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00985b4110851e8addd5 | G | recipe shown | recipe | qa | ja | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | レシピはこちらです:
羊肉
## 食材
羊肉
羊肉は独特の風味と栄養価の高さから、世界中の多くの料理で愛用されている食材です。このページでは、羊肉の基本的な知識と選び方、取り扱い方について解説します。
羊肉の栄養価
高タンパク質
ビタミンB群が豊富
鉄分やミネラルを含む
羊肉の種類と特徴
ラム:生後12か月未満の仔羊の肉。柔らかく癖が少ない
ホゲット:1年以上2年未満の羊の肉。ラムとマトンの中間にあたり、マトンほどにおいは強くなく、ラムよりも深みのある味わいが特徴。
マトン:2年以上の成熟した羊の肉。風味が強い
羊肉の部位と特徴
ラック:最も高級な部位。柔らかく風味豊か
ロイン:柔らかくて脂肪が少ない
ショルダー:旨味があり、煮... | null | ラムは生後12か月未満の仔羊の肉を指します。肉質は柔らかく、癖が少ないのが特徴です。 | ラムとは、**生後12か月未満の仔羊の肉**を指します。
ラムの特徴は、**柔らかく癖が少なく、風味がマイルド**なことです。そのため、比較的扱いやすく、さまざまな調理法に適しています。
また、ラムは羊肉の中でも比較的高級とされる部位の一つであり、その柔らかさと風味のバランスが取れているため、ステーキやローストなど、さまざまな料理に使われます。 | ラムは生後12か月未満の仔羊の肉です。柔らかく癖が少ないのが特徴です。 | correct | null | correct | Correctly states lamb is under 12 months, soft, mild, and versatile, matching reference. | correct | The answer correctly identifies the age limit (12 months) and characteristics (tender, mild) as per the reference and recipe. | correct | Accurately states the definition and key characteristics of lamb as described in the recipe. | correct | Provides correct definition and features of lamb, matching reference; extra details are accurate. | true | true | null | correct | The answer correctly states lamb is under 12 months and describes its tender, mild characteristics. | correct | The answer correctly identifies the age limit (12 months) and characteristics (tender, mild flavor) as per the reference and recipe. | correct | Matches reference answer exactly. | correct | Matches reference exactly, provides correct definition and characteristics. | true | true | d914ab4cc81c1f2bcd0c | Wikibooks Cookbook | jawikibooks:40457 | 羊肉 | 羊肉 | https://ja.wikibooks.org/wiki/%E6%96%99%E7%90%86%E6%9C%AC/%E7%BE%8A%E8%82%89 | https://ja.wikibooks.org/w/index.php?title=%E6%96%99%E7%90%86%E6%9C%AC/%E7%BE%8A%E8%82%89&action=history | 256,839 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “料理本/羊肉”, ja.wikibooks.org contributors, https://ja.wikibooks.org/wiki/%E6%96%99%E7%90%86%E6%9C%AC/%E7%BE%8A%E8%82%89 (authors: https://ja.wikibooks.org/w/index.php?title=%E6%96%99%E7%90%86%E6%9C%AC/%E7%BE%8A%E8%82%89&action=history), CC BY-SA 4.0 | null | ja.wikibooks.org contributors (see source_history_url) | false |
00c37355f0dc6571c903 | G | recipe shown | recipe | from_context | en | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | This is the recipe I'm using:
Cream puffs
One and one-half cups flour, two-thirds cup butter, one-half pint water; boil butter and water together, stir in flour while boiling, let it cool, and add five well beaten eggs; drop on tins and bake in a quick oven. When cool fill with the following: One pint of milk, one cu... | null | The puffs should be baked in a quick oven. | The passage says to "bake in a quick oven," which is a traditional way of describing a high-heat oven. In modern terms, this typically means preheating the oven to around **400°F (200°C)**. This high temperature helps the cream puffs rise quickly and develop a crisp, golden crust.
If you're using a modern oven, you ca... | The passage specifies using a quick oven for baking the cream puffs. | correct | null | correct | The answer correctly identifies 'quick oven' as high heat and provides the modern equivalent, matching the reference. | correct | The assistant correctly identifies the oven setting as a 'quick oven' and provides accurate modern equivalents. | correct | Correctly identifies 'quick oven' and provides modern temperature equivalent. | correct | Provides quick oven answer with accurate extra detail, aligns with reference. | true | true | null | correct | The answer directly states the recipe specifies a quick oven, matching the reference. | correct | The assistant correctly identifies the oven setting as a 'quick oven', matching the reference and recipe. | correct | Directly answers the question with the exact phrase from the recipe. | correct | Matches reference: specifies a quick oven. | true | true | cf446b28dc1c491be00f | Internet Archive | cihm_95365 | Cream puffs | The Home Cook Book (Toronto 1877) | https://archive.org/details/cihm_95365 | null | null | LicenseRef-PD | https://creativecommons.org/publicdomain/mark/1.0/ | The Home Cook Book (Toronto 1877). Public-domain scan, Internet Archive item cihm_95365, PDF pp. 322-323. Text re-OCRed by Humanjava with allenai/olmOCR-2-7B-1025-FP8 (rev 40bd720, Apache-2.0). | Published in 1877; public domain in the US | compiled from recipes contributed by ladies of Toronto and other cities and towns. | true |
013b33455f5af6e7dd4a | G | recipe shown | recipe | from_context | ar | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | أطبخ باتباع هذه الوصفة:
صينية خضار نباتية
الفكرة هي إمكانية الحصول على صينية خضار لذيذة بدون استخدام اللحمة أو الدجاج.
## المقادير
- خمس حبات بطاطا كبيرة.
- ثمرة بروكلي.
- خمس حبات كوسا كبيرة.
- رأس بصل.
- ثلاث فصوص كبيرة من الثوم.
- أي نوع من أنواع الخضار المراد إضافتها.
- نصف كوب زيت الزيتون.
- ملعقتا خل فواكه كبي... | null | تنص على أن الخضار تُسلق حتى تصل إلى مرحلة نصف السلق. | الجملة "تقطع الخضار وتسلق نصف سلقة" تعني أن الخضار يجب أن تُسلق لمدة نصف سلقة، أي أن الخضار تُسلق حتى تصبح ناعمة أو نصف ناضجة، وليست مطهية تمامًا.
إذًا، درجة سلق الخضار في هذه الوصفة هي **نصف سلقة**، أي أنها تُسلق حتى تصبح طرية ولكن لا تُطهى تمامًا. هذا يساعد في الحفاظ على نكهة الخضار وقوامها، ويجعلها جاهزة للتقديم مع... | تُسلق الخضار لمدة نصف سلقة. | correct | null | correct | The answer correctly explains that 'half blanching' means partially cooked, not fully, matching the reference. | correct | The assistant correctly identifies the degree of boiling as 'half-boiled' and explains it accurately, matching the reference answer. | correct | Correctly interprets 'نصف سلقة' as half-cooked and explains the cooking stage. | correct | Matches reference: states vegetables are boiled to half‑cooked (half سلقة). | true | true | null | correct | The answer correctly states the vegetables are boiled to a half-cooked stage, matching the reference. | correct | The answer correctly identifies that the vegetables are boiled to the 'half-cooked' stage, matching the reference and recipe. | correct | It correctly interprets the phrase to mean the vegetables are partially cooked. | correct | Matches reference meaning of half‑boiled | true | true | a87c7b57363ec2d7df8b | Wikibooks Cookbook | arwikibooks:24090 | صينية خضار نباتية | صينية خضار نباتية | https://ar.wikibooks.org/wiki/%D9%83%D8%AA%D8%A7%D8%A8_%D8%A7%D9%84%D8%B7%D8%A8%D8%AE/%D8%B5%D9%8A%D9%86%D9%8A%D8%A9_%D8%AE%D8%B6%D8%A7%D8%B1_%D9%86%D8%A8%D8%A7%D8%AA%D9%8A%D8%A9 | https://ar.wikibooks.org/w/index.php?title=%D9%83%D8%AA%D8%A7%D8%A8_%D8%A7%D9%84%D8%B7%D8%A8%D8%AE/%D8%B5%D9%8A%D9%86%D9%8A%D8%A9_%D8%AE%D8%B6%D8%A7%D8%B1_%D9%86%D8%A8%D8%A7%D8%AA%D9%8A%D8%A9&action=history | 227,019 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “كتاب الطبخ/صينية خضار نباتية”, ar.wikibooks.org contributors, https://ar.wikibooks.org/wiki/%D9%83%D8%AA%D8%A7%D8%A8_%D8%A7%D9%84%D8%B7%D8%A8%D8%AE/%D8%B5%D9%8A%D9%86%D9%8A%D8%A9_%D8%AE%D8%B6%D8%A7%D8%B1_%D9%86%D8%A8%D8%A7%D8%AA%D9%8A%D8%A9 (authors: https://ar.wikibooks.org/w/index.php?title=%D9%83%D8%AA%D8%A7%D8%A8_... | null | ar.wikibooks.org contributors (see source_history_url) | false |
01609d32ee586cf36d4f | G | recipe shown | recipe | from_context | es | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Esta es la receta que uso:
Pescado en adobo
## Ingredientes
- Pescadilla troceada en tacos.
- Harina.
- Ajo.
- Azafrán.
- Perejil fresco.
- Vinagre.
- Aceite de oliva.
## Procedimiento
1. En un mortero machacamos el ajo, el perejil fresco, el azafrán y la sal, le agregamos el vinagre y se lo vertemos al pescado que ... | null | Se le aplica harina antes de freírlo. | Antes de freír el pescado en el paso 3, se le **enharina**. Esto significa que se le **cubre con harina** para que al freírse se forme una capa crujiente.
El proceso completo del paso 3 sería:
1. **Enharinar** el pescado: se le extiende harina sobre el pescado, generalmente con las manos o con una cuchara, asegurand... | Se le pone harina y se lo fríe en una sartén con aceite de oliva. | correct | null | correct | The answer correctly states the fish is coated with flour before frying, matching the reference and recipe. | correct | The assistant correctly identifies that the fish is floured before frying, matching the reference and recipe. | correct | Correctly identifies the step of flouring the fish before frying, adding helpful detail. | correct | States that the fish is coated with flour before frying, matching reference. | true | true | null | correct | The answer correctly states that flour is applied before frying, matching the recipe and reference. | correct | The assistant correctly identifies that flour is applied to the fish before frying, matching the reference and recipe. | correct | Correctly states fish is floured and fried in oil. | correct | States that flour is applied before frying, matching reference. | true | true | 29dd1bddd5940a54b1ce | Wikibooks Cookbook | eswikibooks:20311 | Pescado en adobo | Pescado en adobo | https://es.wikibooks.org/wiki/Artes_culinarias/Recetas/Pescado_en_adobo | https://es.wikibooks.org/w/index.php?title=Artes_culinarias/Recetas/Pescado_en_adobo&action=history | 426,791 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “Artes culinarias/Recetas/Pescado en adobo”, es.wikibooks.org contributors, https://es.wikibooks.org/wiki/Artes_culinarias/Recetas/Pescado_en_adobo (authors: https://es.wikibooks.org/w/index.php?title=Artes_culinarias/Recetas/Pescado_en_adobo&action=history), CC BY-SA 4.0 | null | es.wikibooks.org contributors (see source_history_url) | false |
02fadbef1bf962e15f56 | G | recipe shown | recipe | qa | es | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Estoy cocinando con esta receta:
Ante
Con este nombre se designa una innumerable variedad de pastas de diferentes sustancias mezcladas con almíbar y dispuestas sobre camas de mamon con distintos adornos, y aunque no está en uso dar principio á las comidas con estos platillos, de modo que aun en el diccionario de la A... | null | Se trata de una innumerable variedad de pastas hechas con diferentes sustancias que se mezclan con almíbar. | Las pastas que componen el **ante** se describen como una **innumerable variedad de preparaciones** hechas con **diferentes sustancias mezcladas con almíbar** (una salsa dulce hecha con azúcar, agua y a veces cítricos o esencias). Estas pastas se dispone sobre **camas de mamon** (una base de mantequilla y azúcar, a men... | Se describen como una innumerable variedad de pastas de diferentes sustancias mezcladas con almíbar y dispuestas sobre camas de mamon con distintos adornos. | correct | null | correct | The answer correctly identifies the pastas as varied substances mixed with syrup, matching the reference answer. | wrong | The assistant invents specific definitions for 'almíbar' and 'mamon' that are not in the text and are factually incorrect in this context. | correct | It provides a detailed and accurate answer, including extra context not explicitly asked for but relevant. | correct | Provides the same description plus correct extra details | true | true | null | correct | The answer correctly identifies the pastas as varied mixtures with syrup, matching the reference and adding accurate detail. | correct | The answer accurately reflects the text and reference, adding true details from the source. | correct | Includes all key details from the text, though adds extra context about mamon and adornos. | correct | Matches reference, adds extra but accurate detail | true | true | 62fbdba74eb8bed91f00 | Internet Archive | bub_gb_NdQqAAAAYAAJ | Ante | Galván Rivera, Nuevo cocinero mexicano en forma de diccionario (1845) | https://archive.org/details/bub_gb_NdQqAAAAYAAJ | null | null | LicenseRef-PDM-1.0 | https://creativecommons.org/publicdomain/mark/1.0/ | Galván Rivera, Nuevo cocinero mexicano en forma de diccionario (1845). Public-domain scan, Internet Archive item bub_gb_NdQqAAAAYAAJ, PDF pp. 37-38. Text re-OCRed by Humanjava with allenai/olmOCR-2-7B-1025-FP8 (rev 40bd720, Apache-2.0). | Public Domain Mark on the source; published in 1845; public domain in the US | Mariano Galván Rivera | true |
04bd538f3befd0591d30 | G | recipe shown | recipe | qa | en | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Here is a recipe:
Tomato mustard
M. R. Beard.
One peck of ripe tomatoes; boil with two onions, six red peppers, four cloves of garlic, for one hour; then add a half-pint or half-pound salt, three tablespoons black pepper, half-ounce ginger, half-ounce allspice, half-ounce mace, half-ounce cloves; then boil again for... | null | You should add a tablespoonful of cayenne if you like it very hot. | According to the recipe provided by M. R. Beard, if you want the tomato mustard to be **very hot**, you should add **a tablespoonful of cayenne**. This is explicitly stated in the recipe:
> "and if you like it very hot, a tablespoonful of cayenne."
