Question: Why does the actor hold the small package close to their eyes for several seconds before opening it?

Answer: To read the fine print on the label to verify the exact quantity of the ingredient required.

To look for the expiration date printed on the crimped seal to ensure the contents are safe.

To use the reflection on the plastic to see if the induction light is active.

To check if the package has a transparent window to see the color inside.

To see if there is a small "tear here" mark that is usually hidden on the edge.

To read the fine print on the label to verify the exact quantity of the ingredient required.

Because they were waiting for the running water in the sink to reach a certain level.

To examine the outer surface for any small punctures or tears that might have caused a leak.

To smell the package to check if the seasoning inside is still fresh.


Question: While arranging the slices, the actor picks up the third slice from the left and places it back into the vegetable pile. What was the visible reason?

Answer: They noticed a small patch of outer skin still attached to that specific slice, requiring a second pass with the peeling tool.

The piece appeared significantly thicker than the previous slices, so it was moved back to be recut into more uniform, thinner segments later.

That slice was too thin compared to the others and was discarded as waste.

Because the slice was sticking to the knife blade and wouldn't stay flat on the board.

To match the number of slices to the diagram shown on the ingredient’s package.

The actor realized they had used the wrong side of the knife to cut that specific piece.

They noticed a small patch of outer skin still attached to that specific slice, requiring a second pass with the peeling tool.

A small piece of plastic packaging was stuck to the underside of the slice, necessitating its removal from the clean arrangement for manual cleaning.

The slice had fallen onto the dirty counter and needed to be washed in the sink.


Question: Why does the actor slide the pan specifically toward the back wall after checking the stove’s digital display?

Answer: To align the pan’s magnetic base with the specific induction ring that was flashing an "error" code for incorrect placement.

To prevent the steam from the pan from obscuring the digital display while they are trying to adjust the heat settings manually.

To ensure the pan's bottom is making full contact with the heating element after seeing a low temperature warning on the screen.

To find a cooler spot on the glass surface because the front was becoming too hot.

Because the front of the stove had a layer of oil that was making the pan slide uncontrollably.

To move the pan's heavy handle away from the edge where it could be bumped by their arm.

To create more room in the front for the white bowl they were about to pick up.

To align the pan’s magnetic base with the specific induction ring that was flashing an "error" code for incorrect placement.

To see if there was any water trapped under the pan that would cause a sizzling sound.


Question: Why does the actor turn the peeling tool upside down and spray water into the back of the blade assembly?

Answer: To push the debris out through the wider rear opening, as the front gap is too narrow for the accumulated skin to pass through.

To prevent the water from entering the hollow handle and making the tool too heavy.

To push the debris out through the wider rear opening, as the front gap is too narrow for the accumulated skin to pass through.

Because the actor's hand was too slippery to hold the tool in a standard upright position.

To check if the back of the blade was made of the same metal as the front.

Because the water pressure from the faucet was too high to hit the front of the blade safely.

To wash the brand logo on the back of the handle which was covered in vegetable juice.

To utilize the angled spray to dislodge a stubborn piece of vegetable skin that was caught between the handle and the metal blade frame.

To rinse the underside of the blade pivot where sticky residue often collects, ensuring the swivel mechanism remains loose and functional for peeling.


Question: Why does the actor move the white bowl from the middle of the counter to the far back corner?

Answer: To clear a safe path for their arms while they handle the much larger and heavier tray of meat.

Because they noticed the bowl was empty and was no longer needed for the dish.

To clear a safe path for their arms while they handle the much larger and heavier tray of meat.

To prevent the bowl from being knocked over while they reach for the heavy cast iron skillet on the shelf.

To move the bowl away from the heat rising from the induction stove.

To make it easier for a second person to reach the bowl from the other side.

To hide the bowl from view because it was covered in raw ingredient splashes.

To create enough space on the counter to place the cutting board and start chopping the vegetables.

Because the bowl was sliding on the counter and needed to be placed on a dry spot.


Question: The actor pauses and looks at the phone immediately after touching the third small bag. What specific visual ambiguity caused this hesitation?

Answer: Two different spice bags had identical yellow labels, and the actor needed to check the phone to identify the correct one based on the powder's grain size.

Because the actor's hand was too wet to open the plastic bag without slipping.

The phone vibrated with a notification that was visible on the screen.

To see if the induction stove's Bluetooth light had changed from red to green.

The recipe on the screen showed a different color for the seasoning, so the actor had to verify if the third bag contained the right mixture of dried herbs.

Two different spice bags had identical yellow labels, and the actor needed to check the phone to identify the correct one based on the powder's grain size.

To check the kitchen timer because the steam from the sink was starting to rise.

To confirm if the grey tray on the right should be moved into the sink.

The measurement markings on the clear bag were faded, making it difficult to tell if the quantity matched the volume specified in the phone's digital recipe guide.


Question: Why does the person press the paste out with the back of a small spoon instead of just shaking the container over the pan?

Answer: Because the paste is thick and sticks inside the container, so the spoon helps push it out into the pan.

Because the person needs to add exactly one spoonful of paste to match the recipe.

Because the cold spoon is being used to cool oil that is splashing in the pan.

Because the person wants to keep the plastic container farther from the hot pan rim.

Because the paste is thick and sticks inside the container, so the spoon helps push it out into the pan.

Because the container is too heavy to hold steady with one hand while pouring.

Because the spoon lets the person lower the paste into the oil more gently to reduce splashing.

Because the person is trying to spread the paste into a neat circle in the pan.

Because the person is checking whether the paste changes color as soon as it touches the hot pan.

Why does the actor use the back of a small spoon to press the paste into the pan, rather than just shaking the container over it?

The paste’s high viscosity caused it to create a "suction" effect at the bottom of the narrow container, making it impossible to remove without a mechanical tool.

The actor needed to ensure that exactly one tablespoon of the thick paste was added to the pan to maintain the recipe's specific flavor profile and consistency.

To use the cold spoon to lower the temperature of the oil that was splashing.

To prevent the plastic container from melting by keeping it away from the hot pan rim.

Because the container was too heavy to be held steady with one hand while pouring.

Using the spoon allowed the actor to gently slide the paste into the hot oil to prevent dangerous splattering that would occur if the container was shaken.

To spread the paste in a perfect circle to match the induction ring's shape.

To check if the paste would change color immediately upon touching the hot metal.


Question: Why does the actor scrub the wooden board with the rough side of the sponge specifically before placing the white block (tofu) on it?

Answer: To remove the invisible oily film left by the previous ingredient, which would have made the surface too slippery to cut the fragile block safely.

To check if the wood had developed any splinters that could catch on the white block.

To remove the invisible oily film left by the previous ingredient, which would have made the surface too slippery to cut the fragile block safely.

To soak the board with as much water as possible to prevent the knife from sticking.

To remove the visible red stains so they wouldn't appear in the final video.

To sanitize the wood with a specific cleaning agent before the block touches it, preventing any cross-contamination from the raw meat handled in the previous step.

Because the sponge was too wet and needed to be squeezed out over the board.

To match the board's temperature to the cold water running from the faucet.

To create a layer of friction by roughening the wood fibers, ensuring the soft block stays in one place while the actor prepares the sharp knife.


Question: Why does the actor stop mid-slice and move the white block 5cm to the left before continuing?

Answer: Because the knife's tip was about to hit the raised metal rim of the sink, which would have blocked the full downward stroke of the blade.

Because the actor realized their left thumb was positioned too close to the blade's path and needed to reset their grip to maintain a safe distance.

Because the knife's tip was about to hit the raised metal rim of the sink, which would have blocked the full downward stroke of the blade.

Because the block had reached a "hard spot" that the knife couldn't cut through.

To move the block into a brighter spot for better visibility under the kitchen light.

To ensure the block was centered on the dry part of the board because the moisture from the sink was making the bottom surface too slippery.

To check the thickness of the slices against a mark on the cutting board.

They noticed the block was starting to crumble and tried to stabilize it.

Because the knife handle was touching the grey tray on the right side.


Question: Why does the person slide the knife flat under the slices to lift them instead of picking them up with fingers?

Answer: Because the slices are thin and wet, and the flat blade can support them without tearing them.

Because the slices are too hot to touch safely by hand.

Because the person wants to collect the juices on the board while lifting the slices.

Because the person is checking whether any slices are stuck to the cutting board.

Because moisture on the knife blade helps the slices stay on the blade during the lift.

Because the person is counting the slices one by one as they are moved.

Because the slices are thin and wet, and the flat blade can support them without tearing them.

Because the person's fingers are covered with seasoning that should not touch the slices.

Because the person wants to avoid getting oily residue from the board on their fingertips.

Why does the actor slide the knife completely flat under the slices to lift them, rather than using their fingers?

The slices were too thin and wet to be gripped by fingers without tearing their structural integrity.

Because the slices were too hot to touch after sitting on the room-temperature board.

Because the actor wanted to scrape the remaining juices from the board while simultaneously lifting the cut pieces.

To check if any of the slices were still stuck to the wood of the cutting board.

To use the moisture on the knife's blade to make the slices stick and not fall off during the lift.

To count the slices one by one as they were being moved onto the knife blade.

Because the actor’s fingers were covered in spice powder that shouldn't touch the white block.

To prevent the oily residue on the cutting board from transferring to the actor's fingertips during the transfer.


Question: Before starting the next task on the board, why does the person wipe the knife blade with a dry paper towel instead of rinsing it?

Answer: To remove sticky residue from the previous ingredient so the next ingredient does not cling to the blade during cutting.

To remove leftover vegetable juice that could thin the seasoning on the meat.

To put a thin layer of oil from the paper towel onto the knife blade.

To keep the knife from making a loud sound when it touches the board.

Because rinsing in the sink would take too long before the next cut.

To dry the blade so moisture does not make the next ingredient slide around.

