Thought of another possibility—recipes. Person A tells Person B how to make something (possibly prompted by some pictures?), Person B follows the instructions, asks for clarification as needed, and the result is something that Person A will end up eating so they have a vested interest in some of the details of getting it right. I’m thinking about this because right now I’m making one of my personal recipes—cashew-wasabi chocolate truffles. They’re vegan, gluten free, peanut free, mouth-melty, rich rather than over-sweet, and the wasabi is not hot so much as a nice flavour with a subtle feel. I’ve never made them from a written down recipe, I just know how to make them. But as you can imagine, if I were to try and tell someone how to do it there would be a lot of rather crucial detail I’d need to impart if they were to be edible. Not just for the wasabi, though that’s rather important—chocolate itself has a complicated crystalline structure with several polymorphs and the combinations of stirring and heating that you use make a verifiable difference to the look, mouthfeel and flavour of chocolate. You want the right one, or at least one of the good ones. Not sure how good an exercise this could be made into for workshops, but recipes make for a good test of whether your instructions are specific in the right way.
Thought of another possibility—recipes. Person A tells Person B how to make something (possibly prompted by some pictures?), Person B follows the instructions, asks for clarification as needed, and the result is something that Person A will end up eating so they have a vested interest in some of the details of getting it right. I’m thinking about this because right now I’m making one of my personal recipes—cashew-wasabi chocolate truffles. They’re vegan, gluten free, peanut free, mouth-melty, rich rather than over-sweet, and the wasabi is not hot so much as a nice flavour with a subtle feel. I’ve never made them from a written down recipe, I just know how to make them. But as you can imagine, if I were to try and tell someone how to do it there would be a lot of rather crucial detail I’d need to impart if they were to be edible. Not just for the wasabi, though that’s rather important—chocolate itself has a complicated crystalline structure with several polymorphs and the combinations of stirring and heating that you use make a verifiable difference to the look, mouthfeel and flavour of chocolate. You want the right one, or at least one of the good ones. Not sure how good an exercise this could be made into for workshops, but recipes make for a good test of whether your instructions are specific in the right way.