So, to make it very hot, simply add **1 tablespoon of cayenne peppe... | You should add a tablespoonful of cayenne. | correct | null | correct | The answer correctly states to add a tablespoonful of cayenne for very hot, matching the recipe and reference. | correct | The assistant correctly identifies the amount of cayenne (a tablespoonful) as stated in the recipe and reference. | correct | Directly answers the question with the exact amount from the recipe. | correct | Restates the recipe's instruction accurately | true | true | null | correct | The answer correctly states to add a tablespoonful of cayenne for very hot tomato mustard. | correct | The answer correctly identifies the amount of cayenne specified in the recipe for a very hot result. | correct | Matches recipe and reference exactly. | correct | Matches reference answer exactly, gives the required amount. | true | true | 25624e8beb2b97ecf92e | Internet Archive | cihm_95365 | Tomato mustard | The Home Cook Book (Toronto 1877) | https://archive.org/details/cihm_95365 | null | null | LicenseRef-PD | https://creativecommons.org/publicdomain/mark/1.0/ | The Home Cook Book (Toronto 1877). Public-domain scan, Internet Archive item cihm_95365, PDF p. 122. Text re-OCRed by Humanjava with allenai/olmOCR-2-7B-1025-FP8 (rev 40bd720, Apache-2.0). | Published in 1877; public domain in the US | compiled from recipes contributed by ladies of Toronto and other cities and towns. | true |
06b33fd2cabffacf7a74 | G | recipe shown | recipe | from_context | it | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Ecco un testo di cucina:
Caffè alla nocciola
La comparsa del caffè alla nocciola avviene negli anni novanta in provincia di Salerno.
Le ricette di caffè alla nocciola oggi sono diverse, tra personalizzazioni varie, modifiche e aggiunte di ingredienti che dovrebbero esaltarne il gusto.
## Ingredienti
Per la preparazi... | null | Si utilizza un frappeizzatore per montare il caffè una volta che questo si è raffreddato. | Secondo la frase "Una volta raffreddato il caffè si monta con un frappeizzatore", l'**strumento utilizzato per montare il caffè dopo il raffreddamento è il frappeizzatore**.
Il frappeizzatore è un apparecchio elettrico che permette di montare e schiumare bevande come la crema di caffè, creando una texture morbida e s... | Si utilizza un frappeizzatore per montare il caffè. | correct | null | correct | The answer correctly identifies the frappeizzatore as the tool used, matching the reference answer. | correct | The assistant correctly identifies the frappeizzatore as the tool, matching the reference and text. | correct | Directly identifies the frappeizzator as the tool, matching the reference. | correct | Correctly identifies the frappeizzatore as the tool used. | true | true | null | correct | The answer correctly identifies the frappeizzatore as the tool used, matching the reference. | correct | The answer correctly identifies the 'frappeizzatore' as the tool used, matching the reference and text. | partial | It correctly identifies the tool used, though it omits the cooling step. | correct | Provides the correct tool (frappeizzatore) for mounting the coffee after cooling. | true | true | 41e5b7acde8b72a83913 | Wikibooks Cookbook | itwikibooks:26783 | Caffè alla nocciola | Caffè alla nocciola | https://it.wikibooks.org/wiki/Libro_di_cucina/Ricette/Caff%C3%A8_alla_nocciola | https://it.wikibooks.org/w/index.php?title=Libro_di_cucina/Ricette/Caff%C3%A8_alla_nocciola&action=history | 384,269 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “Libro di cucina/Ricette/Caffè alla nocciola”, it.wikibooks.org contributors, https://it.wikibooks.org/wiki/Libro_di_cucina/Ricette/Caff%C3%A8_alla_nocciola (authors: https://it.wikibooks.org/w/index.php?title=Libro_di_cucina/Ricette/Caff%C3%A8_alla_nocciola&action=history), CC BY-SA 4.0 | null | it.wikibooks.org contributors (see source_history_url) | false |
06bf2bf96f36c98fbb0a | G | recipe shown | recipe | qa | ja | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | 使っているレシピです:
羊肉
## 食材
羊肉
羊肉は独特の風味と栄養価の高さから、世界中の多くの料理で愛用されている食材です。このページでは、羊肉の基本的な知識と選び方、取り扱い方について解説します。
羊肉の栄養価
高タンパク質
ビタミンB群が豊富
鉄分やミネラルを含む
羊肉の種類と特徴
ラム:生後12か月未満の仔羊の肉。柔らかく癖が少ない
ホゲット:1年以上2年未満の羊の肉。ラムとマトンの中間にあたり、マトンほどにおいは強くなく、ラムよりも深みのある味わいが特徴。
マトン:2年以上の成熟した羊の肉。風味が強い
羊肉の部位と特徴
ラック:最も高級な部位。柔らかく風味豊か
ロイン:柔らかくて脂肪が少ない
ショルダー:旨味があり、... | null | 独特の臭みを消し、風味を引き出すことができます。 | 羊肉の下処理として、ハーブやスパイス、ワインなどでマリネを行う効果は以下の通りです:
1. **臭みの除去**:羊肉は独特の風味を持つため、一部の人にとっては強い臭みを感じることがあります。マリネによって、その臭みを和らげることができます。
2. **風味の引き出し**:ハーブやスパイスは羊肉の味を引き立て、香り豊かな料理に仕上げるのに役立ちます。例えば、ローズマリー、ミント、クミン、コリアンダーなどは羊肉と相性が良い香草です。
3. **肉質の柔らかさの向上**:ワインや酸性の液体(レモン汁など)を使うと、肉のタンパク質をやわらかくし、調理後の食感をよくします。
4. **下味のつけ込み**:マリネによって、羊肉に味をしみ... | 臭みを消し、風味を引き出すことができます。 | correct | null | correct | The answer correctly identifies the main effect (removing odor and enhancing flavor) and adds relevant true details. | correct | The answer correctly identifies the main effects (removing odor, enhancing flavor) and adds true culinary details. | correct | Correctly identifies main effects: removing odor and enhancing flavor, though it adds extra details not in the reference. | correct | Provides correct main effects and adds accurate extra benefits without contradicting reference. | true | true | null | correct | The answer correctly states that marinating removes odor and enhances flavor, matching the reference. | correct | The answer correctly identifies the effects of marinating as stated in the recipe and reference. | correct | Matches reference answer exactly. | correct | Matches reference answer precisely | true | true | d914ab4cc81c1f2bcd0c | Wikibooks Cookbook | jawikibooks:40457 | 羊肉 | 羊肉 | https://ja.wikibooks.org/wiki/%E6%96%99%E7%90%86%E6%9C%AC/%E7%BE%8A%E8%82%89 | https://ja.wikibooks.org/w/index.php?title=%E6%96%99%E7%90%86%E6%9C%AC/%E7%BE%8A%E8%82%89&action=history | 256,839 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “料理本/羊肉”, ja.wikibooks.org contributors, https://ja.wikibooks.org/wiki/%E6%96%99%E7%90%86%E6%9C%AC/%E7%BE%8A%E8%82%89 (authors: https://ja.wikibooks.org/w/index.php?title=%E6%96%99%E7%90%86%E6%9C%AC/%E7%BE%8A%E8%82%89&action=history), CC BY-SA 4.0 | null | ja.wikibooks.org contributors (see source_history_url) | false |
084cbe074c25e655624f | G | recipe shown | recipe | qa | en | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Here is a recipe:
Cream fingers
- 1 cup cream
- 2 tablespoons sugar
- ¼ tablespoon salt
- 1 yeast cake dissolved in ¼ cup lukewarm water
- Five Roses flour to knead.
Scald the cream, add sugar and salt. When lukewarm, add dissolved yeast cake and Five Roses flour enough to knead. Knead, cover and let rise until doub... | null | The recipe calls for ¼ tablespoon of salt. | For the **Cream Fingers** recipe, the amount of salt needed is **¼ tablespoon**. | The recipe calls for ¼ tablespoon of salt. | correct | null | correct | The assistant correctly states the required salt amount as ¼ tablespoon, matching the recipe and reference answer. | correct | The assistant correctly identifies the amount of salt as ¼ tablespoon, matching the recipe and reference. | correct | Directly states the correct amount from the recipe. | correct | Matches reference exactly, provides correct amount of salt. | true | true | null | correct | The assistant correctly states the required salt amount, matching the recipe and reference answer. | correct | The assistant correctly identifies the amount of salt specified in the recipe. | correct | Matches reference answer exactly. | correct | Matches reference exactly, provides correct salt amount. | true | true | 878ed57698b64b4f7d05 | Internet Archive | McGillLibrary-rbsc_five-roses-cook-book_TX769F581913-23364 | Cream fingers | Five Roses Cook Book (1913) | https://archive.org/details/McGillLibrary-rbsc_five-roses-cook-book_TX769F581913-23364 | null | null | LicenseRef-PD | https://creativecommons.org/publicdomain/mark/1.0/ | Five Roses Cook Book (1913). Public-domain scan, Internet Archive item McGillLibrary-rbsc_five-roses-cook-book_TX769F581913-23364, PDF pp. 33-35. Text re-OCRed by Humanjava with allenai/olmOCR-2-7B-1025-FP8 (rev 40bd720, Apache-2.0). | Published in 1913; public domain in the US | Lake of the Woods Milling Company | true |
08743e86e393c240c89b | G | recipe shown | recipe | qa | de | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Das ist das Rezept, das ich verwende:
Süßkartoffeln in Sirup
## Zutaten für 4 Personen
- 800g Süßkartoffeln (mit oranger Schale)
- 100g Zucker
- 1 Orange (ungespritzt)
- 40g Butter
- 4 EL Olivenöl
- 1/2 EL gem. Zimt
- 1/2 EL Salz
## Zubereitung
- Die Süßkartoffeln schälen und in ca. 5 cm dicke Scheiben schneiden. Di... | null | Man muss vermeiden, die Süßkartoffeln umzurühren. | Beim Einkochen der Süßkartoffeln mit offenem Deckel musst du **unbedingt vermeiden, die Süßkartoffeln umzurühren**. Das würde dazu führen, dass die Süßkartoffelstücke zerfallen oder zerquetscht werden. Stattdessen solltest du den Topf nur **ab und zu leicht rütteln**, um sicherzustellen, dass die Süßkartoffeln nicht an... | Man darf die Süßkartoffelstücke nicht umrühren, da sie sonst zerfallen. | correct | null | correct | The answer correctly identifies not stirring as the key action to avoid, matching the recipe and reference. | correct | The assistant correctly identifies that stirring must be avoided to prevent the sweet potatoes from falling apart, matching the reference and recipe. | correct | Repeats the key instruction to avoid stirring, adding helpful context about why. | correct | Matches reference: avoid stirring the sweet potatoes. | true | true | null | correct | The answer correctly identifies that stirring must be avoided to prevent the sweet potatoes from falling apart. | correct | The answer correctly identifies that stirring must be avoided to prevent the sweet potatoes from falling apart, matching the reference and recipe. | correct | Correctly states not to stir to prevent pieces from breaking. | correct | Matches reference: avoid stirring the sweet potatoes. | true | true | 1e390fa6aa8896ea75b2 | Wikibooks Cookbook | dewikibooks:66041 | Süßkartoffeln in Sirup | Süßkartoffeln in Sirup | https://de.wikibooks.org/wiki/Kochbuch/_S%C3%BC%C3%9Fkartoffeln_in_Sirup | https://de.wikibooks.org/w/index.php?title=Kochbuch/_S%C3%BC%C3%9Fkartoffeln_in_Sirup&action=history | 591,929 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “Kochbuch/ Süßkartoffeln in Sirup”, de.wikibooks.org contributors, https://de.wikibooks.org/wiki/Kochbuch/_S%C3%BC%C3%9Fkartoffeln_in_Sirup (authors: https://de.wikibooks.org/w/index.php?title=Kochbuch/_S%C3%BC%C3%9Fkartoffeln_in_Sirup&action=history), CC BY-SA 4.0 | null | de.wikibooks.org contributors (see source_history_url) | false |
08b7eeca61a297b15d48 | G | recipe shown | recipe | qa | nl | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Dit is het recept dat ik gebruik:
Tante Wieskoek
Cake, gebak en taart | Receptenindex
Tante Wieskoek is een redelijk eenvoudig appelgebak. Ideaal voor grote gezelschappen.
