TASK DEFINITION: Given a paragraph about cooking, and a set of conversational question answers about the paragraph, answer a follow-up question from the paragraph. The paragraph has a prefix 'CONTEXT:'. Each conversation question has a prefix 'Q:' followed by answer prefix 'A:'. The final followup question has a prefix 'FOLLOWUP_Q:'.
PROBLEM: CONTEXT: Don't most cake recipes require mixing dry ingredients first? Well, what's been done has been done.The standard professional chef way of getting lumps out of anything is to pass it through a fine strainer. In your case a standard metal pasta strainer should work. Put the strainer over a bowl, pour the batter in and use the back of a large spoon or ladle to gentle press the batter through. The lumps of sugar will be left over and you can just crush them then.Whipping the batter might work the gluten proteins in the flour which will make for a tough chewy texture. Some cakes actually take this into account and others it is bad, so be careful.  <sep>  Q: What can I do with batter that has lumpy sugar in it? A: Don't most cake recipes require mixing dry ingredients first? Well, what's been done has been done  Q: Could I get some hints on how to prevent it? A: The standard professional chef way of getting lumps out of anything is to pass it through a fine strainer  Q: The cake seems okay. Maybe when the lumps are small enough, the heat of the oven takes care of them? A: In your case a standard metal pasta strainer should work  <sep> FOLLOWUP_Q: If I didn't strain it , is there any other method, like smashing the sugar lumps before I put it in the batter?

SOLUTION: Put the strainer over a bowl, pour the batter in and use the back of a large spoon or ladle to gentle press the batter through. The lumps of sugar will be left over and you can just crush them then

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 bulk dried tortellini? A: Boiling time: 15-18 minutes  <sep> FOLLOWUP_Q: Drop into hot water or bring to boil with water?

SOLUTION: the boiling water cooled down to simmer as I added them

PROBLEM: CONTEXT: You can add quite a lot of tomato paste/puree but this will mask the fresh flavour of your tomatoes. I think I'd just reduce the soup down once it was made or add carrots. Carrot flavour really complements tomato soup and many tomato soups recipes require carrots. The starch will then help you thicken the soup.  <sep>  Q: How can I get a thicker soup from watery tomatoes? A: reduce the soup down  Q: Can I use tomato paste? A: You can add quite a lot of tomato paste/puree but this will mask the fresh flavour of your tomatoes  <sep> FOLLOWUP_Q: How much should I add?

SOLUTION:
You can add quite a lot