'


Question: During the colored-liquid setup, how are the large bottle and clear vessel positioned when more water is added?

Answer: The large water bottle is tipped toward the clear vessel's opening while the vessel stays upright on the table.

The bottle is tipped near the rack area so water passes beside the clear vessel rather than into it.

The large water bottle is tipped toward the clear vessel's opening while the vessel stays upright on the table.

The bottle mouth hovers over the clear vessel but stays level, so no extra water is added.

The clear vessel is lifted toward the bottle mouth, but the bottle is not tilted enough for water to enter.

The large water bottle is held above a nearby paper cup while the clear vessel remains upright beside it.

The large water bottle is tipped toward the vessel but the stream lands on the outside wall instead of the opening.

The bottle is brought close after the strip is already lowered, rather than adding water before the strip work.

The bottle is aimed at the tall empty tube while the working clear vessel remains untouched.


Question: During the bamboo-heating step, where do the working tips line up relative to the candle?

Answer: The paired tips hover over the candle's center flame.

The paired tips pass above the center flame but too high to be in the hot zone.

The paired tips point upward while the gripped ends face down toward the candle.

The paired tips press into the side wax just below the flame.

The paired tips hover near the flame but stay closer to the metal rim than the center.

The paired tips split to opposite sides of the flame instead of meeting over the center.

The paired tips dip toward the melted wax pool rather than the flame center.

The paired tips hover over the candle's center flame.

One tip hovers over the flame while the other braces against the cup rim.


Question: While the prepared pieces are mixed, what do the chopsticks do to individual pieces?

Answer: The tips pinch and nudge small pieces apart while stirring them into the pot.

The tips hold one piece still while the rest are moved by shaking the pot.

The chopsticks sweep around the outside of the pile without entering the pieces.

The tips scrape the pot bottom after the small pieces have moved away.

The tips press a small cluster down and keep the pieces touching while stirring.

The chopsticks push all pieces together into one side before stirring resumes.

The tips pinch and nudge small pieces apart while stirring them into the pot.

The tips lift a small cluster out of the pot before dropping it back in.

The chopsticks stay parallel and flat, using their sides to push the whole pile.


Question: During the tomato-peeling step, what knife motion is visible on the tomato surface?

Answer: The knife edge follows the tomato’s curved surface in shallow strokes to lift the skin.

The knife edge follows the tomato’s curved surface in shallow strokes to lift the skin.

The knife is set aside while the skin is peeled entirely by hand.

The knife handle rubs the tomato surface while the blade stays away from the skin.

The knife scrapes the cutting board beside the tomato while the tomato is held untouched.

The knife edge cuts deep wedges out of the flesh instead of shaving along the surface.

The knife tip pierces straight through the tomato center before any skin is loosened.

The knife edge chops the tomato into cubes before any peeling motion occurs.

The flat side of the knife presses the tomato down while the skin stays attached.


Question: After the garlic cloves are set on the cutting board, what does the knife do before the person keeps peeling by hand?

Answer: The blade edge makes a small opening in the end of a clove so the skin can be pulled away.

The broad face holds the cloves still while the other hand clears scraps.

The handle presses the cloves against the board while the fingers peel them.

The blade edge slices each clove into pieces before the skin is removed.

The point spears each clove so it can be lifted into a small bowl.

The spine of the blade sweeps loose skins into a pile beside the board.

The blade taps the board near the cloves to shake the dry skins loose.

The blade edge makes a small opening in the end of a clove so the skin can be pulled away.

The flat side crushes each clove so the skin can fall off without peeling.


Question: During the cucumber transfer, how does the cutting board act as the transfer surface?

Answer: The board is tipped toward the plate while the free hand nudges the slices over the board's edge.

The knife broadside carries the slices while the board stays flat on the surface.

The board stays flat while both hands pick up the cucumber rounds one by one.

The board is held under the faucet while the cucumber pieces are rinsed in place.

The plate is tilted toward the board while the cucumber stays on the board's face.

The board is tipped toward the plate, but the free hand holds the slices back.

The board is lifted upright while the knife tip pins the cucumber rounds in place.

The board is tipped toward the sink while the free hand sweeps the scraps away.

The board is tipped toward the plate while the free hand nudges the slices over the board's edge.

answer too long: 97 vs distractor μ=80.0 σ=1.9 (z=+9.18)


Question: During the citrus-topping prep, how do the hand and knife work along the peel and flesh?