To remove sticky residue from the previous ingredient so the next ingredient does not cling to the blade during cutting.

To check whether the blade has started to rust after being wet.

Because the person sees a small piece of debris on the blade and wipes it off quickly.

Before starting the next task on the board, why does the actor wipe the knife blade with a dry paper towel instead of rinsing it in the sink?

To remove the sticky starches from the previous ingredient that would cause the next material (meat) to cling to the blade, making precision slicing impossible.

To remove the excess juices from the previous vegetable that would dilute the marinade being applied to the meat, ensuring the seasoning adheres properly to the protein's surface.

To apply a thin layer of oil from the paper towel onto the knife.

To prevent the metal from making a loud ringing sound when it touches the board.

Because the water in the sink was too cold to effectively clean the blade.

To ensure the blade is completely dry so that the moisture does not react with the raw meat and cause it to slide around on the cutting board surface.

To check if the knife blade had developed any rust from being wet.

Because the actor noticed a small hair on the blade and needed to pick it off.


Question: Why does the actor move the cutting board 10cm further away from the induction stove right before finishing the dicing task?

Answer: To prevent the rising steam from the pan from condensing on the board, which would have made the surface too slick to safely hold the knife.

Because the light from the overhead fan was casting a shadow on the meat.

To avoid touching the grey tray which was becoming hot from the burner's proximity.

Because the heat radiating from the induction burner was starting to warp the thin plastic material of the board, making it difficult to keep the vegetable pieces steady.

To prevent the rising steam from the pan from condensing on the board, which would have made the surface too slick to safely hold the knife.

To ensure that the handle of the large chef's knife does not accidentally strike the edge of the hot frying pan while they are finishing the final cuts.

Because they noticed a small puddle of water forming under the board.

To see the digital timer on the wall which was previously blocked by their arm.

To create more room for the white bowl that is sitting in the sink.


Question: Why did this person pour the water into the pan before cooking the steak?

Answer: To test the pan’s heat.

To create steam and steam the food items being prepared.


Question: What is the sequence of tools used to slice the avocado?

Answer: Knife → fork → knife.

Spoon → knife
Spoon → fork → knife
Knife → fork → spoon
Fork → knife → fork
Knife → spoon → fork
Knife → spoon → knife
Knife → fork → knife.
Fork → knife

What are the tools and their order invoked to slice the avocado?

Spoon - Knife
Spoon - Fork - Knife
Knife - Fork - Spoon
Fork - Knife - Fork
Knife - Spoon - Fork
Knife - Spoon - Knife
Knife - Fork - Knife
Fork - Knife


Question: What's the thing the person is washing?

Answer: garlic

plate
strawberry
egg
ginger
onion
garlic
cabbage
pak choi


Question: Before mincing the garlic, why does the person press it with the back of the knife instead of chopping it right away?

Answer: Because pressing the garlic breaks it open and makes it easier to mince afterward.

Because pressing the garlic makes more space on the plate.

Because pressing the garlic breaks it open and makes it easier to mince afterward.

Because the garlic needs to cool down before it is cut.

Because using the back of the knife keeps the cutting board clean.

Because the back of the knife is safer than the sharp edge for peeling the skin.

Because pressing the garlic removes water before it goes into the pan.

Because the garlic is being flattened so it can be used as a garnish.

Because the person is testing whether the garlic is firm enough to cut.

Why is the garlic crushed with the back of the knife here instead of being chopped directly?

Because crushing makes it easier to mince the garlic.

Because crushing is meant to make space on the plate.

Because the emphasis of this action is to open the garlic up, not to produce a finely shaped result.

Because the garlic needs to cool down first.

Because the back of the knife does not dirty the cutting board.

Because the back of the knife is safer than the blade.

Because crushing is more like a prep-stage action, while chopping is a finer later-stage action.

Because the goal here is first to change the garlic’s state, not to immediately cut it into its final form.


Question: What makes it necessary for the person to handle the pan by shaking it after the oil is poured in?

Answer: Because it spreads the oil on the pan more evenly to make it heat up faster.

Because it spreads the oil on the pan more evenly to make it heat up faster.

Because even though the oil is already in the pan, the pan state is not yet ready for the next step.

Because the oil first needs to gather in the center of the pan.

Because shaking the pan is just a habit and has no process meaning.

Because the oil has just entered the pan, and it first needs to be spread across the surface rather than followed immediately by ingredients.

Because the oil has just been poured in and needs to be spread across the pan first, so the pan state can be prepared before ingredients are added.

Because this step still belongs to cooking setup rather than the actual mixing of ingredients.

Because the current goal is to establish the proper pan state before the first ingredient is added.


Question: Why is the oil first poured into the cold pan and spread evenly instead of adding ingredients right away?

Answer: Because cold oil needs to be heated so the cooking step will be easier.

Because a cold pan makes the oil disappear faster.

Because this is more like cooking setup than the actual mixing of ingredients.

Because this step is about the state of the pan and oil, not yet the state of the ingredients.

Because this is meant to cool the pan down.

Because cold oil needs to be heated so the cooking step will be easier.

Because the goal at this moment is to establish the pan’s base cooking state first.

Because the oil needs to settle first in order to be visible.

Because ingredients should not touch oil.


Question: Why does the person pause with a hand over the pan instead of adding the onion right away?

Answer: Because adding the onion depends on the earlier heating state, so a final close check is needed first.

Because he is checking whether the pan and oil have reached the state suitable for adding the onion.

Because this is just a habitual motion with no real process meaning.

Because this shows he is not adding ingredients mechanically in a fixed order, but deciding the timing based on the current pan state.

Because he is checking whether the onion itself is ready to be added.

Because at this moment the focus is still on whether the pan state is ready, not yet on handling the onion itself.

Because adding the onion depends on the earlier heating state, so a final close check is needed first.

Because this action is judging whether it is time to move into the next cooking step.

Because when the heat is high, one must first hold a hand over the pan.


Question: Why does the person tilt the pan upward instead of adding ingredients immediately after confirming the oil temperature?

Answer: Because the oil is not hot enough.

Because the person does not add ingredients mechanically as soon as the temperature is confirmed, but still makes a final judgment and adjustment based on the current pan state.

Because after confirming the oil temperature, the pan and oil are close to being ready, but the oil’s position in the pan still needs further adjustment through changing the pan’s orientation.

Because this action works more like an intermediate adjustment between “the pan is preheated” and “the ingredient is about to be added.”

Because the oil must first gather in the center so the ingredients will not spread later.

Because this cools the pan down to keep the oil from getting too hot.

Because tilting the pan is only a habitual motion with no real process meaning.

Because tilting the pan allows the hot oil to flow again, creating a more suitable pan state for the ingredient that is about to be added.


Question: Why are the noodles first loosened with the spatula and only then followed by water added with a cup?

Answer: To make enough space for the water and keep the noodles from drying out.

Because the immediate need is to change how the noodles are spread in the pan, while the water belongs to a later supporting step.

Because using the spatula first fits the current handling order better, with the water added only after the noodles are no longer left as one mass.

Because the water is not meant to replace the loosening step, but to come in after the noodles have already been adjusted somewhat.

Because the action sequence suggests that loosening the noodles is treated as the necessary step before the controlled addition of water.

Because the first concern is still the noodles’ grouped condition, not yet the effect that the added water will have afterward.

Because the noodles first need to be separated from their clumped state, and adding water comes only after that loosening has begun.

To make enough space for the water and keep the noodles from drying out.

Because the noodles are first being brought into a more workable state, and the cup of water is added only after that process has started.


Question: Why does the person cut the tomato pieces to a roughly similar size?

Answer: To keep the pieces more consistent for the later cooking or handling step.

Because the similar sizes are accidental and do not matter for the next step.

Because the main goal is to make the knife and cutting board easier to wash later.

Because the tomato pieces must exactly match the size of the onion pieces cut earlier.

Because the person is making one piece much larger so it can be used as a garnish.

To keep the pieces more consistent for the later cooking or handling step.

Because the person is trying to remove only the tomato seeds, not shape the pieces.

Because the tomato pieces are being prepared to fit into a narrow bottle opening.

Because the person is cutting randomly and does not care about the final piece size.

Why are the tomato pieces cut to roughly similar sizes here instead of being divided randomly into different sizes?

Because keeping the pieces close in size shows concern for a more even later handling state, rather than letting each piece end up randomly different.

Because the similar sizes are just accidental and do not indicate any target at all.

Because the main purpose here is to make the knife and cutting board easier to wash later.

Because the tomato pieces have to be exactly the same size as the onion pieces cut earlier.

Because the cutting here is not just about dividing the tomato, but about keeping its state more consistent for the later step.

Because the similar piece sizes suggest the person is adjusting toward a rough target size rather than cutting arbitrarily wherever possible.

Because this cutting pattern serves consistency in later use, rather than merely completing the act of cutting.


Question: After the greens and garlic are added on top of the pan contents, why are they turned downward gradually instead of being fully mixed in immediately?

Answer: Because they are being gradually folded into the existing pan contents so they can start cooking without immediately disturbing the whole mixture.

Because the upper layer of the pan is cleaner for the greens.

Because the garlic must always stay on top of the greens.

Because the main purpose is to keep the noodles underneath warm.

Because the greens need to stay separate until the sauce is added later.

Because the person is checking whether the garlic burns before mixing it in.

Because the pan is too full, so only the top layer can be moved at first.

Because the greens are being kept on top as a garnish rather than cooked into the dish.

Because they are being gradually folded into the existing pan contents so they can start cooking without immediately disturbing the whole mixture.

Why are the greens and garlic added together at this moment, and instead of being mixed in completely right away, first left as a top layer and only later turned downward?

Because this allows the greens and garlic to cook faster and absorb more flavor.

