Question: Why do we peel cabbage leaves by hand when washing it?

Answer: Remove internal insect eggs and dirt.

Mechanical pressure crushes vegetable fibers; peeling by hand maintains the original crunch.

Metal blades damage cell walls and cause browning; hand-peeling keeps leaves green.

Whole leaves trap water like bowls; peeling makes it easier to drain them in a colander.

The core contains bitter compounds; peeling helps drain excess bitter sap first.

To judge if internal leaves are dehydrated by the snapping sound and resistance.

To increase the surface area for seasonings to penetrate deeper during cooking.

answer too short: 37 vs distractor μ=76.9 σ=17.3 (z=-2.31)


Question: Why is this person eating vermicelli here?

Answer: To determine if it's cooked through

To check the temperature and avoid burning the throat when eating a full bite.

To follow cooking etiquette where the chef must take the first bite.

To taste the broth and decide if more salt is needed.

To confirm if it's mung bean or rice vermicelli to adjust the heat level.

To lift and eat some strands to prevent them from clumping at the bottom.

To compare the mouthfeel of different brands of vermicelli in the same pot.

To check for abnormal decolorization to ensure no illegal dyes were added.

answer too short: 35 vs distractor μ=70.6 σ=7.7 (z=-4.63)


Question: Why do you pick up chopsticks to help when you're halfway through pouring water?

Answer: To prevent noodles from falling into the sink

To prevent noodles from falling into the sink

To stop noodles from blocking the drain holes due to water pressure.

To separate the noodles and prevent them from sticking to the bottom as buoyancy is lost.

To create a vortex with chopsticks and speed up the drainage through the filter.

To perform a final check on noodle firmness as the water pressure decreases.

To turn over the noodles at the bottom for uniform dehydration.

To stir the noodles for better airflow and rapid cooling during drainage.

To act as a support to balance the container and prevent hot water from splashing.


Question: Why does the person cover the vermicelli with the person's left hand when pouring water at this moment?

Answer: To prevent noodle from falling into the sink

To prevent noodle from falling into the sink

To guide the water stream with fingers for precise aiming into the drain.

To cover the opening and prevent dust or debris from falling into the noodles.

To block the rebound force of the water and keep noodles from jumping out.

To block rising steam with the back of the hand and prevent facial burns.

To change how air enters the container and slow the pour to avoid splashing.

To sense the heat above the water flow and judge if cold water is needed.

answer too short: 44 vs distractor μ=68.9 σ=13.9 (z=-1.78)


Question: Why stir constantly with a spoon when pouring sauce?

Answer: To prevent splattering and make sure all the sauce is poured in.

To prevent splattering and make sure all the sauce is poured in.

To create shear force through rapid stirring for instant oil-water emulsification.

To increase air contact and fully activate the aroma before the sauce hits the pan.

To break surface tension and minimize waste from sauce sticking to the bowl sides.

Precise flow control ensures that the seasonings are evenly distributed without layering.

To cool down hot sauce and prevent high-temperature liquid from cracking a cold bowl.

To use the back of the spoon as a guide to direct sauce precisely onto the food.

To stop heavy seasoning particles from settling and ensure a uniform flavor.

answer too short: 64 vs distractor μ=82.4 σ=3.7 (z=-4.93)


Question: After the minced garlic has been transferred into the boiling liquid, why does the person switch to opening the red noodle package at the counter instead of heading back to the sink to handle the next step there?

Answer: Because another person is occupying the sink area, so the person stays at the counter and opens the noodle package there instead of moving back.

Because the boiling pot still needs attention, so the person returns to the sink to check the water level before opening anything else.

Because the counter is cluttered with wrappers, so the person shifts to the sink to clear space before continuing the meal prep.

Because the noodle block is already cooked, so the person opens the package at the counter only to separate the seasoning from it.

Because the person wants to rinse the chopsticks first, so the noodle package is delayed until the sink becomes free again.

Because the noodle package must be opened under running water, so the person goes back to the sink before handling the seasoning packets.

Because another person is occupying the sink area, so the person stays at the counter and opens the noodle package there instead of moving back.

Because the saucepan is no longer heating, so the person leaves it unattended and uses the sink area as the main prep station.

Because the garlic transfer is incomplete, so the person returns to the saucepan to finish adding the garlic before touching the package.


Question: When the small saucepan with water is carried from the sink side to the induction cooker, what broader plan best explains choosing it over treating the nearby frying pan as the active vessel?

Answer: To start a water-based side task that can heat in the background while the person returns to an extended stretch of garlic prep and only checks the pot intermittently.

To turn the saucepan into the main container for mixing the eggs, replacing the white bowl and cutting board in the prep sequence.

To keep the smallest vessel on the burner while deciding which groceries still need to be unpacked before any real cooking begins.

To start a water-based side task that can heat in the background while the person returns to an extended stretch of garlic prep and only checks the pot intermittently.

To park the saucepan on the cooktop temporarily so the sink area can be cleared before both pans are washed together.

