Question: Why did the person place the knife and spoon on a separate light-colored cutting board after washing them, instead of returning them to the original dark-colored board?

Answer: Because the dark-colored board was still dirty and scheduled to be washed next; placing the clean tools there would have re-contaminated them before the board itself was cleaned.

He is following a strict color-coded organization system.

The light-colored board was specifically designated for drying wet items, as its porous surface absorbs excess water more efficiently than the non-absorbent material of the dark-colored board.

Because the dark-colored board was still dirty and scheduled to be washed next; placing the clean tools there would have re-contaminated them before the board itself was cleaned.

The light-colored board was positioned directly under a bright overhead light, allowing him to inspect the knife and spoon for any remaining food particles or soap residue after the washing.

He noticed the dark board was positioned too close to the residual heat of the induction cooktop and moved the metal tools to the cooler light board to prevent the handles from becoming too hot.

After washing the knife and spoon, he intended to pack them away immediately into a blue storage bag nearby, so there was no need to return them to the original area.

The dark-colored cutting board was already cluttered with other kitchen tools, leaving no available physical space to set down the spoon and knife.

He felt the light-colored board provided a drier, higher-friction surface that would prevent the sharp, wet knife from accidentally sliding off the counter.


Question: Why is the white box brought out before it is actually used?

Answer: Because it is being positioned nearby while the current pan work is still the active task

Because the person is checking whether its contents match what is already cooking in the pan

Because the box has to replace the board before any bottle can be picked up safely

Because the pan has to be moved closer to the sink side before the box can become part of the workflow

Because it needs time on the counter before the lid can be opened without sticking

Because it has to be opened near the sink first, even though its contents are not added yet

Because it is being positioned nearby while the current pan work is still the active task

Because the spatula stage has to be paused once the box appears on the counter

Because the box is being used as a temporary holding place for the next seasoning step


Question: Why can the box contents go straight in later?

Answer: Because the later add-in waits until the earlier chopping and transfers are no longer the unfinished part

Because the sink side becomes the active workspace again right before the box is tipped in

Because the board has been washed by then, so the box no longer needs any counter step before the stove

Because the box contents need the bottles first so they do not clump when they hit the pan

Because the box is only added after the pan has already been partially emptied to make space

Because the burner is lowered first, which changes the box from a prep item into a direct add-in

Because the box can only be used once the knife has been placed fully out of reach near the counter edge

Because the spatula has already broken the earlier pieces down small enough for the box to replace them

Because the later add-in waits until the earlier chopping and transfers are no longer the unfinished part


Question: Why doesn’t the knife come back once the later stove phase starts?

Answer: Because the final phase needs repeated pan checks more than it needs another round of size reduction

Because the final phase needs repeated pan checks more than it needs another round of size reduction

Because the knife is no longer needed once the box has been opened and the last raw pieces have already been transferred

Because the knife cannot be reused after the white box appears unless the board is fully washed and dried first

Because the spatula has to stay in the same hand position, which prevents any cutting tool from returning

Because the later phase depends on breaking food apart in the pan rather than making new cuts on the counter

Because the sink side is now dedicated to packaging and bottle handling rather than board work

Because the knife becomes unsafe once the bottles are open and the burner has stayed on for several minutes

Because the remaining ingredients all arrive pre-sized, so the workflow changes from prep to only plating


Question: What earlier state change makes the garlic get handled as a whole first, but clove by clove afterward?

Answer: Because the garlic first has to be changed at the head level, but later at the clove level before collective processing becomes effective.

Because the first stage is mainly about exposing the usable cloves, while the later stage is mainly about arranging them into a more uniform workflow.

Because the head is first processed as a whole to define the amount, and the later clove-level handling is mainly to preserve consistency in the pile.

Because the garlic first needs to be separated structurally, and later the cloves are handled one by one mainly to keep them from interfering with each other.

Because the garlic first has to be changed at the head level, but later at the clove level before collective processing becomes effective.

Because the whole garlic must first be stabilized as one object, and the later separate handling is mainly to make the knife motion more regular.

Because the outer skin removal finishes the main preparation, and the later individual handling is mostly a secondary refinement step.

Because the garlic is first treated as one unit for opening, then as multiple units mainly so their positions can be controlled before chopping.

Because the first stage changes the garlic from a closed form to an open one, while the second stage mainly prepares the cloves to behave as a single mass later.


Question: Before the red pieces go into the pan, what had already gone in first?

Answer: The small pale pieces that came in earlier from the white bowl

The yellow oil that was poured from the large plastic jug

The small pale pieces that came in earlier from the white bowl

The crushed garlic cloves that were scraped from the small plate

The green leafy vegetables that were chopped on the wooden board


Question: What is the direct reason for picking up a chopstick?

Answer: To mix the liquid in the small bowl

To separate solid pieces before serving.

To keep ingredients from sticking to the pan.

To stir the food in the pan while it cooks.

To poke the meat to check for tenderness

To spread the sauce over the dough surface

To scrape the residue from the cutting board


Question: With the eggs in the bowl about to be used next, what is the most likely immediate action with the spatula?

Answer: Gather the ingredients to one side of the pan.

Spread the ingredients evenly across the pan.

Scrape the bottom of the pan to loosen anything stuck.

Flip the ingredients repeatedly in the center of the pan.

Scoop the ingredients out into the bowl.

Chop the ingredients into smaller pieces within the pan.

Stir the ingredients in a circular motion in the pan.

Gather the ingredients to one side of the pan.

Press the ingredients flat against the pan.


Question: What is the most likely reason for the change in how the spatula is used at this point?

Answer: To let the egg set on its own first.

To check whether the egg was whisked enough.

To let the other ingredients cook first.

To prevent the egg from sticking to the pan.

To make sure the yolk and white are fully blended before mixing.


Question: What is the reason for the person's last action?

Answer: To gather the debris into the sink strainer.

To rinse the wok and spatula more effectively.

To prevent the debris from spreading around the sink.

To gather the debris into the sink strainer.

To prepare the sponge for scrubbing the pots.

To scrub the stubborn stains off the basin.

To clear space for washing the remaining dishes.

To clean the sink surface more thoroughly.


Question: Why does the person use chopsticks to pick up a noodle from the pot?

Answer: To taste a bite to check if the noodles are done.

To check if the noodles are soft enough by pressing them.

To pick out a foreign object stuck to the noodle

To move the noodles around to prevent them from sticking.

To separate the noodles so they cook more evenly in water.

To taste a bite to check if the noodles are done.

To transfer a small portion into a bowl for serving later.


Question: Why is the removal of the cutting board from the counter a "mandatory preparation" that must be completed before the food is transferred into the white bowl?

Answer: The cutting board occupies the only clean surface near the stove, and it must be moved to the sink to create a safe landing zone for the white bowl.

The cutting board occupies the only clean surface near the stove, and it must be moved to the sink to create a safe landing zone for the white bowl.

The board is placed in the sink to create a slope so that any liquid spilled from the white bowl later will slide directly into the drain instead of staying on the counter.

The cutting board is moved to the sink to serve as a base for the colander, ensuring that the white bowl can be filled with strained pasta safely.

The person must move the board because the white bowl is physically attached to the bottom of the board, and they need to pull them apart in the sink.

The board is moved because the person needs to use the wooden surface as a temporary lid for the green pot to keep the steam inside.

The movement is triggered by the person noticing that the television in the background has changed to a program about cleaning, signaling it is time to clear the counter.

The cutting board is moved to the sink to act as a weight to keep the drain open so that the water can flow out faster during the cooking process.

The cutting board is used as a physical shield in the sink to prevent the water from the tap from splashing onto the person while they are plating the food.


Question: Why is the manual shifting of the white drying rack a necessary spatial action before the white spinning tool can be rinsed?

Answer: The rack is moved to create a clear path for the water to flow from the tool into the drain without splashing the already clean green pot.

The rack is moved to the front of the sink area to act as a barrier that prevents the person's clothes from getting wet during the rinse.

The rack is moved to create a clear path for the water to flow from the tool into the drain without splashing the already clean green pot.

The rack is shifted to the side to provide more space for the person to reach the faucet handle and adjust the water temperature for rinsing.

The person moves the rack closer to the stove to use the leftover heat from the pan to dry the spinning tool much faster than air.

The rack is shifted because the combined weight of the green pot and the spinning tool is making the counter bend under the heavy pressure.

The person moves the rack to the back of the counter to make enough physical room for a second green pot that is still in the sink.

The rack is moved to the left to allow the sunlight from the window to hit the wet tool so the person can see the remaining soap.

The rack is shifted to the right to hide the small white dishes from the camera view while the person focuses on the larger spinning tool.


Question: Why does the person perform a final wipe of the counter surface while the white spinning tool is still sitting in the sink area?

Answer: Rinsing the sink floor with a large object inside caused water to splash the counter, so it must be dried before moving the clean tool parts there.

The counter must be wiped with soap to prevent the white spinning tool from sticking to the surface while the person looks for a clean drying towel.

The person is trying to remove the shadow of the green pot from the counter because it makes the workspace look too dark for the final task.

The wiping action is a signal to someone else that the white spinning tool is the last item to be cleaned before the kitchen lights are turned off.

The person is wiping away crumbs from a previous meal to ensure the counter is sanitized before the white spinning tool is disassembled for deep cleaning.

The counter is wiped to make the surface hot so that the cold water remaining on the spinning tool will evaporate faster once it is moved up.

The person wipes the counter to prepare a clean spot for the microwave to be moved back to its original position from the start of the video.

The person is wiping away the reflection of the television screen from the counter because the bright moving light is making the cleaning task difficult.

Rinsing the sink floor with a large object inside caused water to splash the counter, so it must be dried before moving the clean tool parts there.


Question: Why is a white dish retrieved from the lower storage area before the food is moved from the sink to the stove?

