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? A: If you whisk egg whites to much they will definitely separate  Q: What happens to rhetoric If the egg whites separate?###The food not rhetoric A: Basically you are over tightening their stretchy proteins which squeeze out all the water  <sep> FOLLOWUP_Q: Would this make the food more dry?

SOLUTION: Yes

PROBLEM: CONTEXT: The frying pain is still safe to use (unless the ceramic chipped or cracked badly as well). A bit of vinegar (white) and a soft scrubber may get the rest of those burnt bits out as well. Either way, though, as long as the ceramic is intact, you can still use the frying pan safely.  <sep>  Q: Is burnt ceramic frying pan safe to use? A: The frying pain is still safe to use (unless the ceramic chipped or cracked badly as well  Q: What is the best way to clean it? A: A bit of vinegar (white) and a soft scrubber may get the rest of those burnt bits out as well  <sep> FOLLOWUP_Q: What is the best way to keep it from getting burned in the first place?

SOLUTION: No

PROBLEM: CONTEXT: I think on some level you'll just get what you get with something hard like an almond. A really really sharp knife with a thin blade can help, but you can only do so much. My hand-cut ones are always a bit on the raggedy side.When using a food processor, try smaller batches to leave bigger or more consistent pieces. You don't have to pulse as long to get everything broken up, so you get less that's ground to nothing. Do a small batch for a short chop, dump 'em out, do another.As to how to do slivered or sliced almonds, I always figured that they started with blanched almonds (which are less crisp in my experience) or maybe even raw ones and then roasted them after cutting to crisp them up. You might experiment with blanched or unroasted almonds and see if you get a better result with a knife.  <sep>  Q: How can I take apart almonds? A: A really really sharp knife with a thin blade can help, but you can only do so much. My hand-cut ones are always a bit on the raggedy side  Q: what is the correct knife to use A: a food processor  Q: wont that make the peices too small? A: try smaller batches to leave bigger or more consistent pieces. You don't have to pulse as long to get everything broken up, so you get less that's ground to nothing  Q: do you know how i can get slivers cut A: I always figured that they started with blanched almonds (which are less crisp in my experience) or maybe even raw ones and then roasted them after cutting to crisp them up  <sep> FOLLOWUP_Q: should i cut them first or freeze first

SOLUTION:
Yes