To preheat a pot for an immediate noodle transfer because the garlic work is already finished and the board is no longer needed.

To switch straight into egg frying, using the saucepan only because the frying pan has not yet been oiled for that immediate move.

To warm the saucepan just enough to reuse something already inside it before resuming any board work.

To avoid committing to the frying pan until the burner setup is sorted out, even though the saucepan is not meant to stay active for long.


Question: With the salt already on the eggs and the broad spatula work finished, what does the long chopstick-only stretch best reveal about the plan for this pan before any plate is brought over?

Answer: To keep refining the eggs in the pan, teasing apart dense patches and drying the last soft spots until the curds are even enough to plate.

To hold the pan in an in-between state until attention shifts back to the saucepan, rather than to change the egg texture much more.

To work the garlic and chili off the hottest edge before switching back to a broader stirring tool for the real finishing pass.

To keep refining the eggs in the pan, teasing apart dense patches and drying the last soft spots until the curds are even enough to plate.

To gather the eggs into a tighter central mound so they can slide out as one pile when the pan is tipped for serving.

To switch to a gentler grip mainly because the pan is about to leave the burner and be carried straight into serving position.

To separate a neater top portion from a softer lower portion so the first plated serving can be arranged more deliberately.

To keep the eggs moving only briefly while getting ready to fetch the serving plate, with the texture already basically where it needs to be.

To buy time while the spatula is needed elsewhere near the sink, letting the eggs coast mostly on retained heat instead of continued cooking.


Question: When he heads back from the board to the stove, why does he bring only the garlic and leave the chopped chilies behind?

Answer: To send the garlic ahead for the frying step while leaving the chopped chilies behind for the later scrambled-egg step

To send the garlic ahead for the frying step while leaving the chopped chilies behind for the later scrambled-egg step

To save the chilies for a cold garnish step after the garlic finishes browning and the burner work is done

To keep the chilies away from the stove because their main job is to season the noodle pack rather than the pan

To keep the chopped chilies on the board so they can be mixed into the raw eggs before anything goes into the pan

To leave the chilies on the board so he can check the eggs first and then return both aromatics to the pan in one batch

To delay the chilies only because the pan does not have enough room for both ingredients at once even though they are meant to cook together right away

To leave the chilies behind because the pan still needs to stay completely empty until the egg bowl is poured in

To separate the chilies from the garlic so the board can be wiped clean before any frying continues


Question: After he lifts the wok again while the spatula is still inside it, why does he go back to washing that spatula instead of moving straight on to the bowl, cleaver, or small cup?

Answer: Because using the spatula to help handle the wok dirtied it again, so he gives it a final cleaning pass and removes a stuck bit before setting it aside for good.

Because the spatula has to stay wet so it can go back into the saucepan once the noodles are checked again.

Because washing the spatula now lets him keep soap off the wok, which still needs to stay greasy for the noodles.

Because using the spatula to help handle the wok dirtied it again, so he gives it a final cleaning pass and removes a stuck bit before setting it aside for good.

Because the small cup is supposed to hold the spatula after rinsing, so the utensil must be spotless before the cup is touched.

Because the spatula will be used to serve the eggs next, so it has to be cleaner than the other dishes right away.

Because the bowl cannot be washed until the spatula is stored inside it, so the utensil has to be cleaned first for stacking.

Because the cleaver needs the sink area completely dry before it can be scrubbed, so the spatula is only filling time until the water stops.

Because the spatula handle is the only tool he can use to move the cutting board later, so he cleans it now to keep the board dry.

gemini_rejected: Rule 2: Length and word count constraints


Question: After rinsing the cutting board in the sink, why does he keep sweeping the basin with his bare hand instead of switching to the sponge or washing the other dishes right away?

Answer: Because the board rinse has left loose scraps in the sink, so he clears that debris by hand first to avoid dragging it back onto the sponge and the dishes he washes next.

Because the cleaver is too awkward to wash while scraps are still floating nearby, so he treats the drain area as the more urgent cleanup target first.

Because the saucepan is about to be brought over from the stove, so he clears the basin early to make room for that hotter item.

Because the small cup will be used to scoop away sink water next, so he leaves it dry while he prepares the basin for that step.

Because the board rinse has left loose scraps in the sink, so he clears that debris by hand first to avoid dragging it back onto the sponge and the dishes he washes next.

Because the bowl has to stay untouched until the larger cookware is moved farther out of the sink area, so the basin cleanup comes first.

Because the spatula needs time to drip off before he can set it down safely, so he uses the basin sweep to wait for that tool to dry.

Because the cutting board needs to sit under running water a little longer before any scrubbing will work, so he fills that waiting time by sweeping the basin.

Because he wants the sponge to stay unused until after the bowl has already been rinsed, so the hand pass is mainly a way to delay that sponge step.


Question: When the hot water is poured off while the eggs are held back at the lip of the saucepan, why does the metal spatula make more sense there than the chopsticks?

Answer: It gives a broader, more rigid barrier for holding the eggs back while the hot water is poured off.

