Domain: Cooking / food_frying_flip

turn: 1
modality: image
input: Generate a top-down view of a frying pan. A raw, thick-cut steak has just been placed in the pan.
output: evaluation_points: 1. The image shows a frying pan containing a thick-cut steak.

2. The steak's surface texture matches a 'raw' state (vibrant color, no sear marks).

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

turn: 2
modality: image
input: Based on the previous image, after heating, the side of the steak in contact with the pan is now fully seared. Flip the entire piece of food. Generate the scene in the pan after flipping.
output: evaluation_points: 1. The steak now shows its freshly seared side (the former bottom), with clear cooked characteristics (browning, crust).

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

The image is clearly a modification of the output image from turn 1, not a completely new generation.

The type and quantity (or approximate mass) of food in the pan matches the output image from turn 1, with only its orientation/state changed.

turn: 3
modality: text
input: For the food in the pan, based on the image you just drew, which of the following is the correct visual indicator that it is properly seared?
Options:
A. The surface is uniformly bright red and glossy.
B. The surface has developed a golden-brown crust with visible sear marks.
C. The surface is pale and releases a large amount of clear liquid.
D. The surface is charred black and smoking heavily.
E. None of the above.
output: answer: B

turn: 4
modality: image
input: Based on the previous image, without altering the current cooked state of the original food, add a new raw ingredient—a garlic clove with its skin on—to the same frying pan. Continue heating both items together. Generate the scene in the pan at this moment.
output: evaluation_points: 1. The thick-cut steak should maintain the seared appearance it had in the second generated image.

The thick-cut steak should maintain the seared appearance it had in the output image from turn 2.

3. Both ingredients coexist in the pan, with a clear spatial relationship.

Both ingredients (the thick-cut steak and the raw garlic clove with skin on) coexist in the pan, with a clear spatial relationship.

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

turn: 5
modality: image
input: Based on the previous image, continue heating the contents of the pan until both the original food and the garlic clove are fully cooked. Generate the scene in the pan at this stage.
output: evaluation_points: 1. The thick-cut steak should maintain its established seared appearance.

The thick-cut steak should maintain the seared appearance it had in the output image from turn 2.

3. The cooked appearance of the different ingredients should match their respective properties (e.g., steak crust vs. roasted garlic), not be identical.

4. The number, type, and relative positions of the ingredients remain consistent with the previous round, with only their cooked state changed.

The number, type, and relative positions of the ingredients (the thick-cut steak and the garlic clove) remain consistent with the output image from turn 4, with only their cooked state changed.

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

turn: 6
modality: text
input: Based on the image you just drew, compared to cooking only the original ingredient, what flavor characteristic is the dish most likely to have gained from adding the garlic clove?
Options:
A. A sharp, raw onion-like pungency.
B. A rich, roasted garlic aroma.
C. A sweet, caramelized fruitiness.
D. A bitter, burnt charcoal taste.
E. No noticeable change.
output: answer: B