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: Unless you're straining the soup, I'd assume that the whole vs. cracked isn't going to be helpful in removing them, although I will admit that I can't recall seeing a recipe that called for whole peppercorns that didn't require cracking them.Part of the reason for whole pepercorns is the surface area -- if you crack it, you'll create more surface area, and for the same amount of pepper, there'd be more pepper flavor.It's also possible that there's a difference between the chemicals available in the outer hull of the peppercorn vs. the middle, but I don't know how you'd compare, simply because the cracked pepper would be more overpowering.  <sep>  Q: Why whole peppercorns in recipes?

SOLUTION: Yes

PROBLEM: CONTEXT: If it's cast iron, and you're really paranoid about it, just stick it in the oven, run a clean cycle, then re-season. Cast iron can withstand stupidly large amounts of heat: in traditional Chinese cookery, woks are cleaned by building a big fire, and throwing them in...When the fire burns out, you dig out your wok, re-season, and you're back in business.If it's stainless, just stick it in the dishwasher.  <sep>  Q: What do I do about rodent droppings on cast-iron frying pan A: f it's cast iron, and you're really paranoid about it, just stick it in the oven, run a clean cycle, then re-season  <sep> FOLLOWUP_Q: Bleach dissolved in water, soaked for ~5 minutes, will kill everything rodent-specific. But what will that do to my cast iron?

SOLUTION: No

PROBLEM: CONTEXT: They're commonly called squash blossoms in English - as you might guess, this is because it doesn't matter too much what kind of squash they're from. They'll most commonly be from smaller summer squash plants (e.g. zucchini) though, since they produce many small squash instead of a few large squash (like pumpkins), so you can get more blossoms for your trouble.  <sep>  Q: What variety of squash produces "flor de calabaza"? A: this is because it doesn't matter too much what kind of squash they're from  Q: How would I use it in a soup? Is there a specific cooking method? A: They'll most commonly be from smaller summer squash plants (e.g. zucchini  <sep> FOLLOWUP_Q: What are the best way to cook these?

SOLUTION:
No