Answer: The counter near the stove must have a container ready to hold tools or food pieces to avoid cluttering the workspace.

The white dish is needed to cover the drain in the sink so the yellow food does not fall into the pipes.

The person retrieves the dish to catch any water dripping from the upper cabinet onto the cooking area below.

The white dish is moved to the counter because the television program suggested using it as a temporary cutting board.

The dish must be placed next to the pan to act as a weight to stop the stove from moving during stirring.

The dish is placed on the stove to act as a heat shield to protect the person's hands from the rising steam.

The person is using the dish as a mirror to check if the stove burner is actually producing a blue flame.

The counter near the stove must have a container ready to hold tools or food pieces to avoid cluttering the workspace.

The dish is required to separate the raw ingredients from the cooked items to prevent cross-contamination during the preparation of the meal.


Question: How does the state of the food in the pan determine when the person can move to the sink to handle the green pot?

Answer: The person waits for a period where the food does not need active stirring to perform a secondary task at the sink.

The food in the pan starts to make a high sound that tells the person it is time to rinse the green pot.

The person waits for a period where the food does not need active stirring to perform a secondary task at the sink.

The person finishes adding all the ingredients to the pan and needs to wash the green pot before the food burns.

The movement is triggered by the television show ending, allowing the person to finally focus on the washing task.

The green pot must be moved because it is blocking the view of the stove from the person's position at the counter.

The person is waiting for the steam from the pan to reach the sink and warm up the cold water in the basin.

The person is trying to hide the green pot inside the sink so it is not visible while the pan is cooking.

The person moves to the sink because they need to use the green pot to carry water back to the hot stove.


Question: How many eggs did the person fetch?

Answer: 4


Question: The person used a white bowl to hold raw eggs. How did the person crack the eggs?

Answer: By tapping the egg against the rim of the bowl and then pulling it apart with both hands.

Tapping the egg against the edge of the cutting board to break the shell and then pulling it apart with both hands.

Using an egg to crack the other egg over the white bowl.

Striking the egg against a flat countertop surface and then using both thumbs to pry the shell open.

Using a spoon to gently tap and break the eggshell, then pulling the egg apart.

Using the edge of a butter knife to create a clean crack before prying the two halves of the shell apart.

By tapping the egg against the rim of the bowl and then pulling it apart with both hands.

Shaking the egg vigorously to break the internal membrane before cracking it against the flat tabletop.

Skillfully crushing the eggshell with one hand to let the egg white and yolk flow out.


Question: Given the video conditions and scene, what is the best move right after cracking the eggs?

Answer: Using chopsticks to stir the raw eggs.

Chopping tomatoes to prepare for making scrambled eggs with tomatoes.

Pouring the egg mixture into a hot frying pan.

Using a whisk to beat the eggs to ensure they are mixed uniformly.

Turning on the stove and pouring oil into the pan to preheat it for frying.

Adding sugar and salt into the raw eggs.

Mincing green onions, ginger, and garlic to prepare for the subsequent egg-scrambling process.

Discarding the eggshells into the nearby trash bin.


Question: After using chopsticks to stir the eggs, what dish is this person most likely going to make with the eggs?

Answer: Scrambled eggs with tomatoes

Egg and cucumber stir-fry
Onion and Egg Pancake
Onion, pork, and egg pancake
Fried rice with tomato and eggs
Seaweed and Egg Drop Soup
Scrambled eggs with tomatoes
Steamed egg with minced meat
Stir-fried pork with eggs


Question: What happened before and after that caused the person to pick up the knife at this moment?

Answer: The bag containing the tomatoes was tied too tightly, so the person decided to cut the bag directly.

He had just finished peeling garlic and needed to slice the garlic into pieces.

He needed to scrape the food residue on the cutting board together to throw it into the trash can.

Someone was constantly interfering with him nearby, so he decided to use the knife to attack them.

The bag containing the tomatoes was tied too tightly, so the person decided to cut the bag directly.

The plastic wrap on the bowl was stuck to the edges, so he used the knife to pry the seal open.

He needed to mince the remaining onions.

He had just finished washing the potatoes and needed to remove the sprouts before he could start boiling them.


Question: Why does he need to move the garlic to another cutting board at this moment?

Answer: There is no space left on this cutting board to cut the tomatoes.

The other cutting board is closer to the sink, making it more convenient to wash the garlic.

The other cutting board is closer to the induction cooker, making it more convenient to start the heat and cook the garlic.

There is no space left on this cutting board to cut the tomatoes.

There are already onions on the other cutting board, making it convenient to mix the two ingredients.

To avoid the flavors of the minced garlic and the tomatoes from mixing.

The garlic needs to be set aside to dry before being added to the pan.

The current cutting board is too slippery to safely slice the round tomatoes.

The other cutting board is not clean, so he can only use this one to cut the tomatoes.


Question: Why did he move the egg carton to another location?

Answer: To prevent the egg carton from being too close to the edge of the kitchen counter, which could cause it to fall.

The egg carton is made of plastic, making it convenient for recycling.

To move it closer to the white ceramic bowl for more convenient egg-retrieval.

To keep the egg carton away from the heat of the stove to prevent the eggs from warming up before cooking.

To move it closer to the induction cooker for more convenient egg-cracking.

To prevent it from accidentally touching the food and causing contamination.

To make it easier to wash the egg carton while taking out the eggs.

To prevent the egg carton from being too close to the edge of the kitchen counter, which could cause it to fall.

To create more space on the countertop for the cutting board and other ingredients needed for the meal preparation process.


Question: Why did he use this knife to cut the tomatoes instead of the other one?

Answer: This knife is longer and sharper, making it feel more comfortable to use.

This knife is longer and sharper, making it feel more comfortable to use.

The other knife was used to cut raw meat, and he wanted to avoid cross-contamination.

This knife is safer and helps prevent him from accidentally cutting his skin.

This knife matches the rest of the kitchen set, and the person has obsessive-compulsive tendencies.

The handle of the other knife was wet and slippery, making it unsafe to hold.

The other knife was already dirty in the sink and needed to be washed first.

The other knife was used to cut garlic, and he wanted to avoid mixing flavors.

This knife has a serrated edge, which is more effective for slicing through the smooth skin of the tomatoes.


Question: Why did the person take out a bowl at this moment?

Answer: To hold the tomatoes that have already been sliced.

To marinate the raw meat that has not yet been unpacked.

To hold the tomatoes that have already been sliced.

To serve as a container for the discarded vegetable peels.

To hold the raw eggs that have been cracked and to stir them.

To wash the vegetables before they are chopped and cooked.

To hold the food once it has been cooked.

To hold the garlic and green onions that have been chopped on the cutting board.


Question: After using the knife to mince the tomatoes, what will the person most likely do next?

Answer: Continue using the knife to cut the next tomato into chunks.

Continue using the knife to cut the next tomato into chunks.

Use the knife to chop garlic and ginger to prepare the ingredients.

Wash the knife and prepare to make scrambled eggs.

Walk toward the induction cooker, turn it on, and add cooking oil.

Crack several eggs into a bowl and stir them to prepare for making scrambled eggs.

Continue using the knife to mince the next tomato.

Use the knife to scrape the minced tomatoes into the frying pan.

Pick up the cutting board and transfer the minced tomatoes into a bowl.


Question: What was the purpose of the person taking a bag filled with white powder?

Answer: To pour white sugar into the eggs to add sweetness.

To add a small amount of salt to the tomatoes to enhance the savory flavor and improve the texture after frying.

To pour white sugar into the eggs to add sweetness.

To use baking soda to wash the residual pesticides off the surface of the remaining vegetables on the counter.

To put cornstarch in the bowl to coat the meat.

To add white sugar to the tomatoes to increase sweetness and help them release their juices more easily.

To mix yeast into the warm water for the dough.

To coat the sliced tomatoes with flour to prevent them from becoming too mushy when they hit the hot oil.

To add starch into the bowl, making it convenient to create a light starch thickener (slurry) later when making the scrambled eggs with tomatoes.


Question: Why did the person move the bowl to the other end of the kitchen counter?

Answer: To be closer to the stove to put the egg into the pot.

To place the bowl under a brighter light source.

To be closer to the stove to put the egg into the pot.

To reach the electrical outlet to plug in the electric hand mixer.

To make room for the large cutting board.

To move the bowl further away from the edge of the counter.

To avoid getting the bowl wet from the water splashing near the sink.

This end of the counter can no longer fit any more ingredients, so it must be moved.

To keep the eggs and tomatoes further apart.


Question: Why did the person choose to use another bottle of oil instead of the original one?

Answer: Because the person failed to unseal the first bottle

Because the first bottle contained the wrong ingredient

Because the person noticed the oil had expired

Because he found the first one unhealthy

Because the person failed to unseal the first bottle

Because he did not like this kind of product

Because the first bottle was already completely empty


Question: Which tool was used to peel the Chinese green onion?

Answer: Knife

other
spatula
only bare hand
Tongs
chopstick
Peeler
Knife
spoon


Question: Are all the green onion pieces on the cutting board from exactly the same green onion plant?

Answer: No, they are from two different green onion plants.

No, they were sliced from four different onion stalks.

Unknow,i can not say anything in the video

No,there are from 3 different green onion plants

No, they are from two different green onion plants.

Unknow,there is no green onions in the video


Question: What was taken out of the brown paper bag and what was taken out of the yellow plastic bag?

Answer: Nothing at all

phone,nothing
knife,phone
nothing,phone
Only the brush
nothing,knife
Nothing at all
phone,knife
knife,nothing


Question: Where was the tool located in the bowl before the user picked it up?

Answer: Underneath other utensils.

Submerged in soapy water.
Leaning against the edge of the sink.
On top of all other tools.
Underneath other utensils.
Wedged between two plates.
Stuck inside an apple.
Separated in a different bowl.
Wrapped in a paper towel.