Because the change in layering is itself part of the action here, showing that the newly added greens and garlic are being gradually brought into the existing contents of the pan.

Because this step is more about managing the changing upper and lower layers in the pan, rather than mechanically mixing everything into one mass right away.

Because the greens and garlic belong to the same stage of newly added ingredients, so they are introduced together at this point.

Because the garlic must always stay on top of the greens and cannot go downward first.

Because “greens first on top, then turned downward” shows that the ingredients are not fully mixed immediately, but are being integrated layer by layer into the existing noodle system.


Question: After the main ingredients are already mixed in the pan, why is ketchup added and stirred in at that stage?

Answer: Because the ketchup is used near the end to adjust the color and flavor of the already mixed ingredients.

Because ketchup needs to be added before any ingredient touches the pan.

Because ketchup is used mainly to stop the noodles from sticking to the pan.

Because ketchup must be added only after hand washing.

Because ketchup and tomatoes cannot appear in the same cooking stage.

Because the ketchup is used near the end to adjust the color and flavor of the already mixed ingredients.

Because ketchup is being used as the first liquid base before the other ingredients are added.

Because ketchup is added only to cool down the pan before serving.

Because ketchup is added separately so it can stay on top as garnish.

Why is ketchup added at this moment and immediately stirred in, instead of being put into the pan earlier before the ingredients had reached their current state?

Because tomato sauce is used for color and flavor adjustment after all ingredients are cooked. Adding it at the beginning will ruin the original flavor.

Because it functions more like a further incorporation into an already formed ingredient system, rather than appearing before that system has taken shape.

Because it is stirred immediately after being added, which shows it is meant to enter an already formed structure in the pan rather than act alone at a much earlier stage.

Because ketchup has to be added only after hand washing, otherwise the step would not count.

Because ketchup and tomatoes cannot appear in the same stage, so ketchup must be delayed separately.

Because ketchup is mainly there to prevent the noodles from sticking to the pan, so it is added only at this point.

Because ketchup is not used to establish the base state of the pan early on, but is added only after the main ingredients have already reached their current mixed state.

Because its role depends on the onion, noodles, greens, and garlic already having reached their current state, so it is not added earlier when those ingredient relationships are not yet established.


Question: Why does the user pick up the knife, before even touching the onions?

Answer: To retrieve the cutting board stuck underneath.

To open a plastic bag containing the onions.

To remove a price tag from the storage area.

To retrieve the cutting board stuck underneath.

To wash the knife before it touches the vegetables.

To mark the starting point on the onion surface.

To sharpen the blade against the table surface.

To peel the thin outer layer of the skin.


Question: Why does the user suddenly stop slicing the paprika and reach for the spatula?

Answer: To stir the noodles in the pot to prevent them from sticking to the bottom.

Because the knife became too dull to cut the paprika.

To move the paprika slices into the white bowl.

To check if the stove power was still on.

To replace the knife with a safer tool for slicing.

To protect their eyes from the spicy pepper smell.

To stir the noodles in the pot to prevent them from sticking to the bottom.

To measure the length of the paprika slices.

To clean the cutting board before moving to the next vegetable.


Question: Why does the user change their hand grip on the knife while handling the paprika?

Answer: To safely carve out the hard part of the paprika with more precise control.

To show the knife brand clearly to the camera.

Because the handle of the knife was slippery with water.

To switch the knife to their non-dominant hand.

To clean the blade with their thumb while cutting.

To prepare for a faster chopping motion.

To safely carve out the hard part of the paprika with more precise control.

To use the back of the knife for crushing seeds.

To rest their wrist after long periods of slicing.


Question: Why does the user place the bowl of onions under the running water in the sink after slicing them?

Answer: To use the cold water as a medium to remove the spicy pungency and improve the crispness of the onions.

To use the water's weight to press the onions down and flatten them.

To wash away the salt that was accidentally spilled into the bowl.

To soften the onions so they can be easily crushed by hand later.

To check if the bowl has any tiny holes by seeing if it overflows.

To drown any small insects that might be hidden inside the onion layers.

To hide the onions from the camera while the user prepares the next task.

To warm up the onions using the friction from the running water.

To use the cold water as a medium to remove the spicy pungency and improve the crispness of the onions.


Question: Why is the spatula placed across the opening of the pot?

Answer: To act as a physical guard to keep the noodles inside while the water is being poured out.

To provide a stable resting place for the pot lid.

To keep the spatula's head clean by keeping it away from the counter.

To prevent the handle of the pot from becoming too hot.

To pre-heat the spatula using the steam before stirring the ingredients.

To signal to a second person that the cooking process is complete.

To prevent the boiling water from foaming and overflowing.

To measure the diameter of the pot for selecting a serving bowl.

To act as a physical guard to keep the noodles inside while the water is being poured out.


Question: Why does the user wash their hands immediately before picking up the knife?

Answer: To remove the slippery sauce so they can grip and control the knife safely.

To wash the chili pepper inside their hands.

To cool down their hands after touching the hot noodles.

To test if the sink water is still running.

Because it is a religious ritual before preparing the final garnish.

To clean the knife handle using the soap on their hands.

To remove the slippery sauce so they can grip and control the knife safely.

To hide the smell of the onions from the knife handle.

To prepare for eating the meal with their hands.


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

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

The person uses a paper funnel to pour the sugar into the pot.

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

The person uses a ceramic cup to pour the sugar.

The person uses a large metal tablespoon to add the sugar.

The person uses a small plastic measuring scoop.

The person uses the knife blade to scrape the sugar into the pot.

The person uses the same spatula that was used for draining.

The person uses a wooden stirrer to guide the sugar into the pot.

Does the user use a specific tool to add the sugar into the pot?

A paper funnel.
No
A ceramic tea cup.
A large metal tablespoon.
A small plastic measuring scoop.
The knife blade.
The same spatula used for draining.
A wooden stirrer.


Question: How many kinds of vegetable did the person take out of the red bag?

Answer: 3


Question: How many kinds of items taken out from the red bag are finally passed to the kitchen?

Answer: 3


Question: After the lid has been washed and brought back near the pot, why does the person take it away again?

Answer: The person wipes the freshly washed lid with a paper towel so water does not drip onto the induction cooktop.

The person removes the lid to add a final pinch of salt to the pot.

The person wipes the freshly washed lid with a paper towel so water does not drip onto the induction cooktop.

The person washes the lid because it was dusty from storage.

The person removes the lid to check whether food is blocking the rim of the pot.

The person removes the lid because the pot is starting to foam over.

The person removes the lid because it does not fit the pot properly.

The person switches to a different lid to control steam better.

The person removes the lid to let steam escape before lowering the heat.

Why did the person remove the pot lid again at this moment?

The person used a paper towel to wipe down the freshly washed lid to prevent water droplets from falling and damaging the induction cooktop.

He realized he had forgotten to add a final pinch of salt and took the lid off to season the food one last time before letting it simmer.

The lid had just been taken out of a blue storage bag and was covered in dust, so he decided to wash it before covering the pot.

The person realized the lid was not sitting flush on the rim and removed it to check for any food debris that might be blocking the seal.

He noticed the liquid inside was starting to foam up and removed the lid to prevent the pot from boiling over onto the induction stove.

The lid was far too large for the pot's diameter, making it impossible to use, so he took it away to find a better-fitting one.

He decided to switch to a different lid with a built-in steam vent to better control the moisture levels while the vegetables were slowly steaming inside.

He felt the lid was rattling too much due to excessive steam pressure, so he removed it to let the steam escape and lower the heat.


Question: After the person tries to place a lid on the pot, why is that lid taken away again?

Answer: The lid is too large for the pot, so the person takes it away to look for a better fit.

The lid is rattling from steam, so the person removes it to let steam escape.

The liquid is starting to foam up, so the person removes the lid to stop it from boiling over.

The person removes the lid to add a final pinch of salt.

The steam vent is blocked, so the person removes the lid to clear it.

The lid handle has become too hot, so the person removes it to get protection.

The lid is too large for the pot, so the person takes it away to look for a better fit.

The person wipes the washed lid so water does not drip onto the cooktop.

The lid is dusty from storage, so the person takes it away to wash it.

Why did the person remove the pot lid again at this moment?

The lid was far too large for the pot's diameter, making it impossible to use, so the person took it away to find a better-fitting one.

He felt the lid was rattling too much due to excessive steam pressure, so he removed it to let the steam escape and lower the heat.

He noticed the liquid inside was starting to foam up and removed the lid to prevent the pot from boiling over onto the induction stove.

He realized he had forgotten to add a final pinch of salt and took the lid off to season the food one last time before letting it simmer.

He realized the steam vent on the lid was completely clogged with food residue and needed to be cleared out with a small brush before he could continue.

The handle of the lid was becoming dangerously hot to the touch, so he removed it to grab a silicone oven mitt before continuing with the cooking process.

He used a paper towel to wipe down the freshly washed lid to prevent water droplets from falling and damaging the induction cooktop.

The lid had just been taken out of a blue storage bag and was covered in dust, so he decided to wash it before covering the pot.


Question: Why did the person place the cutting board on the opposite side of the stovetop after washing it, rather than returning it to its original spot?

Answer: The original area was too cluttered, and the person needed to clear some space to put down wontons and other ingredients.

The person wanted to keep the wet board away from the electrical outlet and the nearby toaster to avoid any potential safety hazards.

He had finished cooking and was preparing to dry the tools and pack them away before leaving the kitchen.

The original area was too cluttered, and the person needed to clear some space to put down wontons and other ingredients.

He planned to perform the next stage of food preparation on the other side of the counter to be closer to the sink and trash bin.

The cutting board was too large for the original drying rack, so he moved it to the flat stovetop surface to ensure it stayed balanced.

He noticed the original surface was slightly wet and slippery, so he moved the board to a dry area to prevent it from sliding during his next task.

