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: Are you absolutely certain that the "grittiness" is caused by the cheese not melting, and not because the sauce is curdling? If you cook it too long or too fast, that is what will happen.If you must use the Kraft stuff (personally, I think it has no flavour compared to real Reggiano), try melting the cheese on low heat in a very small amount of cream first, before you add it to the main sauce pan. If it's still gritty, either it's curdling or you need to use a better cheese.  <sep>  Q: How can I make cheap, smooth homemade Alfredo sauce? A: try melting the cheese on low heat in a very small amount of cream  Q: What kind of cheese or cream do you use? A: Reggiano  Q: Can you tell me more about the Reggiano or what to do? A: try melting the cheese on low heat in a very small amount of cream first, before you add it to the main sauce pan  <sep> FOLLOWUP_Q: Ok then what do I do?

SOLUTION: Yes

PROBLEM: CONTEXT: Some of the volatile flavors will be diminished, but I've managed to make fairly good drinks with the help of mint that I kept frozen. In my experience, freezer burn starts to become visible after two or three months, and starts to harm flavor probably around 4-6 months.I'm not sure preparing the drink will work really well, but if you just defrost the drink in the refrigerator, it probably won't be terrible. Active thawing with heat will probably cause some harm. Many infusions and teas become a bit cloudy and lose color after bottling or freezing, which is why most bottled teas use an enzyme (not usually a listed ingredient) designed to mitigate that.  <sep>  Q: Would freezing affect the flavour of mint tea? A: Some of the volatile flavors will be diminished  Q: What will be diminished? A: Some of the volatile flavors  <sep> FOLLOWUP_Q: Is there a better way to store long term?

SOLUTION: No

PROBLEM: CONTEXT: Poaching is a gentle process - the milk isn't boiling so there is no risk of it burning or the like. It will of course not spoil in the sense of it going off, that's a totally different process.Fresh milk is better because, well, it's fresh. Powdered milk would probably work, but if you have fresh, use that.  <sep>  Q: Would using milk powder better than fresh milk when poaching? A: Fresh milk is better because, well, it's fresh. Powdered milk would probably work, but if you have fresh, use that  Q: I was wondering if the milk will be spoil if it is continuous being cooked? A: Poaching is a gentle process - the milk isn't boiling so there is no risk of it burning or the like. It will of course not spoil in the sense of it going off, that's a totally different process  <sep> FOLLOWUP_Q: Is there any other recommendations or suggestions that you could give me?

SOLUTION:
No