ccccEsion/IMUG-Bench huggingface dataset:
Domain: Cooking / cooking_workflow

turn: 1
modality: text
input: text: Observe the input dish image and select its correct name.
Options:
A. Nougat Candy
B. Snowflake Crisp
C. Rice Cake
D. Macaron
E. None of the above.
output: answer: B

turn: 2
modality: text
input: In the process of making Snowflake Crisp, which of the following steps is an essential core procedure?
Options:
A. Melting marshmallows and butter
B. Deep-frying the dough
C. Steaming the mixture
D. Adding yeast for fermentation
E. None of the above.
output: answer: A

turn: 3
modality: image
input: Immediately following the essential step selected in the previous round, the next step typically performed is one of the following. Select the correct option, then directly generate the operational scene of this step (do not output the option text).
output: evaluation_points: The image depicts the specific operational scene of 'pouring the mixture into the biscuit and nut blend and stirring'.

The ingredients shown in the scene match their state at this stage of preparation (including form, cookedness, color, etc.). Specifically, the marshmallow and butter mixture should be melted and liquid/pourable, and the biscuits and nuts should be dry and ready to mix. The appearance of the biscuits and nuts should be consistent with their depiction in the Turn 1 input image.

The cooking action is correct and logical, showing the act of pouring a liquid mixture into dry ingredients and the subsequent stirring motion to combine them.
Domain: Cooking / cooking_workflow

turn: 1
modality: text
input: text: Observe the input dish image and select its correct name.
Options:
A. Mooncake
B. Dumpling
C. Steamed Bun
D. Pancake
E. None of the above.
output: answer: A

turn: 2
modality: text
input: In the process of making mooncakes, which of the following steps is an essential core procedure?
Options:
A. Pressing into shape with a mold
B. Stir-frying in a wok
C. Deep-frying in oil
D. Steaming over water
E. None of the above.
output: answer: A

turn: 3
modality: image
input: Following the essential step selected in the previous round, the next step typically performed is one of the following: A. Placing in the oven to bake, B. Adding to a soup broth, C. Grilling over an open flame, D. Freezing in a refrigerator. Select the correct option and then directly generate the operational scene of this step (do not output the option text).
output: evaluation_points: The image depicts the specific action of placing mooncakes in an oven to bake.

The ingredients shown (e.g., shaped mooncake dough) are in the correct state for this stage (e.g., raw, molded, ready for baking). The shape and appearance of the mooncake dough should be consistent with the result of the molding step (pressing into shape with a mold) as described in turn 2.

The cooking action (placing in/baking in an oven) is accurate and logically follows the previous molding step.
Domain: Cooking / cooking_workflow

turn: 1
modality: text
input: text: Observe the input dish image and select its correct name.
Options:
A. Sweet and Sour Pork
B. Crispy Fried Fish
C. Kung Pao Chicken
D. Mapo Tofu
E. None of the above.
output: answer: B

turn: 2
modality: text
input: In the process of making Crispy Fried Fish, which of the following steps is an essential core procedure?
Options:
A. Marinating the fish in soy sauce
B. Scoring the fish meat with a cross-hatch pattern
C. Steaming the fish for 10 minutes
D. Adding chopped green onions as garnish
E. None of the above.
output: answer: B

turn: 3
modality: image
input: Following the correct step selected in the previous round, the next step typically required is one of the following: A. Adding a sweet and sour sauce, B. Coating with starch and deep-frying to set the shape, C. Grilling over an open flame, D. Simmering in a broth. Select the correct option and then directly generate the operational scene of this step (do not output the option text).
output: evaluation_points: The image depicts the specific action of coating fish pieces with starch and deep-frying them to achieve a crispy, set shape.

The ingredients shown (e.g., fish pieces) are in the correct state for this stage: they have been previously scored (cross-hatch pattern visible) but are raw and unbreaded, ready for coating. The scoring (cross-hatch pattern) should be consistent with the description in Turn 2's correct option (B: Scoring the fish meat with a cross-hatch pattern).