The other side of the stove was still warm from previous use, and he placed the board there so the residual heat would help it dry faster.

The original location was too dirty and required a deep clean, whereas the other side of the stovetop was completely stain-free.


Question: How many knives did the person wash?

Answer: 2


Question: How many cutting boards did the person wash during the periods / the frames shown?

Answer: 2


Question: What is the purpose of moving the bowl to the side?

Answer: To clear space so the person can easily wipe away debris like onion skins from the stovetop.

To make room for the large frying pan that needs to be placed on the front burner for cooking.

To clear space so the person can easily wipe away debris like onion skins from the stovetop.

To reach the seasoning jars that were being obstructed by the bowl's original position.

To protect the ingredients inside the bowl from the heat of the nearby active burner.

To separate the used bowl from the clean prep area to keep the active workspace organized.

To make it more convenient for the upcoming task of preparing and whisking the eggs.

To prevent the bowl from being accidentally knocked over since it was sitting too close to the edge of the counter.

To allow the person to place a cutting board down for slicing the meat that was just taken out.


Question: When the person lifts the pot lid during the dumpling-prep sequence, what are they preparing to do next?

Answer: The person checks that the water is boiling, then opens the dumpling package.

The person plans to add more water and wait for it to boil again.

The person checks that the water is boiling, then opens the dumpling package.

The person checks the water, then reaches for a strainer to remove foam.

The person checks the water, then starts preparing eggs in a bowl.

The person sees that the dumplings are already floating and prepares to turn off the heat.

The person stirs the water with a spoon before opening any ingredients.

The person lifts the lid mainly to release steam and prevent overflow.

The person sets the lid aside and immediately adds pre-cut vegetables.

What is the person preparing to do by lifting the pot lid at this moment?

The person lifted the lid to check the water temperature; once they saw it was boiling, they proceeded to open the package of dumplings.

He lifted the lid intending to add another pot of water and planned to wait for it to reach a boil again before adding the dumplings.

The person lifted the lid to check if the water was hot enough; after seeing the steam, they grabbed a strainer to remove any foam from the surface.

He lifted the lid to see if the water had started simmering; once he confirmed the heat level, he reached for a bowl to begin whisking some eggs.

He lifted the lid and noticed the dumplings were already floating, so he prepared to turn off the heat and scoop them out onto a plate.

He lifted the lid to stir the water with a spoon to ensure any salt or oil he added earlier had fully dissolved before opening the ingredients.

He lifted the lid because the steam was too intense, aiming to release pressure and prevent the water from boiling over onto the induction stove.

After lifting the lid and setting it aside, he prepared to immediately put the dumplings into the pot to begin cooking.


Question: After the person lifts the lid and sets it aside during the dumpling step, what do they prepare to put into the pot?

Answer: The person prepares to put the dumplings into the pot.

The person prepares to add salt to the boiling water.

The person prepares to scoop out dumplings that are already cooked.

The person prepares to open the dumpling package after checking the water.

The person prepares to stir the water with a spoon.

The person prepares to add another pot of water.

The person prepares to release steam and lower the heat.

The person prepares to put the dumplings into the pot.

The person prepares to pour pre-cut vegetables into the pot.

What is the person preparing to do by lifting the pot lid at this moment?

After lifting the lid and setting it aside, the person prepared to immediately put the dumplings into the pot to begin cooking.

After lifting the lid and placing it on the counter, the person intended to add a pinch of salt to the boiling water before stirring.

He lifted the lid and noticed the dumplings were already floating, so he prepared to turn off the heat and scoop them out onto a plate.

He lifted the lid to check the water temperature; once he saw it was boiling, he proceeded to open the package of dumplings.

He lifted the lid to stir the water with a spoon to ensure any salt or oil he added earlier had fully dissolved before opening the ingredients.

He lifted the lid intending to add another pot of water and planned to wait for it to reach a boil again before adding the dumplings.

He lifted the lid because the steam was too intense, aiming to release pressure and prevent the water from boiling over onto the induction stove.

After lifting the lid and setting it aside, the person prepared to pour a bowl of pre-cut vegetables into the pot to make a broth.


Question: After the dumplings have been cooking, why does the person wash the spoon before using it again?

Answer: To get the spoon ready to scoop the cooked dumplings from the pot into the bowl.

To get the spoon ready for eating the dumplings immediately.

To cool the metal spoon before using it to taste the soup.

To clean grease from an earlier task before putting the spoon away.

To scoop out one dumpling to check whether the batch is cooked.

To rinse dust from a spoon that had been sitting unused on the counter.

To wash the spoon before using it to stir the pot.

To clean the spoon before measuring seasoning for a dipping sauce.

To get the spoon ready to scoop the cooked dumplings from the pot into the bowl.

What is the purpose of the person washing the spoon at this moment?

To prepare it for scooping the cooked dumplings from the pot into the bowl.

To get the spoon ready so he can begin eating and enjoying the delicious dumplings immediately.

To cool down the metal surface of the spoon to prevent it from burning his mouth when he uses it to taste the soup.

To remove grease and residual oil stains from a previous task, ensuring the spoon is clean before putting it away.

To scoop out a single dumpling to taste it and verify if the entire batch is already fully cooked.

To rinse off any dust or debris because the spoon had been sitting unused on the cluttered counter for a long time.

To wash the spoon before using it to stir the pot and keep the dumplings from sticking.

To clean the spoon before using it to measure the salt and spices for the dipping sauce.


Question: Why is the person washing the bowl at this specific moment?

Answer: He is washing the bowl because he will need it immediately to serve the dumplings that are about to finish cooking.

He needs to use the bowl as a measuring container to add a specific amount of cold water to the pot, so he is rinsing it first to ensure accuracy.

He is washing the bowl specifically to serve a separate portion of dumpling soup, as the dumplings themselves have already been placed on a plate.

He noticed some dust or soap residue left on the bowl from a previous wash and wanted to rinse it thoroughly before putting any food in it.

He is cleaning the bowl to prepare a dipping sauce for the dumplings while they are still boiling in the pot.

He has just finished eating his meal and is washing the bowl to clean up the kitchen before finishing his tasks for the day.

He is washing the bowl to use it as a temporary lid for the pot to help the dumplings cook more evenly.

He is rinsing the bowl with hot water to pre-heat it, which helps prevent the dumplings from cooling down too quickly once they are served.

He is washing the bowl because he will need it immediately to serve the dumplings that are about to finish cooking.


Question: How many dumplings did the person boil?

Answer: 15-20


Question: Why does the user pick up the heat-resistant gloves but immediately set them back down without using them?

Answer: Because they realized the oven had not yet reached the target temperature for baking.

Because the user decided to wash their hands before touching the oven handle.

Because the gloves were accidentally placed on a wet spot on the counter.

Because the gloves were found to be too small for the user's hands.

Because they decided to use a kitchen towel instead of gloves to hold the tray.

Because they realized the oven had not yet reached the target temperature for baking.

None (The user never picked up the gloves in this scene).

To check if the gloves were damp from the previous cleaning task.

Because the silver tray was actually cold and did not require protection.


Question: After washing all the different cutting tools, where does the user consolidate them?

Answer: Inside a silver bowl.

Inside a plastic container used for ingredient prep.

Inside the oven to let them dry with residual heat.

Inside the silver tray that was previously used for the crumble.

On a clean paper towel spread on the counter.

On a wooden dish drying rack next to the sink.


Question: What material does the person use to remove remaining moisture and residue from the peeler and paring knife?

Answer: The person uses a paper towel.

The person leaves the peeler and knife to air-dry without wiping them.

The person rinses them with a strong stream of water only.

The person wipes them with bare fingertips.

The person uses a yellow dishwashing sponge.

The person uses a small cleaning brush for the blades.

The person uses a reusable fabric dishcloth.

Which material does the person use to remove the remaining moisture and residue from the peeler and paring knife?

A stream of high-pressure water from the faucet.

A specialized cleaning brush for small blades.


Question: Where did the user retrieve the knife from just before starting its cleaning?

Answer: From the specific location near the sink where it was placed previously.

From the oven rack where it was accidentally left.

From the specific location near the sink where it was placed previously.

From a pile of clean dishes on the drying rack.

Directly from the cutting board after slicing apples.

From the silver bowl containing other dirty tools.


Question: Which ingredient is most likely to be used next?

Answer: Cooking oil

Soy sauce
Char Siu Sauce
Shin Ramyun
Black pepper
Garlic
Mala chili powder
Cooking oil
Bread


Question: During the pan step where individual pieces need to be turned, what feature makes the tongs useful?

Answer: The tongs can grip individual pieces firmly and turn them without needing to slide underneath.

The tongs can grip individual pieces firmly and turn them without needing to slide underneath.

The tongs can spread oil across the pan more evenly than a spoon.

The tongs keep the hand farther from the hot pan while stirring liquid.

The tongs can press several pieces flat against the pan at the same time.

The tongs can scrape stuck bits from the bottom of the pan.

The tongs are used to check whether the pan is hot enough.

The tongs can scoop sauce from the pan and pour it over the food.

The tongs can cut larger pieces into smaller pieces before turning them.

What is the most likely practical reason for choosing tongs over the other available tools at this moment?

To easily grip and flip the ingredients.

To minimize direct hand contact for hygiene reasons.


Question: After washing the wok, what is the most likely immediate next action?

Answer: Fill the wok with water from the water dispenser.

Dry the wok dry by wiping with paper towel.

Dry the wok dry by heating on the stove.

Set the wok down on the counter to prepare ingredients.

Fill the wok with water from the water dispenser.

Scrub the inside of the wok with a steel wool pad.

Place the wok on the drying rack next to the sink.

Tear open the soup seasoning packet over the wok.


Question: What constraint most likely led to discarding the water from the wok and switching to a bottle for filling?

