Question: Why does the person use a paper towel to dry the inside of the bowl so thoroughly after washing it?

Answer: To prevent the dry flour from clumping together when it touches the bowl's surface.

To prevent the dry flour from clumping together when it touches the bowl's surface.

To remove invisible soap bubbles that might ruin the taste of the apple.

To make the silver bowl look shiny for the camera.

To check if the bowl has any sharp scratches on the inside.

To avoid any moisture reacting with the baking powder when the dry ingredients are mixed.

To clear away any remaining water droplets that could dilute the thick sauce being prepared.

To use the paper towel as a base to stop the bowl from sliding.

To increase the temperature of the bowl using friction.

Why does the user use a paper towel to dry the inside of the bowl so thoroughly after washing it?


Question: How does the person add the sugar into the bowl?

Answer: The person pours the sugar directly without using a separate tool.

The person uses a metal spoon to scoop the sugar into the bowl.

The person uses a plastic measuring scoop to add the sugar.

The person pours the sugar directly without using a separate tool.

The person uses a wooden stirrer to push the sugar into the bowl.

The person uses a whisk to move the sugar into the bowl.

The person uses a fork to guide the sugar into the bowl.

The person uses tongs to pick up and add the sugar.

The person uses a large kitchen knife to scrape the sugar into the bowl.

Question: Which specific tool is the user holding in their hand to add the sugar into the bowl?

A pair of tongs.
Fork
Whisk
A wooden stirrer.
A large kitchen knife
A plastic measuring scoop
A metal spoon.


Question: What tool is the person using to mix the butter and flour together?

Answer: No tool is being used

A pair of tongs
A pastry cutter
A silicone spatula
A wire whisk
No tool is being used
A metal spoon
A fork
A wooden spoon

Is the user holding a specific tool to mix the butter and flour together?

A pair of tongs
A silicone spatula
A wire whisk
No
A metal spoon
A large knife
Ya


Question: During the final cleanup, why does the person pick up the spoon that was left on the table?

Answer: To group it with the bowl for washing at the sink.

To group it with the bowl for washing at the sink.

To use it as a tool to carry the heavy bowl to the sink.

To hide the spoon from the camera before the video ends.

To move it aside to wipe the table with a cloth.

To take a small sample of the final mixture to taste it.

To stir the remaining liquid inside the bowl one last time.

To scrape the remaining flour off the table surface.

To check if any cinnamon powder was still left on the spoon.

During the final cleanup, why does the user pick up the spoon that was left on the table?


Question: What is the first physical contact made with the inside bottom of the dry bowl?

Answer: A stream of flour falling from above

The person’s fingers checking for moisture

The stream of flour falling from the air.

The tip of the metal spoon used for measuring.

A solid block of butter placed in the center.

The user's fingers checking for remaining moisture.

The edge of a plastic bag being tucked inside.

A pinch of salt sprinkled from a small jar.

The bottom of a measuring cup being tapped out.


Question: The person selects a tool to process the solid butter. Which tool is chosen for this task?

Answer: A large knife

A metal spoon
A metal spatula
A butter spreader
A vegetable peeler
A small paring knife
A large knife
A pair of kitchen scissors
A pastry cutter

The user selects a tool to process the solid butter. Which tool is chosen for this task?


Question: What later step explains why the person cuts the paper with scissors?

Answer: The paper is being prepared for a later inertia demonstration with the bottle.

The paper is being prepared for a later inertia demonstration with the bottle.

The paper is being cut so it can absorb water during a later test.

The paper is being prepared as a flat surface to reflect light.

The paper is being cut so it can float on water during a later test.

The paper is being prepared to test whether it can attract small objects.

The paper is being cut so different surfaces can be compared later.

The paper is being prepared to check how easily it bends when folded.

The paper is being cut to mark where the bottle should be placed.

Why does the person use scissors to cut paper?

Because later in the clip, they are going to conduct an experiment regarding the inertia of objects.

To prepare several small strips that will be used to demonstrate the capillary action of colored liquids.

Because two minutes later, they are going to conduct an experiment regarding the reflection of light on flat surfaces.

Because two minutes later, they are going to conduct an experiment regarding the buoyancy of paper in water.

Because two minutes later, they are going to conduct an experiment regarding the effects of static electricity.

Because two minutes later, they are going to conduct an experiment regarding the friction of different surfaces.

Because two minutes later, they are going to conduct an experiment regarding the thermal conductivity of paper materials.

So they can create a makeshift filter for a funnel used in a chemical separation process later on.


Question: After setting up the table area with the bottle and paper, why does the person move the plate to another spot?

Answer: To clear the space in front of the person for the bottle experiment.

To hold down the edge of the tablecloth so it does not wrinkle during the bottle experiment.

To clear the space in front of the person for the bottle experiment.

To compare how the plate and bottle slide on the same table surface.

To use the plate as a marker for where the bottle should stop.

To make a landing spot in case the bottle falls over.

To make room for a second bottle to be added later.

To move the plate away so it will not be hit if the bottle tips over.

To keep the plate from blocking the view of the bottle setup.

What is the purpose of moving the plate to another location at this moment?

To clear the space in front of the person to conduct an inertial experiment using a mineral water bottle.

To use the weight of the plate to pin down the edge of the tablecloth, preventing it from wrinkling when the bottle moves.

To compare the static friction of the plate's ceramic base against the bottle's plastic bottom on the same table surface.

To place the plate as a reference marker to measure the exact displacement of the bottle after the external force is applied.

To prepare a target landing spot for the bottle after it is pulled, testing the projectile motion under gravity.

To clear the area so that a second bottle can be placed later to demonstrate an elastic collision between two objects.

To prevent the plate from shattering if the bottle tips over during the demonstration of centripetal force on the table.

To ensure the plate does not obstruct the view of the bottle's base when recording the friction effects on the cloth.


Question: From earlier frames, which previous action was the key to the success of this experiment?

Answer: Use scissors to cut the paper bag shorter.

Move the plate away from the center of the workspace.

Adjust the height of the smartphone tripod to change the camera's recording angle.

Cut a new, thicker strip of paper to replace the previous one.

Use scissors to cut the paper bag shorter.

Move the water bottle to a different location on the table.

Apply tape to secure the base of the container.

Flip the water bottle from an inverted position back to an upright position.

Use a ruler to measure the width of the paper.


Question: What object is in the person’s left hand?

Answer: Lighter

Lighter
Spatula
Candle
Measuring cup
Tweezers
Scissor
Strip
Water bottle


Question: Which of the following statements about the actions and tools in the video is inconsistent with what happened?

Answer: At the end, the person turned on the faucet to wash the measuring cup in front of them.

After the candle was lit, the person used the glass rod to stir the liquid inside the measuring cup.

The person used a kitchen paper towel to wipe moisture off the candle before trying to light it.

The person appeared to burn their hand while using the lighter to light the candle.

When the person put the candle into the measuring cup, the candle went out.

The person made multiple attempts to light the candle.

At the end, the person turned on the faucet to wash the measuring cup in front of them.

There were other tools on the table, such as scissors, a sampling spoon, and a glass rod, but the person did not use any of them.

The person used a pair of scissors to trim the wick of the candle before attempting to light it.

Which of the following statements regarding the tools is inconsistent with the facts of the entire video?

In the end, the person turned on the faucet to wash the measuring cup placed in front of them.

The person used a kitchen paper towel in an attempt to light the candle by wiping the moisture off its surface.

The person burned their hand while using the lighter to light the candle.


Question: Which sequence of tool use is shown when the person opens the pork package and transfers the pork into the wok?

Answer: The person first cuts open the pork package with a knife, then rinses the chopsticks and uses them to place the pork slices into the wok.

The person opens the package with the knife, rinses the knife, and then uses the knife blade as a scoop for the pork.

The person uses the knife tip to spear each pork slice and carry it from the package to the wok.

The person opens the package by hand, then uses the chopsticks only to stir the pork after it is already inside the wok.

The person keeps the chopsticks dry and uses them only to press the pork package flat before opening it.

The person tears the package open with the chopsticks, then uses the knife to lift the pork into the wok.

The person cuts the pork package with the knife, then places the pork slices into the wok with bare fingers.

The person rinses the chopsticks first, then uses the chopsticks to hold the package while cutting it with the knife.

The person first cuts open the pork package with a knife, then rinses the chopsticks and uses them to place the pork slices into the wok.

In the pork-opening sequence, which tool-use order is actually shown?

The user cuts the pork package open with the knife first, then rinses the chopsticks and uses them to place the pork slices into the wok.

The user opens the package with the knife, rinses the knife, and then uses the knife blade as a scoop for the pork.

The user uses the knife tip to spear each pork slice and carry it from the package to the wok.

The user opens the package by hand, then uses the chopsticks only to stir the pork after it is already inside the wok.

The user keeps the chopsticks dry and uses them only to press the pork package flat before opening it.

The user tears the package open with the chopsticks, then uses the knife to lift the pork into the wok.

The user cuts the pork package with the knife, then places the pork slices into the wok with bare fingers.

The user rinses the chopsticks first, then uses the chopsticks to hold the package while cutting it with the knife.


Question: When the person briefly lifts one pork slice with the chopsticks, what part of the slice are they checking?

Answer: The person raises the slice just enough to look at the underside that was touching the wok.

The person moves all the pork slices to the center of the wok at once.

The person holds the slice in the air to drain sauce back into the bowl.

The person uses the chopsticks to scrape under the pork and clean the wok surface.

The person raises the slice just enough to look at the underside that was touching the wok.

The person lifts the slice completely out of the wok and moves it to the cutting board.