Question: Why does the user change their grip on the knife?

Answer: To apply more downward pressure.

To slice the apple faster.
To remove the seeds.
To apply more downward pressure.
To improve the cutting angle.
To stabilize the apple piece.
To keep the handle clean.
To reach the bottom of the tray.
To cut through the tough core.


Question: Why does the user switch from the original small knife to a larger knife?

Answer: To gain better mechanical leverage for the initial heavy task of quartering large apples, which was inefficient to do with the smaller, detail-oriented knife.

To prevent hand fatigue and potential slipping caused by the small handle's poor grip when applying the high pressure necessary to slice through the dense apple cores.

The user realized the small knife was actually a paring knife and not meant for cutting fruit.

The small knife was contaminated by an accidental touch to the countertop and needed cleaning.

The small knife’s blade became dull or chipped from hitting the apple seeds too many times.

To gain better mechanical leverage for the initial heavy task of quartering large apples, which was inefficient to do with the smaller, detail-oriented knife.

Because the user noticed the small knife was leaving metallic streaks on the fruit's surface, suggesting the blade material was reacting poorly with the acidic apple juice.

Because the silver tray was getting full and a larger blade was needed to push the slices into a pile.

To compare the weight of the two knives for a scientific measurement of cutting speed.


Question: The user rinses the slices again. Looking at the texture of the apple slices on the tray, what was the physical problem that the knife could not fix?

Answer: The high sugar content made the slices too "sticky," causing small debris to be glued to the surface; water was needed as a solvent to break this bond.

The user accidentally dropped a piece of the knife's handle coating onto the fruit and had to wash it off.

Because the user realized the tray itself was dirty and needed to wash both the fruit and the metal.

To change the pH level of the apple surface to prevent the slices from turning brown immediately.

The metal tray reacted with the fruit acids to create a metallic residue that the knife could not scrape off without damaging the delicate flesh of the apple slices.

To wash away the bacteria that the knife introduced to the fruit during the long slicing session.

The user noticed that the knife had left oily streaks from the factory lubricant on the slices, which needed a thorough rinsing to ensure the fruit was safe.

To make the apples absorb more water so they appear larger and heavier on the tray.

The high sugar content made the slices too "sticky," causing small debris to be glued to the surface; water was needed as a solvent to break this bond.


Question: Why does the person mark the edge of the 96-well plate before adding samples and reagents?

Answer: Since multiple samples will be loaded later, the marks serve as a reference system for tracking where each reagent or plant-derived sample goes.

The person appears to be preparing the plate for organized loading, and the edge marks help preserve consistent alignment throughout the experiment.

Since multiple samples will be loaded later, the marks serve as a reference system for tracking where each reagent or plant-derived sample goes.

Marking the edges helps the optical sensor of the plate reader detect the starting position of the first row before the automated scanning process begins.

The marks are used to indicate the maximum volume level for each well, ensuring that the pipette does not overflow during the subsequent filling steps.

The evenly spaced marks indicate where the lid should snap into place.

The markings likely give the plate a fixed orientation, so later additions can be mapped to the correct wells instead of getting mixed up.

The marks are mainly to make the plate easier to hold with gloves.

These specific lines are drawn to show where the adhesive film should be cut to perfectly seal the plate after the chemical reaction is complete.


Question: Why is switching from tearing by hand to using scissors a meaningful step here, rather than just a trivial change in action?

Answer: The switch suggests the package could not be opened reliably by hand, so a more effective tool was needed to access the contents for the next step.

The user switched to scissors to ensure the opening was wide enough for a pipette to enter without touching the edges of the plastic container.

Since liquid is added into the box afterward, opening the packaging cleanly becomes functionally necessary rather than optional.

The change of tool marks a transition from failed manual access to deliberate preparation for downstream use.

Because it seems the person needed the package open before moving on.

The switch suggests the package could not be opened reliably by hand, so a more effective tool was needed to access the contents for the next step.

The person is not just changing motions randomly—the switch to scissors shows they are solving an access problem before reagent preparation can continue.

The switch was mostly aesthetic, to make the opening look cleaner on camera.

The person wanted to test whether the scissors were sharp enough for leaf cutting later.


Question: Why is testing multiple multichannel pipttes before dispensing into the 96-well plate?

Answer: Because the person soon uses one of them for actual dispensing, trying several first looks like checking which tool is suitable.

The pipettes are being counted for inventory purposes.

Because the person soon uses one of them for actual dispensing, trying several first looks like checking which tool is suitable.

Trying several pipettes is just a way to pass time before the plants are ready.

Since the setup depends on matching a multichannel tool to the plate format, testing several pipettes makes functional sense.

This behavior is better explained as readiness checking than randomness because it is immediately followed by reagent transfer into the plate.

The person is comparing which pipette has the best color match with the plate.

The timing suggests the person is validating the transfer tool right before an important multichannel loading step.

The person wants to find the heaviest pipette so it will not move.


Question: Why is there a pause to revise the written protocol after picking up the scraper?

Answer: This pause fits procedural checking rather than distraction, because it happens right before sample material is introduced into the plate.

The pause suggests uncertainty, although some note-taking habit could also be involved.

Checking the instructions is necessary because the scraper must be cleaned with a specific solvent before it touches the sensitive sample on the tray.

The notes are updated mainly to record that the leaves are green.

The user stops to document the weight of the scraper on the log sheet to ensure the final measurement of the powder is accurate.

Given the earlier writing and hesitation, revising the manual here looks like an intentional correction before a sensitive action.

The scraper is about to be used in a consequential transfer step, so going back to the notes suggests the person wants to confirm the procedure first.

This pause fits procedural checking rather than distraction, because it happens right before sample material is introduced into the plate.

The scraper is set down because the white paper needs time to cool.


Question: Which tool is the most accessible to use to spread the salt evenly on the surface of the steak?

Answer: Metal spoon in the bowl.

Wooden tongs on the counter.
Scissors in hand.
Small knife on the plate.
Metal spoon in the bowl.
The blue spatula.
Seasoning scoop in the salt box.
Pastry brush in the jar.
Butter knife on the board.


Question: Why is the person filling this bowl with water?

Answer: To soak the potato chunks.

To soak the dirty dishes for easier cleaning


Question: What is inside the microwave?

Answer: A bowl of potato chunks.

A bowl of chopped onions
A bag of popcorn
A cup of hot milk
A dish of steamed broccoli
A plate of chocolate cake
A plate of sliced carrots
A bowl of potato chunks.
A container of leftover pasta


Question: What tool did the person use to mash these potato chunks?

Answer: A knife

A spoon
A fork
A pestle
A knife
A potato masher
My bare hands
A pair of chopsticks
A spatula


Question: How many eggs were cracked into this bowl of pastry ingredients?

Answer: 2


Question: What is the person's intention while holding this spatula?

Answer: To cut the contents in the pan apart.

To spread the sauce evenly over the food.

To scrape the remaining bits off the bottom of the pan.


Question: Why is the peeled tomato first cut as a whole instead of being divided into more stable smaller parts before further processing?

Answer: Because the priority here is completing the state transition, not first establishing stable smaller pieces.

Because dividing it into more stable small parts first would make this step more fragmented and scattered.

Because this step is more about advancing the workflow than about controlling the final shapes.

Because the priority here is completing the state transition, not first establishing stable smaller pieces.

Because what is needed now is workflow progression rather than first making every part stable.

Because once peeled, the tomato has weaker structural support and is more likely to fall apart under force.

Because peeling before cutting can make the final tomato pieces more consistent.

Because this cut functions more like pressing the tomato open and separating it rather than producing neat smaller cuts.

Because the video shows a coarse-first-then-continue workflow rather than a fine stabilization-first approach.


Question: Why is the peeled tomato first cut as a whole instead of being divided into more stable smaller parts before further processing?

Answer: Because the priority here is completing the state transition, not first establishing stable smaller pieces.

Because the priority here is completing the state transition, not first establishing stable smaller pieces.

Because dividing it into more stable small parts first would make this step more fragmented and scattered.

Because this makes it easier to maintain consistent shapes later.

Because smaller pieces are harder to control, so cutting the whole tomato first is easier.

Because cutting it whole first makes it easier to inspect the inside quickly.

Because cutting it whole first is less likely to damage the flesh structure.

Because the peeled tomato is softer and slipperier on the surface, making it less suitable to be divided into stable smaller parts first.

Because this cut functions more like pressing the tomato open and separating it rather than producing neat smaller cuts.


Question: Why does the person cut each piece carefully instead of applying the same fixed cut to all of them right away?

Answer: Because the priority here is to produce cubes of similar size, not to make every piece go through the exact same cutting pattern.

Because this keeps the knife from dulling as quickly.

Because some smaller or softer pieces would become too fragmented if they were cut further in the same fixed way.

Because the pieces do not all have the same shape—some are longer and some are wider—so they need to be judged individually.

Because some pieces are already close to the target cube size and do not need the same additional cuts as the others.

Because some pieces are already suitable for the next step while others still need to be divided further, so the cuts are different.

Because this makes it easier to prevent the tomato from slipping.

Because the priority here is to produce cubes of similar size, not to make every piece go through the exact same cutting pattern.

Because the tomato pieces are not exactly the same size, so the same fixed cutting pattern cannot be applied to all of them.


Question: Why is the stem removed during washing for the first tomato, but only after the second tomato is cut in half?

Answer: Because the first tomato’s stem removal happens as prep, while the second tomato’s stem removal behaves more like a later adjustment during cutting.

Because after the second tomato is cut in half, the knife direction is easier to control, so stem removal is postponed until then.

Because the second tomato needs to be cut open first so its inside can be checked before deciding whether to remove the stem.

