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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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


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

Answer: 10


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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

To see if the handle of the pan is loose and needs to be tightened.

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

To test if the scrubber is strong enough to scratch the metal surface.


Question: The actor stops peeling and shakes the tool over the sink. What specific visual change on the tool’s blade caused this interruption?

Answer: A thick, wet strip of skin had curled back into the blade’s pivot, physically preventing the blade from rotating to maintain contact with the vegetable.

A thick, wet strip of skin had curled back into the blade’s pivot, physically preventing the blade from rotating to maintain contact with the vegetable.

The tool began to make a high-pitched metallic scraping sound against the sink.

Several large pieces of peel were stuck between the blade and the handle frame, blocking the gap and preventing any new slices from passing through the tool.

The blade had become too hot due to friction and needed to be cooled in the water stream.

A layer of sticky starch from the potato had accumulated on the sharp edge, making the blade too dull to slice through the tough outer skin effectively.

The actor noticed a dark stain appearing on the wooden board and tried to wash the tool.

To remove the green residue that was staining the actor's thumb holding the tool.

The actor was checking if the blade had been chipped by a hard spot in the vegetable.


Question: Why does the actor wipe the board specifically in a circular motion at this moment, rather than a simple straight swipe?

Answer: To push the deep-seated moisture into the wood's grain to increase the surface friction for the upcoming small-object dicing.

To spread a thin layer of sanitizing liquid that was already on the board.

Because the actor was trying to follow a specific pattern shown on their phone.

To check if the board had been warped by the heat of the nearby stove.

To push the deep-seated moisture into the wood's grain to increase the surface friction for the upcoming small-object dicing.

Because the cloth was too dry to absorb the water with a single straight swipe.

To create a uniform distribution of the residual oil across the entire surface to prevent the blade from catching on dry spots.

To remove a specific circular stain left by the bottom of the white bowl.

To ensure the abrasive side of the sponge reaches the uneven grooves of the cutting surface to dislodge any stuck food particles.


Question: Why does the actor move the bowl of water from the far left to the center immediately before they start slicing the second vegetable?

Answer: To minimize the travel distance of the knife, preventing water from dripping across the dry section of the board where the next precision cuts will occur.

To check if the bowl had a crack that was leaking water onto the counter surface.

To clear space on the left side of the workspace for the discarded vegetable peels, ensuring that the scraps do not contaminate the clean area of the board.

To use the weight of the bowl to stabilize a loose corner of the wooden cutting board.

To minimize the travel distance of the knife, preventing water from dripping across the dry section of the board where the next precision cuts will occur.

To create a physical barrier that prevents the second vegetable from rolling off the edge of the counter while the actor is focused on making thin, uniform slices.

To hide the first set of ingredients from the heat rising from the induction burner.

Because the cutting board was too small to hold both the vegetable and the bowl at the same time.

Because the bowl was starting to overflow and needed to be placed closer to the sink.


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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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


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

Answer: To test the pan’s heat.

To create steam and steam the food items being prepared.


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

Answer: garlic

plate
strawberry
egg
ginger
onion
garlic
cabbage
pak choi


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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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


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

Answer: To retrieve the cutting board stuck underneath.

To open a plastic bag containing the onions.

To remove a price tag from the storage area.

To retrieve the cutting board stuck underneath.

To wash the knife before it touches the vegetables.

To mark the starting point on the onion surface.

To sharpen the blade against the table surface.

To peel the thin outer layer of the skin.


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

Answer: 3


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

Answer: 3


Question: Did the person's hand touch the white wall outlet?

Answer: No


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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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


Question: How many knives did the person wash?

Answer: 2


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

Answer: 2


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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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


Question: How many dumplings did the person boil?

Answer: 15-20


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

Answer: Cooking oil

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


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

Answer: To easily grip and flip the ingredients.

To easily grip and flip the ingredients.

To minimize direct hand contact for hygiene reasons.


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

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

Dry the wok dry by wiping with paper towel.

Dry the wok dry by heating on the stove.

Set the wok down on the counter to prepare ingredients.

Fill the wok with water from the water dispenser.

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

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

Tear open the soup seasoning packet over the wok.


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

Answer: To measure the right amount of water needed.

To ensure the water is filtered properly.

To check if the water temperature is correct.

To avoid spilling water while moving the wok.

Because the wok was too heavy and bulky.

To measure the right amount of water needed.

To mix the ingredients inside the bottle first.


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

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

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

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

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

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

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

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

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

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


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

Answer: Because a stronger pressing tool was needed.

Because a stronger pressing tool was needed.

The contents had to be transferred into the bowl.

A more controlled serving motion was needed.


Question: At 02:00, why does the cook add a hand to the pan handle while still keeping the tongs on the browned mushrooms?

Answer: To steady the pan so the tongs can keep turning the browned mushrooms cleanly.

To hold the pan still while the cook repositions the mushroom pieces in the center.

To start pouring the mushrooms into the white bowl nearby.

To steady the pan so the tongs can keep turning the browned mushrooms cleanly.

To grab the black spoon next and switch away from the tongs.

To check whether the mushrooms are stuck before reaching for another tool.

To lift the pan off the heat before the mushrooms brown any more.

To slide the pan off the burner and clear room on the cooktop.

To wipe the handle because it looks slippery or oily.


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

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

To divide the onion into four equal pieces.

To make a shallow vertical slit along the onion side.

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

To cut the onion stem deeper to facilitate easier peeling.

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

To start slicing the onion into thin half-moons.

To scrape off a rotten spot discovered under the skin.

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


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

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

The board is wiped with a dry paper towel only.

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

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

The user sharpens the knife on the empty board.

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

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

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

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


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

Answer: Slicing the chilies.

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


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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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


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

Answer: 0


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

Answer: 3


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

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

The person put them there because it was a convenient place to keep the utensils.

The person placed them on the cutting board to make the kitchen look neat and tidy.

The person placed them there to warm them up.

The person put them there to prepare for chopping more ingredients.

The person placed them there because the sink was full.

The person placed them there to dry them faster.

The person placed them there to separate them from the dishes.