## Benodigdheden
## Brokkeldeeg
- 500 g zelfrijzend bakmeel
- 500 g donkerbruine basterdsuiker
- 250 g havermoutvlokken
- 400 g gesmolten boter
... | null | Tante Wieskoek is een redelijk eenvoudig appelgebak dat ideaal is voor grote gezelschappen. | Tante Wieskoek is ideaal voor **grote gezelschappen**, omdat het een **redelijk eenvoudig en maakbaar appelgebak** is dat goed in grote hoeveelheden kan worden gemaakt. Het is een soort van **klassieke taart of cake** die vaak op feesten of bij gezellige avonden wordt geserveerd.
### Hoe moeilijk is het om te maken?
H... | Tante Wieskoek is een redelijk eenvoudig appelgebak dat ideaal is voor grote gezelschappen. | correct | null | correct | The answer correctly identifies the cake as ideal for large groups and easy to make, matching the reference. | correct | The answer correctly identifies the dish as ideal for large groups and relatively easy, matching the reference and recipe. | correct | Correctly identifies ideal for large groups and difficulty level. | correct | Matches reference: ideal for large gatherings and easy to make. | true | true | null | correct | The answer directly and correctly answers both parts of the question, matching the reference. | correct | The assistant's answer matches the reference answer exactly and correctly answers both parts of the question based on the provided text. | correct | Matches reference answer exactly. | correct | Matches reference answer exactly, stating it is simple and ideal for large gatherings. | true | true | 7bf17fe8f1d301332d31 | Wikibooks Cookbook | nlwikibooks:3495 | Tante Wieskoek | Tante Wieskoek | https://nl.wikibooks.org/wiki/Kookboek/Tante_Wieskoek | https://nl.wikibooks.org/w/index.php?title=Kookboek/Tante_Wieskoek&action=history | 426,827 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “Kookboek/Tante Wieskoek”, nl.wikibooks.org contributors, https://nl.wikibooks.org/wiki/Kookboek/Tante_Wieskoek (authors: https://nl.wikibooks.org/w/index.php?title=Kookboek/Tante_Wieskoek&action=history), CC BY-SA 4.0 | null | nl.wikibooks.org contributors (see source_history_url) | false |
09b91fe83a9c786e73b6 | G | recipe shown | recipe | from_context | vi | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Đây là công thức tôi đang dùng:
Bột chiên
## Nguyên liệu
- 1 chén bột gạo
- 1 muỗng canh bột mì
- 1 muỗng canh bột năng
- 2 chén nước
- Muối, đường, bột ngọt (tùy thích)
- 1 hoặc 2 trứng (tùy thích)
- 1 ít hành lá
## Cách làm
1. Cho tất cả vào nồi, bắc lên bếp, quậy cho đến khi bột hơi chín. Cho bột vào khuôn, đem h... | null | Lượng nước cần dùng là 2 chén. | Trong công thức bạn cung cấp, "2 chén nước" là **đơn vị đo lường theo chén**. Tuy nhiên, để xác định chính xác lượng nước cần dùng, bạn cần biết **kích thước của chén** bạn đang dùng.
### Dưới đây là một số hướng dẫn tham khảo:
- **Chén ăn cơm thông thường (khoảng 200–250 ml)**:
→ 2 chén = **400–500 ml nước**
- ... | Lượng nước cần dùng là 2 chén. | correct | null | correct | The answer correctly states the amount is 2 cups, and provides helpful conversion context without contradicting the recipe. | partial | The assistant fails to directly answer the question with the specific quantity '2 cups' as required by the reference, instead providing unnecessary conversions and hedging. | correct | Answers the question directly and provides helpful context about cup sizes. | partial | Provides ranges instead of the direct answer of 2 cups, adding unnecessary ambiguity. | true | false | null | correct | The assistant correctly states the required amount of water as 2 cups, matching the reference answer. | correct | The assistant correctly identified the amount of water as 2 cups, matching the recipe and reference. | correct | Directly answers the question with the exact amount from the recipe. | correct | Answer directly states water amount as 2 cups, matching reference. | true | true | 00ffe5a970bbc4d1f992 | Wikibooks Cookbook | viwikibooks:11521 | Bột chiên | Bột chiên | https://vi.wikibooks.org/wiki/N%E1%BA%A5u_%C4%83n:B%E1%BB%99t_chi%C3%AAn | https://vi.wikibooks.org/w/index.php?title=N%E1%BA%A5u_%C4%83n:B%E1%BB%99t_chi%C3%AAn&action=history | 243,582 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “Nấu ăn:Bột chiên”, vi.wikibooks.org contributors, https://vi.wikibooks.org/wiki/N%E1%BA%A5u_%C4%83n:B%E1%BB%99t_chi%C3%AAn (authors: https://vi.wikibooks.org/w/index.php?title=N%E1%BA%A5u_%C4%83n:B%E1%BB%99t_chi%C3%AAn&action=history), CC BY-SA 4.0 | null | vi.wikibooks.org contributors (see source_history_url) | false |
0abcd8e4917da40694db | G | recipe shown | recipe | from_context | fa | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | این دستور پختی است که استفاده میکنم:
کباب قفقازی با ماهی و میگو
## دستور شماره یک
## مواد لازم
- ماهی بدون استخوان یک و نیم کیلو گرم
- میگو ۱ کیلوگرم
- پیاز خرد شده ۲۵۰ گرم
- سیر رنده شده ۴ حبه
- زعفران دم شده ۳ قاشق سوپخوری
- ماست یک پیمانه
- روغن مایع نصف پیمانه
- آبلیمو و آب نارنج نصف پیمانه از هر کدام
## روش ت... | null | این عبارت نشان میدهد که برای تهیه این کباب قفقازی با ماهی و میگو، باید از یک کیلوگرم میگو استفاده کنید. | در بخش **مواد لازم** که اشاره شده است: **«میگو ۱ کیلوگرم»**، این مقدار نشاندهنده **میزان میگویی که در این دستور پختی استفاده میشود** است. به عبارت دیگر، این مقدار به معنی **۱ کیلوگرم میگو تمیز و آماده** برای پختن است.
### توضیح بیشتر:
- میگو در این دستور به عنوان یکی از اصلیترین مواد اصلی استفاده میشود.
- ۱ کیلوگر... | این مقدار نشاندهنده وزن میگویی است که برای تهیه این غذا لازم است. | correct | null | correct | The answer correctly states that 1 kg of shrimp indicates the required amount for the recipe, with reasonable extra detail. | correct | The assistant correctly identifies the quantity as the amount of shrimp needed. The extra details about serving size are reasonable estimates and do not contradict the recipe. | correct | Correctly identifies the quantity of shrimp needed, adds helpful context about serving size, and explains the meaning of the unit. | correct | Accurately states that 1 kg refers to the amount of shrimp used | true | true | null | correct | The answer correctly states that the quantity indicates the required weight of shrimp for the recipe. | correct | The answer correctly identifies that the quantity refers to the weight of shrimp needed for the recipe, matching the reference. | correct | Correctly identifies the quantity as the weight of shrimp needed. | correct | Answers that 1 kg indicates the weight of shrimp needed. | true | true | 3a350b9380687ee07ce6 | Wikibooks Cookbook | fawikibooks:2369 | کباب قفقازی با ماهی و میگو | کباب قفقازی با ماهی و میگو | https://fa.wikibooks.org/wiki/%DA%A9%D8%AA%D8%A7%D8%A8_%D8%A2%D8%B4%D9%BE%D8%B2%DB%8C/%DA%A9%D8%A8%D8%A7%D8%A8_%D9%82%D9%81%D9%82%D8%A7%D8%B2%DB%8C_%D8%A8%D8%A7_%D9%85%D8%A7%D9%87%DB%8C_%D9%88_%D9%85%DB%8C%DA%AF%D9%88 | https://fa.wikibooks.org/w/index.php?title=%DA%A9%D8%AA%D8%A7%D8%A8_%D8%A2%D8%B4%D9%BE%D8%B2%DB%8C/%DA%A9%D8%A8%D8%A7%D8%A8_%D9%82%D9%81%D9%82%D8%A7%D8%B2%DB%8C_%D8%A8%D8%A7_%D9%85%D8%A7%D9%87%DB%8C_%D9%88_%D9%85%DB%8C%DA%AF%D9%88&action=history | 70,304 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “کتاب آشپزی/کباب قفقازی با ماهی و میگو”, fa.wikibooks.org contributors, https://fa.wikibooks.org/wiki/%DA%A9%D8%AA%D8%A7%D8%A8_%D8%A2%D8%B4%D9%BE%D8%B2%DB%8C/%DA%A9%D8%A8%D8%A7%D8%A8_%D9%82%D9%81%D9%82%D8%A7%D8%B2%DB%8C_%D8%A8%D8%A7_%D9%85%D8%A7%D9%87%DB%8C_%D9%88_%D9%85%DB%8C%DA%AF%D9%88 (authors: https://fa.wikibooks... | null | fa.wikibooks.org contributors (see source_history_url) | false |
0baf106583a3adb82563 | G | recipe shown | recipe | from_context | it | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Questa è la ricetta che uso:
Funghi sott'olio
Scegliete dei funghi morecci giovani e molto piccoli, nettateli bene dalla terra servendovi all'uopo di una salvietta; lavateli e fate loro sgocciolare tutta l'acqua, indi metteteli in una caldaia con aceto o vino bianco in quantità da ricoprirneli, e sale in ragione di 1... | null | La quantità indicata è di 25 grammi di pepe in grani. | La ricetta indica esplicitamente che la quantità di **pepe in grani** da aggiungere è di **25 grammi**.
Quindi, la risposta è: **25 grammi di pepe in grani**. | La quantità specifica indicata è di 25 grammi di pepe in grani. | correct | null | correct | The answer correctly states 25 grams of peppercorns, matching the recipe and reference. | correct | The assistant correctly identifies the quantity of pepper as 25 grams, matching the reference and the provided text. | correct | Risposta corretta e completa. | correct | Matches reference, gives correct quantity | true | true | null | correct | The answer correctly states the specified quantity of pepper as 25 grams. | correct | The assistant correctly identifies the specific quantity of pepper (25 grams) as stated in the text and reference. | correct | Matches the reference answer exactly. | correct | Matches reference exactly, provides the correct quantity. | true | true | 7f2d4a564a81b1410893 | Project Gutenberg | pg51857 | Funghi sott'olio | Rossi, La vera cuciniera genovese | https://www.gutenberg.org/ebooks/51857 | null | null | LicenseRef-PD | https://creativecommons.org/publicdomain/mark/1.0/ | Rossi, La vera cuciniera genovese. Public-domain text via Project Gutenberg (PG marks removed). | Published by 1865; public domain in the US | Emanuele Rossi | true |
0caf250c59d2ec356f6e | G | recipe shown | recipe | from_context | nl | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Dit is het recept dat ik gebruik:
Tante Wieskoek
Cake, gebak en taart | Receptenindex
Tante Wieskoek is een redelijk eenvoudig appelgebak. Ideaal voor grote gezelschappen.
## Benodigdheden
## Brokkeldeeg
- 500 g zelfrijzend bakmeel
- 500 g donkerbruine basterdsuiker
- 250 g havermoutvlokken
- 400 g gesmolten boter
... | null | Je moet 400 g gesmolten boter gebruiken voor het brokkeldeeg. | De exacte hoeveelheid boter die je moet gebruiken voor het brokkeldeeg is **400 g gesmolten boter**, zoals vermeld in de benodigdheden. Dit is de hoeveelheid die je moet gebruiken voor het maken van het deeg. | Je moet 400 g gesmolten boter gebruiken voor het brokkeldeeg. | correct | null | correct | The assistant correctly states the exact amount of butter needed, matching the recipe and reference answer. | correct | The assistant correctly identifies the amount of butter as 400g, matching the recipe and reference. | correct | Directly states the correct amount (400g) found in the recipe. | correct | Provides the exact butter amount matching the recipe. | true | true | null | correct | The assistant correctly states the required amount of melted butter, matching the recipe and reference answer. | correct | The assistant correctly identifies the amount of butter as 400g, matching the recipe and reference. | correct | Directly answers the question with the exact amount from the recipe. | correct | Answer matches reference, correctly states 400 g melted butter. | true | true | 7bf17fe8f1d301332d31 | Wikibooks Cookbook | nlwikibooks:3495 | Tante Wieskoek | Tante Wieskoek | https://nl.wikibooks.org/wiki/Kookboek/Tante_Wieskoek | https://nl.wikibooks.org/w/index.php?title=Kookboek/Tante_Wieskoek&action=history | 426,827 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “Kookboek/Tante Wieskoek”, nl.wikibooks.org contributors, https://nl.wikibooks.org/wiki/Kookboek/Tante_Wieskoek (authors: https://nl.wikibooks.org/w/index.php?title=Kookboek/Tante_Wieskoek&action=history), CC BY-SA 4.0 | null | nl.wikibooks.org contributors (see source_history_url) | false |
0ccd5f69358961068fa7 | G | recipe shown | recipe | missing_step | es | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Aquí tienes una receta:
Sábalo á la holandesa
Se vacía el sábalo por las agallas sin escamarlo, se pone en una pescadera con agua salada y se le dejan dos ó tres hervores; se parte y se tiene media hora sobre fuego manso, manteniéndolo bien caliente sin dejarlo hervir, y se sirve sobre una servilleta con papas al red... | null | Falta el paso de poner el sábalo en una pescadera con agua salada. Debe ir entre el paso 1 y el paso 2. | La receta que has transcribido incluye un paso importante que no has anotado: **la preparación de la salsa holandesa**. Según la receta original, se menciona que:
> "se sirve sobre una servilleta con papas al rededor, poniéndose aparte en una salsera la salsa holandesa (véase)."
