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: If you whisk egg whites to much they will definitely separate.Basically you are over tightening their stretchy proteins which squeeze out all the water. You are left with useless protein fluff floating on water.The flavor and odor will not change, however. That would be a sign off spoiling and unrelated to the whisking.  <sep>  Q: Is it possible to whisk egg whites too much?

SOLUTION: Yes

PROBLEM: CONTEXT: There are good quality vegan margarines (Earth balance, Alsan) on the market nowadays, often they are of the interesterified instead of the hydrogenated variety. They are designed to behave and taste similar to butter instead of (as many cheap margarines seem to do) staying spreadable at temperatures where butter would be very firm. Unlike pure coconut or palm oil, they do not act very brittle when cold, and also they soften gradually instead of suddenly melting like eutectic solder. These should be on the top of the list of things to try...Also, some recipes recommend using more than one type of fat in pastry, for more interesting texture (eg such margarine, and smaller flakes of a hardened coconut fat).  <sep>  Q: Are there any butter alternatives for baking pastry?

SOLUTION: Yes

PROBLEM: CONTEXT: Sort of. There's a trick to fix up peeler edges: rub the back side of a paring knife along the blade, at roughly the same angle as the peeler blade's edge. Use the tip of the knife if needed. You may need to do this with both sides of the peeler blade.I suspect the result is closer to honing the edge, but the trick works well enough that I haven't bought another peeler since my kitchen manager showed it to me.  <sep>  Q: How can I sharpen my peeler? A: There's a trick to fix up peeler edges: rub the back side of a paring knife along the blade, at roughly the same angle as the peeler blade's edge  Q: Are there any things to look out for? A: Use the tip of the knife if needed  <sep> FOLLOWUP_Q: Should I keep the blades covered when the peeler is stored in a drawer?

SOLUTION:
No