Answer: The left fingers pull the peel open while the knife edge glides between peel and flesh along the segment.

The left palm squeezes the wedge shut while the knife saws across the outer peel from above.

The left fingers pin the flesh to the board while the knife chops straight down through the whole wedge.

The broad flat of the blade presses on top of the segment while the peel remains closed underneath it.

The knife edge scoops jam across a bread slice while the other hand lifts the toast upright.

The left fingers pull the peel open while the knife edge glides between peel and flesh along the segment.

The knife edge rides under wet segments already on the bread while the free hand steadies the slice.

The knife tip spears the middle of the segment while the other hand stays completely off the peel.

The handle end nudges the segment free while the blade never slips between peel and flesh.

answer too long: 105 vs distractor μ=96.9 σ=5.1 (z=+1.59)


Question: Why is the person taking this bowl out of the drawer?

Answer: To hold the sliced ginger.

To collect water.
To contain meat.
To mix the salad dressing.
To serve the cooked rice.
To hold potato chips.
To hold the sliced ginger.
To hold the sliced green peppers
To store the peeled garlic cloves.


Question: When some pieces remain joined in the pan, how does the spatula contact them?

Answer: The spatula is held more upright and presses its edge down between the joined pieces.

The spatula is removed and a knife separates the pieces on the board.

The spatula turns bowl-side up and scoops sauce away before touching the pieces.

The spatula pushes the clump to the far side without separating it.

The spatula circles around the clump several times without pressing down between the pieces.

The spatula stays flat under the pieces and lifts the whole clump together.

The spatula rests on the pan rim while the hand pulls the pieces apart directly.

The spatula is held more upright and presses its edge down between the joined pieces.

The spatula handle presses the food while the head stays above the pan.


Question: Where was the plate that was used to contain the dish taken from?

Answer: near the sink

on the table
unknown
in the cabin
near the sink
from the bucket
by the stove
from the sink
from the pot


Question: While the carrot is being minced on the cutting board, when extra force is needed to chop through a tougher slice, how is the knife pressed against the carrot?

Answer: One palm presses on top of the blade while the edge chops downward through the carrot.

The flat blade slides carrot pieces toward the side plate without any downward chopping.

The knife handle scrapes the board while the blade stays above the carrot.

The bare hand presses the carrot directly while the knife lies beside the board.

One palm presses on top of the blade while the edge chops downward through the carrot.

The palm presses the cutting board only, and the knife edge never touches the carrot.

The carrot is cut on the spatula face while the knife stays on the counter.

The knife is pulled sideways across the carrot like a saw rather than pressed downward.

The knife tip lightly pokes the carrot while both hands stay on the handle.


Question: During the sound-checking step on the colored tubes, which stick-to-tube contact pattern is visible?

Answer: The tube is braced in the rack by one hand while the other hand taps its upper outside with the tip of a thin stick.

The stick is lowered into the tube opening as if stirring the colored liquid.

The tube is lifted from the rack while the stick taps its side in the air.

The stick tip taps the tube rim while the bracing hand steadies the rack beside it.

The stick taps a neighboring tube while the chosen tube remains braced in the rack.

The stick scrapes across several tube rims instead of striking one tube’s outside.

The bracing hand holds the tube from above while the stick contacts its lower outside.

The stick touches the rack slot beside the tube while the glass itself is not struck.

The tube is braced in the rack by one hand while the other hand taps its upper outside with the tip of a thin stick.


Question: During the avocado-opening step, how is the knife advanced so the cut can go around the pit?

Answer: The blade stays in the cut while the left hand turns the avocado around the pit on the board.

The left hand turns the avocado, but the blade stays outside the skin.

The knife tip pokes repeated holes near the top instead of tracing the seam.

The blade enters the avocado but is pulled straight down through the center.

Both hands twist the avocado open before the knife finishes the cut.

The spoon begins scraping inside the peel while the knife is still on the board.

The blade stays in the cut while the left hand turns the avocado around the pit on the board.

The blade stays in the cut while the avocado is held still instead of being turned.

The broad side of the knife presses the avocado down while the edge stays out of the seam.


Question: When the greasy frying pan is scrubbed in the sink, how is it handled during the sponge pass?