Esto indica que **la salsa holandesa e... | El paso que falta es "se pone en una pescadera con agua salada". Debe colocarse entre el paso 1 y el paso 2. | correct | null | wrong | The assistant identified the wrong missing step; the correct missing step is placing the fish in a fish kettle with salted water between steps 1 and 2. | wrong | The assistant identified the wrong missing step (sauce instead of placing in salted water) and gave the wrong position. | wrong | Falta el paso de poner el sábalo en una pescadera con agua salada, que es clave para la receta. | wrong | Identified wrong missing step (sauce) instead of placing fish in salted water; position incorrect. | true | false | null | correct | The assistant correctly identifies the missing step and its correct position between steps 1 and 2. | correct | The assistant correctly identified the missing step and its position, matching the reference answer. | correct | Identifies missing step and correct position. | correct | Matches reference: missing step identified and correct position. | true | true | 9e1a93655d2cbf873c97 | Internet Archive | bub_gb_NdQqAAAAYAAJ | Sábalo á la holandesa | Galván Rivera, Nuevo cocinero mexicano en forma de diccionario (1845) | https://archive.org/details/bub_gb_NdQqAAAAYAAJ | null | null | LicenseRef-PDM-1.0 | https://creativecommons.org/publicdomain/mark/1.0/ | Galván Rivera, Nuevo cocinero mexicano en forma de diccionario (1845). Public-domain scan, Internet Archive item bub_gb_NdQqAAAAYAAJ, PDF p. 761. Text re-OCRed by Humanjava with allenai/olmOCR-2-7B-1025-FP8 (rev 40bd720, Apache-2.0). | Public Domain Mark on the source; published in 1845; public domain in the US | Mariano Galván Rivera | true |
0e5c891882d77c5b896e | G | recipe shown | recipe | from_context | en | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | I'm cooking from this recipe:
Cream fingers
- 1 cup cream
- 2 tablespoons sugar
- ¼ tablespoon salt
- 1 yeast cake dissolved in ¼ cup lukewarm water
- Five Roses flour to knead.
Scald the cream, add sugar and salt. When lukewarm, add dissolved yeast cake and Five Roses flour enough to knead. Knead, cover and let ris... | null | The recipe calls for 2 tablespoons of sugar to be added to the cream. | In the **Cream Fingers** recipe, the instruction says:
> "Scald the cream, add sugar and salt."
From the ingredients list, you can see that **2 tablespoons of sugar** are called for in total. Since the sugar is added at this stage (when the cream is scalded), the **amount of sugar added at this stage is 2 tablespoons... | The recipe calls for 2 tablespoons of sugar to be added to the scalded cream along with the salt. | correct | null | correct | The answer correctly identifies 2 tablespoons of sugar added at the scalding stage, matching the recipe and reference. | correct | The assistant correctly identifies the amount of sugar (2 tablespoons) from the recipe ingredients list. | correct | Correctly identifies 2 tablespoons of sugar added at the scalding stage. | correct | Provides the correct amount of sugar (2 tablespoons) as per the recipe. | true | true | null | correct | The answer correctly states 2 tablespoons of sugar are added to the scalded cream, matching the recipe and reference. | correct | The assistant correctly identifies the amount of sugar (2 tablespoons) as stated in the recipe and reference. | correct | Correctly identifies the amount and stage of sugar addition. | correct | Matches reference stating 2 tablespoons sugar added. | true | true | 878ed57698b64b4f7d05 | Internet Archive | McGillLibrary-rbsc_five-roses-cook-book_TX769F581913-23364 | Cream fingers | Five Roses Cook Book (1913) | https://archive.org/details/McGillLibrary-rbsc_five-roses-cook-book_TX769F581913-23364 | null | null | LicenseRef-PD | https://creativecommons.org/publicdomain/mark/1.0/ | Five Roses Cook Book (1913). Public-domain scan, Internet Archive item McGillLibrary-rbsc_five-roses-cook-book_TX769F581913-23364, PDF pp. 33-35. Text re-OCRed by Humanjava with allenai/olmOCR-2-7B-1025-FP8 (rev 40bd720, Apache-2.0). | Published in 1913; public domain in the US | Lake of the Woods Milling Company | true |
0fb73523990330ab1a35 | G | recipe shown | recipe | from_context | es | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Estoy cocinando con esta receta:
Gallina en estate por ahí
Se ponen á freír unas cebollas enteras, y cuando estén ya doradas, se echa allí un poco de mamon frío molido para que se dore también: se añade entonces un poco del caldo en que se haya cocido la gallina y se sazona con sal, clavo, pimienta y canela, molidas;... | null | Se utiliza un poco de vino tinto y una puntita de azúcar. | En la frase **"se liquida con un poco de vino tinto y con una puntita de azúcar"**, los ingredientes que se usan para **diluir la salsa** son:
- **Vino tinto** (que actúa como líquido para diluir y enriquecer la salsa)
- **Una puntita de azúcar** (que no solo aporta dulzor, sino que también ayuda a espesar y mejorar e... | Se utiliza un poco de vino tinto y una puntita de azúcar para liquidar la salsa. | correct | null | correct | The answer correctly identifies vino tinto and azúcar as the ingredients used to dilute the sauce, matching the reference. | correct | The assistant correctly identifies the two ingredients mentioned in the text and reference answer. | correct | Correctly identifies wine and sugar as the ingredients used to dilute the sauce. | correct | Lists wine tinto and puntita de azúcar as the diluting ingredients, matching reference. | true | true | null | correct | The answer correctly identifies both ingredients used to dilute the sauce, matching the reference. | correct | The assistant correctly identifies the ingredients (red wine and sugar) as per the recipe and reference. | correct | Matches reference answer exactly. | correct | Matches reference, lists wine and sugar as diluting ingredients. | true | true | d16e0d23d02dfdb1c771 | Internet Archive | bub_gb_NdQqAAAAYAAJ | Gallina en estate por ahí | Galván Rivera, Nuevo cocinero mexicano en forma de diccionario (1845) | https://archive.org/details/bub_gb_NdQqAAAAYAAJ | null | null | LicenseRef-PDM-1.0 | https://creativecommons.org/publicdomain/mark/1.0/ | Galván Rivera, Nuevo cocinero mexicano en forma de diccionario (1845). Public-domain scan, Internet Archive item bub_gb_NdQqAAAAYAAJ, PDF p. 366. Text re-OCRed by Humanjava with allenai/olmOCR-2-7B-1025-FP8 (rev 40bd720, Apache-2.0). | Public Domain Mark on the source; published in 1845; public domain in the US | Mariano Galván Rivera | true |
10ee02672a6a15b5b5ee | G | recipe shown | recipe | qa | en | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | I'm cooking from this recipe:
Fish
30. Clean the fish, and cut them into three or four pieces. Put the fish into a stew pan, and, when it takes near boiling, put in a little mace, a little pepper, and a little in the fish, and a little in each bit; rub each bit with a little brown sugar, and put them in a stew pan. I... | null | You need to clean the fish and cut them into three or four pieces. | Based on the recipe you provided, here's how you should prepare the fish before putting it in the pan:
1. **Clean the fish**: Start by thoroughly cleaning the fish, removing any scales, guts, and unwanted parts.
2. **Cut into pieces**: Divide the fish into three or four pieces, depending on the size of the fish and h... | You need to clean the fish and cut it into three or four pieces. | correct | null | correct | The answer correctly identifies cleaning and cutting the fish, and adds seasoning details from the recipe, matching the reference. | correct | The assistant correctly identifies cleaning and cutting as the main steps, and includes seasoning which is in the text, though the reference omits it. It does not contradict the recipe. | partial | It correctly identifies cleaning and cutting the fish, but adds extra steps not in the recipe. | correct | Provides clean and cut steps plus extra seasoning, which is acceptable detail. | true | true | null | correct | The answer correctly states to clean the fish and cut it into three or four pieces, matching the recipe. | correct | The assistant correctly identifies the preparation steps (cleaning and cutting) as stated in the recipe and reference. | correct | Matches reference answer exactly. | correct | Matches reference: clean fish and cut into three or four pieces. | true | true | 5273f964e6ef7001b992 | Internet Archive | cihm_64026 | Fish | Canadian Housewife's Manual of Cookery (1861) | https://archive.org/details/cihm_64026 | null | null | LicenseRef-PD | https://creativecommons.org/publicdomain/mark/1.0/ | Canadian Housewife's Manual of Cookery (1861). Public-domain scan, Internet Archive item cihm_64026, PDF p. 83. Text re-OCRed by Humanjava with allenai/olmOCR-2-7B-1025-FP8 (rev 40bd720, Apache-2.0). | Published in 1861; public domain in the US | null | true |
11196b6927ec5227d8d7 | G | recipe shown | recipe | from_context | tr | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Bunu okuyorum:
Soğan Çorbası
## Hazırlanışı
Soğanları piyaz doğrayınız ve tencereye yağı koyup eriterek soğanları ilave ediniz. Orta ateşte karıştırarak yakmadan 5 dk. kavurunuz. Sonra unu ilave edip bir kere karıştırarak tuzunu, et suyunu ve baharat torbasını ilave edip ağır ağır kaynatarak 30 dk. pişiriniz. Ateşten... | null | Çorbanın ağır ağır kaynatılarak pişirilme süresi 30 dakika olarak belirtiliyor. | "Ağır ağır kaynatarak 30 dk. pişiriniz" ifadesinde çorbanın pişirme süresi **30 dakika** olarak belirtilmiştir. | Çorbanın 30 dakika boyunca ağır ağır kaynatılması gerekiyor. | correct | null | correct | The answer correctly states the cooking time as 30 minutes, matching the recipe and reference. | correct | The assistant correctly identifies the 30-minute cooking time as stated in the text and reference. | correct | Matches reference answer exactly. | correct | Matches reference, correctly states 30 minutes. | true | true | null | correct | The answer correctly states the 30-minute simmering time as specified. | correct | The assistant correctly identifies the 30-minute cooking time as stated in the text. | correct | Correctly identifies the 30-minute cooking time. | correct | Matches reference: cooking time is 30 minutes. | true | true | 3a755074eb756ee71152 | Wikibooks Cookbook | trwikibooks:2804 | Soğan Çorbası | Soğan Çorbası | https://tr.wikibooks.org/wiki/Yemek:So%C4%9Fan_%C3%87orbas%C4%B1 | https://tr.wikibooks.org/w/index.php?title=Yemek:So%C4%9Fan_%C3%87orbas%C4%B1&action=history | 59,969 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “Yemek:Soğan Çorbası”, tr.wikibooks.org contributors, https://tr.wikibooks.org/wiki/Yemek:So%C4%9Fan_%C3%87orbas%C4%B1 (authors: https://tr.wikibooks.org/w/index.php?title=Yemek:So%C4%9Fan_%C3%87orbas%C4%B1&action=history), CC BY-SA 4.0 | null | tr.wikibooks.org contributors (see source_history_url) | false |
114a4822d94bf28406c8 | G | recipe shown | recipe | from_context | fr | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Voici une recette :
Cornichons, capucines, etc
Faites tremper pendant vingt-quatre heures dans la saumure, comme pour les oignons ; ajoutez-y plus de gingembre, avec un petit morceau de perlace ; si on les aime piquants, on y ajoutera des piments. Les capucines, ainsi que les chouxfleurs, choux rouges, etc., se marin... | null | Il faut ajouter des piments. | Pour obtenir un goût piquant, selon la phrase « si on les aime piquants, on y ajoutera des piments », il faut ajouter **des piments**. | Il faut ajouter des piments. | correct | null | correct | The answer correctly identifies piments as the ingredient to add for a spicy taste, matching the reference. | correct | The assistant correctly identifies 'des piments' as the ingredient to add for a spicy taste, matching the reference and text. | correct | Directly answers the question with the correct ingredient. | correct | Answer correctly states to add des piments. | true | true | null | correct | The assistant correctly identified that piments are the ingredient to add for a spicy taste. | correct | The assistant correctly identifies 'piments' as the ingredient to add for a spicy taste, matching the reference and text. | correct | Directly answers the question using the exact phrasing from the recipe. | correct | Answer directly states to add piments, matching reference. | true | true | f0a69038d119a26149ba | Internet Archive | cihm_13725 | Cornichons, capucines, etc | Nouvelle cuisinière canadienne (Montréal 1879) | https://archive.org/details/cihm_13725 | null | null | LicenseRef-PD | https://creativecommons.org/publicdomain/mark/1.0/ | Nouvelle cuisinière canadienne (Montréal 1879). Public-domain scan, Internet Archive item cihm_13725, PDF pp. 194-195. Text re-OCRed by Humanjava with allenai/olmOCR-2-7B-1025-FP8 (rev 40bd720, Apache-2.0). | Published in 1879; public domain in the US | null | true |
12bdaa2ebe9cc04f0f28 | G | recipe shown | recipe | missing_step | en | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Here is a recipe:
Maja Blanca (Coconut Milk Pudding)
Maja blanca is a gelatin-like comfort food.