Answer: To measure the right amount of water needed.

To ensure the water is filtered properly.

To check if the water temperature is correct.

To avoid spilling water while moving the wok.

Because the wok was too heavy and bulky.

To measure the right amount of water needed.

To mix the ingredients inside the bottle first.


Question: What is the most likely purpose of scooping up some of the liquid and inspecting it?

Answer: To check whether the liquid has developed the intended level of infusion.

To confirm whether the wok was fully rinsed clean before use.

To check whether the liquid has developed the intended level of infusion.

To judge whether the liquid has thickened to the desired consistency.

To check whether there is enough liquid remaining for the next step.

To see whether surface residue or oil needs to be removed.

To see whether it has reached a boil before the next step.

To determine if the salt and spices have been evenly distributed throughout.

To ensure that the solid ingredients have been fully dissolved in the pot.


Question: After the person moves the garlic from the wok into the bowl, what problem are they trying to handle?

Answer: The garlic is less cooked than expected, and moving it to the bowl makes it easier to handle with both hands.

Removing the garlic helps the wok heat faster for the next step.

The bowl is needed to check how much liquid remains in the wok.

The garlic has already finished flavoring the broth, and only the liquid is still needed.

The garlic needs to cool completely before it can be handled again.

The garlic is less cooked than expected, and moving it to the bowl makes it easier to handle with both hands.

The garlic is ready to be mashed immediately with a spoon.

The person wants to prevent the garlic from burning in the wok.

The person wants to mix the garlic with other ingredients in the bowl.

What most likely motivated transferring the garlic into the bowl at this point?

Because the garlic was less cooked than expected, and moving it into the bowl made it easier to manipulate with both hands.

Because removing the garlic would help the wok heat faster for the next step.

Because the bowl was needed to check how much liquid remained.

Because the garlic had already finished cooking finished flavoring the broth and only the liquid was still needed.

Because the garlic needed to cool fully before it could be handled again.

Because the garlic was ready to be mashed immediately with a spoon.

To mix the garlic with other ingredients.


Question: When the person brings in the metal spoon during the food-prep step, what is the spoon mainly being used to do?

Answer: It is being used as a firmer pressing tool.

It is being used to scoop away excess liquid.

It is being used to measure a small amount of ingredient.

It is being used as a firmer pressing tool.

It is being used only for light stirring.

It is being used to transfer the contents into a bowl.

It is being used to level the surface of the food.

It is being used for a more controlled serving motion.

It is being used to scrape residue from the sides.

What is the most likely reason for bringing the metal spoon at this point?

Because a stronger pressing tool was needed.

The contents had to be transferred into the bowl.

A more controlled serving motion was needed.


Question: What is the most likely reason for the action using chopsticks after transferring the garlic peels into the bowl?

Answer: To extract and retain the remaining liquid held in the peels instead of wasting it.

To remove any remaining edible garlic from the peels.

To extract and retain the remaining liquid held in the peels instead of wasting it.

To ensure the garlic peels are fully submerged in the sauce to infuse more flavor.

To separate the peels from excess oil before discarding them.

To stir the bowl’s contents before the next step.

To loosen the noodles so they do not clump together.

To gather the peels together for easier disposal.

To flip the noodles so they cook more evenly.


Question: Once the person comes back from the brief side reach and starts bracing the pan with their free hand, which interpretation of that moment best fits the wider clip?

Answer: Because the pan is still being used as an active browning surface while the person equalizes the two mushrooms before ending the step.

Because he is holding the pan as a temporary resting tray while attention shifts back to the sink-side interruption.

Because he is only steadying the pan long enough to lift the mushrooms straight into the white bowl on the next beat.

Because he is using the pan mainly as a cooling spot until the mushrooms can be moved without the tongs.

Because he is pausing the mushrooms in place while a spoon is about to replace the tongs for the same pan task.

Because he is making space to swap immediately into a new ingredient step rather than continue adjusting these two pieces.

Because the pan is still being used as an active browning surface while the person equalizes the two mushrooms before ending the step.

Because he is creating a stable angle so extra oil can be poured under the mushrooms before turning resumes.

Because he is positioning the pan for a seasoning or sauce addition before any more contact with the mushrooms.


Question: Why does he run the white bowl under the faucet during the brief break from the stove instead of bringing another utensil straight back to the pan?

Answer: To get a clean receiving bowl ready for the cooked pieces he will remove from the pan later

To rinse away seasoning residue so the bowl can be used to mix another sauce beside the stove

To get a clean receiving bowl ready for the cooked pieces he will remove from the pan later

To make a temporary place to drop the empty seasoning wrappers before he starts stirring again

To wash the bowl so he can transfer the remaining uncooked seasoning packets into it

To cool the bowl so it can be used right away for tasting the hot sauce

To prepare a bowl for catching drips from the black ladle while the pan keeps simmering

To wet the bowl so the chopsticks will not stick when he lays them down there between stirring passes

To hold a little water that he plans to pour back into the sauce if it thickens too fast


Question: Once the roasted garlic is lifted into the small bowl and the wok is rinsed, which interpretation of that reset is later confirmed by the measured refill?

Answer: The roasting phase is being closed out so the same wok can switch over into a measured ramen-broth setup.

The wok is only being cleaned so the garlic can come back for a second dry-roast pass once its cut faces cool.

The cleanup is mainly about reducing grease before the garlic is pressed directly against the wok surface again.

The wok is being reset only to hold the roasted garlic off heat while the soup packets are opened nearby.

The roasting phase is being closed out so the same wok can switch over into a measured ramen-broth setup.

The cook is pausing between garlic-handling steps and has not yet committed to any liquid phase in the wok.

The rinse is mainly cooling the wok so dry noodles can be added before any water is measured.

The rinse mainly clears oil so the bowl can become the new cooking vessel while the wok stays inactive.

The sink move shows the wok is being abandoned in favor of another pot for the actual ramen liquid.


Question: What does the brief tongs-and-towel wipe most strongly suggest about how the wok is being corrected before the garlic goes in?

Answer: He is reducing an over-oiled surface so the intact garlic can roast with controlled contact instead of drifting into a looser oil-fry setup.

He is clearing space on the pan surface so another utensil can rest there during the roasting step.

He is clearing the wok completely so the garlic can start on a dry metal surface with no oil left at all.

He is removing condensation so the wok can cool slightly before the garlic is checked more closely.

He is drying the tongs for hygiene because direct hand contact with the garlic is about to resume.

He is using the towel mainly to test whether the induction has fully heated the pan before adding water.

He is spreading oil more evenly to prepare the wok for tossing chopped garlic pieces at high speed.

He is wiping away early burned residue because the next step is a sauce reduction rather than garlic roasting.

He is reducing an over-oiled surface so the intact garlic can roast with controlled contact instead of drifting into a looser oil-fry setup.


Question: After the loose outer skin is stripped away, what broader prep choice does the short tail-end cut preserve?

Answer: Exposing the inner cloves while keeping the bulb intact as one handled piece for the next phase.

He is shortening the bulb so it can fit inside the small white bowl before any cooking begins.

He is marking a cut line so the bulb can be split evenly between two bowls later.

He is converting the bulb into separate peeled cloves for immediate fine chopping during the next preparation step.

He is shaving off the fibrous end only because the discarded skins cannot be removed by hand otherwise.

He is creating flat slices that can be browned individually on both sides inside the hot frying pan.

He is trimming away spoiled lower cloves so only the center can be simmered later.

Exposing the inner cloves while keeping the bulb intact as one handled piece for the next phase.

He is opening a drainage channel so the bulb can be rinsed under running water before heating.


Question: Does the person pick up a specific tool on the plate?

Answer: No, the person does not pick up a tool from the plate.

The person picks up the large knife from the plate.

The person picks up a metal spatula from the plate.

The person picks up a pair of kitchen tongs from the plate.

The person picks up the small paring knife from the plate.

The person picks up a large metal spoon from the plate.

No, the person does not pick up a tool from the plate.

The person picks up chopsticks from the plate.

The person picks up a fork from the plate.

The large knife
A metal Spatula
A pair of kitchen tongs.
The small paring knife
A large metal spoon.
No
Chopstick
A fork


Question: The user stops peeling by hand and picks up the knife again. What is the immediate goal?

Answer: To cut the onion stem deeper to facilitate easier peeling.

To divide the onion into four equal pieces.

To make a shallow vertical slit along the onion side.

To clean the blade of the knife with the onion skin.

To cut the onion stem deeper to facilitate easier peeling.

To test if the knife is still sharp enough for the chicken.

To start slicing the onion into thin half-moons.

To scrape off a rotten spot discovered under the skin.

To pry up a stubborn piece of skin from the flesh.


Question: When the person moves the sliced chilies from the cutting board to the plate, what part of the knife helps it work like a scoop?

Answer: The side and back of the knife blade provide a broad surface for scooping and carrying the sliced chilies.

The sharp cutting edge is used to slice the chilies again during the transfer.

The knife tip is used to spear individual chili pieces one by one.

The handle is used to push the chili pile across the cutting board.

The side and back of the knife blade provide a broad surface for scooping and carrying the sliced chilies.

The knife spine is used to scrape sticky residue from the cutting board before transfer.

The flat face of the knife is used to press the chilies dry before they are moved.

The blade is used only as a barrier so the chilies do not fall off the board.

The knife is kept nearby but the chilies are actually picked up by hand.

How does the user move the sliced chilies from the cutting board to the plate?

By using the side and back of the knife as a scoop.

By using a metal spoon to scoop the pieces.

By picking them up one by one with their fingers.

By lifting the entire cutting board and tilting it over the plate.

By sliding them into a plastic bag first.

By pushing the pile with the flat edge of a spatula.

By sweeping the pieces into a bowl with a bench scraper.


