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: Everyone gave thoughtful and helpful answers, but when I went to get to cooking this weekend, I discovered that the problem I've been experiencing was actually another issue altogether. My problem was undercooking, plain and simple. I did incorporate Dani and ChernoffDad's techniques, and I can't say that they didn't help. However, the samples I tasted partway through cooking were not unlike my typical results. It was after extended cooking that these guys really softened up to my liking.  <sep>  Q: What is the trick to making fluffy matzo balls? A: extended cooking  Q: Is this the way to make them light and fluffy? A: My problem was undercooking, plain and simple  Q: Will I be able to eat with a knife and fork? A: o  <sep> FOLLOWUP_Q: Do you think I will lose flavor if I use seltzer water?

SOLUTION: Yes

PROBLEM: CONTEXT: Unfortunately, the above answers would probably be good for fresh tortellini, or frozen or something like that. Following the advice, I had the dried tortellini floating on the surface within a minute or two, puffed a little too. I fished one out, and it was definitely hard. I let them boil for another five minutes and they were barely edible, some even a little crunchy in places.Last week I managed to hunt down the bulk package at the market (used to fill the bin), and there were directions on it: Boiling time: 15-18 minutes. And yes, since the boiling water cooled down to simmer as I added them. In 15 minutes they were still a little al dente but after another 4 minutes they were entirely soft, and just right.  <sep>  Q: How to prepare dried tortellini?

SOLUTION: No

PROBLEM: CONTEXT: I probably would not recommend eating a box of baking soda and chasing that with shots of vinegar. But aside from that silliness, I can't think of a single thing that is actual "food" that is unsafe mixed with another actual "food", assuming reasonable quantities. Certainly anything with alcohol can be dangerous in huge quantities, as can a lot of other ingredients. Allergies or food sensitivities can make certain ingredients dangerous to certain people. But mixing ingredients to which the individual has no special sensitivity and in normal quantities? No, I don't think you are risking anything by doing so other than unpleasant food.  <sep>  Q: How safe is it to combine flavor extracts? A: I can't think of a single thing that is actual "food" that is unsafe mixed with another actual "food", assuming reasonable quantities  <sep> FOLLOWUP_Q: Are there particular combinations that just taste bad together?

SOLUTION:
Yes