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


Question: Why do we put the ingredients close to the pot after adding the oil?

Answer: The time spent gathering the ingredients can be used for heating the oil.

To ensure the ingredients are added quickly before the oil starts smoking.

In order to utilize the radiant heat around the stove to preheat the chilled ingredients in advance, reduce the temperature difference between the ingredients and the hot oil, and thus avoid the sudden drastic thermal expansion and contraction upon being put into the pot, which could cause damage to the ingredients.

To make room on the counter for other tools needed for the next step.

To prevent the oil from splashing onto the counter when the food is added.

forget to put the food close to the pot before

The time spent gathering the ingredients can be used for heating the oil.

Considering that there might have been a small amount of water remaining at the bottom of the container during the previous food cleaning process, moving it to a warmer area closer to the heat source can help quickly evaporate the remaining water at the bottom, preventing the pot from exploding when it is put in the pan.

To check if the pan is hot enough by observing the ingredients' reaction.


Question: Why is the cutting board washed directly after being put into the sink?

Answer: There is residual salt on top to prevent it from solidifying.

There is residual salt on top to prevent it from solidifying.

because no food on cutting board, and need to clean directly to prevent cutting board dirty

To rinse off the raw meat juices to avoid cross-contamination.

To wash away the pungent onion smell before using it again.

Prevent the acidic juices remaining on the chopping board from coming into prolonged contact with the bottom of the stainless steel sink, which could cause oxidation on the metal surface of the sink or leave behind stubborn water stains that are difficult to remove.

To clear away the vegetable scraps before they clog the drain.

To prevent the wood from absorbing the dark liquid from beets.

To remove the sticky grease before it dries on the surface.


Question: Why is it necessary to wash a spoon and use a paper towel to wipe it clean before scooping salt with a spoon?

Answer: To clean the spoon and dry it to prevent the salt from becoming humid.

In order to eliminate the weak static electricity that is generated on the surface of the metal spoon after it has just been washed through the physical friction of the paper towel, and to prevent small salt particles from being adsorbed on the bottom of the spoon due to static electricity, which could result in the actual amount of salt added exceeding the expected value.

Prevent the moisture on the spoon from coming into contact with high-concentration sodium chloride (salt), which would accelerate the electrochemical corrosion and rusting of the stainless steel spoon within a short period of time.

In order to completely dry the water remaining on the spoon, to prevent the microorganisms in the tap water from entering the salt jar and multiplying in large quantities, causing the entire jar of salt to mold and deteriorate at room temperature.

To clean the spoon and dry it to prevent the salt from becoming humid.

To sanitize the surface and avoid cross-contamination with other spices in the cabinet.

To clear away dust and make sure the spoon does not scratch the glass salt container.

To remove any food residue and ensure the spoon is polished for a better grip.


Question: Why does the user close the lid of the empty wok after moving the meat to the plate?

Answer: To maintain the internal heat of the wok for the next round of cooking.

To wait for the plate to be moved further away from the stove.

To prevent the oil from splashing onto the user's clothes.

Because the user mistakenly thought the meat was still inside.

To extinguish a small fire that started in the empty wok.

To shield the user's face from the intense heat radiating from the empty pan.

To maintain the internal heat of the wok for the next round of cooking.

To clean the underside of the lid using the rising steam.

To keep the residual oil from smoking and filling the kitchen with fumes.


Question: What is the specific mechanical interaction between the knife and the meat slice?

Answer: Sliding the blade underneath the slice and slightly tilting it to reveal the internal color.

Holding the knife vertically to pierce through the center of the meat to check the temperature.

Pressing the flat side of the blade firmly onto the top of the meat to squeeze out excess juice.

Tapping the surface of the meat with the knife handle to check its firmness.

Dragging the knife point across the meat surface to create a series of shallow score marks.

Using the tip of the knife to scrape off the blackened crust from the edge of the slice.

Lifting the edge of the meat with the knife tip to inspect the sear on the bottom side.

Sliding the blade underneath the slice and slightly tilting it to reveal the internal color.

Sawing back and forth rapidly to divide the single slice into two smaller portions.


Question: Why does the user perform the slicing of the meat while the wok lid is closed?

Answer: To utilize the idle time required for other meat to cook under the steam.

Because the user cannot open the lid until the meat on the plate is fully sliced.

Because the meat needs the ambient heat from the closed wok to be sliced cleanly.

To hide the slicing action from the other person in the kitchen.

To prevent the smell of the raw meat in the wok from reaching the cooked meat.

To maintain a consistent temperature in the wok while preparing the next batch of meat.

To use the sound of the lid rattling as a rhythm for constant slicing speed.

To keep the cutting board stable by leaning it against the hot wok lid.

To utilize the idle time required for other meat to cook under the steam.


Question: What is on the plate at 02:10?

Answer: None

The meat
The oil.
The lid.
Salt
Dirt
A paper towel.
The spatula.


Question: The user lifts the meat with the spatula inside the wok. Based on the previous routine, what is the next action the user will perform?

Answer: Transferring the meat from the wok to the plate.

Dunking the meat into the sink to stop the cooking process immediately.

Adding a splash of soy sauce over the cooked meat.

Using the spatula to cut the meat into smaller pieces inside the wok.

Sprinkling salt directly onto the meat while it is being held up.

Placing the spatula on the counter to grab a lid.

Transferring the meat from the wok to the plate.

Flipping the meat to cook the other side one more time.

Pressing the meat against the side of the wok to squeeze out fat.


Question: Why does the user stop slicing and set down the knife?

Answer: To shift focus back to the stove and attend to the meat currently cooking in the wok.

Because they heard a timer go off indicating the resting period is over.

To pick up a larger chef's knife from the sink to handle the bigger pieces.

To grab a wooden spoon and stir the vegetables that are starting to brown in the pan.

To shift focus back to the stove and attend to the meat currently cooking in the wok.

To clean the blood and juices off the cutting board with a paper towel.

Because the knife blade has become too dull to slice through the crust.

To check if the plastic containers for the final packaging are ready.

To pick up the cutting board and transfer the sliced pieces into a large stainless steel bowl.