It makes it easier to pause midway through the drain without letting the eggs roll back toward the center.

It prevents the eggs from scraping directly along the metal rim as the saucepan is tilted.

It keeps the chopsticks cleaner and drier for the transfer step that follows.

It narrows the water stream enough to reduce splashing, which matters more here than how the eggs are being held back.

It lets the saucepan be tipped less steeply, so the eggs are less likely to knock against each other during the drain.

It gives a broader, more rigid barrier for holding the eggs back while the hot water is poured off.

It steadies the pour angle at the rim so the water can be released more gradually.

It keeps the eggs gathered at the rim so they can be lifted into the bowl immediately afterward without being chased around the pot.


Question: Once the boiled eggs have been moved into the bowl, why is the saucepan rinsed right away instead of continuing to treat it as their temporary holding vessel?

Answer: The egg step is closed out there, so the pot is being cleared for reuse instead of left attached to the finished eggs.

The transfer mainly frees space near the faucet, and the rinse happens now only because the saucepan is already in hand.

The eggs are moved out so the remaining water can be checked and adjusted before they are put back into the same vessel.

The bowl is acting mostly as a draining surface, while the saucepan is still part of the same egg-holding phase.

The saucepan is being rinsed now because it will be harder to clean once the eggs have cooled further.

The eggs are moved mainly to keep residue off them, but the saucepan itself is not yet being reset for a new task.

The egg step is closed out there, so the pot is being cleared for reuse instead of left attached to the finished eggs.

The bowl is only a brief cooling stop before the eggs return to the saucepan later in the noodle phase.

The rinse is mainly to keep the transferred eggs from continuing to warm each other through the still-hot pot nearby.


Question: Why is the garlic handled at the sink first, then on the board later?

Answer: Because the sink stage separates skins and loose bits, while the board stage handles cutting.

The sink stage is meant to soften the garlic, while the board stage keeps it from breaking.

The sink stage prepares the garlic for transport, but the board stage is used for storage.

Large cloves are grouped at the sink, but the board stage is used for the smaller ones.

The sink stage is used for timing the process, whereas the board stage is for measuring size.

Water is removed during the sink stage, while the board stage adds moisture back into the garlic.

Because the sink stage separates skins and loose bits, while the board stage handles cutting.

The sink stage is for cleaning tools, while the board stage keeps the cloves from spreading out.

The sink stage is used to cool the cloves, whereas the board stage is for warming them.


Question: Why does the person return to the board after checking the pan instead of staying at the stove?

Answer: Because the board still holds unfinished prep that has become the next bottleneck in the workflow.

Because the stove side becomes too crowded once the spatula is picked up

Because the earlier vegetables are not ready to be turned yet, so prep must restart

Because the later ingredient must be fully spread out before it can be moved to the stove

Because the board is being used to compare the ingredient size against the pan contents

Because the board still holds unfinished prep that has become the next bottleneck in the workflow.

Because the board step controls the burner timing for the pan stage until the heat is reduced

Because the knife has to stay active until the sink area is used again

Because the pan is only simmering lightly, so no more stirring is needed for a while

answer too long: 98 vs distractor μ=82.6 σ=7.9 (z=+1.94)


Question: Why can the white box go straight into the pan later?

Answer: Because the earlier cutting and transfers are already finished before that add-in happens.

Because the board has been washed, so the later add-in skips the counter

Because the pan has been moved closer to the sink by that point

Because the earlier cutting and transfers are already finished before that add-in happens.

Because the box has already been left open long enough beside the stove

Because the seasonings are all removed before the box contents are added

Because the pan is emptied slightly before the box contents are tipped in

Because the burner is turned to a lower setting right before the box is used

Because the boxed food needs the same utensil that was used for the chopping

answer too long: 90 vs distractor μ=71.9 σ=4.1 (z=+4.48)


Question: What is the purpose of the water in the pot at this moment?

Answer: In a few minutes, after he finishes chopping the greens, he will use this water to wash them.

In a few minutes, he intends to wash the roots of these greens in the water first before he starts chopping the leaves.

He is bringing the water to a boil so that he can cook dumplings or noodles once all the prep work is completed.

He is heating the water to soak and sterilize the greasy utensils and cutting board that were previously used for the raw meat.

In a few minutes, after he finishes processing the meat, he plans to use this pot to blanch the meat and remove any foam.

In a few minutes, after he finishes chopping the greens, he will use this water to wash them.

He will use the water to rinse the knife and the board after he finishes chopping the greens.

In a few minutes, he will put the meat in the pot to blanch it first, and only after removing the scum will he begin chopping the meat.

He will use the water to boil the greens for a few minutes after he finishes chopping them into pieces.

answer too short: 93 vs distractor μ=115.7 σ=13.3 (z=-1.71)


Question: What is the person currently doing with the knife?

Answer: Using the knife to scoop up vegetable scraps to clean them away.

Using the knife to chop large pieces of green vegetables into smaller, bite-sized bits.