## Ingredients
- 2 cups cornstarch
- 4 cups coconut milk
- 1 can (14 oz) sweetened condensed milk
- 1 can (13.5 oz) coconut cream
- ¾ cup white granulated sugar
- 1 cup corn kernels (optional)
- ¼ cup toasted coconut fla... | null | The missing step is to gradually pour the cornstarch mixture into the pot while continuously stirring. It goes between bringing the mixture to a gentle boil and lowering the heat to stir until it thickens. | You're very close to the full recipe! The missing step is **adding the corn kernels** (optional), which should be included **after the mixture has thickened** but **before pouring it into the mold**.
Here's how your updated list should look with the missing step included:
1. Dissolve cornstarch in 1 cup of coconut mi... | The missing step is to gradually pour the cornstarch mixture into the pot while continuously stirring. It goes between step 3 and step 4. | correct | null | wrong | The assistant identified the wrong missing step; the actual missing step is adding the cornstarch mixture, not corn kernels. | wrong | The assistant identified the optional corn kernel step as missing, but the reference and recipe indicate the critical step of adding the cornstarch mixture is the one omitted from the user's list. | partial | Identifies missing step (corn kernels) and correct placement, though it omits the crucial stirring step. | wrong | Identified wrong missing step; should be adding cornstarch mixture, not corn kernels. | true | false | null | correct | The answer correctly identifies the missing step and its placement between steps 3 and 4. | correct | The assistant correctly identified the missing step and its position, matching the reference answer. | correct | Identifies the missing step and correct placement. | correct | Matches reference: identifies missing step and correct placement. | true | true | 0dfc8c61aef7c65684f6 | Wikibooks Cookbook | enwikibooks:464787 | Maja Blanca (Coconut Milk Pudding) | Maja Blanca (Coconut Milk Pudding) | https://en.wikibooks.org/wiki/Cookbook:Maja_Blanca_(Coconut_Milk_Pudding) | https://en.wikibooks.org/w/index.php?title=Cookbook:Maja_Blanca_(Coconut_Milk_Pudding)&action=history | 4,517,931 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “Cookbook:Maja Blanca (Coconut Milk Pudding)”, en.wikibooks.org contributors, https://en.wikibooks.org/wiki/Cookbook:Maja_Blanca_(Coconut_Milk_Pudding) (authors: https://en.wikibooks.org/w/index.php?title=Cookbook:Maja_Blanca_(Coconut_Milk_Pudding)&action=history), CC BY-SA 4.0 | null | en.wikibooks.org contributors (see source_history_url) | false |
135b9b10ed091a02af0f | G | recipe shown | recipe | from_context | es | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Estoy cocinando con esta receta:
Bizcochos embebidos
Se baten diez y seis claras de huevo hasta que alzan bien: se les agregan otras tantas yemas, y cuando ya esté bien batido el huevo, se le agregan tres onzas de azúcar bien molida. Revuelta esta, se les echa una libra de manteca derretida, tres tazas calderas de le... | null | Se refiere a dieciséis yemas, ya que son "otras tantas" como las claras que se baten al inicio. | La frase **"se les agregan otras tantas yemas"** se refiere a la misma cantidad de yemas que de claras de huevo se mencionó anteriormente.
En la receta se dice: **"Se baten diez y seis claras de huevo hasta que alzan bien"**. Luego, la frase **"se les agregan otras tantas yemas"** significa que se añaden **diez y seis... | Se refiere a que se agregan diez y seis yemas. | correct | null | correct | The answer correctly identifies that 'otras tantas yemas' means sixteen yolks, matching the reference and recipe. | correct | The assistant correctly identifies the quantity as 16 yolks based on the text, matching the reference answer. | correct | Correctly identifies 16 yemas and explains the reference. | correct | Matches reference: 16 yemas same as 16 claras. | true | true | null | correct | The answer correctly identifies the quantity as sixteen yolks, matching the reference answer. | correct | The assistant correctly identifies the quantity as sixteen yolks, matching the reference answer. | correct | It correctly identifies the number of yolks as sixteen, matching the reference answer. | wrong | Incorrect number of yolks; should be sixteen, not ten and six. | true | true | a46cf23f79c6982c5db4 | Internet Archive | bub_gb_NdQqAAAAYAAJ | Bizcochos embebidos | Galván Rivera, Nuevo cocinero mexicano en forma de diccionario (1845) | https://archive.org/details/bub_gb_NdQqAAAAYAAJ | null | null | LicenseRef-PDM-1.0 | https://creativecommons.org/publicdomain/mark/1.0/ | Galván Rivera, Nuevo cocinero mexicano en forma de diccionario (1845). Public-domain scan, Internet Archive item bub_gb_NdQqAAAAYAAJ, PDF p. 84. Text re-OCRed by Humanjava with allenai/olmOCR-2-7B-1025-FP8 (rev 40bd720, Apache-2.0). | Public Domain Mark on the source; published in 1845; public domain in the US | Mariano Galván Rivera | true |
14c300def41aa101c1de | G | recipe shown | recipe | qa | en | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | I'm cooking from this recipe:
Lamb stew
Cut up the lamb into small pieces (after removing all the fat) say about two inches square. Wash it well and put it over the fire, with just enough cold water to cover it well, and let it heat gradually. It should stew gently until it is partly done; then add a few thin slices ... | null | The dumplings should cook for fifteen minutes. | The dumplings should cook for **15 minutes** after being added to the stew, as specified in the recipe. This allows them to absorb the flavors of the stew and cook through without becoming too dense or undercooked. Make sure the stew is at a gentle simmer during this time to ensure even cooking. | The dumplings should be cooked for fifteen minutes longer. | correct | null | correct | The answer correctly states 15 minutes and adds helpful context about simmering. | correct | The assistant correctly identifies the 15-minute cooking time from the recipe and reference. | correct | Correctly identifies 15 minutes and adds helpful context. | correct | Provides the exact 15‑minute cooking time as required. | true | true | null | correct | The answer directly states the dumplings cook for fifteen minutes, matching the recipe and reference. | correct | The answer correctly identifies the 15-minute cooking time for the dumplings as stated in the recipe. | correct | Matches the recipe's 15-minute instruction. | correct | Answer matches reference: dumplings cook for fifteen minutes. | true | true | a518f11df154c35e702c | Project Gutenberg | pg13923 | Lamb stew | Gillette & Ziemann, The White House Cook Book (1887) | https://www.gutenberg.org/ebooks/13923 | null | null | LicenseRef-PD | https://creativecommons.org/publicdomain/mark/1.0/ | Gillette & Ziemann, The White House Cook Book (1887). Public-domain text via Project Gutenberg (PG marks removed). | Published in 1913; public domain in the US; author died in 1904 | F. L. Gillette; Hugo Ziemann | true |
1699fd51a5b5a82cb483 | G | recipe shown | recipe | qa | es | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Estoy cocinando con esta receta:
Chanfaina ó patorra
Se cortan pedazos de hígado, bofes y sangre cocida de carnero, se rehogan en aceite con ajos, cebollas, especias, perejil y pimenton; despues de bien rehogado se añade agua y se cuece. Aparte se frie harina, que se disuelve en agua cuando está bien tostada, y se añ... | null | Se cortan pedazos de hígado, bofes y sangre cocida de carnero. | Los ingredientes principales que se cortan en pedazos para preparar la **Chanfaina ó Patorra** son:
- **Hígado de carnero**
- **Bofes de carnero**
- **Sangre cocida de carnero**
Estos ingredientes se rehogan junto con ajo, cebolla, especias, perejil y pimentón antes de añadir agua y cocer. | Se cortan pedazos de hígado, bofes y sangre cocida de carnero. | correct | null | correct | The answer correctly lists the three main ingredients cut into pieces and matches the reference answer. | correct | The assistant correctly identifies the three main ingredients (liver, lungs, blood) as per the recipe and reference. | correct | Lists all three main ingredients cut into pieces, matching the reference. | correct | Lists liver, bofes, and cooked sheep blood as in reference. | true | true | null | correct | The answer exactly matches the reference answer and directly answers the question. | correct | The assistant's answer matches the reference answer and the recipe text exactly. | correct | Matches reference answer exactly. | correct | Matches reference exactly, lists liver, bofes, and cooked lamb blood. | true | true | f3ee798578c41bf28a86 | Project Gutenberg | pg45770 | Chanfaina ó patorra | Cocina moderna (anon.) | https://www.gutenberg.org/ebooks/45770 | null | null | LicenseRef-PD | https://creativecommons.org/publicdomain/mark/1.0/ | Cocina moderna (anon.). Public-domain text via Project Gutenberg (PG marks removed). | Published in 1875; public domain in the US | Anonymous | true |
177344bdda47700fe29c | G | recipe shown | recipe | qa | es | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Esta es la receta que uso:
Hígado de ternera asado
Se escoge un buen hígado graso y se mecha con lardo sazonado con una punta de ajo, hierbas finas y especias; se cubre y asa á fuego suave, sirviéndose con su jugo desengrasado, en el que se añade un pedazo de zumo de naranja agria ó de agraz.
Se puede tambien, despu... | null | Se añade un pedazo de zumo de naranja agria o de agraz al jugo desengrasado. | Cuando se sirve el hígado de ternera asado, al jugo desengrasado se le añade **un pedazo de zumo de naranja agria o de agraz**. Este toque ácido y refrescante equilibra el sabor del hígado y le da un sabor más suave y agradable.
Además, la receta menciona que también se puede servir el hígado con una **salsa picante*... | Se añade un pedazo de zumo de naranja agria o de agraz. | correct | null | correct | The answer correctly identifies adding a piece of sour orange juice or unripe grape juice to the degreased juices, matching the recipe. | correct | The assistant correctly identifies the addition of sour orange or tamarind juice as per the recipe and reference. | correct | Correctly identifies the addition to the juice and adds relevant context. | correct | Matches reference exactly, adds no incorrect info. | true | true | null | correct | The answer correctly identifies the addition of a piece of sour orange juice or unripe grape juice to the degreased juices. | correct | The answer correctly identifies the ingredients added to the degreased juice as per the recipe and reference. | correct | Matches reference answer exactly. | correct | Matches reference exactly, answers the question fully. | true | true | fc2b27f516e1cc9f5f05 | Project Gutenberg | pg45770 | Hígado de ternera asado | Cocina moderna (anon.) | https://www.gutenberg.org/ebooks/45770 | null | null | LicenseRef-PD | https://creativecommons.org/publicdomain/mark/1.0/ | Cocina moderna (anon.). Public-domain text via Project Gutenberg (PG marks removed). | Published in 1875; public domain in the US | Anonymous | true |
18f72b527879b5b4215d | G | recipe shown | recipe | from_context | en | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | I'm cooking from this recipe:
For Summer Drink
23. One pound of red currants, bruised with some raspberry; half a pound of sugar added to a gallon of cold water, well stirred, allowed to settle, and bottled. Mulberries may be done the same way, adding a little lemon peel.
A little cream of tartar, or citric acid, ad... | null | It implies that mulberries can be prepared in the same manner as red currants, with the specific addition of a little lemon peel. | The statement "Mulberries may be done the same way, adding a little lemon peel" implies that mulberries can be used in place of red currants in this recipe, with a slight modification: a little lemon peel should be added to the mixture.
This suggests that while mulberries can be used similarly to red currants in this ... | It implies that mulberries can be prepared using the same method as red currants, with the addition of a small amount of lemon peel. | correct | null | correct | The answer correctly explains that mulberries can be substituted for red currants with the addition of lemon peel, matching the reference. | correct | The assistant correctly identifies that mulberries are prepared the same way with the addition of lemon peel, matching the reference and recipe. | correct | Accurately interprets the text and adds relevant context about flavor balance. | correct | Matches reference, correctly states mulberries can be prepared same way with lemon peel. | true | true | null | correct | The answer correctly states mulberries are prepared like red currants with lemon peel added. | correct | The assistant correctly identifies that mulberries use the same method as red currants but require adding lemon peel, matching the reference. | correct | Matches reference answer exactly. | correct | Matches reference exactly, stating mulberries prepared same way with lemon peel. | true | true | ae8c940eb2bc3c86ce53 | Internet Archive | cihm_64026 | For Summer Drink | Canadian Housewife's Manual of Cookery (1861) | https://archive.org/details/cihm_64026 | null | null | LicenseRef-PD | https://creativecommons.org/publicdomain/mark/1.0/ | Canadian Housewife's Manual of Cookery (1861). Public-domain scan, Internet Archive item cihm_64026, PDF p. 349. Text re-OCRed by Humanjava with allenai/olmOCR-2-7B-1025-FP8 (rev 40bd720, Apache-2.0). | Published in 1861; public domain in the US | null | true |
1bc99d7746b50bd6ac8e | G | recipe shown | recipe | qa | tl | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Narito ang isang recipe:
Chicken Consomme Royale
## Sangkap
1 tasa tinadtad na laman ng manok
8 tasa sabaw ng manok
1 kutsara tinadtad na sibuyas
1 kutsara tinadtad na carrots
1 kutsara tinadtad na celery
1 kutsara tinadtad na leeks
1 piraso dahon ng laurel
½ kutsarita dinurog na pamintang buo
½ kutasrita asin
## Pa... | null | Kailangang sapawan ng katsa ang salaan at patuluin ang sabaw dito. | Para i-strain ang sabaw ng **Chicken Consomme Royale** at maging malinaw ito, ang pinakamagandang paraan ay ang paggamit ng **saring na kahoy na filter** o **saring na kahoy na strainer**. Narito ang detalye ng proseso:
### Paraan ng Paggawa ng Saring na Kahoy na Filter:
1. **Gumawa ng saring na kahoy na filter**:
... | Isantabi ang salaan ng 30 minuto, pagkatapos ay sapinan ng katsa ang salaan at patuluin dito ang sabaw. | correct | null | wrong | The answer is repetitive and nonsensical, failing to state the correct straining method from the recipe. | wrong | The assistant invents a non-existent 'wooden filter' method and repeats nonsensical steps, completely missing the correct straining method (katsa) from the recipe. | wrong | Invents a complex process for a simple step described in the recipe. | wrong | Provides irrelevant wooden filter steps, not the katsa‑covered strainer method from recipe. | true | false | null | partial | The answer correctly identifies straining through cheesecloth, but adds an irrelevant 30-minute rest step. | correct | The answer correctly identifies the straining method (katsa) and includes the preceding resting step from the recipe, which is accurate context. | correct | It correctly identifies the key step of straining the consomme using a cheesecloth. | correct | Provides correct method, adds harmless extra detail | true | true | 2f5907493d1195b643c3 | Wikibooks Cookbook | tlwikibooks:2570 | Chicken Consomme Royale | Chicken Consomme Royale | https://tl.wikibooks.org/wiki/Pagluluto:Chicken_Consomme_Royale | https://tl.wikibooks.org/w/index.php?title=Pagluluto:Chicken_Consomme_Royale&action=history | 27,660 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “Pagluluto:Chicken Consomme Royale”, tl.wikibooks.org contributors, https://tl.wikibooks.org/wiki/Pagluluto:Chicken_Consomme_Royale (authors: https://tl.wikibooks.org/w/index.php?title=Pagluluto:Chicken_Consomme_Royale&action=history), CC BY-SA 4.0 | null | tl.wikibooks.org contributors (see source_history_url) | false |
1befccf98d1c24cb7060 | G | recipe shown | recipe | from_context | id | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Ini resep yang saya pakai:
Pempek Model merupakan salah satu jenis pempek yang berasal dari Palembang, Sumatera Selatan. Kata "model" berasal dari kata Palembang "modol" yang berarti bulatan.