Because once the second tomato is cut in half, it becomes more stable and less likely to slip, so removing the stem then is safer.

Because stem removal for the first tomato is mainly part of washing, while stem removal for the second is mainly to make the later pieces look neater.

Because the second tomato needs to be halved first so the area around the stem becomes clearer, making it easier to judge how much should be cut away.

Because the first tomato’s stem can be removed conveniently during washing, while the second tomato’s stem is simply left for later to save effort.

Because the first tomato is better handled while intact, whereas the second is better handled after being halved so its symmetry can be preserved before stem removal.

Because the first tomato’s stem removal happens as prep, while the second tomato’s stem removal behaves more like a later adjustment during cutting.


Question: As the dirty pan is lifted away from the cooktop after the spoon has been rinsed, which cleanup tool use should be set up rather than relying on water alone?

Answer: using the green scrub side of the sponge to break down stuck pan residue before final rinses

using the yellow sponge side as a dry counter wipe while the pan interior remains wet and spotted

using the faucet stream alone to rinse the pan until the dark residue disappears without scrubbing

using the dish-soap bottle directly on the serving bowl while the greasy pan waits

using the pan handle to set the dirty pan back on the cooktop before the sink work starts

using the gray spatula head to move food into the serving bowl again after serving is complete

using the green scrub side of the sponge to break down stuck pan residue before final rinses

using the metal spoon to scrape the pan interior after it has already been washed clean

using the chopsticks tips to sample the cooked noodles and then wash them instead of cleaning the pan


Question: At 01:10, why is the white bowl taken to the faucet instead of sending the rice cakes straight back to the hot pan?

Answer: to wet and separate the rice-cake pieces before they go into the pan

to check the bowl size before switching to the spatula

to keep the rice cakes dry so they can be poured in all at once

to rinse off the sauce spoon before it goes back to the counter

to wet and separate the rice-cake pieces before they go into the pan

to move the opened package closer while leaving the rice cakes untouched

to cool the rice cakes down after they have already started heating

to hold the rice cakes aside until the pan is fully turned off

to wash the empty bowl for storage after cooking is done


Question: At 02:15, after the brief pause near the sauce area, why does the cook go back to the white spoon in the pan instead of switching to the gray spatula, chopsticks, or noodle bowl right away?

Answer: Because the spoon still needs to keep the sauce moving through the rice cakes and vegetables before the noodle bowl and chopsticks become useful.

Because the gray spatula should take over only after the noodles are already in the pan, not while the sauce is still being spread through the vegetables.

Because the red packet has to be opened and poured in immediately, which makes any more spoon stirring unnecessary.

Because the spoon's next job is to scrape the sauce cup itself, not the pan, so the remaining sauce can be dumped in first.

Because the chopsticks are needed to separate noodles that are already sitting in the pan, so the spoon should stop working first.

Because the spoon still needs to keep the sauce moving through the rice cakes and vegetables before the noodle bowl and chopsticks become useful.

Because the pan is already finished and the spoon is only being used to keep the surface from sticking while the cook decides to stop.

Because the orange noodle bowl should be carried to the sink right away, making the spoon work irrelevant at that point.

Because the white bowl has become the serving bowl, so it needs to stay empty while the spoon waits for plating.


Question: What tool is the person currently using to collect the sample?

Answer: scissors

micro pestle
micropipette
forceps/tweezers
microplate
hemostat
spatula
scissors
scalpel


Question: How many plants were the samples collected from?

Answer: 3


Question: What was the researcher looking for after the washing step?

Answer: Cap for the microplate

caps for all pots
caps for orange pots
cap for tweezers box
cap for one specific pot
cap for the basket
Lid for the beaker
caps for blue pots
Cap for the microplate


Question: Based on the current preparation stage, which specific tool is being used on the jumper wires, and what is its mechanical goal?

Answer: Yellow nippers, used to trim or strip the wires to fit the designated breadboard nodes.

Yellow nippers, used to trim or strip the wires to fit the designated breadboard nodes.

A soldering iron, used to permanently fix the resistors to the jumper leads.

Long-nose pliers, used to bend the wires into 90-degree angles for the transistor pins.

Wire stripper, used to remove the entire plastic coating for a grounding connection.

Tweezers, used to pick out metal debris from the breadboard's internal terminals.

Utility knife, used to score the insulation of the wires before pulling them apart for separate circuits.

Crimping tool, used to attach metal ferrules to the ends of the stranded wires for better conductivity.

A multimeter probe, used to check the initial resistance of the unattached wires.


Question: Looking at the interaction with the DMM at this moment, what specific "state contradiction" has triggered the discussion among the students?

Answer: The measured node voltage ($V_B$ or $V_E$) significantly deviates from the theoretical values calculated in the previous setup phase.

The resistance of the 15kΩ resistor has changed visually due to excessive heat.

The continuity test mode is active instead of the DC voltage setting, causing the device to beep despite the circuit being powered.

The digital multimeter probes are connected to the wrong input ports, resulting in a negative reading that contradicts the circuit diagram.

The ground (GND) connection has physically detached from the breadboard's power rail.

The DMM's internal battery is low, causing the digital display to flicker uncontrollably.

The DC Power Supply has reached its maximum current limit and triggered a thermal alarm.

The color of the jumper wires does not match the polarity displayed on the tablet screen.

The measured node voltage ($V_B$ or $V_E$) significantly deviates from the theoretical values calculated in the previous setup phase.


Question: The user zooms in on a specific image on the tablet at this moment. Based on the struggle observed earlier in the clip, what critical structural information are they searching for?

Answer: The specific pinout layout (Emitter-Base-Collector) to verify the physical orientation of the transistor.

The specific pinout layout (Emitter-Base-Collector) to verify the physical orientation of the transistor.

The internal schematic of the DC Power Supply to check for a blown fuse.

The datasheet's maximum voltage ratings to ensure the power supply does not exceed the component's operating limits.

The laboratory safety manual to report a potential short circuit in the breadboard.

The assembly instructions for the breadboard power module to identify the correct polarity of the input barrel jack.

A calculation formula for voltage division to re-derive the theoretical $V_B$ value.

The color code chart for the resistors to verify if the 15kΩ component is correct.

The characteristic curve of a PNP transistor to see if it matches the current NPN setup.


Question: Based on the specific visual data observed, what is the very next physical interaction performed on the breadboard components?

Answer: Reversing the orientation of the three-terminal component to align its pins with the reference layout.

Bending the metallic pins of the jumper wires to ensure deeper contact with the terminals.

Swapping the positions of the two resistors to adjust the voltage divider ratio.

Reversing the orientation of the three-terminal component to align its pins with the reference layout.

Inserting the electrolytic capacitor into the power rail to stabilize the incoming voltage from the battery.

Adjusting the placement of the integrated circuit to bridge the central gap of the breadboard surface.

Replacing the active component with a new one due to a suspected hardware fault.

Moving the DMM probe contact point to a different node to verify the ground potential.

Re-routing the power supply leads to the opposite vertical rails of the breadboard.


Question: The user connects the oscilloscope to the power supply. Look at the voltage value displayed on the DC Supply's screen. Why does the user immediately rotate the fine-adjustment knob before connecting the leads to the breadboard?

Answer: Because the visual output on the display was slightly higher than the target 5.0V, posing a risk to the specific resistors placed earlier.

To decrease the voltage to 0V so the long-nose pliers can be used safely.

Because the user noticed the coarse-adjustment dial was stuck and needed to use the fine-adjustment knob to reach the desired operating power level.

Because the oscilloscope screen was blank, and the user thought the supply was turned off.

Because the visual output on the display was slightly higher than the target 5.0V, posing a risk to the specific resistors placed earlier.

To match the voltage value with the number of green jumper wires used in the previous step.

To ensure the current output remains below the maximum threshold required for the integrated circuit chips that were mounted on the board.

Because the [Current Limit] indicator light turned red, signaling a short circuit in the probes.

To synchronize the supply's frequency with the laptop's refresh rate seen later.


Question: Looking at the color of the wire insulation and the specific notch on the tool, what is the visual reason for performing the stripping action a second time on the same end?

Answer: The first attempt failed to completely sever the plastic layer, leaving a visible hanging fragment that would block the node contact.

The insulation was only partially crimped during the first pass, so the user is rotating the tool to ensure a clean break for the wire.

To sharpen the copper tip into a point so it can pierce the breadboard more easily.

The user realized the wire was too short and is trying to stretch the metal core.

To change the wire's color by scraping off the outer paint layer.

The user noticed the initial cut was too shallow and is now applying more pressure to expose a longer section of the internal copper.

The tool was set to the wrong gauge notch, and the user is correcting it for a thicker wire.

The first attempt failed to completely sever the plastic layer, leaving a visible hanging fragment that would block the node contact.

To clean off the black soot left by the soldering iron used in the previous session.


Question: The user moves the red positive lead. Observe the alphanumeric grid on the breadboard. Which specific node coordinate is the lead moved away from, and where is it repositioned?

Answer: It is moved from the positive power rail (red line) to a specific junction point in Row 15 to test a sub-circuit.

It is pulled from the breadboard and attached to the multimeter probe to check the continuity of the power supply.

It is removed from the circuit entirely and clipped onto the metal frame of the oscilloscope.

It is moved from the negative rail (blue line) to the base of the transistor to ground the circuit.

It is moved from the positive power rail (red line) to a specific junction point in Row 15 to test a sub-circuit.

It is swapped with the black ground wire that was connected to the resistor.

It is shifted from the common ground bus to a pin on the integrated circuit to measure the output signal frequency.

It is moved to the laptop's USB port to transfer the live voltage data.

It is moved from Row 10 to Row 10 on the opposite side of the bridge to flip the polarity.


Question: Based on the spatial arrangement, which specific tool-based intervention will the user choose next?

Answer: Using long-nose pliers to manage connections in the high-density area.