Using the knife to dice the onions into very small pieces for the sauce.

Using the blade of the knife to scrape the chopped vegetables into a neat pile at the corner of the board to clear more working space.

Using the knife to trim the ends off the green beans before they are cooked.

Using the knife to transfer pieces of raw meat from the counter into the pot for stir-frying.

Using the knife to move a portion of the vegetables to another cutting board because the current one is overcrowded.

Using the knife to slide the freshly chopped vegetables directly into the pot to begin stir-frying.

Using the knife to scoop up vegetable scraps to clean them away.

answer too short: 64 vs distractor μ=96.7 σ=20.4 (z=-1.60)


Question: Why did the person place the spatula into the pot at this specific moment?

Answer: While setting down a plate, the person almost accidentally knocked the spatula off the counter; the person moved it into the pot to prevent it from falling onto the floor.

He turned on the induction cooktop and placed the spatula in the pot to help spread the oil evenly across the bottom of the pan.

While setting down a plate, the person almost accidentally knocked the spatula off the counter; the person moved it into the pot to prevent it from falling onto the floor.

The pot had just been washed and dried, so he placed the spatula inside it as a convenient way to keep his tools organized in one place.

He intended to use the spatula as a temporary weight to press down on the meat slices, ensuring they stayed flat against the bottom of the pot.

The person noticed some food residue sticking to the spatula and decided to soak it in the hot liquid inside the pot to make cleaning the tool much easier later on.

He was in the middle of cooking and needed to step away to grab additional seasonings, so he temporarily rested the spatula in the pot.

After finishing the stirring process, he placed the spatula in the pot to prevent any sauce from dripping onto the clean countertop while he reached for the nearby large serving bowl.

He wanted to pre-heat the metal spatula along with the pot and oil to ensure better temperature control once he started stir-frying the meat.


Question: How did the person transfer the raw meat into the pot?

Answer: The person used both hands to scoop up the raw meat and placed it directly into the pot.

He used a pair of kitchen tongs to pick up the meat slices from the tray and placed them into the pot one by one to ensure even cooking.

Because there was a large amount of meat, he divided it into two separate batches and added them to the pot one after the other.

The person used both hands to scoop up the raw meat and placed it directly into the pot.

He picked up the cutting board and tilted it over the pot to let the meat pieces slide inside.

He used a kitchen knife to lift and support the meat slices while moving them from the tray into the pot.

He used a large metal spatula to lift the meat from the counter and carefully dropped it into the pot.

He held the tray with one hand and used his other hand to slide/scrape the raw meat into the pot.

He first sautéed minced garlic in the pot until fragrant, and then added the meat to begin the stir-frying process.

answer too short: 88 vs distractor μ=111.0 σ=14.8 (z=-1.55)

answer-question overlap (0.32) > distractor mean (0.15) + 0.15


Question: Why does the board go to the stove at this moment?

Answer: Because the cut pieces on the board have reached the point where they can be transferred into the pan

Because the cut pieces on the board have reached the point where they can be transferred into the pan

Because the peeler is no longer needed once the board is beside the stove

Because the sink side needs to be cleared before the knife can be used again

Because the carrots have to be kept away from the pan while the board is still active

Because the board is being used to check whether the pan is hot enough yet

Because the oil has already been poured, so the board is moved closer for seasoning

Because the board has to warm up beside the burner before the next ingredient is prepared

Because the stove side has more room for the rest of the chopping work


Question: Why is the knife the right tool for the garlic now?

Answer: Because the knife now takes over from the peeling step and turns the cleaned cloves into smaller pieces.

Because the knife is needed to move the garlic back from the sink area

Because the knife has to flatten the garlic so the peeler can be used again later

Because the knife keeps the garlic from warming too quickly near the stove

Because the knife is safer than the spatula once the pan has already been stirred

Because the knife is mainly being used to dry the garlic surface before cooking

Because the knife is the only tool that can stay on the counter once the pan is hot

Because the knife now takes over from the peeling step and turns the cleaned cloves into smaller pieces.

Because the knife keeps the cloves separated so they do not have to be peeled anymore


Question: Why does the spatula stay active for so long after the knife stops?

Answer: Because the next stretch is mostly about moving, turning, and combining what is already inside the pan.

Because the sink-side prep has to fully reset before any cutting tool can become useful again

Because the board side is temporarily blocked, so all remaining work has to be done with the spatula

Because the knife has to remain unused until the burner has been lowered and the pan has settled down

Because the chopped pieces need repeated flattening before any later add-in can go on top of them

Because the spatula is keeping the pan from sticking while the bottles are being opened one by one

Because the spatula is being used to separate the first and second batches before final seasoning

Because the spatula is also being used to measure how much of the later boxed ingredient can fit

Because the next stretch is mostly about moving, turning, and combining what is already inside the pan.

answer too long: 103 vs distractor μ=97.4 σ=2.4 (z=+2.28)


Question: Why do the bottles get used before the box is emptied?

Answer: Because the bottle step adjusts the pan first, and the boxed add-in comes only after that base has already been changed.