The person picks up the pork slice to compare it with the onion pieces on the cutting board.

The person presses the slice down harder against the wok instead of lifting it.

The person uses the chopsticks to tear the slice into two smaller pieces.

When the user briefly lifts one pork slice with the chopsticks, what exact visual check is being made?

The user raises the slice just enough to look at the underside that was touching the wok.

The user moves every pork slice at once to the center of the wok.

The user holds the slice in the air to drain sauce back into the bowl.

The user uses the chopsticks to scrape under the pork and clean the wok surface.

The user lifts the slice completely out of the wok and moves it to the cutting board.

The user picks up the pork slice to compare it with the onion pieces on the cutting board.

The user presses the slice down harder against the wok instead of lifting it.

The user uses the chopsticks to tear the slice into two smaller pieces.


Question: When the person moves the pork pieces to different parts of the wok, how are the chopsticks used to move the meat?

Answer: The chopsticks pinch and lift individual meat slices one by one to reposition them.

The chopsticks are held together tightly to sweep multiple slices across the wok surface at once.

The chopsticks are only used to separate pieces that are stuck together, not to move them across the pan.

The chopsticks are spun in a circular motion to drag the meat around the wok.

The chopsticks push the meat pieces toward the center without lifting them from the wok surface.

The tips of the chopsticks are used to spear through the center of the meat to drag it.

The person uses one chopstick in each hand to lift the meat like a fork.

The chopsticks pinch and lift individual meat slices one by one to reposition them.

The chopsticks are laid flat against the meat to press and slide it along the wok wall.

When the user moves the pork pieces to different heat zones in the wok, how exactly are the chopsticks physically manipulated to move the meat?

The user spins the chopsticks in a circular motion to drag the meat in a whirlpool effect.

At the exact moment of switching tools from the wok to the cutting board, how does the user physically handle the chopsticks and the knife?

The user uses one chopstick in each hand to pick up the meat like a fork.


Question: When the person switches from the wok to the cutting board, how do they handle the chopsticks and the knife?

Answer: The person releases the chopsticks onto the counter, grasps the knife handle, and immediately presses down to slice the pepper.

The person holds the pepper down firmly with the chopsticks in the left hand while slicing with the knife in the right.

The person drops the chopsticks directly into the sink and uses the wet hands to pick up the knife.

The person keeps the chopsticks tucked between their pinky and ring finger while gripping the knife with the same hand.

The person uses the tip of the knife to pick up the dropped chopsticks.

The person sets the chopsticks inside the wok, picks up the knife with the right hand, and begins to carefully dice the green pepper.

The person releases the chopsticks onto the counter, grasps the knife handle, and immediately presses down to slice the pepper.

The person places the chopsticks balancing on the rim of the sauce bowl before picking up the knife.

The person uses the knife blade to physically push the chopsticks out of the way before starting to cut.

At the exact moment of switching tools from the wok to the cutting board, how does the user physically handle the chopsticks and the knife?

The user completely releases the chopsticks onto the counter, grasps the knife handle, and immediately applies downward pressure to slice the pepper.

The user holds the pepper down firmly with the chopsticks in the left hand while slicing with the knife in the right.

The user drops the chopsticks directly into the sink and uses the wet hands to pick up the knife.

The user keeps the chopsticks tucked between their pinky and ring finger while gripping the knife with the same hand.

The user uses the tip of the knife to pick up the dropped chopsticks.

The user sets the chopsticks inside the wok, picks up the knife with the right hand, and begins to carefully dice the green pepper.

The user places the chopsticks balancing on the rim of the sauce bowl before picking up the knife.

The user uses the knife blade to physically push the chopsticks out of the way before starting to cut.


Question: How does the person restrict the use of the knife during the garlic peeling process?

Answer: The knife is only used to cut off the very end of the clove, and the actual peeling is done by hand.

The knife is used to chop the unpeeled garlic into tiny pieces.

The knife is used to spear the garlic clove while pulling the skin with chopsticks.

The knife is not used at all; the person uses fingernails to start the peeling.

The knife is used to smash the garlic flat to make the skin fall off.

The knife is used to peel the skin exactly like peeling an apple.

The back of the knife is used to aggressively scrape the skin off.

The knife is used to slice the garlic entirely in half before peeling.

The knife is only used to cut off the very end of the clove, and the actual peeling is done by hand.

How does the user restrict the use of the knife during the garlic peeling process?

The knife is not used at all; the user uses their fingernails to start the peeling.


Question: Right after the bowl is tilted over the wok, what tool action follows?

Answer: The person uses the chopsticks to move through the pork so the newly poured sauce mixes with the meat.

The person uses the knife to cut the pork inside the wok immediately after pouring the sauce.

The person uses the chopsticks to move through the pork so the newly poured sauce mixes with the meat.

The person uses the chopsticks to keep the sauce separate from the pork.

The person pours the sauce onto the cutting board first, then scrapes it into the wok.

The person places the empty bowl upside down on top of the wok as a lid.

The person picks up the chili pepper and slices it again before touching the pork.

The person lifts one pork piece out of the wok and moves it to the sink.

The person sets the chopsticks down and uses the cutting board to stir the sauce.

The user uses the chopsticks to move through the pork so the newly poured sauce mixes with the meat.

The user uses the knife to cut the pork inside the wok immediately after pouring the sauce.

The user uses the chopsticks to keep the sauce separate from the pork.

The user pours the sauce onto the cutting board first, then scrapes it into the wok.

The user places the empty bowl upside down on top of the wok as a lid.

The user picks up the chili pepper and slices it again before touching the pork.

The user lifts one pork piece out of the wok and moves it to the sink.

The user sets the chopsticks down and uses the cutting board to stir the sauce.


Question: How does the person transport the chopped onion, chili, and garlic from the prep area into the wok simultaneously?

Answer: By lifting the entire cutting board and tilting it over the wok so the ingredients slide in.

By using the broad side of the knife as a scoop to carry the vegetables.

By picking up the ingredients pinch by pinch using the chopsticks.

By sweeping all the ingredients into their hands and dropping them into the wok.

By wrapping the ingredients in a paper towel to carry them to the stove.

By bringing the wok to the cutting board and scraping the vegetables directly into it.

By leaving the vegetables on the board and throwing the hot pork on top of them.

By lifting the entire cutting board and tilting it over the wok so the ingredients slide in.

How does the user transport the chopped onion, chili, and garlic from the prep area into the wok simultaneously?

By sliding the ingredients into the empty sauce bowl first, then pouring them into the wok.By sliding the ingredients into the empty sauce bowl first, then pouring them into the wok.


Question: How are the small lid and the wide cutting board arranged to cover the wok opening?

Answer: The small lid rests directly on the wok, and the flat cutting board is laid over both the lid and the remaining open gap.

The cutting board is placed flat on the wok first, and the small lid is placed on top of the board as a weight.

The cutting board is placed across the wok first, and the small lid is used to cover the remaining crescent-shaped opening on the side.

The two items are placed side-by-side, neither overlapping, completely sealing the top rim.

The cutting board is used to slide the small lid horizontally across the wok to adjust the airflow.

The person holds the cutting board with one hand hovering over the wok, while the other hand presses the small lid down.

The cutting board is wedged vertically against the edge of the small lid to act as a splash guard.

The small lid is turned upside down inside the wok, and the cutting board balances entirely on its handle.

The small lid rests directly on the wok, and the flat cutting board is laid over both the lid and the remaining open gap.

Physically, how are the small pan lid and the wide cutting board arranged together to close off the wok opening?

The user holds the cutting board with one hand hovering over the wok, while the other hand presses the small lid down.


Question: When the wok cover is temporarily removed, what specific physical action does the person perform with the chopsticks to interact with the simmering food?

Answer: The person inserts the chopsticks into the center of the dish and moves them in a circular stirring motion to agitate the contents.

The chopsticks are used to separate the onion and garlic pieces that have clumped together with the meat.

The person inserts the chopsticks into the center of the dish and moves them in a circular stirring motion to agitate the contents.

The person pokes the center of the thickest meat slice with the chopsticks to check if it is fully cooked.

The chopsticks are used to press the meat firmly against the bottom of the wok to render out more fat.

The chopsticks are used to gently rearrange the larger ingredients to ensure that the liquid is distributed evenly across the entire surface.

The chopsticks are used to flip the meat pieces over one by one to ensure the unbrowned sides cook evenly.

The person holds the chopsticks still and simply uses them to skim the excess grease off the surface of the sauce.

The person uses the chopsticks to scrape the caramelized sugar and soy sauce mixture from the bottom to prevent burning.

When the wok cover is temporarily removed, what specific physical action does the user perform with the chopsticks to interact with the simmering food?

The user inserts the chopsticks into the center of the dish and moves them in a circular stirring motion to agitate the contents.

The user pokes the center of the thickest meat slice with the chopsticks to check if it is fully cooked.

The user holds the chopsticks still and simply uses them to skim the excess grease off the surface of the sauce.

The user uses the chopsticks to scrape the caramelized sugar and soy sauce mixture from the bottom to prevent burning.


Question: When preparing to take the cooked meat out of the wok, how does the person physically dismantle the two-part cover setup?

Answer: The person removes only the cutting board to use it as a surface, leaving the small glass lid on the wok temporarily.

The person slides the cutting board underneath the wok to act as a heat pad.

The person removes the small lid first, leaving the cutting board fully covering the wok.

The person lifts the cutting board and the lid together as a single unit and puts them in the sink.

The person leaves both pieces on the wok and pulls the meat out through a small gap.

The person uses the chopsticks to push the cutting board off the wok.

The person drops the cutting board on the floor and holds the lid with one hand.