Continuing with manual finger handling as the gaps are still sufficiently wide.

Using a wire stripper to adjust the length of the overlapping jumper leads.

Using a soldering iron to permanently fix the components in the crowded node.

Using tweezers to reposition the small resistors within the narrow spacing.

Using a screwdriver to secure the terminals that have become loose.

Using a multimeter to check the voltage across the congested circuit.

Using a cleaning brush to remove debris from the breadboard surface.

Using long-nose pliers to manage connections in the high-density area.


Question: Where was the spoon located when the person selected it?

Answer: Inside a bowl with other utensils.

On the cutting board next to the apples.


Question: Why does the user set the jar down after their first attempt to open it?

Answer: To get a better grip because the lid was stuck.

To check the label and confirm it was cinnamon powder.

To wipe their hands because they were slippery from the apple juice.

To see if the seal under the lid was already removed.

To get a better grip because the lid was stuck.

To reach for a towel to dry the wet jar surface.

To find a tool in the bowl to pry the lid open.

To look for a knife to cut through the plastic wrap.

To wait for the other worker to finish their current task.


Question: Why does the user choose a knife instead of continuing to use the spoon?

Answer: To slice the solid butter.

To test if the butter was soft enough to melt.

Because the spoon was covered in cinnamon powder

To wash the butter under the sink before using it.

To scrape the butter off the paper wrapper.


Question: When mincing parsley, what is the correct hand technique for holding the knife?

Answer: The person first holds the knife handle with the person's dominant hand and uses the other hand to steady the parsley, making initial rough cuts. Then, the person places the non-dominant hand on the blade spine near the tip and uses a rocking motion to mince finely.

I hold the knife handle with my dominant hand throughout the entire process. I use my other hand solely to gather the parsley back into a pile between each round of cuts.

The person holds the knife handle with the dominant hand and uses the other hand to press down on the handle's end for extra leverage. The person then moves the knife in a rapid vertical sawing motion across the parsley bundle until it is completely minced.

The person first holds the knife handle with the person's dominant hand and uses the other hand to steady the parsley, making initial rough cuts. Then, the person places the non-dominant hand on the blade spine near the tip and uses a rocking motion to mince finely.

I hold the blade near the tip with my dominant hand and guide the handle with my other hand. I then use a slicing motion back and forth to cut the parsley finely.

The person uses the dominant hand to hold the knife by the bolster and the other hand to keep the parsley leaves tightly bunched. The person then performs a series of quick, short pulling strokes toward the body, rotating the cutting board occasionally to ensure evenness.

The person grips the knife handle with both hands to apply maximum pressure while chopping the parsley into small pieces. After the initial cuts, the person uses a flat spatula to scrape the herbs into a pile and repeats the heavy chopping motion until finished.

I place both hands on the knife handle together for greater downward force. Then, I chop the parsley using a straight up-and-down motion until it reaches the desired fineness.

The person holds the knife handle firmly with the dominant hand while the other hand remains tucked away for safety. The person then uses a repetitive slicing motion, lifting the entire knife off the board between each stroke, to gradually reduce the parsley into a fine texture.


Question: Which visible item is being positioned as the place where the peeled garlic will be collected that will still matter after the later sink rinse and phone interruption, so the workflow can return to hand-peeling garlic instead of restarting with the knife?

Answer: plate

faucet
frying pan
cutting board
knife
phone
plate
instant noodle pack
small saucepan


Question: Which tool is later used together with the small saucepan when the noodle task resumes away from the burner, replacing the earlier chopsticks?

Answer: spatula

wok
spatula
plate
instant noodle pack
chopsticks
phone
knife
spoon


Question: After this sink-side noodle step ends and the next file begins, what item is handled first in the next sustained action?

Answer: packet

wok
phone
small saucepan
spatula
packet
knife
sink faucet
trash can


Question: Which container is being used to park the spatula and spoon while the noodle packets are being handled nearby?

Answer: the wok used as a temporary utensil holder

the white plate used as the resting spot

the empty counter space used as the resting spot

the wok used as a temporary utensil holder

the small saucepan used as the resting spot

the cutting board used as the resting spot

the noodle packet pile used as the resting spot


Question: Right after the hand rinse, what is the knife being brought back for next?

Answer: To trim the next garlic clove so it can be peeled by hand.

To move the peeled garlic from the board into the bowl.

To open another noodle packet on the counter.

To start chopping the garlic into pieces for the pan.

To trim the next garlic clove so it can be peeled by hand.

To wash the knife at the sink before putting it away.

To check the phone before continuing any cooking.

To stir something already cooking in the pan.

To scrape the cutting board clean and stop the garlic prep.


Question: At the anchor, the hand at the induction controls could be mistaken for the start of frying-pan prep. Which broader reading best fits the rest of this clip?

Answer: To start heating the freshly filled small saucepan while the frying pan still waits off the burner until more workspace is cleared.

To free the burner for the larger pan as quickly as possible, using the saucepan only as a temporary placeholder.

To begin preheating the frying pan right away, with the small saucepan only resting on the unit for the moment.

To interrupt the heating step and return first to washing items, because the prep tools still need to be cleaned before cooking can continue.

To check whether the burner recognizes the cookware before deciding which pan will actually cook first.

To start heating the freshly filled small saucepan while the frying pan still waits off the burner until more workspace is cleared.

To finish a short control test before moving both pans back toward the sink and pausing the cooking setup.

To switch attention from the saucepan to immediate seasoning work, since the bottle lineup is already the active next step.

To prepare for knife work at the board first, with the burner presses serving only as a brief detour before cutting begins.


Question: Right after stopping the garlic preparation and returning to the stove, which tool does the user pick up?

Answer: The spatula

The spatula
The spoon
The knife
The pan lid
The salt container
The garlic bowl
A paper towel
A pair of tongs


Question: While mincing the kimchi on the board, where exactly does the user place their non-dominant hand to stabilize the knife?

Answer: On the front top edge of the blade, near the tip.

Pressing down on the edge of the frying pan.

On the user's own chest to brace for impact.

Tucked inside the user's apron pocket for safety.

Gripping the bottom corner of the cutting board.

On the front top edge of the blade, near the tip.

Over the dominant hand's fingers on the handle.

On the very back end of the knife handle for maximum leverage.

Firmly holding the kimchi stalks to keep them from sliding.


Question: which tool does the user eventually pick up to successfully open it?

Answer: A knife

The handle of the spoon to wedge the package open.

The back of the knife to put pressure until it bursts


Question: Why does the actor use a paper towel on the metal tool right before it touches the pan?

Answer: To dry the tool because it was just rinsed in the sink and is about to touch hot oil.

To wipe away the excess soap that remained on the surface after washing it in the basin.

To dry the tool because it was just rinsed in the sink and is about to touch hot oil.

To polish the metal surface so that the food does not stick to the tool during the cooking process.

To remove the black residue that appeared after the tool touched the heating element.

To wrap the handle because it had become too slippery to hold.

To check if the tool is still hot after being left near the induction burner.

To apply a layer of oil to the tool from the bottle on the counter.

To clean off the green vegetable bits that were stuck to it from the previous task


Question: Why does the actor move the white tray and the green object to the far right side of the sink at this moment?

Answer: Because the white tray was sitting directly over the drain, causing water to pool up in the sink.

Because the actor needed to rinse the large cutting board that was leaning against the faucet on the left.

Because the white tray was sitting directly over the drain, causing water to pool up in the sink.

Because the tray was starting to melt from the steam coming from the large pot.

To clear the area so the actor can scrub the bottom of the sink with a sponge and soap.

Because the tray was blocking the actor from reaching the soap bottle on the left.

To make room for the green object which was previously sitting on the counter.

To find the metal spoon that had been placed underneath the tray earlier.

To catch the water from the faucet in the tray instead of letting it go down the drain.


Question: The actor rinses the glass lid again. Looking at the previous 30 seconds, what happened to the lid that made this rinse necessary?

Answer: The lid was briefly set down on the area of the board where the raw meat was previously handled.

The lid had fallen onto the floor while the actor was adjusting the stove dial.

The actor used the interior of the lid to scoop up some of the boiling liquid.

The lid was briefly set down on the area of the board where the raw meat was previously handled.

Some soapy water from the nearby sink splashed onto the lid while the actor was washing a large pot.

A thick layer of salt had crystallized on the rim of the lid due to the steam.

The actor noticed a hair on the lid after taking it out of the sink the first time.

The lid was placed too close to the burner and the plastic handle started to smoke.

The actor accidentally touched the inside of the lid with a spoon used for stirring the raw sauce.


Question: Why does the actor suddenly change the position and angle of the thin metal tool after holding it still for a few seconds?

Answer: To move the attached cable away from the edge of the pot, as the rising steam was making the wire too hot to touch.

To move the attached cable away from the edge of the pot, as the rising steam was making the wire too hot to touch.

Because the tool was vibrating against the metal floor of the pot, causing a loud noise.

To find a spot in the liquid where no solid ingredients were touching the tip of the tool.

To rotate the digital screen of the tool so it could be read without the glare from the overhead light.

To prevent the metal handle from slipping into the boiling liquid after the actor noticed the tool was sliding down.

To adjust the depth of the probe because the tip was resting directly on the metal base instead of in the liquid.

To use the tip of the tool to scrape away a dark spot they noticed at the bottom of the pot.

Because the first spot they measured was blocked by a large bubble of steam.


Question: Why does the actor stir the bottom of the pot immediately after removing the main ingredients?

Answer: To prevent the leftover starches and bits from burning onto the hot metal.

To cool the water down quickly before pouring it into the sink.

To prevent the leftover starches and bits from burning onto the hot metal.

To ensure the heat is distributed evenly across the surface of the pot.

To dissolve the salt crystals that had settled at the bottom.