## Bahan-bahan
- ikan yang telah dihaluskan (gabus, belida, tenggiri) 1 mangkok
- tepung sagu 1 mangkok
- tahu 5 potong
- miny... | null | Ikan harus dibersihkan, dikupas, dibuang tulang-tulangnya, dan baru kemudian dihaluskan. | Urutan proses yang harus dilakukan pada ikan sesuai dengan kalimat tersebut adalah sebagai berikut:
1. **Membersihkan ikan** – membersihkan bagian-bagian yang tidak perlu, seperti insang, perut, dan bagian-bagian lainnya yang mungkin masih menempel.
2. **Mengupas ikan** – mengupas kulit ikan, jika masih ada.
3. **Memb... | Ikan harus dibersihkan, dikupas, dibuang tulangnya, dan kemudian dihaluskan. | correct | null | correct | The answer correctly lists the required sequence: clean, peel, debone, then grind, matching the reference. | correct | The assistant correctly identifies the four steps in the exact order specified in the text and reference. | correct | Correctly lists the steps in order: clean, peel, remove bones, then grind. | correct | Matches reference exactly, lists correct sequence | true | true | null | correct | The answer correctly lists the sequence: clean, peel, debone, then grind, matching the reference. | correct | The assistant correctly identifies the sequence of steps for processing the fish as stated in the recipe and reference. | correct | Matches the reference answer exactly. | correct | Matches reference exactly, lists correct sequence | true | true | a424db83d2fb58185459 | Wikibooks Cookbook | idwikibooks:27998 | Pempek model | Pempek model | https://id.wikibooks.org/wiki/Resep:Pempek_model | https://id.wikibooks.org/w/index.php?title=Resep:Pempek_model&action=history | 119,214 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “Resep:Pempek model”, id.wikibooks.org contributors, https://id.wikibooks.org/wiki/Resep:Pempek_model (authors: https://id.wikibooks.org/w/index.php?title=Resep:Pempek_model&action=history), CC BY-SA 4.0 | null | id.wikibooks.org contributors (see source_history_url) | false |
1bfb58eee6fb142e401d | G | recipe shown | recipe | qa | sv | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Det här är receptet jag använder:
Havregrynsgröt med äpple och jordnötssmör
## Ingredienser
1portion
- 1 dl fiberhavregryn
- 1 tsk jordnötssmör
- Halvt äpple - rött/grönt
## Tillagning
1. Koka upp 1,5 dl vatten och när vattnet kokar häller du i havregrynen. Därefter rör du om i gröten under 2 min tills du får en mer... | null | Receptet anger att du ska använda 1 dl fiberhavregryn. | För att göra **havregrynsgröt med äpple och jordnötssmör** behöver du **1 dl fiberhavregryn** enligt receptet du har. Det är den mängd som anges i **"Ingredienser"**-avsnittet, och den är rätt för **1 portion**.
Om du vill göra mer, kan du proportionera mängden – till exempel **2 dl fiberhavregryn** för 2 portioner, o... | Receptet anger att du behöver 1 dl fiberhavregryn. | correct | null | correct | The answer correctly states 1 dl fiberhavregryn per the recipe and addresses the question directly. | correct | The assistant correctly identifies the amount (1 dl) from the recipe and provides accurate context. | correct | Correctly identifies 1 dl fiberhavregryn as needed, matches reference. | correct | Provides the exact amount 1 dl as asked, matching reference; extra scaling info is acceptable. | true | true | null | correct | The answer correctly states the required amount of fiberhavregryn as 1 dl, matching the recipe. | correct | The assistant correctly identifies the amount of fiber oatmeal (1 dl) as stated in the recipe and reference. | correct | Matches the recipe's 1 dl amount exactly. | correct | Matches reference, states 1 dl fiberhavregryn as required. | true | true | c770a6bcd90b05871f83 | Wikibooks Cookbook | svwikibooks:10082 | Havregrynsgröt med äpple och jordnötssmör | Havregrynsgröt med äpple och jordnötssmör | https://sv.wikibooks.org/wiki/Kokboken/Recept/Havregrynsgr%C3%B6t_med_%C3%A4pple_och_jordn%C3%B6tssm%C3%B6r | https://sv.wikibooks.org/w/index.php?title=Kokboken/Recept/Havregrynsgr%C3%B6t_med_%C3%A4pple_och_jordn%C3%B6tssm%C3%B6r&action=history | 56,407 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “Kokboken/Recept/Havregrynsgröt med äpple och jordnötssmör”, sv.wikibooks.org contributors, https://sv.wikibooks.org/wiki/Kokboken/Recept/Havregrynsgr%C3%B6t_med_%C3%A4pple_och_jordn%C3%B6tssm%C3%B6r (authors: https://sv.wikibooks.org/w/index.php?title=Kokboken/Recept/Havregrynsgr%C3%B6t_med_%C3%A4pple_och_jordn%C3%B6t... | null | sv.wikibooks.org contributors (see source_history_url) | false |
1c084104463801a6f677 | G | recipe shown | recipe | qa | es | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Estoy cocinando con esta receta:
Hígado de ternera asado
Se escoge un buen hígado graso y se mecha con lardo sazonado con una punta de ajo, hierbas finas y especias; se cubre y asa á fuego suave, sirviéndose con su jugo desengrasado, en el que se añade un pedazo de zumo de naranja agria ó de agraz.
Se puede tambien,... | null | Se debe escoger un buen hígado graso. | Para preparar un **hígado de ternera asado**, lo ideal es elegir un **hígado graso**, ya que este tipo de hígado tiene una textura más suave y menos amarga que el hígado magro. El hígado graso de ternera suele ser más común en la cocina tradicional y se prefiere para recetas como esta, donde se busca una textura más ag... | Se debe escoger un buen hígado graso. | correct | null | correct | The answer correctly identifies 'hígado graso' as required, matching the recipe and reference. | correct | The assistant correctly identifies 'hígado graso' as the required type, matching the recipe and reference answer. | correct | It correctly identifies the need for a fatty liver and adds relevant context. | correct | Matches reference: recommends a good fatty liver. | true | true | null | correct | The answer directly and correctly states the required ingredient from the recipe. | correct | The assistant's answer matches the reference answer and the recipe text exactly. | correct | Matches reference exactly. | correct | Matches reference answer exactly, correctly states to choose a good fatty liver. | true | true | fc2b27f516e1cc9f5f05 | Project Gutenberg | pg45770 | Hígado de ternera asado | Cocina moderna (anon.) | https://www.gutenberg.org/ebooks/45770 | null | null | LicenseRef-PD | https://creativecommons.org/publicdomain/mark/1.0/ | Cocina moderna (anon.). Public-domain text via Project Gutenberg (PG marks removed). | Published in 1875; public domain in the US | Anonymous | true |
1cb8da0dec35c65fac22 | G | recipe shown | recipe | from_context | es | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Esta es la receta que uso:
Otra fórmula
Limpio y sazonado de sal se envuelve en un paño y se pone a cocer con agua, perejil, cebolla y vinagre. Después de cocido se saca a una besuguera; en una sartén con aceite se fríe un ajo, se quita y se echa harina, pimentón, agua y vinagre y se echa todo al besugo, y después de... | null | Se saca y se coloca en una besuguera. | Según la frase **"Después de cocido se saca a una besuguera"**, el pescado (besugo) se **saca del agua de cocción y se coloca en una besuguera**, que es un recipiente o cesta especial utilizada para servir o mantener el pescado caliente, generalmente en la mesa.
Esta acción se realiza **inmediatamente después de coce... | Se saca del agua de cocción y se coloca en una besuguera. | correct | null | correct | The answer correctly states the fish is removed and placed in a besuguera, matching the reference. | correct | The assistant correctly identifies that the fish is taken out and placed in a besuguera, matching the reference and recipe. | correct | Correctly identifies the action and explains the purpose, adding relevant context. | correct | Accurately states fish is removed and placed in a besuguera | true | true | null | correct | The answer correctly states the fish is removed from cooking water and placed in a besuguera, matching the reference. | correct | The answer correctly identifies that the fish is removed and placed in a besuguera, matching the reference and recipe. | correct | Adds 'del agua de cocción' which is implied but not explicit in the recipe. | correct | Adds detail but matches reference answer | true | true | 9ead5136b26eeccf4055 | Project Gutenberg | pg8870 | Otra fórmula | Calleja, La Mejor Cocinera | https://www.gutenberg.org/ebooks/8870 | null | null | LicenseRef-PD | https://creativecommons.org/publicdomain/mark/1.0/ | Calleja, La Mejor Cocinera. Public-domain text via Project Gutenberg (PG marks removed). | Published in 1915; public domain in the US; author died in 1915 | Calleja | true |
1db8a9054160f46b173a | G | recipe shown | recipe | substitution | sv | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Här är ett recept:
Vitkålssoppa
## Ingredienser
4 portioner
- 750 g vitkål (ca 2 liter)
- 2 msk smör eller margarin
- 1 liter kött- eller skinkspad (alternativt 1 liter vatten + 2 kött- eller grönsaksbuljongtärningar)
- 5 kryddpepparkorn
- 5 vitpepparkorn
- 1 tsk malen eller hel kummin
- ½-1 msk soja
## Tillagning
S... | null | Ja, receptet anger att du kan använda antingen smör eller margarin. | Ja, du kan helt säkert använda margarin istället för smör i denna vitkålssoppa. Margarin fungerar lika bra som smör i receptet, särskilt när du vill ge soppan en mild fettig smak utan att använda mjölk eller annan mjölkprodukt. Det är också ett bra alternativ om du har en allergi mot mjölk eller vill minska fettintaget... | Ja, du kan använda margarin istället för smör i denna vitkålssoppa. Receptet anger redan att både smör och margarin är goda alternativ, vilket betyder att du kan välja det som du har tillgång till eller som du gillar bäst. Margarin kan ge en lite annorlunda smak jämfört med smör, men den fungerar ändå bra som fett i so... | correct | null | correct | The answer correctly confirms margarine can be used, matching the recipe and reference. | correct | The assistant correctly answers that margarin can be used, which aligns with the recipe and reference. The extra details are true and do not contradict the source. | correct | Agrees with recipe and adds extra detail about milk allergies. | correct | Answers yes, matches recipe, provides extra helpful info. | true | true | null | correct | The answer correctly confirms margarine can be used, matching the recipe and reference. | correct | The assistant correctly confirms that margarin is an acceptable substitute as stated in the recipe. | partial | Confirms margarin works, but adds unnecessary details not in recipe. | correct | Answers yes, matches recipe allowing butter or margarine. | true | true | cd51ad7edd15f90ed9cf | Wikibooks Cookbook | svwikibooks:11309 | Vitkålssoppa | Vitkålssoppa | https://sv.wikibooks.org/wiki/Kokboken/Recept/Vitk%C3%A5lssoppa | https://sv.wikibooks.org/w/index.php?title=Kokboken/Recept/Vitk%C3%A5lssoppa&action=history | 55,955 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “Kokboken/Recept/Vitkålssoppa”, sv.wikibooks.org contributors, https://sv.wikibooks.org/wiki/Kokboken/Recept/Vitk%C3%A5lssoppa (authors: https://sv.wikibooks.org/w/index.php?title=Kokboken/Recept/Vitk%C3%A5lssoppa&action=history), CC BY-SA 4.0 | null | sv.wikibooks.org contributors (see source_history_url) | false |
1ef92180fe19d3746592 | G | recipe shown | recipe | from_context | pt | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Esta é a receita que estou usando:
Delícia de frutas
Existem várias maneiras de preparar:
## Delícia de frutas - 1
## Ingredientes e Preparo
- 2 xícaras (chá) de melão cortado em cubos --
- 2 pêssegos, sem os caroços (com cascas, se quiser);
- 2 ameixas pretas sem os caroços;
- 1 pêra sem as sementes (com casca, se... | null | A quantidade indicada é de 1 xícara (chá) de gelo picado. | A quantidade exata de gelo indicada na receita é **1 xícara (chá) de gelo picado**.