Question: How many tomatoes are chopped during the video?

Answer: 2


Question: How many time did the sause added to the port?

Answer: 4


Question: What does the shift from repeated cup transfers to direct bowl handling after the fifth pour most likely indicate?

Answer: The task shifts from adding portions to managing the accumulated rice more directly.

The rice surface now matters, but the next step has not started yet.

The bowl now needs closer handling mainly for stability.

The earlier additions created a temporary arrangement that now needs to be maintained.

The task shifts from adding portions to managing the accumulated rice more directly.

The person is checking the bowl’s fill level more closely.

The measuring phase is done, so the bowl is being handled to preserve that state.

The bowl becomes the intermediate focus before the next real step.

The bowl has become more useful than the cup for judging the current setup.


Question: Immediately after the first batch of ingredients is processed, the user cleans the tool at the sink. What specific "cross-contamination" risk or state-change is this action intended to prevent for the next stage?

Answer: To remove the pungent residues of the previous ingredient before handling different produce and proteins to maintain flavor purity.

To remove the pungent residues of the previous ingredient before handling different produce and proteins to maintain flavor purity.

To cool down the blade's temperature which had risen due to the high-speed chopping earlier.

To wash away the sticky starch buildup from the first vegetable to ensure the blade glides smoothly through the upcoming delicate herbs.

To sharpen the edge of the tool using the friction of the running water and the sink surface.

To use the residual moisture on the tool to prevent the onions from sticking to the board later.

To eliminate the acidic juices that could cause oxidation and discoloration on the surface of the next set of freshly sliced fruit slices.

To check if the tool's handle has become loose after the intensive mincing of the initial ingredient.

To remove metallic fragments that might have detached while hitting the board during the first 3 minutes.


Question: The user returns to the board to process more of the aromatic ingredient. Based on the state of the wok observed earlier in the session, what visual assessment triggered this supplementary task?

Answer: The realization that the volume of the ingredient already in the heat source is insufficient relative to the amount of oil and the planned protein.

The visual evidence that the initial batch of aromatics had become overly saturated with grease and was no longer providing the desired fragrance to the dish.

A direct instruction from a recipe displayed on a nearby screen that was visible in the background

The sound of the oil popping which suggested that the water content in the wok was too low earlier

The realization that the volume of the ingredient already in the heat source is insufficient relative to the amount of oil and the planned protein.

The observation that the garlic bits were sticking to the bottom of the wok because the temperature of the burner was set too high for the oil.

A change in the color of the ingredients in the wok from white to dark brown indicating they had burnt previously

The realization that the onion slices prepared in the previous step were too large to be cooked evenly

The user noticed that the ingredients in the wok had completely dissolved into the oil leaving no solid texture


Question: The user applies a specific mechanical force to the contents using the tool. What is the reasoning-based necessity for this action given the current density of the ingredients?

Answer: To resolve a heat-distribution issue where the core of the clumped masses cannot be reached by the high-temperature oil and steam.

To resolve a heat-distribution issue where the core of the clumped masses cannot be reached by the high-temperature oil and steam.

To ensure the spatula's edge is clean by scraping it against the solid masses in the wok

To prevent the light-weight ingredients from being pushed out of the wok by the rising heat currents

To flatten the surface of the protein to create a larger area for the upcoming seasoning to adhere

To maximize the contact between the cold ingredients and the hot metal surface to trigger a faster searing process for the meat.

To increase the pressure inside the wok to accelerate the chemical breakdown of the onions added earlier

To measure the resistance of the ingredients to determine if the internal moisture has been sufficiently removed

To facilitate the release of trapped gases from the bottom of the pan to prevent the ingredients from becoming overly soggy or soft.


Question: After a brief interaction at the sink, the user returns to the heat source. What specific "accidental state" on the tool's surface was being corrected during that absence?

Answer: A surface coverage error where the amount of white solid exceeded the intended ratio for the current volume of ingredients.

A surface coverage error where the amount of white solid exceeded the intended ratio for the current volume of ingredients.

The presence of metallic residues that detached from the wok during the previous high-heat stirring

The accidental contact between the tool and the raw protein that was cleaned in the previous phase

A visual obstruction caused by the steam that had condensed on the tool's metallic surface

A temperature imbalance where the tool became too hot to handle near the active flame

The adhesion of dark sauce residues from a previous step that would have contaminated the new seasoning

A layer of viscous oil buildup that prevented the tool from effectively gripping the vegetables during the rapid tossing motion.

An accumulation of charred food particles that had fused to the edge of the spatula during the initial searing process.


Question: The user holds the tool vertically and performs a repetitive striking motion. What post-cooking state is being achieved through this tool-interaction?

Answer: Resizing the cooked ingredients into bite-sized pieces directly in the wok to avoid returning them to the previous preparation area.

Incorporating air into the sauce to create a lighter texture while ensuring the seasoning is evenly distributed across the vegetable surfaces.

Breaking apart the clumps of grains that stuck together during the steaming process to ensure each individual piece is evenly coated with oil.

Removing excess oil from the ingredients by pressing them against the curved side of the wok

Creating an aesthetic charred pattern on the surface of the onions before the final plating

Resizing the cooked ingredients into bite-sized pieces directly in the wok to avoid returning them to the previous preparation area.

Scraping off the burnt sauce residues from the bottom of the wok to mix them back into the dish

Tenderizing the protein further by breaking down fibers that have stiffened from the previous heat exposure

Checking the internal temperature of the largest pieces by feeling the mechanical resistance of the metal


Question: Why does the user push the existing ingredients toward the upper edge of the wok before pouring the dark liquid?

Answer: To expose the bare metal surface to direct heat, allowing the liquid to scorch and create a smoky flavor before it mixes with the food.

To expose the bare metal surface to direct heat, allowing the liquid to scorch and create a smoky flavor before it mixes with the food.

To use the weight of the pushed food to balance the wok on the stove more stably

To make more room on the cutting board for the next batch of onions to be sliced

To check if any small pieces of garlic have accidentally burnt on the bottom of the wok

To ensure the dark liquid coats the sides of the wok evenly, preventing it from pooling at the bottom and making the rice or noodles soggy.