To create a whirlpool that helps the water drain faster.

To scrape off the remaining sauce before adding the next set of ingredients.

To mix the remaining water with the oil that was added earlier.

To find any small pieces of food that might have been left behind.


Question: What visual event on the other burner caused the actor to quickly reach for the stove dial?

Answer: The liquid in the secondary pot began to bubble up toward the lid, threatening to overflow.

A small amount of liquid from the meat pan splashed onto the secondary burner's controls.

The secondary pan suddenly caught fire due to the high oil temperature.

The actor saw the spoon in the other pot starting to melt from the heat.

The liquid in the secondary pot began to bubble up toward the lid, threatening to overflow.

The light on the secondary burner turned from red to green, signaling it was ready.

The handle of the secondary pan began to smoke as it was positioned directly over the flame.

The lid of the secondary pot completely slid off and fell onto the counter.

Thick white steam started pouring out from under the lid of the secondary pot, indicating a boil.


Question: Why did the actor add more oil to the pan during the final stage of searing the meat?

Answer: To help the heat reach the uneven surfaces of the meat more effectively.

To lubricate the pan surface so the meat can be flipped more easily.

To create a sauce by mixing the oil with the liquid in the bowl.

To prevent the meat from sticking to the tongs they were using.

To provide enough liquid for the meat to be basted while it finishes cooking.

To cool the pan down because it was starting to smoke too much.

To help the heat reach the uneven surfaces of the meat more effectively.

Because they realized they hadn't added any seasoning yet.

Because the first layer of oil had been completely absorbed by the meat.


Question: Where did the liquid come from that the actor is now pouring into the frying pan?

Answer: It was scooped out of the large boiling pot earlier in the sequence.

It is fresh water that was taken from the kitchen sink just now.

It is the water used for washing the vegetables at the beginning.

It is the juice that was drained from the meat tray at the start.

It was poured from a small glass bowl that was sitting on the counter.

It is a premixed sauce that was sitting in the refrigerator.

It was scooped out of the large boiling pot earlier in the sequence.

It is the broth that was simmering in the small saucepan on the stove.

It is a cleaning liquid used to get the burnt bits off the pan.


Question: Why does the actor continuously toss the ingredients in the pan instead of letting them sit?

Answer: To ensure all the solid pieces are evenly coated with the thickened sauce.

To cool the food down so it can be plated immediately.

To speed up the evaporation of excess moisture from the vegetable mixture.

To show the different colors of the ingredients to the camera.

To prevent the induction stove from overheating the center of the pan.

To stop the oil from splashing onto the actor's hands.

To prevent the ingredients from sticking to the bottom of the hot pan.

To ensure all the solid pieces are evenly coated with the thickened sauce.

To break the larger pieces into smaller bits using the edge of the tool.


Question: Why does the actor scrub the exterior bottom of the pot in the sink, not just the inside?

Answer: To prevent the wet starch residue on the bottom from burning onto the induction surface when they put it back.

To cool the entire pot down so it can be used as a serving bowl immediately.

To prevent the wet starch residue on the bottom from burning onto the induction surface when they put it back.

To ensure that no grease from the previous cooking step remains on the base before placing it on the clean counter.

Because the pot had left a black ring on the white countertop earlier.

To check if the metal had been warped or damaged by the high cooking temperature.

To scrub away the sticky oil splatters that accumulated on the outer surface while frying the ingredients in the large pan.

To remove the soot that had built up from the open flame of the burner.

To make the bottom of the pot reflect more light for the camera's focus.


Question: What immediate visual change in the pan's sauce caused the actor to start scraping the bottom vigorously?

Answer: The sauce had thickened enough to reveal the dark, dried-on spots on the metal surface.

The actor saw the green garnishes sinking to the bottom and disappearing.

The sauce had thickened enough to reveal the dark, dried-on spots on the metal surface.

The sauce began to change color from a light cream to a dark brown.

The steam coming from the pan suddenly turned into thick, dark smoke.

Large bubbles started to form and pop, splashing the thick residue onto the pan's sides.

The liquid started to spray out of the pan and onto the control panel.

The liquid reduced until the wooden spoon began to leave visible trails across the pan.

The meat started to break apart into smaller pieces due to the boiling liquid.


Question: Why was the actor able to finally start slicing the meat at this specific moment, and not earlier in the clip?

Answer: They had just moved the hot saucepan to the back burner, clearing the front space for the cutting board.

The actor was waiting for the meat to finish resting on the cooling rack after being removed from the oven.

They had just moved the hot saucepan to the back burner, clearing the front space for the cutting board.

The actor had to wait for the kitchen timer to reach zero before touching the meat.

They needed to finish sharpening the chef's knife on the honing rod before it was sharp enough to cut.

Because they were waiting for the knife to be returned by a second person.

They had to wait for the meat to change its color from dark brown to light grey.

The knife was sitting in the sink and had to be dried with a paper towel first.

The cutting board was being used as a temporary lid for the pasta pan until now.


Question: What specific change in the pot's environment caused the actor to finally move the ingredients from the tray to the water at this moment?

Answer: The actor had just finished clearing the cutting board of all other objects, freeing up their hands for the tray.

The timer on the microwave nearby beeped, indicating that the pre-heating phase for the liquid in the pot was finally complete.

The water level in the pot had dropped significantly due to steam.

The water in the pot reached a rolling boil, which was the visual cue the actor needed to begin adding the vegetables.

The steam coming from the pot changed from a thin mist to a thick, dark cloud.

The actor had just finished clearing the cutting board of all other objects, freeing up their hands for the tray.

The overhead kitchen light flickered, signaling a change in the workflow.

The small tool that was previously inside the pot was removed and placed in the sink.

A second actor off-screen gave a physical signal to start the next step.


Question: Did the person use a sponge to wash the cutting board?

Answer: No


Question: Why does the user pick up the knife immediately after taking the potatoes from the storage area but before bringing them to the sink?

Answer: To quickly open the potato plastic bag that is difficult to tear by hand.

To check if the center of the potato is hollow by tapping with the handle.

To test the sharpness of the blade by lightly touching the potato skin.

To cut off the sprouting eyes and dark spots on the potato surface.

To divide the potatoes into several smaller groups for much easier washing.

To poke a hole in the sink drain cover to improve water flow.

To quickly open the potato plastic bag that is difficult to tear by hand.

To remove the price tag and nutritional label from the packaging.

To scrape off the dried mud and dirt before the potatoes get wet.


Question: Among the cooking ingredients visible in the final scene of the video, which one should the person pick next?

Answer: Olive Oil

Cooking Wine
Ginger
Oyster Sauce
Dark Soy Sauce
Garlic
Olive Oil
Light Soy Sauce
Vinegar


Question: During the thickening step, a spoon is being used in the video. Could the blue spatula be used for thickening instead? Why or why not?

Answer: No, because the blue spatula has already been placed in the sink waiting to be cleaned.

No, because the blue spatula has already been placed in the sink waiting to be cleaned.

No, because a spatula's flat shape makes it difficult to stir the starch slurry evenly.

Yes, because the blue spatula was successfully used in an earlier cooking step.

Yes, because a spatula is better at scraping the bottom and sides of the pan during thickening.

No, because a spatula is not suitable for thickening.

Yes, because a spatula can stir and mix ingredients just as effectively as a spoon.

No, because a spoon is specifically needed to scoop and transfer the starch into the pan.

No, because the blue spatula is too large to precisely control the amount of starch slurry being added.


Question: When adding the chopped scallions into the pan, the person is currently using the person's hands. Among the visible tools, what would be the most suitable one to do this?

Answer: Knife

Grater Tongs Whisk Peeler Spoon Spatula Ladle Knife


Question: Where is the minced meat actually being stored?

Answer: Refrigerator's chilled compartment

Storage compartment on the side of the refrigerator door


Question: Which specific problem led to the failure of water bath heating?

Answer: The container holding hot water is leaking

The upper container does not come into sufficient contact with the hot water, resulting in inadequate heating

The device was placed unstably, which affected the heating process

Hot water is lost during the heating process and heat transfer cannot be sustained

The container holding hot water is leaking

The container sizes do not match, causing the device to be placed unstably

Heat is lost too quickly, and the water bath temperature cannot be maintained

The water level of the hot water is too low to form an effective water bath


Question: How many tutorials did the character look up in total? What are these tutorials respectively about?

Answer: Two tutorials: one teaches how to make Basque cake, and the other teaches how to fold the paper tray for baking Basque cake.

Two tutorials: one teaches how to make Basque cake, and the other teaches the baking time of Basque cake.

One tutorial: Teaching the entire process of making Basque cake.

Two tutorials: one teaches how to make Basque cake, and the other teaches how to fold the paper tray for baking Basque cake.

Two tutorials: one teaches the entire process of making Basque cake, and the other teaches the baking time

One tutorial: Teaching the folding method of baking paper trays for Basker cakes.

Three tutorials: teaching the method of making Basque cake, the folding method of baking paper trays for Basque cake, and the baking time for Basque cake respectively.

Three tutorials: They respectively teach the entire process of making Basque cake, the folding method of Basque cake baking paper trays, and the usage method of cake molds.

Two tutorials: one teaches how to make Basque cake, and the other teaches how to lay baking paper in the Basque cake mold.


Question: What is the most direct reason for the leakage of the container used for the first water bath heating?

Answer: This container is a two-piece structure composed of a separated bottom support and side rings, with insufficient sealing performance.

The container was placed unevenly, causing hot water to overflow from the top edge.

The material of the container is too thin, and cracks appear on the surface after being heated

The hot water in the container was added too much, exceeding the normal carrying capacity.

The rubber gasket at the bottom of the vessel was not properly aligned before the heating process began, leading to a slow drip.

The high pressure generated inside the sealed vessel forced the liquid out through the threaded cap which was not tightened enough.