The person removes only the cutting board to use it as a surface, leaving the small glass lid on the wok temporarily.

The person flips the cutting board over to trap steam under the small lid.

When preparing to take the cooked meat out of the wok, how does the user physically dismantle the two-part cover setup?

They remove only the cutting board to use it as a surface, leaving the small glass lid on the wok temporarily.

They slide the cutting board underneath the wok to act as a heat pad.

They remove the small lid first, leaving the cutting board fully covering the wok.

They lift the cutting board and the lid together as a single unit and put them in the sink.

They leave both pieces on the wok and pull the meat out from the small gap.

They use the chopsticks to push the cutting board off the wok.

They drop the cutting board on the floor and hold the lid with one hand.

They flip the cutting board over to trap the steam inside the small lid.


Question: How do the chopsticks and knife work together when the cooked meat is moved to the cutting board?

Answer: The chopsticks grip the meat, while the knife is actively brought underneath the gripped meat to support it during the move.

The knife pushes the meat up the sloped wall of the wok so the chopsticks can grab it without reaching into the hot oil.

The knife is held flat underneath the transferred meat strictly to catch any dripping hot oil and prevent counter spills.

The chopsticks independently carry the meat, while the knife is merely held idle over the cutting board waiting to be used.

The chopsticks grip the meat, while the knife is actively brought underneath the gripped meat to support it during the move.

The chopsticks pin the meat against the flat side of the knife, clamping the meat between the two tools to lift it.

The chopsticks hold the meat steady in the wok while the knife cuts the large pieces in half before lifting them.

The person uses the knife handle to drag the meat to the edge while using the chopsticks to lift it out.

The knife is used to scoop the meat from the wok, and the chopsticks are used to slide the meat off the blade onto the board.

What precise physical coordination between the chopsticks and the knife is visible during the transfer of the cooked meat to the cutting board?

The user uses the knife handle to drag the meat to the edge, while using the chopsticks to lift it out.


Question: What is the exact physical motion of the knife used to transfer the diced meat from the cutting board back into the wok?

Answer: The person lifts and tilts the cutting board, then uses the edge of the knife blade to scrape across the board’s surface to push the meat off.

The person places the lip of the tilted board directly inside the wok and lets the meat slide down solely by gravity without using the knife.

The person leaves the board flat and uses the edge of the knife to sweep the meat directly into an open palm.

The person scoops the diced meat using the broad side of the knife blade while the board remains flat on the counter.

The person keeps the board stationary and uses the knife to lift small portions of meat, carefully balancing them on the blade before dropping them in.

The person lifts and tilts the cutting board, then uses the edge of the knife blade to scrape across the board’s surface to push the meat off.

The person pushes the meat into a tight pile with the knife, then uses the chopsticks to transfer the pile into the wok.

The person tilts the board and uses the dull spine of the knife to push the meat, avoiding dulling the sharp edge on the board.

The person taps the back of the knife heavily against the bottom of the tilted board to vibrate the meat into the wok.

The user lifts and tilts the cutting board, then uses the edge of the knife blade to scrape across the board's surface to push the meat off.

The user places the lip of the tilted board directly inside the wok and lets the meat slide down solely by gravity without using the knife.

The user leaves the board flat and uses the edge of the knife to sweep the meat directly into their open palm.

The user scoops the diced meat using the broad side of the knife blade while the board remains flat on the counter.

The user keeps the board stationary and uses the knife to lift small portions of meat, carefully balancing them on the blade before dropping them in.

The user pushes the meat into a tight pile with the knife, then uses the chopsticks to transfer the pile into the wok.

The user tilts the board and uses the dull spine of the knife to push the meat, avoiding dulling the sharp edge on the board.

The user taps the back of the knife heavily against the bottom of the tilted board to vibrate the meat into the wok.


Question: Why did the person change the tool?

Answer: Because the volume of liquid to be transferred was smaller.

Because the person needed to use an electronic pipette for the liquid-transfer task.

Because the experimental procedure had changed before the transfer step.

Because the overall purpose of the experiment had changed.

Because the volume of liquid to be transferred was smaller.

Because liquid transfer was no longer needed at that point.

Because the person wanted to avoid cross-contamination between different samples.

Because the person simply preferred using another tool.

Because the person had moved on to a different task that required another tool.

Due to the liquid transferring volume being smaller

using an electronic pipette to perform their task.

don't need to do liquid transferring anymore

To avoid cross contamination between the different samples


Question: Why does the person switch from one pipette tool to another?

Answer: To improve experimental efficiency by using a multichannel pipettor.

To improve experimental efficiency by using a multichannel pipettor.

To switch tools based on personal preference rather than experimental need.

To change the experiment before continuing with the liquid-transfer step.

To perform a different task that no longer uses the same pipette tool.

To prevent contamination between different samples during transfer.

To use an electronic pipette instead of a manual pipette.

To match the tool to a specific step in the experimental procedure.

To stop the liquid-transfer task and move on to a non-transfer step.

Why does the person change from a pipette to the other pipette?

To use a multichannel pipettor to enhance experimental efficiency

not doing liquid transferring task anymore


Question: Why did the person pour the liquid from the tube into the white container?

Answer: To draw liquid from the white container using a multichannel pipette.

To measure the volume of the liquid using markings on the white container.

To mix the liquid with a chemical reagent inside the white container.

To switch to a different step of the experiment.

To draw liquid from the white container using a multichannel pipette.

To dispose of the liquid in the white container.

To store the liquid temporarily in the white container.

To use the white container simply out of personal preference.

To set aside the liquid because it would not be used anymore.

Why did the person pour the liquid from the tube into a white box?

To suck liquid from the white box using a multi-channel pipette

To measure the volume of the liquid using the white box scale

To mix the liquid with a chemical reagent inside the white box


Question: How many cloves of garlic did this person peel to make this bowl of garlic paste?

Answer: 8


Question: Why is the person washing the cutting board?

Answer: To prepare to chop onions.

To clean it before putting it away in the cupboard.

Because they finished slicing the carrots


Question: Why does the person plug in a different power cord?

Answer: Because the person had plugged in the wrong cord first, and the intended goal was to power the induction cooker.

Because the person had plugged in the wrong cord first, and the intended goal was to power the induction cooker.

Because the person wanted to test two electrical appliances at the same time.

Because the blender needed a higher-voltage outlet than the kettle.

Because the first cord was too short to reach the intended area on the counter.

Because the person wanted to make sure the heating element had enough power to boil water in the pot.

Because the previous appliance had finished running, so the person switched to a mixer.

Because the first power outlet did not work, so a different socket was needed.

Because the person needed to charge a digital kitchen scale while preparing the ingredients.

Why is this person plugging in another plug?

The first plug was connected by mistake; the goal was to power the induction cooker.

To perform a safety test on both electrical appliances simultaneously.

The blender required a higher voltage outlet than the one currently being used for the kettle.

The initial cord was too short to reach the designated area on the counter.

To ensure the heating element was receiving enough current to boil the water in the pot.

The previous appliance was finished, so they switched to the mixer to continue the food preparation.

The first power outlet was found to be non-functional, requiring a different socket.

The user needed to charge a digital kitchen scale while preparing the ingredients for the meal.


Question: Where did the person take the eggs from?

Answer: From the backpack

From the refrigerator
From the counter
From the pot
From the backpack
From the microwave
From the table
From the plastic bag
From the cupboard


Question: What ingredients were placed on this washed cutting board previously?

Answer: Potato pancakes

Garlic bulb
Potato pancakes
Sliced carrots
Tomato
Onion
Potato
Chicken breast
Sausage


Question: What is the person planning to do with this spatula?

Answer: Mash the potatoes into mashed potatoes

Transfer the potatoes to a serving plate


Question: When the cook begins slicing the purple onion after clearing the last white pieces, which explanation best fits why the knife-and-board work is still the right focus instead of switching early to the stove-side tools?

Answer: Because the onion bowl still needs to be completed as a carry-ready ingredient set, and it is taken to the stove together with the pork before the real pan work begins.

Because the onion bowl still needs to be completed as a carry-ready ingredient set, and it is taken to the stove together with the pork before the real pan work begins.

Because the sliced purple onion is meant to stay behind at the counter, so carrying it farther now would only complicate the pork transfer.

Because the cook has already decided the onions will be handled in a separate later phase, making the current cuts only cleanup of unfinished scraps.

Because the next important move is to carry the pork plate over by itself, and the onion bowl does not join the stove setup until much later.

Because the board is about to become the place for raw-pork trimming next, so finishing the onion now mainly clears the counter for meat prep.

Because the small pan needs uninterrupted attention first, and the onion slicing simply fills time until that burner is completely free.

Because the purple onion is only being cut as a late garnish for meat that is already close to serving, so the stove phase can wait.

Because the chopsticks cannot take over until the pepper stage, so staying with the knife is mostly just a pause before the first seasoning choice.


Question: When the cook is finishing the last small purple onion piece and is about to move on to the larger brown onions, which explanation best fits why the knife-and-hand prep keeps going instead of breaking off for a sink trip or a new holding container?

Answer: Because the board-side peel pile is still being treated as a temporary scrap zone, so the next sustained phase is more outer-layer removal rather than cleanup or rinsing.

Because the board needs another wash before any brown onion can be handled, so the current trimming is only a brief pause before returning to the faucet.

Because the pork plate is about to be repurposed as a peel staging surface, letting the trimming continue without using the counter edge for scraps.

Because the cook is about to stop peeling and sort the finished onion pieces by size, so the knife remains out mainly for organizing rather than for more skin removal.

Because the remaining onions are already clean enough that the knife is only being kept in hand for one last cosmetic touch before the prep phase ends.