To allow the steam from the liquid to rise freely without being blocked by the food, ensuring that the moisture evaporates quickly to maintain a high heat.

To allow the previously cooked ingredients to cool down by moving them away from the center

To prevent the hot oil from splashing onto the user's hand when the liquid is poured


Question: Why does the user lift both the ladle and the spoon at the same time?

Answer: To reach and retrieve the cutting board and knife that were nested directly underneath them.

To check if the ladle and spoon were stuck together due to leftover moisture on the counter.

To clear the workspace for the silver tray that will be used to hold the processed ingredients.

To reach and retrieve the cutting board and knife that were nested directly underneath them.

To place them into the silver bowl to keep the prep area organized.

To check if the spoon was dry enough to handle dry ingredients like salt or flour.

To inspect the tools for any sticky residue before starting the carrot and onion preparation.

To move them away from the sink to prevent them from getting wet while washing the potatoes.

To use the ladle’s bowl as a temporary holder to prevent the peeled potatoes from rolling off the counter.


Question: Why does the user rinse the spoon after handling the garlic?

Answer: To ensure the spoon is clean and dry so it can be used to hold and pour salt into the pan later.

To use the spoon as a clean tool for tasting the dish to check the current seasoning level.

To mix a small amount of flour with water to thicken the sauce in the pan later.

To use the spoon for adding a portion of sugar from a separate container to balance the flavors.

To ensure the spoon is clean and dry so it can be used to hold and pour sugar into the pan later.

To use the edge of the spoon to scrape off any remaining skin from the potatoes on the board.

To ensure the spoon is clean and dry so it can be used to hold and pour flour into the pan later.

To ensure the spoon is clean and dry so it can be used to hold and pour salt into the pan later.

To measure and sprinkle ground black pepper into the pan while the ingredients are frying.


Question: Immediately after rinsing the spoon at the sink, what task does the user perform with it?

Answer: Using the spoon to transfer the small remaining ingredients from a bowl to a plate.

Drying the spoon with a paper towel and placing it in a drawer.

To ensure the spoon is clean and dry so it can be used to hold and pour salt into the pan later.

Placing the spoon into the silver bowl along with the washed knife.

Tasting the final dish to check the saltiness.

Using the spoon to scrape burnt residue off the induction surface.

Mixing a liquid sauce in a small cup before serving.

Stirring the food inside the hot pan one last time.

Using the spoon to transfer the small remaining ingredients from a bowl to a plate.


Question: Why did they cut the plastic bottle? What problem are they trying to solve?

Answer: The sink got blocked; they tried to unblock the pipe.

The drain is leaking; they want to catch the dripping water.

They are cleaning tools; they need a tray for the solution.

The sink got blocked; they tried to unblock the pipe.

They need a funnel; they are pouring oil into a container.


Question: Why are they sitting in the living room?

Answer: They are talking with each other and searching for ways to unblock the sink

They are talking with each other and searching for ways to unblock the sink

They were looking for good recipes for the meal

They are reading the manual and checking the parts needed to repair the leaky faucet

They are discussing the instructions and looking for tools to fix the broken chair


Question: The user takes a bowl to the sink. Based on the visual evidence at this moment, what is the functional purpose of this specific action?

Answer: To collect a precise volume of water to be added later to the frying garlic, ensuring the sauce reaches a thinner, pourable consistency.

To collect a precise volume of water to be added later to the frying garlic, ensuring the sauce reaches a thinner, pourable consistency.

To rinse the bowl and remove any leftover food residue, preparing it as a clean vessel for plating the final dish.

To fill the bowl with cold water to create an ice bath for shocking the blanched garlic, stopping the cooking process immediately to maintain its texture.

To soak the bowl in water to prevent any raw garlic enzymes from drying and sticking to the surface before final washing.

To use the bowl to transport and dispose of vegetable scraps from the cutting board into the sink's drainage.

To dampen the bowl's interior surface to prevent the minced garlic from sticking to the sides when it is transferred from the cutting board for mixing.

To sanitize the bowl with hot water to ensure the temperature of the sauce remains stable when it is eventually transferred.

To measure a specific amount of liquid detergent into the bowl for soaking the greasy frying pan, facilitating the removal of burnt-on garlic bits later.


Question: The user swaps the deep pot for a shallow pan. Which physical constraint of the pot makes it less efficient than the pan for the subsequent garlic-frying stage?

Answer: The high vertical walls of the pot obstruct the low-angle horizontal movement of the chopsticks, making it difficult to spread and sear the small garlic bits evenly.

The high vertical walls of the pot obstruct the low-angle horizontal movement of the chopsticks, making it difficult to spread and sear the small garlic bits evenly.

The user intends to save the pot for a secondary boiling task later and needs to keep it clean and available.

The pot's thick base takes too long to reach the high temperature needed for flash-frying garlic, leading to a slow oil infusion rather than a quick aromatic sear.

The pot’s narrow base causes the garlic to stack vertically, leading to uneven cooking compared to the pan's wide surface.

The pot's curved interior base prevents the flat spatula from reaching the edges, causing the garlic to stick and burn in the corners during the frying process.

The material of the pot is specifically designed for boiling and cannot withstand the direct high-heat required for frying oil.

The deep pot traps excessive steam during the frying process, which prevents the garlic from reaching a crispy texture and instead causes the aromatics to soften and stew.

The pot's dual-handle design prevents the user from lifting and shaking the vessel to prevent the aromatics from burning.


Question: Why did the person place the small measuring cup into the plate?

Answer: To prevent any water from spilling out of the small measuring cup and onto the work surface during the experiment.

He is using the plate as an overflow catch-basin to measure the exact volume of water displaced by an object he will submerge in the cup later.

To prevent the ping pong ball balanced on top of the small measuring cup from rolling away and falling onto the floor.

To provide a stable base for the small measuring cup so it does not tip over while he adds heavy metal components.

To collect the condensation that forms on the outside of the small measuring cup after he adds the chilled liquid ingredients.