Isso significa que você deve usar uma xícara de chá de gelo, cortado em pedaços pequenos, como indicado. | A quantidade indicada é de 1 xícara (chá) de gelo picado. | correct | null | correct | The answer correctly states the exact amount of ice as 1 xícara (chá) de gelo picado, matching the recipe and reference. | correct | The assistant correctly identifies the amount of ice as 1 cup (chá) and matches the reference answer. | correct | Correctly identifies the exact quantity of ice as 1 cup (chá). | correct | Provides the exact quantity as 1 xícara (chá) of ice, matching reference. | true | true | null | correct | The answer directly states the exact quantity of ice as 1 cup, matching the recipe and reference. | correct | The assistant's answer matches the reference answer and the recipe exactly. | correct | Directly quotes the exact quantity from the recipe. | correct | Matches reference exactly, provides the exact quantity asked. | true | true | 32a3b4104a53bf30c4d5 | Wikibooks Cookbook | ptwikibooks:9338 | Delícia de frutas | Delícia de frutas | https://pt.wikibooks.org/wiki/Livro_de_receitas/Del%C3%ADcia_de_frutas | https://pt.wikibooks.org/w/index.php?title=Livro_de_receitas/Del%C3%ADcia_de_frutas&action=history | 206,141 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “Livro de receitas/Delícia de frutas”, pt.wikibooks.org contributors, https://pt.wikibooks.org/wiki/Livro_de_receitas/Del%C3%ADcia_de_frutas (authors: https://pt.wikibooks.org/w/index.php?title=Livro_de_receitas/Del%C3%ADcia_de_frutas&action=history), CC BY-SA 4.0 | null | pt.wikibooks.org contributors (see source_history_url) | false |
20dc5aa069e25ebe7fe9 | G | recipe shown | recipe | why | sv | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Här är ett recept:
Havregrynsgröt med äpple och jordnötssmör
## Ingredienser
1portion
- 1 dl fiberhavregryn
- 1 tsk jordnötssmör
- Halvt äpple - rött/grönt
## Tillagning
1. Koka upp 1,5 dl vatten och när vattnet kokar häller du i havregrynen. Därefter rör du om i gröten under 2 min tills du får en mer fast gröt.
2. ... | null | Man gör det för att få en mer fast gröt. | Man rör om i gröten under 2 minuter för att få den att bli mer fast och konsistensstabil. När man häller i havregrynen i kokande vatten, börjar havregrynsnötterna att absorbera vatten och utveckla sin struktur. Genom att röra om under 2 minuter hjälper man till att fördela värmen jämnt och undvika att gröten blir för m... | Det görs för att man ska få en mer fast gröt. | correct | null | correct | The answer correctly explains stirring for 2 minutes achieves a firmer, more stable consistency, matching the reference. | correct | The answer correctly identifies the goal (firm porridge) and adds true culinary details without contradicting the recipe. | correct | Correctly explains the purpose of stirring to achieve a firmer texture. | correct | Provides correct explanation matching reference | true | true | null | correct | The answer correctly states the reason is to achieve a firmer porridge, matching the reference. | correct | The answer correctly identifies the reason for stirring as stated in the recipe and reference. | correct | Matches reference answer exactly. | correct | Answer matches reference, explains purpose correctly. | true | true | c770a6bcd90b05871f83 | Wikibooks Cookbook | svwikibooks:10082 | Havregrynsgröt med äpple och jordnötssmör | Havregrynsgröt med äpple och jordnötssmör | https://sv.wikibooks.org/wiki/Kokboken/Recept/Havregrynsgr%C3%B6t_med_%C3%A4pple_och_jordn%C3%B6tssm%C3%B6r | https://sv.wikibooks.org/w/index.php?title=Kokboken/Recept/Havregrynsgr%C3%B6t_med_%C3%A4pple_och_jordn%C3%B6tssm%C3%B6r&action=history | 56,407 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “Kokboken/Recept/Havregrynsgröt med äpple och jordnötssmör”, sv.wikibooks.org contributors, https://sv.wikibooks.org/wiki/Kokboken/Recept/Havregrynsgr%C3%B6t_med_%C3%A4pple_och_jordn%C3%B6tssm%C3%B6r (authors: https://sv.wikibooks.org/w/index.php?title=Kokboken/Recept/Havregrynsgr%C3%B6t_med_%C3%A4pple_och_jordn%C3%B6t... | null | sv.wikibooks.org contributors (see source_history_url) | false |
212ad8fa41dea222a8f6 | G | recipe shown | recipe | qa | nl | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Hier is een recept:
Schapenbout op gewone wijze
Men bestrooit het vleesch met wat zout, legt het in kokende boter en spek, laat het daarin eene lichte kleur krijgen, en giet er dan 3 deelen kokend water tegen één deel azijn over. Daarbij voegt men chalotten, laurierbladen, nagelen, peper, dragon en een bord vol gesni... | null | Je kunt dan een paar kopjes melk in de saus gieten. | Als je ervoor kiest om geen azijn te gebruiken in dit recept voor schapenbout, kun je op het eind van de bereiding **een lepel mosterd** toevoegen aan de saus, zoals aangegeven in het recept.
Daarnaast zijn er nog een paar alternatieven die je kunt overwegen om de saus te verrijken of te verfijnen, afhankelijk van je... | Je kunt dan een paar kopjes melk in de saus gieten. | correct | null | partial | The answer correctly identifies mosterd as the recommended addition, but also invents unmentioned alternatives. | wrong | The assistant incorrectly identifies mustard as the addition for the no-vinegar option, whereas the recipe specifies milk. It also invents unrelated ingredients. | partial | Mentioned mustard but missed the milk option and added irrelevant details. | wrong | Gaf mosterd als optie, maar recept zegt melk; misinterpreteert vraag. | true | false | null | correct | The answer directly and correctly states the recipe's alternative: adding a few cups of milk to the sauce when no vinegar is used. | correct | The assistant's answer matches the reference answer and the recipe text exactly. | correct | Matches the reference answer exactly. | correct | Answer matches reference, correctly states adding milk. | true | true | c3234beece74af33e202 | Project Gutenberg | pg37790 | Schapenbout op gewone wijze | Davidis, Keukenboek (Dutch tr.) | https://www.gutenberg.org/ebooks/37790 | null | null | LicenseRef-PD | https://creativecommons.org/publicdomain/mark/1.0/ | Davidis, Keukenboek (Dutch tr.). Public-domain text via Project Gutenberg (PG marks removed). | Translation published in 1873 of a work first published in 1867; public domain in the US | Henriette Davidis | true |
21731cde1e618afcc025 | G | recipe shown | recipe | substitution | sv | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Det här är receptet jag använder:
Vitkålssoppa
## Ingredienser
4 portioner
- 750 g vitkål (ca 2 liter)
- 2 msk smör eller margarin
- 1 liter kött- eller skinkspad (alternativt 1 liter vatten + 2 kött- eller grönsaksbuljongtärningar)
- 5 kryddpepparkorn
- 5 vitpepparkorn
- 1 tsk malen eller hel kummin
- ½-1 msk soja
... | null | Ja, du kan istället använda 1 liter vatten tillsammans med 2 kött- eller grönsaksbuljongtärningar. | Ja, du kan helt säkert använda vatten och buljongtärningar istället för kött- eller skinkspad. Det är ett vanligt sätt att göra en vegetarisk eller vegetarisk variant av soppa. Det som är viktigt är att du får tillräckligt med vätska för att koka kålen och att du får en god smak genom buljongtärningarna.
### Här är en... | Ja, du kan helt enkelt använda 1 liter vatten tillsammans med 2 kött- eller grönsaksbuljongtärningar istället för kött- eller skinkspad. Detta ger en liknande smak och konsistens som kött- eller skinkspad, men med en lägre fettinnehåll. När du använder vatten och buljongtärningar, se till att vattenet är tillräckligt m... | correct | null | correct | The answer correctly confirms the substitution and provides a clear, accurate adaptation of the recipe. | correct | The assistant correctly confirms the substitution and provides the exact quantities (1L water, 2 cubes) as per the recipe and reference. | correct | It confirms the substitution and provides a clear, updated recipe. | correct | Answer confirms using water and bouillon as per reference and provides correct details. | true | true | null | correct | The answer correctly confirms the substitution and provides accurate, relevant details. | correct | The answer correctly confirms the substitution and matches the reference. The extra advice is generally true and does not contradict the recipe. | correct | Confirms correct substitution and adds helpful cooking tips. | correct | Answers yes, matches reference, adds accurate extra info. | true | true | cd51ad7edd15f90ed9cf | Wikibooks Cookbook | svwikibooks:11309 | Vitkålssoppa | Vitkålssoppa | https://sv.wikibooks.org/wiki/Kokboken/Recept/Vitk%C3%A5lssoppa | https://sv.wikibooks.org/w/index.php?title=Kokboken/Recept/Vitk%C3%A5lssoppa&action=history | 55,955 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “Kokboken/Recept/Vitkålssoppa”, sv.wikibooks.org contributors, https://sv.wikibooks.org/wiki/Kokboken/Recept/Vitk%C3%A5lssoppa (authors: https://sv.wikibooks.org/w/index.php?title=Kokboken/Recept/Vitk%C3%A5lssoppa&action=history), CC BY-SA 4.0 | null | sv.wikibooks.org contributors (see source_history_url) | false |
221da86f73338a8ee899 | G | recipe shown | recipe | substitution | id | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Ini resep yang saya pakai:
Pempek Model merupakan salah satu jenis pempek yang berasal dari Palembang, Sumatera Selatan. Kata "model" berasal dari kata Palembang "modol" yang berarti bulatan.
## Bahan-bahan
- ikan yang telah dihaluskan (gabus, belida, tenggiri) 1 mangkok
- tepung sagu 1 mangkok
- tahu 5 potong
- miny... | null | Ikan yang bisa digunakan adalah gabus, belida, atau tenggiri. | Ya, Anda bisa menggunakan berbagai jenis ikan untuk membuat **Pempek Model**, selama ikan tersebut memiliki tekstur yang cukup lembut dan bisa dihaluskan. Berikut beberapa pilihan ikan yang umum digunakan:
### Ikan yang Cocok untuk Pempek Model:
1. **Gabus** – Ikan yang paling umum digunakan, memiliki daging yang lemb... | Ikan yang bisa digunakan untuk bahan dasar pempek model adalah gabus, belida, atau tenggiri. | correct | null | correct | The answer correctly identifies the recipe's fish options (gabus, belida, tenggiri) and adds valid alternatives, matching the reference. | wrong | Invents fish types not in the recipe and contradicts the specific list provided in the text. | partial | Lists many fish types, but recipe only lists gabus, belida, tenggiri. | partial | Includes correct fish but adds extra, unsupported options | true | false | null | correct | The answer correctly lists the fish types from the recipe, matching the reference answer. | correct | The assistant correctly identifies the three fish types listed in the recipe and reference answer. | correct | Matches the reference answer exactly. | correct | Matches reference exactly, lists allowed fish. | true | true | a424db83d2fb58185459 | Wikibooks Cookbook | idwikibooks:27998 | Pempek model | Pempek model | https://id.wikibooks.org/wiki/Resep:Pempek_model | https://id.wikibooks.org/w/index.php?title=Resep:Pempek_model&action=history | 119,214 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “Resep:Pempek model”, id.wikibooks.org contributors, https://id.wikibooks.org/wiki/Resep:Pempek_model (authors: https://id.wikibooks.org/w/index.php?title=Resep:Pempek_model&action=history), CC BY-SA 4.0 | null | id.wikibooks.org contributors (see source_history_url) | false |
22873ca204f9f6445b4e | G | recipe shown | recipe | what_goes_wrong | es | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Esta es la receta que uso:
Refresco de jengibre
Un refresco de jengibre es una bebida picante y dulce constiendo de agua especiada con azúcar y limón.
## Ingredientes
- 240 ml de agua
- 120 ml de jengibre
- 120 ml de agua
- 120 ml de azúcar blanco
- 7.5 ml de jugo de limón verde
- Agua carbonatada según sea necesari... | null | Los minerales arruinarán el sabor de la bebida. | Si usas **agua mineral** en lugar de **agua carbonatada** en tu refresco de jengibre, no será un problema grave, pero **podría afectar ligeramente el sabor** de la bebida.