Because the bowl is about to take over as the place for both usable onion and loose skin, making a separate discard step unnecessary for the cook.

Because the sink is about to be used to rinse the loose skins themselves, so the scraps are being kept together for a wash-first disposal step.

Because the board-side peel pile is still being treated as a temporary scrap zone, so the next sustained phase is more outer-layer removal rather than cleanup or rinsing.

Because the clear container is about to become the scrap bin, so keeping the knife out only bridges the moment before the peels are transferred into it.


Question: While the remaining purple onion sections are still being sliced and the chopsticks are already lying beside the mixed onion bowl, which reading of that bowl is best supported by what happens after the move to the stove?

Answer: Because it is being finished as a carry-ready holding bowl, then left parked beside the stove while the pork starts the wok phase and the tool focus shifts from a brief chopsticks pass to the flatter turner and seasonings.

Because it is being kept open so the raw pork can be folded into the onions there before any heat-based step begins.

Because it is staged beside the chopsticks as the sign that onion handling, not pork searing, will become the next sustained tool-driven task at the stove.

Because it is mainly a discard bowl for scraps from the quick sink reset, not the main ingredient container for the stove transition.

Because it is being reserved as the place where partly seared pork will be lifted out during the first interruption away from the burner.

Because it is only a temporary sorter, with the onion pieces about to be spread back onto the board for another round of separating before anything is carried over.

Because it is being topped off so the onions can be tipped into the small pan as the first sustained stove task before the pork gets attention.

Because it is being finished as a carry-ready holding bowl, then left parked beside the stove while the pork starts the wok phase and the tool focus shifts from a brief chopsticks pass to the flatter turner and seasonings.

Because it is waiting only for oil to go in first, after which the onions will be the immediate pan addition ahead of any extended meat turning or seasoning.


Question: While the patterned bowl of browned pieces is already sitting beside the burner and the pan work pauses briefly at the cooktop controls, which interpretation of the next sustained tool choice is best supported by the rest of the clip?

Answer: The broad flat turner is still the right main tool, because this batch remains in the pan for more browning and re-spacing before the bowl becomes active again.

Chopsticks alone should become the main tool, because fine one-by-one separation now matters more than broad contact with the pan surface.

The broad flat turner is still the right main tool, because this batch remains in the pan for more browning and re-spacing before the bowl becomes active again.

The black grinder should become the main return tool, because the pause marks a seasoning reset rather than more surface contact in the pan.

The ladle should start clearing onion pieces out first, because making room in the pan now matters more than finishing the current browning pass.

The ladle and chopsticks have effectively taken over, because the bowl is already the destination and only a short transfer setup remains.

Bare-hand sorting has become the best method, because the cubes are already done and now only need manual arranging before plating.

No pan tool should really resume, because the cook is about to leave the stove again and let the batch sit through another interruption.

The raw-cube side pan should become the main focus, because this pause comes right before the two pan tasks are folded into one batch.


Question: Once the long grinder pass winds down and the counter gets rearranged, which reading of the black tray is best supported by what happens next?

Answer: The tray is only being parked as a temporary holding object while the white bowl becomes the immediate feed source for several hand additions before the skimmer takes over again.

The tray is being promoted into the next supply container, so the cook will pull additions from it before using the white bowl again.

The tray is being lined up to reserve the middle lane for an oil-bottle adjustment before any more loading or stirring happens.

The tray is being left under the seasoning area so stray grinder debris can fall there before food handling resumes elsewhere.

The tray is already turning into the main serving surface, so the rearrangement reduces the need to keep ingredient bowls close to the stove.

The tray is being positioned as a resting bay for the skimmer while a different pan tool handles the next sustained phase.

The tray is only being parked as a temporary holding object while the white bowl becomes the immediate feed source for several hand additions before the skimmer takes over again.

The tray move is only part of a pause with no later workflow consequence, so it does not meaningfully relate to the next container choice.

The tray is being centered so the cooked pieces can be dumped onto it right away as soon as the grinder phase ends.


Question: After the cook turns back from the sink-side interruption and slides the black tray into the middle, which interpretation of that tray is best supported by the rest of the clip?

Answer: Because the tray is mainly a temporary staging surface beside the burner, keeping tools and quick add-ins organized while the pan remains the real work area.

Because the tray is mainly a temporary staging surface beside the burner, keeping tools and quick add-ins organized while the pan remains the real work area.

Because the tray is being pulled in so the skimmer can be retired and another long grinder pass can take over without crowding the counter.

Because the tray is standing in for a serving plate, with the plan shifting to lifting cooked pieces out in small spoonfuls instead of continuing to mix them in the pan.

Because the tray is positioned to catch drips from an upcoming oil adjustment, making the bottle the tool that is about to dominate the next long stretch.

Because the tray is there so the cook can leave the stove alone and let sink-side cleanup become the main task for the remainder of the clip.

Because the tray has become the committed receiving surface for the browned batch, so the remaining pan motion is only a brief lead-in to moving the food out.

Because the tray is there to hold the opened packet while the spoon replaces the skimmer as the main tool for the rest of the cooking.

Because the tray is taking over from the counter as the safe place for raw pieces, with another load expected to be fed into the pan before more browning.


Question: While the chopsticks are still resting beside the bowls during the long seasoning step, how are they used later in the clip?

Answer: They later replace the spoon inside the pan for a more precise, piece-by-piece adjustment after the long seasoning step.

They later replace the spoon inside the pan for a more precise, piece-by-piece adjustment after the long seasoning step.

They later guide onion chunks from the waiting bowl into the pan after seasoning.

They later move browned pieces from the patterned bowl into a cleaner holding bowl at the counter.

They later pin the meat plate in place while the other hand adjusts the liquid in the pan.

They later help transfer food from the pan into a bowl while the spoon keeps pieces from slipping back.

They later scrape residue off the black tray so it can be used as a surface for cooked food.

They later help rinse the clear grinder at the sink before attention returns to the stovetop.

They later slide raw pink pieces from the nearby plate into the pan while the spoon is used for spreading.

While the first long peppering stretch is still underway and the chopsticks are only resting beside the bowls, what later role do those chopsticks actually take on in this clip?

They end up replacing the spoon inside the pan for a finer piece-by-piece adjustment pass once the long seasoning stretch has run its course.

They end up guiding onion chunks from the waiting bowl into the pan as the next ingredient addition after seasoning.

They end up being used at the counter to move browned pieces from the patterned bowl into a cleaner holding bowl.

They end up pinning the meat plate in place while the other hand makes another liquid correction to the pan.

They end up serving as a transfer aid from the pan into a bowl, with the spoon only preventing pieces from slipping back.

They end up scraping residue off the black tray so that tray can become the main landing surface for cooked food.

They end up helping with the sink-side rinse of the clear grinder before attention returns to the stovetop.

They end up sliding raw pink pieces off the nearby plate and into the pan so the spoon can stay focused on spreading.


Question: After the cook has moved on from the last purple piece to the larger brown onions, briefly using the knife on the larger onion, why does the cook switch to using bare fingers?

Answer: Because the knife has already loosened part of the dry outer layer, so the cook can pull away the loose skin by hand before using the knife again where needed.

Because the bowl beside the board is about to receive the brown peels, so the person is freeing the knife hand for a quick transfer.

Because the onion has already been fully peeled, so the cook only uses bare fingers to check whether any skin remains.

Because the pork plate is about to replace the board as the work surface, so the person avoids doing any more cutting here.

Because the person needs both hands available for an immediate rinse, so the loose skin is gathered before leaving the station.

Because the person is splitting the onion into smaller edible layers by hand rather than removing an outer peel.

Because the knife has already loosened part of the dry outer layer, so the cook can pull away the loose skin by hand before using the knife again where needed.

Because the knife is only being paused temporarily while the cook clears small peel fragments from the cutting board.

Because the cook is checking whether the onion is soft enough to cook without removing more of the outer layer.

After the cook has moved on from the last purple piece to the larger brown onions and briefly stops cutting to pull at a loosened outer layer with bare fingers, which explanation best fits that switch away from the knife?

Because the blade has already lifted the dry outer layer, so fingers can strip the loose skin first and the knife can come back only for the sections still attached.

Because the bowl beside the board is about to receive the brown peels, so he is freeing his knife hand for a quick transfer.

Because the onion is already clean enough to join the finished pieces, so the hand contact is just a final check before dropping it into the bowl.

Because the pork plate is about to replace the board as the work surface, so he avoids doing any more cutting here.

Because he needs both hands available for an immediate rinse, so he gathers the loose skin before leaving the station.

Because he is splitting the onion into smaller edible layers by hand rather than removing an outer peel.

Because the clear container is reserved for partly cleaned onions, so he stops using the knife before moving this one there.

Because the knife has become the wrong tool for the rest of the onion, and the remaining skin will all come off without any later trimming.


Question: When the cook reaches the stove with the onion bowl already in hand and then grabs the chopsticks instead of pouring anything in, what best explains that choice?

Answer: Because the small pan already on the stove needs a quick stir before the new pork batch is started in the wok.

Because the wok needs to be coated with oil by hand before either prepared ingredient is used.

Because the onions need to be added first so they can line the pan before the pork goes in.

Because the chopsticks are needed to season the pork on the plate before it is moved over the heat.

Because the small pan already on the stove needs a quick stir before the new pork batch is started in the wok.

Because the onion slices need to be loosened with the chopsticks before they can be added anywhere.

Because the pork pieces need to be separated with the chopsticks before any pan work can begin.

Because the bowl is only being shifted aside to clear counter space while the stove remains idle.