To prevent the milk contained in the small measuring cup from splashing onto the table and causing a mess.

He placed the cup in the plate to use the plate's white surface as a high-contrast background for better visual observation of the reaction's transparency.

To prevent any water from spilling out of the small measuring cup and onto the work surface during the experiment.

The experiment requires a side-by-side comparison of the chemical properties and color differences between the solutions in the cup and the plate.


Question: What is the person currently doing?

Answer: He is using a dropper to collect a small amount of milk from a plastic cup and is adding it into a transparent bottle.

He is turning on a flashlight to shine it through the bottom of the transparent bottle to observe the color of the milk and water mixture.

He is using a dropper to collect a small amount of milk from a plastic cup and is adding it into a transparent bottle.

He is using a digital scale to weigh the empty plastic cup to calibrate the starting mass before any milk is added.

He is carefully cleaning the tip of the dropper with a piece of laboratory tissue to prevent any residue from contaminating the source milk in the plastic cup.

He is shaking the transparent bottle vigorously to mix the milk and water together before placing it back onto the laboratory work surface.

He is pouring milk from a yellow carton into a plastic cup.

He is using a pipette to transfer a specific volume of clear liquid from a beaker into the plastic cup containing the white milk.

He is pouring water from a large measuring cup into a transparent bottle.


Question: Why did the person take out the piece of cardboard?

Answer: Next, he will place the cardboard onto a measuring cup filled with water and then place coins on top to conduct an experiment on surface tension.

He plans to place the cardboard under the measuring cup as a coaster to prevent water from spilling onto the table surface.

He intends to use the cardboard to cover the measuring cup and quickly flip it over to demonstrate atmospheric pressure.

He will fold the cardboard into a makeshift funnel to pour a specific amount of dry sand into the measuring cup for a volume displacement test.

He is going to use the cardboard to fan the surface of the water in the measuring cup to observe the formation of ripples for a wave physics study.

Next, he will draw on the cardboard to conduct a light transmission experiment.

Next, he will place the cardboard onto a measuring cup filled with water and then place coins on top to conduct an experiment on surface tension.

He is going to cut a small hole in the center of the cardboard to create a DIY pinhole camera for a focal point demonstration.

He will use the cardboard as a scraper to level off the excess powder or granular material inside the measuring cup for an accurate measurement.


Question: What did the person add using a sampling spoon?

Answer: Sugar

Cocoa
Flour
Sugar
Starch
Salt
Milk
Washing powder
Detergent


Question: Why did the person tear off a sheet of kitchen paper at this moment?

Answer: To wrap up the paper that was just used in the experiment.

To clean the surface of the table after the liquid spilled.

To use an elastic band to tie it over a funnel for an experiment.

To dry the glass slide before placing it under the microscope.

To wrap up the paper that was just used in the experiment.

To make small paper balls to plug the opening of the transparent bottle.

To draw a small flower on it for an optics experiment.

To wipe down the wet exterior of the measuring cup.


Question: During this period, how many times did the small paper ball fall out of the transparent bottle or from the bottle opening?

Answer: 2


Question: Why did the person blow air into the bottle that was plugged with a paper ball?

Answer: To conduct an air pressure experiment.

., attempting to produce a whistling sound through the gaps between the paper ball and the bottle neck.

To force the paper ball deeper into the bottle.

To increase the humidity inside the bottle.


Question: What earlier, current or later state was the reason that the person decided to wash the cutting board and knife now?

Answer: Because later on the person will cut the garlic on the board.

Because later on the person will cut the garlic on the board.

Because there were food scraps on the cutting board and he need to wash it to cut new food later on.

Because later on he will use the knife to cut the pork on the board.

Because earlier on he just finished cutting meat and need to wash the board to avoid cross contamination.

Because earlier on he just finished cutting tomatoes and need to wash the board to avoid cross contamination.

Because earlier on he used the knife to chop some ginger on the board.

Because later on the person will slice the onions on the board.

Because later on he will use the knife to cut the meat on the board.


Question: Why did the person turn on the tap to wash something?

Answer: He was washing the garlic because he needed to mince it and use clean garlic for his dish.

He was washing the garlic because he needed to mince it and use clean garlic for his dish.

He was rinsing the garlic press to remove leftover residue before mincing a fresh batch of cloves.

He was cleaning the bowl used for the garlic to prepare it for the next step of the recipe.

He had just finished peeling the garlic and needed to wash the garlic skins because they were dirty.

He accidentally dropped a clove of garlic on the floor and was rinsing it off before putting it back.

He had just finished mincing the garlic and needed to wash the smell off his hands.

He was rinsing the knife and cutting board after mincing the garlic to keep his workspace tidy.

He was about to peel and mince some garlic, so he needed to wash his hands first to ensure they were clean.


Question: What earlier state led the person to take the bowl, turn on the tap, and wash away the ingredients?

Answer: The person realized they had accidentally added too much ketchup, making the mixture too sour, so they needed to wash the bowl and start the preparation over.

After pouring it out, he realized the ketchup had gone bad, so he needed to wash the bowl and use a fresh bottle to remake the sauce.

He noticed the bowl still had some oily residue from a previous dish that was affecting the sauce's consistency, so he needed to scrub it thoroughly before starting again.

He noticed some dust or a small insect had fallen into the bowl, so he decided to wash everything away to ensure food safety.

He suddenly felt that ketchup wasn't the right seasoning because the combination of eggs, soy sauce, and ketchup doesn't taste good, so he decided to re-season the dish.

He realized he had added the eggs before whisking the sauce base, which would prevent the ingredients from incorporating properly, so he decided to clean the bowl.

He realized he had mistaken the salt for sugar while seasoning the sauce, making it far too salty to use.

The person realized they had accidentally added too much ketchup, making the mixture too sour, so they needed to wash the bowl and start the preparation over.

He accidentally added too much water while mixing the ingredients, making the sauce too thin to coat the food properly, so he decided to start fresh.


Question: Why did the person pick up the knife to cut, but then put it back down?

Answer: The person had just finished trimming the ends of the onion and put the knife down to switch to peeling the skin.

