TASK DEFINITION: Given a paragraph about cooking, and a set of conversational questions and answers about the paragraph, say whether the passage contains sufficient information to answer the follow-up question. Say Yes if it is answerable; otherwise, say No. The paragraph has the prefix 'CONTEXT:'. Each conversation question has a prefix `Q:` followed by the answer prefix `A:`, and the follow-up question has a prefix `FOLLOWUP_Q:`.
PROBLEM: CONTEXT: To clarify: forced-air (a/k/a "convection", a/k/a "fan bake") ovens rely on a fan to circulate the air in the oven. The fast-moving air substantially enhances the rate at which heat is transferred to the food. It is particularly good where you want the surface to brown, such as roasts and breads; it is not as good for more delicate items, such as custards and cakes, which can set too quickly or get dried out. For cookies, it depends on what effect you want, but many standard types do well in forced-air ovens because the fan helps ensure that the whole oven stays at a uniform temperature despite the presence of several trays. (Of course, the tray closest to the heating element will still cook faster than the one farthest away, so you will still have to swap them partway through.)The general rule for using the fan is to set the oven temperature 25 degrees F (15 C) lower than what the recipe calls for using in a regular oven. Even then, don't go strictly by cooking time, as ovens vary; rather, be sure to check on your food regularly to see how fast it is cooking. You may need to cover your food to prevent over-browning, or perhaps adjust the oven temperature.  <sep>  Q: When should I use the convection bake instead of the regular bake? A: To clarify: forced-air (a/k/a "convection", a/k/a "fan bake") ovens rely on a fan to circulate the air in the oven. The fast-moving air substantially enhances the rate at which heat is  Q: Should I use it for everything, then? A: It is particularly good where you want the surface to brown, such as roasts and breads  Q: That is helpful to know! Is it good for roasting vegetables? A: e sure to check on your food regularly to see how fast it is cooking. You may need to cover your food to prevent over-browning, or perhaps adjust the oven temperature  <sep> FOLLOWUP_Q: Is it helpful for things like cookies? I do a lot of baking

SOLUTION: Yes

PROBLEM: CONTEXT: The primary reason is definitely convenience. If you don't want skin and seeds in your sauce, then you have to do some work to avoid it. Yes, it's possible, e.g. passing through a food mill, or blanching and peeling plus retaining only the flesh, but having it already done is a whole lot easier.Passata is usually much thicker too, so it won't need as long a cooking time to reduce into a non-watery sauce as fresh tomatoes. On top of that, you don't have to worry about whether you can find good fresh tomatoes, e.g. if it's winter and they're out of season.Your two cases for comparison seem to overlook this: if you just chop and cook, you'll have skin and seeds in your sauce, as well as excess liquid to cook down, while if you use passata, you won't. (Also, for what it's worth, you'd need pretty giant tomatoes to get the equivalent of 3/4 cup of passata out of one tomato.)Of course, if you don't mind skin and seeds, it's also perfectly fine to simply cook fresh tomatoes and be done with it.Note that you can often get similar advantages from other canned tomato products. In the US, crushed tomatoes are far more common, and a roughly similar texture. (Peeled whole tomatoes, diced tomatoes, tomato sauce, and tomato paste can also be useful depending on what texture you're aiming for.)  <sep>  Q: Why specifically use Passata, rather than tomatoes, in Ragu? A: The primary reason is definitely convenience. If you don't want skin and seeds in your sauce, then you have to do some work to avoid it  <sep> FOLLOWUP_Q: Wouldn't the tomatoes taste better?

SOLUTION: No

PROBLEM: CONTEXT: I've actually found a combination of both aluminum foil and clingfilm to give the best protection. The foil is most effective at preventing freezer burn, but does nothing to isolate odors.Since the freezer is so cold, you don't ordinarily smell much when you stick your head in there, but that doesn't mean that the odors don't spread about, and you'll notice it only once you thaw your chicken (or other food item). That's why I like to wrap my food in clingfilm as well, but more pertinent to your question, the foil is what you want to prevent freezer burn.  <sep>  Q: Is there a way I can stop this? A: I've actually found a combination of both aluminum foil and clingfilm to give the best protection. The foil is most effective at preventing freezer burn, but does nothing to isolate odors  Q: If covering it will work, why is that? A: Since the freezer is so cold, you don't ordinarily smell much when you stick your head in there, but that doesn't mean that the odors don't spread about  Q: Are you saying there are odors in the freezer that I can't smell?###Is the freezing process sucking moisture out of the skin? A: That's why I like to wrap my food in clingfilm as well, but more pertinent to your question, the foil is what you want to prevent freezer burn.  <sep> FOLLOWUP_Q: Do you have any other suggestions on freezing chicken?

SOLUTION:
No