Question: After failing to remove the protective seal of the soy sauce bottle with their hands, which tool does the user select to solve the problem?

Answer: A knife.

A manual bottle opener.
A knife.
A box cutter kept on the counter.
A metal fork used for prying.
A pair of heavy-duty kitchen shears.
A small pointed paring knife.
A spoon.
A serrated bread knife.


Question: What action is taken immediately after the onions are moved but before the chilies are placed on the board?

Answer: The cutting board is washed in the sink to maintain cleanliness.

The board is wiped with a dry paper towel only.

The cutting board is flipped over to use the other side.

Leftover scraps are scraped into the trash bin using the knife.

The user sharpens the knife on the empty board.

A new, smaller cutting board is placed on top of the old one.

Salt is sprinkled on the board to season the next ingredient.

The cutting board is washed in the sink to maintain cleanliness.

The knife is rinsed under the tap to remove any onion residue.


Question: What was the last task the knife was used for before the user started cutting the chicken breast?

Answer: Slicing the chilies.

Chopping the garlic.
Opening the soy sauce bottle.
Cleaning the sink drain.
Slicing the chilies.
Washing the cutting board.
Dicing the carrots.
Cutting the onion into 4 pieces.
Peeling the onion skin.


Question: After adding oil, why does the person tilt and move the pan before adding the next ingredient?

Answer: To spread the oil across the bottom of the pan so the next ingredient is less likely to stick.

To create a swirl that traps dust in the oil.

To check whether the pan is stable on the induction surface.

To burn off leftover water from the previous wash.

To warm the pan edges before the ingredient is added.

To measure the amount of oil by watching the side of the pan.

To check whether the pan handle is loose.

To spread the oil across the bottom of the pan so the next ingredient is less likely to stick.

To move the oil away from the hottest part of the pan.

After adding oil, the user manipulates the pan at this moment. What physical preparation is being completed for the next step?

Distributing the oil to create a uniform non-stick coating across the bottom surface.

Creating a whirlpool in the oil to trap and remove invisible dust particles.

Testing the weight of the pan to ensure it is stable on the induction surface.

Seasoning the metal surface by burning off residual moisture from the previous cleaning cycle.

Preheating the pan's edges to ensure even heat transfer before adding the ingredients.

Measuring the volume of the oil by observing its level on the side walls.

Checking if the pan's handle is loose by applying rotational force.

Cooling the oil by moving it away from the center heat source.


Question: After stir-frying the vegetables, why does the person reach for a cover instead of continuing to stir?

Answer: To cover the pan so steam can help soften the dense vegetables.

To sprinkle salt over the vegetables before covering the pan.

To use tongs to flip the larger vegetable pieces one by one.

To move the vegetables into a bowl and stop the cooking.

To shake the pan and spread heat across the bottom.

To add more oil before the vegetables start to burn.

To check the pan temperature before covering it.

To cover the pan so steam can help soften the dense vegetables.

To wipe oil splashes from the pan rim before continuing.

The user stops stir-frying and reaches for a nearby object. What is the intended next action with this object?

Covering the pan to trap steam and soften the dense vegetable texture.

Using a seasoning jar to sprinkle salt over the vegetables.

Grabbing a pair of tongs to flip the larger vegetable pieces individually.

Transferring the vegetables to a bowl to stop the cooking.

Shaking the pan horizontally to redistribute the heat.

Adding more oil to prevent the vegetables from burning.

Placing a thermometer into the pan to monitor the oil temperature accurately.

Wiping the pan's rim with a towel to remove oil splashes.


Question: The user handles a bowl at the sink. What is the specific manual interaction being performed and why?

Answer: Using fingers as a physical sieve to allow liquid to drain while retaining the solid meat strips inside the bowl.

Rubbing the meat strips to check if they have fully thawed after being taken out of the fridge.

Pressing the meat against the side of the bowl to squeeze out excess water absorbed during the soaking process before cooking.

Using the water to cool down the bowl so it can be safely used to transport the hot meat later.

Rinsing off the soap residue left on the meat from the bowl that was washed earlier at.

Pressing the meat against the bowl's bottom to squeeze out air bubbles before adding oil.

Using fingers as a physical sieve to allow liquid to drain while retaining the solid meat strips inside the bowl.

Swirling the meat in the water to separate any remaining fat or gristle from the lean muscle tissue before seasoning.

Checking for any small fragments of the "egg-like substance" that might have fallen into the raw meat.


Question: Right after the meat goes into the pan, why does the person wash the bowl?

Answer: To clean off raw meat and marinade residue before the bowl is used again later.

To clean off raw meat and marinade residue before the bowl is used again later.

To cool the bowl so it can be placed near the hot stove without cracking.

To check whether the marinade damaged the bowl surface.

To stop leftover sauce from drying onto the bowl and becoming hard to scrub later.

To use the sound of running water as a timer for when to flip the meat.

To clear space in the work area before preparing the next vegetables.

To remove greasy residue so the bowl does not leave slippery marks on the table.

To test whether the sink water is strong enough to clean a pan lid later.

Immediately after the meat enters the pan, the user washes the bowl at this moment. What is the workflow-safety reasoning for this immediate cleaning, considering the next stages?

To eliminate the risk of cross-contamination from raw meat protein before the bowl is repurposed for handled ingredients later in the sequence.

To cool the bowl down with water so it doesn't crack when placed near the hot induction stove.

To verify that the bowl's coating has not been damaged by the acidic marinade of the meat.

To prevent the leftover marinade from drying and hardening on the surface, which would require abrasive scrubbing that might scratch the bowl's finish.

To use the sound of the running water as a timer for when to first flip the meat in the pan.

To clear the workspace of unnecessary clutter so that the user has enough room to safely chop the vegetables for the next part of the recipe.

To remove the greasy residue from the bowl so it doesn't leave slippery marks on the wooden table.

To test the water pressure of the sink to ensure it is strong enough to clean the pan lid later.


Question: When choosing a container for the finished dish, why is the narrow deep bowl a poor fit compared with the wide flat dish?

Answer: Because the narrow opening would make it hard to slide the food in with the spatula without crushing or crowding it.

Because the dark bowl would make it harder to see whether the sauce is clean.

Because the bowl material might react with the sauce being used.

Because the narrow opening would make it hard to slide the food in with the spatula without crushing or crowding it.

Because the deep bowl would block the person's view while arranging the food.

Because the high sides would trap too much steam and make the garnish soggy.

Because the narrow bowl is better for soup, while the current food needs to be spread out.

Because the small base could make the bowl less stable when filled with hot food.

Because the bowl depth would make the sauce collect at the bottom instead of around the food.

The user evaluates containers in a drawer and moves a "narrow, deep bowl" to the cupboard while keeping a "wide, flat dish." What mechanical constraint of the final plating process makes the narrow bowl unsuitable?

The narrow opening would restrict the spatula's angle of entry, making it difficult to slide the solid portions of the final dish into the container without crushing them.

The dark color of the narrow bowl would make it impossible for the user to visually inspect the cleanliness of the sauce.

The narrow bowl is made of a material that reacts chemically with the coconut milk added at.

The deep interior of the bowl would obscure the user's line of sight, preventing them from precisely arranging the ingredients with the tweezers during the final presentation phase.

The high walls of the narrow bowl would prevent the heat from escaping quickly enough, which would overcook the delicate garnish that the user plans to place on top of the dish.

The narrow bowl is intended for liquid soups, and the user's spatula is too wide to fit through its rim.

The narrow bowl's base is too small to stay stable on the table's surface when filled with hot food.

The narrow bowl's depth would cause the steam to condense too quickly, making the sauce too watery.


Question: After taking the curry block from the fridge, why does the person put it back instead of adding it to the pan?

Answer: The pan is not ready for the curry block yet because the liquid base has not been added.

The person hears the pan sizzling and decides the meat needs immediate stirring first.

The person sees that the onions need more browning before the curry block is added.

The person notices a hygiene issue and closes the fridge first.

The person realizes the curry block is the wrong flavor.

The person feels that the curry block is still too hard to cut.

The person checks the recipe and sees that vegetables must cook longer first.

The person notices the knife is dirty and decides to clean it first.

The pan is not ready for the curry block yet because the liquid base has not been added.

The user retrieves a curry block from the fridge but immediately returns it. Based on the temporal sequence, why is this action "aborted" at this specific moment?

The user visually confirms the pan is not yet ready for the solid seasoning, as the liquid base has not been introduced yet.

The user hears the pan's sizzling sound change, indicating the meat needs immediate stirring before the curry is added.

The user observes the stove's timer and concludes that the onions require more browning to reach the desired consistency before the block is incorporated.

The user spots a fly in the kitchen and prioritizes closing the fridge to maintain hygiene.

The user realizes the curry block is the wrong flavor and needs to be swapped for a different brand.

The user feels the texture of the curry block through the packaging and determines it is still too frozen to cut.

The user checks the recipe on the tablet and realizes the vegetables need to be sautéed for several more minutes before adding the roux.

The user notices the knife on the counter is dirty and decides to clean it before processing the curry.


Question: After opening the lid, why does the person scrape the mixture with the tool?

Answer: Because some of the mixture is starting to stick to the hot pan, and scraping loosens it before it burns.

Because the person is crushing the solid pieces to make the sauce look thicker.

Because the person is pushing the food to the edges to clear space in the center.

Because some of the mixture is starting to stick to the hot pan, and scraping loosens it before it burns.

Because the person is using the tool to check how deep the liquid is.

Because the liquid has been sitting still, so the person is stirring to spread the heat again.

Because the person is mixing air into the sauce to make it foamy.

Because the person is testing whether the pan coating can handle scraping.

Because the person is wiping moisture off the inside wall of the container.

After opening the lid at this moment, the user performs a scraping motion. What specific state of the mixture is being addressed?