The cooking action is logical and correct: fish pieces are being dipped in starch or are in hot oil, with visual cues like bubbling oil indicating frying.
Domain: Cooking / cooking_workflow

turn: 1
modality: text
input: text: Observe the input dish image and select its correct name.
Options:
A. Orange Marmalade
B. Freshly Squeezed Orange Juice
C. Orange Sorbet
D. Candied Orange Peel
E. None of the above.
output: answer: B

turn: 2
modality: text
input: In the process of making Freshly Squeezed Orange Juice, which of the following steps is an essential and core part of the procedure?
Options:
A. Cutting the oranges in half
B. Boiling the oranges in syrup
C. Grating the orange zest
D. Baking the oranges whole
E. None of the above.
output: answer: A

turn: 3
modality: image
input: Immediately following the correct step selected in the previous round, the next step typically performed is one of the following. Please select the correct option and then directly generate the operational scene of this step (do not output the option text).
output: evaluation_points: The image depicts the specific action of rotating and squeezing on a juicer.

The ingredients shown (halved oranges) are in the correct state for this stage of the process (morphology, freshness, color). The color and freshness of the oranges should match the oranges depicted in the input image of turn 1.

The culinary action (rotating/squeezing on a juicer) is correct and logically follows from cutting the oranges in half.
Domain: Cooking / cooking_workflow

turn: 1
modality: text
input: text: Observe the dish in the provided image and select its correct name.
Options:
A. Shortbread
B. Biscotti
C. Cookie
D. Scone
E. None of the above.
output: answer: C

turn: 2
modality: text
input: In the process of making cookies, which of the following steps is an essential and core part of the procedure?
Options:
A. Piping the dough into shapes using a piping tip
B. Marinating the dough in syrup
C. Deep-frying the dough
D. Steaming the dough
E. None of the above.
output: answer: A

turn: 3
modality: image
input: Immediately after the step you selected in the previous round, which of the following steps typically comes next? Select the correct option and then directly generate a scene depicting that step (do not output the option text).
output: evaluation_points: The image must depict the specific action of baking in an oven.

The ingredients shown (e.g., piped cookie dough on a baking tray) must be in the correct state for this stage: raw, shaped, and ready for baking. The shape of the cookie dough (piped) must be consistent with the action selected in Turn 2 (piping the dough into shapes using a piping tip).

The cooking action (placing in or being inside an oven) must be correct and logically follow the piping step.
Domain: Cooking / cooking_workflow

turn: 1
modality: text
input: text: Observe the input dish image and select its correct name.
Options:
A. Clay Pot Rice
B. Fried Rice
C. Congee
D. Steamed Rice with Sausage
E. None of the above.
output: answer: A

turn: 2
modality: text
input: In the process of making Clay Pot Rice, which of the following steps is an essential core part of the preparation?
Options:
A. Place the sausages on top of the rice when it is 80% cooked.
B. Deep-fry the sausages before adding them.
C. Marinate the rice in soy sauce for an hour.
D. Bake the entire pot in an oven at 200°C.
E. None of the above.
output: answer: A

turn: 3
modality: image
input: Following the essential step selected in the previous round, the next step typically performed is one of the following. Please select the correct option and then directly generate the scene depicting this step (do not output the option text).
output: evaluation_points: The image must depict the specific action of 'drizzling oil along the edge of the pot to create a crispy crust'.

The ingredients shown (rice, sausages) must be in the correct state for this stage: rice should be nearly cooked (80% done) with sausages placed on top (as per Turn 2's correct option 'A. Place the sausages on top of the rice when it is 80% cooked.'), and the pot should be a traditional clay pot (consistent with the dish 'Clay Pot Rice' identified in Turn 1).

The cooking action must be logical and correct: showing oil being poured carefully around the hot pot's inner edge, with steam or sizzle suggesting the formation of the crust, and using appropriate utensils like a ladle or oil bottle.
Domain: Cooking / cooking_workflow

turn: 1
modality: text
input: text: Observe the input dish image and select its correct name.
Options:
A. Onigiri (Rice Ball)
B. Sushi Roll
C. Sashimi Platter
D. Tempura
E. None of the above.
output: answer: B

turn: 2
modality: text
input: In the process of making a Sushi Roll, which of the following steps is an essential and core part of the procedure?
Options:
A. Spreading rice evenly on a sheet of nori (seaweed)
B. Deep-frying the ingredients
C. Grilling the fish
D. Whipping cream for a dessert
E. None of the above.
output: answer: A

turn: 3
modality: image
input: Immediately following the step of 'Spreading rice evenly on a sheet of nori (seaweed)', the next logical step in making a Sushi Roll is one of the following. Please select the correct option and then directly generate the scene depicting this step (do not output the option text).
output: evaluation_points: The image must depict the specific action of 'placing ingredients on the rice and rolling the sushi using a bamboo mat'.