The onion was stinging his eyes so much that he had to stop, put the knife down, and wash his hands before continuing.

The knife was a bit dull. After a quick attempt, he realized it wasn't sharp enough to cut through, so he put it down to grab a different one.

He noticed there were stains on the blade and decided he needed to wash the knife before he could continue cutting the onion.

The person had just finished trimming the ends of the onion and put the knife down to switch to peeling the skin.

He realized the cutting board was sliding around on the counter, so he put the knife down to place a damp paper towel underneath it for better stability.

He saw the onion still had some dirt on it and decided to put the knife down to rinse the vegetable in the sink.

He decided the knife was too large for the onion and put it down to look for a smaller paring knife in the drawer.

He checked the recipe again and realized he was supposed to mince the garlic first, so he put the knife down to reach for the garlic instead.


Question: Why did the person turn off the induction cooktop at this moment?

Answer: Just as the person was pouring the oil, the person realized the water in the pan hadn't fully evaporated yet, causing the oil to splatter. The person needed to turn off the heat to let the pan cool down.

He heard his phone ringing in the other room and decided to turn off the induction cooktop for safety before leaving the kitchen to answer the call.

The person saw that the surface of the induction cooktop was covered in food residue from a previous meal. He turned off the power to wipe the glass clean with a damp cloth first.

He had just brought the oil and eggs to the stove, but he suddenly changed his mind about cooking this dish and decided to turn off the heat.

After placing the pan on the cooktop, the person noticed the handle was loose and unstable. He turned off the heat to tighten the screw with a screwdriver before continuing to cook.

Just as the person was pouring the oil, the person realized the water in the pan hadn't fully evaporated yet, causing the oil to splatter. The person needed to turn off the heat to let the pan cool down.

He did not turn off the induction cooktop, and this question is an illusion.

As he was about to crack the eggs, he realized the seasonings weren't prepared yet. To prevent the pan from overheating, he turned off the burner to finish prepping the seasonings first.

He realized he had forgotten to wash and chop the vegetables he intended to stir-fry, so he turned off the heat to go back to the sink and finish the prep work.


Question: Based on the preceding or succeeding events, identify the reason why the person put down the spatula instead of plating the eggs.

Answer: The person suddenly realized they had forgotten to add the seasoning, so they hurried to grab it and poured it into the pan.

He found that the eggs were stuck to the bottom of the pan and hard to scoop out, so he put the spatula down to grab a more suitable tool to scrape them off.

He heard the timer go off for another dish in the oven, so he put the spatula down to check on the food before it overcooked.

He realized he had forgotten to get a serving plate ready, so he put the spatula down to retrieve a clean dish before plating the eggs.

He noticed the pan was becoming too dry and the eggs might stick, so he put the spatula down to reach for the oil bottle and add a splash.

He checked the texture and decided the eggs were still a bit undercooked, so he put the spatula down to let them simmer for another minute to reach the desired consistency.

He realized the seasoning sauce hadn't been prepared yet, so he rushed to mix the ingredients and then added the finished sauce to the pan.

He noticed the heat was too high and the eggs were starting to burn, so he put the spatula down to quickly turn off the stove and move the pan to a cool burner.

The person suddenly realized they had forgotten to add the seasoning, so they hurried to grab it and poured it into the pan.


Question: Why did the person move the knife to the edge of the plate?

Answer: The person is about to serve the eggs onto the plate, so the person moved the knife to the side to make room for them.

The person is about to serve the eggs onto the plate, so the person moved the knife to the side to make room for them.

He placed the knife at the edge of the plate in anticipation of needing it to slice the eggs after he finishes dishing them out.

He moved the knife to the edge of the plate to clear a space for the toast he is about to transfer from the toaster.

He had finished using the knife to prep other ingredients and moved it to the side to signal that it was ready to be taken to the sink for washing.

He shifted the knife to the side to keep it handy for cutting the eggs once they are served on the plate.

He moved the knife to the edge to prevent it from sliding off the plate while he carries it over to the dining table.

He placed the knife on the rim to keep the blade away from the raw meat he will place on the center of the plate.

He moved the knife out of the center because he plans to use the flat surface of the plate to quickly crush some garlic cloves later.


Question: What is the person pouring?

Answer: Soy sauce

Ketchup
Tomato sauce
Hot sauce
Sugar
Vinegar
Fish sauce
Soy sauce
Oil


Question: How many garlic cloves did the person cut during this period?

Answer: 2


Question: Why doesn’t the stove become the main task earlier?

Answer: Because the board and bowl are still generating the pieces that the pan will depend on later

Because the sink has not been used yet, so the stove cannot take over before that

Because the burner is not strong enough early on for any real cooking to matter

Because the pan is only being preheated for cleaning rather than for cooking in the early phase

Because the pan is still empty enough that heat alone cannot move the workflow forward yet

Because the sauces have to be arranged first or the stove side remains inactive

Because the board and bowl are still generating the pieces that the pan will depend on later

Because the plate has not appeared yet, which prevents the cooking phase from really starting

Because the knife is still the only meaningful tool, so the stove must wait until it is put away


Question: What earlier condition makes the board worth using even though heat is already involved?

Answer: The chopped batch is still incomplete, so the board can still change what eventually reaches the pan.

The plate is not nearby yet, so the board has to fill the gap before serving tools appear

The burner is not high enough yet, so the board can remain active without affecting timing

The board stays drier than the counter, so it remains much better for any late-stage handling

The knife has not yet switched hands, so the board stays the default surface for the user

The chopped batch is still incomplete, so the board can still change what eventually reaches the pan.

The bowl has already cooled too much, so the board must take over from it

The sink has already become a cleanup space, so the board is the only prep area left

The sauces are still unopened, which keeps the board from becoming irrelevant during this specific cooking phase


Question: Why does the pan need the spatula more than the counter needs any tool now?