Because the bottle step adjusts the pan first, and the boxed add-in comes only after that base has already been changed.

Because the box contents are only there to test the pan volume after the main sauce has already been mixed in

Because the bottles are being moved out of the way of the box rather than used as part of the cooking sequence

Because the box contents need extra time on the counter, while the bottles can be used immediately without changing tools

Because the bottles have to be opened before the spatula can go back into the pan for the next long stirring phase

Because the box cannot be emptied until the sink side has been cleared of all loose packaging and scraps

Because the boxed ingredient must stay separate until the earlier sauce has already coated the food in the pan

Because the bottle step belongs to the stove side, while the box step still belongs to the counter side

answer too long: 120 vs distractor μ=110.1 σ=5.6 (z=+1.75)


Question: What change makes the workflow stay by the stove after the later transfer?

Answer: The earlier chopped pieces are no longer separate items, so the unfinished part of the task is now the pan itself.

The earlier chopped pieces are no longer separate items, so the unfinished part of the task is now the pan itself.

The box replaces the board as the main prep surface, so the center of work shifts away from cutting

The board becomes too crowded to keep working there once the box has been opened and left near the sink

The bottles stay open near the burner, which keeps the person from returning to the board for long

The counter space becomes blocked by packaging, which forces all of the later steps to happen beside the stove

The sink side turns into a cleanup area, so any remaining ingredient work has to finish in the pan

The spatula takes over because the pan starts needing more frequent checks than the counter surface area does

The knife is put aside long enough that the stove side becomes the only place where unfinished work remains

answer too long: 114 vs distractor μ=103.4 σ=4.9 (z=+2.17)


Question: Why are the cloves kept together in hand instead of being spread out and peeled separately on the board?

Answer: Because the hand is keeping the remaining cloves in a holding role while the peeling still operates at the level of one clove at a time.

Because the papery skins can be contained more cleanly instead of scattering across the board.

Because keeping the cloves together lets their skins loosen against each other, so several cloves can start peeling at once.

Because holding them together allows multiple cloves to be peeled in faster succession.

Because the cloves are still being treated as one batch whose outer condition is being adjusted together.

Because friction among the grouped cloves makes peeling easier than relying on the board.

Because the hand is keeping the remaining cloves in a holding role while the peeling still operates at the level of one clove at a time.

Because the hand is pre-loosening the skins across the whole batch before each clove is finished.

Because the hand is temporarily replacing the board as the main peeling surface for all of the cloves.

answer too long: 136 vs distractor μ=99.7 σ=11.6 (z=+3.13)


Question: Why does the person keep the knife tip on the cutting board while using a rocking motion to cut the garlic, instead of repeatedly lifting the whole knife?

Answer: Because that way makes it easier and faster to cut the garlic into smaller slices.

Because that way makes it easier and faster to cut the garlic into smaller slices.

Because keeping the tip down mainly protects the blade from dulling against the board.

Because the tip acts as a center point so the knife can move around the pile without staying engaged with the same part of it continuously.

Because preserving a steady cutting rhythm is the main reason this motion is preferred here.

Because smoother contact with the board matters more here than how the garlic itself is being refined.

Because the anchored tip mainly stabilizes the blade while the board remains the main thing being controlled.

Because the knife tip acts as a fixed pivot mainly to make the motion safer and reduce slipping.

Because the rocking motion is mainly for making the garlic pieces more uniform in size.


Question: Why does the person stop using a one-handed cutting motion and switch to a two-handed, tip-stabilized chop only after the garlic reaches this state?

Answer: Because the garlic had moved from an initial coarse-cut state to a finer-preparation state, making a more stable two-handed chopping technique necessary.

Because the next step required flattening the garlic pieces, not further mincing them.

Because turning the blade parallel to the body makes the garlic easier to scoop up, rather than chop more finely.

Because the cutting board had become unstable, so the person changed grip mainly to keep the board from shifting.

Because the person needed to check the amount of garlic more precisely, and the new knife position helped with visual inspection.

Because the person was preparing to move the garlic off the board, and the new grip was mainly for transferring it.

Because the knife had become too heavy to control with one hand, so a second hand was needed mainly for support.

Because the garlic had already been chopped evenly, so the two-handed motion was mostly a habitual finishing action.

Because the garlic had moved from an initial coarse-cut state to a finer-preparation state, making a more stable two-handed chopping technique necessary.

answer too long: 153 vs distractor μ=112.0 σ=11.9 (z=+3.44)


Question: Why does the person need to cut the cabbage with a knife and then switch to tearing it by hand?

Answer: Because the root at the bottom makes it difficult to tear the cabbage by hand, it needs to be cut off.

Because the root at the bottom makes it difficult to tear the cabbage by hand, it needs to be cut off.

Because after the first cuts, the process shifts from direct cutting to guided separation.

Because the recipe likely prefers torn cabbage pieces at this stage.

Because the knife becomes less suitable once the cabbage’s shape has changed.

