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: No, bartenders do not shake carbonated beverages. I was a bartender for years and I have never known this to happen or be part of a recipe. The carbonated sodas are always put on the top of the glass after pouring. The foam comes from the sugar or egg whites in the sweet n sour mix. You can find that recipe on line. Here is one that is overly complicated, bars rarely (never to my knowledge) use fresh lemon or lime juice. However a good bar uses separate lemon & lime mix for different drinks, or they used to anyway. I personally use limeade or lemonade at home. You can use one of the other or mix them together. Throw that in a shaker & you will get some foam, it works in my blender.  <sep>  Q: Can I use carbonated drinks in cocktail shakers? A: bartenders do not shake carbonated beverages  Q: I see bar tenders shake drinks with carbonated beverages in them all the time. Is there a trick to shaking a cocktail with carbonated ingredients without it becoming a high school science project? A: bartenders do not shake carbonated beverages. I was a bartender for years and I have never known this to happen or be part of a recipe  <sep> FOLLOWUP_Q: Even if I just use a splash of soda will it still explode?

SOLUTION: No

PROBLEM: CONTEXT: It is is almost impossible for chocolate to mold as it doesn't have any moisture, required for mold growth.There are two types of bloom:Sugar bloom -- wipe the chocolate with a wet finger, it will dissolve.Fat bloom -- wipe the chococolate with a dry finger, it will feel waxy or greasyEither tends to look like a chalky coating, not very thick, definitely not fuzzy (like mold).  <sep>  Q: How do you know if whitish chocolate has bloom? A: Either tends to look like a chalky coating, not very thick, definitely not fuzzy  Q: What are other signs that the chocolate is spoiled? A: Sugar bloom -- wipe the chocolate with a wet finger, it will dissolve  <sep> FOLLOWUP_Q: Will the chocolate taste different if it's spoiled?

SOLUTION: No

PROBLEM: CONTEXT: From a cooking perspective any imitation sauce or marinade is never going to deliver the quality that venison has to deliver. We have a massive deer farm close and the price is still ridiculous .My suggestion is that you find a good butcher that will age beef for you on the bone ,or you could age it yourself if you have a climate control area to keep it at the correct temperature. Anything over 30 days on the bone will start to give you the gaming flavour you are craving. Nothing is going to match deer, but aged beef or really any type of cattle (eg buffalo etc) will give you the gaminess if it is aged. Restaurants are getting up to 180 days, which I could only imagine would melt in your mouth but the flavour would be intense.  <sep>  Q: Is there any way to add the gamey flavor of venison to other foods I enjoy? A: From a cooking perspective any imitation sauce or marinade is never going to deliver the quality that venison has to deliver  Q: Do I have any other options? A: My suggestion is that you find a good butcher that will age beef for you on the bone  Q: Can I do this myself without using a butcher? A: you could age it yourself if you have a climate control area to keep it at the correct temperature  Q: How long do I age it for? A: Anything over 30 days on the bone will start to give you the gaming flavour you are craving  <sep> FOLLOWUP_Q: Is there any other method I could use to achieve my goal?

SOLUTION:
No