### ¿Por qué se menciona evitar el agua mineral?
El texto menciona que los **minerales** en el agua mineral podrían **arruinar el sabor** del refre... | Los minerales del agua mineral arruinarán el sabor de la bebida. | correct | null | correct | The answer correctly states minerals ruin the flavor, matching the reference, though it adds extra detail. | wrong | The assistant contradicts the recipe's strong warning that minerals will ruin the taste by claiming it is not a serious problem. | partial | It correctly identifies the main point about minerals affecting flavor, though it adds unnecessary hedging and speculation. | correct | States minerals will ruin flavor, aligns with reference. | true | false | null | correct | The answer correctly states that minerals will ruin the flavor, matching the reference and recipe. | correct | The answer correctly identifies that minerals ruin the flavor, matching the reference and recipe. | correct | Repeats the recipe's warning about minerals. | correct | Matches reference stating minerals will ruin flavor. | true | true | b582125c047d6e5ed289 | Wikibooks Cookbook | eswikibooks:63691 | Refresco de jengibre | Refresco de jengibre | https://es.wikibooks.org/wiki/Artes_culinarias/Recetas/Refresco_de_jengibre | https://es.wikibooks.org/w/index.php?title=Artes_culinarias/Recetas/Refresco_de_jengibre&action=history | 424,869 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “Artes culinarias/Recetas/Refresco de jengibre”, es.wikibooks.org contributors, https://es.wikibooks.org/wiki/Artes_culinarias/Recetas/Refresco_de_jengibre (authors: https://es.wikibooks.org/w/index.php?title=Artes_culinarias/Recetas/Refresco_de_jengibre&action=history), CC BY-SA 4.0 | null | es.wikibooks.org contributors (see source_history_url) | false |
23943c9b4ad490480f4f | G | recipe shown | recipe | qa | vi | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | Đây là công thức tôi đang dùng:
Hamburger
## Thời gian thực hiện
20 phút
## Thân
Bánh hamburger (được đọc là hăm-bơ-gơ trong tiếng Việt) là một loại bánh mì kẹp với một miếng thịt xay. Một biến thể phổ biến của món này tại Hoa Kỳ là hamburger kẹp pho mát (cheeseburger). Nó thường được phục vụ trong các nhà hàng đồ ă... | null | Bạn cần dùng khoảng 500 g thịt bò băm hoặc xay. | Dựa trên công thức bạn cung cấp, bạn cần khoảng **500 gram thịt bò xay** để làm món hamburger. Đây là lượng thịt được đề cập cụ thể trong phần nguyên liệu, và bạn có thể tạo thành **4–6 chiếc hamburger** tùy theo kích thước và số lượng người ăn.
Nếu bạn muốn làm nhiều hơn hoặc ít hơn, bạn có thể điều chỉnh lượng thịt ... | Bạn cần khoảng 500 g thịt bò băm/xay. | correct | null | correct | The answer correctly states 500g of ground beef, matching the recipe and reference, and adds helpful scaling examples. | correct | The assistant correctly identifies the 500g amount from the recipe and provides accurate additional context. | correct | Answers the question correctly and adds helpful context. | correct | Provides the exact 500 g amount as required, aligns with recipe. | true | true | null | correct | The assistant correctly states the required amount of ground beef, matching the recipe and reference answer. | correct | The answer correctly identifies the amount of ground beef (500g) as stated in the recipe and reference. | correct | Matches the recipe's ingredient list exactly. | correct | Provides the exact amount of ground beef required as asked. | true | true | 3e3aa03744216ae63941 | Wikibooks Cookbook | viwikibooks:37189 | Hamburger | Hamburger | https://vi.wikibooks.org/wiki/N%E1%BA%A5u_%C4%83n:Hamburger | https://vi.wikibooks.org/w/index.php?title=N%E1%BA%A5u_%C4%83n:Hamburger&action=history | 341,640 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “Nấu ăn:Hamburger”, vi.wikibooks.org contributors, https://vi.wikibooks.org/wiki/N%E1%BA%A5u_%C4%83n:Hamburger (authors: https://vi.wikibooks.org/w/index.php?title=N%E1%BA%A5u_%C4%83n:Hamburger&action=history), CC BY-SA 4.0 | null | vi.wikibooks.org contributors (see source_history_url) | false |
23c7c387335675a3c63f | G | recipe shown | recipe | qa | ar | You are a cooking assistant. You answer questions about dishes, ingredients, techniques and food safety. When you are not sure, you say so. | أطبخ باتباع هذه الوصفة:
صينية خضار نباتية
الفكرة هي إمكانية الحصول على صينية خضار لذيذة بدون استخدام اللحمة أو الدجاج.
## المقادير
- خمس حبات بطاطا كبيرة.
- ثمرة بروكلي.
- خمس حبات كوسا كبيرة.
- رأس بصل.
- ثلاث فصوص كبيرة من الثوم.
- أي نوع من أنواع الخضار المراد إضافتها.
- نصف كوب زيت الزيتون.
- ملعقتا خل فواكه كبي... | null | لا، الفكرة هي الحصول على صينية خضار لذيذة بدون استخدام اللحمة أو الدجاج. | لا، صينية الخضار النباتية التي وضعتها لا تحتوي على لحمة أو دجاج. الوصفة تعتمد فقط على الخضروات والتوابل والجبنة البيضاء، ولا تستخدم أي بروتينات حيوانية. إنها وصفة نباتية 100%، ويمكن تخصيصها حسب الذوق الشخصي بإضافة أي خضروات أخرى تفضلها. | لا، الفكرة هي إمكانية الحصول على صينية خضار لذيذة بدون استخدام اللحمة أو الدجاج. | correct | null | correct | The assistant correctly answers that the dish contains no meat or chicken, matching the reference and recipe. | correct | The assistant correctly answers 'no' and accurately describes the ingredients as vegetable-based, matching the reference and recipe. | correct | Accurately confirms no meat or chicken, adds helpful context. | correct | Accurately states no meat or chicken, aligns with reference. | true | true | null | correct | The answer correctly states the dish is vegetarian without meat or chicken, matching the reference. | correct | The assistant correctly answers 'no' and quotes the recipe's premise, matching the reference answer. | correct | Matches the reference answer exactly. | correct | Answer correctly states no meat or chicken, matching reference. | true | true | a87c7b57363ec2d7df8b | Wikibooks Cookbook | arwikibooks:24090 | صينية خضار نباتية | صينية خضار نباتية | https://ar.wikibooks.org/wiki/%D9%83%D8%AA%D8%A7%D8%A8_%D8%A7%D9%84%D8%B7%D8%A8%D8%AE/%D8%B5%D9%8A%D9%86%D9%8A%D8%A9_%D8%AE%D8%B6%D8%A7%D8%B1_%D9%86%D8%A8%D8%A7%D8%AA%D9%8A%D8%A9 | https://ar.wikibooks.org/w/index.php?title=%D9%83%D8%AA%D8%A7%D8%A8_%D8%A7%D9%84%D8%B7%D8%A8%D8%AE/%D8%B5%D9%8A%D9%86%D9%8A%D8%A9_%D8%AE%D8%B6%D8%A7%D8%B1_%D9%86%D8%A8%D8%A7%D8%AA%D9%8A%D8%A9&action=history | 227,019 | CC-BY-SA-4.0 | https://creativecommons.org/licenses/by-sa/4.0/ | “كتاب الطبخ/صينية خضار نباتية”, ar.wikibooks.org contributors, https://ar.wikibooks.org/wiki/%D9%83%D8%AA%D8%A7%D8%A8_%D8%A7%D9%84%D8%B7%D8%A8%D8%AE/%D8%B5%D9%8A%D9%86%D9%8A%D8%A9_%D8%AE%D8%B6%D8%A7%D8%B1_%D9%86%D8%A8%D8%A7%D8%AA%D9%8A%D8%A9 (authors: https://ar.wikibooks.org/w/index.php?title=%D9%83%D8%AA%D8%A7%D8%A8_... | null | ar.wikibooks.org contributors (see source_history_url) | false |
Qwen3-8B Cooking Assistant evaluation set (config v1)
PRIVATE DRAFT (not released). Built locally by
scripts/release/build_eval_dataset.py.
The fixed, held-out question set behind every number on the Qwen3-8B Cooking Assistant v1 model card (an unofficial fine-tune of Qwen3-8B by Humanjava Enterprises, not made or endorsed by Alibaba Cloud or the Qwen team), with both models' answers and four model judges' verdicts, so the card's numbers can be checked. It is not the training data: no row is a training example, and the questions come from a hold-out the model was never trained on.
682 rows, one per question and setting:
| set | split | rows | what it tests |
|---|---|---|---|
| G | recipe | 290 | the recipe is in the prompt; does the model read it correctly? |
| G | recall | 10 | "how do you make X?" where the reference is a historical recipe text; wrong by design for both models (no one recalls an 1800s recipe word for word) |
| U | norecipe | 300 | the same G questions without the recipe; the model should ask for it or hedge, not invent amounts or steps |
| S | general | 82 | general cooking questions that need no recipe |
Columns
| column | meaning |
|---|---|
id, set, kind, split, type, lang |
question id (shared by its G and U rows), set, plain-words setting, scoring split, item type, language |
system, prompt |
the system prompt and the user message exactly as both models saw them |
hidden_recipe |
U only: the recipe the models did not see (the judges did), to check an "invents" verdict (for the 10 humpback questions, which have no recipe in either prompt, it is the source recipe = the reference) |
reference |
the reference answer: written by Qwen/Qwen3.8-27B-FP8 from the source text and checked against it (general rows: its fuller rewrite); for the 10 recall rows, the historical source recipe text itself; empty for the 8 project-written questions |
base_answer, model_answer |
Qwen/Qwen3-8B (no adapter, thinking off) and Qwen3-8B Cooking Assistant v1 (Qwen3-8B fine-tuned), same prompt, same settings |
<judge>_<base or model>_verdict, ..._reason |
each judge's label and one-sentence reason, judges deepseek, qwen38, glm47flash, gptoss120b |
key_verdict |
the label the card counts: invents (U) or correct (G, S) |
<base or model>_prefilter |
U only: a code check of the answer against the question; from_question = every number or quoted detail in the answer was already in the question, so an invents verdict on it is not counted |
<base or model>_judged_by_all, <base or model>_majority |
all four judges returned a label; at least 3 of 4 gave key_verdict (after the code check) |
source_*, pd_basis, public_domain |
the source the question was made from: title, book, URL, Wikibooks history + revision, author, licence, ready-to-use attribution line |
Labels, in plain words. U: asks (asks for the recipe), hedged_useful (a general answer that says the recipe may
differ), hedged_wrong (hedged but wrong), invents (states recipe-specific details it could not know),
correct_no_missing (the question carried what was needed and the answer stays with it), wrong. G and S: correct,
partial, wrong, needless_ask.
Reproducing the card
import pandas as pd
df = pd.read_parquet("data/v1/test.parquet") # or: datasets.load_dataset("HumanjavaEnterprises/cooking-assistant-eval", "v1")
def rate(d, who): # % of answers where 3 of 4 judges gave the key verdict
d = d[d[f"{who}_judged_by_all"]]
return round(100 * d[f"{who}_majority"].mean(), 1)
for name in ["norecipe", "recipe", "general", "recall"]:
d = df[df.split == name]
print(name, "base", rate(d, "base"), "model", rate(d, "model"))
Expected output (the card): no recipe, invents: base 25.8 %, model 2.7 %;
recipe shown, correct: base 83.1 %, model 94.8 %; general, correct: base
40.2 %, model 40.2 %; recall: base 0.0 %, model 0.0 %.
The build checks these values against the parquet file and refuses to write a set that does not reproduce them.
Only answers judged by all four judges count (681 base,
682 model answers of 682; one judge returned no label for one U base answer).
The majority columns follow from the per-judge columns:
judges = ["deepseek", "qwen38", "glm47flash", "gptoss120b"]
def majority(r, who):
v = [r[f"{j}_{who}_verdict"] for j in judges]
if any(x is None for x in v):
return None
hit = [x == r.key_verdict and not (r.key_verdict == "invents" and r[f"{who}_prefilter"] == "from_question")
for x in v]
return sum(hit) >= 3
assert all(df.apply(lambda r: majority(r, "model"), axis=1).dropna() == df.model_majority.dropna())
The judges are models
Every verdict here is a model's label, not a person's: DeepSeek-V4-Flash-0731 (MIT, unsloth UD-IQ2_M GGUF), Qwen3.8-27B-FP8 (Apache-2.0; it is also the model that wrote the training questions, so it is not independent of the data), GLM-4.7-Flash (MIT, FP8) and gpt-oss-120b (Apache-2.0), all run locally from open weights. They saw the question, the reference and, for U, the hidden recipe. Where they disagree, the reasons usually show why. The majority measures agreement between four independent model families, not truth. Judges did not see which model wrote an answer.
Sources and licence
Text: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/), with per-row attribution. Rows made from
Wikibooks pages are adaptations of CC BY-SA 4.0 material. 282 rows come from public-domain sources (public_domain
true: pre-1931 books from Project Gutenberg and the Internet Archive, and US-government NHLBI pages); their source
text stays public domain, and the licence covers our questions, answers, verdicts and the collection. Rows by licence:
CC-BY-SA-4.0 400, LicenseRef-PD 216, LicenseRef-PDM-1.0 66. Full list: ATTRIBUTION.md. NHLBI does not endorse this dataset.
Limitations
- 682 rows: confidence intervals are wide (the card gives Wilson intervals), and the U and G rows share their questions.
- Historical recipes use historical units and food-safety practice; they are sources, not advice.
- Answers were generated once each (greedy decoding); another sample can differ.
Files
data/v1/test.parquet (config v1; each model version gets its own config, scored on the same questions), ATTRIBUTION.md, SHA256SUMS.
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