The drainage valve at the base of the heating unit was left slightly open, allowing liquid to escape onto the work surface.

Excessive heat during heating caused the container to deform in a short period of time.

This container is a two-piece structure composed of a separated bottom support and side rings, with insufficient sealing performance.


Question: Where did the person finally find the mold he needed?

Answer: Inside the compartment of the air fryer

The storage area on the top of the refrigerator

In the storage drawer beside the preparation counter


Question: Which tool appears as separate components and needs to be put together before use?

Answer: Hand mixer

Meat grinder
Pasta maker
Hand mixer
Salad spinner
Stand mixer
Food processor
Milk frother
Immersion blender


Question: What later state is the outcome of the person using scissors to cut the white paper into strips at this moment?

Answer: The person tapes the paper strips to a straw and blows air across them to perform a physics experiment demonstrating the relationship between air velocity and pressure.

He folds the strips into various geometric shapes, such as triangles and cylinders, to test and compare the structural load-bearing capacity of different paper pillar designs.

He twists and folds the strips into a specialized rotor shape to create a "paper helicopter," observing how its surface area affects its terminal velocity during a free-fall experiment.

The person tapes the paper strips to a straw and blows air across them to perform a physics experiment demonstrating the relationship between air velocity and pressure.

He rubs a plastic comb or pen against his clothing to generate static electricity and then uses the paper strips to demonstrate electrostatic attraction and repulsion.

He dips one end of each paper strip into different containers of colored ink to observe and measure the rate of capillary action as the liquid rises through the paper fibers.

The person applies glue to the ends of the paper strips and loops them together to construct a long paper chain for a lesson on molecular bonding and polymer structures.

The individual uses a ruler to mark specific intervals on the paper strips before soaking them in a chemical solution to test for pH levels during a basic chemistry lab demonstration.

He intends to use the strips for a non-scientific manual craft task, weaving them together to create a small paper mat to demonstrate basic interlacing techniques.


Question: Why did the person pour the water from the large mineral water bottle into the measuring cup?

Answer: The person will next submerge a sealed plastic bag containing a patterned paper into the water, causing the pattern to "disappear" from view due to the light rays being reflected by the air layer inside the bag.

He intends to use the measuring cup filled with water as a makeshift cylindrical convex lens to magnify the small details of the pattern on the paper, demonstrating how water bends light to enlarge images.

The person will next submerge a sealed plastic bag containing a patterned paper into the water, causing the pattern to "disappear" from view due to the light rays being reflected by the air layer inside the bag.

He plans to create a "broken pencil" illusion by submerging the paper partially to show how the different indices of refraction between air and water cause a visual shift in the object's position.

He wants to demonstrate the "appearing coin" trick, where an object at the bottom of the cup remains hidden until water is added to refract the light rays over the edge of the cup into the observer's eye.

He is preparing to mix a specific concentration of a saline solution to test the conductivity of water using a multimeter, ensuring the measuring cup provides a controlled volume for the electrical experiment he is conducting.

He is preparing a liquid medium to observe the Tyndall effect, where he will later shine a laser through the water to show how suspended particles scatter light rays.

He plans to use the water to create a surface tension demonstration by carefully floating a metal paperclip on the top, showing how the cohesive forces of the liquid molecules support the weight of the object.

He is measuring a precise volume of water to later calculate the buoyancy force acting on the sealed bag, using the displacement method to demonstrate Archimedes' principle.


Question: Why did the person pour the water from the large measuring cup into the small measuring cup?

Answer: To facilitate the precise sampling of a smaller volume of water, allowing for the controlled addition of color reagents during the stirring process.

To make it more convenient to later dissolve and saturate the sugar and salt stored in the nearby bags into a smaller, more concentrated solution.

To provide a more stable base for the digital thermometer probe, ensuring an accurate reading of the liquid's thermal equilibrium before mixing the dry ingredients.

To facilitate the addition of sodium chloride from the nearby white jar, aiming to observe the crystallization process or electrical conductivity of a saline solution.

To utilize the smaller cup's geometry to more easily generate a stable vortex using a straw, demonstrating principles of fluid centripetal force.

To allow for the gradual titration of the liquid into the glass beaker, preventing any sudden overflow when combining the solution with the reactive chemical powder.

To facilitate the precise sampling of a smaller volume of water, allowing for the controlled addition of color reagents during the stirring process.

To prepare three separate cups with varying water levels to conduct a comparative experiment on light refraction or sound frequency.

To prepare a small, manageable volume of solvent for an acid-base experiment involving the pink laundry detergent located nearby.


Question: At this specific moment, what operation did the person perform on the experimental tool "balloon"?

Answer: He inserted a metal coin into the uninflated balloon through its nozzle.

He added a measured amount of granulated sugar into the opening of the balloon.

He used a funnel to pour some fine sand into the neck of the uninflated balloon.

He held the balloon by the nozzle and began to move it in a circular motion to make it spin.

He inserted a metal coin into the uninflated balloon through its nozzle.

He tied a secure knot at the balloon's nozzle to prevent air from escaping.

He stretched the opening of the balloon over the rim of a glass jar to seal it.

He poured a small volume of water from the measuring cup into the balloon.

He blew air into the balloon to inflate it to its maximum capacity.


Question: How many times did the person use the plastic bottle to pour water into the measuring cup throughout the entire video?

Answer: 2


Question: What did the person do after he checked the recipe?

Answer: Go to the sink.

Put away the knife and the cutting board.


Question: Why did the person place the spatula on top of the bowl instead of leaving it on the table?

Answer: To prevent the spatula from being contaminated by the surface.

To stop the excess batter from dripping onto the counter.

To keep the workspace clear for the next set of ingredients.

To allow the remaining liquid to drain back into the bowl.

To keep the spatula within easy reach for the next step

To cool down the spatula before using it again

To prevent the spatula from being contaminated by the surface.

To prepare the spatula for washing later


Question: Why did the person place the pan next to the cutting board before cooking?

Answer: To transfer the chopped vegetables into the pan

To clear space on the counter for prep work

To transfer the chopped vegetables into the pan

To weigh the ingredients before adding them in

To organize the workspace for the next recipe

To store the pan after finishing cooking


Question: What can you use instead of a knife to cut ingredients that weren't sliced all the way?

Answer: Spatula

Chopsticks
Cutting board
Scraper
Peeler
Spatula
Cell phone
Turner
Spoon


Question: Why is the bowl placed near the wall during cooking?

Answer: To hold and support the phone

To store the cooked vegetables
To collect food waste during cooking
To temporarily place hot food safely
To prevent spills on the table
To store unused ingredients
To hold the curry from the packet
To hold and support the phone
To wash vegetables later


Question: Why is the person pouring the sugar onto the spoon instead of directly from the bag into the pot?

Answer: To distribute the sugar evenly across the dish and prevent it from clumping in one spot.

To allow a teammate or peer to visually confirm the amount of sugar being added before it dissolves.

To distribute the sugar evenly across the dish and prevent it from clumping in one spot.

To prevent the cold sugar from drastically lowering the temperature of the boiling liquid in a specific area.

To use the spoon to break up any large, unrefined lumps of sugar before they enter the pot.

To measure the exact volume of sugar required to ensure the recipe's flavor consistency.

To inspect the sugar for any impurities or discoloration before it is integrated into the food.

To manage the rate of dissolution by adding the sugar slowly rather than all at once

To bring the sugar closer to the person's nose to check for freshness before adding it to the dish.


Question: What was the color of vegetables he took first?

Answer: white

orange pink grey white blue green red black


Question: How many tomatos were cut in total?

Answer: 2


Question: How did the balloon eventually burst?

Answer: It was popped by a lemon slice.

it was popped by hand
It was popped by a lemon slice.
it was popped by a stirring stick
it was blown up and popped
it was popped by a pair of scissors
it was popped by a metal skewer
it was popped by a knife
it was popped by a fork prong


Question: How many layers did the liquid eventually separate into?

Answer: 2


Question: Why was the liquid in the test tube light purple?

Answer: The test tube wasn't washed

the test tubes were washed, but not thoroughly

the solution added was the pigment solution

the beaker containing water was not washed

there were indicators inside the test tube


Question: What would the final liquid look like if no dish soap was added?

Answer: The liquid would still look the same, but it would be temporary and unstable

The liquid would clearly separate into two layers: green at the bottom and red at the top

It wound not be layered, but it would appear as red instead of green

The liquid would clearly separate into two layers: red at the bottom and green at the top

The liquid would still look the same, but it would be temporary and unstable

It would not separate into layers and would turn grayish-brown

The solution would remain transparent and clear, showing no signs of any chemical reaction

The mixture would appear cloudy and opaque, eventually settling into a thick sludge

Because of the lack of emulsifier, the liquid will not emulsify and therefore would not separate into layers


Question: Why does the person change their grip on the knife?

Answer: To remove the apple stem.

To slice the apple into four pieces.
To remove the apple stem.
To cut the apple core.
To adjust the cutting angle.
To clean the blade with a towel.
To peel the apple skin.
To test the weight of the knife handle.
To remove the apple seeds.


Question: Why does the user put the apple piece back down on the board?

Answer: To remove the remaining seeds.

To wait for the tray to be moved closer.

To count how many slices are currently on the board.

To check the color of the apple's flesh.


Question: What is the primary purpose of moving to the sink?

Answer: To remove the seeds inside the apple.

To sharpen the knife using the sink's edge.

To fill the silver bowl with fresh water.

To rinse the apple and the knife with water.

To dispose of the collected apple skins.


Question: Where does the user pick up the peeler from?

Answer: From the table surface.

From the bottom of the sink.
From the table surface.
From inside the kitchen drawer.
From the drying rack.
From the top of the cutting board.
From the worker in the yellow uniform.
From the silver tool bowl.
From the plastic tray.