Answer: Because the unfinished work has shifted into texture and combination changes inside the pan

Because the counter tools have all been washed, so the spatula is the only tool still available

Because the plate is already waiting, so the spatula has to keep the food moving toward it

Because the sauces have already settled, so only scraping remains important

Because the board has already been moved off-center, so no counter tool can take over meaningfully

Because the sink cannot be used until the spatula has touched every part of the pan once

Because the bowl has already cooled, so the counter no longer supports any useful adjustment

Because the spoon has already been replaced, which leaves only stove-side tools in the workflow

Because the unfinished work has shifted into texture and combination changes inside the pan


Question: The user has just finished gathering plastic and food waste into a single bag. Looking at the drawer opened at this moment, which item is selected to resolve the potential for leaks or spills?

Answer: A new blue plastic bag to perform double-containment by placing the first bag inside.

A stack of absorbent paper towels to line the bottom of the drawer before placing the bag inside.

A plastic clip to lock the handles of the first bag together.

A white paper bag to absorb excess moisture from the exterior.

A roll of masking tape to seal the top of the first bag.

A set of rubber bands to tighten the opening of the first bag.

A thick roll of duct tape to reinforce the bottom of the bag and prevent any punctures.

A new blue plastic bag to perform double-containment by placing the first bag inside.

A pair of scissors to trim the excess plastic from the first bag.


Question: After rinsing the cutting board, the user utilizes the knife already in hand. What is the specific mechanical purpose of this action?

Answer: To scrape off stubborn food residues that water alone cannot remove from the board's surface.

To push the remaining water droplets into the sink to speed up the drying process of the board.

To tap the board to shake off excess water before placing it on the rack.

To scrape off stubborn food residues that water alone cannot remove from the board's surface.

To create small grooves on the board to prevent ingredients from sliding later.

To sharpen the knife's blade by using the cutting board as a whetstone.

To check the flatness of the board by sliding the blade across the surface.

To test if the board is still slippery by dragging the knife edge to feel for any resistance.

To spread soap evenly across the board using the flat side of the knife.


Question: The user retrieves a nearby object and performs a specific folding action. What is the mechanical logic for this physical configuration?

Answer: To create a thick thermal barrier for handling a high-temperature metal surface.

To stabilize the uneven legs of the heavy wooden cutting board on the counter.

To prevent the blue bag retrieved at from sliding on the wet counter.

To form a padded cushion for protecting the fragile glass bowl on the table.

To act as a weighted pad for the metallic lid currently sitting on the drying rack.

To create a thick thermal barrier for handling a high-temperature metal surface.

To provide a non-slip base for the transparent container taken from the rack at.

To create a makeshift filter for the fragments retrieved from the sink floor at.

To wipe the stubborn residues off the blade used for scraping at.


Question: After placing the pot in the sink, the user retrieves fragments from the sink floor. What is the final destination of these specific fragments?

Answer: Being rinsed under the tap and reintegrated into the pot for cooking.

Being thrown back into the vegetable storage bin for later use.

Being scrubbed with a sponge and placed on the counter for drying.

Being placed onto the pot lid that is currently sitting on the drying rack.

Being placed into the blue waste bag retrieved earlier from the drawer.

Being transferred to a small bowl and mixed with a seasoning blend.

Being rinsed under the tap and reintegrated into the pot for cooking.

Being crushed into a paste using the back of a spoon in the sink.

Being held in the hand until the cutting board is cleaned and ready.


Question: While transferring the sliced tomatoes to the pot, how is the knife positioned to assist the movement?

Answer: The flat side of the blade is placed against the ingredients to act as a supporting wall.

The flat side of the blade is placed against the ingredients to act as a supporting wall.

The handle is used to tap the board to vibrate the pieces forward.

The tip of the knife is used to count the number of tomato segments.

The spine of the knife is used to scrape the tomatoes off the cutting board into the pot.

The sharp edge is used to dice the tomatoes further as they slide into the pot.

The knife is held vertically to block steam coming from the pot.

The blade is angled to scoop the tomatoes from underneath like a spatula for lifting.

The blade is used to press the tomatoes to squeeze out juice before the transfer.


Question: After peeling and rinsing the potato, the user looks at the drying rack at this moment. Which item is retrieved to assist with the next specific step of potato preparation?

Answer: A transparent plastic container, used to hold water for soaking the sliced potatoes.

A set of measuring cups, used to check the volume of the potato slices.

A large metal strainer, used to drain the potatoes before frying.

A wooden cutting board, used specifically for slicing root vegetables.

A sharp serrated knife, used to cut the potatoes into uniform cubes for the vegetable soup.

A transparent plastic container, used to hold water for soaking the sliced potatoes.

A ceramic plate, used to spread the potatoes out for air-drying.

A glass bowl, chosen to mix the potatoes with the previously chopped carrots.

A stainless steel mixing bowl, used to toss the potato wedges with oil and spices.


Question: The user retrieves a pair of tools from the drawer. What is the precise visual target inside the pot for this tool-interaction?

Answer: Thin, translucent membranes that have detached from the red ingredients and floated to the surface.

Large, white foam bubbles that have formed around the chicken pieces and are gathering at the edges.

The dark residues of the blue waste bag handled at the beginning of the cooking session.

Fragments of the orange vegetables that fell into the sink earlier and were subsequently rinsed.

The serving spoon that was left inside the pot after the previous stirring session.

The solid carrot slices that were added to the pot before the first simmer was initiated.

Small, dark seeds that have separated from the green peppers and are drifting near the boiling water.

Thin, translucent membranes that have detached from the red ingredients and floated to the surface.

The solid potatoes that are currently visible soaking inside the transparent container.


Question: The user washes the lid and shifts tomato skins to a dishcloth. What is the spatial reassignment logic here?

Answer: To clear the lid for cleaning while using the cloth as a temporary tray for organic waste.

To allow the skins to dry faster before they are reintegrated into the pot.

To clear the lid for cleaning while using the cloth as a temporary tray for organic waste.

To check if the skins will stain the cloth more than they stained the lid.

To hide the skins from view to maintain visual cleanliness.

To use the cloth to absorb excess moisture from the skins before they are moved to a compost container.

To use the weight of the skins to hold the dishcloth in place.

To use the tomato skins as a cleaning agent to scrub the dishcloth.