Because the onion bowl is being brought over mainly to cool beside the stove before cooking resumes.


Question: After the quick sink-side reset, the cook picks up the onion bowl and the pork plate together instead of bringing over just one ingredient. What best explains that choice?

Answer: Because the board-side prep is finished for both ingredients, so the person stages them together at the stove before handling the small pan and starting the pork in the wok.

Because the pork must rest off the heat a little longer, so the real purpose is to bring over the onions while the meat just comes along incidentally.

Because the onions and pork are about to be dropped into the same pan at the same time, so both need to stay in hand until the pour.

Because the person plans to season the onions and pork together over the counter, so lifting both is just a way to mix them away from the heat.

Because the board-side prep is finished for both ingredients, so the person stages them together at the stove before handling the small pan and starting the pork in the wok.

Because both containers are being lifted mainly for rinsing and cleanup, not because the stove work is about to continue.

Because the pork still needs more trimming back at the board, and carrying both only frees the sink area before that cutting resumes.

Because the onion bowl needs to be used first, so it is being brought over ahead of the meat for the very next pan step.

Because the onion bowl is being moved aside only to reopen the counter for another round of chopping, while the meat is not yet part of the stove phase.

Because he plans to season the onions and pork together over the counter, so lifting both is just a way to mix them away from the heat.


Question: Before any seasoning starts on the pan of larger pork cubes, why does the person keep using the flat metal turner to thin out the layer instead of reaching straight for the condiments?

Answer: Because the person needs to separate the still-pale cubes and expose more surfaces first so the first seasoning pass can land on an even layer while searing continues.

Because the person is freeing space to grab the oil bottle for a fresh pour before using any dry seasoning.

Because the person is checking whether the cubes are cooked enough to come out of the pan before the first seasoning pass.

Because the person wants to push the cubes away from the hotter middle before one side darkens too fast.

Because the person is clearing room so the onion bowl can be tipped into the same pan next.

Because the person needs to scrape loose stuck bits from the pan before any dry seasoning can be added safely.

Because the person needs to separate the still-pale cubes and expose more surfaces first so the first seasoning pass can land on an even layer while searing continues.

Because the person wants to keep the cubes piled together so the first seasoning pass hits a smaller target.

Because the person is setting up to switch back to chopsticks for the next turns instead of keeping the broad metal turner in use.

Because he is freeing space to grab the oil bottle for a fresh pour before using any dry seasoning.

Because he is checking whether the cubes are cooked enough to come out of the pan before the first seasoning pass.

Because he wants to push the cubes away from the hotter middle before one side darkens too fast.

Because he is clearing room so the onion bowl can be tipped into the same pan next.

Because he needs to scrape loose stuck bits from the pan before any dry seasoning can be added safely.

Because he wants to keep the cubes piled together so the first seasoning pass hits a smaller target.

Because he is setting up to switch back to chopsticks for the next turns instead of keeping the broad metal turner.


Question: Just after the pork is tipped into the hot pan and before any dry seasonings are used, why do the chopsticks make more sense for the first passes than switching straight to the broad metal turner?

Answer: Because the pieces have just landed in a tangled layer, so the chopsticks can separate and flip individual strips cleanly before the broader turner becomes useful for wider spreading.

Because the person needs to hold the pork mostly in place while waiting to pour more oil underneath it before any real searing starts.

Because the person wants to check which pieces are already cooked enough to remove before the rest of the batch is turned.

Because the person is arranging the pork so it can be lifted back out into the onion bowl once the outer color changes.

Because the person is delaying any wider spreading until the side pan has been checked, so the chopsticks only keep the batch from moving too much.

Because the person is using the chopsticks mainly to test whether the burner is hot enough before choosing the real cooking tool.

Because the person wants to keep the pork packed in the hottest middle first so the juices stay concentrated before any spreading happens.

Because the person wants to keep the broad turner clean for the seasoning phase and avoid touching the raw pork with it yet.

Because the pieces have just landed in a tangled layer, so the chopsticks can separate and flip individual strips cleanly before the broader turner becomes useful for wider spreading.

Because he needs to hold the pork mostly in place while waiting to pour more oil underneath it before any real searing starts.

Because he wants to check which pieces are already cooked enough to remove before the rest of the batch is turned.

Because he is arranging the pork so it can be lifted back out into the onion bowl once the outer color changes.

Because he is delaying any wider spreading until he finishes watching the side pan, so the chopsticks only keep the batch from moving too much.

Because he is using the chopsticks mainly to test whether the burner is hot enough before choosing the real cooking tool.

Because he wants to keep the pork packed in the hottest middle first so the juices stay concentrated before he spreads anything out.

Because he wants to keep the broad turner clean for the seasoning phase and avoid touching the raw pork with it yet.


Question: When the person briefly picks up the green-capped bottle and then abandons it for another tool, what best explains why the bottle is not the tool the person commits to?

Answer: Because the person decides the pan needs a fresh layer of seasoning more than another pour of oil before returning to stirring.

Because the person intends to carry the bottle toward the sink area during the interruption instead of using it at the stove.

Because the person is checking the bottle only to decide whether it should replace the grinder for the rest of the clip.

Because the person is preparing to drizzle the raw meat bowl before adding another batch from it.

Because the person needs to slide the bottle out of the way so the white plate can be moved next to the burner.

Because the person is swapping from pan work to a transfer step and wants the bottle ready for the receiving surface.

Because the person decides the pan needs a fresh layer of seasoning more than another pour of oil before returning to stirring.

Because the person is about to loosen stuck pieces with extra oil before flipping them out of the pan.

Because the person wants to coat the black tray first so it can receive the pan contents right away.

When the cook briefly picks up the green-capped bottle and then abandons it for another tool, what best explains why the bottle is not the tool he commits to?

Because he decides the pan needs a fresh layer of seasoning more than another pour of oil before he goes back to stirring.

Because he intends to carry the bottle toward the sink area during the interruption instead of using it at the stove.

Because he is checking the bottle only to decide whether it should replace the grinder for the rest of the clip.

Because he is preparing to drizzle the raw meat bowl before adding another batch from it.

Because he needs to slide the bottle out of the way so the white plate can be moved next to the burner.

Because he is swapping from pan work to a transfer step and wants the bottle ready for the receiving surface.

Because he is about to loosen stuck pieces with extra oil before flipping them out of the pan.

Because he wants to coat the black tray first so it can receive the pan contents right away.


Question: When the person turns back from speaking to the other person and reaches for the pan again, what is the best explanation for going straight back to the skimmer first?

Answer: To spread and turn the partly browned second batch so it keeps cooking evenly before any later container move or extra seasoning

To scoop the current batch out to the black tray right away so the pan is empty for the next task

To mix the raw pieces from the white plate into the pan immediately so the entire batch cooks at once

To cool the pan contents quickly after the short pause away from the burner so the meat does not burn

To give the batch its first real seasoning pass so the meat gets flavor before the next browning stage

To pull the browned cubes from the black tray back into the pan so the whole meal finishes together

To spread and turn the partly browned second batch so it keeps cooking evenly before any later container move or extra seasoning

To scrape loose residue free so the utensil can be rinsed again at the sink before the next step starts

To clear excess oil from the pan before touching the grinder or any packet so the tools stay clean


Question: Why does the person switch to a paper towel on the board-side counter before returning to the pan?

Answer: To clear loose oily crumbs and seasoning from the work surface before placing tools there again and going back to the pan.

To clear loose oily crumbs and seasoning from the work surface before placing tools there again and going back to the pan.

To blot excess oil directly off the food before any more browning happens

To dry the white bowl so it can be tipped over the pan for another addition

To keep the pan handle safe to grab when the person lifts the skillet next.

To dry the slotted spoon so it will not slip when the person starts stirring again.

To wipe water from the person’s hands before reaching for the grinders right after this.

To clean the sink-side area first so the person can wash the spoon instead of using it again.

To prepare the cutting board to receive another immediate dump from the pan

Why does he switch to a paper towel on the board-side counter before returning to the pan?

To keep the pan handle safe to grab when he lifts the skillet next

To dry the slotted spoon so it will not slip when he starts stirring again

To wipe water from his hands so he can reach for the grinders right after this

To clean the sink-side area first so he can wash the spoon instead of using it again


Question: Why does the person rinse the small white bowl at the sink before going back to stirring the pan?

Answer: To wash out the bowl after it has already finished delivering the last add-in, so it can be set aside instead of used again.

To collect loose bits from the wiped counter so they can be returned to the pan

To wash out the bowl after it has already finished delivering the last add-in, so it can be set aside instead of used again.

To prepare the bowl for another immediate pour over the pan from the sink side

To get the bowl ready to receive the browned pieces once this stirring round is done

To fill the bowl with a little water so the person can pour moisture into the pan on the next pass.

To wet the inside so pepper and salt can be mixed in the bowl before going into the pan

To make a clean resting place for the slotted spoon between short stirring bursts

To use the bowl as a small cup for the next oil addition instead of pouring from the bottle

Why does he rinse the small white bowl at the sink before going back to stirring the pan?

To fill the bowl with a little water so he can pour moisture into the pan on the next pass


Question: Before the cutting work is fully finished, what longer-horizon plan best explains why the cook oils the wok and sets it on the induction unit already?

Answer: The wok is being preheated in advance because the board work is nearly done and the first meat step will need heat immediately.

The pan is being kept hot mainly to dry the utensils before they return to the counter.

The wok is being preheated in advance because the board work is nearly done and the first meat step will need heat immediately.

The cook is checking whether the wok is still clean enough to use without another rinse.

The wok is being heated so the loose onion skins can be dried before they are discarded.