Halting the adhesion-burn process where ingredients begin to bond permanently to the heated metal.

Crushing the solid pieces into smaller fragments to increase the sauce's volume.

Pushing the ingredients to the edges to create a heat-well in the center.

Measuring the depth of the liquid by using the tool's blade as a makeshift ruler.

Redistributing the concentrated heat pockets that form when the liquid remains stagnant for too long.

Mixing air into the sauce to create a foamy texture for presentation.

Testing the durability of the pan's coating against high-heat contact.

Removing the excess moisture buildup that has accumulated on the interior walls of the container.


Question: Why does the person cut the solid block into smaller pieces before adding it to the sauce?

Answer: To help the pieces mix into the sauce more easily by exposing more surface area.

To help the pieces mix into the sauce more easily by exposing more surface area.

To make the pieces match the size of the vegetables cooked earlier.

To remove an outer layer that became dry during storage.

To cut away a part that may have touched raw meat juice earlier.

To divide the block into portions that can be served separately later.

To check whether the inside has the same texture as the outside.

To score the surface so it can soak up sauce during cooking.

To make the block thin enough to fit into another kitchen tool.

The user retrieves a solid block and performs a cutting action. Beyond just "breaking it down," what is the specific visual/mechanical target of this knife-use?

To increase the contact surface area between the solid and the liquid base, ensuring it integrates into the sauce before the final stirring cycle begins.

To match the exact geometric dimensions of the vegetables stir-fried previously to maintain a uniform dish texture.

To remove the crystallized outer layer that formed while the item was stored next to the cold coconut milk in the fridge.

To separate the portion of the block that was accidentally contaminated by the meat juices during the initial preparation.

To divide the block into smaller portions that can be easily distributed among the bowls without requiring further manipulation during the plating stage.

To verify if the internal core of the block has a similar consistency to the "egg-like substance" introduced before the curry.

To score the surface of the block with shallow lines, allowing it to soak up the sauce added earlier like a sponge.

To reduce the thickness of the block so it fits through the narrow opening of the food processor used for the next step of the recipe preparation.


Question: The user takes the pan lid to the sink and fills it with water. What is the deceptive visual trap regarding the intended use of this water?

Answer: It is for the purpose of cleaning the lid, not for adding more volume to the sauce in the pan.

It is to cool the lid down so the user can safely place it on the wooden table.

It is for the purpose of cleaning the lid, not for adding more volume to the sauce in the pan.

It is to use the lid as a weight to press down the meat during the final simmer.

It is to carry the water to the pan to act as a secondary deglazing agent.

It is to rinse away the excess salt that accumulated on the underside of the lid during steaming.

It is to soak the lid to loosen burnt residue before using it to scrape the pan's surface.

It is to submerge the lid to check for any air leaks in the rubber seal.

It is to fill the lid's rim to create a water-seal when it is placed back on the pan.


Question: During the final transfer, why does the person keep scraping the walls of the pan?

Answer: To collect the thick sauce and browned bits stuck to the pan walls and move them onto the plate.

To flatten the middle of the dish so another side dish will not roll off.

To balance the weight of the food on the plate so the bowl does not tip.

To collect the thick sauce and browned bits stuck to the pan walls and move them onto the plate.

To push the solid pieces to the rim so the sauce does not soak the center of the dish.

To gather extra oil into one spot before removing it from the food.

To remove dark pieces that would make the final sauce look too strong.

To guide the remaining sauce toward the center of the plate without spilling.

To check whether the pan surface is smooth enough for a lid to sit on it later.

During the final transfer, the user repeatedly scrapes the pan's walls. What spatial-logic is being applied to the plate through this specific tool-use?

To mechanically recover the concentrated flavor particulates that have adhered to the pan's surface due to surface tension and evaporation.

To flatten the center of the main dish to ensure the "side dish" added at does not roll off the plate.

To redistribute the weight of the food on the plate, preventing the wide bowl selected at from becoming unbalanced.

To push the solid ingredients toward the rim to prevent the liquid sauce from making the center of the dish soggy.

To gather the remaining oil droplets into a single pool to facilitate the easy removal of excess fat before the final plating.

To scrape off the dark residues of the meat seared at to prevent them from overpowering the color of the final sauce.

To guide the flow of the remaining sauce into the center of the plate to prevent it from spilling over the shallow rim.

To check if the pan's surface is smooth enough for the lid (which was washed at) to sit perfectly flush during later storage.


Question: The user opens a cutlery drawer. Based on the plating maneuver, which tool is selected and why?

Answer: Chopsticks are selected to strain liquid by pushing ingredients against the container wall.

A pair of tongs is selected to shake the side dish and remove excess oil.

Chopsticks are selected to strain liquid by pushing ingredients against the container wall.

A ladle is selected to pour the remaining container liquid over the plate.

A slotted spoon is selected to drain the cooking water while transferring the main item.

A fork is selected to pierce and lift each piece of the side dish.

A butter knife is selected to spread the side dish sauce over the main course.

A spoon is selected to scoop the side dish and its sauce onto the plate.

A spatula is selected to scrape the remaining bits of food from the container bottom.


Question: After the liquid in the pan starts bubbling, why does the person add the prepared ingredient?

Answer: Because the bubbling liquid shows the pan is hot enough for the prepared ingredient to cook together with the sauce.

Because the liquid has reduced enough and the pan needs more volume.

Because the added ingredient will cool the pan down before it gets too hot.

Because adding a solid ingredient will stop the liquid from boiling over.

Because the person wants the liquid color to match the previously cooked ingredient.

Because the bubbling liquid will help spread the spices through the pan.

Because adding the ingredient will keep the pan steady while the liquid boils.

Because the prepared ingredient will soak up extra oil floating on top.

Because the bubbling liquid shows the pan is hot enough for the prepared ingredient to cook together with the sauce.

A liquid is added to the pan. Based on the simmering state at this moment, why is a second pre-prepared ingredient added?

The high temperature indicated by the bubbling allows for the proper integration of the pre-cooked ingredient.

Because the volume of the liquid added at has visually reduced by half due to evaporation.

To act as a thermal buffer to prevent the pan from overheating and triggering the induction sensor.

To prevent the liquid from boiling over the sides of the pan by introducing a solid mass to break the tension.

To change the color of the coconut milk to match the meat that was seared at.

The rapid movement of the boiling liquid ensures that the added spices are evenly distributed throughout the entire mixture.

To stabilize the pan which has begun to vibrate due to the intense boiling of the liquid.

To absorb the excess oil that rose to the surface immediately after the coconut milk was added.


Question: Which food is washed in the sink and which food is washed in the pot?

Answer: Meat, beans

Meat, beans
both meat
cabin
Rice, leek
beans,meat,
Unknown
both beans
neither pot nor sink,something else


Question: How many items were literally taken out of the refrigerator? This means they were taken out of the fridge and by the end of the clip they had not been put back.

Answer: 0


Question: How many ingredients were added to the meat in the bowl?

Answer: 3


Question: Why did the person check the food with a fork?

Answer: The person checked the food with a fork to see whether the egg was fully cooked.

The person checked it with a fork to see if the tofu was soft enough.

The person used the fork to make the food cool down faster.

The person checked the food with a fork to see whether the egg was fully cooked.

The person checked it with a fork to make the food easier to microwave.

The person used a fork to taste the food.

The person checked it with a fork to move the food around the bowl.

The person checked it with a fork to separate the tofu.


Question: Why did the person place the plastic bowl nearby?

Answer: The person placed the plastic bowl nearby to mix the tofu with the other ingredients in it.

The person put it there to separate the vegetables from the tofu.

The person placed the plastic bowl nearby to store the leftover ingredients.

The person placed it nearby to use it as a serving bowl.

The person placed the bowl nearby so it could dry.

The person put it there to throw away food scraps.

The person placed it nearby to measure the ingredients.

The person put the bowl there to wash the tofu later.

The person placed the plastic bowl nearby to mix the tofu with the other ingredients in it.


Question: Why did the person place the knife and utensils on the cutting board?

Answer: The person placed them on the cutting board to keep them on a clean surface.

The person put them there because it was a convenient place to keep the utensils.

The person placed them on the cutting board to make the kitchen look neat and tidy.

The person placed them there to warm them up.

The person put them there to prepare for chopping more ingredients.

The person placed them there because the sink was full.

The person placed them there to dry them faster.

The person placed them there to separate them from the dishes.

The person placed them on the cutting board to keep them on a clean surface.


Question: Why did the person wash his hands before putting the meat into the pot?

Answer: In order to easily remove the meat and divide it into several pieces before putting them into the pot

To clean off the residue from the previous vegetable preparation step to avoid cross-contamination before handling the raw protein.

In order to easily remove the meat and divide it into several pieces before putting them into the pot

To moisten the palms so that the raw meat does not stick to the skin while transferring it into the boiling water.

In order to maintain basic personal hygiene, if your hands get dirty during cooking, you should wash them immediately.

To prevent the raw meat juices from contaminating the handle of the pot and the lid when he starts the cooking process.

In order to lower the temperature of the skin on the hands by using water, to prevent the hands from getting too hot and accelerating the melting of the fat in fresh meat.

In order to remove the grease from the hands and increase the friction on the hands, so as to prevent slipping and injury when holding the heavy handle of the pan in the following steps.

To ensure that the seasoning on his hands does not transfer to the exterior of the pot while he is working nearby.


Question: Why do we put the ingredients close to the pot after adding the oil?

Answer: The time spent gathering the ingredients can be used for heating the oil.

To ensure the ingredients are added quickly before the oil starts smoking.

In order to utilize the radiant heat around the stove to preheat the chilled ingredients in advance, reduce the temperature difference between the ingredients and the hot oil, and thus avoid the sudden drastic thermal expansion and contraction upon being put into the pot, which could cause damage to the ingredients.