Because the earlier cuts had already opened the cabbage enough that the remaining separation could continue more naturally by hand instead of further direct cutting.

Because once partially opened, the cabbage can be processed more efficiently by hand.

Because tearing makes it easier to inspect and rinse the inner leaves while separating them.

Because tearing reduces the chance of bruising the leaves and releasing excess moisture.


Question: Why does the person leave the spatula resting in the pan and reach for the oil bottle again after so much stirring?

Answer: To loosen the now-drier rice-and-egg mixture so the person can keep spreading, turning, and scraping it without it staying dry in the pan.

To cool the pan so the egg pieces stay soft without browning any further.

To oil the spatula itself so residue will stop sticking to the metal edge.

To mark that the cooking is basically finished and the pan can come off the heat.

To loosen the now-drier rice-and-egg mixture so the person can keep spreading, turning, and scraping it without it staying dry in the pan.

To make the pile slide out onto the serving plate in one transfer on the very next move.

To prepare the pan for another addition of liquid egg from the bowl beside the hob.

To thin out a sauce that he is about to pour over the top of the rice.

To give the food its final seasoning before he stops stirring and serves it.


Question: Why does he switch from handling the bowl of beaten egg to adding oil to the pan before he finally pours the egg in?

Answer: To slick the pan and rice first so the incoming egg can spread and then be folded through instead of hitting a drier surface right away.

To finish seasoning the rice before any more egg is added.

To slick the pan and rice first so the incoming egg can spread and then be folded through instead of hitting a drier surface right away.

To coat the serving plate before he starts transferring food out of the pan.

To signal that the orange mixture is fully done and should stop being moved before the egg arrives.

To rinse old residue off the spatula before he goes back to stirring.

To replace moisture that leaked out of the egg bowl while he was holding it near the stove.

To cool the pan enough that the egg will stay mostly liquid for a long time after the pour.

To free up counter space so the egg bowl can be set down and ignored for the rest of the clip.


Question: Why does he switch from scraping the pan with the spatula to using the yellow sponge?

Answer: To start fully washing the greasy pan surface after the spatula has already loosened the stuck bits.

To clean the spatula first so the pan can stay untouched for the rest of the wash.

To cushion the pan while he drains water out of it without doing more scrubbing.

To clean the sink basin thoroughly before doing any more work on the pan itself.

To start fully washing the greasy pan surface after the spatula has already loosened the stuck bits.

To dry the pan right away so it can be put aside without another rinse.

To wash only the outside of the pan before the inside gets any soap on it.

To wipe the nearby countertop thoroughly instead of continuing with the main cookware cleanup.

To cool the pan handle with something soft before carrying it back to the counter.

answer too long: 100 vs distractor μ=80.4 σ=6.8 (z=+2.90)


Question: What is the most accurate description of the knife's state and the hygiene logic applied?

Answer: The knife was picked up from the counter where it was already clean, and it becomes "vegetable-soiled" after contact with the cabbage.

The knife was retrieved directly from a magnetic rack and is considered sterile.

The knife was picked up from the counter where it was already clean, and it becomes "vegetable-soiled" after contact with the cabbage.

The knife remained in a protective sheath until the exact moment of cutting.

The knife was used to cut raw meat previously and is cross-contaminating the cabbage.

The user sharpened the knife with a honing rod immediately before the first cut.

The knife was rinsed under the faucet to remove dust and then used to slice the cabbage, making it both wet and vegetable-soiled.

The knife was submerged in soapy water in the sink before being used on the cabbage.

The knife is a specialized bread knife being used incorrectly for cabbage.

answer too long: 134 vs distractor μ=86.9 σ=17.6 (z=+2.68)


Question: What is the functional purpose of placing the green vegetable leaves inside the white inner basket before the water is turned on at the sink?

Answer: It acts as a containment system that allows the leaves to be rinsed thoroughly and then immediately spun to remove excess moisture without having to move them to a different tool.

The person is using the basket to hide the vegetable from the other people seen moving in the background of the room.

The person puts the leaves in the basket to keep them separate from the dirty dishes that are currently piling up on the left side of the sink.

The basket is placed there to block the drain so that the sink can be filled with water for a different cleaning task.

The basket is meant to protect the leaves from the heat of the nearby stove while the person looks for a knife.

It is used to measure the exact weight of the vegetable leaves before they are added to the silver pot on the stove.

It acts as a containment system that allows the leaves to be rinsed thoroughly and then immediately spun to remove excess moisture without having to move them to a different tool.

The basket is used to strain out large debris and dirt particles from the leaves so that the sink's plumbing does not get clogged while the person is washing the vegetables.

The basket is used to collect the soap bubbles from the dishwashing liquid so that the vegetable leaves are not contaminated during the rinsing process.

answer too long: 179 vs distractor μ=132.9 σ=21.8 (z=+2.12)


Question: Describe the spatial constraint that triggers the transition from preparing the vegetable to the extended period of dishwashing seen in this segment.

