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: It's safe because freezing greatly slows (if not completely arrests) the growth of the bacteria that would otherwise make the meat spoil. It doesn't kill them, it just puts them in 'stasis'. The expiration date is given based on the meat only being refrigerated. If you intend to store the meat past its expiration date, best practice is to freeze the meat ASAP, and to use it within 24 hours of defrosting.The main hazard is in that defrosting. At no point should the chicken (any part thereof) be at room temperature for more than 2 hours. The safest method is to defrost the meat slowly in the fridge. You can also defrost it under cold running water, providing you keep it under the 2 hour mark.Of course, you can also cook the meat straight from frozen. There is absolutely nothing wrong with doing this for small cuts like chicken breasts. Slicing and cooking a partially defrosted chicken breast is perfectly safe, especially as it often easier to make really thin strips with semi-solid meat. You just have to be extra careful that the meat is at a safe temperature (170Â°F/75Â°C).  <sep>  Q: Why is expired frozen chicken safe to eat? A: It's safe because freezing greatly slows (if not completely arrests) the growth of the bacteria that would otherwise make the meat spoil  Q: Are there any food safety hazards to watch out for when defrosting expired frozen chicken? A: The main hazard is in that defrosting. At no point should the chicken (any part thereof) be at room temperature for more than 2 hours  <sep> FOLLOWUP_Q: Thank you for the information. How long can expired chicken be kept in the freezer?

SOLUTION: No

PROBLEM: CONTEXT: Chocolate is an odd substance when it comes to melting and hardening. When chocolate hardens, its melting point will end up being just a few degrees higher than the hardening temperature.When chocolate crystallizes at high temperatures, it forms a strong, dense crystalline structure that, texture-wise, is quite brittle. Most bought chocolate (baker's chocolate and chips) is already tempered, but when you melt it, you break down that crystalline structure, and if you harden it at room temperature then it ends up forming very weak crystals that will melt in your hand.If you use a special coating chocolate (couverture or the lower-quality compound chocolate) then you don't need to worry so much about tempering (although it's still a good idea), but if you use ordinary chocolate and don't temper it then your coating will end up being messy and wet and rub off on your hands while you eat it. It might even melt while stored.Tempering is the key to making a room-temperature-stable chocolate coating. If you don't do this, you'll need to keep your pastries refrigerated until they're ready to consume.  <sep>  Q: What is the purpose of tempering chocolate? A: Tempering is the key to making a room-temperature-stable chocolate coating  <sep> FOLLOWUP_Q: How do you temper chocolate?

SOLUTION: No

PROBLEM: CONTEXT: Here's a quote from the short section "Stir-Fry" in the Gargantuan work "Modernist Cuisine": ...a wok burner can deliver up to [...] 200,000 BTU/h of thermal power. [...] By comparison, Western-style professional gas burners deliver [...] 15,000-30,000 BTU/h), and domestic gas burners [...] 6,000-14,000 BTU/h)...So for professional stir-fry ("bao" in thai - I think), the hotter the better. But there's also non-professional "chow" stir-fry, which is, in "Modernist Cuisine"s words, more like a "covered saute". You don't do the asian stir-fry because the flame is just too small, so you cook the fresh foods in their juices, stop while they're still crisp, and know that the world holds compassion also for guys with stoves like ours.  <sep>  Q: What gas output required for home stir frying? A: Western-style professional gas burners deliver [...] 15,000-30,000 BTU/h), and domestic gas burners [...] 6,000-14,000 BTU/h  Q: what is best for stir frys? A: So for professional stir-fry ("bao" in thai - I think), the hotter the better  Q: What is the optimum output to use without getting into the professional output range? A: a wok burner can deliver up to [...] 200,000 BTU/h of thermal power. [...] By comparison, Western-style professional gas burners deliver [...] 15,000-30,000 BTU/h  Q: are there any tips you can give me about the selection I choose? A: there's also non-professional "chow" stir-fry, which is, in "Modernist Cuisine"s words, more like a "covered saute  <sep> FOLLOWUP_Q: how is that made?

SOLUTION:
Yes