Domain: Cooking / food_frying_flip

turn: 1
modality: image
input: Please generate a top-down view of a frying pan. A raw, skin-on salmon fillet has just been placed in the pan.
output: evaluation_points: 1. The image shows a frying pan containing a skin-on salmon fillet.

2. The salmon's surface texture should match 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 food touching the pan is now fully cooked. Flip all the food in the pan. Please generate the scene in the pan after this flip.
output: evaluation_points: 1. The salmon fillet now shows its newly cooked side (the former bottom), with clear signs of being seared (e.g., golden-brown color, slight crust).

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

3. The image should be clearly modified from the Turn 1 reference, not a completely new generation.

The type and quantity (or approximate mass) of the food in the pan must match 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 to judge if it is properly cooked?
Options:
A. The salmon has turned a pale, opaque pink color throughout its thickest part.
B. The salmon skin is completely blackened and charred.
C. The salmon flesh is still translucent and glossy in the center.
D. The salmon has released a large pool of white liquid (albumin) onto the pan.
E. None of the above.
output: answer: A

turn: 4
modality: image
input: Based on the previous image, without altering the current cooked state of the original food, add a new raw sprig of rosemary to the same frying pan to continue heating alongside the original food. Please generate the scene in the pan now.
output: evaluation_points: The salmon fillet must retain the cooked appearance (e.g., seared surface) it had in the output image from Turn 2.

2. The newly added rosemary sprig should clearly appear raw (fresh, green, no wilting or browning).

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

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

5. The image should be clearly modified from the Turn 2 reference, 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 ingredient and the rosemary are fully cooked. Please generate the scene in the pan at this point.
output: evaluation_points: 1. The salmon fillet should maintain its previously established cooked appearance.

2. The rosemary should now clearly appear cooked (e.g., slightly darkened, wilted, possibly crispy at the tips).

3. The cooked appearance of the different ingredients should match their respective properties (e.g., seared fish vs. wilted herb), not be identical.

4. The quantity, type, and relative positions of both ingredients should match the previous turn, with only their cooked state changed.

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

6. The image should clearly appear to have evolved continuously 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 dish most likely to have gained from adding the rosemary?
Options:
A. A rich, buttery creaminess.
B. A bright, citrusy acidity.
C. A fresh, woody-herbal aroma.
D. A deep, smoky barbecue flavor.
E. No significant change.
output: answer: C