The oil is being heated first because the next step is to season the board rather than the wok.

The burner is being reserved early so no other container can interrupt the remaining prep flow.

The oil is being warmed so it can be poured back over the sliced onions before they are moved.

The wok is being heated so it can temporarily hold the cut ingredients instead of the bowl.


Question: After the raw pork is moved off the plate, why does the cook clear the plate instead of leaving it beside the stove?

Answer: The plate is being reused as the nearest receiving surface for cooked pieces coming out of the wok.

The plate is being cleared so another batch of raw meat can be seasoned on it separately.

The plate is being cleared so the chopsticks and spatula can rest there between turns.

The plate is being cleared mainly so the onions can be spread there for a second round of cutting.

The plate has to be cleared because all later transfers will go directly to the cutting board instead.

The plate is being cleared mainly to keep raw-meat juices away from the seasoning area.

The plate is being kept nearby to serve as a splash guard beside the wok during the turning phase.

The plate is being reused as the nearest receiving surface for cooked pieces coming out of the wok.

The plate has to be emptied so the onion bowl can become the only container near the burner.

Once the raw pork has left the plate, why is clearing that plate immediately the better workspace move than simply leaving it idle beside the stove?

The now-empty plate is being repurposed as the nearest receiving surface for cooked pieces once they start coming out of the wok.

The plate is being reset so another raw-meat load can be seasoned on it separately.

The plate is being opened up so the chopsticks and spatula can rest there together between turns.

The plate is being cleared mainly to move raw-meat juices farther away from the seasoning area.

The cook wants to use the plate as a splash guard beside the wok during the turning phase.


Question: After the pork is finished, why does the cook add oil to the wok again instead of setting the wok aside?

Answer: Because the cook is preparing a fresh oiled surface in the same wok for the next egg-cooking step.

Because the cook is preparing a fresh oiled surface in the same wok for the next egg-cooking step.

Because the cook is trying to loosen browned residue so the wok can be put away without washing.

Because the cook is re-oiling the wok so the cooked pork can be returned and warmed without sticking.

Because the cook is adding oil so the finished pork can be briefly tossed again and look glossier.

Because the cook is preparing the wok for another batch of pork that will be cooked next.

Because the cook is adding oil so the spatula can lift remaining food pieces from the wok before plating.

Because the cook is adding oil to mix with seasoning before giving the pork one final stir-fry.

Because the cook is oiling the wok before switching to a separate pan for the eggs.

After the pork is finished, why does the cook add oil to the wok again instead of treating the pan as effectively done with that phase?

The oil is preparing a fresh cooking surface because the same wok is about to switch into an egg-cooking phase.

The cook wants to loosen browned residue only so the wok can be put away without washing.

The oil is being added so the board-held meat can be returned to the wok without sticking.

The fresh oil is being added so the finished pork can stay glossy while it rests off to the side.

The wok is being prepared for a second pork batch that has not entered yet.

The oil is mainly there to help the spatula slide under the remaining vegetables for plating.

The oil is compensating for underseasoned meat before one final stir-fry pass.

The cook is cooling the wok gradually before cracking eggs somewhere else.


Question: After the freshly rinsed greens are separated by hand and placed beside the knife, why is that pile left there instead of being cut right away?

Answer: Because the pile is being kept as a temporary holding area for wet, already-separated greens while the cook sets up the pan.

Because the pile is being compressed so the knife can remove the stem line in one quick pass before anything else resumes.

Because the pile is being moved aside to clear space for handling another ingredient from the tray.

Because the pile is being arranged near the tray so the greens can be seasoned before going into the pan.

Because the pile is being kept separate from another bunch that still needs to be rinsed.

Because the pile is being kept as a temporary holding area for wet, already-separated greens while the cook sets up the pan.

Because the pile is being flattened mainly so excess water can be pressed out before the leaves are packed into the white bowl.

Because the pile is being lined up for direct transfer to the serving plate instead of being cooked next.

Because the pile is being organized as a discard sorting zone where unwanted stems will stay once the usable leaves are moved away.

Once the freshly rinsed greens have been hand-separated and pressed into a lower pile beside the visible knife, what is the best explanation for why that pile is left there instead of being cut right away?

Because the pile is being parked as a temporary holding area for wet, already-separated greens while pan setup takes priority.

Because the pile is being shifted into one corner so the tray can immediately take over the small white pieces from the earlier package.

Because the pile is being arranged as a tray-side surface for seasoning the greens with oil before the pan is used.

Because the pile is being grouped only to compare bundle size before the next unrinsed bunch is chosen.

Because the pile is being lined up for direct transfer onto the patterned plate instead of back into the cooking workflow.


Question: After the eggs are cracked and the white spatula is quickly rinsed, the person returns to the burner carrying the spatula and a patterned plate. What role does the plate mainly serve during the rest of the clip?

Answer: It is kept ready as a receiving surface while the person uses the spatula to check whether part of the egg can lift cleanly, without fully committing to plating unless the egg releases well.

It is there to receive rinsed greens from the sink, so the next task can shift to produce rather than continue with the eggs.

It is kept ready as a receiving surface while the person uses the spatula to check whether part of the egg can lift cleanly, without fully committing to plating unless the egg releases well.

It is there because the eggs are already finished enough for immediate plating, so the spatula work is only a brief transfer aid before the pan is emptied.

It is there to catch oil drained from the pan before the eggs are turned, making the next move mainly a draining step rather than a release check.

It is there to stand in for the lid, with the next objective being to cover the pan rather than keep loosening the eggs.

It is there to clear the counter beside the blue towel for a chopping return, so the plate is mostly acting as a temporary organizer.

It is there to collect shell fragments from the cracking step before any more attention goes back to the pan.

It is there mainly to park the freshly rinsed spatula between passes, keeping sink water off the counter while the eggs continue unattended.

After the eggs are cracked and the white spatula gets a quick rinse, the person returns to the burner carrying that spatula and a patterned plate. What does the rest of the clip show the plate is mainly doing there?

It is there as a ready receiving surface while the spatula tests whether any egg section can lift cleanly, without committing to serving unless the release looks good.

It is there to receive washed greens from the sink, so the upcoming work can stay on produce instead of staying with the eggs.


Question: After putting the phone down and turning back toward the sink, why does the person stay at the tap instead of immediately reaching into the open yellow bag?

Answer: To rinse the pan and reset the workspace before looking for the next ingredient again.

To wet their hands only before immediately reaching back into the yellow bag.

To rewash the cutting board so chopping can resume on a freshly cleaned surface.

To open the small sauce container at the sink before adding it in the next step.

To cool the pan contents with water before any seasoning is added to the mixture in the next step.

To fill the white takeout box with water so it can be used for rinsing the next ingredient.

To rinse the knife because cutting is about to restart after the phone break.

To rinse the pan and reset the workspace before looking for the next ingredient again.

To rinse a seasoning bottle before bringing it back near the pan.

To rinse the pan and finish the cleanup-reset step before searching for the next ingredient again.

To wet the hands only and then go straight back to grabbing from the yellow bag.

To use the sink as the place to open the small sauce container for the next addition.

To fill the white takeout box so it can hold a wet ingredient from the sink area.

To wash one of the seasoning bottles before it is used near the pan.


Question: After already rinsing once, what intervening contact best explains why the cook still washes again before touching the napa cabbage?

Answer: The cook touches the eggshell or egg-contaminated surface again during the transition, so the hand is washed once more before handling the napa cabbage.

The second rinse is mainly to keep the knife handle from picking up oil before cutting begins.

The leaves need damp fingers to open up properly, so the rinse is primarily a texture-prep step for the cabbage.

The tray is about to be lifted and repositioned, so the rinse is mainly to keep the grip from slipping.

The pan handle has become the main contamination risk during preheating, so the second rinse is really for cookware contact rather than produce handling.

The cook touches the eggshell or egg-contaminated surface again during the transition, so the hand is washed once more before handling the napa cabbage.

The rinse cools the hand before the next temperature check near the frying pan.

The cook is rinsing off water splashed from the sink area before returning to the cabbage.

The next real task is to crack another egg immediately, and the cabbage is only being hovered over for a moment.

A hand goes back to the egg shell or surface during the transition, so the contamination reset has to be repeated before vegetable handling.

The first rinse left the fingers too dry, so a second rinse is used to make separating the cabbage leaves easier.


Question: When the cook first brings the knife to the napa cabbage, how is the blade used before the cabbage is handled by hand?

Answer: It makes a small cut in the tight plastic wrapper so the package can be torn open more easily by hand.

It trims the dense root end so the leaves will separate faster once washing begins.

It loosens the firm center so the tough core can be discarded before the wrapper is fully removed.

It pierces the wrapper to let trapped rinse water drain before the bundle is unfolded.

It frees a leaf that is caught under the tray edge and cannot be pulled loose by hand.

It scores the first cut line so later bite-size chopping can stay straighter.

It shaves off a bruised outer edge that should not reach the pan.

It splits the bundle far enough that the tray can hold two flatter halves instead of one thick pack.

It makes a small cut in the tight plastic wrapper so the package can be torn open more easily by hand.

When the knife comes out beside the tightly wrapped napa cabbage, what job is the blade actually doing before any real chopping of the leaves begins?

It is nicking the tight plastic wrapper so the package can be torn open more easily by hand.

It is trimming the dense root end so the leaves will separate faster once washing begins.

It is loosening the firm center so the tough core can be discarded before the wrapper is fully removed.

It is piercing the wrapper to let trapped rinse water drain before the bundle is unfolded.

It is freeing a leaf that is pinned under the tray edge and cannot be pulled loose by hand.

It is scoring the first cut line so later bite-size chopping can stay straighter.