To make room on the counter for other tools needed for the next step.

To prevent the oil from splashing onto the counter when the food is added.

forget to put the food close to the pot before

The time spent gathering the ingredients can be used for heating the oil.

Considering that there might have been a small amount of water remaining at the bottom of the container during the previous food cleaning process, moving it to a warmer area closer to the heat source can help quickly evaporate the remaining water at the bottom, preventing the pot from exploding when it is put in the pan.

To check if the pan is hot enough by observing the ingredients' reaction.


Question: Why is the cutting board washed directly after being put into the sink?

Answer: There is residual salt on top to prevent it from solidifying.

There is residual salt on top to prevent it from solidifying.

because no food on cutting board, and need to clean directly to prevent cutting board dirty

To rinse off the raw meat juices to avoid cross-contamination.

To wash away the pungent onion smell before using it again.

Prevent the acidic juices remaining on the chopping board from coming into prolonged contact with the bottom of the stainless steel sink, which could cause oxidation on the metal surface of the sink or leave behind stubborn water stains that are difficult to remove.

To clear away the vegetable scraps before they clog the drain.

To prevent the wood from absorbing the dark liquid from beets.

To remove the sticky grease before it dries on the surface.


Question: Why is it necessary to wash a spoon and use a paper towel to wipe it clean before scooping salt with a spoon?

Answer: To clean the spoon and dry it to prevent the salt from becoming humid.

In order to eliminate the weak static electricity that is generated on the surface of the metal spoon after it has just been washed through the physical friction of the paper towel, and to prevent small salt particles from being adsorbed on the bottom of the spoon due to static electricity, which could result in the actual amount of salt added exceeding the expected value.

Prevent the moisture on the spoon from coming into contact with high-concentration sodium chloride (salt), which would accelerate the electrochemical corrosion and rusting of the stainless steel spoon within a short period of time.

In order to completely dry the water remaining on the spoon, to prevent the microorganisms in the tap water from entering the salt jar and multiplying in large quantities, causing the entire jar of salt to mold and deteriorate at room temperature.

To clean the spoon and dry it to prevent the salt from becoming humid.

To sanitize the surface and avoid cross-contamination with other spices in the cabinet.

To clear away dust and make sure the spoon does not scratch the glass salt container.

To remove any food residue and ensure the spoon is polished for a better grip.


Question: Why does the user close the lid of the empty wok after moving the meat to the plate?

Answer: To maintain the internal heat of the wok for the next round of cooking.

To wait for the plate to be moved further away from the stove.

To prevent the oil from splashing onto the user's clothes.

Because the user mistakenly thought the meat was still inside.

To extinguish a small fire that started in the empty wok.

To shield the user's face from the intense heat radiating from the empty pan.

To maintain the internal heat of the wok for the next round of cooking.

To clean the underside of the lid using the rising steam.

To keep the residual oil from smoking and filling the kitchen with fumes.


Question: What is the specific mechanical interaction between the knife and the meat slice?

Answer: Sliding the blade underneath the slice and slightly tilting it to reveal the internal color.

Holding the knife vertically to pierce through the center of the meat to check the temperature.

Pressing the flat side of the blade firmly onto the top of the meat to squeeze out excess juice.

Tapping the surface of the meat with the knife handle to check its firmness.

Dragging the knife point across the meat surface to create a series of shallow score marks.

Using the tip of the knife to scrape off the blackened crust from the edge of the slice.

Lifting the edge of the meat with the knife tip to inspect the sear on the bottom side.

Sliding the blade underneath the slice and slightly tilting it to reveal the internal color.

Sawing back and forth rapidly to divide the single slice into two smaller portions.


Question: While the person is focused on the wok, what is under the lid on the adjacent plate?

Answer: The meat is under the lid.

Only oil and juices from the wok are under the lid.

A second spatula is being kept warm under the lid.

Raw garlic and herbs are waiting under the lid.

The knife from the previous slicing step is under the lid.

While the user is focused on the wok, what is currently located underneath the lid on the adjacent plate?

Only the oil and juices that leaked from the wok earlier.

A second spatula being kept warm for the next stage.

A collection of raw garlic and herbs waiting to be added.

The knife used for the previous slicing task.


Question: Why does the user perform the slicing of the meat while the wok lid is closed?

Answer: To utilize the idle time required for other meat to cook under the steam.

Because the user cannot open the lid until the meat on the plate is fully sliced.

Because the meat needs the ambient heat from the closed wok to be sliced cleanly.

To hide the slicing action from the other person in the kitchen.

To prevent the smell of the raw meat in the wok from reaching the cooked meat.

To maintain a consistent temperature in the wok while preparing the next batch of meat.

To use the sound of the lid rattling as a rhythm for constant slicing speed.

To keep the cutting board stable by leaning it against the hot wok lid.

To utilize the idle time required for other meat to cook under the steam.


Question: What is the spatula mainly doing during the final pan action?

Answer: It is quickly stirring and moving the small pieces so they heat more evenly.

It is gathering all the pieces into one stack for plating.

It is scraping burnt pieces from the bottom of the wok.

It is pressing the meat against the curved wok surface to weigh it down.

It is spreading sauce across the cooked meat surface.

It is quickly stirring and moving the small pieces so they heat more evenly.

It is being held aside and not used in the final pan action.

It is flipping larger chunks to brown the other side.

It is flattening the meat pieces to press out extra oil.

What is the specific mechanical role of the spatula during the final action?

Stir-frying the small pieces quickly to ensure even heat distribution.

Collecting all the pieces into one single stack for the plate.

Scraping off the burnt meat skins stuck to the bottom of the wok.

Weighing the meat by pressing it against the wok's curved surface.

Spreading the sauce evenly across the surface of the cooked meat.

Flipping the larger chunks over to brown the other side thoroughly.

Flattening the meat pieces to remove excess internal oil.


Question: The user lifts the meat with the spatula inside the wok. Based on the previous routine, what is the next action the user will perform?

Answer: Transferring the meat from the wok to the plate.

Dunking the meat into the sink to stop the cooking process immediately.

Adding a splash of soy sauce over the cooked meat.

Using the spatula to cut the meat into smaller pieces inside the wok.

Sprinkling salt directly onto the meat while it is being held up.

Placing the spatula on the counter to grab a lid.

Transferring the meat from the wok to the plate.

Flipping the meat to cook the other side one more time.

Pressing the meat against the side of the wok to squeeze out fat.


Question: Why does the user stop slicing and set down the knife?

Answer: To shift focus back to the stove and attend to the meat currently cooking in the wok.

Because they heard a timer go off indicating the resting period is over.

To pick up a larger chef's knife from the sink to handle the bigger pieces.

To grab a wooden spoon and stir the vegetables that are starting to brown in the pan.

To shift focus back to the stove and attend to the meat currently cooking in the wok.

To clean the blood and juices off the cutting board with a paper towel.

Because the knife blade has become too dull to slice through the crust.

To check if the plastic containers for the final packaging are ready.

To pick up the cutting board and transfer the sliced pieces into a large stainless steel bowl.


Question: Did the potato slices and tomato slice end up in the same container? If so, which container?

Answer: Yes, they ended up in the same bowl near the sink.

Yes, they ended up together in the sink.

Yes, they ended up in the same bowl far from the sink.

Yes, they ended up on the same plate beside the stove.

No vegetable slices are visible in the container.

Yes, they ended up in the same bowl near the sink.

Did the potato slices and tomato slice end up in the same container and what is the container?

Yes, they are in the same bowl relatively near the sink

Yes,they are in a same bowl relatively far to sink

Yes, they are in the same plate right beside the stove


Question: Is the pot put in the same position as where it was in the beginning?

Answer: No, first in the sink, then on the stove

No, first on the stove, then in the sink

No, first in the sink, then on the stove


Question: How many tomatoes are chopped during the video?

Answer: 2


Question: Did everything on the cutting board end up in the pot?

Answer: No, some beef was left behind on the cutting board.

No, all of the beef was left behind on the cutting board.

No, some beef was left behind on the cutting board.

No, some onion was left behind on the cutting board.

Yes, everything on the cutting board ended up in the pot.

No, all of the tomato pieces were left behind.

No, everything was left behind on the cutting board.

No, some potato pieces were left behind on the cutting board.

No, some tomato pieces were left behind on the cutting board.

No,all beef are left behind
No, some beef was left behind
No, some onion was left behind
Yes,everything are in the pot now
No,all tomato are left behind
No,everything was left behind
Unknown
No,some tomato are left behind


Question: How many time did the sause added to the port?

Answer: 4


Question: What happens to the beef left behind on the cutting board?

Answer: It is sealed in a plastic bag.

It is left uncovered on the cutting board.

How was the beef left behind on the cutting board dealt with?

Be wrapped in aluminum foil
Be thrown into the sink
Be consumed
Be sealed in a fabric bag
Be thrown into the bucket
Be thrown into the pot
Unknown
Be sealed in a plastic bag


Question: Why is the rice transferred into the pot in repeated cup-sized portions instead of being poured in all at once?

Answer: Because the cup is still mediating how the rice enters the pot, so the transfer is being carried out in repeated portions rather than as a single pour.

Because the pot is not yet being used as the main handling space, only as the receiving space.

Because one single pour would skip over the intermediate state that the process is still using.

Because repeated pours let the person monitor the developing amount more naturally than one large transfer.

Because the cup is still mediating how the rice enters the pot, so the transfer is being carried out in repeated portions rather than as a single pour.

Because the person appears to be managing the sequence of transfer, not merely the transfer of quantity.

Because the cup is functioning as a pacing tool as much as a transfer tool here.

Because the smaller additions make the rice settle in the pot with less abrupt shifting.

Because the rice needs to be introduced in a way that preserves its staged preparation rather than ending that stage immediately.