The ingredients shown (e.g., fish, vegetables) must be in a state appropriate for this stage (raw, cut, fresh, and placed on the rice). The placement should be on the rice that has been spread on the nori, as described in the previous step.

The cooking action (rolling with a bamboo mat) must be correct and logically consistent with the step of 'Spreading rice evenly on a sheet of nori (seaweed)' and the subsequent action of placing ingredients.
Domain: Cooking / cooking_workflow

turn: 1
modality: text
input: text: Observe the input dish image and select its correct name.
Options:
A. Takoyaki (Octopus Balls)
B. Okonomiyaki (Savory Pancake)
C. Taiyaki (Fish-shaped Cake)
D. Dorayaki (Red Bean Pancake)
E. None of the above.
output: answer: A

turn: 2
modality: text
input: In the process of making Takoyaki, which of the following steps is an essential core procedure?
Options:
A. Pouring batter and octopus pieces into the molds
B. Deep-frying the entire mixture in oil
C. Steaming the batter in a bamboo basket
D. Grilling the mixture on a flat iron plate
E. None of the above.
output: answer: A

turn: 3
modality: image
input: Immediately following the correct step selected in the previous round, the next step typically performed is one of the following: A. Flipping them into spheres with bamboo skewers, B. Adding a layer of cheese on top, C. Dipping them in soy sauce, D. Baking them in an oven. Select the correct option and then directly generate the operational scene of this step (do not output the option text).
output: evaluation_points: The image depicts the specific action of 'flipping them into spheres with bamboo skewers'.

The ingredients shown (e.g., batter, octopus pieces) are in the correct state for this stage of cooking (e.g., partially cooked, in molds, with a forming crust). The molds and the overall cooking setup should be consistent with the typical appearance of a takoyaki grill as implied by the dish name 'Takoyaki (Octopus Balls)' from Turn 1.

The cooking action (using bamboo skewers to flip and shape the balls) is accurate and logically follows from the previous step of pouring batter into molds, as established in Turn 2's correct option A.
Domain: Cooking / cooking_workflow

turn: 1
modality: text
input: text: Observe the input dish image and select its correct name.
Options:
A. Sponge Cake
B. Angel Food Cake
C. Chiffon Cake
D. Pound Cake
E. None of the above.
output: answer: C

turn: 2
modality: text
input: In the process of making a Chiffon Cake, which of the following steps is an essential and core part of the procedure?
Options:
A. Whipping the egg whites into stiff peaks
B. Caramelizing sugar for a glaze
C. Kneading the dough until smooth
D. Marinating meat in spices
E. None of the above.
output: answer: A

turn: 3
modality: image
input: Immediately after the step selected in the previous round, which of the following steps typically comes next? Choose the correct option and then directly generate the operational scene of this step (do not output the option text).
output: evaluation_points: The image depicts the specific action of folding the meringue into the egg yolk batter.

The ingredients shown in the scene are in the correct state for this stage of the process (e.g., fluffy meringue, smooth yolk batter, consistent colors). The colors and states of the ingredients should be consistent with the typical appearance of these components in a Chiffon Cake recipe, as described in the task context.

The cooking action (gently folding) is correct, logical, and matches standard culinary practice for this step.
Domain: Cooking / cooking_workflow

turn: 1
modality: text
input: text: Observe the dish in the input image and select its correct name.
Options:
A. Pizza
B. Lasagna
C. Quiche
D. Calzone
E. None of the above.
output: answer: A

turn: 2
modality: text
input: In the process of making a pizza, which of the following steps is an essential core step?
Options:
A. Spreading sauce and sprinkling cheese on the dough base
B. Deep-frying the dough
C. Steaming the toppings
D. Marinating the dough in broth
E. None of the above.
output: answer: A

turn: 3
modality: image
input: Immediately following the correct step selected in the previous round, the next step is typically one of the following: A. Baking it in an oven, B. Freezing it, C. Grilling it over an open flame, D. Soaking it in water. Select the correct option and then directly generate the operational scene of this step (do not output the option text).
output: evaluation_points: The image must depict the specific action of baking the pizza in an oven.