It is shaving off a bruised outer edge that should not reach the pan.

It is splitting the bundle far enough that the tray can hold two flatter halves instead of one thick pack.


Question: After the cook briefly breaks from the cabbage work and then returns to the sink before handling the cabbage again, what intervening detail best explains that extra sink stop?

Answer: Because the same hand briefly handles the phone during the interruption, and the sink stop rinses that hand before it returns to the cabbage.

Because the cook needs to dampen the fingers again before cracking the next egg cleanly on the pan edge.

Because the knife handle is the next item that needs washing after the phone is set down.

Because the tray is about to be carried, so the rinse is mainly to improve grip rather than hygiene.

Because the cabbage is still wet, and the sink stop is mainly for re-wetting the hand before opening the leaves further.

Because the hand has to be cooled before checking the pan temperature near the burner.

Because the phone interruption reminds the cook that the spatula still needs rinsing before the eggs can continue.

Because the phone was being used to track the preheat, and the sink return marks a shift back to stove management rather than food handling.

Because the same hand briefly handles the phone during the interruption, and the sink stop rinses that hand before it returns to the cabbage.

Why does the cook detour back to the sink after touching the phone instead of returning straight to the cabbage?

Because the phone is a non-food contact, and the hand is reset before it goes back to the cabbage.

Because the fingers need to be damp again before the next egg can be cracked cleanly on the pan edge.


Question: Why does the cook switch off the induction while the cabbage trimming is still underway?

Answer: Because the eggs have already cooked enough that they could overcook if the cook keeps focusing on the board work.

Because the pan needs to be cool enough for another shell-tapping step later in the sequence.

Because the cook has decided to restart the egg phase from scratch after the cabbage trimming is done.

Because the board is about to be washed, and the burner has to be off before any sink work can continue.

Because the remaining cabbage will be used raw, so keeping the burner on would only waste heat before the mixing stage.

Because the cook turns off the burner as a general safety habit whenever both hands are occupied with the knife, even if the food in the pan is not at risk.

Because the pan needs to cool slightly so the eggs can be moved later without sticking to the surface.

Because the eggs have already cooked enough that they could overcook if the cook keeps focusing on the board work.

Because the oil no longer needs to keep heating, and the cook must stop the burner before rinsing the spatula again.

While the cabbage is still being trimmed on the board, why does the cook switch the induction off instead of simply finishing the cutting and leaving the pan alone a little longer?

Because the eggs are already far enough along that they could overcook while attention stays on the board.

Because the burner always has to be turned off whenever both hands are committed to the knife, even if nothing in the pan is at risk.

Because the pan needs to cool slightly so the finished eggs can later be stacked without sticking.

Because the oil has finished its role and must stop heating before the spatula can be rinsed again.


Question: When seasoning remains on the spoon over the wok, why does the cook use a piece of cut cabbage against the spoon before continuing the mixing?

Answer: Because the cabbage can act as an edible scraper, moving the remaining seasoning back into the same mixture without using the just-cleaned hand.

Because the cabbage can act as an edible scraper, moving the remaining seasoning back into the same mixture without using the just-cleaned hand.

Because the cabbage piece keeps the spoon from striking the wok rim and knocking seasoning outside.

Because the seasoning is too thick to mix in by hand later, so it is being held on one cabbage piece until it can dissolve gradually.

Because the spoon needs to be kept dry for a later rice step, and rubbing it with cabbage is mainly meant to remove moisture.

Because the coated cabbage piece is being prepared as the first piece to taste-check once the mixing is done.

Because the paste has to be spread onto a leaf surface before it can mix evenly through the rest of the wok.

Because coating one cabbage piece heavily first helps the cook judge whether the whole wok needs more seasoning before hand-mixing starts.

Because the spoon needs to cool slightly before it goes back near the other seasonings.

Why is a piece of cut cabbage used to wipe the seasoning off the spoon back into the wok instead of scraping the spoon clean with fingers or just leaving the residue there?

Because the cabbage can act as an edible scraper that pulls the remaining paste back into the same mixture without using the just-cleaned hand.

Because the residue is too thick to mix in by hand later, so it is being parked on one cabbage piece for staged dissolving.

Because the spoon has to stay dry for the rice step, and rubbing it with cabbage is mainly a drying move.

Because the wiped leaf is being set up as the first taste-check piece once the mixing is done.

Because coating one cabbage piece heavily first makes it easier to judge whether the whole wok needs more seasoning before hand-mixing starts.


Question: When the finished fried eggs are moved onto the seasoned cabbage-rice mixture, what feature of the white spatula makes it useful for the transfer?

Answer: Its broad, flat surface supports the finished eggs as they slide over, making them less likely to tear than with a narrower tool.

The spatula is needed to scrape excess seasoning off the top of the rice before the eggs can be set down.

The eggs are stuck to the pan only in tiny patches, so the main task is precise point-by-point lifting rather than broad support.

The spatula acts as a shield to keep the cabbage-rice mixture from sliding while the eggs are placed on top.

The yolks still need to be pressed open as they land, and the spatula can spread them deliberately across the rice.

The cook is mainly scraping leftover egg bits from the pan, and the cabbage-rice mixture is just being used to collect them.

The eggs are meant to be chopped apart during transfer, and the flat edge does that more cleanly than chopsticks.

Its broad, flat surface supports the finished eggs as they slide over, making them less likely to tear than with a narrower tool.

The spatula keeps the eggs level during the move so the topping does not slide off before reaching the mixture.

When the finished fried eggs are moved onto the seasoned cabbage-rice mixture, why is the white spatula the right transfer tool at that point?

Because its broad flat surface can slide the finished eggs over as a topping with more support and less tearing than a narrower tool.

Because the spatula is needed to scrape excess seasoning off the top of the rice before the eggs can be set down.

Because the eggs are stuck to the pan only in tiny patches, so the main task is precise point-by-point lifting rather than broad support.

Because the spatula acts as a barrier that keeps loose rice from touching the pan during the topping step.

Because the yolks still need to be pressed open as they land, and the spatula can spread them deliberately across the rice.

Because the real goal is to wipe the pan clean, with the eggs only incidentally ending up on the cabbage-rice mixture.

Because the eggs are meant to be chopped apart during transfer, and the flat edge does that more cleanly than chopsticks.

Because the spatula keeps the eggs hotter by limiting air exposure while they travel from pan to bowl.


Question: After finishing one ingredient, why does the person bring both the knife and the cutting board to the sink before starting the next cutting step?

Answer: Because visible residue from the previous ingredient is still on the knife and board, so rinsing them clears the tools before the next ingredient is cut.

Because the person needed to cool down the blade and board after they were heated by the previous hot ingredient.

Because the previous ingredient left a strong smell, so the washing is mainly to prevent flavor transfer rather than to remove visible residue.

Because the next ingredient needs a completely dry cutting surface to keep it from slipping during the next cut.

Because the person wants to wet the board surface so the next ingredient can slide more easily while being cut.

Because visible residue from the previous ingredient is still on the knife and board, so rinsing them clears the tools before the next ingredient is cut.

Because the person is using the rinse to loosen stuck pieces from the board before continuing with the next ingredient.

Because the person is clearing the knife and board as part of a station reset before continuing the prep work.

Because the person is checking the knife and board for damage or cracks before starting the next cutting task.

Why did the person wash both the knife and the cutting board before cutting the next ingredient?

Because residue from the previous ingredient was still on the tools, which could interfere with cutting the next ingredient.

Because the person wanted to remove the smell of the previous ingredient to prevent flavor transfer to the next food item.

Because the next ingredient requires a clean and dry surface to avoid slipping

Because the person wanted to make the surface wet to reduce friction when cutting

Because water helps soften the cutting board for easier cutting

Because the person is preparing the tools for storage after use

Because the person was checking for any damage or cracks on the surface of the tools before starting the next task.


Question: During the prep sequence, why does the person briefly leave the cutting board to fill the pot with water before continuing the board work?

Answer: Because the person is preparing the water in advance so the next cooking step can begin soon after the board work is finished.

Because the person is pausing the board work to begin the boiling step earlier than originally planned.

Because the person plans to let the water sit in the pot so any impurities can settle before cooking starts.

Because the person is checking the water level first to decide how much liquid the pot will need later.

Because the person is preparing the water in advance so the next cooking step can begin soon after the board work is finished.

Because the next ingredients need to be soaked in the pot before they are cut further.

Because the person intends to use the water as a cooling bath for something after the cutting step.

Because the person is rinsing the pot itself first, and the water is not meant to stay there for the next cooking step.

Because the person plans to use the pot water to rinse utensils during the remaining prep work.

Why did the person fill the pot with water?

Because preparing the water in advance allows the next cooking step to begin immediately after cutting, reducing delay later.

Because the cutting task was already finished

Because the person planned to let the water sit so that impurities could settle before use

Because the person wanted to check the amount of water needed before starting to cook

Because the ingredients needed to be soaked in water before cutting

Because the person intended to use the water to cool something down after cutting

Because the pot needed to be rinsed before being used

Because the person planned to wash utensils using that water


Question: When preparing the garlic, why does the person make a small cut at the end of the clove before pulling the outer skin away?

Answer: Because the small cut breaks the peel at one edge, making the outer skin easier to pull off.

Because the person is mainly trimming away a tough end before using the clove for cooking.

Because the person is creating a flatter end so the clove will sit more steadily for later slicing.

Because exposing the end will let the garlic absorb seasoning more quickly later.

Because trimming the end keeps the clove from breaking into small pieces during peeling.

Because cutting the end lets the person check the inside of the clove before using it.