To prevent the skins from clogging the sink drain while the lid is being rinsed under the running water.


Question: The user coordinates a serving spoon and chopsticks together. What mechanical synergy is being exploited?

Answer: Using the spoon as a base to collect multiple skins held by the chopsticks for efficient removal.

Using the chopsticks to pin down large leaves while the spoon scoops the surrounding broth into a separate container.

Using the spoon as a base to collect multiple skins held by the chopsticks for efficient removal.

Pressing the chopsticks against the spoon to crush seeds into the liquid.

Measuring the temperature of the spoon by touching it with the chopsticks.

Using the chopsticks to scrape residue off the serving spoon's bowl.

Using the spoon to block steam while the chopsticks rearrange the carrots.

Leveraging the spoon to lift heavy ingredients while the chopsticks provide lateral support to prevent them from falling.

Stirring with the spoon while using the chopsticks to stabilize the handle.


Question: After relocating the pot to the sink, the user interacts with the faucet. What is the first physical interaction between the flowing water and the pot?

Answer: Directing the stream into the pot's interior to rapidly submerge and cool the inner surface.

Rinsing the sink drain to clear it before placing the pot inside.

Rinsing only the exterior walls of the pot to remove soap from the handles.

Spraying water onto the dishcloth used for the transfer to clean it.

Using the water to wet a sponge before any water touches the pot.

Filling the sink around the pot to create an external cooling bath.

Aiming the faucet at the pot's handle to lower its temperature before attempting to grasp it.

Splashing water onto the lid of the pot to loosen any stuck food particles before opening it.

Directing the stream into the pot's interior to rapidly submerge and cool the inner surface.


Question: The user interacts with the transparent container. What is the intended fluid-change performed on its contents?

Answer: Decanting the accumulated liquid to ensure only solid ingredients are introduced to the pot.

Transferring the liquid to the insulated storage box used at the very end.

Using the liquid to cool down the pot's lid before covering the new ingredients.

Collecting the meat juices to create a separate gravy for the dish being prepared on the counter.

Pouring the liquid into the blue waste bag retrieved from the drawer at.

Adding the liquid to the pot to adjust the sauce volume for the ingredients added at.

Diluting the concentrated stock with tap water before pouring it into the large metal mixing bowl.

Using the liquid to rinse the dishcloth that was used previously at.

Decanting the accumulated liquid to ensure only solid ingredients are introduced to the pot.


Question: The user retrieves a tool from the drawer. What is the mechanical reasoning for this specific tool selection for the next ingredient?

Answer: To perform a precise surface-shaving action to remove the outer layer of the ingredient.

To apply a consistent crushing force to break down the fibrous structure of the ingredient.

To create a waterproof seal for the blue waste bag retrieved from the drawer at.

To facilitate a rapid slicing motion for dividing the ingredient into uniform circular segments.

To stir the simmering mixture, serving as a replacement for the spoon used at.

To extract and transport the fragments that fell into the sink floor at.

To perform a mechanical scraping action similar to the one used on the board at.

To pierce the next ingredient to test its internal density, similar to the interaction at.

To perform a precise surface-shaving action to remove the outer layer of the ingredient.


Question: The user directs their attention to the drying rack. Which object is retrieved and what is the immediate visual result of placing it on the pot?

Answer: A metallic lid is retrieved, resulting in the complete visual occlusion of the boiling ingredients.

A clean dishcloth is retrieved, used to wipe the condensation off the pan's rim.

A large bowl is retrieved, placed over the pot to create a double-boiler effect.

A small cup is retrieved, used to scoop a sample of the sauce for color checking.

A metallic lid is retrieved, resulting in the complete visual occlusion of the boiling ingredients.

A ceramic plate is retrieved, used as a temporary rest for the stirring spoon.

A metal whisk is retrieved, used to vigorously stir the contents to ensure a perfectly smooth texture.

A mesh strainer is retrieved, used to filter out the rising foam from the surface.

A wooden spatula is retrieved, used to scrape the bottom of the pot to prevent any food sticking.


Question: At the conclusion of the session, the user places the pot inside a secondary container. What is the logical intent for this "container-within-a-container" setup?

Answer: To utilize the secondary container as an insulated chamber to maintain the meal's temperature for an extended period.

To use the outer container as a measuring bin to determine the final weight of the food.

To protect the countertop surface from heat damage by using the secondary container as a heavy-duty elevated trivet.

To hide the dirty pot so the user can begin cleaning the stove area.

To prepare the pot for long-term storage in a refrigerator by adding a second seal.

To utilize the secondary container as an insulated chamber to maintain the meal's temperature for an extended period.

To submerge the pot in a cold-water bath within the larger container to stop the cooking.

To use the outer container as a safety shield to prevent the pot from tipping over during transport.

To use the outer basin as a soaking station for the pot to loosen burnt food particles before starting the scrubbing.


Question: Why does the user stop peeling the meat by hand and start using a knife to make small, precise incisions?

Answer: To cut through the tough connective tissue that prevents the meat slices from being separated cleanly by hand alone.

To cut through the tough connective tissue that prevents the meat slices from being separated cleanly by hand alone.

To tenderize the meat by breaking down the internal muscle fibers.

Because the user needs to create a pocket in the meat for stuffing.

To scrape off excess marinade that was pre-applied to the meat.

To check the thickness of the meat to adjust the induction temperature.

To score the surface of the meat so that the seasoning can penetrate deeper into the muscle during the cooking process.

To mark the portions of the meat for even distribution later.

To separate the meat from the bone where the manual pulling force is insufficient to break the strong ligament attachments.


Question: Why does the user use the spine (back) of the knife to push sliced aromatics across the board?

Answer: To protect the sharpened edge of the blade from unnecessary friction against the board, maintaining the tool's longevity.

To ensure the ingredients remain intact and do not get stuck in the micro-serrations of the sharp side during the transfer process.

To protect the sharpened edge of the blade from unnecessary friction against the board, maintaining the tool's longevity.

To utilize the wider surface area of the spine for moving larger volumes of chopped ingredients more efficiently across the surface.