Question: Why does the user transfer the apple skins from the bowl into a plastic bag before going to the sink?

Answer: To prevent the skins from falling into and clogging the sink drain.

To clear the workspace to start a new task.

To see if any tools were accidentally buried under the skins.

To organize the waste before taking it to the outdoor compost bin.

To dry the bowl faster by removing the wet skins.

To prevent the skins from falling into and clogging the sink drain.

To store the skins in the refrigerator for making a fruit stock.

To weigh the skins to check the total amount of waste.

To use the bag to scrub the inside of the bowl.


Question: Why is the person using the tinfoil to cover the centrifuge tube?

Answer: To protect it from light

maintain a stable temperature during the spin


Question: Why did the person place the plate far away from himself after washing it?

Answer: He was preparing to hold the cooked scrambled eggs later; for now, he first needed a bowl to beat the raw eggs.

He wanted to clear the counter space to make room for the cutting board and the vegetables he planned to chop for the omelet.

He placed it further away in a cooler spot of the communal kitchen to let the plate air-dry faster before use.

The spot closer to him was too hot from the stove, and he didn't want the cold plate to crack from the heat.

The quantity of eggs was too large for the plate to hold, so it wasn't needed for the time being.

He was preparing to hold the cooked scrambled eggs later; for now, he first needed a bowl to beat the raw eggs.

He needed to keep the clean plate away from the raw egg splashes while he was whisking the eggs in the bowl.

The area around the sink was too narrow; he moved it to prevent accidentally knocking the plate onto the floor and breaking it.

He intended to use the plate for serving the toast, but he first had to wait for the bread to finish browning in the toaster.


Question: Why did the person suddenly pick up the wooden chopsticks and prepare to grab something?

Answer: An eggshell fell into the raw eggs; the person needed to use the chopsticks to pick out the broken shell.

He had just finished cracking all the eggs into the bowl and needed to start whisking them immediately.

He did not do this action and the whole question was a distraction.

The person wanted to check the consistency of the egg mixture by lifting a small amount with the tips of the chopsticks.

He needed to taste the saltiness of the eggs to see if they were delicious; he later found they were a bit bland and added more salt.

An eggshell fell into the raw eggs; the person needed to use the chopsticks to pick out the broken shell.

He saw a small piece of vegetable debris in the bowl and wanted to remove it before he started mixing the eggs.

He noticed the yolk in the bowl and wanted to use the chopsticks to remove it for a smoother texture.

The communal kitchen whisk was missing, so he grabbed the chopsticks to use as a makeshift stirring tool.


Question: Why did this person pick up a spoon to crack the eggshell?

Answer: Because he wanted to avoid cracking the egg on the edge of the bowl, which could cause more tiny shell fragments to fall into the raw egg.

He needed the spoon to help separate the egg white from the yolk by letting the white slide off the curved surface while keeping the yolk intact for the dish.

Because he was about to use the spoon to scoop out the soy sauce from the plastic cup anyway, so using it to crack the egg first saved him from dirtying another tool.

The bowl in the common kitchen was made of thin glass, and he was afraid that cracking the egg on the rim might cause the bowl to chip.

Because the countertop and the edge of the bowl were not yet cleaned, and using a clean spoon to crack the egg was a more hygienic way to prevent surface bacteria from entering the egg.

Because he needed to measure the size of the egg yolk to ensure it fit the recipe's proportions, and the spoon acted as a reference scale before he poured the egg into the bowl.

He intended to use the spoon to whisk the egg immediately after cracking it, so picking it up early allowed him to transition quickly between the preparation steps.

Because he wanted to avoid cracking the egg on the edge of the bowl, which could cause more tiny shell fragments to fall into the raw egg.

Using a metal spoon provides a more blunt force that cracks the shell without piercing the delicate yolk membrane.


Question: Why was this person holding a spoon in his left hand and chopsticks in his right?

Answer: There were still impurities in the raw egg liquid that needed to be cleaned out, and using chopsticks alone would not be enough to remove them.

He needed to use the spoon to transfer small amounts of water into the bowl while using the chopsticks to incorporate it into the egg mixture.

He was using the spoon to scoop off the surface foam (air bubbles) created by the chopsticks to ensure the steamed eggs would be perfectly smooth.

He needed to use the spoon to measure the exact volume of the egg liquid while using the chopsticks to break up the large yolks.

He needed to use the spoon to hold the bowl steady while whisking the eggs rapidly with the chopsticks in his right hand.

There were still impurities in the raw egg liquid that needed to be cleaned out, and using chopsticks alone would not be enough to remove them.

He was using the spoon to scrape the thick egg residue from the sides of the bowl while using the chopsticks to stir the center thoroughly.

He was using the spoon to add more soy sauce from the cup while simultaneously beating the eggs with the chopsticks to save time.

The bowl was too hot to touch after sitting near the stove, so he used the spoon as a lever to tilt it while stirring with the chopsticks.


Question: Why did this person suddenly press the button on the induction cooker while pouring salt?

Answer: The person wanted to pre-heat the pan first so the person could pour the eggs in immediately after finishing the whisking, saving time.

The person realized the pan was too hot for the delicate eggs and pressed the button to switch to a lower temperature setting before adding the salt.

The cook noticed the induction surface was not detecting the pan correctly and pressed the power button to reset the sensor before continuing with the seasoning.

The induction cooker's safety timer was about to beep, and he needed to reset it to keep the burner from turning off.

The eggs were almost done and about to be served; pressing the button helps ensure the eggs don't overcook and stay tender.

The person wanted to pre-heat the pan first so the person could pour the eggs in immediately after finishing the whisking, saving time.

In the condo's communal kitchen, the stoves have a standby mode, and he needed to keep the power active while he finished seasoning.

He wanted to check if the pan was properly centered on the induction ring by toggling the power to see the digital display.

He noticed the oil was starting to smoke and pressed the button to lower the heat before the salt could burn.


Question: What was the purpose of the person using a spatula to move around in the pan?

Answer: The person wanted to coat the surface of the frying pan evenly with oil.

He tried to scrape away leftover water droplets to prevent oil splashing.

The person was trying to remove burnt food particles from the previous cooking session.

This allowed the moisture at the bottom of the pot to evaporate quickly, making it easier to pour in the oil next.

He wanted to stir the eggs in the pan in order to ensure they are heated evenly.

The person wanted to coat the surface of the frying pan evenly with oil.

He was testing the non-stick coating of the pan before starting to cook the main dish.

He tried to heat the pan evenly before frying the eggs to prevent uneven heating when he poured them in.

He was going to spread the garlic and ginger evenly before pouring in eggs.


Question: Why was the spatula originally going to be placed in the pan, but later placed to the side?

Answer: To allow the frying pan to air-dry quickly for the next dish.

To keep the spatula clean while waiting for the pan to cool down.

To make room for adding oil to the pan for the next ingredient.

To avoid the pan's residual heat from deforming the spatula's handle.

To free up space in the pan to put it back on the induction stove.

To allow the frying pan to air-dry quickly for the next dish.

To prevent the spatula's weight from triggering the induction cooker's error sensor.

Had not washed the spatula yet, needed to wait a while to wash it again.

To prevent the spatula from touching leftover water in the pan before use.


Question: Why did this person pick up two books?

Answer: Because he is about to perform an experiment by interleaving the pages of the two books to demonstrate friction.

Because he is preparing to use the two books as sturdy pillars to support a makeshift bridge for a load-bearing test.

Because he needs to use the paper from one of the books to perform an experiment related to oil immersion.

Because he needs to use the combined weight of the two books to press down on a glued surface for an experiment

Because he likes reading and needs to read these two books immediately.

Because he is going to place the books under a table leg to stabilize the work surface for a delicate assembly task.

Because he needs to compare the thickness of the two books to calculate the average width of a single page.

Because he intends to use the books to shield a sensitive sensor from ambient light during a high-precision optics experiment.

Because he is about to perform an experiment by interleaving the pages of the two books to demonstrate friction.


Question: Why did this person suddenly pick up a funnel from the table instead of something else, like chopsticks? What is the purpose?

Answer: The person needs to funnel water into a balloon and then tie off the balloon's opening.

He picked up the funnel to measure the flow rate of the liquid. By timing how long it takes for the water to pass through the funnel, he can calculate the viscosity of the solution.

He needs to use the funnel as a makeshift megaphone to give instructions to other participants in the laboratory. The purpose is to ensure the sound carries further across the room.

The purpose of picking up the funnel is to create a vacuum seal between the water source and the balloon. This prevents any air from entering the balloon during the filling process to ensure a pure liquid sample.

The funnel is being used to filter out solid impurities from the water before it is poured into the balloon.

He uses the funnel to transfer liquid into a flask and then places a rubber stopper into the top.

The person needs to funnel water into a balloon and then tie off the balloon's opening.

Glass rods and funnels are common laboratory equipment. He needs to use the glass rod and funnel to guide the solution into the measuring cup.

The person uses the funnel to pour fine powder into a jar and then screws the cap on very tightly.


Question: If the person wants to move cut-up vegetables on the board to the pot, what other tool can the person use besides the knife?

Answer: chopstick

nothing in the sight
scraper
scooper
knife
tweezers
cleaver
spatula
chopstick


Question: If the person wants to throw a used tissue, how many baskets can the person use?

Answer: 2, both are white

3, all are white
1,black
1,white
2, both are white
there is no basket
2, both are grey
2, one is white
2,both are black


Question: If there is a fifth person who comes here and also wants to eat the pasta, which container would be the most appropriate choice?

Answer: The empty white bowl near the kitchen

use the pot
The empty white bowl near the kitchen
use the glasstic cap
the empty black bowl near the kitchen
the small blue plate on the counter
eat by hand
the plastic storage box on the shelf
no solution