Domain: Cooking / food_frying_flip

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

2. The sausage's surface texture matches a 'raw' state (vibrant color, no browning or grill marks).

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

turn: 2
modality: image
input: Based on the previous image, after sufficient heating, the side of the food in contact with the pan is now fully cooked. Flip all the food in the pan. Generate the scene in the pan immediately after flipping.
output: evaluation_points: 1. All food in the pan now shows the side that was just cooked (the former bottom), with clear visual characteristics of being cooked (e.g., browning, sear marks).

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

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

4. The type and quantity (or approximate mass) of food in the pan matches the previous image, 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 to judge if it is cooked?
Options:
A. The sausage has a uniform pale pink color throughout.
B. The cut surface of the sausage shows clear browning and a slight caramelization.
C. The sausage is slightly translucent and releases clear juices.
D. The sausage skin is wrinkled but the interior appears gray and moist.
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 whole egg to the same frying pan to continue heating alongside the existing food. Generate the scene in the pan at this moment.
output: evaluation_points: 1. The longitudinally sliced sausage must maintain the cooked appearance (e.g., browning) it had in the image generated for turn 2.

2. The newly added whole egg must clearly appear in a raw state (e.g., intact, translucent egg white, glossy yolk).

3. Both food items coexist in the pan, with a clear spatial relationship between them.

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

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

turn: 5
modality: image
input: Based on the previous image, continue heating the food in the pan until both the original food and the whole egg are fully cooked. Generate the scene in the pan at this point.
output: evaluation_points: 1. The longitudinally sliced sausage maintains its previously formed cooked appearance.

2. The whole egg clearly appears in a cooked state (e.g., solidified, opaque white, yolk may be set or runny but not raw).

3. The cooked appearance of the different foods should match their respective properties (e.g., sausage shows browning, egg shows solidification), not be identical.

4. The quantity, type, and relative positions of the two food items remain consistent with the previous turn, with only their cooked state changed.

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

6. The image should clearly appear as a continuous evolution from the reference images.

turn: 6
modality: text
input: Based on the image you just drew, compared to cooking only the original ingredient, what flavor characteristic is the whole egg most likely to have added to the overall dish?
Options:
A. A sharp, vinegary tang.
B. A rich, buttery creaminess.
C. The distinct, savory aroma of cooked egg white.
D. A bitter, charred smokiness.
E. No noticeable change.
output: answer: C