Because the person is removing dry outer material attached near the end of the clove.

Because the small cut breaks the peel at one edge, making the outer skin easier to pull off.

Because trimming the end makes the clove easier to grip during the next cutting step.

Why did the person cut off the end of the garlic clove with a knife before peeling it?

Because cutting the end loosens the peel, making it easier to remove the skin.

Because the end of the garlic is not edible and is typically removed before cooking

Because the person plans to slice the garlic next, and trimming the end stabilizes it

Because removing the end allows the garlic to absorb seasoning better later

Because cutting the end prevents small fragments from breaking off unpredictably while peeling

Because cutting the end exposes the inside, helping the person inspect the garlic before using it

Because the person wants to remove any dirt or dry part attached to the outer layer

Because trimming the end creates a flat surface, making the garlic easier to hold


Question: During the pan step where the food is being turned or moved, why is a gripping tool more suitable than a flat utensil?

Answer: Because it can grip and control the food directly while it is being turned or moved.

Because it keeps oil from splashing by covering more of the pan surface.

Because it can scrape browned bits from the bottom while the food stays mostly in place.

Because it lets the person lift the food farther away from the heat before setting it down again.

Because it presses the food flatter while keeping its shape intact.

Because it slides smoothly under the food without needing to pinch it.

Because it spreads pressure evenly across the food surface during the move.

Because it can grip and control the food directly while it is being turned or moved.

Because it is being used mainly to scrape the pan bottom rather than to hold the food.

Why is a gripping tool more suitable than a flat utensil for handling the food in this pan?

Because a gripping tool can securely hold and control the food, preventing it from slipping while turning or moving it.

Because a flat utensil prevents oil from splashing during cooking

Because a gripping tool minimizes the need to reposition the food repeatedly

Because a gripping tool allows the food to be lifted higher away from the heat

Because a flat utensil is better for maintaining the shape of delicate food

Because a flat utensil allows smoother sliding under the food surface

Because a flat utensil distributes pressure more evenly across the food

Because a gripping tool provides a better angle for scraping the bottom of the pan to prevent the ingredients from burning.


Question: When the person adds ingredients from the mixed bowl into the pan by hand, why is the hand used instead of a utensil?

Answer: Because the person needs to pick out only selected pieces from the mixed bowl rather than transfer the whole mixture.

Because the person wants to transfer the entire bowl at once, and using the hand is faster than finding a tool.

Because the pan is too hot for a utensil to be used safely near the edge.

Because the person needs to pick out only selected pieces from the mixed bowl rather than transfer the whole mixture.

Because the bowl is too small for tongs or a spatula to fit inside effectively.

Because the pieces are too sticky for a utensil to release cleanly into the pan.

Because the person is trying to avoid slowing the cooking process by reaching for another tool.

Because the goal is to spread the whole mixture evenly across the pan during transfer.

Because the utensil is meant to be used only after all the ingredients have already been added.

Why would using a utensil like tongs or a spatula likely lead to an incorrect outcome at this moment?

The person needed to selectively add only specific pieces (such as chili) from a mixed bowl.

Because the person intended to mix all ingredients immediately after adding them

Because the ingredients needed to be added quickly before overcooking occurred

Because utensils are less effective when transferring ingredients from small containers

Because a utensil would not be able to handle small or irregularly shaped ingredients effectively

Because using a utensil would slow down the cooking process at this stage

Because a utensil might cause uneven distribution of ingredients in the pan

Because utensils are mainly used for stirring rather than transferring ingredients


Question: At the moment shown, what feature of the spatula makes it more suitable than the tongs for the action being performed?

Answer: Its wide, flat surface lets it support and turn several pieces at once.

Its design enables more precise handling of individual pieces

Its flat face can press the food down to keep it in contact with the pan.

Its thin front edge can slide under one edge of the food for a more precise lift.

Its flexibility helps conform to curved surfaces for better control

Its wide, flat surface lets it support and turn several pieces at once.

Its rigid edge can push scattered pieces into a tighter pile before moving them.

Its length provides better distance from heat for safety during cooking

Its edge can divide a larger clump into smaller portions before the pieces are moved.

What feature of the spatula makes it more suitable than tongs in this situation?

Its wide, flat surface allows flipping multiple ingredients at once efficiently.

Its flat shape prevents ingredients from sticking to the pan surface

Its thin edge minimizes contact with oil, reducing heat transfer

Its rigid structure allows applying more vertical force to crush ingredients

Its structure helps separate ingredients into smaller portions more easily


Question: Why does the person rotate the pan?

Answer: To move the pan handle out of the way so the noodles can be transferred from the pot into the pan.

To move the pan handle out of the way so the noodles can be transferred from the pot into the pan.

To steady the pan before stirring the noodles after they are added.

To spread the food already in the pan so the noodles will not pile up on one side.

To center the pan over the heat source before the noodles are added.

To adjust the pan angle so the noodles can be stirred more easily after they are added.

To make the inside of the pan easier to see while the noodles are being transferred.

To keep the pan handle from bumping nearby utensils while the pot is brought closer.

To shift the pan closer to the center of the cooking area before the noodle transfer.

To prevent the pan’s handle from obstructing the transfer of noodles from the pot

To gain a better grip and stabilize the pan before stirring

To prevent the food already in the pan from sticking to one side

To align the pan with the stove’s heat source for better cooking efficiency

To adjust the angle of the pan for easier stirring after adding

To improve visibility of the food inside the pan while cooking

To avoid accidental contact with nearby utensils on the counter

To reposition the pan closer to the center of the cooking area


Question: After the person finishes the pan adjustment near the pot, what does the person do next before continuing the cooking task?

Answer: The person goes to the sink to wash their hands.

The person repositions the pan to balance the heat distribution.

The person pauses to visually check the cooking progress of the food.

The person checks the recipe again before continuing.

The person adjusts the heat level on the stove.

The person takes out another cooking tool for the next step.

The person looks for a paper towel to wipe their hands.

The person goes to the sink to wash their hands.

The person organizes the remaining ingredients on the countertop.

What is the most likely next action the person will take after this moment?

The person will go to the sink to wash their hands.

The person will reposition the pan to balance the heat distribution.

The person will pause to visually check the cooking progress of the food.

The person will check the recipe again before continuing.

The person will adjust the heat level on the stove.

The person will take out another cooking tool for the next step.

The person will look for a paper towel to wipe their hands.

The person will organize the remaining ingredients on the countertop.


Question: Why does the person bring the tongs closer to their hand?

Answer: To gather the scattered scraps by hand into one disposal motion instead of picking up each piece with the tongs.

To use the tongs immediately for stirring the food that is still in the pan.

To keep the tongs within reach for the next cooking step after the cleanup.

To gather the scattered scraps by hand into one disposal motion instead of picking up each piece with the tongs.

To prepare for flipping ingredients that are about to be cooked in the pan.

To check whether the tongs are clean enough before they touch food again.

To avoid touching the hot area near the induction surface with bare fingers.

To grip a larger food piece more securely than the hand could.

To switch from hand-based cleanup to tool-based cleanup for hygiene reasons.

To consolidate scattered food residues near the cooking area by hand before disposing of them in a single motion, rather than handling each piece individually with a tool.

To use the tongs immediately for stirring the food in the pan.

To reposition the tongs closer to the stove for easier access later.

To prepare for flipping ingredients that are about to be cooked.

To check whether the tongs are clean before using them for cooking.

To avoid direct contact with hot surfaces near the induction area.

To grip a larger piece of food more securely than with bare hands.

To switch from hand-based handling to tool-based cooking for hygiene reasons.


Question: Why did the person place the knife on top of the bowl?

Answer: To keep cleaning solution on the knife while the person prepares other utensils for the same wash cycle.

To let extra rinse water drip from the knife before it is handled again.

To pause using the knife before cutting the next ingredient

To angle the knife so liquid can run off into the bowl instead of onto the counter.

To keep cleaning solution on the knife while the person prepares other utensils for the same wash cycle.

To prevent accidental contact with the sharp blade

To clear space on the countertop for further cooking

To keep the knife from touching the wet counter while the other tools are gathered.

To separate the knife from other utensils for organization

The knife was temporarily placed on the bowl to retain the cleaning solution on its surface while the person prepared to coat other utensils, enabling a more efficient batch washing process.

To let excess water drip off the knife naturally

To position the knife so water can run off more easily

To keep the knife from touching potentially contaminated surfaces


Question: How many items were taken out of the paper bag?

Answer: 4


Question: During the potato-cutting step on the cutting board, what shape is the potato being cut into?

Answer: Long, thin strips.

Small cubes.
Fine mince.
Large wedge shapes.
Flat square slabs.
Thick chunks.
Coarse shreds.
Thin round slices.
Long, thin strips.

What form is the potato being cut into at this point?


Question: After several potato pieces have already been cut on the board, what is the knife action mainly meant to do to the remaining potato pieces?

Answer: To cut the thicker potato pieces into smaller, more even pieces before transfer.

To divide the chopped potato into equal portions before moving it.

To push the prepared potato toward the pan without cutting it further.

To cut the thicker potato pieces into smaller, more even pieces before transfer.

To gather the loose pieces into a neater pile without changing their size.

To trim off any remaining peel from the potato pieces before transfer.

To use the knife blade as a scoop to lift the chopped potato for transfer.

To separate pieces that are sticking together before they are moved.

To scrape loose chopped potato pieces off the cutting board for transfer.

What is the most likely reason for the knife action at this point?

To portion the potato into equal amounts.

To move the prepared potato into the pan.

To scoop the chopped potato up for transfer.

To separate pieces that are sticking together.

To scrape the chopped potato off the cutting board.