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 live in Poland, you should easily find the "normal" white ones in your supermarket. They should be good for baked beans, although the British version uses white beans that are a bit smaller. For more American style beans, you could also use the pinkish-brown or spotted type.There are so many types of beans, that I can't give a specific "name". Stick with the smaller ones, as they have less starchy parts and usually keep their shape better. <sep> Q: What bean species are best for baked beans? A: For more American style beans, you could also use the pinkish-brown or spotted type <sep> FOLLOWUP_Q: I live in Poland so might not be able to get those, do you have any other suggestions?

SOLUTION: Yes

PROBLEM: CONTEXT: So, just answering the new part of the question:You can simply season "over the top" of the existing seasoning. To do this, you'd go through the normal seasoning process, wiping the pan with oil, heating in a 500F oven, wiping again, heating again. This will fill in the "holes" in your seasoning and you'll be able to use the pan again.However, you will also end up with somewhat rough, uneven seasoning on the bottom. This will make things more likely to stick than if you completely reseasoned the pan. You can improve this by scrubbing the bottom of the pan with a mixture of course salt and oil. This will "sand down" the seasoning without completely removing it.You should also ask yourself if maybe the original seasoning of the pan wasn't faulty, given that some of it already scrubbed off. <sep> Q: How do I repair the seasoning on a cast iron pan? A: You can simply season "over the top" of the existing seasoning Q: Even if there are parts that are shiny and silvery? A: To do this, you'd go through the normal seasoning process, wiping the pan with oil, heating in a 500F oven, wiping again, heating again Q: Do I need to restrip it first? A: This will fill in the "holes" in your seasoning and you'll be able to use the pan again Q: Any other tips you can give me? A: sand down" the seasoning without completely removing it Q: How do I do that? A: by scrubbing the bottom of the pan with a mixture of course salt and oil <sep> FOLLOWUP_Q: Any specific type of oil?

SOLUTION: Yes

PROBLEM: CONTEXT: There are a couple of things you can do to prevent sugar crystallising. You can add some glucose syrup, or you can 'invert' the sugar by adding some acid, namely cream of tartar. Both should be readily available, online if not at your supermarket. Cream of tartar is also useful when making meringue. <sep> Q: How can I prevent simple syrup from crystallizing? A: There are a couple of things you can do to prevent sugar crystallising. You can add some glucose syrup Q: Is there something I can add that is a common pantry item? A: you can 'invert' the sugar by adding some acid <sep> FOLLOWUP_Q: Do I really need to keep simple syrup refrigerated?

SOLUTION:
No