Answer: The accumulation of used tools, bowls, and vegetable scraps on the narrow counter and inside the sink basin physically prevents the person from having enough clean space to safely use the cutting board.

The accumulation of used tools, bowls, and vegetable scraps on the narrow counter and inside the sink basin physically prevents the person from having enough clean space to safely use the cutting board.

The movement of other people in the background of the kitchen forces the person to stop their work and clear the sink to make room for others.

The person notices that the cutting board is slipping on the wet counter, so they decide to wash every dish in the sink to find a dry towel.

The person stops preparing the vegetable because they need to find a specific small tool that fell into the soap bubbles.

The person realizes that the vegetable they are preparing requires a large pot that is currently filled with soaking dishes, necessitating a full cleaning session before the cooking process can continue.

The person realizes that the white bowl they need for the vegetable is currently at the bottom of the pile of dirty dishes.

The person stops because the water temperature in the sink has become too hot to safely rinse the vegetable leaves any further.

The person notices that the washing machine in the background has finished its cycle, creating a need to clear the sink area to prepare for handling wet laundry.

answer too long: 202 vs distractor μ=145.3 σ=26.8 (z=+2.11)


Question: What action does the person take to prepare the physical environment specifically for the placement of the black cutting board?

Answer: The person uses a white cloth to dry a specific section of the counter and the edge of the sink to ensure the board stays stable and does not slip while they are cutting.

The person pours soapy water onto the counter to make it easier to slide the cutting board closer to the sink drain.

The person places the remote control seen on the counter earlier onto the TV stand to make sure the cutting board has a completely flat surface to rest on.

The person adjusts the position of the wooden block and the knife sharpener to create a wider gap on the marble countertop so the large board can sit perfectly level without wobbling.

The person clears the entire left side of the counter so the board can be placed far away from the water source.

The person places a used bowl under the board to tilt it, allowing the vegetable juices to run directly into the sink.

The person uses a white cloth to dry a specific section of the counter and the edge of the sink to ensure the board stays stable and does not slip while they are cutting.

The person moves the silver pot from the stove to the counter to act as a weight that holds the cutting board in place.

The person asks the other people in the room to hold the board steady while they begin the slicing task.

answer too long: 170 vs distractor μ=129.6 σ=26.4 (z=+1.53)


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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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

answer too long: 248 vs distractor μ=171.6 σ=30.2 (z=+2.53)


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

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

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

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

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

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

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

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

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

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

answer too long: 234 vs distractor μ=160.3 σ=19.6 (z=+3.75)


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

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

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

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

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

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

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

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

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

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

answer too long: 151 vs distractor μ=126.1 σ=11.5 (z=+2.16)


Question: On which plate was the food finally put?

Answer: The plate from the cabin

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


Question: How has the knife been used?

Answer: Cut, mash

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


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

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

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

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

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

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

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

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

It looks like the person wanted a bit more liquid.

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

gemini_rejected: Rule 2: Length and word count constraints;Rule 3: Paraphrase of the answer;Rule 6: Variation of the answer's intent


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

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

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

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

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

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

token-permutation of answer: 'Scissors, Metal Spoon, Seasoning Spoon, Chopsticks, Seasoning Spoon, Spray Bottle, Metal Spoon'

token-permutation of answer: 'Scissors, Seasoning Spoon, Metal Spoon, Chopsticks, Seasoning Spoon, Metal Spoon, Spray Bottle'

token-permutation of answer: 'Scissors, Seasoning Spoon, Metal Spoon, Seasoning Spoon, Chopsticks, Spray Bottle, Metal Spoon'

token-permutation of answer: 'Scissors, Seasoning Spoon, Metal Spoon, Chopsticks, Spray Bottle, Metal Spoon'


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

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

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

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

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

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

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

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

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

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

answer too long: 126 vs distractor μ=111.9 σ=4.2 (z=+3.35)


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

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

To move the used bowl into the sink for washing.

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

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

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

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

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

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

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

answer too short: 48 vs distractor μ=92.4 σ=5.5 (z=-8.12)


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

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

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

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

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

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

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

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

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

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

answer too long: 134 vs distractor μ=89.6 σ=5.4 (z=+8.20)


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

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

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

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

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

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

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

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

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

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

answer too long: 143 vs distractor μ=98.4 σ=6.8 (z=+6.60)


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

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

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

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

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

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

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

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

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

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

answer too short: 96 vs distractor μ=115.7 σ=5.8 (z=-3.40)


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

Answer: To collect water in the spoon.

