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: I'm sorry to say this, but I think prevention is the best answer. Once you're vegetables freeze things happen at the cellular level that changes the nature of the vegetables. For example, ice crystals pierce cell walls which destroys some of the structure, which is responsible for the crispness and crunch of the vegetable. I don't think there is really a way to "fix" this, once it happens.That said, cooking does something similar to vegetables. Cooking destroys cell walls, which is why cooked carrots are so much softer than raw carrots. I would think that vegetables that stand up to cooking would survive freezing the best (such as your mushrooms). On the other hand, somthing like lettuce is a lost cause, once frozen. <sep> Q: How do i recover vegetables that get "refrigerator crisper chill"? A: I don't think there is really a way to "fix" this, once it happens <sep> FOLLOWUP_Q: Can I use them for things like stew?

SOLUTION: Yes

PROBLEM: CONTEXT: When I make a paella I never cover it, I find it keeps in too much moisture. My uncovered method is to put the fish in and cook for 10 minutes. If my mussels are small I will usually wait 2-3 minutes before putting them in, bu for "standard" mussels 10 minutes seems to work well. I use a low-medium heat on a large burner. <sep> Q: How long to cook seafood in paella? A: burner Q: How long to cook mussels? A: If my mussels are small I will usually wait 2-3 minutes before putting them in, bu for "standard" mussels 10 minutes seems to work well. I use a low-medium heat on a large burner <sep> FOLLOWUP_Q: How long for cooking prawns?

SOLUTION: No

PROBLEM: CONTEXT: As baka has said, more volatile components of the wine will be released with more wine surface exposed.Also, this not only releases aroma but also helps the wine to "breathe" and oxidize, which is why you open the red wine bottle half an hour before serving it (so that this process starts), and why you might pour the wine into a decanter.This process accentuates the flavors and aromas of the wine. It is not very much necessary with younger, colder served wines (e.g. vinho verde).In young, sparkling wine, a larger glass will disperse the bubbles faster, as well as warming it. This is undesireable, hence the smaller, narrower glasses.Aged white wine should behave similarly to aged red wine, although it doesn't need to breathe as much. <sep> Q: Why are red wine glasses wider than white wine glasses? A: In young, sparkling wine, a larger glass will disperse the bubbles faster, as well as warming it. This is undesireable, hence the smaller, narrower glasses Q: that's interesting. What about non sparking white though? A: Aged white wine should behave similarly to aged red wine, although it doesn't need to breathe as much <sep> FOLLOWUP_Q: how long can you keep red wine after decanting?

SOLUTION:
No