Answer: The pan is held by the handle and kept tipped while the sponge scrubs the inside surface.

The pan is held by the handle and kept tipped while the sponge scrubs the inside surface.

The pan stays on the cooktop while the sponge rubs the dry handle.

The pan lies flat in the sink while fingers wipe only the outer rim.

The pan is flipped upside down while the sponge works only on the bottom.

The pan is balanced on the counter while the spoon scrapes residue from the board.

The pan stays upright and untouched while the sponge works over the spatula head.

The pan is rinsed hands-free under the faucet while no one keeps it angled.

The pan is ignored beside the sink while the sponge cleans the cutting board instead.


Question: Just before the wok transfer, which hand-and-knife contact pattern is visible?

Answer: The food-side hand brushes the potato onto the blade while the other hand stays off the pieces.

The knife tip spears the potato bits so neither hand needs to touch the pile.

The knife scrapes the board clean only after the potato has already been transferred into the wok.

The blade handle touches the potato while the blade face stays away from the food.

The food-side hand brushes the potato onto the blade while the other hand stays off the pieces.

The other hand presses the potato down while the knife cuts the pile again into smaller pieces.

The food-side hand holds the phone while the other hand pushes the potato onto the blade.

The board is tilted toward the wok and the knife only guides pieces falling off the edge.

meta-option: 'Both hands flatten the potato against the board before the knife is used to carry it.'


Question: Before the scissors are used, why does the person keep folding the sheet instead of cutting the flat paper right away?

Answer: To make one later side cut pass through stacked layers and reopen as matching holes in the spread sheet.

To keep the loose flaps from blocking a downward stab through the middle of the sheet.

To shorten the paper into a narrow strip that can be threaded through one long slit cut.

To make the paper rigid enough for a straight center puncture through only the front face.

To make the paper stand upright on the table while the scissors cut from the top edge.

To move the future opening out to a corner so the coin can hang from the sheet edge.

To build a thick handle that can be held while the rest of the paper stays uncut.

To make one later side cut pass through stacked layers and reopen as matching holes in the spread sheet.

To trap the coin between layers so the scissors can trace the coin's rim exactly.

answer too long: 104 vs distractor μ=85.1 σ=3.1 (z=+6.01)


Question: During the raw-chicken cleanup, how is the cutting board turned under the faucet after sponge scrubbing?

Answer: The board is held by the handle hole and the far edge while it is turned upright under the water.

The board is gripped by both short edges but stays horizontal under the faucet.

The board is rotated by pressing on the sponge while the hands stay off the plastic.

The board is balanced on the bowl rim while both hands rinse the knife instead.

The board is held by the handle hole and the far edge while it is turned upright under the water.

The board is kept flat in the sink while water runs over only the upper face.

The board is propped against the faucet while the bowl is shaken clean beside it.

The board is wiped dry on the counter before the hidden side returns under water.

The board is lifted by the handle hole, but only the same dirty face is rinsed.


Question: During the pan-to-bowl move, how do the long tongs contact the chicken before lifting it?

Answer: The tong tips close on the chicken from opposite sides before lifting it out of the pan.

One tong arm slips partly under the chicken while the other steadies it from above.

The tongs press the chicken against the side of the pan before releasing it into the bowl.

The tong tips close on the chicken from opposite sides before lifting it out of the pan.

The tongs hold the chicken lightly from above while the hand supports most of the transfer.

The tong tips press down from above and slide the chicken toward the bowl without lifting it.

The tongs grip only one edge of the chicken and drag it across the pan before lifting.

The tongs clamp across several pieces at once instead of gripping one piece for transfer.

The closed tong tips nudge the chicken toward the bowl without opening around it.


Question: During the balloon-straw assembly, how is the exposed end of the green straw positioned at the balloon neck?

Answer: The straw tip is guided into the balloon neck opening while the other hand keeps the neck open.

The straw’s back end is brought toward the neck while the open tip points away.

The straw is placed in a paper cup while the balloon neck is stretched by hand.

The straw tip is guided into the balloon neck opening while the other hand keeps the neck open.

The straw side presses against the balloon body while the neck is held open.

The straw tip is brought to the balloon neck but rests against the outside instead of entering.

The straw is held beside the balloon while the neck is tied by hand.

The straw rubs across the balloon surface before any neck contact happens.

The straw tip pokes into the round balloon body rather than the neck opening.