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

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

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

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

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

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

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

answer too short: 30 vs distractor μ=91.9 σ=9.7 (z=-6.40)


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

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

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

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

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

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

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

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

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

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

answer too long: 188 vs distractor μ=113.4 σ=7.7 (z=+9.70)


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

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

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

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

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

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

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

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

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

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

answer too long: 141 vs distractor μ=108.0 σ=19.4 (z=+1.70)


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

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

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

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

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

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

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

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

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

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

answer too long: 139 vs distractor μ=107.9 σ=11.5 (z=+2.72)


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

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

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

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

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

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

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

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

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

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

answer too long: 177 vs distractor μ=113.4 σ=6.1 (z=+10.36)


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

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

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

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

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

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

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

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

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

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

answer too short: 71 vs distractor μ=117.4 σ=7.1 (z=-6.57)


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

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

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

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

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

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

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

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

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

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

gemini_rejected: Rule 2: Word count constraint (±2 tokens of the answer's word count)


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

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

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

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

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

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

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

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

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

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

gemini_rejected: Rule 2: Word count constraint (±2 tokens of the answer's word count)


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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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

answer too long: 126 vs distractor μ=104.1 σ=4.4 (z=+4.94)


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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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

answer too long: 127 vs distractor μ=111.4 σ=8.7 (z=+1.79)


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

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

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

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

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

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

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

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

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

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

answer too long: 131 vs distractor μ=111.9 σ=7.9 (z=+2.43)


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

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

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

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

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

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

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

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

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

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

answer too long: 131 vs distractor μ=111.9 σ=7.9 (z=+2.43)


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

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

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

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

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

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

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

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

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

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

answer too long: 131 vs distractor μ=111.9 σ=7.9 (z=+2.43)


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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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


Question: Based on the specific waveform characteristics and visual data captured in the preceding stage, which electrical value is the user now calculating on the laptop?

Answer: $V_{pp}$ (Peak-to-Peak Voltage), derived from the total vertical swing of the captured waveform.

$V_{be}$ (Base-Emitter Voltage), used to verify the operational state of the transistors placed earlier in the experiment.

$V_{ref}$ (Reference Voltage), to calibrate the ground offset of the DC power supply used throughout the session.

$V_{pp}$ (Peak-to-Peak Voltage), derived from the total vertical swing of the captured waveform.

$V_{avg}$ (Average Voltage), calculated from the mean value of the periodic signal over a single complete cycle.

$V_{rms}$ (Root Mean Square Voltage), to determine the effective power of the signal based on its constant average.

$V_{ce}$ (Collector-Emitter Voltage), to calculate the power dissipation across the output stage of the circuit.

$V_{gs}$ (Gate-Source Voltage), to identify the switching threshold of the logic path constructed during the wiring phase.

$V_{pk}$ (Peak Voltage), representing the maximum positive displacement of the signal from the horizontal zero axis.

answer too short: 96 vs distractor μ=116.0 σ=4.0 (z=-4.96)


Question: While peeling the onion, the person stopped and went to fetch a knife. Since peeling is typically done by hand, why does the person need the knife during this step?

Answer: The person needs to make a shallow cut and lines into the skin without slicing all the way through, creating a loose flap that gives the person a starting point to grip and peel the rest of the skin off easily.

The person uses the knife to score a deep cross pattern on the bottom of the onion, which allows the skin to be pulled back in four distinct sections without tearing the delicate flesh underneath or getting juice on their hands.

To slice the onion completely in half from root to stem, which instantly releases the tension and causes the outer layers to fall away naturally.

To scrape the excess moisture from the rinsing process off the skin, restoring the surface friction required for bare fingers to grip it.

To shallowly pierce the core, allowing the built-up sulfur compounds to vent, which otherwise create a slight vacuum effect holding the skin tight.

I need to scrape the flat side of the blade against the skin to loosen it from the flesh, similar to how I would use a knife to peel ginger or garlic.

I need to trim off the top or root end of the onion to create an exposed edge, which makes it easier to grip and peel away the skin cleanly from one direction.

I slide the blade between the skin and the flesh to separate them, then gently lift the skin off in one whole piece like removing a shell.

The person needs to make a shallow cut and lines into the skin without slicing all the way through, creating a loose flap that gives the person a starting point to grip and peel the rest of the skin off easily.

answer too long: 210 vs distractor μ=157.7 σ=29.5 (z=+1.77)


Question: Which kitchen utensil is the person using to cut the onion?

Answer: The knife the person used to cut the parsley.

The chef's knife sitting on the cutting board.

The paring knife used to peel the potato.

The knife the person used to cut the parsley.

The small knife used to slice the garlic.

answer-question overlap (0.31) > distractor mean (0.12) + 0.15


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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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


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

Answer: To crush the garlic cloves

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

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

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

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

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

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

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


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

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

Sprinkling coarse salt on the board to disinfect the surface.

Rinsing the board under running water without using a sponge.

Setting the board aside on the counter to air dry.

Scrubbing the board with a soapy sponge immediately.

Flipping the board over to use the other side.

Wiping the juice off with a dry paper towel.

Placing the board in the dishwasher right away.

Scraping the board once more with the spatula.

answer too long: 61 vs distractor μ=49.4 σ=5.3 (z=+2.17)


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

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

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

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

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

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

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

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

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

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

answer too long: 136 vs distractor μ=99.4 σ=20.7 (z=+1.77)


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

Answer: Rubbing the potato with salt from their palm

Using the back of a knife to scrape dirt

Rubbing the potato with salt from their palm