The ingredients shown (dough base with sauce and cheese) must be in their raw, unbaked state, with appropriate colors and textures. The appearance of the dough base, sauce, and cheese should be consistent with the state described in the correct step from turn 2 (spreading sauce and sprinkling cheese on the dough base).

The cooking action (placing the pizza in or taking it out of an oven) must be correct and logically consistent with the baking process.
Domain: Cooking / cooking_workflow

turn: 1
modality: text
input: text: Observe the input dish image and select its correct name.
Options:
A. French Press Coffee
B. Espresso
C. Pour-Over Coffee
D. Turkish Coffee
E. None of the above.
output: answer: C

turn: 2
modality: text
input: In the process of making pour-over coffee, which of the following steps is an essential core component?
Options:
A. Grinding coffee beans into powder
B. Steaming milk
C. Tamping grounds with high pressure
D. Adding sugar syrup
E. None of the above.
output: answer: A

turn: 3
modality: image
input: Following the essential step selected in the previous round, the next step typically performed is one of the following. Please select the correct option, then directly generate the operational scene of this step (do not output the option text).
output: evaluation_points: The image depicts the specific operation of slowly pouring hot water into the filter.

The ingredients shown (coffee grounds) are in the correct state for this stage of the process (dry, finely ground powder), as required by the essential step selected in turn 2.

The cooking action (pouring water in a slow, controlled stream) is correct and logically follows grinding.
Domain: Cooking / cooking_workflow

turn: 1
modality: text
input: text: Observe the input dish image and select its correct name.
Options:
A. Sweet and Sour Pork
B. Braised Pork Belly (Hong Shao Rou)
C. Kung Pao Chicken
D. Mapo Tofu
E. None of the above.
output: answer: B

turn: 2
modality: text
input: In the process of making Braised Pork Belly (Hong Shao Rou), which of the following steps is an essential and core part of the preparation?
Options:
A. Marinating the meat in soy sauce overnight
B. Cutting the pork belly into chunks and blanching them
C. Steaming the meat with ginger slices
D. Deep-frying the meat until golden brown
E. None of the above.
output: answer: B

turn: 3
modality: image
input: Following the correct step selected in the previous round, the next step that typically comes immediately after is one of the following. Please select the correct option and then directly generate the operational scene for this step (do not output the option text).
output: evaluation_points: The image depicts the specific action of 'caramelizing sugar and stir-frying the meat chunks'.

The ingredients shown in the scene match their expected state at this point in the process (e.g., blanched pork chunks, melted sugar, appropriate color and texture). The pork chunks should be blanched, as per the essential step selected in Turn 2.

The cooking action is correct and logically consistent (e.g., stir-frying in a wok/pan, proper utensil use).
Domain: Cooking / cooking_workflow

turn: 1
modality: text
input: text: Observe the dish in the input image and select its correct name.
Options:
A. Custard Tart
B. Quiche Lorraine
C. Egg Tart
D. Portuguese Egg Tart
E. None of the above.
output: answer: D

turn: 2
modality: text
input: In the process of making Portuguese Egg Tarts, which of the following steps is an essential core component?
Options:
A. Preparing the puff pastry
B. Mixing the custard filling
C. Baking at a high temperature
D. Whipping cream for topping
E. None of the above.
output: answer: B

turn: 3
modality: image
input: Following the essential step selected in the previous round, the next immediate step in the process is typically one of the following. Please select the correct option and then directly generate the operational scene for this step (do not output the option text).
output: evaluation_points: The image depicts the specific action of pouring the custard filling into the tart shells. The tart shells should be raw/unbaked and match the style (e.g., puff pastry) shown in the input image of turn 1.

The ingredients shown (e.g., liquid custard, raw tart shells) match their expected state at this stage of the process (e.g., liquid consistency, unbaked). The tart shells should be raw/unbaked and match the style (e.g., puff pastry) shown in the input image of turn 1.

The cooking action (pouring) is correct, logical, and follows naturally from the previous step of mixing the filling.
Domain: Cooking / cooking_workflow

turn: 1
modality: text
input: text: Observe the dish in the input image and select its correct name.
Options:
A. Onion Rings
B. French Fries
C. Hash Browns
D. Potato Wedges
E. None of the above.
output: answer: B

turn: 2
modality: text
input: In the process of making French Fries, which of the following steps is an essential core procedure?
Options:
A. Cutting potatoes into strips
B. Marinating in soy sauce
C. Boiling in water for 10 minutes
D. Grating the potatoes
E. None of the above.
output: answer: A

turn: 3
modality: image
input: Following the correct step selected in the previous round, the next step that typically follows immediately is one of the options below: A. Frying in hot oil, B. Baking in an oven, C. Adding ketchup, D. Freezing. Please select the correct option and then directly generate the operational scene of this step (do not output the option text).
output: evaluation_points: The image depicts the specific action of frying in hot oil.

The ingredients shown (potato strips) are in the correct state for this stage of the process: raw, cut into strips, and not yet cooked. The strips should match the typical appearance of raw potato strips for French fries, as implied by the correct step selected in Turn 2 (Cutting potatoes into strips).

The cooking action (frying in a pot or fryer with oil) is correct and logically follows the previous step (Cutting potatoes into strips) selected in Turn 2.
Domain: Cooking / food_frying_compare

turn: 1
modality: image
input: Generate a frying pan containing two separate pieces of raw food: on the left is a slice of bacon, and on the right is a bone-in chicken leg. The pan is not yet being heated.
output: evaluation_points: 1. The pan clearly shows two distinct food items.

2. The left item is a slice of bacon, and the right item is a bone-in chicken leg.

3. Both items are in a raw, uncooked state.

4. The background is simple, focusing attention on the pan and its contents.

turn: 2
modality: image
input: Based on the previous image, after some heating time, generate the scene where one food item has just become fully cooked.
output: evaluation_points: 1. The bacon slice shows cooked characteristics (e.g., browned, crispy edges).

2. The chicken leg remains mostly raw (e.g., pale color, minimal browning).

3. The positions and quantities of both foods match the previous image.

The pan, background, and other elements are consistent with the image generated in turn 1.

The image appears to be a modified version of the image generated in turn 1, not a completely new generation.

turn: 3
modality: text
input: Based on the cooking phenomenon shown in the images, which of the two foods cooks faster in the pan?
Options:
A. Bacon cooks faster than chicken.
B. Chicken cooks faster than bacon.
C. They cook at the same rate.
D. It is impossible to compare.
E. None of the above.
output: answer: A
Domain: Cooking / food_frying_compare

turn: 1
modality: image
input: Generate a frying pan containing two separate pieces of raw food: on the left is a piece of bean sprouts, and on the right is a piece of pork rib segments. The pan is not yet being heated.
output: evaluation_points: 1. The pan clearly shows two distinct types of food.

2. The left side contains bean sprouts, and the right side contains pork rib segments.

3. Both items are in a raw, uncooked state.

4. The background is simple, emphasizing the pan and its contents.

turn: 2
modality: image
input: Based on the previous image, after heating for some time, generate the scene in the pan when one type of food has just become cooked.
output: evaluation_points: 1. The bean sprouts show characteristics of being cooked (e.g., color change, texture).

2. The pork rib segments remain mostly raw (e.g., unchanged or only slightly altered color).

3. The positions and quantities of both foods in the pan match the previous image.

The pan, background, and other unrelated elements are consistent with the image from turn 1.

The image is clearly modified from the image from turn 1, not a completely new generation.

turn: 3
modality: text
input: Based on the cooking phenomenon shown in the images, answer: Which of the two foods is easier to pan-fry?
Options:
A. Bean sprouts are easier to cook than pork rib segments.
B. Pork rib segments are easier to cook than bean sprouts.
C. Both are equally easy to cook.
D. It cannot be compared.
E. None of the above.
output: answer: A